くまくま
Tonight's drink is Junmai Daiginjo-shu from Jyushidai, a long time coming: ❤️
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じゅんさん
The last drink of the evening, Jyushidai Sake Mirai Junmai Ginjo.
The sweetness and umami aftertaste lingers on smoothly.
A very fine premium sake.
This was, wow.
I had the opportunity to experience a very luxurious sake relay.
Rice and rice malt (100% domestic rice used)
Ingredient rice
Yamagata Prefecture Hasedozawa Sake Mirai 80
20% Yamadanishiki produced in the special A district of Hyogo Prefecture
Polishing ratio 50%.
Alcohol content 15
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じゅんさん
Junmai-shu with a fruity aroma and the delicious flavor of rice. It goes well with a solid meal in the second half of the meal.
It was an omakase pairing, and the order in which the restaurant served it was very excellent.
Ingredient rice: Hanabukiyuki
Rice polishing ratio 55
Sake degree ±0
Alcohol 15.5
Acidity 1.5
Japanese>English
じゅんさん
This is a sake that will make you groan at the fact that such a great sake can be made even with 80% rice polishing ratio. It is a dry sake with a deep umami flavor.
It is delicious. Recommended.
Polishing ratio] 80
Sake meter degree] +8
Ingredients] Rice (domestic), Rice Koji (domestic)
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じゅんさん
Kuroryu also offers summer sake.
It is a crisp and refreshing freshly squeezed sake served in a wine glass.
The alcohol content is high, so I like to drink it while sweating.
Is it just me?
Ingredients: Gohyakumangoku produced in Fukui Prefecture
Alcohol content: 17%.
Rice polishing ratio: 55
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じゅんさん
This is the first time for us to taste the super special Banshu Yamadanishiki.
The taste is so good that even people who don't like sake would like to have another one. This is sake, but it has a fine depth, smoothness, and gorgeousness, making it the perfect sake to savor.
It is priced at a huge premium in the market, but I was happy to be able to drink it at a regular price at the store.
Rice used
100% Yamadanishiki produced in the special A district of Hyogo Prefecture
Polishing ratio
35%.
Alcohol content
15% [Alcoholic strength
Japanese>English
じゅんさん
Light nigori prepared for summer.
It has a refreshing fruity aroma in the mouth and a good balance between the umami of rice and acidity, making it a sharp mid-meal sake.
A glass of Chardonnay goes well with it.
Rice : Yamadanishiki, Yumenokou
Rice polishing ratio : 50%, 55
Alcohol content : 16%.
Fired once
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じゅんさん
We had yakitori Ubusuna at Yakitori Shinohara, which has apparently become very popular recently and is in short supply.
Ubusuna is a sake made from rice harvested in the Kikuchi River basin in Kumamoto Prefecture and brewed with water that is naturally filtered by the bedrock in the same basin, and is full of the charm of nature that can never be created artificially. The brewery also says that the sake is made with rice from the Kikuchi River basin in Kumamoto Prefecture.
This Yamada-Nishiki, in particular, was a great starter for the course, as it left a slight cloudiness and a slight effervescence and was low in alcohol at 13 degrees. The fancy glass had Shinmasa written on it, though.
Rice: Yamadanishiki (produced in the Kikuchi River basin, Kumamoto Prefecture) / Rice malted rice (produced in the Kikuchi River basin, Kumamoto Prefecture)
Origin: Wassui area, Kikuchi River basin, Kumamoto Prefecture
Alcohol 13
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新路 純也
sweet and mellow
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