Timeline
吉報シモサThe last sake of the New Year's party was this one. It is a Junmai Daiginjo. It is a Junmai Daiginjo, but it has a certain sweetness with a slight spiciness, and when I thought it was similar to something, the manager told me it was from the same brewery as Hakurakusei.
It was indeed a wine-like flavor, and when I thought so, it became easy to drink, and after a few sips, the umami flavor increased. 吉報シモサAt the New Year's party. This sake is made with lactobacillus propagation and the time and effort of making a sake from the original yeast.
It is made with 25% Yamada-Nishiki and 75% Omachi, so you would expect it to be sweet, but it has a spicy and refreshing taste. It is easier to drink than I expected, but I think it will show its true value when paired with food. It would be good to enjoy it with snacks at an izakaya. A colleague of mine said that if you drink it while imagining the process of making sake yeast yeast yeast yeast yeast yeast, the taste will be better. I looked it up and was convinced. It's amazing. 吉報シモサAt the New Year's party. We were served a new sake of Yamagata Masamune. This one is Yokoyama Yokooshi. Unlike the Kibatamatate Oshi, this one has less sweetness and more sharpness. The freshness of the new sake is more apparent in this one, and there is a bit more effervescence. It may be more suited for summer, but depending on the dish, this one is definitely better.
This one was also delicious. It is the same Dewa Sanzan, but the difference in taste between Yoko and Tate is astonishing. 吉報シモサAt the New Year's party. We were served a new sake of Yamagata Masamune. This one is freshly brewed in a wooden vat. The aroma was stronger and the sweetness was sweeter than Yokoyama. It also has some acidity and other tastes, but overall it is more supple, and I think this one is generally easier to drink. I was satisfied with the rice used for the brew, Dewa Sanbai, which has not been used for a long time. It was delicious. 吉報シモサAt the New Year's party. It has been a long time since I drank here.
It is "Ame Frog". This is the first of the Shinsei sparkling wine. We drank Blanco Spark at home before, so we feel Ameeru frog is stronger than Blanco. It is a must for those who like sparkling wine. The sweetness is just right and it is a delicious sake that can be enjoyed with food. 吉報シモサWe had a New Year's party the other day and drank a variety of drinks selected by my boss, who is a sake master.
We started with this one.
Shinmasa No. 6 with a zodiac sign label.
He emphasized that this is a product that comes around only once every 12 years. The same No. 6 was also served with a prayer for freshly squeezed new sake, so we were allowed to drink it with care. The flavor and umami of the Kyokai No. 6 yeast were well balanced and delicious. It has been a long time since I have had this sake, but it is still one class above and elegant. 吉報シモサThe last sake of the day is Nirugame. This sake has a target rice polishing ratio of 88%. It is as if Shinmasa's technology can make a delicious sake without polishing.
When you drink it, you will find it to be a very strong sake. As expected, the sweetness is moderate. It has a spiciness and tastes like a mature carbonated drink. It has a fizzy and refreshing taste. It also retains the Shinsei feeling. It has less carbonation and sweetness than Amaerokeru, so it is more suited for a mealtime sake, but it can also be enjoyed with a glass of sake in the evening. Shinsei is still great. 吉報シモサI finally drank some Niimasa Yonotori. The regular one was enough, but a suspicious package came out from the back. According to the manager, it was a directly pumped Yonotori. The rice polishing ratio is 55%65% instead of 40%60%. The alcohol content is usually 15%, but 13% for the direct pumping.
Now, let's compare them. Both are delicious. The Kisoushu is easy to drink. The naoikumi sake has a rich and rich taste, while the regular sake tastes a little lighter and fresher. Both have their good points, but the rarity makes me feel that the directly pumped one is better. Both have the same alcohol taste. 吉報シモサKurei liked the challenge sake, but I think this dry type is originally popular.
The alcohol seems harsh, but the aroma is good. I think it is easy to drink even if it is dry. It is not sweet, but has a sharpness that makes it suitable for a mid-meal drink. The potato salad with which it was paired was even better. 酔生夢死Mr. Yamauchi, Mr. Wakayama and ‼️
Rice used: 100% Yamadanishiki
Polishing ratio: 60
Sake degree: Undisclosed
Acidity: Undisclosed
Alcohol Content:16 酔生夢死Mr. Yamauchi, Mr. Wakayama and ‼️
Kuro obi is made for Kuro obi by making several different types of sake with different rice polishing ratios and aging them separately and slowly over time. Each sake is developed to have its own distinctive flavor, and then each sake is batched at the time of bottling. If "blending" is the process of creating a single flavor by complementing each other, "batting" is the process of creating a new flavor by combining independent flavors.
All of the rice used is contract-grown rice
Yamada-Nishiki 60% (produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Rice polishing ratio 65
Production method: Junmai, Yamahai brewing
Junmai Ginjo-shu mixed
(Mixture ratio / Polishing ratio 60% 50%)
Alcohol 15%.
Sake degree +5
Acidity 1.9
Amino acidity 1.4 酔生夢死With Mr. Yamauchi and Mr. Wakayama ‼️
Sohachi Flounder caught by the owner: ⭕️
It is a strong summer sake
More of a food sake ⭕️
Alcohol 17°, Sake degree +15.3, Acidity 2.0, Amino acid 1.2
Rice: Yamadanishiki (Koji), Hyogo Yume Nishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9 酔生夢死Shinshin ✖︎ and the second meeting
Kijo Sake drinking comparison⭕️
Rice type：Akita rice
Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60
Alcohol content: 13%.
Brewing vessel : Wooden vat
Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire 酔生夢死Shinshin ✖︎ and Hiccups 2nd meeting
The first sighting of the first drink: ‼️
A kijo-zake fermented by the method of using sake in the third stage of brewing (tomezoe). The sake added is also Omachi 55% polished junmai ginjo.
Rice used: Omachi. Polishing ratio: 55%.
Yeast used: No. 14 series cultured in the brewery
Alcohol content: 15%. 酔生夢死Sincerity✖︎ tokkuri 2nd meeting
Junmai Activated Nigori Drinking Comparison
Rice：Akita sake brewing rice
Rice Polishing Ratio : Koji rice 609%, Kake rice 60
Alcohol content : 8
Brewing vessel : Temperature controlled tank
Bottle used: Straight pressure-proof 酔生夢死Shinshin ✖︎ and Hiccups 2nd meeting
70 refined 14 deg.
Manufactured 2023.10 Aged at ice temperature in store 酔生夢死Shinshin ✖︎ and hiccups 1 0th meeting
Ingredient rice
INGREDIENT Miyamanishiki/Ginsan / Miyamanishiki/Ginsan
Taste Type
TYPE OF FLAVOR Fresh, Vivid,Dry
Rice polishing ratio
RICE POLISHING RATIO55
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME16.0-16.9%.
Sake Degree
SMV+3
ACIDITY
ACIDITY1.5 酔生夢死Reunion with Mr. Shimazaki
1996 Tunneling
2001Manufactured
No official online information
Manufactured by several breweries in Fukuoka?
Sake bottled and stored in tunnels after the abandonment of railroad lines. The temperature in the tunnels is 15 to 20 degrees Celsius throughout the year.
Rice polishing ratio 60
Alcohol content: 15 to 16 degrees Celsius AramasaNo.6 RS 台湾復興支援酒純米生酛原酒生酒にごり酒古酒発泡 酔生夢死Reunited with Shimazaki-san
I didn't think I'd be able to drink the little that was left of the ministry.
Alcohol content: 9 degrees
Rice used: 100% sake brewing rice
(Harvested in 2021, produced in Akita prefecture)
Rice Polishing Ratio・Koji Rice 55%, Kake Rice 60
Yeast used: Kyokai No. 6
Production: 2022.05
Shipment: 2024.04
No.1237/2189
Fermentation vessel: Wooden vat No. 31
Company: New Re-Shuake Road Favor Company RecommendedContentsSectionView.title
