SakenowaRecord your sake experiences and discover your favorites
Timeline
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️
Rice used: 100% Yamadanishiki
Polishing ratio: 60
Sake degree: Undisclosed
Acidity: Undisclosed
Alcohol Content:16
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
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%.
Japanese>English
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
Japanese>English
酔生夢死
Shinshin ✖︎ and Hiccups 2nd meeting
70 refined 14 deg.
Manufactured 2023.10 Aged at ice temperature in store
Japanese>English
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
Japanese>English
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
Japanese>English
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
Japanese>English
酔生夢死
Reunion with Mr. Shimazaki
Sake manufactured in 1999.9
No information about the sake on the Internet
Yamadanishiki produced in Hyogo Prefecture
45% polished
Sake degree +7
Acidity 1.0
Amino acidity 1.0
Alcohol 15
Japanese>English
酔生夢死
I met Shimazaki-san again and
I found myself drinking it all up.
Alcohol content 16%.
Rice used: Yamadanishiki
Polishing ratio 55
Yeast K601
Sake degree: around +15 to +16
Acidity: around 1.6-1.7
Japanese>English
吉報シモサ
I also drank Hahoyo. It has a stable taste and seems to go well with snacks. The price is reasonable. This is the best drink to have at a restaurant.
Japanese>English
吉報シモサ
It has been a long time since I have had a drink at a sake bar, but I never expected to be treated to a rare sake. I was surprised when I looked it up later. It was a very rare sake that supports the reconstruction of Taiwan.
It was easy to drink No. 6, a naturally sparkling miracle, but a glass of it was too heavy. It will be a legendary drink in my history.
Japanese>English
夢茶苦茶也
This is what came out when I asked for something less sweet than before.
Yamada-Nishiki polished rice ratio 85
Alcohol 16%.
Delicious and easy to drink!
Japanese>English
夢茶苦茶也
At my least favorite type of place, where the sake is served according to what kind of sake you want to drink,
This sake came out as a solid, sweet but ok order.
Since it was my first cup, I was careful not to drink it too vigorously.
Japanese>English