Timeline
じゅんさんThe last of the day was
Daiginjo by Sojiki.
It has a gorgeous fruit-like aroma, elegant sweetness, and a soft texture. This has a luxurious taste.
I might buy some and take it home.
Rice used: Yamadanishiki
Rice polishing ratio 40
Alcohol content: 15%. じゅんさんThis is Gassan in Yasugi City.
Fresh aroma and pleasant acidity.
It is delicious.
Ingredients (domestic), rice malt (domestic rice)
Ingredient rice: 100% domestically produced rice suitable for sake brewing
Polishing ratio 60
Alcohol content 15 じゅんさんSako Mochida Super Dry Junmai Sake
Sake with strong flavor. Also from Izumo City.
Alcohol content: 15%.
Raw materials: Rice (produced in Shimane Prefecture), Rice Koji (produced in Shimane Prefecture)
Polishing ratio 68
Ingredient rice: Sakonishiki 100%.
Yeast No. 9 series じゅんさんThree more drinks were compared.
Tenshizumi. This is Izumo City. I heard from an acquaintance that it goes well with Shimane's tamari soy sauce, so I added some chopped mackerel.
Yes, they go well together!
2022 Brewing
Ingredients: rice (domestic), rice koji (domestic)
Rice: 100% Shimane rice
Rice Polishing Ratio: 60
Alcohol content: 15 じゅんさんA set of three local sake tasting tasting glasses, local Fusozuru.
This junmai sake was quite tasty.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 80
Yeast : Association No.7
Alcohol Content: 15
Sake meter: +8.0
Acidity: 2.0
Amino acidity: 1.4
Rice used: 22% Kaminomai (70% polished rice)
Kaminomai (70% polished rice) 22
Kinumusume (Polishing ratio 80%) 78 じゅんさんAt a comparison of three kinds of Shimane's local sake.
The sake brewery, Eiyokegetsu, makes all of its sake from local rice and water.
The reason why they use Hiroshima rice even though they are in Shimane is because they are located on the border of the two prefectures, so it is said that they are neighbors.
It is fresh and dry with a soft and aromatic taste.
Polishing ratio 60
Rice used: Yatanishiki produced in Miyoshi City, Hiroshima Prefecture (contract rice cultivation)
Alcohol content 15
Acidity 1.6
Sake Degree +1 じゅんさんAt the comparison of three kinds of Shimane's local sake.
Iwami Ginzan.
Fruity aroma that does not disturb the food. Slightly spicy and easy to drink.
Rice :Modified Yatanryu
Alcohol content :16%.
Rice polishing ratio :60 じゅんさんJunmai Ginjo Yamadanishiki Fukuro Hanging with an original label of this store Kasuri from Fusozuru in Masuda City.
It is more pure and has the gorgeousness of Yamadanishiki.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 50%.
Alcohol content 15
Yeast: Association No. 7
Sake degree +1.5
Acidity 1.7
Amino acidity 1.6 じゅんさんSince I'm in Masuda City, I'll have a hot sake from a local brewery.
Fusozuru Junmai Ginjo Omachi. The flavor and aroma of the rice is mild and goes well with a meal. It tastes even better because it's local.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: Omachi (Okayama Prefecture, Mame Farm)
Rice polishing ratio 60
Alcohol content 15
Yeast: Association No. 7
Sake degree +4.0
Acidity 1.8
Amino acidity 1.6
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