Chochin “Newspaper series” junn-gin Hattannishiki

長珍「新聞紙シリーズ」純吟八反錦50

prepared by : Chochin shuzo Brewery
Alcohol degree : 18%

Sake degree : +6.0
Acidity : 1.7
Used rice : Hattannishiki 100%
Rice polishing ratio : 50%
Recommended degree : A
Remarks : The label of this sake is made of newspaper.
It is a famous sake with a rich flavor.( This is not the case )

Easy to drink ?, Acidity, Crisp finish, Unfilterd Sake,

# This is a personal impression.

Gangi “No Ni” junmai-ginjo

雁木ノ弐 純米吟醸 無濾過生原酒

Alcohol degree:17%
Sake degree:+3.5
Acidity:Unpublished
Used rice:Yumenoka & Gohyakumangoku
Rice polishing ratio:50%
Recommended degree:A+
Remarks:”ノ弐”=The second
It is the second sake made
Unfiltered unpasteurised undiluted sake

Well-balanced, Slightly sweet, Fruity, Acidity,

# This is a personal impression.

“Yokitogi” junmai-ginjo, nama-genshu

会津娘 純米生酒 うすにごり「雪がすみの郷」

Alcohol degree:18%
Sake degree:+3.0
Acidity:2.0
Used rice:Ginfubuki 100%
Rice polishing ratio:55%
Recommended degree:A

Slightly sweet, Microfoaming, Acidity

# This is a personal impression.

Kakurei junmai-ginjo “Gohyakumangoku”

鶴齢純米吟醸五百万石

prepared by : Aoki shuzo Brewery
Alcohol degree : 17%

Sake degree : +7.0
Acidity : 1.7
Used rice : Gohyakumangoku 100%
Rice polishing ratio : 50%

Well-balanced, Fresh, Crisp finish, Microfoaming, Acidity, 

# This is a personal impression.

Daijiro junmai-ginjo namasake “mayoimizu”

大治郎 純米吟醸生酒 迷酒

prepared by : Hata shuzo Brewery
Alcohol degree : 17.5%

Sake degree : +4.0
Acidity : 2.0
Used rice : Yamadanishiki 100%
Rice polishing ratio : 55%
Recommended degree : A+

Fruity, Sweet, Microfoaming, Acidity,

 

# This is a personal impression.