SakeSakeSake

Journal of My Sake, Shochu, and Umeshu(Plum Wine) Life

[SakeSakeSake @SakeSakeEDAW]

Specific gravity: +2 (-)
Concentration of acid: 3.3
Proportion of amino acid: -
Brewed in 2019 (2019BY)
720ml, 1,600 yen

#美吉野醸造 #MiyoshinoBrewery
#奈良 #Nara #吉野 #Yoshino

[SakeSakeSake @SakeSakeEDAW]

#花巴 #山廃純米大吟醸 #Hanatomoe #YamahaiJunmaiDaiginjo
#生酛 #Kimoto is the method for preparing the starter mash of rice to make the base of sake, #山廃 #Yamahai (stands for #山��廃止 #YamaoroshiHaishi) skips this phase.
Having a citrus flavor.

#日本酒 #Japanese #sake #Japan

[SakeSakeSake @SakeSakeEDAW]

#無濾過生原酒 Not been pasteurized, diluted and filtered with carbon
Alcohol: 15% Vol.
Yeast: No extra yeast added #酵母無添加
Rice: #吟のさと #GinNoSato (100% from contract farmers in Nara)
Rice polishing ratio: 50% #純米大吟醸 #JunmaiDaiginjoshu
Having a citrus flavor

[SakeSakeSake @SakeSakeEDAW]

Specific gravity: +15 (dry)
Concentration of acid: 3.2
Proportion of amino acid: -
Brewed in 2019 (BY2019)
720ml, 1,500 yen

#美吉野醸造 #MiyoshinoBrewery
#奈良 #Nara #吉野 #Yoshino

[SakeSakeSake @SakeSakeEDAW]

#花巴 完熟 #Hanatomoe Kanjuku
#無濾過生原酒 Not been pasteurized, diluted and filtered with carbon
#山廃 #Yamahai #山卸廃止 #YamaoroshiHaishi
Reduced the amount of water, and made the yeast ferment fully. That's why its alcohol degree is 21%

#日本酒 #sake #Japan

[SakeSakeSake @SakeSakeEDAW]

Alcohol: 21% Vol.
Yeast: No extra yeast added #酵母無添加
Rice: #吟のさと #GinNoSato & #山田錦 #Yamadanishiki & #雄町 #Omachi (100% from contract farmers in Nara)
Rice polishing ratio: 70% #純米酒 #Junmaishu

[SakeSakeSake @SakeSakeEDAW]

Specific gravity: -42 (sweet)
Concentration of acid: 5.2
Proportion of amino acid: -
Brewed in 2019 (BY2019)
720ml, 1,800 yen

#美吉野醸造 #MiyoshinoSakeBrewery
#奈良 #Nara

[SakeSakeSake @SakeSakeEDAW]

#花巴 水酛×水酛 #Hanatomoe Mizumoto x Mizumoto
#無濾過生原酒 Not been pasteurized, diluted and filtered with carbon
The last year’s Mizumoto is used as an ingredient instead of water partially. #貴醸酒 #Kijoshu

#日本酒 #sake

[SakeSakeSake @SakeSakeEDAW]

Alcohol: 18% Vol.
Yeast: No extra yeast added #酵母無添加
Rice: #吟のさと #GinNoSato & #山田錦 #Yamadanishiki & #五百万石 #Gohyakumangoku (100% from contract farmers in Nara)
Rice polishing ratio: 70% #純米酒 #Junmaishu

[SakeSakeSake @SakeSakeEDAW]

Specific gravity: -6.4 (sweet)
Concentration of acid: 3.8
Proportion of amino acid: -
720ml, 1,500 yen

美吉野醸造 Miyoshino sake brewery
#奈良 #Nara

[SakeSakeSake @SakeSakeEDAW]

#花巴 水酛 #Hanatomoe Mizumoto
#無濾過生原酒 Not been pasteurized, diluted and filtered with carbon
Yeast: No extra yeast added #酵母無添加
Rice polishing ratio: 70% #純米酒 #Junmai
Alcohol: 17% Vol.
Rice: #吟のさと Gin no sato (100% from contract farmers in Nara)

#日本酒 #sake

[SakeSakeSake @SakeSakeEDAW]

I’ll dispose of sake bottles, so I’ll introduce sake which I drank.
#日本酒 #梅酒 #sake #Junmai #Umeshu #PlumWine