Logo
SakenowaRecord your sake experiences and discover your favorites
alt 1alt 2
alt 3alt 4
酒宴にて醸す心をたしなミーツ
84
ねむち
Enjoying delicious sake with the brewer 20259 The booth of Washin. Since it is located in the mountains, there are many dry sakes that go well with the meat-eating culture. ◉Washin Tokubetsu Junmai Omachi Slightly aged with a hint of grain. It can be served lukewarm and is easy to pair with all kinds of food. ◉Washin Junmai Unfinished Nama-shu Asahi This is the most popular of the WASHIN brands. It has a strong rice flavor with a clean and refreshing aftertaste. It is made from Asahi rice. It grows tall and falls over easily, and it seems that the only farmers producing Asahi are in Osaka and a small part of Okayama. ◉Washin Junmai Ginjo Unfiltered Namaishiki The nose is sweet and clean, with a hint of Yamadanishiki. The nose is sweet and clean, not unlike Yamadanishiki. The sake is a little strong. ◉Washin Junmai Ginjyo Unfiltered Nama Nama Sake Omachi The same structure as Yamadanishiki. It is made with a yeast that produces acidity, and is moderately sweet with a strong flavor that is typical of Omachi. This is my favorite. ◉Washin Junmai Daiginjo Unfiltered Nama-Nishiki Elegant, clean, and graceful. The taste is slightly bitter. It is a small brewery, and after Corona, the number of bottles produced decreased considerably.
Japanese>English
bouken
Good evening, Mr. Nemuchi. I'm secretly a fan of Wasshin, so I'm worried about the bad news 💦. I appreciate it for the drinkers, but looking at the list, I think this pricing is too cheap for the specs 🤔.
Japanese>English
ねむち
Good evening, bouken-san. 🌜️ I have been on a personal mission lately to ask each brewery how much they produce, but they only told me a very small amount of Washin💦Certainly the price could be a little higher...let's support them 👍.
Japanese>English