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御用寿し

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Frequent Visitors

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taitai
Michisakari香るしぼりたて純米大吟醸生酒
MichisakariGifu
Michisakari Check-in 1
Michisakari Check-in 2Michisakari Check-in 3
御用寿し
28
tai
Sanzenzori Junmai Daiginjo Nama Sake - Aromatic Shiboritate Specifications Junmai-Daiginjo Nama-Shu Ingredients: Miyamanishiki from Akita Prefecture, Akita-Komachi from Nagano Prefecture Rice polishing ratio 45 Sake degree +16 to +17 degrees Alcohol content: 15% to 16%.
Japanese>English
taitai
Kid純米
Heiwa ShuzoWakayama
Kid Check-in 1Kid Check-in 2
御用寿し
29
tai
Kido Junmai KID-Junmai-shu (Junmai-shu) Product name KID-Junmai-shu Producer Heiwa Shuzo 119 Mizonokuchi, Kainan City, Wakayama Prefecture Ingredients Rice, Rice malt Polishing ratio: Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%) Alcohol 15.5 Yeast: Association #7 yeast
Japanese>English
taitai
Zaku和悦純米吟醸
Shimizuseizaburo ShotenMie
Zaku Check-in 1Zaku Check-in 2
御用寿し
24
tai
Saku Waetsu Junmai Ginjo For Restaurants only Type: Junmai Ginjo Alcohol content: 15%. Ingredients: Rice (domestic), Rice malt (domestic) Rice used Rice Polishing Ratio： 60
Japanese>English
taitai
Hanamura純米吟醸
Ryozeki ShuzoAkita
Hanamura Check-in 1Hanamura Check-in 2
御用寿し
25
tai
Hanamup Structure: Junmai Ginjo Rice: Dewa Sanbai ■Polishing ratio: 50% ■Yeast: Undisclosed Sake meter degree: -7.8 ■Acidity: 1.4 ■Alcohol level: 15
Japanese>English
taitai
Keigetsu純米大吟醸
土佐酒造Kochi
Keigetsu Check-in 1Keigetsu Check-in 2
御用寿し
19
tai
KATSUKI CEL24 Junmai Daiginjo 50 Rice／Gin no Yume or Yamadanishiki(domestic) Rice polishing ratio / 50 Alcohol content/15.0 Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0
Japanese>English
taitai
Dan純米大吟醸山廃原酒生酒無濾過
Sasaichi ShuzoYamanashi
Dan Check-in 1Dan Check-in 2
御用寿し
26
tai
Dansan 廃純米大吟醸 播州愛山 無濾過生原酒 Rice: Haju Aisan 100% Alcohol content: 15 degrees Refined rice: 50% Sake degree: -4.5 Acidity: 1.65
Chinese>English
taitai
Yuki no Bosha純米吟醸無濾過
Saiya ShuzotenAkita
Yuki no Bosha Check-in 1Yuki no Bosha Check-in 2
御用寿し
26
tai
Yukino Kayasha Junmai Ginjo Rice used: Yamadanishiki/Akita Sake Komachi Polishing 55 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Degree of alcohol content 16%. Beautiful sake!
Japanese>English
taitai
Ippakusuiseiピンクラベル純米吟醸
Fukurokuju ShuzoAkita
Ippakusuisei Check-in 1Ippakusuisei Check-in 2
御用寿し
24
tai
Isshaku-Suisei Junmai-Ginjo Misato Nishiki Provenance: Gojome, Akita Prefecture ■Structure: Junmai Ginjo-genshu ■Volume: 1800ml ■Price (main body): 3,600 yen Rice: Misanishiki ■Polishing ratio: 50% ■Yeast: Akita yeast Sake meter degree: ±0 ■Acidity: 1.4 ■Alcohol level: 16.2
Japanese>English
taitai
Glorious Mt.Fuji純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
Glorious Mt.Fuji Check-in 1Glorious Mt.Fuji Check-in 2
Glorious Mt.Fuji Check-in 3Glorious Mt.Fuji Check-in 4
御用寿し
35
tai
Eikofuji Junmai Daiginjyo Unfiltered Nama-shu Aizan Raw material rice Aizan produced in Hyogo Prefecture Polishing ratio 50%. Yeast: Yamagata yeast Sake degree -6 Acidity 1.7 Alcohol 16.7 Burger point 92pts I'm glad it doesn't have a strange premiere at this point. Clean Aizan-like fruitiness, clarity and crispness.
Japanese>English
taitai
Shichisui
Toraya HontenTochigi
Shichisui Check-in 1Shichisui Check-in 2
御用寿し
28
tai
Nanamizu Junmai Ginjo 55 Omachi Rice: Omachi Polishing ratio/55 Sake degree/-1.5 Acidity/1.5 Alcohol percentage/-16.1%. Moderate acidity and the depth of flavor unique to Omachi
Japanese>English
taitai
Haneya純吟PRISM究極しぼりたて純米吟醸生酒
Fumigiku ShuzoToyama
Haneya Check-in 1Haneya Check-in 2
御用寿し
30
tai
Haneya Jungin PRISM Ultimate Shibotate Manufacturer: Fumikiku Shuzo (Toyama Prefecture) Specific name Junmai Ginjo Nama/Hiirei Nama-zake (no heat treatment) Sweetness: Slightly dry ■Rice: Gohyakumangoku produced in Toyama Prefecture ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
taitai
Glorious Mt.FujiMAGMA 原始乃胎動純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
Glorious Mt.Fuji Check-in 1
御用寿し
32
tai
Eiko-Fuji MAGMA Unfiltered Nama-No-Tsudo Sake Ingredients Ingredient rice: Omachi, Okayama Prefecture Polishing ratio 50%. Yeast: Yamagata yeast Sake degree -5 Acidity 1.6 Alcohol 16.7
Japanese>English
taitai
Tanigawadake純米吟醸 別誂純米吟醸
Nagai ShuzoGunma
Tanigawadake Check-in 1Tanigawadake Check-in 2
御用寿し
24
tai
Tanigawadake Junmai Ginjo Betsuatsurae Polishing ratio 60 Sake degree +1 Alcohol 15%. Acidity 1.5 Amino acidity 1.0 At Goyojushi
Japanese>English
taitai
KeigetsuCEL24 純米大吟醸50純米大吟醸
土佐酒造Kochi
Keigetsu Check-in 1Keigetsu Check-in 2
御用寿し
31
tai
Kaygetsu CEL24 Junmai Daiginjo 50 Shiboritate Shinshu Rice／Gin no Yume or Yamadanishiki(domestic) Rice polishing ratio / 50%. Alcohol content/15 Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0 Pineapple!
Japanese>English
taitai
Tedorigawa純米吟醸
Yoshida ShuzotenIshikawa
Tedorigawa Check-in 1Tedorigawa Check-in 2
御用寿し
36
tai
Tetorigawa Junmai Ginjo Sakemono Rice used: Yamadanishiki, Gohyakumangoku Polishing ratio: 50%/55 Sake meter rating: +1 Acidity・・・1.3 Alcohol content・・・15.5 Refreshing At Goyojushi
Japanese>English
taitai
Ryu純米
Kawanishiya ShuzotenKanagawa
Ryu Check-in 1Ryu Check-in 2
御用寿し
28
tai
Takashi Junmai Rice used: Miyamanishiki from Shinshu Rice polishing ratio: 55 Sake meter rating: +6 Acidity: 1.4 Alcohol content・・・15 The standard for Goyo Sushi
Japanese>English
taitai
Gokyo純米
Sakai ShuzoYamaguchi
Gokyo Check-in 1Gokyo Check-in 2
御用寿し
27
tai
Gohashi Junmai Junmai Sake Ingredients Rice (domestic), rice malt (domestic) Rice used Nipponbare (Yamaguchi Prefecture), Yamadanishiki (Yamaguchi Prefecture) Alcohol content 15.5 degrees Sake Degree +3 Acidity 1.6 Rice polishing ratio 60% (with a minimum of 60% polished rice) Yeast Yamaguchi yeast 9E Nama-shu/Hiire Fire-aged At Goyozushi in Futago-Shinchi Slight classical aroma
Japanese>English
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