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Suiryu2013BY純米生酛古酒
丹の
24
酔生夢死Ingredients Rice (domestic), rice malt (domestic) Rice polishing ratio 65% (the highest percentage ever recorded) Alcohol content 15% alcohole Mr. Dan, recommendation for matured heated sake
Japanese>English
Hakuryu初しぼり純米原酒生酒無濾過
丹の
23
酔生夢死Rice (Koji) Yamadanishiki (Kake) Hanaechizen All rice is grown in Eiheiji-machi, Fukui Prefecture Polishing ratio 70% Yeast used: Fukui Prefecture yeast FK5 Alcohol percentage 16.5 Sake meter degree +5.8 Acidity 1.7 Hakuryu gets better every time you drink it. One of the breweries whose future we can look forward to!
Japanese>English
十勝晴れ純米大吟醸
丹の
37
酔生夢死Bikun Kura Sake Party, Launch Rice used as raw material 100% "Comet" rice suitable for sake brewing from Tokachi Otokara-cho Rice polishing ratio 45%. Alcohol content 16% alcohol by volume A very tasty, mildly aromatic ajiginjo!
Japanese>English
Tokachiきたしずく特別純米
丹の
33
酔生夢死Bikun Kura Sake Party, Launch Ingredients: Rice (Hokkaido rice), Rice Koji (Hokkaido rice) Rice polishing ratio: 60 Alcohol content: 16%. This one is made with Kitashizuku Highly evaluated by all concerned.
Japanese>English
Tokachi初しぼり純米原酒生酒
丹の
36
酔生夢死Hekiun brewery sake party, launch on sale this weekend Specs are from last year Alcohol content 15 degrees Celsius Rice used 100% Hokkaido sake brewing rice Polishing ratio 70 It is also delicious lukewarm! The salad with Hekiunkura sakekasu sauce was also wonderful!
Japanese>English
Hakkaisan青越後 半年熟成本醸造原酒生酒
丹の
34
酔生夢死Sake meter degree +5, Acidity 1.4, Amino acidity 1.3 Alcohol 19 degrees Yeast: 701 and M310, 60% polished Koji rice: Yamadanishiki Kake rice・Gohyakumangoku, Koshibuki, etc. Sake with grated radish With Mr. Toji Yamauchi
Japanese>English
Kirei辛口純米 八捨純米
丹の
36
酔生夢死Ingredient Rice Mid-season Shin-Senbon Rice polishing ratio 80% of the rice Alcohol content 17-17.9 degrees Sake Degree +5 to +6 Yeast Home cultivated yeast Acidity 1.8~2.0
Japanese>English
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