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丹の

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酔生夢死はっしー吉報シモサNozomu Yoshiokaえっちゃん夢茶苦茶也canola
Kuroobi堂々純米山廃
Kuroobi Check-in 1Kuroobi Check-in 2
Kuroobi Check-in 3Kuroobi Check-in 4
丹の
56
酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️ Kuro obi is made for Kuro obi by making several different types of sake with different rice polishing ratios and aging them separately and slowly over time. Each sake is developed to have its own distinctive flavor, and then each sake is batched at the time of bottling. If "blending" is the process of creating a single flavor by complementing each other, "batting" is the process of creating a new flavor by combining independent flavors. All of the rice used is contract-grown rice Yamada-Nishiki 60% (produced in Naka-ku, Taka-machi, Hyogo Prefecture) Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture) Rice polishing ratio 65 Production method: Junmai, Yamahai brewing Junmai Ginjo-shu mixed (Mixture ratio / Polishing ratio 60% 50%) Alcohol 15%. Sake degree +5 Acidity 1.9 Amino acidity 1.4
Japanese>English
Okuharima夏の芳醇超辛純米吟醸生酒
Okuharima Check-in 1
Okuharima Check-in 2Okuharima Check-in 3
丹の
52
酔生夢死
With Mr. Yamauchi and Mr. Wakayama ‼️ Sohachi Flounder caught by the owner: ⭕️ It is a strong summer sake More of a food sake ⭕️ Alcohol 17°, Sake degree +15.3, Acidity 2.0, Amino acid 1.2 Rice: Yamadanishiki (Koji), Hyogo Yume Nishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9
Japanese>English
Aramasa陽乃鳥貴醸酒
Aramasa Check-in 1
丹の
52
酔生夢死
Shinshin ✖︎ and the second meeting Kijo Sake drinking comparison⭕️ Rice type:Akita rice Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60 Alcohol content: 13%. Brewing vessel : Wooden vat Bottle used for making sake:Rokka Tsuki Nagatsutsu Sake Ire
Japanese>English
Yukinobijin雄町貴醸酒
Yukinobijin Check-in 1Yukinobijin Check-in 2
丹の
55
酔生夢死
Shinshin ✖︎ and Hiccups 2nd meeting The first sighting of the first drink: ‼️ A kijo-zake fermented by the method of using sake in the third stage of brewing (tomezoe). The sake added is also Omachi 55% polished junmai ginjo. Rice used: Omachi. Polishing ratio: 55%. Yeast used: No. 14 series cultured in the brewery Alcohol content: 15%.
Japanese>English
Aramasa天蛙 12世代純米生酛生酒発泡
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Aramasa Check-in 3Aramasa Check-in 4
丹の
53
酔生夢死
Sincerity✖︎ tokkuri 2nd meeting Junmai Activated Nigori Drinking Comparison Rice:Akita sake brewing rice Rice Polishing Ratio : Koji rice 609%, Kake rice 60 Alcohol content : 8 Brewing vessel : Temperature controlled tank Bottle used: Straight pressure-proof
Japanese>English
Kariho六舟純米吟醸生詰酒にごり酒槽しぼり
Kariho Check-in 1Kariho Check-in 2
丹の
37
酔生夢死
Shinshin ✖︎ and hiccups 1 0th meeting Ingredient rice INGREDIENT Miyamanishiki/Ginsan / Miyamanishiki/Ginsan Taste Type TYPE OF FLAVOR Fresh, Vivid,Dry Rice polishing ratio RICE POLISHING RATIO55 ALCOHOL OF VOLUME ALCOHOL OF VOLUME16.0-16.9%. Sake Degree SMV+3 ACIDITY ACIDITY1.5
Japanese>English
Shigemasu須々許里 隧道熟成純米古酒
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42
酔生夢死
Reunion with Mr. Shimazaki 1996 Tunneling 2001Manufactured No official online information Manufactured by several breweries in Fukuoka? Sake bottled and stored in tunnels after the abandonment of railroad lines. The temperature in the tunnels is 15 to 20 degrees Celsius throughout the year. Rice polishing ratio 60 Alcohol content: 15 to 16 degrees Celsius
Japanese>English
AramasaNo.6 RS 台湾復興支援酒純米生酛原酒生酒にごり酒古酒発泡
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丹の
39
酔生夢死
Reunited with Shimazaki-san I didn't think I'd be able to drink the little that was left of the ministry. Alcohol content: 9 degrees Rice used: 100% sake brewing rice (Harvested in 2021, produced in Akita prefecture) Rice Polishing Ratio・Koji Rice 55%, Kake Rice 60 Yeast used: Kyokai No. 6 Production: 2022.05 Shipment: 2024.04 No.1237/2189 Fermentation vessel: Wooden vat No. 31 Company: New Re-Shuake Road Favor Company
Japanese>English
Sasa no Kawa英心大吟醸ひやおろし古酒
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36
酔生夢死
Reunion with Mr. Shimazaki Sake manufactured in 1999.9 No information about the sake on the Internet Yamadanishiki produced in Hyogo Prefecture 45% polished Sake degree +7 Acidity 1.0 Amino acidity 1.0 Alcohol 15
Japanese>English
Yukinobijin山田錦6号酵母 超辛純米吟醸
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丹の
38
酔生夢死
I met Shimazaki-san again and I found myself drinking it all up. Alcohol content 16%. Rice used: Yamadanishiki Polishing ratio 55 Yeast K601 Sake degree: around +15 to +16 Acidity: around 1.6-1.7
Japanese>English
AramasaNo.6 RS-type純米
Aramasa Check-in 1
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20
吉報シモサ
It has been a long time since I have had a drink at a sake bar, but I never expected to be treated to a rare sake. I was surprised when I looked it up later. It was a very rare sake that supports the reconstruction of Taiwan. It was easy to drink No. 6, a naturally sparkling miracle, but a glass of it was too heavy. It will be a legendary drink in my history.
Japanese>English
Kitajima純米生酛原酒生酒無濾過
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丹の
31
夢茶苦茶也
At my least favorite type of place, where the sake is served according to what kind of sake you want to drink, This sake came out as a solid, sweet but ok order. Since it was my first cup, I was careful not to drink it too vigorously.
Japanese>English
Aramasaニルガメ90 2020製造純米生酛古酒
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丹の
62
酔生夢死
55°C (55°F) Sweet potato, banana feel, sweet potato shochu feel. Lukewarm especially sweet potato ⭕️ Toji name: Makoto Uematsu Brewing Year: 2019-2020 (Rice harvested in 2019 from the Kawabe Uyo district of Akita City, Akita Prefecture, Japan, with reduced use of pesticides) Rice used: 100% Akita Sake Komachi Rice Polishing Ratio:90% (both koji rice and kake rice are 90%) Ingredients : Rice (produced in Akita), Rice malted rice (produced in Akita) Alcoholic strength: 13% abv.
Japanese>English
Kaika播州山田錦純米大吟醸
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47
酔生夢死
Warmed sake at 50°C Fresh acidity is pleasant ⭕️ Smoked filet ham as a side dish Alcohol 15%. Sake degree ±0 Acidity 1.5 Amino acidity 1.0 Rice used: Yamadanishiki Polishing ratio (Kake rice, Koji rice): 50%, 50% Yeast M310/Kyokai No. 901 Sake mother: Rapid brewing
Japanese>English
Aramasa陽乃鳥 十五周年記念酒純米生酛貴醸酒発泡
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丹の
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酔生夢死
After the Bordeaux Red Wine Study Group: ❗️ Characteristic vanilla exchange Firm gasiness Citrus acidity ⭕️ Lingering finish is more oaky and Wonderfully long⭕️ Ingredients: rice (from Akita), rice malt (from Akita) Sake (produced in Akita) Rice: 100% Yoshinobu Shinko (harvested in 2022, produced in Akita Prefecture) Rice Polishing Ratio:50% (both koji rice and kake rice are 50%) Yeast used: Kyokai No. 6 Fermentation Vessel : Wooden Oke (No.44) Alcohol content: 12.0
Japanese>English
Yamagata Masamune酒未来純米吟醸生酒
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丹の
56
酔生夢死
After the Bordeaux Red Wine Study Group: ❗️ Cream soda aroma Classy sweetness Moderately creamy and delicious Pleasant aftertaste Sake Mirai" is a new sake rice created by Tatsugoro Takagi, the 14th generation brewer of Takagi Sake Brewery, in 1999 after 18 years of research and development. Sake Mirai is a crossbreed of Miyamanishiki from Nagano Prefecture and a mother rice from the Yamadanishiki lineage, and is the sake rice that Mr. Takagi has worked so diligently to create. After 18 years of successful breeding and crossbreeding, he named this sake rice "Sake Mirai" and named it "Sake Mirai. Rice: Sakemirai produced in Yamagata Prefecture Rice polishing ratio: 50%. Alcohol content: 16 Sake degree: +1 Acidity: 1.6 Amino acidity: 1.6 Incidentally, Takagi Shuzo owns three varieties of sake rice: "Ryu no Otoko", "Hashu Homare", and "Sake Mirai".
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