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SakenowaRecord your sake experiences and discover your favorites
alfrescoalfresco
15年前、広島のある蔵元の方と夜な夜な 飲んだ日をきっかけに日本酒が好きになり、最近とある事をきっかけに日本酒沼にハマっている03です🍶ここは写真記録用📷📖

Registered Date

Check-ins

105

Favorite Brands

8

Most Check-in Brands

Senkin
9(20.93%)
Kid
5(11.63%)
Sawayamatsumoto
4(9.3%)
Mimurosugi
4(9.3%)
Tohokuizumi
3(6.98%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
11(10.48%)
Nara
9(8.57%)
Shiga
8(7.62%)
Yamagata
6(5.71%)
Iwate
5(4.76%)

Timeline

alfrescoalfresco
AfuriYAMAHAI 雄町 倍麹
吉川醸造Kanagawa
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23
alfresco
It is a fusion of cutting-edge technologies: Yamahai brewing and long-term fermentation at extremely low temperatures. It is a unique and delicious sake with a rich, full-bodied sweetness and an acidic finish. Rice: 100% Omachi produced in Okayama Prefecture Water used for brewing: Amezan groundwater (150° hardness) Yeast used: No. 7 yeast Polishing ratio 90 Koji ratio 40 Alcohol content 13
Japanese>English
alfrescoalfresco
Mimurosugi純米 初しぼり 無濾過生酒 おりがらみ
Imanishi ShuzoNara
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32
alfresco
The first Shibori-shu (new sake) of a locally distributed brand, Sanomorosugi, which I visited Imanishi Sake Brewery and purchased during my visit to Ojinsha Shrine. It will be the best sake of the year, including the story behind it. It's so good! Rice polishing ratio 70%. Alcohol content 15
Japanese>English
alfrescoalfresco
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37
alfresco
After a week of illness, I recovered and opened the long-awaited bottle of Snowman (⛄️). The sake was a bit different from what I had imagined, but it was very tasty and I finished it in no time. My body was craving sake. LOL! This weekend I am looking forward to the first UA Snowman ⛄️. I will take care of my health so that I can enjoy Sake forever 😭 Rice: Domaine Sakura, 100% Yamadanishiki (produced in Sakura City, Ibaraki Prefecture) Alcohol content 13%.
Japanese>English
alfrescoalfresco
Senkinクラシック　零式生酒
せんきんTochigi
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31
alfresco
Sentori's rebranding as "Edo Bari". I bought it at my usual liquor store, hoping to pick up a bottle of Zero on the day it was released. It has a sharp and sharp acidity and sweetness. I drank about 2 goules on the day I opened the bottle, and then it got feverish and I haven't drank it for 3 days. I am looking forward to seeing how it changes in taste. I am also looking forward to the modern and retro styles 🍶. Rice: Domaine Sakura, 80% organically grown Kame-no-o, 20% reduced pesticide Yamadanishiki (both from Sakura City, Tochigi Prefecture) Specifications: Nama yeast, natural yeast, no yeast added, unfiltered unpasteurized sake Alcohol content 13%.
Japanese>English
ジェイ&ノビィ
Hi alfresco😃! One of your last was 100 check-ins 🎉Congratulations on your 101st bottle of Sentori Renewal Classic 😋 Enjoy your modern and retro 👋.
Japanese>English
alfresco
Jay & Nobby. Thank you for your comment 🙇. We are not very expressive, yummy! I could only say 😅It's really good 😅It's really good 😅Jay I'd definitely like to compare the three types of wine after reading your post!
Japanese>English
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28
alfresco
Classic Nagasaki Prefecture limited distribution sake 🍶. The best souvenir from my favorite person 🤤. First of all, the aroma is good. The taste is juicy and fresh as well as delicious. It also has a sharpness that is typical of Jibran and is good before or during dinner 🥂. Rice: 100% Yamadanishiki produced in Hirado Alcohol content 15
Japanese>English
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32
alfresco
It starts with a moderate sense of gas in the mouth, followed by the soft and pleasant acidity of the sake's sake making process, and a refreshing aftertaste from the deep sweetness and umami that changes. Rice used: 20% Yamadanishiki for koji rice, 80% Yumachi for kake rice Polishing ratio: Koji: 60%, Kake: 70%. Alcohol content: 14% (undiluted) Specifications: Nama-hashiroshi style
Japanese>English
alfrescoalfresco
Fusano Kankiku超限定Occasionalシリーズ おりがらみ無濾過生原酒 電照菊
Kankiku MeijoChiba
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31
alfresco
Raw material rice: 100% Yamadanishiki produced in Hyogo Prefecture Polishing ratio 50%. Alcohol content 15
Japanese>English
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Kid純米吟醸酒 しぼりたて
Heiwa ShuzoWakayama
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25
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Raw material rice Gohyakumangoku Polishing ratio: Koji rice 50%, Kake rice 55 Alcohol content 15
Japanese>English
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初日の出純米大吟醸 無濾過生原酒
羽田酒造Kyoto
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23
alfresco
Rice: 100% Gohyakumangoku produced in Kyoto Polishing ratio 50%. Yeast used: Kyo no Koi Alcohol content 17.5
Japanese>English
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Jikon純米吟醸 千本錦 火入
Kiyasho ShuzojoMie
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24
alfresco
100% Senbon-Nishiki rice produced in Hiroshima Prefecture Rice polishing ratio 55 Alcohol content 15.5
Japanese>English
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24
alfresco
Domaine Sakura Kame produced in Sakura City, Tochigi Prefecture 80% Kame-no-o 20% Yamadanishiki, Domaine Sakura, Sakura City, Tochigi Prefecture Polishing ratio 90 Alcohol content 14 Assemblage, fire-refining
Japanese>English
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