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飲食店で働いてます 記録用

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Most Check-in Brands

Nabeshima
4(28.57%)
Mutsuhassen
2(14.29%)
Yukinobijin
2(14.29%)
Jikon
2(14.29%)
Miinokotobuki
2(14.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saga
7(14.29%)
Akita
5(10.2%)
Yamagata
4(8.16%)
Fukui
4(8.16%)
Aomori
3(6.12%)

Timeline

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Born艶　純米大吟醸
Katokichibei ShotenFukui
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The gloss is aged at minus 5 degrees Celsius or lower for at least one year. Because it is aged at ice temperature, it is soft and gentle. The calm ginjo aroma is also very elegant. Sweetness: Dry ■Rice: Contract-cultivated Yamadanishiki from the special A district of Hyogo Prefecture ■Polishing ratio: 50% ■Alcohol level: 15% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
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Born艶　純米大吟醸
Katokichibei ShotenFukui
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The gloss is aged at minus 5 degrees Celsius or lower for at least one year. Because it is aged at ice temperature, it is soft and gentle. The calm ginjo aroma is also very elegant. Sweetness: Dry ■Rice: Contract-cultivated Yamadanishiki from the special A district of Hyogo Prefecture ■Polishing ratio: 50% ■Alcohol level: 15% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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Uyootokoyama羽陽男山　山廃 純米吟醸 山田錦
Okotoyama ShuzoYamagata
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Yamahai" is an abbreviation for "Yamahoshi", which means the process of grinding down the steamed rice after the sake mother has been prepared. Yamahai" refers to the process of mashing the steamed rice after brewing the sake mother, This is done to make it easier to melt the rice. In the Meiji era (1868-1912), it was realized that rice could be sufficiently melted by koji alone if the process was devised without yamahoshi. The Yamahai method was born when it was discovered that rice could be sufficiently melted by the power of koji if the process was devised without yamahoshi. Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio: 50 Alcohol content: 15 100% Yamadanishiki produced in Hyogo Prefecture
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Sake made by playing the Beatles' classic "Michelle". Almost white wine Talked about as the sake that Tsuyoshi Domoto gave to Koichi Domoto on his birthday at a concert of popular idol KinKi Kids. Specific name: Junmai Ginjo Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Strength: 9 Producer: Banno Shuzo (Nagano Pref.)
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Atagonomatsu愛宕の松 ひと夏の恋 純米吟醸
Niizawa JozotenMiyagi
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This summer sake is outstanding for its mild aroma reminiscent of bananas and melons, and its gentle acidity like that of small buds. The light, fresh flavor will keep you going through the hot summer months without tiring, stimulating your appetite and creating a synergistic effect. Rice polishing ratio 55 Sake degree +3 Acidity 1.7 Amino acidity 1.1 Alcohol content 15 Rice used: Domestic rice
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Kudokijozuくどき上手・酒未来（純米吟醸生詰）
Kamenoi ShuzoYamagata
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1997 Breeding Year, one of the Takagi Shuzo trilogy "Dragon's Bastard", "Sake Mirai", and "Hashu Honor", the brewer of the popular Yamagata brand "Jyushidai". It was completed in the Tohoku region, a cold region, by combining Yamashu No. 4 and Miyamanishiki, inbreds of Yamada-Nishiki, as seed and pollen parents, respectively. Sake Mirai, which took 18 years of research and development by the Takagi Brewery, is a hybrid of Yamadanishiki, a grade A rice suitable for sake brewing with a slightly larger, disc-shaped heart white and a soft, smooth taste on the palate. The rice is polished to 50% using "Sake Mirai" produced in Yamagata Murayama and brewed with Ogawa and M310 yeast using water from the Mt. It has a gorgeous, fragrant, and impressive flowery ginjo aroma that spreads in the mouth. The taste is full, with a light sweetness that does not linger on the tongue and leaves a refreshing aftertaste. Rice used: "Sake Mirai" produced in Murayama, Yamagata Prefecture Rice polishing ratio: 50 Sake meter reading: +1.0 or so Acidity: 1.2 Amino acidity: 1.0 Yeast used: Ogawa No. 10, M310 Alcohol percentage: around 17.2
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Kid紀土 純米大吟醸
Heiwa ShuzoWakayama
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Aromatic and fruity sake with a ginjo aroma in the foreground, using the so-called standard combination of Yamadanishiki rice and Association No. 9 yeast. Recommended for women Brand name: Kido Junmai Daiginjo (Kido Junmai Daiginjo) Sake Brewer : Heiwa Shuzo Location: Kainan City, Wakayama Prefecture Rice: Yamadanishiki Rice polishing ratio: 50 Alcohol content: 15-16
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Product name Special Junmai Sake Natsu Ayaka Sake Brewer: Asahikiku Shuzo (Kurume City, Fukuoka Prefecture) Ingredients: Rice (domestic), Rice malt (domestic) 100% Yamadanishiki rice Alcohol content: 14.0 Polishing ratio 60
Japanese>English
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Sohomare惣誉 特別純米 辛口
Sohomare ShuzoTochigi
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Ingredients ... Rice (domestic), Rice Koji (domestic) Ingredient rice ... Yamadanishiki Rice polishing ratio ... 60 Sake degree ... +3~4 Acidity... Amino acidity... Yeast used ... Alcohol percentage ... 15.0%.
Japanese>English
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能古見能古見 純米吟醸辛口
Baba ShuzojoSaga
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Right1 Nokomi Junmai Ginjyo Dry Rice type】 Yamadanishiki Rice polishing ratio】 50%. Alcohol percentage】 16 Sake meter degree】 +8 Acidity】 1.6 Recommendation] Slightly chilled or at room temperature.
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Iwanokura岩の蔵 純米吟醸
Tenzan ShuzoSaga
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Right 2: Iwanokura Junmai Ginjo A product distributed only in Kyushu. The aroma is reminiscent of apples and white peaches. Delicate and soft on the palate. The sweetness that spreads in the mouth and the subtle acidity are well balanced. A junmai ginjo-shu that can be enjoyed with food for a long time. Ingredients Yamadanishiki/Saga no Hana Rice polishing ratio 55 Alcohol level 16%. Recommended temperature Chilled (10°C-15°C) Foods that go well with it Sashimi (squid, flatfish), grilled ayu (sweetfish), tempura prawns, cured ham, caprese, vermicelli salad, fried chicken, fresh cheese
Japanese>English
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Amabuki天吹 冷奴（クールガイ） 無限辛口 UNLIMITED DRY 超辛口純米
Amabuki ShuzoSaga
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Right 3: Amabuki Cold (Cool Guy) MUGEN Dry UNLIMITED DRY Super Dry Junmai The name "Cool Guy" is written "cold tofu". The sharp dryness of +16 and The mineral acidity supports the aftertaste. It is not like the acidity tightens it up. It is surprisingly light and dry, The taste lingers and fades away gracefully. It is good with cold tofu with plenty of condiments, It goes well with international and multinational cuisine, meat dishes, and a wide range of modern cuisine, It can be enjoyed with a wide range of modern dishes. It is especially good with bean dishes. Ingredients Rice (domestic),Rice malt (domestic) Alcohol percentage 15 Rice used: Saga-no-Hana (produced in Saga Prefecture) Polishing ratio 60 Yeast used: Tsukishita-bijin Sake degree: around +16 Acidity: around 1.8 Nama/Hiirei (Nama-filling)
Japanese>English
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Nabeshima鍋島 特別純米
Fukuchiyo ShuzoSaga
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Left 3 Nabeshima Special Junmai Sake Brewer's Name: Tomikuchiyo Shuzo Place of origin (prefecture): Saga Prefecture Rice used: Saga-no-Hana, Yamadanishiki, Yuyamanishiki Rice polishing ratio: 55 Alcohol percentage: 15 Sake meter: +2
Japanese>English
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Nabeshima鍋島 純米吟醸
Fukuchiyo ShuzoSaga
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Left 2 Nabeshima Junmai Ginjo Yamadanishiki The fine gasiness, sweet and fruity aroma, and the voluminous flavor of rice unique to Yamadanishiki spread in the mouth. The acidity is low and the sweetness is well-balanced with a moderate bitterness. Product Name Nabeshima Junmai Ginjo Yamadanishiki Sake quality Junmai Ginjo Ingredient Rice Yamadanishiki Alcohol 16%. Polishing ratio 50%.
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Nabeshima鍋島 Summer Moon 吟醸
Fukuchiyo ShuzoSaga
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Left: Nabeshima Ginjo Summer Moon Fresh, sweet aroma and a beautiful mouthfeel reminiscent of summer. Product Name Nabeshima Summer Moon Ginjo （Nabeshima Summer Moon Ginjo) Sake quality: Ginjo Ingredient Rice Yamadanishiki Alcohol 15%. Polishing ratio 50%.
Japanese>English
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AkabuAKABU 純米大吟醸 極上ノ斬 生酒
赤武酒造Iwate
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Middle AKABU Junmai Daiginjo Kokujo No Zan Nama Shu The premium Iwate Prefecture sake rice, "Yunokou", is polished to 35%, fermented at a very low temperature, and pressed in a bag in an ice refrigerator at a temperature of minus 1 degree Celsius at the perfect time.
Japanese>English
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Okunokami屋守 （おくのかみ） 純米 中取り 無調整 火入れ
Toshimaya ShuzoTokyo
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Left: Gray label, Okunokami Junmai, Nakadori, unadjusted, fire-aged Ingredients: Rice (domestic), Rice Koji (domestic) ■Raw Rice: Hachitan-Nishiki from Hiroshima Prefecture Polishing ratio: 50% for Koji rice, 55% for Kake rice ■Sake meter degree: +1.1 Degree: 17 degrees Celsius ■Manufacturer: Toshimaya Shuzo (Tokyo, Japan)
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jozan常山　純米大吟醸　芳醇辛口　極
Jozan ShuzoFukui
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Right Tsuneyama Junmai Daiginjo Houmu-Sariguchi Koku Like a muskmelon Gorgeous aroma like muskmelon Beautiful flavor and acidity Transparent and elegant taste Elegant taste
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