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sekisensekisen

Registered Date

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64

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9

Most Check-in Brands

Senkin
4(14.29%)
Hououbiden
3(10.71%)
Kokuryu
3(10.71%)
Sawayamatsumoto
2(7.14%)
Nabeshima
2(7.14%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
7(10.94%)
Fukui
5(7.81%)
Niigata
4(6.25%)
Yamaguchi
4(6.25%)
Saga
4(6.25%)

Timeline

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25
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Sawaya Matsumoto Moriwari Aizan 2019 Rice type: Hyogo Aiyama Rice Polishing Ratio : Not disclosed Sake content : Not disclosed Acidity : Not disclosed Alcoholic content : 14 degrees Production Date : 2021/2 The rice used, Aizan, is not new, but was harvested in 2019 in the Tojo area of the Special A district. The balance between the sharp and refreshing taste and the volume of Aizan is excellent. ⭐︎⭐︎
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WAKAZE France SAKE THE CLASSIC Raw material：Rice from Camargue Rice polishing ratio : 92 Sake degree : Not disclosed Acidity : Not disclosed Alcoholic content : 13 degrees Production Date : 2021/1 This sake is made at KURA GRAND PARIS, a brewery established in the suburbs of Paris, France. This sake is brewed in France with Japanese techniques using French ultra-hard water, wine yeast, and French rice "Brio". The taste is reminiscent of sweet and sour fresh fruits. ⭐︎
Japanese>English
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Hanaabi純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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Hanayojo Miyamanishiki Junmai Daiginjo Unfiltered Raw Sake Raw material rice: Miyamanishiki Rice polishing ratio : 48 Sake meter : +3.0 Acidity : 1.4 Alcoholic content : 16 degrees Production Date : 2021/1 This is a bag-hanging shizuku-shu. The aroma is reminiscent of juicy fresh pineapple. It has a natural sweetness and acidity like honey. If you want to enjoy sweet taste, Miyamanishiki is recommended rather than Hatan Nishiki. ⭐︎⭐︎⭐︎⭐︎
Japanese>English
sekisensekisen
Ooyama純米大吟醸原酒生酒無濾過
Katokahachiro ShuzoYamagata
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Daisen Junmai Daiginjo Unfiltered Raw Sake 2021 Limited Edition Raw material : Dewa Sanda (Yamagata Prefecture) Rice Polishing Ratio : 50 Sake meter : +2.5〜+3.5 Acidity : 1.7〜1.8 Alcoholic content : 17 degrees Production Date : 2021/3 Dewa Sanzano, a rice suitable for sake brewing produced in Yamagata Prefecture, was used as the raw material. By combining two types of Yamagata yeast with different characteristics, it has an elegant and gentle aroma like pear fruit and a juicy flavor. The softly wafting aroma broadens the range of food pairings, and is recommended as a food sake. ⭐︎⭐︎⭐︎
Japanese>English
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