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YukoYuko

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Check-ins

4

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0

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The origins of the sake you've drunk are colored on the map.
Niigata
1(25%)
Toyama
1(25%)
Yamanashi
1(25%)
Ehime
1(25%)

Venues With Most Check-Ins

麻布十番　かなざわ
2(100%)

Timeline

YukoYuko
1
Yuko
Soothing, soft, and slightly sweet like snow-melted water. The aftertaste is as refreshing as water. It is still delicious! Specific name Junmai Ginjo Sake Sake degree Plus 5 (Dry) Alcohol content: 15 to 16 degrees Acidity 1.6 Amino acidity 1.5 Ingredients: Rice, rice koji (100% domestic rice) Rice polishing ratio 60%. Taste Mellow Brilliant aroma
Japanese>English
YukoYuko
Shichiken一番搾り　純米吟醸　生
Yamanashi MeijoYamanashi
1
Yuko
Moderate aroma Slightly sweet The aftertaste is clean and refreshing. Very easy to drink It is better to drink it in a wine glass You can enjoy the aroma and the feeling in your mouth. It's perfect for a midday drink. Even if you don't have anything in mind, you can easily go for it! Only the first drop of new sake brewed at the beginning Only the first drops are collected. The yeast is still alive. The yeast is still alive. It is worth mentioning that It is brewed with the famous water of Hakushu. It has a soft and fresh taste of rice. It is a hybrid of Yamada Nishiki It is a hybrid of Yamada Nishiki It is a hybrid of Yamadanishiki and The rice is polished to 57% and used. Alcohol content: 15 degrees Ingredients: Yumesansui Drinking temperature: Cold
Japanese>English
YukoYuko
麻布十番　かなざわ
3
Yuko
Sake to match with eel It has a strong aroma of rice When you drink it, it has a solid core taste. It is dry without sweetness When you drink it with eel (we had Noto beef this time) the fatty taste is washed away The aftertaste of the eel remains and is clean Raw rice: 100% Matsuyama Mitsui from Ehime Prefecture Polished to 60% (for both koji and kake rice) Yeast used: In-house cultured yeast Sake meter +5.0 Acidity 1.3 Alcohol content 16 degrees
Japanese>English
YukoYuko
麻布十番　かなざわ
2
Yuko
When you drink it, it has a light and mild flavor. The rest of the taste is crisp and dry. Just right for a midday drink. Hotaka also liked it. Ingredients: Rice (domestic), Rice malt (domestic), Brewing alcohol Rice (domestic Yamada Nishiki 1st grade rice from Hyogo Prefecture), Rice malt (domestic Yamada Nishiki 1st grade rice from Hyogo Prefecture) Rice polishing ratio 53% Koji rice, 53% Kake rice Alcohol content 15 to 16 degrees
Japanese>English

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