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酔生夢死酔生夢死

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Check-ins

2,074

Favorite Brands

36

Hall of Fame

KinoenemasamuneHanahatoOkuharima

Most Check-in Brands

Aramasa
66(8.94%)
Daina
51(6.91%)
Mutsuhassen
47(6.37%)
Zaku
38(5.15%)
神心
37(5.01%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
196(9.45%)
Akita
193(9.31%)
Niigata
139(6.7%)
Tochigi
112(5.4%)
Fukushima
85(4.1%)

Venues With Most Check-Ins

久楽屋
450(38.23%)
丹の
155(13.17%)
居酒屋とっくり
108(9.18%)
オステリア アル コント
45(3.82%)
北のうまいもん通り
44(3.74%)

Timeline

酔生夢死酔生夢死
Horai新元号初搾り純米大吟醸原酒古酒
Watanabe ShuzotenGifu
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48
酔生夢死
From Tokushima Hayashi 🍶. Refreshing apple aroma I don't feel it in Hourai so much Classic dashi type flavor (Aged in ice temperature for 6 years) The alcohol is still very strong. The aftertaste is long! It is also good as a heated sake. Rice polishing ratio: 50 Alcohol content: 17 Yamada Nishiki
Japanese>English
酔生夢死酔生夢死
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久楽屋
47
酔生夢死
Ingredient rice Miyamanishiki Water used for brewing: Soft water from an underground spring on the brewery grounds Alcohol content 13%. Yeast: 601 yeast Touji, Tatsuya Abe, was the number 2 in the production section of Tate-no-kawa Sake Brewery when he was selected as the production manager of Ou Proud (2017).
Japanese>English
酔生夢死酔生夢死
Dassai磨き二割三分 元旦届け純米大吟醸原酒生酒中取り無濾過
Asahi ShuzoYamaguchi
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弁慶
53
酔生夢死
Daigin-kai with the president 🍶. Since it was a gift from the president Toast sake not on the list Classy and gorgeous✨ Rice used: Yamadanishiki Polished 23 Designated Sake, etc. Junmai Daiginjo/nama-shu 16% alcohol by volume
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酔生夢死酔生夢死
Born夢は正夢純米大吟醸古酒
Katokichibei ShotenFukui
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弁慶
50
酔生夢死
Daigin Kai with the President🍶. Even in this terrific lineup The aftertaste is by far the longest and smoothest ‼️ Aged for more than 5 years at minus 8 degrees Celsius. Junmai Daiginjo-shu with a 20% milling ratio and Junmai Daiginjo-shu with a 35% milling ratio are blended at a ratio of 9:1 just before shipping. Rice: Yamadanishiki ■Polishing ratio: 35% ■Alcohol level: 16% ■Sake alcohol level: +2.0
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弁慶
51
酔生夢死
Daigin Kai with the President🍶. Yukawa Sake Brewery was founded in 1650, in the early Edo period. It has the second oldest history in Nagano Prefecture. It is said that Kijimadaira has always been famous for its Kinmon-nishiki 🧐. at this meeting🥇🍶. Unique sweetness and Softness that you can drink all the time ⭕️ It was my first Kisoji, but It was the brewery that brews Kuroemon 🧐. Kinmon-nishiki rice produced in Yaebaru, Nagano, Japan Contract rice cultivated by Taiyo to Daichi Co. Rice polishing ratio 40 Alcohol content: 15% (Unpasteurized)
Japanese>English
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ときしらず
59
酔生夢死
White Day 🦪🍶. This time we had a record number of 🦪12 per person! More if we keep up the pace...? Next time I make a reservation, I'll tell the owner I'll tell him I'll eat a lot. Alcohol content: 16 Sake meter: +1.0 *previous values Acidity: -1.0 Rice Source : Yumenokou Rice Polishing Ratio : Koji 60%, Kake 66
Japanese>English
酔生夢死酔生夢死
Kamonishiki荷札酒　淡麗フレッシュ純米大吟醸原酒槽しぼり
Kamonishiki ShuzoNiigata
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ときしらず
59
酔生夢死
White Day 🦪🍶. It was the first time for me to try "fresh" pale ale. It's still delicious 🍶. I'm getting angry at myself for eating too fast... Sake rice: 20% Yamadanishiki, 80% Sake rice /Polishing ratio 50% / Alcohol 14%.
Japanese>English
酔生夢死酔生夢死
jozan詠花　かすみ酒生酒無濾過
Jozan ShuzoFukui
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ときしらず
54
酔生夢死
White Day 🦪🍶. The shiitake mushrooms yakisoba was also big and tasty 👍. Grilled oysters make me hungry👍 Rice：Fukui organic rice Sakaohomare Alcohol content: 15
Japanese>English
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ときしらず
49
酔生夢死
White Day 🦪🍶. Great from the appetizer🥹. I wanted more white liver paste 󿥺. I'll have another raw oyster yukke twice 🦪. Rice used: Miyagi Prefecture rice Polishing ratio ... 60 Sake meter rating ... +7 Acidity・・・・1.8 Alcohol content・・・15 　No.7 yeast
Japanese>English
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Yuki no Mayu (Kamosu Mori)純米吟醸原酒生酒無濾過槽しぼり
苗場酒造Niigata
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ワインバルビスコット
46
酔生夢死
ICHIFUKU opening this month: ㊗️ The store's staff and 🍶. Ingredients: Rice (Gohyakumangoku from Niigata Prefecture), Kake rice (Koshibuki from Niigata Prefecture) Rice polishing ratio: 60 Alcohol percentage: 14 Sake degree: -32 Acidity: 3.2 Amino acidity: 2.0 Single-stage brewing The sweetness of this sake is more subdued than that of Kosumo Mori. The acidity is cute and brings it all together. ☃️
Japanese>English
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ワインバルビスコット
44
酔生夢死
ICHIFUKU opening this month: ㊗️ The store's staff and 🍶. Rice: Miyamanishiki/Menkoina Rice polishing ratio: 57 Sake meter: +5 Acidity: 1.3 Alcohol content: 15.0-15.9 I like almost all sake. But the aftertaste and sharpness are important. Aruzoe is my favorite point 🍶.
Japanese>English
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ワインバルビスコット
43
酔生夢死
ICHIFUKU opening this month: ㊗️ The store's staff and 🍶. Rice: 100% Yamadanishiki (produced in Miki Bessho district, Hyogo Prefecture) Rice polishing ratio: 60 Sake meter: +3 Alcohol percentage: 15 I would like to keep 1.8 at home. Great balance👍
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酔生夢死
ICHIFUKU opening this month: ㊗️ The store's staff and 🍶. Alcohol 15.5 Sake degree +5.0 Acidity 1.2 Amino acidity 1.0 Rice and yeast used Koji rice: Yamadanishiki Kake rice: Yamadanishiki, Gohyakumangoku, etc. Rice polishing ratio 45 Yeast used: Association No. 901 Overwhelming sharpness: ⚔️ The sweetness of Yamadanishiki is what makes it so special. It is the sweetness of Yamada-Nishiki that makes it so. ‼️ Today's No.1 🥇.
Japanese>English
酔生夢死酔生夢死
Mizubasho春酒純米吟醸生貯蔵酒
Nagai ShuzoGunma
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久楽屋
68
酔生夢死
The aroma is calm and gentle on the palate. Gentle on the palate Lovely sweet and sour taste Spring-like gorgeous hints of fragrance. ⭕️ The aftertaste is also fresh. Rice： Yamadanishiki (Hyogo Prefecture) Rice polishing ratio: 60 Yeast: ---- (yeast) Alcohol content: 15%. Sake degree: -2 Acidity: 1.5
Japanese>English
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