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酔生夢死酔生夢死

Registered Date

Check-ins

2,086

Favorite Brands

36

Hall of Fame

KinoenemasamuneHanahatoOkuharima

Most Check-in Brands

Aramasa
66(8.91%)
Daina
51(6.88%)
Mutsuhassen
47(6.34%)
Zaku
38(5.13%)
神心
37(4.99%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
197(9.44%)
Akita
193(9.25%)
Niigata
140(6.71%)
Tochigi
114(5.47%)
Miyagi
86(4.12%)

Venues With Most Check-Ins

久楽屋
452(38.11%)
丹の
155(13.07%)
居酒屋とっくり
109(9.19%)
オステリア アル コント
45(3.79%)
北のうまいもん通り
44(3.71%)

Timeline

酔生夢死酔生夢死
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久八
44
酔生夢死
⭐️ after daigin-kai True lingering is what you feel after it's gone Lingering doesn't spread, it's a beautiful form of convergence → Memorable 🟥. Pairing can only happen if they are squeezed together Do not put alcohol on your tongue
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酔生夢死酔生夢死
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弁慶
42
酔生夢死
⭐️ President and Daigin Kai Akabu, what is ice cold pressing? Warming by hand changes the expression Drunken garden delicious, ripeness and Yoshikawa Yamada Aroma not like Daishichi Tasake 4-digit yeast? Aftertaste is heavy, but it goes down fast. Taste has to be tight to be tasty 🟥Then individuality, lingering aftertaste
Japanese>English
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久八
46
酔生夢死
Small brewery with a different structure and warehouse 5 degrees Celsius refrigerator 12→3t tank Speed after straining 5 -> 1 day Fresh rotation Live feeling at the top of the bottle ⭕️Next, the skill of a master brewer ⭕️ Gentleness and sharpness If you make it too carefully, it loses its gasiness... Yamada-Nishiki from Mie Prefecture 1.5 times...up 300 yen per bottle Zodiac bottles, far infrared effect makes it taste better Old Daigin -> Honjozo, becomes very tasty This year, Jun-dai, a big flop in the sake competition The level of sake is getting higher 　The difference is whether you can see their face or not 　One to one, sales is important ⭕️ How to win hearts and minds deep afterwards? ⭕️ pay is exorcism, Japanese culture ⭕️Concept over design
Japanese>English
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酒処丹の
49
酔生夢死
Birthday gift from Mr. Tanno 🎁. Rice used: "Yamada-Nishiki", Hyogo's finest Polishing: 48 Specified name sake, etc. Junmai Daiginjo/Hiirei-shu Strength: 15%. Miyagi yeast and Association 12 yeast The beautiful bottle design is inspired by the sea in Shiogama City, Miyagi Prefecture, where the leader brewery, Saura Co. The design incorporates elements of contour lines to bring out the flow of water and the shape of the islands. Rice milling...Zenkura / Rice washing...Katsuyama Shuzo / Koji...Suminoe Shuzo / Sake mother...Hagino Shuzo / Unrefining...Kawatakei Shoten / Pressing...Yamawa Shuzo Brewery
Japanese>English
ma-ki-
Hello, Drunken Dream Death! Happy Birthday 🎉! Shiogama is a place my wife and I remember visiting✨ DATE SEVEN is also a sake I would like to drink someday 😋. Your bottle design is beautiful 🤗.
Japanese>English
酔生夢死酔生夢死
Kaika山田錦純米大吟醸
Daiichi ShuzoTochigi
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酒処丹の
46
酔生夢死
⭕️ Dan and Asse. Alcohol 15%. Sake degree ±0 Acidity 1.5 Amino acidity 1.0 Rice used: Yamadanishiki Polishing ratio (Kake rice, Koji rice): 50%, 50% Yeast M310/Kyokai No. 901 Sake mother: Rapid brewing
Japanese>English
酔生夢死酔生夢死
Ichinokura特別純米酒 辛口特別純米
IchinokuraMiyagi
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居酒屋とっくり
52
酔生夢死
Daigin-kai after-party, with the president Alcohol content 15 degrees Sake degree +1.0 to +3.0 Acidity 1.5～1.7 Amino acidity 1.4-1.6 Rice used: Sasanishiki (Miyagi), Kuranohana (Miyagi) Polishing ratio (Kake rice, Koji rice) 60%, 60 In-house yeast Comparison with Sengoku Modern Has Ichinokura become modern?
Japanese>English
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弁慶
52
酔生夢死
vocal recital Sake Degree +2 Acidity 1.4 Alcohol content 17 degrees Celsius Rice used 100% Yamadanishiki Polishing ratio 45% (with a minimum of 2,000 ppm of molten rice) Yeast used Ogawa yeast ⭕️ Sweetness richness, acidity sharpness 　A voluminous yet food-friendly sake
Japanese>English
酔生夢死酔生夢死
Wakaebisuワカエビスプラス002 ガス　　ピチピチワクワクナマゲンシュ！純米吟醸原酒生酒無濾過おりがらみ
Wakaebisu ShuzoMie
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久楽屋
48
酔生夢死
100% Mie Yamadanishiki Polishing ratio 60 Alcohol content 16%. Basic composition values Sake meter / -5.1 Acidity / 1.6, Amino Acidity / 0.7 Opened 1 month The gasiness of this one is weak from the moment it is opened. Gentle sweet and sourness Moderate thickness and length on the finish. Eye-catching label and and a long, modern-style title (sake name)
Japanese>English
酔生夢死酔生夢死
Senkinレトロ　壱式純米生酛原酒無濾過
せんきんTochigi
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久楽屋
59
酔生夢死
1 month after opening the bottle Rice / Percentage of rice used] Domaine Sakura, 80% Yumachi Rice / Percentage of rice used: 20% Yamadanishiki (produced in Sakura City, Tochigi Prefecture) 90% polished Alcohol Content】13%(Draft) Yeast used] Undisclosed Sake meter] Undisclosed Acidity] Not disclosed Banana aroma, grapefruit acidity, and a hint of bitterness. grapefruit acidity and a hint of bitterness. As the name suggests, it is a modern and fresh bottle.
Japanese>English
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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49
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
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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).
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