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酔生夢死酔生夢死

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2,008

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36

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Most Check-in Brands

Aramasa
64(8.9%)
Daina
51(7.09%)
Mutsuhassen
47(6.54%)
Zaku
38(5.29%)
神心
36(5.01%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
194(9.66%)
Akita
188(9.36%)
Niigata
129(6.42%)
Tochigi
110(5.48%)
Miyagi
82(4.08%)

Venues With Most Check-Ins

久楽屋
441(38.79%)
丹の
155(13.63%)
居酒屋とっくり
104(9.15%)
オステリア アル コント
45(3.96%)
北のうまいもん通り
44(3.87%)

Timeline

酔生夢死酔生夢死
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久楽屋
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酔生夢死
Slight green apple aroma: ⭕️ Luxurious sweetness that spreads across the tongue Luxurious sweetness that spreads across the tongue and spreads throughout the palate. Aroma of ripe apples, a true daiginjo. The acidity is modest. The astringency and bitterness round out the lingering taste. ⭕️ It's been a while since I've encountered a royal Daiginjo: ‼️ As time goes by, pineapple appears in the aroma. ‼️ This is a special sake brewed to be entered in the National New Sake Competition. It was brewed with a completely different sake quality design than the brewery's concept of "the ultimate food sake. Rice polishing ratio 40 Sake degree -1 Acidity 1.2 Amino Acidity 1.2 Alcohol content 16 Rice used: "Yamadanishiki", a top grade rice produced in Shakashita-Kume, Hyogo Prefecture, etc. Yeast: Miyagi B yeast
Japanese>English
酔生夢死酔生夢死
Kamikokoro夏仕込み しぼりたて 真夏の果実純米吟醸原酒生酒無濾過
Kamikokoro ShuzoOkayama
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久楽屋
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酔生夢死
Fresh apricot fruit aroma: ⭕️ Moist mouthfeel Gently spreading sweetness and Pleasant acidity⭕️ Very light and fresh on the finish. ❗️ Catchy design and sake name: ❗️ The earliest Shiboritate in Japan? (because the brewing year changes on July 1)". The yeast used is the Tokyo University of Agriculture rose yeast PM-1, aka "Princess Michiko yeast," extracted from a rose associated with Her Imperial Highness Empress Michiko. All brewers wear aloha shirts during the brewing process. Alcohol content: 15%. Variety used: Akihikari (100% grown in Okayama Prefecture) Rice polishing ratio 58 Sake degree -10 Acidity --- 0.01
Japanese>English
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久楽屋
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酔生夢死
Fresh spicy aroma of Awamori Gentle mouthfeel Citrus acidity astringent ⭕️ Cherry sweetness, fruitiness Cute, light, summery bottle: ❗️ Second brand "Goshiki Saiun Ashiri's base is "COCOROMI" which was a popular summer limited edition sake. White malted rice is used. Ashiri" means "new" in Ainu language. Alcohol content 14 degrees Celsius Rice used Hokkaido Ginpu rice Rice polishing ratio 60% (with a minimum of 60% polished rice)
Japanese>English
酔生夢死酔生夢死
Tokachi白　彗星特別純米生酒
上川大雪酒造Hokkaido
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久楽屋
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酔生夢死
Awamori-like fresh aroma From the moist mouthfeel Sharp citrus acidity at the core ⭕️ Moderate sweetness Creaminess of shiratama Citrus astringency Very delicate and light composition ⭕️ Rice used: Comet Rice polishing ratio: 60 Alcohol content: 16%. Sake degree: --- Acidity: ---
Japanese>English
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酔生夢死
From Mr. Harao A share of what I received at the event: ❗️ Calm citrus aroma Piquant mouthfeel Gentle sweetness with citrus acidity ⭕️ Firm body with a pleasant aftertaste pleasant aftertaste: ⭕️ I didn't know it existed. Juicy, which was not my impression of Hekiunkura. ❗️ It's interesting how the impression changes between the pouch and the glass. The first pouch of sake flowed with great vigor. The first pouch of Sake is more bountiful and enjoyable, but I think I'll drink too much. I think I'll drink too much ‼️ Ingredients Rice(domestic),Rice malt(domestic) Alcohol percentage 16 Rice polishing ratio 60
Japanese>English
酔生夢死酔生夢死
Yonetsuruピンクのかっぱ純米
Yonetsuru ShuzoYamagata
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串と煙
53
酔生夢死
With Mr. Deguchi❗️ First time since the renewal, skewers and smoke❗️ The pink kappa I've been wondering about: ‼️ Fresh yogurt aroma sweet and sour from and a very light aftertaste⭕️ This was my first drink! And the skewers are ridiculously delicious⭕️ Shirakaba pork, white liver, cheese tsukune Ingredients 65% Yamagata rice Alcohol 10 degrees Celsius Sake degree -14 Acidity 3.5 Yeast used: Red yeast (adenine-requiring yeast) Water used for brewing: Otaki River subsoil water from the Ou mountain range
Japanese>English
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串と煙
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酔生夢死
With Mr. Deguchi❗️ First time since the renewal, skewers and smoke❗️ Inca fries with honey⭕️ You can't get this drink at this price. This might be the only place Rice : Miyamanishiki from Aizu, 45% polished rice Body temperature : 15-16 degrees Celsius Sake degree : +3 to +4 Acidity : 1.4 to 1.5
Japanese>English
酔生夢死酔生夢死
福司しぼりたて生酒（きざけ）生酒
福司酒造Hokkaido
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ときしらず
54
酔生夢死
Second meeting with Mr. Ogawa: ❗️ Toki Kizushi 2nd floor whimsy Surprised to see the menu! They have freshly squeezed Fukuji! I knew it was properly refrigerated. I thought this was going to be interesting and ordered it! It had a nice richness and tenderness. ⭕️ Also, the yukke of Honbetsu Kamigata Beef: ⭕️ Ingredient rice: Hokkaido rice Alcohol concentration 16 Polishing ratio 70%. Sake degree (+)3 Acidity 1.8
Japanese>English
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ときしらず
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酔生夢死
Second meeting with Mr. Ogawa: ❗️ Toki Kizushi 2nd floor whimsy Sake that I was curious about when it was newly released this year❗️ Fitting snap peas⭕️ Rice for sake brewing (produced in Toyo-cho, Kochi Prefecture) Polishing ratio 70%. Maintained at room temperature Alcohol content 15 Sake degree +7 Acidity 1.4 Amino acidity 1.1 In-house yeast (No. 9 series)
Japanese>English
酔生夢死酔生夢死
HououbidenBlack Phoenix純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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ときしらず
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酔生夢死
With Mr. Ogawa, and Kishizashi Revenge: ❗️ I saw this on instagram and wanted to try it. I wanted to eat Shihoro Shorthorn Beef ‼️ The wasabi was delicious, but the grated ponzu was my best. but grated ponzu is my best ⭕️ Lastly, my favorite Houou Mita: ❗️ My partner had a dry Houken! I wanted to drink Takachiyo too, Rice used ... Aizan from special A district in Hyogo Prefecture Rice polishing ratio ... 55 Sake degree ... ±0 Acidity ... 1.6 Amino acidity ... 1.1 Yeast used ... Alcohol percentage...16
Japanese>English
酔生夢死酔生夢死
Jikon特別純米生酒
Kiyasho ShuzojoMie
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ときしらず
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酔生夢死
With Mr. Ogawa, and Kishizashi Revenge: ❗️ Yesterday I was talking about how I wanted to eat white liver. I was talking about it and found it on the menu: ‼️ And when we ordered it, the last 1.5 servings were available! Please give me as many as you have‼️ Mr. Aoki told me that they have some that are not on the menu yet. Mr. Aoki told us that there were some that were not on the menu yet, so we ordered them! The balance of Jikin is as good as it gets ⭕️ My partner ordered the Raifuku Stag Beanpole, which he was curious about. Rice: Yamadanishiki (20%) Kake rice: Gohyakumangoku (80%) Rice polishing ratio: 60 Alcohol content: 15.5
Japanese>English
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酔生夢死
With Mr. Ogawa, Kikido Revenge: ❗️ Two consecutive days of kiddo Junmai this time With oysters from Akkeshi with scotch sauce: ‼️ It was so good that we had 4 more after this! My partner is Hekiunzo. Kikido is a classic in comparison. Hekiunkura is lighter and has a hint of white grapes on the nose⭕️ It was interesting: ❗️ Ingredients: Rice, Rice malt Polishing ratio: Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%) Alcohol 15.5 Yeast: Association #7 yeast
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酔生夢死酔生夢死
Abekan夏酒　金魚ラベル純米吟醸
Abekan ShuzotenMiyagi
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ときしらず
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酔生夢死
With Mr. Ogawa, and Kikizashi Revenge: ❗️ Mr. Aoki recommended "Sukkiri". My partner recommends Tatsuzumi for its dry taste. Rice type：KURA NO HANA(Koji)/SASANISHIKI(Kake) Rice polishing ratio: 55 Sake Degree: ±0 Acidity: 1.6 Amino Acid Content：0.9 ALC level : 15
Japanese>English
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炭火居酒屋 炎
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酔生夢死
Meimurikai (political faction of the LDP) Alcohol content: 15.5 Ingredients: Rice (domestic), rice malt (domestic), 　Brewing alcohol, Sugar General Edible Rice (Yamagata Prefecture) Polishing ratio: 65 Mt. Shotsubetsu subsoil water
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