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酔生夢死酔生夢死

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2,084

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36

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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(9.45%)
Akita
193(9.26%)
Niigata
140(6.72%)
Tochigi
114(5.47%)
Miyagi
86(4.13%)

Venues With Most Check-Ins

久楽屋
452(38.18%)
丹の
155(13.09%)
居酒屋とっくり
109(9.21%)
オステリア アル コント
45(3.8%)
北のうまいもん通り
44(3.72%)

Timeline

酔生夢死酔生夢死
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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)
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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
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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%.
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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👍
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 🍶. 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
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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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Kamikokoro立春朝搾り純米吟醸原酒生酒
Kamikokoro ShuzoOkayama
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52
酔生夢死
From Hayashi Tokushima🍶. chago nabe Akebono (58% koji rice, 58% kakemono rice) It has a sweetness that is typical of Kabishin. The balance of the aftertaste and the way it breaks off. ⭕️
Japanese>English
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Raifuku田神純米大吟醸生酒
Raifuku ShuzoIbaraki
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久楽屋
27
酔生夢死
Rice used Hitanishiki Rice polishing ratio 45 Alcohol content 15 degrees Celsius Sake Degree +8 Acidity 1.4 Yeast Princess Michiko Gorgeous aroma typical of Raifuku: ⭕️ Moderate sweetness and fresh acidity Pleasant bitterness A glamorous bottle 🍶.
Japanese>English
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帝松虎の巻　緑純米吟醸原酒無濾過
matsuokaSaitama
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久楽屋
27
酔生夢死
Ingredients : Rice (domestic), Rice malt (domestic) Rice Polishing Ratio：60 Alcohol content: 16 Sake meter degree: +8 Sai-no-Kizuna produced in Saitama Prefecture Limestone hard water (hardness: 148mg/l) Association 901 yeast Calm aroma Moderate sweetness and moderate acidity ⭕️ Sense of rice grain Bitterness is firm but Well-balanced body
Japanese>English
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Bakuren虹色　超辛口大吟醸生詰酒
Kamenoi ShuzoYamagata
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joy-cafe 旭川豊岡店
62
酔生夢死
🟥Sake and snacks Sakura 　Asahikawa business trip, Risshun Otokoyama ■Rice: Dewanosato (Haguro, Yamagata Prefecture) ■Polishing ratio: 33% ■Yeast: Ogawa No. 10 ■Sake meter degree: around +15.0 ■Acidity: 1.2 ■Alcohol level: around 17.3
Japanese>English
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大正の鶴Blend 13 プロトタイプ純米古酒
Ochi ShuzojoOkayama
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joy-cafe 旭川豊岡店
56
酔生夢死
🟥Kakuchi Ueda 　Asahikawa business trip, Risshun Otokoyama Alcohol percentage 13 Rice used: Bizen Asahi from Okayama Prefecture Polishing ratio 75 Based on junmai sake with 75% polished rice, Three types of junmai sake are blended in the exquisite ratio of 1:3:0.7. The blend is made by blending three types of junmai sake in the exquisite ratio of 1:3:0.7 and adjusting the addition of water.
Japanese>English
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大嶺3粒 火入れ 山田錦
大嶺酒造Yamaguchi
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酔生夢死
New Year's party at 🟥Kushi 49 Recommended by Mr. Oide Polishing ratio: 50%. Rice】100% Yamadanishiki Ingredients】Rice(Domestic), Rice malt (Domestic rice) Water】Benten spring water Alcohol content】14.5%.
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