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
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
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
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
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
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
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
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
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
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
酔生夢死
🏠Smiley, Kenta-kun's Story Hearing Group
Degree of alcohol 16 degrees
Rice polishing ratio 50
Acidity / Sake degree 1.2 / -1.0
Japanese>English
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
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
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
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
酔生夢死
🟥Kakuchi Ueda
Asahikawa business trip, Risshun Otokoyama
Rice used: Hokkaido Comet 18 Kitashizuku 82
Polishing: 45% Alcohol: 16
Japanese>English
酔生夢死
First visit to 🟥.
Details unknown, typical Yamagata ginjo aroma
Smoked cheese, 🦪Ajijo, etc.
Japanese>English
酔生夢死
🟥First visit
Details unknown
Pickled mozza, roast beef, vegetable skewers
Japanese>English
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%.
Japanese>English
酔生夢死
New Year's party at 🟥Kushi 49
Warmed sake
Rice: Miyamanishiki Gin-san ■Polishing ratio: 60% ■Yeast used: in-house yeast (KSP)
Sake meter: +22 ■Acidity: 1.8 ■Alcohol level: 18
Japanese>English
酔生夢死
New Year's party at 🟥Kushi 49
with warmed sake
Alcohol content: 15
Sake strength: +10
Acidity: -5
Rice: Omachi
Rice polishing ratio: 70
It is quite light and has a
chemical feeling of no-added yeast
Japanese>English