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酔生夢死酔生夢死

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Aramasa
64(8.9%)
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51(7.09%)
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47(6.54%)
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38(5.29%)
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36(5.01%)

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

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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%)
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44(3.87%)

Timeline

酔生夢死酔生夢死
Kamikokoro立春朝搾り　H31純米吟醸原酒生酒古酒
Kamikokoro ShuzoOkayama
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53
酔生夢死
From Hayashi, Tokushima: ❗️ Special aged version: ‼️ Rice: Akebono Rice polishing ratio 58 17% alcohol by volume Aroma of Shiratama Chilliness on the palate Luxurious sweetness with very slight acidity Very long finish with hints of mellow lychee: ⭕️ Very glamorous: ‼️ Dignity that you wouldn't expect from a 5 year old wine: ⭕️
Japanese>English
酔生夢死酔生夢死
Kamikokoro立春朝搾りR2純米吟醸原酒生酒古酒
Kamikokoro ShuzoOkayama
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酔生夢死
From Hayashi, Tokushima: ❗️ Special aged version: ‼️ Rice: Akebono Rice polishing ratio 58 17% alcohol by volume The aroma is very calm. The spicy mouthfeel is surprising ❗️ The acidity is gentle and the luxurious sweetness spreads. The aroma is also very pleasant, but the overall impression is that of white peaches. This is what Kabishin is all about! It is fresher than this year's Risshun ⁉️ When the temperature returns to normal, it has a sense of ripeness. The aftertaste is long.
Japanese>English
酔生夢死酔生夢死
Kamikokoro立春朝搾り　R4純米吟醸原酒生酒
Kamikokoro ShuzoOkayama
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酔生夢死
From Mr. Hayashi, Tokushima: ❗️ Rice: Akebono Rice polishing ratio 58 17% alcohol by volume Slight aroma of ripe lychee: ⭕️ Soft mouthfeel with with a soft mouthfeel and a firm sweet and sour taste Ripe fruitiness. Creamier on the nose. ⭕️ Good length on the palate. Sweetness turns to honey when the temperature returns. ❗️ Still light compared to the aged version. All are delicious ‼️
Japanese>English
酔生夢死酔生夢死
Harushika超辛口純米生詰酒中取り
Imanishiseibee ShotenNara
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久楽屋
59
酔生夢死
Slight blue banana aroma, greenish ⭕️ Flat mouthfeel Moderate sweetness. Firm acidity Lingering bitterness is also thick, moderately astringent and pungent ⭕️ More elegant than a regular bar. And yet a definite food wine: ⭕️ Alcohol content: 16%. Sake degree: +13 Acidity: 1.6 Rice used: Gohyakumangoku Rice polishing ratio: 60 Yeast: 901
Japanese>English
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58
酔生夢死
Tokushima! From Mr. Hayashi 2022.5 special version: ‼️ The calming aroma of freshly cooked rice From the soft mouthfeel Core acidity at first Distinctive corn flavor ⭕️ The sweetness is moderate. Not sweet corn Old-fashioned corn fits perfectly ❗️ There is a spiciness in the aftertaste It may be even better with more time on the table ❓ Polishing ratio: 50 Rice used: Yamadanishiki Alcohol content: 16%. Sake degree: +3 This is a small handmade sake brewery, so we can't make a lot of sake a year, We are a small handmade sake brewery, so we can't make a lot of sake per year. Only five brewers make this sake, We brew with a small brewery with only five brewers. This has always been the case. It will continue to be so. A small amount per year. But we will continue to brew the sake with a flavor that cannot be produced by mass production, We want to keep it that way. (Someone once described it as "sake that knows true luxury". (A person once described it as "sake that knows true luxury"). With pride We are a small sake brewery in Toyama.
Japanese>English
酔生夢死酔生夢死
GokyoＦＩＶＥ(ファイブ)　ＢＬＵＥ純米吟醸生酛生酒
Sakai ShuzoYamaguchi
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久楽屋
64
酔生夢死
A refreshing rummy aroma that is softly ⭕️ Slightly tangy mouthfeel Gentle sweetness, fresh acidity Moderate astringency, light aftertaste Serve crisp and chilled: ⭕️ A summer sake with very good balance: ❗️ Alcohol content: 15.3%. Sake meter: +6.0 Acidity: 2.0 Rice: Yamadanishiki Rice polishing ratio: 60 Kyokai 901
Japanese>English
酔生夢死酔生夢死
Tsukasabotan吾唯足知純米大吟醸
Tsukasabotan ShuzoKochi
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久楽屋
53
酔生夢死
As a Father's Day drink: ❗️ A bottle I've always been curious about: ‼️ Alcohol 15.0-15.9 Sake degree +4.0 Acidity 1.2 Amino acidity 1.0 Rice used: Yamadanishiki (Hyogo) Polishing ratio (Kake rice, Koji rice): 50%, 50% Kumamoto yeast, Kochi yeast, Kyokai 1801 The name "Tsukasa Botan" is derived from "Botan is the king of all flowers, and Tsukasa is the best among them. I am content" means "one who knows how to be content can lead a rich life.
Japanese>English
酔生夢死酔生夢死
IbiBY3特別純米原酒生酒無濾過にごり酒古酒
杉原酒造Gifu
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55
酔生夢死
From Hayashi, Tokushima, Japan: ❗️ Special aged version: ‼️ It's hard to believe it's been laid up. Gorgeous cream soda aroma⭕️ The color is a shiny silver Gentle and pleasant bubbles Classy sweetness and acidity And a characteristic, freshly cooked rice flavor⭕️ The aftertaste is very light and long. ⭕️ The smallest sake brewery in Japan, with a production of less than 100 koku. The name "Ibi" comes from the local name "Ibi" and the aspiration to "shoot beautiful sake. Currently, there are only two employees: Shoji Sugihara, who serves as president, and Keiki, the fifth generation of the family, who is responsible for sake brewing. Rice: Ibi no Homare Rice polishing ratio: 60 Alcohol content: 16%. Ibinohomare" is an original rice variety developed by the Sugihara Shuzo brewery in cooperation with local farmers.
Japanese>English
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Shinshu Kirei長野県産ひとごこち純米吟醸
Okazaki ShuzoNagano
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59
酔生夢死
From Hayashi, Tokushima: ‼️ My favorite Shinshu Kamerei Calm citrus aroma Pitchy mouthfeel to Fresh acidity ⭕️ Moderate sweetness, moderate astringency and banana-like aroma Balance of youthfulness and delicacy. ⭕️ Alcohol 15%. Sake degree -1.0 Rice used: Hitogokochi Rice polishing ratio 55 Kamerei" has been the name of the sake since its establishment, wishing for longevity.
Japanese>English
酔生夢死酔生夢死
Kuroobi堂々純米山廃
FukumitsuyaIshikawa
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丹の
57
酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️ Kuro obi is made for Kuro obi by making several different types of sake with different rice polishing ratios and aging them separately and slowly over time. Each sake is developed to have its own distinctive flavor, and then each sake is batched at the time of bottling. If "blending" is the process of creating a single flavor by complementing each other, "batting" is the process of creating a new flavor by combining independent flavors. All of the rice used is contract-grown rice Yamada-Nishiki 60% (produced in Naka-ku, Taka-machi, Hyogo Prefecture) Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture) Rice polishing ratio 65 Production method: Junmai, Yamahai brewing Junmai Ginjo-shu mixed (Mixture ratio / Polishing ratio 60% 50%) Alcohol 15%. Sake degree +5 Acidity 1.9 Amino acidity 1.4
Japanese>English
酔生夢死酔生夢死
Okuharima夏の芳醇超辛純米吟醸生酒
Shimomura ShuzotenHyogo
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丹の
53
酔生夢死
With Mr. Yamauchi and Mr. Wakayama ‼️ Sohachi Flounder caught by the owner: ⭕️ It is a strong summer sake More of a food sake ⭕️ Alcohol 17°, Sake degree +15.3, Acidity 2.0, Amino acid 1.2 Rice: Yamadanishiki (Koji), Hyogo Yume Nishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9
Japanese>English
酔生夢死酔生夢死
Ine to Agaveクラフトシリーズ　稲と日本茶
Ine to Agave BreweryAkita
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久楽屋
63
酔生夢死
The bottle has been open for some time Stored in the refrigerator for a long time Silver color with a slight yellow tinge aroma of banana, pear ⭕️ Piquant mouthfeel Soft sweetness and grape-like acidity pleasant aftertaste with light astringency⭕️ TeaRoom, a Japanese tea venture that leads the "rice and agave" and tea culture, has created a craft saké made from special Japanese tea leaves aged in sake barrels and fermented with rice and koji. The design is based on a family crest that resembles a tea leaf and fruit. Ingredients: Japanese rice, green tea Rice polishing ratio: 90 Alcohol percentage: 15 Alcoholic Beverage: Other Brewed Sake
Japanese>English
酔生夢死酔生夢死
帝松虎ノ巻 赤　芳醇辛口　生酛✖︎速醸ブレンド純米吟醸生酛原酒生貯蔵酒無濾過
matsuokaSaitama
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酔生夢死
Buttery aroma Soft mouthfeel Moderate sweetness, beautiful acidity Pleasant aftertaste with moderate astringency. ⭕️ Beautiful sake with a dry yeast yeast base Always a feeling of fine butteriness: ⭕️ Alcohol content: 16 Sake degree: +8 Acidity: 1.8 Rice polishing ratio: 60 Ingredients: (Rice) Sai no Kizuna Yeast: Namemoto K701, Rapid Acid: K901 Prended by brewing one bottle each of the Namamoto brewing method and the Hayashikomi brewing method Junmai Ginjo-shu.
Japanese>English
酔生夢死酔生夢死
Daishinshu愛感謝原酒無濾過
Daishinshu ShuzoNagano
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彦左衛門
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酔生夢死
Conviction Building Basement, Mr. River A special sake with the words "love and gratitude" written on the back of the label, this sake will be released in conjunction with the Daishinshu brewery opening "Ai Thanksgiving Festival". The word was created by Tatsuei Shimohara, the previous head brewer, who prayed for the sake to be "Junmai Daiginjo-style" and "made from Nagano's premium sake rice, Kinmon-Nishiki. Alcohol 16°C
Japanese>English
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Tsuchida研究醸造#15 アミノ酸のうまみ爆弾生酛
Tsuchida ShuzoGunma
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彦左衛門
60
酔生夢死
Conviction Building Basement, Mr. River Ingredients : Rice Koji(Gunma rice), Rice(Gunma rice) Rice polishing ratio：90 Brewing water type：Takezo mountain range subsoil water (selected as one of the best 100 waters in Kanto) Malted Rice type : Yellow malted rice for shochu Koji ratio : 15 Yeast : No additive Sake Making Process : Nama-moto Alcohol percentage : 16 Glucose : 0.8 Sake meter degree : -4 Acidity: 3.5 Amino acidity: 4 Firing : 1 time
Japanese>English
酔生夢死酔生夢死
Yuki no Bosha秘伝純米吟醸山廃
Saiya ShuzotenAkita
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彦左衛門
46
酔生夢死
Conviction Building Basement, Mr. River ■Rice: Yamada-Nishiki Akita-Shu-Komachi ■Polishing ratio: 55% ■Yeast used: kept in the brewery Sake meter degree: +1 ■Acidity: 1.8 ■Alcohol level: 16-17
Japanese>English
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久楽屋
54
酔生夢死
Calm aroma Sweetness spreads from the soft mouthfeel and a corn-like savory flavor. A drink to linger at home without hesitation. ⭕️ Rice polishing ratio: 65 Alcohol content : 15.5%. Sake degree : +1.0 Acidity : 1.7 Akita rice, Association No. 10 Limited edition sake for the Hokkaido area? Label?
Japanese>English
酔生夢死酔生夢死
Okuharima純米原酒生酒無濾過
Shimomura ShuzotenHyogo
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久楽屋
56
酔生夢死
From the soothing cream soda aroma This one also has a soft mouthfeel ⭕️ From a pleasant sweet and sour taste The alcohol has a strong sharpness and volume. The nose is full of aromas and flavors. Good ‼️ Alcohol 17°, Sake meter +5.0, Acidity 2.0, Amino acid 1.3 Rice used: Hyogo Yume Nishiki, Polishing ratio: 60%, Yeast used: Kyokai No. 9
Japanese>English
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