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酔生夢死酔生夢死

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Check-ins

2,026

Favorite Brands

36

Hall of Fame

KinoenemasamuneHanahatoOkuharima

Most Check-in Brands

Aramasa
66(9.09%)
Daina
51(7.02%)
Mutsuhassen
47(6.47%)
Zaku
38(5.23%)
神心
37(5.1%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
195(9.62%)
Akita
191(9.43%)
Niigata
132(6.52%)
Tochigi
111(5.48%)
Miyagi
82(4.05%)

Venues With Most Check-Ins

久楽屋
442(38.37%)
丹の
155(13.45%)
居酒屋とっくり
106(9.2%)
オステリア アル コント
45(3.91%)
北のうまいもん通り
44(3.82%)

Timeline

酔生夢死酔生夢死
Dewatsuruなまはげ純米
Akita SeishuAkita
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50
酔生夢死
Souvenirs from my boss I can't remember when it's been so long. It's been a while since I had a cup of sake ‼️ Slightly malted rice aroma sweetness and umami like pickles ⭕️ Well-balanced acidity sums it up. It has a full aftertaste. It is good because it is coherent to the end. Akita, the level is high. ‼️ Ingredient rice INGREDIENT Menkoina Taste type TYPE OF FLAVORTasty, Semi dry Rice polishing ratio RICE POLISHING RATIO 65 ALCOHOL OF VOLUME ALCOHOL OF VOLUME14.0-14.9%. Sake Degree SMV+5 ACIDITY ACIDITY1.6 Namahage of Oga" registered as a UNESCO Intangible Cultural Heritage
Japanese>English
酔生夢死酔生夢死
Kihoturuベルベット純米吟醸生酒
Kiyama ShoutenSaga
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久楽屋
53
酔生夢死
Refreshing citrus aroma Soft sweetness and ripe citrus acidity ⭕️ Light, yet long finish. Citrusy astringency does a good job on the last ‼️ VELVET = "soft and elegant Alcohol content: 13 Sake meter: -13 Acidity: 2.2 Rice: Saga Prefecture Reiho Rice polishing ratio: 50 Reihou rice has been used for sake brewing in northern Kyushu since ancient times, when no one even cared about the rice used to make sake.
Japanese>English
酔生夢死酔生夢死
Mizubasho夏酒純米吟醸生貯蔵酒おりがらみ
Nagai ShuzoGunma
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久楽屋
63
酔生夢死
Grapefruit aroma that spreads softly: ⭕️ Full sweetness that is typical of Origami. And pleasant acidity typical of skunk cabbage. ⭕️ The lingering aftertaste is fresh and exquisite. Chill it down and enjoy it with a glass of wine. ‼️ Rice： Yamadanishiki (Bessho district, Miki, Hyogo) Rice polishing ratio: 60 Alcohol content: 15%. Sake degree: +2 Acidity: 1.5
Japanese>English
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神心新米新酒しぼりたて　1回火入れ純米大吟醸中取り
Kamikokoro ShuzoOkayama
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琥羊
36
酔生夢死
Shinshin ✖︎ Hisaya Launch After-party with Mr. Koyama Sake that the owner hid and did not put on the menu‼️ Ingredient rice: Akihikari produced in Okayama Alcohol content 15 Polishing ratio 50%. Sake degree -1 Acidity 1.6
Japanese>English
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HIPSTER
53
酔生夢死
In the basement of Hipster's building At [Minisuke Shinshin ✖︎ Hisa Backstage Launch It was my first time to see ‼️ Rice: Yamadanishiki, Polishing ratio: 60%, Body: 18%, Sake degree: +15.0, Acidity: 1.7
Japanese>English
酔生夢死酔生夢死
Kamikokoro✖︎久楽屋　木陰の魚生酒
Kamikokoro ShuzoOkayama
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HIPSTER
52
酔生夢死
In the basement of Hipster's building At [Minisuke Shinshin ✖︎ Hisaya Launch Alcohol content 8.5 Sake Degree -55.0 approx. Acidity 4.65 Amino acidity 1.4 Rice used: Akebono Polishing ratio (Kake rice/Koji rice) 70%/70 Yeast Okayama Hakuto yeast Sake mother New technique
Japanese>English
酔生夢死酔生夢死
Aramasa陽乃鳥貴醸酒
Aramasa ShuzoAkita
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丹の
52
酔生夢死
Shinshin ✖︎ and the second meeting Kijo Sake drinking comparison⭕️ Rice type：Akita rice Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60 Alcohol content: 13%. Brewing vessel : Wooden vat Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire
Japanese>English
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丹の
55
酔生夢死
Shinshin ✖︎ and Hiccups 2nd meeting The first sighting of the first drink: ‼️ A kijo-zake fermented by the method of using sake in the third stage of brewing (tomezoe). The sake added is also Omachi 55% polished junmai ginjo. Rice used: Omachi. Polishing ratio: 55%. Yeast used: No. 14 series cultured in the brewery Alcohol content: 15%.
Japanese>English
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Aramasa天蛙　12世代純米生酛生酒発泡
Aramasa ShuzoAkita
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丹の
53
酔生夢死
Sincerity✖︎ tokkuri 2nd meeting Junmai Activated Nigori Drinking Comparison Rice：Akita sake brewing rice Rice Polishing Ratio : Koji rice 609%, Kake rice 60 Alcohol content : 8 Brewing vessel : Temperature controlled tank Bottle used: Straight pressure-proof
Japanese>English
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Kariho六舟純米吟醸生詰酒にごり酒槽しぼり
Akita SeishuAkita
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丹の
37
酔生夢死
Shinshin ✖︎ and hiccups 1 0th meeting Ingredient rice INGREDIENT Miyamanishiki/Ginsan / Miyamanishiki/Ginsan Taste Type TYPE OF FLAVOR Fresh, Vivid,Dry Rice polishing ratio RICE POLISHING RATIO55 ALCOHOL OF VOLUME ALCOHOL OF VOLUME16.0-16.9%. Sake Degree SMV+3 ACIDITY ACIDITY1.5
Japanese>English
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60
酔生夢死
Betraying the label image? Classic dry ⭕️ A local favorite evening drink sensation. I personally prefer the more gorgeous, young sweetness of the "Nama" to the "Hiyori". I personally prefer the gorgeous, young sweetness of the raw version: ⭕️ Association 14 yeast Alcohol content: 16-17%. Sake meter: +6 Acidity: 1.8 Rice: Comet Rice polishing ratio: 60
Japanese>English
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久楽屋
58
酔生夢死
Fresh aroma of citrus fruits Moderate sweetness from gentle mouthfeel Light acidity and overall sharpness Slight saltiness in the aftertaste. ⭕️ Slight hint of strawberry on the nose: ⭕️ Sake that makes you want to eat seafood, even uncooked sashimi. Sake that makes you want to eat seafood, even uncooked ones such as sashimi: ‼️ Alcohol 17%. Sake degree +1 to +2 Acidity 1.6 Amino acidity 1.7-1.8 Rice used: Manamusume (Miyagi) Polishing ratio (Kake rice/Koji rice) 65%, 65 Yeast In-house yeast (No.12? (⭕️) Sake from Shiogama, which is famous for its fresh tuna landings Manamusume One of the next generation of Miyagi rice varieties that debuted in 1997 with Chiyonishiki as the mother and Hitomebore as the father. （The quality and taste are on par with Hitomebore, and the brown rice is heavy with a thousand grain weight of 24.8 g. The rice grains are large, resulting in a high polishing ratio and increased cooking. It is characterized by its high cold resistance and disease resistance, easy cultivation, and low annual variation in yield, quality, and eating quality.
Japanese>English
酔生夢死酔生夢死
Shigemasu須々許里　隧道熟成純米古酒
Takahashi ShotenFukuoka
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丹の
42
酔生夢死
Reunion with Mr. Shimazaki 1996 Tunneling 2001Manufactured No official online information Manufactured by several breweries in Fukuoka? Sake bottled and stored in tunnels after the abandonment of railroad lines. The temperature in the tunnels is 15 to 20 degrees Celsius throughout the year. Rice polishing ratio 60 Alcohol content: 15 to 16 degrees Celsius
Japanese>English
酔生夢死酔生夢死
AramasaNo.6 RS 台湾復興支援酒純米生酛原酒生酒にごり酒古酒発泡
Aramasa ShuzoAkita
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丹の
39
酔生夢死
Reunited with Shimazaki-san I didn't think I'd be able to drink the little that was left of the ministry. Alcohol content: 9 degrees Rice used: 100% sake brewing rice (Harvested in 2021, produced in Akita prefecture) Rice Polishing Ratio・Koji Rice 55%, Kake Rice 60 Yeast used: Kyokai No. 6 Production: 2022.05 Shipment: 2024.04 No.1237/2189 Fermentation vessel: Wooden vat No. 31 Company: New Re-Shuake Road Favor Company
Japanese>English
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Sasa no Kawa英心大吟醸ひやおろし古酒
Sasanokawa ShuzoFukushima
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丹の
37
酔生夢死
Reunion with Mr. Shimazaki Sake manufactured in 1999.9 No information about the sake on the Internet Yamadanishiki produced in Hyogo Prefecture 45% polished Sake degree +7 Acidity 1.0 Amino acidity 1.0 Alcohol 15
Japanese>English
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Yukinobijin山田錦6号酵母 超辛純米吟醸
Akita JozoAkita
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丹の
38
酔生夢死
I met Shimazaki-san again and I found myself drinking it all up. Alcohol content 16%. Rice used: Yamadanishiki Polishing ratio 55 Yeast K601 Sake degree: around +15 to +16 Acidity: around 1.6-1.7
Japanese>English
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ショートホープ
56
酔生夢死
It's been an hour since I arrived, even though the store opens at 6pm. It's already the second turn. And all groups have ordered ordered "BASASHI (horse sashimi)" from the signature menu: ‼️ Of course, I ordered it myself. I ordered the sake that goes well with "BASASASHI". Good rice taste and umami ⭕️ And a little aggressive sharpness! This is especially good with ginger, garlic, chopped leek, etc. and condiments ⭕️ No wonder it is loved by restaurants for a long time. ‼️ It was launched in 1985, when there were still many sweet sake on the market. Since then, it has been a long seller for more than 30 years and is now enjoyed in more than a dozen countries around the world, including Japan, the U.S., Asia, and Europe. Alcohol 15.0 Sake degree +12.0 Acidity 1.3 Amino acidity 1.2 Rice used: Gohyakumangoku (Toyama, Fukui) Polishing ratio (Kake rice, Koji rice) 60%, 60 Yeast: Tokai No. 901 Sake mother: Rapid brewing
Japanese>English
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