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酔生夢死酔生夢死

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Aramasa
66(8.92%)
Daina
51(6.89%)
Mutsuhassen
47(6.35%)
Zaku
38(5.14%)
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37(5%)

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The origins of the sake you've drunk are colored on the map.
Hokkaido
196(9.42%)
Akita
193(9.27%)
Niigata
140(6.73%)
Tochigi
114(5.48%)
Miyagi
85(4.08%)

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久楽屋
452(38.24%)
丹の
155(13.11%)
居酒屋とっくり
109(9.22%)
オステリア アル コント
45(3.81%)
北のうまいもん通り
44(3.72%)

Timeline

酔生夢死酔生夢死
KihoturuＶＥＬＶＥＴ純米吟醸生酒
Kiyama ShoutenSaga
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酒処丹の
49
酔生夢死
Kiho Tsuru Sake no Kai 1 most popular: ‼️ Alcohol content: 16 Sake meter: -8 Acidity: 1.4 Rice: Saga Prefecture Reihou Rice polishing ratio: 50 State: Nama-shu
Japanese>English
Masaaki　Sapporo
Thank you for all your help, Drunken Dream Death 👍2000 check in is awesome 👀Congratulations 🎉Kiho Tsuru, I've never had it but it looks delicious 😋.
Japanese>English
酔生夢死酔生夢死
Wakaebisu金賞受賞酒純米大吟醸
Wakaebisu ShuzoMie
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弁慶
39
酔生夢死
vocal recital Rice: Yamadanishiki produced in Mie Prefecture Polishing ratio: 35 ◆Sake meter: -1.7 Acidity: 1.3 ◆Alcohol level: 16% ◆Yeast: In-house yeast The "Yamada-Nishiki produced in Mie Prefecture" used in this sake was created in 1986 when Hisakazu Shigeto, the fifth generation brewer of Wakabisu, revived the "Yamada-Nishiki" sake rice in the Iga region. Gizaemon, named after the founder, is the brewery's representative sake.
Japanese>English
酔生夢死酔生夢死
Denshu四割五分純米大吟醸
Nishida ShuzotenAomori
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弁慶
59
酔生夢死
vocal recital ◆Rice: Yamadanishiki ◆Polishing ratio: 45 Sake degree: Sat. 0 Acidity: 1.6 ◆Alcohol percentage: 16.5 This bottle, which is one of the top class in the Tasake series, is a valuable limited edition sake sold only once a year.
Japanese>English
酔生夢死酔生夢死
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弁慶
52
酔生夢死
Daigin Kai This meeting my best ‼️ Can't take your hand off the boar cup Unique bluishness and sharpness You'll want another sip soon‼️ Raw material rice: Yamadanishiki from Hyogo Prefecture Polishing ratio: 35 ◆Acidity: Undisclosed Alcohol percentage: 16%. Yeast used: Association 1801 yeast TAMA-NABE" is the most particular product made by Tekkami Seishu, which is located in Shimane Prefecture, Japan. Tamanabe" is the name of Japanese iron used to make Japanese swords, and it is named after its sharp and deep taste.
Japanese>English
酔生夢死酔生夢死
Amanoto35 出品酒仕様純米大吟醸
Asamai ShuzoAkita
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弁慶
50
酔生夢死
vocal recital ◆Rice: Akita Sake Komachi ◆Polishing ratio: 35 Sake strength: -2 Acidity: 1.5 Alcohol percentage: 16 ◆Yeast used: In-house yeast This is a rare and renowned brewery that embodies the terroir, using only sake rice harvested from rice paddies within a 5-kilometer radius of the brewery.
Japanese>English
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弁慶
51
酔生夢死
vocal recital The sake is designed for exhibition and has a completely different sake quality from the "ultimate food sake" concept of the brewery. Rice polishing ratio 40 Sake degree -1 Acidity 1.2 Amino Acidity 1.2 Alcohol content 17 Rice used: Domestic rice Yeast used: Miyagi B yeast
Japanese>English
酔生夢死酔生夢死
Suigeiなつくじら純米大吟醸原酒
Suigei ShuzoKochi
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弁慶
46
酔生夢死
vocal recital Type Junmai Daiginjo-shu Original rice: Ginpu (Hokkaido) Polishing ratio 50%. Holding temperature 5˚C or less Alcohol content 17 Sake degree 7 Acidity 2.0 Amino acidity 1.3 Ginpu" is a rice suitable for sake brewing grown only in Hokkaido. It inherits the crisp flavor characteristic of its parent variety, Hachitan-Nishiki. Kochi yeast "AC-17
Japanese>English
酔生夢死酔生夢死
SuigeiTOSAGURA Craft series 蒼 Light純米吟醸
Suigei ShuzoKochi
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久楽屋
55
酔生夢死
Subdued citrus aroma Light mouthfeel to lovely acidity ⭕️ Almost no sweetness. Slightly bitter aftertaste. Low alcohol but not thin ❗️ The acidity is clear, especially when gulped down in the mouth. The acidity is clearly perceptible, especially when swallowed in a gulp. Well balanced. ⭕️ After looking at the formula, it has a slight strawberry aroma in the aftertaste. Slight strawberry aroma in the aftertaste: ❗️ Rice source: Yamadanishiki (Hyogo Prefecture) Rice polishing ratio 60 Alcohol 14%. Sake degree +3 Acidity 2.0 Amino acidity 0.9 A blend of two types of yeast: Kochi yeast (M-9), which produces a lot of malic acid, and Kochi yeast (AC-17), which has a characteristic aroma of strawberries and melons. A higher than usual percentage of brewing water is added for low-alcohol fermentation of the unrefined sake.
Japanese>English
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久楽屋
56
酔生夢死
Various aromas spread elegantly. ❗️ Grapefruit, white grape, banana A true fruit punch: ⭕️ From the firm mouthfeel Citrus acidity brings it all together. ⭕️ Banana-like sweetness in the aftertaste. Slightly spicy and a hint of spicy aroma. Yamadanishiki 85 polished out of standard is very expressive. ⭕️ Kiinashi" means a natural disposition. Ingredients: Rice, Rice malt Alcohol content: 15 Sake degree: + 3 Acidity: 1.7 Rice used: Non-standard Yamadanishiki grown by contract farmers Rice polishing ratio: 50/85
Japanese>English
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久楽屋
59
酔生夢死
Refreshing citrus aroma From the moist mouthfeel First, gentle sweetness ⭕️ The firm acidity makes your tongue feel tight⭕️ Good balance of sweet and sour: ‼️ Some spiciness in the aftertaste. The "Wakakura 2023 White Koji Brewing", which was well received last year as the 7th year of Wakakura, is now back on the market. Incidentally, what improvements have been made since last year: ......💡 (1) The strength (balance) of acidity has been reviewed to make it easier to drink! (2) "Four-step brewing" was added to compensate for the sweetness in the sourness. (3) Use of "Namemoto No. 6 yeast" for a mild and clear aroma. (4) Finished as "fresh stored sake" without using filtering materials so as not to spoil the flavor. In addition, this year, a new "Nama-shu (720ml, 1800ml)" that was not available last year will be on sale. Since the quantity of this sake is very small, it will be sold only at direct sales outlets and some liquor stores in the city. Rice used: Hokkaido rice, KITASHIZUKU 60% polished rice Sake degree / ±0 Alcohol / 14
Japanese>English
酔生夢死酔生夢死
Okunoto no shiragiku×永平寺白龍コラボレーション醸造酒　＃能登の酒を止めるな！特別純米
Hakuto ShuzotenIshikawa
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joy-cafe 旭川豊岡店
62
酔生夢死
From Mr. Tanno, ‼️ Sake from Asahikawa, Ogawa-san: ‼️ Slightly citrusy, with a hint of white peach. Glossy mouthfeel Fresh fruitiness⭕️ Light, approachable structure: ⭕️ Gulpable, this is delicious ‼️ Shirafuji Brewery's original brewing formula is used, and the yeast is Symphony Yoshida Brewery's specialty, an original yeast from Fukui Prefecture. Among them, we chose FK801C, a yeast with a gorgeous aroma that has never been used at Shirafuji Brewery. Rice used: Gohyakumangoku (73%), Yamadanishiki (27%) Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 15.0
Japanese>English
酔生夢死酔生夢死
Okunoto no shiragikuオリジナル再現酒　#能登の酒を止めるな！特別純米
Hakuto ShuzotenIshikawa
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62
酔生夢死
From Mr. Tanno, ‼️ Sake from Asahikawa, Ogawa-san: ‼️ Mild ripe banana aroma Spreads from soft mouthfeel Ripe banana flavor⭕️ Fresh acidity, slight spiciness is pleasant ⭕️ Overall impression is clean and delicate: ❗️ Rice: Gohyakumangoku:73% Yamadanishiki:27 Rice polishing ratio: 55 Alcohol content: 15%. It is brewed according to the original recipe for special junmai sake. Kanazawa yeast is used.
Japanese>English
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久楽屋
57
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
56
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
54
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)
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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
59
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
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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
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串と煙
53
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
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