URUさけ｜生酛好き🌾
Raw material rice (prefecture): Nakate Shin-Senbon
Yeast:
Semen 歩合(%)：45
Alc(degree): 16
Chinese>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
URUさけ｜生酛好き🌾
Raw material rice (prefecture): Nakate Shin-Senbon
Yeast:
Rice flour (%):60
Alc(degree): 16
Chinese>English
URUさけ｜生酛好き🌾
Rice Source: Yamadanishiki
Yeast:
Rice polishing ratio (%): 60
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Rice Source: Yamadanishiki
Yeast:
Rice polishing ratio (%): 45
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Kame-no-o (produced in Futatsui-cho, Noshiro City)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 30
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Ingredients Rice (Producer):
Yeast:
Semolina (%): 55
Alc(degree):17
Chinese>English
URUさけ｜生酛好き🌾
Raw material rice (origin): 80% Aisan
Yeast:
Semolina (%): 50
Alc(degree):16
Chinese>English
URUさけ｜生酛好き🌾
Rice (Origin): 75% Yamadanishiki from Domaine Sakura (Sakura City, Tochigi Prefecture), 25% Kame-no-o from Domaine Sakura (Sakura City, Tochigi Prefecture)
Yeast:
Rice polishing ratio (%): 90
Alc (degree): 14
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Yamadanishiki (Tojo-machi, Hyogo Prefecture, special A district)
Yeast:
Rice polishing ratio (%): 37
Alc(degree): 17
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Yamadanishiki (produced in Hyogo Prefecture)
Yeast: Ogawa yeast
Rice polishing ratio (%): 45
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
mini 8-sided dish
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 35
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Raw material rice (origin): Hachinoji 100%
Yeast:
Refined rice (%): 55
Alc(degree):16
Chinese>English
URUさけ｜生酛好き🌾
plate of assorted sashimi
Rice (producing region): 100% Yamadanishiki
Yeast: M310
Rice polishing ratio (%): 35
Alc(degree): 17
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast: Kyokai No.6
Rice polishing ratio (%): 60
Alc(degree): 9
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%):
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Hachitan-Nishiki (produced in Hiroshima Prefecture)
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 16
Japanese>English
URUさけ｜生酛好き🌾
Ingredient rice (region of origin):
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
URUさけ｜生酛好き🌾
Rice (producing region): 100% Akita Sake Komachi (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
URUさけ｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast:
Rice polishing ratio (%): 50
Alc(degree): 12-5
Japanese>English