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Felipe BaetaFelipe Baeta

Registered Date

Check-ins

16

Favorite Brands

0

Most Check-in Brands

Hakutsuru
4(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
6(37.5%)
Fukushima
2(12.5%)
Hiroshima
2(12.5%)
Miyagi
1(6.25%)
Akita
1(6.25%)

Venues With Most Check-Ins

Maza Japanese Cuisine
3(37.5%)
Adega de Sake | 酒蔵
3(37.5%)
Sushi Vaz
2(25%)

Timeline

Felipe BaetaFelipe Baeta
ZuikanII KAZE HANA JUNMAI GINJYO HIROSHIMA OMACHI純米吟醸
Yamaoka ShuzoHiroshima
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21
Felipe Baeta
Rice: Omachi Polishing: 55 Alcohol content: 15.8%. The rice used is 100% Hiroshima Omachi, which is the oldest variety among the rices produced exclusively for sake production. The delicate and delicious flavor spreads out and the refreshing acidity finishes the flavor. It is a robust and richly aromatic dry sake that pairs well with a wide variety of dishes. Very distinctive aroma with hints of straw.
Portuguese>English
Felipe BaetaFelipe Baeta
UrakasumiHONJIKOMI本醸造
SaraMiyagi
alt 1
22
Felipe Baeta
Rice: Manamusume Polishing: 65 Alcohol Content: 15% Acidity: 1.2 Clear drink, the rich umami and crisp, spicy spice go well with food. It has a refreshing aroma. Rice from the Akita region. It has a lower than usual ethyl addition rate and made with very light water. In a region well known for excellent restaurants (Miyagui), it pairs well with food.
Portuguese>English
Felipe BaetaFelipe Baeta
HakutsuruHakutsuru UKIYOE LABEL Junmai純米
Hakutsuru ShuzoHyogo
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Adega de Sake | 酒蔵
Felipe Baeta
Rice: sakamai blend Polishing (seimaibuai): 70%. Alcohol content: 15.5%. Acidity: 1.7 The painter Utamaro Kitagawa drawing the poster girl who brought luck to the business, OKITA NANIWAYA, which served teas in the afternoon and sakes at night in the tea houses of Asakusa. Sensory: toasted walnut, banana, dried date, notes of clove and cinnamon.
Portuguese>English
Felipe BaetaFelipe Baeta
Yuki no BoshaYUKI NO BOSHA YAMAHAI純米
Saiya ShuzotenAkita
alt 1
Kan Suke
19
Felipe Baeta
Rice: Yamada Nishiki and Akita Sake Komachi Polishing (seimaibuai): 65 Alcoholic Grade: 15.6%. Japan's most awarded Yamahai. No lactic acid added and uses ambient yeast. Sensory: balanced and very umami, tropical fruits, great to accompany fried food in an Izakaya.
Portuguese>English
Felipe BaetaFelipe Baeta
HakutsuruHakutsuru Junmai Daiginjo Yamadaho純米大吟醸
Hakutsuru ShuzoHyogo
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Sushi Vaz
15
Felipe Baeta
Rice: Yamadaho Polishing (seimaibuai): 50% Alcoholic Grade: 15.5%. Acidity: 1.1 Considered extinct, the Yamadaho (which had given rise to Yamada Nishiki) was found in the possession of a farmer who kept about 1800 grains in a simple cloth bag. After 8 years, they managed to regenerate it. Sensory: elegant and complex, it starts floral and evolves to fruity with hints of spice.
Portuguese>English
Felipe BaetaFelipe Baeta
ZakuZAKU MIYABI NO TOMO NAKADORI JUNMAI DAIGINJO純米大吟醸
Shimizuseizaburo ShotenMie
alt 1
Maza Japanese Cuisine
18
Felipe Baeta
Rice: Yamada Nishiki Polishing (seimaibuai): 50% Alcoholic Grade: 15.7%. Most awarded JDG in the world. Sensory: Floral aroma, fruit notes and silky texture. Nakadori refers to the noblest portion extracted from the pressing process.
Portuguese>English
Felipe BaetaFelipe Baeta
自然酒SAKE SHIZENSHU KAN ATSURAE KIMOTO JUNMAI純米生酛
Niida HonkeFukushima
alt 1
Sushi Vaz
15
Felipe Baeta
Rice: Toyo Nishiki organic Polishing (seimaibuai): 80%. Alcoholic Grade: 13.8%. Acidity: 1.2 Shizenshu, natural sake in Kimoto method, fermentation without adding lactic acid, environmentally stimulated Sacharomyces Cerevisiae yeast from natural paint on the walls and extreme concern for the environment, having freshwater crustaceans to avoid weeds in the crops and high presence of dragonflies and frogs (brand symbol) in the rice fields. Sensory: light and gentle, honeyed.
Portuguese>English

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