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SakenowaRecord your sake experiences and discover your favorites
らんちゅうらんちゅう
酒は風土の産物だ!酒蔵めぐりで、蔵元の個性を発見したい。

Registered Date

Check-ins

67

Favorite Brands

0

Most Check-in Brands

Miyosakae
2(25%)
Sakura Masamune
2(25%)
Shinkai
2(25%)
Chiyogiku
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gifu
21(31.34%)
Shiga
18(26.87%)
Aichi
5(7.46%)
Hyogo
5(7.46%)
Toyama
3(4.48%)

Timeline

らんちゅうらんちゅう
Shichihon'yari純米原酒生酒無濾過
Tomita SaketenShiga
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19
らんちゅう
I visited this storehouse when I went to Kinomoto Jizoin Temple to deliver old eyeglasses. The brewery is located along the Kitakuni Highway. We had a new sake. It is fresh, gassy, and easy to drink. It is a fruity sake brewed from the sake rice Tamae.
Japanese>English
らんちゅうらんちゅう
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19
らんちゅう
This sake brewery is located along a road in the town of Yaotsu. Junmai sake is aged in the embankment of a dam. It has a mild taste with Junmai-like characteristics. It seems to have been quietly sleeping and has a calming flavor.
Japanese>English
らんちゅうらんちゅう
Wakaba純米原酒ひやおろし
WakabaGifu
alt 1alt 2
22
らんちゅう
It is a small sake brewery in Ruisuiwa City. You can taste the umami flavor typical of junmai sake. You can feel the elegant aftertaste.
Japanese>English
らんちゅうらんちゅう
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20
らんちゅう
We visited the storehouse of the legend of Kappa. I enjoyed the collection of successive generations (kappa items, etc.) on display. It has a ginjo aroma and the flavor of rice. It is rich, so it goes well with meat dishes.
Japanese>English
らんちゅうらんちゅう
Okuhida初緑特別純米原酒生酒無濾過
Takagi ShuzoGifu
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20
らんちゅう
Tasty but not sweet. Good sharpness. Is this a model of junmai sake? It will become more mature as time goes by. Warmed up, it has a great flavor! It tastes like honey.
Japanese>English
らんちゅうらんちゅう
alt 1alt 2
16
らんちゅう
What a luxury to have one cup of Imariyaki! I was very impressed by the cup, which has a texture that allows the flavor of the sake to come through straight off the tongue. The sake also has a nice aroma and a light, dry, and refreshing impression.
Japanese>English
らんちゅうらんちゅう
葵鶴山田錦しずく
稲見酒造Hyogo
alt 1alt 2
11
らんちゅう
This sake was recommended at the brewery. It is a luxurious evening sake with the aroma of rice. Warming it up increases its richness and flavor.
Japanese>English
らんちゅう
It is good cold or lukewarm to further enhance its dryness!
Japanese>English
らんちゅうらんちゅう
Matsunohanaしぼりたてうすにごり純米原酒生酒おりがらみ
Kawashima ShuzoShiga
alt 1alt 2
13
らんちゅう
Fresh, gassy and delicious! After a few days, it is complex and enjoyable with umami and a slight astringency. I knew new sake was good. Spring has come!
Japanese>English
らんちゅうらんちゅう
Shinkai試みの酒ＫＴ901純米生酛生酒
藤本酒造Shiga
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19
らんちゅう
It is fresh as new sake. We thought it would have a strong acidity, but it went well with Osechi dishes and was delicious as a mealtime sake.
Japanese>English
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金泉特別純米原酒
HeiwanishikiGifu
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15
らんちゅう
This sake brewery is located along a road in Kawabe-cho. It is dry and full-bodied. It has a sweet aftertaste. I am also interested in the freshly squeezed nigori sake with a gaseous taste, so I would like to try it next time.
Japanese>English
らんちゅうらんちゅう
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17
らんちゅう
This is a standard junmai sake recommended at the brewery. We had it lukewarm. It is dry and has a strong rice flavor. It is very drinkable and recommended for junmai sake fans ✨.
Japanese>English
らんちゅうらんちゅう
京山水特別純米
Kyoto
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18
らんちゅう
We visited the Gekkeikan Okura Memorial Museum. It is brewed with Kyoto sake rice. The taste is unctuous, as is the brewing water, but the umami and acidity develop later. It has a refreshing taste when cooled, and its umami flavor stands out when lukewarm. It is a great sake that can be enjoyed in a variety of ways.
Japanese>English
らんちゅうらんちゅう
alt 1alt 2
15
らんちゅう
Revisited Mifuku. I could not forget the complex flavor of Yamahai and bought a bottle of the recommended one. Recommended on the rocks, it is very dry and stands out when cooled down to a crisp. I heard it is also good lukewarm.
Japanese>English
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Jujiasahi五百万石70純米生酛古酒
Asahi ShuzoShimane
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17
らんちゅう
It is a 28BY old sake. The taste and aroma are both concentrated. The complex flavor is due to the sake's natural yeast production.　It goes well with cheese and salami.
Japanese>English
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