Logo
SakenowaRecord your sake experiences and discover your favorites
はるアキヤマはるアキヤマ

Registered Date

Check-ins

13

Favorite Brands

0

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
2(15.38%)
Hiroshima
2(15.38%)
Aomori
1(7.69%)
Fukushima
1(7.69%)
Saitama
1(7.69%)

Timeline

はるアキヤマはるアキヤマ
Daishichi生酛純米　RARE　VINTAGE KIMOTO JUNMAI純米生酛古酒
Daishichi ShuzoFukushima
alt 1alt 2
25
はるアキヤマ
Sake degree +4.5 Acidity 1.6 Rice used: Gohyakumangoku, etc. Rice polishing ratio 69 Alcohol 15-16%. The deliciousness of old sake has reached its peak! Daishichi" is a sake that does not pursue the freshness of new sake, but rather withstands the test of time and blossoms with maturity. I wanted to buy a bottle of "Daishichi Rare Vintage Junmai". I purchased it! 10 years old sake of the 2014 brewing year It is said that by aging the junmai sake in the cellar without filtration with activated charcoal, the original strength of the sake can be fully enjoyed. Beautiful amber color. Fine texture on the tongue. It is round and full to the fullest. The pleasant aftertaste is impressive. By taking its time over time, it has begun to climb to a higher level, It is a Junmai Nama Hashiroshi that has been stored for 10 years and has begun to climb to a higher level.
Japanese>English
はるアキヤマはるアキヤマ
八幡川どんぶらりんご純米生酒
Yahatagawa ShuzoHiroshima
alt 1alt 2
個性的なお酒愛好会
3
はるアキヤマ
Basic Information - Product name: Yawatagawa Dombura Ringo - Type: Junmai-shu (pure rice sake) "Hukuro-hari" (hanging in a bag) (draft) - Rice used: Medium new senbon (new senbon) - Rice polishing ratio: 70 - Alcohol percentage: 8%. - Sake degree: -41 - Acidity: 3.3 - Yeast: Hiroshima LeG-Sou This sake uses "Hiroshima LeG-Sou," a new yeast developed by Hiroshima Prefecture. This yeast is inherited from the oldest yeast in Japan, Hiroshima No. 6, which was isolated in the Taisho era (1912-1926), and is characterized by producing about three times more malic acid and more isoamyl acetate. It is not a regular junmai sake, but was created to have a juicy flavor with low alcohol content. The same Fukuro-hozuri method is used as for the exhibited sake, and only 300 liters can be obtained from one pressing, a labor-intensive process. Taste and Aroma It has a fresh apple aroma and a sweet aroma reminiscent of bananas.
Japanese>English
はるアキヤマはるアキヤマ
Toyobijin純米吟醸純米吟醸
Sumikawa ShuzojoYamaguchi
alt 1alt 2
個性的なお酒愛好会
3
はるアキヤマ
Rice used: Koji rice : Yamadanishiki Polishing ratio : Koji rice : 40% / Kake rice : 50 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Degree of alcohol content 16 This is a limited edition junmai ginjo with daiginjo specifications made from the highest quality sake brewing rice, Yamadanishiki, polished to 40% for koji and 50% for kake. It has a mellow aroma like melon or pear and a clear mouthfeel. The refreshing umami and acidity create a contrast on the palate.
Japanese>English
はるアキヤマはるアキヤマ
alt 1alt 2
個性的なお酒愛好会
2
はるアキヤマ
Rice: Aomori Prefecture rice 7% by volume Surprised apple in spite of being sake! Nice balance of sourness and sweetness. It has a refreshing sourness like an apple.
Japanese>English
はるアキヤマはるアキヤマ
Echigotsurukameワイン酵母仕込　純米吟醸純米吟醸
EchigotsurukameNiigata
alt 1
alt 2alt 3
21
はるアキヤマ
Alcohol content 13 Sake meter degree -32 Acidity 1.0 Rice used: Yamadanishiki, Gohyakumangoku Polishing ratio 60 Stylish sake to drink with a glass of wine Aiming for Sake that is suddenly good. Echigo Beer is the first brewery in Japan to produce a local beer. Echigo Beer. At the time, the brewery was called Uehara Sake Brewery. This was the beginning of the microbrewery boom in Japan. The brewery used wine yeast in the production process to create a sake that could be drunk in a wine glass.
Japanese>English
はるアキヤマはるアキヤマ
Kidカラクチ キッド純米大吟醸
Heiwa ShuzoWakayama
alt 1
個性的なお酒愛好会
27
はるアキヤマ
Yeast used: Association No. 9 yeast Rice used: Yamadanishiki 50% polished rice Sake degree +3 Acidity 1.5 Alcohol 15-16 degrees Celsius Luxurious 50% polished Yamadanishiki rice. It has the fruity character of a Daiginjo and the delicacy of a Kido. It has a full flavor. Great value for money!
Japanese>English
はるアキヤマはるアキヤマ
Kikuhime山廃　純米酒純米山廃
KikuhimeIshikawa
alt 1alt 2
個性的なお酒愛好会
23
はるアキヤマ
［Product Name KIKUHIME Yamahai Junmai ［Place of Origin] Ishikawa Prefecture ［Sake Brewer] KIKUHIME GOHSHI ［Raw material] Yamadanishiki ［Polishing ratio] 65 ［Sake meter] -1 ［Acidity] 1.9 ［Alc degree] 16.5 degree C Yamahai Junmai is a strong-bodied, mellow, rice-flavored, and hard to like sake that was the forerunner of the Yamahai boom.
Japanese>English
はるアキヤマはるアキヤマ
Yamamotoピュアブラック
YamamotoAkita
alt 1alt 2
個性的なお酒愛好会
25
はるアキヤマ
Place of Origin Akita Prefecture Capacity 720ml Sake Brewer: Yamamoto Shuzoten Sake degree +3.0 Sake degree 15 Acidity 1.7 Polishing ratio Koji rice: 50% Kake rice: 55 Amino acidity 0.7 Rice Akita Sake Komachi Yeast Akita yeast No.12 It has a refreshing aroma and is characterized by its "juiciness" that is apparent the moment you take a sip. It is a junmai ginjo with a deeper flavor than its aroma.
Japanese>English
はるアキヤマはるアキヤマ
Hanaabi備前雄町　おりがらみ純米吟醸生酒無濾過おりがらみ
Nan'yo JozoSaitama
alt 1
個性的なお酒愛好会
23
はるアキヤマ
HANA-YOUKAKU is finally at hand! Sake Brewer: Nanyo Jozo Co. Type: Junmai Ginjo Rice/Yeast: Bizen Omachi Rice polishing ratio: 55 Alcohol content: 16%. Sake degree: Not disclosed Acidity: Not disclosed Hanyokyu Junmai Ginjyo Omachi Brewing Super Limited Oorigarami This sake is produced by Nanyo Jozo in Hanyu City, Saitama Prefecture, and is an unfiltered, unpasteurized ogara-mi sake made from "Bizen Omachi", a rice suitable for sake brewing produced in Okayama Prefecture. Of course, it was purchased at a fixed price. I am looking forward to drinking it when it is ready!
Japanese>English
はるアキヤマはるアキヤマ
Hanamura酒未来純米吟醸
Ryozeki ShuzoAkita
alt 1alt 2
個性的なお酒愛好会
29
はるアキヤマ
Sake meter: -8.8 Acidity: 1.5 Amino acidity: 0.9 Rice polishing ratio: 50 Alcohol percentage: 15 Sake type: Junmai Ginjo Sake Mirai is a new sake rice created in 1999 by Tatsugoro Takagi, the 14th generation brewer of Takagi Sake Brewery, after 18 years of research and development. The rice is polished to a Junmai Daiginjo level of 50%! It has a noble melon and pear-like fruity aroma, a freshness with vigor, and a gentle but clean taste with a fruity flavor that overlaps and flows. The aftertaste is sharp and gives the impression of good compatibility with meals. The piquant, fresh flavor is moderately cooled and full-bodied.
Japanese>English
はるアキヤマはるアキヤマ
KinoenemasamuneURARAKAうららか純米大吟醸
Iinuma HonkeChiba
alt 1alt 2
個性的なお酒愛好会
23
はるアキヤマ
Rice used: Domestic rice Rice polishing ratio: 50 Alcohol content: 13.0 Yeast used: 1801 Taste: Fruity, calm mouthfeel, gorgeous aroma and beautiful sweetness in the mouth This is a special limited release of Koshi's highest junmai daiginjo with alcohol reduced to 13%. Although it is a low-alcohol sake, it has a light yet robust flavor that makes it a special gem. It is a Junmai Daiginjo-shu with a gorgeous aroma, good umami flavor, and a refreshing finish. This sake is like a gentle light, inspired by an energetic spring day.
Japanese>English
はるアキヤマはるアキヤマ
Saijotsuru春のるるる純米吟醸生酒
西條鶴醸造Hiroshima
alt 1alt 2
個性的なお酒愛好会
23
はるアキヤマ
Ingredient rice：Naka-shin-senbon Rice polishing ratio: 55 Sake meter rating: -5 Acidity: 2 Alcohol percentage: 16 Yeast: No. 601 This junmai ginjo-shu is produced by Saijotsuru Brewery in Hiroshima Prefecture. The refreshing aroma of melon and white grapes coexists with full-bodied aromas of peach and banana, making it a sake with an excellent balance of sweetness and acidity. Nakate Shin-Senbon] This is a representative rice of Hiroshima Prefecture, popular for its edible qualities. Kame-no-o] This rice was discovered in Yamagata Prefecture in 1893.
Japanese>English

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title