SakenowaRecord your sake experiences and discover your favorites
profile iconR-chu☆

Registered Date

Check-ins

57

Favorite Brands

0

Sake Map

The origins of the sake you've drunk are colored on the map.
牧水純米大吟醸原酒生酒無濾過
17
R-chu☆Sake Degree -2 Acidity Amino Acidity Polishing ratio 49 Rice used: Yamae-Nishiki Yeast M310 Filling type: Hon-nama Junmai Daiginjo (Junmai Daiginjo 🍶) after a long time. It has a gorgeous aroma and a smooth taste, but it's also very rich and thick like unfiltered raw sake, so I couldn't drink much at once 😅. I think it's better to drink one glass at a time with a lot of people 😋.
Japanese>English
Tamajiman夏の生酒純米吟醸生酒
20
R-chu☆Sake meter degree -12 Acidity 4.9 Amino acidity 1.5 Polishing ratio 50%. Rice used: Yamadanishiki Yeast: Kyokai No.28 Filling mouthpiece Refreshing taste with a strong acidity 🍶. It is also sweet and sour 🍶. It's like wanting to drink with old friends from the past lol It seems to go perfectly with the hot summer.
Japanese>English
KamoizumiRockHopper純米吟醸原酒生酒
18
R-chu☆Sake meter degree -5 Acidity 1.7 Amino acidity Purity 58 Rice used: Chusei Shin Senbon, Hiroshima Yatan Yeast - Maple leaf yeast Filling mouth - I tried this sake because I thought it was unusual to drink sake on the rocks. It has an apple-like aroma and a rich flavor, it didn't seem thin at all even though I was drinking it on the rocks 🍶. I wonder if it could have been served with soda or something 🤔 if I have the chance again. I've been too busy to drink sake and it's sad 😢.
Japanese>English
Sagaminada特別純米生酒無濾過
19
R-chu☆Sake meter degree +7 Acidity 1.6 Amino acidity Polishing ratio 55 Rice used: 100% Nagano Miyamanishiki Yeast No. 9 Filling - Long time no post 🍶. It is aromatic and yet dry and refreshing. It can handle any kind of snack 😋. I drank at the wrong pace after a long time 💫.
Japanese>English
如空Hanasaka Rabbit純米
17
R-chu☆☆☆☆ Sake Degree -13 Acidity 3.3 Amino acidity 1.4 Polishing ratio 65 Rice used: General rice Yeast: Kyokai No.77 Filling type: Hiyashi (fire-brewing) The label is cute 🐇. It is as sweet and refreshingly acidic as it looks. It really feels like spring 🌸. I can't drink much this month due to work and taking care of my family. But I wanted to open this one during the cherry blossom season🌸🍶. Cheers to my juniors who are taking off!
Japanese>English
Haginotsuyu純米吟醸原酒生酒
18
R-chu☆Sake degree 3.0 Acidity 1.6 Amino acidity 1.4 Polishing ratio 60 Rice used: Yamadanishiki Yeast: Kyokai No. 9 Filling - Bottle mouth Gorgeous aroma and delicious rice flavor, the aroma that goes down your throat reminds you of juicy fruit 😋. Great win for Samurai Japan too! ⚾ Sake is delicious! 🍶
Japanese>English
Kinryo纏matoi純米吟醸にごり酒
22
R-chu☆☆☆☆☆ Sake Degree -1 Acidity 1.3 Amino acidity 1.0 Purity ratio 58 Rice used: Ooseto Yeast K-1801 Filling: Twice-fired Lightly cloudy with a gorgeous aroma 🍎. It has a soft mouthfeel and gentle sweetness. Mmmm, delicious 😋. This is the kind of sake I want to drink in spring lol
Japanese>English
MiyozakuraSnow Panda☆純米生酒無濾過
20
R-chu☆☆☆☆☆ Sake degree +8 Acidity 2.2 Amino acidity Polishing ratio 70%. Rice used: Asahi no Yume Yeast Filling - Not Goronda vs. Pikachu❗. Despite the cute label, it has a rich, dry taste 🍶. It's dry but also has a good rice flavor and is rich and drinkable 😋. Shanshan🐼 was just in the news. Thanks for coming!
Japanese>English
Kure槽口直詰純米吟醸原酒生酒無濾過
16
R-chu☆Sake degree +5 Acidity 1.7 Amino acidity Polishing ratio 50%. Rice used: Gin-no-Yume Yeast: Kochi yeast Filling Mouth: Hon-Draft At first, the sweetness and citrusy aroma of the unpasteurized sake spreads out and the taste is gentle. At first, the sweetness and citrusy aroma spreads and the taste is gentle, but after a few seconds, it comes with a rough taste. It's not that dry, but it has a strong impact! I can't get enough of the combination with the accompanying kama-yaki (grilled fish cakes) 😋.
Japanese>English
Odayakaしぼりたて生酒純米吟醸生酒
21
R-chu☆☆☆☆☆ Sake Degree Not disclosed Acidity Not disclosed Amino Acidity Polishing 60 Rice used: Miyamanishiki Yeast 1401 Filling mouth: Hon-nama Juicy flavor with a nice aroma reminiscent of melon 😋. You can feel the flavor of good quality rice. It's a bit similar to Sharaku, though it's from Fukushima as well 🍶. I like both 😋.
Japanese>English
Haginotsuru別仕込(こたつ猫)純米吟醸
18
R-chu☆☆☆ Sake Degree -2 Acidity 1.4 Amino acidity Polishing ratio 50%. Rice used: Miyamanishiki Yeast Filling: One time fire-quenching Fruity aroma and sweet taste 😋. I like this kind of sake 🍶 It's been a while since I had a fruity sake. I'm not sure about Kotatsu Neko, but it has a nice sweetness that doesn't linger 🍶. The label is cute 😺. Looks like my cat 😼.
Japanese>English
Tsukasabotan純米しぼりたて生酒 裏バージョン純米生酒
21
R-chu☆Sake degree +8 Acidity 1.8 Amino acidity 1.2 Polishing: 70%. Rice used: Natsuhikari, 5 Mangoku Yeast: Kumamoto yeast Filling mouthful: Hon-nama A crisp, dry, fresh sake! It's not a ginjo-shu, so it's not as glamorous, but it complements the other dishes around it 😋. I had it with seafood hot pot and kamaboko 🍶. I drink too much and eat too much☺.
Japanese>English
Maboroshi純米吟醸
25
R-chu☆Sake meter degree +3 Acidity 1.4 Amino acidity Polishing 55 Rice used: 100% Hachitan-Nishiki Yeast K901 Filling port - It is supposed to be a dry, crisp sake with a moderate aroma, but it has a hint of sweetness that makes it easy to drink. It also has a hint of bitterness. I had it with snacks, which may be a bad idea 😋. I heard from a friend that it is also good to warm it up a little. I'll give it a try next time I have the chance 🍶.
Japanese>English
Kirinzan火鉢大吟醸
18
R-chu☆Sake meter degree +3 Acidity 1.4 Amino acidity Polishing ratio 50%. Rice used: "Gohyakumangoku" from Oku-Aga Yeast Filling - Unusually, we had a non-junmai 🍶. And it was served hot, which I don't usually do. The aroma at room temperature was subdued, but when warmed up, it had a nice aroma and a lingering aftertaste that combined with the warmth of the body. The aroma was not so strong at room temperature, but when it was warmed up, it had a nice aroma and a strong aftertaste ☺️. Hot sake is also good 🍶. I want to say "Oyasan, daikon, hanpen and tamago please 🙏". I'm drinking at home though. I'm not used to doing this and the steam made me swoon at first.
Japanese>English
17
R-chu☆Sake meter -102 Acidity 7.3 Amino acidity Polishing ratio 35 Rice used: 100% Hitomebore produced in Gunma Prefecture Yeast M310 Filling port Sake degree minus 102! We are receiving an extremely sweet sake at the end of the year. As the name suggests, VERY sweet! It has a strong personality and fights with food all the time lol. It has acidity and seems to get along well with chili sauces and sour cream 🍶. It's not like sake 😅 Wishing you all a happy new year ☆.
Japanese>English
Suigei吟麗しほりたて純米吟醸
23
R-chu☆☆☆☆☆ I'm done working for the year! Sake degree +7 Acidity 2.0 Amino Acidity 1.3 Polishing ratio 50%. Rice used: Ginpu Yeast Filling type: Hon-nama Freshly squeezed aroma 😋. And it has a dry, clean aftertaste and a full-bodied throat 🍶. It can be paired with a variety of dishes! Thank you everyone for your hard work this year!
Japanese>English
きのえね純米大吟醸生酛
19
R-chu☆☆☆☆☆ Sake Degree -2.8 Acidity 1.8 Amino acidity 1.4 Polishing ratio 50%. Rice used: Yasuyakogane Yeast: Kyokai 1801 Filling type: Hon-nama Fruity sake after a long time 🍶! Fresh & juicy & fruity! It has a good acidity and sweetness. It has just the right amount of sourness and sweetness, even those who are not accustomed to drinking sake might go for it☺. Checking in a week late because I was lying in bed due to illness... Please take care of yourselves.
Japanese>English
桜浪漫純米大吟醸
23
R-chu☆Sake Degree Acidity Amino Acidity Polishing: 50%. Rice used: Yumenokou Yeast: Utsukushima dream yeast Filling - Filler A gift from my parents 🍶. The aroma is mild and in a completely different direction from the fruity ones I've been drinking a lot lately. More like a well fermented dairy or full bodied wine 🤔 More umami and sweetness than aroma. There's a punch in each sip, and this is a name and label scam. Let's get some cured ham or smoked cheese to go with it.
Japanese>English
Yuki no Bosha純米吟醸生酒
22
R-chu☆☆☆☆ Sake degree +2.0 Acidity 1.5 Amino acidity Polishing ratio 55 Rice used: Yamadanishiki, Akita Sakekomachi polished rice Yeast In-house yeast Filling mouth: Nama-shu (unpasteurized sake) Seasonal new sake! The aroma is gorgeous and the freshness is assertive 🍶, as is typical of nama-shu. I guess it has more character than the standard Snow Kayasha. It is also delicious 😋. It's almost the New Year, isn't it?
Japanese>English
Fuyu no Tsukiあらばしり純米吟醸生酒荒走り無濾過
29
R-chu☆☆☆☆☆ Sake Degree -3 Acidity 1.5 Amino acidity Polishing ratio: Koji rice 50%, Kake rice 58 Rice used: Akihikari produced in Okayama Yeast: Okayama Hakuto Yeast Filling port - Limited edition Winter Moon Arabashiri! GET it through our favorite liquor store. It is slightly cloudy like dancing snow and has a soft mouthfeel. It has a soft mouthfeel with a hint of cloudiness as if it were dancing in the snow, but the throat is tangy and rough as if it were a draft. The aroma is very nice 🍶☺. That was frustrating, Japan national team ⚽😭 Good job! We'll make up for it against Spain!
Japanese>English
1