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R-chu☆R-chu☆

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61

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Yuki no Bosha
2(33.33%)
Kure
2(33.33%)
Denshin
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kochi
6(9.84%)
Niigata
5(8.2%)
Miyagi
4(6.56%)
Yamagata
4(6.56%)
Fukushima
4(6.56%)

Timeline

R-chu☆R-chu☆
Nagatoro蔵　生原酒　うすにごり純米吟醸原酒生酒
藤崎摠兵衛商店Saitama
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23
R-chu☆
Sake meter degree -2 Acidity 1.6 Amino acidity 0.9 Polishing 60 Rice used: 100% Sake Musashi Yeast K901 Filling Port - Initially fresh on the palate with a strong sweetness, but with a clean acidity and firm alcohol typical of nama-shu 🍶. A bit mellow when mixed with ori. Very subtle and slightly carbonated for a relaxing weekend night 🍶.
Japanese>English
R-chu☆R-chu☆
HijiriEVOKE純米吟醸生酒
Hijiri ShuzoGunma
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26
R-chu☆
☆☆ Sake Degree -3 Acidity 1.7 Amino Acidity Polishing ratio 50%. Rice used: 100% Yamadanishiki produced in Hyogo Prefecture Yeast 901 Filling mouth - Nice aroma, juicy and delicious 😋. Sweetness, acidity, mellowness, and balance are nice 🍶. Easy to drink but I like how the quirkiness of the raw sake is slowly coming through 🍶. The label is cool but my photography skills are too poor (T_T)
Japanese>English
R-chu☆R-chu☆
Gasanryu裏雅山流本醸造生酒無濾過
Shindo ShuzotenYamagata
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17
R-chu☆
Sake Degree Acidity Amino Acidity Polishing: 70%. Rice used: Yamagata Prefecture, 100% Izuwakirari Yeast 1801 Filling - (I accidentally bought a Honjozo, which I usually don't buy...) I was not a fan of Honjozo, but this one was fresh and refreshing, not too much alcohol, and easy to drink. It's stronger than what I usually drink, so I went up against it with a group of strong-tasting snacks. I used to be all about Junmai, but maybe I should change my mind 🤔🍶.
Japanese>English
R-chu☆R-chu☆
Mizubasho夏酒純米吟醸生貯蔵酒おりがらみ
Nagai ShuzoGunma
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20
R-chu☆
☆☆☆☆☆ Sake Degree +2 Acidity 1.5 Amino acidity Polishing 60 Rice used: Yamadanishiki Yeast Strainer: 1 time fire-refining Aroma and taste like a daiginjo 🍶. Fruity and refreshing, with a strong rice flavor 🍶. I liked it very much 😋. It's not the weekend, but it's nice. Something was in the way behind the picture 🐈.
Japanese>English
R-chu☆R-chu☆
牧水純米大吟醸原酒生酒無濾過
Takeshigehonke ShuzoNagano
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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
R-chu☆R-chu☆
Tamajiman夏の生酒純米吟醸生酒
Ishikawa ShuzoTokyo
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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
R-chu☆R-chu☆
KamoizumiRockHopper純米吟醸原酒生酒
Kamoizumi ShuzoHiroshima
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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
R-chu☆R-chu☆
Sagaminada特別純米生酒無濾過
Kubota ShuzoKanagawa
alt 1
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
R-chu☆R-chu☆
如空Hanasaka Rabbit純米
Hachinohe ShuruiAomori
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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
R-chu☆R-chu☆
Haginotsuyu純米吟醸原酒生酒
Fukuiyahei ShotenShiga
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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
R-chu☆R-chu☆
Kinryo纏matoi純米吟醸にごり酒
NishinokinryoKagawa
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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
R-chu☆R-chu☆
MiyozakuraSnow Panda☆純米生酒無濾過
Miyozakura JozoGifu
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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
R-chu☆R-chu☆
Kure槽口直詰純米吟醸原酒生酒無濾過
Nishioka ShuzotenKochi
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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
R-chu☆R-chu☆
Odayakaしぼりたて生酒純米吟醸生酒
Niida HonkeFukushima
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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
R-chu☆R-chu☆
Haginotsuru別仕込(こたつ猫)純米吟醸
Hagino ShuzoMiyagi
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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
R-chu☆R-chu☆
Tsukasabotan純米しぼりたて生酒　裏バージョン純米生酒
Tsukasabotan ShuzoKochi
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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
R-chu☆R-chu☆
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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
R-chu☆R-chu☆
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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
R-chu☆R-chu☆
alt 1
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
R-chu☆R-chu☆
Suigei吟麗しほりたて純米吟醸
Suigei ShuzoKochi
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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
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