あさりんご
Sake brewery established in 1866 (Keio 2)
Rice (domestic), Rice Koji (domestic), Rice Polishing Ratio 70%, Alcohol 17%, Sake Degree +2, Acidity 1.8
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
74Favorite Brands
1Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
あさりんご
It was a clear and delicious sake.
Rice (domestic, 100% suitable for sake brewing), rice malted rice (domestic, 100% suitable for sake brewing), alcohol content between 15 and 16%, rice polishing ratio: koji rice 59%, kake rice 59%.
Japanese>English
あさりんご
Comparison of sake made with different rice!
Left: Rice and Rice Koji (100% Miyamanishiki from Nagano Prefecture), Polishing ratio 55%, Alcohol 15%.
Right: Rice and Koji (100% Etsuji from Shizuoka Prefecture), Polishing ratio 55%, Alcohol 15%.
Japanese>English
あさりんご
Limited edition sake brewed by a female brewer
Rice, rice malt (100% Miyamanishiki from Nagano Prefecture), rice polishing ratio 60%, alcohol 16%, sake degree ±0, acidity 1.7
Japanese>English
あさりんご
It is a delicious sake without being heavy.
Rice (domestic), Rice Koji (domestic), Alcohol 16%, Rice polishing ratio 55
Japanese>English
あさりんご
It had a strong flavor.
Rice (domestic) Rice Koji (domestic) Polishing ratio: Koji rice 55% Kake rice 60% Alcohol 14
Japanese>English
あさりんご
It was a refreshing and delicious sake!
Rice (domestic), Rice Koji (domestic), Rice used: 100% Gohyakumangoku from Fukui Prefecture, Polishing ratio 65%, Alcohol 14.5
Japanese>English
あさりんご
This was the first Yoshida Kura u in a long time. It is a refreshing sake with a slight effervescence and clarity.
Rice (Ishikawa rice), rice malted rice (Ishikawa rice), raw rice (100% Hyakumangoku No Shiro), 60% polished rice ratio, 13% alcohol by volume (undiluted sake).
Japanese>English
あさりんご
It had a clean and delicious flavor.
Rice (domestic), rice malted rice (domestic), 50% polishing ratio, 16% alcohol by volume, single pouring
Japanese>English
あさりんご
Kumazawa Shuzo was founded in 1872. It is the last brewery in Shonan.
Rice (domestic), Rice Koji (domestic), Alcohol content 15%, Rice polishing ratio 60%, Sake degree +5.5 to 6.5, Acidity 1.5 to 1.7
Japanese>English
あさりんご
Elegant aroma and delicious rice flavor in harmony
100% Aomori Prefecture "Hanasoui" rice
Rice (domestic), rice malt (domestic), rice polishing ratio 40%, alcohol content 16%.
Japanese>English
あさりんご
It had a light acidity and a refreshing taste.
Rice (domestic), Rice Koji (domestic), Polishing ratio 57%, Alcohol 15
Japanese>English
あさりんご
A refreshing drink.
Rice (domestic), Rice Koji (domestic), Alcohol 16%, Polishing ratio 55%, 100% Kame-no-o rice used as raw material
Japanese>English
あさりんご
Kita Family "Shojo" reprinted. Nonoichi City was the main brewer, Ishikawa Prefectural University collected the yeast, and Nakamura Shuzo brewed it. It has a clean and tasty taste.
Rice "domestic" Rice Koji "domestic" Polishing ratio Koji rice 55%, Kake rice 60%, Alcohol content 14%.
Japanese>English
あさりんご
It was clean and refreshing!
Rice (domestic), Rice Koji (domestic), Polishing ratio 60%, Alcohol 17%.
Japanese>English
あさりんご
Dry Issen
Rice (domestic), Rice Koji (domestic), Polishing ratio 55%, Alcohol 15%.
Japanese>English
あさりんご
It was a junmai sake with good mouthfeel 🍶.
Rice (domestic), Rice Koji (domestic), Rice Polishing Ratio 60%, Alcohol 15%, Sake Degree +5, Acidity 1.3
Japanese>English
あさりんご
It was a clear, slightly dry nigori sake.
100% Miyamanishiki produced in Nagano Prefecture
Rice (domestic), Rice Koji (domestic), Polishing ratio 59%, Alcohol 16%.
Japanese>English
あさりんご
Rice (domestic), Rice Koji (domestic), Brewing alcohol, Rice polishing ratio 65%, Alcohol content 15%.
Japanese>English
あさりんご
Seasonal Junmai Tenugui Wrapping
Alcohol 15% Rice (Nagano Prefecture), Rice Koji (Nagano Prefecture), Polishing ratio 59
Japanese>English