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K1waderK1wader

Registered Date

Check-ins

152

Favorite Brands

7

Most Check-in Brands

長珍
10(12.66%)
Asabiraki
8(10.13%)
Akishika
6(7.59%)
Nabeshima
4(5.06%)
Tengumai
3(3.8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
24(15.79%)
Ishikawa
15(9.87%)
Akita
11(7.24%)
Aichi
10(6.58%)
Niigata
9(5.92%)

Timeline

K1waderK1wader
Tosatsuru土佐宇宙酒純米吟醸
Tosatsuru ShuzoKochi
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15
K1wader
The world's first sake brewed with space-grown Kochi Prefecture yeast that spent time on the International Space Station The "Tosa Space Sake" is certified as "Tosa Space Sake" after passing the Tosa Space Sake Judging Committee's strict criteria for certification every year. Made with rice suitable for sake brewing, Gin-no-Yume
Japanese>English
K1waderK1wader
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13
K1wader
With colleagues at work In 2005, the world's first "space yeast" went to the International Space Station at an altitude of 400 km on a spaceship and returned after a 10-day trip. In 2021, the yeast spent 4 months in the deep sea at a depth of 6,200 meters and 620 atmospheres. Space yeast, which has traveled through space and the deep sea, has a one in 300 million chance of survival. This sake is made with "Gin-no-Yume," Kochi Prefecture's sake rice that has traveled through space and the deep sea.
Japanese>English
K1waderK1wader
長珍純米吟醸50山田錦純米吟醸原酒生酒無濾過
Chochin ShuzoAichi
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19
K1wader
Polishing ratio 50 Lees ratio 50 Acidity 1.9 After pressing, the sake is allowed to settle out the lees and the supernatant is carefully pumped directly into the bottle. The refreshing taste in Chochin is said to be characteristic of Yamadanishiki.
Japanese>English
K1waderK1wader
Wataya純米原酒雄町生酒純米原酒生酒
Kanenoi ShuzoMiyagi
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15
K1wader
The acidity is effective, but not as harsh as the aroma, giving the impression of being elegantly rounded out. As it is labeled "Junmai" (pure rice), you can feel the deliciousness of the rice in this excellent product.
Japanese>English
K1waderK1wader
長珍50 八反錦純米吟醸原酒生酒無濾過発泡
Chochin ShuzoAichi
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18
K1wader
Fresh mouthfeel. It was dry and reminded me of the characteristics of Chochin.
Japanese>English
K1waderK1wader
Ryu袋吊り原酒生酒
Kawanishiya ShuzotenKanagawa
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21
K1wader
We had Miyamanishiki, 2019 sake aged for four years. It was mellow and the acidity was well tasted. I enjoyed it with ankimo cream cheese.â
Japanese>English
K1waderK1wader
長珍純米吟醸うすにごり生純米吟醸原酒生酒にごり酒
Chochin ShuzoAichi
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18
K1wader
The brewer's wife likes him the best. It's refreshing and clean.
Japanese>English
K1waderK1wader
長珍ひやおろし原酒純米吟醸原酒ひやおろし
Chochin ShuzoAichi
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21
K1wader
As the label informs us, it tastes best when served slightly chilled rather than perfectly chilled 😙. This was the sake distributor's recommendation of the day.
Japanese>English
K1waderK1wader
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17
K1wader
Awakage" is brewed using our own technique using "Hyakumangoku No Shiro," a sake rice unique to Ishikawa Prefecture, The secondary fermentation of the yeast allows carbon dioxide gas to dissolve into the sake, resulting in a fine bubbling. Dry, light and bouncy aroma. The moderate bitterness and refreshing acidity The moderate bitterness and refreshing acidity enhance the cool sensation. I would have appreciated it more if I had studied it carefully before drinking it.
Japanese>English
K1waderK1wader
Tedorigawa純米吟醸純米吟醸
Yoshida ShuzotenIshikawa
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20
K1wader
The crisp, clear throat with a refreshing ginjo aroma is perfectly balanced. This junmai ginjo is an excellent food sake.
Japanese>English
K1waderK1wader
Asabiraki純米吟醸生パウチ純米吟醸生酒
AsabirakiIwate
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16
K1wader
I have tried the vacuum pouch. I think it's a great idea for raw sake!
Japanese>English
K1waderK1wader
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17
K1wader
Sake degree +22. It is truly a super-hot sake.　It is said that the brewer aims to achieve both spiciness and umami. It is a raw sake brewed in Yamahai style, with a wild mouthfeel and rich flavor with a heavy umami and hard sharpness.
Japanese>English
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