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Check-ins

81

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0

Most Check-in Brands

Zaku
6(22.22%)
長珍
3(11.11%)
Tsuchida
3(11.11%)
Kokuryu
3(11.11%)
Okuharima
2(7.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
13(16.05%)
Aichi
12(14.81%)
Hyogo
6(7.41%)
Gunma
5(6.17%)
Gifu
4(4.94%)

Venues With Most Check-Ins

ゆとり
20(100%)

Timeline

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Zaku恵乃智純米吟醸
Shimizuseizaburo ShotenMie
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Kura Master 2020 Gold Prize, Junmai-shu Category SAKE COMPETITION2019 SILVER, Junmai-Ginjo Division SAKE COMPETITION2018 GOLD, Junmai-Ginjo Division 1st Prize Rice: Domestic rice Rice polishing ratio: 60%. Alcohol content: 15 degrees
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津島屋純米吟醸　信州美山錦　シン・マクアケ　生原酒　純米吟醸
Miyozakura JozoGifu
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Newly born sake is bottled as it is, without the need for tailing or clarification, and without any alterations. Ingredients : Miyamanishiki from Nagano prefecture Rice polishing ratio : 55 Acidity : 1.7 Sake content : -1.0 Alcohol content : 16
Japanese>English
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Hakurou純米吟醸　千八　槽場直汲み生原酒純米吟醸
Sawada ShuzoAichi
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Ingredients: 20% Senbonishiki, 80% Hachitanishiki Polishing ratio 55 Sake degree -4 Acidity 1.5 Amino acidity 1.0 Yeast: Association No.10
Japanese>English
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Miyakobijin山廃純米原酒　Rafale純米
Miyakobijin ShuzoHyogo
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22
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Rafale" won a SILVER medal in the Junmai-shu category of the SAKE division at the 2020 IWC (International Wine Challenge). Sweet and spicy: Dry ■Rice: Yamada Nishiki from Kurodasho, Hyogo ■Polishing ratio: 70% ■Alcohol: 14 degrees ■Sake degree: +2.0 ■Acidity: 2.6
Japanese>English
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19
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The brewer of Hoshiizumi is Maruichi Shuzo (Kampo) in Agui-cho, Chita-gun, Aichi Prefecture. It was awarded an honorable mention in the Junmai-shu category of the 2007 Nagoya Regional Taxation Bureau Appraisal Contest. They use Wakamizu and Matsuri-hare for the raw rice, and the rice is polished to 60%, making it a reasonably priced, slightly luxurious junmai-shu. It has a sweet taste with a sake degree of +1 and is soft on the palate.
Japanese>English
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Ryujin尾瀬の雪どけ　おぜゆきだるま純米大吟醸
Ryujin ShuzoGunma
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ゆとり
19
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Specific Name Junmai Daiginjo Koji rice Yamada Nishiki Koji rice / Polishing ratio 50% of rice Kake rice Yamadanishiki Polishing ratio 50% Polishing ratio Alcohol content 15
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Banshuikkon純米大吟醸　兵庫北錦純米大吟醸
San'yohai ShuzoHyogo
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ゆとり
18
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Rice used: "Kitanishiki" from Hyogo Prefecture Polishing 50%. Specified name sake, etc. Junmai Daiginjo/hi-ire sake Frequency: 15 degrees
Japanese>English
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Hana no Ka純米大吟醸　桜花純米大吟醸
Hananoka ShuzoKumamoto
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19
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Place of origin: Kumamoto prefecture Manufacturer: Hananoka Shuzo Raw material/variety: Yamadanishiki Polishing ratio: 50 Sake degree:+1 Acidity: 1.6 This sake is brewed with the traditional technique of "Haneki-shibori", and has a soft and gentle crispness, a gorgeous aroma, and a delicious taste that you will never get tired of drinking.
Japanese>English
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17
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It's not as sweet as it looks. It's thick and soft in the mouth. Peach-colored nigorizake with a mellow and seductive color. We do not use any coloring agents. The secret of the glossy pink color lies in the yeast. Red sake yeast, which develops color during the fermentation process and turns the sake light pink. red sake yeast, which turns the sake light pink. It is less fertile than normal yeast. The yeast is less fertile than normal yeast and fermentation does not progress as quickly. It is said to be difficult to commercialize because the temperature of the mash must be carefully controlled. It is said to be difficult to commercialize. Nowadays, the number of peach colored sake has increased nationwide, but Chiebijin Nakano Shuzo is a pioneer of this. Ingredients] Rice, rice malt (100% rice produced in Oita Prefecture) Sake Quality] Sweet Peach Colored Nigori Junmai Genshu Rice Polishing Ratio】70 Sake degree】 -50 Alcohol content】 12
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きっしー
I also drank 💛
Japanese>English
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Hiroki『飛露喜　ひろき　純米』　初しぼり　かすみ酒純米
Hiroki Shuzo HontenFukushima
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A little cloudy, banana, melon, dry. At sushi restaurant. Rice type : Koji・Yamadanishiki Kake・Gohyakumangoku, Fukunoka Rice polishing ratio : Koji 50%, Kake 55 Sake degree :+2 Acidity:1.5 Alcohol content:16.5 Place of Origin: Hiroki Shuzo Honten, Fukushima Prefecture
Japanese>English
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長珍純米生詰酒無濾過
Chochin ShuzoAichi
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Transparent with yellowish color. It has a high alcohol smell and an aroma of the sea. It is a special limited edition once a year. It is a very rare sake because only one tank is brewed. Rice used: Yamadanishiki, Gohyakumangoku [Polishing ratio] 60%.
Japanese>English
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Reisen活性にごり　純米吟醸純米吟醸発泡
Gyokusendo ShuzoGifu
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Cloudy, with rice grains mixed in. Strong carbonation. The taste is dry and refreshing. It is served with a half-boiled salmon roe. This is a sake that challenges the champagne of Japanese sake with authentic sake quality. It is made by bottling Junmai Ginjo Honjo with Moromi and using the authentic method of secondary fermentation in the bottle (champagne method) to generate carbon dioxide gas. You can enjoy the delicious flavor and ginjo aroma of using only rice as the raw material, and the refreshing carbon dioxide gas. When the crown is opened, gas is released, giving the impression of champagne. Specific name: Junmai Ginjo Honjyosei Nigori Raw material rice: Osan Nishiki Rice polishing ratio: 55 Sake meter: +3 Acidity: 1.45 Amino Acidity: 1.5 Yeast used: Yamagata No.9 Temperature: 14-14.9
Japanese>English
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Masumi純米原酒生酒
Miyasaka JozoNagano
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22
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At Kappo. You can enjoy the fresh taste in a vacuum tank. Thick and very sweet from the rice. Slight carbonation, melon, long aftertaste. Alcohol content 16 degrees Rice polishing ratio 70%.
Japanese>English
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Tatsurikiドラゴンシリーズ緑ラベル純米
Honda ShotenHyogo
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21
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Mossy. Habitual, but light. The brewer "Honda Shoten" was established in 1923. It was one of the first breweries in the prefecture to start making Ginjo. Good sake starts with good rice," says the brewer, who insists on using the best sake rice. More than 2,000 bales of special Yamadanishiki rice from the special A district are secured and used for sake rice. A new proposal from Ryuryoku, planned by the 5th generation brewer, Ryusuke Honda, is commonly known as the Dragon Series. The concept of the Dragon Series Green Label is "delicious at room temperature". The 5th generation brewer thought about what kind of sake would be delicious even when drunk outdoors in places where there is no refrigerator. The fifth generation brewer thought about what kind of sake would be good to drink outdoors or in places where there is no refrigerator. Rice: 100% Gohyakumangoku from Toyooka City, Hyogo Prefecture Alcohol content 16 degrees Rice polishing ratio 65 Sake degree +1 Acidity 1.7 Amino acidity 1.4 Yeast: Kyokai No.9 Reference price: 1,650 yen
Japanese>English
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Zakusake nouveau 2021純米大吟醸
Shimizuseizaburo ShotenMie
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22
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Cotton candy. Fresh and sweet. Shimizu Seizaburo Shoten's sake is "Four Season Brewing", which means it is made throughout the year. In short, all of our sake is "freshly brewed". So what does "new sake" mean? Shimizu Seizaburo Shoten's definition of new sake is "the first sake brewed with the new rice that comes in that year". Speaking of freshly squeezed sake, there is an image of "raw sake", but "Saku" is made by a brewer who does not serve raw sake at all. Therefore, even though it is heat sterilized, it is still fresh new sake. Specific name: Junmai Daiginjo Sake Rice polishing ratio: 50 Raw material rice: undisclosed Alcohol content: 15 degrees Reference price: 2,200 yen
Japanese>English
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Tenpoichi超辛　純米千本錦純米
TenpoichiHiroshima
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Blue banana, dry Senbonishiki, an original sake rice born in Hiroshima Prefecture. Senbonnishiki is an original sake rice born in Hiroshima Prefecture. The father is Yamadanishiki, the best sake rice, and the mother is Chusei Shin-Senbon, which is suitable for the climate of Hiroshima. In the past few years, sake made with Senbonishiki has won the gold medal at the National New Sake Competition every year, and it has become a sake rice that attracts attention throughout Japan. Specified name: Junmai-shu Type: Light and dry Rice type: Senbonishiki Polishing ratio：Koji 55％・Kake 60 Alcohol Content：16 degrees Yeast /KA-1-25 Acidity /1.5 Reference Price:1,540yen
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It is thick and viscous. Bluish, floral pear-like taste. This series is characterized by the clear taste brewed by the young toji "Tomohiro Uchiyama", including the sake to drink in a wine glass award. The "Junmai Ginjo Series with Different Rice" is released only a few times a year. It is a limited edition sake using the rare sake rice "Aizan" which is only released once a year. The finest of them, from the special A district in Hiroshima, is used! Sweet and spicy: slightly dry ■Raw rice: Aizan ■Polishing ratio: 55% ■Alcohol content: 16 Reference price: 2,090 yen
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