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協会サラリーマン酵母協会サラリーマン酵母
日本酒を愛して止まないサラリーマン。週末は、聖地巡礼を欠かしません😆

Registered Date

Check-ins

441

Favorite Brands

1

Most Check-in Brands

Nabeshima
23(7.96%)
Akabu
22(7.61%)
Hanamura
21(7.27%)
Gakki Masamune
17(5.88%)
Glorious Mt.Fuji
17(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
53(12.02%)
Akita
51(11.56%)
Yamagata
44(9.98%)
Saga
28(6.35%)
Iwate
24(5.44%)

Timeline

協会サラリーマン酵母協会サラリーマン酵母
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44
協会サラリーマン酵母
It was so good I lost my bag on the Yamanote line on the way home😭.
Japanese>English
ポンちゃん
Good morning, association salaried yeast 😊. That was a disaster 😱 did you get your bag back? I'm so sorry 😰. I heard you already drank the sake from the distribution 👍I'm looking forward to drinking it 🎵
Japanese>English
協会サラリーマン酵母
Ponchan. Thank you for your comment ❗️ How miraculously I found it without losing anything. Thank you, God of Sake 🤲I personally preferred the red one: 👍️
Japanese>English
協会サラリーマン酵母協会サラリーマン酵母
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38
協会サラリーマン酵母
~5 types of bacteria are the theme ~. Yeast (No. 7 yeast): Produces alcohol content and aroma. Yellow Koji Bacteria (National Bacteria): Breaks down rice and produces sweetness and umami. Shorekji lactic acid bacteria (found at Shorekji) → produces lactic acid with a thick sour taste. Pichia (a type of yeast): Produces a wide range of aromas. Pichia (a type of yeast): Produces a wide range of aroma. The above five types of bacteria play an active role, The "multi-layered flavor! is realized! It seems! The taste is a little different from the other wines in the lineup! The acidity is a little bit tame.
Japanese>English
協会サラリーマン酵母協会サラリーマン酵母
Nabeshima裏鍋島純米吟醸生酒
Fukuchiyo ShuzoSaga
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42
協会サラリーマン酵母
This sake is made from a well-balanced blend of the "arabashiri" portion, the beginning of the junmai ginjo making process, and the "seme" portion that remains at the end of the tank. It has a strong sweetness, but the aftertaste is clean and well put together. →Bari-uma👍️ best 😆
Japanese>English
協会サラリーマン酵母協会サラリーマン酵母
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39
協会サラリーマン酵母
All of Kaze no Mori's Akitsuho rice, which has excellent brewing qualities, is grown locally under contract. Akitsuho Junmai is Kaze no Mori's standard. The aroma is reminiscent of gentle white grapes and blue fruits. The palate is refreshing when you feel the carbon dioxide gas from fermentation, and after it settles down, it is characterized by a voluminous balance of densely packed sweet umami, acidity, and astringency. →Stable Umami❗️Bari-Uma👍️
Japanese>English
5

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