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SakenowaRecord your sake experiences and discover your favorites
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熊本　 記憶力皆無でメモ用 好みにかなりの偏りあり

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Check-ins

12

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0

Most Check-in Brands

Aramasa
5(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
5(41.67%)
Aomori
2(16.67%)
Tochigi
1(8.33%)
Saitama
1(8.33%)
Chiba
1(8.33%)

Venues With Most Check-Ins

酒とめしRIKI
9(81.82%)
瑠璃庵
2(18.18%)

Timeline

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Hohaiつるし酒 純米大吟醸純米大吟醸
Mira ShuzoAomori
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松葉
16
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Rice used: Yamadanishiki produced in Nishiwaki City, Hyogo Prefecture Rice polishing ratio: 39 Sake meter: +1.0 Acidity: 1.3 Amino acidity: -1.0 Yeast used: Association 901 Alcohol content: 16%. Potapota Tsurushi Sake Easy to drink with no miscellaneous flavors
Japanese>English
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OokuraLimone Mature純米原酒生酒無濾過
Ookura HonkeNara
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酒とめしRIKI
4
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Specific name Junmai Alcohol percentage 17 Sake degree -41 Acidity 5.2 Amino acidity Rice / Polishing ratio: Nara rice (Polishing ratio 70%) Yeast: Kura yeast Sake yeast: brewer's yeast Talk to the owner about not liking hot sake. He said, "If you drink this sake, you can understand the change of sake when it is heated up. First, at room temperature. It has a mellow acidity and a dairy-like aroma. It's like drinking blue cheese! After that, warm it up to lukewarm. The spiciness disappears and it becomes mellow. It's hard to describe, but there is a change in mouthfeel and aroma. I heard that there is an optimum temperature for heating up sake, depending on the type of sake. Sake is a very deep drink, after all.
Japanese>English
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酒とめしRIKI
3
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Producer SENKIN Place of origin Tochigi Prefecture Rice used: 75% Yamadanishiki from Domaine Sakura Domaine Sakura Kame-no-o 25 Polishing ratio 90 Alcohol content 13%. Specifications Assemblage: 5 types Jointly developed collection with UNITED ARROWS An assemblage of several types of new sake with the original "Snowman"? Sake made with several types of new sake. Snowman with a store bag is so cute!
Japanese>English
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AramasaAsh 水墨 2022純米樽酒
Aramasa ShuzoAkita
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酒とめしRIKI
3
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Product name: Shinmasa Ash Ash Suiboku 2022 Namaoto Wooden Oke Junmai Sake classification: Japanese sake, junmai-shu Ingredients: Rice (Akita), Rice Koji (Akita) Rice type：100% Kame-no-o Rice Polishing Ratio: 45% for Koji rice, 45% for Kake rice Alcohol content : 13% (undiluted) Yeast：Kyokai No.6 Fermentation vessel : Wooden vat (No.42, No.44) Alias: Ash Shipping date: May, 2011 Storage method: Refrigerated Brewer: Shinmasa Shuzo Produced in: Akita Prefecture Kame-no-o A native variety so old that its ancestors cannot be traced. In the Taisho era (1912-1926), Jinriki, Aikoku, and Kame-no-o were the three best varieties of paddy rice in Japan. Kame-no-o is the hybrid parent of the modern-day superior varieties Sasanishiki, Koshihikari, Hitomebore, Akita Komachi, and others. Since the government has abandoned the management of Kame-no-o's original cultivation, sake breweries that make sake from Kame-no-o and some farmers have been able to sow the seeds themselves. Quote: https://www.tsugaru-komeya.jp/page/?xid=53 Sake made from precious rice Rice that we would like to see preserved for future generations. Everyone should drink it and contribute to maintaining its cultivation.
Japanese>English
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Ubusuna山田錦　花回廊限定
Hananoka ShuzoKumamoto
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酒とめしRIKI
2
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September 2023 Kumamoto Autumn Sake Festival Sansho is unpolished and undisclosed. However..., According to the store owner, this one is rumored to be 80% 50%. Indeed, it has a grain aroma like brown rice on the palate. As it goes down the throat, there is a light gas and sweetness that is typical of San-do. Finally, there is a slight bitterness. It does not linger in the mouth like bitter coffee. The bitterness is so slight that it even feels pleasant. Polished to the extreme Sake that has been polished to the utmost limit and has had its impurities removed is now the most favored sake, This sake has a delicious rice-like taste. It is quite addictive! I don't know the truth about the polish, but...
Japanese>English
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Saraうす霧純米吟醸原酒生酒無濾過
Kitanishi ShuzoSaitama
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酒とめしRIKI
2
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Alcohol content 16%. Koji rice: Yamadanishiki Kake rice: Omachi Polishing ratio 50%. Recommended way to drink: Chilled Lightly cloudy version Refreshing aroma of pear and grape. Fresh acidity at the end No bitter taste characteristic of nigori sake. It is a sake that expands the entrance of unfiltered unpasteurized sake.
Japanese>English
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酒とめしRIKI
16
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Ingredients : Yamadanishiki Rice polishing ratio : 40 Sake degree : +4 Acidity : 1,3 Alcohol content : 16-17 Provenance : Aomori Prefecture, Nishida Shuzo The same brewer as our favorite Tasake
Japanese>English
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Aramasa創業170周年記念酒原酒
Aramasa ShuzoAkita
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酒とめしRIKI
20
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Ingredients : Rikuu 132 (harvested in 2021 in the Uyo district of Akita City) Rice polishing ratio : 35 Yeast used: Kyokai No. 6 Fermentation vessel : Wooden vat Brewing year : 2021 Master Brewer : Makoto Uematsu Alcohol content : 13 Place of Origin : Akita, Japan Shinmasa Shuzo Additive-free yeast used This sake is like a sake that has eliminated all of the difficulties amateurs have in drinking sake. There is no sourness, bitterness, or spiciness at all, and only a subtle sweetness derived from the rice lingers in the nose. The clear taste is reminiscent of a lake in an unexplored region, and it even has a sense of fragility. If it wasn't 2,200 yen per glass, I would have had a second glass,
Japanese>English
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AramasaNo.6 K-type 頒布会2020純米生酒
Aramasa ShuzoAkita
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瑠璃庵
19
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Rice used: Akita Sake Komachi Rice polishing ratio: 60 Alcohol content: 13%. Producer: Shinmasa Shuzo Co. Fermentation using only white malted rice
Japanese>English
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AramasaNo.6 C-type 頒布会2020純米生酒
Aramasa ShuzoAkita
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瑠璃庵
19
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Rice used: Akita Sake Komachi Rice polishing ratio: 60 Alcohol content: 13%. Producer: Shinmasa Shuzo Co. Fermentation using kumonosukabi Koji mold used for Shaoxing sake, etc.
Japanese>English
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AramasaNo.6 X-type 生酒生酒
Aramasa ShuzoAkita
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酒とめしRIKI
22
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Shinmasa No.6 X-type Nama-zake Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% rice suitable for sake brewing Rice polishing ratio: 45 Alcohol percentage: 15
Japanese>English

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