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Registered Date

Check-ins

46

Favorite Brands

0

Most Check-in Brands

Hiroki
2(25%)
Ten'on
2(25%)
Unspecified
2(25%)
Kawanakajima Genbu
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
4(8.7%)
Akita
3(6.52%)
Tochigi
3(6.52%)
Niigata
3(6.52%)
Nagano
3(6.52%)

Venues With Most Check-Ins

Maishin (米心)
5(71.43%)
Seigetsu (てしごとや 霽月)
2(28.57%)

Timeline

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Kagewashinden" is one of the projects by sake "Abe" field, a brand by rice field of sake "Abe", which is made from 100% rice produced in Kashiwashinden, Kashiwazaki, Niigata Prefecture. It has a fresh fruitiness reminiscent of green apples with nuances like freshly cooked white rice. The taste is rich and flavorful with a low sweetness, harmonized with abundant acidity. The aftertaste is dry!
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Gozenshu Bodai Hashiroshi Nigori Sake This nigori sake has a great drinking experience. The natural lactic acidity of the Bodai yeast brings a firm acidity and a sharp taste!
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The Kumamoto Sake Brewing Institute, the originator of Kumamoto yeast, which laid the foundation for ginjo-shu, is offering a new seasonal product called Kyuyo Masamune. It is made with Kumamoto yeast KA-4, produced in-house, and rice grown in Kumamoto Prefecture. It has a soft mouthfeel and a clean, acidic finish.
Japanese>English
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Chosen because it is a seasonal sake that represents summer in Kamishin, using "in-house yeast" with a high aroma. According to the official website, this sake has a good balance of fruity ginjo aroma like a gorgeous melon and Kamishin's typical sweetness. Product Information 　Alcohol 16%. 　Sake degree -2 　Acidity 1.5
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