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Honkin純米 雨あがりの空と
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26
SpringSuger
Rice: Miyamanishiki Polishing ratio 59 Sake degree -1 Yeast: No.7 - White malted rice Acidity 3 Alcohol 15 100% Miyamanishiki (produced in Suwa), Nagano Prefecture's preferred rice for sake brewing, is used. It is brewed with white yeast that produces a lot of citric acid. It has a refreshing taste like bitter lemon juice. Please enjoy this clear sake with the sky after the rain. (Quoted from Motokin Shuzo)  Purchased at a sake shop recommended by a friend.  It is refreshing, light, and easy to drink, yet has a strong umami flavor. The tangy aftertaste is similar to the bitterness of lemon, and it is easy to drink. I liked it when it was chilled to a crisp in the snow. Thank you for the encounter with this delicious sake!
Japanese>English
Gasanryu裏雅山流 粋華
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24
SpringSuger
unfiltered sake (unfiltered) Rice: Yamadanishiki Rice polishing ratio 65 Sake degree +3 Yeast: Yamagata yeast Acidity 1.2 Alcohol 15-16 degrees Celsius Masanobu Shindo, the brewer and toji of Gazanryu, grows his own rice in his own rice field in front of the brewery, and uses it to determine the quality of the rice for sake brewing in order to express the meaning of "sake" and "local sake" that is often forgotten in recent years. Gazanryu" is a brand of "integrated brewing" in which the sake is shipped in its best condition after it has been vattered. The brewery's toji, Mr. Shindo, checks the quality of the sake in storage, and periodically releases a new sake that he thinks is the best! The brewery's toji, Mr. Shindo, checks how well the sake is in storage, and releases a new sake on an irregular basis. The much talked about "Ura-Gasanryu" is brewed with rice such as "Yamadanishiki," "Miyamanishiki," and "Dewanosato" and sold in limited quantities. It tastes sweeter when drunk cold or at room temperature than when drunk very cold. It has a very gorgeous taste. The bottle is also cool. It is refreshing and goes well with meals.
Japanese>English