SakenowaRecord your sake experiences and discover your favorites
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おれんじ
The jacket is too cute.
They said it was dry, but not too much.
It's not raw, but clean and refreshing.
Japanese>English
おれんじ
★★★★
I personally like it very much.
It's not that dry.
More like fruity.
Ingredients: Rice (domestic), rice malt (domestic)
Ingredients : Rice (domestic), Rice malt (domestic)
Alcohol percentage: 16
Rice Polishing Ratio：Koji Rice 50%, Kake Rice 55
[✍️]
Established in 1915 (Taisho 4)
Closed once in 1983.
Heisei 29 (2017)
Revived by the sixth generation, Ryutaro Miyoshi
He came from a different industry as a designer.
He trained at four sake breweries in various prefectures,
He trained at four breweries in various prefectures and successfully led the revival of "Abu-no-Tsuru".
The same brewery as the 58 (Goya) bottle.
The rice is polished to a 58% milling ratio in order to make the best use of the rice.
The Abunotsuru Brewery was closed in 1983.
The brewer was born in 1983.
Japanese>English
おれんじ
★★★★ micro-firing,
Ingredient Rice ： Hokkaido rice
Alcohol concentration : 15
Rice polishing ratio: 70
Sake meter: (-)8
Acidity : 1.7
This seasonal sake is released every December.
It is a cloudy sake made by roughly straining the unrefined sake mash before pressing and bottling it without any heat treatment.
Japanese>English
おれんじ
firing a little gunfire
Ingredients: Nanae-machi Ginpu
Rice polishing ratio: 55
Alcohol content: 15
Sake Degree: Not disclosed
Acidity: Not disclosed
Amino acidity: undisclosed
Japanese>English
おれんじ
★★★★★ Like this, winter-only sake
Alcohol content: 17%.
Sake degree: +3
Acidity: 2.3
Rice used: Hokkaido Ginpu Rice Kitshizuku
Rice polishing ratio: 50
Japanese>English
Yuho純米仕込み 無濾過生原酒 初回限定蔵出し 令和6BY
おれんじ
Slightly effervescent
Rice / (Koji) Notohikari (Kake) Gohyakumangoku (Ishikawa)
Polishing ratio / (Koji) 62% (Kake) 62
Sake degree / +4.5
Acidity / 2.1
Alcohol content / 16
Japanese>English
おれんじ
Category : Japanese sake (Junmai-shu)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Miyamanishiki
Rice polishing ratio: 65
Sake degree: +17
Acidity: 2.0
Yeast used: Yeast No. 701
Alcohol content: 17
Japanese>English
Ryusei竹原八反錦 2023試験醸造酒
おれんじ
Ingredients: Rice (from Japan), Rice malt (from Japan)
Rice： 100% Hachitan-Nishiki produced in Takehara, Hiroshima
Rice Polishing Ratio：60
Alcohol content: 16
Japanese>English
Zaku純米吟醸 恵乃智
おれんじ
Rice polishing ratio 60
Alcohol 15%.
Sweet aroma similar to pear
Firm taste
Japanese>English
HijiriHIZIRIZM攻め
おれんじ
unpasteurized sake
Polishing ratio 50%.
Alcohol 15%.
★★★★★
Japanese>English
Amabuki純米大吟醸 りんご酵母
おれんじ
Rice polishing ratio 50%.
Alcohol: 16%.
It tastes different when it is cold and when it is lukewarm.
Japanese>English
おれんじ
Rice polishing ratio 60
Alcohol 16%.
Japanese>English
