tomsk7
The raw material rice is 100% Yumeginka (Yumeginka) produced in Aichi Prefecture.
It has a strong acidity. I wonder what it would be good with.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
tomsk7
Kinokan" brewed in wooden vats
Made from 100% Shiga Prefecture pesticide-free Tamaei
This must be at room temperature.
It is a nice color. Legacy and refined.
Japanese>English
tomsk7
Door to the next chapter
Super-hard water brewing, 14% alcohol by volume, slightly sparkling.
Definitely the kind women like, but I enjoyed it too.
I think it is good to drink it by the end of the day!
Japanese>English
tomsk7
It was a modern dry sake, different from the watery type, with a lot of flavor that made me look forward to the sashimi and oden that followed.
Japanese>English
tomsk7
All Yamada-Nishiki, 75% polished
To put it simply, it is "cosy".
The sweetness and bitterness are in the 2,000 yen range for a bottle of No. 4.
Japanese>English
tomsk7
All Yamada-Nishiki, 75% polished
To put it simply, it is "cosy".
The sweetness and bitterness are in the 2,000 yen range for a bottle of No. 4.
Japanese>English
tomsk7
After the tokoso, the first sake of the New Year is "Sake-no-wa", which was registered for the first time in Yamanashi and has become well-known through a certain anime.
It has a delicate taste and has no artificiality. It is also inexpensive!
Japanese>English
tomsk7
Winter Sake.
It is all Yamadanishiki, but the price is low because the rice has not been tested. The POP says it is heated only once in early spring and watered before shipping. Polishing ratio 65%, Sake degree +6, recommended for heating sake, great with oden and nabe! With Ryukyu and oden 🍢.
Japanese>English
tomsk7
October 1 is Sake Day.
The ginjo aroma is as strong as the gorgeous label, and the bitterness is even stronger than that.
Is it a sign to match the autumn bounty?
Japanese>English
tomsk7
All Yamada Nishiki.
Cool summer sake label...not a winter limited edition sake, corked after half a year. Dark and sweet, the taste of Ooga.
Japanese>English
tomsk7
Waka 73 Junmai Sake - Special brew to commemorate the 100th anniversary of the company's founding
Made from local Yamada-Nishiki rice polished to 73%.
It was corked on July 3, the eve of Minami no Hi.
It is a "nice, full-bodied watery brew" with a clean, hip taste.
I want to drink this and ride the waves!
Japanese>English
tomsk7
Ko-Imari after several years.
Is this a summer sake? The sourness of the schwarziness goes well with the hot night.
Japanese>English
tomsk7
Junmai Omachi Yaichi Nama-nazake
The taste of 80% rice is unique. It is not heavy because it is a pure sake, and even though it is a pure sake, it is 16 degrees C. The UMAMI is amazing!
Japanese>English
tomsk7
Compared 33 Omachi and 55 Dewa Tsannin. Anyway, sweet and delicious!
Japanese>English
tomsk7
Compared with Yamahai.
Japanese>English
tomsk7
KITAJIMA ulala FRESH, exclusive to Sumiyoshi Shuppan.
100% Yamadanishiki produced by Kitajima-san in Asakura.
It is rich and sweet.
Japanese>English
tomsk7
Nabeshima green, with a delightful slight savoriness that comes in easily and has an almost ginjo aroma, with a faint bitter finish.
Japanese>English
tomsk7
We played the Kanto bar game with Takashimizu, which is rarely seen in Fukuoka. The sake's sake strength of +10 goes well with fatty sashimi.
Japanese>English
tomsk7
Freshly squeezed in spring.
The acidity and dryness of this wine are its main selling points, so I paired it with stewed beef and sashimi of Yokowa tuna. A happy evening drinking in the Showa era.
Japanese>English
tomsk7
100% Omachi, matured for two years. I don't know if I can call it old sake.
The freshness is like being in a time capsule... or maybe I'm just dancing around the specs.
But it's delicious. I paired it with sashimi of leatherfish, steamed oysters with sake, and oden-style stew.
Japanese>English