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しんさーんしんさーん

Registered Date

Check-ins

70

Favorite Brands

0

Most Check-in Brands

Juyondai
5(20%)
Kamoshibitokuheiji
4(16%)
Senkin
3(12%)
Hououbiden
3(12%)
Mimurosugi
2(8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
9(12.86%)
Yamagata
6(8.57%)
Tochigi
6(8.57%)
Fukushima
5(7.14%)
Aichi
4(5.71%)

Venues With Most Check-Ins

鶴亀八番
7(19.44%)
坂下良酒倉庫
6(16.67%)
あそび割烹 さん葉か
6(16.67%)
Akaoni (銘酒居酒屋 赤鬼)
4(11.11%)
Gohanya Isshin (ごはんや 一芯)
4(11.11%)

Timeline

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Wakanami Junmai Ginjo Kotobukinmu is a Japanese sake produced by Wakanami Shuzo in Fukuoka Prefecture. It is characterized by a fresh ginjo aroma like lychee and muscat. It is a junmai ginjo-shu with a good balance of rice flavor and acidity, and is very comfortable to drink. It has a good sharpness, and you can enjoy a clean and refreshing aftertaste. The aroma is described as a mix of blue acidity with grapes and bananas, with a sweet and sour taste that gently swells and quietly recedes in a tranquil drinking experience that is wonderful!
Japanese>English
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Nichinichi Akitsu Yamadanishiki is a Japanese sake produced by Hibi Jozo in Kyoto. Characteristics: 1. Only Yamadanishiki grown in the Akitsu area (Nishidomura and Furuya-mura areas), which is considered to be one of the best areas in the Tojo area of Hyogo Prefecture for growing high-quality Yamadanishiki, is used for this sake. Taste:. Although fire-aged, it has a fresh atmosphere, with a soft spread of umami and sweetness. It is characterized by a sense of balance that is neither too spicy nor too sweet, and a gentle, beautiful acidity. Sake Brewer Hibi Jozo, a sake brewery in Fushimi, Kyoto, was founded by Hidetsuhiko Matsumoto, the former toji of Matsumoto Shuzo. Concept: "Sweetness", "Aroma", and "Flavor". The aim is to create a sake with as little sweetness, aroma, and alcohol as possible, so that a bottle can be enjoyed with a meal.
Japanese>English
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Ingredients: rice (domestic), rice malt (domestic) Rice used for making rice：Comet, Hokkaido rice Rice Polishing Ratio : Koji 55%, Kake 55 Alcohol percentage : 15 Producer: Sanzen Sakura Shuzo, Higashikawa-cho, Kamikawa-gun, Hokkaido
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This sake is called "Shichihon-yari Junmai Tamakae" from Tomita Shuzo. This sake is made from Shiga Prefecture's "Tamakae" sake rice, and is characterized by its well-balanced rice flavor and acidity, which can be enjoyed as a food sake. It can be served cold or warm, and is considered a good match for food. Tomita Shuzo is a sake brewery with a long history, founded around 1534 and located at the northern end of Lake Biwa. The brand name "Shichihon-yari" comes from the seven young warriors who played an active role in the Battle of Dodogatake. This sake is one of the most popular brands, ranking high in the ranking of Shiga Prefecture's sake.
Japanese>English
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Japanese Sake "KAUSHIBITO KUHEIJI EAU DU DESIR" produced by Manjyo Jozo in Aichi Prefecture, Japan Type: Junmai Daiginjo Rice: Yamadanishiki Polishing ratio: 50 Characteristics It is so highly acclaimed overseas that it is even used by a three-star restaurant in France. It means "water of hope. It is characterized by a unique sourness and a flavor that is not typical of sake. You will feel as if you are drinking a fine white wine. It has a rich aroma reminiscent of melon fruit. Even after opening the bottle, the flavor continues to develop. It can be aged for a long time.
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Roppongi Hills (六本木ヒルズ)
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Eihoya Dry Junmai Namaishu is a Japanese sake produced by Tsurunoe Shuzo in Aizuwakamatsu City, Fukushima Prefecture. Type: Junmai-shu, Nama-shu Taste: Dry Capacity: 720ml, 1.8L Recommendation: Drink chilled. Characteristics:. Transparent and smooth in the mouth. You can enjoy its full flavor and dry sharpness. It goes well with Japanese cuisine, especially fish and chicken dishes.
Japanese>English
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Hiran is a Japanese sake produced by Mori Sake Brewery in Hirado City, Nagasaki Prefecture. established in 1895, this long-established sake brewery produces sake using locally grown rice "Nikkomaru". Taste: Gorgeous aroma of white peaches and white grapes, full-bodied sweetness and rice flavor.
Japanese>English
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