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SakenowaRecord your sake experiences and discover your favorites
RyuRyu
基本的に日本酒原価酒蔵です。 渋谷店とか潰れてるので、もっと繁盛してほしい気持ちも込めて。

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708

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4

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Unspecified
28(11.07%)
Aramasa
19(7.51%)
Hououbiden
17(6.72%)
Jikon
15(5.93%)
Denshu
12(4.74%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
45(6.36%)
Fukushima
45(6.36%)
Kyoto
39(5.51%)
Niigata
36(5.08%)
Yamagata
33(4.66%)

Timeline

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Ryu
Ginpu (Hokkaido sake rice) Junmai Daiginjo polished to 48%. ORIGAMI Deep rice flavor and pineapple juiciness. It is a little drier than usual because it is an orikarami, but that is a good thing because it gives it a nice sharpness.
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Sweetness in the wet. A little weight from the introduction, sweetness from the middle, and a fruity taste. Not too much, but this fruity taste is pleasant.
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Junmai Daiginjo Unfiltered Nama Sake This brewery has existed since the Edo period, about 250 years ago. Aizan Sake degree -6°C Heavy juicy Pineapple flavor It has a rice flavor and juiciness typical of Aizan. One of the world's most renowned wine critics gave it 92 points. I thought the word "leather" in the description of the taste was indeed spicy. Leather, dates, citrus, pine nuts, minerals. The minerals are easy to understand. When I had it warmed up to 40°C, the citrus astringency and leatheriness stood out. This is a squeezed mandarin orange peel!
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the base of a tree Ilyasonton means 100 years old. It is made by mixing yeast No. 1 and No. 2, which have been around for 100 years. The method of making kimoto is the same as the old way. Reproducing what it was like 100 years ago? After leaving it for a while at room temperature, it became even sweeter and had a fine, unique, silky flavor. As is typical of wine breweries, it has a strong acidity. It is easy to drink with a hint of sweetness. I wonder if the label describes this as sensual. The label protection sheet is also a very careful job. ------- There is no night that does not dawn, and no rain that does not fall. Exactly 100 years ago, humanity survived a pandemic. Coincidentally, 100 years ago, sake production technology was also in the midst of a period of upheaval. The sake named "100 years ago" is a mixture of various feelings: the mixed fermentation of yeast No. 1 and No. 2, which had already been discovered 100 years ago; the fermentation of the yeast No. 3, which had already been discovered 100 years ago; the fermentation of the yeast No. 4, which had already been discovered 100 years ago. Of course, the sake is brewed using the "Namahashime" method (which was the mainstream brewing method 100 years ago). The nonsense assemblage of male and female sake is truly sensual. What will we, who live in the modern age, feel from the sake "IL Y A CENT ANS" and what will we be able to leave behind for future generations? (From the back of the label)
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Unfiltered Nama Sake GOLD was a beautiful and refreshing sake, but SILVER is so different that it is hard to believe it is the same sake. It is heavy and juicy. What kind of fruit? Orange? Not too bitter and juicy. I think I prefer this one.
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Polishing ratio 35 It is clean and tasteless, but too clean and tasteless. It is too easy to get into, and there is no sense of beginning. Is it the fault of drinking cheap sake all the time? I prefer regular cheap Genbu.
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Ryu
Rice polishing ratio 35 Alcohol 17.8 Daiginjo premium Spicy because it is al-soke. Beautifully cut down to 35. No bitterness. Strong bitterness from the al-soze.
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Unfiltered raw sake Junmai Daiginjo Rice polishing ratio 48 Sake Musashi More acidic than usual Hanaabi. Sour Pineapple flavor as usual. The sourness is light enough to go down your throat easily. Slightly bitter Slightly less bitter than usual Hanaabi.
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Junmai Ginjo Unfiltered raw A little gas. Light. The ginjo aroma lingers even though it goes in smoothly. Melon. 4 It appeared at a rare sake festival, but is it that rare? I think I see it often when I go to Nagano.
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The smallest sake brewery in Japan Good flavor and weight, beautiful taste. Pineapple flavor. Polishing ratio 40 4 Ibi is named after the combination of the local name "Ibi" and "to shoot (create) beautiful sake. The rice used is Ibi no Homare, developed in-house. Ibi is a regional brand of high value-added ginjo and daiginjo sake production, The variety was developed in response to a long-awaited need for a rice variety with brewing aptitude similar to Yamada-Nishiki and cultivation characteristics suited to the Mino flatlands of Gifu Prefecture, This sake is made from rice that has been crossbred with Yamada-Nishiki.
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Hanafuki Aomori Yeast Association 1801 The aroma is thick and fruity with a hint of rice. It really has a slight vanilla smell and a strong acidity or sourness. 3.5 The mystery of the unadjusted flavor has not been solved. The rice polishing ratio of 59% is an unusual figure. The rice is flattened and polished vertically to increase the protein removal rate and prevent excessive starch removal. What is Takachiyo? Takachiyo" is designed to be a "food sake," a sake that goes one step further than "Takachiyo" and can be served with meals. Furthermore, the "Takachiyo" series has the interesting feature of being all junmai ginjo, which is 59% polished rice. Hence, it is also called the "Go (5) Ku (9) Takachiyo" series. You can see that the "Takachiyo" series is expressed through its aroma, while the "Takachiyo" series is expressed through its rice, a definite distinction between the sense of smell and the sense of taste. On the other hand, the similarity between "Takachiyo" and "Takachiyo" is that the sake level, acidity, and amino acid levels are all undisclosed, and the details are shrouded in mystery. This shows that they want people to judge the taste by drinking the sake without preconceived notions based on such information.
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Fusa no Kangiku Junmai Daiginjo. It is about 2,000 yen for a four-pack, but it has a beautiful fruity and ginjo aroma. No wonder it is ranked No. 1 in Chiba Prefecture. It is amazing that the fruity aroma comes through so beautifully and firmly. 4
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RyuRyu
Jikon特別純米 生
Kiyasho ShuzojoMie
5
Ryu
Fruity & beautiful bitterness This is Jikin! Koji rice: 80% Gohyakumangoku Kake rice: 20% Yamadanishiki
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Matsuo boasts Remake The label says that the sake is made to complement local ingredients, but I wonder if the sweet sake can be used as a food wine. I like this kind of sake. It is a junmai ginjo, but it has plenty of ginjo aroma. Melon-like and fruity. I was impressed by other sakes made by Kangiku, but I would give this one a 3.5.
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Morioka City Akabu Shuzo Junmai Ginjo Newborn Fire-brewed Sake Sake rice is Sake Mirai (Yamagata Prefecture) dry and sweet smooth and smooth Degree of liking 3 ------- https://jp.sake-times.com/knowledge/sakagura/sake_g_akabusyuzou?from=sakenowa Do you know "Akabu", a hot brand that appeared two years ago and is now being handled one after another by leading sake retailers nationwide? Akabu is produced by Akabu Shuzo in Otsuchi-cho, Iwate Prefecture. The brewery was completely washed away in the Great East Japan Earthquake, but in 2013, a new brewery was built in Morioka City to restore the brewery. The following year, they launched a new brand, "Akabu," which is now in its second year of production and is beginning to gain prominence. Akabu Brewery resumes sake brewing after overcoming the Great East Japan Earthquake The Akatake Brewery lost its warehouse in the tsunami. The brewery's owner, Hidemine Furudate, looked around Iwate Prefecture for a sake brewery that would lend him its facilities so that he could start brewing sake in the fall of 2011. to be continued
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Sentori means crane. SENKOKU is estate-domesticated for all the rice used. "Domainization" means integrated production from raw materials to the final product. It is a term used in the wine world. At SENKIN, we're taking it one step further and working to make sake from rice grown in rice paddies that have the same water system as the brewery's brewing water. I feel that the characteristic throatiness also comes from the nuances of the water." Dry. Soupy. A little less sippy and a little deeper than the Snowman. Degree of liking 3
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Takachiyoシンタカチヨ L-TYPE無濾過生原酒
Takachiyo ShuzoNiigata
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Roughly sour and sweet. Sizzling. Too sweet for my taste. Maybe some of the oli is still thick, but it tastes messy (which is what makes it so good).
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Peach Color - Kasumi Sake Junmai The rice is polished to 90%, so it's not at all dry, but it has a strong, delicious ricey flavor! It has a strong and delicious flavor. Sour and extremely sweet. The sake has a sake strength of -63. The ori is so thick that it is very cloudy. Personally, I like this kind of sharp sake. Sweet, rice, rice, and acidity. I'm glad they won the court case with AFURI, the ramen shop.
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Quadrifoglio. Spring Ginjo The description made me imagine it to be very gorgeous and fruity, but when I drank it, I found it to be a super dry base like Miinotsuyu, with an added touch of gorgeousness. There is a little bit of orizumi. 3.4 Quadrifoglio is the Italian word for a lucky four-leaf clover, and this light nigori junmai ginjo was inspired by a springtime field of white clover flowers. The Gin-no-sato grapes are polished to 60% and the aromatic junmai ginjo is bottled in a light nigori state. It has a pleasant aroma of fresh strawberries and pears, soft sweetness and light acidity on the palate, and a beautiful hint of fragrance. What is Gin-no-sato? Gin-no-Sato is a mid- to late maturing variety with the same ear emergence and maturity period as Yamada-Nishiki, and is suited to warm and temperate areas with flat terrain. The culm length is more than 20 cm shorter than that of Yamada-Nishiki, and it is characterized by its resistance to downfall and higher yield than Yamada-Nishiki. Brown rice is as large as Yamada-Nishiki, with a heart white incidence similar to that of Yamada-Nishiki and almost the same protein content. Its suitability for milling and brewing is close to that of Yamada-Nishiki, making it suitable for ginjo sake. It is currently grown in Fukuoka and five other prefectures, and 18 companies use it as a raw material.
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