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肥後の酔い子肥後の酔い子
2023年から日本酒を飲む機会が増えて美味しいと感じるようになりました！2024年5月より、生活拠点が香川→熊本に変わり、また新たなお酒との出会いを楽しみにしています^_^

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Hououbiden
3(8.11%)
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3(8.11%)
Ubusuna
3(8.11%)
Horai
2(5.41%)
Kamoshibitokuheiji
2(5.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
6(5.94%)
Tochigi
6(5.94%)
Hyogo
6(5.94%)
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6(5.94%)
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5(4.95%)

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居酒屋 まるみ
2(100%)

Timeline

肥後の酔い子肥後の酔い子
Munemasa特別純米酒　Ruri　Munemasa
Munemasa ShuzoSaga
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21
肥後の酔い子
Sake meter -16 Acidity 3.6 Alc. degree 14 Saga rice is polished to 60%, Highly productive yeast with high malic acidity. It is a special junmai sake made with a unique brewing method. It is said to be a special junmai sake made with a unique brewing method. It is sweet with a sake degree of -16. but the acidity is more than twice the normal level, I was surprised at the interesting balance of the sake! It certainly has an apple-like aroma.
Japanese>English
肥後の酔い子肥後の酔い子
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20
肥後の酔い子
Rice (Koji rice) Not disclosed Rice used as raw material (Kake rice) Not disclosed Polishing ratio (Koji rice) 65% (Polishing ratio (Kake rice)) Polishing ratio (Kake rice) 65% (Kake rice) Yeast Not disclosed Sake Degree 5 Acidity 1.5 Alcohol Content 14% alcohol by volume
Japanese>English
肥後の酔い子肥後の酔い子
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17
肥後の酔い子
The word for "one man" is "twenty years old. The name of the sake is a reference to the never forgetting one's first love, self-discipline, and the never-ending quest for sake brewing.
Japanese>English
肥後の酔い子肥後の酔い子
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20
肥後の酔い子
It is a freshly brewed Junmai Daiginjo made from the rare Yamagata Prefecture-produced Sake Mirai rice, which was developed by the Takagi Shuzo brewery of "Jyushidai" with the hope of entrusting the future of sake to the brewers!
Japanese>English
肥後の酔い子肥後の酔い子
Goninmusume純米酒　自然のまんま
Terada HonkeChiba
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17
肥後の酔い子
Ingredients: rice, rice malt Rice polishing ratio: 70 Alcohol content: 15.5%. It has a unique taste and aroma. This is the first time for me to have such a feeling even in my poor experience with sake. I have never had such a feeling before. I wonder if my first sake tasted like this.
Japanese>English
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