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DavidgrahammdDavidgrahammd

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31
Davidgrahammd
Miyama Nishiki milled to a semibuai of 60% Very full flavored with some acidity Amazingly goes very well with pasta and red sauce along with garlic bread I look forward to trying it at jukon in the future!
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23
Davidgrahammd
Yamaha Nishiki milled to a semibuai of 50% #9 yeast This is a wonderfully flavored nama Certainly more than you might expect from a typical ginjo Pairs well with heartier foods
Shichihon'yariThe Seven Spearmen純米生酒
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35
Davidgrahammd
Tamasakae rice milled to a semaibuai of 60% #1401 yeast Excellent nama flavor with some “bite” Almost a spice flavor to it Absolutely clean finish Goes very well with pizza
TamagawaHeart of Oak特別純米
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28
Davidgrahammd
The flavor chilled is fine Warmed to jukon, however, an entirely different experience. The hints of oak are much more pronounced. A slight twinge of sweetness comes out with the warmth.
KamoizumiShusen “Three Dots”特別純米
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29
Davidgrahammd
Tried it at room temperature, chilled, and at ju-kon There is a real “bread taste” that comes out at ju-kon The consensus was that chilled was preferred (I know… heathen Americans…🤣)
Gokyo純米原酒生酒荒走り
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36
Davidgrahammd
Nihonbare and yamada Nishiki milled to a semaibuai of 60% #1801,#9E, and E901 There is so much packed into this! Crisp flavor but will seem more sweet with spicy foods
Kid純米吟醸生酒
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36
Davidgrahammd
Shiboritate Gohyaku Mangoku milled to a semaibuai of 50% SMV +1 acidity 2.0 Very bright and “tangy” flavor Absolutely delicious Pairsed very well with grilled chicken, asparagus, and corn
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