Logo
SakenowaRecord your sake experiences and discover your favorites

久楽屋

439 Check-insSee more on Foursquare

Frequent Visitors

酔生夢死Bugiugi1997Dan MetcalfTAkiyZJ0XNPPSL
map of undefined
Open in Google Maps
酔生夢死酔生夢死
五色彩雲　アシリ純米
福司酒造Hokkaido
五色彩雲　アシリ Check-in 1五色彩雲　アシリ Check-in 2
久楽屋
33
酔生夢死
Fresh spicy aroma of Awamori Gentle mouthfeel Citrus acidity astringent ⭕️ Cherry sweetness, fruitiness Cute, light, summery bottle: ❗️ Second brand "Goshiki Saiun Ashiri's base is "COCOROMI" which was a popular summer limited edition sake. White malted rice is used. Ashiri" means "new" in Ainu language. Alcohol content 14 degrees Celsius Rice used Hokkaido Ginpu rice Rice polishing ratio 60% (with a minimum of 60% polished rice)
Japanese>English
酔生夢死酔生夢死
Tokachi白　彗星特別純米生酒
上川大雪酒造Hokkaido
Tokachi Check-in 1Tokachi Check-in 2
Tokachi Check-in 3Tokachi Check-in 4
久楽屋
53
酔生夢死
Awamori-like fresh aroma From the moist mouthfeel Sharp citrus acidity at the core ⭕️ Moderate sweetness Creaminess of shiratama Citrus astringency Very delicate and light composition ⭕️ Rice used: Comet Rice polishing ratio: 60 Alcohol content: 16%. Sake degree: --- Acidity: ---
Japanese>English
酔生夢死酔生夢死
Harushika超辛口純米生詰酒中取り
Imanishiseibee ShotenNara
Harushika Check-in 1Harushika Check-in 2
Harushika Check-in 3Harushika Check-in 4
久楽屋
59
酔生夢死
Slight blue banana aroma, greenish ⭕️ Flat mouthfeel Moderate sweetness. Firm acidity Lingering bitterness is also thick, moderately astringent and pungent ⭕️ More elegant than a regular bar. And yet a definite food wine: ⭕️ Alcohol content: 16%. Sake degree: +13 Acidity: 1.6 Rice used: Gohyakumangoku Rice polishing ratio: 60 Yeast: 901
Japanese>English
酔生夢死酔生夢死
GokyoＦＩＶＥ(ファイブ)　ＢＬＵＥ純米吟醸生酛生酒
Sakai ShuzoYamaguchi
Gokyo Check-in 1
久楽屋
64
酔生夢死
A refreshing rummy aroma that is softly ⭕️ Slightly tangy mouthfeel Gentle sweetness, fresh acidity Moderate astringency, light aftertaste Serve crisp and chilled: ⭕️ A summer sake with very good balance: ❗️ Alcohol content: 15.3%. Sake meter: +6.0 Acidity: 2.0 Rice: Yamadanishiki Rice polishing ratio: 60 Kyokai 901
Japanese>English
酔生夢死酔生夢死
Tsukasabotan吾唯足知純米大吟醸
Tsukasabotan ShuzoKochi
Tsukasabotan Check-in 1Tsukasabotan Check-in 2
Tsukasabotan Check-in 3Tsukasabotan Check-in 4
久楽屋
53
酔生夢死
As a Father's Day drink: ❗️ A bottle I've always been curious about: ‼️ Alcohol 15.0-15.9 Sake degree +4.0 Acidity 1.2 Amino acidity 1.0 Rice used: Yamadanishiki (Hyogo) Polishing ratio (Kake rice, Koji rice): 50%, 50% Kumamoto yeast, Kochi yeast, Kyokai 1801 The name "Tsukasa Botan" is derived from "Botan is the king of all flowers, and Tsukasa is the best among them. I am content" means "one who knows how to be content can lead a rich life.
Japanese>English
酔生夢死酔生夢死
Ine to Agaveクラフトシリーズ　稲と日本茶
Ine to Agave BreweryAkita
Ine to Agave Check-in 1Ine to Agave Check-in 2
Ine to Agave Check-in 3Ine to Agave Check-in 4
久楽屋
63
酔生夢死
The bottle has been open for some time Stored in the refrigerator for a long time Silver color with a slight yellow tinge aroma of banana, pear ⭕️ Piquant mouthfeel Soft sweetness and grape-like acidity pleasant aftertaste with light astringency⭕️ TeaRoom, a Japanese tea venture that leads the "rice and agave" and tea culture, has created a craft saké made from special Japanese tea leaves aged in sake barrels and fermented with rice and koji. The design is based on a family crest that resembles a tea leaf and fruit. Ingredients: Japanese rice, green tea Rice polishing ratio: 90 Alcohol percentage: 15 Alcoholic Beverage: Other Brewed Sake
Japanese>English
酔生夢死酔生夢死
Amanoto1013純米
Asamai ShuzoAkita
Amanoto Check-in 1
Amanoto Check-in 2Amanoto Check-in 3
久楽屋
54
酔生夢死
Calm aroma Sweetness spreads from the soft mouthfeel and a corn-like savory flavor. A drink to linger at home without hesitation. ⭕️ Rice polishing ratio: 65 Alcohol content : 15.5%. Sake degree : +1.0 Acidity : 1.7 Akita rice, Association No. 10 Limited edition sake for the Hokkaido area? Label?
Japanese>English
酔生夢死酔生夢死
Okuharima純米原酒生酒無濾過
Shimomura ShuzotenHyogo
Okuharima Check-in 1Okuharima Check-in 2
Okuharima Check-in 3Okuharima Check-in 4
久楽屋
55
酔生夢死
From the soothing cream soda aroma This one also has a soft mouthfeel ⭕️ From a pleasant sweet and sour taste The alcohol has a strong sharpness and volume. The nose is full of aromas and flavors. Good ‼️ Alcohol 17°, Sake meter +5.0, Acidity 2.0, Amino acid 1.3 Rice used: Hyogo Yume Nishiki, Polishing ratio: 60%, Yeast used: Kyokai No. 9
Japanese>English
酔生夢死酔生夢死
Okuharima芳醇辛口純米吟醸生酒
Shimomura ShuzotenHyogo
Okuharima Check-in 1Okuharima Check-in 2
Okuharima Check-in 3Okuharima Check-in 4
久楽屋
57
酔生夢死
Refreshing aroma Ridiculously soft mouthfeel ⭕️ Gentle sweetness to savory flavor Slightly brown sugar Moderate acidity and a hint of bitterness Anyway, the sweetness has a nice sharpness: ‼️ There is a pleasant aftertaste, but it is definitely [dry] too. It is certainly [dry] too! Alcohol 17°, Sake meter +9, Acidity 1.7, Amino acid 1.2 Rice: Yamadanishiki (Koji), Yumanishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9
Japanese>English
酔生夢死酔生夢死
Kihoturuベルベット純米吟醸生酒
Kiyama ShoutenSaga
Kihoturu Check-in 1
久楽屋
52
酔生夢死
Refreshing citrus aroma Soft sweetness and ripe citrus acidity ⭕️ Light, yet long finish. Citrusy astringency does a good job on the last ‼️ VELVET = "soft and elegant Alcohol content: 13 Sake meter: -13 Acidity: 2.2 Rice: Saga Prefecture Reiho Rice polishing ratio: 50 Reihou rice has been used for sake brewing in northern Kyushu since ancient times, when no one even cared about the rice used to make sake.
Japanese>English
酔生夢死酔生夢死
Mizubasho夏酒純米吟醸生貯蔵酒おりがらみ
Nagai ShuzoGunma
Mizubasho Check-in 1Mizubasho Check-in 2
Mizubasho Check-in 3Mizubasho Check-in 4
久楽屋
63
酔生夢死
Grapefruit aroma that spreads softly: ⭕️ Full sweetness that is typical of Origami. And pleasant acidity typical of skunk cabbage. ⭕️ The lingering aftertaste is fresh and exquisite. Chill it down and enjoy it with a glass of wine. ‼️ Rice： Yamadanishiki (Bessho district, Miki, Hyogo) Rice polishing ratio: 60 Alcohol content: 15%. Sake degree: +2 Acidity: 1.5
Japanese>English
酔生夢死酔生夢死
Urakasumi純米生酒
SaraMiyagi
Urakasumi Check-in 1Urakasumi Check-in 2
久楽屋
58
酔生夢死
Fresh aroma of citrus fruits Moderate sweetness from gentle mouthfeel Light acidity and overall sharpness Slight saltiness in the aftertaste. ⭕️ Slight hint of strawberry on the nose: ⭕️ Sake that makes you want to eat seafood, even uncooked sashimi. Sake that makes you want to eat seafood, even uncooked ones such as sashimi: ‼️ Alcohol 17%. Sake degree +1 to +2 Acidity 1.6 Amino acidity 1.7-1.8 Rice used: Manamusume (Miyagi) Polishing ratio (Kake rice/Koji rice) 65%, 65 Yeast In-house yeast (No.12? (⭕️) Sake from Shiogama, which is famous for its fresh tuna landings Manamusume One of the next generation of Miyagi rice varieties that debuted in 1997 with Chiyonishiki as the mother and Hitomebore as the father. （The quality and taste are on par with Hitomebore, and the brown rice is heavy with a thousand grain weight of 24.8 g. The rice grains are large, resulting in a high polishing ratio and increased cooking. It is characterized by its high cold resistance and disease resistance, easy cultivation, and low annual variation in yield, quality, and eating quality.
Japanese>English
酔生夢死酔生夢死
Kinoenemasamune夏なま　大辛口純米原酒生酒
Iinuma HonkeChiba
Kinoenemasamune Check-in 1Kinoenemasamune Check-in 2
Kinoenemasamune Check-in 3Kinoenemasamune Check-in 4
久楽屋
61
酔生夢死
Fluffy banana aroma Tingling mouthfeel pleasant fruitiness: ⭕️ Fresh taste with good sharpness. It doesn't feel like a very dry sake. Light and tasty even though it is a pure sake. ⭕️ Exquisite composition and balance. A ministry that I can recommend. Alcohol 16%. Sake degree +6 to +8 Acidity 2.0～2.2 Amino acidity 1.3～1.5 Rice used: Yasuyakogane (Chiba), Gohyakumangoku (Chiba) Polishing ratio (Kake rice, Koji rice) 80%, 68% (flat rice polishing) Yeast: Kyokai No. 601
Japanese>English
酔生夢死酔生夢死
Atagonomatsuひと夏の恋純米吟醸
Niizawa JozotenMiyagi
Atagonomatsu Check-in 1Atagonomatsu Check-in 2
Atagonomatsu Check-in 3Atagonomatsu Check-in 4
久楽屋
63
酔生夢死
Refreshing blue banana aroma Herbaceousness gentle sweetness to lovely acidity⭕️ Overall, the taste is transparent: ⭕️ Rice used Hitomebore produced in Miyagi Prefecture Yeast: Miyagi yeast Polishing ratio 55% Flattened rice Sake degree +3 Acidity 1.7 Amino acidity 1.1 Alcohol content 15
Japanese>English
酔生夢死酔生夢死
Okuharima夏の芳醇辛口純米吟醸生酒
Shimomura ShuzotenHyogo
Okuharima Check-in 1
Okuharima Check-in 2Okuharima Check-in 3
久楽屋
53
酔生夢死
Fresh citrus aroma Flat mouthfeel Modest sweetness to fresh acidity Elegant lemon and herb-like notes. ⭕️ Firm alcohol-derived sharpness The sake name is true ‼️ Alcohol 17°, Sake meter value +15.3, Acidity 2.0, Amino acid 1.2 Rice: Yamadanishiki (Koji), Hyogo Yume Nishiki (Kake), Polishing ratio: 55%, Yeast: Kyokai No. 9 Banshu and Okuharima, northwest of the Banshu Plain in Hyogo Prefecture, where the rich granary of the Seto Inland Sea spreads out. Shimomura Shuzo is located in Yasutomi Town, which is surrounded by mountains and forests for 90% of its area. The town is blessed with limpid, rich water, clean air, and above all, the abundant supply of high-quality sake rice, Yamada-Nishiki.
Japanese>English
酔生夢死酔生夢死
十勝晴れ純米
上川大雪酒造Hokkaido
十勝晴れ Check-in 1十勝晴れ Check-in 2
十勝晴れ Check-in 3十勝晴れ Check-in 4
久楽屋
55
酔生夢死
Slightly citrusy aroma Moist mouthfeel Moderate acidity Sweetness comes later. The aroma has a hint of red melon. ⭕️ Freshly squeezed and young, it has a nice balance. It has a perfect balance. ⭕️ The rice must have been made differently than ever before! The rice must have been different from the previous ones. ‼️ Rice used as raw material 100% "Comet" rice from Otogi, Tokachi, Japan, suitable for sake brewing Polishing ratio 70%. Alcohol 15%. Tokachi-Harare, produced by the "Tokachi Sake Culture Reproduction Project," is brewed with "Comet" rice suitable for sake brewing grown in the rice paddies of Otogari-machi (Tokachi region) at the Hekiun Brewery of Kamikawa Taisetsu Sake Brewery, located in Obihiro Chikusan University.
Japanese>English
酔生夢死酔生夢死
月の井R5BY純米生酛原酒生酒
Tsukinoi ShuzotenIbaraki
月の井 Check-in 1月の井 Check-in 2
月の井 Check-in 3月の井 Check-in 4
久楽屋
53
酔生夢死
Calm orange aroma From the moist mouthfeel Good sweetness spreads from the moist mouthfeel. The acidity is moderate. Alcoholic banana aroma comes out from the nose and the alcohol aroma of banana From there, the taste is elegant and delicious. ⭕️ And powerful sharpness of the original sake. ⭕️ High quality and perfection. ‼️ Body warms up! Fully fermented, sake made using the traditional "Namahashidashi" method of sake brewing. The team of Naohiko Sakamoto, the managing director of the brewery, who has made a major reform of the brewery together with Tatsuya Ishikawa, the toji, values "sake that is given by God" more than "sake that is a work of art created by man". From the 2020 brewing year, Tatsuya Ishikawa, known as the "Godzilla of the sake brewing world" and "Sake Moai," was invited as Totoji, and the brewery shifted its focus from sake that was popular with everyone to sake with a unique character that is unique to Tsuki no I. The staff of the headquarters of the Japan Famous Sake Brewers' Association were involved in the original Ver. Alcohol content: 20 Sake degree: +15 Acidity: 2.8 Rice used: Dewa Tsanzan Rice polishing ratio: 60
Japanese>English
酔生夢死酔生夢死
Kihoturu紬つむぎ2024 壱
Kiyama ShoutenSaga
Kihoturu Check-in 1Kihoturu Check-in 2
久楽屋
56
酔生夢死
Refreshing aroma of pears: ⭕️ Sweetness and acidity reminiscent of blue, just like the aroma Flat polished rice with 78 polished rice Gentle but fresh and rich taste Rich taste: ⭕️ The first "Saga no Hana" rice is used. The brewer's challenge was to see if the grain-like aroma derived from the raw rice could be reduced by flattening and polishing the rice! This series is a challenge by the brewer to reduce the grain-like aroma of the raw rice by flattening and polishing the rice. The label is made of "Nao Washi", a traditional Japanese paper from Saga Prefecture. Rice used: 100% Saga no Hana Rice polishing ratio: 78 Sake degree: around +3 Alcohol level: 15 degrees Celsius Acidity: 1.5
Japanese>English
酔生夢死酔生夢死
Zaku神の穂純米吟醸
Shimizuseizaburo ShotenMie
Zaku Check-in 1
Zaku Check-in 2Zaku Check-in 3
久楽屋
66
酔生夢死
Aroma of yellow peach that stands out elegantly: ⭕️ Moist mouthfeel Luxurious sweetness: ⭕️ The acidity is moderate and pleasant. The lingering taste of grains like white beans is smooth and pleasant. The work is still very high in perfection. ❗️ Mildly smoother when the temperature is returned a bit. ❗️ Kami no Ho is Mie Prefecture's first original rice for sake brewing, created in 2007. The name "Kami no Ho" comes from the fact that it is rice born and grown in God's country. It inherits the blood of Yamada-Nishiki. ■Rice used: Kami no Ho from Mie Prefecture ■Polishing ratio: 55% ■Alcohol level: 15
Japanese>English
1

title

titletitletitle
titletitletitle