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久楽屋

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酔生夢死酔生夢死
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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
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久楽屋
56
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
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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
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久楽屋
53
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
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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
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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
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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
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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
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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
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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
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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
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久楽屋
57
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
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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
酔生夢死酔生夢死
Hiraizumiマル飛　限定生酒純米山廃生酒
HiraizumihonpoAkita
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久楽屋
57
酔生夢死
Fresh apple aroma From the moist mouthfeel Intense and good quality citrus acidity ⭕️ Moderate astringency on the back palate Refreshing and fresh ⭕️ 29 degrees Celsius forecast for the day after tomorrow! Perfect for the coming season! As the temperature returns to normal, the flavor of the dashi broth is released. Alcohol 14%. Sake degree -13 Acidity 3.2 Amino acidity Not disclosed Rice used: Akita Sake Komachi (Akita) Polishing ratio (Kake rice, Koji rice) 60%, 60 Yeast Kyokai No.77 (multi-acidic yeast) The Maruhi series unifies the yeast and is expressed with different rice. Tobirazumi Honpo Co, which has a brewery in Nikaho City, Akita Prefecture. Founded in 1487, it is the oldest sake brewery in Akita Prefecture. Akita Prefecture's oldest sake brewery.
Japanese>English
酔生夢死酔生夢死
Daina東条産山田錦純米吟醸生酒無濾過
Kikunosato ShuzoTochigi
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久楽屋
56
酔生夢死
注いだ瞬間広がるりんごのコンポート香 柔らかい口当たり 贅沢広がる甘みは、ザ・山田錦⭕️ 余韻は瑞々しく、仄かにクリーミー 含み香も芳醇で長く続く 大変デリシャスな1本⭕️ 「大那」で使用されている米の約95%が地元那須産。そんな中、数少ない例外の1つが「東条産山田錦」。 ■原料米：兵庫県東条産山田錦　■精米歩合：50%　■アルコール度数：16.2度　■日本酒度：-1.0　■酸度：1.4 酵母： 1401号 + M310
酔生夢死酔生夢死
Hanahato純米吟醸生酒
榎酒造Hiroshima
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久楽屋
65
酔生夢死
Fresh green apple aroma Pitchy mouthfeel Glossy sweetness and beautiful acidity ⭕️ Pleasant creamy aftertaste Sweetness builds as temperature returns, cider-like ⭕️ 100% Hachitan-Nishiki rice produced in Hiroshima Prefecture, 60% polished rice ratio, 16% alcohol by volume, sake degree +5, acidity 1.65 Hiroshima 2021 yeast
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酔生夢死酔生夢死
Kihoturu雄町純米吟醸生酒
Kiyama ShoutenSaga
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久楽屋
56
酔生夢死
Fresh green apple aroma Schwarzenegger mouthfeel Gentle sweetness Well-balanced acidity Slightly creamy aftertaste Overall, modest but well-balanced Well-balanced and tasty saké: ⭕️ Needs to be cooled, but I prefer to go back in temperature a bit: ⭕️ More mellow and rich, with a strong and long finish: ❗️ Alcohol content: 15 Sake meter: -4 Acidity: 1.7 Rice: Omachi Rice polishing ratio: 55 This is the most popular sake of the brand and is made from Omachi rice, which is deeply cherished by Kenichiro Komori, the brewer.
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Masterpiece阿&吽純米大吟醸生酛
EmishikiShiga
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久楽屋
65
酔生夢死
A Refreshing pear-like aroma: ⭕️ Elegant sweetness Fresh acidity: ⭕️ Alcohol-derived bitterness Leads to a powerful aftertaste and sharpness. Un Calm banana aroma Familiar sweetness ⭕️ Soft acidity Slightly creamy flavor Overall impression is gentle and friendly. ⭕️ The masterpiece "A" is made from Yamadanishiki rice grown in the company's own rice fields with an eye toward competition entry. The masterpiece "Un" uses "Watafune No.2" rice produced in Kasai City, Hyogo Prefecture, which is expected to become the core of the future Laughing Season Brewery. Rice used: A: Yamadanishiki from Kasai City, Hyogo Prefecture; Un: Watafune2 from Kasai City, Hyogo Prefecture ■Polishing ratio: 50% ■Alcohol level: 16% ■Sake level: A: -8.0; Un: -11.0 ■Acidity: 1.5 Yeast: Kyokai 601+1001 *Masterpiece is the flagship of the Laughing Shiki Brewery.
Japanese>English
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Ine to Agaveクラフト　稲とブドウとポップ
Ine to Agave BreweryAkita
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久楽屋
53
酔生夢死
Light purple with a hint of haze Close to a ripe Cheyenne Muscat Pop aroma: ⭕️ Shwashy mouthfeel Fresh white grapes on the palate The lingering bitterness of pop The lingering bitterness of the pop gives it a sharpness and a good drinking experience. ⭕️ A few days after opening the bottle, some parts have settled down, but it's still delicious. It's delicious, even if some parts of it have settled down after a few days of opening. ❗️ Ingredients: Sake rice, grapes, hops Ingredient rice: Akita rice Rice polishing ratio 90 Alcohol 14%. Yeast: No.6 yeast The grapes are Koshu, and the hops are Nelson Sauvin, Citra, and CRYO Mosaic.
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酔生夢死酔生夢死
Raifukuイチゴの花酵母純米吟醸
Raifuku ShuzoIbaraki
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久楽屋
58
酔生夢死
Fresh spring strawberry aroma: ⭕️ From the moist mouthfeel The sweetness and acidity are more subdued than the aroma, and the lingering bitterness is also spring-like. The lingering bitterness is also spring-like perfect for this time of year! I want to eat wild vegetables⭕️ Rice: Dewasanbana from Yamagata Prefecture Rice polishing ratio: 55 Yeast used: Strawberry flower yeast Sake meter degree: -3 ■Acidity: 1.9 ■Alcohol percentage: 16 Top of pork bowl, pickles, okonomiyaki with yam 　Vegetable miso soup
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