osugi
#575
SakenowaRecord your sake experiences and discover your favorites
Timeline
Choryu四季咲 半夏生
osugi
#549
The recent Ataris!
Suzuki's recommendation is still great.
It's very refreshing and easy to drink. It has a clear aftertaste and is very easy to drink.
Japanese>English
osugi
#548
The label was drawn by a 10 year old child and is very cute.
It had a strong acidity and seemed to be a good choice for a snack.
Japanese>English
osugi
#533
osugi
#530
Urazatoprototype4
osugi
#529
osugi
#528
osugi
#478
18% alcohol by volume. Takame.
Japanese>English
osugi
#477
A little bit cloudy. Sweet taste.
Japanese>English
Aratamaprototype P
osugi
#458
Yamagata's dry sake.
Goes well with ginkgo!
Japanese>English
osugi
#457
Slightly sweet with a refreshing aftertaste.
Japanese>English
osugi
#438
Sasanishiki (variety of rice)
Japanese>English
osugi
#437
osugi
#436
osugi
#435
osugi
#427
osugi
#417
Easy to drink
Specific name : Junmai
Ingredients : Rice, Rice malt
Alcohol content: 15.8%.
Sake meter rating: + 8.1
Acidity: 2.3
Rice used for making：Hitomebore
Rice polishing ratio：70
Japanese>English
osugi
#394
Purchased at Ota Sake Shop in Fukushima. Ota Sake Shop only sells Loman, Aizu Musume and one other type of sake.
Fruity, clear and sweet sake.
Rice: Koji: Gohyakumangoku, Kake: Yumenokou, Shidanmai: Himenomochi
Polishing ratio: 60
Yeast : Fukushima Utsukushima yeast
Alcohol content: 15
Japanese>English
osugi
#393
When I requested a dry sake from a regular customer, he told me about a sake from Okayama.
Urazake Isshuji Special Extra
Sake degree +3 to +4
Acidity 1.8
Rice polishing 75
Alcohol 16.5 degrees (undiluted)
Japanese>English
osugi
#392
Sake with lemon-like acidity. Slightly refreshing. Low alcohol content.
Rice: 100% Akita Sake Komachi
Rice polishing ratio: 55
Sake degree：Not disclosed
Acidity: 1.6
Alcohol content: 14.0
Yeast used: Not disclosed
Storage method：Cold storage required
Japanese>English