SakenowaRecord your sake experiences and discover your favorites
Timeline
osugi
Vanilla? Brandy? Delicious sake from Tsuruoka with an aroma like vanilla or brandy?
Sake degree ±0∼+1.0
Acidity 1.65∼1.75
Amino acidity 1.15∼1.25
Rice polishing ratio 60
Yeast: Yamagata NF-KA, Yamagata yeast
Rice: Dewanosato (Yamagata)
Alcohol 16.5
Japanese>English
osugi
Purple Space
The yeast we use is from Giovanni's research.
Sake: Junmai Daiginjo
Rice: Miyamanishiki from Akita Prefecture
Sake degree: ±0
Rice polishing ratio: 50
Alcohol level: 15
Acidity: 1.6
Japanese>English
osugi
Amagasaki Nishiki Tokusyu No.7 yeast, 2⚪︎3 days unrefined
I think it tastes full-bodied
Japanese>English
osugi
Ms. Aoyama.
Specific name: Junmai Ginjo
Ingredients : Rice, Rice malt
Alcohol Content: 16
Sake Degree: 16
Acidity
Rice type：Aiyama
Rice Polishing Ratio: 50
Condition: Fired
Japanese>English
osugi
Clear!
Sake: Junmai Ginjo
Alcohol content 14
Sake degree +1.1
Ingredients: Raw material rice: Yamadanishiki
Polishing ratio 60
Japanese>English
osugi
Cute labels
Specifications Junmai Ginjo
Rice used: Aiyama
Polishing ratio 60
Japanese>English
osugi
Saku only at the end of the work day.
Chikuunshou
Product Name: Shikisaki Chikuunshou
Regions: Nara Prefecture, Hokkasugi-gun, Koryo-cho
Producer: Choryu Shuzo Koryo Brewery
Ingredients: Rice, Rice malt
Rice: 100% dewy leaf wind produced in Yamazoe-mura, Nara Prefecture
Rice polishing ratio: 55
Sake Degree: -3.0
Acidity: 1.9
Alcohol level: 16° - 17° C
Japanese>English
osugi
Sake recommended to me. It is sweet.
Alcohol content 15
100% Aizan rice produced in Banshu-Kato City
Polishing ratio 50%.
Fire-quenching
Japanese>English
osugi
Holy easy to drink and very tasty. Clean and refreshing!
What is HIZIRIZM?
HIZIRIZM is a new brand for some of the stores that carry "HIjiri" limited distribution sake.
Rice: 100% Shiga-grown Watanabune rice
Polishing ratio: 50
Yeast used: M310
Sake degree: -1
Acidity: 1.6
Alcohol content: 15%.
Unfiltered draft
Japanese>English
osugi
The sweetness comes in firmly.
Japanese Sake (Organic Processed Sake)
Spec: Junmai Ginjyo Nakadori Usugori Nama Shu
Rice used: 50% organically grown Gohyakumangoku rice from Aizu (JAS certified)
Grower: Natural Farming "Kaze" Association (Aizu Misato Town, Aizu Wakamatsu City, Nishiaizu Town)
Sake degree: 17
Sake meter: +1
Acidity: 1.5
Heat treatment: No (Hon-nama Oorigara-mi)
Japanese>English
osugi
Alcohol content: 13%.
Rice used: Reibo from Saga
Japanese>English
osugi
Chinese zodiac label
I think it has a citrus sweetness to it.
Date of manufacture (bottling date): December 2021
Brewer] Hayakawa Shuzo
Alcohol] 15 degrees
Ingredients] Rice, Rice malt
Rice used for production] Kaminoho
Rice polishing ratio] 55
Japanese>English
osugi
This one is also seasonal.
Specific name: Junmai
Yamada Nishiki (produced in Itoshima City, Fukuoka Prefecture) 65% polished rice
Alcohol content 15 degrees
Recommended drinking: Cold sake
Japanese>English
osugi
Limited edition of Kamikimoto. Fruity!
I heard that 100% Aiyama is very rare.
Raw rice: Aiyama
Polishing ratio 50%.
Yeast: In-house yeast
Sake degree +2
Acidity 1.3
Alcohol: 16.0%.
Japanese>English
takeshon
Hi osugi, good evening😃.
I recently drank this 👍 and it was sweet and delicious and elegantly fruity just like Aisan 😋 I still have some left so I want to enjoy it 😋
Japanese>English
osugi
takeshon-san
Thank you for your comment.
It has an elegant sweetness! I'm wondering how it will change after opening the bottle.
Japanese>English
osugi
It's easy to drink. It's clean.
Rice used Koji: Yamadanishiki / Kake: Akitashakekomachi
Polishing ratio 65%.
Alcohol 16 degrees
Sake degree +2 (slightly dry)
Acidity 1.8
Japanese>English
osugi
It seemed a little peculiar.
Sendai Ekima Masamune, a local sake brand of JR Sendai Station
Ingredients] 100% Yamada Nishiki from Sendai
Rice Polishing Ratio】 45
Alcohol content] 15 degrees
Japanese>English
osugi
Junmai Ginjo Unfiltered Nama Genshu 720ML 03BY New Rice New Sake
It is refreshing and easy to drink.
Not much sweetness?
Japanese>English
osugi
It's yogurt-y, sweet, and so easy to drink! My favorite flavor!
Rice : Yamadanishiki
Polishing ratio : 60
Yeast : 901
Alcohol : 15% (unpasteurized)
Japanese>English