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SakenowaRecord your sake experiences and discover your favorites

立ち呑み 三ぶん

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Yuko

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東灘鰹正宗純米
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立ち呑み 三ぶん
28
Yuko
This is the second time for me. At least the dried bonito on the label is cute! ((omega...omega...omega...))) It is characterized by a clean sourness and sharp spiciness derived from live lactic acid bacteria, which washes away the smell of bonito and brings out its umami.
Japanese>English
Emishiki黒ラベル純米
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立ち呑み 三ぶん
30
Yuko
Delicious albacore today too! (*´~*)ŧ'"ŧ'"ŧ'" This Sensation series. Black" has an aroma reminiscent of dairy products like yogurt and vanilla ice cream, It has a slightly dry taste with a richness and sweetness derived from lactic acidity and a strong acidity.
Japanese>English
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立ち呑み 三ぶん
34
Yuko
It expresses a sharp, dry flavor while faithfully following the techniques handed down in the brewery. It is fresh, clean, and light, yet full of flavor, and the brewery's ultimate goal is to create a sake that makes you want to drink more of it.
Japanese>English
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立ち呑み 三ぶん
33
Yuko
It is matured in the warehouse at a constant temperature for about one year, and then shipped after checking the state of maturity. It is gentle, light, and smooth on the palate. It is a sake that complements dishes, especially those that are light.
Japanese>English
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立ち呑み 三ぶん
27
Yuko
It came in today, he said. We never serve sake that doesn't taste good." Led by Ryunosuke Furudate, a young master brewer who was the best sake taster in Japan when he was a student and has won various awards, AKABU is brewed with passion by brewers whose average age is in their 20s and whose goal is "to make excellent sake that represents Japan. F" is a ginjo sake brewed with the desire to brew sake that can be enjoyed beautifully every day. F" stands for "For you.
Japanese>English
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立ち呑み 三ぶん
29
Yuko
Modeled after a rusty cat "Anko". Sake served on World Cat Day. This is a series of "rust note" sakes that enjoy the characteristics of different sake rice, with the common ingredients of Amasake Yamahai brewing, 1401 yeast, and 60% polished rice. Ai is a junmai ginjo made entirely from "Koshitanrei" sake rice. It is neither too sweet nor too light, and is brewed with the aim of creating a medium-quality sake that is "just right".
Japanese>English