SakenowaRecord your sake experiences and discover your favorites
Timeline
ゆうき
Fruity and easy to drink
Japanese>English
宮寒梅AUTUMN TIME
ゆうき
crisp taste
Japanese>English
ゆうき
Aromatic taste like wine or liqueur
Japanese>English
Okunokami純米中取り 無調整生
じゅんさん
After the all-you-can-drink, I asked for the last one. The manager recommended the Tsuneyama Hiyoroshi. It is only available at this time of the year.
Elegant and gentle aroma
Beautiful umami and mild acidity.
The dignity of specially selected sake.
Delicious.
Raw material rice: Sakahomare
Polishing ratio: undisclosed
Sake degree: around +2
Acidity: around 1.6
Alcohol content 15
Japanese>English
じゅんさん
Now, we are almost two hours into the all-you-can-drink period, and all that's left is to chow down on the standard drinks, right?
Tokujiro special junmai sake from Kyoto Joyo Shuzo with pressed sushi. Certified as an everyday drink that you can continue to drink without disgust. I want to bring it home.
Rice polishing ratio 55
Sake degree +4
Rice used: Gohyakumangoku
Japanese>English
じゅんさん
I am a sucker for sake made with local ingredients. Naruto Tai Tomoe is a junmai ginjo made with Yamadanishiki from Tokushima Prefecture. It has a melon flavor and a calmness to it, very nice. I'm a little biased. 😅
Ingredients: Rice (domestic), Rice malted rice (domestic)
Rice used: Awaichiba Yamadanishiki (produced in Tokushima)
Polishing ratio 58
Alcohol content 15
Japanese>English
じゅんさん
Minami Junmai Ginjo, which seems to be gradually gaining popularity in Kochi. It seems to be made with yeast from Kochi and has a rich ginjo aroma.
Ingredients: rice, rice malt
Sake meter degree: +8, Acidity: 1.7
Rice polishing ratio: 50% (Matsuyama Mitsui)
Alcohol content: 17
Japanese>English
じゅんさん
Yuho from a sake brewery in Hakui, Ishikawa Prefecture, the city of UFOs. I drank a junmai ginjo the other day, but this junmai sake is more like a sake.
It is characterized by a harmonious acidity, a delicious taste of rice, and a subdued aroma that does not interfere with the food.
I found myself checking in at 800.
I hope to reach 1,000 by the end of this year.
Ingredients : rice, rice malt
Sweetness and spiciness: Sake meter degree: +5.2 Acidity: 2.0
Rice polishing ratio: Koji: 60% (Gohyakumangoku from Ishikawa Prefecture), Kake: 55% (Notohikari from Ishikawa Prefecture)
Alcohol Content : 16.0
Japanese>English
ジェイ&ノビィ
Good morning, Jun-san 😃!
Congratulations on your 800 check-in ㊗️㊗️㊗️㊗️㊗️㊗️㊗️㊗️ 🎉Yuho is a delicious food sake 🍶😚Good luck for the 1000 bottles of Meishukai 👋
Japanese>English
じゅんさん
Good morning, Jay & Nobby. Congratulations on your return to Corona. I have learned it because of the impact of the recently learned Yuho name! Yes, it is a good name. It's a good accompaniment to a meal.
I will try to reach 1000 bottles!
Japanese>English
つぶちゃん
Jun-san, congratulations on your 800 check-in ㊗️🎉🎊Yuho is a sake that I thought was delicious after drinking Jungin Hyakumangoku no Shiro at a sake fair😊I would like to try a different kind 😋.
Good luck with the 1000 by the end of this year!
Japanese>English
Yonetsuru超辛純米大吟醸 雪女神
じゅんさん
Light and dry around here.
Sake that goes best with sashimi.
Rice】 100% Yuki Megami produced in Yamagata Prefecture
Polishing ratio】 50%.
Alcohol content】 15%.
Japanese>English
じゅんさん
I had never heard of a sake called Niseko before.
I was told that it was founded in Taisho, so I ordered it, thinking that they are doing a good job in Hokkaido.
The aroma of ginjo and the richness of the rice spread out.
Rice: Hokkaido comet
Rice polishing ratio: 60
Alcohol: 16%.
Yeast: No. 7 and No. 14
Japanese>English
じゅんさん
Sawaya Matsumoto is a Kyoto sake that is easy for me to drink and recommend to others because it has no habits.
Moriboshi Gohyakumangoku has a clear color and mouthfeel, and I think it is a versatile standard food sake.
Rice polishing ratio Not disclosed
Alcohol content 15
Rice: Gohyakumangoku produced in Nanto City, Toyama Prefecture
Japanese>English
Bornときしらず 濃醇辛口
じゅんさん
Tokishizashi] is matured in ice temperature for a long time.
The taste is rich and refreshing!
This is a sharp ginjo that goes well with meals.
Ingredients: 100% Yamadanishiki produced in Yoshikawa-cho, Hyogo Prefecture
Sake meter: +5
Acidity: +5
Rice polishing ratio: 55
Alcohol content: 15
Japanese>English
じゅんさん
Today we went to Ikiizumi SUI-SUI, an all-you-can-drink sake store in Nihonbashi, for a workshop party.
The first drink was a Shiga Triple Star, which has a big impact on the label. The label is colored in a way that it no longer looks like Dom.
It is a well-balanced, slightly light sake with a pineapple aroma.
This restaurant limits each table to two 250-ml bottles of Tokugaru. You have to finish it before you can go on to the next one, so the pace naturally quickens💦.
The miso (miso paste) that comes with the sashimi is also very tasty.
Ingredients Rice(domestic),Rice malt(domestic)
Alcohol percentage: 17
Rice used: Ginbukiyo from Shiga Prefecture
Polishing ratio 60
Sake meter degree +5.0
Acidity around 1.6
Japanese>English
Miyoshikiku山田錦 七十 山廃三芳菊
chisa
Second cup of Tokushima Miyoshigiku
Pineapple feeling with good acidity 🍍.
Japanese>English
chisa
Fruity but dry, delicious.
First time in Tokushima and conquered Shikoku.
Japanese>English
chisa
Heavy! Heavy! The image of Kyushu, the shochu powerhouse.
This is the best in Kyushu🍶.
Japanese>English