Logo
SakenowaRecord your sake experiences and discover your favorites

北のうまいもん通り

44 Check-insSee more on Foursquare

Frequent Visitors

酔生夢死
map of undefined
Open in Google Maps

Timeline

酔生夢死酔生夢死
Kariho超弩級　気魄の辛口
Akita SeishuAkita
alt 1alt 2
alt 3alt 4
北のうまいもん通り
38
酔生夢死
Sake and Cooking, Yamamoto Ingredient Rice INGREDIENT Miyamanishiki/Akinosei Taste Type TYPE OF FLAVOR / Very dry Rice polishing ratio RICE POLISHING RATIO60 ALCOHOL OF VOLUME ALCOHOL OF VOLUME18.0-18.9%. Sake Degree SMV+25 ACIDITY ACIDITY1.7
Japanese>English
酔生夢死酔生夢死
alt 1alt 2
alt 3alt 4
北のうまいもん通り
45
酔生夢死
Wakaba Alcohol content 14.0 Rice: Yamadanishiki, Kame-no-o, Omachi (all from Tochigi Prefecture) Polishing ratio 60 Sake meter -1.0 Acidity 2.2 Also available in Wakaba Dashiwari Sake (Kokushimusou) You can drink as much as you want! Daikon radish and tongue, German sausage and shirataki
Japanese>English
酔生夢死酔生夢死
Daina仕込み壱号 初しぼり特別純米生酒無濾過
Kikunosato ShuzoTochigi
alt 1
北のうまいもん通り
33
酔生夢死
Kushikeshikake Rice：Contracted rice 100% Nasu Gohyakumangoku Polishing ratio: 55 Sake meter rating: -2 Acidity: 1.8 Alcohol content: 16%. Yeast used: Ogawa yeast Following Raifuku, this is Gohyakumangoku produced in Nasu. It has an elegant aroma and a light, fresh taste. Delicious no matter how many times you drink it!
Japanese>English
酔生夢死酔生夢死
Raifuku豊醸感謝祭純米大吟醸原酒生酒無濾過
Raifuku ShuzoIbaraki
alt 1alt 2
北のうまいもん通り
35
酔生夢死
Skewered Alcohol content: 16 Sake meter: ± 0 Acidity: 1.6 Rice used: Gohyakumangoku Rice polishing ratio: 45 Raifuku is made from Gohyakumangoku rice grown in Ibaraki Prefecture. It has a cute sweet and sour taste that was not in our image! My personal No. 1 at this year's Toyoso Thanksgiving Festival!
Japanese>English
酔生夢死酔生夢死
alt 1
alt 2alt 3
北のうまいもん通り
34
酔生夢死
Skewered Alcohol content -15%. Sake degree -4.5 Acidity 1.6 Amino acidity 1.6 Rice used: Yamadanishiki, special A district, Yoshikawa-cho, Hyogo Prefecture Polishing ratio (Kake rice, Koji rice) 65%, 65 Yeast KK-9 (home cultivated yeast) Sake mother: Fast brewing Rich, top-quality sweetness, this is sake! One bottle of this sake will wrap up all your yakitori dishes.
Japanese>English
酔生夢死酔生夢死
alt 1
alt 2alt 3
北のうまいもん通り
31
酔生夢死
Skewered Alcohol percentage: 14 Ingredients : Rice (domestic), Rice malt (domestic) Ingredient Rice: Fukuoka rice Rice Polishing Ratio: 65 Sake meter: +2.0 Acidity: 1.4 After about one year of maturation at a constant temperature in the brewery, it is shipped after maturation. Good flavor and sharpness
Japanese>English
酔生夢死酔生夢死
Mutsuhassen緑ラベル特別純米ひやおろし
Hachinohe ShuzoAomori
alt 1
北のうまいもん通り
40
酔生夢死
Kushikeshikkeshi Rice used: Hanabukiyuki, Mashigura Rice Polishing 55% for Koji rice, 60% for Kake rice Alcohol level 16 Sake meter degree +1 Acidity 1.5 Gorgeousness as it should be. Calmness you feel when you drink it Some say they prefer green to orange.
Japanese>English
酔生夢死酔生夢死
Suigei白露純米吟醸ひやおろし
Suigei ShuzoKochi
alt 1
北のうまいもん通り
36
酔生夢死
Kushikake on a skewer Rice used as raw material: Ginpu (Hokkaido) Polishing ratio 50%. Holding temperature Room temperature Alcohol 16 degrees Celsius Sake degree +7 Acidity 1.7 Amino acidity 1.2 A refreshing hiyaoroshi Drunken Whale is not blurred.
Japanese>English
酔生夢死酔生夢死
神心涼吟醸純米吟醸原酒中取り
Kamikokoro ShuzoOkayama
alt 1alt 2
北のうまいもん通り
42
酔生夢死
did I spit it out? Rice used Koji rice: Satoumi rice, Omachi / Kake rice: Satoumi rice, Akebono Rice polishing ratio Koji rice: 50% / Kake rice: 58 Alcohol content 13 degrees Celsius Sake Degree -4.5 Acidity 2.0 Yeast Association 901 yeast, Kanazawa yeast Omachi is made by sprinkling mineral-rich "oyster shells" from the Seto Inland Sea into the rice paddies to improve the soil and grow good, strong rice White malted rice used Creamy and light How to drink is important!
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title