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酒処やま千

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酒処やま千
24
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Kutouryuu Normal Sake Place of origin: Eiheiji-cho, Fukui Prefecture ■Structure: Normal sake ■Volume: 1800ml ■Price (main body): 2,000 yen Rice used: Domestic rice suitable for sake brewing ■Polishing ratio: 65% ■Yeast used: Yeast preserved in the brewery Sake meter degree: +3.5 ■Acidity: 1.0 ■Alcohol level: 15
Japanese>English
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酒処やま千
27
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Sake brewer Kuheiji light nigori Brewery :Manjyo Brewery / Aichi Prefecture, Japan Ingredients : Yamadanishiki, Kurodasho Sake Making :Undisclosed Rice Polishing Ratio :Undisclosed Rice Polishing Ratio :Undisclosed Sake Degree :Undisclosed Sake degree :16
Japanese>English
AramasaNo.6 X-type純米原酒生酒
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酒処やま千
28
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Shinsei No.6 X-type Type: Junmai Nama-no-Genshu Type Nama-zake Alcohol content 13 Rice / Polishing ratio: 100% rice suitable for sake brewing / 40% (both koji rice and kake rice are 40%) Yeast used: Kyokai No. 6
Japanese>English
Kid春の薫風純米吟醸生酒
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酒処やま千
23
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Kido Spring Breeze Junmai Ginjo Nama Shu Ingredients Koji rice: 50% Gohyakumangoku Kake rice: 55% Gohyakumangoku Alcohol 15% alcohol by volume
Japanese>English
Hanaabi純米吟醸原酒生酒無濾過
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酒処やま千
31
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HANAIYAKU Junmai Ginjo Unfiltered Nama Sake Category : Japanese Sake (Junmai Ginjo-shu) Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Hachitan-Nishiki Rice polishing ratio: 55 Alcohol percentage: 16
Japanese>English
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酒処やま千
22
べんべん
. The last drink of the day. I thought it might be a bit sweet because it was nigori. I ordered it. Surprisingly, it was quite dry and unexpected. As I drank it slowly, my tongue got used to it and I could taste a little sweetness, which was delicious. I drank it at room temperature, but next time I would like to try it cold or warmed.
Japanese>English
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酒処やま千
28
べんべん
. Picking at the seri nabe. I was curious to see this one in the fridge again, so I ordered it. It wasn't sealed, but he opened it and said it was totally fine. Nice waitress. When I drank it, I could feel the unusual fizzy bubbles. It has a good balance of sweetness and sourness, giving the impression of a mild taste. It is the type of wine that is easy to drink, so you just gobble it up. It's so easy to drink, you can't help but guzzle it down.
Japanese>English
ジェイ&ノビィ
Hi Benben 😃 I had a pot of Seri Nabe 🍲 at home a while ago, but I really want to try it at a restaurant 😋Senkou Hatsu Tank no Sume ‼️ This goes perfectly with it 👍.
Japanese>English
AramasaNo.6 New Year-type
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酒処やま千
27
べんべん
. I didn't see it on the menu or on the blackboard, but I saw it in the fridge and was curious. I asked the waitress and she said, "You can drink it," so I ordered it. It was the first time for me to drink No.6, and I was happy that I could drink it because it was the New Year type that I was interested in. And I don't have to tell you how it tasted. It tasted sweet like a fruit, with little acidity. It was just right for my taste. If only it were a little more affordable...
Japanese>English
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酒処やま千
27
べんべん
. Today's opening sake is a junmai sake from Kido. The first sip was quite sour, I thought. But after the second sip, the sweetness and acidity were just right. I like Kido's sake in general because it is easy to drink.
Japanese>English
Kid純米大吟醸生酒発泡
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酒処やま千
21
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Kido Junmai Daiginjo sparkling Nama Sake Producer Heiwa Shuzo Produced in Kainan City, Wakayama Prefecture Ingredients Rice and rice malt (Yamadanishiki) Polishing ratio 50 Alcohol percentage 14
Japanese>English
Hououbiden純米吟醸生酒無濾過
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酒処やま千
23
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Hououmida Junmai Ginjo NIKKO LIMITED EDITION Sake Brewer Kobayashi Shuzo Co. Sake Brewer's Location: Oyama City, Tochigi Prefecture Alcohol content: 16.0-17.0% or less Rice: 100% Yumesasara produced in Tochigi Prefecture Rice polishing ratio 55 Nama-shu, fired, unpasteurized Sake Degree Acidity Amino Acidity Yeast Remarks
Japanese>English
Kaze no Mori生酒中取り無濾過
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酒処やま千
23
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Kaze no Mori Aizan 807 Midori pick Sake Brewer: Aburacho Sake Brewery Co. Brewery Location Gosho City, Nara Prefecture Alcohol content 16 Rice: 100% Aizan from Hyogo Prefecture Polishing ratio 80 Nama-shu (Nama-zake) Sake Degree Acidity Yeast: No.7 yeast Remarks: Unrefined, unpasteurized, unpasteurized, unpasteurized sake.
Japanese>English
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酒処やま千
26
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Shichida Junmai Aiyama Hiyashiroshi Maker: Tenzan Shuzo Co. Reading: Shichida Address: Ogi City, Saga Prefecture Specific name: Junmai-shu Ingredients : Rice, Rice malt Alcohol content: 17 Sake meter degree: +0.2 Acidity: 1.6 Rice used for making:Aiyama Rice polishing ratio:75 Condition: Heated
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酒処やま千
24
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Hitakami Junmai Aki-agari Rice : Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 60 Alcohol content : 16-17 Produced in : Miyagi Prefecture, Hirakou Sake Brewery
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酒処やま千
26
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Masamune Gakki Honjozo Nakadori Ingredients Koji rice: Yumen no Kou (Fukushima Prefecture) 60 Kake Rice type : Yumen no Kou (Fukushima Pref.) 70 Alcohol 16%. Sake Degree ±0 Acidity 1.2 Yeast used: Fukushima Prefecture yeast Water used for brewing: Underground water from the brewery
Japanese>English
Romanしもふりロ万純米吟醸
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酒処やま千
26
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Shimofuri Romain Light Nigori Haragori Junmai Ginjo Rice used: Koji: Gohyakumangoku 55% polished rice Rice used: Kake: Yumenokochi 55% polished rice Rice used: Yondan] Himenomochi 55% polished rice Alcohol percentage] 16 Yeast] Utsukushima Yume Yeast Sake meter] Undisclosed Acidity】Not disclosed
Japanese>English
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酒処やま千
27
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Collage Junmai Ginjo Sake Mirai Rice : Yamagata Sake Mirai Rice Polishing Ratio : 50 Alcohol content : 16 Produced in : Miyazumi Meisho, Fukushima
Japanese>English
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酒処やま千
22
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Jomon Nohyo (sect of Buddhism) Producer Kikusui Shuzo Joint-Stock Company Production area Noshiro City, Akita Prefecture Sake by the specific name of Ginjo Alcohol content] 15.5 [Sake meter degree] +2 [Acidity] 1.5 [Rice used] 55% Hanabukiyuki
Japanese>English
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酒処やま千
23
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Mutsu Hachisen Junmai Daiginjo Kura Limited Version Sake Brewer "Hachinohe Shuzo (Hachinohe City, Aomori Prefecture) Classification "Junmai Daiginjo-shu Ingredient Rice "Hanabukiyuki Yeast used: Unknown Rice Polishing Ratio "40 Alcohol Content "15 Sake Degree "Unknown Acidity: Unknown
Japanese>English
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