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酒処やま千

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酒処やま千
10
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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
11
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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
Mikotsuru純米吟醸原酒生酒無濾過
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酒処やま千
20
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Mikotsuru Junmai Ginjo Unfiltered Nama Sake Manufacturer: Suwa Mikotsuru Sake Brewery Classification: Junmai Ginjo Rice: Yamadanishiki produced in Azumino, Nagano Polishing ratio 50%. Sake degree +1 Acidity 1.7
Japanese>English
Yamasan純米大吟醸原酒無濾過
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酒処やま千
16
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Yamazan Junmai Daiginjo Unfiltered Harajuku Rice used: Yamae-Nishiki 100% Yaehara, Tomi-city, Nagano, Japan Rice polishing ratio: 40 Alcohol content: 15 Producer: Yamazan Shuzo, Ueda City, Nagano Prefecture
Japanese>English
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酒処やま千
17
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Kaze no Mori Akitsuho 657 Ingredient rice Akitsuho Rice polishing ratio 65 Yeast used: K-7 series Condition: Unfiltered, unpasteurized, unpasteurized sake Brewing year (BY) 2024BY (summer tank brewing in 2024BY) Alcohol content 16%.
Japanese>English
Kohryu原酒生酒中取り無濾過
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酒処やま千
17
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Takanami Minamoto, unfiltered, raw sake, Nakadori Nakakumi, experimental brewing Producer Takachiyo Shuzo Production area Niigata Ingredients Rice, rice malt, brewing alcohol Rice Undisclosed Polishing ratio Not disclosed Sake degree Not disclosed Acidity Not disclosed Yeast used Not disclosed
Japanese>English
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酒処やま千
27
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Ave. Project Akada by field 2022-2023BY Rice] 100% Kariwa-mura rice from Niigata Prefecture Alcohol content】16%(Draft) Yeast] Undisclosed Sake meter] Undisclosed Acidity] Not disclosed
Japanese>English
Daina菊の里純米吟醸
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酒処やま千
25
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Kiku-no-sato Junmai Ginjyo, single shot fired Rice: 100% Yumesasara produced in Tochigi prefecture Rice polishing ratio: 55 Sake degree: +8.0 Acidity: 1.5 Alcohol degree: 14 Yeast used: Akari Ogawa yeast
Japanese>English