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御用寿し

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Kid純米吟醸生酒にごり酒
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御用寿し
30
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Kido Nigori Sake Nama Specified name Junmai Ginjo-shu Ingredients Rice, rice malt Rice polishing ratio 55% (the highest percentage ever recorded) Rice used Gohyakumangoku Alcohol content 16% (16%) Acidity 1.6 Sake Degree -5.0
Japanese>English
Tatenokawa無我レッドボトル純米大吟醸原酒生酒無濾過
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御用寿し
30
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TATENOGAWA MUGA Red Bottle Ingredient rice 100% Snow Goddess from Yamagata Prefecture (All rice is specially cultivated under contract) Polishing ratio 50 Yeast used K601 Alcohol content 16 degrees Celsius Sake degree -2 Acidity 1.5 Amino acidity 1.0
Japanese>English
Buyu特別本醸造
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御用寿し
30
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Takeyu Special Honjozo Yamadanishiki, brewed with Ogawa yeast Address: Yuki City, Ibaraki Prefecture Specific name : Special Honjozo Ingredients : Rice, Rice malt, Brewer's alcohol Alcohol content : 15 Sake meter degree : Not disclosed Acidity : 1.2 Rice type : Yamadanishiki Rice Polishing Ratio : Koji Rice 55% / Kake Rice 65 State:Heated
Japanese>English
Wakamusume牡丹純米吟醸原酒生酒無濾過
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御用寿し
28
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Young Musume Peony Manufacturer: Shintani Shuzo (Yamaguchi Prefecture) Specific name: Junmai Ginjo Nama/Hiirei Nama-shu (no heat treatment) ■Rice: Hiroshima Omachi ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: undisclosed ■Acidity level: undisclosed
Japanese>English
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御用寿し
30
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Morishima Omachi Junmai Daiginjo Rice used: Bizen Omachi Polishing ratio: 50%. Sake meter rating ... +2 Acidity・・・・1.7 Yeast・・・No.901 Alcohol content・・・・15(Draft)
Japanese>English
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御用寿し
29
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Gakki Masamune Nakadori Honjozo 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
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御用寿し
24
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Yi Paikou era (1113.7.13-1118.4.3) Rice】Kaminomai Ingredients] Rice (domestic),Rice malt (domestic) Rice polishing ratio】 65
Japanese>English
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御用寿し
27
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Katanozakura Nama Hashiroshi Specific name : Junmai Place of Origin : Osaka Sake Brewer : Yamano Shuzo Rice : Aizan from Hyogo Prefecture Rice polishing ratio : 65 Alcohol content : 17 Sake degree : +2 Acidity : 2.1 Amino acidity: 1.6 Yeast used: Association No. 7 Taste type: Medium Nama/Hiirei: Nama Sake
Japanese>English
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御用寿し
25
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KATSUKI CEL24 50 Rice: Gin-no-Yume or Yamadanishiki produced in the northern part of Kochi Prefecture, Japan Polishing ratio 50%. Yeast used: Kochi Prefecture yeast CEL-24 Alcohol percentage 15 Sake Degree: around -3 Acidity around 1.7
Japanese>English
Nito純米大吟醸原酒生酒
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御用寿し
30
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two rabbits Manufacturer: Maruishi Brewery Co. Address:Okazaki-city, Aichi pref. Specific name: Junmai Daiginjo Alcohol content: 16 Sake meter degree:Not disclosed Acidity:Not disclosed Rice used: Omachi Rice polishing ratio: 48 Condition: Nama-shu
Japanese>English
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御用寿し
32
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Morishima Junmai Daiginjo Omachi Rice used: Bizen Omachi Polishing ratio: 50%. Sake meter rating ... +2 Acidity: 1.7 Yeast・・・No.901 Alcohol content・・・・15(Draft)
Japanese>English
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御用寿し
30
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Hatsuzumi Hatsuso Inherited Nama Hashiroshi Honjozo Grade Honjozo Alcohol content 15.5 Ingredients Rice (domestic), Rice malt (domestic), Brewing alcohol Ingredient rice Undisclosed Polishing ratio 60 Sake degree ±0 Acidity 1.5 Yeast In-house yeast
Japanese>English
Roman裏ロ万純米吟醸
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御用寿し
32
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Uraroman Junmai Ginjo Rice: Koji] Gohyakumangoku 55% polished rice Rice used: Kake: Yumenokochi 55% polished rice Rice used: Yondan] Himenomochi 55% polished rice Alcohol percentage] 15 Yeast: Utsukushima Yume Yeast
Japanese>English
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