SakenowaRecord your sake experiences and discover your favorites
Timeline
へろ８
This craft saké employs glutinous rice germinated brown rice.
The store owner said it had a strong acidity, but it was not that bad.
It was a delicious sake with a tangy sweetness, sourness, and slight bitterness.
The brewery's website shows their strong desire and commitment to sake brewing.
Alcohol content: 14%.
Ingredients: rice, rice malt, germinated brown rice
Rice used: Iwate rice
Japanese>English
へろ８
After Raifuku's Turtle Tail, I had Tenmei's Turtle Tail.
I have a silly tongue, so I can't describe the difference well.
Tenmei is a delicious sake with a full flavor of rice, and after a refreshing acidity, it ended with a moderate bitterness.
Raifuku, although it has been a day since the bottle was opened, seems to have gained sweetness.
Japanese>English
へろ８
Third drink at Sake Base
Rice: Tosa Rei (produced in Kochi Prefecture)
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree: ±0
Acidity: 2.0
Japanese>English
へろ８
The photoshoots are summarized and forgotten.
Raw material: Koji rice, Yume Ichijian, 60% rice-on-yoke
koji rice: 60% of the total amount of refined rice in Yumeshika
Yeast used: Series 7
Alcohol content: 15 degrees
Sake degree: +3
Acidity: 1.5
Chinese>English
へろ８
It was a juicy 🍶, not unlike Yamahai.
It was very delicious.
The second cup at Sake Base
Rice: Rice (100% Omachi from Okayama Prefecture), Rice malted rice (100% Omachi from Okayama Prefecture)
Water used for brewing: Water from Mt.
Alcohol content: 13%.
Rice polishing ratio :90
Sake meter: -30
Acidity: 2.7
Amino acidity: 3.0
Yeast: Kyokai No. 701
Japanese>English
へろ８
The moderate sweetness makes it easy to drink.
The first drink at Sake Base
Alcohol content: 14 to 15 degrees Celsius
Rice polishing ratio: 55
Japanese>English
