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SakenowaRecord your sake experiences and discover your favorites

北新地ここの

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じゅんさん
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じゅんさんじゅんさん
Kokuryu干支ボトル 辰年 2024純米大吟醸生酒
Kokuryu ShuzoFukui
Kokuryu Check-in 1
Kokuryu Check-in 2Kokuryu Check-in 3
北新地ここの
29
じゅんさん
Kuroryu Zodiac Sign Bottle - Year of the Dragon 2024 Junmai Daiginjo from the annual zodiac bottle. It is still delicious. Freshly pressed and lucky charm. It is very sophisticated and great. Serve with pasta at the end of the meal. Alcohol 17%. Sake degree Rice used: 100% Japanese Yamadanishiki Rice polishing ratio 40
Japanese>English
じゅんさんじゅんさん
HououbidenSpecial vintage 2023純米大吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
Hououbiden Check-in 1
Hououbiden Check-in 2Hououbiden Check-in 3
北新地ここの
28
じゅんさん
Hououmida's very limited edition "Ara Oshikiri Merger". This product, the 2024 edition, is a blend of the first part of the sake pressing process, the arashigiri, and the last part, the oshikiri, which is exactly what the name implies. Super gorgeous. Thank you for letting us drink this very special sake. Kitashinchi koko no san. I am a little sad because this restaurant, which has been my friend for two and a half years and taught me about sake, is about to lose its Osaka work for a while, but my sake journey is still going on.
Japanese>English
じゅんさんじゅんさん
Gassan大吟醸　月の雫大吟醸斗瓶取り
Yoshida ShuzoShimane
Gassan Check-in 1Gassan Check-in 2
北新地ここの
23
じゅんさん
Shimane's finest sake from Gassan. Smooth and gorgeous. The kind you serve at celebrations, right? This is the kind of sake that is stable and high quality. Ingredient rice: Yamadanishiki Polishing ratio 35 Alcohol content 17
Japanese>English
じゅんさんじゅんさん
Fudo純米　超辛　生RED
NabetanaChiba
Fudo Check-in 1
Fudo Check-in 2Fudo Check-in 3
北新地ここの
32
じゅんさん
This is a Super Dry dish. It is dry but also has a rich acidity, so I think it would be good with the rich albacore ponzu. Rice: Miyamanishiki (produced in Akita Prefecture) Rice polishing ratio 65 Sake degree: around +17 Acidity: around 2.0 Alcohol content 17
Japanese>English
じゅんさんじゅんさん
Sharaku無濾過生純米生酒無濾過
Miyaizumi ShuzoFukushima
Sharaku Check-in 1Sharaku Check-in 2
北新地ここの
33
じゅんさん
Seasonal product "Junmai Unfiltered Nama Sake This is one of those sake that makes you say, "Why is it so delicious? Recommended for everyone who wants to drink aromatic and wonderful sake. Rice used: "Yumeko" from Fukushima Prefecture Polishing 60 Specified name sake, etc.: Junmai/non-filtered unpasteurized sake Strength: 16%.
Japanese>English
じゅんさんじゅんさん
Kagami特別純米 にごり生原酒　SILKY CLOUD特別純米原酒生酒にごり酒
Oota ShuzoMie
Kagami Check-in 1Kagami Check-in 2
Kagami Check-in 3Kagami Check-in 4
北新地ここの
29
じゅんさん
Kagami Special Junmai Nigori Nama-zake The day started with nigori nama sake. This is another brand made by a young toji at Ota Shuzo in Mie Prefecture. It has a freshness only possible with nama sake, but the flavor of the rice is strongly expressed. Goes well with today's obanzai. Ingredients: Rice (domestic), Rice Koji (domestic) Rice: 100% Kami no Ho (produced in Mie Prefecture) Rice polishing ratio 60 Alcohol content: 16%.
Japanese>English
じゅんさんじゅんさん
Kaishun亀五郎　生原酒原酒生酒無濾過
Wakabayashi ShuzoShimane
Kaishun Check-in 1Kaishun Check-in 2
北新地ここの
13
じゅんさん
One of the most difficult to obtain. 100% locally produced from raw materials to manufacturing, as it is made from 100% Kame-no-o rice grown in Daejeon City. It is gorgeous and very tasty. But maybe I drank it the wrong way. I should have drunk it more carefully. I drank it too much. Alcohol content 17%. Sake strength +6 Acidity 2.3 Amino acidity 1.6 Rice polishing ratio 55 Yeast: Association No. 7 Moromi days: 25 days Lees ratio 40
Japanese>English
じゅんさんじゅんさん
Yamamotoバタフライパープル　生原酒純米吟醸原酒生酒
YamamotoAkita
Yamamoto Check-in 1Yamamoto Check-in 2
北新地ここの
11
じゅんさん
Fresh on the palate with a refreshing acidity and excellent sharpness. Kame-no-o in the Yamamoto style. Rice: Kame-no-o Rice polishing ratio: 55 Yeast used: Akita yeast No.12 Alcohol content: 15
Japanese>English
じゅんさんじゅんさん
白ばくれん　山田穂　超辛口吟醸吟醸生詰酒
Kamenoi ShuzoYamagata
白ばくれん　山田穂　超辛口吟醸 Check-in 1白ばくれん　山田穂　超辛口吟醸 Check-in 2
北新地ここの
7
じゅんさん
A rare ginjo from Bakuren. It is super dry and runs through with a shuki. But you can still taste the soft umami of the sake rice. It is said that it is only available in winter. Ingredients: rice, rice malt, brewers' alcohol Alcohol content: 18%. Sake meter: +15 to +18 Acidity: 1.2 Rice：Banshu, Yamadaho Rice polishing ratio：55 Condition: Heated
Japanese>English
じゅんさんじゅんさん
Yatagarasu大吟醸　雫酒大吟醸
Kitaoka HontenNara
Yatagarasu Check-in 1Yatagarasu Check-in 2
北新地ここの
6
じゅんさん
The last drink is also a fine drink. Yatagarasu no Shizuku-shu. I was too drunk to remember the taste. I am sorry. It must have been delicious. Alcohol content 17 Sake degree ±0 Acidity 1.3 Rice / Polishing ratio: 50% first-class Yamadanishiki from Hyogo Prefecture Yeast M310
Japanese>English
じゅんさんじゅんさん
Hououbiden純米大吟醸 Gold Phoenix
Kobayashi ShuzoTochigi
Hououbiden Check-in 1Hououbiden Check-in 2
北新地ここの
7
じゅんさん
Next on the day's sake luxury relay was Houou Mita Gold Phoenix. A limited edition twice a year. Sweet apples and clarity. The packaging adds to the luxury. Must be good for gift giving. Rice used: Hyogo Prefecture's special A "Aizan Polishing: 45%. Specified name sake, etc. Junmai Daiginjo/Hiirei-shu Degree of alcohol content 16%.
Japanese>English
じゅんさんじゅんさん
Akabu大吟醸 魂ノ大業 生酒
赤武酒造Iwate
Akabu Check-in 1
Akabu Check-in 2Akabu Check-in 3
北新地ここの
8
じゅんさん
Why here? Among the sake brewed by AKABU, this is the rarely marketed Soul of Great Work. It comes in a gold package and is a festival of rarities. The selection of this year's sake is very good. The taste is, well, ripe melon. Light and dry, with a profound aroma. You have to try it to understand, but you never know when you can drink it next. Thank you very much. Ingredients: Yunokou Rice polishing ratio: 35 Alcohol percentage: 16 Sake Beverage: Daiginjo
Japanese>English
じゅんさんじゅんさん
Mimurosugi純米大吟醸　山田錦純米大吟醸
Imanishi ShuzoNara
Mimurosugi Check-in 1Mimurosugi Check-in 2
北新地ここの
7
じゅんさん
I especially like Nara's sake, but Mimuro Sugi is my favorite sake because of the high probability of encountering it. Junmai Daiginjo "Mimuro Sugi Roman Series" made with Yamadanishiki and polished to 50%. Light and dry, with a nice aroma, this is one of those sakes that I find wonderful no matter how many times I drink it. Rice used: Yamada-Nishiki Polishing: 50%. Fire-aged sake 15% alcohol by volume
Japanese>English
じゅんさんじゅんさん
Nishinomon純米大吟醸 美山錦 あらばしり 無濾過生原酒
YoshinoyaNagano
Nishinomon Check-in 1Nishinomon Check-in 2
北新地ここの
6
じゅんさん
I asked for a glass of unfiltered, unfiltered, raw sake to continue. This is also my favorite Nishinomon from Nagano. Gassy, arabashiri. Pineapple? Citrus flavors also spread. Recommended. Rice：Nagano Miyamanishiki Rice polishing ratio: 50 Alcohol content: 15% (undiluted) Water used for brewing：Saigawa River subsoil water (from a well in the brewery's own well) Yeast used: Nagano D yeast Master brewer: Kosei Harada
Japanese>English
じゅんさんじゅんさん
Hououbiden純米大吟醸 赤判special かすみ無濾過本生純米大吟醸生酒
Kobayashi ShuzoTochigi
Hououbiden Check-in 1Hououbiden Check-in 2
北新地ここの
7
じゅんさん
Kitashinchi here, second time this week. I ordered a very beautiful and tasty sake, unfiltered and raw. Hououmida Junmai Daiginjo Akaban Special Kasumi Unfiltered Nama Sake The name of the sake is so distinctive these days that I am not sure what it is.... It was indeed a beautiful unfiltered sake. Thanks? Alcohol 16-17%. Rice used: 100% Yamadanishiki from Hyogo Prefecture Polishing ratio 40
Japanese>English
じゅんさんじゅんさん
Akabu海竜神水純米大吟醸生酒
赤武酒造Iwate
Akabu Check-in 1Akabu Check-in 2
北新地ここの
14
じゅんさん
Project and rare items. Kairyujinsui" is the best Junmai Daiginjyo awakened by ice aging at -5℃. Take care of it and sip it. Akabu has been very popular lately. Alcohol 15%. Sake degree -1.0 Rice used: 100% Yuzunokou Polishing ratio 35
Japanese>English
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