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SakenowaRecord your sake experiences and discover your favorites

立ち飲みテッケン

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SたっくNf bapakabechandesMira中村さん

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Reisen800 NIGORI 大吟醸 Dry
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立ち飲みテッケン
53
Sたっく
Memorandum Sake rice Unknown Polishing ratio 50%. Mild and milky on the palate. The taste is mild and milky, and the throat is refreshing. The aftertaste is astringent and has a unique chemical and spicy impression.
Japanese>English
Hanamura愛山純米大吟醸
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立ち飲みテッケン
59
Sたっく
Memorandum Sake rice: Aiyama Polishing ratio 45 Sweet, fruity and juicy on the palate. The lingering aftertaste is elegant with a touch of acidity. Delicious.
Japanese>English
みやび
Hi, S-takku 😊 Hana Yuu's Aizan...! Isn't it a very noble liquor? ←I've never had it 💦. It must be very tasty, right? 😁 I'd like to try it! ←Aristocrats don't talk like this🤣.
Japanese>English
Sたっく
Hi Miyabi 😁. Hana eup is delicious 😋. I had the privilege of drinking it as a single aristocrat lol. If you have a chance, Miyabi, please try it too 😉.
Japanese>English
RomanZEROMAN純米吟醸生酒
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立ち飲みテッケン
61
Sたっく
Memorandum Sake rice Koji rice Gohyakumangoku Kake rice Yumenokou Shidan rice Himenomochi Polishing ratio 60 The mouthfeel is clean, sweet and fruity. It is like a melon that has not fully ripened. The mouthfeel is clean with a hint of acidity. Delicious. I like it a lot.
Japanese>English
Juyondai龍の落とし子 大極上純米大吟醸生詰酒
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立ち飲みテッケン
46
Sたっく
Memorandum Sake rice: Dragon's Bastard Rice polishing ratio 35 Sweet and juicy on the palate. The aroma is good on the nose and the aftertaste is deliciously bitter. It is not heavy, but it is firm. Quite delicious.
Japanese>English
Aramasa見えざるピンクのユニコーン 2019貴醸酒
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立ち飲みテッケン
55
Sたっく
Memorandum Sake rice: Misato Nishiki Polishing ratio 30%. The mouthfeel is mellow, rich, and sweet. It is like licking honey. The aftertaste is peachy and persimmon-like. The acidity is moderate. Quite delicious.
Japanese>English
Kokuryuしずく大吟醸
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立ち飲みテッケン
53
Sたっく
Memorandum Sake rice Yamadanishiki produced in Tojo, Hyogo Prefecture Polishing ratio 35 The mouthfeel is light and refreshing. The lingering aftertaste is a hint of bitterness, astringency, and umami, and disappears cleanly.
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