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Japanese Ramen Noodle Lab Q

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しんしんSYしまさやうだい

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HououbidenWINE CELL(ワイン・セル) 純米吟醸純米吟醸
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Japanese Ramen Noodle Lab Q
63
しんしんSY
I stop by 《Q》, the restaurant I was turned down earlier because it was full. Actually, after I was refused entry to the restaurant because it was full, another waiter chased after me as I was leaving the restaurant. Oh, it's Mr. O! I've missed you so much! He's about to start a new restaurant, and he's going to help us here tonight. I can't not go when I get a messenger from him! When I was looking at the menu of Q's seasonal recommendations, he offered me a hidden sake, "Try this! I've never had it before, so I'll have a wine cellar 🍷. Lightly cloudy I was expecting a white wine, but it turned out to be a heavy red wine! We drank it while eating the skewers. It was a heavy wine, so we decided to finish it last tonight! Mr. O is planning to open a new restaurant in the near future, which is said to focus on Japanese food and sake! I have to go there! extensive knowledge Sake made with wine yeast. Muscat, Ginjo with a scent of grapes" Phoenix "Houou Mita" is an elegant shining star in the world of Japanese sake. Hououmida is a phoenix that shines with elegance in the world of Japanese sake. The elegant and refined aroma, silky flavor, and clean acidity give a new sensation not found in conventional sake. Pour it into a wine glass for a more pronounced aroma.
Japanese>English
ポンちゃん
Good morning, Shinshin SY ☀️ Help is 😳‼️Shinshin is too awesome✨
Japanese>English
Michizakura純米 愛山60 酵母無添加速醸純米原酒生酒
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Japanese Ramen Noodle Lab Q
46
しんしんSY
I posted a little while ago that I drank Sanzen櫻 for the first time, and then I realized that I drank it two years ago. I'm a little late, but here it is! It seems to be Sanzen-sakura before it was moved from Gifu Prefecture to Hokkaido. The Fusashimaya next door is also in Gifu Prefecture Same specs as the Hokkaido brand, Aizan 60. The label is different now. I'm not sure about the taste. I had it at a yakitori restaurant in Sapporo. Skepticism This is a very limited product brewed with Aizan. It is a challenging sake brewed with no added yeast. It is a pure, unfiltered, unpasteurized sake made from 60% polished Aizan rice. From next year, we will be brewing with rice from Hokkaido, so this is the last time we will brew both the first bottle of Omachi and Aizan. The reason for this is to commemorate the last brewing season, but the yeast that lives in the brewery was not added.
Japanese>English