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SakenowaRecord your sake experiences and discover your favorites

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しんしんSYべっさんメキシコテキーラkiralyあきなちゅきキチョメンおかちゃんゆうきZhang-E

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豊明一期一会G-yeast(ジーイースト) 無濾過生原酒純米大吟醸原酒生酒無濾過
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18
しんしんSY
It was the most delicious sake I drank that day. Saitama sake I heard it's called "Hana-yoku Generic" because it has a pineapple taste! That's a bit rude, isn't it? It's not the same thing. I thought it was delicious! I tried many new drinks on this day! I will also continue to follow social networking sites! extensive knowledge Alcohol content】16%. Ingredients] Rice, Rice malt Yeast】Saitama G yeast Rice】Sake Musashi Polishing ratio】50
Japanese>English
Shikun純米吟醸 紺ラベル 無濾過原酒純米吟醸原酒無濾過
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15
しんしんSY
Time is almost up! The last sake comparison! This sake is from Kurayoshi City, Tottori Prefecture! My father, who was born in Kurayoshi City, passed away during Golden Week! He was 95 years old. I have had the red label before, but I found the navy blue label at a restaurant on this day, so I had it! Surprisingly fruity! The ceremony to lay his ashes at the end of this month has been decided! The engraving on the grave has been completed without any problems. I would like to drink sake with my father in the next life, as it was difficult for me to drink with him in this life 🍶. extensive knowledge Sake Mother: Sanki Amazake Moto Ingredients: rice (domestic), rice malt (domestic) Rice used: Tamakae (produced in Tottori prefecture) Rice polishing ratio: 55 Yeast: 601 yeast Alcohol content: 15
Japanese>English
Hakushika灘仕込 からくち普通酒
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37
しんしんSY
I'm watching your social networking site. I'm watching it closely. I've heard that this sake is best warmed up. But I'll have it cold. Alcoholic plain sake I knew it would be better warmed up! This was my second time at the Tatsuma Brewery 👀. knowledge of the brewery Sake quality: Normal sake Alcoholicity 14° to 15° above Sake degree +4
Japanese>English
NEW ENGI金紋錦 5 2023BY純米無濾過
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39
しんしんSY
Found an unfamiliar white label liquor 💡. Challenge! It's Nagano sake! NEW ENGI Kinmon-nishiki 5 A new brand of Engi! It was a very sharp sake! New ones are coming out more and more! You have a lot of chances to find such sakes at No.1! extensive knowledge of Japanese sake Rice polishing ratio 55 Sake degree +4 Acidity 1.8 Alcohol content 15 Amino acidity 1.1 Cultivation area Kutsuno, Yokokura Water sampling area Yamanouchi Town, Shimotakai-gun, Nagano Prefecture
Japanese>English
Gassan純米吟醸 直汲み中取り無濾過生原酒純米吟醸原酒生酒中取り無濾過
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40
しんしんSY
I probably never drank this either. It was quite a challenge this day! The name of the brewer was taken! This is also a summer sake, a little spicy! knowledge of the brewery Alcohol content: 16 Sake degree: +1.0 Acidity: 1.6 Rice used: Sakonishiki Rice polishing ratio: 55 State: Nama-shu
Japanese>English
Mansakunohana吟醸 かち割りまんさく吟醸原酒生詰酒
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36
しんしんSY
It's a mansaku flower, this click! The first time I drank Summer Snowman And the first time I drank it was with Summer Snowman. A little spicy a little bit spicy Specified name: Ginjyo once-fired sake Koji Rice : Miyamanishiki produced in Akita Kake rice : Ginsan produced in Akita Rice Polishing Ratio: 60 Alcohol percentage: 18 Sake Degree: +5.0 Acidity: 1.8 Amino acidity: 1.0 Yeast: Association No. 9
Japanese>English
Nagurayama純米吟醸 まるでりんご×まるでめろん純米吟醸
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35
しんしんSY
This is the second time for me to visit Nagurayama. And it's the same brand! I had this at Mishina last summer! A cross between apple and melon! A fruity summer sake! (some knowledge about this wine) Alcohol content: 14 Sake degree: -6 Acidity: 1.7 Rice used: Yumenokou Rice polishing ratio: 55
Japanese>English
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37
しんしんSY
Sendai Ami Closes When I went to Ami, I found Yonekaku Recently, you can sometimes find Yonekuru at Noe, too! This pitch black label! The one I had at Ami was a super-hot Junmai Daiginjo! This time it was Junmai! It is still a dry type! But it's hard to forget this brand, Yonetsuru! Knowledge Rice used: Dewanosato, etc. Rice Polishing Ratio】 65 Alcohol content】 15%.
Japanese>English
Sugata極すがた 雄町 純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過
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31
しんしんSY
Discovering the Polar Sightings since last summer Sagata-san without a miss Dry summer sake a great deal of knowledge Alcohol content 17.5 Rice used: Omachi Polishing ratio 55 Yeast used: T-ND3 Sake Degree +4 Acidity 1.8
Japanese>English
Kaze no Mori秋津穂 657 真中採り純米原酒生酒中取り無濾過
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38
しんしんSY
Akitsuho's medium-high pickings are also more polished here, and you can enjoy the beautiful acidity. extensive knowledge Rice used: "Akitsuho" from Nara Prefecture Polished 65 Specified name sake, etc. Nama-shu 16% alcohol by volume
Japanese>English
Kaze no Mori愛山 807 真中採り純米原酒生酒中取り無濾過
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35
しんしんSY
We were able to compare good sake! And it's from the middle of the harvest! Aizan is delicious! extensive knowledge Rice used: "Aizan" from special A district in Hyogo Prefecture Polishing 80 Specified name sake, etc. Nama-shu 16% alcohol by volume
Japanese>English
Shisoraぎんおとめ なでしこラベル 純米吟醸原酒純米吟醸原酒
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39
しんしんSY
That's all for this day. The last drink was a three-drink comparison. I don't think I've ever had purple air with a red label. I'll have to try it! It was a fruity sake with a rich aroma. We also stopped by a pasta restaurant in Yotsuya for a pasta dish of sea urchin and squid with cod roe. I mixed it up and made sure I had enough in my stomach! We also had a very late training session that day. Today, we are going to Hakodate! Let's look for KIRIBAN at Mishina-san! I saw on social networking sites that the young master of the restaurant is finally recovering from his illness. ❤️‍🩹 extensive knowledge on the subject Alcohol content: 15 Sake degree: - 7 Acidity: 1.5 Rice used: Ginotome Rice polishing ratio: 55 Yeast used: Nadeshiko flower yeast
Japanese>English
Dan夏純米吟醸 生純米吟醸生酒
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39
しんしんSY
DAN is the number two most popular place in Yamanashi. but it's hard to meet him! This is my 6th time! It's more crisp and tasty than I expected 😋. It's a summer sake! (knowledge of the brewery and its products) Rice used: Yamadanishiki Polishing ratio: 55 Alcohol content: 15%. Sake degree: +1.5 Acidity: 1.7
Japanese>English
Wカモフラージュ 高島雄町50 生酛純米 無濾過生原酒純米生酛原酒生酒無濾過
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14
しんしんSY
Comments to follow. W favorite brand This camouflage is new to me. I can feel the freshness of the yeast extensive knowledge Rice:Omachi Takashima from Okayama Prefecture Rice polishing ratio: 50 Alcohol content: 16%.
Japanese>English
Yama ni Kumo ga純米大吟醸 ゴオウゴオウ純米大吟醸
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33
しんしんSY
Comments to follow. CEL24, I knew I was using it. Because it's fruity, sweet and delicious, just the way I like it! extensive knowledge Rice: 100% Gohyakumangoku Polishing: 50%. Yeast: Super CEL-24 Alcohol: 14 degrees Celsius
Japanese>English
Hakurouでらから 純米 槽場直汲 無濾過生原酒 「For Survivor」 2024BY純米原酒生酒無濾過槽しぼり
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33
しんしんSY
Comments to follow. I got this version last year in the fall. It's still spicy 🥵. extensive knowledge Alcohol content --- 17-18 degrees Sake degree --- +12 Acidity --- 2.1 Amino acidity --- 1.3 Rice polishing ratio --- 75 Ingredients --- rice (domestic), rice malt (domestic) Yeast --- No.7 yeast For Survivor Limited Edition POSITIVE DRINKING ATTITUDE HAKURO
Japanese>English
Bo特別純米無濾過瓶燗火入れ 五百万石特別純米生詰酒
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34
しんしんSY
Comments to follow. extensive knowledge Alcohol 16%. Rice: 100% Gohyakumangoku produced in Tochigi Prefecture Polishing ratio 60 Sake degree: undisclosed Acidity Not disclosed
Japanese>English
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