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萬亮 大井町店

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Kamonishiki荷札酒 出羽燦々しぼりたて純米大吟醸原酒
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萬亮 大井町店
45
酔生夢死
Tokyo (1) Sake brewed by Yuichi Tanaka, a toji who is the same age as us We also ordered a side dish to go with it! Deep-fried and soaked vegetables Perfect pairing: ⭕️ I would love to have another serving of either ⭕️ The gorgeous aroma, the deliciousness of the broth, the delicacy A balance that makes everything happy! Rice: 80% produced in Yamagata Prefecture Rice polishing ratio: 50 Alcohol content: 14% (undiluted)
Japanese>English
Fudo直汲み 新酒しぼりたて純米大吟醸原酒生酒
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萬亮 大井町店
35
酔生夢死
Tokyo (1) Stiff and sturdy The attack is clean and flat. The lingering aftertaste has the richness and body of a nama sake. It goes well with the famous potato salad cheese and ham cutlet with sakekasu sauce. It goes well with ham cutlet with sakekasu sauce. ⭕️ Rice: Miyamanishiki (produced in Akita Prefecture) ■Polishing ratio: 50% ■Yeast: 1801 Sake meter: -- ■Acidity: -- ■Alcohol level: 17
Japanese>English
宮泉北海道彗星純米吟醸生酒にごり酒
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萬亮 大井町店
34
酔生夢死
Tokyo Trip 1 The first drink is a refreshing one. Nigori sake! I thought. Calpis aroma The taste is well integrated. The aftertaste is especially beautiful. ⭕️ I walked for a while. It's nice to feel it soak into your body when you swallow it. Great first drink: ⭕️ Hokkaido Comet 50 16 degrees Celsius.
Japanese>English
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萬亮 大井町店
5
かなこ
I don't remember much about it, but I remember that all the sake we sampled that day was delicious. Mimurosake and Miyaizumi, sakes from Nara and Fukushima, are said to be made with the same rice, Watofune-2-go. I found a note saying that they used the same rice, but the taste was very different.
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Juyondai本丸 秘伝玉返し
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萬亮 大井町店
5
かなこ
This was the second sake of the day, the 1.2 contender of the day. It was so delicious and easy to drink that it made me feel like I'm going to be famous. I drank it in gulps, and it made me drunk for a long time.
Japanese>English
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