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SakenowaRecord your sake experiences and discover your favorites

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酔生夢死Nozomu Yoshioka
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Hanagaki調熟純米古酒
Nanbu ShuzojoFukui
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50
酔生夢死
The previous drink is too good and will be gone soon. Looking for new possibilities, here it is. Brown in color Produced in 2020.6 (aged in an old liquor store) ⭕️ Almost no sweetness, but a delicious rice-derived flavor. For some reason it goes well with catalanas and caramel ⭕️ The company aims to create an easy-to-drink, harmonious taste by changing the type and ratio of aged sake blended according to the year, such as junmai ginjo aged for 3 to 10 years based on junmai sake aged for 3 years with the hope of "becoming a gateway to the world of 'koshu' (old sake). Rice polishing ratio 60% (the highest percentage ever recorded in the company's history) Rice used Domestic rice Alcohol content 16% alcohol by volume
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Kokuryu貴醸酒
Kokuryu ShuzoFukui
Kokuryu Check-in 1
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53
酔生夢死
I personally close with Obihiro's No.1 ‼️ Armonte's Catalana and Kuryu (for the second time today) Kijoshu! This is the perfect marriage⭕️ Slightly gold Aroma of coconut milk Overflowing juicy sweetness The aromatic caramel part of the catalana The caramel ice cream topping is a perfect match. Don't miss ⭕️ for those with a sweet tooth ‼️ A bottle of Kijo sake lavishly brewed with "Kurozuma Jungin" and lightened to make it easy to drink. 55% polished rice (Gohyakumanshitsu produced in Fukui Prefecture) Nisshoku degree -35.0 Alcohol content: 12.0 Acidity: 1.5
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Shinomine雄町　参年熟成純米大吟醸古酒
Chiyo ShuzoNara
Shinomine Check-in 1Shinomine Check-in 2
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49
酔生夢死
Very calm yogurt aroma Moist mouthfeel Sweet and sour astringency with a sense of fragility Very modest sense of Omachi and maturity. And yet, you can feel the depth of its nostalgia and the size of its vessel. ⭕️ The greatness of sake is reconfirmed: ⭕️ The sake is aged in ice for the first year and then in a low-temperature cellar at 8°C for the next two years. Akaban Omachi" from Setomachi, Okayama Prefecture Polishing ratio 50%. Sake meter degree +6 Acidity 2.2 Amino acidity 0.9 Yeast used: Association No. 9 Condition: Once-fired sake Brewing year (BY) 2019BY Alcohol content 16%.
Japanese>English
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Chiyomusubi特別頒布会2024 千の夜に鶴が舞う純米大吟醸原酒生酒無濾過にごり酒
Chiyomusubi ShuzoTottori
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46
酔生夢死
Amazake, a fluffy aroma of koji mold⭕️ Spreads from a sizzling mouthfeel Gentle sweetness The acidity is calm. The aftertaste is luxurious, rich and long. ⭕️ The aroma is more mellow and rummy. Hoshizukumai 50% polished rice Alcohol content 17 This new light nigori type sake expresses the azure, clear, transparent light that can be seen in the light clouds drifting in the winter on the Sea of Japan. Hoshizukumai, Tottori Prefecture's brand rice, is used. Spring rolls with snacks, seared hamachi Especially, the steamed egg custard with sea urchin and asparagus olive oil is a superb dish, and I want to eat it all the time!
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Yukinobijin完全発酵純米
Akita JozoAkita
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40
酔生夢死
Akita Brewing is a hot topic around me these days. Slightly citrusy aroma Tangy mouthfeel Modest sweetness and core acidity The crisp sharpness is the perfect fermentation. ⭕️ Alcohol content: 16 to 17 degrees Celsius Rice used: Yamadanishiki, Sakekomachi Polishing ratio 55 Yeast used: Association 14 yeast cultivated in the brewery Sake degree +13 Acidity 1.5 Akita Brewery Founded in 1919. The brewery Shiki Brewery brews sake on the ground floor of an apartment building in the center of Akita City. It is a member of "NEXT 5," a group of five breweries in Akita (Yamamoto, Isshaku Suisei, Shinmasa, Haruka, and Yuki no Bijin).
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Hyakurakumon菩提酛2023純米
Katsuragi ShuzoNara
Hyakurakumon Check-in 1
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18
酔生夢死
Arconto 5th Anniversary Brewed 500 years ago in Nara, the birthplace of Japanese sake Sake brewed with the "Bodaimoto" method, which was first brewed 500 years ago in Nara, the birthplace of Japanese sake. Alcohol content 16%. Rice used Rice polishing ratio 70 Yeast used Sake meter degree +10 Acidity: around 2.2
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