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炙Bar横丁 DON

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酔生夢死

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Harushika超辛口純米中取り
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炙Bar横丁 DON
46
酔生夢死
Sake degree Acidity  +13 1.7 Rice Polishing ratio Yeast used Gohyakumangoku 60% 901 Warmed sake Slightly weak when heated. Delicious lukewarm. Gentle sweetness, elegant aroma of rice. I'll order another heated sake next time!
Japanese>English
Miinokotobuki+14 大辛口純米吟醸
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炙Bar横丁 DON
48
酔生夢死
This sake was the basis for the very popular "Mitsui no Kotobuki" character. The sake is made with the number 14 on the back of Mitsui Kotobuki in mind, as it has an alcohol content of 14 degrees and a sake alcohol content of +14. According to the brewer, Mr. Zaitsugu Inoue, it is very difficult to make the same 14 in both cases. Ingredient rice Yamadanishiki Polishing ratio 60 Alcohol content 14 Sake degree +14 Acidity 1.8 Amino acidity 0.9 No.9 yeast YAMITSUKI cabbage, fried potatoes
Japanese>English
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炙Bar横丁 DON
51
酔生夢死
Itoshima has long been a major producer of Yamada-Nishiki, the highest grade of sake rice. Its production is one of the top five in Japan. Surrounded by such fields of Yamadanishiki, the Shiraito Sake Brewery has been brewing sake since 1855 in a location blessed with the use of subsoil water from the scenic Shiraito Falls as brewing water. Tanaka Rokuugo" is a sake brewed under the leadership of Katsunori Tanaka, the eighth generation of Shiraito Shuzo. Tanaka Rokuugo" is a junmai sake brewed by Katsunori Tanaka, the eighth generation of the Shiraito Sake Brewery, and is "made exclusively from Yamadanishiki produced in Itoshima and polished to 65%. The message it conveys is nothing more, nothing less. Alcohol 14-15 degrees Celsius Sake meter rating +1 to +2 Oyster and crab miso cream croquette Lamb Spice Curry Shiraoi Octopus Zangi
Japanese>English
Sakuyabi直汲み純米吟醸荒走り発泡
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炙Bar横丁 DON
41
酔生夢死
Rice used: Miyamanishiki Rice polishing ratio: 55 Sake Degree: ±0 Acidity: 1.5 Alcohol level: 16 1801 yeast An aroma that spreads with every pour. Piquant mouthfeel Glossy and elegant sweetness Stewed beef tendon
Japanese>English
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炙Bar横丁 DON
52
酔生夢死
Sake Sengano, located in Kawanakajima-cho, Nagano Prefecture, was founded in 1540 (before the Battle of Kawanakajima!). It is the oldest sake brewery in Nagano Prefecture, and there is an anecdote that even the famous Lord Shingen Takeda tasted sake from this brewery. Rice used: Miyamanishiki 59%, Sake meter: +2, Acidity: 1.4 Miso ramen for the finish should be on the regular menu!
Japanese>English
Yamaboshi爆雷辛口純米原酒生酒
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炙Bar横丁 DON
40
酔生夢死
Rice:100% Dewanosato (Yamagata Prefecture)   Polishing ratio: 70   Fermentation: Yamagata yeast   Sake meter: +28   Acidity: 1.3   Amino acidity: 1.2   ALC: 18 degrees The concept is the spiciest Junmai-shu in Japan.
Japanese>English
Kameizumi純米吟醸原酒生酒無濾過
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炙Bar横丁 DON
40
酔生夢死
Rice: Gin-no-Yume (produced in Kochi) Rice polishing ratio/60%Alcohol/16 Sake degree/+6Acidity/1.5Amino acidity/1.3 Yeast used/AC-95 Sake rice is "Gin-no-Yume", which was developed from Kochi Prefecture sake brewing rice suited to the climate of Tosa, with Yamadanishiki as the mother and Hinohikari as the father.
Japanese>English
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炙Bar横丁 DON
47
酔生夢死
Rice used: Toyonishiki Polishing ratio 90 Yeast: No yeast added Sake yeast Sake Degree Alcohol 16.5 Note: Although at first glance this sake appears to be the same as the "Junmai Genzake", it actually has a "90%" rice polishing ratio. The normal ratio is 80%, so this sake is even more aggressive. The rice is grown in our own fields and by contract farmers, without the use of any pesticides or chemical fertilizers, and is cultivated under a detailed set of rules. The first fertilizer must be compost or bokashi compost made from rice straw, rice husks, and rice bran. The main fertilizer must be an organic fertilizer. No additional fertilizer should be applied after ear emergence. No pesticides are to be used, and weeding is to be done by hand or with a rice wheel. Ÿ Operation and cultivation management records must be kept. Deep fried cod liver
Japanese>English
Garyubai純米吟醸原酒生貯蔵酒袋吊り
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炙Bar横丁 DON
45
酔生夢死
Ingredients : Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 55 Sake meter : +7 Acidity : 1.4 Vessel Method: Hanging (Shizukushi-shu) Alcohol content: 16-17%. Tori-wasa with crispy burdock salad (full size next!)
Japanese>English
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炙Bar横丁 DON
34
酔生夢死
Rice polishing ratio 65% (with a minimum of 2,500 grams per liter) Rice used Hokkaido Ginpu Alcohol content 15% (15% alcohol by volume) Acidity 1.3 Sake Degree -1 Reading Sho(kanbijin) There is a mountain called Shokanbetsu-dake in Masuge Aroma of rice There is a sharpness that cuts through the oil from the meat Nakasatsunai country chicken liver skewers Thick noodle yakisoba
Japanese>English
Glorious Mt.Fuji森のくまさんおりがらみ妙延純米大吟醸原酒生酒無濾過おりがらみ
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炙Bar横丁 DON
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酔生夢死
Ingredient rice: Morinokuma-san Polishing ratio 50%. Yeast: Yamagata yeast Sake degree -3 Acidity 1.8 Alcohol 16.5 From "Morikuma-san", a popular brand of rice in Kumamoto Prefecture, and "Myonobu Kato", the founder of the Kato family, the brewer of the Fuji Sake Brewery. Cream Soda Luxurious sweetness and pleasant acidity make you drink too much! Skewer sauce and ◎ Beef hormone cabbage Nakasatsunai Country Duck Chicken Nanban with Peach Skewers and Sagari Pork Skewers
Japanese>English
Kuroushi純米原酒生貯蔵酒無濾過
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炙Bar横丁 DON
35
酔生夢死
Ingredients: Omachi Rice polishing ratio: 60 Sake meter rating: +3.5 Acidity: 1.7 Alcohol percentage: 15-16 Kurogyu usually uses Yamadanishiki, but this is a limited-edition junmai sake made from Omachi rice produced in Bizen, Okayama Prefecture. A subtle umami flavor and excellent sharpness. A cup of sake that will make you look forward to the meal to follow! Thick-baked egg and inaka-tori chicken chicken wasabi
Japanese>English
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炙Bar横丁 DON
38
酔生夢死
Minami-Izu's local sake "Shinjoki Polishing ratio is 55%. The sake has a sake strength of +3, an acidity of 1.3, an alcohol content of 16%, and uses the Shizuoka yeast NEW-5. Only a few breweries in Shizuoka carry it. Nameko, pork bone gyoza, kimchi bibimbap
Japanese>English
Yuki no Bosha日本酒ヌーボー純米吟醸生酒
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炙Bar横丁 DON
37
酔生夢死
Sake Acidity  +1.7 Rice Polishing ratio Yeast used Yamada-Nishiki, Akita-Shu-Komachi 55%, yeast preserved in the brewery Tempura of asparagus from Sarabetsu (the manager's family farm) Fresh lamb chops Zangi (potato salad) Orion Ring
Japanese>English
富士正純米吟醸原酒生貯蔵酒にごり酒
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炙Bar横丁 DON
34
酔生夢死
Raw material rice: Miyamanishiki produced in Nagano Prefecture Ingredients: Rice (domestic), rice malt (domestic) Rice Polishing Ratio: 60 Alcohol percentage: 16.0 Sake meter: -2.0 Acidity: 1.9 Yeast AK-35 Akinori Sano, the 9th generation brewer, is in charge of this sake, which is carefully brewed with great care under the supervision of the toji (master brewer).
Japanese>English
Kanae純米吟醸生酒
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炙Bar横丁 DON
33
酔生夢死
Hitogochi and Kinmon Nishiki from Nagano Prefecture Rice polishing ratio 55 Alcohol level: 16-17%. Basically Junmai Ginjo only The price was achieved without any advertising expenses. Sake made with the aim of becoming Jyushiyo
Japanese>English
Isojiman純米吟醸生詰酒
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炙Bar横丁 DON
35
酔生夢死
Grape Variety 100% Yamadanishiki, Tojo Tokkagami Tokkagami, Special A District, Hyogo Prefecture Sake Brewer Isoboast Shuzo (Shizuoka Prefecture) Type Junmai Ginjo (Polishing ratio: Koji 50%, Kake 55%) (Shizuoka yeast Sake Degree +5 Acidity 1.3 15 degrees Celsius
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