Venue Information for 丹の

Azumatsuruきたしずく2017純米原酒古酒

Azumatsuru Shuzo Saga

11/16/2023, 7:29:49 AM

11/15/2023

Bekiun Kura Sake Party, Launch Alcohol content 17 Rice used: Kitsushizuku Polishing ratio 60 Warmed sake

Japanese>English

十勝晴れ純米大吟醸

11/16/2023, 7:24:26 AM

11/15/2023

Bikun Kura Sake Party, Launch Rice used as raw material 100% "Comet" rice suitable for sake brewing from Tokachi Otokara-cho Rice polishing ratio 45%. Alcohol content 16% alcohol by volume A very tasty, mildly aromatic ajiginjo!

Japanese>English

Tokachiきたしずく純米山廃原酒

11/16/2023, 7:20:22 AM

11/15/2023

Hekiun brewery sake meeting, launch New release! Light and clean Yamahai Warmed sake should be less than 50 degrees Celsius Polishing ratio 80 Kitashizuku 18 degrees Celsius

Japanese>English

Tokachiきたしずく特別純米

11/16/2023, 7:00:49 AM

11/15/2023

Bikun Kura Sake Party, Launch Ingredients: Rice (Hokkaido rice), Rice Koji (Hokkaido rice) Rice polishing ratio: 60 Alcohol content: 16%. This one is made with Kitashizuku Highly evaluated by all concerned.

Japanese>English

Tokachi初しぼり純米原酒生酒

11/16/2023, 6:53:36 AM

11/15/2023

Hekiun brewery sake party, launch on sale this weekend Specs are from last year Alcohol content 15 degrees Celsius Rice used 100% Hokkaido sake brewing rice Polishing ratio 70 It is also delicious lukewarm! The salad with Hekiunkura sakekasu sauce was also wonderful!

Japanese>English

Senkinモダン純米吟醸原酒無濾過

せんきん Tochigi

9/25/2023, 12:36:26 PM

3/22/2023

Aramasa天蛙発泡

Aramasa Shuzo Akita

9/25/2023, 12:32:08 PM

3/22/2023

Yamagata Masamune辛口純米純米

Mitobe Shuzo Yamagata

9/25/2023, 12:24:16 PM

3/22/2023

AramasaCosmos コスモス　-秋櫻- 2021純米

Aramasa Shuzo Akita

9/25/2023, 12:16:01 PM

3/21/2023

Hakkaisan青越後　半年熟成本醸造原酒生酒

Hakkai Jozo Niigata

8/2/2023, 1:26:56 PM

8/2/2023

Sake meter degree +5, Acidity 1.4, Amino acidity 1.3 Alcohol 19 degrees Yeast: 701 and M310, 60% polished Koji rice: Yamadanishiki Kake rice・Gohyakumangoku, Koshibuki, etc. Sake with grated radish With Mr. Toji Yamauchi

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Tsukinoi Shuzoten Ibaraki

Nanotsuki純米生酛原酒

7/20/2023, 1:40:01 AM

7/19/2023

Alcohol percentage 20% Rice used: Miyamanishiki, JAS-certified organic rice from Ibaraki Prefecture Polishing ratio: 80% Sake strength: +19 Acidity: 2.7 Amino acidity: 4.1 No yeast added

Japanese>English

Yuhoゆうほのあか純米吟醸生酛原酒生酒

Mioya Shuzo Ishikawa

7/20/2023, 1:38:26 AM

7/19/2023

Koji rice: Yamadanishiki/Kake rice: Tamakae Polishing ratio 55 Sake Degree +4.6 Acidity 2.0 Alcohol percentage: 17

Japanese>English

Matsunotsukasa純米

Matsuse Shuzo Shiga

7/20/2023, 1:28:45 AM

7/19/2023

Alcohol content: 15%. Rice：Rice produced in Ryuo-cho, Shiga Prefecture Rice polishing ratio: 65 Yeast used: Kumamoto yeast

Japanese>English

TokachiBY3純米山廃古酒

7/20/2023, 1:18:21 AM

7/19/2023

Low temperature aging Alcohol 14°, Sake Degree +2.8, Acidity 1.5・Amino acidity 1.0 Rice used: Ginpu, Polishing ratio: 80

Japanese>English

Niigatadaiichi Shuzo Niigata

YanmaORIORI ROCK特別純米生酒にごり酒発泡

7/16/2023, 4:26:45 AM

7/15/2023

Alcohol percentage 17 Rice used: Gohyakumangoku, Koshibuki Polishing ratio 60 Kumquat jam and muddy heated sake are a great pairing! Very good 1 day

Japanese>English

Tsukinoi Shuzoten Ibaraki

Nanotsuki純米生酛原酒

7/16/2023, 4:20:04 AM

7/15/2023

Alcohol 20%, Rice used: Miyamanishiki, JAS-certified organic rice from Ibaraki, Polishing ratio: 80%, Sake meter: +19, Acidity: 2.7, Amino acidity: 4.1, No yeast added Very tasty warmed up at 60°C!

Japanese>English

青木尾上純米吟醸生酒にごり酒

Azumatsuru Shuzo Saga

7/16/2023, 4:12:49 AM

7/15/2023

Rice (Koji rice) Higashikawa Comet Rice used (Kake rice) Higashikawa Comet Rice polishing ratio 50%. Alcohol content 16% alcohol by volume

Japanese>English

Kirei辛口純米八捨純米

Kirei Shuzo Hiroshima

6/24/2023, 5:05:35 AM

6/22/2023

Ingredient Rice Mid-season Shin-Senbon Rice polishing ratio 80％ of the rice Alcohol content 17-17.9 degrees Sake Degree +5 to +6 Yeast Home cultivated yeast Acidity 1.8～2.0

Japanese>English