おとう
Toyo Bijin Junmai Ginjo Jyundo Ittou Aizan
Ingredients : Koji - 20% Yamadanishiki, Kake - 80% Aiyama
Rice polishing ratio : Koji 40%, Kake 50%.
Alcohol content : 16
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Timeline
おとう
Toirai Junmai Ginjo TRY Brewing Pink Akita Sake Komachi
Rice：Akita Sake-Komachi
Rice polishing ratio: 55
Alcohol content: 16% abv.
Japanese>English
おとう
Takachiyo Rich Rich Muchin Junmai Daiginjo Unfiltered Nama-shu
Rice: Domestic rice
Rice polishing ratio: 48
Alcohol content: 16%.
Full of pineapple juice
sure to be a repeat customer!
Japanese>English
おとう
Zanko Hourai Junmai Ginjo Queeen - directly from the tank, raw and unpasteurized sake
Rice：Dewa Tsanzan
Rice polishing ratio: 60
Alcohol content: 12
Attention: 128%.
Japanese>English
おとう
Rumiko's sake Junmai-shu Ise-Nishiki Autumn
Rice：Ise-Nishiki produced in Iga
Rice polishing ratio: 60
Sake meter degree: +5
Alcohol content: 15
Acidity: 1.7
Amino acidity: 1.1
Yeast used: Association No. 9
Japanese>English
おとう
Eiko Fuji Aizan 2024
Junmai Daiginjo Unfiltered Nama Sake
Rice：ASK Aiyama (Hyogo Prefecture)
Rice polishing ratio: 50
Yeast used: Yamagata yeast
Sake degree: -6.0
Acidity: 1.7
Amino acidity: 1.0
Alcohol content: 16.7
Aizan, opened three times in a row.
I fell in love with Aizan at BlackPhoenix.
When I had a hard time deciding what to buy,
I feel like I can't go wrong if I choose Aizan💦.
I enjoyed it 🙇.
Japanese>English
おとう
pomelo
Yamahai Junmai Daiginjo Banshu Aizan Unfiltered Nama-shu
Rice：Banshu Aiyama
Rice polishing ratio: 50
Alcohol content: 15%.
I still don't prefer to buy Yamahai,
I still don't like to buy Yamahai, but I enjoyed it.
Japanese>English
おとう
Participated in Toyobai party, all-you-can-drink.
Hana-oi" was the No.1 drink.
At the end of the party, we were given Toyobai goods.
It was delicious.
Japanese>English
おとう
W W W
Junmai Aizan Unfiltered Nama Sake
Rice：Aiyama
Rice polishing ratio: 50
Alcohol content: 17%.
Japanese>English
Izumibashiとんぼの越冬卵と雪だるまラベル 〜大雪にごり〜
おとう
Wintering Eggs of Dragonflies and Snowman Label
〜Taisetsu Nigori
Activated nigori sake Junmai-shu
Rice：Yamada-Nishiki
Rice polishing ratio: 70
Alcohol content: 15
Snowman in midsummer
Japanese>English
おとう
Hououmida -Mikumari
Junmai Daiginjo-shu Nama-shu
Rice used: Tochigi rice
Polishing ratio: 50
Alcohol content: 15 to 16 degrees Celsius
The moment you open the bottle, you may think it is sparkling. The moment it is opened, it has a fizzy feeling as if it were sparkling.
According to an online search, it has a sake level of -3.
For me, it is a plus.
I'm sure I'll repeat the experience.
It was delicious 🙇.
Japanese>English
おとう
MIYASAKA Miyamanishiki Shiboritate Nama-zake
Junmai Ginjo
Ingredients: Miyamanishiki produced in Nagano Prefecture
Rice polishing ratio: 55
Yeast used: in-house strain #7
Alcohol content: 15%.
I finally got into the application!
This is the second souvenir for myself from a recent trip to Nagano Prefecture to support my son!
Japanese>English
おとう
Meikyojimizu Tokusen Junmai Ginjo
Junmai Ginjo
Rice used: Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
Yukiotokosakeyell
おとう
YUKIOTOKO sakeyell
Rice：Koshitanrei
Rice polishing ratio: 50
Alcohol content: 15
Japanese>English
おとう
Sansen Sakura Aizan 60
Junmai Sake
Rice type : Aiyama
Rice Polishing Ratio: 60
Alcohol content : 15
Japanese>English
おとう
Shinshu Nakadori Junmai Ginjo Ikuhashiro Nama-zake
Rice：Dewanosato produced in Yamagata
Rice polishing ratio: 60
Alcohol content: 16%.
Sake meter: -0.8
Acidity: 1.9
Amino acidity: 0.8
Yeast used: MK1
Japanese>English
おとう
Sakura Face Special Junmai Sake 50-50
Rice：Iwate rice
Rice polishing ratio: 55
Sake degree: +1.0 to 2.0
Acidity: 1.1-1.3
Alcohol content: 15% alcohol by volume
Japanese>English
おとう
Goryo
Junmai Sake
Rice：Hokkaido rice
Rice polishing ratio: 70
Alcohol content: 15% alcohol by volume
Japanese>English
おとう
Hanamemi Special Junmai Summer Sake WHITE ASPIRATION
Rice used: Kami no Ho produced in Mie Prefecture
Rice polishing ratio: 60
Yeast used: MK1 (Mie Prefecture yeast)
Acidity: 2.5
Amino acidity: 0.8
Alcohol content: 15
Japanese>English
おとう
Yamamoto Sparkling Yamamoto
Junmai Ginjo
Rice type：Akita Sake Komachi
Rice Polishing Ratio : Koji 50%, Kake 55
Yeast : Akita yeast No.12
Sake meter rating: +11
Acidity: 1.9
Amino acidity: 0.9
Alcohol content : 14
Japanese>English