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SakenowaRecord your sake experiences and discover your favorites
おとうおとう
北海道在住 道南地区 初心者につき、気の利いたコメントが出来ませんが、後から自分で思い出せるよう記録したいと思います✋ 色々飲んでみつつ、全都道府県制覇してみたいなぁ😉 基本的に宅飲みの記録。 函館の地酒「五稜」の崇拝者。

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The origins of the sake you've drunk are colored on the map.

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Yamamotoストロベリーレッド純米吟醸
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こぐち酒店
2
おとう
Yamamoto Strawberry Red Junmai Ginjo Rice type:Akita Sake Komachi Rice Polishing Ratio : Koji rice 50%, Kake rice 55 Alcohol content : 15
Japanese>English
Mizubasho純米大吟醸
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2
おとう
Basho Junmai Daiginjo Midori Rice:Yamadanishiki produced in Miki Bessho, Miki City, Hyogo Prefecture Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
Roman十ロ万純米大吟醸
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3
おとう
JUROMAN Junmai Daiginjo, once fired Rice:Aizu rice Rice polishing ratio: 50 Yeast used: Utsukushima Yume Yeast Alcohol content: 15
Japanese>English
Kid純米大吟醸
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2
おとう
Kido Junmai Daiginjo Rice:Yamadanishiki Rice polishing ratio: 50 Alcohol content: 15% alcohol by volume
Japanese>English
Shinomine雄町 -凜々-純米吟醸原酒生酒中取りにごり酒
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こぐち酒店
3
おとう
Shinomine Omachi Junmai Ginjyo -Rinri Light Nigori (light nigori) Rice:Akaban area Seto Omachi Rice polishing ratio: 60 Alcohol content: 15
Japanese>English
KankobaiPROTO TYPE N純米吟醸
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3
おとう
KANKENBAI PROTO TYPE N Junmai Ginjo Rice:Yamadanishiki Rice polishing ratio: 55 Alcohol content: 15 Yeast used: Yeast No. 701
Japanese>English