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SakenowaRecord your sake experiences and discover your favorites
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飲食店で働いてます 記録用

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58

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Most Check-in Brands

Nabeshima
4(17.39%)
Mutsuhassen
3(13.04%)
Kamoshibitokuheiji
2(8.7%)
Jikon
2(8.7%)
Miinokotobuki
2(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saga
7(12.07%)
Aomori
5(8.62%)
Akita
5(8.62%)
Yamagata
4(6.9%)
Fukui
4(6.9%)

Timeline

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Iwanokura岩の蔵 純米吟醸
Tenzan ShuzoSaga
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Right 2: Iwanokura Junmai Ginjo A product distributed only in Kyushu. The aroma is reminiscent of apples and white peaches. Delicate and soft on the palate. The sweetness that spreads in the mouth and the subtle acidity are well balanced. A junmai ginjo-shu that can be enjoyed with food for a long time. Ingredients Yamadanishiki/Saga no Hana Rice polishing ratio 55 Alcohol level 16%. Recommended temperature Chilled (10°C-15°C) Foods that go well with it Sashimi (squid, flatfish), grilled ayu (sweetfish), tempura prawns, cured ham, caprese, vermicelli salad, fried chicken, fresh cheese
Japanese>English
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Amabuki天吹 冷奴（クールガイ） 無限辛口 UNLIMITED DRY 超辛口純米
Amabuki ShuzoSaga
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Right 3: Amabuki Cold (Cool Guy) MUGEN Dry UNLIMITED DRY Super Dry Junmai The name "Cool Guy" is written "cold tofu". The sharp dryness of +16 and The mineral acidity supports the aftertaste. It is not like the acidity tightens it up. It is surprisingly light and dry, The taste lingers and fades away gracefully. It is good with cold tofu with plenty of condiments, It goes well with international and multinational cuisine, meat dishes, and a wide range of modern cuisine, It can be enjoyed with a wide range of modern dishes. It is especially good with bean dishes. Ingredients Rice (domestic),Rice malt (domestic) Alcohol percentage 15 Rice used: Saga-no-Hana (produced in Saga Prefecture) Polishing ratio 60 Yeast used: Tsukishita-bijin Sake degree: around +16 Acidity: around 1.8 Nama/Hiirei (Nama-filling)
Japanese>English
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Nabeshima鍋島 特別純米
Fukuchiyo ShuzoSaga
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Left 3 Nabeshima Special Junmai Sake Brewer's Name: Tomikuchiyo Shuzo Place of origin (prefecture): Saga Prefecture Rice used: Saga-no-Hana, Yamadanishiki, Yuyamanishiki Rice polishing ratio: 55 Alcohol percentage: 15 Sake meter: +2
Japanese>English
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Nabeshima鍋島 純米吟醸
Fukuchiyo ShuzoSaga
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Left 2 Nabeshima Junmai Ginjo Yamadanishiki The fine gasiness, sweet and fruity aroma, and the voluminous flavor of rice unique to Yamadanishiki spread in the mouth. The acidity is low and the sweetness is well-balanced with a moderate bitterness. Product Name Nabeshima Junmai Ginjo Yamadanishiki Sake quality Junmai Ginjo Ingredient Rice Yamadanishiki Alcohol 16%. Polishing ratio 50%.
Japanese>English
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Nabeshima鍋島 Summer Moon 吟醸
Fukuchiyo ShuzoSaga
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Left: Nabeshima Ginjo Summer Moon Fresh, sweet aroma and a beautiful mouthfeel reminiscent of summer. Product Name Nabeshima Summer Moon Ginjo （Nabeshima Summer Moon Ginjo) Sake quality: Ginjo Ingredient Rice Yamadanishiki Alcohol 15%. Polishing ratio 50%.
Japanese>English
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AkabuAKABU 純米大吟醸 極上ノ斬 生酒
赤武酒造Iwate
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Middle AKABU Junmai Daiginjo Kokujo No Zan Nama Shu The premium Iwate Prefecture sake rice, "Yunokou", is polished to 35%, fermented at a very low temperature, and pressed in a bag in an ice refrigerator at a temperature of minus 1 degree Celsius at the perfect time.
Japanese>English
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Okunokami屋守 （おくのかみ） 純米 中取り 無調整 火入れ
Toshimaya ShuzoTokyo
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Left: Gray label, Okunokami Junmai, Nakadori, unadjusted, fire-aged Ingredients: Rice (domestic), Rice Koji (domestic) ■Raw Rice: Hachitan-Nishiki from Hiroshima Prefecture Polishing ratio: 50% for Koji rice, 55% for Kake rice ■Sake meter degree: +1.1 Degree: 17 degrees Celsius ■Manufacturer: Toshimaya Shuzo (Tokyo, Japan)
Japanese>English
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jozan常山　純米大吟醸　芳醇辛口　極
Jozan ShuzoFukui
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Right Tsuneyama Junmai Daiginjo Houmu-Sariguchi Koku Like a muskmelon Gorgeous aroma like muskmelon Beautiful flavor and acidity Transparent and elegant taste Elegant taste
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