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SakenowaRecord your sake experiences and discover your favorites
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Registered Date

Check-ins

50

Favorite Brands

9

Most Check-in Brands

Juyondai
5(15.15%)
Jikon
5(15.15%)
AKABU
4(12.12%)
大嶺
3(9.09%)
Senkin
3(9.09%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
7(14%)
Aomori
5(10%)
Yamagata
5(10%)
Iwate
4(8%)
Fukushima
4(8%)

Timeline

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Kamonishiki荷札酒　播州山田錦純米大吟醸
Kamonishiki ShuzoNiigata
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29
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Yamada-Nishiki, the highest grade of rice suitable for sake brewing, has been acidified in the style of our brewery. We hope you enjoy the harmony of its fresh taste and gorgeous ginjo aroma. Please keep it in a refrigerator at low temperature and serve it as soon as possible. So what does that mean? I have only had Kamonishiki sake, but am I the only one who feels that it is the sports drink of the sake world? I drink it in gulps.
Japanese>English
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27
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We love rice, we love sake, and we love people. We aim to make sake that will be loved by everyone. That's what they say. The first day after opening the bottle, the taste is clear and umami. On the second day after opening the bottle, the umami flavor came to the fore.
Japanese>English
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AKABUAKABU MONSTER純米
赤武酒造Iwate
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29
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Happy Halloween! Trick or Sake! You will be seduced by the deep sweetness and stimulating acidity that will slowly spread in your mouth. Please enjoy this dreamy night of excitement and thrill to your heart's content. I know, right? With an alcohol content of 16 degrees, it is one of the most sharp and strong sake among the recent Akabu. We enjoyed it with grilled salt-crusted Akinatai fish.
Japanese>English
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大嶺生酒にごり酒
大嶺酒造Yamaguchi
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24
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I pick it up just because it's called Omachi. Personally, I have never had a bad experience with Omine-san. You can enjoy the taste twice, right after opening the bottle and afterwards.
Japanese>English
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Mimurosugi純米吟醸ひやおろし
Imanishi ShuzoNara
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29
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Mimuro Sugi" has been brewed for more than 360 years in Miwa, Nara, the place where the god of communication resides. The brewery uses 100% Omachi rice. This junmai ginjo sake is fermented at low temperature for a long time and brewed with the refined sweetness and umami of Omachi and the acidity that converges with it. The brewing process was long fermented at a low temperature. I like Omachi.
Japanese>English
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AKABU生酒おりがらみ発泡
赤武酒造Iwate
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29
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The beauty of a galaxy that takes your breath away in the shimmering night sky. The fine, gently bubbling bubbles and acidity create a pleasantly smooth effect. Toward the end of the bottle, the acidity and sweetness are in harmony with each other, creating a creamy oriented taste. Enjoy the galactic world of bubbles from the yeast and acidity from the koji. That's what they say.
Japanese>English
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Banshuikkon純米吟醸ひやおろし
San'yohai ShuzoHyogo
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18
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Sake pressed in the spring is carefully aged. It has a refined and rich flavor that balances mellowed umami, acidity, bitterness, and astringency with a beautiful, full-bodied aftertaste. So says the brewer.
Japanese>English
3

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