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SakenowaRecord your sake experiences and discover your favorites
ぼるぼぼるぼ
和食が好きな普通のOL。限定に弱いです。

Registered Date

Check-ins

23

Favorite Brands

2

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
6(26.09%)
Fukushima
3(13.04%)
Ehime
3(13.04%)
Miyagi
2(8.7%)
Aomori
1(4.35%)

Venues With Most Check-Ins

UMAMI 日本酒弐番館
5(31.25%)
Akatsuki No Kura (AKATSUKI NO KURAアカツキノクラ)
3(18.75%)
神楽坂 鮨 弥栄
3(18.75%)
鳥つた
3(18.75%)
蕎麦おさめ
2(12.5%)

Timeline

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18
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Raw material rice：Matsuyama Mitsui Rice Polishing Ratio：55 Alcohol content：15 ◇ Characteristics / Taste◇ Kirameki no Gin This dry ginjo-shu has an elegant aroma from Ehime yeast and a clean, sharp taste. It has a clear and refreshing taste with a soft and lustrous roundness.
Japanese>English
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Iyokagiya純米無濾過 赤ラベル純米無濾過
Seiryo ShuzoEhime
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20
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Raw material rice：Matsuyama Mitsui Rice Polishing Ratio：60 Alcohol content：14.5 Characteristics / Taste◇ This is a passionate classic sake from Seiryu Shuzo, a sake brewery that holds up "Sake is made with a dream and heart". It is made without filtration in order to convey the original charm of sake. The moderate aging process balances the calm aroma and flavor.
Japanese>English
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Ishizuchi無濾過純米純米無濾過
Ishizuchi ShuzoEhime
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22
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Raw material rice：Matsuyama Mitsui Rice Polishing Ratio：60 Alcohol content：16 ◇ Characteristics / Taste◇ Unfiltered Junmai It has the nuance of a royal Junmai sake with a fresh aroma like green apples. The Saijo area of Ehime Prefecture is blessed with abundant water, so much so that springs called "Uchikanuki" can be found here and there throughout the city. The slow fermentation process in the pure water gives the sake a mild, mild flavor without any curdling. Ishizuchi Sake Brewery's goal is to create sake that can be enjoyed at table.
Japanese>English
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Senkinモダン 発泡原酒原酒発泡
せんきんTochigi
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伊勢五本店千駄木店
21
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Rice used: Yamadanishiki Rice Polishing Ratio：-50 Alcohol content：-13 Characteristics ◇ Taste◇ Senkin Modernizing SENKIN Ryu by respecting, protecting, and evolving the "Namemoto" sake brewing method of the Edo period, which should be preserved for future generations. This new brand focuses on "agriculture," "technique," and "philosophy" under the theme of "Edo's return. All of the new Modern is now made from freshly pressed sake. It is bottled as it is freshly pressed. San-Shiki refers to sparkling sake.
Japanese>English
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20
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Rice used for making rice：- Rice Polishing Ratio Alcohol content：-15 Characteristics / Taste◇ Homare is a sake loved by the local people who work in the fields, and is mainly made as a regular sake and honjozo. It is a sweet sake that is loved by the local people who work in the fields, and can be drunk cold or warmed for a nightly drink.
Japanese>English
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22
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Raw material rice：Yamadanishiki（Yoshikawa Town, Miki City, Hyogo Pref.) Rice Polishing Ratio：50 □Alcohol Content：17 Characteristics & Taste◇ Kikurihime Kikuhime is a ginjo-shu that Kikuhime recognizes as the best sake made each year and matures it slowly over a period of more than ten years. Like Kikuhime, the name comes from Kukurihime, the deity of Hakusan Hime Shrine, the head shrine of the Hakusan faith.
Japanese>English
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21
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Rice used: Gohyakumangoku Rice Polishing Ratio：60 Alcohol content：19 Characteristics ◇ Taste ◇ Characteristics This sake is made entirely from "Gohyakumangoku" rice grown in Komatsu City by local farmers. This sake has an aroma reminiscent of oriental flowers and a silky smooth mouthfeel with a milky richness. It is best enjoyed cold.
Japanese>English
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UMAMI 日本酒弐番館
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Rice used for making the rice：- Rice Polishing Ratio：60 Alcohol content：-15 ◇ Characteristics/Taste◇ Suehiro Suehiro's standard "Yamahai Junmai". It is a well-balanced blend of mild sweetness and acidity. The deep flavor makes it an excellent match for a variety of dishes, and it is best served warmed.
Japanese>English
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UMAMI 日本酒弐番館
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Yamadanishiki (Naka-ku, Taka-gun, Hyogo Prefecture) 25%, Gohyakumangoku (Fukumitsu, Toyama Prefecture) 75 Polishing ratio：65 □Alcohol content：15 Characteristics & Taste◇ Kagatobi It has a subdued aroma and a rich, crisp taste that is unique to junmai. It has a charming, savory flavor that is very appealing when paired with grilled dishes. Overall, it is a light dry sake with a refreshing impression, and when served chilled, it has a sharp taste and disappears smoothly down the throat.
Japanese>English
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UMAMI 日本酒弐番館
17
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Rice used: Gohyakumangoku Rice Polishing Ratio：70 Alcohol content：15 Characteristics & Taste◇ Gasanryu Koka is good, but if there was a Junmai as well..." This is a special Gasanryu that was specially shipped at the request of Junmai fans who said, "Koka is good, but if there is Junmai, too, it would be better. Gasanryu's original super honjozo, Koka, is also very popular, but Chou-arai Gasanryu is a junmai sake with excellent sake quality and cost performance. This Yume-Kaze is made from Gohyakumangoku rice, which was once grown in Shindo Shuzo's own rice fields 40 years ago. It is a dry junmai with a light, modern freshness, with a spiciness that is typical of hard rice from the moment it enters the mouth.
Japanese>English
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UMAMI 日本酒弐番館
20
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Rice used: (Koji rice) Yamadanishiki 21% / (Kake rice) Gohyakumangoku 79 Polishing ratio：60 □Alcohol content：15 Characteristics & Taste◇ Teodorigawa It has a very gentle start, When served cold (at room temperature), you can enjoy the duet of vivid richness and refreshing mouthfeel. The lingering rice flavor is also very appetizing, and you will find yourself drinking too much of it. Serve with simply seasoned grilled fish.
Japanese>English
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UMAMI 日本酒弐番館
19
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Rice used: Gohyakumangoku Rice Polishing Ratio：60 Alcohol content：16 Characteristics & Taste◇ Kiddo Kikkido" is named after the image of "Kishu's climate," the image of being free and innocent like a child, and the desire to grow and nurture young drinkers in the future. The koji rice is made from 50% polished rice called "Gohyakumangoku" and the multiplying rice is made from 60% polished rice. We would like to express gentleness, softness, and crispness in our sake. It can be enjoyed at a wide range of temperatures. It is characterized by its sweet aroma and lingering acidity.
Japanese>English
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神楽坂 鮨 弥栄
20
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Rice used: Hanabukiyuki Rice Polishing Ratio：55 Alcohol content：16 Characteristics / Taste◇ Denju This is a special junmai sake brewed in Yamahai and released from winter to early spring every year. Compared to the standard Denshu special junmai sake, this sake has a slightly heavier flavor and goes well with yakitori with strong flavored sauce and stewed dishes.
Japanese>English
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Akatsuki No Kura (AKATSUKI NO KURAアカツキノクラ)
1
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Rice used for making the rice：- Rice Polishing Ratio：60 Alcohol content：15.5 ◇ Characteristics / Taste◇ Shinkame This junmai-shu is a versatile sake "Shinkame" filled with the flavor of rice. It is recommended to be served at room temperature or warmed. It is packed with rich rice flavor and has a perfect balance between the high acidity and the matured, rounded flavor from more than two years of aging. It is delicious on its own, but it is also a great complement when served with food.
Japanese>English
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Kanhokuto純米原酒生酒無濾過
Kanhokuto ShuzoFukuoka
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Akatsuki No Kura (AKATSUKI NO KURAアカツキノクラ)
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Raw material rice：Yamada-Nishiki Rice Polishing Ratio：55 Alcohol content：16 Characteristics & Taste◇ Kanpokuto This is a "winter-only" unfiltered, unpasteurized sake. A dry junmai sake with a pleasant freshness and a slight gaseous taste. Shi-Bi-En" refers to a section on the celestial sphere in ancient astronomy, a constellation with the celestial north pole at its center. The label, which is designed to resemble the celestial sphere, features a star pattern with the "Nanayo pattern" of the Hokuto Palace's crest, and the shining "Polaris" and the "Big Dipper" in the center of the star pattern, which symbolizes the quality of "Kanbokuto" sake.
Japanese>English
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金の井川口納豆特別純米ひやおろし
Kanenoi ShuzoMiyagi
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蕎麦おさめ
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Rice: Miyamanishiki from Kurihara, Gin-no-Iroha Rice Polishing Ratio：60 Alcohol content：17 Characteristics / Taste◇ KAWAGUCHI NATTO This sake is a collaboration between a brewery and a natto shop in Kurihara City. Miyamanishiki grown in Kawaguchi Natto's own rice field and Gin no Iroha were used this year. It has a good balance of plenty of umami and acidity. Limited edition for fall.
Japanese>English
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Yamawa純米吟醸ひやおろし
Yamawa ShuzotenMiyagi
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蕎麦おさめ
23
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Rice used: Miyamanishiki Polishing Ratio：50 Alcohol content：16 Characteristics & Taste◇ Yamawa This "Hiyoroshi Yacho" is an autumn-only product that has been matured in a tank for one summer. It is a relatively light hiyaoroshi with a fresh aroma and elegant flavor that is typical of Yamawa. Miyamanishiki from Nagano Prefecture is used as the raw material and brewed with Miyagi yeast. Despite the impression of its modern label, it is a bottle with a solid core and high quality flavor. Please enjoy it sipping it in the long autumn evenings.
Japanese>English
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神楽坂 鮨 弥栄
27
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Rice used: Yumeko Rice Polishing Ratio：50 Alcohol content：16 Characteristics / Taste◇ Hirotogawa It has a pleasant sweet aroma of apples and cranberries, with a soft alcohol taste that is typical of sake. In the mouth, the dense sweetness and mellow umami that spreads throughout the entire mouthful are accented by the well-balanced acidity derived from lactic acid that gradually oozes out and the bitterness that can be sensed. The taste is accented by a well-balanced acidity derived from lactic acidity, and a tangy bitterness.
Japanese>English
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神楽坂 鮨 弥栄
23
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Rice used for making rice：-% □Rice milling ratio：-% □Polishing ratio Rice Polishing Ratio : -% □Polishing Ratio : -% □Alcohol Content : 15% □Sugar Content : 15 Alcohol content：-15 Characteristics & Taste◇ Tengumai Sakurada Sake Brewery in Suzu City, Ishikawa Prefecture, which was totally destroyed by the earthquake in an instant. The miraculously surviving "Noto Hatsusakura" Honjozo and Tengumai are blended together to create a reconstruction support sake. All profits will be used to fund the reconstruction of the Sakurada Sake Brewery. The brewer, Mr. Sakurada, supervised the taste.
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