Logo
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

28

Favorite Brands

4

Most Check-in Brands

Ishizuchi
2(50%)
Shinshu Kirei
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
6(21.43%)
Ehime
4(14.29%)
Fukushima
3(10.71%)
Nagano
3(10.71%)
Miyagi
2(7.14%)

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

ぼるぼぼるぼ
Kanhokuto純米原酒生酒無濾過
Kanhokuto ShuzoFukuoka
alt 1
Akatsuki No Kura (AKATSUKI NO KURAアカツキノクラ)
ぼるぼ
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
ぼるぼぼるぼ
金の井川口納豆特別純米ひやおろし
Kanenoi ShuzoMiyagi
alt 1
蕎麦おさめ
ぼるぼ
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
ぼるぼぼるぼ
Yamawa純米吟醸ひやおろし
Yamawa ShuzotenMiyagi
alt 1
蕎麦おさめ
22
ぼるぼ
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
ぼるぼぼるぼ
alt 1
神楽坂 鮨 弥栄
26
ぼるぼ
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
ぼるぼぼるぼ
alt 1
神楽坂 鮨 弥栄
22
ぼるぼ
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.
Japanese>English
ぼるぼぼるぼ
Hanamura純米吟醸生酒
Ryozeki ShuzoAkita
alt 1
鳥つた
23
ぼるぼ
Rice：Misato Nishiki Rice Polishing Ratio：50 Alcohol content：15 Characteristics & Taste◇ Hanamura This beautiful sake combines the fresh flavor of freshly squeezed sake with the aromatic and elegant sweetness that is unique to Hanamura. Please enjoy it moderately chilled. Limited edition sake for exclusive dealers. Requires refrigeration.
Japanese>English
ぼるぼぼるぼ
Miwatari純米大吟醸ひやおろし
ToshimayaNagano
alt 1
鳥つた
18
ぼるぼ
Rice used: Gohyakumangoku Rice Polishing Ratio：-％ □Polishing Ratio：-％ □Alcohol Content：15% □Sugar Content：15 Alcohol content：-15 Characteristics / Taste◇ This dry Junmai Daiginjo is made entirely from rice grown in Nagano Prefecture. This junmai daiginjo is carefully brewed during the extremely cold season and stored at low temperature, It has a pleasant ginjo aroma and a soft, expansive taste. It has a dry taste with a sharpness that will keep you going through your throat as a mid-meal drink.
Japanese>English
ぼるぼぼるぼ
alt 1
鳥つた
17
ぼるぼ
Junmai Ginjo Malic acid Rice：Dewa Tsanbai Rice Polishing Ratio：55 Alcohol content：13 Characteristics ◇ Taste ◇ Tabika Junmai Ginjo-shu made from Yamagata Prefecture's Izuwasanzu and a yeast that produces malic acid (Mie yeast MLA-12). It has a sharp and refreshing aroma reminiscent of apples, a light flavor, and a refreshing acidity. It has a gentle mouthfeel and a low alcohol content, yet it has a voluminous flavor.
Japanese>English
2

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title