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SakenowaRecord your sake experiences and discover your favorites
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Registered Date

Check-ins

370

Favorite Brands

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Most Check-in Brands

Senkin
22(9.05%)
Koeigiku
15(6.17%)
Fusano Kankiku
14(5.76%)
Denshu
12(4.94%)
Ubusuna
12(4.94%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
28(7.57%)
Fukushima
27(7.3%)
Niigata
27(7.3%)
Tochigi
25(6.76%)
Saga
23(6.22%)

Timeline

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Junmai Ginjo, Omachi Rice (Fukuoka Prefecture) Rice malted rice (Fukuoka rice) ［100% Omachi] Rice polishing ratio 55% (with a minimum of 5% alcohol by volume) Alcohol content 15% alcohol by volume
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Urasato Junmai Ginzan Namaisai Label below Brewing Philosophy: Sake Brewing with Ogawa Yeast This sake is brewed using a traditional method invented in the Edo period, called "Namaenzukuri". The complex flavor is created by the life of the microorganisms in the tank. It is as if a universe in which many stars are born, grow, and perish continues to exist in the tank. Please enjoy the taste nurtured by the climate of Tsukuba, the city closest to the universe. IngredientsRice (domestic), rice malt (domestic) Polishing ratio50 Alcohol content 15% (undiluted)
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Reiho, traditional sake yeast yeast 14 degrees Celsius From the label Sake brewed to express the sea. Brewed with gratitude for all the blessings the tides bring. It is a pleasant sake with a slight effervescence that bounces like the waves of the white mark. The slight effervescence of this sake is pleasant.
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Shin Tsuchida Activated Nigori Nama Completely additive-free brewing Polishing ratio 90%, 14 degrees Celsius
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Green Naturals Domaine Sakura, organically grown Kame-no-o Rice polishing ratio 90%, 10 degrees Super-ancient method, no additive yeast (kurage yeast), brewed in wooden vats, natural yeast yeast, fire-aged
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