Logo
SakenowaRecord your sake experiences and discover your favorites
JuleJule
『無濾過生原酒』『微発泡感』『美郷錦、雄町』旨いが一番！

Registered Date

Check-ins

1,259

Favorite Brands

3

Hall of Fame

NabeshimaMansakunohana

Most Check-in Brands

Mansakunohana
77(15.65%)
Fudo
36(7.32%)
Nabeshima
22(4.47%)
Sharaku
22(4.47%)
Ruka
21(4.27%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
190(15.09%)
Chiba
131(10.41%)
Fukushima
92(7.31%)
Yamagata
56(4.45%)
Hiroshima
53(4.21%)

Venues With Most Check-Ins

酒場のんき
82(17.94%)
Mr. Happy
35(7.66%)
SAKEさくらい (旧 Delica Square）
34(7.44%)
酒処 佗助
29(6.35%)
やすまる
27(5.91%)

Timeline

JuleJule
Mansakunohana純米吟醸 生原酒 中取り純米吟醸原酒生酒中取り
Hinomaru JozoAkita
alt 1alt 2
22
Jule
Fat and delicious Akita Sake Komachi Rice polishing ratio: 50 Yeast: UT-1 Sake degree: -0.6 Acidity: 1.6 Alcohol level: 16 degrees Celsius
Japanese>English
JuleJule
Mansakunohana純米吟醸 生原酒 荒ばしり純米吟醸原酒生酒荒走り
Hinomaru JozoAkita
alt 1alt 2
24
Jule
Fat and delicious Akita Sake Komachi Rice polishing ratio: 50 Yeast: UT-1 Sake meter: -1.4 Acidity: 1.6 Alcohol content: 16
Japanese>English
JuleJule
Mansakunohana純米吟醸 生原酒 責めどり純米吟醸原酒生酒責め
Hinomaru JozoAkita
alt 1alt 2
22
Jule
◎Very good Akita Sake Komachi produced in Akita Prefecture Rice polishing ratio: 50 Yeast: UT-1 Sake degree: +0.9 Acidity: 1.6 Alcohol percentage: 16
Japanese>English
JuleJule
Yamamoto純米吟醸 うきうき純米吟醸
YamamotoAkita
alt 1
Mr. Happy
31
Jule
Fat and delicious Gin no Sei Rice polishing ratio: 55 Yeast: R-5, AK-1 Sake degree: +1 Acidity: 1.6 Alcohol level: 14 degrees Celsius
Japanese>English
JuleJule
Mansakunohana純米大吟醸生原酒 雄町酒純米大吟醸原酒
Hinomaru JozoAkita
alt 1alt 2
23
Jule
Fat and delicious Omachi produced in Okayama Rice polishing ratio: 45 Yeast: AK-1 (Akita-style flower yeast) Sake meter: +1.0 Acidity: 1.7 Amino acidity: 1.0 Alcohol percentage: 16.0
Japanese>English
JuleJule
MansakunohanaWinter Snowman 純米吟醸一度火入れ原酒純米吟醸原酒
Hinomaru JozoAkita
alt 1alt 2
23
Jule
Winter Snowman Junmai Ginjo Ippatsu Hi-ire Genshu Akita Sake Komachi(Koji) Akita Sake Komachi(Kake) Rice polishing ratio: 50 Yeast: AKITA Yukiguni Yeast (UT-1) Sake Degree: -4.0 Acidity: 1.7 Amino acidity: 1.2 Alcohol content: 16%. 1,760/4 parts per bottle
Japanese>English
JuleJule
Mansakunohana杜氏選抜 純米大吟醸 生原酒純米大吟醸原酒生酒
Hinomaru JozoAkita
alt 1alt 2
28
Jule
Yamada Nishiki Rice polishing ratio: 45 Yeast: M310 Sake degree: ±0 Acidity: 1.4 Amino acidity: 0.8 Alcohol content: 16 5,280/4 parts per bottle
Japanese>English
JuleJule
Senkin純米吟醸 生原酒 立春朝搾り純米吟醸原酒生酒
せんきんTochigi
alt 1alt 2
22
Jule
Rice polishing ratio: 60 Alcohol content: 13%. 1,980/4 parts per bottle
Japanese>English
JuleJule
Naruka純米直詰生ふさこがね90純米生酛生酒
AzumanadaChiba
alt 1alt 2
19
Jule
TSUSAKOGANE (Japanese rice wine) Rice polishing ratio: 90 Yeast: Association No. 6 Sake meter: +10 Acidity: 1.9 Alcohol content: 14 1,650/4 parts per bottle
Japanese>English
JuleJule
Nabeshima特別純米酒 生酒特別純米生酒
Fukuchiyo ShuzoSaga
alt 1alt 2
26
Jule
Compared to the old orange label Much cleaner Saga no Hana, Yamadanishiki, Oyamanishiki Rice polishing ratio: 55 Sake strength: +2 Alcohol content: 15%.
Japanese>English
JuleJule
Suigei純吟 高育54号 生酒純米吟醸生酒
Suigei ShuzoKochi
alt 1alt 2
22
Jule
Gin no Yume Rice polishing ratio: 50 Yeast: Kumamoto yeast Sake degree: +7.0 Acidity: 1.7 Alcohol content: 17%. 1,980/4 parts per bottle
Japanese>English
JuleJule
Toyobijin純米吟醸 限定本生槽垂れ純米吟醸生酒槽しぼり
Sumikawa ShuzojoYamaguchi
alt 1alt 2
26
Jule
◎Very delicious! Yamadanishiki (Koji), Aiyama (Kake) Rice Polishing Ratio : 40% (Koji) 50% (Kake) Alcohol content : 16 1,650/4 parts per bottle
Japanese>English
JuleJule
Tokai Zakari特別純米 しぼりたて特別純米生酒
Koizumi ShuzoChiba
alt 1alt 2
18
Jule
Chiba Prefecture rice Rice polishing ratio: 65 Sake degree: ±0 Acidity: 1.4 Alcohol content: 15%. @Koizumi Shuzo 1,760/4 parts per bottle
Japanese>English
JuleJule
Fudo直汲み 新酒しぼりたて 純米吟醸生原酒純米吟醸原酒生酒
NabetanaChiba
alt 1alt 2
3
Jule
◎Very tasty! Miyamanishiki produced in Akita Prefecture Rice polishing ratio: 55 Yeast: M310 Alcohol content: 17 1,760/4 parts per bottle
Japanese>English
JuleJule
Mansakunohana純米大吟醸原酒 笑う門には福来る純米大吟醸原酒
Hinomaru JozoAkita
alt 1alt 2
2
Jule
Akita Sake Komachi from Akita Prefecture Rice polishing ratio: 50 Yeast: AKITA Yukiguni Yeast (UT-1) Sake meter rating: +1 Alcohol percentage: 16
Japanese>English
JuleJule
alt 1
2
Jule
Yamada Nishiki Rice polishing ratio: 35 Sake meter: +4 Acidity: 1.2 Alcohol content: 16%. @Koizumi Shuzo
Japanese>English
JuleJule
alt 1
2
Jule
Koishin Rose Domestic rice Rice polishing ratio: 65 Yeast: Red yeast for sake Sake meter: -65 Acidity: 4.2 Alcohol content: 9 degrees @Koizumi Shuzo
Japanese>English
1

RecommendedContentsSectionView.title

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