Jule
Akita Sake Komachi
Yeast: Association No. 9
Rice polishing ratio: 55
Sake degree: +1.0
Acidity: 1.7
Amino acidity: 0.6
Alcohol content: 16% [Alcoholic beverage
1,650/4 parts per liter
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
Jule
Fukushima Gohyakumangoku
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
Jule
Domestic rice
Rice Polishing Ratio : 40% (Koji) 50% (Kake)
Alcohol content : 15
390/90ml
@Tori Sakeba Waya Yotsuya Sanchome
Japanese>English
Jule
Sake Komachi
Alcohol content: 14-15%.
440/90ml
@Tori bar Waya Yotsuya Sanchome
Japanese>English
Jule
Yamadanishiki (Koji), Hyakugomangoku (Kake)
Rice Polishing Ratio : 50% (Koji), 55% (Kake)
Sake meter rating: +3
Acidity : 1.5
Alcohol content: 16.8
520/90ml
@Tori Sake Bar Waya Yotsuya Sanchome
Japanese>English
Jule
Fukushima Prefecture Yumen no Kou
Rice polishing ratio: 60
Alcohol content: 16%.
460/90ml
@Tori Sakeba Waya Yotsuya Sanchome
Japanese>English
Jule
Oyamanishiki
Rice polishing ratio: 50
Sake degree: -0.7
Acidity: 1.6Rice used:
Alcohol content: 16
590/120ml
@Sakaba Nanki
Japanese>English
Jule
Hitogokochi Gohyakumangoku
Rice polishing ratio : 57
Alcohol content : 15
590/120ml
@Sakaba Nanki
Japanese>English
Jule
Rice polishing ratio: 50
Alcohol content: 15
650/120ml
@Sakaba Nanki
Japanese>English
Jule
well-spiced and well-done
Miyamanishiki produced in Yamagata Prefecture
Rice polishing ratio: 60
Yeast: Yamagata yeast
Sake meter: -4
Acidity: 1.8
Alcohol percentage: 16.6
600/120ml
@Sake Shop Nanki
Japanese>English
Jule
Good
delicious
Gohyakumangoku
Rice polishing ratio: 59
Yeast: Tsurubara no Hana Yeast, Nikkiso no Hana Yeast
Sake degree: -1 to +2
Acidity: 1.8 to 2.0
Amino acidity: 1.2-1.3
Alcohol content: 16%.
480/120ml
@Sakaba Nanki
Japanese>English
Jule
No outline
Yamada Nishiki
Rice polishing ratio: 50
Alcohol content: 16
650/120ml
@Sakaba Nanki
Japanese>English
Jule
feeling refreshed
Gohyakumangoku, Aichi no Kaori
Rice polishing ratio: 70
Yeast: Gifu Prefecture yeast G2
Sake meter: +9.7
Acidity: 1.2
Amino acidity: 0.8
Alcohol percentage: 15
570/120ml
@Sakaba Nanki
Japanese>English
Jule
Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 55
Alcohol content: 16%.
Japanese>English
Jule
Domestic rice
Rice polishing ratio: 55
Alcohol content: 15
@Sake brewery Wabisuke
Japanese>English
Jule
Aroma with hints of melon
Gohyakumangoku from Toyama Prefecture (Koji) / Uruchi rice from a contract farm in Hakui, Ishikawa Prefecture (Kake)
Rice polishing ratio: 60
Sake meter rating: +4.0
Acidity: 2.3
Alcohol content: 17%.
@Sake brewery Wabisuke
Japanese>English
Jule
◎ Aroma
Melon-like aroma
Strong umami
Gohyakumangoku produced in Nanto, Toyama
Rice polishing ratio: 60
Alcohol content: 16-17%.
@Sake brewery Wabisuke
Japanese>English
Jule
Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 55
Alcohol content: 15%.
Japanese>English
Jule
Japanese sake
Yamada Nishiki
Rice polishing ratio: 60
Sake degree: 0
Acidity: 1.8
Alcohol content: 17
440/60ml
@Kaki-numa Kitasenju
Japanese>English
Jule
◎ Rice
Yamadanishiki(Koji)／Rice for sake brewing(Kake)
Rice Polishing Ratio : 40%(Koji)/50%(Kake)
Alcohol Content : 16
330/60ml
@Kakinuma Kitasenju
Japanese>English