Logo
SakenowaRecord your sake experiences and discover your favorites
atsukisanatsukisan
本領はクラフトビール飲みですが、日本酒も大好きです。 https://untappd.com/user/atsukisan

Registered Date

Check-ins

107

Favorite Brands

0

Most Check-in Brands

Senkin
7(14%)
Denshu
6(12%)
Ubusuna
6(12%)
Kaze no Mori
4(8%)
Shichida
4(8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
11(10.28%)
Niigata
11(10.28%)
Fukushima
10(9.35%)
Tochigi
10(9.35%)
Aomori
6(5.61%)

Venues With Most Check-Ins

バルカミヤ
9(25.71%)
Hasegawa Saketen (はせがわ酒店)
6(17.14%)
炭火やきとり 伝兵衛 南
4(11.43%)
浅野日本酒店
3(8.57%)
居酒屋ちょーちょ
3(8.57%)

Timeline

atsukisanatsukisan
jozan槽場初詰 随一 2025
Jozan ShuzoFukui
alt 1
alt 2alt 3
家飲み部
27
atsukisan
Purchased on 11/28/2025 Wadaya Rice：100% Gohyakumangoku produced in Miyama-Kamiajimi district, Fukui Prefecture （special cultivation rice) Rice Polishing Ratio: Koji rice 50%, Kake rice 60 Alcohol content: 15 Cultivation Area: Kamiamimi district, Miyama, Fukui Prefecture Producer: Fukui-shi, Fukui Tsuneyama Shuzo
Japanese>English
atsukisanatsukisan
翠玉純米吟醸 秋田県湯沢市山田産 山田錦
Ryozeki ShuzoAkita
alt 1
alt 2alt 3
家飲み部
26
atsukisan
Purchased on 09/26/2025 Wadaya This is a junmai ginjo of Suitama brewed with Yamadanishiki, which farmers in the Yamada district of Yuzawa City, Akita Prefecture, Ryoseki Shuzo's hometown, dared to grow in a cold region. It has a gentle aroma, and the moist flavor in the mouth is like a jewel of Suitama's sparkling flavor. Ingredients: Yamadanishiki Rice polishing ratio: 50%. Sake meter: +0.3 Acidity: 1.5 Amino acidity: 1.0 Alcohol percentage: 16 Sake type: Junmai Ginjo
Japanese>English
atsukisanatsukisan
Romanしもふりロ万 純米吟醸 うすにごり原酒 一回火入れ
Hanaizumi ShuzoFukushima
alt 1
alt 2alt 3
家飲み部
29
atsukisan
Purchased on 11/01/2025 Wadaya Rice used Koji：Gohyakumangoku 55% polished rice Rice used Kake：Yumenokochi 55% polished rice Rice used Yondan: Himenomochi 55% polished rice Alcohol percentage: 16 Yeast used: Utsukushima Yume Yeast Recommended serving style：Cold to room temperature to warmed up
Japanese>English
atsukisanatsukisan
Denshu純米吟醸 秋田酒こまち
Nishida ShuzotenAomori
alt 1
alt 2alt 3
家飲み部
20
atsukisan
Purchased on 09/11/2025 Wadaya Type / Specific name Fruity / Junmai Ginjo Alcohol Content 16 degrees Celsius Rice / Polishing ratio Akita Sake Komachi / 50 Details Sake meter: -1 / Acidity: 1.9 / Amino acidity: 1.0 / Yeast: Condition Fire-brewed
Japanese>English
atsukisanatsukisan
alt 1
alt 2alt 3
家飲み部
26
atsukisan
Purchased on 09/26/2025 Wadaya Alcohol content 15 Content 720ml Ingredient rice: Yamagata Prefecture Yamashu No.4 Polishing ratio 50%. Nama-shu (Nama-zake) Sake degree -6 Acidity 1.5 Amino acidity 0.7 This bottle is released in early autumn, when there are still lingering summer memories, and its concept is to accompany and color each and every one of your "memories". The flavor we are aiming for The title and label are in black and white, but the flavor is intended to be gorgeous and juicy like a fruit to add color to your memories. Label design The black-and-white design depicts the passing summer scene and expresses the loneliness at the end of summer as the days gradually get shorter. Recommended Sake Cups and Temperature Range We recommend using a glass with a strong aroma because of its gorgeous design.
Japanese>English
atsukisanatsukisan
Shichida七割五分磨き 雄町 ひやおろし
Tenzan ShuzoSaga
alt 1
alt 2alt 3
家飲み部
19
atsukisan
Purchased on 09/11/2025 Wadaya The delicious flavor of Omachi has been enhanced over the summer Seasonal sake available only from September Omachi, a sake rice that can express the flavor of rice as well as Yamada-Nishiki, has been polished to its fullest potential. This junmai sake is completely unfiltered. It is a low-polished series that brings out the deep flavor of Omachi. Ingredients: Omachi produced in Okayama Prefecture Polishing ratio 75 Alcohol level 16%. Recommended temperature Chilled (15°C to 20°C) Warmed (38°C to 42°C) Foods that go well with it: Grilled grilled swordfish with salt, stewed with fish balls
Japanese>English
atsukisanatsukisan
Manazuru生もと特別純米 秋あがり
Tanaka ShuzotenMiyagi
alt 1
alt 2alt 3
家飲み部
24
atsukisan
2025/11/8 A gift from us Brewer : Tanaka Sake Brewery Co. Rice：Miyamanishiki(Miyagi) Yeast: Association No.7 Alcohol content: 16 degrees Celsius or higher, less than 17 degrees Celsius Rice polishing ratio: 60 Sake degree: +3 Acidity: 2.4 Amino acidity: 0.8 Content: 720ml Can be stored at room temperature This is a special pure rice sake made using the traditional Kimotozukuri method, which has now become the signature product of Manazuru. It is a traditional autumn sake (similar to hiyaoroshi) that expresses the original richness and flavor of a traditional men's sake. The rice is Miyamanishiki, the prefecture's best rice for sake brewing, and the taste is characterized by dryness and firm acidity.
Japanese>English
atsukisanatsukisan
HououbidenMikumari Fry High Cloudy special edition 〜純米大吟醸酒〜 にごり
Kobayashi ShuzoTochigi
alt 1
alt 2alt 3
家飲み部
23
atsukisan
Purchased on 0/11/2025 Wadaya Rice : Tochigi rice Rice Polishing Ratio : 50 Alcohol content : 15
Japanese>English
atsukisanatsukisan
Misuzu純米吟醸 無濾過 生原酒 雄町
美寿々酒造Nagano
alt 1
alt 2alt 3
18
atsukisan
Specific name Junmai Ginjo Sake rice: Omachi Polishing ratio 55 Alcohol content 16%. Sake degree -2 Acidity 2.0
Japanese>English
atsukisanatsukisan
Ubusuna2024 山田錦 七農醸
Hananoka ShuzoKumamoto
alt 1
alt 2alt 3
26
atsukisan
Ingredients : Yamadanishiki produced in the Kikuchi River basin Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Brewed in wooden vats / Yeast additive free / Shiori Rice Polishing Ratio : Not disclosed Alcohol Content : Not available Place of Origin : Hananokoh Sake Brewery
Japanese>English
atsukisanatsukisan
Senkinモダン 参式 発泡原酒
せんきんTochigi
alt 1
alt 2alt 3
浅野日本酒店
23
atsukisan
Manufacturer: Senkin (Tochigi Prefecture) Specified Name Not disclosed Nama/Hiirei Nama Sake (No heat treatment) Storage: Refrigeration required Manufacturer's website: http://www.senkin.co.jp/ Sweetness/Slightly dry Rice：Domaine Sakura Yamadanishiki Rice polishing ratio: 90 Alcohol content: 13%. Sake meter degree: Not disclosed Acidity: Not disclosed
Japanese>English
atsukisanatsukisan
Nanbubijinビューティーシリーズ 純米大吟醸 酒未来
NanbubijinIwate
alt 1
alt 2alt 3
浅野日本酒店
外飲み部
25
atsukisan
Capacity 720ml Manufacturer: Nambu Bijin (Iwate Prefecture) Specific name: Junmai Daiginjo Ingredients: rice, rice malt Nama/Hiirei-shu (with heat treatment) Store in a cool, dark, and quiet place. Manufacturer's website http://www.nanbubijin.co.jp/ Sweetness/Slightly dry Rice：Sake Mirai Rice polishing ratio：50 Alcohol content: 16%. Sake meter degree: +1.4 Acidity: -2
Japanese>English
atsukisanatsukisan
Hiroki純米吟醸 黒ラベル
Hiroki Shuzo HontenFukushima
alt 1
alt 2alt 3
家飲み部
2
atsukisan
Purchased on 2025/08/16 Wadaya Type Junmai Ginjo Type Hi-ire Alcohol 16 Rice / Polishing ratio 40% Koji rice, 50% Kake rice
Japanese>English
atsukisanatsukisan
Medakanoyado純米吟醸 生貯蔵酒
Niigata MeijoNiigata
alt 1
alt 2alt 3
家飲み部
23
atsukisan
Purchased 2025/07/13 This sake has the image of a clean, calm, clear stream where "medaka" (Japanese killifish) can be found, and is meant to be savored slowly as an accompaniment to a relaxing time. The alcohol content is 12 degrees, which is gentle to the body, and the aroma is subtle, like maple syrup, It is a junmai ginjo-shu with the flavor of fully melted rice made through a four-stage brewing process. Alcohol content: 12.0 Ingredients: Rice and rice koji (100% Niigata rice) Rice polishing ratio 55
Japanese>English
atsukisanatsukisan
Jokigen特別純米 からくち ぷらす12
Sakata ShuzoYamagata
alt 1
alt 2alt 3
20
atsukisan
Nagaoka City A certain store Rice: Dewa Sanzan, Gohyakumangoku Polishing ratio 55 In-house yeast Sake degree +12 Acidity 1.3 Alcohol 16.0
Japanese>English
1

RecommendedContentsSectionView.title

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