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

102

Favorite Brands

0

Most Check-in Brands

Senkin
7(15.22%)
Ubusuna
6(13.04%)
Denshu
5(10.87%)
Kaze no Mori
4(8.7%)
Shichida
4(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
11(10.78%)
Niigata
11(10.78%)
Tochigi
10(9.8%)
Fukushima
9(8.82%)
Nara
6(5.88%)

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
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
18
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
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
atsukisanatsukisan
Hoken純米酒 湧水仕込
Hoken ShuzoHiroshima
alt 1
alt 2alt 3
21
atsukisan
Nagaoka City A certain store Ingredients : Rice (domestic), Rice Koji (domestic) Rice used: 100% Hachitan-Nishiki from Hiroshima Prefecture Strength : 16 Rice polishing ratio : 60
Japanese>English
atsukisanatsukisan
Mimurosugiろまんシリーズ 特別純米酒 辛口 露葉風
Imanishi ShuzoNara
alt 1
alt 2alt 3
25
atsukisan
Nagaoka City A certain store SAKE COMPETITION2019 Junmai-shu category [GOLD 8th place]. ◆"Mimuro Sugi Romain Series" by Masayuki Imanishi All for the customer's good taste! The concept of this series is to brew "beautiful sake with a mild aroma, fresh and full of rice flavor". Calm from start to finish. Elegant and fresh aroma. The sweetness is moderate. It has a moderate umami and fresh acidity. Rice used for making the rice : Rohafu Rice polishing ratio : 60 Sake degree : +6 Acidity : 1.9 Alcohol content : 15 Provenance : Nara Prefecture, Imanishi Shuzo
Japanese>English
atsukisanatsukisan
alt 1
神田GOTARU
外飲み部
21
atsukisan
Super Dry Tensan A spicy and delicious sake with an almond-like aroma, a clean, tight, dry sharpness, and a strong umami flavor. It is a standard product of Tenzan Shuzo. Ingredients: Nipponbare produced in Saga Prefecture Rice polishing ratio 65 Alcohol content: 16%. Recommended temperature 20℃～ Lukewarm (40-45℃) Hot (45-55℃) Foods to go with: Fried chicken, fried chicken, fried tofu
Japanese>English
atsukisanatsukisan
Shichida七割五分磨き 雄町 ひやおろし
Tenzan ShuzoSaga
alt 1
神田GOTARU
外飲み部
25
atsukisan
Seasonal limited edition (from September) Omachi, a sake rice that can express the flavor of rice as well as Yamada-Nishiki, has been unpolished to bring out the full potential of the rice. 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: Oyster in a clay pot, chestnut risotto, steamed vegetables (pumpkin, sweet potato)
Japanese>English
1

RecommendedContentsSectionView.title

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