HououbidenMikumari Fry High Cloudy special edition 〜純米大吟醸酒〜 にごり
atsukisan
Rice : Tochigi rice
Rice polishing ratio : 50
Alcohol content : 15
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
atsukisanRegistered Date
Check-ins
100Favorite Brands
0Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
atsukisan
Specific name Junmai Ginjo
Sake rice: Omachi
Polishing ratio 55
Alcohol content 16%.
Sake degree -2
Acidity 2.0
Japanese>English
Ubusuna2024 山田錦 七農醸
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
atsukisan
Rice : Dewanosato
Rice Polishing Ratio : Not disclosed
Alcohol content : 14.5
Producing region : Niigata Prefecture, Echigo Den'emon
Japanese>English
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
Nanbubijinビューティーシリーズ 純米大吟醸 酒未来
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
Ooyama特別純米酒 ひやおろし かぼちゃラベル
atsukisan
Rice polishing ratio 60
Alcohol content 16.5
Ingredient rice: Yamagata Prefecture, Izuwanosato
Japanese>English
Hiroki純米吟醸 黒ラベル
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
Tanzawasanふらすこ 燗硝子 2 火入 2016BY
Ryu緑隆 緑ラベル(阿波山田錦)
atsukisan
Rice used: Awa Yamadanishiki produced in Tokushima Prefecture
Rice polishing ratio 55
Sake degree +0.5
Acidity 1.6
Japanese>English
Medakanoyado純米吟醸 生貯蔵酒
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
Jokigen特別純米 からくち ぷらす12
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
Hoken純米酒 湧水仕込
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
Mimurosugiろまんシリーズ 特別純米酒 辛口 露葉風
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
atsukisan
Purchased on 2025/08/16 Wadaya
Ingredients: 80% Aizan, 20% domestic rice
Rice polishing ratio: 50
Alcohol percentage: 15
Sake type: Junmai Daiginjo
Japanese>English
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
Shichida七割五分磨き 雄町 ひやおろし
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
Shichida七割五分磨き 愛山 ひやおろし
atsukisan
Seasonal sake available only from September
Aizan" is a sake rice that expresses a soft flavor, and we have dared not to polish it too much to bring out the full potential of the rice.
This junmai sake is characterized by a ripe grape-like aroma and a rich, sweet flavor, and is once-hot-aged for one summer.
Ingredients: Aizan from Hyogo Prefecture
Rice polishing ratio 75
Alcohol level 16%.
Recommended temperature
15°C to 20°C
(38°C to 42°C)
Foods to be served with stewed pork, stewed sweet potato with cream, Chinese stir-fry with green pepper
Japanese>English
Kaze no Mori秋津穂 507 真中採り
atsukisan
Purchased on 2005/08/16 Wadaya
Rice used: 100% Akitsuho grown in Nara
Grower: Mitsuhiro Shimada
Rice polishing ratio: 50
Brewing water: Ultra-hard water, deep groundwater from the Kongo-Katsuragi mountain range
Fermentation period: 32 days
Alcohol content: 16%.
Specifications: Nara sake, junmai-shu, unfiltered, unpasteurized
Producer: Aburacho Shuzo, Gosho City, Nara Prefecture
Japanese>English