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SakenowaRecord your sake experiences and discover your favorites
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仙禽最高

Registered Date

Check-ins

245

Favorite Brands

4

Most Check-in Brands

Senkin
22(18.03%)
Mutsuhassen
19(15.57%)
Hakkaisan
7(5.74%)
Koeigiku
6(4.92%)
Fusano Kankiku
5(4.1%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
32(13.06%)
Niigata
29(11.84%)
Aomori
23(9.39%)
Nagano
15(6.12%)
Kochi
13(5.31%)

Timeline

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Mutsuhassen特別純米二五〇周年ラベル特別純米
Hachinohe ShuzoAomori
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27
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Polishing ratio: 55% for koji rice, 60% for kake rice 100% Aomori rice Alcohol content: 15%. The taste is well-balanced with a strong rice flavor and acidity in the aftertaste.
Japanese>English
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Mutsuhassen蔵限定　純米大吟醸純米大吟醸
Hachinohe ShuzoAomori
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25
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Rice polishing ratio 40 25.5.31 A bottle received at the 250th Hachisen enjoyment party. It is a limited edition Mutsu Hachisen. The aroma is of ripe fruit, and the taste is rich and delicious with a good balance of sweetness and umami from the rice.
Japanese>English
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Ubusuna2024山田錦/ニ農醸純米生酒
Hananoka ShuzoKumamoto
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25
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Alcohol content 13%. The aroma is green apple, and the taste is pleasantly sweet and sour with a sharp edge. It is well-balanced and delicious. It has a different sour taste from Sentori.
Japanese>English
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Kawanakajima Genbu純米大吟醸　無濾過原酒純米大吟醸原酒無濾過
ShusenkuranoNagano
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21
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Polishing ratio 49% Miyamanishiki 10% & 35% Yamadanishiki 90 Alcohol content 17 Toji: Mariko Chino Aged at low temperature for about 6 months without filtration Although it is a Junmai Daiginjo, it has a beautiful, rich flavor with the natural sweetness of rice.
Japanese>English
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かぶとむし純米生酛原酒生酒無濾過
せんきんTochigi
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30
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100% Yamadanishiki, Domaine Sakura 　　(Produced in Sakura City, Tochigi Prefecture) Polishing ratio: Koji rice 50%, Kake rice 60 Alcohol content 14 Kabutomushi, whose bottle is not a sticker but a spray-on bottle. It has a sweet and sour "Ramune" taste. It is perfect for summer.
Japanese>English
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19
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Rice polishing ratio 60 Alcohol content 17%. Rice: 100% Miyamanishiki Beautiful dry sake with the delicious taste of rice
Japanese>English
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