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SakenowaRecord your sake experiences and discover your favorites
ケツメケツメ

Registered Date

Check-ins

38

Favorite Brands

0

Most Check-in Brands

AKABU
4(16%)
Gakki Masamune
4(16%)
Ubusuna
4(16%)
Sharaku
4(16%)
Jikon
4(16%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
11(28.95%)
Mie
6(15.79%)
Iwate
4(10.53%)
Niigata
4(10.53%)
Kumamoto
4(10.53%)

Timeline

ケツメケツメ
Ubusuna香子×山田錦 混醸 2023
Hananoka ShuzoKumamoto
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ケツメ
Ni-no-no-nozo Yamadanishiki × Shi-no-nozo Kabashiko" mixed brew Ingredients : Kabashiko, Yamadanishiki Basic Agricultural Regulation Yamadanishiki Ni-no-nozo : Kikuchi River basin/Kimoto Kabashiko Shi-nozo : Kikuchi River basin rice/no pesticides/no fertilizer/kimoto Polishing ratio : undisclosed Alcohol content : 13% Produced by : Hananokoh Shuzo
Japanese>English
ケツメケツメ
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Ingredients : HOMASE Basic Farming Regulation : Kikuchi River Basin / No Pesticides / No Fertilizers / Kimoto Rice Polishing Ratio : Not disclosed Alcohol Content : 13% Place of Origin : Hananokoh Shuzo HOMASE Homase is a rare sake brewed with "Homase," a native variety of Kumamoto from the Edo period, which was miraculously restored in recent years and naturally grown on the company's own farmland and by farmers in the Kikuchi River watershed. This truly one-of-a-kind sake has a gorgeous aroma reminiscent of bananas and pineapples, and nuances created by the benefits of the land and the diversity of microorganisms including yeast, which overlap and resonate together as a complex flavor.
Japanese>English
ケツメケツメ
Ubusuna産土 2025 山田錦 四農醸 720ml
Hananoka ShuzoKumamoto
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Sake Name: San-do 2025 Yamadanishiki Shonunozo Producer: Hananoka Shuzo Specified Name: Undisclosed Rice Variety: Fertilizer- and pesticide-free Yamadanishiki from Wasui Town in the Kikuchi River basin Production Area: Kumamoto Prefecture Alcohol Content: 13% Yeast used: Kumamoto #9 yeast Sake Brix: Undisclosed Acidity: Undisclosed Amino Acid Content: Undisclosed Rice Polishing Ratio: Undisclosed Year of Brewing: 2025 The aroma of green apple and muscat fruits is discreet, with a hint of bamboo grass leaves. Slightly sweet style with a rich flavor.
Japanese>English
ケツメケツメ
Nabeshima鍋島 純米吟醸 山田錦 生酒
Fukuchiyo ShuzoSaga
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ケツメ
Yamada Nishiki's signature sake. Nama sake. Sweet and refreshing aroma. The mouthfeel is chirpy and juicy, spreading juiciness. Nabeshima has a good sense of balance.
Japanese>English
ケツメケツメ
Gakki Masamune楽器正宗 黒鼓 大吟醸 TYPE-C大吟醸
Ookidaikichi HontenFukushima
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19
ケツメ
Daiginjo of the exhibitor's specifications brewed with the alcohol addition technique. It is the first instrument brand to use cerulenin-resistant yeast (high caproic acid). The caproic acid has a gorgeous aroma similar to that of apples and pears. The taste is not too floral, but clean and clear. Gorgeous and calm taste. Good.
Japanese>English
ケツメケツメ
Jikon而今 大吟醸 簗瀬 YANASE 720ml純米大吟醸
Kiyasho ShuzojoMie
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21
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Rice：100% Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio: 40 Alcohol content: 16 Producer: Kiyamasa Shuzo, Nabari City, Mie Prefecture This Daiginjo-shu won the gold medal at the 2024 National New brew of sake competition. (Intention of the name "Yanase") Jikin's "Daiginjo Yanase" is named with the desire to pass on the history and climate of the region to future generations. Nabari in Mie Prefecture is called Yanase. A very small amount of brewing alcohol is added to bring out and harmonize the aroma and flavor.
Japanese>English
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Yamada-Nishiki produced in the Yoshikawa district of Hyogo Prefecture is polished to 50%, and the beer is once-fired. Gentle umami, refreshing acidity. Elegant, soft, round and sharp. Rice : Yamadanishiki from Yoshikawa district, Hyogo Prefecture Polishing ratio : 50% Alcohol content : 16% Produced by: Miyazumi Meikozo, Fukushima Prefecture
Japanese>English
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ケツメ
Yamada-Nishiki from Tojo district, Hyogo Prefecture, polished to 50% and fired once for a gentle umami and refreshing acidity. Rice : Yamadanishiki from Tojo district, Hyogo Prefecture Polishing ratio : 50% Alcohol content : 16% Produced by: Miyazumi Meikozo, Fukushima Prefecture
Japanese>English
ケツメケツメ
AKABU純米大吟醸 生酒
赤武酒造Iwate
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Rice used: Ginga Rice polishing ratio: 40 Sake meter degree: 40% *Acidity: 15 Alcohol content・・・・15
Japanese>English
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