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SakenowaRecord your sake experiences and discover your favorites
海獺海獺

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The origins of the sake you've drunk are colored on the map.

Timeline

東長むつごろうさん もだん純米大吟醸無濾過
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33
海獺
Rice used: Yamadanishiki Rice polishing ratio: 50 Sake Degree: ±0 Acidity: 1.5 Alcohol content: 15 Fruity, with a pronounced sweetness on the palate, followed by a lingering acidity.
Japanese>English
Jikon雄町 火入れ純米吟醸
alt 1alt 2
30
海獺
Omachi, Okayama, 50% polished rice Sake strength -3 Acidity 1.8 Amino acidity 1.0 Alcohol 15.5
Japanese>English
Maruishi純米吟醸生酛原酒生酒無濾過おりがらみ
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28
海獺
Rice] Manzai/Chiyonishiki Rice polishing ratio] 55 Sake meter] -19% [Sake meter] -19% [Acidity] 3.7 Acidity] 3.7 Amino Acidity] 1.5 Amino acidity] 1.5 Sweet and sour with a white wine-like flavor.
Japanese>English
Jikon山田錦 火入純米吟醸
alt 1alt 2
37
海獺
Raw material rice: Yamadanishiki produced in Mie Prefecture Polishing ratio 50%. Sake strength -3 Acidity 1.7 Amino acidity 0.9 Alcohol 15.5
Japanese>English
Amanoto美稲純米無濾過
alt 1
alt 2alt 3
30
海獺
Rice: Miyamanishiki Polishing degree 80 Yeast: Akita-style flower yeast Alcohol level 16 Full of flavor, but not dull.
Japanese>English
1