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Sugataヤマタノスガタ純米大吟醸原酒生酒
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35
海獺
Using 8 types of sake rice Naming Background In reference to the Japanese myth "Yamata-no-orochi" (the eight-forked serpent), eight types of sake rice are used in the sake making process at "eight different times". This is the story of how each sake rice plays its own role and is sublimated into a sacred sake. Ingredients: Rice, rice malt Ingredients: Rice, rice malt ◆ Ingredient: Gohyakumangoku 2% (koji rice)        Hitogokochi: 4% (original malted rice)        Yamadanishiki 4% (Moto koji) Hitogochi 4% (Moto koji        Ginpu 12% (Moto koji) Kitashizuku 6        Kitashizuku 6% (Nakakagomi) Comet 24% (Nakakagomi        Comet 24% (Nakakakegi)        Yumesasara 8% (Tome Koji)        Omachi 40% (Tome Koji) Yeast: Not stated Rice polishing ratio: 55 Sake meter : -1 Acidity : 1.6 ◆ Alcohol percentage: 16.8
Japanese>English
AmanotoLand of Water純米吟醸生酒
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38
海獺
Rice used: Miyamanishiki Rice polishing ratio: 55 Yeast used: No.10 Sake meter: +2 Acidity: 1.5 Alcohol content: 15 It has a mysterious ginjo aroma and flavor, with a strong acidity and a refreshing aftertaste.
Japanese>English
東長むつごろうさん もだん純米大吟醸無濾過
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34
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
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31
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
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