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SakenowaRecord your sake experiences and discover your favorites
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最高の日本酒をさがす旅へ。

Registered Date

Check-ins

52

Favorite Brands

0

Most Check-in Brands

Senkin
6(33.33%)
Shinshu Kirei
4(22.22%)
Denshu
2(11.11%)
Dassai
2(11.11%)
十六代九郎右衛門
2(11.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
18(34.62%)
Tochigi
7(13.46%)
Niigata
6(11.54%)
Yamaguchi
4(7.69%)
Fukushima
3(5.77%)

Timeline

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Sogga pere et fils「ヌメロシス」サケ エロティック 生酛
Obuse WineryNagano
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Numerosis" Sake Erotic Nama Hashiwake Spec of fungi = Association No. 6 yeast and rich natural fungi Obuse northern countryside rice Domes Ikeda (Ikeda Daiko) SAKE made in very small quantities in a small winery as a hobby, away from winemaking only for a few weeks when the entire Obuse winery staff is unable to work due to snow and severe cold. All our products (1) We use only Miyamanishiki produced in Nagano based on the "single variety" philosophy of Burgundy wines (2) Association No. 1 to No. 5, which we have revived after 70 years, are fermented using only classic sake yeast and yeast No. 6 discovered before World War II (3).
Japanese>English
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Dassai獺祭 純米大吟醸45
Asahi ShuzoYamaguchi
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19
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［Otters Junmai Daiginjo 45] Alcohol Content (ALC): 15 IngredientsRice : (Domestic)Rice Koji(Domestic) Rice Polishing Ratio : 45 Manufacturer : Asahi Shuzo Kabushiki Kaisha Prefecture : Otter Cho, Shuto-cho, Iwakuni-shi, Yamaguchi
Japanese>English
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Sara彩來 Sara純米吟醸
Kitanishi ShuzoSaitama
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23
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［Sairai Sara Junmai Ginjo] A stranger's beautiful sake from the Land of Sai We have created the ideal sake by combining the advanced brewing techniques inherited from the company's founding with a meticulously constructed theory. Enjoy the harmony created by the elegant ginjo aroma, the sweetness of the rice, and the color of the fine acidity. Ingredients : Rice (domestic), Rice Koji (domestic) Alcohol content : 16%. Rice Polishing Ratio : 50 Distributor : CEKBF Producer : Kitanishi Shuzo Co. Prefecture : Kamimachi, Ageo-shi, Saitama
Japanese>English
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Hakurakusei伯楽星 はくらくせい 純米吟醸おりがらみ生酒
Niizawa JozotenMiyagi
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21
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［Hakurakusei Junmai Ginjyo Ooragarami Nama-shu] This is a limited-edition "nama-shu" (unpasteurized sake) that is shipped immediately after pressing in order to deliver a freshly pressed taste. It is a limited-edition "nama-zake" that is shipped immediately after pressing to deliver a freshly pressed taste. Please enjoy its delicate yet core flavor. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Producer : Shinsen Rizoten + K Co. Prefecture : Aza Kitamachi, Sanbongi, Osaki City, Miyagi Prefecture
Japanese>English
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翠露翠露 純米吟醸
Maihime ShuzoNagano
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12
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［Suiro Junmai Ginjo] Ingredients : rice (Oka rice), rice koji (domestic rice) Ingredient rice : 100% Miyamahata Rice polishing ratio : 59 Alcohol content: 16%. Producer : Maihime Co. Prefecture : Suwa, Suwa City, Nagano Prefecture
Japanese>English
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20
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Ingredients : rice (domestic), rice malt (domestic) Rice used : 100% Yamadanishiki Rice polishing ratio : 65 Alcohol content : 15%. Producer : Nakajima Jyozo Co. Prefecture : Toki-cho, Mizunami City, Gifu Prefecture
Japanese>English
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17
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［Honkin Junmai Sake] The name "Honkin" expresses the desire to "brew the true best (gold) sake". Ingredients : rice malt (U.S.A.), rice malt (domestic rice) 100% Hitogochi produced in Nagano Prefecture Alcohol content : 15% alcohol by volume Rice Polishing Ratio : 59 Producer : Sake Nunoya Honkin Shuzo Kabushiki Kaisha Governor : Suwa, Suwa City, Nagano Prefecture
Japanese>English
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Masumi真澄 白妙 純米吟醸酒 七号系 自社株酵母
Miyasaka JozoNagano
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19
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［Masumi Hakuju Junmai Ginjo-shu (Junmai Ginjo-shu) with our own yeast strain, Series No. 7 Ingredients : Rice (domestic), Rice Koji (not from Japan) Rice polishing ratio : 55 Alcohol content : 12 Producer : Miyasaka Jyoen Co. Prefecture : Hikaricho, Suwa City, Nagano Prefecture
Japanese>English
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22
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Sake Tasting Set Akanesasu : Junmai Ginjo-shu Hokko Masamune : Junmai Ginjo-shu Toyoga : Junmai Ginjo-shu
Japanese>English
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Misuzu純米吟醸．美寿々 おりがらみ生
美寿々酒造Nagano
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19
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［Junmai Ginjo. Misuzu Undrafted] Ingredients : Rice (domestic), Rice malt (domestic) Polishing ratio : 49 Rice used : 100% Miyamanishiki Alcohol Content :16% Japan Sake Degree +3 Producer : Misuzu Shuzo Co. Prefecture : Shiojiri-shi, Nagano, Japan
Japanese>English
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Konnayoruni…黒松仙醸 こんな夜に 山女純米吟醸
SenjoNagano
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22
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［KUROMATSU Senjo: On a night like this, Yamame Junmai Ginjo] On a night like this The ripples of the moon are the whereabouts of the wild yamame Alcohol content : 16 Ingredients : 100% Miyamanishiki produced in Harasu, rice (domestic), rice malted rice (domestic) Rice polishing ratio : 55%, unfiltered and fire-brewed Producer : Senjo Co. Prefecture : Nishitakato, Takato-machi, Ina City, Nagano Prefecture Manufactured at : Senjo Co. Prefecture : Kamiyamada, Takato-machi, Ina City, Nagano Prefecture
Japanese>English
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Shinanonishiki信濃錦 純米吟醸生原酒 立春朝搾り
Miyajima SaketenNagano
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15
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［Shinanonishiki Junmai Ginjyo Nama Shu, pressed in the morning of Tachiharu] IngredientsRice : (Nagano rice), Rice malted rice (Nagano rice) Rice variety : 100% Miyamanishiki Ingredient rice growing area : Yamamuro, Takamichi-cho, Ina-city, Nagano pref. Rice Cultivator : Agricultural Cooperative Yamamuro Producer : Miyajima Sake Brewery Prefecture : Ina City, Nagano Prefecture What is "Risshun Asa Shibori"? Risshun, February 4, is the first day of the year on the lunar calendar. The sake brewery starts preparing for the morning pressing on the night of Setsubun, and the fresh sake pressed in the early morning of Risshun is called "Risshun Asashibori". The sake is brought from the brewery, purified at a nearby shrine, and delivered on the same day after being purified by the priest of Hotaka Shrine in Azumino City, who prays for the good health, safety, and prosperity of the family and business.
Japanese>English
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15
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［Kuroemon 16th Generation Yamahai Junmai Akaban Omachi Rice] Yukawa Sake Yukawa Sake Brewery Since 1650 Fire-brewed, unblended sake 2020BY No. 46 This is a very attractive sake with a wild oomachi taste! The wild oshimi is the charm! Ingredients : rice, rice and koji Rice polishing ratio : 60% Alcohol 16 Rice used: 100% Omachi from Akaban, 100% water from Okayama Prefectural Police) Producer : Yukawa Sake Brewery Co. Prefecture : 1003-1, Kazuhara, Kiso-mura, Kiso-gun, Nagano Prefecture Master Brewer : Shinichi Yugawa
Japanese>English
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Shinshu Kirei信州 亀齢 長野県 ひとごこち 純米吟醸
Okazaki ShuzoNagano
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22
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［Shinshu Kamerei Nagano Prefecture Hitogochochi Junmai Ginjo] Founded in 1665. It is brewed in small quantities with great care in Ueda, located in the eastern part of Nagano Prefecture, using high-quality water from the Sugadaira water system. It has a refreshing aroma and is characterized by its light and crisp taste. Please enjoy "Shinshu Rei," which is brewed with the brewer's heart. Ingredients : Rice, Rice malt Rice used: 100% Hitogochi grown in Nagano Prefecture Rice polishing ratio: 55 Alcohol content: 15 Producer : Okazaki Shuzo Co. Pref. : Chuo, Ueda-shi, Nagano
Japanese>English
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Kawanakajima Genbu川中島 幻舞 げんぶ 純米吟釀 無濾過生原酒
ShusenkuranoNagano
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19
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［Kawanakajima Genmai Genbu Junmai Ginjyo Mucho Nunfiltration Namazake] Ingredients : Rice (domestic), Rice Koji (domestic) Rice used: 100% Miyamanishiki Rice Polishing Ratio : 49 Alcohol Content : 16 Master Brewer : Mariko Chino Manufacturer : Sake Senkurano Co. Prefecture : Kawanakajima Imai, Chikuma City, Nagano Prefecture
Japanese>English
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19
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［Special Junmai Hiroki] Alcohol content: 16%. Ingredients: Rice, rice malt, all domestic rice Rice polishing ratio: 55 Producer: Hiroki Shuzo Honten Co. Prefecture :Aizu Sakashita-cho, Kawanuma-gun, Fukushima Prefecture
Japanese>English
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Mimurosugiみむろ杉 ろまんシリーズ 純米吟醸山田錦 無濾過生原酒おりがらみ
Imanishi ShuzoNara
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21
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Mimuro-Sugi Romain Series Junmai-Ginjo Yamadanishiki Unfiltered raw sake ogaraumi Drink Miwa Sake brewed for over 360 years in Miwa, Nara, where the god of sake resides. Mimuro- Sugi". The brewery uses 100% Yamada-Nishiki rice and water from the Miwa mountain wells that spring from the brewery's own well. It is a Junmai Ginjo-shu brewed at room temperature for a long fermentation period, paying attention to the swelling sweetness and flavor of the Yamadanishiki rice. Ingredients : rice (domestic), rice malt (domestic) Rice used for making this sake: 100% Yamadanishiki Rice polishing ratio : 60 Alcohol Content : 13% (Unpasteurized) Producer : Imanishi Shuzo Co. Prefecture : 510 Miwa, Sakurai City, Nara Prefecture
Japanese>English
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Tenbi天美 純米吟醸生原酒
Choshu ShuzoYamaguchi
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23
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［Tenbi Junmai Ginjyo Nama-no-Hara Sake] Ingredients : rice (domestic), rice products (domestic) Rice polishing ratio : 60 Alcohol content : 15% (undiluted) Producer : Choshu Shuzo Co. Pref. : Yoshi, Ichikawa-cho, Shimonoseki, Yamaguchi
Japanese>English
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Jikon而今JIKON 特別純米 火入 Tokubetsu Junmal
Kiyasho ShuzojoMie
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30
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［JIKON Tokubetsu Junmal] Product Name : Sake Ingredients : rice (domestic), rice (acid water) Rice used: Hachitan-Nishiki (80%), Yamada (20%) Rice Polishing Ratio : 60 Content : 1.8L Alcohol content : 15.9 Producer : Kishikamasho Takamichi Co. Prefecture : Mie, Nayo, Ki-cho
Japanese>English
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Juyondai日本酒•純米吟醸酒
Takagi ShuzoYamagata
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27
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［Sake - Junmai Ginjo-shu] Ingredients Rice : (Domestic), Rice malt (Domestic) Polishing ratio : 50 Rice used: 100% domestically produced rice Alcohol content : 15 Content : 18L Producer : Shoki Shudo Co. Prefecture : Takade, Murayama City, Yamagata Prefecture Jyushiyo Tank Dripping Hon Nama The drops that dripped from the mouth of the tank It is fresh and full of freshness. fresh and full of freshness. fresh and refreshing new sake.
Japanese>English
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