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SakenowaRecord your sake experiences and discover your favorites
morimori
日本酒初心者🔰です。 よろしくお願いします。 2021.1.1～

Registered Date

Check-ins

211

Favorite Brands

7

Hall of Fame

Aramasa

Most Check-in Brands

Aramasa
33(24.81%)
Glorious Mt.Fuji
20(15.04%)
Fusano Kankiku
7(5.26%)
Kokuryu
6(4.51%)
Hououbiden
4(3.01%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
45(21.33%)
Yamagata
29(13.74%)
Fukushima
13(6.16%)
Niigata
12(5.69%)
Chiba
9(4.27%)

Timeline

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Manufacturer: Tosa Shuzo Place of origin: Kochi Prefecture Ingredients: Rice (domestic), Rice malt (domestic) Alcohol content：15 degrees Contents: 720ml Raw sake
Japanese>English
morimori
Fusano KankikuLimited Edition 五百万石50 槽場汲み 純米大吟醸無濾過生原酒
Kankiku MeijoChiba
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Limited Edition 5,000,000 kokuji 50 tankba kumi Junmai Daiginjo Raw Sake without filtering Raw material: Rice, rice koji, Alcool content: 15% Alcoholic strength: not open to the public Acidity: not open to the public Raw rice: 5 million koku, refined rice: 50% Condition: raw sake Management: cold storage
Chinese>English
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Specific name...Junmai-shu Ingredients...Rice, Rice malt Rice used...So no Mai from Chiba Prefecture Sake degree...-31 Rice polishing ratio...65 Alcohol content...13.7 Acidity...6.9
Japanese>English
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Sake Brewer : Akita Soshu ◎Akita Sake Brewing : Junmai Daiginjo Raw material rice : Yamadanishiki Sake degree :- Polishing ratio : 45 Alcohol level : 17 degrees, Acidity : -
Japanese>English
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MoritaAR4 SAKURAラベル
MoritaAichi
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Junmai Daiginjo Rice polishing ratio: 50 Alcohol content: 15 degrees
Japanese>English
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~Aizan The sake rice "Aizan" is very precious and said to be a fantastic sake rice. The Aizan is polished up to 29% luxuriously, and it is the limited sake, the special order. It is the highest peak of Aizan rice series. You can enjoy the elegant and mellow aroma, sweetness and beautiful acidity of Aizan. ~29%~. It is said that the 29% of polished rice means "Fuku". Not only the brand name "Raifuku" but also the rice polishing rate is good luck.
Japanese>English
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Shinsei Hyper Nova Raw Rice: Yukiwakamaru (Yamagata Prefecture) Rice polishing ratio 50%. Yeast: Yamagata yeast Sake degree -7 Acidity 1.3 (last year's value) Alcohol 16.3
Japanese>English
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Sake Classification: Japanese sake Junmai Ginjo Raw material : Rice, Rice malt Rice type：Omachi Rice polishing ratio: 50 Alcohol content: 15 degrees Sake Brewer: Ryoseki Shuzo Co. Place of origin : Akita prefecture
Japanese>English
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16
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Tenpaku Akaiwa Omachi 100% Akaiwa Omachi Rice polishing ratio 50%. Yeast used: In-house cultured yeast Condition: Raw Alcohol content 15 degree Sake degree Acidity
Japanese>English
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29
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Type Junmai Daiginjo Ingredients Rice, Rice malt Yamada Nishiki and Omachi Polishing ratio 50%. Alcohol content 13 degrees Sake degree Yeast Acidity Amino acidity Delicious!
Japanese>English
morimori
AramasaNo.6上国料勇type
Aramasa ShuzoAkita
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Shinsei No.6 Kamikuni ryoyu type Raw rice: Akita rice Sake degree Not disclosed Acidity Not disclosed Alcohol level 13 degrees Delicious!
Japanese>English
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Kamonishiki Packing sake Gekpaku Raw material rice:Yamadanishiki Polishing ratio :40 Sake degree:+3 Alcohol content:15% (unpasteurized)
Japanese>English
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