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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

morimori
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mori
Tobiraizumi Yamahai Junmai Raw rice / Miyamanishiki (Akita) Polishing ratio・60 Sake degree / -15.0 Alcohol content / 16.0 Acidity: 3.1 Yeast: Association 77 (Polyacid yeast) Slightly sweet and easy to drink I had a bad image of Yamahai, but this is good!
Japanese>English
morimori
Hiraizumi山廃純米酒 長享
HiraizumihonpoAkita
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28
mori
Tobiraizumi Yamahai Junmai Sake Chokyo Ingredients: Rice, Rice malt Rice polishing ratio: 65 Sake degree: +2.0 Acidity: 2.2 Amino acidity Alcohol level: 16 Rice type: Yamadanishiki Yeast: No.7 Sake character Strong flavor impression
Japanese>English
morimori
ToyokuniTOYOKUNI　夏純吟原酒
Toyokuni Shuzo (Aizu)Fukushima
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29
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TOYOKUNI Summer Jun Gin Genshu Rice used: Gohyakumangoku Rice polishing ratio: 55 Sake meter: +3 Acidity: 2.6 Alcohol level: 16 degrees The acidity from the white koji gives a refreshing feeling in summer. It reminds me of white wine. I like Gohyakumangoku a lot.
Japanese>English
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37
mori
(subject to the) cool light breeze in early summer Raw rice: Gohyakumangoku, organically grown without agricultural chemicals in Aizu Polishing ratio 55 Sake degree +4 Acidity 1.5 Amino acidity Yeast: Utsukushima Dream Yeast (F7-01) Alcohol content 17 Refreshing It was delicious
Japanese>English
morimori
Takachiyo59Takachiyo 山田錦38
Takachiyo ShuzoNiigata
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35
mori
Takachiyo 59Takachiyo Yamadanishiki 38 Unadjusted Nama Genshu Junmai Daiginjo IngredientsRice(Domestic),Rice malt(Domestic) Alcohol content 15 Rice used: Yamadanishiki Polishing ratio 38 Yeast used: Association 1801 Sake degree Acidity Fruity and easy to drink Sweetness and Umami The aftertaste disappears easily. Recommended for beginners of sake. Good taste
Japanese>English
morimori
Takachiyo59Takachiyo 美山錦
Takachiyo ShuzoNiigata
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36
mori
Takachiyo 59Takachiyo Miyamanishiki Unadjusted Raw Sake Junmai Ginjo IngredientsRice(Domestic),Rice malt(Domestic) Alcohol content 16 Rice used: Miyamanishiki Polishing ratio 59 Yeast used: Kyokai 1801 Sake degree Acidity The theme of the alphabet "Takachiyo" is Different varieties of rice The rice polishing ratio is unified to 59%, and it is developed by different rice varieties. Gorgeous aroma
Japanese>English
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39
mori
Jyudai Gin-Sen <Raw Rice> "Banshu Yamadanishiki Yeast: unknown Polishing Ratio》50 Sake Meter: Not indicated Alcohol content: 15%, unpasteurized A refreshing and crisp taste. I wonder if this is what beautiful means. Delicious.
Japanese>English
morimori
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28
mori
Eikoh Fushi: The Starry Sky Route Yamagata prefecture Specific name：Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 16.9 Sake meter: -1.0 Acidity : 1.6 Raw rice : Comet Rice polishing ratio: 50 Condition: Raw sake Elegant ginjo aroma Clear taste with no peculiarities Beautiful label with a sense of coolness. Light flavor with a sense of transparency Delicious
Japanese>English
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22
mori
Dewazakura Special Junmai Sake honu Type Special Junmai-shu Polishing ratio 55 Alcohol content 15 Good balance of umami and sourness What is "honu"? A nickname for sea turtles. A guardian deity of the sea that brings good luck and prosperity.
Japanese>English
morimori
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19
mori
Kariho Junmai-shu white label Rice used: Miyamanishiki Polishing ratio 60%. Sake degree -4.0 Acidity 3.7 White wine-like Good taste
Japanese>English
morimori
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26
mori
Eikoh Fushi Violet Dew Takefuki Junmai Daiginjo Unfiltered Raw Sake Raw Rice 78% Miyamanishiki from Nagano prefecture 22% Yamadanishiki from Hyogo Polishing ratio 50%. Yeast: Association No.10 Sake degree -1 Acidity 1.8 Alcohol 17.4 Slightly sweet and easy to drink sake with no peculiarities. Despite the harshness of its name, it is refreshing to drink. Good taste
Japanese>English
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23
mori
Eikoh Fushi Sanctuary Daiginjo unfiltered undiluted sake Rice used: Yamadanishiki Rice polishing ratio: 35 AL degree: 16,4 Sake degree: -9 Acidity: 1,8 Yeast used: Yamagata yeast Beautiful sake Delicious I drank it when I was drunk, so next time I want to taste it before I get drunk!
Japanese>English
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27
mori
satsuki azalea (Rhododendron indicum) Rice type:Koji/Kake:Gohyakumangoku, Yondaime:Himenomochi Rice polishing ratio:45 Yeast:Fukushima Utsukushima yeast Alcohol content: 15%. Place of Origin: Fukushima Prefecture, Hanazumi Sake Brewery Purchased on the recommendation of a sake shop. Gentle fruity aroma. Soft, full-bodied flavor. Soft mouthfeel and a refreshing aftertaste.
Japanese>English
morimori
Shimeharitsuruしぼりたて生原酒
Miyao ShuzoNiigata
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30
mori
Shime Hari Tsuru Shiboritate Nama Genshu Place of birth Niigata Prefecture Sake Brewer: Miyao Shuzo Raw rice: Gohyakumangoku Polishing ratio 60%. Sake degree +3 Acidity: 1.6 Alcohol content 20 degrees You can drink it easily! Even though it is 20% alcohol
Japanese>English
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28
mori
Koryu Junmai Ginjo 55% National Black Black Black Black Junmai Ginjo Japanese Sake Degree +4.5 Alcohol Content 15.5 Very refreshing and easy to drink. Good taste and flavor
Japanese>English
morimori
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1
mori
Tengin Denghak (Japanese court music composition) Gohyakumangoku for Koji rice Kake rice: Miyamanishiki Polishing ratio 50%. Rich and sweet taste
Japanese>English
morimori
BornBORN GOLD純米大吟醸無濾過
Katokichibei ShotenFukui
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2
mori
Bonomi Unfiltered Junmai Daiginjo Alcohol content 15 degrees Rice: Yamadanishiki grown under contract in Hyogo Prefecture's special A district Polishing ratio 50%. Clear aroma Refreshing flavor Good taste
Japanese>English
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34
mori
The moon after rain black moon Junmai Daiginjo Rice used: Omachi Rice polishing ratio 50%. Sake degree: +2 Refreshing aroma Light and refreshing Good sharpness
Japanese>English
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34
mori
Hououmida WineCell Ingredients : Rice, Rice malt Alcohol content: 16 Sake degree: ±0 Acidity : 1.8 Rice type : Yamadanishiki Rice polishing ratio: 55 Condition: Raw sake Brewed with wine yeast Full-bodied sweetness
Japanese>English
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28
mori
Jozen Josui Junmai Daiginjo Specific name : Junmai Daiginjo Sake content : Plus 2 (medium) Alcohol content : 15 to 16 degrees Ingredients : Rice (domestic), Rice Koji (domestic) Rice polishing ratio : 45 Taste : Elegant Aroma : Brilliant Recommended Drinking Style : Chilled Refreshing and easy to drink Refreshing aftertaste Delicious
Japanese>English
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