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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
Glorious Mt.Fuji七星 純米大吟醸無濾過生原酒
Fuji ShuzoYamagata
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35
mori
Eikoh Fushi Nanaboshi Junmai Daiginjo Unfiltered Raw Sake Alcohol】15 Ingredients] Rice, Rice malt Rice] "Dewa no Sato" produced in Yamagata Prefecture Rice polishing ratio】50 Sake degree] -15 Acidity] 1.6 Amino Acid] 0.6 Fragrant, rich and fruity. Fresh and fruity taste. Sake degree -15, full of the flavor of rice Delicious!
Japanese>English
morimori
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29
mori
Xiufeng Concept Rice used: Yamagata Dewa no Sato Rice polishing ratio 70%. Sake degree -30 Acidity 1.9 Alcohol content 15 degrees Sweet Almost no sourness Sweet water I can drink it easily.
Japanese>English
morimori
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30
mori
Shinsei No.6 Shisyu- type Raw material rice : Improved Shinko Rice polishing ratio : 55 Alcohol : 12% (unpasteurized) Place of origin:Akita prefecture Shinsei Shuzo Shinsei No.6" celebrates its 10th anniversary. Collaboration with calligrapher Shisyu Sparkling sake based on "Kijoshu". It has a refreshing sweetness for a noble sake. Not too sweet and easy to drink
Japanese>English
morimori
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40
mori
Ichibai Suisei Junmai Ginjo Aizan Raw rice: "Aiyama" from Hyogo Prefecture Rice polishing ratio 50%. Alcohol content: 16 degrees Sake content: +2 Acidity: 1.4 Moderate sweetness Good balance of acidity. Personally, I would like a little more acidity.
Japanese>English
morimori
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28
mori
Tenka Junmai Ginjo Unfiltered Original Sake Gohyakumangoku Polishing ratio 55 Yeast: Kuratsuke yeast Alcohol content 15%. Sake degree -1 Acidity 2.1 A refreshing and fresh sake. Gohyakumangoku, I think I like it a lot. Delicious
Japanese>English
morimori
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35
mori
Eikoh Fushi Aizan 50% Junmai Daiginjo Raw Polishing ratio 50%. Yamagata yeast Raw unfiltered sake Sake degree -12 Acidity 1.7 Amino acidity 1.2 16% alcohol by volume Not too sweet with a clean aftertaste Good taste
Japanese>English
morimori
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18
mori
Crafted snow Manufacturer [Shizuoka] Kanzawa River Sake Brewery Rice used: Domestic rice, 60% polished rice, brewing alcohol Alcohol content 15 degrees Brewed with domestic rice and brewing alcohol. It has a light and refreshing taste and is recommended for eating. Slightly sweet and easy to drink. Not so acidic.
Japanese>English
morimori
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26
mori
Instrument Masamune 2021 season2 Specific name: Honjozo Ingredients: Rice, Rice malt, Brewing alcohol Alcohol content: 16 Sake degree: +10.0 Acidity: 1.6 Raw rice : Yume no ka Rice polishing ratio：Koji rice 60%, Kake rice 70%. Condition：Heat The theme is "Dry but juicy taste". Dry taste A little bitterness in the aftertaste
Japanese>English
morimori
Jikon純米吟醸 雄町無濾過生
Kiyasho ShuzojoMie
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26
mori
Zijima Junmai Ginjo Omachi Mafiltered Raw Raw Rice : Omachi Rice Polishing Ratio : 50 Sake Meter : ±0 Acidity : 1.7 Alcohol content : 16 Place of Origin : Mie Prefecture Kiyamasa Shuzo Heavy and mellow The sharpness is outstanding. Delicious!
Japanese>English
morimori
Chiebijin愛山 純米吟醸
Nakano ShuzoOita
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25
mori
Chiebijin Aizan Junmai Ginjo IngredientsRice(Domestic),Rice malt(Domestic) Alcohol content 16 Rice used: Aiyama Polishing ratio 55 Yeast used Sake degree Acidity heating Aizan's sweetness and umami, but not too sweet Brilliance
Japanese>English
morimori
Haginotsuyu特別純米 十水仕込 雨垂れ石を穿つ
Fukuiyahei ShotenShiga
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21
mori
Hagino-Ro Special Junmai - Jusui Brekomi - Raindrops hit the rocks Rice type：Yamadanishiki, Ginfuki Polishing ratio: 60 I drank this because I liked the name. The taste is dense Easy to drink with a refreshing aftertaste
Japanese>English
morimori
Iyokagiya新風純米　おりがらみ　生酒
Seiryo ShuzoEhime
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22
mori
Gagiya Shinpu Junmai SEIRYU FLOWER Origarami Namazake Sake Brewer : Seiryu Shuzo Sake place : Saijo city, Ehime pref. Capacity : 720ml Raw material rice : Shizukuhime (Ehime) Polishing ratio : 60 Yeast : Homemade yeast Alcohol: 14.5 Sake meter: +3 Acidity: 1.8 Slightly dry Heavy The label is made by a cut-out artist "Tsuyoshi Shiozaki".
Japanese>English
morimori
HatsumomijiMEISTERS 感動のその先へ
Yamaguchi
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22
mori
MEISTERS - Beyond the excitement Junmai Daiginjo Manufacturer Hatsu Momiji Raw Rice: Nishito no Shizuku from Yamaguchi Prefecture Rice polishing ratio 25%. Alcohol content 15 degrees Sake degree -4 Acidity 1.6 Amino acidity 1.0 Elegant and firm sweetness Refreshing acidity Good taste
Japanese>English
morimori
Aramasa紫八咫貴醸酒
Aramasa ShuzoAkita
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23
mori
Shinsei Shiyatame Junmai Kijo Sake Raw rice: Miyamanishiki Rice polishing ratio: 60%. (2014 and 2015: 40% koji rice and 60% kake rice) Yeast : Kyokai No.6 Sake meter: -18 Acidity: 2.1 Alcohol content 16 Re-jikomi Kijoshu" is made by brewing Kijoshu with Kijoshu. It has an elegant sweetness and a refreshing aftertaste. The taste is a little different from year to year.
Japanese>English
morimori
AramasaNo.6 S-type純米吟醸生酒
Aramasa ShuzoAkita
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24
mori
Shinsei No.6 S-type Rice polishing ratio 55 Alcohol 13 degrees This is also easy to drink and delicious! Finally, three kinds of No.6 are conquered!
Japanese>English
morimori
AramasaNo.6 X-type純米大吟醸生酒
Aramasa ShuzoAkita
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25
mori
Shinsei No.6X-type Rice polishing ratio: 40 Alcohol content: 13% (unpasteurized) Refreshing and easy to drink Delicious!
Japanese>English
morimori
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1
mori
ripe blossoms Classification / Junmai-shu Raw material rice / Miyamanishiki Taste / Aromatic, medium dry Polishing ratio / 60 Alcohol content / 15 Sake meter / +4.5 Acidity / 1.4 Yeast used / JKA No.10
Japanese>English
morimori
Kudokijozuスーパーくどき上手Jr.
Kamenoi ShuzoYamagata
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24
mori
Super Kudokidoshi Jr. Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 16 - 17 Sake degree: undisclosed Acidity : Not disclosed Rice type : Improved Shinko Polishing ratio : 30 Condition : Raw
Japanese>English
morimori
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19
mori
Chiyoju Junmai Tsukiyo no Nemuri Kuroneko Bottle Junmai Ginjo Raw rice / Miyamanishiki (Yamagata Prefecture) Polishing ratio 50%. Sake degree: +2 Alcohol content: 15.0 Acidity: 1.3 Yeast: Yamagata yeast Soft and easy to drink.
Japanese>English
morimori
AramasaNo.6 X-type純米大吟醸生酒
Aramasa ShuzoAkita
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26
mori
Shinsei No.6X-type Raw material rice：Rice suitable for sake brewing Rice polishing ratio: 45 Alcohol content: 13% (unpasteurized) Brewing vessel: Temperature controlled tank Beautiful sweetness Bright acidity Delicious
Japanese>English
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