Logo
SakenowaRecord your sake experiences and discover your favorites
nana
酒米のふるさと岡山で生まれ、蔵人の学舎東農大卒の日本酒沼に片足突っ込んだ28歳。 自分が好きなお酒を知るための備忘録。 みなさま美味しいお酒を教えてください。

Registered Date

Check-ins

32

Favorite Brands

0

Most Check-in Brands

Hakkaisan
2(25%)
Kokuryu
2(25%)
Jikon
2(25%)
Suigei
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
10(31.25%)
Nagano
3(9.38%)
Aomori
2(6.25%)
Akita
2(6.25%)
Fukui
2(6.25%)

Timeline

nana
alt 1alt 2
alt 3alt 4
16
na
UA Sakura Blizzard 2023🌸 With the heat of the past few days in Tokyo Cherry blossoms started to bloom at once. Sweet and sour with a hint of rice flavor. Next up is Kabutomushi🪲. Sake Spe🍶] Rice used: Yamadanishiki (Domaine Sakura) Polishing ratio: 60 Pour: 14%.
Japanese>English
nana
alt 1alt 2
alt 3alt 4
25
na
When I went on a trip to Nagoya The sake we had at an izakaya was of course Kuheiji. Nagoya Cochin Sashimi and Tebasaki (chicken wings) The sake was a perfect match for Kuheiji. I bought a bottle of Junmai Daiginjo as a souvenir. I am looking forward to drinking it, Sake Spe🍶] Rice used: Yamadanishiki Polishing ratio: 50
Japanese>English
nana
alt 1alt 2
21
na
This is another bottle I bought as a souvenir from a trip to Niigata. It is a beautiful sake, both in taste and label. It is sweet but refreshing and pleasant. Sake Spe🍶] Rice used: Koshi-tanrei Rice polishing ratio: 55 Body temperature: 15-16 degrees Celsius Sake degree: +0.5 Acidity: 1.4
Japanese>English
nana
alt 1alt 2
19
na
In the coldest weather of the year, I had Karakuchi Kid 🏴‍☠️🍊 at a store in Kichijoji with my colleagues at work. We talked about our work with the namelo (nameko mushrooms) on the side 🪻. Sake Spe🍶] Rice used: Yamadanishiki, Gohyakumangoku Polishing ratio: 50% to 55 Strength: 15% (15 degrees Celsius)
Japanese>English
nana
Kamonishiki荷札酒純米大吟醸生酒
Kamonishiki ShuzoNiigata
alt 1alt 2
alt 3alt 4
26
na
This is a sake from Koyama Shoten in Seiseki Sakuragaoka, Tokyo. After much deliberation between Yamadanishiki Special A and Omachi rice, I selected Omachi rice from my hometown. Sigh, it was so delicious, I think I'm going to get hooked on raw sake, For snacks, we had take-out yakitori and my wife's deep-fried tofu👍. Sake Spe🍶] Rice used: Bizen Omachi Polishing ratio: 50 Strength: 14%.
Japanese>English
nana
alt 1alt 2
alt 3alt 4
22
na
Sake purchased in Niigata while snowboarding With oden that my wife made for me. It was so warming! Sake Spe🍶] Rice polishing ratio: 65 Body temperature: 16-17 degrees Celsius Acidity: 1.6
Japanese>English
nana
alt 1
19
na
Mother-in-law Pre-⛄️👨🏿‍🦰 Sake Spe🍶] Rice used: Miyamanishiki Rice polishing ratio: 60 Sake degree: 15-16 degrees Sake degree: +12.0 Acidity: 1.2
Japanese>English
nana
御前酒ながれぐも純米
Tsuji HontenOkayama
alt 1
21
na
Gozenshu x BEAMS JAPAN x Otoko wa Tsuraiyo Collaboration sake☁️ Sake Spe🍶] Rice used: Omachi rice produced in Okayama Prefecture Rice polishing ratio: 65 Sake strength: 13%. Sake degree: +7.0 Acidity: 1.2
Japanese>English
nana
Kirinzan金雲母純米吟醸
Kirinzan ShuzoNiigata
alt 1
22
na
Mother-in-law Pre🎁 Sake Spe🍶] Rice used: Gohyakumangoku from Niigata Prefecture Rice polishing ratio: 55 Sake strength: 15-16%. Sake degree: +3.0 Acidity: 1.3
Japanese>English
nana
alt 1
20
na
Hometown Tax 🐳. Sake Spe🍶] Rice used: Hokkaido Ginpu Polishing ratio: 50 Sake strength: 16%. Sake degree: +7.0 Acidity: 1.7
Japanese>English
nana
alt 1
16
na
Hometown Tax 🐳. Sake Spe🍶] Rice used: Domestic rice Rice polishing ratio: 55 Sake strength: 15%. Sake degree: +7.0 Acidity: 1.7
Japanese>English
nana
alt 1
10
na
🌊 Sake Spe🍶] Rice used: Yamadanishiki Polishing ratio: 45 Sake strength: 15.5%. Sake degree: +5.0 Acidity: 1.2
Japanese>English
nana
alt 1
17
na
🌊 Sake Spe🍶] Rice used: Yamadanishiki Polishing ratio: 45 Sake strength: 15.5%. Sake degree: +4.0 Acidity: 1.4 Other characteristics: Junmai Daiginjo brewed with "Raiden-sama no Shimizu," spring water from the melting snow of Hakkaisan
Japanese>English
nana
Kubota雪峰純米大吟醸山廃
Asahi ShuzoNiigata
alt 1
16
na
Collaboration sake between snow peak and Kubota. ⛄️⛰️ Sake Spe🍶] Rice used: Gohyakumangoku Polishing ratio: 50 Sake strength: 16%. Sake degree: +2.0 Acidity: 1.4 Other: Yamahai brewing
Japanese>English
nana
alt 1
13
na
A friend gave me this drink 🪞. Sake Spe🍶] Rice used: Gohyakumangoku and Koshibuki from Niigata Prefecture Polishing ratio: 60 Sake strength: 15%. Sake degree: +3.0 Acidity: 1.4 Other characteristics: light and dry
Japanese>English
nana
Kokuryu特吟50 特選吟醸
Kokuryu ShuzoFukui
alt 1
16
na
This is how I met the dragon 🐲. Sake Spe🍶] Rice used: Gohyakumangoku produced in Fukui Prefecture Rice polishing ratio: 50%. Sake strength: 15%. Sake degree: +4.0 Water used for brewing: Kuzuryu River subsoil water
Japanese>English
nana
alt 1
15
na
Dorey Sexy 💃🏻👙 Sake Spe🍶. Rice used: Fukuhibiki Rice polishing ratio: 65 Sake strength: +15%. Sake degree: +15 Yeast used: Sexy Yamamoto
Japanese>English
nana
alt 1
12
na
I'd love to have both red and blue demons 👹. Sake Spe🍶] Rice used: Miyamanishiki Polishing ratio: 65 Sake strength: 16%. Sake degree: +14 Acidity: 1.6 Others: Demonly spicy
Japanese>English
nana
alt 1
14
na
A return gift from a junior who congratulated him on his coming-of-age ceremony 🐡. Rice used: Yamadanishiki Polishing ratio: 50 Strength: 16%. Other characteristics: fruity
Japanese>English
nana
Mutsuhassen黒ラベル純米吟醸
Hachinohe ShuzoAomori
alt 1
19
na
A cup enjoyed at a New Year's party at a friend's house. Rice used: Aomori rice Rice polishing ratio: 55 Degree of alcohol content: 16
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title