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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
Kihei山田錦純米吟醸
Hiraki ShuzoOkayama
alt 1
15
na
New Year's Day: Local Sake with the Family 🍑. Rice used: Yamadanishiki produced in Okayama Prefecture Rice polishing ratio: 60 Strength: 16-17%. Other characteristics: Slightly dry
Japanese>English
nana
Kokuryu純吟純米吟醸
Kokuryu ShuzoFukui
alt 1
16
na
I'm not getting any business trips to Eiheiji-cho, Fukui Prefecture, for work related to the town. Rice used: Gohyakumangoku Rice polishing ratio: 55 Strength: 15-16%. Sake meter: +3.5 Acidity: 1.3
Japanese>English
nana
Denshu古城乃錦純米吟醸
Nishida ShuzotenAomori
alt 1
18
na
I have been a fan of tasake since I was a student 🌾. Rice used:Kojo-no-nishiki Polishing ratio:50%. Degree of alcohol content: 16.5%. Sake degree: +0.1 Acidity: 1.73 Bottling:Nama-zume
Japanese>English
nana
Jikon朝日純米吟醸
Kiyasho ShuzojoMie
alt 1
16
na
Jikin's Okayama rice 🔥🌾🔥. Rice used: Asahi produced in Okayama Prefecture Polishing ratio:50%. Strength: 15%.
Japanese>English
nana
Odayaka純米吟醸中取り
Niida HonkeFukushima
alt 1
15
na
Buy it by the packet 🐸. Rice used: Gohyakumangoku Rice polishing ratio: 60 Strength: 15%. Bottling:Nakakumi
Japanese>English
nana
alt 1
13
na
Sake I have been familiar with since I was a student 🐣. Rice used: Gohyakumangoku Rice polishing ratio: 55-60 Sake strength: 15%. Sake degree: +4 Acidity: 1.3 Other characteristics: light and dry
Japanese>English
nana
alt 1
21
na
The lady sitting next to me is from Saga 🍊 Rice used: Yamadanishiki from Yoshikawa, Hyogo Prefecture Polishing ratio: 60 Degree of alcohol content: 16%.
Japanese>English
nana
Jikon特別純米無濾過
Kiyasho ShuzojoMie
alt 1
23
na
It was a good day to sip raw sake 🌱🌱 Rice used: Koji/Yamadanishiki, Kake/Gohyakumangoku Polishing ratio: 60 Degree of alcohol content:16 Sake degree:±0 Acidity: 1.9 Bottle type: Nama-shu
Japanese>English
nana
alt 1
13
na
In full bloom🌸 Rice used: Hitogochiki, home grown in rice paddies Rice polishing ratio: 59 Strength: 17-18%. Sake degree: +1 Acidity: 1.6 Bottled: Nama sake
Japanese>English
nana
Oze no Yukidoke桃色にごり純米大吟醸にごり酒
Ryujin ShuzoGunma
alt 1
18
na
Gyaru Sake Rice used:unknown Rice polishing ratio:50%. Degree of alcohol content:10%. Sake strength: -33 Acidity: 3.3 Bottled: Nama-shu
Japanese>English
nana
alt 1
12
na
Makes me want to go to Nagano🐸. Rice used:Nagano Hitogochiki Polishing ratio: 49%+59 Sake strength: 16 Sake degree: +3 Acidity: 1.5 Bottled: Nama sake
Japanese>English
2

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