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SakenowaRecord your sake experiences and discover your favorites
アルバとロスアルバとロス
東京都在住 暇になってきたので美味しそうな日本酒を探して飲み始めました。このアプリを参考にいろいろ試したいですね。 火入れをしないモダン系の日本酒が基本的に多く買ってますが、要冷蔵のため冷蔵庫に入れてます。横に保管すると噴き出すものもあり立てていれてます。四合瓶でもあまり入れられないからレマコム欲しい。

Registered Date

Check-ins

243

Favorite Brands

6

Hall of Fame

Juyondai

Most Check-in Brands

Fusano Kankiku
44(27.5%)
Yamamoto
16(10%)
Senkin
10(6.25%)
Mutsuhassen
8(5%)
Nabeshima
6(3.75%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
50(20.58%)
Akita
48(19.75%)
Niigata
15(6.17%)
Tochigi
14(5.76%)
Aomori
11(4.53%)

Timeline

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Akita Tour Ginjo Series Sweetness and acidity are weak and light, sweetness will be nice after a little time. Rice used: Hoshiakari Polishing ratio: 50/50 Yeast used: Akita Konno Shoten No.12 Alcohol content: 16%. Sake degree: -1.0 Acidity: 2.0 Screw stopper type
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Akita Tour Ginjo Series Gentle sweetness, little bitterness and acidity, no peculiarities Rice：Akita Sake Komachi Rice polishing ratio: 50/50 Yeast used: Kyokai 1801 Alcohol percentage: 16.5 Sake meter degree: -3.0 Acidity: 1.3 Screw stopper type
Japanese>English
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Senkin純米吟醸原酒生酒無濾過貴醸酒
せんきんTochigi
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Kinkabutomushi Unfiltered Nama-shu IMADEYA Hanpukai Finally got hooked on sake and it took me 200 ci commemoration ✌️2 years! The sweetness is restrained for a kijoshu, and the acidity is pear-like, typical of Senkou ◎. Screw stopper type
Japanese>English
ジェイ&ノビィ
Good evening, Alba and Ross 😃. Congratulations on your 200 check-in ㊗️㊗️ 🎉 Kiri number with the ✨cubworm✨ shining in gold! That's awesome 🤗
Japanese>English
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Soshun純米吟醸生酒にごり酒
Hayakawa ShuzoMie
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Summer bourru bourru = lightly cloudy, unpasteurized sake Refreshing, light sweetness and acidity, typical of summer sake. Rice polishing ratio: 55/60 Sake rice: Kami no Ho / Koshihikari produced in Mie Prefecture Alcohol content: 15%. Yeast used: Mie yeast MK-7 Poured type
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Akita Megaginjo Series Soft sweetness with little bitterness and sourness, not classical, not fussy, easy to drink Rice used: Ippozumi Rice polishing ratio: 50/50 Yeast used: AKITA Yukiguni yeast UT-1, UT-2 Alcohol percentage: 16.2 Sake degree: +4.0, Acidity: 1.7 Screw stopper type
Japanese>English
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Fusano Kankiku純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku OCEAN99 Aomi - Summer Sea - 2024 Unfiltered Nama Sake Changed to a slimmer bottle this year. The taste is the same as last year, sweet and sour like an apple, fresh and refreshing for summer! Easy to drink at 14% alcohol by volume. Although it says to be careful when opening the bottle, there is not so much gas. Poured type
Japanese>English
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Akita Tour Ginjo Series Dry and easy to drink with mild acidity and a hint of bitterness Rice: Miyamanishiki Rice polishing ratio: 60/60 Yeast used: In-house yeast Alcohol content: 16%. Sake meter: +4.0, Acidity: 2.0 Screw stopper type
Japanese>English
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Hayaseura Daiginjyo Saka Homare Hi-ire Sweetness/Slightly spicy: Sake meter value: +2.5, Acidity: 1.2 Rice polishing ratio: 40% (Sakahomare) Alcohol: 15.8 It is spicy, but the sweet taste can be felt slowly. Uchiha type
Japanese>English
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Akita Tour Ginjo Series Gentle sweetness, not much acidity. Light, slightly bitter, but with a firm taste. Rice: Miyamanishiki Polishing ratio: 55/50 Yeast used: Undisclosed Alcohol content: 16%. Sake degree: -4.0, Acidity: 1.5 Screw stopper type
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Akita Tour Ginjo Series Distinctive taste with a unique bitterness and a pronounced sourness Rice used: Kame-no-o Rice polishing ratio: 55/55 Yeast used: Akita-style flower yeast AK-1 Alcohol percentage: 15.5 Sake degree: +1.5, Acidity: 1.7 Screw stopper type
Japanese>English
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Akita Tour Ginjo Series Gentle sweetness with bitterness and acidity for a good balance. Rice: Kame-no-o Polishing ratio: 45/45 Yeast used: AKITA snow country yeast UT-1 Alcohol content: 16%. Sake degree: -1.5, Acidity: 1.5 Screw stopper type
Japanese>English
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Senkin éks YAKINIKU EDITION No.1 A limited edition sake created based on the concept that it goes well with yakiniku (grilled meat). When opened, the bottle is filled with carbon dioxide gas, so it makes a loud banging sound when opened with a corkscrew. The bottle is heavy to withstand the gas. The gas is not released in the second fermentation, so the gas is released quickly after the second day. The sourness, sweetness, and gassiness are refreshing and go well with oily snacks. Light at 13% alcohol by volume. Crown stopper type
Japanese>English
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Akita Tour Ginjo Series Slightly spicy sweetness and bitterness, goes well with any snack Rice：Akita Sake Komachi Rice polishing ratio: 55/55 Yeast used: Kyokai 1401 Alcohol content: 15.6 Sake degree: +1.5, Acidity: 1.6 Screw stopper type
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Daimine 3 grains Summer no tidings Refreshing and refreshing like a summer sake. Not much sweetness and sourness. After a day, it has a nice sweetness and sourness. The alcohol level is 13 degrees and light. It is a poured type.
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Akita Tour Ginjo Series Slightly sweet, not much acidity. It is light and has a nice umami flavor. Rice: Miyamanishiki/Akita Sake Komachi/Gin no Sei Polishing ratio: 50/55-50 Yeast used: Kyokai No.6 Alcohol percentage: 15 Sake degree: -3.0, Acidity: 1.5 Screw stopper type
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Shinshu Kirei純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
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Junmai Ginjo Yamadanishiki Unfiltered Nama-shu I couldn't find it locally so I stopped by Okazaki Sake Brewery in Ueda on my trip to Nagano and was able to buy it 😊. The sweetness and pineapple-like acidity are wonderful 👍This is an impressive taste ◎ Screw stopper type
Japanese>English
ジェイ&ノビィ
Good evening, Alba and Ross 😃. Stopping at Okazaki-san on a trip to Shinshu is a standard course for sake drinkers 🤗. It's an impressive 🥹 taste that is even more delicious due to the fact that it's not always available 🥹: ☺️
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アルバとロス
Thank you for your comments, Jay & Nobby! Yes, I did convince my wife to go out with me.
Japanese>English
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