Logo
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

289

Favorite Brands

6

Hall of Fame

Juyondai

Most Check-in Brands

Fusano Kankiku
53(27.75%)
Yamamoto
16(8.38%)
Senkin
12(6.28%)
Mutsuhassen
8(4.19%)
Nabeshima
7(3.66%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
60(20.76%)
Akita
50(17.3%)
Niigata
20(6.92%)
Tochigi
16(5.54%)
Nara
13(4.5%)

Timeline

アルバとロスアルバとロス
alt 1
alt 2alt 3
29
アルバとロス
Toyobai AQE NEW Acid Bacteria Leuconostoc Hashi What is AQE Aomori Quettro Espranza A new project by four breweries in Aomori Prefecture (Toyobai, Hato Masamune, Hachisen, and Tasake) A strange taste that I have never tasted before Weak sweetness and acidity Screw stopper type
Japanese>English
アルバとロスアルバとロス
alt 1
alt 2alt 3
29
アルバとロス
The 28th and final in the Akita Tour Ginjo series! Gentle sweetness and low acidity, well-balanced and easy to drink. Rice: Akita Sake Komachi Rice polishing ratio: 50/55 Yeast used: Akita yeast No.12 Alcohol content: 16%. Sake degree: +3.0 Acidity: 1.8 Bottle type
Japanese>English
アルバとロスアルバとロス
Fusano Kankiku純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1
alt 2alt 3
34
アルバとロス
Sono Kangiku Blue Sapphire, light nigori unfiltered unpasteurized sake, bottle is the same as last year. It has a fruity sweetness and acidity that is typical of Kangiku, and the alcohol content is light. Alcohol: 14 degrees Celsius Sake meter: -11 Acidity: 1.3 Amino acidity: 1.0 Rice used: Yamadanishiki and Gohyakumangoku Rice polishing ratio: 50 Utsunokin Type
Japanese>English
アルバとロスアルバとロス
alt 1alt 2
26
アルバとロス
Akita Tour Ginjo Series 27 Gentle sweetness and acidity, refreshingly dry and easy to drink Rice: Miyamanishiki Rice polishing ratio: 55/55 Yeast used: AKITA Yukiguni yeast UT-1 Alcohol percentage: 16.5 Sake degree: +2.0, Acidity: 1.3 Screw stopper type
Japanese>English
アルバとロスアルバとロス
Koeigiku純米原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1
alt 2alt 3
30
アルバとロス
Koei Kiku SNOW CRESCENT Yuyama Nishiki Alcohol 14%. Even though I opened the bottle while holding it down with ⚠️, the cork flew out and blew out 😭. It's a sweet and sour like a muscat ◎Swishwashy and sweet and sour like a muscat The type of beer is a poured type.
Japanese>English
アルバとロスアルバとロス
alt 1
alt 2alt 3
27
アルバとロス
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
Japanese>English
アルバとロスアルバとロス
alt 1
alt 2alt 3
31
アルバとロス
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
アルバとロスアルバとロス
Senkin純米吟醸原酒生酒無濾過貴醸酒
せんきんTochigi
alt 1
alt 2alt 3
36
アルバとロス
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
アルバとロスアルバとロス
Soshun純米吟醸生酒にごり酒
Hayakawa ShuzoMie
alt 1
alt 2alt 3
23
アルバとロス
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
Japanese>English
アルバとロスアルバとロス
alt 1
alt 2alt 3
26
アルバとロス
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
アルバとロスアルバとロス
Fusano Kankiku純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1
alt 2alt 3
28
アルバとロス
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
アルバとロスアルバとロス
alt 1alt 2
26
アルバとロス
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
アルバとロスアルバとロス
alt 1
alt 2alt 3
23
アルバとロス
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
アルバとロスアルバとロス
alt 1alt 2
25
アルバとロス
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
Japanese>English
アルバとロスアルバとロス
alt 1alt 2
20
アルバとロス
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
5

RecommendedContentsSectionView.title

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