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SakenowaRecord your sake experiences and discover your favorites
JuliaJulia

Registered Date

Check-ins

111

Favorite Brands

1

Most Check-in Brands

Kikuhime
6(9.68%)
Senkin
4(6.45%)
Mutsuhassen
4(6.45%)
Izumibashi
4(6.45%)
Yamamoto
3(4.84%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
11(9.91%)
Ishikawa
11(9.91%)
Hyogo
7(6.31%)
Kanagawa
6(5.41%)
Nara
6(5.41%)

Timeline

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Izumibashi乐风舞初榨纯米吟酿清酒
Izumibashi ShuzoKanagawa
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*** Rice type: 100% of Rakugo Mai produced in Kanagawa Prefecture Refined rice stepwise: 55% Yeast: 901 Alcoholic strength: 16% Serving temperature: cold, warm Place of origin: Kanagawa Prefecture Sake collection: Izumi Bridge Brewery Co. Introduction: Rafumai brews sake with a pleasant acidity, so the sake is designed with a balance of sweetness, purpose and acidity in mind. The refreshing, slightly acidic flavor and clear, watery taste are soothing to the mind and body.
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Tenbi白天 纯米吟酿（火入）
Choshu ShuzoYamaguchi
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*** Rice type: Yamada Nishiki Fine rice stepwise: 60% Yeast: 901 Alcoholic strength: 15% Water: Natural mineral water from Shimonoseki City, Yamaguchi Prefecture Process: Fire-in Place of origin: Yamaguchi Prefecture Collection: Choshu Brewery Co., Ltd./Doh's Fujioka Miki Introduction: Miki Fujioka, the former Seizaburo Shimizu brewmaster and founder of "Sakura", uses stainless steel koji chambers, super-oxygenated ionized water, fully enclosed fermentation tanks, and instantaneous fire entry to create a clear, airy sake that is fresh and vibrant on the palate, with a micro-bubble sensation comparable to that of raw sake, giving the sake a lively, throbbing life. The wine is fresh and vibrant on the palate.
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Kazenomori807 Series 無濾過無加水生酒 山田锦80 纯米奈良酒 日本酒
Yucho ShuzoNara
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* Raw material: Rice (domestic) Rice koji (domestic rice) Rice type: Yamada Nishiki Yamadanishiki 100% from Hyogo Prefecture Fine rice koji: 80% Water system: Shiori water (Kongo Katsuragi mountain system deep groundwater) super hard water 250 hardness Alcoholic strength: 16% Process: Low-refined white, 42 days of ultra-low temperature long-term fermentation Drinkable temperature: 10-15 Place of origin: Nara Prefecture Producer: Abura Sake Brewery Co. Presentation. Micro bubbles / Honeydew melon aroma, rice flavor
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Shichihon'yari低精白 纯米酒 80% 精米 火入れ 清酒
Tomita SaketenShiga
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* Raw material: Rice, rice koji Rice type: Shiga Prefecture produced Jigen contract cut no Tamaoi 100% Fine rice step: koji rice 65% fine rice / hanging rice: 80% fine rice Yeast: Association No. 701 Japanese Sake: +7 Acidity: 1.9 Alcoholic strength: 16% Process: Fire-infused sake Place of origin: Shiga Prefecture Producer: Tomita Brewery Co. Heisei 27 Sake brewing year Tasting. Full-bodied and pungent
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MutsuhassenMixseed Series Accords de Sake 食中酒 日本酒
Hachinohe ShuzoAomori
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* Raw material: Rice, rice koji Rice type: 100% rice from Aomori Prefecture Alcoholic strength: 16% Place of origin: Hachinohe City, Aomori Prefecture Producer: Hachinohe Sake Brewery Co.
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Sakura Masamune烧稀 协会一号酵母 纯米
SakuramasamuneHyogo
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* Rice type: Yamada Nishiki from Yoshikawa Fine rice step: 80% Alcohol: 15-16% Tasting. Pungent mouth Serving temperature: cold flower (10 degrees) / room temperature (20 degrees)
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隠岐誉Okihomare Junmaishu EDO 江户の纯米酒90 清酒
OkishuzouShimane
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* Raw material: Rice (domestic) rice koji (domestic rice) Rice type: Kami no Mai (produced in Oki) Fine rice step : 90% Japanese Sake Degree: +15 Acidity: 1.8 Alcoholic strength: 15% Serving temperature: room temperature Process: Reproduction of late Edo period - early Meiji period Producer: Oki Sake Brewing Co. Tasting. Golden color／Super pungent／Sour taste
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隠岐誉Okihomare Junmaishu Muromachi 室町の纯米酒90 清酒
OkishuzouShimane
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* Raw material: Rice (domestic) rice koji (domestic rice) Rice type: Kami no Mai (produced in Oki) Fine rice step : 90% Japanese Sake: -60 Alcoholic strength: 17% Serving temperature: Cold / room temperature Process: Reproduction of the late Muromachi period Producer: Oki Sake Brewery Co. Tasting. Amber color / Super sweet mouthfeel
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AmanotoTenkuro Taru天黑樽熟成 纯米日本酒
Asamai ShuzoAkita
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***** Raw materials: rice (domestic), rice koji (domestic rice) Rice type: 100% of Akita's Hoshi Akae Fine rice step: 60% Alcoholic strength: 16% Process: Storage bottle maturation, shochu with black koji, over a wine barrel (Chardonnay barrel from O winery to Asamai Brewery) Place of origin: Akita Prefecture Producer: Asamai Brewery Co. *Tasting. Smell: 🐂 forced! Micro tobacco flavor control is too good smell, wood smoky aroma, with a little micro caramel cream, a little green apple, after a little very delicious sweet and sour plum flavor, persistence is very strong Taste: high sweetness, caramel cream, tannin taste of grapes, thick micro salted plum (delicious kind) finish sweet tobacco fragrance Presentation. Since 2011, we brew only Junmaishu, a
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承安
This one is really good!
Chinese>English
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十八盛朝日 限定直汲 无过滤 纯米大吟酿生原酒
Juhachizakari ShuzoOkayama
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**** Raw material: Rice (domestic), Rice Curry (domestic rice) Rice type: 100% Asahi rice produced in Okayama Prefecture Fine rice step: 50% Alcoholic strength: 16% Process: Bizen Akaban Akasaka Asahi/No filtered raw sake/limited direct draw Place of origin: Okayama Prefecture Producer: Shichimori Brewery Co. *Tasting. Gorgeous fruity aroma / slight bubbles / average acidity / strong freshness / sweet mouth / balanced spread of sweetness and taste in the mouth Smell: white wine with sorbet aroma is obvious at the beginning, light white pear after the alcohol dissipates Taste: the entrance is fresh, pear +? The taste of tea, actually have a clear tea flavor, micro-alcohol sense, after a little with caramel, the finish micron
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Chikuha纯米生貯藏酒 清酒
Kazuma ShuzoIshikawa
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* Raw material: Rice (produced in Noto) Rice Quill (produced in Noto) Rice seed: 100% five million koku Fine rice step: 60% Alcoholic strength: 15% Place of origin: Noto-cho, Hosu-gun, Ishikawa Prefecture Producer: KAZUMA Numazuma Brewery Co. Tasting. Average acidity / Sweet and spicy balance / Light body / Refreshing acidity / Iced sugar-like sweetness / Freshness on the nose Aroma: None Taste: Light in the mouth, slightly fruity, then a bit of rice flavor
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HanatomoeMizumoto水酛 Junmai Natural selection纯米無濾過生原酒清酒
Miyoshino JozoNara
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*** Ingredients: water, rice, rice curry Rice type: Rice from Nara Prefecture Alcoholic strength：17% Fine rice step: 70% Process: Using the initial sake process Place of origin: Nara Prefecture Producer: Miyoshino sake Miyoshiro Brewing Co. Tasting. Natural and simple / full-bodied / rich acidity / sweet and spicy balance / excellent expression of both acidity and sweetness Color: a little light green Nose: Clearly green melon (white melon?) Taste: obvious green melon, with some white pear, strong alcohol, stimulating
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ChikuhaSake Of Honor 奥能登生酛纯米酒清酒
Kazuma ShuzoIshikawa
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** Ingredients: water, rice, rice bran Yeast: seaweed-derived Misaki yeast Alcoholic strength: 15% Refined rice step: 70% Serving temperature: Cold Place of origin: Ishikawa Prefecture Producer: Kazuma Sake Brewing Co. Tasting. Rich acidity / sweet mouth / light acidity / soft sweetness of banana / pudding aroma / full-bodied purpose Aroma: Slightly sweet and sugary Mouthfeel: A little sweet, micronized Awards. The Fine SAKE Award top gold medal IWC Gold Medal / Top Prize in the Pure Rice Wine Division
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TamagawaSpontaneous Fermentation Series自然仕入Junmaishu 纯米酒 Yamahai 山廃 3U Version Cuve Sauvage 無濾過生原酒清酒
Kinoshita ShuzoKyoto
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*** Raw material: water, rice, rice curry Fine rice step：66% Alcoholic strength：19.5% Drinking temperature: cold drink Producer: Kinoshita Brewery Co. Body: Light golden color Nose: slight honey aroma, aftertaste Taste: low sweetness, slightly acidic, obvious cantaloupe/brandy melon, ripe green melon flavor, a little strong alcohol, finish of cooked fried rice
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Hanatomoe山廃Jun Dai Dai無濾過 纯米大吟酿 生原酒清酒
Miyoshino JozoNara
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** Ingredients: water, rice, rice curry Fine rice step: 50% Alcohol: 17% Process: mountain waste practice Place of origin: Yoshino-gun, Nara Prefecture Producer: Miyoshiro Brewing Co. Tasting. Normal acidity / Citrus flavor / Sweet and spicy balance / Transition from fresh acid to ripe fruit acid Aroma: micron flavor Taste: slightly sweet with acidity, slightly pronounced acidity, a little bit of cantaloupe flavor, finish of oil
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AmanotoNatsuta Fuyuzo夏田冬藏 美鄉錦 生原酒 纯米大吟酿
Asamai ShuzoAkita
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*** Ingredients: water, rice, rice bent, yeast Rice type: Yamada-nishiki, Misan-nishiki, Sake-making-suitable rice Misato-nishiki Fine rice step: 40% Alcoholic strength: 16% Serving temperature: cold Process: Matured for 9 months in the raw state, this is a Daiginjo that combines the freshness of raw sake with the special mellow flavor of matured sake. Producer: Asamai Brewery Co. Tasting. Normal acidity / pungent Nose: Aromatic. Taste: A little sweet, a little cucumber
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Kid山田锦 纯米大吟酿 Kishu no fudo touji shibata hidemichi heiwa shuzou
Heiwa ShuzoWakayama
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*** Rice species: Yamada Nishiki
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