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SakenowaRecord your sake experiences and discover your favorites
K1waderK1wader

Registered Date

Check-ins

198

Favorite Brands

7

Most Check-in Brands

長珍
11(11.34%)
Akishika
8(8.25%)
Asabiraki
8(8.25%)
Kaze no Mori
5(5.15%)
Nabeshima
5(5.15%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
28(14.14%)
Ishikawa
17(8.59%)
Niigata
13(6.57%)
Aichi
13(6.57%)
Akita
11(5.56%)

Timeline

K1waderK1wader
Yorokobigaijin黒澤亀の尾純米吟醸50純米吟醸原酒生酒
Maruo HontenKagawa
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27
K1wader
Rare sake brewed with a fantastic pesticide-free "Kame-no-o" rice polished to daiginjo level. A sake that carefully brings out the characteristics of the rice used to make it and has great potential as a food sake. Sake with a delicious acidity whose character can be foreseen from its aroma alone.
Japanese>English
K1waderK1wader
KamoshibitokuheijiLa Maison 山田錦純米吟醸
Ban JozojoAichi
alt 1
29
K1wader
La Maison is a limited time offer from Kuheiji and Manjyo Brewery for "home drinking The degree of rice polishing is undisclosed. Tastes like a ginjo
Japanese>English
K1waderK1wader
Kaze no Mori露葉風507純米生酒無濾過
Yucho ShuzoNara
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alt 2alt 3
16
K1wader
Unfiltered, unpasteurized, unpasteurized sake Slightly sweet, with a slight effervescence that reminds us once again of the delicate finish. The aroma is strawberry, and the palate offers fruity flavors with hints of pear.
Japanese>English
K1waderK1wader
Tosatsuru土佐宇宙酒純米吟醸
Tosatsuru ShuzoKochi
alt 1alt 2
15
K1wader
The world's first sake brewed with space-grown Kochi Prefecture yeast that spent time on the International Space Station The "Tosa Space Sake" is certified as "Tosa Space Sake" after passing the Tosa Space Sake Judging Committee's strict criteria for certification every year. Made with rice suitable for sake brewing, Gin-no-Yume
Japanese>English
K1waderK1wader
alt 1alt 2
13
K1wader
With colleagues at work In 2005, the world's first "space yeast" went to the International Space Station at an altitude of 400 km on a spaceship and returned after a 10-day trip. In 2021, the yeast spent 4 months in the deep sea at a depth of 6,200 meters and 620 atmospheres. Space yeast, which has traveled through space and the deep sea, has a one in 300 million chance of survival. This sake is made with "Gin-no-Yume," Kochi Prefecture's sake rice that has traveled through space and the deep sea.
Japanese>English
K1waderK1wader
長珍純米吟醸50山田錦純米吟醸原酒生酒無濾過
Chochin ShuzoAichi
alt 1
19
K1wader
Polishing ratio 50 Lees ratio 50 Acidity 1.9 After pressing, the sake is allowed to settle out the lees and the supernatant is carefully pumped directly into the bottle. The refreshing taste in Chochin is said to be characteristic of Yamadanishiki.
Japanese>English
K1waderK1wader
Wataya純米原酒雄町生酒純米原酒生酒
Kanenoi ShuzoMiyagi
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15
K1wader
The acidity is effective, but not as harsh as the aroma, giving the impression of being elegantly rounded out. As it is labeled "Junmai" (pure rice), you can feel the deliciousness of the rice in this excellent product.
Japanese>English
K1waderK1wader
長珍50 八反錦純米吟醸原酒生酒無濾過発泡
Chochin ShuzoAichi
alt 1alt 2
18
K1wader
Fresh mouthfeel. It was dry and reminded me of the characteristics of Chochin.
Japanese>English
K1waderK1wader
Ryu袋吊り原酒生酒
Kawanishiya ShuzotenKanagawa
alt 1
21
K1wader
We had Miyamanishiki, 2019 sake aged for four years. It was mellow and the acidity was well tasted. I enjoyed it with ankimo cream cheese.â
Japanese>English
K1waderK1wader
長珍純米吟醸うすにごり生純米吟醸原酒生酒にごり酒
Chochin ShuzoAichi
alt 1alt 2
18
K1wader
The brewer's wife likes him the best. It's refreshing and clean.
Japanese>English
K1waderK1wader
長珍ひやおろし原酒純米吟醸原酒ひやおろし
Chochin ShuzoAichi
alt 1
alt 2alt 3
21
K1wader
As the label informs us, it tastes best when served slightly chilled rather than perfectly chilled 😙. This was the sake distributor's recommendation of the day.
Japanese>English
K1waderK1wader
alt 1
17
K1wader
Awakage" is brewed using our own technique using "Hyakumangoku No Shiro," a sake rice unique to Ishikawa Prefecture, The secondary fermentation of the yeast allows carbon dioxide gas to dissolve into the sake, resulting in a fine bubbling. Dry, light and bouncy aroma. The moderate bitterness and refreshing acidity The moderate bitterness and refreshing acidity enhance the cool sensation. I would have appreciated it more if I had studied it carefully before drinking it.
Japanese>English
3

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