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Zaku恵乃智純米吟醸
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kawauso
Sweetness: Slightly dry ■Rice: Domestic rice ■Polishing ratio: 60% ■Alcohol content: 15% ■Sake alcohol content: Not disclosed ■Acidity: Not disclosed
Japanese>English
Zaku山田錦 純米吟醸純米吟醸
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26
kawauso
Sweetness: Slightly dry ■Rice: Yamadanishiki from Mie Prefecture ■Polishing ratio: 55% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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29
kawauso
Dark fruit flavors such as banana and melon Ingredients: Yamadanishiki Rice Polishing Ratio : 40% for Koji rice, 50% for Kake rice Sake meter: +3.5 Acidity: 1.4 Alcohol percentage: 16.1 Sake Beverage: Junmai Daiginjo
Japanese>English
Kokuryu八十八号大吟醸
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18
kawauso
A richly flavored roginjo-shu brewed without time for brewers to sleep. It is named after the well-made raw sake that was collected in the auspicious "⼋" tank. 35% Solzan-Nishiki from Tojo, Saitama Prefecture Boginjo Alcohol content 16 Japanese sake degree +2.0
Japanese>English
Kokuryu大吟醸大吟醸
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21
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Yellowish transparent, green apple, banana, refreshing This is the highest peak sake among Kuroryu's regular products, made by refining Yamada-Nishiki produced in Tojo-machi, Hyogo Prefecture to 40% and aging it at low temperature. This long-selling daiginjo-shu was pioneered in Japan in 1975 by applying the aging process to wine. The passion of the brewers produces an elegant fruity aroma and fine taste. Rice : Yamadanishiki Rice polishing ratio: 40 Sake meter degree : +4.5 Alcohol content: 15 Place of Origin : Fukui Prefecture, Kuroryu Shuzo
Japanese>English
Okunoto no shiragiku特別純米 八反錦 無濾過生原酒特別純米原酒生酒無濾過槽しぼり
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20
kawauso
Clear, transparent, ripe melon, high viscosity, sweet and mellow. Rice polishing ratio: 55 Alcohol: about 18 degrees Ingredients: rice, rice malt Hachitan Nishiki
Japanese>English
Shinomineうすにごり純米吟醸生酒にごり酒
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19
kawauso
Type Junmai Ginjo Type Nama-shu Alcohol content 16%. Rice / Polishing ratio: All Omachi from Akaban area / 60 Yeast used Yellowish milky white, slightly effervescent, elegant sweetness reminiscent of cherry blossoms
Japanese>English
Suigei特別純米特別純米
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19
kawauso
Ingredients: Rice, Rice Koji Rice polishing ratio 55 Kumamoto yeast (KA-1) Sake degree +6.5 Acidity 1.7 Alcohol level 16
Japanese>English
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20
kawauso
Sake Ingredients Ingredients ... Rice (domestic), Rice Koji (domestic) Ingredient rice ... 100% Gohyakumangoku Polishing ratio ... 50%. Sake degree ... +1 Acidity ... 1.3 Alcohol content ...16
Japanese>English
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kawauso
Instead of the rich, mellow sweetness of conventional kijo-zake, it is a kijo-zake with a rich sweetness but a refreshing acidic aftertaste. Category: Japanese sake (Junmai-shu) Ingredients: rice (domestic), rice malt (domestic), sake Rice used: Yamadanishiki Rice polishing ratio: 70 Alcohol content: 14% (undiluted) Re-joining
Japanese>English
Okuharima山廃純米純米山廃
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kawauso
Producer Shimomura Shuzo (Hyogo Prefecture) Rice used: 100% Yamadanishiki from Hyogo Prefecture Kake rice: 100% Hyogo-Yume-Nishiki from Hyogo Prefecture Polishing ratio 80 Yeast used: No. 7 series Condition: Heated Alcohol 15-16 degrees Celsius Sake degree +8 Acidity/Amino acidity 2.1/1.9
Japanese>English
TAMAKASHIWA純米玉柏純米
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17
kawauso
Product Name Junmai Tamakashiwa Type Junmai-shu Raw material rice Hida Homare Rice polishing ratio 55 Alcohol content 15 Sake Degree +2 Acidity 1.4 Amino acidity 0.8
Japanese>English
純米吟醸
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20
kawauso
PassionfruitSweet tropical aroma, light flavor Seishu Junmai Ginjo Genshu Alcohol content/18.5° Ingredients/rice (domestic), rice koji (domestic) Polishing ratio/60 Rice variety: 100% Yumesansui produced in Aichi Prefecture Sake Degree / +2.0 Acidity / 1.8 Amino Acidity / 1.3 Seishu Yumesansui no Shu Oku Limited distribution Yumesansui no Sake "Oku" is a newly developed product for limited release to specialty sake stores in major cities, primarily Tokyo and Nagoya. It is centered on "Yumesansui" sake rice produced in Aichi Prefecture, and has a distinctive sake quality.
Japanese>English
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18
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Rich, ripe fruit, melon dry. Rice: Omachi (Okayama Prefecture) / Ingredients: rice, rice malt / Polishing ratio: 50% / Alcoholic strength: 17 Held in France KURA MASTER 2018 Winner of the Gold Prize in the Junmai Ginjo category
Japanese>English
AramasaNo.6 ニコラ・ビュフver.純米発泡
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24
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Lightly cloudy like apple juice Vigorous bubbles Fruity, low sweetness, high acidity Very clear carbonation The sake was designed by Nicolas Buff, a French contemporary artist living in Japan, and based on a folk tale from the Oga Peninsula in Akita Prefecture. It is a sparkling sake similar to the X-mas-type of previous years. In addition to being brewed in wooden vats, it was aged in Japanese oak barrels for an extended period of time prior to secondary fermentation in the bottle. Specific name: Junmai-shu Rice: Akita Sake-Komachi Rice polishing ratio: 55 Alcohol content: 11%. Retail price 5,800 yen
Japanese>English
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Light yellow color with thickening Well-ripened banana aroma. Taste is sweet and creamy, just like banana juice. Sweetness/Salty: Fruity ■Rice: Domaine Sakura Kame-no-o, Domaine Sakura Yamadanishiki, Domaine Sakura Omachi ■Polishing ratio: Koji: 50%, Kake: 60% ■Alcohol level: 15 Sake Degree: undisclosed ■Acidity: undisclosed
Japanese>English
Kokuryu垂れ口純米吟醸生酒槽しぼり
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55% polished rice (Gohyakumanshu produced in Fukui Prefecture) Junshu Ginjyo light nigori vegetative sake Japanese sake degree +3.0 Alcohol content 17 Yellowish light misty color, banana, La France, melon
Japanese>English
MimurosugiDio Abita 山田錦原酒無濾過
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From the Sake Brewer Yamada-Nishiki is used as the raw material for all the rice. The aroma is fresh and invigorating, with a hint of rhumune, a juicy, light flavor, and the gentle richness and sweetness typical of Yamadanishiki. This light sake can be enjoyed in a variety of situations, both Japanese and Western. It is an unfiltered, unpasteurized, once-heated sake at 13 degrees. Fresh sweetness like a green apple.
Japanese>English
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