SakenowaRecord your sake experiences and discover your favorites
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Hiroki
3(30%)
Unspecified
3(30%)
Shichihon'yari
2(20%)
宮泉
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
14(27.45%)
Nagano
4(7.84%)
Shiga
3(5.88%)
Other
3(5.88%)
Akita
2(3.92%)
profile iconKaren
Oroku純米吟醸　限定純米吟醸生酒
Oroku ShuzoShimane
18
KarenRice: Yamadanishiki produced in Higashiizumo Town Yeast: Yeast Rice polishing ratio: 50 Alcohol content: 17.5 This is a spring limited edition sake. It has well-balanced acidity and umami in a concentrated flavor. It is easy to drink. It is very good when heated. It would go well with meat, too.
Japanese>English
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Tohokuizumi純米大吟醸　瑠璃色の海純米大吟醸
Takahashi ShuzotenYamagata
17
KarenRice: Omachi Yeast: Yamagata yeast Rice polishing ratio: 45 Alcohol percentage: 16.2 Soft and elegant sweetness spreads in the mouth with a crisp aftertaste. Even for a daiginjo, this is a good one. This sake is the opposite of the heavy mouthfeel often associated with OMACHI. Omachi is a historical sake rice born in Okayama, and recently various breweries have revived the use of this rice. Soba Mae Nagae
Japanese>English
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Yuho山おろし純米吟醸純米吟醸山廃
Mioya ShuzoIshikawa
29
KarenRice: 27% Yamadanishiki from Kurodasho "Dakudo Juku", Hyogo Prefecture, 73% Miyamanishiki from Iijima-machi, Kamiina-gun, Nagano Prefecture Yeast: Kumamoto yeast (KA-1) Rice polishing ratio: 55 Alcohol percentage: 17 The label and flavor give a sense of nostalgia. It has a good balance of acidity and umami. It is brewed with the powerful fermentation power of yeast that has survived the harsh environment. It is a Junmai Ginjo-Unfiltered Unrefined Harajuku sake brewed with the powerful fermentation of yeast that survived the harsh environment. It is therefore powerful, but also goes well with moderately fatty meats and sauce. It goes well with beef shabu-shabu, eel, grilled meat, etc.
Japanese>English
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Shichihon'yari2019 生酛　火入れ熟成純米生酛
Tomita SaketenShiga
16
KarenRice: Shiga Prefecture Tamakae Rice Malted Rice type Yeast : Shiga Rice Polishing Ratio：60 Alcohol percentage：16 First brewing in 2019 This is a sake with a strong acidity and a dignified impression.
Japanese>English
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Shichihon'yari純米　渡船純米
Tomita SaketenShiga
30
KarenRice type : Watabune Rice Malted Rice type Yeast : Association No.9 Rice Polishing Ratio : 77 Alcohol content : 15 Winner of the Jury's Prize at the Kura Master 2018 sake competition in France. Nanabotoyari Junmai Watabune 77% Polishing: 77% at Kura Master 2018. Despite the low rice polishing ratio, the use of soft water prevents it from being too heavy, and it has a soft yet powerful and complex flavor. It also has a moderate acidity, making it a good match for dishes with a robust flavor.
Japanese>English
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Kyonoharu特別純米
Mukai ShuzoKyoto
27
KarenRice type : Kyo no Shine Rice Malted Rice type : Association 601 yeast Rice Polishing Ratio: 60 Alcohol percentage: 16 The volume of moderate acidity and umami. The mouthfeel is not modern, but rather firm and nostalgic. A well-balanced sake representative.
Japanese>English
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Okuharima純米吟醸 深山霽月純米吟醸
Shimomura ShuzotenHyogo
22
KarenRice：Hyogo Yume Nishiki Rice Malted Rice type : Yamadanishiki Alcohol percentage: 15-16 It has a full-bodied, sweet, and alcoholic taste. Raise the temperature to 46°C and warm it up to lukewarm, adding a drop of water. Add a drop of water to soften the alcohol and make it sweeter and easier to drink.
Japanese>English
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Chikusen秒殺火入れ人純米吟醸
TajimeHyogo
24
KarenTakezumi 27BY Rice polishing ratio: 55 Alcohol content: 16 Rice: 100% Omachi This is the year that Mr. Ouchi went to make this sake. This is a beautiful cold sake with good balance and moderate rice flavor.
Japanese>English
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俵雪純米吟醸
Haneda ShuzoYamagata
21
KarenJapanese allspice Rice polishing ratio: 50 Alcohol content: 15 Rice: Yamagata rice Yeast: Yamagata yeast Smooth and clean umami with a moderate aroma. It has a smooth texture with a slight bitterness in the aftertaste.
Japanese>English
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Jikon特別純米
Kiyasho ShuzojoMie
22
KarenJikin Kirei It is crisp and dry, with white peach and fresh nuances and a hint of sweetness. I haven't had this for a long time.
Japanese>English
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Hohai純米吟醸
Mira ShuzoAomori
20
Karen The sweetness is firm and the sake quality is felt, but 15%. This is still a summer version. Mellow yet coexistence of umami and sweetness. Delicious.
Japanese>English
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Unspecified純米
26
Karen Drier than the Sharaku we drank yesterday. Kirei.
Japanese>English
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Unspecified
12
Karenmiddle Japanese voiced consonant mark Limited edition sake at standing Nagi. Gentle sweetness and umami. Pitchy lactic acid type.
Japanese>English
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Hiroki
Hiroki Shuzo HontenFukushima
22
Karen ginjo sake with no added alcohol Chokuren, gorgeous, clean. It has a polished feel, but it's good. I like the way it makes me feel like I've come to like good-looking actors who are popular with all people.
Japanese>English
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Hiroki
Hiroki Shuzo HontenFukushima
17
Karen ginjo sake with no added alcohol Chokuren, gorgeous, clean. It has a polished feel, but it's good. I like the way it makes me feel like I've come to like good-looking actors who are popular with all people.
Japanese>English
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Hiroki
Hiroki Shuzo HontenFukushima
14
Karen ginjo sake with no added alcohol Chokuren, gorgeous, clean. It has a polished feel, but it's good. I like the way it makes me feel like I've come to like good-looking actors who are popular with all people.
Japanese>English
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Sharaku
Miyaizumi ShuzoFukushima
19
KarenJunmai Ginjo 50 Nama Sake Alcohol percentage : 16 Rice : Kunihira rice Yeast : ? Brilliant and powerful umami, acidity and sweetness. It has a sharpness. It is good to drink when it is a little cold or warmed up.
Japanese>English
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メガネ専用
Hagino ShuzoMiyagi
24
Karen Hagino Brewery Rice : Japanese rice Rice Polishing : Undisclosed Alcohol percentage : 14 Pichi-Pichi-Kyun-Kyun! A fresh taste of white peach, etc. Fresh taste of white peach. Good sharpness and rummy taste.
Japanese>English
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Ubusuna2021 山田錦　生酒生酛生酒
Hananoka ShuzoKumamoto
4
KarenSansho 2021 Yamadanishiki Nama Sake Alcohol percentage: 13 Rice : Yamadanishiki Yeast: Kumamoto No. 9 yeast Light and natural sweetness. It has a freshness. The complexity and sweetness of the koji yeast. I love this! The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake. The unique aroma of Kumamoto No. 9 yeast, the inherent sweetness of the sake, and the texture of the "thickening" that the local brewing water imparts The well-balanced combination of these two elements makes for an unforgettable sake. The natural beauty of the town of Nagomi is expressed in this sake.
Japanese>English
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山巴水酛
Miyoshino JozoNara
3
Karen Tremendous depth, malted rice feeling. It's a kotteri hiya de. Ama ama kotte kote. Just right for dashi and fatty red meat.
Japanese>English
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