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SakenowaRecord your sake experiences and discover your favorites
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Registered Date

Check-ins

15

Favorite Brands

4

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
3(20%)
Yamagata
2(13.33%)
Nagano
2(13.33%)
Fukuoka
2(13.33%)
Hokkaido
1(6.67%)

Timeline

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アルプス正宗純米大吟醸 生貯蔵酒純米大吟醸生貯蔵酒
Kametaya ShuzotenNagano
alt 1alt 2
20
saromi
Junmai Daiginjo Namaisouju Rice variety 100% Miyamanishiki produced in Nagano Prefecture Rice polishing ratio 49 Alcohol content 13%. Sake degree +4 A fresh, fruity and delicious sake with the flavor of rice. A handsome sake to drink again.
Japanese>English
saromisaromi
Yuki no Bosha純米吟醸 ひやおろし純米吟醸ひやおろし
Saiya ShuzotenAkita
alt 1alt 2
23
saromi
Junmai Ginjo Hiyahoroshi Rice variety Yamadanishiki, Akita Sakekomachi Rice polishing ratio 55 Alcohol 15%. Sake degree +1.4 Acidity 1.6 The soft flavor of junmai sake with a subtle aroma and sweetness of rice. It is a handsome and delicious sake that goes well with food and can be drunk easily without getting tired of drinking.
Japanese>English
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Uzenhakubai純米吟醸純米吟醸生詰酒
Haneda ShuzoYamagata
alt 1
18
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Junmai Ginjo Rice variety Yamadanishiki, Miyamanishiki Polishing ratio 50%. Alcohol level 16%. Sake degree +5 Acidity 1.7 It has a sharp and elegant mouthfeel. The ginjo aroma is subtle, and the delicious acidity spreads on the tongue.
Japanese>English
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Shigemasu特別純米 雄町生々特別純米
Takahashi ShotenFukuoka
alt 1alt 2
20
saromi
Special Junmai Namaizu Rice variety: 100% Omachi Polishing ratio 60 Alcohol 17%. Sake degree +1 to +2 How to drink: room temperature, cold Taste: Somewhat dry
Japanese>English
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Takesuzume純米超辛口 うすにごり純米生酒にごり酒
大塚酒造Gifu
alt 1
25
saromi
Junmai Super Dry Rice variety Gohyakumangoku Rice polishing ratio 60 Alcohol 15-16%. Sake degree +13 Acidity 2.2 This light nigori sake has a dry taste with a sake strength of +13 degrees, but the umami of the rice can be felt.
Japanese>English
saromisaromi
Hakurosuishu純米吟醸純米吟醸
TakenotsuyuYamagata
alt 1
29
saromi
Junmai Ginjo Rice variety Miyamanishiki Polishing ratio 55 Yeast: Yamagata yeast Alcohol 15.5 Sake degree +1 Acidity 1.25 The aroma is mild and the taste is clean and clear. It is an easy sake to match with a wide range of dishes, especially with light dishes ♡♡♡♡. Delicious ♡♡♡
Japanese>English
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Taketsuru酒本商店 特別限定醸造酒純米
Taketsuru ShuzoHiroshima
alt 1alt 2
19
saromi
Junmai Sake Rice variety Hachitan-Nishiki (produced in Hiroshima Prefecture) Rice polishing ratio 70%. Yeast: Association No. 601 Alcohol 20 degrees Celsius
Japanese>English
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Ryu純米吟醸 生酒純米吟醸生酒
Kawanishiya ShuzotenKanagawa
alt 1
20
saromi
Junmai Ginjo Nama Shu Rice Variety: Miyamanishiki, Gohyakumangoku, Kara Wakamizu Rice polishing ratio 60 Alcohol level 16%. Sake degree +6.5 Acidity 1.6 Fruity, mild and nice aroma, very refreshing. I love its light taste ♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡.
Japanese>English
saromisaromi
みやさかMIYASAKA 美山錦 しぼりたて生原酒純米吟醸原酒生酒中取り
Miyasaka JozoNagano
alt 1
18
saromi
Junmai Ginjyo Nama-zake Rice variety Miyamanishiki produced in Nagano Prefecture Rice polishing ratio 55 In-house strain of yeast No. 7 Alcohol 15%. Sake degree +0.6 Acidity 1.9 Storage method: Refrigeration required Refreshing flavor and aroma reminiscent of freshly squeezed fruit juice. It is a handsome match for Western cuisine.
Japanese>English
saromisaromi
Miinokotobuki純米大吟醸 福純米大吟醸
Mii no kotobukiFukuoka
alt 1
17
saromi
Junmai Daiginjo Fuku Rice variety Yamadanishiki Polishing ratio 50%. Alcohol level 16 Sake degree +3 Acidity 1.3 Sake with a gorgeous aroma and smooth, gentle sweetness with a sharp finish. Delicious ♡♡♡
Japanese>English
saromisaromi
霧つくば　知可良大吟醸 氷温3年熟成純米大吟醸
Urazato ShuzotenIbaraki
alt 1
17
saromi
Daiginjo aged for 3 years in ice temperature Rice variety Yamadanishiki from Hyogo Prefecture Rice polishing ratio 40 Alcohol level 16%. Sake meter degree +4 Acidity 1.1 Mellow and gentle taste due to aging while maintaining an elegant ginjo aroma. A very tasty handsome sake.
Japanese>English
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Kirinzanぽたりぽたり純米吟醸原酒生酒
Niigata
alt 1
15
saromi
Junmai Ginjyo Nama Sake Rice variety Gohyakumangoku Rice polishing ratio 55 Alcohol 17%. Sake degree +2 Acidity 1.6 This is a fresh new winter-only sake from Kirinzan Brewery. The aroma is reminiscent of fresh melon and the flavor is juicy. Slightly sweet and delicious ♡.
Japanese>English
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Kunimare特別純米酒特別純米
Kunimare ShuzoHokkaido
alt 1
15
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Special Junmai Sake Rice variety 100% Gohyakumangoku Rice polishing ratio 55 Alcohol 15-16%. Sake degree +4 to +6 Acidity 1.4-1.6
Japanese>English
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Mansakunohana純米吟醸 杜氏選抜 ピンク純米吟醸原酒
Hinomaru JozoAkita
alt 1
16
saromi
Junmai Ginjyo Once-Hit-irated Genshu Koji rice: Misanishiki from Akita Kake rice Miyamanishiki produced in Hyogo Prefecture Polishing ratio 55 Yeast: Association No.10 Alcohol 16%. Sake degree +1 Acidity 1.6 Amino acidity 0.7 Storage: Cold and dark place
Japanese>English
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Yamatoshizuku純米吟醸 ひやおろし純米吟醸ひやおろし
Akita SeishuAkita
alt 1
2
saromi
Junmai Ginjo Hiyahoroshi Rice variety Akita Sake Komachi Rice polishing ratio 55 Alcohol 16.0-16.9 Sake degree +1 Acidity 1.6 Recommended drinking temperature 5-10℃ or 10-15 The smooth flavor of hiyaoroshi, well-balanced and rich aroma and refreshing taste of Akita Sake Komachi. Delicious ♡♡♡♡
Japanese>English

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