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SakenowaRecord your sake experiences and discover your favorites
saromisaromi

Registered Date

Check-ins

20

Favorite Brands

5

Most Check-in Brands

Yamatoshizuku
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
4(20%)
Nagano
3(15%)
Yamagata
2(10%)
Niigata
2(10%)
Fukuoka
2(10%)

Timeline

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Haneya純米吟醸 富の香純米吟醸生酒
Fumigiku ShuzoToyama
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31
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Junmai Ginjo Nama Shu Rice type: Tominokou (Kake rice), Yamadanishiki (Koji rice) Polishing ratio 60 Alcohol level 16 Sake degree +-0 Acidity 1.4 It has a gorgeous fresh citrus aroma. In the mouth, it tastes gentle and mellow, a clear, beautiful and delicious sake. I want to drink it again ♡.
Japanese>English
saromisaromi
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24
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Flat polished rice x Micro-bubble rinsed rice The taste is light but dry. It has a light but dry taste, with a moderate umami spread and a smooth finish. The dry taste has a soft sweetness that can be enjoyed cold or warmed up.
Japanese>English
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Yamatoshizukuユキノヤマト純米吟醸生酒
Akita SeishuAkita
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24
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Junmai Ginjo Nama Shu Rice variety Akita Sake Komachi Rice polishing ratio 55 Alcohol content 16%. Sake degree -1 Acidity 1.7 Recommended drinking temperature 0-5℃ or 5-10 A winter-only product. It is bottled freshly squeezed junmai ginjo new sake without adjustment. Although sweet, it is very fruity and smooth on the palate, and the bright acidity makes it go down smoothly in the glass. I love it because it has a nice aftertaste.
Japanese>English
saromisaromi
ヤマサン正宗佐香錦 純米吟醸 袋取り 原酒純米吟醸原酒袋吊り
Sakemochida HontenShimane
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23
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Junmai Ginjo Fukuro-tori Genshu Rice variety Sakonishiki produced in Shimane Prefecture Polishing ratio 60 Alcohol 17%. Sake degree +1 Sake with a gorgeous aroma, a clean taste, rich notes and dignity. It is a very delicious handsome sake.
Japanese>English
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Kozuki豊穣の香月 純吟中汲み純米吟醸
Daishinshu ShuzoNagano
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18
saromi
純米吟醸 米の品種　国産米 精米歩合　49% アルコール度　16度 口に含むと華やかな香りとフルーティーで優しい甘味がふわっと広がる、とても飲みやすいお酒。冷や～常温で。また飲みたい♡
saromisaromi
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
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20
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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
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23
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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
saromisaromi
Uzenhakubai純米吟醸純米吟醸生詰酒
Haneda ShuzoYamagata
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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
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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
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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
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30
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
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19
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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
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20
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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
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18
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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
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Miinokotobuki純米大吟醸 福純米大吟醸
Mii no kotobukiFukuoka
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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
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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
saromisaromi
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
saromisaromi
Kunimare特別純米酒特別純米
Kunimare ShuzoHokkaido
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15
saromi
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
saromisaromi
Mansakunohana純米吟醸 杜氏選抜 ピンク純米吟醸原酒
Hinomaru JozoAkita
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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
saromisaromi
Yamatoshizuku純米吟醸 ひやおろし純米吟醸ひやおろし
Akita SeishuAkita
alt 1
2
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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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