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SakenowaRecord your sake experiences and discover your favorites
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Registered Date

Check-ins

47

Favorite Brands

0

Most Check-in Brands

Unspecified
3(33.33%)
Hiroki
2(22.22%)
Ten'on
2(22.22%)
Kawanakajima Genbu
2(22.22%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
4(8.51%)
Akita
3(6.38%)
Tochigi
3(6.38%)
Niigata
3(6.38%)
Nagano
3(6.38%)

Venues With Most Check-Ins

Maishin (米心)
5(71.43%)
Seigetsu (てしごとや 霽月)
2(28.57%)

Timeline

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A dobrokku, a summer specialty of Mutsu Hachisen, made completely to order! It took about 40 minutes for the store to open it so that it would not blow. Strong bubbles, sweet in taste, but with a dry and refreshing carbonated gas aftertaste. Delicious!
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Kagewashinden" is one of the projects by sake "Abe" field, a brand by rice field of sake "Abe", which is made from 100% rice produced in Kashiwashinden, Kashiwazaki, Niigata Prefecture. It has a fresh fruitiness reminiscent of green apples with nuances like freshly cooked white rice. The taste is rich and flavorful with a low sweetness, harmonized with abundant acidity. The aftertaste is dry!
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Gozenshu Bodai Hashiroshi Nigori Sake This nigori sake has a great drinking experience. The natural lactic acidity of the Bodai yeast brings a firm acidity and a sharp taste!
Japanese>English
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The Kumamoto Sake Brewing Institute, the originator of Kumamoto yeast, which laid the foundation for ginjo-shu, is offering a new seasonal product called Kyuyo Masamune. It is made with Kumamoto yeast KA-4, produced in-house, and rice grown in Kumamoto Prefecture. It has a soft mouthfeel and a clean, acidic finish.
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Chosen because it is a seasonal sake that represents summer in Kamishin, using "in-house yeast" with a high aroma. According to the official website, this sake has a good balance of fruity ginjo aroma like a gorgeous melon and Kamishin's typical sweetness. Product Information 　Alcohol 16%. 　Sake degree -2 　Acidity 1.5
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