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SakenowaRecord your sake experiences and discover your favorites
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積み日本酒が増えてきた！ 星の数は、自分の好みかどうかだけの指標です。

Registered Date

Check-ins

204

Favorite Brands

0

Most Check-in Brands

Kazenomori
10(11.11%)
Unspecified
6(6.67%)
Kudokijozu
5(5.56%)
Daishinshu
4(4.44%)
Aramasa
4(4.44%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
16(7.84%)
Nara
16(7.84%)
Yamagata
14(6.86%)
Yamaguchi
11(5.39%)
Tochigi
10(4.9%)

Timeline

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Unspecified純米吟醸生酒
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22
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Ko-iku No. 54 New Sake Nama Shu Rice Gin-no-Yume Polishing ratio 50%. Alcohol content 17 Sake meter degree +7 Acidity 1.7 Amino acidity 1.1 It is characterized by a crisp acidity and a strong flavor typical of nama-shu. The umami flavor that spreads well on the palate and the crisp acidity that tightens the aftertaste are a clear expression of "Tosa's Nama-zake" (Tosa's fresh sake). It can be enjoyed only during the new sake season in spring. It is a sake that is relatively sake-like. It is crisp and clear, and goes well with meals.
Japanese>English
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Miyakobijin純米吟醸原酒生酒無濾過おりがらみ
Miyakobijin ShuzoHyogo
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born in January (or the month) Rice Gohyakumangoku Rice polishing ratio 55 Alcohol percentage 16 Sake meter degree +5 Acidity 1.6 Amino acidity 1.0 Yeast: Association No. 9 Cloudy white unpasteurized sake Tenbin pressing on the first day of the year. It has a gorgeous aroma and a refreshing aftertaste.
Japanese>English
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28
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Rice Yamadanishiki Polishing ratio 60 Alcohol content 15 The bottle looks like a wine bottle. The aroma is subdued. The color is clear and transparent, like crystal clear water. Brilliant sweetness and acidity reminiscent of lactic acid bacteria.
Japanese>English
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Yamada Nishiki Shizuku Rice Yamadanishiki Polishing ratio 50%. Alcohol content 16 This sake is produced in Miki City, Hyogo Prefecture, the birthplace of Yamadanishiki. It has a fermented taste reminiscent of dairy products and a mild sweetness. The aroma is gorgeous through the nose.
Japanese>English
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Gono Echishu Rice Chishu Rice polishing ratio 50%. Alcohol percentage 14 As is typical of daiginjo-shu, it has a clean mouthfeel. The mouthfeel is soft and fresh. The aftertaste is crisp and clean. It has no habits and is watery in a good sense.
Japanese>English
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Unspecified純米大吟醸
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24
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Rice: Gin-no-Yume Rice polishing ratio 50%. Alcohol content 15 CEL24 yeast from Kochi has a really gorgeous and sweet mouthfeel. The aftertaste is not too harsh. Enjoy it with a simple side dish, with sake as the main ingredient.
Japanese>English
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寒菊純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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32
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True White The truth about Shirakiku Rice: Omachi Polishing ratio 50%. Alcohol content 15 Sake Degree -5 Acidity 1.4 Yeast M310 Pitchy and gaseous Gorgeous ginjo aroma Juicy fruitiness like white peach Elegant yet sweet. Match it with dried fruits. with dried fruits.
Japanese>English
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ALPHA6 Rice Akitsuho Rice polishing ratio 66 Alcohol percentage 16 Yeast No. 6 The taste is like a melon or pear before it is fully ripe. A balance of mellow sweetness and blue freshness. The taste is fizzy and slightly bubbly.
Japanese>English
2

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