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SakenowaRecord your sake experiences and discover your favorites
KaitlynKaitlyn

Registered Date

Check-ins

16

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0

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Amabuki
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
4(25%)
Saga
3(18.75%)
Miyagi
1(6.25%)
Tochigi
1(6.25%)
Saitama
1(6.25%)
KaitlynKaitlyn
Bijofu特別純米酒しぼりたて生原酒
Hamakawa ShotenKochi
Bijofu Check-in 1
Kaitlyn
The mouthfeel is gentle and fresh. It is characterized by its fresh aroma and taste, and its sharpness.
Japanese>English
KaitlynKaitlyn
Kikuhime山廃純米
KikuhimeIshikawa
Kikuhime Check-in 1
Kaitlyn
Subdued, but sweet aroma reminiscent of banana, melon and pear. Soft and sweet on the palate, with fleshy, juicy flavor harmonized with tight acidity and a powerful, voluptuous taste.
Japanese>English
KaitlynKaitlyn
Atagonomatsu
Niizawa JozotenMiyagi
Atagonomatsu Check-in 1
21
Kaitlyn
A pleasant aroma reminiscent of banana and melon spreads and then disappears. The refreshing acidity leaves a lingering aftertaste. It is a well-balanced sake with a softness that can be felt in the beautiful
Japanese>English
KaitlynKaitlyn
Amabuki
Amabuki ShuzoSaga
Amabuki Check-in 1
Kaitlyn
Metaplexis japonica
Japanese>English
Kaitlyn
It has a gorgeous and light aroma typical of Amabuki, and a smooth drinking feeling based on a gentle sweetness. The acidity tightens the taste, so the aftertaste is also refreshing.
Japanese>English
KaitlynKaitlyn
Amabuki
Amabuki ShuzoSaga
Amabuki Check-in 1Amabuki Check-in 2
13
Kaitlyn
Type Junmai Nose: Mild Good taste Raw rice: Omachi Polishing ratio 65%. Yeast used: Marigold Good temperature: 5～15℃, 20～25℃, about 40℃.
Japanese>English
KaitlynKaitlyn
Okushimizu
Takahashi ShuzotenAkita
Okushimizu Check-in 1
14
Kaitlyn
Sake type Junmai Ginjo Raw rice: Menkoyna from Akita Prefecture Polishing ratio 60%. Alcohol content 16 Sake degree -1.0 Acidity 1.6 Amino acidity 0.9 Yeast used: In-house yeast (Sakura yeast) Brewing year: 2019 Brewing
Japanese>English
KaitlynKaitlyn
Dainagawa
DainagawaAkita
Dainagawa Check-in 1
14
Kaitlyn
Sake type Junmai Ginjo Raw Rice: Akita Sakekomachi Rice polishing ratio 55 Alcoholic content 15%. Sake degree +2 Acidity 1.6 Amino acidity 1.2 Yeast used: AKITA Yukikuni yeast (UT-1) Brewing year: 2019
Japanese>English
KaitlynKaitlyn
Ryozeki
Ryozeki ShuzoAkita
Ryozeki Check-in 1
15
Kaitlyn
Sake type Junmai Ginjo Rice: Yamadanishiki (produced in Yamada district, Yuzawa City, Akita Prefecture) Polishing ratio 50%. Alcohol content 16 Sake Meter +1.8 Acidity 1.3 Amino acidity 0.6 Yeast used: In-house yeast Brewing year: 2019 Brewing
Japanese>English