SakenowaRecord your sake experiences and discover your favorites
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元はワイン好きの日本酒初心者 日本酒好きになったキッカケは新政の秋櫻 沼にハマったのは、川中島幻舞愛山 よろしくお願いします!

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Sake Map

The origins of the sake you've drunk are colored on the map.
Akabu本醸造本醸造
26
taiAkatake Honjozo F Rice used: Iwate rice Polishing: 60 At Tamaki-san in Musashi-shinjo
Japanese>English
Sharaku純米吟醸
25
taiCollage Junmai Ginjo Rice : Bizen Omachi Rice Polishing Ratio : 50 Alcohol content : 16 Place of Origin : Fukushima Miyazumi Meijo At Tamaki in Musashi-shinjo
Japanese>English
Katanosakura純米吟醸
22
taiKata-no-Zakura Super Dry Straight Kumi Sake quality Junmai Ginjyo Nama-genshu Ingredients Rice (domestic), rice malt (domestic) Rice used Yamadanishiki Rice polishing ratio 58% (with a minimum of 5% alcohol by volume) Alcohol content 17% alcohol by volume Sake Degree +13 Acidity 1.9 Amino acidity 1.8 Nama-shu/Hi-ire Storage Method At Tamaki-san in Musashi-shinjo
Japanese>English
FusanokangikuSILVER LINING純米大吟醸原酒生酒無濾過
27
taiKANGiku occasional series SILVER LINING Junmai Daiginjo Unfiltered Nama Shu Rice : So no Mai Rice polishing ratio : 29 Alcohol content : 15%. At Tamaki in Musashi-shinjo
Japanese>English
Haneya純吟PRISM究極しぼりたて純米吟醸生酒
御用寿し
30
taiHaneya Jungin PRISM Ultimate Shibotate Manufacturer: Fumikiku Shuzo (Toyama Prefecture) Specific name Junmai Ginjo Nama/Hiirei Nama-zake (no heat treatment) Sweetness: Slightly dry ■Rice: Gohyakumangoku produced in Toyama Prefecture ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
Glorious Mt.FujiMAGMA 原始乃胎動純米大吟醸原酒生酒無濾過
御用寿し
32
taiEiko-Fuji MAGMA Unfiltered Nama-No-Tsudo Sake Ingredients Ingredient rice: Omachi, Okayama Prefecture Polishing ratio 50%. Yeast: Yamagata yeast Sake degree -5 Acidity 1.6 Alcohol 16.7
Japanese>English
Tanigawadake純米吟醸 別誂純米吟醸
御用寿し
24
taiTanigawadake Junmai Ginjo Betsuatsurae Polishing ratio 60 Sake degree +1 Alcohol 15%. Acidity 1.5 Amino acidity 1.0 At Goyojushi
Japanese>English
KeigetsuCEL24 純米大吟醸50純米大吟醸
御用寿し
31
taiKaygetsu CEL24 Junmai Daiginjo 50 Shiboritate Shinshu Rice/Gin no Yume or Yamadanishiki(domestic) Rice polishing ratio / 50%. Alcohol content/15 Sake meter / -4, Acidity / 1.4, Amino acidity / 1.0 Pineapple!
Japanese>English
Tedorigawa純米吟醸
御用寿し
36
taiTetorigawa Junmai Ginjo Sakemono Rice used: Yamadanishiki, Gohyakumangoku Polishing ratio: 50%/55 Sake meter rating: +1 Acidity・・・1.3 Alcohol content・・・15.5 Refreshing At Goyojushi
Japanese>English
Ryu純米
御用寿し
28
taiTakashi Junmai Rice used: Miyamanishiki from Shinshu Rice polishing ratio: 55 Sake meter rating: +6 Acidity: 1.4 Alcohol content・・・15 The standard for Goyo Sushi
Japanese>English
Gokyo純米
御用寿し
27
taiGohashi Junmai Junmai Sake Ingredients Rice (domestic), rice malt (domestic) Rice used Nipponbare (Yamaguchi Prefecture), Yamadanishiki (Yamaguchi Prefecture) Alcohol content 15.5 degrees Sake Degree +3 Acidity 1.6 Rice polishing ratio 60% (with a minimum of 60% polished rice) Yeast Yamaguchi yeast 9E Nama-shu/Hiire Fire-aged At Goyozushi in Futago-Shinchi Slight classical aroma
Japanese>English
Ohmine Junmai3grain原酒生酒無濾過
taiOhmine 3grain Ohmine Junmai 3 grains unfiltered unpasteurized sake (Ohmine 3grain Ohmine Junmai 3grain) Sake Brewer : Ohmine Shuzo Location: Mine City, Yamaguchi Prefecture Rice polishing ratio: 50%. Rice】 100% Dewa Sanzu Ingredients: Rice (domestic), Rice malt (domestic) Water】Benten spring water Alcohol content】15%.
Japanese>English
Buyu生酛原酒生酒
taiTakeyuki Buyu cycle ogawa yeast Rice used: Hitanishiki produced in Ibaraki Yeast used: Ogawa yeast from Ibaraki Koji mold used Marufuku bean sprouts produced in Ibaraki Alcohol 14 Rice polishing ratio 58 Sake meter --- 1.4 Acidity 1.4
Japanese>English
8
taiAmami Junmai Ginjyo Nama-zake Rice : Yamadanishiki, rice suitable for sake brewing Polishing ratio : 60 Yeast : No.901 Alcohol : 15% (Unpasteurized) Produced in: Yamaguchi Prefecture, Choshu Shuzo At Aburi no Doshinaka in Takadanobaba
Japanese>English
Hanaabiおりがらみ無濾過生原酒
26
taiHANAOYAKU ORIGARUMI Unfiltered Nama-shu Junmai Daiginjo Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Ginpu Rice polishing ratio: 48 Alcohol percentage: 16 Storage method: Refrigeration required Producer: Nanyo Jozo (Saitama Prefecture) At Aburi no Doshinchan in Takadanobaba
Japanese>English
Hanamura純米吟醸生酒
taiHanamup Junmai Ginjo Nama Shu Dewa Butterfly Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Volume: 1800ml ■Price (main body): 3,450 yen Rice: Dewa Tsanzan ■Polishing ratio: 50% ■Yeast used: Undisclosed Sake meter degree: -7.8 ■Acidity: 1.4 ■Alcohol level: 15 At Aburi no Doshinchan in Takadanobaba
Japanese>English
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