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SakenowaRecord your sake experiences and discover your favorites
taitai
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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640

Favorite Brands

20

Sake Map

The origins of the sake you've drunk are colored on the map.

Timeline

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日本橋山喜多 武蔵新城店
19
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glorious summit Rice : Hachitan-Nishiki, Yamadanishiki Polishing ratio : less than 60% (40% Yamadanishiki, 55% Hachitanishiki, 60% Hachitanishiki) Sake meter : +6 Alcohol content: 16 Provenance : Hiroshima Prefecture, Japan
Japanese>English
Unspecified純米大吟醸
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日本橋山喜多 武蔵新城店
18
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Atago no Matsu Junmai Daiginjo Hakutsuru Nishiki Alcohol 15%. Ingredient rice Hakutsuru-Nishiki (Hyogo Prefecture) Polishing ratio 50%. Yeast used: In-house yeast Sake meter degree +3 Acidity 1.4
Japanese>English
KudokijozuJr.純米大吟醸生詰酒
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日本橋山喜多 武蔵新城店
22
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Kudokibe Jr. Junmai Daiginjo 33% Namaizume Sake Mirai Address: Tsuruoka-shi, Yamagata Distinctive name : Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 15.1 Sake Degree: -2.0 Acidity: 1.3 Rice:Sake Mirai Rice polishing ratio:33 Condition:New
Japanese>English
Hououbiden純米大吟醸生酒荒走り責め
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日本橋山喜多 武蔵新城店
21
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Phoenix Mita Arakami Oshiage Asahi Address:Oyama City, Tochigi Prefecture Specified name: Junmai Daiginjyo Raw material: rice, koji Alcohol content:16% Sake content:±0 Acidity: - Raw material: Asahi rice Refined rice: 40 Condition: Raw Sake
Chinese>English
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北海
16
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KURAMOTO 64DRY Raw material rice: Yamadanishiki produced in Nara Rice polishing ratio 64 Sake degree +10 Acidity 2.2 Yeast used: No. 7 series Condition: Nama-shu Brewing year (BY) 2024BY Alcohol content 16%.
Japanese>English
Raifukuオオクワガタ純米吟醸
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北海
17
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Raifuku Ouwagata Junmai Ginjo Rice polishing ratio: 50 Alcohol content: 15%. Yeast: Flower yeast (isolate from Tokyo University of Agriculture) Producer: Raifuku Shuzo, Chikusei City, Ibaraki Prefecture Planning: Tomi-mama
Japanese>English
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サケラボトーキョー
26
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HIROKI Special Junmai Sake Brewer Hiroki Shuzo Honten Sake Brewer's Location 3574 Ichinaka Nibanko, Aza, Aizu Sakashita-cho, Kawanuma-gun, Fukushima-ken Alcohol content 16.3 Rice type : Yamadanishiki, Kake rice type : Gohyakumangoku Polishing ratio Koji rice : 50%, Kake rice : 55 Heating: Once Sake Degree +3 Acidity 1.6 Remarks
Japanese>English
Senkin生酛おりがらみ
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サケラボトーキョー
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Senbori Aikoku Manufacturer: Senkin (Tochigi Prefecture) Specified Name Not disclosed Ingredients: Rice, Rice malt Sweetness/Sweetness: ■Rice: Aikoku No.3, Domaine Sakura Yamadanishiki ■Polishing ratio: ■Alcohol level: 13% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
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サケラボトーキョー
23
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Houou Mida Aikoku Address:Oyama-shi, Tochigi Specific Name : (Nama Hashiroshi) Ingredients : Rice, Rice malt Alcohol content: 15 Sake Degree: -3 Acidity: -3 Rice used for making:Tochigi Aikoku No.3 Rice Polishing Ratio:- 0.01 Condition: Heated
Japanese>English
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サケラボトーキョー
23
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Houou Mida Aikoku Address:Oyama-shi, Tochigi Specific Name : (Nama Hashiroshi) Ingredients : Rice, Rice malt Alcohol content: 15 Sake Degree: -3 Acidity: -3 Rice used for making:Tochigi Aikoku No.3 Rice Polishing Ratio:- 0.01 Condition: Heated
Japanese>English
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サケラボトーキョー
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Sanzen Sakura Junmai Ginjo Comet 55 Sake Brewer: Sansei Sakura Shuzo Specific name Junmai Ginjo Polishing ratio 55 Yeast used: undisclosed Alcohol percentage 15 Sake Degree +2 Acidity 1.6 Amino acidity undisclosed Rice used: Comet
Japanese>English
Jikon特別純米生酒
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サケラボトーキョー
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Nowadays, the special pure rice is raw. Raw rice: Gohyakumangoku (80%), Yamadanishiki (20%) (using a cut) Rice polishing:60% Alcohol content: 15.5% Manufacturer: Kimiya Sho Brewery, Nabari City, Mie Prefecture
Chinese>English
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サケラボトーキョー
22
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Form SG Ingredients Rice(domestic),Rice malt(domestic) Alcohol percentage 17 Rice used: Unpolished rice Yamadanishiki Polishing ratio 70 Yeast used Sake meter degree -1 Acidity 1.8 Nama/Hiire Nama
Japanese>English
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