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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！

Registered Date

Check-ins

459

Favorite Brands

20

Most Check-in Brands

Aramasa
13(7.22%)
Kid
11(6.11%)
Sharaku
10(5.56%)
Denshu
10(5.56%)
Hououbiden
10(5.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
41(8.93%)
Yamagata
37(8.06%)
Akita
36(7.84%)
Niigata
26(5.66%)
Nagano
25(5.45%)

Venues With Most Check-Ins

御用寿し
107(34.29%)
酒処やま千
17(5.45%)
おばんざいと和飲 杏都
16(5.13%)
炙りのどまん中 高田馬場店
14(4.49%)
丸安水産　新宿駅前店
10(3.21%)

Timeline

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大衆割烹 かっぱ
35
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Kutouryuu Itsuhin Place of origin: Eiheiji-cho, Fukui Prefecture ■Structure: Normal sake ■Volume: 1800ml ■Price (main body): 2,000 yen Rice used: Domestic rice suitable for sake brewing ■Polishing ratio: 65% ■Yeast used: Yeast preserved in the brewery Sake meter degree: +3.5 ■Acidity: 1.0 ■Alcohol level: 15
Japanese>English
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Kid純米吟醸生酒にごり酒
Heiwa ShuzoWakayama
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御用寿し
30
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Kido Nigori Sake Nama Specified name Junmai Ginjo-shu Ingredients Rice, rice malt Rice polishing ratio 55% (the highest percentage ever recorded) Rice used Gohyakumangoku Alcohol content 16% (16%) Acidity 1.6 Sake Degree -5.0
Japanese>English
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Tatenokawa無我レッドボトル純米大吟醸原酒生酒無濾過
Tatenokawa ShuzoYamagata
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御用寿し
30
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TATENOGAWA MUGA Red Bottle Ingredient rice 100% Snow Goddess from Yamagata Prefecture (All rice is specially cultivated under contract) Polishing ratio 50 Yeast used K601 Alcohol content 16 degrees Celsius Sake degree -2 Acidity 1.5 Amino acidity 1.0
Japanese>English
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Buyu特別本醸造
BuyuIbaraki
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御用寿し
30
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Takeyu Special Honjozo Yamadanishiki, brewed with Ogawa yeast Address: Yuki City, Ibaraki Prefecture Specific name : Special Honjozo Ingredients : Rice, Rice malt, Brewer's alcohol Alcohol content : 15 Sake meter degree : Not disclosed Acidity : 1.2 Rice type : Yamadanishiki Rice Polishing Ratio : Koji Rice 55% / Kake Rice 65 State：Heated
Japanese>English
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Wakamusume牡丹純米吟醸原酒生酒無濾過
Araya ShuzoYamaguchi
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御用寿し
28
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Young Musume Peony Manufacturer: Shintani Shuzo (Yamaguchi Prefecture) Specific name: Junmai Ginjo Nama/Hiirei Nama-shu (no heat treatment) ■Rice: Hiroshima Omachi ■Polishing ratio: 60% ■Alcohol level: 16% ■Sake alcohol level: undisclosed ■Acidity level: undisclosed
Japanese>English
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御用寿し
30
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Morishima Omachi Junmai Daiginjo Rice used: Bizen Omachi Polishing ratio: 50%. Sake meter rating ... +2 Acidity・・・・1.7 Yeast・・・No.901 Alcohol content・・・・15(Draft)
Japanese>English
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御用寿し
29
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Gakki Masamune Nakadori Honjozo Ingredients Koji rice : Yumen no Kou (Fukushima Prefecture) 60 Kake Rice type : Yumen no Kou (Fukushima Pref.) 70 Alcohol 16%. Sake Degree ±0 Acidity 1.2 Yeast used: Fukushima Prefecture yeast Water used for brewing: Underground water from the brewery
Japanese>English
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御用寿し
24
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Yi Paikou era (1113.7.13-1118.4.3) Rice】Kaminomai Ingredients] Rice (domestic),Rice malt (domestic) Rice polishing ratio】 65
Japanese>English
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御用寿し
27
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Katanozakura Nama Hashiroshi Specific name : Junmai Place of Origin : Osaka Sake Brewer : Yamano Shuzo Rice : Aizan from Hyogo Prefecture Rice polishing ratio : 65 Alcohol content : 17 Sake degree : +2 Acidity : 2.1 Amino acidity: 1.6 Yeast used: Association No. 7 Taste type: Medium Nama/Hiirei: Nama Sake
Japanese>English
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27
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Hiran HAPPY NEW BORN Product Name HIRAN HIRAN Happy New Born 720ml Alcohol content 15%. Sake degree: Undisclosed Rice used: 100% Yamadanishiki Polishing ratio: Undisclosed Cool delivery or not Cool delivery is recommended Sake Brewer: Mori Shuzojo/Nagasaki Prefecture
Japanese>English
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御用寿し
25
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KATSUKI CEL24 50 Rice: Gin-no-Yume or Yamadanishiki produced in the northern part of Kochi Prefecture, Japan Polishing ratio 50%. Yeast used: Kochi Prefecture yeast CEL-24 Alcohol percentage 15 Sake Degree: around -3 Acidity around 1.7
Japanese>English
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Nito純米大吟醸原酒生酒
Maruishi JozoAichi
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御用寿し
30
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two rabbits Manufacturer： Maruishi Brewery Co. Address：Okazaki-city, Aichi pref. Specific name: Junmai Daiginjo Alcohol content: 16 Sake meter degree：Not disclosed Acidity：Not disclosed Rice used: Omachi Rice polishing ratio: 48 Condition: Nama-shu
Japanese>English
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土龍
23
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crane-shaped Ingredient Rice Koshitanrei Rice polishing ratio 55% of rice Sake Degree +0.5 Acidity 1.4 Alcohol content More than 15 degrees Celsius, less than 16 degrees Celsius
Japanese>English
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土龍
21
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Asamayama Junmai Daiginjo Asahi Rice used: Asahi, grown in Okayama Prefecture Polishing: 50%. Specified name sake, etc. Junmai Daiginjo/Hiirei-shu 15% alcohol by volume
Japanese>English
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Kokuryuいっちょらい吟醸
Kokuryu ShuzoFukui
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土龍
29
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Kuroryu Ginjo Itchirai Place of Origin: Eiheiji-cho, Fukui Prefecture ■Structure: Ginjo ■Capacity: 720ml ■Price (main body): 1,350 yen Rice: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Yeast preserved in the brewery Sake meter degree: +5 ■Acidity: 1.1 ■Alcohol level: 15.5
Japanese>English
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土龍
24
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Mitsui no Kotobuki Junmai Ginjyo +14, very dry, 720ml Sake Brewer/Producer Mitsui no Kotobuki Co. Alcohol content 14% (14%) Rice used Yamadanishiki Rice polishing ratio 60
Japanese>English
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土龍
28
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Mimuro-Sugi Romain series, special junmai dry, dewy leaf wind Specified name Tokubetsu Junmai Sake Ingredients Rice, Rice malt Rice polishing ratio 60% (the highest ratio of rice used in the brewing process) Rice used Rohafu Alcohol content 15% (15%) Acidity 1.9 Sake Degree +5
Japanese>English
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土龍
22
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Product Name Yonesuru Kappa Special Junmai Super Dry Rice: Haenuki, Dewanosato, other Yamagata rice Rice polishing ratio 60 Alcohol 15%. Sake degree +10 Acidity 1.7 Yeast: Association No. 9
Japanese>English
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ぬる燗 佐藤 御殿山茶寮
31
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Saku Aizan Junmai Ginjo 2024 750ml Type Junmai Ginjo Capacity 750ml Alcohol 15%. Sake degree -1 Rice used: 100% Aizan from Hyogo Prefecture Rice polishing ratio 55 Sake Brewer: Shimizu Seizaburo Shoten / Mie Prefecture
Japanese>English
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