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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

660

Favorite Brands

20

Most Check-in Brands

Aramasa
18(7.5%)
Hououbiden
15(6.25%)
Kid
13(5.42%)
Denshu
13(5.42%)
Sharaku
12(5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
58(8.79%)
Fukushima
52(7.88%)
Yamagata
49(7.42%)
Tochigi
37(5.61%)
Niigata
34(5.15%)

Venues With Most Check-Ins

御用寿し
146(32.88%)
おばんざいと和飲 杏都
37(8.33%)
酒処やま千
32(7.21%)
炙りのどまん中 高田馬場店
24(5.41%)
サケラボトーキョー
18(4.05%)

Timeline

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酒処やま千
26
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house of worship housed in a traditional Japanese-style villa (located where the emperor's meals are usually served) Ingredients: Rice, rice malt, brewing alcohol Koji: Yamadanishiki, Kake rice: Fukuhikari Polishing ratio: Koji: 55%, Kake: 55 Yeast used: Shizuoka yeast Alcohol percentage 18
Japanese>English
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Ishizuchi特別純米ひやおろし
Ishizuchi ShuzoEhime
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酒処やま千
30
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Ishizuchi Special Junmai Hiyoroshi Specific name : Tokubetsu Junmai Ingredients : Rice, Rice malt Alcohol Content: 16 Sake meter rating: + 4.5 Acidity: 1.8 Rice type：Matsuyama Mitsui Rice polishing ratio：60 Condition: Fire-brewed
Japanese>English
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Hiranにこまる生酛
森酒造場Nagasaki
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酒処やま千
28
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fly in the face of Specific name Alcohol percentage - 14 Sake Degree Acidity Amino acidity Rice used and rice polishing ratio Koji rice: 20% Yamadanishiki Kake rice: Nikomaru 80 Yeast Sake yeast
Japanese>English
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酒処やま千
29
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Shinshu Kamerei Junmai Ginjo Kinmon Nishiki Ingredients: Rice, Rice malt Rice used: 100% Kinmon-Nishiki from Yaebaru Rice Polishing Ratio: 55 Alcohol content: 15 Producer: Okazaki Shuzo
Japanese>English
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酒処やま千
28
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Collage Junmai Ginjo Banshu Yamadanishiki Rice : Hyogo Yamadanishiki Rice Polishing Ratio : 50 Sake Degree : +1 Acidity : 1.4 Alcohol content : 16 Produced in : Miyazumi Meisho, Fukushima Prefecture
Japanese>English
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御用寿し
26
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FUKUKAI No. 2 Ingredients : Yamadanishiki produced in Hirado Rice Polishing Ratio : Undisclosed Alcohol content : 14 Produced in: Fukuda Shuzo, Nagasaki Prefecture
Japanese>English
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Yamasan純米吟醸原酒生酒無濾過
山三酒造Nagano
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御用寿し
31
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Yamazan Junmai Ginjo Yamadanishiki Gowari Gobu Unfiltered Unrefined Unmixed Sake Rice used: 100% Yamadanishiki from Hyogo Prefecture Polishing ratio: 55 Master brewer: Yuki Kurihara Alcohol content: 15 Producer: Yamazan Shuzo, Ueda-shi, Nagano
Japanese>English
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御用寿し
31
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Hanamup Junmai Ginjo Omachi Provenance: Yuzawa, Akita Prefecture ■Structure: Junmai Ginjo ■Capacity: 1800ml ■Price (main body): 3,800 yen Rice: Omachi ■Polishing ratio: 50% ■Yeast: Undisclosed Sake meter degree: -7.0 ■Acidity: 1.4 ■Alcohol level: 16
Japanese>English
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御用寿し
24
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Banshu 50 Ingredient rice: Yamadanishiki (Okayama Prefecture) Alcohol 15.0 Yeast used: Kyokai 1801 Sake degree +8.0 Amino acidity 1.3 Acidity 1.50 Rice polishing ratio 50.0 Type (make) Junmai Daiginjo-shu
Japanese>English
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御用寿し
27
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Kangiku Haruhi Junmai Daiginjo 50% Akaban Omachi from Okayama Prefecture, Yamada Nishiki from Hyogo Prefecture Kangiku Meinjo from Yamatake City, Chiba Prefecture
Japanese>English
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御用寿し
26
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Gassan inonvation APPLE Junmai Ginjo Ingredient rice 100% sake brewing rice produced in Shimane Prefecture Polishing ratio 60％ (with a ratio of 60%) Alcohol content 13% alcohol by volume Size 720ml Recommended drinking temperature 5~15℃.
Japanese>English
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飯豊屋ぷうさん
25
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Tsuki Junmai Daiginjo Product Name：Yuzu Junmai Daiginjo Sake Brewer : Kojima So Honten(Yamagata Prefecture) Type：Junmai Daiginjo Hi-ire Ingredients : Rice, Rice malt Sake meter degree＋9 Acidity 1.4 Rice Polishing Ratio：50%(Koji rice：Dewa Sanbai, Kake rice：Yamadanishiki) Alcohol Content：16.0
Japanese>English
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翠露夏の純吟純米吟醸
Maihime ShuzoNagano
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飯豊屋ぷうさん
22
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Suiro Summer Jungin Rice Source : Koji rice, Kake rice, Miyamanishiki produced in Nagano Prefecture Rice Polishing Ratio: 59 Alcohol Content : 15 Sake meter degree：+1(expected) Acidity : 1.4 (expected)
Japanese>English
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豊島屋
29
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San-do 2024 Kako Rokunou Brewery Producer: Hananohana Brewery Specified name: Undisclosed Rice variety: Kako produced in Wasui Town in the Kikuchi River basin Production area: Kumamoto Prefecture Alcohol content: 13 Yeast used: No.9 yeast Sake strength:Not disclosed Acidity: Not disclosed Amino acidity: Not disclosed Rice polishing ratio: Not disclosed Brewing year: 2024
Japanese>English
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28
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Isshaku Suisei Junmai Ginjo Provenance: Gojome, Akita Prefecture Sake: Junmai Ginjo Rice: Miyamanishiki ■Polishing ratio: 50% ■Yeast: Komachi yeast Sake meter degree: +2 ■Acidity: 1.2 ■Alcohol level: 16
Japanese>English
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晴天の月
24
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nightingale (Luscinia megarhynchos) Ingredients Rice (domestic),Rice malt (domestic),Brewer's alcohol Alcohol percentage: 15-16% or less Rice used (Koji rice) Yamadanishiki Polishing ratio (Koji rice) 68 Rice used (Kake rice) Yamadanishiki, other rice for sake brewing Polishing ratio (Kake rice) 68 Yeast used: Association No. 10 Sake degree +15 Acidity 1.30 Nama/Hiirei/Hiirei
Japanese>English
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晴天の月
28
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KAMO KINSHU Manufacturer: Kanemitsu Shuzo (Hiroshima Prefecture) Specific name: Junmai Ginjo Ingredients: Rice, Rice malt Nama/Hiirei-shu (with heat treatment) Sweetness: Slightly dry ■Rice: Omachi ■Polishing ratio: 50% ■Alcohol level: 16% ■Sake meter: +3.5 ■Acidity: 1.5
Japanese>English
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晴天の月
27
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Houou Mita Tsurugi Address: Oyama-shi, Tochigi Specific name : Junmai Ingredients : Rice, Rice malt Alcohol content: 16 Sake Degree: +6 Acidity: 1.5 Rice：Gohyakumangoku, Yamadanishiki Rice polishing ratio：55 Condition: Fire-brewed
Japanese>English
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