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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

410

Favorite Brands

20

Most Check-in Brands

Aramasa
13(7.93%)
Sharaku
10(6.1%)
Hououbiden
10(6.1%)
Kid
9(5.49%)
Denshu
9(5.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
36(8.78%)
Akita
34(8.29%)
Yamagata
29(7.07%)
Nagano
25(6.1%)
Niigata
24(5.85%)

Venues With Most Check-Ins

御用寿し
87(31.29%)
酒処やま千
17(6.12%)
おばんざいと和飲 杏都
16(5.76%)
炙りのどまん中 高田馬場店
14(5.04%)
うおいちや
10(3.6%)

Timeline

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Naraman純米原酒生酒無濾過
Yumegokoro ShuzoFukushima
alt 1alt 2
藤むら
30
tai
Naraman Junmai Namaeshu Nakadorire Unfiltered Nama Rice: Gohyakumangoku Rice polishing ratio 55 Yeast: Utsukushima dream yeast Sake degree +3 Sake alcohol content 17 Acidity 1.6 Heat treatment: No heat treatment Fruity and slightly spicy
Japanese>English
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alt 1alt 2
酒処やま千
26
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Shichida Junmai Aiyama Hiyashiroshi Maker: Tenzan Shuzo Co. Reading: Shichida Address: Ogi City, Saga Prefecture Specific name: Junmai-shu Ingredients : Rice, Rice malt Alcohol content: 17 Sake meter degree: +0.2 Acidity: 1.6 Rice used for making：Aiyama Rice polishing ratio：75 Condition: Heated
Japanese>English
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alt 1alt 2
酒処やま千
24
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Hitakami Junmai Aki-agari Rice : Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 60 Alcohol content : 16-17 Produced in : Miyagi Prefecture, Hirakou Sake Brewery
Japanese>English
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alt 1alt 2
酒処やま千
26
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Masamune Gakki Honjozo Nakadori 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
taitai
Romanしもふりロ万純米吟醸
Hanaizumi ShuzoFukushima
alt 1alt 2
酒処やま千
26
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Shimofuri Romain Light Nigori Haragori Junmai Ginjo Rice used: Koji: Gohyakumangoku 55% polished rice Rice used: Kake: Yumenokochi 55% polished rice Rice used: Yondan] Himenomochi 55% polished rice Alcohol percentage] 16 Yeast] Utsukushima Yume Yeast Sake meter] Undisclosed Acidity】Not disclosed
Japanese>English
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alt 1alt 2
酒処やま千
27
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Collage Junmai Ginjo Sake Mirai Rice : Yamagata Sake Mirai Rice Polishing Ratio : 50 Alcohol content : 16 Produced in : Miyazumi Meisho, Fukushima
Japanese>English
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alt 1
alt 2alt 3
28
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Sei HIZIRIZM Hitomebore 35 & 50 Namaoto Junmai Daiginjo Maker：Holy Shuzo Co. Address: Shibukawa-shi, Gunma Specific name：Junmai Daiginjo Ingredients: Rice, Rice malt Alcohol content: 15.5 Sake Degree: -5 Acidity: 1.7 Rice used for making：Hitomebore Rice Polishing Ratio : Koji 35%, Kake 50% State：Heated
Japanese>English
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alt 1alt 2
御用寿し
26
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Saku no Hana (the flower of Saku) Specific name : Junmai Daiginjo-shu Ingredients : Rice (domestic), Rice malt (domestic) Source Rice: 100% Aizan produced in Hyogo Prefecture Polishing ratio: 49 Producer: Saku-no-Hana Shuzo (Nagano Prefecture)
Japanese>English
taitai
Hanzo&愛山純米大吟醸
Oota ShuzoMie
alt 1alt 2
御用寿し
26
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Hanzura & Aizan Pure Rice Daiginjo Specific name: Junmai Daiginjo Raw material: rice (national product), koji (national product) Raw material: Hyogo Prefecture Aiyama Refined rice: 50% Sake degree：-4 Acidity:1.6 Degree: 16 degrees Manufacturing：Ota Brewery(Mie)
Chinese>English
taitai
alt 1
alt 2alt 3
御用寿し
24
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Morishima Junmai Ginjo Hitanishiki Dry Rice used: Hitanishiki produced in Ibaraki Prefecture Rice polishing ratio: 55 Sake meter rating ... +7 Acidity: 1.7 Yeast・・・No.901 Alcohol content・・・15(Draft)
Japanese>English
taitai
Senkin無垢　クラッシック生酛原酒無濾過
せんきんTochigi
alt 1alt 2
御用寿し
30
tai
Senkori - Solid - Classic 2024 nouveau 2023 rice vintage Ingredients Koji rice : 50% Yamadanishiki (Domaine Sakura, Sakura-city, Tochigi pref.) Kake Rice: 60% Yamadanishiki (Domaine Sakura, Sakura-shi, Tochigi) Alcohol 15%. Sake meter degree -3 Acidity 2.0 Yeast used: Tochigi Prefecture yeast Kinugawa River subsoil water
Japanese>English
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alt 1alt 2
酒処やま千
22
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Jomon Nohyo (sect of Buddhism) Producer Kikusui Shuzo Joint-Stock Company Production area Noshiro City, Akita Prefecture Sake by the specific name of Ginjo Alcohol content] 15.5 [Sake meter degree] +2 [Acidity] 1.5 [Rice used] 55% Hanabukiyuki
Japanese>English
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alt 1alt 2
酒処やま千
23
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Mutsu Hachisen Junmai Daiginjo Kura Limited Version Sake Brewer "Hachinohe Shuzo (Hachinohe City, Aomori Prefecture) Classification "Junmai Daiginjo-shu Ingredient Rice "Hanabukiyuki Yeast used: Unknown Rice Polishing Ratio "40 Alcohol Content "15 Sake Degree "Unknown Acidity: Unknown
Japanese>English
taitai
Mikotsuru純米吟醸原酒生酒無濾過
Suwa Mikotsuru ShuzojoNagano
alt 1alt 2
酒処やま千
27
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Mikotsuru Junmai Ginjo Unfiltered Nama Sake Manufacturer: Suwa Mikotsuru Sake Brewery Classification: Junmai Ginjo Rice: Yamadanishiki produced in Azumino, Nagano Polishing ratio 50%. Sake degree +1 Acidity 1.7
Japanese>English
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Yamasan純米大吟醸原酒無濾過
山三酒造Nagano
alt 1
alt 2alt 3
酒処やま千
24
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Yamazan Junmai Daiginjo Unfiltered Harajuku Rice used: Yamae-Nishiki 100% Yaehara, Tomi-city, Nagano, Japan Rice polishing ratio: 40 Alcohol content: 15 Producer: Yamazan Shuzo, Ueda City, Nagano Prefecture
Japanese>English
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alt 1alt 2
酒処やま千
25
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Kaze no Mori Akitsuho 657 Ingredient rice Akitsuho Rice polishing ratio 65 Yeast used: K-7 series Condition: Unfiltered, unpasteurized, unpasteurized sake Brewing year (BY) 2024BY (summer tank brewing in 2024BY) Alcohol content 16%.
Japanese>English
taitai
Kohryu原酒生酒中取り無濾過
Takachiyo ShuzoNiigata
alt 1alt 2
酒処やま千
24
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Takanami Minamoto, unfiltered, raw sake, Nakadori Nakakumi, experimental brewing Producer Takachiyo Shuzo Production area Niigata Ingredients Rice, rice malt, brewing alcohol Rice Undisclosed Polishing ratio Not disclosed Sake degree Not disclosed Acidity Not disclosed Yeast used Not disclosed
Japanese>English
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alt 1alt 2
御用寿し
24
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oiran Manufacturer：KOIZUMI SHUZOH GOHSEI Address: Futtsu-shi, Chiba Specific name: Junmai Ginjo Ingredients : Rice, Rice malt Alcohol content: 16 Sake meter degree: -2 Acidity : 1.5 Rice type: Yamadanishiki Rice polishing ratio：55 Condition: Heated
Japanese>English
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Hanzo純米大吟醸
Oota ShuzoMie
alt 1
alt 2alt 3
御用寿し
26
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Hanzura & Aizan Specific Name: Junmai Daiginjo Raw material: rice (national product), koji (national product) Raw material: Hyogo Prefecture, Aizan Refined rice: 50% Sake degree：-4 Acidity:1.6 Degree: 16 degrees Manufacturing：Ota Brewery(Mie)
Chinese>English
2

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