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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

570

Favorite Brands

20

Most Check-in Brands

Aramasa
17(8.06%)
Denshu
12(5.69%)
Kid
12(5.69%)
Hououbiden
11(5.21%)
Sharaku
11(5.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
49(8.6%)
Fukushima
46(8.07%)
Yamagata
44(7.72%)
Niigata
31(5.44%)
Tochigi
29(5.09%)

Venues With Most Check-Ins

御用寿し
128(33.25%)
おばんざいと和飲 杏都
26(6.75%)
炙りのどまん中 高田馬場店
24(6.23%)
酒処やま千
23(5.97%)
宝町サケスクエア
13(3.38%)

Timeline

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Glorious Mt.Fuji菫露威吹純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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すしいなせ
27
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Eikofuji Violet Rouge Weibuki Junmai Daiginjo Unfiltered Nama-shu Miyamanishiki 78% from Yamagata Prefecture 22% Yamadanishiki from Hyogo Prefecture Polishing ratio 50%. Yeast: Kyokai No. 10 series Sake degree -6 Acidity 1.9 Alcohol 16.7
Japanese>English
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Sotenden美禄　春しぼりおりがらみ
Otokoyama HontenMiyagi
alt 1alt 2
SAKEバル 碧空
32
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Soutenden Biroku Haru Shiboromi Orikagarumi Special Junmai Rice / Yamadanishiki Polishing ratio / 55 Sake meter / +3 Acidity / 1.8
Japanese>English
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SAKEバル 碧空
34
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value honor (mahjong) Product name Hochujun-Mujin Takachiyo SKY Orikagarami, unadjusted unpasteurized sake stored at freezing point Type Alcohol percentage 16 Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: Undisclosed Rice Polishing Ratio Not disclosed Sake degree: Undisclosed Sake Brewer: Takachidai Shuzo / Niigata Prefecture
Japanese>English
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Jikon八反錦無濾過生純米吟醸生酒
Kiyasho ShuzojoMie
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SAKEバル 碧空
36
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Jikin Junmai Ginjo Nama Shu Rice：100% Hachitan-Nishiki produced in Hiroshima Rice polishing ratio: 50 Alcohol: 15.5%. Producer: Kiyamasa Shuzo, Nabari City, Mie Prefecture
Japanese>English
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AramasaNo.6 S-type純米原酒生酒
Aramasa ShuzoAkita
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SAKEバル 碧空
36
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Shinmasa No.6 s-type Junmai Nama Shu Ingredient rice Akita rice Sake strength Not disclosed Storage refrigerated Acidity Not disclosed Recommended delivery Cool Alcohol 13-14 degrees Cosmetic box Not available
Japanese>English
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19Gattolibero555特別純米
Ozawa ShuzojoNagano
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SAKEバル 碧空
29
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19 Gattolibero555 Sake quality Special Junmai Sake Ingredients Rice (domestic), rice malt (domestic) Rice used Shinko sake No. 555 (Yamamizuki) produced in Nagano Prefecture Rice polishing ratio 59% (the highest percentage available) Alcohol content 15.8 degrees Celsius Sake Degree -3.91 Acidity 2.45 Yeast Association #6 yeast
Japanese>English
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御用寿し
27
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Tenbi Kariten Special Junmai Rice used for brewing : Sake rice Rice polishing ratio : 60 Alcohol content : 15% (Unpasteurized) Produced in: Yamaguchi Prefecture, Choshu Shuzo
Japanese>English
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Bojimaya純米生酒無濾過おりがらみ
Tokoro ShuzoGifu
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御用寿し
23
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Fusashimaya Junmai Omachi Ooragarami Rice（Koji Rice） Akebono Rice used for making (Kake rice) Omachi (Okayama Prefecture) Rice Polishing Ratio 70%. Alcohol 17%. Sake Degree +10 Acidity 2.2
Japanese>English
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alt 1alt 2
御用寿し
29
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Loman Junmai Ginjo Rice used: Koji] Gohyakumangoku 60% polished rice Rice used: Kake: Yumenokochi 60% polished rice Rice used: Yondan] Himenomochi 60% polished rice Alcohol percentage] 15 Yeast] Utsukushima dream yeast Sake meter] Not disclosed. Acidity】Not disclosed
Japanese>English
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alt 1alt 2
御用寿し
27
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Sake brewer Kuheiji light nigori Brewery ：Manjyo Brewery / Aichi Prefecture, Japan Ingredients : Yamadanishiki, Kurodasho Rice Polishing Ratio : Undisclosed Sake degree : Undisclosed Body temperature : 16 degrees Celsius
Japanese>English
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Yamamotoターコイズブルー純米吟醸
YamamotoAkita
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御用寿し
23
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YAMAMOTO Turquoise Blue Junmai Ginjo Provenance: Happo-cho, Akita Prefecture ■Structure: Junmai Ginjo ■Volume: 1800ml ■Price (main body): 3,255 yen Rice type: Kyoshinko ■Polishing ratio: 55% ■Yeast used: Akita yeast No.12 Sake meter degree: +1 ■Acidity: 1.8 ■Alcohol level: 15
Japanese>English
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Imanishikiおたまじゃくし特別純米ひやおろし
Yonezawa ShuzoNagano
alt 1alt 2
御用寿し
19
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Imanishiki Otadakushi Special Junmai R5BY Data] (2023) Rice：Miyamanishiki produced in Nakagawa-mura Rice polishing ratio: 59 Sake Degree: +2 Acidity: 1.7 Alcohol content: 16
Japanese>English
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Hanamura純米吟醸生酒
Ryozeki ShuzoAkita
alt 1alt 2
家飲み部
30
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Hanamaru Junmai Ginjo Omachi Ingredients: Omachi Polishing ratio: 50 Sake degree: -7.4 Acidity: 0.9 Alcohol percentage: 16 Sake type: Junmai Ginjo
Japanese>English
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Shikizakura初々特別純米原酒生酒無濾過
Utsunomiya ShuzoTochigi
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家飲み部
26
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Hatsumode Raw unfiltered sake Koji rice used: 5 million koku Rice used: 5 million koku Koji rice: 60% of the total amount of rice used Kake-refined rice: 60% (%) Yeast used: Meili yeast
Chinese>English
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ふつかよい
21
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Izumihashi Megumi Ingredients] Rice (domestic), rice malt (domestic) Rice used: 100% Yamadanishiki produced in Ebina City Polishing ratio] 58 Alcohol content】16度
Japanese>English
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ふつかよい
28
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Yukino Kayasha Yamahai Junmai Provenance: Yurihonjo City, Akita Prefecture Structure: Yamahai Junmai Rice: Yamadanishiki Akita Sakekomachi Rice polishing ratio: 65 Sake meter degree: +1 Acidity: 1.8 Alcohol content: 16-17%.
Japanese>English
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Ippakusuisei純米吟醸生酒袋吊り
Fukurokuju ShuzoAkita
alt 1alt 2
ふつかよい
25
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Isshaku-Suisei Junmai-Ginjo Fukuro-hari Nama-Shu Sake Brewer : Fukurokuju Shuzo Location: Gojome-cho, Minami-Akita-gun, Akita Prefecture Capacity: 1,800ml Rice： Miyamanishiki (produced by Gojome-machi Sake Rice Research Association, Akita Prefecture) Rice polishing ratio: 50 Yeast: Akita yeast Alcohol content: 16.2 Sake degree: +2 Acidity: 1.4 Sales period: December
Japanese>English
3

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