tai
Jiu Yao Authentic Pure Rice
Ingredients: rice, rice koji
Refined Rice: 65
Leavening master:
Volume: 1800ml
Alcohol degree: 14 degrees
Chinese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
410Favorite Brands
20Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
tai
Chiebijin Junmai Daiginjo ORIGARUMI Comet
Manufacturer: Nakano Shuzo (Oita Prefecture)
Specific name Junmai Daiginjo
Nama/Hiirei Nama-zake (no heat treatment)
Storage: Refrigeration required
■Sweetness：Medium ■Rice: Comet ■Polishing ratio: 48% ■Alcohol level: 15.3deg.■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
tai
Makoto Kagami
Classification
Special Honjozo
Ingredients
Rice (domestic), Rice Koji (domestic), Brewing alcohol
Rice used
Shin Chihon
Rice polishing ratio
58% of the total
Alcohol content
15.4 degrees
Sake degree
+8
Acidity
1.3
Yeast
K901
Japanese>English
tai
Yukino Kayasha
Classification Junmai Ginjo
IngredientsMai Yamadanishiki, Akita Sake Komachi
Taste typeLight and dry
Rice polishing ratio55
Alcohol level16
Sake degree +1.5
Acidity 1.6
Japanese>English
tai
Santan Masamune Junmai Matsuyama Mitsui
Sake Competition2024 GOLD in Junmai Sake category (6th in Japan)
Sake quality: ・・・・ Junmai
Raw material rice・・・Matsuyama Mitsui (produced in Ehime)
Polishing ratio: 60
Sake degree - +4
Acidity: ・・・・1.5
Alcohol content: 15%.
Japanese>English
tai
Proud of the waterfall, God's ears, Autumn
Provenance: Nabari City, Mie Prefecture ■Structure: Junmai-shu
Rice: Kami no Ho ■Polishing ratio: 60
Sake meter degree: +5 ■Acidity: 1.4 ■Alcohol level: 15
Japanese>English
tai
Daimine 3 Grains Summer Pure Kasumi Nama Sake
Rice used: 100% Yamadanishiki
Rice polishing ratio: 50
Alcohol content: 14.5 degrees Celsius (undiluted)
Producer: Omine Shuzo, Shuho-cho, Mine City, Yamaguchi Prefecture
Japanese>English
tai
Igarashi
Sake Brewer: Igarashi Shuzo (Saitama)
Rice: 100% Kita-Shizuku produced in Hokkaido
Polishing ratio: 55
Sake degree: -1
Acidity: 1.7
Alcohol content: 16%.
Yeast used: Association 1801 + Association 1001
Japanese>English
tai
Jiu Yao Authentic
Ingredients: rice, rice koji
Refined rice-acid synthesis: 65
Leavening agent:
Volume: 1800ml
Alcohol content: 14 degrees
Chinese>English
tai
Hidakami Fish Labels
Sake Brewer :
Hirakou Sake Brewery
Toji : Hideki Okuhara
Hideki Okuhara
Sake quality
Special Junmai Sake
Rice type
Koji rice : Yamadanishiki/Kake rice : Gin no Iroha
Rice polishing ratio
60
Sake Degree :
+2 to +3
Alcohol content :
Over 15° and under 16°.
Japanese>English
Tabika喜雨 槽搾り
tai
Kiu Tabika
Yeast: Mie yeast
Rice: Hachitan-Nishiki produced in Hiroshima
Alcohol 15%.
Polishing ratio 60
Japanese>English
tai
Amanoto Umashine Unfiltered Junmai
Provenance: Yokote City, Akita Prefecture ■Structure: Junmai-shu
Rice: Akita Sake Komachi ■Polishing ratio: 80% ■Yeast: AK-1 (Akita-style flower yeast)
Sake meter degree: +3 ■Acidity: 2.0 ■Alcohol level: 15
Japanese>English
tai
Hanamaru Junmai Ginjo Omachi
Sake quality Junmai Ginjo
Ingredient rice: Omachi
Alcohol 16%.
Polishing ratio 50%.
Sake degree -7.0
Acidity 1.4
Fruity!
Japanese>English
tai
Nitoshi Junmai Daiginjyo Nama-Nihonjunshu Aizan 48
Type
Junmai Daiginjo
Ingredients
Rice, rice malt
Ingredient rice
Aizan
Rice polishing ratio
48% (with a minimum of 2,000 ppm)
Alcohol content
16% alcohol by volume
Japanese>English
tai
KATSUKI CEL24 Junmai Daiginjo 50
Ingredients: Rice: Sake degree -4, Acidity: 1.4, Amino acidity: 1.0 / Gin no Yume (Kochi Prefecture sake brewing rice) / Ingredients: Rice, rice malt / Rice polishing ratio: 50% / Yeast: Kochi yeast CEL-24 / Alcohol level: 15
Japanese>English
tai
Hakkaisan Special Honjozo
Alcohol content 15.5
Sake degree +4.0
Acidity 1.3
Amino acidity 1.2
Rice and yeast used
Koji rice: Gohyakumangoku
Kake rice: Ihyakumangoku, Todorokiwase, etc.
Rice polishing ratio 55
Yeast used: Association No. 701
Japanese>English
tai
Sentoku Junmai
Sake made from pure rice
Origin: Kyushu region
Alcohol 15%.
Sake degree +2
Ingredients: Raw material rice: Yamadanishiki, Hanakagura
Polishing ratio 60
Japanese>English
tai
Ichinozo Mukanjyo Honjozo
Rice polishing ratio: 65
Alcohol content: 15
Sake degree: +4 to +6
Japanese>English
tai
Kinryo - Dark mellow junmai
Specified name
Junmai sake
Ingredients
Rice, rice malt
Rice polishing ratio
70% (the ratio of polished rice to total rice malt)
Rice used
Oceto
Alcohol content
15% (15%)
Acidity
1.7
Sake Degree
-1.5
Japanese>English
tai
Kutouryu Junmai
Rice used: "Gohyakumangoku" from Fukui Prefecture
Polishing: 65
Specified name sake, etc. Junmai/Hiirei-shu
Degree of alcohol content 14.5
Kutouryuu for Peace of Mind
Japanese>English