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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

511

Favorite Brands

20

Most Check-in Brands

Aramasa
16(8.33%)
Kid
12(6.25%)
Hououbiden
11(5.73%)
Sharaku
10(5.21%)
Denshu
10(5.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
42(8.22%)
Akita
41(8.02%)
Yamagata
39(7.63%)
Tochigi
28(5.48%)
Niigata
27(5.28%)

Venues With Most Check-Ins

御用寿し
113(31.74%)
おばんざいと和飲 杏都
26(7.3%)
炙りのどまん中 高田馬場店
24(6.74%)
酒処やま千
23(6.46%)
宝町サケスクエア
13(3.65%)

Timeline

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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
taitai
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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ぬる燗 佐藤 御殿山茶寮
28
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Sake Name: Tenpyo Junmai Ginjo Producer: Nishi Shuzo Co. Specific name: Junmai Ginjo Rice variety: Yamadanishiki Production area: Kagoshima prefecture Alcohol percentage: 15 Yeast used: In-house cultivated yeast Sake meter: Undisclosed Acidity: Not disclosed Amino acidity: undisclosed Rice polishing ratio: 50
Japanese>English
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香梅純米生酒純米生酒
香坂酒造Yamagata
alt 1alt 2
大衆割烹 かっぱ
23
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Trade name: [Fragrant Plum] Junmai Raw Sake Fragrant Plum Frozen Sake Specific name: Junmai 蔵元：Kasaka Brewery Co. Raw material: Miyanishiki Refined rice : 60% of the total amount Japanese sake degree：4 Alcohol content: 15 degrees
Chinese>English
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W純米原酒生酒
Watanabe ShuzotenGifu
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でんすや
27
tai
W Yamadanishiki 45 Junmai Unfiltered Nama-shu Sake Brewer : Watanabe Shuzoten(Gifu pref.) Type：Junmai Nama-nazake Ingredients : Rice, Rice malt Sake Gauge: Sake Scale -2 Acidity: 1.3 Rice polishing ratio: 45% (Yamadanishiki) Alcohol content: 17.0
Japanese>English
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Bakuren赤ばくれん吟醸
Kamenoi ShuzoYamagata
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でんすや
27
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Bakuren Super Dry Ginjo Manufacturer Kame-no-i Shuzo Fire-brewed Ingredients: Rice, rice malt, brewing alcohol Alcohol content: 17 to 18 degrees Celsius Rice: 100% domestic rice Polishing ratio 55 Yeast used: Ogawa No. 10 Sake degree +15 to +20 Acidity 1.0 Limited distribution
Japanese>English
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Kirinzan金雲母純米吟醸
Kirinzan ShuzoNiigata
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でんすや
22
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Kirinzan Kinmochi Junmai Ginjo Brewery Location Aga-machi, Higashikanbara-gun, Niigata Prefecture Alcohol content 15% Sake Sake Degree +4 Acidity 1.2 Rice used Gohyakumangoku (100% Okuaga rice) Rice polishing ratio 55% (the highest ratio ever recorded)
Japanese>English
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御用寿し
32
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Morishima Junmai Daiginjo Omachi Rice used: Bizen Omachi Polishing ratio: 50%. Sake meter rating ... +2 Acidity: 1.7 Yeast・・・No.901 Alcohol content・・・・15(Draft)
Japanese>English
4

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