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SakenowaRecord your sake experiences and discover your favorites
MotoMoto

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16

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6(75%)
Kid
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Other
6(37.5%)
Yamagata
2(12.5%)
Wakayama
2(12.5%)
Fukushima
1(6.25%)
Tochigi
1(6.25%)

Timeline

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17
Moto
Here we go again with our favorite series of lightly nigori (light nigori) and unpolished sake! This sake is Junmai 80% from Nagano, Good aroma, It is dry, refreshing, and delicious. Grilled tuna tail and pork tongue with sesame oil and green onion!
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27
Moto
Polished at 30 percent rice, the flavor of Bizen Omachi comes out beautifully. Delicious! Grilled chicken and furisode with scallion and truffle paste!
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Kidしぼりたて　純米吟醸
Heiwa ShuzoWakayama
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24
Moto
It is already freshly squeezed! Fresh ginjo aroma, fruitiness, and a nice cosy sake, well made. Serve with Tsubuhai sashimi and ginkgo nuts. Delicious!
Japanese>English
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Kidしぼりたて　純米吟醸
Heiwa ShuzoWakayama
4
Moto
Freshly squeezed! It has a fresh ginjo aroma, a fruity flavor, and is a very cost-effective sake. Serve with Tsubugai sashimi and ginkgo nuts.
Japanese>English
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14
Moto
Delicious! Full of fruitiness. With sashimi of bluefin squid!
Japanese>English
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Shichidaひやおろし　純米
Tenzan ShuzoSaga
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Moto
It was mild when it was first opened, but as time went by, the deliciousness came! As expected of Shichida's favorite Omachi! Chicken yagen and furisode with shichimi and yuzu kosho.
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14
Moto
Rokugo-yeast, Kame-no-o, super dry, 90 per cent. Usually good! With pork harami, Osaka gyoza, grilled natural yellowtail!
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16
Moto
Malic acid production is good! Suitable for summer!
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Kure純米吟醸酒おりがらみ
Nishioka ShuzotenKochi
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15
Moto
It's a bit gassy, but not sweet and dry! A little gassy, but dry without being sweet! Clean. Good aftertaste. The aftertaste is good, and the bitterness is also pleasant! With Tempura of young ayu fish!
Japanese>English
MotoMoto
Koshinohomare純米無濾過生原酒
Hara ShuzoNiigata
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9
Moto
More refreshing than Koshiibuki! It can be drunk slowly until the middle of the meal. It also has a sense of rice!
Japanese>English

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