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SakenowaRecord your sake experiences and discover your favorites
たけたけ
料理と酒クズ

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18

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Kamoshibitokuheiji
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
3(16.67%)
Ishikawa
2(11.11%)
Aichi
2(11.11%)
Yamaguchi
2(11.11%)
Hokkaido
1(5.56%)

Timeline

たけたけ
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家飲み部
13
たけ
Saku Junmai Ginjo Z Shimizu Seizaburo Shoten, Mie Prefecture 2180 yen My boom is to make motsu-nikomi and drink at home until I die. Rice: Mie Yume (Mie Prefecture) Rice polishing ratio 60 Alcohol content 15 Sake degree: Undisclosed Acidity Not disclosed
Japanese>English
たけたけ
Kamoshibitokuheiji純米大吟醸 雄町 SAUVAGE
Ban JozojoAichi
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家飲み部
18
たけ
KAUSHITO KUHEIJI Junmai Daiginjo Omachi SAUVAGE Manjyo Jyozo, Aichi Prefecture 2380yen Make a lot of miso soup and drink it forever. Malted Rice type : Omachi (Okayama Prefecture, Akaban City) 50 Kake Rice: Omachi (Akaban City, Okayama Prefecture) 50 Alcohol percentage 16.0 Sake Degree Not disclosed Acidity Not disclosed Yeast used: Undisclosed Natural water from a mountain at an altitude of 1500m above sea level on the border between Aichi and Nagano prefectures
Japanese>English
たけたけ
alt 1
外飲み部
19
たけ
Yesterday I went out for a drink for the first time in a while. Place of production Miyagi Prefecture Manufacturer: Shinzawa Brewery Alcohol 16%. Rice: Yamadanishiki Polishing ratio 60 Sake degree +3 Acidity 1.8
Japanese>English
たけたけ
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家飲み部
27
たけ
Tetorigawa Sparkling dot Yoshida Sake Brewery, Ishikawa 2200yen I thought the etiket looked like a wine, I made oyster risotto to go with it. Rice: Ishikawamon Rice polishing ratio: 60 Alcohol content: 14%. Sake degree: ---- (Japanese sake) Acidity: ---- (%) Yeast: ---- (yeast) Sales Period: January -
Japanese>English
たけたけ
大嶺大嶺３粒 火入れ 雄町
大嶺酒造Yamaguchi
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家飲み部
25
たけ
Omine 3 grains Hi-ire Omachi Omine Shuzo, Yamaguchi Prefecture 1980 yen Type：Specified name undisclosed Hi-iri Ingredients : Rice, Rice malt Sweetness/Sweetness/Saltyness: Sake Degree: ---- Acidity: ---- Rice Polishing Ratio：50%(Omachi) Alcohol content: 13.0
Japanese>English
たけたけ
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家飲み部
19
たけ
Garakudai Hiwa Nama Shu Tenryohai Shuzo, Niigata Prefecture 1870 yen Rice used: Koshi-tanrei Alcohol content : 12.5% (Unpasteurized) Sake meter : Undisclosed Acidity : Undisclosed
Japanese>English
たけたけ
Senkinモダン仙禽　亀ノ尾　無濾過生原
せんきんTochigi
alt 1alt 2
家飲み部
34
たけ
Modern SENKIN Kame-no-o Unfiltered Nama Tochigi SENKIN 1872 yen I tried it for the first time because the official site recommended drinking it in a Burgundy glass! The aroma lasts from the time of pouring until the end of drinking. Sake Brewer : Senkin Location: Sakura City, Tochigi Prefecture Capacity: 720ml Rice used for making： 80% Kame-no-o, 20% Yamadanishiki (produced in Sakura City, Tochigi) Rice Polishing Ratio : Koji rice 50%, Kake rice 60 Alcoholic Beverage : 14.0
Japanese>English
たけたけ
alt 1alt 2
家飲み部
19
たけ
It Key Niigata Tamagawa Shuzo 2000yen ◎Sake quality: Junmai Ginjo-shu ◎Polishing ratio: 60 Sake Degree: -40 Acidity: 4.6 Alcohol Content: 12 Recommended Drinking Temperatures 　 Cold, Hot Manufacturer: Tamagawa Shuzo
Japanese>English
たけたけ
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家飲み部
19
たけ
Kaze no Mori Akitsuho 657 Junmai Nara-shu Nama-shu Nara Aburacho Shuzo 1370 yen Ingredient rice Akitsuho Rice polishing ratio 65 Yeast used: K-7 series Condition: Unfiltered, unpasteurized, unpasteurized sake Alcohol content 16%.
Japanese>English
たけたけ
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家飲み部
19
たけ
Tokachi Junmai Hokkaido Kamikawa Taisetsu Brewery 1,500 yen Ingredients: Rice (Hokkaido rice), Rice Koji (Hokkaido rice) Rice polishing ratio: 70 Alcohol content: 15%. Sake meter: Not disclosed Heat treatment: Fire-quenching
Japanese>English
たけたけ
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家飲み部
14
たけ
Kikuhime Yamahai Junmai Sake Ishikawa Kikuhime 1540 yen Hot sake. Producer: Kikuhime Contents 720ml Place of origin Ishikawa Specific name: Junmai Rice used: Yamadanishiki produced in a special A district in Yoshikawa-cho, Miki City, Hyogo Prefecture Polishing ratio 70%. [Analysis] Alcohol 16%. Sake Degree -1.5 Acidity 2.2 Amino acidity 2.0
Japanese>English
たけたけ
Tenbi純米吟醸　生原酒
Choshu ShuzoYamaguchi
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家飲み部
16
たけ
Amami Junmai Ginjyo Nama-zake Choshu Shuzo, Yamaguchi 1980 yen Rice : Yamadanishiki, rice suitable for sake brewing Polishing ratio : 60 Yeast : No.901 Alcohol content : 15% (Unpasteurized)
Japanese>English
たけたけ
AkabuAKABU 純米 SNOW Extra
赤武酒造Iwate
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家飲み部
15
たけ
AKABU Junmai SNOW Extra Iwate Akabu Shuzo 2200 yen for 720ml Sake Standard: Junmai-shu Sake type Rice used: Ginga (Iwate Prefecture) Rice polishing ratio 60 Degree of alcohol content 13
Japanese>English
たけたけ
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家飲み部
18
たけ
Shimehari-tsuru Yuki Niigata Miyao Shuzo 720ml 1265yen Warmed to lukewarm. Specified name: Special Honjozo Sake Alcohol 15%. Sake degree +4 Acidity 1.3 Rice: Gohyakumangoku Rice polishing ratio 55 Taste: light and dry
Japanese>English
たけたけ
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家飲み部
16
たけ
Gakki Masamune Honjozo Nakadori Fukushima Oki Daikichi Honten 720ml 1381yen Malted Rice type : Yumen no Kou (Fukushima Pref.) 60 Kake Rice type：Yumen no Kaori（Fukushima）70 Alcohol 15%. Sake Degree ±0 Acidity 1.2 Yeast used: Fukushima Prefecture yeast Water used for brewing: Underground water from the brewery How to drink: Cold
Japanese>English
たけたけ
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16
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La Maison La Maison Yamadanishiki Aichi Manjo Brewery This is a limited-time product, proposed by Kuheiji and Manjyo Brewery as a product for "home drinking" in the midst of the Corona disaster, until the Japanese economy returns to normalcy. Place of Origin: Nagoya City, Aichi Prefecture Sake making: Undisclosed Capacity: 720ml Price: 1,500 yen Rice: Yamadanishiki (produced in Kurodasho, Hyogo Prefecture) Rice polishing ratio: Undisclosed Yeast used: Not disclosed Sake meter: Not disclosed Acidity: Not disclosed Alcohol content: 15
Japanese>English
たけたけ
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19
たけ
drunken whale special junmai sake 720mL Kochi Drunken Whale Brewery Alcohol content 15%. Ingredient rice Domestic rice Polishing ratio 55 Sake degree +7 Acidity 1.7 On the Rocks Cold Normal temperature Lukewarm ○ Hot
Japanese>English
たけたけ
alt 1alt 2
4
たけ
Classification: Junmai Ginjo Rice/Yamada-Nishiki, Akita-Shu-Komachi Type／Light and dry Rice polishing ratio/55 Pour/16.0 Sake degree/+1.5 Acidity/1.6 Temperature/◎chilled 5℃, ○room temperature Yeast/In-house cultivated yeast
Japanese>English

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