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Sake Rankings for Okayama, Apr, 2024

The ranking is based on a proprietary algorithm that calculates scores using the number of favorites, hall of fame entries, and recent check-ins. Brands that are more frequently consumed tend to rank higher.
# 1
4.19 pt.
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This can cup was made at the first brewery in Japan to restore Bodai Hashimoto. I found this sake in Nagoya and bought it even though it is from Okayama. The unique aroma of Bodai yeast is just right. It tastes like yogurt and is easy to drink. It is easy to drink. It is made from 100% Omachi rice produced in Okayama Prefecture. It is labeled as using out of quality rice, but I can't tell the difference in taste😔.
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Auras of the day We added Asahi Hou and compared 3 kinds of sake. I've been drinking Gozenshu in Okayama last year and this year! I've had a lot of 9, but this 1859 was new to me! I have a faint memory of it as if it was fresh because it was a fresh sake! Thank you very much! extensive knowledge Rice used: 100% Omachi rice produced in Okayama Prefecture Rice polishing ratio 65 Alcohol 15% (alcohol by volume) Sake degree +2.0 (slightly dry) Acidity / Amino acidity 1.7/0.8
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It is a little more mellow than Shirakiku, but still sharp and dry!
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# 2
4.13 pt.
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It has a soft, juicy sweetness and a crisp, spicy finish.
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In the basement of Hipster's building At [Minisuke Shinshin ✖︎ Hisaya Launch Alcohol content 8.5 Sake Degree -55.0 approx. Acidity 4.65 Amino acidity 1.4 Rice used: Akebono Polishing ratio (Kake rice/Koji rice) 70%/70 Yeast Okayama Hakuto yeast Sake mother New technique
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The liquor store we visited for the first time was celebrating its first anniversary, and we received a gift🎁. Sweet sake made with Okayama Hakuto yeast. Sake level is about minus 50 😳. The alcohol content is low, so I had it as an aperitif. The sweetness is a bit sticky, so it might go well with vinegared food 🧐.
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# 3
4.03 pt.
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In the mouth, there is a gorgeous aroma of unfiltered raw sake, followed by the sweetness and umami unique to Asahi rice. The lingering aftertaste is a refreshing aroma that lingers on the nose, unique to Tagaji, and goes very well with sea bream sashimi.
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Test brew ƪ(˘⌣˘)ʃ
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At Chochu Kanda Otemachi Asahi Fresh Scallop Mentaiko Ume Salad with Fresh Onion and Steamed Chicken
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# 4
4.03 pt.
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It is sharp and dry! The aftertaste is unrelenting, but unlike the typical "very hot" sake, there is a sense of warmth from the rice that is still there, which is good😋🍶.
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Pear Cocktail Aroma reminiscent of pear-like sweetness. The refreshing mouthfeel is followed by a sweet and pungent taste. The nose has a hint of sweetness reminiscent of pear syrup and finishes with a pungent bitterness. Tasted many days after opening the bottle. The first day after opening the bottle, there is a fresh sweetness, and on the second day, there is a strong pungency. Finally, the spiciness and sweetness mix to give a stable impression. The tasting was elegant and comprehensive, including the taste change. ★★★★★
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2024 0515 ☆☆☆☆ Taitenshiragiku (white chrysanthemum) Nama Sake Direct pumping Unfiltered unpasteurized sake 100% Yamadanishiki produced in Okayama Prefecture Junmai Ginjo Sake degree +1.5 Acidity 1.5 Rice polishing ratio 55 Amino acidity 1.1 Shirakiku Shuzo Takahashi City, Okayama Prefecture
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# 5
4.02 pt.
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I took pictures, but I don't remember...
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Shinshin ✖︎ Hisaya Launch After-party with Mr. Koyama Sake that the owner hid and did not put on the menu‼️ Ingredient rice: Akihikari produced in Okayama Alcohol content 15 Polishing ratio 50%. Sake degree -1 Acidity 1.6
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Shinshin ✖︎ and Hiccups 2nd meeting 70 refined 14 deg. Manufactured 2023.10 Aged at ice temperature in store
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# 6
4.02 pt.
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3.0 It's clean and tasty!
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The mouthfeel is juice-like, but light, sharp and delicious 😋🍶.
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At Local Food Culture
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# 7
4.02 pt.
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Hoshi Oboro Jungin Sweet aroma. It swells. Dry aftertaste. It is very strong. Not strong, but slowly persistent. Acidity. Light, but with character. 85 points Sweetness: 2.6 Acidity:3.2 Dryness:2.8 Hinted aroma:2.7
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Fruity with a gorgeous aroma. Sweet, juicy and a little bitter at the end. It's really tasty. I drink Takebayashi more often at events than at home, but I never miss it.
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OSAKA SAKE & FOOD EXPO 2024⑰. This is the booth of Marumoto Sake Brewery, a sake brewery in Okayama. The company cultivates its own rice through "San-Ou rice cultivation" (organic cultivation in which the rice is starved three times). They also make a very sweet sake, which is my favorite, and I talked to them 3-4 times in total. Takebayashi Junmai Ginjoshu Organic EARTH SCIENCE. The moment I drank it, it had a sense of maturity, but it was full of sweetness and umami. When I asked him about it, he said it had been aged for about 2 years. It was still delicious 😋. I couldn't talk much with the brewer this time, but I told him that they are promoting their products.
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# 8
4.02 pt.
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3.5 It is delicious with sweetness and flavor!
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Taisho no Tsuru Blame Oshikiri Nama Junmai Ginjo It seems to be a limited edition of 60 bottles, and this is all you can drink... is it good...? The aroma smells a little alcoholic, but the initial attack is more elegant and delicious than before. ♥️ I'm still going ‼️
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Clean, sweet and spicy 4.5 / 5.0
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# 9
4.01 pt.
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The eleventh drink is 💪 for "Sake Ichijuji". Aroma is robust and strong with a sense of rice. The mouthfeel is almost sugary, pettiness + sweetness. The spicy and astringent taste that comes soon after is a nice accent. The savory flavor, which somehow has a crustacean-like feel to it, is also addictive and delicious!
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At Shinbashi Symmes Soft and delicious
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Drinking with my husband's cousin and family. Easy to drink. At Shunkaoru Shochu Lantern
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# 10
4.01 pt.
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Purchased at a supermarket in Tokushima Prefecture. I was attracted by the words "freshly stored", but it has a slightly aged aroma... Maybe it would be better to store it in a cool place to get rid of the old aroma!
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They use white peach yeast. Perhaps that is why it has a fruity and gorgeous sweetness. It is slightly mellow, but easy to drink with a crisp throat 😋🍶.
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Plum melon aroma No gasiness Rich sweetness to no miscellaneous taste delicious
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