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SakenowaRecord your sake experiences and discover your favorites
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日本酒🍶はある種の"一期一会"かなと思う今日この頃です！ 銘柄を覚えてくると面白くなり段々と沼にハマっております😁 日々飲んだ日本酒🍶をＵＰしていきます🍊 よろしくお願い致します！

Registered Date

Check-ins

469

Favorite Brands

20

Hall of Fame

UbusunaabeHanaabi

Most Check-in Brands

Aramasa
51(19.77%)
abe
28(10.85%)
Ubusuna
17(6.59%)
Senkin
14(5.43%)
Hanaabi
14(5.43%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
72(15.35%)
Niigata
54(11.51%)
Tochigi
30(6.4%)
Yamagata
29(6.18%)
Fukushima
21(4.48%)

Timeline

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Jyushiyo Souboku I drank this one after drinking Asahitaka, and I was just so impressed with how clear it was and how tasty it was without any cloying taste 🥹. I heard that this Soubeni is a Jyushiro that is sent directly from the brewery and is not sold at special dealers. So the label on the back of the bottle is not attached.
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Sake Brewer's Comment A strange and beautiful sake from the land of Sai. Ryuichiro Kitanishi, the fifth generation brewer, spent five years designing the quality of sake. He combined the advanced brewing techniques inherited from the company's founding with a meticulously constructed theory to create the ideal sake. Please enjoy the harmony created by the elegant ginjo aroma, the sweetness of the rice, and the color of the fine acidity.
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Kamonishiki荷札酒 播州山田錦 特等米
Kamonishiki ShuzoNiigata
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Brewer's Comment Yamada-Nishiki, the highest grade of rice suitable for sake brewing, is brewed in the style of our brewery. We hope you will enjoy the harmony of the gorgeous ginjo aroma and fresh taste.
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Imi Junmai Ginjo It is much tastier when opened after 6 months of aging than when drunk immediately after purchase, as the corners are removed and the sweetness becomes stronger 😋.
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Hanayu Yamada-Nishiki The color is clear and the aroma is sweet, typical of Yamadanishiki. In the mouth, it is fruity with a slightly bitter aftertaste!
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Happy Taro Uki Uki Pop I tasted it and liked it so much I gave it to a friend. I bought one for myself. The shwashy doburoku is really good ✨.
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The flavor is enhanced by aging in cedar barrels, a Japanese material that has had a deep connection with sake since ancient times. The blend of wine yeast adds depth and complexity to the aroma and taste. This sake has a light, mature taste. A complex, drinkable sake aged in cedar barrels By blending sake yeast and wine yeast, we have created a complex blend of umami, bitterness, and acidity. In addition, by aging the sake in cedar barrels prior to shipping, a cedar aroma is added that cannot be produced by rice alone. This gives the flavor even more layers. It is recommended as an introduction to aged sake, as the deeper it gets, the more flavorful it becomes.
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HINEMOS currently offers 12 brands, and ROKUJI, which is not too dry but has an elegant sweetness, is popular among a wide range of people. The limited edition brand is based on a dry base, but arranged to have a more refreshing aroma and sweetness. It has a pleasant aftertaste perfect for the early summer season. Refreshing aroma like muscat and fresh banana. The mouthfeel is smooth and gentle, and the sharp acidity is refreshing. The aftertaste has a bitterness like grapefruit, and the freshness of the aroma lingers long in the aftertaste.
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Sake Brewer's Comment haccoba LAB_ × ANTELOPE ANTELOPE is a meadery in Shiga, Japan, that makes mead outside the box while respecting tradition. We are always inspired by their ability to create surprising flavors by combining various ingredients. There is a style (production method) of mead called "braggot," which uses malt along with honey. In this collaboration, we used rice malt instead of malt, aiming to create what each of ANTELOPE and haccoba considers to be "Japanese Braggot". ANTELOPE fermented white malted rice together with haccoba during the fermentation of honey (honey-based), while haccoba fermented honey together with sake (rice-based), each using "Japanese herbs" as well. We are challenging ourselves to create flavors. Our sake combines the sweet and aromatic aroma of honey with the coolness of abura-chan and hana-wasabi to create a dry impression with the flavor of rice. We hope you enjoy this fusion of rice and honey.
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Sake Brewer's Comment SAKE ICE, jointly developed with our SANABURI FACTORY, has until now been offered only at SAKE ICE's stores. We have been offering it exclusively at our SANABURI FACTORY and SAKE ICE stores, but we are now taking this opportunity to expand it to the whole country. The DOBUROKU (破) series breaks through the stereotypes of doburoku and reveals new possibilities. The third in the series is Satoyama Coffee's Doburoku. Mr. Katsuki Onishi, the representative of Satoyama Coffee, who is active in Oga City The coffee is carefully selected by Mr. Katsuki Onishi, a representative of Satoyama Coffee, who is active in Oga City, to make sure that it is compatible with doburoku. The coffee is made from ripe cherries grown in the Womena area at an altitude of 2,000 meters above sea level in Gusi, Ethiopia. The coffee beans, which have a refreshing, honeyed lemon-like flavor and a sweet full-bodied taste, are refined using the honey refining method. The coffee beans, which are characterized by their sweetness and full-bodied flavor, are roasted shallow to medium roast to suit the flavor of doburoku (a Japanese alcoholic beverage). Satoyama Coffee is a coffee brand with a great philosophy of giving back to the producers seven times the usual amount through direct trade. Satoyama Coffee is a coffee brand with a wonderful philosophy of giving back to the producers seven times more than usual through direct trade. We think it is a coffee drink that has matured and become quite tasty and has a high degree of perfection. It is an oddity, but you must try it!
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Sake Brewer's Comment This craft saké is made by TeaRoom, a Japanese tea venture that leads the tea culture, using special Japanese tea leaves aged in sake wooden barrels and fermented with rice and koji. We produced a test barrel series last year using the same tea leaves, and now we have promoted it to a regular series. We use an advanced deep steamed sencha that is matured in sake barrels, which TeaRoom is developing, and it has a floral and muscat-like aroma, just like the tea is for craft saké. In fact, the manufacturing process has been changed significantly since the trial vat, and the tea aroma and flavor are now more palatable and tastier. We hope you enjoy our evolved rice and Japanese tea. Craft saké fuses sake culture with all other cultures, has the potential to sublimate into a new culture. We have studied the culture of tea, which the Japanese people have cherished, We would like to use this sake as an opportunity to consider the possibility of sublimating it into a new culture. It is customary to drink sake at tea ceremonies. I will try to make this sake the sake of choice at tea ceremonies. The design is based on the family crest, which imitates tea leaves and fruits.
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Happy Taro Brewery something happy Honeycomb Grapes Doburoku made from grapes with whole grape skins This doburoku is made from the skins of several varieties of grapes from Honeycomb Farmers Company, a grape farm in Hikone City, Shiga Prefecture. The original plan was to prepare doburoku without peeling the skins, but when the skins were crushed with a vitamix, the doburoku tasted better with the skins intact. Since doburoku is a "whole sake" in the first place, this time, the doburoku is made from grapes with their skins intact. The grapes used are not pesticide-free, but rather, are grapes with less than half the amount of pesticides. The alcohol content is 10%, which is higher than the other products in the "something" series, and the grape skin aroma and the moderate astringency reminiscent of the grape stem make it an "adult grape juice".
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Kihanano Brewery Hanagumori The Acid A sharp acidity and sharp taste. By using the white malted rice used in shochu, this doburoku has a dry, sharp taste with the acidity of citric acid derived from white malted rice.
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La Jomon Peaky I thought it would be quite sour since it was made with three times the amount of koji, but it was a sake with more acidity than I had imagined, and I was able to drink it in gulps!
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