Logo
SakenowaRecord your sake experiences and discover your favorites
さんちゃんさんちゃん

Registered Date

Check-ins

49

Favorite Brands

2

Hall of Fame

Hakkaisan

Most Check-in Brands

Hakkaisan
2(20%)
Masumi
2(20%)
Hatsukame
2(20%)
Takachiyo
2(20%)
abe
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
10(20.41%)
Miyagi
4(8.16%)
Nagano
3(6.12%)
Aichi
3(6.12%)
Nara
3(6.12%)

Timeline

さんちゃんさんちゃん
alt 1
30
さんちゃん
Sakai Shuzo "Gobashi Junmai-shu Rice used: Nipponbare, Yamadanishiki Rice polishing ratio:60 ALC: 15%. Light, crisp, and smooth. Although it is a fire-aged sake, it has a fresh feeling like a fresh sake, and its aroma is gorgeous, making it very easy to drink.
Japanese>English
さんちゃんさんちゃん
Mansakunohana特別限定酒純米吟醸
Hinomaru JozoAkita
alt 1
26
さんちゃん
Hinomaru Brewing "Toji Selected Junmai Ginjo Once-Hitui Genshu Manzaku no Hana Special Limited Sake". Rice: Miyamanishiki, Misanishiki Polishing ratio 55 Yeast used: Association 1001 Mild floral aroma and sweetness, with a clean overall taste. Slightly astringent aftertaste. Delicious on its own, but also good as a food sake.
Japanese>English
さんちゃんさんちゃん
alt 1
24
さんちゃん
Higashitsuru Shuzo "Higashitsuru THE ORIGIN Yamadanishiki The taste is sweet and juicy, with a hint of rice flavor, and is the very definition of Yamada-Nishiki. The lingering finish is long but not heavy and refreshing.
Japanese>English
さんちゃんさんちゃん
Fukucho海風土　シーフード純米
Imada Shuzo HontenHiroshima
alt 1
35
さんちゃん
Polishing ratio: Koji rice 60%, Kake rice 70%. ALC : 13%. Yeast : Hiroshima Prefecture yeast As it is called "sea-food," it is designed to go well with seafood. The refreshing acidity derived from white malted rice gives it a citrus-like aroma and taste. Excellent with oysters in oil. It is also perfect for meuniere and other dishes.
Japanese>English
さんちゃんさんちゃん
Matsunotsukasa生酛　純米酒純米生酛
Matsuse ShuzoShiga
alt 1
25
さんちゃん
原料米:滋賀県竜王町産米 精米歩合:65% ALC15% 使用酵母:蔵付酵母 蔵付酵母を使って生酛造りで醸した、まさに原点に立ち返って作ったお酒。 麹や蒸米を桶に入れ、蔵人が山卸をしてつくっているのでかなり手間がかかっているに違いない。 香りは甘くミルキー臭がします。乳酸由来の酸味とドライフルーツのような熟した甘味があるけれども、どこか爽やかな味わい。 木香が若干あるけれどもそれが熟成酒のような重厚感を演出していて良い。
さんちゃんさんちゃん
Kid本　紀土　純米吟醸純米吟醸
Heiwa ShuzoWakayama
alt 1
28
さんちゃん
Rice used:Gohyakumangoku (all) ALC: 13%. Kido's low-alcohol junmai ginjo. It has a light mouthfeel, but the umami and sweetness are well developed, while the finish is crisp, making it a good choice for beginners. It is good on its own or with food. I chose this as my first drink, and I think it was a good decision.
Japanese>English
さんちゃんさんちゃん
alt 1
36
さんちゃん
Rice used: Yamadanishiki (Koji rice), Gohyakumangoku (Kake rice) Polishing ratio 55 ALC: 16%. This sake is also offered on ANA's international first-class flights. The initial aroma is elegant and sugary. In the mouth, it tastes sweet like molasses and sweet potato, with a slight pickle-like aroma, which later turns into astringency. However, it is not a negative thing, and all the flavors are expressed as elegant taste. Personally, I think it is a delicious but tiring sake, so I would just drink it after one or two glasses of another sake. If you want to match it, meuniere or shellfish dishes are good.
Japanese>English
さんちゃんさんちゃん
Sawayamatsumoto守破離　五百万石　生酒生酒
Matsumoto ShuzoKyoto
alt 1
家飲み部
39
さんちゃん
Sawaya Matsumoto "Morihate Gohyaku Mangoku Nama Sake Rice used:Gohyakumangoku(whole) ALC: 15%. Sawaya Matsumoto "Mori-Barai" from Kyoto. The meaning of the phrase is to keep the traditions that should be kept, but to break with traditions and put into practice what they have learned from other places. The fresh citrus aroma spreads from the top aroma, and the silky mouthfeel and citrus aroma spread more and more on the palate. The aftertaste is slightly bitter and the acidity builds up a beautiful sake quality. White meat fish would be a good match.
Japanese>English
さんちゃんさんちゃん
Yuki no Mayu (Kamosu Mori)純米吟醸　生酒純米吟醸生酒にごり酒
苗場酒造Niigata
alt 1
家飲み部
39
さんちゃん
Naeba Shuzo "Kousumori Junmai Ginjo Rice used: Gohyakumangoku (Koji rice), Koshibuki (Kake rice) Rice polishing ratio: 60 ALC: 14%. It has a yogurtiness like pear or calpis, and the balance between the spread of sweetness and the acidity that tightens the aftertaste is very good. May go well with French and Italian cuisine.
Japanese>English
さんちゃんさんちゃん
Hakkaisan蝦夷富士　吟醸吟醸
Hakkai JozoNiigata
alt 1
酒米色々サロン
30
さんちゃん
Hakkai Jozo "Ezo Fuji Ginjo Rice used: Comet 55%, 100% Niseko Town, Hokkaido ALC: 15.5%. Hakkai Jozo, famous for Hakkaisan, has established a whiskey distillery in Niseko, and through this connection, the Ezo Fuji series uses 100% Comet sake rice grown in Niseko Town. It has a light, dry, Niigata-style flavor. It is perfect as a food sake. The Junmai Daiginjo has a more gorgeous aroma and taste, so it is possible to compare the two.
Japanese>English
さんちゃんさんちゃん
Koshinohomare90YELLOW純米無濾過生原酒純米原酒生酒無濾過
Hara ShuzoNiigata
alt 1
家飲み部
27
さんちゃん
Hara Shuzo/Koshinohomare 90YELLOW Junmai Unfiltered Nama-shu Rice used: Hazuki Minori (produced in Kashiwazaki City and Kariwa Village, Niigata Prefecture) Polishing ratio: 90 Purchased at the Hara Sake Brewery's new sake festival. The 90 (Kyumaru) series is made with 90% polished rice to take advantage of the local Kashiwazaki rice. Hazukiminori is rice rice, not sake rice, but it has a fresh fruitiness like grapefruit or pineapple with a sweet acidity and a piquant gasiness. It has a gorgeous flavor that can be enjoyed on its own, but the aftertaste is rather refreshing, so it is good as a mealtime sake without being boring.
Japanese>English
さんちゃんさんちゃん
Kaze no Mori風の森 露葉風 507純米大吟醸生酒
Yucho ShuzoNara
alt 1alt 2
酒米色々サロン
31
さんちゃん
Aburacho Sake Brewery Kaze no Mori, Rohafu 507 　This sake is made from 50% polished "Rohafu" rice produced in Nara Prefecture for sake brewing. 　It had a very pleasant taste with a silky mouthfeel that spread sweetness and a full flavor. 　The 507 means that it is made with 50% polished rice and No. 7 yeast.
Japanese>English
さんちゃんさんちゃん
alt 1
酒米色々サロン
26
さんちゃん
Maruishi Brewing Company - Kijoshu - Chaos AK1234567... Nama Nama Sake Rice: 100% Yumesansui Polishing ratio: 50 Alcohol content: 15 A blend of junmai sake from seven anonymous breweries. It has a gorgeous capechi aroma that spreads on the palate, and a clean taste for a kijoshu. However, the lingering aroma is unique to kijo-zake, like candy candy canes.
Japanese>English
さんちゃんさんちゃん
Fusano KankikuOCEAN99 series 星海　無濾過生原酒原酒生酒無濾過
Kankiku MeijoChiba
alt 1
家飲み部
34
さんちゃん
Kangiku Meikozo OCEAN99 series Hoshi-Umi Unfiltered Nama-Shu Rice used: Comet (Polishing ratio 50%) Alc 14 Sake Degree -7 This is a summer-only sake from Kangiku Meizo, a popular sake brewery in Chiba Prefecture. The rice is made from 50% comet rice, which is a rice suitable for sake brewing in Hokkaido, and polished to 50%. The taste is silky, tropical and gorgeous with a hint of pineapple. It was the perfect sake for a relaxing summer evening in an air-conditioned room.
Japanese>English
さんちゃんさんちゃん
AKABU純米吟醸　雄町　NEW BORN純米吟醸
赤武酒造Iwate
alt 1alt 2
家飲み部
35
さんちゃん
Rice used: Omachi, Polishing ratio 50%. While the taste is mellow and full-bodied, as is typical of Omachi, it is light and easy to sip. The fresh and gorgeous aroma lasts from the beginning to the lingering aftertaste. It is recommended to drink chilled as it has a rich flavor even when well chilled.
Japanese>English
さんちゃんさんちゃん
Kamoshibitokuheijiうすにごり生酒生酒
Ban JozojoAichi
alt 1alt 2
家飲み部
36
さんちゃん
Rice used: Yamadanishiki produced in Kurodasho This is a limited time only sake, available only by reservation. It is made by reservation only because it is shipped immediately after pressing for its freshness. When drunk chilled, it has a fresh and lush flavor. When the temperature is slightly higher, the umami of the rice and the sweetness of the muddiness can be felt more.
Japanese>English
さんちゃんさんちゃん
Takachiyo59Takachiyo純米吟醸無濾過
Takachiyo ShuzoNiigata
alt 1
ひらがなたかちよにハズレなし
38
さんちゃん
59Takachiyo Aizan Brewery:Takachiyo Shuzo Minamiuonuma City Niigata Prefecture Rice used: Aizan Yeast used: Association 1801 Alc: 16%. 　This model uses Aiyama rice from the 59Takachiyo (Kyokutachiyo) series, which is polished to 59% by flattening and polishing. 　It has a fresh aroma and taste with hints of apple and citrus, and a pleasantly bitter aftertaste. Since it is unadjusted raw sake, the gasiness and ginjo aroma can be felt directly, but it has a mellow, umami-guchi taste that is elegant.
Japanese>English
さんちゃんさんちゃん
Takachiyo59Takachiyo 愛山純米吟醸原酒生酒
Takachiyo ShuzoNiigata
alt 1
家飲み部
28
さんちゃん
59Takachiyo Aizan Brewery:Takachiyo Shuzo Minamiuonuma City Niigata Prefecture Rice used: Aizan Yeast used: Association 1801 Alc: 16%. 　This model uses Aiyama rice from the 59Takachiyo (Kyokutachiyo) series, which is polished to 59% by flattening and polishing. 　It has a fresh aroma and taste with hints of apple and citrus, and a pleasantly bitter aftertaste. Since it is unadjusted raw sake, the gasiness and ginjo aroma can be felt directly, but it has a mellow, umami-guchi taste that is elegant.
Japanese>English
さんちゃんさんちゃん
alt 1
家飲み部
31
さんちゃん
Abe Sake Brewery/ "VEGA Brewery: Abe Shuzo, Kashiwazaki City, Niigata Prefecture Alc: 12-13%. 　This sake was created to let people know the wide range of sake flavors. The rice used, its milling ratio, and the yeast used are undisclosed, as the brewer does not want people to be trapped by their image of sake. 　The color of the sake is clear and colorless. It feels very smooth in the mouth and is very comfortable to drink. The first taste is sweet, followed by citric acidity and citrus acidity, making it very refreshing and clean.
Japanese>English
さんちゃんさんちゃん
alt 1alt 2
家飲み部
26
さんちゃん
Hasegawa Sake Shop/ Tokyo Station Brewery Doburoku Brewery:Tokyo Station Brewery Alc: 7%, Brewing: Tokyo Station Sake Brewery Rice used: Yamadanishiki, Nanatsuboshi 　Doburoku, available for a limited time only at Hasegawa Sake Shop in Gransta Tokyo, is made at the brewery inside Tokyo Station. The blue label is a basic doburoku, but there are also other fruit doburoku such as mango flavor, mandarin orange, and apple, and the ability to create a variety of flavors is a unique attraction of doburoku. 　It has a fruity, grape-like aroma, but with less sweetness, and the fine, slightly effervescent bubbles surround the palate with a mellow, smooth taste. Since it is doburoku, the rice grains are still present, but they have a rough, powdery texture rather than a crumbly feel, and the texture is smooth and silky.
Japanese>English
2

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title