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SakenowaRecord your sake experiences and discover your favorites
NASUMAN404NASUMAN404
はじめまして。お酒は日本酒、ワイン、ビール（ピルスナー）を好んでのみます。 のんだ日本酒の忘備録として、また、知らない銘柄を知るきっかけとして「さけのわ」を利用したいと思います。それでは宜しくお願い致します。

Registered Date

Check-ins

195

Favorite Brands

0

Most Check-in Brands

Haneya
15(10.42%)
Kazenomori
12(8.33%)
Aramasa
12(8.33%)
Kid
11(7.64%)
Kamoshibitokuheiji
10(6.94%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Toyama
39(20%)
Niigata
19(9.74%)
Nara
14(7.18%)
Akita
13(6.67%)
Nagano
12(6.15%)

Timeline

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Imanishiki特別純米酒 ひやおろし
Yonezawa ShuzoNagano
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We opened a bottle of sake given to us by a business partner. The taste is calm and reassuring. I learned a lot from a person who checks this sake every morning and talked about sake at an izakaya. I asked the person what kind of sake he likes and he said Yamamoto. Does this influence the direction of sake? The sake is made from 100% Miyamanishiki produced in Nagano Prefecture, with a rice polishing ratio of 59% and an alcohol content of 16%. I served it with dried ebotai (a favorite of mine as a child) sent from my parents' house. Ebotai (sea bream) is rare even in Toyama, where there are many species of fish.
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Combination of "Omachi and No. 10 yeast" at Haneya. Purchased again this year based on last year's results. This sake is inspired by the luscious and elegant "Tsukishita Bijin" (beauty under the moon). It is made with 100% Omachi, 60% polished rice, and 15% alcohol. How can it not be good?
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A friend reported that he had purchased a bottle of Shinsei at Mizuhata, so I visited there immediately. There were only two bottles left, but I successfully achieved my goal (points are required). This is my first Nirugame. It is said to be a junmai-shu (pure rice sake) brewed with a low milling ratio of 88% for both koji and kake rice in order to revive the essence of sake from the Edo period in the modern age (quoted from the manufacturer's website). It is made from 100% Akita Sake Komachi and has an alcohol content of 13 degrees. It is indeed a low-polishing sake, but you don't feel it. After all, Shinmasa never disappoints.
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Okunoto no shiragikuオリジナルレシピ再現酒
Hakuto ShuzotenIshikawa
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After finishing today's work, I have dinner. I thought about cutting back on alcohol because I have a reception tomorrow, but something about the non-alcoholic beer seemed a little tasteless, and I contemplated one of the two sake sets, Noto's Shirakiku by Kaze no Mori, a reproduction of an original recipe. Then my wife suggested a little sake because we were out of cooking sake. We had a bottle of Okunoto Shirakiku brewed with Kanazawa yeast and Yamadanishiki, which survived the disaster, and soft water (hard water softened by filtration) at the Aburanaga Sake Brewery in Kaze no Mori (Wind Forest). It is delicious, with a banana-like aroma and a slight bitterness. The flavor and aroma are more distant from the Kaze no Mori atmosphere than the collaboration brew with Kaze no Mori. Junmai Daiginjo-Unfiltered and Hi-ire with a 50% rice polishing ratio and 16% alcohol by volume. Don't stop #Noto's sake!
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Okunoto no shiragiku風の森 コラボレーション醸造酒
Hakuto ShuzotenIshikawa
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On the way home from harvesting the spinach and chrysanthemum in my vegetable garden, I stopped by a liquor store and saw a collaboration sake between Kaze no Mori and Okunoto's Shirakiku! So I bought it. I opened the bottle today. The impression I got was that it was a mellow Kaze-no-mori. It is delicious. Junmai Daiginjo, unfiltered and unpasteurized. It is made from 100% Yamadanishiki that survived the disaster, and the rice polishing ratio is 50%. The alcohol content is 16% and Kanazawa yeast is used. We enjoyed it while chewing Komatsu kelp. We look forward to the original version.
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I opened a bottle of "Hokuto Zuisho", a souvenir from my recent business trip to Hokkaido, which I purchased at a liquor store in Kitami called "Mayanagi Sake Shop"! My business trip was via Sapporo, Obihiro, Kushiro, Nemuro, Abashiri, and Kitami (Memanbetsu Airport) on my way home. Naturally, I went to an izakaya (Japanese-style pub) on the way, but I decided to limit myself to sake from Hokkaido, so I had a bottle of Nemuro's "Kita no Katsu Shiboritate" in Kushiro. I asked for a recommendation for sake from Hokkaido and was recommended "Kaminokawa Taisetsu". However, I had drunk it some time ago, and after much deliberation, I chose "Hokuto Zuisho," which I had never heard of, and it turned out to be the right choice. It is a beautiful, well-balanced sake with a slightly sweet, fragrant, and crisp taste. It is made from Hokkaido rice, with a rice polishing ratio of 45% and an alcohol content of 16%. Delicious!
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Senkinクラシック仙禽 無垢
せんきんTochigi
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On the way back from a business trip to Yokohama, I stopped by the Yokohama Takashimaya Department Store to pick up some sake. After much deliberation, I decided on a classic SENKYO. It is made from 100% Yamadanishiki produced in Sakura City, Tochigi Prefecture, with a milling ratio of 50% for koji rice and 60% for kake rice. It is brewed with a traditional sake yeast yeast strain. As expected, the 14% alcohol content makes it easy to drink. The classic taste is well-balanced with moderate acidity. It was finished in no time.
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Recently, it seems that people in my business circle have come to know that I am a sake lover, and I received another bottle of sake from a teacher I know 😄 (I'm so glad). I didn't know that this sake is a famous sake from Ibaraki, which is also served at the VIP seats of Dodger Stadium. If you watch Otani's video on Youtube while drinking this sake, you may already feel like you are in the VIP seats. The sake has a strong flavor of rice, yet is clean and refreshing, and was awarded the highest gold medal out of 4,570 varieties at a wine competition held in San Francisco. It is made with 50% polished rice and 16% alcohol by volume. By the way, it's being served at Dodger Stadium for $90 😳.
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つぶちゃん
Good evening, NASUMAN404 😄. I can't believe you get this sake 😆✨. You'd better let them know big time that you like sake 🤭. We drank it the day we won our district🏆🥂. It's a delicious sake 😋🇺🇸 high 😳
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NASUMAN404
Good evening, Tsubu-chan: ☺️ It's wonderful that you drank on the day of the district championship! We still have some left over here, so I'm chipping away, hoping to enjoy Otani-san's first October with sake.
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Senkinモダン仙禽 無垢
せんきんTochigi
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I bought this Sentori at Yokohama Takashimaya during the Bon vacation. It was the first time for me to drink Mukaku, but compared to other SENKYO I have had, it was a sake with no quirks and made the best use of Yamadanishiki. The alcohol content is 14%, and the four-pack bottle was empty in no time. It was delicious. 100% Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture), Polishing ratio: 50% for Koji rice, 60% for Kake rice.
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During the Bon vacation, I was at the Yokohama Takashimaya Department Store looking at Hachisen sake, which I had been curious about for some time, when a prototype 2024, a slightly sparkling sake from Hachisen, caught my eye and I bought it. It has a 500mL capacity, and since it has an oli, I mixed it gently, poured it into a wine glass, and had it at the start of a meal. The sparkling sake, with 9% alcohol content, passed down my throat smoothly with a citrusy acidity with a low sweetness...a prototype, I must say.
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During the Obon vacation, I procured Kubota at the supermarket nearest my parents' house. Kubota conjures up images of Manju, Hekiju, and Senju, but this Junmai Daiginjo seems to be a sake that has been in the lineup since 2018. It is made from Gohyakumangoku, has a rice polishing ratio of 50%, and an alcohol content of 15%. It is a well-balanced sake, and according to its website, goes well with marinated salmon, etc. This time we had it with kombusame (sashimi of chicken), a souvenir from Toyama (Grand Marche Takeda). Delicious.
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During the Bon vacation, I went to Yokohama Sogo to buy some Japanese sake. I bought a bottle of Kamikawa Taisetsu, which I had been curious about for a long time. It is a junmai ginjo-shu made with white malted rice, and the rice used is "Ginpu", Hokkaido's preferred rice for sake brewing. The rice is polished to 50% and the alcohol content is 14%. It is a refreshing and refreshing sake with a touch of sweetness. I finished it in no time.
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Aramasaヴィリジアン
Aramasa ShuzoAkita
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Long time no-shinsei, viridian. Made from 100% Akita Prefecture Misato Nishiki (harvested in 2023), 55% polished rice, 13% alcohol by volume. Flavors of green kiwi, wild rose, and ume vinegar, and the label on the back describes it as a slightly mellow, umami type. As usual, Viridian is easy to drink and delicious. On this day, we had boiled "vine murasaki" from our vegetable garden as a side dish. With this heat, we will be able to harvest 🌱sprouts regularly for a while.
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立山兵庫愛山無濾過大吟醸
Tateyama ShuzoToyama
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Matured for more than a year in the refrigerator at home? Aizan by Tateyama Sake Brewery, which was aged in a refrigerator at home for more than a year. Recently, there has been a lot of talk about Toyama sake stored in Kurobe Dam for sale, but what kind of sake is it? This Tateyama was manufactured in November 2022, so less than one year and ten months have passed. The color is slightly tinted and it seems to be mellowed (the corners have been removed and the umami of the rice has become stronger...if it is stored for a longer period of time, the old sake-like taste will become stronger). It is made from 100% Aizan from Hyogo Prefecture, with a rice polishing ratio of 37% and an alcohol content of 15-16%. It is still a good sake. We drank it with a small but delicious grilled ayu fish from Toyama Prefecture. Delicious.
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Yaegaki純米大吟醸 青乃無
Yaegaki ShuzoHyogo
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I had Yaegaki at an izakaya I stopped by on a business trip to Hyogo. We had Junmai Daiginjo Aononashi, Junmai, and dry cold sake, all of which were delicious 😆. The Aononashi was the first one I had, so it left a strong impression on me. It is made from Yamadanishiki and Gohyakumangoku, with 50% polished rice and 15% alcohol by volume.
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The second bottle of Takeba Noto brewed Junmai-shu in Akabu Shuzo. I thought I'd wait a little while before opening the bottle, but it was putting pressure on the fridge, so I opened it. It is made from 100% Yumemizuho grown in Noto, 60% polished rice, 15% alcohol. The field where I grew potatoes🥔 last year and leeks this year in my vegetable garden. I forgot to harvest the potatoes and left them to sprout and I was able to harvest small potatoes 😆.
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ポンちゃん
Hi NASUMAN404 🐦. Are you a 🥔one grower 😳‼️ that's quite a crop too 😆 I bet you have good care and soil from last year 😊👍
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NASUMAN404
Hi Pon-chan 🤚. I'm sure everyone around me is doing it right, but I'm kind of neglectful 💦...but the leeks are doing the trick, right? I'm glad you don't have any bugs eating them 🥔😊.
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Tenbi純米大吟醸 赤磐雄町米
Choshu ShuzoYamaguchi
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On my way back from a business trip to Tokyo/Saitama, I was attracted to "Amami + Akaban Omachi" at Hasegawa Sake Shop at Tokyo Station and bought it. It sounded good when I opened the bottle. 100% Omachi from Okayama Prefecture, 50% polished rice, 15% alcohol by volume. Immediately after opening the bottle, slight bubbles in the gulp, mild sweetness and umami 🍶 and delicious.
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Isojiman駿光の雫 撰抜・本醸造
Isojiman ShuzoShizuoka
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Wandering around Yokohama Station for the first time in a while. Without much expectation, I was checking the lineup at Sogo's liquor store when I saw Isojiman! I took a closer look and found that it was an original product of this store, Vinos Yamazaki. The lineup included honjozo, junmai ginjo, and daiginjo, but since it was the first one, I bought the honjozo. Although it was alky, the mild sweetness of Yamadanishiki made it an excellent food sake. This is a good value. It is made from 100% Yamadanishiki produced in Tojo, a special A district in Hyogo Prefecture, with a rice polishing ratio of 65% and an alcohol content of 15-16%. Serve with homemade kombujime (sashimi of scallops).
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ma-ki-
Good evening, NASUMAN404. I often see you at Isoboast Sake-no-Wa, but I haven't yet 💧. And the homemade kelp sashimi ✨ looks delicious✨. I love kombusame! I love kombusame 😊.
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NASUMAN404
Thank you for your comment, ma-ki ✨ This is only my second bottle of Isoboast, but I have the impression that it is a sake that complements the meal and goes well with the kombusame (sashimi) 😊. I also recommend kombusame and rape blossoms in spring.
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Mansakunohana杜氏選抜ピンクラベル
Hinomaru JozoAkita
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I bought a bottle of Mansaku no Hana, a bottle with striking handwritten and pink labels that I had often spotted on the refrigerated shelves of the liquor store. Junmai Ginjyo once-fired sake, 74% Miyamanishiki and 26% Hoshiakari from Akita Prefecture. Polishing ratio 55%, alcohol 16%. Association No. 10 yeast is used. It is a cosy sake, well-balanced and does not disturb the meal, so it is easy to drink. It is delicious.
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Chikuha百万石乃白 特別純米
Kazuma ShuzoIshikawa
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This sake is brewed by Kurumata Shuzo using a recipe from Takehaha Noto brewed in Kurumata Shuzo and Kazuma Shuzo. This may be my first time to try the Hyakumangoku Noto sake. However, it is a nice collaboration including other sake breweries. It is made with 100% Noto Grown Hyakumangoku No Shiro, 55% polished rice, 15% alcohol. Delicious.
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Today, the 14th, it was also lined up at the liquor store in the basement of Yokohama Takashimaya (Ishikawa support).
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