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SakenowaRecord your sake experiences and discover your favorites
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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

193

Favorite Brands

0

Most Check-in Brands

Haneya
14(9.86%)
Aramasa
12(8.45%)
Kazenomori
12(8.45%)
Kid
11(7.75%)
Kamoshibitokuheiji
10(7.04%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Toyama
38(19.69%)
Niigata
19(9.84%)
Nara
14(7.25%)
Akita
13(6.74%)
Nagano
11(5.7%)

Timeline

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Kamonishikiうぐいす 純米大吟醸
Kamonishiki ShuzoNiigata
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On my way home from my hobby of vegetable gardening, I went to "Yamaya" for the first time in a while. There was a Kamonishiki sake, which is famous for its sake with a package tag, so I bought this one. There was also a Yamadanishiki sake, but I chose this one because it seemed more refreshing. However, it was a year ago that they said it was for the spring of 2023. The service is good, though, as it comes with a cooler. However, it is a refreshing sake that reminds me of spring and is easy to drink. Polishing ratio 50%, alcohol content 15%.
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On my way home from work, I go to the supermarket to buy dinner... I end up at the alcoholic beverage section. Today, I bought a silver bottle of "Rice Core" that caught my eye for the first time in a while. The bottle has a distinctive design and makes a pleasant sound when you pour it into a sake cup. It is amazing that the rice has been polished to 35% for a long time. It is made with Yamadanishiki from Hyogo Prefecture, Kanazawa yeast, Association 1801, and 16% alcohol by volume. As the name "Kome no Shin" suggests, this sake has a strong rice flavor. It is delicious.
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On my way home from a business trip, I bought a bottle of "Kabutomushi" at the Hasegawa Sake Shop in Tokyo Station and chilled it for a while before opening it. It is made from 100% Yamadanishiki produced in Sakura City, Tochigi Prefecture. Polishing ratio: 50% for koji rice, 60% for kake rice. The alcohol content is 14%, and the sake has a firm structure that does not match the 14% alcohol content, yet it has a refreshing acidity that is typical of summer sake. It is delicious.
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大嶺Ohmine 3 grain 夏のおとずれ
大嶺酒造Yamaguchi
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I was shopping for summer sake at the Hasegawa Sake Shop in Tokyo Station. I was attracted by the 13% alcohol content and the summery, impactful illustration. It is made from 100% Yamada-Nishiki with a 50% polished rice ratio. The 13% alcohol content is easy to drink and one can easily drink it... Personally, I think the sweetness is a little too much, but it is a good summer sake. I had it with trout sushi from Toyama (I am a fan of Ougiichi, but today I had Aoyama Sohonpo's special selection which is made from natural sakura trout).
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Today, we recovered chives from the field where I grow them as a hobby, so we had chives miso soup, chives natto balls, and a chives festival dinner. While waiting for the dishes, I sipped sake and salted sea urchin from Ojika Island, which was given to me by a junior colleague from my university days whom I met for the first time in a year last month. Oh no, it's still Wednesday, let's get through it with nira. The sake is my junior's current local sake🌸. It's good. Polishing ratio 50%, alcohol content 16-17 degrees. Cherry blossoms are the color of the bottle, sake is golden.
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Wakamusume牡丹 純米吟醸 無濾過原酒
Araya ShuzoYamaguchi
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Today, I went to see an exhibition of Escher's works, whose books I used to look at a lot when I was a child, and on my way home, I went looking for sake. Wakamusume" was one of the brands I had been interested in for a long time. And since this Botan was made from Omachi, I decided to go for it. Immediately after the bottle was opened, quite fine air bubbles danced in the gulp. It was stated that the bottle was heated once, but I wondered if that would not kill the microorganisms? Or was it because it was after bottling? When we drank it, we found nuances of banana and melon with a clean aftertaste. Delicious. 100% Omachi from Okayama Prefecture, 60% polished rice, 15.5% alcohol by volume.
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A bottle purchased at Takahashiya in front of Echigo-Yuzawa Station on a trip. It is a sake that has been tasted and brewed 1,200 times. It has a sweet and sour sour taste that quickly fades away in the mouth. I thought it would be a more unusual sake, but I got the impression that it would be excellent as a food sake. It is delicious. Polishing ratio 50%, alcohol content 15%.
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Takachiyo純米吟醸 Sakura 無濾過無加水 一本〆
Takachiyo ShuzoNiigata
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Niigata Prefecture is a neighboring but distant prefecture of Toyama. And Echigo Yuzawa Station, which I visited on a trip. This is a nostalgic platform where I used to transfer to the limited express train "Hakutaka" before the Hokuriku Shinkansen was built. I went to Takahashiya in front of the station to pick up some sake as a souvenir. The cherry blossoms have already fallen, but the bottle is open today. This sake is brewed with a rare fixed variety "Ipponshime" grown under contract in Minamiuonuma City (former Shiozawa Town). It has a rice polishing ratio of 53% and an alcohol content of 17%. It is not too sweet and has an elegant sharpness. It is a great taste.
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Akabu純米吟醸 酒未来 NEWBORN
赤武酒造Iwate
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Made with 100% Yamagata Prefecture-produced Sake Mirai, 50% polished rice, 15% alcohol by volume. Refined sweetness, mellow aftertaste...as described on the label! This is good. I usually prefer Omachi, but if I compare the two bottles of Akabu I brought back as souvenirs (both are good), I prefer this one. The sweetness with a sharpness, excellent.
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Akabu純米吟醸 雄町
赤武酒造Iwate
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It's been a long time since my last business trip to Morioka...Iwate is famous for its akabu! So after work, I went to Sakamoto Shoten near the station. As a first-time visitor, I was allowed to enter the cold room at the back of the store, and when I went to the counter with a bottle of Akabu, the owner pointed to a slightly punky older brother next to me and said, "This is the guy who makes this sake! I was so surprised that I could not even talk about the sake. He was Mr. Ryunosuke Furudate, the young toji (master brewer) on the Akabu label. On the way back to the hotel, I wished I had asked him to take my picture. It was a good memory. The wine is made from 100% Omachi rice produced in Okayama Prefecture, with a 50% milling ratio and 15% alcohol by volume. As expected from Akabu. I love Omachi, it's so good. After leaving Sakamoto Shoten, I had some Akabu Junmai at an izakaya in Morioka, but I was so enchanted by Iwate's wild vegetables that I bought some Toyama wild vegetables after returning to Toyama. I have been enjoying Akabu along with Nobiru, Seri-ten, and Hotarukasuzu (firefly squid). It is so sweet.
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Today, I opened a bottle of Kuroryu at my parents' house. In connection with "Ryu", we will drink it with a Hida Takayama souvenir, a Ichii Itto-bori carved sake cup. My father has been using the Ichii Itto-bori carved sake cup for more than 20 years, and the color changes (see the third picture). It is made from 100% Gohyakumangoku rice produced in Fukui Prefecture, with a rice polishing ratio of 55% and an alcohol content of 18%. It is easy to drink for its alcohol content, and I drank too much again💦.
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Last month, my parents wanted to go sightseeing in Iba, which is famous for its carvings such as Ranma, etc. I acted as their driver. I visited Wakakoma Sake Brewery, which is located on the approach to Zuisenji Temple, and bought this sake, which was recommended by the brewery. Wakakoma is the sibling brewery of Katsushikoma. It is made from 100% Yamadanishiki produced in Toyama Prefecture, with a rice polishing ratio of 45% and an alcohol content of 15%. The sweetness of the Yamadanishiki rice is strongly felt, yet the aftertaste is refreshing. It is similar to "Jinko no Kaze," but this one is probably more refreshing. It is delicious. We served with smoked firefly squid from Toyama Bay and oysters from Nanao Bay, Ishikawa Prefecture (processed in Toyama), marinated in olive oil.
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Kamonishiki荷札酒 吉川山田錦 純米大吟醸
Kamonishiki ShuzoNiigata
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A sake that is packaged on the way home from a business trip to Tokyo. Moreover, it is made from 100% Yamada-Nishiki produced in Yoshikawa, Hyogo Prefecture, with a polishing ratio of 50% and an alcohol content of 14%. Yamadanishiki from the Yoshikawa area is considered to be of the highest quality. Clean, intense aroma...very little foam. But all the packaged sake is delicious.
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Jokigen純米吟醸 超辛
Sakata ShuzoYamagata
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I bought it because I hadn't had any dry sake recently and was attracted by the super-hot taste. Gobiri. It is indeed dry and refreshing. The sake rice is Gohyakumangoku, the sake degree is +15, the rice polishing ratio is 50%, and the alcohol content is 16%. This is a good thing.
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Raifuku純米吟醸　桐の華
Raifuku ShuzoIbaraki
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This week, I spent the week traveling from my hotel in Tsukuba to my business destination. At a shopping mall near where I was staying, I discovered a sake that was full of local flavor. It was brewed with 100% Ibaraki-produced Gohyakumangoku using yeast isolated from paulownia flowers at Tsukuba University. We asked for room service and opened the bottle. It was an elegant sake with a delicious rice flavor that went well with meals. The rice polishing ratio is 55%, and the alcohol content is 16%. I had an experience of teaching a short-term class for graduate students at the University of Tsukuba before Corona at the suggestion of a professor I knew...I miss it.
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Senkinグリーンナチュール
せんきんTochigi
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The day before I came to Tokyo, there was a snowstorm in Toyama, but the lineup of liquor stores at Tokyo Station seemed to be getting more spring-like. This time, I picked up this one that caught my eye while I was browsing! It has 90% polished rice and 10 degrees alcohol by volume. It is light and easy to drink at 10 degrees. The clear bottle was emptied with a refreshing acidity. I'm going to work hard this week in Tsukuba.
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Tonight's sake was given to me by a business partner. Thank you. Sake is heavy, so there is a story behind the transportation of the sake. When I was working on a project related to gibier, I was taught that gibier is about the story (that if you try to make it good, it becomes more like beef or pork). With this morning's Shinminato tuna. Imanishiki really enhances a meal. It is delicious. The sake is 59% polished rice and 16% alcohol by volume, and won the highest gold medal at the 2022 Wineglass Sake Awards, but it is also recommended to be heated. There are many ways to enjoy it.
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Kamoshibitokuheijiうすにごり 黒田庄産 山田錦
Ban JozojoAichi
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After a day off from work in Tokyo, I found a bottle of "light nigori" at Tokyo Station, which I had been curious about for a long time, and bought it. After chilling it overnight, I couldn't resist and opened the bottle. It was as good as its reputation. It is made from 100% Yamadanishiki produced in Kurodasho and has an alcohol content of 16%. I will attend a meeting tomorrow, but it will be my day off 🎉.
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Zaku岡山朝日 純米大吟醸
Shimizuseizaburo ShotenMie
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I bought this a while ago at the Hasegawa Sake Shop in Solamachi and left it at my parents' house. It is made entirely from Asahi rice grown in Okayama Prefecture, with a polishing ratio of 50% and an alcohol content of 16%. It is a gorgeous sake, typical of Saku. This sake is also very easy to drink💦. It's delicious.
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Kamonishiki荷札酒 備前雄町 純米大吟醸
Kamonishiki ShuzoNiigata
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Packed sake on the way back from a business trip to Tokyo. Bizen Omachi! Purchased and brought back to my parents' house. 80% Omachi from Okayama Prefecture, 50% polished rice, 14% alcohol by volume. It is so good! I drank too much 💦.
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