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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。

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Check-ins

203

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Most Check-in Brands

Haneya
16(10.74%)
Aramasa
13(8.72%)
Kaze no Mori
12(8.05%)
Kid
11(7.38%)
Kamoshibitokuheiji
10(6.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Toyama
42(20.69%)
Niigata
21(10.34%)
Akita
14(6.9%)
Nara
14(6.9%)
Nagano
13(6.4%)

Timeline

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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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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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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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I missed the start of sales at a liquor store in Toyama...so I purchased it from a liquor store in Ishikawa (amazing persistence on my part). It is a junmai sake brewed with "Yumemizuho" from Noto in cooperation with Kazuma Shuzo and Akabu Shuzo. It has a rice polishing ratio of 60% and an alcohol content of 15%. The refreshing aroma spreading in the mouth and the bitter aftertaste were enjoyed while praying for Noto's recovery. Delicious.
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Aramasa秋櫻2023 生酛木桶純米
Aramasa ShuzoAkita
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On my way home from work, I stopped by the liquor store hoping to buy the Takeba and Akabu collaboration sake that was featured on the liquor store's Instagram, but was told it was sold out a few days ago. I expected that, yes, it was inevitable. But when I looked around the store, I saw some Shinsei on the shelf. Ecru, Cosmos, and Flaxcat. I like Flaxcat, but I chose Cosmos that day. It had been a while since I drank it, but it was once again delicious, and at 13% alcohol, I couldn't help but drink too much. Made from 100% Akita Prefecture grown in 2023. Polishing ratio: 55% for koji rice, 60% for kake rice. Yeast used: Association No. 6. Enjoy the elegant sweetness and whey-like acidity slowly.
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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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