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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

206

Favorite Brands

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Most Check-in Brands

Haneya
16(10.67%)
Aramasa
13(8.67%)
Kaze no Mori
12(8%)
Kid
11(7.33%)
Kamoshibitokuheiji
10(6.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Toyama
42(20.39%)
Niigata
22(10.68%)
Akita
14(6.8%)
Nara
14(6.8%)
Nagano
13(6.31%)

Timeline

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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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56
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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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I went home to Toyama and opened a bottle of Eiko Fuji that I brought back on the plane. Instead, I left the Saku I bought at the Hasegawa Sake Shop in Solamachi at my parents' house. It is made from 100% Yamagata-produced Sake Mirai, with 50% polished rice, and 16.6° alcohol by volume. Yamagata yeast is used. It is an unfiltered, raw sake, Junmai Daiginjo. On the last day of the consecutive holidays, Kabako crab was inexpensive (580 yen at Yamato Department Store), so we served it with this. Sake Mirai is as good as its reputation 🎉. The fourth photo, Nosaku tin cups are used at home and at my parents' house, but one of them has gold leaf, but the surface in contact with the sake is not tin, and the aroma of the gold leaf on it interferes with the sake. The surface that comes in contact with the sake is not tin, and the aroma of the gold leaf on the surface of the sake interferes with the sake.... I use it once in a while because it makes me feel good.
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On the first day of the holiday weekend, I stopped by a liquor store not far from my parents' house and saw several varieties of Eiko Fuji on the shelf, so I bought this one, attracted by Akaban Oumachi. It was delicious. Akaban Oumachi does not betray me after all (thanks to the efforts of the brewery, of course...). 100% Omachi from Akaban City, Okayama Prefecture, 50% polished rice. Yamagata yeast is used. Junmai Daiginjyo unfiltered unpasteurized sake. It doesn't feel like a MAGMA, but maybe I don't understand it well enough. At my parents' house, I grilled a filet 🍖 (with lots of garlic) for the first time in a long time.
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At the end of last year, I found it lined up at Seijo Ishii in the station closest to my parents' house, so I stocked it at my parents' house as a cosmetically pleasing bottle. I stocked it at my parents' house, and since I missed the chance to go back home for New Year's due to the earthquake, I had a lot of fun with it in February. It is made from 100% Yamadanishiki produced in Kurodasho, Hyogo Prefecture, and has an alcohol content of 15%. As usual, it is easy to drink. Now that I think about it, I wonder if it is a little sweet as a food sake. No, but it is good.
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Fuji Taikan純米大吟醸 しぼりたて生原酒
Morishima ShuzoIbaraki
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I bought a bottle of Morishima Sake Brewery's "Fuji Taikan" draft sake at a liquor store I stopped by in the snow. It is made with 100% Yamadanishiki, 50% polished rice, and 15% alcohol by volume. At first, I was under the impression that it was a clean, refreshing sake. It is so easy to drink that you would think the alcohol content is 14%. But as you drink it, you can taste sweetness and bitterness, and it has a rich flavor. It is delicious. The label of this sake is exquisitely colored with lame and dull. I like the color of the bottle as well (cool).
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It has been a while since I was able to purchase Shinsei, Flax Cat (white malted rice used, high acidity sake). It is made from 100% Akita Sake Komachi, 60% polished rice, 13% alcohol by volume. Wooden vat, Association No. 6 yeast used. The picture is dirty, but the flax cat has a sour taste, so I served it with mozzarella cheese with soy sauce and wasabi as a side dish. Warabi pickled in soy sauce was purchased from a farmer in Toyama City for 180 yen (not too cheap... I thought) from a local store.
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Kaze no Mori雄町 807 真中採り
Yucho ShuzoNara
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I had not yet drunk Kaze no Mori no Omachi, so I bought it and opened the bottle immediately! 100% Omachi from Okayama Prefecture, 80% polished rice. The alcohol content is 16 degrees. It's really good. Kaze no Mori is really cosy. I served it with salted squid with a sprinkling of Ichimi. The most common type of shiokara in Toyama is kurozukuri, which is made from squid ink, but this is shirozukuri made from Tsushima squid, which does not use the guts of the squid. So there are black, white, and red shiokara?
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Kaze no Mori未来予想酒Ⅱ
Yucho ShuzoNara
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Tonight, Kaze no Mori was opened for the first time in a while. The 25th anniversary Mirai Sake II is described as "the world of high temperature fermentation". It is served in a wine glass. It has a sweetness to melon🍈 and alcohol at the end. 14%. Tomorrow is Friday! Maybe it's because it's Saturday, but the second day is better. Oh, it was the third day.
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