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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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193

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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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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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Kazenomori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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Kazenomori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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Yesterday, January 1, 2024 (New Year's Day), the earthquake in Noto was a very big disaster 💧, although the intensity was just over 5 on the Japanese scale in Toyama. Our cupboard toppled over and our rice cooker and microwave oven flew out of the cupboard, but we were unhurt. And today, there was a fire at Haneda Airport. We are relieved to hear that all passengers are safe and sound, but the Coast Guard officials lost their lives. I hope that the New Year will be a year without major disasters. Although it is New Year's Day, we are preparing for aftershocks while checking our daily life with Katsuma Junmai Sake. Polishing ratio 50%, alcohol content 16%. Same old sake, good taste.
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Masaaki　Sapporo
Happy New Year to you, NASUMAN404 🎍It's been a news-filled start to New Year's Day, but did your rice cooker and microwave oven make it to safety? I am glad to hear that you were not injured! I look forward to working with you again in the New Year👍
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Masaaki Sapporo, Happy New Year 🎍. Both the rice cooker and the microwave oven were lucky to be safe as they fell into the kitchen storage drawer that opened by itself.
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ジェイ&ノビィ
Happy New Year, NASUMAN404 🌅. I'm so sorry to hear about the earthquake 😞 I'm glad to hear that you are not injured. We can only do so much, but we would like to support you by drinking Toyama sake 😌.
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Happy New Year, Jay & Nobby! It looks like stores in Toyama city are open from today. Please come and try our Ishikawa and Toyama sake👍.
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ポンちゃん
Happy New Year to you, NASUMAN404 🎍 and best wishes for the new year 😊. It has been a very difficult New Year's Day. I understand that you are spending each day in anxiety. I hope the day when you can drink alcohol in peace comes soon 🙏.
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Happy New Year, Pon. I look forward to working with you again this year 🙇. The aftershocks have lessened in Toyama city, and I am back to my daily life, as today is the first day of work for me.
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Wakatsuruitonami イトナミ 爽 -SOU-
Wakatsuru ShuzoToyama
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Since I decided to spend the New Year's holiday in Toyama, let's celebrate with some Toyama sake! So I bought a bottle of itonami, a new brand from Wakatsuru Shuzo, known for its Naekaya brand. itonami has a series of different sake qualities: Sou, Aroma, Sai, and Mellow. All have an alcohol content of 12 degrees. SOU-SOU" is a new brand of sake brewed in a six-step process that goes beyond the standard three- or four-step process to create a more detailed six-step process that produces a sharp sour taste with a sweetness. The brewing process is said to be "six-stage brewing. This is delicious. I guess this is the era of low-alcohol sakes being released in Toyama as well. I wonder what kind of sake other itonami have....
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立山愛山（無濾過純米吟醸）
Tateyama ShuzoToyama
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It has been a long time since I have had a Tateyama. And for me, Tateyama Shuzo's Junmai Daiginjo "Ameharu" and Junmai Daiginjo "Aizan" for special occasions such as New Year's Day...were my standard souvenirs, but I was surprised to see the price of both brands doubled (it seems the price was revised on March 30, 2023. (I had originally thought that the quality was high compared to the price, but... they took the plunge.) On a different note, the sake I received this time was "Aizan," a junmai ginjo that even I can buy without much hesitation. It is made from 100% Aizan rice from the special A district in Hyogo Prefecture, and the rice polishing ratio is 55% for the malted rice and 55% for the finished rice. This is a great value. It's good 🎉.
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Toyama Blend, launched in the Corona disaster, is a blend of sake from 16 different sake breweries in Toyama Prefecture. I have purchased it since its first year, 2020. I bought it for the first time since the first year in 2020, with aji sashimi from Uozu. The impact is not as strong as the first year, but it is a good mid-meal sake with a strong bitterness and rice flavor.
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Imanishiki, pressed in a sake tank, was given to me by a business partner some time ago. Thanks. It is made from 100% Miyamanishiki from Nagano Prefecture, with a rice polishing ratio of 55% and an alcohol content of 16%. It is refreshing and delicious. In the evening, we re-steamed half-priced Kabako crab from Uozu and served it with Uchiko.
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Jokigen純米大吟醸 愛山
Sakata ShuzoYamagata
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Purchased at Tokyo Station on a recent business trip home. It came in a nice box. It was my first Kamikimoto. 100% Aiyama, 50% polished rice, 16% alcohol by volume. Fresh sweetness and bitterness. I might drink too much of it by accident. However, compared to the remaining Shuizumi, Shuizumi was even easier to drink.
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I received a bottle of sake from a doctor I know from work 🎉. I wanted to drink it right away, but I was sick with campylobacter after eating chicken sashimi (and liver sashimi) in Miyakonojo on another business trip... I was in bed for 4 days (and my two subordinates were in the same boat... I regret it). But tomorrow is my day off, and I'm ready to open the bottle. It's so good! Miyamanishiki, 50% polished rice, 16% alcohol by volume. It is refreshing and clean, yet still has a strong umami and sweetness from the rice. It is a very well-balanced sake. The label is also beautiful.
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After returning home, I went to the nearest Seven-Eleven because they were out of sake. I bought this one for the time being. The following is a quote from the brewery's website. Alcohol 15.5%, Sake degree +4.0, Acidity 1.3, Amino acidity 1.2, Rice and yeast used Koji rice: Gohyakumangoku, Kake rice: Gohyakumangoku, Todorokiwase, etc., Polishing ratio: 55%, Yeast: Kyokai 701. A good sake for a meal that does not interfere with food.
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Chikuha生酛純米 奥能登
Kazuma ShuzoIshikawa
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On my way back from a business trip, I was going to buy a white wine because Takeba was on sale for tasting in Yokohama, but...inadvertently, I bought this one. 100% Gohyakumangoku, 70% polished rice. The alcohol content is 15%. It is made with yeast derived from Noto's seaweed. It is a sake with a strong rice flavor. It is delicious.
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Daiginjo-shu from Inami, Nanto City, is a rare sake even within Toyama Prefecture. Purchased at Himi Banya-gai, which I visited with my parents on a holiday weekend last week. It is made from 100% Yamadanishiki produced in Toyama Prefecture, with a rice polishing ratio of 50%. It has a sweet (strong) taste of rice and a bitter taste.
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HaneyaMOONLIGHT BEAUTY 雄町 10号 限定生
Fumigiku ShuzoToyama
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The name "Tsukishita-bijin" and Omachi (Omachi), which matches my tastes. It is made with yeast No. 10 (Ogawa yeast, which I found out has a characteristic of low acidity and high ginjo aroma). It's delicious. Polishing ratio 60%, 100% Omachi. The alcohol content is 15%. The label on the back says "elegant and sweet taste with a clean lingering aftertaste"...I think it's a bit much, but I can relate to the image 🎉.
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Horai蔵元の隠し酒
Watanabe ShuzotenGifu
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Souvenir of Hida Takayama, second stage. It has a lot of exposure for a hidden sake. Polishing ratio 55%, alcohol content 15%. It has won many awards in the honjozo (sake brewing) category. It must be hard to wrap it in newspaper. I'm impressed.
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Horai純米吟醸 家伝手造り
Watanabe ShuzotenGifu
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I made a short trip to Hida Takayama during this holiday weekend. I bought this as a souvenir. I usually visit Takayama by car, but this is from the Hida express train, which has a new train car. The rice used for the sake is "Hidahomare", the rice polishing ratio is 55%, and the alcohol content is 15%. It is delicious.
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