Logo
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

203

Favorite Brands

0

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

NASUMAN404NASUMAN404
alt 1
alt 2alt 3
35
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
alt 1
alt 2alt 3
44
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
Jokigen純米大吟醸 愛山
Sakata ShuzoYamagata
alt 1alt 2
43
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
alt 1alt 2
39
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
alt 1alt 2
31
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
Chikuha生酛純米 奥能登
Kazuma ShuzoIshikawa
alt 1alt 2
36
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
alt 1alt 2
40
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
HaneyaMOONLIGHT BEAUTY 雄町 10号 限定生
Fumigiku ShuzoToyama
alt 1alt 2
43
NASUMAN404
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 🎉.
Japanese>English
NASUMAN404NASUMAN404
Horai蔵元の隠し酒
Watanabe ShuzotenGifu
alt 1
alt 2alt 3
36
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
Horai純米吟醸 家伝手造り
Watanabe ShuzotenGifu
alt 1alt 2
35
NASUMAN404
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.
Japanese>English
NASUMAN404NASUMAN404
alt 1
alt 2alt 3
33
NASUMAN404
Polishing ratio 50%, alcohol content 15%. Sake brewed with water from the Kurobe River Fan Spring. We bought a can of this sake at a roadside station because it was so rare. It is delicious.
Japanese>English
NASUMAN404NASUMAN404
Kamonishiki荷札酒 酒未来 純米大吟醸
Kamonishiki ShuzoNiigata
alt 1
alt 2alt 3
43
NASUMAN404
Today, I took a paid day off to accompany my son on his work experience. On the way home, I bought three kinds of shellfish (hokki-gai, tsubu-gai, and scallop) kombujime (sashimi), which I served with a bottle of sake. The sake is made from "Sake Mirai," a rice suitable for sake brewing that was bred by the brewer of "Jyushidai. It is made from 80% Sake Mirai produced in Yamagata Prefecture, with a 50% rice polishing ratio and 14% alcohol by volume. 🐎. After all, you can't go wrong with packaged sake.
Japanese>English
ポンちゃん
Hi NASUMAN404 😊 Thanks for chaperoning the kids 😊💦No mistake packing sake, even better if it's sake future👍✨The kombu sashimi of the shellfish looks shiny and delicious💕.
Japanese>English
NASUMAN404
It is rare to find kelp sashimi of shellfish for sale even in Toyama, so I ended up buying it. The shiny one is just out of the vacuum pack 😅. The sake is made from different rice, and each rice has its own character, so you will want to try the next one👍.
Japanese>English
NASUMAN404NASUMAN404
alt 1alt 2
42
NASUMAN404
I wondered about the sake, but I was tempted to buy it. 100% Gohyakumangoku from Fukui Prefecture, 55% polished rice. The alcohol content is 12 degrees. Naturally sweet, but with a clean aftertaste. I would like to try other Kuroryu.
Japanese>English
NASUMAN404NASUMAN404
alt 1
alt 2alt 3
38
NASUMAN404
On the first day back home during the Obon vacation, I toasted with Kubota's Suiju (Daiginjo, Nama-shu). 14% alcohol by volume, made from 100% Niigata rice. Polishing ratio: 50% for Koji rice, 40% for Kakemai rice. The rice flavor is refreshing and clean. I have not had a chance to taste Kubota, but I enjoyed it with smoked salmon and other dishes. The following is from the manufacturer's website. Daiginjo-nama-zake, which is stored at low temperature without heat sterilization to give it a youthful and fresh taste. It has a fresh and gorgeous aroma, a light taste and elegant sweetness, and a pleasant sharpness that comes instantly after the gorgeousness. Enjoy it with chilled dishes with gentle herbs and smoked ingredients.
Japanese>English
NASUMAN404NASUMAN404
Zaku白鶴錦 純米大吟醸
Shimizuseizaburo ShotenMie
alt 1
alt 2alt 3
45
NASUMAN404
After much deliberation at Tokyo Station, I bought a bottle of Sakusaku. Hakutsuru-Nishiki...according to my research, Hakutsuru Shuzo produced a lot of brothers of Yamada-Nishiki and selected the best strain among them to make a suitable rice for sake brewing. Polishing ratio 50%, alcohol content 15%. It is gorgeous and 🐎. The entrée is "tatami sardines. I can't find it in Toyama...although hanpen and chikuwabu are seen in Toyama these days 🤔.
Japanese>English
NASUMAN404NASUMAN404
HaneyaSHINE シャイン
Fumigiku ShuzoToyama
alt 1
alt 2alt 3
36
NASUMAN404
This is a rare 13% alcohol by volume raw sake in Toyama. This is the first time I have purchased this sake in a bottle, and it is as refreshing as my previous impression. The label says it has lime and grapefruit notes, but my impression is more rice sweetness. It is 🐎y. Served with Toyama Prefecture fabric horse mackerel sashimi.
Japanese>English
NASUMAN404NASUMAN404
alt 1alt 2
40
NASUMAN404
I revisited a liquor shop relatively close to my parents' house, which I visited for the first time the other day, and bought some Fukui sake (living in Toyama, I often see Ishikawa sake, but not so much Fukui sake). The box was very nice and looked very classy. It was my first time to drink Kuroryu, and although it is not junmai (pure rice), it is very good. It is a beautiful sake with a flavor typical of Yamada-Nishiki, and is suitable for a Daiginjo. It is made from 100% Yamada-Nishiki, and the rice polishing ratio is 50%.
Japanese>English
NASUMAN404NASUMAN404
alt 1alt 2
44
NASUMAN404
Isohajime, which I have been interested in for a long time. It is also Omachi. It is a refreshing sake that does not disturb the meal. Serve with sashimi. Sake. 100% new Akaban Omachi special rice from the Akasaka district of Akaban City, Okayama Prefecture; 53% polished rice. Alcohol 16-17%. Pure and natural taste, natural aroma and balance without high ginjo aroma (label transcription). Indeed.
Japanese>English
NASUMAN404NASUMAN404
alt 1
alt 2alt 3
38
NASUMAN404
Last month, one of my juniors from college came to Toyama with her youngest daughter. I was happy to see her again after a long time, and since I also brought my son with me, we went to a private izakaya with a private room, "Ichi-ichi-ichi-tsu" (izakaya). We had a good time drinking Toyama's local sake. I was told that this was my junior colleague's local sake. I was so happy to hear that my younger colleague, who now lives in a different place from my hometown, bought a local sake for me. The raw material rice is 100% Gohyakumangoku and the rice polishing ratio is 50%. The alcohol content is 15% and the yeast used is F7-01 (Utsukushima dream yeast). The flavor of gently steamed rice is strong, yet the aftertaste is clean with a lingering aftertaste. It may be my preconceived notion that this sake is brewed by a woman, but I'm convinced. 🐎. Served with salted sea urchin and grilled seaweed.
Japanese>English
NASUMAN404NASUMAN404
alt 1alt 2
43
NASUMAN404
Stayed at my parents' house the night before tomorrow before a presentation at an exhibition at Tokyo Big Sight. I bought a musical instrument Masamune, which I have been curious about for a while. I thought, "I need to practice," and gulped it down. Rice: 50% Shunyo, 41% Aizan. Polishing ratio: 66% Shunyo, 60% Aiyama. The alcohol content is 14 degrees. It is delicious.
Japanese>English
4

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title