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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。

Registered Date

Check-ins

206

Favorite Brands

0

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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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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NASUMAN404
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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NASUMAN404
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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NASUMAN404
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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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.
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Kamonishiki荷札酒 酒未来 純米大吟醸
Kamonishiki ShuzoNiigata
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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.
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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💕.
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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👍.
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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.
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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.
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Zaku白鶴錦 純米大吟醸
Shimizuseizaburo ShotenMie
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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 🤔.
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HaneyaSHINE シャイン
Fumigiku ShuzoToyama
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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.
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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%.
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