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SakenowaRecord your sake experiences and discover your favorites
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和食が好きな普通のOL。限定に弱いです。

Registered Date

Check-ins

30

Favorite Brands

6

Most Check-in Brands

Ishizuchi
2(50%)
Shinshu Kirei
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
6(20%)
Ehime
4(13.33%)
Fukushima
3(10%)
Nagano
3(10%)
Miyagi
2(6.67%)

Venues With Most Check-Ins

UMAMI 日本酒弐番館
5(31.25%)
Akatsuki No Kura (AKATSUKI NO KURAアカツキノクラ)
3(18.75%)
神楽坂 鮨 弥栄
3(18.75%)
鳥つた
3(18.75%)
蕎麦おさめ
2(12.5%)

Timeline

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Yamamoto本因坊純米吟醸
YamamotoAkita
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16
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Rice：Akita sake rice Rice Polishing Ratio：55 Alcohol content：16 This is for my father who is a Go player! I love the mouthfeel of this sake! Characteristics and Taste◇ This is a fire-aged version of a test brew released in early spring, a limited edition product named after the Honinbo Tournament, one of the seven major Go title tournaments held in Noshiro City, Akita Prefecture, in May. It has Ichihozumi's characteristic clean and light flavor by using a yeast that produces less succinic acid, which is the source of both flavor and bitterness. The four sides of the carton are a Go board, and you can enjoy playing Go by attaching the included full-size Go stones stickers. The label is designed with an original fill-in Go game by Shun Goto 9-dan.
Japanese>English
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Fudo夏吟醸純米大吟醸無濾過
NabetanaChiba
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家飲み部
19
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Rice: 100% Akita-grown Sake-Komachi Polishing ratio：50 Alcohol content：15 Characteristics ◇ Taste Fudo Summer Ginjo Junmai Ginjo Nama A faintly gorgeous aroma. Beautiful sweetness and acidity It has an elegant taste with a sense of transparency. It has an elegant taste. 55% polished rice Sake made from "Sake Komachi" rice produced in Akita Prefecture Sake made with 55% polished rice from Akita Prefecture's Sake Komachi The water is watered down to the 15 degree Celsius level and bottled. and matured at a low temperature for a certain period of time. It is a summer-only sake.
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Kamoshibitokuheijiうすにごりにごり酒
Ban JozojoAichi
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24
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Yamadanishiki (produced in Kurodasho, Hyogo Prefecture) Polishing Ratio：Not disclosed Alcohol Content：15 Characteristics / Taste◇ It has been a long time since brewer Kuheiji stopped releasing fresh sake, but this season, the "light nigori" will be shipped again only during the winter season. This clean, easy-drinking nigori sake was a very popular product when it was new. Except for the fact that it is made with Yamada Nishiki produced in Kurodasho, the specifications are completely undisclosed, and the somewhat mysterious mood heightens expectations even more. The label on the back of the bottle reads the same as it did in the past, "A sweet time (time) is foretold. It is a sake that shines brightly within the limited season and is in harmony with the rhythms of heaven and earth. Due to the brewer's intention, this is a pre-order item that cannot be sold in stores.
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Borubo □Raw Rice：Miyama-Nishiki Rice Polishing Ratio：39 Alcohol content：15 Characteristics ◇ Taste The highest peak of the Shinshu Kamerei series, brewed with 39% polished Miyamanishiki produced in Nagano Prefecture. The elegant ginjo aroma and delicate, clear taste make this a superb product.
Japanese>English
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Rice used: Miyamanishiki Rice Polishing Ratio：39 Alcohol content：15 Characteristics ◇Taste ◇Features I was able to purchase it at the right time. The aroma is gorgeous and the aftertaste is refreshing. It is very tasty with a rare aftertaste. I also received a cherry blossom of Nosaku to go with it. It tastes even better in the tin! This is the best of the "Shinshu Kamerei Series," brewed with 39% Miyamanishiki from Nagano Prefecture and brewed with a lot of time and care. The elegant ginjo aroma and delicate, clear taste make this a superb product.
Japanese>English
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Kamonishiki荷札酒 槽場汲み純米大吟醸
Kamonishiki ShuzoNiigata
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27
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Rice used for making the rice：- Rice Polishing Ratio：50 Alcohol content：13 Characteristics ◇Taste ◇Features The best taste I have ever had... Not too sweet. The new sake quality has changed to incorporate the "tamba kumi-kumi tanrei freshening" trend. The sake is made with less sweetness and more umami (flavor), and the freshness and gassiness accentuates the drinkability and impression.
Japanese>English
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23
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Raw material rice：Matsuyama Mitsui Rice Polishing Ratio：60 Alcohol content：16 Characteristics ◇ Taste ◇ Unfiltered pure rice Ishizuchi is a souvenir from Ehime. It is delicious, but I feel it is sweeter than when I drank it at the store. I would like to try Junmai Ginjo.
Japanese>English
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Raw material rice：Matsuyama Mitsui Rice Polishing Ratio：55 Alcohol content：15 ◇ Characteristics / Taste◇ Kirameki no Gin This dry ginjo-shu has an elegant aroma from Ehime yeast and a clean, sharp taste. It has a clear and refreshing taste with a soft and lustrous roundness.
Japanese>English
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Iyokagiya純米無濾過 赤ラベル純米無濾過
Seiryo ShuzoEhime
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20
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Raw material rice：Matsuyama Mitsui Rice Polishing Ratio：60 Alcohol content：14.5 Characteristics / Taste◇ This is a passionate classic sake from Seiryu Shuzo, a sake brewery that holds up "Sake is made with a dream and heart". It is made without filtration in order to convey the original charm of sake. The moderate aging process balances the calm aroma and flavor.
Japanese>English
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Ishizuchi無濾過純米純米無濾過
Ishizuchi ShuzoEhime
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22
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Raw material rice：Matsuyama Mitsui Rice Polishing Ratio：60 Alcohol content：16 ◇ Characteristics / Taste◇ Unfiltered Junmai It has the nuance of a royal Junmai sake with a fresh aroma like green apples. The Saijo area of Ehime Prefecture is blessed with abundant water, so much so that springs called "Uchikanuki" can be found here and there throughout the city. The slow fermentation process in the pure water gives the sake a mild, mild flavor without any curdling. Ishizuchi Sake Brewery's goal is to create sake that can be enjoyed at table.
Japanese>English
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Senkinモダン 発泡原酒原酒発泡
せんきんTochigi
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伊勢五本店千駄木店
21
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Rice used: Yamadanishiki Rice Polishing Ratio：-50 Alcohol content：-13 Characteristics ◇ Taste◇ Senkin Modernizing SENKIN Ryu by respecting, protecting, and evolving the "Namemoto" sake brewing method of the Edo period, which should be preserved for future generations. This new brand focuses on "agriculture," "technique," and "philosophy" under the theme of "Edo's return. All of the new Modern is now made from freshly pressed sake. It is bottled as it is freshly pressed. San-Shiki refers to sparkling sake.
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Rice used for making rice：- Rice Polishing Ratio Alcohol content：-15 Characteristics / Taste◇ Homare is a sake loved by the local people who work in the fields, and is mainly made as a regular sake and honjozo. It is a sweet sake that is loved by the local people who work in the fields, and can be drunk cold or warmed for a nightly drink.
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Raw material rice：Yamadanishiki（Yoshikawa Town, Miki City, Hyogo Pref.) Rice Polishing Ratio：50 □Alcohol Content：17 Characteristics & Taste◇ Kikurihime Kikuhime is a ginjo-shu that Kikuhime recognizes as the best sake made each year and matures it slowly over a period of more than ten years. Like Kikuhime, the name comes from Kukurihime, the deity of Hakusan Hime Shrine, the head shrine of the Hakusan faith.
Japanese>English
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21
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Rice used: Gohyakumangoku Rice Polishing Ratio：60 Alcohol content：19 Characteristics ◇ Taste ◇ Characteristics This sake is made entirely from "Gohyakumangoku" rice grown in Komatsu City by local farmers. This sake has an aroma reminiscent of oriental flowers and a silky smooth mouthfeel with a milky richness. It is best enjoyed cold.
Japanese>English
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UMAMI 日本酒弐番館
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Rice used for making the rice：- Rice Polishing Ratio：60 Alcohol content：-15 ◇ Characteristics/Taste◇ Suehiro Suehiro's standard "Yamahai Junmai". It is a well-balanced blend of mild sweetness and acidity. The deep flavor makes it an excellent match for a variety of dishes, and it is best served warmed.
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UMAMI 日本酒弐番館
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Yamadanishiki (Naka-ku, Taka-gun, Hyogo Prefecture) 25%, Gohyakumangoku (Fukumitsu, Toyama Prefecture) 75 Polishing ratio：65 □Alcohol content：15 Characteristics & Taste◇ Kagatobi It has a subdued aroma and a rich, crisp taste that is unique to junmai. It has a charming, savory flavor that is very appealing when paired with grilled dishes. Overall, it is a light dry sake with a refreshing impression, and when served chilled, it has a sharp taste and disappears smoothly down the throat.
Japanese>English
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UMAMI 日本酒弐番館
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Rice used: Gohyakumangoku Rice Polishing Ratio：70 Alcohol content：15 Characteristics & Taste◇ Gasanryu Koka is good, but if there was a Junmai as well..." This is a special Gasanryu that was specially shipped at the request of Junmai fans who said, "Koka is good, but if there is Junmai, too, it would be better. Gasanryu's original super honjozo, Koka, is also very popular, but Chou-arai Gasanryu is a junmai sake with excellent sake quality and cost performance. This Yume-Kaze is made from Gohyakumangoku rice, which was once grown in Shindo Shuzo's own rice fields 40 years ago. It is a dry junmai with a light, modern freshness, with a spiciness that is typical of hard rice from the moment it enters the mouth.
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UMAMI 日本酒弐番館
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Rice used: (Koji rice) Yamadanishiki 21% / (Kake rice) Gohyakumangoku 79 Polishing ratio：60 □Alcohol content：15 Characteristics & Taste◇ Teodorigawa It has a very gentle start, When served cold (at room temperature), you can enjoy the duet of vivid richness and refreshing mouthfeel. The lingering rice flavor is also very appetizing, and you will find yourself drinking too much of it. Serve with simply seasoned grilled fish.
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UMAMI 日本酒弐番館
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Rice used: Gohyakumangoku Rice Polishing Ratio：60 Alcohol content：16 Characteristics & Taste◇ Kiddo Kikkido" is named after the image of "Kishu's climate," the image of being free and innocent like a child, and the desire to grow and nurture young drinkers in the future. The koji rice is made from 50% polished rice called "Gohyakumangoku" and the multiplying rice is made from 60% polished rice. We would like to express gentleness, softness, and crispness in our sake. It can be enjoyed at a wide range of temperatures. It is characterized by its sweet aroma and lingering acidity.
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神楽坂 鮨 弥栄
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Rice used: Hanabukiyuki Rice Polishing Ratio：55 Alcohol content：16 Characteristics / Taste◇ Denju This is a special junmai sake brewed in Yamahai and released from winter to early spring every year. Compared to the standard Denshu special junmai sake, this sake has a slightly heavier flavor and goes well with yakitori with strong flavored sauce and stewed dishes.
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