Logo
SakenowaRecord your sake experiences and discover your favorites
sekisensekisen

Registered Date

Check-ins

60

Favorite Brands

9

Most Check-in Brands

Hououbiden
3(11.11%)
Senkin
3(11.11%)
Kokuryu
3(11.11%)
Sawayamatsumoto
2(7.41%)
Nabeshima
2(7.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
6(10%)
Fukui
5(8.33%)
Niigata
4(6.67%)
Yamaguchi
4(6.67%)
Saga
4(6.67%)

Timeline

sekisensekisen
alt 1alt 2
alt 3alt 4
21
sekisen
Sawaya Matsumoto Junmai Rice used: Undisclosed Rice polishing ratio: 65 Sake Degree : undisclosed Acidity : undisclosed Alc. degree : 14 Production Date : 2024/12 ⭐︎⭐︎⭐︎ A food sake that goes well with everything. Light, pear aroma, slight sweetness. It has a sharp aftertaste with a crisp acidity, light yet refreshing.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
32
sekisen
Instrument Masamune Daiginjyo Shirazumi Rice used: Undisclosed Rice polishing ratio: 40 Sake Degree : undisclosed Acidity : undisclosed Alc. degree : 15 Production Date : 2023/8 ⭐︎⭐︎⭐︎⭐︎⭐︎ A Daiginjo of the exhibitor class. Fruity aroma of muscat. Gentle and elegant aroma and a clear, gentle drinking experience.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
27
sekisen
Isoboast Junmai Ginjo Oigawa no Blessing Ingredient rice: Etsuyofuji Rice polishing ratio: 55 Sake degree : +5 Acidity : 1.3 Alc. degree : 15.8 Production Date : 2023/2 ⭐︎⭐︎⭐︎⭐︎⭐︎ The sake rice, Honorifuji, is the first original variety of sake rice in Shizuoka Prefecture and was created by improving on Yamada-Nishiki. Fruity aroma of melon. Slightly sweet but does not interfere with food. Slightly sweet, but does not interfere with food.
Japanese>English
sekisensekisen
Kokuryu純米吟醸原酒生酒
Kokuryu ShuzoFukui
alt 1alt 2
alt 3alt 4
24
sekisen
Kuroryu Summer Shibori Rice: Gohyakumanshu produced in Fukui Prefecture Rice polishing ratio: 55 Sake degree : +9.5 Acidity : -1.5 Alc. degree : 17 Production date : 2024/6 ⭐︎⭐︎⭐︎⭐︎⭐︎ A freshly pressed summer unpasteurized sake. Citrusy acidity and sweetness. Fresh, but with a hint of rice flavor. The sharpness is sharp.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
18
sekisen
Kutouryuu (Kuroryu) Ice Yashishu Rice: Gohyakumanshu produced in Fukui Prefecture Rice polishing ratio: 65 Sake degree : +2.0 Acidity : -1.0 Alc. degree : 18 Production date : 2024/6 ⭐︎⭐︎⭐︎⭐︎⭐︎ The successor to "Kuroryu Hiyashizake" which was sold by Kuroryu until 1997. On the rocks. Mild aroma. Grapefruit and melon. The aftertaste is crisp with a moderate umami.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
18
sekisen
Garyubai Hohina Junmai Ginjo Yamadanishiki Rice: Yamadanishiki Rice polishing ratio: 55 Sake Degree : +3.0 Acidity : - Alc. degree : 16 Production date : 2023/9 ⭐︎⭐︎⭐︎⭐︎⭐︎ Refreshing aroma of apple and muscat. Not too sweet and goes well with food.
Japanese>English
sekisensekisen
abe純米大吟醸
阿部酒造Niigata
alt 1alt 2
alt 3alt 4
14
sekisen
Abe Junmai Daiginjo Hi-iri 2023-2024BY Rice: Koshigaraku produced in Niigata Prefecture Rice polishing ratio: 45 Sake Degree : - Acidity : - Alc. degree : 16 Production Date : 2024/2 Sweet rice flavor, ripe melon, refreshing at the end. ⭐︎⭐︎⭐︎
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
17
sekisen
Manjusen Tokusen Daiginjo Rice: Yamadanishiki and Gohyakumangoku Rice polishing ratio: 50 Sake Degree : - Acidity : - Alc. degree : 16 Production Date : 2023/12 Clean, refreshing, subtle aroma (apple), does not interfere with food as a food sake ⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
14
sekisen
Nabeshima Junmai Ginjo Yamadanishiki Rice: Yamadanishiki Polishing ratio: 50 Sake Degree : -1 Acidity : -1 Alc. degree : 16 Production date : 2022/12 Melon, sweet, moderate bitterness, rice flavor ⭐︎⭐︎⭐︎⭐︎
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
11
sekisen
Shibarihizuru Tokubetsu Honjozo Yuki Rice: Gohyakumangoku Rice polishing ratio: 55 Sake degree : +4 Acidity : 1.3 Alc. degree : 15 Production date : 2023/12 Light, gentle mouthfeel, slight melon ⭐︎⭐︎⭐︎⭐︎
Japanese>English
sekisensekisen
Hohai純米大吟醸生酒
Mira ShuzoAomori
alt 1alt 2
alt 3alt 4
13
sekisen
Toyobai Rainbow Junmai Daiginjo Nama Sake Rice：Toyobai rice Rice polishing ratio : 39 Sake Degree : +1 Acidity : 1.3 Alc. degree : 15 Production date : 2023/12 Fresh, sweet, melon ⭐︎⭐︎⭐︎
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
16
sekisen
first principle Rice used: Sakahomare Rice polishing ratio : 30 Sake Degree : +2 Acidity : 1.2 Alc. degree : 17 Production date : 2021/6 ⭐︎⭐︎⭐︎⭐︎ A top-quality daiginjo-shu from the reorganization of the Ichihongi brand. It has a soft, slightly sweet taste. It is refreshing without stimulation.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
16
sekisen
Ki Omachi, fresh yeast yeast yeast Rice：Omachi Rice polishing ratio : 60 Sake Degree : - Acidity : - Alc. degree : 14 Production date : 2022/7 ⭐︎⭐︎⭐︎⭐︎ This art label collection is limited to Yamaguchi Prefecture. It has a full-bodied flavor typical of Omachi and the acidity that supports it. Goes well with red meat.
Japanese>English
sekisensekisen
Senkin純米原酒生酒ひやおろし無濾過
せんきんTochigi
alt 1alt 2
alt 3alt 4
19
sekisen
Senkori Hiyakoshi Oroshi Akatombo 2023 Rice: 100% Domaine Sakura Yamadanishiki produced in Sakura City, Tochigi Prefecture Rice polishing ratio: 60 Sake meter : - Acidity : - Alc. degree : 14 Production date : 2023/9 ⭐︎⭐︎⭐︎⭐︎⭐︎ Aroma of green apple and sourness typical of Senkou. It has evolved from last year's sake, which was based on the traditional sake yeast yeast, to a modern type.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
20
sekisen
Sansho 2022 Yamadanishiki Rice：Yamadanishiki Rice polishing ratio : 55 Sake Degree : - Acidity : - Alc. degree : 13 Production date : 2023/10 ⭐︎⭐︎⭐︎⭐︎ Aroma of yogurt with a hint of green apple. The moderate sweetness is well balanced with a strong gassy taste.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
29
sekisen
Tasake Junmai Ginjo Hyakushoku Rice：Hanasoi Rice polishing ratio : 50 Sake Degree : +0 Acidity : 1.5 Alc. degree : 16 Production date : 2023/2 ⭐︎⭐︎⭐︎⭐︎⭐︎ This junmai ginjo is made from Aomori Prefecture's finest sake rice, "Hanamoi," which is a crossbreed of the finest rice "Yamadanishiki" and Aomori Prefecture's "Hanabukiyuki," a rice suitable for sake brewing, and polished to 50% daiginjo quality. It has a gorgeous green apple aroma, moderate sweetness and acidity, and a mellow, elegant mouthfeel. It has a mellow and elegant mouthfeel. Delicious both as a food sake and on its own.
Japanese>English
sekisensekisen
19純米吟醸生酒おりがらみ
Ozawa ShuzojoNagano
alt 1alt 2
alt 3alt 4
12
sekisen
Jyukyu Sakura Junmai Ginjo Oorigarami Nama-no-Hara Sake Rice：Nagano Miyamanishiki Rice polishing ratio : 50 Sake Degree : +3.9 Acidity : 2.0 Alc. degree : 16 Production Date : 2005/02 ⭐︎⭐︎ Refreshing aroma, slightly carbonated. Dry, sweet and refreshing. Can be mixed with plum syrup.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
11
sekisen
Toyo Bijin Limited Edition Daiginjo Jihonbeni Rice used: Yamadanishiki Rice polishing ratio : 40 Sake degree : +0 Acidity : 1.4 Alc. degree : 16 Production date : 2022/10 ⭐︎⭐︎⭐︎⭐︎ Won first prize in the category of FreeStyle Under 5000 at the SAKE COMPETITION 2014. Sweet, refreshing and fruity.
Transparent and juicy flavor. Aroma of green apple and muscat. A daiginjo suitable for eating. The flavor is a bit strong, so it is best with sweet and spicy dishes with strong flavors.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
17
sekisen
Takeba Hyakumangoku No Shiro Daiginjo Rice：Noto rice 100% Hyakumangoku No Shiro Rice polishing ratio : 50 Sake Degree : - Acidity : - Alc. degree : 15 Production date : 2022/5 ⭐︎⭐︎⭐︎⭐︎ A gorgeous yet calm aroma. It has a clean flavor that goes well with simply seasoned dishes. Sashimi, sushi, grilled fish, etc.
Japanese>English
sekisensekisen
alt 1alt 2
alt 3alt 4
15
sekisen
Kamo Kanehide Junmai Daiginjo 40 Senbon Nishiki Rice：Sembon-Nishiki produced in Hiroshima Prefecture Rice polishing ratio : 40 Sake Degree : +6 Acidity : 1.3 Alc. degree : 16 Production date : 2022/3 ⭐︎⭐︎⭐︎ Sweet but with a crisp aftertaste. Suitable for strong flavored dishes.
Japanese>English
1

RecommendedContentsSectionView.title

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