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SakenowaRecord your sake experiences and discover your favorites
sekisensekisen

Registered Date

Check-ins

67

Favorite Brands

9

Most Check-in Brands

Senkin
4(14.29%)
Hououbiden
3(10.71%)
Kokuryu
3(10.71%)
Sawayamatsumoto
2(7.14%)
Nabeshima
2(7.14%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
7(10.45%)
Fukui
5(7.46%)
Niigata
4(5.97%)
Nara
4(5.97%)
Yamaguchi
4(5.97%)

Timeline

sekisensekisen
Fusano Kankiku純米大吟醸生酒にごり酒
Kankiku MeijoChiba
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So-no-Kangiku Discovery Series Identity 2025 - So-no-Mai Rice used: 80% So-no-Mai grown in Chiba Prefecture Rice polishing ratio: 50 Sake Degree : - Acidity : - Alc. degree : 14 Production date : 2025/7 The elegant aroma of muscat and white flowers on the nose, the freshness of the slight effervescence, and the freshness typical of a light nigori sake are captivating. The sweetness is subdued, and the acidity creates a framework, making the most of Sounomai's transparency for a juicy, crisp taste. While retaining the flavor of unfiltered sake, it has a light aftertaste and a modern beauty that is typical of Kangiku. ⭐︎⭐︎⭐︎⭐︎⭐︎
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Mimurosugi純米大吟醸原酒
Imanishi ShuzoNara
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28
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Sake limited to those released from the brewery Rice used: - Rice polishing ratio: 50 Sake Degree : - Acidity : - Alc. degree : 13 Production date : 2025/3 Fresh ginjo aroma and clear sweetness spread pleasantly. The fresh and slightly juicy acidity enhances the lightness. The aftertaste is clean and tight, making this limited edition sake suitable for both before and during meals. ⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Furosen純米吟醸山廃生酒袋吊り無濾過
Uehara ShuzoShiga
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23
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Furoizumi Yamahai-brewed Junmai Ginjyo Kame-no-o Unfiltered Nama-shu Rice: Kame-no-o Rice polishing ratio: 55 Sake degree : +3 Acidity : 2.2 Alc. degree : 17 Production date : 2025/6 ⭐︎⭐︎⭐︎⭐︎⭐︎ Characterized by its strong acidity and thick umami, it has a robust flavor unique to Yamahai. The soft sweetness and complexity derived from the Kame-no-o taste spread in a well-balanced manner. The lingering aftertaste is crisp, and this sake has a strong presence as a food sake.
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24
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Tokachi Junmai Ginjo Rice: Hokkaido Ginpu Rice polishing ratio: 55 Sake Degree : - Acidity : - Alc. degree : 16 Production date : 2025/3 ⭐︎⭐︎⭐︎ The fruity peach and melon aroma and the fresh rice flavor are impressive. It is silky and easy to drink, with a strong rice flavor in the mid-palate. It has a subtle bitterness and astringency in the aftertaste, making it a well-balanced sake that goes well with food.
Japanese>English
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18
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Shigemasu Omachi Junmai Daiginjo Rice: Omachi Rice polishing ratio: 40 Sake Degree : - Acidity : - Alc. degree : 16 Production date : 2024/10 ⭐︎⭐︎⭐︎⭐︎⭐︎ A full-bodied sake with a gentle taste. It has a nice sharpness and is ideal as a mid-meal sake.
Japanese>English
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Akishika純米槽しぼり
Akishika ShuzoOsaka
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14
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Akishika Junmai Tacid Jikeida Omachi Tank Shuku Nao Kumi Rice: Omachi Rice polishing ratio: 70 Sake Degree : -6.0 Acidity : 4.0 Alc. degree : 15 Production Date : 2025/2 ⭐︎⭐︎⭐︎⭐︎ The strong and bright acidity is unique. The fresh mouthfeel gives the wine a full flavor and richness.
Japanese>English
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17
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SENKOU Modern Nama Sake (Zero) Rice: Yamadanishiki Rice polishing ratio: 65 Sake Degree : undisclosed Acidity : undisclosed Alc. degree : 13 Production Date : 2024/11 ⭐︎⭐︎⭐︎⭐︎ Juicy, fresh, malic acid type acidity and sweetness. Good mouthfeel with 13% alcohol.
Japanese>English
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21
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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
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33
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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
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27
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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
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Kokuryu純米吟醸原酒生酒
Kokuryu ShuzoFukui
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24
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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
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18
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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
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18
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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
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abe純米大吟醸
阿部酒造Niigata
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14
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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
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17
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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
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14
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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
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11
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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
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Hohai純米大吟醸生酒
Mira ShuzoAomori
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13
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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
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16
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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
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16
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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.
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