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SakenowaRecord your sake experiences and discover your favorites
sekisensekisen

Registered Date

Check-ins

58

Favorite Brands

9

Most Check-in Brands

Kokuryu
3(12%)
Senkin
3(12%)
Hououbiden
3(12%)
Nabeshima
2(8%)
Sharaku
2(8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
6(10.34%)
Fukui
5(8.62%)
Niigata
4(6.9%)
Yamaguchi
4(6.9%)
Saga
4(6.9%)

Timeline

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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.
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Kokuryu純米吟醸原酒生酒
Kokuryu ShuzoFukui
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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.
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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.
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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. ⭐︎⭐︎⭐︎
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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 ⭐︎⭐︎⭐︎⭐︎⭐︎
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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 ⭐︎⭐︎⭐︎⭐︎
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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 ⭐︎⭐︎⭐︎⭐︎
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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 ⭐︎⭐︎⭐︎
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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.
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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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Senkin純米原酒生酒ひやおろし無濾過
せんきんTochigi
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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.
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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.
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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.
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19純米吟醸生酒おりがらみ
Ozawa ShuzojoNagano
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12
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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
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11
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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.
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17
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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.
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15
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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
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Sanuki kuradei (species of whelk, Neptunea polycostata) Rice used: Hanabukiyuki Rice polishing ratio : -0.5 Sake Degree : -70 Acidity : 5.0 Alc. degree : 6 ⭐︎⭐︎⭐︎⭐︎ A low-alcohol nigori sake with a sweet and sour creamy taste. Tastes like calpis. Recommended on the rocks.
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28
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Sono Kujukuri Junmai Sake Rice：Fusa Kogane Rice polishing ratio : 70 Sake Degree : +3 Acidity : 1.8 Alc. degree : 15 Production date : 2021/11 ⭐︎⭐︎⭐︎ An everyday sake with a strong rice flavor. Especially good with seafood.
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