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SakenowaRecord your sake experiences and discover your favorites
sekisensekisen

Registered Date

Check-ins

64

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(10.94%)
Fukui
5(7.81%)
Niigata
4(6.25%)
Yamaguchi
4(6.25%)
Saga
4(6.25%)

Timeline

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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.
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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.
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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.
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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.
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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.
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32
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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.
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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.
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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.
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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.
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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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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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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.
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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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19
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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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20
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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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29
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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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