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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
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22
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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.
Japanese>English
sekisensekisen
Oroku純米大吟醸原酒生酒無濾過
Oroku ShuzoShimane
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18
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Ouboku Junmai Daiginjo Limited Edition 50 Spring Limited Edition Nama-zake Rice: Yamadanishiki Rice polishing ratio : 50 Sake Degree : +4 Acidity : 3.4 Alc. degree : 17.5 Production date : 2022/4 Slightly dry taste with a clean mouthfeel, a soft spread of umami flavor, and a long aftertaste. ⭐︎⭐︎⭐︎⭐︎
Japanese>English
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19
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Kuroryu Junmai Daiginjo Ginpu 2020 Sakemon Rice：100% Hokkaido Ginpu Rice polishing ratio : 40 Sake Degree : +6 Acidity : 1.2 Alc. degree : 17 Production date : 2022/10 Aged at low temperature for one year, this sake has a harmonious aroma and rich flavor. It has a fresh, crisp, and refreshing taste. ⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Koeigiku純米大吟醸原酒
Koeigiku ShuzoSaga
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21
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Koei-Kiku Tsukimitsu Nama-Shu brewed with natural lactic acid bacteria Rice used: Hachitan-Nishiki Rice polishing ratio : 40 Sake Degree : - Acidity : - Alc. degree : 13 Production date : 2022/8 Koei-Kiku's first daiginjo brewed with natural lactic acid bacteria. The aroma is lactic acidic, the sweetness is moderate, the acidity is mild, and the flavor is moderate. ⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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35
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Tasake Tokubetsu Junmai Shu Yamahai Brewing Rice used: Hanabukiyuki Rice polishing ratio : 55 Sake degree : 0 Acidity : 1.6 Alc. degree : 16 Production date : 2021/3 ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎ Sweet aroma of melon. The taste is smooth with a sourness that is typical of Yamahai. The aftertaste is clean and refreshing, with a lingering apple flavor despite the alcohol. The best food sake that goes with everything.
Japanese>English
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Tosa-shiragiku純米吟醸生酒荒走り
Sentoo ShuzojoKochi
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23
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Tosa Shiragiku Junmai Ginjo Araubashiri Nama Rice used: Hachitan-Nishiki Rice polishing ratio : 50 Sake Degree : - Acidity : - Alc. degree : 16-17 Production date : 2021/3 Aroma of white peach and clear taste. Elegant sweetness. The aftertaste is soft and leaves a hint of sweetness. ⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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17
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Tamagawa Yamahai Junmai White Label 2018BY Over 20% alcohol by volume but with a gentle taste. Dry, smoky and sour. Close to shochu? Not recommended if you like ginjo or modern types. Rice used: Kitanishiki Rice polishing ratio : 66 Sake Degree : - Acidity : - Alc. degree : 21 Production date : 2021/11
Japanese>English
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Isojiman純米吟醸原酒生酒
Isojiman ShuzoShizuoka
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27
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Isobojiman Junmai Ginjo Shiboritate Nama-nama Shu Rice used: Yamadanishiki Rice polishing ratio : 53 Sake degree : +4 degrees Acidity : 1.35 Alc. degree : 16 Production date : 2021/12 A new winter limited edition sake. Refreshing ginjo aroma like muscat and white peach. The taste is fresh, full-bodied, clean, and smooth. The aftertaste is sharp and light. Ideal as an aperitif. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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22
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Kinjaku Daiginjo Ingredient rice: -Polishing ratio: 45 Rice polishing ratio : 45 Sake Degree : - Acidity : - Alc. degree : 16 Production date : 2022/3 It has a gorgeous pineapple aroma. While the flavor is robust, the aftertaste is crisp with no cloying taste. No wonder it is hard to find. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
マコスケ
Sekisen-san Daiginjo is relatively easy to get compared to other regular class Daiginjo is relatively easy to obtain compared to other regular class. Because the price is so good.... (lol)
Japanese>English
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Juyondai秘酒純米大吟醸
Takagi ShuzoYamagata
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22
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Jyushiyo Rice used: Yamadanishiki Rice polishing ratio : 35 Sake Degree : - Acidity : - Alc. degree : - Production Date : 2021/1 Limited to the Palace Hotel. Perfectly balanced. Melon, grape and lychee aroma with peach aroma. It has a sharp taste with a rich umami flavor. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Dassai磨き二割三分純米大吟醸
Asahi ShuzoYamaguchi
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18
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Otters: Polishing 20% to 30%. Rice used: Yamadanishiki Polishing ratio: 55 Sake Degree : - Acidity : - Alc. degree : 16 Production date : 2021/5 Otter's unique aroma. A clear flavor. Smooth sweetness and clear taste. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Kokuryu貴醸酒貴醸酒
Kokuryu ShuzoFukui
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26
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Kuroryu Kojo-shu Raw material rice：Gohyakumanshu produced in Fukui Prefecture Rice polishing ratio: 55 Sake Degree : -30 Acidity : - Alc. degree : 12 Production Date : 2021/6 Melon-banana aroma, sweet with fresh fruit freshness. Extremely sweet. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Senkin純米吟醸原酒生酒
せんきんTochigi
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27
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Senkori Tachiharu Asa Shibori Junmai Ginjyo Nama-no-Genshu Rice：Yamadanishiki Polishing ratio: 50 Sake Degree : -1.2 Acidity : 2.1 Alc. degree : 14 Production Date : 2022/2 A modern food sake typical of Sentori. Refreshing acidity and moderate sweetness. The natural sharpness of the aftertaste disappears with a gentle sourness. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Kitaya純米大吟醸袋吊り
KitayaFukuoka
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19
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Daiginjo Kyokuso Kitaya Shizuku Shibori Rice：Yamadanishiki Polishing ratio: 35 Sake Degree : - Acidity : - Alc. degree : 16 Date of manufacture : 2020/12 Winner of the IWC 2013 "Champion Sake" award. The wine has a fruity aroma of sweetness and grapefruit, followed by a moderate bitterness. No pressure is applied at all. ⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Ooyama封印酒純米大吟醸
Katokahachiro ShuzoYamagata
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19
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Daisen Sealed Sake Raw Rice: Miyamanishiki from Yamagata Prefecture Rice polishing ratio : 50 Sake content : +3~4 Acidity : 1.75 ~ 1.85 Alcoholic content : 15 degrees Production Date : 2021/11 Sealed Sake" is given only to those that have been approved by the Japan Meimon Shuukai Headquarters as having the characteristics and dignity of Ginjo-shu, and is shipped in a special lightproof bag. It has a clear, moderately fruity ginjo aroma and a light, yet solid core flavor. ⭐︎⭐︎⭐︎⭐︎
Japanese>English
sekisensekisen
Sharaku吉川山田錦純米吟醸
Miyaizumi ShuzoFukushima
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22
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Collage Junmai Ginjo Yoshikawa Yamadanishiki Rice：100% Yoshikawa Yamadanishiki from Hyogo Prefecture Polishing ratio : 50 Sake percentage : - - Acidity : - Alcoholic content : 16 degrees Production Date : 2021/11 Made with Yoshikawa Yamada Nishiki from Miki City, Hyogo Prefecture, which is known as the special A district for Yamada Nishiki. It has a gorgeous taste with a soft, elegant rice flavor and good mouthfeel. Slightly dry. ⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Mimurosugi高橋活日命に捧ぐ純米大吟醸
Imanishi ShuzoNara
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23
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Mimurosugi: Dedicated to Takahashi Katsunomei Roman Series Raw rice: Yamadanishiki Rice polishing ratio : 35 Sake content : - Acidity : - Alcoholic content : 15 Production Date : 2021/9 The highest quality sake from Mimuro Sugi. The aroma is fresh and juicy with hints of white peaches and clean acidity on the finish. ⭐︎⭐︎⭐︎⭐︎⭐︎.
Japanese>English
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Senkin雪だるま純米にごり酒
せんきんTochigi
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26
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Senkou Yuki Daruma Shiboritate Activated Nigori Sake Malted Rice type : Yamadanishiki, Kake type : Gohyakumangoku Rice polishing ratio : 50 Sake degree : - Acidity : - Alcoholic content : 13 degrees Production Date : 2021/12 Aroma of fresh La France. Elegant sweetness and soft flavor. The carbon dioxide makes it refreshing and crisp. ⭐︎⭐︎⭐︎⭐︎⭐︎
Japanese>English
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Takasago Matsugiburu Crane Rice type: Yamadanishiki Rice polishing ratio : 45 Sake content : - Acidity : - Alcoholic content : 16 degrees Production date: 2021/4 This sake is made by Kiyamasa Shuzo, the same brewery that produces Jikin. It has an elegant sweetness that is not too flashy and a clean aftertaste. It is a sake that can be enjoyed with a meal without being overpowering. ⭐︎⭐︎⭐︎⭐︎
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