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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

sekisensekisen
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.
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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.
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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.
Japanese>English
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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
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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
sekisensekisen
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. ⭐︎⭐︎⭐︎⭐︎⭐︎
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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. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
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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. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
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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
sekisensekisen
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. ⭐︎⭐︎⭐︎⭐︎⭐︎⭐︎
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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. ⭐︎⭐︎⭐︎⭐︎⭐︎
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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. ⭐︎⭐︎⭐︎⭐︎
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