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SakenowaRecord your sake experiences and discover your favorites
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秋葉原、小石川、御徒町、上野、浅草、神田などをウロウロしている特注家具屋 思い入れがあるお酒は甲子 魚が美味しい立飲み屋さんを日々探しています。

Registered Date

Check-ins

50

Favorite Brands

2

Hall of Fame

Fusano KankikuKinoenemasamune

Most Check-in Brands

Fusano Kankiku
3(33.33%)
Hououbiden
2(22.22%)
Kazenomori
2(22.22%)
Wataya
2(22.22%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
6(12%)
Tochigi
4(8%)
Chiba
4(8%)
Iwate
3(6%)
Miyagi
3(6%)

Venues With Most Check-Ins

Uokusa (魚草)
3(20%)
Sake Street
3(20%)
河内屋酒店
3(20%)
Sharenon (洒落者)
2(13.33%)
ふくはら酒店
2(13.33%)

Timeline

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Furosen旨燗純米山廃
Uehara ShuzoShiga
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Happy New Year! After installing the Sake-no-wa app, my knowledge of sake has increased and I am able to enjoy drinking sake more. Frosen Umakan I brought this as a gift to my father-in-law when I went to greet him at the beginning of the year. Specific name Junmai Alcohol percentage 15 Sake meter degree +3 Acidity 1.7 Amino acidity 1.6 Rice / Polishing ratio Mizukagami 77% from Shiga Prefecture (65% polished rice) Akebono 23% (65% polished rice) Yeast: Kura yeast Sake mother Yamahai The aroma has a sweetness like that of steamed sweet potatoes, with a gentle fragrance of nuts and grass. In the mouth, there is a mellow and soft attack of umami. The moist umami spreads, and the acidity extends into the latter half of the bottle. The acidity and pleasant bitter bitterness cut through the aftertaste and bring it to the finish. As the name suggests, we recommend heating it up to 50-55 degrees Celsius to enjoy its body-sucking flavor.
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ma-ki-
(Kawada research), Happy New Year 🎍. We look forward to working with you this year🙇.
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ポンちゃん
(Kawada research), Happy New Year 🎍 and best wishes for the new year 🙇. This sake changes dramatically when it is heated 😊It is good to drink it slowly together!
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Re:vive無涯生酒無濾過
Hiraroku JozoIwate
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Sake Street
53
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Craft Sake Hiraroku Jozo Revive Mugai 2023 Kura Launch From left to right: Mugai, Kuuga, Setsuna Heiroku Brewery Re:vive Mugai 720ml Rice (domestic), rice malt (domestic) Brown rice (domestic), rice malt (domestic) 14% (undiluted sake) (Koji rice) 50% (Kake rice) 40 （No (water added), No (heating), No (filtration) 3,000 yen (excluding consumption tax) All the rice used for this sake is grown in Iwate Prefecture. Polished white rice is brewed using the ever-evolving ginjo technique inherited from the Nanbu Touji clan and long-lasting low-temperature fermentation. The sake has a dignified and gorgeous aroma and a fresh sweetness. Mugai" is named after a sake that explores the possibilities of brewing sake without end.
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Yamanoi純米大吟醸　生純米大吟醸生酒
Aizu ShuzoFukushima
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Japanese aspen (Populus tremula var. sieboldii) This junmai daiginjo sake is made from Asahi rice grown in Okayama Prefecture. Asahi has been highly regarded as a food rice, but in recent years it has been attracting attention because of its high sake brewing aptitude. At Yamanoi, we have made the most of Asahi's clean and delicate flavor to create a refined and lustrous Junmai Daiginjo. The brewing water drawn from groundwater is ultra-soft water, and its softness is also reflected in the sake's gentle taste. The fresh, light sweetness, refreshing acidity, and light aftertaste make for a very beautiful sake.
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Shizengoseven 荒走り純米吟醸無濾過
Ookidaikichi HontenFukushima
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Uokusa (魚草)
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Sizengo Seven Arabasiri Our flagship that aims to challenge the "Seven" world standard brewing using Fukushima Prefecture's proprietary "Utsukushima Dream Yeast" (F7-01). Araubashiri The first sake that comes out when sake is pressed. Junmai Ginjo-shu, brewed with Fukushima yeast and rice suitable for sake brewing, based on the concept of "sake that accompanies meals. This sake has a fruity aroma and a crisp aftertaste with a hint of rice flavor and acidity. This product is bottled by selecting only the first part of the sake that flows out of the moromi after pressing. Shipping Period Around November to December Rice used Yumenokou" from Fukushima Prefecture Rice polishing ratio 60 Alcohol content 14% alcohol by volume How to drink: Cold or room temperature
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Kazenomorichallenge Edition 2024 真中採り純米生酒無濾過
Yucho ShuzoNara
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Sake Street
51
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kazenomori challenge edition dewy leaves wind Tsuyuhakaze The theme of this year's event is the sake that the brewer wants to drink. While keeping the alcohol content low, the sake expresses a complex flavor that takes advantage of the high protein content of dewy leaf wind and an edgy acidity, resulting in a taste that is both light and full. The mid-pressure harvesting process allows the aroma and texture to be more clearly expressed.
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Saraうす霧純米吟醸生酒無濾過にごり酒
Kitanishi ShuzoSaitama
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49
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Sara Uskiri -10 Domestic rice Taste Characteristics The fresh and refreshing sweetness on the palate is reminiscent of pears and grapes. The taste is full of layers of flavor, with the addition of a hint of gas and fruity flavors from the ori (rice cake). The pleasant acidity, typical of Sairai, adds a refined sharpness to the lingering aftertaste, which drifts like a light mist, and the finish is light and refreshing.
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Ine to AgaveCRAFT 稲と忽布 交酒 花風
Ine to Agave BreweryAkita
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Sake Street
41
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Craft Sake Rice and Hops Dobrok Rice and Fujisan Drinking Comparison Rice and Mt. Fuji, such as black locust, Chinese juniper, and Japanese white fir, and top-quality herbs highly regarded by chefs and bartenders, such as gold crested wilma, lime leaf, and grapefruit leaf, are combined and infused into the brewing water. Sake.
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Wakamusume牡丹　純米吟醸純米吟醸生酒にごり酒
Araya ShuzoYamaguchi
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36
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Button 100% Omachi Sake Brewer's Comment Please enjoy the glamorous, yet elegant, well-balanced and clean taste of Omachi, a sake rice that is said to be graceful, yet brave and wild.
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Nito純米大吟醸　雄町48 記念ラベル純米大吟醸原酒生酒
Maruishi JozoAichi
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ふくはら酒店
46
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Nito's hometown Bizen Omachi Okayama Nito, which was born in December 2015, celebrated its 10th anniversary this term. To celebrate this memorable 10 years, we are releasing a limited quantity of Nito's 10th Anniversary Commemorative Label! The sake inside is the limited-edition Shiboritate Nama-nihonshu released at this time of year! The label will be replaced by the regular label as soon as it is gone. This sake was brewed in pursuit of the "two hares" and to achieve the best balance and flavor between the two opposing elements of flavor and aroma, acidity and deliciousness, and heaviness and lightness. It is brewed with an emphasis on the balance of aroma and sweetness. It is recommended as a food sake because of its Omachi-like strength and pleasant aftertaste. It is a delicious sake that you will never get tired of drinking.
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Senkinclassic 零式生酒
せんきんTochigi
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ふくはら酒店
46
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Senkin Classic Domaine Sakura Yamadanishiki -3 Yeast Free Edo katari. Living today as seen from Edo, warming the old and learning the new. We respect, protect, and evolve the "Nama Moto" sake brewing method of the Edo period, which should be preserved for future generations, while modernizing it in the Sengoku style. A new brand that focuses on "agriculture," "technique," and "philosophy" under the theme of "Edo's return. Kame-no-o, the new classic, has regained its original genes, and returns (kara-kari) to that era, merging with yeast-free. Its very existence is natural, the very value that Kame-no-o has remained until the present day. Zero" refers to the raw sake.
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Hououbiden純米吟醸無濾過本生
Kobayashi ShuzoTochigi
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49
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Beauregardia elliptica (species of red alga) Yamadanishiki Gohyakumangoku Gorgeous ginjo aroma reminiscent of apples and La France. A fresh sweetness spreads softly in the first sip. The lingering aftertaste in the latter half is light, gentle, and soft. Even those who do not usually drink sake will find the taste honestly delicious.
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Yokoyamasilver7純米吟醸生酒
Omoya ShuzoNagasaki
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Tokutei Yamadanishiki No.7 Yeast Yeast No.7 Masumi Yeast Shigeke Shuzo, located on Iki Island, Nagasaki Prefecture, used to make sake as well as barley shochu. However, due to the aging of the toji (master brewer) and other reasons, the brewery was forced to suspend sake production from 1990 to 2017. "Someday, I want to revive sake brewing on Iki Island!" With the desire to do so, Touji, Taizo Yokoyama, trained for 5 years at sake breweries (such as "Toyo Bijin" brewer, Sumikawa Shuzojo in Yamaguchi Prefecture). In 2018, he built a sake brewery on Iki Island, After overcoming hardships, sake was born on Iki Island for the first time in about 30 years. Fresh and juicy finish reminiscent of muscat This is a freshly brewed, unpasteurized sake made entirely from premium Yamadanishiki and brewed with No. 7 yeast. It has a fresh, crisp mouthfeel and a fresh, fruity aroma reminiscent of biting into an orange or muscat fruit, The elegant sweetness and juicy flavor will fill your mouth. Enjoy it in a wine glass, chilled to less than 5 degrees Celsius.
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