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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

96

Favorite Brands

6

Hall of Fame

Fusano KankikuKinoenemasamune

Most Check-in Brands

Fusano Kankiku
5(19.23%)
Gakki Masamune
3(11.54%)
Kaze no Mori
3(11.54%)
Re:vive
3(11.54%)
Wataya
2(7.69%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
9(9.38%)
Yamagata
8(8.33%)
Fukushima
8(8.33%)
Chiba
7(7.29%)
Miyagi
6(6.25%)

Venues With Most Check-Ins

河内屋酒店
6(17.65%)
Sake Street
6(17.65%)
Uokusa (魚草)
4(11.76%)
ふくはら酒店
4(11.76%)
Sharenon (洒落者)
3(8.82%)

Timeline

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Hououbiden純米吟醸無濾過本生
Kobayashi ShuzoTochigi
alt 1
50
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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.
Japanese>English
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Yokoyamasilver7純米吟醸生酒
Omoya ShuzoNagasaki
alt 1alt 2
44
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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.
Japanese>English
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Kinoenemasamune酒々井の夜明け純米大吟醸原酒生酒無濾過
Iinuma HonkeChiba
alt 1alt 2
河内屋酒店
38
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Kino-ene Shisui-no Yoake 1801 yeast, Yasuyakogane, Yamadanishiki 1801 high ester-producing yeast Produces high levels of isoamyl acetate and ethyl caproate Fusakogane Chiba Prefecture proprietary variety On the day of the first pressing of Junmai Daiginjyo, the bottling and shipping takes place within 24 hours of the top of the tank, and after working through the night, the Junmai Daiginjyo "Sakai no Dawn" is completed at the very dawn of day. The first pressing is a celebration of nature's bounty and the harvest, sharing the freshness of the freshly pressed sake and the luxury of a one-day-only experience. It is a sake that creates a time when people's hearts resonate with each other. We hope you will enjoy this bottle, which marks the beginning of sake brewing.
Japanese>English
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本洲一x萌えいぶき　純米吟醸純米吟醸
Umeda ShuzojoHiroshima
alt 1alt 2
29
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Honshuichi x Moeibuki Junmai Ginjo Test brewed sake Hiroshima Ginjo yeast Moeibuki +3 Hiroshima Ginjo yeast, high ethyl caproate Moeibuki, improved Omachi x Natsuhonoka
Japanese>English
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Sakura Masamune1号酵母使用　純米大吟醸純米大吟醸
SakuramasamuneHyogo
alt 1alt 2
Matsuzakaya (松坂屋 上野店)
29
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Sakura Masamune Yeast #1 Yamadanishiki +0.5 Nada, the birthplace of Association No.1 yeast Kinrai 35 is served at the spring garden party. Compared to more recent yeasts, No. 1 yeast has a weaker ginjo aroma. It has a clean aftertaste and is favored by sushi restaurants. Purchased at the Matsuzakaya brewery sales event.
Japanese>English
4

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