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SakenowaRecord your sake experiences and discover your favorites
じゅんちょるじゅんちょる
日本酒がもっと日本中に広がりますように✨

Registered Date

Check-ins

364

Favorite Brands

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Most Check-in Brands

Juyondai
11(7.28%)
Jikon
9(5.96%)
Kudokijozu
8(5.3%)
Kaze no Mori
7(4.64%)
Denshu
7(4.64%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
39(10.71%)
Fukushima
27(7.42%)
Mie
22(6.04%)
Akita
21(5.77%)
Chiba
21(5.77%)

Timeline

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Kaze no Morialpha 夏の夜空2024
Yucho ShuzoNara
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The summer sake is released at 11 degrees. The sweetness and complexity of the rice, the minerality of the brewing water, and the gentle slight acidity of the "bodhi yeast" are abundant and light. These elements come together to give a grapefruit feeling.
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Izumofuji夏雲特別純米原酒生酒
Fuji ShuzoShimane
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Special junmai sake brewed with Sakonishiki rice grown with less pesticides and chemical fertilizers. This sake has a strong umami flavor, yet is refreshing to drink. It is well-balanced, so you can enjoy it easily. It is a perfect match with stamina food to prevent summer fatigue, especially dishes with garlic and spices!
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As the tropical label suggests, it has a fruity flavor reminiscent of a slightly tropical country and the firm sweetness of rice. It has a strong flavor and is a versatile bottle that can accept the flavors of a variety of dishes.
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It is made from 50% polished contract-grown Akitsuho rice from Nara Prefecture, which is also known as "Kaze no Mori good rice. After careful treatment of the raw materials, this bottle is slowly fermented at low temperature for a long time using No. 7 yeast and ultra-hard brewing water. The refined impression of 50% polished rice and the unique character of Kaze no Mori make it a perfect match for a variety of dishes. It is an excellent match for a wide variety of dishes.
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Daishinshu圃場別仕込み 雫取
Daishinshu ShuzoNagano
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Oishinshu - Shizukutori [Yaehara area], brewed by field Eastern part of Nagano Prefecture. The area has long hours of sunshine thanks to the location of the wind farm on the plateau, and the clayey soil with good water retention nurtures fully ripe and flavorful rice.
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The small river that runs beside the brewery is called "Hotarugawa," and countless fireflies fly over it at night due to its clean water. The fantastic sight and the arrival of summer are expressed with a refreshing gasp and freshness. In order to maintain the freshness of the sake, it is unfiltered, single-bottle fire-fermented. The first sip is refreshing, but from the second sip you can taste the deliciousness of the rice, and the taste lingers on! The deep aroma may be diluted if it is too cold, so a temperature range of 10-15° is recommended!
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Jikon雄町　火入純米吟醸
Kiyasho ShuzojoMie
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My favorite winemaker, Mr. Tadakatsu Onishi He brews with a pure and strong desire to "live life to the fullest in the present, not in the past or in the future. The sake is brewed with a pure and strong spirit of "not being stuck in the past, not being stuck in the future, but just living life to the fullest in the present". Jikon is a famous sake brewed in Nabari, Mie Prefecture. Rice : Omachi produced in Okayama Prefecture Rice polishing ratio : 50%. Sake meter : -3 Acidity : 1.7 Alcohol content : 16 Produced in: Mie Prefecture, KIYAMASA SAKE Brewery
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Koeigikunoonクレッセント
Koeigiku ShuzoSaga
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This new product is the first to use Hokkaido Ginpu. It has a light, smooth texture with a rummy top note, and a hint of pear in the nose. It also has lemon and lime nuances, giving it a slightly sweet yet refreshing taste.
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This is a new summer sake from Nanabonsyari made with Shiga Prefecture's own sake rice, Ginbukiyo, which is a crossbreed of Tamakae and Yamada Nishiki! The brewing process of this low-alcohol sake has resulted in a dry finish with a good balance of softness and flavor!
Japanese>English
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Atagonomatsuひと夏の恋純米吟醸
Niizawa JozotenMiyagi
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The well-known heart label is full of hearts scattered with the brewer's wishes for a bright, love-filled world! This summer sake has a mild aroma reminiscent of bananas and melons, refreshing acidity, and a fresh, bouncy feel that is typical of "Atago no Matsu". Its low sugar content and light, fresh flavor will keep you going through the hot summer months without tiring, and stimulate your appetite, creating a synergistic effect. Enjoy this "ultimate summer sake" made by "the ultimate food sake" chilled.
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Yamatogawa酒星眼回純米大吟醸
Yamatogawa ShuzotenFukushima
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Brewed with the utmost care, it is the forerunner of our high-class sake, characterized by its elegant aroma and delicious rice flavor. The balance between taste and aroma is a selling point, and the taste is refined, full, and rich. I fell in love with sake after drinking Junmai Daiginjo Sake Seigenkai!　It was the beginning of my love affair with sake!　It is the perfect sake for those who do not drink sake and those who want to learn how to drink sake.
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Hohai田酒、鳩政宗、陸奥八仙AQE特別純米
Mira ShuzoAomori
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AQE" is a new unit formed by four of Aomori Prefecture's leading sake breweries to further promote Aomori's local sake. Tasake / Nishida Sake Brewery Toyobai / Miura Shuzo Mutsu Hachisen / Hachinohe Shuzo Hato Masamune / Hato Masamune The term "Aomori Quattro Esperanza" means "Aomori's Four Breweries of Hope. Such a team AQE gathers in Tokyo from Aomori! On April 26, 2025, an event was held at the AOYAMA Grand Hall where you could talk with the four breweries. This time, a special AQE-labeled model was introduced to commemorate the event! The contents of the sake, which you may be interested in, is a special junmai spec, but one that is a get-together from each of the breweries. Therefore, unlike last year, you can buy a bottle of your favorite brewer's sake, or you can compare the four brewers' sakes.
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Each bottle is bottled carefully and painstakingly so as not to lose its freshness. Freshly pressed sake contains fine gas. In order to preserve the freshness of the sake, we bottle the new sake in a container called a "kameguchi". This is the third in the Machida Shuzo "Naokumi" series! Fruity aroma, refreshing gasiness, and soft acidity. It has a dry impression.
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Amabukidenim純米大吟醸
Amabuki ShuzoSaga
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Casual Collection is a series that proposes unpretentious drinks based on seasonal clothing materials. Following the first "knit" series, the second series is "denim. Natsuhonoka rice produced in Kagoshima Prefecture is polished to 50% by in-house rice polishing, and made with oscillating flower yeast, which is good at producing a fragrant aroma. It is characterized by a soft, rich ginjo aroma and a full rice flavor, and is a perfect match for spring vegetables with tempura and steamed fish. We imagined this sake to be a perfect match for suburban areas or indoors with friends and family wearing white shirts and denim. We have only a small number of bottles available, so please purchase as soon as possible.
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This product was only released once, It has become a regular item due to its great popularity. It is the legitimate successor to the special honjozo "Ore no Deban". The strong presence of the tiger on the label remains unchanged, It is the driest Junmai sake in the history of "Kokugon", It has been a hit not only with Tigers fans, but also with sake fans, It is sure to continue to delight not only Tigers fans but also all sake fans. The softness of the soft-water brewing process gives it a soft mouthfeel and a refreshing aftertaste. It has a soft mouthfeel and a light aftertaste with a refreshing finish. Enjoy it chilled or at room temperature.
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Refreshing to the palate, this is Junmai Ginjo for early summer! While bringing out the full freshness and coolness of the fruitiness, it is finished with a soft mouthfeel and a clean, refreshing finish. Refreshing like the breeze of young leaves in the valley, enjoy it chilled to a crisp in a wine glass.
Japanese>English
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Fumotoiジューシー純米吟醸
Fumotoi ShuzoYamagata
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Sweet and sour type fukui appeared. Sake with a juicy sweet and sour taste has been sweeping the market for the past few years. We at FUKUI are also participating in the market, albeit belatedly. It is a sake that combines the juiciness and freshness of white wine with the natural aroma of sake. Although the method of using white koji for shochu is widely used to produce acidity, this product uses only traditional sake koji. To enjoy the juiciness and freshness that characterize this product, the logistics conditions are room temperature, but we ask that you keep it refrigerated as soon as possible after arrival. Please chill it well and enjoy it with a glass cup. If you are concerned about acidity, please try a wine glass. The acidity will mellow and become more balanced. Heating up the sake depends on your preference, but we recommend heating it up as much as possible. You will enjoy a sharp and powerful flavor that is hard to imagine when served chilled.
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We have brewed a junmai ginjo that is more than dry. It is a sake with rice flavor and sharpness. About the brewery A hawk soaring in the sky Kotoura Town, where Otani Sake Brewery is located, is blessed with nature, with the Chugoku Mountains, including Mt. Rice grown in this blessed land, melted snow water from Mt. Daisen, clean air, and cold winter climate produce "Takayou". The rice used is basically "Yamada-Nishiki", which is suitable for sake brewing, and "Tamakae", "Gohyakumangoku", and "Strong", which is a rare rice produced only in the Inaba area before World War II, are used according to the sake quality. Rice is a living organism, and even the same rice has different properties depending on the climate changes during the year, and is so delicate that its taste can vary even over the course of a year. For this reason, only carefully selected rice is used each year.
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