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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✨

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271

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Most Check-in Brands

Juyondai
7(6.03%)
Aramasa
6(5.17%)
Kudokijozu
6(5.17%)
Jikon
6(5.17%)
Denshu
6(5.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
27(9.96%)
Fukushima
23(8.49%)
Akita
19(7.01%)
Yamaguchi
18(6.64%)
Chiba
17(6.27%)

Timeline

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A bottle that will determine the future of dry sake From Yamagata's Furoi Shuzo, a popular dry sake brewer that brews all of its sake in the traditional way. This dry sake was brewed in limited quantities for future product releases. It is brewed at a sake strength of +8 to maintain a sense of body, and is bottle-warmed to give it a fruity flavor.
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Iwanoiｉ240純米吟醸山廃原酒生酒無濾過
Iwase ShuzoChiba
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The "Iwanoi i240" series is an unfiltered, unfiltered, undiluted junmai ginjo that is a renewal of the "Iwanoi Aka Label" series with a difference in rice. You can feel the "effervescence" brought about by the powerful fermentation caused by the ultra-hard water brewing process that is unique to Iwanoi.
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Ugonotsuki白鶴錦純米大吟醸
Aihara ShuzoHiroshima
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Hakutsuru-nishiki" is a rice suitable for sake brewing developed by the Hakutsuru Sake Brewery to surpass Yamadanishiki, the king of sake rice. Sake breweries that boast of their high name recognition and technical capabilities have begun using Hakutsuru-Nishiki to make sake one after another, and are producing excellent sake. Amego no Tsuki" is another sake that makes full use of Hakutsuru-Nishiki's light, daiginjo-like flavor. The fresh, white grape-like aroma, clear, fresh sweetness, and refreshing acidity are in perfect harmony, as is typical of "Ame-go-no-tsuki. The aftertaste is also very clear, making it a refined and elegant daiginjo. This taste can only be achieved through the collaboration of "Amego no Tsuki" and "Hakutsuru Nishiki"!
Japanese>English
ジェイ&ノビィ
Good evening, Juncholu 😃. We also had it here about two months ago🤗Elegant and delicious 😋.
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じゅんちょる
Thanks for your time. It's a luxury drink. And it's cosy. I think it should be more expensive. 👍
Japanese>English
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Meikyoshisui純米　鬼辛純米
Oosawa ShuzoNagano
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Every year, the popular Oni-Shin label is a dry junmai sake with a crisp, clean cut and the delicious taste of rice. There are two types of labels, one with a red devil and the other with a blue devil.
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Slightly floral ginjo aroma. It has a lot of umami in the mouth, but because it is acidic, it does not leave a lingering aftertaste in the mouth after drinking. It has a refreshing aftertaste.
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Garakudai has been updating Niigata Tanrei, and has set out to create a new Niigata Tanrei. In this issue, we will explore the wonders of yeast blending in order to further evolve it. This sake is also the prelude to the flagship product that we have in mind for the future.
Japanese>English
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Zaku白鶴錦純米大吟醸
Shimizuseizaburo ShotenMie
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Hakutsuru-nishiki" is a rice suitable for sake brewing developed by the Hakutsuru Sake Brewery to surpass Yamadanishiki, the king of sake rice. Sake breweries that boast a high level of name recognition and technical expertise have begun using Hakutsuru-Nishiki one after another to produce excellent sake. The sake has a gorgeous aroma, fresh sweetness, sharp acidity, and an infinitely clear finish. The characteristics of Hakutsuru-nishiki that make it suitable for daiginjos and gives it a light flavor are fully utilized. This flavor can only be achieved through the collaboration of Saku and Hakutsuru-Nishiki!
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10/1 is Sake Day and Glasses Day. The rustic flavor of rice is joined by a light melon-like fruitiness, with a lactic juice-like flavor spread, and a refreshing green apple-like sensation in the aftertaste. Sake fans know this day as Sake Day, as the sake event "Goaland" is held on October 1. Furthermore, sake fans also know that this day is "glasses day. The reason for this is this popular limited edition sake called "Haginotsuru Megane Exclusive!
Japanese>English
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大嶺3粒　冬のおとずれ
大嶺酒造Yamaguchi
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It is a winter activated nigori sake with beautifully dancing bubbles in the bottle, just like snow. Enjoy the fresh aroma reminiscent of muscat and melon, the milky acidity, and the deep umami from the rice, a harmony unique to winter. Rice Polishing Ratio】SECRET SECRET Ingredients】Rice(Domestic)・Rice malt(Domestic rice) Water】Benten spring water Alcohol content】14.5%. Capacity】720ml Yeast] Undisclosed Sake meter] Not disclosed. Acidity】Not disclosed
Japanese>English
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Sharakuなごしざけ純米吟醸
Miyaizumi ShuzoFukushima
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Limited series of 寫樂 寫樂 Junmai Ginjo Nagoshi Sake Miyazumi proposes a sake between "summer sake" and "hiyaoroshi". It is neither "hiyaoroshi" nor "akiagari". It is a sake that has passed the end of summer = "Nagoshi Sake. It has a moderate roundness without being overripe. Please enjoy its transparency. About storage from the brewer The sake is bottled and stored in bottles with a single heat treatment. The sake is then quenched and bottled without losing any of its flavor and high quality. All products are stored in bottles at a constant temperature in the refrigerator.
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Celebrate, taste, and resonate with each other. Once-a-year Sake Nouveau On the day of the first pressing of Junmai Daiginjyo, the Junmai Daiginjyo "Shisui no Dawn" is bottled and shipped within 24 hours of the top of the tank, and is completed at the very dawn of the day after working through the night. 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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Jikon千本錦純米吟醸
Kiyasho ShuzojoMie
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Berry aroma, full body, with the presence of acidity and a smooth cut. It is released in a perfect state of "ready to drink" with a slight sense of ripeness that evokes autumn.
Japanese>English
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This Hiran? is a limited edition sake with undisclosed specifications. It is not just a sake with undisclosed specs, but a sake that can be enjoyed in a new way by drinking it and solving the mystery of its specs! Read the QR code on the back of the product and answer the questions provided, and the answers will be displayed. There are two patterns of questions to choose from, including the rice used and the yeast used, as well as a beginner's level and an advanced level version. We hope you will experience a new way to enjoy sake like this petit sake tasting game!
Japanese>English
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Introducing Akitsuho 507, a standard product from the popular Kaze no Mori brand brewed in Gosho City, Nara Prefecture. The rice is made from 50% polished contract-grown Akitsuho rice produced in Nara Prefecture, which is also known as "Kaze-no-mori good rice. After careful treatment of the raw materials, it is slowly fermented at low temperature for a long time using No. 7 yeast and ultra-hard brewing water. This bottle perfectly combines the refined impression of 50% polished rice with the unique character of Kaze-no-mori. It is an excellent match for a variety of dishes. Please enjoy it well chilled.
Japanese>English
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Kameizumi高育63号　ひやおろし純米吟醸
Kameizumi ShuzoKochi
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The sake rice is made from Kochi Prefecture's Kochi Prefectural sake rice, Kaze Naruko (Koiku 63), polished to 55%, and brewed with Kochi yeast (AA-41) using spring water from the Niyodo River system and brewed slowly at a low temperature. It has a fresh, fruity aroma like melon, and is characterized by a full, gentle drinking experience with a clean, crisp finish.
Japanese>English
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This is the fourth bottle of the season from the new Kagami brand. Please enjoy this fire-brewed bottle, which is packed with Hanamemi's unique characteristics and is a true test of its worth!
Japanese>English
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Senkinあかとんぼ　もみじ
せんきんTochigi
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Based on the traditional techniques of Senkou, this innovative collaboration was born as United Arrows visited the brewery and participated in the sake making process. The season of autumn leaves, when the trees turn beautiful colors. We have created an assemblage with the thought of autumn's richly harvested fruit. This year's UA Momiji was completed with a new assemblage, cleverly adding a previously unreleased test brew, and repeating the assemblage over and over again. In other words, all of the overlapping sakes are now completed in the raw base, and the distinctive plump sweetness and deep umami taste is perfect for the early to late fall season that awaits.
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