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Soku
4(11.76%)
Tamagawa
3(8.82%)
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3(8.82%)
Niseko
3(8.82%)
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3(8.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
13(8.97%)
Niigata
11(7.59%)
Kyoto
10(6.9%)
Nagano
8(5.52%)
Toyama
6(4.14%)

Timeline

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Hokuyo大吟醸袋吊り
Uozu ShuzoToyama
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17
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I was going to have two glasses, but the razor clam and albacore made me drink more, so I decided to have one more glass of a local brand from Uozu. It is a high quality daiginjo with a rice polishing rate of 35. It's a really luxurious sake. There is a lot of dense flavor in each sip. The aroma and flavor are moderate. It tastes better when the temperature is slightly higher than when it is chilled.
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Haneya煌火純米吟醸原酒生酒
Fumigiku ShuzoToyama
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24
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The second drink of the day. This was my favorite of the day. I love the umami, the melon fruitiness, the moderate acidity, everything! I have the impression that it is similar to the Masumi I drank yesterday. It seems to be a standard product of this brewery made from Gohyakumangoku, but I would love to try the seasonal and Daiginjo next time...
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Moved from Nagano to Toyama. I had a drink at a sushi restaurant in Uozu. When I did my research for my trip to Toyama, the sake I wanted to drink was Katsucoma and Haneya, both of which were on the menu. The balance of the sake was very good, with aromas of green apple and pear. It is characterized by a sharp mouthfeel. ...but it changed dramatically when I paired it with white sashimi. The sweetness of the rice was emphasized and a new bitter aftertaste lingered. Yum! It seems that it is difficult to buy it back because it is produced in small quantities, so it became a precious cup for me!
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Masumiすずみざけ純米吟醸生酒
Miyasaka JozoNagano
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22
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The second night of my trip to Nagano. There are so many kinds of sake in Shinshu that it's hard to choose one. Surprisingly, I chose Masumi, which I've heard of for a long time but didn't know much about, and it was a big hit. I've seen it on the menu many times in my life and I'm sorry I didn't choose it. The aroma of muskmelon got me excited from the first impression. It gave me the same impression I had when I drank Tobiraizumi in Akita! The balance of sweetness, acidity, and umami is perfect, and the aftertaste is pleasant and perfect. I searched and found that it is a seasonal summer sake. I heard that there is a new sake called Arashibari that is more powerful this time of year! Well, it's not a sake specialty store and the food is delicious, so it's totally acceptable. It was a very satisfying evening, and we even got to try a rare fish called Ito.
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mizuo金紋錦仕込特別純米
Tanaka ShuzoutenNagano
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29
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Here is the second drink of the day. Couldn't get a picture of the bottle, so I borrowed it from their website! Mizuo in Iiyama, the northernmost prefecture in Nagano Prefecture. This sake is made with spring water from Mt. Mizuo and a local rice called Kinmon Nishiki. It has an aromatic and unique fragrance. The flavor is like steamed chestnuts, and it has a complex aroma that cannot be described with fruit. I don't know if it is the aroma from the No. 7 yeast or the characteristics of the variety, but it was very delicious. It went well with grilled char!
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Daishinshu純米吟醸純米吟醸
Daishinshu ShuzoNagano
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24
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The first sake of the new year was from Daishinshu Sake Brewery near Matsumoto City. At a hot spring inn in Nagano Prefecture. Unfortunately, I couldn't take a picture of the bottle because it was poured in the back. I had no choice but to borrow it from the brewery's website. It has a clear green apple-like aroma and a light mouthfeel. It went very well with sashimi of catfish and char with a hint of high quality wasabi added😊.
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20
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New Year's Eve. The year ends with Hatsuka from Niigata. Junmai Daiginjo. The rice is polished to 40%, and it's a delicious one with a lot of polish and care. I drank this sake on the day of the milestone. It's delicious. The color is slightly golden. It has an aroma of fresh muscat, but the taste is light and dry. Yes, it is characterized by a bitterness that is more pleasing than umami. The bitterness is more impressive than the sweetness and fruitiness. Now let's see how much weight I'll gain after drinking and eating for the next week!
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Miwatari氷点下貯蔵純米大吟醸
ToshimayaNagano
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13
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At the end of the year, the grade of the sake you drink goes up. It is made in Shinshu, near Suwa Lake. It is a good omen sake that I received as a gift. It has a good balance of acidity, umami, and fruitiness, and it is refreshing because it is stored under the freezing point. It doesn't have a lot of umami, but the aftertaste is clean and crisp. Next time I would like to try another sake from the same brewery called Toyooka.
Japanese>English
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Zaku雅の智純米吟醸
Shimizuseizaburo ShotenMie
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34
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I went out for the last fishing trip of the year, but I got seasick and sank. At night, I was feeling better, so I had my favorite dinner with the kingfish that my wife caught. I drank it for the first time. There were a lot of yeast series lined up at the sake shop and they explained about them to me, but since it was my first time to try Saku, I chose the standard Ganochi. It is as clear as its reputation, and the sweetness of the rice and the acidity of the fruit are in perfect harmony. If you put a mango on rice, it would not taste good, but it seems to be well integrated into one flavor.... The slight thickening that lingers on the tongue is not too thick and not too smooth, but it is also exquisite. It's a sake that will make you happy even if you don't catch any fish.
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Michisakari純米大吟しぼりたて純米大吟醸
MichisakariGifu
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20
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Sanzenshori. I remember when I saw it in a magazine and searched what it read, and I happened to find it in a shop and bought it. We got some Spanish mackerel that we caught, so we thought it was just right to try it. It is a sake that sells super dry taste. It doesn't have any of the fruity feeling that new sake has... I've never had anything like this before. Instead of a fruity feeling, it has a refreshing feeling of lemongrass or mint? Hmmm. Personally, I didn't like it very much, but I was reminded of the depth of sake that there is such a thing. If you don't like the sweetness of rice, you'll probably like it.
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29
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When I read a magazine called Sakagura Manryu, it left a great impression on me. I wanted to try it, and I found it on sale at Kisseo, so I bought it. I opened the bottle with some flatfish I had caught! I was told that it was peculiar and not like sake, but I guess it wasn't as peculiar as I thought it would be. The sweetness was strong, but the sourness was not so strong...it smelled like kiwifruit, and the mouthfeel was heavy like hard water. It seems to be brewed with super soft water... but when it comes to sake, the impression is the opposite. Maybe the pineapple feeling and sourness will stand out when the temperature is raised.
Japanese>English
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AkabuNew Born純米吟醸生酒
赤武酒造Iwate
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18
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Akatake Brewery's new sake "NewBorn". We added potato salad and had our third glass of the day. This one was delicious. The aroma of ripe pears and melon is strong, and the aftertaste is refreshing. It doesn't have much of an aftertaste, but it's right in the middle of what I like! I've only been using this app for half a year, but I'd rank it as the second best of all time!
Japanese>English
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Asahikiku大地特別純米生酒
Asahigiku ShuzoFukuoka
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13
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Here's the second drink of the day. I like the naming." Daichi" They seem to be very particular about the Yamada Nishiki from Itoshima in Fukuoka. It doesn't have much of an aroma or a pleasant aftertaste, but it has a good balance of sweetness, acidity, and umami that I never get tired of drinking. If you can sleep until noon the next day, you can get a bottle in one night?
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YokoyamaR3BY純米吟醸生酒
Omoya ShuzoNagasaki
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13
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It is the first drink of the day while picking up the iburi-gakko cheese. It seems to be the sake of the company famous for the Iki shochu of Nagasaki. While the new sake of 2021 was lined up, we ordered it, and it was delicious! It is refreshing, but the sweetness of the rice is strongly felt. If it were a fruit, it would be Muscat.
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31
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We caught a leatherback sea bream. Of course, it was sashimi with liver soy sauce! It was too delicious. It was the best sashimi of leatherfish. The sake we paired it with was "Chiebijin". It's a famous sake with a long history in Oita. Locally, it's called Chie Bijin by the Chinese characters. I heard that it is sold a little sweeter. There are a variety of sales strategies, but I think it is this kind of dry sake with the aroma of Japanese pears and kiwi that appeals to everyone. It is best to drink it chilled. You can feel the depth of Junmai-shu. The sake is good and the kingfish is good! It was a great night.
Japanese>English
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Horaiしぼりたて新酒純米原酒生酒
Watanabe ShuzotenGifu
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29
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Today, we went fishing to Amishiro and got saki, mebaru, himedai and muroaji. We drank this sake with sashimi and grilled fish. We bought it at a liquor store in our neighborhood because it had just arrived. It's a new breed of sake, Hidahomare, from Gifu, which had been growing in the fields until recently, and the ban on drinking it was just lifted in November this year! It's fresh and delicious. The aroma is of ripe, dark bananas, with a pleasant sweetness that is aromatic. I think it would be better with boiled vegetables than sashimi. This sake brewery seems to have a fun atmosphere when you look at their website. They are working on a variety of new things, and it exudes a sense of a fun workplace. It makes me want to support them. Thank you, Watanabe Sake Brewery, for the treat!
Japanese>English
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Kuromatsusenjo純米　ひやおろし純米ひやおろし
SenjoNagano
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31
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I went fishing today and caught bonito and inada, so I went to a local liquor store to buy some sashimi to go with it. I tasted four kinds of seasonal hiyaoroshi and bought the Nagano sake that I liked the most. It seems that the rice is called Hitogochi, which is produced in Shinshu. It's mellow and I never get tired of drinking it. I think I'll finish the whole bottle in one night.
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Yuho酵母無添加生原酒原酒生酒
Mioya ShuzoIshikawa
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24
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The third cup is here. This sake is from Noto in Ishikawa Prefecture, and the POP alien label makes it easy to remember. It has an aroma of melon and high acidity. It's a bit like a wine! It's very refined and tasty, but it doesn't seem to have a lot of rice-derived flavor... It would be very good with grilled meat. The fact that there is no added yeast is unusual! It seems to be all natural yeast. Natural sake. Is it going to be popular in the future?
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20
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The second drink was a sake from Okayama. This sake brewery seems to be the creator of Omachi. It's been one of my top three tastes since I started this app! The flavor was strong, but unusually acidic, clean, and complex. In the world of sake, acidity tends to be frowned upon, but when paired with sashimi, acidity is a necessary element. It is a sake that has been matured for several months at a low temperature and has a very good balance.
Japanese>English
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Meikyoshisui吟織純米吟醸ひやおろし
Oosawa ShuzoNagano
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19
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The state of emergency has been lifted and we are finally eating out. It's been a while since we had a drink at our favorite izakaya. Sake from Shinshu. It's a hiyaoroshi (lightly muddled) type. It's very clear for a lightly nigori type. It has an aroma of lemon and citrus with a slight sweet aftertaste that reminds me of Mitsuya Cider! It's been a while since I've had one while eating raw oysters. It's the best!
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