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SakenowaRecord your sake experiences and discover your favorites
HaraHara
とりあえずいろんなお酒を飲んでみてます。間違っていたりおかしい表現などあったら教えてください！！

Registered Date

Check-ins

110

Favorite Brands

5

Hall of Fame

Hououbiden

Most Check-in Brands

Hououbiden
8(14.55%)
Aramasa
8(14.55%)
Shojo
3(5.45%)
Hakkaisan
3(5.45%)
Kazenomori
3(5.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
13(11.82%)
Nara
10(9.09%)
Tochigi
9(8.18%)
Kochi
8(7.27%)
Yamagata
5(4.55%)

Venues With Most Check-Ins

Cuisine Shingo Nihombashi
10(21.74%)
Imadeya Ginza (いまでや銀座)
8(17.39%)
和ビストロ Saku
6(13.04%)
Bocchiriya (神楽坂 ぼっちりや)
5(10.87%)
Seigetsu (てしごとや 霽月)
3(6.52%)

Timeline

HaraHara
Hououbiden無濾過本生　純米吟醸純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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Seigetsu (てしごとや 霽月)
24
Hara
Gohyakumangoku Polishing ratio 55 If you like mellow sake, you will definitely like it, and even if you don't like unfiltered dark sake, you will probably enjoy drinking Hououmida. It has a thick mellow flavor that is distinctly different from other sakes, and it also has an amazing fruity aroma when you first smell it. Every time I drink Hououmita, I feel glad to be alive.
Japanese>English
HaraHara
Aramasa六號酵母生誕九十周年記念酒純米生酛原酒
Aramasa ShuzoAkita
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Seigetsu (てしごとや 霽月)
23
Hara
This is another one I've had in the past... No.6 yeast 90th anniversary sake! This is the Rikuwa 132, which is pesticide-free and fertilizer-free. (It says Misoshiki on the menu, but it's orange, so it's the other way around. ) It comes in a velvet box, which gives it a great sense of premiere. The rice polishing ratio is 40% (not ginjo-shu). It's made using the traditional traditional yeast method of making sake, wooden buckets, and the same method used when the yeast was born! We were only able to drink one glass per person, but it was very, very good ☺️☺️☺️It's surprisingly not flashy, it's more like light. It was worth the price in a good way lol.
Japanese>English
HaraHara
Hojunbegin 初しぼり　無濾過生原酒特別純米原酒生酒無濾過おりがらみ
Komatsu ShuzojoOita
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Imadeya Ginza (いまでや銀座)
21
Hara
Koji rice: Gohyakumangoku, Kake rice: Oita Mitsui Rice polishing ratio 60%. First sibori! (We drank it in February lol) It was very thick because it was unfiltered raw sake. The bottom of the bottle was white and cloudy, and it fizzed slightly when poured. It was very fresh.
Japanese>English
HaraHara
Amabuki恋するバナナ　純米吟醸　生純米吟醸生酒
Amabuki ShuzoSaga
alt 1alt 2
和ビストロ Saku
24
Hara
Banana yeast! Just because the yeast is banana, it's properly Junmai. And yet it has this sweet banana aroma! It tastes surprisingly like sake, doesn't it? (The aftertaste is rather refreshing, mainly because the banana is in the aroma.) (The aftertaste is rather light, mainly because of the banana flavor. I wonder what it would be like if I heated it up. It's interesting, but it's not ghetto, and it's a delicious sake. I tried to find it on the internet but it was sold out everywhere😵
Japanese>English
HaraHara
Yuki no Bosha山廃　純米純米山廃
Saiya ShuzotenAkita
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和ビストロ Saku
23
Hara
Koji: Yamadanishiki / Kake: Akitashakekomachi Polishing ratio 65%. Recently, I've been interested in Yamahai. But it doesn't look like Yamahai. It's pure. There is no miscellaneous taste. I've been wanting to try it for a long time, so I'm glad I did.
Japanese>English
HaraHara
Suigei特別純米酒特別純米
Suigei ShuzoKochi
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24
Hara
Rice polishing ratio 55%. Kumamoto type yeast? The flavor is so good that you might believe it even if it is called Junmai Ginjo. It has a refreshing taste and a crisp aftertaste. It goes well with meals. It was sold at the supermarket.
Japanese>English
HaraHara
Koro熊本酵母仕込　大吟醸大吟醸
KumamotokenshuzokenkyushoKumamoto
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13
Hara
Yamada Nishiki Polishing ratio 38 We drank a little bit of this too. The original Kumamoto yeast! It's definitely a beautiful daiginjo 😂 no need for snacks!
Japanese>English
HaraHara
Gokyo純米大吟醸　木桶生酛造り純米大吟醸生酛
Sakai ShuzoYamaguchi
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御酒塾
20
Hara
100% Yamadanishiki from Yamaguchi Prefecture (Eco 100) Rice polishing ratio 40%. Brewing water: Soft, subterranean water from the Nishiki River in Yamaguchi Prefecture I was allowed to drink only half a bottle of this precious wooden vat traditional sake brewing! I used to not be a big fan of traditional sake, but this one is honestly soft and delicious 🤤 It's worth the high price...
Japanese>English
HaraHara
Yoka純米大吟醸純米大吟醸
Yatsushika ShuzoOita
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16
Hara
100% Yamada Nishiki from Hyogo Prefecture Rice polishing ratio 40%. Kumamoto type yeast The ultimate Yatsuka. I got it as a souvenir from Oita. It was very delicious! It's a Junmai Daiginjo, but probably not the most glamorous, so I recommend drinking it chilled, as it says. I'm sure you'll enjoy it. I heard it won the Kura master2020 Platinum Award in the Junmai Daiginjo category!
Japanese>English
HaraHara
Shojo純米大吟醸純米大吟醸
Kitamura ShuzoNara
alt 1alt 2
26
Hara
100% Yamada Nishiki Polishing ratio 50%. A fruity sake like Junmai Daiginjo. My parents said it was their favorite. This time, we compared the special Honjozo, the special Junmai, and the Junmai Daiginjo, and it was interesting to see how different they were. I was surprised to find out that the Honjozo has a refreshing taste when brewing alcohol is added. It was a good learning experience.
Japanese>English
HaraHara
Shojo特別純米特別純米
Kitamura ShuzoNara
alt 1alt 2
19
Hara
100% Gohyakumangoku Rice polishing ratio 50%! It's quite dark, with a strong rice flavor!
Japanese>English
HaraHara
Shojo特別本醸造特別本醸造
Kitamura ShuzoNara
alt 1alt 2
16
Hara
100% Yamada Nishiki Rice polishing ratio 60%. A refreshing Honjozo, I think beginners can enjoy drinking this! No.1 in sarcasm. It goes well with meals!
Japanese>English
HaraHara
Hakuryu純米大吟醸　限定醸造袋吊り雫酒　山田錦100%純米大吟醸中取り袋吊り斗瓶取り
Yoshida ShuzoFukui
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32
Hara
It is a Junmai Daiginjo with a bag suspended in a bottle, and it is Nakakumi😨! It's also 100% Yamadanishiki with a 35% polishing ratio! The price was 3000 yen for 500ml 💸 but it was more than worth it! The moment you open the bottle, the elegant ginjo aroma will make your face break out! When it comes back to room temperature, it's even more fragrant and smooth on the tongue! It's very viscous and thick, but when you open it, it's a little tingly on the tongue. It's not too fruity, but I could gulp it down (though it was a waste). It was so good that I applied for the "Hakuryu's rice paddy owner's group" that Yoshida Shuzo is running. Yoshida Shuzo has a young female toji (brewer), so I have hope for the future of sake! We'll see. I'm so happy. I'm so happy! Also, on a personal note, I took the sake navigator certification course today and received my certification (third image)! I'm also 20 years old, but I heard that the number of people in their 20s taking the course has been increasing lately, and the instructor said she wants to expand the circle to include more young people. I had a lot of fun with the tastings.
Japanese>English
HaraHara
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24
Hara
A friend of mine is making this sake on crowdfunding Makuake! Narimasa Sake Brewery 100% Gohyakumangoku from Toyama Prefecture Polishing ratio 60%. The yeast used is ccPTM18, which is a wild type of wine yeast 😳(they collect it from oak barrels during wine fermentation), so it tastes like white wine with acidity and goes well with cheese🍾. This year they also have a Junmai Ginjo Genshu that is aged in French wine oak barrels, so it seems they are trying different things each year! It is very delicious and recommended. Search for "Onaka Sake" and you'll find it! I contacted Narimasa Shuzo about this wine yeast one, and they said they still have some, but they've been crowdfunding since around October every year, so keep that in mind if you're interested.
Japanese>English
HaraHara
alt 1
20
Hara
Toko's Junmai! It's been a while since I've had Junmaishu since I've been used to Ginjo-shu. It's not sweet, but it's not sour either, and it has a mildness that doesn't linger. The rice polishing ratio is 60% and the sake content is +4. The color is a little yellowish.
Japanese>English
HaraHara
Dassai純米大吟醸45 スパークリング純米大吟醸生酒にごり酒発泡
Asahi ShuzoYamaguchi
alt 1
25
Hara
It's delicious, of course, but the sweetness and carbonation make it easy to drink, and the label is pink, so it's for girls! (I'm a girl too, but lol) It's good for a small party with girls who don't like sake. It's best to keep it well chilled! Secondary fermentation in the bottle...is it classified as an active nigori sake? If you mix the tailings first, the sweetness of the rice spreads throughout. They recommend drinking only the supernatant without mixing, and then splitting the remaining tailings with milk or pouring them over vanilla ice cream. To feel the deliciousness of the Ottersai we know so well, maybe it's better not to sparkle? That said, this was a quintessential otter, and I was pleased!
Japanese>English
HaraHara
Bijofu舞　うすにごり純米大吟醸生酒にごり酒発泡
Hamakawa ShotenKochi
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Bocchiriya (神楽坂 ぼっちりや)
21
Hara
Activated nigori sake. It's the popular Usu-Nigori style. It's so fizzy, it's sure to spill over! It tastes a little dry, but the melon aroma is gorgeous! It smells like the melon juice you tend to make when you eat melons. (?) The carbonation makes it easy to drink. The carbonation makes it easy to drink, and it's really good! It's really good!
Japanese>English
HaraHara
alt 1
22
Hara
It was really yellow! Hot, thick, alcoholic. It's a hard habit to get into - definitely not for beginners! LOL But I think it's a good drink. A taste I'd like to drink again in 10 years. This time I seared the dried kingfish for a hands-on snack that went too well!
Japanese>English
HaraHara
Zaku恵の智純米吟醸
Shimizuseizaburo ShotenMie
alt 1alt 2
Tobiushi (和牛焼肉とびうし)
21
Hara
(Sorry, no label). I was impressed by the acidity in the aftertaste, but I ordered it by the glass at the restaurant, so maybe it was oxidized? I like the fruitiness of the pear-like flavor when I first sip it. The acidity in the aftertaste was not really my taste. It is said to be easy to drink, and indeed it may be easy to drink for those who don't like the rich flavors unique to sake, but for me it lacks a bit of umami, perhaps because the meat was too delicious.
Japanese>English
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