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SakenowaRecord your sake experiences and discover your favorites
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好みのお酒に巡り会えたときが至福のひととき。 基本、純米酒。東北の酒蔵さんを選びがち。 季節を感じながら週末のんびり楽しんでます。

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136

Favorite Brands

5

Hall of Fame

Denshu

Most Check-in Brands

Senkin
9(10.34%)
Mimurosugi
7(8.05%)
Denshu
7(8.05%)
AKABU
6(6.9%)
Kamonishiki
6(6.9%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
14(10.29%)
Fukushima
14(10.29%)
Akita
13(9.56%)
Tochigi
13(9.56%)
Nara
12(8.82%)

Venues With Most Check-Ins

IMADEYA 千葉エキナカ店
6(100%)

Timeline

38号38号
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Comparison of two kinds of Kudokutei-teki drinking Kudokidoke, dry ginjo 100% Male Town Rice polishing ratio: 50%. Alcohol content: between 16 and 17 degrees Fruity aroma, mild sweetness, acidity, good flavor, lingering aroma. It's clean and delicate... but it's got a lot of flavor... and it's... this is not good... a guy who drinks too much... It's 300ml so I won't drink too much but... lol (2) Kudokidoke, Nama Ginjo Sake Miyamanishiki 100% Rice polishing ratio: 50%. Alcohol content: between 15 and 16 degrees Mild aroma, moderate sweetness, moderate acidity, a hint of bitterness, a little short-lived A graceful finish from the softness of the flavor, with a pleasant hint of aroma...also delicious... Today's mood is for a dry ginjo... Both of them are gems that seem to convey the thought and care of their creators. Today's Appetizer: Tonteki, Sashimi & Pickled Salmon, Seared Mackerel, Guacamole, Mozzarella & Tomato ...Sweet red tea-filled (Toraya)
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Haneya純米大吟醸　翼　生原酒純米大吟醸生酒
Fumigiku ShuzoToyama
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Haneya Junmai Daiginjo 50 Tsubasa Rice polishing ratio: 50%. Alcohol content: 15%. From the front label: The flame of passion, a drop of passion. From the back label: Like the sound of wings flapping in the sky, it is gentle, light, dignified, spreading and fresh. Taste. The vague sweet aroma is an addictive trap. Mild aroma, sweetness, moderate flavor, slightly thickened, lingering effect is short Anyway, it's beautiful... a hint of citrus, a hint of citrus, a hint of deliciousness in the mouth, and an aroma that goes on the nose... delicious! Physical condition? My mood? The more times I drink, the less beautiful I feel today. A quick change to a dry sake... The rest of the story is for later tomorrow... I know it's a bit of a whim, but... but it's a really good gem. Today's Appetizer: Tonteki, Sashimi & Pickled Salmon, Seared Mackerel, Guacamole, Mozzarella & Tomato ...
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Shuho無濾過 雄町 特別純米酒純米吟醸生酒無濾過
Shuhozo ShuzoYamagata
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It was given to me by a senior in my life... thank you... "Drink them all in one go today. Ha, ha, ha, just as you wish... on a weekday... in a cold sweat. Hideho unfiltered, chukumi, unpasteurized, unpasteurized sake, omachi special junmai sake 100% Male Town Yeast used: Yamagata yeast Rice polishing ratio: 55%. Alcohol content: 16%. Moderate aroma, sweetness, moderate acidity, slightly thickened, deliciousness, good lingering taste It's full of flavor, deep and rich... I felt that the unique flavor of the rice of Omachi is alive and well... delicious! Thankfully, the thermos... hiccup... Today's dish: two types of deep-fried tofu in the batter (tomato sauce & cheese, miso onions & peanuts) Butter & Cheese), plain omelette, lamb seasoning stray and finally grilled meat sauce flavor...
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ヒラッチョ
Thank goodness for the directive to finish a four-pack bottle on a weekday ❗️ It looks really good with a rich snack.
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Thank you for your comment, Hiratcho. It's a synergy of richness and fullness. This is a stiff order from my senior who forgot the sake he was going to drink tonight for our anniversary at work.
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Yuki no Bosha秘伝山廃　純米吟醸純米吟醸山廃
Saiya ShuzotenAkita
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Yukinokayasha Himitsu Yamahai Junmai Ginjo Yamadanishiki Akita Komachi Rice polishing ratio: 55%. Alcohol content: 16%. Aroma, sweetness, acidity, a nice lingering aftertaste... It has a pleasant scent of disused mountain waste, a richness and deep umami...softly delicious. I don't know how to describe it ... well ... just right ... Balanced without being too flashy... just right... It's relaxing and... um... just right... A gem that you could drink 365 days a year and never get tired of... great! But I... with all due respect to this drink... There are so many SAKEs I would like to taste, so... Next time I'll buy a different stock...100% sure...lol Today's dish: hamachi sandwich, coleslaw salad, onion tempura, beef stew, natama...
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Kokken純米原酒 夏季限定純米原酒
Kokken ShuzoFukushima
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Kunigon Junmai-genre sake in summer Rice polishing rate: 60%. Alcohol content : 17-18%. Mild aroma, moderate sweetness, good acidity, short lingering effect Crisp and refreshing when chilled, well balanced with just the right amount of flavor and acidity... The richness and acidity increase as the temperature range rises. It feels like more... Each temperature range gave us an interesting look... fun and delicious... I think I'm feeling room temperature today! Today's Appetizer: low temperature roasted beef and pork fillet, five kinds of sashimi, name-roasted sardines, grilled sardines, sea squirt and red sea squirt. Sea-Mousey Sanzaizu...
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Mutsuhassen夏どぶろっく（活性にごり 生原酒）原酒生酒
Hachinohe ShuzoAomori
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Mutsu Hassen Natsu-Doblokku (Active Niobori Nigiwari) Koji rice: KABUKIUKIUKIUKI and KAKE rice: KABUKI Rice polishing ratio: 55/69%. Alcohol content: 13%. I'm nervous to open the bottle I'm just... nervous. Blowout trauma... secondary fermentation in the bottle... active muddiness... Don't rush me... carefully... slowly... calmly... patiently... don't rush me... Open and shuffle... close and let the bubbles fall... repeat for about 5 minutes... and you've successfully opened the bottle! You can do it, I can do it. With a relief, I tasted it right away... The sizzling sound of the wine being poured into the cup... it feels so good... Coarseness, fruity aroma, sweetness, good flavor, a little bitterness, short lingering aftertaste... Creamy mouthfeel, the popping fizziness is a pleasant stimulus to the mouth... sweet but refreshing, with an aftertaste. Clear.... It's good enough as it is... I can't think of anything to go with it... I'd like to taste some cold ones, so I'll have some left over tomorrow... But, coupled with the low Al, I was giggling...and almost drank it all down...dangerous! Today's dish: grilled deep-fried tofu, ginger and cold tofu, golden sausage (from Seven) and chicken salad Shinta...
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Suminoe純米吟醸酒　中垂れ純米吟醸
Suminoe ShuzoMiyagi
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Sumizue Junmai Ginjo Nakadare Yamadanishiki Kura-no-Hana Rice polishing ratio: 50%. Yeast used: Miyagi yeast Alcohol content: 16%. From the label on the back of the bottle: Only "Nakadare", a junmai ginjo sake that is slowly brewed at a low temperature, has been pumped out. Aroma, sweetness, mild acidity, short lingering... The first sip was a little unsatisfying, but as I continued to drink it, I could feel the deliciousness... Each time I drank more, the clear, round, unadulterated clarity of the sake cup became more and more comfortable... A well-balanced, calm drinking experience... gently delicious. It goes well with Japanese food in general. Rain and humidity and all sorts of things...the doldrums make this week feel long... Thanks to SAKE and his wife for the dust and healing in the midst of it all... Today's dish: tofu, ginger and natto, various fish paste (octopus cheese kamaboko and Onion tempura, scallop tempura...etc.)
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Mimurosugiろまんシリーズ Dio Abita -ﾃﾞｨｵｱﾋﾞｰﾀ-
Imanishi ShuzoNara
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Murosugi Roman Series Dio Abita -Dio Abita Junmai-Shu 100% Yamadanishiki Rice polishing ratio: 60%, 13% alcohol From the back label: ~Grazie a dio Aroma, mild sweetness, moderate acidity, short lingering effect. It has a discreet but pleasant fruit aroma, gentle sweetness and flavor, and a refreshing acidity that lingers on the palate. Disappearing... It's soft on the palate, and with the low alcohol content, the sake cup goes well... As the brewery promised, this was a good sake that can be enjoyed without getting overbearing... My wife says, "Girls like this... I'm sorry, but this is from the perspective of the women's national team again. Today's dish: lamb with maitake mushrooms and mangis, salad and cheese vinaigrette, and Edamame cold tofu and ginger (Tsukemono no Maruhito-san)
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Ippakusuisei一白水成 熊本県産神力仕込純米吟醸
Fukurokuju ShuzoAkita
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ICHIHIRA MIZUNARI, Kumamoto Shinriki-meshige Rice polishing ratio: 50%. Alcohol content: 16%. The other day, I bought it at a liquor store where I drank it standing up...original to the liquor store? Mild aroma, moderate sweetness, strong acidity, good alcohol content, lingering aroma Immediately after opening the bottle, the acidity was evident... it seemed to come together after a day. Today, I'm having a glass of red wine and a glass of wine in between, from Sverkling Today's order: smoked pigeon, pate de campagne and Quail confit and 8 other items), cherry pie...
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YamamotoMidnight Blue ミッドナイトブルー純米吟醸
YamamotoAkita
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Yamamoto Midnight Blue Midnight Blue Sake-Komachi 100%, Komachi yeast R-5 Rice polishing ratio: 50% koji rice, 55% rice on rice Alcohol content: 15%. Water for preparation: Spring water from Shirakami mountain range I'm going to enjoy it in a glass of wine. Brilliant aroma, mild sweetness, slightly strong acidity, a hint of bitterness, a short lingering aftertaste... It has a pleasant pineapple-like aroma, and when you include it, you get a tangy, gassy feeling, and a gentle sweetness that combines with the acidity. It spreads and fades, leaving a bittersweet taste in its wake... The whole thing is gently put together and delicious as is... It went well with the rosemary I used in the confit and roast. Whenever I enjoy Yamamoto Sake Brewery, for some reason, my heart always flutters before the bottle is even opened. I don't know, lol. Today's dish: three sashimi and confit (salmon, scallop and shrimp), shrimp and cottontail with kelp and soy sauce Roasted beef, roasted beef...
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IMADEYA 千葉エキナカ店
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When I heard that "Shinsei Hanpukai 2020 Part 1: Limited Cups for Sale" was going to be held, I couldn't stand still... I got off work on time and had a drink outside for the first time in a long time...I was in tears. At the station (6 cups in all) First drink: Peach and Mayu
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AKABU純米吟醸 山田錦純米吟醸
赤武酒造Iwate
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akabu_sake Today, Monday, June 22 AKABU Junmai Ginjo Yamadanishiki is now available. Yamada Nishiki from Hyogo Prefecture is used. This is the Yamadanishiki brewed by AKABU. It is clear as the sky of Iwate. Soothing subtleties of sweetness... Please enjoy Yamadanishiki, Japan's premier sake rice. (The above is taken from Akatake Shuzo's Instagram) Woooooooooooooooooooooooooooooooo! Rice polishing ratio: 50%. Alcohol content: 15%. Brilliant aroma, sweet and gentle, good acidity, short lingering effect. Plump, sweet and sour flavors spread out and disappear... It's a beautiful, quiet drink with a strong rice flavor. It's not just the taste, but the... The balance between the overtones and the aftertaste is perfect... Today's dish: ground hamburger steak, pickled purple and white turnip, dried red fish, grated turnip, natto and grilled seaweed
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Fukukomachi特別純米酒 雄町仕込み特別純米
Kimura ShuzoAkita
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Fukukomachi Special Junmai Omachi-brewed! It is considered the root of sake rice and has the longest history of premium quality sake rice This beer is brewed with a combination of "Bizen Omachi" and the Ginjo yeast "Kyokai 1801". The powerful and unique flavor of the rice combines with the gorgeous scent of the ginjo. It's a limited edition sake that plays a deeper role in the flavor. ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Rice, 100% Bizen Omachi Yeast used, Association 1801. Rice polishing ratio, 60%. Alcohol content, 15.5%. Sake meter value, -1.5 Acidity, 1.6 ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ A bottle of wine will be 3024 yen (tax included) and a quadruple bottle will be 1480 yen (tax included). Thank you! (The above is a quote from my blog - Kimura Shuzo's Fukukomachi Diary) Moderate aroma, high acidity, good sweetness, long lingering aftertaste... The first drink, it seems a bit yanky in a good way, but it's nice and crisp from the swelling of the flavor... and the cup. Great for food, great for pairing with meat Come to think of it...with all due respect to the brewer, this is a subjective observation, but the blog Komachi Diary is also a bit yanky and snappy is better? Maybe. lol. Today's dish: grilled lamb with herbaceous herbs and beef fillet steak with celosource, asari clams, steamed butter and smoked pickled octopus. Deep-fried rice cracker (Itoh Pickles Honpo)
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HideyoshiHideyosiCloud ～ヒデヨシ クラウド～純米吟醸原酒
Suzuki ShuzotenAkita
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Hideyoshi Junmai-Ginjo Genshu Hideyoshi Cloud Alcohol content: 17%. Mild aroma, sweetness and freshness, moderate acidity, short lingering effect The sweetness and the taste of the food will spread and disappear... Sweet, but not overpowering, rather refreshing and well balanced I'd like to open the bottle and freeze it... and then chill it... for even better. The back label said "recommended on the rocks" but I failed to try it... I noticed the description. When the bottle is already empty. lol Today's dish: grilled yellowtail, miso soup of yellowtail, deep-fried tofu bag (egg), vinegared sea squirt and shiso leaves
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HououbidenBlack Phoenix 純米吟醸酒 瓶燗火入純米吟醸
Kobayashi ShuzoTochigi
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The Phoenix series has been on my mind for a while... and now I finally have a chance to try it... Phoenix Mita Black Phoenix Junmai Ginjo-shu Aiyama 100% Aiyama Rice polishing ratio: 55%, Alcohol: 16-17%. Slightly subdued aroma, sweetness, a hint of acidity, a nice lingering aftertaste. Subdued, but present fruit scent, sweetness on the palate, and a lingering, full flavor...delicious! The feeling of softness and fullness as you drink...fun...you can't stop drinking...around 15 degrees Celsius is what I like is The taste and sweetness of the rice is pleasantly pleasant, and its elegance is a masterpiece. Today's dish: mackerel in miso, bakudan and hand-rolled sushi, carrot shirisiri...
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