Logo
SakenowaRecord your sake experiences and discover your favorites
しんしんSYしんしんSY
出張族の楽しみはその土地土地の文化に触れることと、美味しいお料理、お酒に出会うこと🍶 備忘録としてこれからも投稿します。 コロナのおかげで少し時間が出来ましたので。 《モットー》 1.Never put off until tomorrow what you can do today. 2.Quick action,quick responce！ 3.来るもの拒まず、去るもの追わず

Registered Date

Check-ins

4,910

Favorite Brands

21

Hall of Fame

KoeigikuJuyondaiAramasa

Most Check-in Brands

Aramasa
122(8.76%)
Koeigiku
120(8.62%)
Fusano Kankiku
67(4.81%)
Zaku
60(4.31%)
Hououbiden
55(3.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
491(10%)
Yamagata
445(9.06%)
Niigata
324(6.6%)
Miyagi
251(5.11%)
Hokkaido
229(4.66%)

Venues With Most Check-Ins

のいえ
786(24.72%)
福禄寿
397(12.49%)
福禄寿
373(11.73%)
おにぎり処 あみ
256(8.05%)
永楽食堂
212(6.67%)

Timeline

しんしんSYしんしんSY
Kankobai純米吟醸 夏のペンギン純米吟醸
Mie
alt 1
alt 2alt 3
32
しんしんSY
Haneda Airport Lounge, Sake has changed! KANKENBAI The animal on the label changes with the seasons. This time it's penguins🐧. Spring, Summer, Autumn and Winter Now there's only winter! What can you find? It tastes beautifully sour! Delicious 🤤 the knowledge that we have of what we know Rice used Domestic rice Polishing 60 Specified name sake, etc. Junmai Ginjo/Hiirei-shu 15% alcohol by volume
Japanese>English
しんしんSYしんしんSY
Kyokuho純米吟醸　無濾過生原酒　泰平純米吟醸原酒生酒無濾過
Kyokuho ShuzoHiroshima
alt 1alt 2
28
しんしんSY
I was drinking this last year at this time of the year. We compared two types of sake: Nama Sake and Hi-ire Sake. This time we drank Nama Sake. Hiroshima sake, so it is dry! The lineup of the day was as Mr. M, the waiter, liked it! All you can drink 14 kinds of sake! extensive knowledge Rice : Hachitan-Nishiki produced in Hiroshima Prefecture Rice polishing ratio: 60 Alcohol content: 16-17%. Sake degree : +4 Acidity: 1.9 Yeast used: In-house yeast KB-2
Japanese>English
しんしんSYしんしんSY
Takakiya特別純米酒　おりがらみ　生酒特別純米生酒おりがらみ
Hamashima ShuzoOita
alt 1alt 2
28
しんしんSY
I don't know this one either. It's Oita sake. Let's try it! I thought it would be sweet because of the ogara-mi, but it was surprisingly dry! extensive knowledge Ingredients: Yamadanishiki and home-grown Hitomebore Polishing ratio: Koji rice 50%/Kake rice 55 Alcohol percentage 16 Sake degree +6 Acidity 1.5 Yeast: Association No. 9
Japanese>English
しんしんSYしんしんSY
Ayaka旭菊 綾花 特別純米特別純米
Asahigiku ShuzoFukuoka
alt 1alt 2
12
しんしんSY
This is the first time I've seen this. Asahikiku Ayahana Yamadanishiki sake If it's all-you-can-drink, let's go for it! It was a delicious sake 🍶. knowledge of how to drink Alcohol content 15 Rice: 100% Yamadanishiki Rice polishing ratio 60 Pouring: Hiyari Sake Degree +5 Acidity 1.5 Yeast: No.9 yeast
Japanese>English
しんしんSYしんしんSY
Kudokijozu純米吟醸純米吟醸
Kamenoi ShuzoYamagata
alt 1alt 2
34
しんしんSY
Discovery of Kudokibe This sake I learned about at the Saizuru Bar in Tsuruoka City, Yamagata Prefecture. It's hard to find it these days. However, I found it at "Koko no Ie". A waiter approached me. What kind of sake do you like? Which sake do you recommend among the ones we have this day? I told him "kudoki-teki," which is a type of sake with a nice aroma. He seemed to know a lot about sake. You seem to like dry sake, so let's talk again slowly, Mr. M. I drank this Junmai Ginjo in 2021 in Yamagata with Bessan and Mexican Tequila! It is still fruity and delicious 🤤! my extensive knowledge of sake Rice: Miyamanishiki Polishing ratio 50%. Yeast Ogawa No. 10 Sake degree ±0 Acidity 1.2 Alcohol 16-17%.
Japanese>English
しんしんSYしんしんSY
Edo Kaijou純米吟醸 山田錦純米吟醸
東京港醸造Tokyo
alt 1alt 2
31
しんしんSY
Edo Kaikyo, a hard to find place Spring, Autumn, Spring Seems to be able to meet at the change of seasons Thank you very much for your time 😊. I enjoyed the acidity of the Yamori and the expansive fruity taste of the Edo Kaijo! a great deal of knowledge Alcohol content: 15 degrees Rice used: Yamadanishiki Rice polishing ratio: 60
Japanese>English
しんしんSYしんしんSY
Okunokami純米中取り　無調整生純米生酒中取り
Toshimaya ShuzoTokyo
alt 1alt 2
29
しんしんSY
Tokyo Sake Drinking Comparison First, Yamori Yamori is a brand you can often find at Fukurokuju, no Ie. This was our first time to try Yamori! Junmai Nakadori Unadjusted Nama I've had Naokumi a few times, but this was probably my first time! I think it is a sake to enjoy the acidity. We can't take our eyes off Yamori! extensive knowledge Rice Source : Hachitan-Nishiki produced in Hiroshima Prefecture Polishing ratio : Koji rice 50%, Kake rice 55 Sake Degree: -0.5 to +1.0 Acidity: 1.6 Degree of alcohol content: 16
Japanese>English
しんしんSYしんしんSY
Shisora銀河のしずく 波ラベル　純米吟醸無濾過原酒純米吟醸原酒無濾過
Shiwa ShuzotenIwate
alt 1alt 2
30
しんしんSY
Kido's matching purple space wave labels This is the 33rd time we have met Shihu, which we met for the first time in 2023. This is the first time for us to drink Nami Label! There were only a few bottles left, so I poured them all into a glass! It was a refreshing summer sake! extensive knowledge Alcohol content: 15 Sake degree: ±0 Acidity: 1.8 Rice used: Ginga no Shizuku Rice polishing ratio: 55
Japanese>English
しんしんSYしんしんSY
Kid純米吟醸 カラクチキッド純米吟醸
Heiwa ShuzoWakayama
alt 1alt 2
31
しんしんSY
I recently visited Wakayama during Golden Week! On that occasion, I was able to meet Honkido Karakuchi KID, which we have not had for a long time on this day! Among the dry sake we drank that day, this sake was relatively calm and fruity with a little bit of fruitiness. Let's keep an eye on Wakayama sake in the future! knowledge Rice used: Koji rice: Yamadanishiki, Gohyakumangoku / Kake rice: General rice Polishing: Koji rice : 50% / Kake rice : 55 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Degree of alcohol content 15
Japanese>English
しんしんSYしんしんSY
Koshinokagetora清酒　超辛口普通酒
Morohashi ShuzoNiigata
alt 1alt 2
のいえ
43
しんしんSY
There are a lot of dry sake on this day! I don't usually drink much, but I'll give it a try on this day! This is only the third time for me to drink Koshino Kagetora itself! I tried it because it was unusual, but it was still very spicy! It's time to change to something fruity! Knowledge of the bottle Rice: Gohyakumangoku/Yukinosei Rice polishing ratio: 65 Sake degree: +12 Acidity: 1.4 Amino acidity: 1.1 Alcohol content: 15-16
Japanese>English
しんしんSYしんしんSY
Itaru抑え　純米吟醸 生原酒純米吟醸原酒生酒
Henmi ShuzoNiigata
alt 1alt 2
のいえ
38
しんしんSY
4900 5 more to go before this date. I was a little worried about which one to choose, but it was the one with the black label that I had never seen before. The one you just saw is also a bit of a treat. This Itsuki is also Hitogokochi. This sake rice has a nice name! I enjoyed it very much. extensive knowledge Hitogokochi 55% polished rice Sake degree -2 Acidity 1.9 Yeast No. 701 Alcohol 17%.
Japanese>English
しんしんSYしんしんSY
Sugata純米吟醸　ひとごこち　無濾過生原酒純米吟醸原酒生酒無濾過
Iinuma MeijoTochigi
alt 1alt 2
のいえ
40
しんしんSY
The last time I received this award in March, it was also highly praised. It was still number one on this day! I could also taste the pineapple feeling 🍍. a great deal of knowledge about pineapple and pineapple Alcohol 17.5 Rice / Polishing ratio Hitogokochi / 55 Sake degree: ±0 Acidity: 1,6
Japanese>English
しんしんSYしんしんSY
Takachiyoからくち純米酒 美山錦純米
Takachiyo ShuzoNiigata
alt 1
alt 2alt 3
のいえ
38
しんしんSY
When I see Takachiyo, I react. On this day, as before, Takachiyo is written in kanji Dry sake! It's very sharp, and that's good. Now it's time to match it with my favorite! extensive knowledge Type: Junmai (Sake meter value: +19, Acidity: 1.5) Polishing ratio: 65% flat polished rice (Miyamanishiki) ■Alcohol: 16
Japanese>English
しんしんSYしんしんSY
Yukinobijin超辛　純米吟醸　山田錦　6号酵母純米吟醸
Akita JozoAkita
alt 1alt 2
のいえ
37
しんしんSY
Another sake I'm interested in on the second floor Yuki no Bijin No.6 Yeast We received this for the third year in a row! The label of the sake is light gray! Fire-aged sake is red like this one! The acidity of the No.6 yeast and the dryness of this sake You can enjoy the acidity more than Wakakoma knowledge of the brewery's history and culture Rice used: Yamadanishiki Polishing ratio: 55 Yeast used: No.6 yeast Sake meter degree: +14 Acidity 1.6 Alcohol level: 16
Japanese>English
しんしんSYしんしんSY
Wakagoma雄町90 無加圧搾り 無濾過生原酒純米原酒生酒無濾過槽しぼり
Wakakoma ShuzoTochigi
alt 1alt 2
のいえ
33
しんしんSY
A friendly waitress said to me, "It's been a long time, hasn't it? I replied, "It's been a long time since I've had anything to do around Golden Week. I said, "I'm going to eat well today. First, let's start from the second floor. We started with Tochigi sake, which we had last year at the same time: ▶️ It's crisp and dry... Our friendly waitress, a new bottle just arrived today! Most of them are on the second floor. There is one I'm curious about, but there is a rule that you have to open a bottle before you can open the next one! extensive knowledge Polishing ratio: 90%（Omachi) ■Alcohol: 16% (16 degrees Celsius) 🔳Yeast used: T-ND,T-S
Japanese>English
しんしんSYしんしんSY
Denshu純米大吟醸　磨き四割五分　古城錦純米大吟醸
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
四季料理みしな
50
しんしんSY
Auras on this day Hana-yoku Premium was already gone on this day. Then let's go for Tasake's high spec sake! Moreover, this is my first time to taste Kojo-nishiki! There were two groups of two customers that day! Each of them ordered sake with great enthusiasm! There was also Tasake Special Junmai, so everyone ordered that one! Compared to the special junmai, which is full of apple flavor, this junmai daiginjo tastes more like a ripe apple or grape. The cherry blossoms in Hakodate have already finished their best time to bloom and there are only a few more blossoms left. I wonder if I will be able to see the cherry blossoms while driving tomorrow? knowledge of the arts Rice used: Kojo-nishiki Rice polishing ratio: 45 Alcohol content: 16 Sake degree: -1 Acidity: 1.0
Japanese>English
しんしんSYしんしんSY
花芽実（かがみ） 特別純米 にごり生原酒特別純米 WHITE ASPIRATION 火入特別純米
Oota ShuzoMie
alt 1alt 2
alt 3alt 4
四季料理みしな
35
しんしんSY
I see that I can now choose the flower bud fruit in the sakekawa. I couldn't find them when I posted them in the past, so I'm posting them again this time in the new place I used! So please forgive me if the brand is a little different. I had already had 6 kinds of sake that day, so I thought it was time to go home, but I wanted to try them all! What's more, I wanted to compare them! Another entrée, octopus and asparagus with vinegared miso! This is the second time to drink Haname. Last time it was nigori sake, and this time it was fire-brewed! Sweet and sour and easy to drink! I'm glad I chose it! The neighbor also looks delicious! extensive knowledge of the brewing process Rice: 100% Kami no Ho from Mie Prefecture Alcohol level: 16 Rice polishing ratio 60
Japanese>English
しんしんSYしんしんSY
Taka純米吟醸　雄町　生　2025年酒舗まさるや頒布会純米吟醸生酒
Nagayamahonke ShuzojoYamaguchi
alt 1alt 2
alt 3alt 4
四季料理みしな
38
しんしんSY
My second son came from the back to ask if the meat was off the fire! Thank you for your concern 😊. I told him that we stocked good sake today too! He went back to the back with a big smile on his face. Next, we'll have this sake from the Masariya hanpukai. I've seen Ki from time to time, but this light purple label is a first for me! Beautiful wisteria trellises were also blooming in Nara Prefecture 🟣! The rich rice flavor of Omachi! Delicious! Skills and Knowledge Ingredients : Omachi Rice Polishing Ratio : 50 Alcohol content : 15
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title