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SakenowaRecord your sake experiences and discover your favorites
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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

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5,530

Favorite Brands

21

Hall of Fame

KoeigikuJuyondaiAramasa

Most Check-in Brands

Koeigiku
144(8.91%)
Aramasa
143(8.85%)
Zaku
79(4.89%)
Fusano Kankiku
77(4.76%)
Hououbiden
62(3.84%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
545(9.86%)
Yamagata
479(8.66%)
Niigata
375(6.78%)
Hokkaido
262(4.74%)
Miyagi
262(4.74%)

Venues With Most Check-Ins

のいえ
944(24.33%)
福禄寿
481(12.4%)
福禄寿
412(10.62%)
おにぎり処 あみ
298(7.68%)
永楽食堂
244(6.29%)

Timeline

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Chitosetsuru函館　臥牛山　純米酒純米
Nihon SeishuHokkaido
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LC五稜郭ホテル
7
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Back at the hotel, I thought I'd have some tea in the lounge. Peeking inside, I found sake. Just a little to finish off the day. Got some info on Kōei Kiku's new product. Immediately placed an order with the manager at Fukurokuju and promised to visit next week. Something new to look forward to!🍶 Technical Details Rice Polishing Ratio (Koji Rice): 65% Rice Polishing Ratio (Kake Rice): 65% Alcohol Content: 15%
Japanese>English
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Keigetsuにごり 純米大吟醸 50純米大吟醸にごり酒
土佐酒造Kochi
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日本酒Bar つる乃
27
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I also asked for this along with the Asahi-taka. Katsuki Gori Junmai Daiginjo 50 from Kochi. Last Valentine's Day, my wife bought me chocolate from this brand, but this is my first time trying the sake. Turns out I've actually had it quite a bit without realizing it was Katsuki. Including the chocolate, this is my sixth time. It's not as sweet as the CEL24 I had before, but the cloudy sake is definitely on the sweeter side. Finished off with pork curry udon and am stuffed. Master mentioned he's going to Nagano in February to tour the Mikotsuru brewery and also stop by Shinshu Kairei. Please tell me about your tour to Ueda and Lake Suwa! After about an hour, we wrapped up for the day and headed back to the hotel. Details: Rice / Gin no Yume or Yamada Nishiki (Domestic) Rice polishing ratio: 50% Alcohol content: 15% Sake meter value: -2 Acidity: 1.5 Amino acid content: 1.0
Japanese>English
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Asahitaka新酒生貯蔵酒本醸造生貯蔵酒
Takagi ShuzoYamagata
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日本酒Bar つる乃
27
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Carefully, carefully, to avoid slipping on the icy road. Outside, it's quite freezing. Opening the door, the master smiles. Just one seat was free at the counter. "Please, please, have a seat." Checking daily new arrivals on SNS ✅ Asahi Taka was still available. Well, since the 14th Generation was gone, I'll go with this. Sakenowa, 20th check-in for Asahi Taka 👀 The new sake, aged in storage, is indescribably delicious. Since I had some at Mishina, I'll just have two cups with light snacks. Details: Rice: Yamagata Prefecture-grown sake rice ● Koji rice: [In-house milled brand: Hushu-no-Hoshi] ●Hanging Rice [Yamagata Prefecture Rice Miyamanishiki] Rice Polishing Ratio/Sake Meter ≪Hushu Homare Polished 55%・Miyamanishiki Polished 60%≫/Not Listed Alcohol Content 15%
Japanese>English
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Glorious Mt.FujiGMF:24 純米大吟醸 無濾過生原酒純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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四季料理みしな
30
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The last sake of the day. When discussing recommendations with Waka the previous day, this GMF:24 Junmai Daiginjo Unfiltered Raw Sake was suggested as excellent. Since my debut at Tsuruoka's Ayatsuru Bar four years ago, with a rice polishing ratio of 24%, it simply couldn't be bad. While the fruitiness is less pronounced than in Nigori Hattan Nishiki or Kankiku Hushu Yuzuru, it's a calm, fine sake. A taste comparison contrasting with Seiki. We had plenty of ojiya rice porridge and called it a night around here. They'd been open late the previous day too... and the head chef was working for the first time in a while, so he must be tired. Please get some rest early. Confirmed the arrival of the 14th generation early next month. Need to set plans soon. It's right around... the Sapporo Snow Festival season. Let's escape to Hakodate ✈️ Alright, time to visit one more place for New Year greetings. They saw me off, saying "Be careful, the roads are slippery at night" 🧊 Details: Rice: Dewa San San (Yamagata Prefecture) Polishing Ratio: 24% Yeast: Yamagata Yeast Sake Meter Value: -8 Acidity: 1.6 Alcohol: 16.5% Amino Acid Level: 0.8
Japanese>English
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勢起生酛　純米大吟醸純米大吟醸生酛
Oosawa ShuzoNagano
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四季料理みしな
26
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The cleanup's mostly done. Had a little chat with Waka. Since the hotpot leftovers are running low, it seems he'll make us some rice porridge. Well then, time for one last drink. Would the same pairing be alright this time too? A little adventure, Seiki. It says warm sake is recommended. But since it's a junmai daiginjo, I'll have it cold. Whoa, quite unique. It stands apart from the other sakes we had today. This was my first time trying this brand, but I see many famous people drink it on Sakenowa. Two years of low-temperature aging. Everyone seems to think highly of it. I'll enjoy the last moments comparing it with the other pairing. Details 【Ingredients】Kinmon Nishiki rice from Nagano Prefecture 【Alcohol Content】16% 【Sake Meter Value】+2 【Acidity】1.6
Japanese>English
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Jikon純米吟醸　八反錦　生純米吟醸生酒
Kiyasho ShuzojoMie
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四季料理みしな
30
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Instead of sukiyaki, we got a hot pot Seafood, chicken, meatballs, tofu, konnyaku, scallions, and plenty of napa cabbage Hakodate was pretty chilly that day Let's enjoy delicious sake while poking at the piping hot pot Naturally, a premium sake here: Nakano Junmai Ginjo Hattanshiki Nama Hattanshiki was previously pasteurized at Sapporo Tourin, and the Nama version at Sapporo Shigi38 Then, a reunion with the Nama at Mishina It spreads in your mouth, ending with a clean finish and a slight bitterness. After New Year's, surrounded by good sake. Soon the group of customers will be leaving. The head chef and the young chef start cleaning up. Once things settle down, maybe we can talk? Details: Rice: 100% Hiroshima-grown Hattanshiki Polishing Ratio: 50% Alcohol Content: 15.5%
Japanese>English
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Fusano Kankiku純米大吟醸　羽州誉50　-Horizon 　無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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四季料理みしな
26
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団体客が多かったのでアテはちょっと時間かかりそう のんびりお酒を嗜んでおきましょう☆ 前日気になっていた寒菊の羽州誉に決めた 仙禽よりかはかなりフルーティー、パイナップルに近い とっても綺麗なお酒です 熱々揚げたての若鶏の唐揚げ出てきて俄然飲む気満々に 蘊蓄 原材料：兵庫県産山田錦20％、山形県産羽州誉80％ 精米歩合：50％ アルコール分：15度
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Senkinモダン　初槽なかどり　生酛　無添加　生酒生酛原酒生酒無濾過
せんきんTochigi
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四季料理みしな
27
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Daily visits. On this day, the head chef made an appearance. New Year's greetings. With many group customers, the young staff focused on cooking in the back. When the head chef asked, "What would you like?", I opted for the usual 90ml serving. First, the Senkin I couldn't drink yesterday. Modern style, first pressing Nakadori, kimoto, additive-free, unpasteurized sake. Being a Nakadori, it's a rich-flavored sake, but as always, the kimoto acidity is delicious 😋 I had requested sukiyaki the previous day if possible, but apparently they didn't get good meat, so they suggested another recommendation. Agreed. I'd had the first pressing and the first run, so this was my first time trying the middle run. Details: Rice: Yamada Nishiki Specifications: Kimoto, unfiltered, unpasteurized, unblended sake Rice: Yamada Nishiki 100% Alcohol content: 13% (unblended)
Japanese>English
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Izumibashiしぼりたて 寒ブリラベル　まさる屋限定純米
Izumibashi ShuzoKanagawa
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四季料理みしな
12
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The final selection of the day: choosing sake labels. The bagged sake was fruity. The cold winter yellowtail label was an ultra-dry, cloudy sake. Three and a half hours flew by in the blink of an eye⏳ There are still brands I'm curious about that I didn't get to try, so I'll be visiting again daily. Technical details: Rice polishing ratio: 70% Alcohol content: 16% Rice used: Yamada Nishiki
Japanese>English
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Kamonishiki荷札酒　出羽燦々　しぼりたて純米大吟醸原酒
Kamonishiki ShuzoNiigata
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四季料理みしな
10
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I was hungry, so I ordered crab fried rice to finish. Let's try another pair of sakes. Nitagae Sake and Izumibashi. Dewa Sansan is wonderfully sweet and fruity. It's still my favorite brand—never disappoints. Details: Rice: 80% Dewa Sansan from Yamagata Prefecture Polishing Ratio: 50% Alcohol Content: 13% (undiluted)
Japanese>English
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Tsukimizunoikeツキミズ NEW AGE 1.0 あらばしり直汲み純吟 無濾過生原酒純米吟醸原酒生酒荒走り無濾過
猪又酒造Niigata
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四季料理みしな
35
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Another sake I hadn't tried before— A different label from Tsukimidori no Ike. It was a delicious citrus-flavored sake, wasn't it?♪ When the shellfish grill arrives, the sake flows even more freely. Details: Alcohol content: 16% Rice variety / Rice polishing ratio: Gohyakumangoku / 55% Sake meter value: +10 Acidity: 1.6 Amino acid content: 0.8 Yeast: 901 yeast
Japanese>English
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御前酒雄町 無ろ過生原酒　新酒しぼりたて　引き抜き純米原酒生酒無濾過
Tsuji HontenOkayama
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四季料理みしな
32
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Around here, if you're drinking today, what would you recommend? This is absolutely it. The sake served at court? I also got to hear about this sake. Young master, both the sake and the food have deep stories. The flavor is robust. I got to know a good sake. Details: Rice used / Rice polishing ratio: 100% Okayama-grown Omachi rice / 70% Alcohol content: 15%
Japanese>English
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Ubusuna2025　 山田錦　二農醸原酒生酒無濾過発泡
Hananoka ShuzoKumamoto
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四季料理みしな
39
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Comparing local sakes Found that same fizzy sparkle as when I first tried Fukuoka's sake I like this one more than Kako❤️ Sipping sake while nibbling on fatty salmon belly This might be the first time I've chatted so leisurely with Waka He shared lots of stories from his culinary training days Since I'll be visiting again tomorrow, I requested a special menu☆ Technical Details Specific Name: Undisclosed Rice Variety: Yamada Nishiki, produced in Wamizu Town, Kikichigawa River Basin Production Area: Kumamoto Prefecture Alcohol Content: 13% Yeast Strain: Kumamoto No. 9 Yeast Sake Meter Value: Undisclosed Acidity: Undisclosed Amino Acid Content: Undisclosed Rice Polishing Ratio: Undisclosed
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Ubusuna2025香子 KABASHIKO 四農醸原酒生酒無濾過
Hananoka ShuzoKumamoto
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四季料理みしな
12
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The next pairing: I requested the local sake. For the New Year's sake offering, I chose Yamada Nishiki for the Kabashiko. The Kabashiko had decreased significantly over these two days, so it wasn't very fizzy, but I'm grateful to have received the local sake. The salt-grilled jumbo salmon belly was rich with oil and absolutely delicious 🐎. It really goes down well with sake 🍶. By the way, this KABASHIKO is apparently the second batch. They showed me the empty bottle from the first batch they drank earlier. The young master said the second batch has a stronger sweetness. Trivia: Rice: KABASHIKO Agricultural category: Rice from the Kikuchi River basin / Pesticide-free / Fertilizer-free / Kimoto Origin: Rice from the Kikuchi River basin, Kumamoto Prefecture Alcohol content: 13%
Japanese>English
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AramasaEcru エクリュ　-生成- 2024純米吟醸生酛原酒生酒無濾過
Aramasa ShuzoAkita
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四季料理みしな
35
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Hanayōyoku offers sweetness, while Écru delivers a delightful sweet-and-sour balance—a perfect pairing. Lately, the cost of procuring sake has risen, forcing them to increase prices across the board. For this year's New Year's osechi dishes, the young chef handled everything alone, sharing how much he appreciates the head chef and proprietress. I found myself thinking, "If I lived in Hakodate, I would have ordered their osechi!" The hamburger steak came with snow peas 🫛 and Japanese arrowhead. Details Rice variety: Sake Komachi Polishing ratio: Koji rice 55%, brewing rice 60% Alcohol content: 13% (undiluted) Fermentation vessel: Wooden barrel Bottle: Morning Bell
Japanese>English
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HanaabiTHE PREMIUM　八反錦 　磨き四割　無濾過生純米大吟醸生酒無濾過
Nan'yo JozoSaitama
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四季料理みしな
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Since the end of last year, I've been getting half portions of combinations in the same price range, thanks to my young friend indulging my whims. Toyohai and Kaze no Mori are the same price. Next up is the combination of Hana Yōyoku and Écru. THE PREMIUM Hattan Nishiki, 40% polished, unfiltered raw sake—this has been our annual tradition for three years running. Pineapple juice, hooray!🙌🥤🍹 Now that the young one has settled down a bit, we're chatting away, getting excited talking about sake and baseball. Trivia: Alcohol content: 16% Ingredients: Hattan Nishiki Rice polishing ratio: 40%
Japanese>English
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Kaze no Mori露葉風 707 with 妖怪書家 逢香 Ouka純米生酒無濾過
Yucho ShuzoNara
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四季料理みしな
34
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Paired with Toyohai was Kaze no Mori, a limited edition with an unfamiliar label. Aroma: Slightly unique. Taste: Quite punchy. Toyohai was fruitier than expected, so I savored the difference.👅 As it warmed up, it settled nicely.♪ Earlier today, while chatting with friends about Toyohai, I learned another person had ties to Nara, so I promptly shared I'd tried Nara sake. Trivia Made with 100% Nara Prefecture-grown Kaze no Mori rice Polishing ratio: 70% Alcohol content: 15%
Japanese>English
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Hohai純米しぼりたて無濾過生原酒純米原酒生酒無濾過
Mira ShuzoAomori
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四季料理みしな
29
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Here we go, finally starting my personal selection▶️ First up: Toyohai and Kaze no Mori During the day, my sake-loving friends were talking about how delicious Toyohai from Aomori Prefecture is, and someone asked me what kind of sake it is. Checking my past history on Sakenowa, I found it already 32 times. But it turns out I haven't encountered it since September 2024. I just found it at Mishina, so let's go try it now! This is my third time having it since way back at Kibun Sushi in Aomori and Noie in Kagurazaka. Since it's the first bottle opened, I'll pop the cap. It's junmai, but surprisingly fruity. Seeing the customer in the back and me order it, they ordered some too. Toyohai, fantastic👍. For the snack, I tried stewed hamburger steak for the first time. Later, I got the secret recipe for making hamburger steak from Waka㊙️. Trivia ■ Rice Polishing Ratio: Koji Rice 55% / Hanging Rice 60% ■ Sake Meter Value: +1 to +3 ■ Acidity: 1.4 to 1.6 ■ Alcohol Content: 16% ■ Yeast: In-house Yeast
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AKABUHappy New Year純米大吟醸原酒生酒無濾過
赤武酒造Iwate
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四季料理みしな
35
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From Sapporo to Hakodate After New Year's greetings to Fukurokuju-san, off to Mishina-san Wishing you all the best this year too 🤲 Young master was running the place solo again today "Fewer reservations today, so you can take it easy," he said Once again, we were treated to New Year's sake Last year it was Shinsei-san, but this year we could choose between Ubusuna or Akabu After some deliberation, I chose this one I hadn't tried before. What a lovely name, Happy New Year. The taste was fruity, just to my liking. They even gave us an extra appetizer, including herring roe. This marks the start of the year at Mishina. Details: Rice: Iwate Prefecture "Gin Ginga" Polishing Ratio: 45% Designation: Junmai Daiginjo / Nama-zake Alcohol Content: 14%
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Yanma純米吟醸　中採り直詰め　無濾過生原酒純米吟醸原酒生酒中取り無濾過
Niigatadaiichi ShuzoNiigata
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福禄寿
13
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On the way to the restaurant, the assistant chef said, "Here's another one for you. It must be Shiraoi beef! Tender and delicious! The last sake was Yamama! It was a medium, dark sake! Thank you again for your hospitality this year! We hope to celebrate our 10th anniversary with you this fall 🥂. extensive knowledge Rice polishing ratio: 55 Rice used: Koshitanrei ■Alcohol content: 15
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