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SakenowaRecord your sake experiences and discover your favorites
GDB-EGDB-E

Registered Date

Check-ins

26

Favorite Brands

0

Most Check-in Brands

Daisekkei
6(42.86%)
Jin'yu
2(14.29%)
AKABU
2(14.29%)
Daruma Masamune
2(14.29%)
Shinshu Kirei
2(14.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
13(50%)
Iwate
3(11.54%)
Chiba
3(11.54%)
Gifu
3(11.54%)
Kanagawa
2(7.69%)

Venues With Most Check-Ins

ふるまいや
2(33.33%)
こだわり鮮魚とおでんと炭火焼 鱗〜うろこ〜
2(33.33%)
甲州屋
2(33.33%)

Timeline

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Setoichi風が吹いたら　特別純米　十水仕込み
瀬戸酒造店Kanagawa
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瀬戸酒造店
20
GDB-E
It looks light and transparent. In the mouth it has a thick and sweet taste. The alcohol content is 18%. One sip warms the internal organs. It is like a noble sake. As the brewer recommends, mix it with soda water 1:1 to make a "wind-blown highball" to lighten the taste and make it easier to drink. Read the introduction card (or explanation card?) at the store or roadside station. and think about what foods would suit you best. It may not be suitable for those who prefer dry sake. (The brewery also says that the sake here is made with soft spring water, which makes the sake aromatic. →) You're wondering about the representative brand Sakata Nishiki, which is supposed to be dry!
Japanese>English
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舞桜こだわり純米　結　匝瑳純米
守屋酒造Chiba
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22
GDB-E
I bought it at the Kasumi Sosa store of the supermarket. To put it bluntly, it is a label purchase (laugh). Opened at room temperature, taste is so-called "umakuchi dry"? It seems to emphasize the sake-like quality more than the light dry sake. It is supposed to be junmai sake, but it seemed to have the atmosphere of a honjozo sake that contains brewing alcohol. Could it be related to the long-term aging on the label? I opened the package and put it in the refrigerator. I will try to see the difference from room temperature later.
Japanese>English
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Honkin純米吟醸　諏訪純米吟醸
Sakenunoyahonkin ShuzoNagano
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Ginza Nagano (銀座NAGANO)
17
GDB-E
The store owner attacked me and I was well on my way to buying it (I was forced into a full count and struck out). It was recommended first and served at the end of the tasting and I caved. I drink it room temperature, and it has a tingling tongue sensation with a bitter acidity. After that, it firmly asserts itself as a trendy, aromatic sake. （When cooled (as was the case when I tasted it), the sweetness comes out and the sake goes down your throat easily.
Japanese>English
GDB-EGDB-E
Kozaemon大吟醸　槽場汲み大吟醸原酒生酒無濾過槽しぼり
Nakajima JozoGifu
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24
GDB-E
Purchased at Nakajima Brewing's "Spring Banquet 2025". Slightly carbonated bubbles attach to the vessel. Not dry, this sake is gorgeous and easy to drink. It is my personal favorite. Brewer's comment: "Sake made with locally grown rice. An unfiltered, unpasteurized, jicagumi sake. It has a strong aroma and flavor, with a pleasant, chili-like, slightly carbonated aroma and flavor rich for a daiginjo, so it goes well with dishes with strong flavors, such as fried chicken, chili shrimp, and nameko mushrooms."
Japanese>English
GDB-EGDB-E
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横濱屋 松見町店
19
GDB-E
With a touch of bitterness in the sweetness. The carbonation is so clear and delicious that it could be called sparkling wine or juice. I've only had Iwate's Ginga sake at Akabu. But it was cheaply priced. Are you sure about this price? Is it OK to be cheap because it's Yokohamaya? (There was a lot of Miyagikyo, though. lol)
Japanese>English
GDB-EGDB-E
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楽味家まるげん
17
GDB-E
It has a bit of the typical sake aroma, and the next two sips come in quickly. It is not grueling. Not to be outdone by the squid dumplings. Rakujiya Marugen, the fish sashimi, which you don't hear about in the city center, is delicious, and they poured the sake all the way down to the saucer further outside the glass trout. I think it was a special response for a holiday, but thank you.
Japanese>English
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Jin'yuMimasu　純米吟醸　生原酒
NabetanaChiba
alt 1alt 2
20
GDB-E
Purchased at Nabeya Gengoemon Kouzaki Higashikura store. Weak acidic aftertaste.
Japanese>English
GDB-EGDB-E
Daisekkei立春朝搾り　純米吟醸生原酒純米吟醸原酒生酒
Daisekkei ShuzoNagano
alt 1
酒の旭屋
22
GDB-E
Twenty days have passed since the first day of spring. The bottle was finally opened. This time there was no fizz and the lid came off quietly. You can enjoy the muscat-like aroma that escapes through the nose with a slight irritation on the tongue. I reconfirmed that this is a sake that goes well with me personally. I bought 3 bottles last year and 2 bottles this year. I will keep the other bottle until summer, hoping for a repeat of last year's coincidence (the stimulation is lessened, the corners are removed, and it becomes very fruity).
Japanese>English
GDB-EGDB-E
帰山「裏」帰山　超辛口　純米吟醸
Chikumanishiki ShuzoNagano
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19
GDB-E
It is a ginjo-shu, but I recommend heating it up. I felt sourness when it was cold, but when warmed up, the umami flavor was emphasized and it was a great sake.
Japanese>English
GDB-EGDB-E
Jin'yu試験醸造　純米生原酒　蛙
NabetanaChiba
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9
GDB-E
Bitterness after acidity? I can feel the bitterness after the acidity. It was a little different from my favorite taste Produced in September 2024, bought at Nabeya Gengoemon Kouzaki Higashikura store in January 2025.
Japanese>English
GDB-EGDB-E
Daisekkei立春朝搾り　純米吟醸　生原酒
Daisekkei ShuzoNagano
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五分利屋 本店
20
GDB-E
While it was snowing, I went to the store to pick up my reservation. The lid opens with a pop and leaves bubbles when poured into a bowl. First sourness, then sweetness. It is a good omen and will make you feel good and drunk.
Japanese>English
GDB-EGDB-E
Daisekkei槽場直汲み 特別純米 無濾過生原酒
Daisekkei ShuzoNagano
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alt 3alt 4
16
GDB-E
Remarks. More sake-like than Yamae-Nishiki. It is delicious, but not to my taste.
Japanese>English
1

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