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367

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24

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KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
14(7.61%)
Jikon
14(7.61%)
Juyondai
13(7.07%)
HINEMOS
13(7.07%)
Zaku
10(5.43%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
30(8.17%)
Niigata
30(8.17%)
Mie
29(7.9%)
Fukushima
28(7.63%)
Yamagata
24(6.54%)

Timeline

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Fusano KankikuTrue White純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
外飲み部
69
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Alcohol content: 15%. Omachi Rice polishing ratio: 50 The aroma is juicy with a hint of pineapple. When poured, it is slightly carbonated as if bubbles are forming in the cup. In the mouth, you can still feel the carbonation, but the acidity and sweetness are well balanced. It has a rich flavor. There is not much bitterness, and it is a solid sake that can be enjoyed on its own.
Japanese>English
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Ippakusuisei純米吟醸 Sunday Back Nine純米吟醸
Fukurokuju ShuzoAkita
alt 1alt 2
外飲み部
69
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Alcohol content: 16 Gin no Sei Rice polishing ratio: 50 On the bus on the way to a company golf competition. Sunday back nine" refers to the last nine holes of the last day (Sunday) of a professional golf tournament, when the winner is decided. The name comes from the brewer's wish that the wine be drunk on an important day when the game is on the line. The name comes from the brewer's wish that the wine should be drunk on an important day when the game is on the line. The aroma is fruity, but the ginjo aroma is somewhat subdued. The taste is fruity and umami, but it is clean and dry with a bitter aftertaste. There is a slight alcohol taste in the aftertaste, but it is not unpleasant. I had a hole where I hit a big shot on this day, and it was 109, but I was able to avoid booby traps.
Japanese>English
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鰹正宗辛口純米酒純米生酛
AzumanadaChiba
alt 1alt 2
外飲み部
75
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Alcohol content: 14%. Husakogane (grape variety) Rice polishing ratio: 77 This sake claims to be a good match with bonito from Katsuura, Chiba Prefecture. The aroma is very sweet. The aftertaste is not bad, but the taste on the palate may differ according to taste. Maybe because it was not paired with bonito.
Japanese>English
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Ginreigassan純米大吟醸純米大吟醸
Gassan ShuzoYamagata
alt 1alt 2
外飲み部
75
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. The aroma is mild and not very pleasant. The sweetness is only momentary. Dry sake. It is easy to drink because of its refreshing taste.
Japanese>English
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Horaisen熟成生酒 和特別純米生酒
Sekiya JozoAichi
alt 1alt 2
外飲み部
75
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. Houraisen Wa is aged for one year in tanks in its raw state. Since carbon dioxide gas is added, it has a strong carbonation and acidity. As you drink it, the sweetness and rice flavor become distinctive, and the aftertaste is refreshing. It was a delicious sake with a variety of expressions.
Japanese>English
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Tenkanishiki特別純米 火入れ特別純米
福持酒造場Mie
alt 1alt 2
外飲み部
74
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Alcohol content: 15 Yamadanishiki Rice polishing ratio: 60 At a sake meeting in Tokyo. The sweetness from the rice is noticeable, but the acidity is well-balanced in the mid-palate. It was recommended to be served hanakairo or lukewarm, but I drank it well chilled. I would have liked to try heating it to lukewarm if it had not been too hot.
Japanese>English
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Toko純米大吟醸 左唎き純米大吟醸
Kojima SohontenYamagata
alt 1alt 2
外飲み部
72
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Alcohol content: 15 Dewa Tsanzan Rice polishing ratio: 50 At a sake meeting in Tokyo. Left torsion is apparently a slang term from the Edo period to describe a sake drinker. The person who brought this was right-handed. The aroma is indeed like tropical fruit. In the mouth, it is smooth like water. The taste was fruity, with a noticeable sweetness and acidity. It was a delicious sake.
Japanese>English
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Nito純米大吟醸 備前雄町四十八 火純米大吟醸
Maruishi JozoAichi
alt 1alt 2
外飲み部
73
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Alcohol content: 16%. Bizen Omachi Rice polishing ratio: 48 At a sake meeting in Tokyo. It has a slight carbonation. A very tasty sake with a good balance of sweet, sour, and bitter tastes. As I said, all Ni-Utsuri are delicious.
Japanese>English
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Hakurakusei純米吟醸純米吟醸
Niizawa JozotenMiyagi
alt 1alt 2
外飲み部
75
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:55 At a sake meeting in Tokyo. Hakurakusei is designed to be the ultimate food sake. It is dry, refreshing, fruity, and delicious. There were many dry sake from Miyagi on this day.
Japanese>English
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Suminoe特別純米 無濾過原酒特別純米原酒無濾過おりがらみ
Suminoe ShuzoMiyagi
alt 1alt 2
外飲み部
68
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Alcohol content: 17 Rice used:Undisclosed Rice polishing ratio:60 At a sake meeting in Tokyo. It is a light nigori sake. The taste is slightly carbonated, with acidity and bitterness predominating. It is a dry sake that is typical of Sumie.
Japanese>English
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Hidakami純米大吟醸 助六江戸桜純米大吟醸
Hirako ShuzoMiyagi
alt 1
外飲み部
71
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Alcohol content: 16 Yamada Nishiki Polishing ratio: 45 At a sake meeting in Tokyo. The name "Sukeroku" was taken from the Kabuki play "Sukeroku yuen edozakura - Sukeroku yukari no edozakura" (commonly known as "Sukeroku"). The cherry blossoms on the label are beautiful. The aroma and taste are fruity. It also has a bitter taste, but the sweetness derived from the rice is also strong. It is a dry sake, but delicious.
Japanese>English
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Shichiken山ノ霞純米にごり酒発泡
Yamanashi MeijoYamanashi
alt 1alt 2
外飲み部
75
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Alcohol content: 11 Rice used:Undisclosed Rice polishing ratio:undisclosed At a sake meeting in Tokyo. It is a sparkling sake with a light nigori color. It has a light ginjo aroma. It tastes like a lactic acid bacteria drink for a moment in the mouth. After that, it tastes light like a dry sparkling wine. Suitable as an aperitif in hot weather.
Japanese>English
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KamonishikiNIIGATA EDITION純米大吟醸
Kamonishiki ShuzoNiigata
alt 1alt 2
家飲み部
94
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Alcohol content: 15 Yamada Nishiki Rice polishing ratio: 40 Purchased at Nagaoka station during a business trip to Niigata. It is a Kamo Nishiki sake sold only in Niigata Prefecture. When served in a glass, it has fine bubbles. It has a slight gaseous sensation, with a noticeable acidity that makes the tip of the tongue churn. It is a beautiful dry sake with a fruity yet bitter aftertaste. I had it with sukiyaki, but it went better with rice with bamboo shoots.
Japanese>English
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Asabiraki純米大吟醸 吟ぎんが仕込み純米大吟醸
AsabirakiIwate
alt 1alt 2
外飲み部
93
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Alcohol content: 15 Ginga Rice polishing ratio: 50 Winner of the Gold Prize in the Premium Daiginjo category at the Wineglass Delicious Sake Awards 2025. At a sake meeting in Tokyo. The fruity and mellow aroma stands up very well as shown in the chart on the back label. Although I did not drink it in a wine glass, the taste is smooth and refreshingly sweet, with a clean and refreshing aftertaste. If I have a chance to drink it again, I would like to drink it in a wine glass.
Japanese>English
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PRINCESS TIMESWEET & SOUR純米吟醸おりがらみ
Maihime ShuzoNagano
alt 1alt 2
外飲み部
87
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Alcohol content: 7%. Rice used:Undisclosed Rice polishing ratio:59 At a sake meeting in Tokyo. It is a low alcohol sake at 7 degrees C. It is orikagara and has a strong gaseous taste as the name suggests. As the name "sour" implies, it has a gaseous taste. There is a yogurt-like nuance in the back, but it may be similar to grapefruit sour. It is characterized by sweet and sourness, but the sweetness is slightly dominant. Easy to drink and delicious.
Japanese>English
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Zarusohorai純米吟醸 おりんごください純米吟醸原酒生酒無濾過
Ooyatakashi ShuzoKanagawa
alt 1alt 2
外飲み部
92
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:60 At a sake meeting in Tokyo. The label is cute and full of apples. The aroma is completely apple juice. The taste is more like a cider than a sake. It is so close to apple. I thought it was amazing that a sake made from rice could bring out so much apple flavor.
Japanese>English
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HohaiDRIP 2024純米吟醸中取り
Mira ShuzoAomori
alt 1
外飲み部
86
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Alcohol content: 16 Toyobai rice Polishing ratio: 55 At a sake meeting in Tokyo. A limited edition sake from Ikariya Sake Brewery in Mitaka, Tokyo. The mouthfeel is very soft and watery. It has more acidity than sweetness, which makes it refreshing in the mouth. It was a delicious sake that did not interfere with the food, but rather enhanced it.
Japanese>English
chika
😍🍶✨✨
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Takachiyo純米大吟醸 ORIGARAMI 生酒純米大吟醸生酒おりがらみ
Takachiyo ShuzoNiigata
alt 1
alt 2alt 3
外飲み部
104
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Alcohol content: 16 Yamada Nishiki Polishing ratio: 45 This sake was purchased at Nagaoka station during a business trip to Niigata. The word "limited" is weak. The aroma is rather subdued. It is fruity with a gaseous taste. Sourness and bitterness predominate, with little sweetness. It is a dry sake with a silky mouthfeel and a clean aftertaste. I brought it to a sake party and it was well received by those who like dry sake.
Japanese>English
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AfuriNAMAGEN純米原酒生酒無濾過水酛
吉川醸造Kanagawa
alt 1alt 2
外飲み部
97
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Alcohol content: 15 Yamada Nishiki Polishing ratio: 90 At a sake meeting in Tokyo. It is made using a method called mizu-hashiro, which has been handed down since the Muromachi period (1333-1573), and no yeast is added. The bottle is stylish. It is hard to tell from the picture, but it looks like Hibiki whiskey. The color is a yellow, which is a major color for Ame-no-Furei. The aroma was that of rice. The aroma was of rice. The taste was very acidic, like Shaoxing sake or barrel sake. I felt it would be best served well chilled or warmed.
Japanese>English
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AKABU純米吟醸 山田錦純米吟醸
赤武酒造Iwate
alt 1alt 2
外飲み部
100
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Alcohol content: 15 Yamadanishiki Polishing ratio: 50 At a sake meeting in Tokyo. The aroma has a rummy nuance. The taste also has a sourness reminiscent of ramune in the mouth, followed by the umami of rice and a touch of bitterness.
Japanese>English
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