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SakenowaRecord your sake experiences and discover your favorites
umum
横浜在住です

Registered Date

Check-ins

455

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
15(7.11%)
Juyondai
14(6.64%)
Jikon
14(6.64%)
HINEMOS
13(6.16%)
Zaku
11(5.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
45(9.89%)
Akita
33(7.25%)
Yamagata
32(7.03%)
Fukushima
31(6.81%)
Mie
31(6.81%)

Timeline

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Aramasa陽乃鳥 2024貴醸酒
Aramasa ShuzoAkita
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aramasist
70
um
Alcohol content: 13%. Rice: Undisclosed, Sake Rice polishing ratio:60 Shinmasa's Kijoshu is brewed with rice harvested in 2024. It too has a light taste and a sweet and sour main taste. It is still very tasty.
Japanese>English
ma-ki-
um-san, Yonotori is delicious 😋I am a big fan of Yonotori since Shinmasa was the one who introduced me to kijo sake 😋.
Japanese>English
しぇり〜
Good evening, um-san! The first time I drank Shinmasa was with Yonotori, so I have a very strong emotional attachment to this sake 🙂 It's delicious!
Japanese>English
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Fusano KankikuOCEAN99 橙海純米吟醸原酒無濾過
Kankiku MeijoChiba
alt 1alt 2
外飲み部
69
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:55 Beautiful ginjo aroma. It has a lot of sweetness and acidity with a slight bitterness in the aftertaste. Delicious.
Japanese>English
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Azumaichi純米吟醸 白鶴錦純米吟醸
Gochoda ShuzoSaga
alt 1alt 2
外飲み部
63
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Alcohol content: 15 Hakutsuru Nishiki Rice polishing ratio: 49 It is a junmai ginjo, but the rice polishing ratio is 49%, so it has junmai daiginjo specifications. Yogurt-like aroma. Well-balanced ginjo-shu with a touch of bitterness. Hakutsuru-nishiki gives the impression of being fruity, but this is more on the dry side.
Japanese>English
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Ibi純米吟醸 槽場無濾過生原酒純米吟醸原酒生酒無濾過
杉原酒造Gifu
alt 1alt 2
外飲み部
66
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Alcohol content: 16 Ibi no Homare Rice polishing ratio: 50 The back label of Imi is a blog. The brewer writes about his daily life and character on the back of the label, which he thinks is more interesting. It is interesting to read it like reading a book about Noh. The color is slightly cloudy, probably because it is unfiltered. The sweetness spreads in the mouth at first, but it soon wears off nicely. It is easy to drink and delicious. I wanted to read the other labels on the back of the bottle.
Japanese>English
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Kaze no MoriALPHA 1 夏の夜空2024純米生酒無濾過
Yucho ShuzoNara
alt 1alt 2
外飲み部
68
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Alcohol content: 11 Akitsuho Rice polishing ratio: 70 Slightly cloudy. The taste and aroma are yogurt. Its sweetness is moderate, and it has a lactic acidic acidity.
Japanese>English
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Ugonotsuki純米大吟醸 白鶴錦純米大吟醸
Aihara ShuzoHiroshima
alt 1alt 2
外飲み部
80
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Alcohol content: 16 Hakutsuru Nishiki Rice polishing ratio: 48 Tsuki after rain is brewed with Hakutsuru-Nishiki. The taste is dominated by acidity with no bitterness, as is typical of Hakutsuru-Nishiki. It was a delicious sake.
Japanese>English
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Yamasan純米大吟醸 山田錦 三割九分 無濾過原酒純米大吟醸原酒無濾過
山三酒造Nagano
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外飲み部
75
um
Alcohol content: 16 Yamada Nishiki Polishing ratio: 39 The rice is polished to a very high degree. The aroma is a beautiful ginjo aroma. It is a delicious sake with a good balance of sweetness, acidity, and bitterness. In this sense, it may be similar to Jikin.
Japanese>English
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La Jomon純米酒 匠門純米
Shuhozo ShuzoYamagata
alt 1alt 2
外飲み部
69
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Alcohol content: 15 Dewa no sato Rice polishing ratio: 66 This is the first time I have seen this sake, and according to a participant at a sake meeting, it seems to be quite rare in Tokyo. Slightly alcoholic aroma. It is a perfect sake for those who do not like bitter, dry, sweet, fruity sake.
Japanese>English
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Mimurosugi純米吟醸 雄町 ひやおろし純米吟醸ひやおろし
Imanishi ShuzoNara
alt 1alt 2
外飲み部
73
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Alcohol content: 13%. Omachi Rice polishing ratio: 60 The taste is slightly acidic and a little bit mild. It is a delicious sake with a dry taste.
Japanese>English
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alt 1alt 2
外飲み部
68
um
Alcohol content: 14 Rice used:Undisclosed Rice polishing ratio:undisclosed This is a Nagasaki Prefecture limited distribution sake of Hiran. It has a slightly alcoholic aroma. As is typical of Tobiran, it has a clean dry taste. It has a slightly bitter aftertaste with a predominance of acidity. Perfect as a food sake. We hope it will be sold nationwide.
Japanese>English
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Hana no Ka雪花純米おりがらみ発泡
Hananoka ShuzoKumamoto
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alt 2alt 3
外飲み部
65
um
Alcohol content: 14 Yamadanishiki Polishing ratio: undisclosed Orihara: Sparkling and yogurt-like on the palate. The taste is sparkling and yogurt-like. It has a light acidity and is delicious even without food.
Japanese>English
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Asahitaka本醸造 低温貯蔵酒特別本醸造
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
67
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Alcohol content: 15 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 55 The 444th Kiriban was brewed by Asahitaka. The aroma is reminiscent of peaches, with little sweetness and a predominance of acidity. It is a special honjozo sake, but the sense of alcohol is weak. The taste is generally dry, but it is a delicious sake with a fruity flavor that is not too refreshing.
Japanese>English
ma-ki-
Good evening, um! Congratulations on your 444 check-in 🎉! I have never actually seen Asahitaka, but I have the impression that it is special because it is made by Takagi Sake Brewery, the brewer of Jyushiyo 😍.
Japanese>English
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alt 1alt 2
外飲み部
71
um
Alcohol content: 14 Yamadanishiki, Brewer's alcohol Rice polishing ratio: 35% (Koji rice), 40% (Kake rice) This is the first Toyo Bijin Asoe I have tasted. Gorgeous ginjo aroma. Soft mouthfeel, no bitterness, sweetness and acidity predominate, and it is delicious without alcohol. It was a little disappointing that the Japanese paper on the label had crumbled because it had been soaked in water to cool it down.
Japanese>English
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帝松土蔵熟成吟醸古酒吟醸樽酒古酒
matsuokaSaitama
alt 1alt 2
外飲み部
65
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Alcohol content: 15 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 60 This sake was aged for 5 years in earthen cellars and another 6 months in bourbon casks, but it does not have the typical characteristics of old sake. It is an easy-drinking, dry sake with a hint of oak in the aroma and flavor.
Japanese>English
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Hokusetsu純米大吟醸 越淡麗十割純米大吟醸
Hokusetsu ShuzoNiigata
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alt 2alt 3
外飲み部
64
um
Alcohol content: 16 Koshitanrei Rice polishing ratio: 40 Drank at room temperature, it has a refreshing taste. The taste is refreshing, and perhaps because of the temperature, it has a slight richness to it, making it delicious.
Japanese>English
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alt 1alt 2
外飲み部
70
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Alcohol content: 16 Yamada Nishiki Rice polishing ratio: 55 Hououmida is made with wine yeast. The ginjo aroma is well pronounced. The taste is clean and dry, with no wineiness. A delicious sake with no cloying taste.
Japanese>English
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alt 1alt 2
外飲み部
76
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Alcohol content: 16 Ginga Rice polishing ratio: 60 A limited Halloween version of Akabu. The taste is sweet and sour, reminiscent of Shinmasa. It has no bitterness or other unpleasant tastes, and the aftertaste is not that long, so it is a delicious sake that you can drink without getting tired of it.
Japanese>English
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NabeshimaClassic 特別純米酒 山田穂特別純米
Fukuchiyo ShuzoSaga
alt 1alt 2
外飲み部
70
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Alcohol content: 15 Yamadaho Rice polishing ratio: 60 This is one of the Nabeshima Classic series. The taste is dry with a predominant acidity. It is not only refreshing but also fruity, and all Nabeshima wines are delicious.
Japanese>English
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Ubusuna2024 山田錦 七農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
外飲み部
73
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Alcohol content: 13%. Yamada Nishiki Rice polishing ratio: undisclosed Shichi-no-no-kozo refers to sake brewed under the seven regulations listed below. The higher the number of "No-No-Brew", the rarer the sake. Yamadanishiki produced in the Kikuchi River basin Raw yeast yeast yeast Wooden vat brewing No fertilizer No fertilizers No yeast added Old Brewing Method Booklet The aroma was muscat-like but mild. The carbonation was strong due to the mouth opening. Strong carbonation often makes the beer seem more refreshing, but it was sweet and slightly sweet. This was delicious.
Japanese>English
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Shigemasu特別純米 ひやおろし特別純米ひやおろし
Takahashi ShotenFukuoka
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外飲み部
68
um
Alcohol content: 17 Rice used:Undisclosed Rice polishing ratio:60 The aroma is not so strong, and the taste is clean, with a predominance of bitterness and acidity, making it a good match for sweet boiled dishes.
Japanese>English
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