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

Registered Date

Check-ins

309

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
14(8.33%)
HINEMOS
13(7.74%)
Juyondai
12(7.14%)
Jikon
11(6.55%)
Denshu
10(5.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
27(8.74%)
Fukushima
26(8.41%)
Niigata
23(7.44%)
Mie
21(6.8%)
Yamagata
19(6.15%)

Timeline

umum
Hakkaisan純米原酒 SIN純米原酒
Hakkai JozoNiigata
alt 1alt 2
外飲み部
104
um
Alcohol content: 18 Rice used:Undisclosed Rice polishing ratio:60 At a sake meeting. This sake is a collaboration between Hakkaisan and Shinshu Ren, a wholesaler in Kanagawa Prefecture. The aroma is gorgeous. The overall taste is clean and dry, with a noticeable bitterness and acidity that starts to come through in the middle of the swallow. The aftertaste has a strong alcoholic feeling and is very drinkable. The alcohol content is high and the taste is robust.
Japanese>English
umum
alt 1alt 2
外飲み部
111
um
Alcohol content: 13 Rice used: Undisclosed Rice Polishing Ratio: 60% (Koji rice), 66% (Kake rice) At a sake meeting in Tokyo. I have the impression that Masamune Kikki is famous for its sake with alkoze, and junmai sake is not so common. The aroma is subdued. The mouthfeel is dominated by acidity, with a hint of sweetness, but the acidity stands out. The relatively low alcohol content makes it crisp and dry, a characteristic of Rakuji. The yellowtail nameko was served, and it went very well with it.
Japanese>English
umum
Toyobijin醇道一途 純米吟醸 直汲み生純米吟醸生詰酒
Sumikawa ShuzojoYamaguchi
alt 1alt 2
外飲み部
106
um
Alcohol content: 16 Rice used: Undisclosed Rice Polishing Ratio: 40% (Koji rice), 50% (Kake rice) At a sake meeting in Tokyo. The specs are Junmai Daiginjo class. Many people have posted about this sake on Sake-no-wa, and I finally had a chance to drink it. The aroma is a ginjo fragrance with hints of pear and peach, but when you drink it, the aroma is so mellow that it penetrates deep into your nose. The taste has a very high balance of sweetness, acidity, and rice-derived umami. There is almost no bitterness, and the lingering aftertaste is easily cut off when the drink is over. This is a very delicious sake.
Japanese>English
umum
Zaku純米大吟醸 岡山朝日純米大吟醸
Shimizuseizaburo ShotenMie
alt 1alt 2
外飲み部
104
um
Alcohol content: 16%. Okayama Asahi Rice polishing ratio: 50 At a sake party in Tokyo, which I attend almost every month. I brought a bottle of sake purchased at the Hasegawa Sake Shop in Tokyo Station. I drank it cold, and the gorgeous ginjo aroma stood out very much at the moment it entered my mouth. The taste has no bitterness or alcohol taste at all, only sweetness and sourness. Even those who do not like sake can enjoy this sake, and it is a good sake for a meal.
Japanese>English
ma-ki-
Good evening, um-san. Monthly sake party good sake activity. ⤴️ Saku-sama's Okayama Asahi is delicious ✨. It brings back memories of the delicious sake we had last year 😊.
Japanese>English
umum
Aizuchujo純米原酒純米原酒
Tsurunoe ShuzoFukushima
alt 1alt 2
外飲み部
116
um
Alcohol content: 17 Rice used:Undisclosed Rice polishing ratio:60 The aroma is rather subdued. The taste is rich but dry, due in part to the slightly high alcohol content of the sake. The mouthfeel is quite fruity at first, but that soon wears off. Because of its solidity, it can be enjoyed with dry food alone.
Japanese>English
umum
Sawayamatsumoto守破離 五百万石純米生酒
Matsumoto ShuzoKyoto
alt 1alt 2
外飲み部
108
um
Alcohol content: 15 Gohyakumangoku Rice polishing ratio:undisclosed At a sake bar in Tokyo. This is a seasonal draft version of Mamoru-ba-ri. Mamoru" means to keep the tradition. Breaking is to break the tradition with a new sensibility. Ri" means to create new value by respecting both "Mamoru" and "Breaking". The word "Renunciation" means to create new values while respecting both "Mamoru" and "Breaking". Perhaps because it had been open for some time, the gasiness that had been warned about was weak. Instead, the light mouthfeel gave the sake a full flavor of Ihyakumangoku. The bitterness was also felt in the back of the bottle, and it closed the whole experience. It was a delicious sake.
Japanese>English
umum
Kid白麹仕込 純米酒純米
Heiwa ShuzoWakayama
alt 1alt 2
外飲み部
115
um
Alcohol content: 13 Rice used:Undisclosed Rice polishing ratio:50%. At a sake bar in Tokyo. As it is brewed with white malted rice, I imagined that the citric acidity would be dominant, but the acidity was not as strong as I expected. As the label explains, it is a refreshingly dry sake with a hint of sweetness and the umami of rice in the middle. I think it has the mildest acidity of all the sake made with white malted rice that I have had so far. It goes well with Western food with a little acidity, such as carpaccio.
Japanese>English
umum
alt 1alt 2
外飲み部
98
um
Alcohol content: 18 Gohyakumangoku, brewing alcohol Rice polishing ratio: 65 At a sake bar in Tokyo. This is a dry sake, typical of Kutouryuu. On the other hand, the taste is very fruity, and it cuts through the palate without leaving a lingering aftertaste. This is a delicious sake that I would like to drink with dinner.
Japanese>English
umum
町田酒造特別純米55 五百万石特別純米生酒無濾過
Machida ShuzotenGunma
alt 1alt 2
外飲み部
103
um
Alcohol content: 16 Gohyakumangoku Rice polishing ratio: 55 At a sake bar in Tokyo. The taste is dominated by acidity, with a noticeable sweetness at the mid-palate. As the label says, there is a slight gasiness to the taste. Delicious.
Japanese>English
umum
翠玉裏翠玉純米吟醸
Ryozeki ShuzoAkita
alt 1alt 2
家飲み部
111
um
Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:50%. Comparison of Suitama. The left side of the picture. It seems that only the brewing process is different from that of the front side, so we were able to compare the two. As the label says, this one is more refreshing and dry. However, it is not a watery sake, but rather very fruity at first, with notes of peach, muscatel, and pear that quickly wear off. The finish is very well balanced with a hint of acidity and slight bitterness. After comparing the two, I would personally vote for the Urasuidama.
Japanese>English
umum
翠玉純米吟醸純米吟醸
Ryozeki ShuzoAkita
alt 1alt 2
家飲み部
97
um
Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. Comparison of Suitama. The right side of the picture. I brought it to my parents' house to greet the New Year. The taste is sweet and sour at first. Is it similar to muscat or pear? The sweetness is a little subdued, and the acidity is more dominant. Since it was New Year's Day, I drank it while eating chikuzen-ni (stewed and simmered chicken and vegetables) and sashimi, and it was a very tasty sake that did not interfere with Japanese food.
Japanese>English
umum
Hakurakusei特別純米特別純米
Niizawa JozotenMiyagi
alt 1alt 2
外飲み部
96
um
Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:60 At a sake bar in Tokyo. Hakurakusei aims to be the ultimate food sake. It is clear and dry, but fruity. I have had it many times, but it finally registered with me. It is a stable taste when paired with food.
Japanese>English
umum
Amanoto美稲 特別純米酒 無濾過生特別純米生酒無濾過
Asamai ShuzoAkita
alt 1alt 2
外飲み部
77
um
Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:55 At a sake bar in Tokyo. This is the first sake I have ever had. The label says that it has a delicious rice flavor, but the first taste is predominantly acidic. It is spicy including the aftertaste, but the fruity aroma and the umami of rice can be felt in the process of swallowing. It will be a favorite of those who like sour sake.
Japanese>English
umum
Fudo純米吟醸 祝ラベル純米吟醸
NabetanaChiba
alt 1alt 2
外飲み部
78
um
Alcohol content: 15 Akita Sake Komachi Rice polishing ratio: 55 At a sake bar in Tokyo. Fudo no Celebration Label ver. The color is slightly yellowish. The taste is fruity at first, with a good balance of acidity and sweetness. I have had Fudo before, and it was also delicious.
Japanese>English
umum
Kid特別純米酒 雄町特別純米
Heiwa ShuzoWakayama
alt 1alt 2
外飲み部
82
um
Alcohol content: 15%. Omachi Rice Polishing Ratio: 50% (Koji rice), 60% (Kake rice) At a sake bar in Tokyo. The taste is dominated by umami and acidity. The mouthfeel is smooth, but not only refreshing, but also delicious with a great sense of umami.
Japanese>English
umum
Oze no Yukidoke純米大吟醸 生詰純米大吟醸生詰酒
Ryujin ShuzoGunma
alt 1alt 2
外飲み部
78
um
Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. At a sake bar in Tokyo. Winner of the IWC2023 Gold Trophy. The taste is dominated by sweetness. It has a good balance with acidity and a little gasiness. It was a juicy, royal sake, which was delicious in spite of a series of dry sake on that day.
Japanese>English
umum
alt 1alt 2
外飲み部
78
um
Alcohol content: 15 Tamakae Rice polishing ratio: 60 At a sake bar in Tokyo. This is the first time for me to taste Tamakae sake rice. The first mouthfeel is sweet, but it is quickly cut off and the aftertaste is crisp. It also has a good amount of acidity, giving the impression of a dry mid-meal sake. On this day, I drank a lot of sake that was more like a food sake.
Japanese>English
umum
Hoken純米酒 超辛口 湧水仕込純米
Hoken ShuzoHiroshima
alt 1alt 2
外飲み部
74
um
Alcohol content: 16 Hachitan Nishiki Polishing ratio: 60 At a sake bar in Tokyo. The color is slightly yellowish. As the label says, it is very dry. It has a refreshing, watery taste. I had it with kingfish sashimi, and it was a good match even with other light-skinned fish.
Japanese>English
umum
Wakagoma五百万石80 無加圧採り 無濾過生原酒純米原酒生酒無濾過おりがらみ
Wakakoma ShuzoTochigi
alt 1alt 2
外飲み部
85
um
Alcohol content: 16 Gohyakumangoku Rice polishing ratio: 80 At a sake bar in Tokyo. The color is slightly yellowish and light nigori. Slightly gassy and slightly carbonated, with an apple-like aroma. The taste is noticeably sweet and sour, with a bitter aftertaste. The acidity makes it refreshing, so it goes well with fatty grilled fish.
Japanese>English
umum
Juyondai酒未来 上諸白純米大吟醸生詰酒
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
88
um
Alcohol content: 15 Sake Mirai from Yamagata 80%, other 20%. Rice polishing ratio: 45 At a sake bar in Tokyo. One of the sakes available for an extra charge. It has the face of various tropical fruits in both aroma and taste. Pineapple, mango, and banana are easily sensed, with peach nuances. The mouthfeel has 0 alcohol, a soft elegant and mellow flavor, and a very tasty rice flavor. It is still delicious.
Japanese>English
2

RecommendedContentsSectionView.title

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