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

Registered Date

Check-ins

355

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
14(7.69%)
Jikon
14(7.69%)
HINEMOS
13(7.14%)
Juyondai
13(7.14%)
Denshu
10(5.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
30(8.45%)
Akita
29(8.17%)
Fukushima
28(7.89%)
Mie
28(7.89%)
Yamagata
22(6.2%)

Timeline

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Kid特別純米酒 雄町特別純米
Heiwa ShuzoWakayama
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外飲み部
83
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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
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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
79
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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
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alt 1alt 2
外飲み部
79
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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
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Hoken純米酒 超辛口 湧水仕込純米
Hoken ShuzoHiroshima
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外飲み部
75
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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
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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
87
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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
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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
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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
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Musubi Yui特別純米 きたしずく特別純米生酒
Yuki ShuzoIbaraki
alt 1alt 2
外飲み部
86
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Alcohol content: 16 Kitashizuku Rice polishing ratio: 60 At a sake bar in Tokyo. It has a generally clean and dry taste, but fruity acidity and umami come through the moment you put it in your mouth. Suitable as a mid-meal sake.
Japanese>English
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宮泉純米にごり 初しぼり生純米生酒にごり酒
Miyaizumi ShuzoFukushima
alt 1alt 2
外飲み部
84
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Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:60 At a sake bar in Tokyo. The mouthfeel is refreshing. The rice flavor and fruity taste are gorgeous, but the aftertaste is dry and sharp. It also has a slight carbonation, making it suitable for toasts and other occasions when you want something refreshing. Delicious.
Japanese>English
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Aramasa2018年度特別頒布会 貴醸純米酒純米生酛
Aramasa ShuzoAkita
alt 1alt 2
外飲み部
85
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Alcohol content: 14.1%. Kame-no-o Rice Polishing Ratio: 50% (Koji rice), 60% (Kake rice) At a sake bar in Tokyo. One of the sake available for an extra charge. This is from the 2018 hanpukai, so it is likely to have become smoother over time than it was when it was distributed. The taste is sweet and the mouthfeel is very smooth and refreshing. It has almost no acidity, which is a characteristic of Niimasa, to the point where you would think it was a kijoshu. It is not labeled as a "kijoshu," but rather a "kijoshu" sake. It was not labeled as a kijoshu, and I could not understand why it was called kijo junmai-shu. I will ask the waiter next time I see it.
Japanese>English
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Hiraizumi山廃純米大吟醸 秋田酒こまち35%純米大吟醸山廃
HiraizumihonpoAkita
alt 1alt 2
外飲み部
87
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Alcohol content: 15 Akita Sake Komachi Rice polishing ratio: 35 At a corner bar of Hasegawa Sake Shop in Tokyo Station. Smooth ginjo aroma with a hint of alcohol in the back. Very smooth on the palate. It is dry with little sweetness. The acidity is predominant, but not to the point of being sour. The bitterness in the aftertaste finishes the whole experience. It is rare to find such a dry sake that has been polished to 35%. It is a great food sake and goes well with all kinds of Japanese food such as simmered, deep-fried, and sashimi dishes. This is a delicious sake that shows its true value not as a stand-alone sake, but when paired with food.
Japanese>English
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KoeigikuHello！KOUEIGIKU 愛山 2024原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
外飲み部
93
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Alcohol content: 14%. Aizan Rice polishing ratio:undisclosed At the corner of Hasegawa Sake Shop in Tokyo Station. The aroma is muscat and green apple-like. Almost clear, but with a slight yellow tinge. In the mouth, the sweetness is quickly followed by sourness and the umami from Aizan. The freshly opened bottle gave off a slight gassy sensation on the tip of the tongue. The aftertaste is sour and bitter in the back of the throat. Since it was a corner bar, there were not many dishes, but this was a delicious sake that I would like to enjoy with a variety of dishes.
Japanese>English
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Hanaabi純米大吟醸 越後五百万石 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
93
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Alcohol content: 16 Echigo Gohyakumangoku Rice polishing ratio: 48 Perhaps due to the color of the label, it has a pineapple aroma, which is a characteristic of Kahayotsu, but it also has a melon-like aroma. The taste is a firm, sweet and umami type of flavor. The aftertaste is dryer than the pineapple juice flavor of other Huayouyosu wines, with a noticeable bitterness. It has a clean aftertaste that is designed to be paired with food, which I like. I have had the opportunity to drink a variety of Huayouyasutake, and I like them all.
Japanese>English
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alt 1
alt 2alt 3
外飲み部
87
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Alcohol content: 14% to 15 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 60 The aroma itself is fruity. It has a clean, light dry taste, partly due to the fact that it is alky. As it is not enough on its own, it would be suitable for evening drinking with oden or other gentle dishes.
Japanese>English
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alt 1alt 2
外飲み部
81
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:65 This sake claims to be organic. It has a yellowish hue and a relatively light flavor. For those who drink sake in the evening, it may be good with food.
Japanese>English
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Koimari Saki垂直落下式 純米吟醸純米吟醸袋吊り
Koimari ShuzoSaga
alt 1alt 2
外飲み部
83
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Alcohol content: 16 Yamada Nishiki Rice polishing ratio: 55 The name sounds like a wrestling match. The color is clear and colorless, and the aroma is unobtrusive, with no particular impression of ginjo aroma. In the mouth, there is a fruity sweetness, but the aftertaste is spicy, reminiscent of alcohol. It is not a beautiful sake, but rather a sake that makes a statement but does not interfere with the food. I have not tasted this kind of sake recently, but I personally like it. It went very well with pork stew, especially with boiled eggs.
Japanese>English
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Honkin純米吟醸 雄町純米吟醸
Sakenunoyahonkin ShuzoNagano
alt 1alt 2
外飲み部
79
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Alcohol content: 15%. Omachi Rice polishing ratio: 55 At a sake party in Tokyo. It was given to us by a person who brought it as a souvenir from Nagano. The origin of the name comes from the desire to "brew the real best (gold) sake". This sake has a tingling acidity on the tip of the tongue, but at the same time it has a sweet and sour flavor that is typical of Omachi. It also has a fruity nuance like grapes. I could not feel any alcohol.
Japanese>English
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EmishikiSensation 古代式生もと生酛生酒おりがらみ
EmishikiShiga
alt 1alt 2
外飲み部
85
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. The color is slightly cloudy. The aroma and taste are full of sweet-sourness with a sense of sake yeast, and the crispness is delicious.
Japanese>English
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alt 1alt 2
外飲み部
79
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Alcohol content: 15%. Watafune No.2 Rice polishing ratio: 50 Since there is no specification, it is not known if this is a ginjo-shu or not. If it is a ginjo-style sake, it must be junmai ginjo or junmai daiginjo. The taste is slightly thickened in the mouth. When tasted slowly in the mouth, it tastes sweet and delicious. On the other hand, it is interesting that it becomes like a clear dry sake if you drink it immediately while it is still cold.
Japanese>English
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Matsumidori純米大吟醸純米大吟醸
Nakazawa ShuzoKanagawa
alt 1alt 2
外飲み部
75
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Alcohol Content: 16% to 17 Yamada Nishiki Polishing ratio: 50 The aroma and taste give the impression of a beautiful Junmai Daiginjo. The honey nuance in the aftertaste was interesting.
Japanese>English
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KinryoJELLY 白麹純米吟醸原酒 一火純米吟醸原酒
NishinokinryoKagawa
alt 1alt 2
外飲み部
88
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Alcohol content: 14% to less than 15 Oceto Rice polishing ratio:58 The label is very stylish. The sake itself is slightly yellowish. There was a note of caution, but there was no nigori or other particular nigori. The aroma has a sweet and sour apple nuance. The taste was delicious, with a yogurt taste and a refreshing sweet and sour taste.
Japanese>English
5

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