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SakenowaRecord your sake experiences and discover your favorites
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フレッシュな生酒が好きです♡と思っていましたが、奥が深すぎてわからなくなってきました🥹日本酒のストライクゾーンが日々広がってきてます。 皆さんの地元のおすすめのお酒教えてもらいたいです☺️ 備忘録がてら、勝手な私の主観のレビューなので、参考程度に、、いや参考にもならないかもしれません😅 飲んでみたいお酒 くどき上手 翠玉 鍋島 たかちよ 新政

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Most Check-in Brands

jozan
10(19.61%)
Kokuryu
9(17.65%)
Hakugakusen
9(17.65%)
Chikuha
6(11.76%)
Denshin
3(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukui
39(42.39%)
Ishikawa
12(13.04%)
Niigata
7(7.61%)
Nagano
5(5.43%)
Gifu
4(4.35%)

Timeline

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家飲み部
34
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Shinsei Viridian Viridian 2023- Nama Hashiroshi, Wooden Oke Junmai Rice type : Misato Nishiki Rice Polishing Ratio : Koji Rice 55%, Kake Rice 55 Alcohol Content : 13% (unpasteurized) Brewing vessel : Wooden vat Fruity and elegant. It is smooth in the mouth, but as you swallow it, you will feel the umami of firm rice, followed by a refreshing citrus acidity! It has a lingering but clean aftertaste! 😳 What is this? 😳😳 Mmmmmmmmmm 😍😍 The more you drink, the more refreshing it is, the more different faces you'll see 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍.
Japanese>English
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Tedorigawaあらばしり　大吟醸生酒大吟醸生酒
Yoshida ShuzotenIshikawa
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家飲み部
27
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Gentle apple and melon aroma. In the mouth, it is smooth and fruity, with a delicious rice flavor, and finishes with a slight bitterness on the back end! The more you drink, the more it tastes so good! I love it so much♡😍. Tedorigawa Daiginjo Nama Sake Araubashiri Ingredients: Koji rice: Yamadanishiki, Kake rice: Gohyakumangoku Polishing ratio: 45
Japanese>English
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Tedorigawaしぼりたて純米生原酒純米原酒生酒
Yoshida ShuzotenIshikawa
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33
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When the bottle is opened, it is so shrieky that it makes you pout! Fruity aroma like gentle apple and grape. Fresh gas in the mouth, very lush! Juicy refreshing sweetness and flavor come, hmm? What is it? It disappears so neatly and cleanly that you think, "What is it? It is as refreshing and mild as it is rumored to be! It's so refreshing and mild as they say! Tetorigawa Shiboritate Junmai Namaeshu Ingredients: Ishikawamon Rice polishing ratio: 60 Alcohol content: 14% (unpasteurized)
Japanese>English
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Hakuryu初しぼり生原酒純米原酒生酒
Yoshida ShuzoFukui
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家飲み部
24
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Fresh seme smell of muscat and pear! The full-bodied aftertaste comes, but with a clean aftertaste! Delicious! 😳cosy and twice as good 😘😋😋. Hakuryu Hatsushibori-Nama Nama-shu Rice：(Koji)Yamadanishiki (Kake)Hanaechizen Rice Polishing Ratio：70 Yeast used : Fukui Prefecture yeast FK5 Alcohol percentage: 16.5 Sake meter degree: +5.8 Acidity
Japanese>English
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jozan純米辛口　超　しぼりたて直汲生生酒
Jozan ShuzoFukui
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家飲み部
22
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Elegant melon, pear-like aroma. Light but umami! The refreshing semey peariness and gentle sweetness common to Tsuneyama, and finally a fresh aftertaste! Oh! It's quite tasty too 🤤😋😋. I've been addicted to Tsuneyama lately 😍😍😍😍. Woooooooooooooooooooooooooooooooooooooooooooooooooooooooo! Tsuneyama Dry, Super Shiboritate Nao Kumi Nama Rice type：Gohyakumangoku Rice Polishing Ratio: Koji Rice: 50%, Kake Rice: 65 Alcohol Content : 15 Sake meter degree : +8 Acidity : 1.7
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Echizenmisakiシュタルクカイザー　火入れ純米
Tanabe ShuzoFukui
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23
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My friend and I drank it over a bowl of seafood. I remember it was very refreshing but full-flavored, and it made both the sake and the food go down a treat! I guess that's what I mean when I say it goes well with food: ⁉️🧐 I'm still sorting out what I drank in the past. Echizenmisaki Junmai Super Dry Stark Kaiser Ingredients: rice, rice malt Sake meter rating: +10 Acidity: 1.6 Alcohol Content: 16
Japanese>English
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25
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I am in the process of organizing my records of past drinks. This one had a very gentle, soft fruity taste! I remember it being delicious and would love to drink it again😍. Sake Brewer's Comment If Tokishizashi is like a boy with an assertive personality, Tsuya is like a calm, fragrant, and chic Japanese woman. While they are opposite in quality, both are one of Braun's representative sakes, with shipments increasing year by year. Gloss is aged for more than a year at minus 5 degrees Celsius or below. Because it is aged at ice temperature, it is soft and mild. The calm ginjo aroma is also very elegant. Bon Tsuyoshi Junmai Daiginjo Alcoholic strength: 15 Rice used: Yamadanishiki grown under contract in the special A district of Hyogo Prefecture Polishing ratio: 50
Japanese>English
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Chikuha能登大吟大吟醸
Kazuma ShuzoIshikawa
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11
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1st left) Rice flavor and freshness. There is also a mild melon or muscat-like juiciness. Elegant impression that doesn't disturb fish, new rice, or Japanese food 🥰. And it has a sharp aftertaste! Takeba Noto Daigin Ingredients: Rice (Noto), rice malt (Noto rice), brewing alcohol Ingredient Rice: 100% Ishikawa-mon from Noto Contract farmer: Uchinoura Agri-Service (Noto Town, Ishikawa Prefecture) Alcohol content: 15 Rice polishing ratio：50
Japanese>English
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Kokuryuあどそ純米大吟醸
Kokuryu ShuzoFukui
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24
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This Junmai Daiginjo-shu is made from the best quality Gohyakumanshu (5,000,000 kilograms) grown in Adoso, Ono City, Fukui Prefecture. It has a soft, soft mouthfeel, sweetness, and acidity that is elegant and full-bodied. Since I had been drinking only gusty sake, the overall impression was gentle and different from the other sake I had drunk before. I drank it slowly and enjoyed it 😋. Kuroryu Adoso Junmai Daiginjo Polishing ratio: 50 Rice: GohyakumansoHan_2F6F↩ produced in Ono-shi, Fukui Prefecture. Japanese sake alcohol content: +3.5 Alcohol content: 16%.
Japanese>English
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谷泉しぼりたて本醸造
Tsuruno ShuzotenIshikawa
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20
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*Past records are being organized. Sake Brewer's Comment This sake has a soft, umami taste with a refreshing aftertaste. TANIZEN Shiboritate Rice used: Kake rice: Gohyakumangoku produced in Ishikawa Prefecture Polishing ratio: 65 Alcohol content: 18%.
Japanese>English
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Hakugakusen黒鉄純米大吟醸
Yasumoto ShuzoFukui
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家飲み部
22
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It has a gorgeous aroma, a smooth and soft mouthfeel, and a very refreshing finish. Currently sorting out the records of past drinks. Hakugakusen Junmai Daiginjo Kurotetsu Rice：Gohyakumangoku Rice polishing ratio: 50 Sake meter rating: +6 Acidity: 1.6 Alcohol content: 15
Japanese>English
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Sogen純米生酛原酒
Sogen ShuzoIshikawa
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家飲み部
18
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This is the first sake brewed with Nama-moto (raw material) brewing in the long history of the Sogen Brewery. It has a strong flavor of rice and acidity! It also has a nice sharpness! We are currently organizing the records of what we drank in the past. Sogen: Junmai, Hiyamizume, Hiyamazume-harakizake. Rice used: Yamadanishiki Polishing ratio: 65%. Alcohol: 18%.
Japanese>English
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家飲み部
20
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Fall up under the clear autumn sky😍the best 😋. I still love Hakugakusen 🥰. Shiratakesen Junmai Ginjyo Autumn Age Ingredients: Gin-no-sato Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60 Sake meter rating: +5 Acidity: 1.6 Yeast used: HGS-02 Alcohol percentage: 15
Japanese>English
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家飲み部
21
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Collage Junmai Ginjo Namaishu Rice: Omachi from Akaban, Okayama Polishing: 50%. Pour: 16
Japanese>English
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Furosen山廃仕込　純米吟醸　備前雄町　無濾過生原酒純米吟醸原酒生酒無濾過
Uehara ShuzoShiga
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家飲み部
27
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This is the fire-aged version of the raw sake we drank the other day. This one has a fresher aroma with a stronger pear flavor, and when you drink it, it is sweet, dark and refreshing! 😋 I think I like the nama sake better😍‼️ Furoizumi Yamahai brewed Junmai Ginjyo Bizen Omachi Unfiltered Nama-shu Rice: 94% Omachi, 6% Yamadanishiki Rice polishing ratio: 55 Fermentation: Alcohol content: 17
Japanese>English
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AKABU酒未来純米吟醸生酒
赤武酒造Iwate
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28
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I had this dish 😋 over dinner at a friend's house. Very sweet and fruity but fresh! It has a rich umami flavor and a long sweet aftertaste but with a clean finish! This was too good 😍😍😍. I loved it 😍😍‼️ AKABU AKABU Junmai Ginjo-shu Sake Mirai NEWBORN Nama-shu Rice: Sake Mirai (Yamagata Prefecture) Yeast: Iwate yeast Rice Polishing Ratio: 50%. Alcohol content: 15%.
Japanese>English
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Furosen山廃仕込　純米吟醸　備前雄町純米吟醸山廃
Uehara ShuzoShiga
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家飲み部
25
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Despite the impression of a subtle fragrance, it has a round mouthfeel with a juicy sweetness and umami of rice, giving the impression of richness. ‼️ The mildly elegant smell of cemedine accents the taste nicely, leaving a sweet aftertaste with a clean back palate and a touch of bitterness. The combination of Omachi and Yamahai, I drank it for the first time, but I must be afraid of it. ‼️ I quite like this strong flavor 🥰❤️ Furoizumi Yamahai Junmai Ginjo Bizen Omachi Fire-aged Sake Rice used: Sake mother: 6% Yamadanishiki from Shiga Prefecture 　　　　Moromi: 94% Omachi from Okayama Prefecture Rice polishing ratio: 55 Alcohol content: 17%. Sake meter: +5 Acidity: 2.0 Amino acidity: 1.6 Yeast: Kurazuke yeast Brewing year: 2022
Japanese>English
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Hakugakusen純米吟醸　荒走純米吟醸生酒荒走り
Yasumoto ShuzoFukui
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家飲み部
28
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In my opinion, it has a pear-like fresh aroma, The slight effervescence is refreshing, the umami of rice comes through, a pleasant slight acidity, and a bitter aftertaste. I thought there would be a lingering sweet aroma, but at the same time, the aftertaste is refreshing! This is also delicious😍. I get a fermented taste when I keep drinking it, but it's addictive 🫨🫨. Thanks for the treat 🥺🥺🥺🥺. Hakugakusen Junmai Ginjo Arahashiri Nama Shu Rice used: "Gohyakumangoku" from Fukui Prefecture Polishing ratio: Koji rice: 55% / Kake rice: 58 Pouring: 15% (original) Is the yeast HGS-02?
Japanese>English
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jozan槽場初詰 槽場初詰 純米吟醸新酒 随一生酒
Jozan ShuzoFukui
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家飲み部
28
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Peariness, a slight fresh seme smell and fruity aroma. On the palate, the slight effervescence is refreshing, with a fresh, juicy, fresh sweet ‼️ taste, but with a clean finish! Yummmm 🫨🫨‼️ The fruity sweetness and sharpness are well balanced, so you can't help but gobble it up! It also goes well with rice! I love this so much😍😍😍 Tsuneyama Junmai Ginjo Shinshu Zuichi Nama Shu Rice: 2023 new rice (contract cultivated rice) 　　　　Specially cultivated rice Gohyakumangoku produced in Miyama, Fukui Prefecture Rice Polishing Ratio: Koji: 50%, Kake: 60 Alcohol Content : 15 Sake meter: +3 to +5 Acidity: 1.4 to 1.7
Japanese>English
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Kokuryu純米大吟醸純米大吟醸
Kokuryu ShuzoFukui
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家飲み部
10
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I had it again at a friend's house😋. Slightly gorgeous aroma. Mild mouthfeel without being too smooth, mild fruity aroma and rice sweetness, refreshing and clear with almost no acidity. There is no cloying taste at all 🫨! No nasty aftertaste either! No bitterness either! Gone cleanly. I think it is the same as drinking a glass of sake, including the bitterness, acidity, and miscellaneous tastes! I think it's like "I'm drinking Ponsyu!" but this one seems to have removed them. It tastes so much better every time I drink it. It was new to this palate that has been drinking only for dark sake! What the heck, it's good! No matter what kind of physical condition, what kind of meal, what kind of occasion, this is the kind of sake that tastes 🫨🫨🫨🫨 delicious 🥺🫨. Kuroryu Junmai Daiginjo Raw material rice: 35% pure Sol-Nishiki from Tojo, Hyogo Prefecture Japanese sake strength: +4.0 Alcohol Content: 16
Japanese>English
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