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SakenowaRecord your sake experiences and discover your favorites
やす☆やす☆
2025/9/21 3000チェックインをもって引退 インスタアカウント👉yas_suuu

Registered Date

Check-ins

3,000

Favorite Brands

4

Hall of Fame

KoeigikuHirotogawa

Most Check-in Brands

Koeigiku
62(7.39%)
Senkin
50(5.96%)
Fusano Kankiku
42(5.01%)
Nabeshima
38(4.53%)
Jikon
36(4.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
219(7.3%)
Fukushima
176(5.87%)
Nagano
165(5.5%)
Mie
151(5.03%)
Tochigi
145(4.83%)

Venues With Most Check-Ins

日本酒Bar やわらぎ
306(17.09%)
ばんめし家ぽっけ
266(14.86%)
とまとらーめん専門店　蕃茄
99(5.53%)
地炉の間
80(4.47%)
なかたけ
70(3.91%)

Timeline

やす☆やす☆
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家飲み部
40
やす☆
Hirotogawa comparison. Next was the Tokujun. At room temperature, it has a clear, soft, sweet flavor that is typical of a 55% polished sake, and it is easy to drink. It has no peculiarities at all and is light and easy to drink, making it a versatile all-purpose food sake. When heated to 45°C, it has a mild sweet umami and a gentle aftertaste. 3000 check-in. This is the last check-in. I will (probably) not delete my account. I will continue to drink sake, so if you want to know where and what I'm drinking, please visit my Instagram.
Japanese>English
ジェイ&ノビィ
Good morning, Yas☆-san 😃 I'm retiring from sakewa after 3000CI 🥹Something cool! I'm glad to hear that you are not retiring but will continue to drink Sake 🤗.
Japanese>English
やす☆
Thank you Jay & Nobby 🙇‍♂️ I think I'll continue to drink sake as long as my health permits 😄I'm glad to have discovered a variety of sake thanks to Sake no Wawa✨.
Japanese>English
やす☆やす☆
alt 1alt 2
家飲み部
35
やす☆
Comparison of Hirotogawa. First, the Jungin. It has a clear and refreshing taste in the mouth when it is cold or at room temperature, and the deep umami taste comes gradually. It has a more grape-like flavor than the Tokujun. When heated to 45-50℃, the sweetness increases, which is not bad, but the change is less than that of Tokujun.
Japanese>English
やす☆やす☆
Tamasakura純米生酛無濾過古酒
玉櫻酒造Shimane
alt 1
alt 2alt 3
酒と肴 Auntie
お燗酒部
34
やす☆
H29BY was served warm. The color is amber. The color is amber with a strong impression of acidity from the sake yeast. The production date was July 2022 and the commercialization date was September 2024, so it must have been bottled and kept for about two years before being sold.
Japanese>English
やす☆やす☆
alt 1
alt 2alt 3
家飲み部
39
やす☆
R5BY was corked in February 2025. At room temperature, it had a mild and elegant umami, but it also had a strong sharpness and a slightly hard impression, so it was aged in house. After aging, it was warmed up to about 45°C. It had a mild sweet umami and a good sharpness, and the corners were removed.
Japanese>English
やす☆やす☆
alt 1
alt 2alt 3
椿ん屋
41
やす☆
The last of the three Niigata sakes in a row is the first Tsuru no Tomo. It has a clear, crisp, sweet flavor with a nice sharpness. Despite the simple label, it is the sweetest of the three and tastes more modern.
Japanese>English
やす☆やす☆
Sasaiwai笹印純米無濾過
Sasaiwai ShuzoNiigata
alt 1alt 2
椿ん屋
36
やす☆
This is the first Sasazuku. It has a clear, crisp flavor in a similar vein to the Takachidai we had just before, but with more light acidity than the Takachidai.
Japanese>English
やす☆やす☆
alt 1alt 2
alt 3alt 4
椿ん屋
40
やす☆
A limited version of Takachidai for Niigata Prefecture, with a clear, crisp flavor that is hard to believe that it is 65% polished, yet it disappears quickly. It is a versatile all-around food sake, typical of the Kanji character Takachidai.
Japanese>English
やす☆やす☆
Koeigiku月下無頼原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
家飲み部
46
やす☆
It is fresh on the palate, with a heavy umami of 17 degrees including the grape-like juiciness of Omachi, and a sharpness accompanied by acidity. At room temperature, the impression of firmness becomes stronger than freshness, which is not bad. When heated to 55-60°C, the sweetness increases and there is a sharpness with acidity, so it is not bad when heated.
Japanese>English
やす☆やす☆
Ten'on純米原酒ひやおろし
Itakura ShuzoShimane
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alt 2alt 3
家飲み部
45
やす☆
R5BY hiyaoroshi. When I bought it, I had the impression that the acidity was too strong, so I let it sit for about a year and finally finished it. When I warmed it up at 50°C after letting it sit, the mild umami expanded and the acidity became gentler.
Japanese>English
やす☆やす☆
Koikawaブラック鯉川特別純米
Koikawa ShuzoYamagata
alt 1alt 2
alt 3alt 4
酒と肴もり
お燗酒部
43
やす☆
R1 bottled Koikawa. At room temperature, it has a strong sense of maturity. When warmed, it has a strong sense of sharpness at higher temperatures, but as the temperature drops, the balance between umami and sharpness, including a mild sense of maturity, improves.
Japanese>English
やす☆やす☆
alt 1alt 2
酒と肴もり
43
やす☆
A local label that is rarely seen. It has a clear, full rice flavor that quickly disappears. It can be served cold, but I prefer it at room temperature as it softens. It has a classical flavor, but it is well-balanced without being cloying.
Japanese>English
1

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