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SakenowaRecord your sake experiences and discover your favorites
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Registered Date

Check-ins

32

Favorite Brands

9

Most Check-in Brands

Aramasa
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
6(18.75%)
Yamagata
4(12.5%)
Iwate
3(9.38%)
Akita
3(9.38%)
Mie
2(6.25%)

Timeline

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Tsuchida168 菩提酛×山廃酛 5年熟成
Tsuchida ShuzoGunma
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20
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★★★☆☆☆☆ Bodhi yeast, rich and umami, ripe apricot, rolling and shimmering
Japanese>English
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Takakiya特別純米酒　槽しぼり
Hamashima ShuzoOita
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15
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★★★★☆☆☆ Lactic and buttery richness with a lingering finish from sweet acidity.
Japanese>English
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2
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I want to drink a sparkling sparkling wine with secondary fermentation in the bottle, aged in whiskey barrels,
Japanese>English
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Kamokinshu木桶で生まれたりんごさん純米
Kanemitsu ShuzoHiroshima
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#Apple born in a wooden vat ★★★★☆ Brewed in wooden vats & using high malic acid producing yeast Only the "top layer" of fruitiness is scooped out. Clear acidity As expected from a high malic acid-producing yeast! I think I prefer Saku-no-Hana 39-87 Difference from Jungin?
Japanese>English
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★★★★* Brown sugar-based mellow richness Apricot-based sweetness Crisp aftertaste with yeast acidity Interesting combination!
Japanese>English
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Shinshu Kirei純米 ひとごこち 無濾過生原酒純米生酒無濾過
Okazaki ShuzoNagano
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1
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★★★★* Utsu-acid type (deliciously sweet acidity) Tangy and gassy Apple acidity Mellow and elegant flavor with a hint of wood It would be great if the aftertaste were a little drier.
Japanese>English
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Kubota純米大吟醸純米大吟醸
Asahi ShuzoNiigata
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★★★★* Hazy rice flavor （Snowflake powder? (snowflake or snow candy skin?) Lactic acidity tightens it up. It can be served with or without food.
Japanese>English
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Sakunohana純米吟醸 39-87 直汲み 生純米吟醸生酒
Sakunohana ShuzoNagano
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★★★★★ Malic acid-based sake （The (personal) pinnacle of malic acid-based sake The cap was sticky even before the bottle was opened. I thought it was a juice type sake, but... Deliciously sweet and complex aroma Fresh and lush acidity Apple juice that spreads on the palate and Dry acidity like a cider The sweetness that spreads in a flash converge to dryness in an instant.
Japanese>English
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Do純米純米
YamamotoAkita
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★★★★☆ Milky Unexpected acid Ladylike sweet Another surprisingly dry aftertaste and goes very well with food!
Japanese>English
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Mikotsuru純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過
Suwa Mikotsuru ShuzojoNagano
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2
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★★★★☆ Superior acidity Not too dry and not too frizzy As a food sake
Japanese>English
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★★★★✳︎☆ Clear and light It goes well with seared mackerel with a little oil on it. It goes well with seared mackerel with a little oil on it.
Japanese>English
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Tamagawa特別純米酒 無ろ過生原酒特別純米山廃原酒無濾過
Kinoshita ShuzoKyoto
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★★★★✳︎☆ Tamagawa Tokubetsu Junmai-shu Unfiltered Nama-shu｜Tamagawa Kinoshita Shuzo Co. While 21% (usually dry), Dense sweetness and acidity due to the Yamahai method. Banana-like ester aroma The master arranged for us to compare the "dry" and "dry" versions of the wine. Comparison of "Dry" and "Dry". It is interesting to see the different characteristics of "dry" in one word!
Japanese>English
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Jokigen完全発酵純米吟醸
Sakata ShuzoYamagata
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★★★★✳︎☆ Fully fermented, sugar squeezed. Consistently dry (hence the lack of spiciness)
Japanese>English
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