SakenowaRecord your sake experiences and discover your favorites
profile iconじゅんさん
この数年で沢山の日本酒をいただいております。 自分の好みはなんなのか、まだまだわからないことだらけ。 探求の旅は続きます。

Registered Date

Check-ins

666

Favorite Brands

14

Hall of Fame

MimurosugiUgonotsuki

Most Check-in Brands

Akabu
14(8.05%)
Mimurosugi
12(6.9%)
Zaku
10(5.75%)
Ugonotsuki
9(5.17%)
Jikon
9(5.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
47(7.06%)
Akita
40(6.01%)
Nara
38(5.71%)
Fukushima
32(4.8%)
Iwate
30(4.5%)

Venues With Most Check-Ins

北新地ここの
166(32.94%)
とり囲
93(18.45%)
とり囲
36(7.14%)
新大阪昼呑み酒場sakeヤシマ
29(5.75%)
酒ノきのした
15(2.98%)
profile iconじゅんさん
Hakkaisan純米吟醸純米吟醸
Hakkai JozoNiigata
34
じゅんさん
It came up at an event. It has been a long time since I have had a Hakkaisan. It is easy to drink and has a sharpness, but the umami of the rice remains without any unpleasant taste. Rice used: Koji rice: Gohyakumangoku, Kake rice: Koshibuki, Todorokiwase, etc. Rice polishing ratio 55 Alcohol 15.5
Japanese>English
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Abekan吟のいろは純米吟醸生酒
Abekan ShuzotenMiyagi
とり囲
34
じゅんさん
The first sip reveals its fullness and sharpness, This is delicious! The rice used for this sake is a new variety of sake rice, Gin Iroha. The sake rice is a new variety, Gin-no-Iroha. It is a new variety of sake rice. Rice polishing ratio 55 Alcohol 15%. Rice used: "Gin-no-Iroha" (Tohoku Sake No. 218), a rice suitable for sake brewing produced in Miyagi Prefecture
Japanese>English
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Atagonomatsu鮮烈辛口本醸造
Niizawa JozotenMiyagi
とり囲
35
じゅんさん
If you are asked about a good sake with a very good cosmetic price, I recommend this one. Atago no matsu is a really great hidden sake. It is full-bodied but has a sharp taste! Rice polishing ratio: 70%. Sake meter rating: +7 Acidity: 1.7 Alcohol content・・・15
Japanese>English
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Toyobijin限定純米吟醸 醇道一途 山田錦純米吟醸生酒中取り
Sumikawa ShuzojoYamaguchi
とり囲
39
じゅんさん
At the usual yakitori restaurant. The "Yamadanishiki" version is released each month with a different rice. Aromatic aroma, full of the flavor and sweetness of the rice. Ingredients : Rice (domestic), Rice malt (domestic) Rice：100% Yamadanishiki Rice Polishing Ratio：Koji Rice 40%, Kake Rice 50%. Alcohol content : 16
Japanese>English
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Ryoko純米ドライ純米
峰乃白梅酒造Niigata
春ひなた
28
じゅんさん
I have known this restaurant for 10 years. It was 10 p.m. when I passed by the restaurant without eating dinner. For some reason, I had never been able to get in before, but on this day, I entered the restaurant without a second thought and was served my first sake. Ryoko. I remember drinking at Waseda. I was at the counter with a delicious small dish. Rice used: Dewa Tsanzan Rice polishing ratio: 60 Sake degree: +10 Acidity: 1.8 Alcohol degree: 15
Japanese>English
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Sawanoi純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Ozawa ShuzoTokyo
30
じゅんさん
On this night of late cherry blossom love, we had a chibi-chibi at Sawanoi in Ome, Tokyo. You can enjoy the fresh, grapefruit-like aroma and acidity of unfiltered, unpasteurized sake. The sake is fresh, grapefruit-like, and has a nice acidity. Rice polishing ratio 55 Alcohol content 16%.
Japanese>English
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赤磐雄町純米大吟醸
Toshimori ShuzoOkayama
32
じゅんさん
After work, I had a nice drink in the company's guest room. Akaban Omachi brought back from Okayama. A delicious Junmai Daiginjo. Raw material rice: Omachi rice Rice polishing ratio 40 Sake degree +4 Acidity 1.3 Alcohol content 15
Japanese>English
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Naminootoてとて　渡船純米生酒
Naminooto ShuzoShiga
とり囲
38
じゅんさん
滋賀県産【渡船】を使用した、程よい甘みとフルーティーなお酒でこの日は〆です。 だから一合ではなく、一杯にしました。 あと引きがあまりないお酒。 アルコール分 15％ 原料米 滋賀県産 渡船 精米歩合 60％ 火入 火入れ
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Ritsurin金沢西根純米生酒
Kuribayashi ShuzotenAkita
とり囲
34
じゅんさん
The name of the sake is Kanazawa Nishine, the name of the rice producing region, and you can feel the local pride of Akita terroir. Very tasty! Alcohol content: 16%. Rice used: 100% Misato Nishiki from Misato Town Polishing ratio: 50% (koji rice) 60% (polished rice) Sake Degree: +2.5 Acidity: 1.6
Japanese>English
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中田屋ブラック銀ラベル　しぼりたて生原酒純米大吟醸原酒生酒
Sato ShuzotenSaitama
とり囲
27
じゅんさん
Nakataya Black Silver Label Junmai Daiginjo It has a firm flavor, well-balanced acidity, and the inside is more elegant than the label. I had another glass. Highly recommended. Polishing ratio: 50% Yamadanishiki Yeast Sake degree +4 Acidity 1.2 Amino Acid 0.9 Alcohol percentage 16
Japanese>English
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Daina純米吟醸　春摘み新酒　おりがらみ　一貫造り純米吟醸おりがらみ
Kikunosato ShuzoTochigi
とり囲
33
じゅんさん
April 1 with new business associates. Welcome sake. Fresh, acidic, a little piquancy, spring-like sake, dai na ogara-mi. The label is also spring! Alcohol content: 16%. Ingredients: Rice (domestic), rice malt (domestic) Rice Polishing Ratio：55 Rice used: 100% Gohyakumangoku (produced in Nasu, Tochigi Prefecture) Water used for brewing：Flowing water from the Nasu mountain range Yeast used: Akari Ogawa yeast Acidity: 1.8 Sake meter: +2
Japanese>English
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Matsunokotobuki純米吟醸
Matsui ShuzotenTochigi
34
じゅんさん
We received this from a business associate. Matsunotsu no Kotobuki. Lately this friend seems to be into sake from Fukushima, Tochigi and Ibaraki. Gohyakumangoku" rice suitable for sake brewing is grown in the company's own rice fields House spring water for brewing Good aroma. Soft mouthfeel Delicious. Low-temperature bottle-stored sake Ingredients : Rice (domestic), Rice malt (domestic) Alcohol content : 15 Rice：100% Gohyakumangoku produced in Tochigi prefecture Rice Polishing Ratio：55 Yeast used: K1401 Sake meter degree：+2.0 Acidity: 1.6 Water used for brewing: Home-brewed spring water (ultra-soft water) at the foot of the Plateau Mountains
Japanese>English
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黒ばくれん　超辛口吟醸生酒吟醸生酒
Kamenoi ShuzoYamagata
新時代 新橋店
36
じゅんさん
After a series of sweet sake, we ended up with a super dry Kurobakuren to cleanse our palates. ＋A +15 super dry sake. Yes, it is refreshing and has a nice sharpness. Sake is interesting because it can be enjoyed in many different ways. Rice: Yuyamanishiki (produced in Toyama Prefecture) Polishing ratio: 55 Yeast used: Ogawa No. 10, M-310 Sake meter degree: +15 to +17 Acidity: 1.2 Alcohol percentage: 17.5
Japanese>English
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Oze no Yukidoke桃色にごり純米大吟醸にごり酒
Ryujin ShuzoGunma
新時代 新橋店
33
じゅんさん
The third spring party is Oze's melting snow Peach color nigori. Exactly peach color. Spring! It is 10 degrees of super low alcohol. But the picture is blurry. It tastes rich and sweet. Ingredients: rice, rice malt Alcohol content: 10%. Sake Degree: -33 *past data Acidity: 3.3 *past values Rice used for making：Not disclosed Rice polishing ratio：50
Japanese>English
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