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SakenowaRecord your sake experiences and discover your favorites
じゅんさんじゅんさん
さけのわ二年目。東京と大阪を拠点として全国の日本酒をまだまだ楽しみたい今日この頃。少し甘めの華やかなでフレッシュなお酒が好きな事がだんだんわかってきましたが、たくさん飲むと、辛口淡麗にうつり、〆のご飯の時間には芳醇な旨味感のあるお酒が恋しくなるので、同じ癖の人教えて下さい。

Registered Date

Check-ins

908

Favorite Brands

17

Hall of Fame

MimurosugiUgonotsuki

Most Check-in Brands

Akabu
17(7.49%)
Mimurosugi
14(6.17%)
Glorious Mt.Fuji
12(5.29%)
Sharaku
11(4.85%)
Ugonotsuki
11(4.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
71(7.82%)
Akita
58(6.39%)
Fukushima
49(5.4%)
Nara
46(5.07%)
Iwate
45(4.96%)

Venues With Most Check-Ins

北新地ここの
196(30.34%)
とり囲
131(20.28%)
麹町いづみや しろ
39(6.04%)
とり囲
36(5.57%)
新大阪昼呑み酒場sakeヤシマ
31(4.8%)

Timeline

じゅんさんじゅんさん
Kotsuzumi初手思慕里純米大吟醸生酒無濾過
Nishiyama ShuzojoHyogo
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Kojimura (麹村)
33
じゅんさん
First hand pressing made with freshly harvested new rice. At Koji-mura with business associates. It was fresh, crisp, clean and very tasty. Ingredients : Rice (domestic), Rice malt (domestic) Alcohol content: 15 Rice used: Gohyakumangoku Rice polishing ratio: 50
Japanese>English
じゅんさんじゅんさん
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Akasaka Umaya (赤坂うまや)
33
じゅんさん
I ordered this dish when I was bored with wine at a dinner with guests from overseas. It is an extremely dry junmai sake with a high aroma and a great sharpness, with a flavor that expands in the mouth and cuts smoothly. It is dry and delicious! This is a standard sake. Rice: Yamadanishiki Rice polishing ratio 60 Alcohol level 16%. Sake degree +8 Acidity 1.4
Japanese>English
じゅんさんじゅんさん
Jokigen純米生詰　ひやおろし純米生詰酒ひやおろし
Kano ShuzoIshikawa
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31
じゅんさん
It's raining, raining, raining. Tonight's dinner is Ishikawa's Jokigen, Hiyoroshi, a freshly brewed sake. Mildly sweet, sake goes down well while watching TV. Alcohol: 17%. Sake rice: 100% domestic rice Rice polishing ratio: 60
Japanese>English
じゅんさんじゅんさん
Miinokotobuki秋純吟 ポルチーニ純米吟醸生詰酒ひやおろし
Mii no kotobukiFukuoka
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Uogashi Nihon-ichi (魚がし日本一)
35
じゅんさん
On Friday, when I am exhausted, I want to have a quick bite of sushi and go home. At such a restaurant, I ordered a junmai ginjo, porcini. Of course, there is no porcini in it, but it is a delicious sake that goes well with vinegared rice. Rice used: Gin-no-sato Rice polishing ratio: 60 Alcohol content: 15%. Sake degree: +1 Acidity: 1.7
Japanese>English
じゅんさんじゅんさん
東長ムツゴロウ　くろ純米大吟醸無濾過
瀬頭酒造Saga
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麹町いづみや しろ
26
じゅんさん
Finally, a fruity but not that sweet, well-balanced Junmai Daiginjo. Saga Azumacho Mutsugoro Kuro [Alcohol] 15.0 Ingredients] Rice, rice malt Ingredients] Rice, Rice malt Polishing ratio] 50% [Yeast] SAWA-1 Yeast】SAWA-1 Sake meter】±0
Japanese>English
じゅんさんじゅんさん
Amabuki秋に恋する純米純米
Amabuki ShuzoSaga
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麹町いづみや しろ
27
じゅんさん
Today was Halloween! The last one is Amabuki Autumn Love Junmai from Saga. The label is a Halloween version, which is unique to this time of year! Smooth and easy to drink, slightly spicy. It is just right for the dinner we are having later! Sweetness: Dry Rice：domestic rice Rice polishing ratio: 60 Alcohol content: 15%. Sake meter degree: +3.0 Acidity: 1.7
Japanese>English
じゅんさんじゅんさん
Glorious Mt.Fuji無濾過生原酒 Snake Eye純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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麹町いづみや しろ
33
じゅんさん
Sake bottle never seen before. 1500ml The master says, "It's like wine." In other words, wine yeast. And when I actually drank it, I was surprised! It is wine. It's quite wine. This is a terrific experience. Simply my favorite flavor. Ingredients: Rice (domestic), rice malt (domestic) Yeast used: Wine yeast Alcohol content: 14.8 Rice polishing ratio: 50 Rice used: 100% Gunma Wakamizu Sake Degree: +5.0 Acidity: 1.4 Amino acidity: 0.8
Japanese>English
じゅんさんじゅんさん
Kagatobi氷温熟成純米大吟醸生酒
FukumitsuyaIshikawa
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麹町いづみや しろ
34
じゅんさん
I was already too tired today, so I went to a corner restaurant for a long time. The first drink was Kagatobi. All rice is grown under contract. Junmai Daiginjo aged at ice temperature without any heat treatment Heh, the round, soft flavor with a distinctive umami taste. Yuzu-daikon goes well with it. Polishing ratio 50%. Alcohol level 16
Japanese>English
じゅんさんじゅんさん
Sakuragao超辛口　本醸造本醸造
Sakuragao ShuzoIwate
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宵待金魚
32
じゅんさん
A very dry, light type with a sake degree of +15. It has a much more refreshing feeling. Rice used: Processed rice Rice polishing ratio: 70%. Alcohol content: 15 Sake degree: +15 Acidity: 1.0-1.2 Yoicho Goldfish
Japanese>English
じゅんさんじゅんさん
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宵待金魚
29
じゅんさん
This special junmai sake is brewed from Iwate Prefecture's "Ginginga" rice suitable for sake brewing at a 60% rice polishing ratio. It has a refreshing aftertaste with a good thirst-quenching and light aroma, with more than enough rice flavor and crisp acidity! Alcohol content 16%. Yoimai Kingyo
Japanese>English
じゅんさんじゅんさん
黒鷲純米原酒無濾過
WashinooIwate
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宵待金魚
30
じゅんさん
Sakamoto Sake Shop's PR product, black eagle's tail, is located in the same line. It is named "Kuroiwashi" (black eagle). The calligraphy on the label is the work of the proprietress of the liquor store, who is also a calligrapher. It is a junmai sake, but very easy to drink and dry! Ingredients: Rice (domestic), rice malt (domestic) Rice: Hitomebore Rice polishing ratio 70%. Alcohol content 15.5
Japanese>English
じゅんさんじゅんさん
Shisora紅葉ラベル純米吟醸原酒無濾過
Shiwa ShuzotenIwate
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宵待金魚
47
じゅんさん
First drink at the sake bar we stopped at in Morioka. Tonight, only Iwate sake. I don't mind coming to the naturally tangy end of the spectrum. Alcohol 15 degrees Sake rice variety Miyamanishiki Polishing ratio 55 Yeast: Giovanni's research Acidity 1.7
Japanese>English
じゅんさんじゅんさん
Masumi山廃純米吟醸ひやおろし純米吟醸山廃ひやおろし
Miyasaka JozoNagano
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38
じゅんさん
Today I bought Masumi Hiyayoroshi from Seijo Ishii and served it with mushrooms that were recommended to me. The freshness and the mellowness that has matured over the summer. Delicious! Ingredients: Rice, Rice Koji Rice used: Miyamanishiki from Nagano Prefecture/ Yamadanishiki from Yamakuni district, Kato-shi, Hyogo Prefecture Yeast: Shichiai strain of in-house yeast Rice polishing ratio 55 Alcohol content 15
Japanese>English
じゅんさんじゅんさん
Hokusetsu大吟醸　YK35大吟醸
Hokusetsu ShuzoNiigata
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KITTE OSAKA
30
じゅんさん
Also at the corner of KITTE. Hokusetsu YK35. The "Y" stands for Yamadanishiki, Kumamoto Association Yeast No. 9, and the "35" for 35% polished rice. It tastes sweet, clear and very gorgeous. Rice: 100% Yamadanishiki Polishing ratio 35 Alcohol level 16 Sake degree +4
Japanese>English
じゅんさんじゅんさん
Tenpoichi辛口　純米大吟醸純米大吟醸
TenpoichiHiroshima
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北新地ここの
14
じゅんさん
The end of the day was a dry, light, but dry sake with the umami of Yamadanishiki spreading beautifully and disappearing quickly at the end. This is good! Thank you very much for the meal! Rice used: Yamadanishiki special cultivation Rice polishing ratio: 45% for koji rice, 50% for kake rice Sake degree +8 Acidity 1.8
Japanese>English
じゅんさんじゅんさん
Suminoe純米吟醸 山田錦純米吟醸
Suminoe ShuzoMiyagi
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北新地ここの
14
じゅんさん
Yamada-Nishiki is the king of sake rice! Smooth and full, with a refined aroma, it is well-balanced. Delicious! Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Yamadanishiki Polishing ratio: 55 Sake meter rating: +4 Acidity: 1.8 Yeast : Miyagi yeast Alcohol percentage: 16.7
Japanese>English
じゅんさんじゅんさん
Echigotojiじゅんぎん純米吟醸
Kinshihai ShuzoNiigata
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北新地ここの
35
じゅんさん
We opened a bottle of this Niigata sake. It is gorgeous and elegant, I would say, but in this day of various drinks, it lacks punch and has a thin image. With truffle rice balls to finish. Alcohol content 14%. IngredientsRice (domestic), Rice Koji (domestic) Rice polishing ratio 55
Japanese>English
じゅんさんじゅんさん
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北新地ここの
39
じゅんさん
If sake is added instead of brewing water, it becomes a sweet-tasting kijoshu, but this time BLIS was brewed with Beaumichel. This time, BLIS is made with Beaumichel. It has a refreshing citrus sweetness. I would recommend it to cocktail girls who are not good with alcohol. Tonight I served it with three kinds of prawns. Ingredients: rice, rice malt, sake Alcohol content: 11 Sake Degree: Undisclosed Acidity : Undisclosed Rice：Rice suitable for sake brewing produced in Nagano Rice Polishing Ratio : 60
Japanese>English
じゅんさんじゅんさん
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北新地ここの
36
じゅんさん
Sake to support the recovery of Noto sake brewery! Since it is Friday night, we will serve Friday Moon Junmai Daiginjo. This special fusion sake combines equal parts of Oeyama Junmai Daiginjo Hyakumangoku No Shiro, which was rescued from the Noto Peninsula earthquake, and Junmai Daiginjo brewed at Sake Brewery Kagoshi in Komatsu City. It is said to be limited to 400 bottles. It has a subtle aroma of banana, a strong umami taste on the tongue, and a mild lingering aftertaste. Ingredients: Rice (domestic), Rice malt (domestic) Ingredient rice: Hyakumangoku No Shiro (produced in Ishikawa Prefecture) Polishing ratio 50%. Alcohol level 16 Sake degree +2 Acidity 1.4
Japanese>English
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