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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
Sharaku純米吟醸　なごしざけ純米吟醸生詰酒
Miyaizumi ShuzoFukushima
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北新地ここの
35
じゅんさん
It is neither "hiyaoroshi" nor "akiagari. Sake beyond summer = "Nagoshi Sake This year's sake rice is Hashu Homare. This is the sake rice produced by Mr. Takagi of the Jyushiyo Takagi Sake Brewery. The first aroma of earthiness spreads in the mouth, followed by a sourness that slowly spreads. Delicious. Served with cod milt ponzu sauce. Rice : Hashu Honor Rice polishing ratio : 50%. Alcohol content : 16
Japanese>English
じゅんさんじゅんさん
Kubota千寿 秋あがり吟醸原酒
Asahi ShuzoNiigata
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そば處 とき
31
じゅんさん
At a soba restaurant in Shinchi, we were served the master's secret sake, Kubota Senju, a ginjo-genshu limited to this time of the year. It is a little mellow and leaves a delicious flavor on the palate, so I think it is a food sake to be paired with strong dishes. I served it with marinated tuna. Ingredients rice, rice malt, brewers' alcohol Polishing ratio 50% for koji rice, 55% for kake rice Alcohol content 19
Japanese>English
じゅんさんじゅんさん
Juyondai本丸　秘伝玉返し本醸造
Takagi ShuzoYamagata
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39
じゅんさん
For the second day in a row, we started with a well-known sake, Jyushidai Honmaru. My companion was also satisfied with this delicious honjozo! Ingredients: Rice (Gohyakumangoku), rice malt, brewing alcohol Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
じゅんさんじゅんさん
Hiroki特別純米特別純米
Hiroki Shuzo HontenFukushima
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37
じゅんさん
No, this, is still delicious. The sweetness and aroma are calm. The more you put it in your mouth, the more you realize that it has a rich flavor. I recommend it. Ingredients: Koji rice: Yamadanishiki (-) 50%. Kake rice: Hyakugomangoku (-) 55 Alcohol 16.8 Sake Degree +3 Acidity 1.5 Surrounding
Japanese>English
じゅんさんじゅんさん
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36
じゅんさん
The rich aroma and moderate sweetness of the sake is what I felt after taking a sip. A sake to be drunk in small sips. Ingredient rice: Yumenokou from Ten-ei-mura, Fukushima Prefecture Alcohol content 15 Rice polishing ratio 45 Acidity 1.4 Surrounding
Japanese>English
じゅんさんじゅんさん
鳥海山純米大吟醸　ひやおろし48純米大吟醸ひやおろし
Tenju ShuzoAkita
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30
じゅんさん
Brilliant and moderate acidity. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 48 Yeast used: ND-4 (Tokyo University of Agriculture short acid isolate) Rice used: 100% Akita Sake Komachi rice cultivated under contract with Tenju Sake Rice Research Association Alcohol content：17 Surrounding
Japanese>English
じゅんさんじゅんさん
Tensei吟望　秋おりがらみ純米ひやおろしおりがらみ
Kumazawa ShuzoKanagawa
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31
じゅんさん
The autumn ogara-mi of Tensei has a rather sharp aftertaste. The lees swells in the mouth and gives a delicious flavor. Sake meter: +3.5 Acidity: 1.9 Amino sugar content: 1.8 Rice used: Gohyakko-goshi (100%) Rice polishing ratio: 60 Yeast used: Association No. 701 Alcohol content: 16%.
Japanese>English
じゅんさんじゅんさん
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とり囲
43
じゅんさん
Junmai made from Misato Nishiki, sake rice produced in Rokugo Higashine, Misato Town, at the foot of the Ou Mountains. This terroir is sold only at a limited number of sake stores. It has a sweetness at the beginning. Then the umami spreads and the bitterness lingers a little. But delicious! Rice variety: Misato Nishiki Yeast: Kuribayashi Shuzo's Kameyama yeast Polishing ratio: 60
Japanese>English
じゅんさんじゅんさん
Kinoenemasamune林檎　完熟きのえねアップル 純米吟醸純米吟醸
Iinuma HonkeChiba
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Kuri (和酒バー庫裏 銀座店)
38
じゅんさん
Finally, a fully ripe version of Koshi's Apple, which we drank this summer, came out in the fall, so we all drank it! Damn, it's sweet, man! But not unpleasantly sweet, the ripeness of the apple! Ingredients: rice, rice malt Alcohol content: 15 Sake meter rating: -15 Acidity : 3.0 Rice type : Kake/Yamadanishiki, Koji/Gohyakumangoku Rice Polishing Ratio：58/50
Japanese>English
じゅんさんじゅんさん
Hououbiden純米大吟醸 ミクマリ ～FLY HIGH～ The2nd 生酒純米大吟醸生酒
Kobayashi ShuzoTochigi
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Kuri (和酒バー庫裏 銀座店)
41
じゅんさん
After the blamed sake, we had a pure shizuku-brewed Hououmida. It is a special limited edition sake with a slight effervescence, but perhaps it had been too long since the bottle was opened, or maybe there was just a little bit of it left in the bottle. However, the aroma is sweet and refreshing, and the mouthfeel is elegant and full of umami. Rice used: 100% Tochigi rice Polishing ratio 50%. Strength: 15-16 degrees Celsius
Japanese>English
じゅんさんじゅんさん
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Kuri (和酒バー庫裏 銀座店)
32
じゅんさん
Blame sake. In the process of pressing the unrefined sake for junmai-daiginjo-shu, the process of pressing the unrefined sake under natural pressure and then applying artificial pressure to finish pressing the unrefined sake is called "blaming". Therefore, the sake may taste a little bit like a leftover flavor, But this Urasugiyuu is not like that at all, and has a beautifully concentrated flavor. This is the result of Junmai Daiginjo. Rice 100% Izuwasanzu from Yamagata Prefecture Yeast: Yamagata yeast KA, 16-1 Alcohol 17%. Rice polishing ratio 40 Sake degree +2 Acidity 1.6
Japanese>English
じゅんさんじゅんさん
Okunoto no shiragikux 風の森コラボレーション純米大吟醸生酒無濾過
Hakuto ShuzotenIshikawa
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Kuri (和酒バー庫裏 銀座店)
41
じゅんさん
The fourth and final dry drink comparison is one of Noto's joint brewing support projects. Delicious! While the original version is "soft water and fire-brewed," the collaborative version is "ultra-hard water and raw sake" used by Kaze no Mori's Aburinaga Sake Brewery. Both sakes are made with Yamadanishiki that escaped the disaster. It's a collaboration, isn't it? Rice used: Yamadanishiki Polishing ratio 50%. Alcohol 16%.
Japanese>English
じゅんさんじゅんさん
Michisakari純米ドライ　超辛口純米大吟醸
MichisakariGifu
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Kuri (和酒バー庫裏 銀座店)
33
じゅんさん
The third glass in a dry sake drinking comparison at a sake bar in Ginza was a very dry Michisakari. The rice flavor is well balanced with a refreshing aftertaste. This sake would go well with Asian cuisine! Ingredients: Rice (domestic), Rice malt (domestic) Rice Source： Kake rice (Akitakomachi from Gifu Prefecture), Koji rice (Miyamanishiki from Akita Prefecture) Polishing Ratio：50 Sake meter degree: +18 Pour: 15 to 16 degrees C
Japanese>English
じゅんさんじゅんさん
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Kuri (和酒バー庫裏 銀座店)
35
じゅんさん
The second glass of the dry sake comparison at a sake bar in Ginza was Umakara Manzaku, Hiyoroshi. This sake has a very good umami taste that gradually spreads in the mouth rather than a dry taste. Koji rice: Sake rice produced in Akita Prefecture, etc. Kake rice: Rice suitable for sake brewing, etc. produced in Akita Prefecture Rice polishing ratio: 55 Alcohol percentage: 16 Sake degree: +8.5 Acidity: 2.0 Amino acidity: 1.2 Yeast: Association No. 9
Japanese>English
じゅんさんじゅんさん
Kawanakajima辛口特別純米特別純米
ShusenkuranoNagano
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Kuri (和酒バー庫裏 銀座店)
32
じゅんさん
We stopped by a sake bar in Ginza on our way home from an event to compare dry sake. The first of four glasses was Kawanakajima. Delicious dry sake. Dry with depth. A delicious dry sake that is very smooth on the palate. Ingredients ... Rice (domestic), Rice Koji (domestic) Rice used for making this product: 100% Miyamanishiki Rice polishing ratio ... 59 Sake degree ... +5 Acidity ... 1.6 Amino acidity ... 1.3 Yeast used ... Alcohol percentage ... 15.8%.
Japanese>English
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