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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
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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
じゅんさんじゅんさん
Okunomatsu特別純米特別純米
Okunomatsu ShuzoFukushima
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酒処 こみち
35
じゅんさん
This one was served at room temperature. The flavor of the rice remains, but it is light on the palate. Serve with a strong flavor of horse sashimi. IngredientsRice (domestic), rice malt (domestic) Alcohol content 15%. Rice polishing ratio 60 Sake degree: 0.0 Acidity 1.4 This special junmai is made with koji that uses "bean sprouts (koji mold)" specially blended by Okunomatsu and "Okunomatsu yeast", which is unique to this naturist brewery.
Japanese>English
じゅんさんじゅんさん
Asabiraki純米大辛口　水神純米
AsabirakiIwate
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酒処 こみち
31
じゅんさん
Asakai's Suijin is a very dry sake, but it is focused on retaining its umami flavor. Recommended by the restaurant, we had it lukewarm. It is a good sake to complement seafood such as amaebi and aji (horse mackerel). It is important to have a sake that complements your meal. IngredientsRice (domestic), rice malt (domestic) Alcohol content16 Rice polishing ratio 70%. Sake degree (+) 10
Japanese>English
じゅんさんじゅんさん
Hiraizumi山廃　純米酒特別純米山廃
HiraizumihonpoAkita
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酒処 こみち
38
じゅんさん
At Komichi, a popular izakaya located in the basement of a building on Prince Street in Kojimachi. The sake selection included major brands such as Kiku-Masamune, Urakasumi, and Hakkaisan, but this was the best Junmai sake and I had another glass. Tobirazumi. It has a full and robust flavor, but it is gentle to the palate and goes down well with side dishes. It is delicious. With sashimi of tuna. Ingredients Rice (domestic), Rice malt (domestic) Alcohol content 15 Polishing ratio 60 Miyamanishiki 74% from Akita Prefecture Akita Sake Komachi 26%, produced in Akita Prefecture Yeast: In-house cultivated yeast Sake degree +2.0 Acidity 1.9
Japanese>English
じゅんさんじゅんさん
Matsunohana純米生原酒純米原酒生酒無濾過
Kawashima ShuzoShiga
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徳田酒店
29
じゅんさん
This is an unfiltered, unpasteurized sake with quite a high alcohol content. The color is also dark! It goes in easily, but has a strong umami flavor. I think it is a good match for a popular izakaya (Japanese-style bar). Polishing ratio 60 Rice used: 100% Tamakae Alcohol content 19
Japanese>English
じゅんさんじゅんさん
Sanzui純米大吟醸　無濾過瓶火入れ純米大吟醸無濾過
Niigata
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徳田酒店
30
じゅんさん
At Tokuda Sake Shop, a popular restaurant in Kotsu Kaikan! Recommended sake selected in the crowded store. Sanzui. Fruity with no residue. Delicious. This store is even better because of the low price per 1 gou of sake. Rice: Gohyakumangoku Polishing ratio 50%. Sake degree -5 Acidity 1.5 Alcohol content 15
Japanese>English
じゅんさんじゅんさん
Rihakuやまたのおろち　特別純米辛口特別純米
Rihaku ShuzoShimane
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麹町いづみや しろ
40
じゅんさん
The second glass was a bit sweet and mild, so I finished with a dry sake. Li Bai's Yamata no Orochi Dry Junmai. It's so refreshing! Rice: Gohyakumangoku Rice polishing ratio: 58%. Sake meter degree】 +7 Acidity】 1.4 Alcohol content】 15%.
Japanese>English
じゅんさんじゅんさん
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麹町いづみや しろ
39
じゅんさん
I was asked to open a bottle of fall sake. Pon! It's so nice to be able to say "Pow! It tastes slightly sweet with a ripe autumnal aroma? Maybe I should have drunk it first. The taste is of rice with a slight bitterness in the aftertaste. Rice: Gifu Hatsushimo Rice polishing ratio: 55 Alcohol content: 16%. Sake degree: -1.0
Japanese>English
じゅんさんじゅんさん
Seikyo純米原酒純米原酒ひやおろし無濾過
Nakao JozoHiroshima
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麹町いづみや しろ
35
じゅんさん
Seikagami hiyaoroshi at Izumiya after a long absence. This sake is easy to drink and does not disturb the meal. Accompanied by yuzu daikon radish. Ingredients: Rice, Rice malt Degree of alcohol content: 16 Acidity: 1.4 Sake Degree: -1 Rice used: 100% Hiroshima rice Rice Polishing Ratio: 65
Japanese>English
じゅんさんじゅんさん
Jokigen出羽の里純米
Sakata ShuzoYamagata
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四ツ谷れば屋
40
じゅんさん
Finish with pickled yam and meat miso peppers. The skewers are peta and goro. I don't know the part of the meat. Rice: Dewanosato (Yamagata Sake No. 86) Polishing ratio 80 Yeast: In-house yeast Sake strength +2 Acidity 1.6 Alcohol 16%.
Japanese>English
じゅんさんじゅんさん
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四ツ谷れば屋
37
じゅんさん
After work on Sunday. Started with Waetsu, a limited edition sake by Saku that can only be drunk at the restaurant. It is beautiful and easy to drink. We had it with Rebaya's liver skewers and liver stewed in red wine. Alcohol content: 15%. Ingredients: Rice (domestic), Rice malt (domestic) Rice Polishing Ratio: 60
Japanese>English
じゅんさんじゅんさん
Hanagaki七右衛門純米大吟醸
Nanbu ShuzojoFukui
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30
じゅんさん
The classic label of Nanaimon was given to me as a gift. It is a Junmai Daiginjo that is full, elegant, and easy to keep drinking. I recommend it. It was all gone in no time as we talked. Ingredients: Rice (domestic), Rice malted rice (domestic) Rice used: Yamadanishiki Alcohol content 17 Rice polishing ratio 40
Japanese>English
じゅんさんじゅんさん
Glorious Mt.Fuji森のくまさん純米大吟醸原酒生酒無濾過おりがらみ
Fuji ShuzoYamagata
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39
じゅんさん
I've had a few sips of Forest Bear at home with friends. I like the freshness of the origami and the grapefruit-like acidity. Ingredients: rice, rice malt Alcohol content: 16.8%. Sake meter: -4.0 Acidity: 1.5 Amino acidity: 1.0 Rice: Morinokuma-san Yeast: Yamagata yeast Rice polishing ratio: 50
Japanese>English
じゅんさんじゅんさん
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飛鳥くら田
34
じゅんさん
The last one is also a dry Kochi sake. Funaka Hachisaku The refreshing taste of summer sake and the lingering aftertaste made for another enjoyable evening. Sake degree: around +8 Acidity around 1.6 Amino acidity around 1.3 Alcohol content: 16 or more, less than 17 Yeast used: Kumamoto yeast (in-house cultivated) Rice polishing ratio 60
Japanese>English
じゅんさんじゅんさん
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飛鳥くら田
35
じゅんさん
Slightly rice shochu-like, yet refreshing sake. Sake on the rocks with ice! The stronger original sake was a summer sake that goes well with ice. Ingredients Rice(domestic),Rice malt(domestic) Alcohol percentage 18 Rice used: Rice produced in Shiga Prefecture Polishing ratio 60 Yeast used Sake degree +3 Acidity 1.8
Japanese>English
じゅんさんじゅんさん
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飛鳥くら田
34
じゅんさん
Next time, I asked for a dry and crispy one. Next time, I asked for a dry, crispy one, and this is what came out. After enjoying the taste of rice in the first sip, the sharpness of the taste disappeared immediately! Alcohol content 15 Rice: Hitogokochi produced in Yaebaru, Tomi City, Nagano Prefecture Rice polishing ratio 60 Pouring: Hi-ire Sake degree +14.5
Japanese>English
じゅんさんじゅんさん
Minami特別純米ひやおろし
Minami ShuzojoKochi
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飛鳥くら田
36
じゅんさん
The manager is from Kochi, so he selected this Minami, Hiyoroshi. It has a moderate aroma and soft rice flavor. It is dry but at the same time delicious. We served it with Hatsu, a 240-day-old female Miyazaki Jitokko. Ingredients: Rice (domestic), rice malt (domestic) Rice used: 100% Dewasanbana from Yamagata Prefecture Rice polishing ratio: 60 Alcohol content: 16.5 Acidity: 1.6 Sake meter: +6 Amino acidity: 1.1
Japanese>English
じゅんさんじゅんさん
AramasaNo.6 R-type純米生酛原酒生酒
Aramasa ShuzoAkita
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飛鳥くら田
37
じゅんさん
R-Type of the "No.6" series This is the sake starter for this day's yakitori restaurant. We told them we wanted to start with a draft sake, and here it is. It has been a long time since I have had a Niimasa. I enjoyed every bit of the umami that is typical of nama-shu, and my companion today, who is not a fan of sake, said it was delicious. I would like to compare it with the S-type and X-type in the near future. R-type 2023 Rice type : Akita rice Rice Polishing Ratio : Koji Rice 50%, Kake Rice 60 Yeast : Kyokai No.6 Alcohol Content : 13% (Unpasteurized) Brewing vessel : Wooden vat Bottle used: Madame Edwarda #1
Japanese>English
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