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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
Denshu磨き四割五分　古城錦純米大吟醸
Nishida ShuzotenAomori
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とり囲
35
じゅんさん
Koshiro-Nishiki, the highest grade of Tasake sake. Tasake, Junmai Daiginjo, is made from sake rice used only at Nishida Sake Brewery, It is fruity, sweet, clear, and very tasty. Even those who are not familiar with Japanese sake will surely enjoy this sake. Rice : Koshiro-Nishiki Rice polishing ratio : 45 Alcohol content : 16
Japanese>English
じゅんさんじゅんさん
Sohomare特別純米酒　辛口特別純米
Sohomare ShuzoTochigi
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Shamoichi (軍鶏一)
33
じゅんさん
The last one is Sohyo, hot sake. The aroma and umami are enhanced by the warming. The taste is quite strong. Thank you for your continued support. Ingredients: Rice (domestic), Rice malt (domestic) Raw material rice: Yamadanishiki produced in special A district in Hyogo Prefecture Polishing ratio 60 Alcohol percentage 15
Japanese>English
じゅんさんじゅんさん
Okuharima雨音に染まる純米吟醸
Shimomura ShuzotenHyogo
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Shamoichi (軍鶏一)
37
じゅんさん
Okuharima. It is crisp and dry, but the low alcohol content makes it easy to enjoy. It is a clear Junmai. Ingredients: Rice (Hyogo Yume-Nishiki: produced in Yasutomi Town, Hyogo Prefecture), Rice malted rice (Yamadanishiki: produced in Hyogo Prefecture) Rice polishing ratio 55 Alcohol percentage 13.7 Sake degree +13.2 Acidity 2 Amino acidity 1.1
Japanese>English
じゅんさんじゅんさん
長珍2024 SUMMER JUN純米生詰酒
Chochin ShuzoAichi
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Shamoichi (軍鶏一)
33
じゅんさん
This is a summer limited edition sake from Chochin Shuzo. It is clear, dry, and refreshing. Good as a food sake. Serve with Gundori chicken tataki. Ingredients Koji rice: Yamadanishiki produced in Hyogo Prefecture Kake rice: Yume-Nishiki produced in Hyogo Prefecture Rice polishing ratio 60 Alcohol 15-16%.
Japanese>English
じゅんさんじゅんさん
Sanshoraku山廃無濾過生原酒 亀の尾山廃原酒生酒無濾過
Sanshoraku ShuzoToyama
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Shamoichi (軍鶏一)
34
じゅんさん
Next, a three-piece sashimi platter containing a breast, thigh, and white meat of a gamecock. The sake to be paired with this dish was Toyama's San-Shoraku, Yamahai unfiltered unpasteurized sake. Rice used: Koji rice: Yamadanishiki produced in Toyama Prefecture, Kake rice: Kame-no-o produced in Toyama Prefecture Polishing ratio: Koji rice: 60%, Kake rice: 50%. Alcohol 18%. Sake meter degree +1.7 Acidity 2.0
Japanese>English
じゅんさんじゅんさん
Rokujuyoshu純米吟醸　山田錦　生酒純米吟醸生酒
Imazato ShuzoNagasaki
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Shamoichi (軍鶏一)
36
じゅんさん
Today, I went to a new restaurant, Gun Chicken Ichi-Yotsuya, for a drink with my long-time business associates. After beer, we tried a brand we had never had before. The first glass was a glass of Nagasaki's Imazato Shuzo's Rokujyosu. Since it was a draft sake, it was fresh, with a good balance of acidity and umami, and had a sweetness that I liked! With tamashamo toro reba sashimi Rice used: 100% Yamadanishiki Rice polishing ratio: 50 Alcohol percentage: 16 Yeast used: No. 9 series
Japanese>English
じゅんさんじゅんさん
Amanoto純米吟醸ひやおろし
Asamai ShuzoAkita
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麹町いづみや しろ
34
じゅんさん
Before this, I thought it had a thick texture, but when drunk sober, it is quite a refreshing sake that is perfect for a mealtime drink. The third cup is right on the money! A delicious hiyaoroshi! Ingredients: rice (domestic), rice malt (domestic) Rice Polishing Ratio: 50 Rice used for making : Miyamanishiki Sake Degree: +2.2 Acidity: 2 Yeast : AK-1
Japanese>English
じゅんさんじゅんさん
Glorious Mt.Fuji熟成蔵隠し純米大吟醸ひやおろし
Fuji ShuzoYamagata
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麹町いづみや しろ
34
じゅんさん
Hiyoroshi Junmai Daiginjo from Eiko Fuji. I really feel that Gohyakumangoku is very light! Junmai Daiginjo to be served with rice! Rice used: 100% Gohyakumangoku Sake rice origin: Niigata Prefecture Rice polishing ratio: 50 Yeast used: Yamagata yeast Sake degree: ±0.0 Acidity: 1.7 Amino acidity: 0.8 Alcohol content: 17.1
Japanese>English
じゅんさんじゅんさん
Sakuta (作田)涼口　線香花火特別純米
MoritashobeeAomori
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36
じゅんさん
After all, summer ended without watching or doing fireworks this year. So I opened a bottle of sparklers. As I thought, it was the best summer sake of the summer. It has a gorgeous moderate acidity. Low alcohol content while retaining the umami of the rice. It is a great snack. Rice used: Hanabukiyuki Rice polishing ratio: 60 Sake degree: +5 Acidity: 1.5 ALC: 14%.
Japanese>English
じゅんさんじゅんさん
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40
じゅんさん
I am out of sake at home, but it is too hot outside to go to the liquor store, so I buy some at a nearby compny. Urakasumi is a standard sake. It has a refreshing taste with a harmony of rice flavor and acidity. Alcohol content: 15 to 16 degrees Celsius Rice used: Manamusume Rice polishing ratio 65 Sake degree +1 to +2 Acidity 1.3
Japanese>English
じゅんさんじゅんさん
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麹町いづみや しろ
33
じゅんさん
The last of the Sushi Sake Party was the cosmopolitan Amano-do Ginzumi. I heard that it is best served hot, but on this day it was served cold. Ingredient rice: Akita rice Specific name: Junmai-shu Rice polishing ratio : 65 Alcohol content : 15.5 Sake Degree : +2.3 Acidity : 1.8
Japanese>English
じゅんさんじゅんさん
Amanoto純米吟醸ひやおろし純米吟醸ひやおろし
Asamai ShuzoAkita
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麹町いづみや しろ
33
じゅんさん
Oita tipsy sushi sake party, 9th glass Amanoto Junmai Ginjo Hiyoroshi. It is thick and smooth. Ingredients: rice (domestic), rice malt (domestic) Rice Polishing Ratio: 50 Rice type : Miyamanishiki Sake Degree: +2.2 Acidity: 2 Yeast : AK-1
Japanese>English
じゅんさんじゅんさん
Shirataka生酛純米　赤ラベル特別純米生酛ひやおろし
HakutakaHyogo
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麹町いづみや しろ
14
じゅんさん
This is the 7th Sushi Sake Party.　We are getting tired, but let's have some Honjozo sake to calm down! Specific name: Tokubetsu Junmai Rice used: Yamadanishiki from the special A district of Hyogo Prefecture Polishing ratio 70%. Alcohol content 16%.
Japanese>English
じゅんさんじゅんさん
Gasanryu九郎左衛門 裏・雅山流 芳華本醸造生詰酒無濾過
Shindo ShuzotenYamagata
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麹町いづみや しろ
40
じゅんさん
The 7th Sushi Sake Kai. Ura Gazanryu Houka, which I paired with my favorite sushi of the day, kohada (yellowfin tuna). The Gazanryu on the front only uses its own Dewa Chouzu as the rice for sake. The Ura-no-Gasanryu is free, and this Houka is made with 100% Omachi rice. Ingredients/rice, rice malt, brewing alcohol (all domestically produced) Rice used: 100% Omachi Rice polishing ratio: 70 Yeast : Yamagata yeast Sake Degree: +1 ALC : 15-16
Japanese>English
じゅんさんじゅんさん
Rihaku特別純米　辛口　やまたのおろち特別純米
Rihaku ShuzoShimane
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麹町いづみや しろ
26
じゅんさん
The fourth drink of the Sushi Sake Club was a Yamata no Orochi dry junmai from Li Bai, served with marinated tuna. Basically, dry sake continues today. Izumiya is full of customers with advance reservations. It's a fun time. Rice used: Gohyakumangoku 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
Horaiひやおろし　蔵元鑑査普通酒原酒ひやおろし無濾過
Watanabe ShuzotenGifu
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麹町いづみや しろ
30
じゅんさん
Sushi Sake Kai The third cup of the Sushi Sake Kai was the real deal. Hourai Hiyoroshi Unfiltered Nama Sake. It was very much my favorite with a little sweetness and thickening. I had another glass later. Raw material rice: Hidahomare Rice polishing ratio 68 Alcohol content 19 Sake meter degree -2 Acidity 1.3
Japanese>English
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