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SakenowaRecord your sake experiences and discover your favorites
YukoYuko
京都出身、最近日本酒に目覚めた初心者です。 食べるのも大好きなので、美味しいもの食べながら日本酒は至福😋 新政、十九、田酒あたりが好みの味。 最近は東北、山口のお酒がお気に入りです。 猫、馬、洋服、日本刀大好き❤

Registered Date

Check-ins

938

Favorite Brands

1

Hall of Fame

Aramasa

Most Check-in Brands

Aramasa
31(13.66%)
19
15(6.61%)
Hououbiden
11(4.85%)
Juyondai
10(4.41%)
Dassai
10(4.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
127(13.54%)
Yamagata
73(7.78%)
Akita
66(7.04%)
Niigata
47(5.01%)
Fukushima
43(4.58%)

Venues With Most Check-Ins

Sobamae Yamato (蕎麦前 山都)
107(21.19%)
Sanbun (三ぶん)
56(11.09%)
Sushi Tou (鮨十)
44(8.71%)
Kawakami-an (麻布 川上庵)
28(5.54%)
Hasegawa Saketen (はせがわ酒店)
28(5.54%)

Timeline

YukoYuko
Juyondai極上諸白純米大吟醸
Takagi ShuzoYamagata
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REQUINQUER
30
Yuko
A super-rare, high-end brand, Jyushiyo's superb series! Fruity sweetness. Fruity sweetness, yet refreshing. The mysterious taste is a wonder. Daiginjo-Moroshiroshu has a well-balanced and delicate flavor that combines a gorgeous ginjo aroma and fresh fruitiness. The clear aroma of white peaches and melon is elegant, and the fresh fruitiness and refreshing acidity outline the sweetness, ending with a clear crispness.
Japanese>English
YukoYuko
Aramasaタンジェリン
Aramasa ShuzoAkita
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REQUINQUER
29
Yuko
I rarely see tangerines. ‼️ I was so excited lol! I had a complex sweet and sour taste and chimed in. The aroma is reminiscent of mild Japanese citrus fruits such as hassaku and iyokan. The taste also has a balance of sweetness and acidity reminiscent of citrus. It has a clear and transparent structure that keeps you from getting tired of drinking it. The unique flavor of Fukunohana, which is different from any other sake rice, can be fully enjoyed. Tangerine is a new addition to Shinmasa's "Colors" series of fire-aged sake.
Japanese>English
YukoYuko
両国の里本醸造生貯蔵酒
Nakano BCWakayama
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Chanko Ouchi (ちゃんこ大内)
33
Yuko
For the first time, I was taken to a chanko restaurant in Ryogoku. Since we were there, we had a bottle of sake with an original label. It is an original product of Ohashi Sake Shop, which has been in business in Ryogoku since the Meiji era.
Japanese>English
YukoYuko
Tanigawadakeしぼりたて ひやおろし
Nagai ShuzoGunma
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Sanbun (三ぶん)
25
Yuko
It's still hot every day, but the autumn-like labels make me feel like fall 🍁🍂. Light, smooth and dry hiyaoroshi. You can enjoy the calm taste with a hint of maturity.
Japanese>English
YukoYuko
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Sanbun (三ぶん)
33
Yuko
Hiyoroshi- a well thought out balance of sweetness and acidity. [This season, the sake level was set to minus. Harmony of richness, umami, and acidity This season, the sake level was set to minus for the season using a single Kumamoto yeast. This hiyaoroshi has been carefully balanced in terms of sweetness and acidity by increasing the acidity level.
Japanese>English
YukoYuko
NabeshimaHarvest Moonひやおろし
Fukuchiyo ShuzoSaga
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Sign (麺屋 彩音)
35
Yuko
Sake pairing at a ramen restaurant: ⁉️ And you could choose! Nabeshima, Tatenogawa, Saku no Hana, etc. At the heart of this sake's flavor is a moderately ripe rice flavor, interwoven with ripe grapefruit and herbal tea sensations to evoke the autumn season. Surrounding it are the lustrous nuances that only Nabeshima can offer, along with a subtle gassy feel, and it is also full of captivating charm.
Japanese>English
YukoYuko
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Sanbun (三ぶん)
35
Yuko
They rarely go in. It's insanely delicious! Mild aroma like Japanese pear and soft mouthfeel unique to Kami no Ho. It is a bottle with a well-balanced, fluffy rice flavor without any peculiarities.
Japanese>English
YukoYuko
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Sanbun (三ぶん)
39
Yuko
Lovely ginkgo label 😆. Gohyakumangoku rice harvested in Shimane is polished in-house and carefully brewed. The sake is fermented vigorously, resulting in a dry junmai sake with umami and sharpness. The sake is pressed in the spring, hi-ire it, and let it mature slowly in the brewery during the summer, and only available seasonally in the fall, when its roundness and umami are revealed.
Japanese>English
YukoYuko
Kichoひやおろし
上田酒造Nara
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和食 板垣
32
Yuko
The first cup, hiyayoroshi, was served lukewarm. The new sake brewed in winter is matured in the brewery over the summer and matures at a low temperature in good balance, giving it the best flavor. The label depicts a scene from the ancient city of Nara, a World Heritage Site." Slightly dry, with a mildly matured flavor that is pleasant to the palate.
Japanese>English
YukoYuko
Kuromatsusenjoこんな夜に…
SenjoNagano
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Sanada (銀座 真田 SIX)
33
Yuko
This time, fish labels. The world view of "On a night like this..." was given shape by ceramic artist Waka Horigome. The theme is "Animals of Shinshu looking up at the moon," and the thunderbirds that appear on the labels of our doburoku and amazake are depicted as well as their friends.
Japanese>English
YukoYuko
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鮨 無垢
36
Yuko
Here it is, Shinsei! And it's a 27,500 yen hanpukai only. I am excited because it is simple lol. I was reminded once again that it is not a category of sake, but a new genre of alcohol called Shinmasa. Hinotori is a noble sake brewed with brown purple-black rice, a type of ancient rice. It has a pale pink color derived from anthocyanins during the pressing stage, and when poured into a glass, it has an impressive rosé-like liquid color with a faint tinge. The aroma is delicate and soft, with wild nuances, and the taste has a high density and a full sweetness that coexist and spread in good balance with the acidity.
Japanese>English
YukoYuko
Kanhokutoブラックジャック
Kanhokuto ShuzoFukuoka
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鮨 無垢
33
Yuko
Muso no Kire, the Emperor of Dry Mouth Black Jack Japan This product is the hottest in KANBOKUTO. It is a strong, strong product that breaks through the limit. Kanbokuto Shuzo is the representative of Kyushu's dry sake brewery. The dashing dry style is a perfect complement to Kyushu cuisine as well as to any other cuisine, both Japanese and Western.
Japanese>English
YukoYuko
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鮨 無垢
34
Yuko
A refreshing, white wine-like sake is now available from Higashitsuru. It has a refreshing ginjo aroma and a tangy, fresh taste. You can feel the gasiness on the palate. The refreshing acidity tightens the taste of the sake, The sweetness is moderate and the flavor is crisp and enjoyable. Put it in the refrigerator and chill it until it's cold. and then put it in a wine glass and drink it. It tastes even better when served in a wine glass.
Japanese>English
YukoYuko
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Sanbun (三ぶん)
17
Yuko
My favorite horse label! They recommend heating it up to lukewarm. I had it cold and it was well-balanced and easy to drink. Mr. Murakami worked part-time at Yamatoya Sake Brewery as a student, and has also worked at Takezuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture before taking on the role of toji at his home brewery, Magami Shuzo in Hiroshima. Mr. Murakami worked part-time at Yamatoya Sake Brewery as a student, and has also worked at Takeketsuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture.
Japanese>English
YukoYuko
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Sanbun (三ぶん)
30
Yuko
Junmai Ginjo-shu brewed with 60% polished Yamadanishiki rice. It comes in a blue bottle, which is rare for the Kaijin series. The brewer's technique of deliberately suppressing the aroma is still alive and well in this sake. The modest but present aroma and taste make it a favorite of the connoisseur. The gentle aroma and the smooth finish are "as good as it gets! One sip will leave you with a refreshing impression, just as the blue bottle suggests.
Japanese>English
YukoYuko
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Sanbun (三ぶん)
32
Yuko
100% Yamada-Nishiki produced in Hyogo Prefecture is used. The pleasant aroma is mild, yet reminiscent of tropical fruits, and the flavor of the rice is concentrated, The pleasant aroma is gentle yet reminiscent of tropical fruits, and the flavor of the rice is concentrated while the sake has a refreshing, cool feeling that goes down your throat.
Japanese>English
YukoYuko
勢正宗アップルカープ
丸世酒造Nagano
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Ginza Nagano (銀座NAGANO)
29
Yuko
Juicy and I like it too much 🍎. Personally, I recommend drinking it on the first glass. Nagano R yeast, a malic acid high producing yeast developed in Nagano Prefecture, is used to add a clean "malic acid" derived taste and the flavor of glutinous rice. This unfiltered, unpasteurized sake is made with 23% koji rice and has a robust flavor despite its low alcohol content of 13%.
Japanese>English
3

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