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SakenowaRecord your sake experiences and discover your favorites
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男女差や年齢、人種などで語ることは苦手なので、全て非公開で失礼します。 初めて日本酒の良さを教えてくれたのは能登の『手取川』 日本酒の無限の可能性を感じたのは、大学を出て日本酒作りを始めた、当時25、6歳の青年、「高木顕統」氏が造った初期の『十四代』を飲んだ時。 今は日本酒の感想を人に上手に伝えたくて、日々勉強しています。 ひとり呑みはしません。 美味しさの基準は銘柄では無く「誰と」です。

Registered Date

Check-ins

277

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
17(12.78%)
Hanamura
13(9.77%)
Glorious Mt.Fuji
10(7.52%)
Fusano Kankiku
10(7.52%)
Zaku
5(3.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
31(11.19%)
Saitama
24(8.66%)
Nagano
19(6.86%)
Yamagata
17(6.14%)
Fukushima
16(5.78%)

Timeline

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Kid-KID- 純米大吟醸純米大吟醸
Heiwa ShuzoWakayama
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Heiwa Shuzo's KID Junmai Daiginjo This is a fruity sake with a rich aroma that brings the ginjo aroma to the forefront, using the so-called standard combination of Yamadanishiki rice and Association No. 9 yeast. The melon-like aroma derived from the yeast is a symbol of this flavor, and has recently been frequently featured in magazines. The distinct aroma, which is not found in junmai or junmai ginjo sake, makes it a popular choice for women and first-time drinkers. Although the aroma may be too strong for a mealtime sake, each cup is highly satisfying, and the reasonable price makes it a good choice for those who want to enjoy Junmai Daiginjo-shu at home.
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Takasago松喰鶴　純米大吟醸　火入れ純米大吟醸
Kiyasho ShuzojoMie
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Kiyamasa Shuzo's "Takasago Matsukizuru Junmai Daiginjo Hi-ire Kiyamasa Shuzo was founded in the middle of Edo period in 1818. Before "Jikin" was created, Kiyamasa Shuzo produced "Takasago. However, there are many brands and breweries of "Takasago" throughout Japan (such as Takasago Shuzo in Hokkaido and Fuji-Takasago Shuzo in Shizuoka Prefecture), and to avoid confusion, "Jikin" was created as a firm brand of the Kiyamasa Shuzo brewery. We started brewing the "Takasago" brand as a new challenging sake different from "Jikin". We are pleased to announce that we are now selling sake made by taking on new challenges in yeast and production methods under the traditional "Takasago" brand, separately from the "Jikin" brand. The brewer, water, and environment are the same, so we hope that our customers will be able to experience the unique characteristics of Kiyamasa Sake Brewery beyond the yeast and production method. This is a new product brewed with a kimoto (sake mother) in a "wooden vat" that was introduced last year. It has a grape-like flavor typical of Kumamoto No. 9 yeast, a concentrated and powerful umami, and a smooth and refreshing finish. We hope you will enjoy it at your special dinner party. Rice used: Yamadanishiki Rice polishing ratio : 45 Sake meter : ±0 Yeast : Kumamoto No. 9 Acidity : 1.7 Alcohol content : 15.7
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Dassai純米大吟醸 磨き二割三分純米大吟醸
Asahi ShuzoYamaguchi
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Asahi Shuzo's "Otter Festival Junmai Daiginjo Polished to 20% Sanbun Using Yamadanishiki polished to the limit of 23%, this is the best Junmai Daiginjo ever made, It has a gorgeous top-fragrance aroma, a beautiful honey-like sweetness on the palate, and a long, lingering aftertaste that cuts off nicely after swallowing. The flagship of Otters. Specific name: Junmai Daiginjo Ingredients: rice, rice malt Nama/Hiirei: Fire-aged sake (with heat treatment) Sweetness: Fruity ■Rice: Yamadanishiki ■Polishing ratio: 23% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
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AramasaNo.6 S-type純米吟醸
Aramasa ShuzoAkita
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Shinmasa No.6 S-Type" by Shinmasa Shuzo S-Type" is a representative of "No.6". It is a mid-model that combines fullness and sharpness. As a "Superior" (advanced version), it is made with both individuality and perfection in mind. The first half of the mouthfeel is concentrated, and the second half is sharp and sharp. Rice used: 55% polished rice Alcohol content: 13% (unpasteurized) Yeast used: Association No. 6 Sake meter] Not open to the public. Acidity] Not disclosed
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Sawanoi純米原酒ひやおろし純米原酒
Ozawa ShuzoTokyo
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Junmai Hiyaoroshi" by Sawanoi Ozawa Shuzo Junmai Hiyoroshi has a mild taste with a robust flavor and richness that has deepened with maturation. Alcohol 15%. Sake degree +1 Acidity 1.8 Amino acidity 1.2 Rice used: Koshiibuki (Niigata) Polishing ratio (Kake rice, Koji rice) 65%, 65 Yeast Kyokai No. 901
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Hanzo特別純米酒 伊賀産うこん錦特別純米
Oota ShuzoMie
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Hanzo Special Junmai Sake Iga-produced Ukon Nishiki" by Ota Shuzo The production of Ukon-Nishiki has been discontinued over the years, and nowadays local farmers are asked to grow it under contract. Sake brewed with Ukon-nishiki has a sharp, crisp outline and a full flavor with a hint of acidity. It goes well with cold yellowtail sashimi and stir-fried mushrooms with butter. Enjoy this excellent sake cold or lukewarm. Winner of the Gold Medal in the Heated Sake Contest 2022 Capacity: 720ml Degree of alcohol content: 15 Rice used: 100% Ukon-nishiki from Iga Polishing ratio: 60 Yeast: MK1
Japanese>English
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帝松褻と霽れ〜ケトハレ〜純米吟醸
matsuokaSaitama
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Teisho Nare to Jyure" by Matsuoka Shuzo This is the first junmai ginjo sake in the sake industry to be brewed with primule yeast for wine. It is completely different from white wine-like sake made with wine yeast. It has a ripe banana-like aroma, a tannic astringency reminiscent of red wine, and a crisp sake-like finish. It is sweet but refreshing, with a long, lingering finish. It marries exquisitely with cheese, chocolate, and Western food. It may look transparent, but the taste is full of surprises. It is exactly like "? is replaced by "! This is a bottle with a new sensation. Specific name Junmai Ginjo-shu Country of origin Japan Content 720ml Ingredients: Rice, Rice malt Alcohol content 15 Grape variety used Polishing ratio 60
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Otafuku 9th Generation Junmai Hi-ire" by Tuka Shuzo Located in an old port town on the Seto Inland Sea in Hiroshima, Japan, the "small handmade sake brewery" Karara Shuzo, brand name Otafuku, has a young master brewer returning to the brewery in 2020 to serve as toji (chief brewer). The mouthfeel is fine, with a medium-bodied, moderately thick spread that beautifully reveals fruity melon flavors, balanced by a bright acidity in the second half of the bottle and a vividly compelling finish. Ingredients: rice (domestic), rice malt (domestic) Rice used: Hachitan-Nishiki Rice polishing ratio: 60 Alcohol content: 16 Producer: Karara Shuzo, Akitsu-cho, Hiroshima City, Hiroshima Prefecture
Japanese>English
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Mutsuhassen陸奥八仙 純米大吟醸　蔵限定ver純米大吟醸
Hachinohe ShuzoAomori
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Mutsu Hachisen Junmai Daiginjo Kura Limited Version" by Hachinohe Shuzo The taste was refreshingly fruity and fizzy, as expected. This effervescence, combined with the crispness and bitterness, was also present. At this point, I had the impression that it was somewhat like Mutsu Hachisen. The final taste was sharp and clean. Needless to say, it was delicious. And the added value of drinking a sake that can only be purchased at the brewery adds to it. A luxurious gem. Classification "Junmai Daiginjo-shu Ingredient rice: "Hanabukiyuki Yeast used: Unknown Polishing ratio: 50%. Alcohol Content "16 Sake Degree "Unknown Acidity: Unknown
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Yao Honten's "Wolf Flame Junmai Sake PERFUME DRY - Hyogo Yamada Nishiki The new "Yao Honten", which will take on new challenges in 2023 under the leadership of Naoyuki Kimura, has started to develop a new brand "Wolf Flame" under the theme of "From Chichibu City to the rest of Japan". This time, all "Yamadanishiki" from Hyogo Prefecture is used. In keeping with the concept of the past, the new brand is named "Wolf Flame". The new brand has a dry and sharp taste with a gorgeous aroma. While being fire-aged, it has a moderately fruity aroma and a superb balance between the pear and grapefruit flavors on the palate and the lingering aftertaste. Sake meter rating: 4.1 　Acidity: 1.6 Amino acidity: 1.1 　Pour: 15.0 　Rice: Hyogo Yamadanishiki
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Glorious Mt.FujiSnake Eye2025 純米大吟醸純米大吟醸
Fuji ShuzoYamagata
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Eiko-Fuji Snake Eye2025 Junmai Daiginjo" from Fuji Shuzo Eiko-Fuji's seasonal sake from Tsuruoka City, Yamagata Prefecture Snake Eye 2025 It is a special sake brewed with "Wakamizu" from Gunma Prefecture and wine yeast! It has a refreshing mouthfeel with a hint of white grapes, and its acidity and lingering aftertaste are wonderful! 　Sake degree: +9.0 　Acidity: 1.9 　Amino acidity: 1.4 　Rice used: Wakamizu 　Rice polishing ratio : 50
Japanese>English
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Kameizumi純米吟醸 ひやおろし　風鳴子（高育６３号）純米吟醸
Kameizumi ShuzoKochi
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Kameizumi Shuzo's "Kameizumi Junmai Ginjo Hiyahoroshi" (Hiyahoroshi), using "Kaze Naruko" (Takayuki 63) rice From Tosa City, Kochi Prefecture, comes a hiyaoroshi from the very popular Kameizumi brewery using "Kaze Naruko" (Takayuki 63) rice as the raw material. Different from conventional CEL24, it has a refreshing grape-like mouthfeel, a gentle umami that spreads on the palate, and a sharp, well-balanced aftertaste that is very pleasant. As with hiyaoroshi, the sense of effervescence is weak, but the freshness without a hint of aging and the crisp, dry aftertaste will keep you coming back for more. A refreshing fruity gem for this still hot season. 　Alcohol content: 16.5 　Sake meter : +4.0 　Acidity: 1.7 　Amino acidity: -1.7 　Rice used: Kaze Naruko 　Rice polishing ratio : 55
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Sugata純米吟醸 「愛国3号」 無濾過生原酒
Iinuma MeijoTochigi
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Iinuma Meinjo's "Sigatari Junmai Ginjo Unfiltered Unrefined Nama Sake "Aikoku No.3"". An ancient variety cultivated in Tochigi Prefecture during the Taisho Era (1912-1926). Aikuni No. 3" was revived together with Tochigi Agricultural Promotion Office, Tochigi Agricultural High School, and Oyama Kitazakura High School as part of the "Agricultural Revival Project" to preserve the primary industry and agriculture used for sake brewing. Aikoku" was one of the three major rice varieties in the Meiji period (1868-1912), along with "Kame-no-o" and "Ryuriki", Aikuni" was called one of the three major rice varieties in the Meiji period (1868-1912), and was the main variety in the Kanto region during the Taisho period (1912-1926). The "Aikoku No. 3" strain was selected for cultivation in Tochigi Prefecture. It is the ancestor of Koshihikari, Sasanishiki, and Hitomebore. It has a gorgeous flavor with a pleasantly fruity taste. Sake degree: ±0.0 Acidity: 1.7 Amino Acid: Degree of alcohol content: 17.0 Rice：Aikoku No.3
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Suehiro猫魔の雫 純米吟醸原酒 ひやおろし純米吟醸原酒
Suehiro ShuzoFukushima
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Suehiro Shuzo's "Nekoma no Shizuku Junmai Ginjo-Ginjo Harajuku Hiyoroshi" (Hiyoroshi) Suehiro Shuzo brews Genzai, which is attracting attention in the local sake industry. Suehiro Nekoma no Shizuku" is a seasonal sake that is attracting attention. It uses a yeast that produces high malic acidity, and is recommended for autumn, when the rich rice flavor, fruity sweetness, and light acidity can be enjoyed. 　Alcohol : 15.3 　Sake degree : -0.5 　Acidity: 1.8 　Amino acidity: 　Rice used: Yume no Kou 　Rice polishing ratio ：60
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瀧澤純米吟醸 乙巳(きのとみ)ひやおろし純米吟醸
Shinshu MeijoNagano
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Takizawa Junmai Ginjo Otomi Hiyaoroshi" by Shinshu Meizo The popular hiyaoroshi sake brewed in the spring and slowly stored in "Kuroyosui", the super soft water from Wadatoge, is soft on the palate and has a juicy flavor that is typical of hiyaoroshi. The fruity nature of Takizawa and the clear lingering aftertaste over the throat make it a superb product. Sake degree -2.0 Acidity 1.6 Rice used: Hitogokochi Rice polishing ratio 55 Alcohol content 17-18
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Fusano Kankiku寒菊 剣愛山50 -Chronicle- 無濾過一度火入原酒純米大吟醸原酒無濾過
Kankiku MeijoChiba
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Kangiku Ken'aizan 50 -Chronicle- Unfiltered Unrefined Unrefined Unrefined Unrefined Unrefined Sake by Kangiku Meizou Kangiku Ken-Aizan 50 -Chronicle- The second brewery in Japan after Miyazumi Meizou, which brews Collage, uses the rare rice "Kenaiyama" to make this very limited edition sake! This is not to be missed, ＜Kangiku Brewery This is the first attempt of Aizan outside of Hyogo Prefecture, where growers in Mima City and Awa City, located at the foot of Mount Kenzan in Tokushima Prefecture, began planting in R1 while looking up at Mount Kenzan. The water system of the field is the Yoshino River, which represents Shikoku. We were pleased to be in a position to connect the rice farmers, who are passionate about the future, with the drinkers, and felt a sense of responsibility and joy in the production process. The concept of this sake is to chronicle the history of "Kenaiyama" through this sake. The image of freshness and sharpness was created by fire-quenching the sake once. The design is based on the Tokushima Prefecture's prefectural color, indigo, and is designed with the hope that the rice farmers, drinkers, production, and distribution staff will work together to chronicle the history of the sake year by year. The background is decorated with a kenzan (a mountain with a sword). Specific name: Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 15 Sake meter rating: -6 Acidity: 1.5 Ingredient Rice: Kenaiyama Rice polishing ratio：50 Condition: Heated
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Fusano KankikuMonochrome 純米大吟醸無濾過生原酒純米大吟醸
Kankiku MeijoChiba
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Kangiku Monochrome Junmai Daiginjo Unfiltered Nama Sake" by Kangiku Meizou The Occasional Series "Monochrome". This bottle is released at the beginning of autumn, when the summer is over and its afterglow is felt, and it is a bottle that will be close to the various "memories" of the drinker. The rice used is selected with respect for the predecessors who have built the brewery's history. This bottle expresses a clear and vivid taste so that it can paint colors on the memories of the past, which are reflected in "monochrome". This year's Monochrome also uses Yamagata rice "Yamashu No. 4". It has a fresh, slightly carbonated taste that is typical of Kangiku, The rich, fruity aroma and gorgeous ginjo aroma spread across the palate. The elegant sweetness of Yamashu No. 4 and the clear rice flavor bring out the clarity of the aftertaste, It is a well-balanced bottle that perfectly matches the quality of Kangiku's sake! Specific name: Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 15.0 Sake Degree: -7.0 *previous value Acidity: 1.3 *previous value Rice used for making：Yamashu No.4 Rice polishing ratio：50 Condition：Nama-shu
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