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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。

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Check-ins

124

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
12(20%)
Hanamura
7(11.67%)
Glorious Mt.Fuji
4(6.67%)
Fusano Kankiku
4(6.67%)
菊美人
3(5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
15(12.1%)
Saitama
13(10.48%)
Nagano
10(8.06%)
Fukushima
8(6.45%)
Yamagata
7(5.65%)

Timeline

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Kuromatsusenjo純米大吟醸 ツバメTSUBAME純米大吟醸
SenjoNagano
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14
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Senkozo's "Kuromatsu Senkozo Junmai Daiginjo Tsubame TSUBAME This sake has a mild sweetness and a refreshing taste. Swallows, symbols of a bountiful harvest, fly lightly in the air, signaling the change of seasons from spring to early summer. Senjozo's seasonal playful sake, with the image of swallows flying in the wind with the mountains of the Southern Alps in the background. Aroma】Slight sweet aroma. Taste】Fruity sweetness, moderate acidity Rice variety Hitogokochi from Ina Valley, Shinshu Rice polishing ratio 40 Alcohol content 14 Sake degree -14 or thereabouts Acidity 1.9 Water used for brewing: Water from the Southern Alps How to drink ◎Cold sake
Japanese>English
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Kawanakajima GenbuHARMONIC EMOTION 川中島幻舞　純米大吟醸純米大吟醸
ShusenkuranoNagano
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個性的なお酒愛好会
34
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HARMONIC EMOTION" by Sake Sengano, Nagano Prefecture Kawanakajima Genmai Junmai Daiginjyo The "Nakadori," a rice daiginjo brewed with 49% polished Miyamanishiki, and the "Junmai Daiginjo," brewed with 35% polished Yamadanishiki, are each balanced at 50% to create a sharp taste. The taste is united by about 6 months of low-temperature aging without filtration, resulting in an exquisitely flavored gem. Ingredient rice: Yamadanishiki and Miyamanishiki Alcohol content 17.0 Sake degree ±0 Toji: Mariko Chino
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Hanamura純米吟醸 酒未来 火入れ純米吟醸
Ryozeki ShuzoAkita
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個性的なお酒愛好会
38
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Ryoseki Shuzo's "Hanamai Junmai Ginjo Sake Mirai Hi-ire A junmai ginjo made with "Sake Mirai. It is a fresh, mellow sweet sake with a cool aroma and a harmony of fruity sweetness and umami. Hanamura" has become a topic of conversation because Mr. Takagi of Takagi Shuzo, which brews "Jyushiyo", provides technical guidance and supervises everything from rice selection and brewing methods to the label and name. It is a gem with a more subdued and umami flavor than the original sake. Rice used: Sake Mirai Rice polishing ratio: 50%. Alcohol content: 15%. Sake degree: -8.9 Acidity: 1.5 Yeast: ----
Japanese>English
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Utashiro雅楽代 鴇羽（うたしろ ときは）
天領盃酒造Niigata
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個性的なお酒愛好会
25
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Garakudai Tokiha" by Tenryohai Shuzo Garakudai Tokiwa is a sake produced by Tenryohai Shuzo in collaboration with UNITED ARROWS. It is the first sake produced by Tenryohai Sake Brewery in collaboration with UNITED ARROWS, and is characterized by a sweeter taste with a lighter alcohol content. Tokiha (鴇羽) is named after the color of Tokiha (鴇羽), the color of the feathers of the Japanese crested ibis (Tokiha-iro), and expresses elegance and lightness. Despite its low alcohol content of 12.5ºC, it has a strong sweetness and is very satisfying to drink. It has a stronger and more impressive fruity and sweet taste than Gagakuyo's standard sake "Gekka" and "Hiyori". In the mouth, the light strawberry-like fruitiness and firm sweetness first spread out, and the sharp acidity and gas undertones enhance the flavor. Rice: Tokiwa Rice polishing ratio: ---0.5 Alcohol content: 12.5
Japanese>English
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Jikon而今 純米大吟醸 白鶴錦 火入れ純米大吟醸
Kiyasho ShuzojoMie
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個性的なお酒愛好会
24
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Jikin Junmai Daiginjo Hakutsuru Nishiki Hi-ire" by Kiyamasa Shuzo Very clean aroma reminiscent of green apple, ramune, and citrus. The carbon dioxide gas from the fermentation is dissolved into the wine, and the soft and transparent texture, dense umami, sweetness, crisp acidity and a hint of bitterness are balanced out by the wonderful sense of balance, freshness, colorful luster, acidity and bitterness. After opening the bottle, the umami spreads as the temperature rises. A gem of surprising quality! Hakutsuru-Nishiki is a "little brother" variety of Yamadanishiki, which has the same mother as Yamadanishiki and father as Watabune. Hakutsuru Sake Brewery registered the variety in 2007 after selecting it out of 800 candidates over a nine-year selection process. There are many sake rice varieties with Yamada-Nishiki as a single parent, but none have surpassed Yamada-Nishiki, so the rice was crossbred again to obtain a brother variety. The characteristics are similar to Yamada-Nishiki, but with less amino acids and higher alcohols, resulting in a "softer" taste. Comparison of the genetic sequence showed that Yamada-Nishiki inherited many areas from its mother, Yamadaho, and Hakutsuru-Nishiki from its father, Watabune. Rice used: Hakutsuru-Nishiki produced in Hyogo Prefecture Rice Polishing Ratio : 45 Alcohol content : 15.5
Japanese>English
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Fusano KankikuTrue White 純米大吟醸 雄町50 無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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個性的なお酒愛好会
22
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Kangiku True White Omachi 50 Junmai Daiginjo Unfiltered Nama Sake" by Kangiku Meizou Kangiku Meizou's super-limited 0ccasional series is produced only once a year, and is designed to accompany the drinker's sip. Focusing on the "scenes" and "feelings" of each person, the series makes everyday life an occasion (a special moment). The aroma of thick fruit, reminiscent of gently floral white peaches. The palate is textured, fresh and juicy, with a fine, pleasant acidity, and a clear, elegant sweetness. Category: Japanese sake (Junmai Daiginjo-shu) Ingredients: Rice (domestic), Rice malt (domestic) Rice used: Omachi from Okayama Prefecture Rice polishing ratio: 50 Sake Degree: -5 Acidity: 1.4 Yeast used: M310 Alcohol content: 15
Japanese>English
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Nabeshima裏鍋島 純米吟醸 隠し酒純米吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Ginjo Hidden Sake" by Tomikuchiyo Shuzo It is called "hidden sake" of Nabeshima because of its small production, and it is difficult to obtain. The moment you open the cork, a very fruity aroma rises elegantly, and you can enjoy the aroma as well as the taste. It is a gem that leaves nothing to be desired. Ingredients: rice (domestic), rice malt (domestic) Alcohol content: 16 Rice used: 100% Gohyakumangoku Rice polishing ratio: 50 Sake meter rating: +5 Acidity: 1.3
Japanese>English
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26
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It is "Ippaku Suisei MOVING SATURDAY" by Fukurokuju Shuzo. This luxurious kijoshu is brewed using sake instead of water. It has a sake alcohol content of -19 degrees Celsius. The dense sweetness spreads on the palate and disappears nicely with a moderate acidity. Moving Saturday" is a golf term that refers to a day on the golf tour from Thursday to Sunday when many players improve or drop their scores on Saturday, making for an interesting and exciting day with fluctuations in the rankings, hence the name. Rice： Misato Nishiki (from Gojome Town, Akita Prefecture) Rice polishing ratio: 50%. Alcohol content: 14.9 Sake meter: -19 Acidity: 1.9 Yeast: 701
Japanese>English
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Tenbi純米吟醸 蛍天(ほたてん)純米吟醸
Choshu ShuzoYamaguchi
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個性的なお酒愛好会
31
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Tenbi Junmai Ginjo Hotaten" by Choshu Shuzo We wanted to brew a distinctive Tenbi using local sake rice, Saito no Shizuku, produced in Shimonoseki Toyota! With this in mind, we created "Tenbi Junmai Ginjo Hotaten". It has a gorgeous aroma like green apple, but with a mild sweetness on the palate. A gentle gasiness envelopes the delicate sweetness and subtle acidity. This is a gem of a sake made with a low alcohol content of 13% so that it can be drunk lightly on an early summer evening. Specific name: Junmai Ginjo-shu Ingredients: Rice, Rice malt Rice polishing ratio 60 Rice used: Yamadanishiki, Saito no Shizuku Alcohol percentage 13 Sake degree -7 to -5
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30
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Hirotogawa Special Junmai" by Matsuzaki Shuzo. This special junmai is brewed with 55% polished Yumeko rice, which is a sake rice produced in Fukushima Prefecture, and TM-1 yeast, which was also developed in Fukushima Prefecture. It has a soft and gentle banana-like aroma on the palate. It has a clean, refreshing taste, but the umami of the rice spreads in the mouth. It is well-balanced, so you will never get tired of drinking it, and it is perfect as a mealtime sake. It is a gem that can be warmed from room temperature to lukewarm or even to top-heat to fully enjoy its flavor. Ingredient rice: Yumenokou Alcohol content: 16%. Rice polishing ratio 55 Sake meter degree +2 Acidity 1.4
Japanese>English
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Tosatsuru純米酒 ひんやり、夏の宵純米
Tosatsuru ShuzoKochi
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個性的なお酒愛好会
20
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Tosatsuru Junmai Shuzo "Tosatsuru Junmai Shuzo Kikkari, Summer Evening" from Tosatsuru Shuzo. This junmai-shu is made from rice, yeast, and water, all of which are produced in Kochi Prefecture. It is a limited-edition sake that is made in the cold and stored in a bottle at a low temperature. It has a rich aroma, mellow richness and refreshing acidity that only junmai sake can have, and a fresh flavor just as it was released from the brewery. It is an excellent match for Japanese cuisine using summer ingredients such as the first bonito, sweetfish, and edamame (green soybeans), and if drunk crisp and chilled, its fresh flavor will enhance the taste of seasonal ingredients. Alcohol 15%. Sake degree +4 Acidity 1.6 Rice: Kochi Prefecture rice Polishing ratio 68
Japanese>English
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mihuku酏吟純聖 山廃仕込 純米吟醸純米吟醸山廃原酒生酒
Shiga
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個性的なお酒愛好会
26
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It is "Iginjunsei" (酏吟純聖) Yamahai-brewed Junmai Ginjo by Mifuyu Shuzo. This junmai ginjo is made from Shiga Prefecture's Yamadanishiki rice polished to 55% and fermented at low temperatures using the Yamahai method. You can taste the unique acidity and robustness unique to Yamahai. It is also a great sake that can be served lukewarm. IngredientsRice (domestic), rice malt (domestic) Rice polishing ratio 55 Rice variety 100% Yamadanishiki Alcohol content 17 Sake degree +1.4 Acidity 1.7
Japanese>English
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Sharaku純米吟醸 夏吟 うすにごり純米吟醸
Miyaizumi ShuzoFukushima
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個性的なお酒愛好会
33
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Miyazumi Meizou's Collage Junmai Ginjo Natsugin Usu Nigori (light nigori). Yamadanishiki is used for the koji rice, and Yumenokou for the premium rice. After bottling, it is immediately treated with fire and stored at low temperature. This is a limited edition product for early summer that retains a fresh texture and a strong flavor. It is a gem that boasts outstanding flavor. The taste is very fresh and full of flavor. The aroma is reminiscent of melon and pear, with an elegant sweetness and a fresh atmosphere. The taste is rich and fruity, with a hint of sweetness and a hint of pear. The mellow sweetness is the main flavor, and the lovely sourness reminiscent of cherries pleasantly tightens up the taste. A beautiful gem with a soft and enveloping flavor that gives the impression of sophistication. Sake quality: Junmai Ginjo Rice used 　　　Koji rice : Yamadanishiki (21%) 　　　Kake rice : Yume-no-Kou (78%) Rice Polishing Ratio : Koji Rice 50%, Kake Rice 55 Alcohol Content : 16 Sake Degree: +1 Acidity : 1.6
Japanese>English
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Senkinオーガニック・ナチュールW Kijoshu（貴醸酒）
せんきんTochigi
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酒宴にて醸す心をたしなミーツ
33
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Senkin's "Senkori Organic Natur W" <W:kijoshu> "Kijoshu Kijoshu is a sake made with sake as part of the brewing water used in the brewing process. The yeast used in the brewing process eats the sugar in the mash to produce alcohol, and the alcohol produced by the yeast itself kills the yeast. However, when sake is used instead of brewing water, the yeast, which is supposed to feed on the sugar in the mash, is weakened (stopped) by the alcohol in the sake. As a result, more sugar remains than in normal sake. This mechanism often results in kijoshu, which is basically a sweet sake, and "Organic Naturals <W:kijoshu>" also has a sweet and sour taste. However, it is not only sweet and sour, but the astringency that lies deep within gives it a depth of flavor. Rice: Kame-no-o (organic rice grown in Tochigi Prefecture) Rice polishing ratio: 90% or more Yeast: Natural brewer's yeast Alcohol content: 14%. Sake degree: --- Acidity: ---
Japanese>English
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Nabeshima純米大吟醸 吉川産山田錦純米大吟醸
Fukuchiyo ShuzoSaga
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酒宴にて醸す心をたしなミーツ
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Nabeshima Junmai Daiginjo Yoshikawa Yamadanishiki" by Tomikuchiyo Shuzo This is a limited edition of the popular Nabeshima sake with a fluffy, impressive depth and sweetness. This is a 45% polished version of Junmai Daiginjo made with the finest Yamadanishiki. After giving us a fluffy and impressive sweetness, it fades away. It is a delicious and satisfying taste that does not disappoint. It is made from "Yoshikawa-produced" Yamada-Nishiki, which is one of the most valuable Yamada-Nishiki cultivars. Unlike the gorgeous impression of regular Nabeshima, it is calm, yet fresh and crisp. Moreover, it is a well-balanced gem with a sense of harmony between fullness and umami. Sake quality Junmai Daiginjo Alcohol content 16 Sake rice used: 100% Yamadanishiki produced in the special A district of Yoshikawa, Hyogo Prefecture Polishing ratio 45
Japanese>English
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Kuroushi純米酒 雄町純米
Nate ShuzotenWakayama
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個性的なお酒愛好会
22
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Kuro-ugi" is brewed by Meite Sake Brewery in Wakayama Prefecture. The brewery is located in Kuroe, Kainan City, Wakayama Prefecture, near a scenic spot with a rock shaped like a black cow, which is also referred to in the Manyoshu, the oldest anthology of Japanese poetry, as "Kurogyu Lagoon. Kurogyu, with its mild and mellow flavor, is one of the most popular sake brands in Wakayama. Kurogyu is a junmai-shu made from Omachi rice. It has a full-bodied, rich flavor typical of Omachi rice. The alcohol content is kept at 16%, and the taste is gentle and crisp! Good chilled or at room temperature. Good chilled, at room temperature, or heated. A versatile all-around food sake with good cost performance! Junmai-shu Omachi Kurogyu R3BY IngredientsRice (domestic), Rice Koji (domestic) Rice used: 100% Omachi Rice polishing ratio 60 Alcohol content 16.5 Sake degree +4.0 Yeast used: Kyokai No. 7 series Acidity 1.7 Amino acidity 1.0
Japanese>English
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Tanakarokujugo糸島産山田錦純米酒純米
Shiraito ShuzoFukuoka
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23
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Tanaka Rokuugo Itoshima Yamadanishiki Junmai Sake" by Itoshima Shuzo This is one of the representative bottles of Shiraito Shuzo, the only sake brewery in Japan that follows the historical "Hanegi Shibori" method. The representative brand "Tanaka Rokuugo" uses 100% Yamadanishiki produced in Itoshima, and the rice polishing ratio is unified at 65%, as indicated in the brand name "Tanaka Rokuugo. In addition, rice from the same district as the brewery's location is used to express the characteristics of the land in which the sake is made, a passionate desire that is reflected in this sake. It has a gentle aroma of freshly cooked rice, a ginjo aroma reminiscent of a rather subdued banana, and a crisp, dry style that reminds one of steel wire. The words on the label "Tanaka Rokuugo" are handwritten by the young head of the family, and the design is simple, yet beautiful with a high impact so that many people will remember it. This bottle is used as an onboard sake for the "Nanatsuboshi in Kyushu," which is famous as the best cruise train in Japan. Producer: Shiraito Shuzo Production area: Fukuoka Prefecture Specific name: Junmai Rice variety: 100% Yamadanishiki produced in Itoshima Rice polishing ratio: 65 Yeast used: Not disclosed Alcohol Content: 15 Sake meter: Undisclosed Acidity: Not disclosed Amino acidity: undisclosed
Japanese>English
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Tokachi純米吟醸純米吟醸
上川大雪酒造Hokkaido
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個性的なお酒愛好会
27
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Junmai Ginjo Tokachi" by Kamikawa Daisetsu Shuzo The subtle yet pleasant aroma and robust flavor. The fine acidity creates a rhythm that makes the chopsticks and sake cups go faster. This is a unique product of Hekiunkura, brewed with a "Showa-era ginjo-shu" style, making the most of the minerality of the water and making it a perfect food sake. Sake Brewer Kamikawa Daisetsu Shuzo Hekiunkura Specific name Junmai Ginjo Polishing ratio 55 Yeast used: undisclosed Alcohol percentage 16 Sake degree Not disclosed Acidity (undisclosed) Amino Acidity Not disclosed Rice used: Hokkaido Ginpu
Japanese>English
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HanaabiTHE PREMIUM 備前雄町 おりがらみ 純米大吟醸 磨き四割 無濾過生原酒純米大吟醸原酒生酒無濾過おりがらみ
Nan'yo JozoSaitama
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個性的なお酒愛好会
24
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Nanyo Jozo's "Kahayo Yoku THE PREMIUM Bizen Omachi ORIGARUMI Junmai Daiginjo, Polishing 40%, Unfiltered Nama-shu". Among the popular Hanayo Kuyu sake brands, a bottle made from Omachi rice is particularly popular, and this "THE PREMIUM" version is the pinnacle of the series, with a rice polishing ratio of 40%. Furthermore, it is finished in "orikarami", which includes a refreshing and fresh "nigori" taste like "arabashiri". Its taste is characterized by a sourness that is plum-like and gives a unique sensation that you have never tasted anywhere else. Once overwhelmed by the sweetness that follows and the long aftertaste, it is a gem with such magical power that it is hard to escape from it. Rice used: 100% Bizen Omachi from Okayama Prefecture Rice polishing ratio: 40 Alcohol content: 16%. Others: Undisclosed
Japanese>English
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Enasan恵那山ピュア純米大吟醸 岐阜 酔むすび 新酒 初仕込純米大吟醸
はざま酒造Gifu
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個性的なお酒愛好会
23
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Hazama Shuzo's "Enayama Pure Junmai Daiginjo, Gifu, Drunken Musubi New Sake Hatsujikomi". Yo-Musubi is Gifu Prefecture's original sake rice developed by crossing the early maturing "Hidahomare" variety, which accounts for the majority of sake rice produced in Gifu Prefecture, and the late maturing "Hidamori" variety. It is Gifu Prefecture's original rice for sake brewing. It is a new variety of sake rice from the Tono region, suitable for brewing ginjo sake, which is made by grinding out more than half of the brown rice, because the "heart white," the central part of the rice that is important for sake brewing, is small and does not break easily when milling. This Junmai Daiginjo-namaishu is brewed with 50% polished Musubi rice, and the aroma is gently refreshing, reminiscent of grapefruit. The aroma is a beautiful isoamyl acetate type ginjo aroma. When you drink it, you can feel the clarity of the rice, and the fine umami flavor spreads beautifully. The acidity is mild, and no trace of bitterness or astringency can be detected. It is a beautiful gem with outstanding sharpness. Alcohol percentage] 15.8 Sake meter] [Acidity] Not disclosed. Rice polishing ratio Koji rice: 50% polished rice produced in Gifu Prefecture Kake rice: 50% polished rice produced in Gifu Prefecture Yeast】【Not disclosed
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