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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

97

Favorite Brands

0

Most Check-in Brands

Hanaabi
11(25.58%)
Hanamura
6(13.95%)
Glorious Mt.Fuji
4(9.3%)
Fusano Kankiku
3(6.98%)
菊美人
3(6.98%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
13(13.4%)
Saitama
12(12.37%)
Yamagata
7(7.22%)
Fukushima
5(5.15%)
Chiba
5(5.15%)

Timeline

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Kawanakajima GenbuHARMONIC EMOTION 川中島幻舞純米大吟釀純米大吟醸
ShusenkuranoNagano
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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 flavor is united by low-temperature aging for about 6 months without filtration, resulting in an exquisitely flavored gem. Ingredient rice: Yamadanishiki and Miyamanishiki Alcohol content 17.0 Sake degree ±0 Toji: Mariko Chino
Japanese>English
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Hanaabi純米吟醸 THE MATCH おりがらみ 無濾過生原酒純米吟醸生酒無濾過
Nan'yo JozoSaitama
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27
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Nanyo Jozo's "Kahayo Yoku Junmai Ginjo THE MATCH55 ORIGARUMI Unfiltered Nama-shu". This Junmai Ginjyo Nama-shu is made from Yamadanishiki 55 and Omachi 55. This is a very limited edition product that perfectly matches the charms of Yamadanishiki and Omachi. Once you drink it, you will never forget it. It is a gem that reminds you of a tropical fruit with the full bloom of the one and only Hana-yosu's character. Category: Japanese sake (Junmai Ginjo-shu) Ingredients : Rice (domestic), Rice malt (domestic) Rice used: Yamadanishiki, Omachi Rice Polishing Ratio: 55 Alcohol Content: 16 Sake Degree：Not disclosed Acidity：Not disclosed
Japanese>English
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Miwatari純米大吟醸 無濾過生原酒
ToshimayaNagano
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Junmai Daiginjo Unfiltered Nama Sake by Toshimaya, Nagano Prefecture A gem that stands out for its freshly squeezed ginjo aroma and sharpness. 　Alcohol: 17.0 　Sake degree: +2.0 　Acidity: 1.2 　Amino acidity: 1.0 　Rice used: Shirakaba-Nishiki 　Rice polishing ratio ：49
Japanese>English
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Fumigiku純米吟醸 NEXT 搾りたて純米吟醸生酒無濾過
Fumigiku ShuzoToyama
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26
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FUMIKIKIKU Junmai Ginjo NEXT Shiboritate" by FUMIKIKIKU Shuzo The fresh and vibrant quality of this freshly pressed sake has a fresh aftertaste. Oxidation is minimized as much as possible during the bottling process to create a full aroma. The sake has a refreshing acidity and a rich aromatic flavor, which is typical of nama-zake, while retaining the flavor of the rice. A gem of freshly pressed sake with a lively quality. Sake degree +2.0 Acidity 1.5 Rice used: Gohyakumangoku and Yamadanishiki Polishing ratio 60 Alcohol 15-16%.
Japanese>English
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Sensuke特別純米 しぼりたて 無濾過生原酒特別純米原酒生酒無濾過
泉酒造Hyogo
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Senzuke Junmai Ginjo Shiboritate Unfiltered Nama-shu from Izumi Shuzo, Hyogo Prefecture This is a freshly squeezed new sake from the Senzuke brand. You will enjoy its gorgeous aroma and fresh flavor. The aroma is fresh and clean with a hint of melon, melon and melon. From a slight sweetness like melon and melon, to a refreshing dryness. A gem with a clean, fresh, dry taste. Rice polishing ratio 65 Alcohol content 16%. Rice used: 20% Hyogo-ken Yamada-Nishiki (Koji rice) 　　　　80% Hyogo-Nishiki from Hyogo Prefecture (Kake rice) Sake Degree +3.5
Japanese>English
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Takachiyo巻機(まきはた)純米吟醸 吟純米吟醸
Takachiyo ShuzoNiigata
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29
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Makihata" Junmai Ginjo "Gin" brewed by Takachiyo Shuzo, a brewery located at the foot of Mount Makiki, one of Japan's 100 most famous mountains. The rice is made from 53% flat polished rice produced locally in Minami-uonuma. The rice is carefully treated using a micro-bubble rinse and brewed with an emphasis on sharpness and a clean taste, making it a junmai ginjo sake for use as a mid-meal drink. It is a junmai ginjo-shu for the "in-between meal" drinker. Gentle and gentle ginjo aroma. It has a soft aroma. The mellow aroma spreads softly and gently from the clean mouthfeel. A clear spiciness spreads later, creating a sharp atmosphere. The crisp and well-polished taste is pleasant, and the aftertaste is a refreshingly light and refreshing gem. Rice: Yamadanishiki produced in Uonuma Rice polishing ratio 53.0 Alcohol content 15.0%. Sake meter Not disclosed Acidity Not disclosed
Japanese>English
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Akebono純米大吟醸純米大吟醸
Toyama
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24
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Ariiso Akebono Junmai Daiginjo" by Takazawa Shuzojo Noble aroma. The sake has a refined flavor of rice and a full-bodied elegance. Ingredients: Rice, rice malt Rice polishing ratio 40 Rice used: Yamadanishiki Alcohol content 16
Japanese>English
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Asahitaka" by Takagi Shuzo Takagi Shuzo is a brewery famous for its "Jyushiyo," but Asahitaka is a different style from Jyushiyo, and is loved in its hometown of Yamagata Prefecture. Asahitaka is mainly sold within Yamagata Prefecture and is not distributed nationwide. Although it is a honjozo sake, it is characterized by its slightly sweet aroma, smooth taste, and fresh texture. Although it is a honjozo sake, it has a ginjo aroma and a high cost-performance ratio. It is sometimes described as having a flavor reminiscent of Jyushiyo.
Japanese>English
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Born特選純米大吟醸 磨き三割八分
Katokichibei ShotenFukui
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24
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Kato Kichihei Shoten's Bon Tokusen Junmai Daiginjo, Polishing 30% to 80%. This junmai daiginjo-shu has a polishing ratio of 30% to 80% (38% polished rice). It has a wonderful grapefruit-like aroma with a deep, structured flavor. It is a classic example of Bon's Junmai Daiginjo-shu, with outstanding flavor whether chilled, on the rocks with ice, or lukewarmly heated. Rice: Yamadanishiki Rice polishing ratio: 38 Alcohol content: 16%. Sake degree: +5.0 Acidity: Not disclosed
Japanese>English
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Echino Yukitsubaki Tsuki no Tamahibiki Junmai Daiginjo Genshu by Yukitsubaki Shuzo Founded in 1806, this small, handmade junmai brewery is located in Kamo City, Niigata Prefecture. Kamo City in Niigata Prefecture, where the Yukitsubaki Sake Brewery is located, has long been known as the "Little Kyoto" of Hokuetsu, and is famous for the production of Yuki-sei, the prefectural tree and Kamo City flower. The name "Echino Sesshobo" comes from this, and the idea of using the dedication of the sugar plant, which endures harsh winters and blooms beautifully in the spring, as the inspiration for the sake brewing process. The name "Koshi-no Yukibo" is derived from the idea that the earnestness of sugar, which endures harsh winters and blossoms beautifully in spring, should be the inspiration for sake brewing. Yamada-Nishiki, the highest grade of sake rice, is polished to 40%. It is a limited-edition sake brewed in a deep snowy environment, and only a very small amount can be made. It is named "Tsuki no Ou Hibiki" (King of the Moon Hibiki) because of its mysterious and powerful flavor and color, just like the moon, and because of our wish for you to enjoy a moment of elegance. The word "Tamayura" is derived from the word "Tamakagiru," which means "a hint" or "a little time," from the meaning of a ball emitting a faint light. Rice polishing ratio 40 Content 720ml IngredientsRice (domestic), Rice Koji (domestic)
Japanese>English
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Asahi Shuzo's "Rokuno Koshu Junmai Daiginjo The subtly fragrant ginjo aroma, smooth mouthfeel, and fluid texture on the tongue. It has a certain fullness and softness of flavor with a gentle sharpness that gently flows down the throat. This is "Rokuno," the pinnacle of the Koshu series. The Chinese character for "stipend" is "禄", which means "reward" or "reward", The character "roku" means "a gift, a token of appreciation for one's hard work. The name "Roku-no" means "a gift of reward and labor. Asahi Shuzo began by reviewing the rice used to make this sake in order to make it easy to drink, without making it feel too light, even if the alcohol content is lowered. The result is Chishuraku, which was revived from a state in which only the seed pods remained. As the name suggests, it is the latest variety of rice to be harvested. It does not harden easily when cold, and the rice melts well in the moromi state, giving it a soft and fluffy texture. It has a subdued aroma and gives a sense of smoothness. 100% Shin-On rice "Chishu-rakku" produced in Shin-On Prefecture is used. Ingredients: rice, rice koji Rice polishing ratio: 40 Content: 780ml Alcohol content: 14% alcohol by volume
Japanese>English
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Hyakumoku" by Kiku-Masamune Sake Brewery Made from 100% Kuchiyoshikawa-Kanokai Tokkaisho and Yamada Nishiki, Yoshikawa, Sanbon City, Hyogo Prefecture. Alcohol content: 15% to 16 Producer: Kiku-Masamune Shuzo Co. Alt Three" is the "third choice" created by a traditional brewery that has been in business for over 360 years. The skilled blenders have blended multiple bottles of sake brewed from the highest quality Yamadanishiki from the "Grand Cru" (special class field), so to speak, with the high skills inherited from the brewery. The full-bodied sweetness and bitterness, freshness and roundness, are all combined in a gorgeous appearance and spread out on the palate.
Japanese>English
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Hanaabi純米吟醸 美山錦 無濾過生原酒純米吟醸生酒無濾過
Nan'yo JozoSaitama
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27
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This is Nanyo Jozo's "Junmai Ginjyo Miyamanishiki Unfiltered Nama-shu". It is a Junmai Ginjyo Unfiltered Nama-zake made with Miyamanishiki and 55% polished rice. Once you drink it, you will never forget it. It is a gem with an aroma that reminds you of tropical fruits, which is the one and only HANAYOSHIYUKU with its unique character in full bloom. Yesterday, the day after we released "Hachitan-Nishiki" in a cooler separation, it came back as Miyamanishiki. Category: Sake (Junmai Ginjo-shu) Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio: 55 Alcohol percentage: 16 Sake degree: Undisclosed Acidity: Undisclosed Amino acidity: undisclosed
Japanese>English
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Hanamura純米吟醸 美郷錦仕込み 火入れ純米吟醸
Ryozeki ShuzoAkita
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30
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We obtained Ryoseki Shuzo's "Hanayuup" series, the first in the fire-aged series, brewed with "Misato Nishiki". Hanayu" is the top brand representing Ryoseki Shuzo, This exceptional brand received technical guidance from President Takagi of the Jyushiyo Takagi Sake Brewery, and everything from rice selection to labeling and name was supervised by Takagi Sake Brewery. Misato Nishiki Brewing, a very limited edition sake Misato Nishiki is the pride of Akita Prefecture, where Yamadanishiki is the mother rice and Miyamanishiki is the father rice. It has a gorgeous aroma and a fruity flavor that is typical of Hanayu, with a clear throat and a lingering aftertaste! 　Alcohol : 16.0 　Sake meter: -7.3 　Acidity: 1.6 　Amino acidity: 0.8 　Rice used : Misato Nishiki 　Rice polishing ratio ：50
Japanese>English
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Fusano Kankiku純米大吟醸 総の舞29 無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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The best of the Kangiku series. Brewed by Kangiku Meizhu in Yamatake City, Chiba Prefecture, Kangiku ~Silver Lining 2025~ Junmai Daiginjo Unfiltered Unrefined Nama Sake Silver Lining 2025" is a limited edition sake brewed to the highest specifications, made by polishing So no Mai to 29%. The moment it is poured into the glass, it has a rich fruity aroma, a slight gasiness and fruity flavor on the palate, and a fresh, mineral aftertaste that reminds one of the Kujukuri Coast. A wonderful gem. 〜Sake: 15% alcohol by volume. Alcohol : 15 Sake meter : -6 Acidity: 1.3 Amino acidity: 0.8 Rice used ："So-no-Mai" produced in Chiba Prefecture Rice polishing ratio : 29
Japanese>English
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Hanamura純米吟醸 秋田酒こまち 生酒純米吟醸生酒
Ryozeki ShuzoAkita
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Limited edition sake brewed by Ryoseki Shuzo in Yuzawa City, Akita Prefecture Hanamura Akita Sake Komachi This season's long-awaited 720ml bottle! Ryoseki Brewery's top brand "Hanamura" is brewed under the technical guidance of President Takagi of the 14th generation Takagi Sake Brewery, The brewery received technical guidance from President Takagi of the Jyushiyo Takagi Sake Brewery, and everything from the selection of rice to the label and name is under the supervision of Takagi Shuzo, making this an exceptional brand. Junmai Ginjo, brewed with Akita Sake Komachi rice from Akita Prefecture, has a fruity taste that opens immediately after opening the bottle. The aroma is fruity and spreads immediately after opening the bottle, with an elegant, fruity sweetness and a refreshing throat sensation that is typical of Akita Sake Komachi. Akita Sakekomachi is a variety of rice bred for use as a raw material for ginjo sake, with brewing characteristics comparable to the highest quality Yamadanishiki (Hyogo Prefecture) and cultivation characteristics comparable to Miyamanishiki, the main variety of rice suitable for sake brewing in the prefecture. Alcohol : 16.0 Sake degree: -9.1 Acidity: 1.6 Amino acidity: 0.9 Rice used ：Akita Sake Komachi Rice polishing ratio ：50
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kyana21
Seriously, it's soooooo good. I feel like I just dug up a gem.
Japanese>English
はるアキ
It really is!
Japanese>English
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Hanaabi八反錦純米大吟醸 磨き四割 無濾過生原酒純米大吟醸原酒生酒生貯蔵酒無濾過
Nan'yo JozoSaitama
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The newest release from Nanyo Brewery's Huayouyasumi. HANAOYAKU Jun Daigin Premium Hattanishiki 40 Limited Direct Kumi This is a limited series of sake brewed during the winter, bottled immediately, and shipped after ice storage. Hachitan-Nishiki has been carefully brewed since the early days of Hanayoshu. It has a gorgeous pineapple-like aroma, juicy flavor and acidity, and a rich, mellow sweetness that is typical of Kahan-yoshu. Ice storage further enhances the juiciness, and because it is a premium product, it has an elegant, clean aftertaste that is superb. Rice/yeast used: Hachitan-Nishiki Rice polishing ratio: 40 Alcohol content: 16%. Sake meter: Undisclosed Acidity: Not disclosed
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