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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

196

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
13(13.68%)
Hanamura
9(9.47%)
Fusano Kankiku
6(6.32%)
Zaku
4(4.21%)
Glorious Mt.Fuji
4(4.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
20(10.2%)
Saitama
16(8.16%)
Nagano
15(7.65%)
Fukushima
11(5.61%)
Chiba
10(5.1%)

Timeline

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Ookura「大倉」源流 水酛 純米 生原酒純米
Ookura HonkeNara
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個性的なお酒愛好会
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Okura Genryu Mizuhashiroshi Junmai Nama Genzake" by Okura Honke A very unique junmai sake. This sake is brewed using the "mizumoto" method, which is the origin of modern sake brewing. The aroma is subdued, reminiscent of pineapple, with just the right amount of gas. The taste has a concentrated umami flavor, which is followed by a strong acidity as if you have bitten into a whole Japanese citrus fruit. ［Product Name: [CWS]Okura "Genryu" Mizumoto Junmai Nama-shu ［Type] Japanese sake, junmai-shu ［Volume: 720ml ［Origin] Nara Prefecture ［Sake Brewer: Okura Honke ［Raw material] Hinohikari ［Rice Polishing Ratio] 70% [Sake Beverage Flavor] -30 ［Sake meter] -30 ［Acidity] 4.3 ［Alc degree] 17.5 degree C
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N豊盃米 純米酒純米
Mira ShuzoAomori
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20
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Hohaiimai Junmai Sake" by Miura Shuzo "This is the best sake in terms of cost performance, with the three key ingredients: cheap, tasty, and easy to remember! It's so delicious that you can easily drink it even though it's junmai, so that you don't feel the low alcohol content." A limited edition of the extremely popular brand Toyobai, brewed by two brothers in Hirosaki City, Aomori Prefecture, where the brewery is located in the frigid region, this junmai sake is a rebirth of "N", which has been loved as a super regular sake, but with the transition to a junmai brewery, the grade has been upgraded. The impactful name "N" comes from the Tohoku accent of the word "umai," which means "delicious. As one of the best examples of its quality, this popular brand has been attracting sake lovers with its cost performance that surpasses its category. While maintaining its gentle and elegant subtle aroma and clean mouthfeel, it has a fruity, soft flavor and moderate acidity that spreads out, followed by a light and crisp taste and a pleasant aftertaste. It is a perfect evening sake with a gentle flavor that will not make you tired of drinking. Rice: Toyobai rice Rice Polishing Ratio : 55% (Koji), 70% (Kake) Sake meter degree: +1.0 to 2.0 Acidity: 1.5 - 1.8 ■Amino Acidity: Amino acidity: 1.5 - 1.8 ■Yeast used: Association No. 901 Alcohol percentage: 13-14
Japanese>English
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Mikunihare巌瀬 純米吟醸 無濾過熟成酒純米吟醸無濾過
Mikunihare ShuzoToyama
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18
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Iwase Junmai Ginjo Unfiltered Aged Sake" by Mikunibare Shuzo Junmai Daiginjo-class quality junmai ginjo-shu made by polishing brown rice to half its weight. The sake is carefully brewed and matured for one year without adjusting the aroma in order to preserve the flavor, which sake connoisseurs love. Rice used: Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 50 Alcohol content: 15-16%. Sake meter: +4 Acidity: 1.5
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24
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Brewer's name: Seiryu Shuzo Prefecture: Ehime Specific name : Junmai-shu Ingredients : Rice, Rice malt Rice used for making：Matsuyama Mitsui produced in Saijo, Ehime Rice polishing ratio：60 Sweetness: Medium Alcohol content : 17.5 Heat treatment : Yes Storage: Cool and dark place
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KinoenemasamuneKINOENE LODESTAR 純米吟醸純米吟醸
Iinuma HonkeChiba
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個性的なお酒愛好会
27
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KINOENE LODESTAR Junmai Ginjo by Iinuma Honke Subtitled "MICHISHIRUBE", LODESTAR refers to the North Star, which has been a guidepost for travelers since ancient times. It has a fresh and refreshing sweetness. A light and refreshing sweetness spreads in the mouth. The aftertaste is refreshing and smooth. Brand name Kouko KINOENE LODESTAR Type: Fruity Alcohol 14%. Rice / Polishing ratio Yamadanishiki, Miyamanishiki / 58 Sake meter: -12.1 Acidity: 1.8 Amino acidity: / Yeast: 1001 yeast Condition: Once fired
Japanese>English
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HijiriHizirizm 令和六酒造年度 山田錦50 活性酒
Hijiri ShuzoGunma
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個性的なお酒愛好会
24
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Hizirizm 2026 Yamadanishiki 50 Active Sake" by Sei Shuzo Pleasant rice sweetness and moderate acidity. It has a pleasant rice sweetness, moderate acidity, and a refreshing gasiness. Rice: 100% Yamadanishiki from Hyogo Prefecture Polishing ratio: 50 Yeast used: M310 Sake meter rating: +0.7 Acidity: 1.5 Alcohol degree: 15
Japanese>English
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HijiriHizirizm 令和六酒造年度 白麹仕込み 活性酒
Hijiri ShuzoGunma
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個性的なお酒愛好会
24
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Hizirizm 2036 Hizirizm, white malted rice brewed active sake" by Seishuzo A clean aftertaste and moderate sweetness characteristic of white malted rice brewing Rice: 100% Hitomebore produced in Gunma Prefecture Rice polishing ratio: 70 Yeast used: 701 Sake meter degree: -2.3 Acidity: 2.7 Alcohol content: 12
Japanese>English
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HijiriHizirizm 令和六酒造年度 渡船50 活性酒
Hijiri ShuzoGunma
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23
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Hizirizm 2038 Watafune 50 Akkatsu-shu by Sei Shuzo. This gem gives the impression that the fresh sweetness of the gaseous and "nigori" taste is gently complemented by the pineapple-like fruity taste unique to Watafune, an Omachi type of sake rice, and emphasizes its umami flavor. Rice: 100% Watabune produced in Shiga Prefecture Rice polishing ratio: 50 Yeast used: M310 Sake meter rating: +6.5 Acidity: 1.4 Alcohol degree: 15
Japanese>English
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Inadahime Summer Junmai Sake Ihyakumangoku" by Inada Honten This is a cool, refreshing junmai-shu that is easy to drink and has a refreshing acidity brought out by the use of white malted rice, which is usually used for shochu (Japanese distilled spirit). It is best served chilled on a hot summer night. Ingredients Rice (domestic), Rice Koji (domestic) Rice polishing ratio 60 Sake rice: Gohyakumangoku Alcohol content 15 Sweetness/Dryness Light to light
Japanese>English
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Northwest Shuzo's "Northwest Shuzo Prototype R6BY Junmai Ginjo The Prototype series started with the concept of "a new attempt at sake that has never been made by Kitanishi Shuzo before. The Prototype series was created with the desire to expand the possibilities of sake and to create a product that will encourage people to drink sake. Like a freshly picked apple, the fresh, bright aroma and sweet and sour taste will fill your mouth. After the gentle aroma, the acidity produces a sharp finish. A gem whose flavor increases with each sip. Alcohol content: 16%. Sake meter] Not disclosed. Acidity】1.4 Amino Acidity】0.7 Rice used] 100% Senbon-Nishiki Rice polishing ratio] 50%.
Japanese>English
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Shinshu Kirei純米酒 ひとごこち純米
Okazaki ShuzoNagano
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26
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Shinshu Kamerei Junmai Sake Hitogochi" by Okazaki Shuzo This is an unfiltered, unpasteurized sake brewed using all of Nagano Prefecture's "Hitogochi" rice suitable for sake brewing. It has a beautiful and elegant taste with a slight gaseous effervescence. It goes well with meals. Type: Junmai-shu Alcohol content 15 Ingredients Rice, Rice malt Rice used: 100% Hitogochi from Nagano Prefecture Polishing ratio: Koji rice: 55%, Kake rice: 70%. Sake Degree
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Senkinクラシック 弍式 オリガラミ (火入れ)
せんきんTochigi
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22
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Senkin-san's "Classic Bia-style Origami (Fire-aged)". For the first time, no yeast is added, and the rice used is organic Kame-no-o "Classic Origaraumi". The taste is a combination of a variety of elements, all smooth and gentle, as if soaking into the body. Rice used: Kame-no-o and Yamadanishiki Rice polishing ratio : 90 Alcohol content : 13% (undiluted) Sake meter : undisclosed Acidity : Undisclosed Regulation : Sake yeast : No additive yeast (brewer's yeast), Kinugawa River subsoil water, Morohaku
Japanese>English
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Daisekkei純米吟醸 D 雄町純米吟醸
Daisekkei ShuzoNagano
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20
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Taisetsukei Junmai Ginjo D Yumachi" by Taisetsukei Shuzo This is the first sake in Nagano Prefecture to be labeled as "Nagano Oumachi" and has a gorgeous aroma with a juicy sweetness reminiscent of ripe fruit and a pleasant bitterness reminiscent of orange peel, with an impressive light aftertaste. This is a sake that is about to become an IWC 2025 Champion! 　Alcohol : 15.0 　Sake meter : -3.0 　Acidity: 1.5 　Rice used: Omachi from Nagano Prefecture 　Rice polishing ratio ：55
Japanese>English
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Ryozeki純米吟醸　無濾過生原酒　両関ラボ 超辛口純米吟醸原酒生酒無濾過
Ryozeki ShuzoAkita
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個性的なお酒愛好会
19
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Ryoseki Shuzo's "Junmai Ginjyo Unfiltered Nama Shuzake Ryoseki Labo Super Dry". This year's Ryoseki Labo is a "super dry" sake with a sake strength of +13 degrees! Despite its dryness, this junmai ginjo unrefined sake has a fruity aroma and the delicious flavor of Miyamanishiki rice. Decades ago, Ryoseki Shuzo used to make special rank sake such as special honjozo with high rice polishing using local Miyamanishiki, but after a long time, Miyamanishiki has been revived and brewed in a dry type. Product name Junmai Ginjo Murokanama Genshu Ryozeki Labo (Junmai Ginjo Unfiltered Raw Sake) Sake quality Junmai Ginjo Ingredient rice Miyamanishiki Alcohol 17%. Rice polishing ratio 55 Sake degree +13 Acidity 1.8 Amino acidity 0.9
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18
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IKU'S SHIRO Junmai Daiginjo" by Inada Honten Aiming to create a sake that everyone can enjoy, this sake pursues a new balance between sugar and acidity. In order to achieve both low alcohol content and moderate acidity, the sake is made by lavishly using polished high-quality sake rice and rice malt, and the sweetness of the rice is fully extracted through saccharification. After that, the rice is fermented slowly at a low temperature. The sweetness of the rice is then extracted through saccharification, followed by slow fermentation at a low temperature to produce a clean, clear gem with a sweet rice flavor, refreshing acidity, and a gorgeous aroma. With an alcohol content of 9%, this sake is like a wine.
Japanese>English
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Inatahime純米酒 五百万石 生原酒純米
Inada HontenTottori
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Inada Honten's "Itanahime Gohyakumangoku Junmai-shu Nama-nara-shu". It is rich in flavor, has a beautiful acidity, and a moderately rich taste. The rich koji aroma and the rich, rich flavor, combined with the acidity of the white koji, remind us of muscat. Alcohol content 18%. Sake degree -4.5 Rice polishing ratio 60 Ingredients Rice (domestic), Rice malt (domestic) Raw material rice Gohyakumangoku
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5
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Kaze no Mori's popular series "Kaze no Mori ALPHA1" by Aburacho Sake Brewery Each ALPHA series has a clear theme, and the theme of this product is "the door to the next chapter," a theme that is appropriate for this product, the starting point of the ALPHA series and a reminder of the further potential of Kaze no Mori. Akitsuho rice grown in Nara Prefecture is used at 70% polished rice. It is brewed in the Bodai-moto brewing method, with an eye to creating both a lightness and a volume of flavor. A bottle with new possibilities that still seem possible, and that Kaze-no-mori shows. The aroma is refreshingly sweet like muscat. There is also a hint of citrus at the back of it. A light mouthfeel that brings together the fresh, slightly effervescent sensation typical of Kaze no Mori. From there, the fruity yearning like banana and melon, the voluptuous flavor, and the spiciness derived from bodiedomoto bring a pleasant freshness and crispness to the taste.
Japanese>English
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Tsukasabotan永田農法 純米酒純米
Tsukasabotan ShuzoKochi
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3
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Nagata Nouhou Junmai Sake" by Shibotan Shuzo Made from 100% rice grown in Shimanto Town using the Nagata Farming method. It is a perfect harmony of vital flavor, richness that expands in the mouth, and a wonderful intoxicating sensation. Nagata Farming" is a farming method that maximizes the vitality of crops by minimizing water and fertilizers. Sake Sake Sake: Junmai-shu Place of Origin Shikoku region Alcohol 15 Sake meter degree +7 Ingredients: Raw material rice: Yamadanishiki (Kochi), Tosanishiki (Kochi) Rice polishing ratio 70%.
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