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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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Most Check-in Brands

Hanaabi
12(23.08%)
Hanamura
6(11.54%)
Glorious Mt.Fuji
4(7.69%)
菊美人
3(5.77%)
Fusano Kankiku
3(5.77%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
14(11.86%)
Saitama
13(11.02%)
Fukushima
8(6.78%)
Nagano
8(6.78%)
Yamagata
7(5.93%)

Timeline

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個性的なお酒愛好会
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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
Japanese>English
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個性的なお酒愛好会
29
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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
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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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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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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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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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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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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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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
Japanese>English
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Shinshu Kirei純米吟醸 ひとごこち純米吟醸
Okazaki ShuzoNagano
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26
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Shinshu Kamerei Junmai Ginjo Hitogochi" by Okazaki Shuzo Founded in 1665, Okazaki Sake Brewery was established in Ueda, located in the eastern part of Nagano Prefecture. It is brewed in small quantities with great care in Ueda, located in the eastern part of Nagano Prefecture, using high-quality water from the Sugadaira water system, and is characterized by its refreshing aroma and light, crisp taste. Shukushu-Rei" is brewed with the brewer's passion. Fresh and fruity, full of minerality, with a transparent mouthfeel. It is a gem with a gaseous feeling typical of new sake, and finishes dry and crisp. Rice used: 100% Hitogochiki grown in Nagano Prefecture Rice polishing ratio: 55 Alcohol content: 15%. Sake and acidity: Not disclosed
Japanese>English
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Kuromatsusenjo純米大吟醸 山恵錦40 生原酒 R6BY純米大吟醸
SenjoNagano
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26
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Limited Edition Kuromatsu Senjyo Junmai Daiginjo Yamae Nishiki 40 Namogen Sake R6BY" by Senjo Co. The "Sankenishiki", a new variety of rice for sake brewing developed by Nagano Prefecture as a possible alternative to Miyamanishiki, is polished to 40% to achieve a "delicate" and clear sake quality. The Association No. 18 yeast produces a mellow, fruity aroma reminiscent of hot fruits. The freshness and umami of the rice that can only be achieved with unadulterated sake stand out, and the smooth texture and elegant sweetness harmonize well with each other. The deep aftertaste is pleasant. To be continued. Rice: 100% Yamae-Nishiki from Inadani, Shinshu Rice polishing ratio 40 Alcohol content 16%. Sake degree -10 Acidity 1.4 Amino acidity 0.7
Japanese>English
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Urakasumi純米辛口 生酒純米生酒
SaraMiyagi
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31
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Saura's well-known "Junmai Dry Urakasumi Nama Sake Fresh and refreshing taste. Mild umami, moderate acidity, and a crisp, dry finish. A perfect match with seafood dishes. Ingredients: Manamusume grapes grown in Miyagi Prefecture Rice polishing ratio: 65 Alcohol content: 16%. Rice polishing ratio: 65 Sake meter: +6.5 Acidity: 1.5 Producer: Saura + X Co. Manufacturer: Saura + Y Corporation 2-19 Honmachi, Shiogama, Miyagi Prefecture
Japanese>English
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Kinoenemasamune林檎 KINOENE APPLE 純米吟醸生純米吟醸生酒
Iinuma HonkeChiba
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24
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Iinuma Honke's "Koko Ringo KINOENE APPLE Junmai Ginjo Nama This is the most popular product every year among the many recent multi-acid yeast sakes! The malic acid contained in white wine is contained in a large amount in this sake. The malic acid, which is often found in white wine, is beautifully played by Kyokai 77 yeast, giving the sake a sweet, sour, and refreshing taste! It has a fruity taste that is perfect for the coming hot season, with just the right amount of fresh gas sensation on the tongue. This is a gem to be enjoyed chilled and refreshing. Manufacturer: Iinuma Honke Co. Reading：Kinoene Address：Iinkata-gun, Chiba-ken Specific name：Junmai Ginjo Ingredients : Rice, Rice malt Alcohol content: 16 Sake Degree: -14.5 (last year's value) Acidity : 3.1<last year's value Rice type : Gohyakumangoku, Yamadanishiki Rice polishing ratio: 55 Condition: Nama-shu
Japanese>English
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Tsukiyoshino純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
月吉野Nagano
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22
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Tsukiyoshino Junmai Ginjyo Unfiltered Nama-shu" by Wakabayashi Brewery This is the first in the series! Brewed with Yamadanishiki from Nagano Prefecture, it is characterized by its rich aroma and broad flavor. It is a gem that spreads smoothly in the mouth with its soft, clear, elegant flavor and muscat-like acidity. Rice used: Yamadanishiki produced in Nagano Prefecture Rice polishing ratio: 59 Alcohol content: 16%. Sake meter: Undisclosed Acidity: Not disclosed
Japanese>English
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ささまさむね純米吟醸 広島千本錦純米吟醸
Sasamasamune ShuzoFukushima
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個性的なお酒愛好会
23
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Sasasamune Junmai Ginjyo Hiroshima Senbon Nishiki" by Sasamasamune Shuzo Soft and gentle flavor spreads over the palate with a fruity and clear throat. This fire-aged junmai ginjo-shu is brewed using 100% "Senbon-Nishiki" from Hiroshima Prefecture. This is a gem of a sake that offers a refreshingly moist, sweet taste and the mild flavor unique to "Senbon-Nishiki". Rice used: Senbon-Nishiki (produced in Hiroshima Prefecture) Rice polishing ratio: 50 Strength : 15 　　　　Sake strength: +2.5 Sake degree: +2.0 Acidity: 1.6 Amino acidity: 1.0
Japanese>English
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Kihoturu純米吟醸 おりがらみ 山田錦純米吟醸おりがらみ
Kiyama ShoutenSaga
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24
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Motomine Tsuru Junmai Ginjo Orikagarami Yamadanishiki by Motoyama Shoten Plump, gentle flavor and smooth texture. The juicy, mellow flavor unique to Yamadanishiki and the gorgeous, fruity ginjo aroma are accented by the soft, gentle sweetness of the orikarami. The fresh mouthfeel and the fresh aroma of oriki (rice cake) make this a gem with a full, rich flavor. Reading: Kihozuru Address：Sangyo-gun, Saga Prefecture Specific name : Junmai Ginjo Ingredients : Rice, Rice malt Alcohol Content: 15 Sake meter rating: +1 Acidity : 1.5 Rice type: Yamadanishiki Rice Polishing Ratio：50
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