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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

155

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
13(16.46%)
Hanamura
8(10.13%)
Fusano Kankiku
5(6.33%)
Glorious Mt.Fuji
4(5.06%)
Zaku
3(3.8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
17(10.97%)
Saitama
14(9.03%)
Nagano
13(8.39%)
Fukushima
10(6.45%)
Yamagata
8(5.16%)

Timeline

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Kamoshibitokuheiji別設 第三幕 閃光の種
Ban JozojoAichi
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Manjyo Brewery's "Krewashinin Kuheiji Betsusetsu Senko-no-Tane" (Seeds of Flash) This sake was harvested in the fall of 2024 and specially prepared. Acid" is a characteristic of Manjyo Brewery. We have defined this "acidity" and sublimated it into a new expression. The 2024 Yamada Nishiki from Kurodasho has a rich aroma and supple flavor that is superior to that of previous years. As symbolized by the green letters, it has a youthful, rice-like graininess and a fresh aroma. It expresses a unique flavor that sets it apart from the standard "Kuheiji". The fruitiness is reminiscent of white grapes such as green apple and muscat. The acidity spreads from the mid-palate and enhances the light, white wine-like flavor. The terroir characteristics of the clay soil of Kurodasho, Hyogo Prefecture, are expressed as the usual "Kuheiji" flavor. ［Raw material] Yamadanishiki ［Polishing ratio] Undisclosed ［Sake meter] undisclosed ［Acidity] Not disclosed ［Alc.] 15 degrees
Japanese>English
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Zaku槐山一滴水 純米大吟醸 山田錦純米大吟醸
Shimizuseizaburo ShotenMie
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22
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Shimizu Seizaburo Shoten's "Kaisan Ittokisui Junmai Daiginjyo Yamadanishiki The "Keizan Ittokisui" is made from the Enju tree, which has been regarded as a sacred tree since ancient times. Like the Enju tree, which has been considered sacred since ancient times, this sake has a noble and elegant taste with a pleasant aftertaste. Rice polishing ratio: 40 Alcohol content: 16%. Sake strength: Undisclosed Acidity: Not disclosed
Japanese>English
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Takaji純米吟醸 山田錦 無濾過生原酒純米吟醸原酒生酒無濾過
Juhachizakari ShuzoOkayama
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Tagaji Junmai Ginjo Yamadanishiki Unfiltered Unrefined Nama Shuzake" by Juhachimori Shuzo The fresh, citrusy aroma opens up quickly, and while leaving a slight bubbly taste, it has a good balance between the volume of plump, mildly juicy sweet flavor and crisp, sharp acidity, giving the impression of a mellow taste with impact that disappears smartly and crisply in the aftertaste. The slightly high acidity gives it an image similar to that of a dry white wine, and it is a perfect match with raw fish such as carpaccio, fried Western dishes such as fritters, and fresh cheeses. Type Junmai Ginjo Alcohol 16%. Sake degree +2.0 Rice used: 100% Yamadanishiki produced in Okayama Prefecture Rice polishing ratio 55
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Ine Mankai Ancient Rice Sake" by Mukai Shuzo It is made from ancient rice (purple-black rice) specially cultivated in Ine Town and white rice produced in Kyoto. It is a completely new type of sake with a bright red color, sweet and sour taste, and a pleasant mouthfeel! A gem with the taste of ancient rice. Alcohol content: 14%. Sake meter: -18 Acidity: 6.0 Rice polishing ratio: 70%/95% (some products)
Japanese>English
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Fusano Kankiku電照菊 純米大吟醸 山田錦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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Kangiku Meizou's "Kangiku Denshogiku Junmai Daiginjo Yamadanishiki 50 Unfiltered Nama-shu Kangiku Meinjo brews a very limited Occasional series that is brewed only once a year, just for the sake of the drinker. Focusing on the "scenes" and "feelings" of each person, the series makes everyday life an "Occasional" (special moment). Junmai Daiginjo-Unfiltered Nama-shu made from 50% polished Yamada-Nishiki. It has a mild and fluffy aroma and a more refreshing taste than orikarami. The fruity flavor and sweetness spread in the mouth, and the lingering aftertaste is a gem that lingers in the mouth moderately. It is made with the hope that it will be as bright as the light of an "electric chrysanthemum" during the long autumn nights. Type: Junmai Daiginjo Ingredients: Rice, Rice malt Raw material rice Yamadanishiki Polishing ratio 50%. Alcohol content 15 Sake degree -9 Yeast Acidity 1.7 Amino acidity 0.7
Japanese>English
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Kuromatsusenjo純米大吟醸 2025試験醸造酒 磨き39純米大吟醸
SenjoNagano
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Senjo's "Kuromatsu Senjo Junmai Daiginjo 2025 Test Brewing Sake, Polishing 39". This Junmai Daiginjo spec test brew is made from a new variety of sake, "Shinkoshu No. 555 (variety name: Yamamizuki)" bred by the Nagano Prefectural Agricultural Experiment Station. The elegant aroma stands out, with a hint of gentle fruitiness reminiscent of white peaches and green apples, and a dignified elegance without being overly gorgeous. The crisp acidity tightens the taste, and the fresh sweetness spreads pleasantly in the aftertaste. Its clear taste blends well with delicate dishes, especially Japanese cuisine, making it an excellent choice as a mealtime sake. Ingredients : Rice (domestic), Rice malt (domestic) Alcohol content: 16 Polishing ratio：39 Specific name: Junmai Daiginjo Yeast used: Nagano yeast C ◾️Nihon Shudo: -6 Acidity: 1.6 Amino acidity: 0.8 ■Filling Mouth: Once heated
Japanese>English
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Tsuchiya Sake Brewery's "Kame no Kai Yakuchi Junmai The aroma is fresh and gorgeous, reminiscent of fruits such as apples and pears. It is gentle on the palate, with a rounded rice flavor and a smooth, elegant aftertaste. Place of Origin Nagano Prefecture Sake Brewer Tsuchiya Shuzo-ten Sake degree ±0 15% by volume Acidity 1.6 Rice polishing ratio 59 Amino acidity 1.3 Rice: Hitogokochi Yeast: Blended yeast
Japanese>English
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Fumigiku純米吟醸 77酵母仕込み 無濾過生原酒
Fumigiku ShuzoToyama
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FUMIKIKIKU Junmai Ginjo 77 yeast brewed, unfiltered, unblended sake from FUMIKIKU Shuzo. This is an unfiltered, unfiltered, undiluted sake with 13% alcohol by volume, made with malic acid high-producing yeast, Association 77, and finished with a mild acidity and a clear, light mouthfeel. It is an ambitious work filled with the brewery's first attempts. It is a gem with a refreshing acidity and a light, transparent mouthfeel. Sake: Junmai Ginjo-genshu Rice: Yuyamanishiki (Toyama), Yamadanishiki (Toyama) Rice polishing ratio: 60 AL degree: 13 degrees Sake degree: -5 Acidity: 2.2 Yeast: Kyokai No. 77 yeast
Japanese>English
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Sensuke純米 ROCK 無濾過生原酒純米原酒生酒無濾過
泉酒造Hyogo
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Senzuke Junmai ROCK Unfiltered Nama Sake" by Izumi Shuzo Senzuke Junmai ROCK is a pure sake made with a little more koji rice (22% koji ratio: 2% more than our company's) for the exclusive use on the rocks. It is a raw sake made with a little more koji rice (22% koji ratio: 2% more than ours). Ingredients Rice (domestic), Rice malted rice (domestic) Percentage of koji used 22 Rice polishing ratio 65 Alcohol content 16 Rice used: 100% Yamadanishiki from Hyogo Prefecture
Japanese>English
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Inemankai満開にごり生酒生酒にごり酒
Mukai ShuzoKyoto
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2
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Mukai Shuzo's "Ine Mangaka Mangaka Nigori Nama Sake". Ine Mitsukai Mangaka Mangori Nigori is a limited-edition nigori sake made from a completely new concept of purple-black rice (ancient black rice) and white rice produced in Kyoto, and is reminiscent of rosé wine. The sweet and sour taste is well-balanced with an exquisite astringent taste and a gentle sweetness by adding oli. Alcohol content: 14%. Ingredients : Rice(domestic), Rice malt(domestic) Rice polishing ratio：--%. Sake meter rating: --%.
Japanese>English
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HanaabiTHE PREMIUM 純米大吟醸 越後五百万石 磨き四割 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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2
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Nanyo Jyozo's "Kahayo Yoku THE PREMIUM Junmai Daiginjo Echigo Gohyakumangoku, Polished 40%, Unfiltered Nama-shu". The lightly muddy, fresh aroma is beautiful and tantalizing, and the taste invites you to enjoy it. In the mouth, it is elegant and graceful, and the structure hidden deep inside is smooth and strong. A new "encounter with a beautiful sunflower". Alcohol content: 16%. Ingredients: 100% Gohyakumangoku Rice polishing ratio: 40
Japanese>English
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Shinshu Kirei長野県産山恵錦 純米吟醸純米吟醸
Okazaki ShuzoNagano
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3
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Shinshu Kamerei Nagano Yamae Nishiki Junmai Ginjo" by Okazaki Shuzo This junmai ginjo is brewed with "Yamae-Nishiki," Nagano Prefecture's preferred rice for sake brewing. It is a gem with a rich, mellow, juicy flavor and a fine, clean acidity that spreads out and gently soars with umami. Product name Shinshu Kamerei Junmai Ginjo Yamae Nishiki Hi-ire Type Junmai Ginjo Alcohol content 15 Ingredients Rice, Rice malt Rice used: 100% Yamae-Nishiki produced in Nagano Prefecture Rice polishing ratio 55 Sake meter degree
Japanese>English
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Yamatoshizuku純米大吟醸　Mimosa Yellow純米大吟醸
Akita SeishuAkita
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Akita Seishu's "Yamato Shizuku Junmai Daiginjo Mimosa Yellow The soft and warm yellow label is like a visualization of the arrival of spring.　It is a new Junmai Daiginjo-shu brewed with "Momota" rice grown in the company's own rice paddies, brewed with 560 kg of white rice in a small brewing process, and brewed with an Akita-style "Nama-moto" sake mother.　Based on long-term low-temperature fermentation, the sake was delicately brewed to be finished at less than 16% in its original state. It has a fresh fruity aroma and a harmony of refreshing acidity and sweetness derived from the Akita-style nama-motobo, and its aroma and taste remind us of the arrival of spring.　The process from top-bottling to bottling was swift, and it contains a trace amount of carbon dioxide gas derived from fermentation.　A gem of a well-honed new sake flavor. This is a junmai daiginjo spring-only sake brewed by Akita Seishu in Daisen City, Akita Prefecture, at the Dewazuru brewery. It is made entirely from contract-grown "Momota" sake rice, with a rice polishing ratio of 45%, and has an alcohol content of 15.9°, a sake alcohol content of ±0, an acidity of 1.8, and an amino acid content of 0.8. It is brewed with in-house cultivated AK-1 yeast and bottled immediately after top-fermentation and bottle heating, which allows the sake to retain a slight carbonation and a fresh gaseous sensation.
Japanese>English
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Dewazakura純米大吟醸 一路純米大吟醸
Dewazakura ShuzoYamagata
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21
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Dewazakura Junmai Daiginjo Ichiji" by Dewazakura Shuzo In the SAKE category of the International Wine Challenge (IWC), the world's largest wine competition held in London, England in 2008, "Dewazakura Ichiro" won the "Champion Sake" award, which is given only to the best brand in the competition. It is a Junmai Daiginjo-shu with refined flavor that has earned the title of the world's best. The mellow flavor of the rice fills the palate with a delicious taste. Rice used: Yamadanishiki Refining ratio: 45 Yeast: Ogawa yeast Sake meter: +4 Acidity: 1.3 ALC: 15-16
Japanese>English
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Chiebijin Junmai Ginjo" available for purchase locally from Nakano Shuzo. Local Yamada-Nishiki produced in Kitsuki, Oita Prefecture, is polished to 55% and brewed with well water from 200 meters below the brewery. The sweetness that spreads in the mouth and the balance of the gentle aroma that comes later is a gem of "Chie" with the best kanji. Specific name: Junmai Ginjo-shu Ingredients: rice, rice malt Rice polishing ratio 55 Alcohol content 15
Japanese>English
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Manrei純米大吟醸 おりがらみ 生原酒純米大吟醸原酒生酒おりがらみ
小松酒造Saga
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20
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Manrei Junmai Daiginjo Orikarami Nama Sake" by Komatsu Shuzo Manrei is a Nakadori Nama-shu. It is made with Komatsu Shuzo's original, slightly aromatic yeast, making it an excellent product with an easy-to-drink mouthfeel. Brand Name:Manrei Type: Junmai Daiginjo Orikigarami Nama-zake Rice used: Koji rice: Yamadanishiki (produced in Sachi), Kake rice: Miyamanishiki (produced in Akita) Rice polishing ratio: 45 Sake Degree: ±0 Alcohol Content: 16
Japanese>English
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Shimizu Seizaburo Shoten's "Saku FLINT Junmai Ginjo The sake is named after "FLINT," the flint that saved the life of Yamato Takeru. Yamato Takeru was a hero of ancient history who fought to unite Japan. He left behind many legends throughout Japan, but he fell ill during his journey and was enshrined in a mausoleum. It is said that he became a large Shirochidori, or white-winged plover, and flew to the sky. The place was named Shirotorizuka (White Bird Mound), and is located at the present-day Kasato Shrine (Suzuka City, Mie Prefecture). Saku FLINT is a junmai ginjo sake made from 60% polished Yamadanishiki. It is characterized by a full aroma and a rich yet crisp taste. Toji Tomehiro Uchiyama IngredientsRice (domestic), rice malt (domestic) Rice polishing ratio 60 Alcohol content 15
Japanese>English
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谷泉✖️手取川 山廃 貴醸酒 hope&shine山廃貴醸酒
Tsuruno ShuzotenIshikawa
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21
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Manufactured by Yoshida Shuzo and sold by Tsuruno Shuzo, "TANIZEN✖️ Tedorigawa Yamahai Kajo Shu hope&shine". The fresh gasiness typical of Tedorigawa and the low alcohol content of 11 degrees Celsius make it light to drink. Clear and elegant sweetness. This is a must-try for those who like sweet sake but not kijo-zake. R6BY Data] (2024) Rice used: Hyakumangoku No Shiro Rice polishing ratio: 55 Yeast: Kanazawa yeast Alcohol content: 11% (original sake)
Japanese>English
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Shikishimaうすにごり
ItoAichi
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21
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Mr. Ito's "Shikishima Light Nigori It has an alcohol content of 18 degrees. It is a light nigori with Yamadanishiki for the koji rice and Gohyakumangoku for the kake rice. The bitterness of Gohyakumangoku and the unique flavor of ori add to the refreshing taste. While it goes well with summer foods, it is also a perfect match for meats and dishes with strong flavors. Ingredients : rice, rice malt Sweetness/Slightly spicy: Sake degree +10 Acidity ---- Rice polishing ratio: 60% (Koji: Yamadanishiki, Kake: Gohyakumangoku) Alcohol Content：18
Japanese>English
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Ibi純米吟醸 無濾過生原酒純米大吟醸原酒生酒無濾過
杉原酒造Gifu
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27
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Sugihara Shuzo's "Imi Junmai Ginjo Unfiltered Nama-shu". When the bottle is opened, the aroma is mellow and the sweet, strawberry-like ginjo aroma rises gorgeously. The first sip reveals a fresh, cute acidity and a very rich rice sweetness and umami. The acidity is around 5.5 and the sweetness around 4.5, with the creamy sweetness and richness of the light nigori taking center stage in the mid-palate. When the sweetness fades towards the end, the slightly bitter umami acidity slowly fades away in the throat, creating an excellent aftertaste. Brand name: Imi Junmai Ginjo Tankoba Unfiltered Unrefined Nama Shu 05BY Sake Brewer: Sugihara Shuzo Co. Type: Junmai Ginjo Rice/yeast used: Ibi no Homare Rice polishing ratio: 50 Alcohol percentage: 16 Sake meter: Undisclosed Acidity: Not disclosed
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