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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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66

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Most Check-in Brands

Hanaabi
8(24.24%)
Hanamura
4(12.12%)
菊美人
3(9.09%)
Kameizumi
2(6.06%)
Amabuki
2(6.06%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
11(16.67%)
Saitama
9(13.64%)
Yamagata
4(6.06%)
Chiba
4(6.06%)
Fukuoka
4(6.06%)

Timeline

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菊美人裏純米 無濾過生原酒
KikubijinFukuoka
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個性的なお酒愛好会
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Kiku Bijin Ura Junmai" by Kiku Bijin Shuzo This is a limited edition product for the brewery's "kurabiraki" (opening at the brewery). The label is also turned inside out. This is a pure sake with the "Kiku Bijin Tokubetsu Junmai Shu" still in the bottle. It is a rich and delicious sake. The title is in the handwriting of Kitahara Hakushu, who wrote it while drinking Kiku Bijin at the brewery. Sake Brewer : (Yamiyama City, Fukuoka Prefecture) Type:Japanese sake (special pure rice sake) Ingredients:Rice, Rice malt Rice used for brewing: Yume-Ichikkyo (100% grown in Fukuoka Prefecture) Polishing ratio: 60 Alcohol Content: 17 Sake Degree: +4
Japanese>English
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菊美人特別純米 生 福岡県オリジナル酵母F44特別純米生酒
KikubijinFukuoka
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個性的なお酒愛好会
2
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Kiku Bijin Special Junmai Unfiltered Nama Sake with F44 Yeast" by Kiku Bijin Shuzo This sake has a fresh aroma and light acidity, just like a green apple. In 2025, for the first time in its history, Kiku Bijin will be brewing unfiltered, unfiltered, unblended sake, using the "F44 yeast" developed by Fukuoka Prefecture and carefully brewed with Fukuoka Prefecture's Yume Issen and good water from Chikugo. Rice used: Yume-Ichikkyo (100%) Polishing ratio：60 Content: 720ml Taste: Slightly dry and slightly mellow. Refreshing aroma and acidity. Rich umami flavor. Alcohol content: 15% alcohol by volume
Japanese>English
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個性的なお酒愛好会
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Fukuda Shuzo's "Nagasaki Bijin Junmai Daiginjo Hi-ire Yamadanishiki" is used. Part of the brewing water is spring water from "Yasumandake", which is included in the "Sacred Sites and Villages of Hirado", a component of the World Heritage Site "Nagasaki and Amakusa Region Heritage Site Related to Submerged Christians". Ingredients: Rice, rice malt, brewing alcohol Polishing ratio 50%. Rice used: Yamadanishiki Alcohol content 15 Acidity 1.3 Sake Degree -2
Japanese>English
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Iwanoii240 純米吟醸 急速冷凍生酒 新酒飲み比べセット純米吟醸山廃生酒
Iwase ShuzoChiba
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個性的なお酒愛好会
23
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Compare different rice and process ‼️ Iwase Shuzo's "Iwanoi Junmai Ginjo Rapid Frozen Nama Sake i240 New Sake Drinking Comparison Set The Oyado Coast is named "Moon Desert. The mineral-rich groundwater that passes through the shell layer of the Boso Peninsula is one of the hardest in Japan, with a hardness* of approximately 240 degrees. Iwanoi's strong flavor comes from the use of this ultra-hard water as brewing water. Nada's miyamizu, a famous brewing water, has a hardness of approximately 120 degrees. This set allows you to compare this junmai ginjo with different types of rice and different types of yamahai. Can you tell the difference? Alcohol content 17%. Ingredients Rice (domestic), Rice malted rice (domestic) Polishing ratio 50%.
Japanese>English
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Hanaabi純米大吟醸 さけ武蔵48 おりがらみ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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From Nanyo Brewery's "Hanyokyu", HANAYODAKU Junmai Daiginjo Sakare Musashi 48 Ochigarami Nama-shu from Nanyo Jyozo's "HANAYODAKU"! I finally got my hands on it! The first taste on the palate is a dignified sweetness, and the ultimate freshness. Then, after the aroma and taste, a citrus-like aroma is unleashed, a gem that envelops you in a sense of well-being. Rice used: 100% sake brewed from sake brewer's rice Rice Polishing Ratio 48 Alcohol content 16 Sake level Undisclosed Acidity Not disclosed
Japanese>English
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Kameizumi純米吟醸 生原酒 CEL-24 春うらら純米吟醸原酒生酒
Kameizumi ShuzoKochi
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個性的なお酒愛好会
24
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Kameizumi Shuzo's Kameizumi CEL-24 Tosa Urara Junmai Ginjyo Nama Genjyo This is a limited edition Kochi rice "Tosa Urara" made from the popular Kameizumi CEL-24. It has an attractive pale pink label instead of the usual white background. It is brewed with the very popular CEL-24 yeast using Tosa Urara, which was developed by Kochi Prefecture in 2018. This is a gem with a gorgeous aroma that is truly pineapple-like, and a rich flavor that harmonizes sweetness and acidity. Yeast CEL-24 Alcohol percentage 14 Sake meter degree -13 Acidity 1.9 Amino acidity 1.0 100% Tosa Rei rice produced in Kochi Prefecture Polishing ratio 50%.
Japanese>English
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Yamamoto試験醸造酒 純米吟醸 生原酒純米吟醸原酒生酒
YamamotoAkita
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個性的なお酒愛好会
23
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Unusual Sake at ‼️ Yamamoto Shuzoten's test brew sake Yamamoto test brew sake Junmai Ginjyo Nama Genjyo This is a rare product that one can only hope for: undisclosed yeast x Ichihodzumi. Ichihodzumi is made from Niigata Sake No. 72 (Koshitanrei), ICHIHOZUMI has "Niigata Sake No. 72 (Koshitanrei)" as its mother and "Akita Sake No. 77 (Akita Sake Komachi)" as its father. Indigo Blue" made with Ippozumi was released the year before last. The year before last, the brewery released "Indigo Blue" using Ippozumi, which had a low succinic acid content. Succinic acid is a flavor component found in shellfish, Succinic acid is a tasty ingredient found in shellfish, but at the same time, it is the source of bitterness. The aroma is a bit floral, the mouthfeel is clean, and there is a good balance between the umami and the umami that can be felt well, resulting in a gem with a sharp taste typical of Yamamoto. Brewing year: R6BY Rice：Ichihozumi Rice polishing ratio: 55 Yeast: Undisclosed Sake meter rating: +2 Acidity: 1.8 Amino acidity: 1.0 Alcohol percentage: 16
Japanese>English
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Kameizumi純米吟醸 生原酒 CEL-24純米吟醸原酒生酒
Kameizumi ShuzoKochi
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個性的なお酒愛好会
24
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Kameizumi Shuzo's "Kameizumi Junmai Ginjo Nama Genjozo CEL-24 Kameizumi Shuzo, a sake brewer with many fans for its persistence in making sake, polishes up 50% Hachitan-Nishiki produced in Hiroshima Prefecture and brews this junmai-ginjo-nama sake using CEL-24, a yeast developed in Kochi Prefecture, which is the origin of the sake's name. The sake has an extremely sweet sake flavor, which is very rare for Tosa sake. It is fragrant and fruity, with a low alcohol content for a pure sake. It is fragrant and fruity, with a low alcohol content for a pure sake, but has a perfect balance between a strong acidity and a hint of sweetness. Junmai Ginjo Genshu Yeast CEL-24 Alcohol content 14 Sake meter degree -14 Acidity 1.9 Amino acidity 1.2 Rice polishing ratio 50%.
Japanese>English
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Sugata袋吊り瓶囲い 純米吟醸 無濾過生原酒純米吟醸原酒生酒袋吊り斗瓶取り無濾過
Iinuma MeijoTochigi
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個性的なお酒愛好会
21
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Iinuma Meizo's Iinuma Meijo's "Sagata Fukuro-hozuri Bottle Enclosure Junmai Ginjo Unfiltered Unrefined Nama Sake" (Unrefined Unmixed Sake) This premium seasonal junmai ginjo-shu is made from Omachi sake produced in Okayama Prefecture and pressed in the Fukuro-hozuri method. It has a light and fluffy mouthfeel that only Fukuro-hozuri can provide. It is a gem with a sweet aroma like melon and peach. Rice used: 100% Omachi Rice polishing ratio 55 Acidity 1.7 Alcohol content 17.3%. Sake Degree -3
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