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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

231

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
16(14.16%)
Hanamura
11(9.73%)
Glorious Mt.Fuji
8(7.08%)
Fusano Kankiku
7(6.19%)
Nabeshima
5(4.42%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
27(11.69%)
Saitama
21(9.09%)
Nagano
17(7.36%)
Yamagata
14(6.06%)
Fukushima
13(5.63%)

Timeline

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Hanaabi純米大吟醸 無濾過生原酒 さけ武蔵純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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個性的なお酒愛好会
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Nanyo Jyozo's "Hanaoyokyu Junmai Daiginjo Unfiltered Nama-shu Sakare Musashi". It is a Junmai Daiginjo-Unfiltered Nama-shu with 48% polished rice using sake Musashi. The aroma is reminiscent of tropical fruits, and once drunk, it is unforgettable, with a flavor that brings out the full personality of the one and only HANAYODAKE. Category: Japanese sake (Junmai Daiginjo-shu) Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% sake musashi Rice polishing ratio: 48 Alcohol percentage: 16
Japanese>English
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Hanaabi純米吟醸 無濾過生原酒 備前雄町純米吟醸
Nan'yo JozoSaitama
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Nanyo Jozo's "Hana-yoso Junmai Ginjo Unfiltered Nama-shu Bizen Omachi". It is a junmai ginjo-nama sake made from Bizen Omachi with 55% polished rice. Once you drink it, you will never forget its unique aroma, which reminds you of tropical fruits. Category: Japanese Sake (Junmai Ginjo-shu) Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Bizen Omachi Rice polishing ratio: 55 Alcohol percentage: 16
Japanese>English
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亀の海純米吟醸 無濾過生原酒(黄色ラベル)純米吟醸原酒生酒無濾過
Tsuchiya ShuzotenNagano
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個性的なお酒愛好会
25
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Kame no Kai Junmai Ginjo Unfiltered Nama-shu (yellow label)" from Tsuchiya Shuzo Brewery This is a brand whose standard unfiltered nama sake is highly acclaimed. Finally, the yellow label of this season's new sake, freshly squeezed, has started. It has a fresh and crisp mouthfeel with a fruity aftertaste! If you like fruity, you should definitely try this bottle. Juicy and delicious. It is a quintessential example of how a standard draft sake can be so delicious! Sake degree -2.0 Acidity 1.7 Rice used: Hitogokochi Rice polishing ratio 59 Alcohol 16-17%.
Japanese>English
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Kuromatsusenjo純米酒 美山錦 別囲い純米原酒
SenjoNagano
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個性的なお酒愛好会
24
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Senkozo's "Kuromatsu Senkozo Junmai-shu Miyamanishiki Besshiki The combination of Miyamanishiki and No. 701 yeast is "THE Nagano" junmai-shu, which has been aged slowly at low temperature for more than six months. The fresh flavor has been preserved while the taste has been mellowed. The muscat-like aroma gives way to a sharp, crisp, dry sake. The slight sweetness in the aftertaste reminds us that autumn has arrived. This is a sake that can be enjoyed at a wide range of temperatures, not just cold. Ingredients : Miyamanishiki produced in Ina Valley, Shinshu Rice polishing ratio : 70%. Sake meter : +8 Alcohol content : 16 Provenance : Nagano Prefecture Senjo Co.
Japanese>English
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Tedorigawa秋 純米・辛口純米
Yoshida ShuzotenIshikawa
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個性的なお酒愛好会
24
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Tetorigawa Autumn Junmai, Dry" by Yoshida Shuzo This is the autumn version of the "Spring, Summer, Autumn, Winter" series, which is limited to special dealers, quantities, and seasons for the famous Hokuriku sake "Tedorigawa". The koji rice is Yamadanishiki from Hyogo Prefecture and the premium rice is Ishikawamon from Ishikawa Prefecture. ～Hatsukaho label~. The Yamashima district of Hakusan City, Ishikawa Prefecture, where the brewery is located, was once called the land of yatsukaho, which means "ears of rice that grow in abundance. The motif of the label is an autumn scene of dragonflies flying over the ears of rice. Although the brand name says "dry," it is an aromatic and gentle junmai sake with almost no dryness. In the mouth, the rich aroma reminds one of bananas, and the soft, matured flavor fills the mouth and finishes with a refreshing smoothness. This sense of balance is the very essence of Tetorigawa's deliciousness. Ingredient rice: Yamadanishiki, Ishikawamon Alcohol content 15 Rice polishing ratio 60 Sake meter --- Sake meter Acidity --- Type: Once-fired, Unpasteurized
Japanese>English
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Glorious Mt.Fuji七星(ななほし)2025 純米大吟醸 無濾過生原酒 BARREL NO.3純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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個性的なお酒愛好会
23
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Fuji Shuzo's "Eiko-Fuji Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.3 This is the first of the "Summer Sake STARS," a limited-quantity shipment of Fuji Shuzo's Eiko-Fuji. A beautiful sweet Junmai Daiginjo with a fresh fruity taste that can be enjoyed with a wide range of meals. Sake quality: Junmai Daiginjyo Filling: Unfiltered Nama-genjozo BARREL No,3 Product Name: Nanasei 2025 (3) Ingredients : Rice(domestically produced), Rice malt(domestically produced) Rice used: 100% Dewanosato Sake Rice Country：Yamagata Rice Polishing Ratio：50 Yeast：Yamagata yeast Sake Degree：11 Acidity: 1.9 Amino Acidity: 0.9 Alcohol content: 15.7
Japanese>English
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Glorious Mt.Fuji七星(ななほし)2025 純米大吟醸 無濾過生原酒 BARREL NO.2純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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個性的なお酒愛好会
23
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Fuji Shuzo's "Eikofuji Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.2". Haruaki Fuji Shuzo's "Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.2 This is the first of the "Summer Sake STARS" with a limited shipping quantity from Fuji Shuzo = Eiko-Fuji. A beautiful sweet Junmai Daiginjo with a fresh fruity taste that can be enjoyed with a wide range of meals. Sake quality: Junmai Daiginjyo Filling: Unfiltered Nama-genjozo BARREL No,2 Product Name: Nanasei 2025 (2) Ingredients : Rice(domestically produced), Rice malt(domestically produced) Rice used: 100% Dewanosato Sake Rice Country：Yamagata Rice Polishing Ratio：50 Yeast used: Yamagata yeast Sake Degree：13.9 Acidity: 1.7 Amino Acidity: 1.3 Alcohol content: 15.8
Japanese>English
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Glorious Mt.Fuji七星2025 純米大吟醸 無濾過生原酒 BARREL NO.1純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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個性的なお酒愛好会
29
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Fuji Shuzo's "Nanahoshi 2025 Junmai Daiginjo Unfiltered Nama-shu BARREL NO.1 This is the first of the "Summer Sake STARS," a limited-quantity shipment of Fuji Shuzo's "Eiko-Fuji. A beautiful sweet Junmai Daiginjo with a fresh fruity taste that can be enjoyed with a wide range of meals. Sake quality: Junmai Daiginjyo Brewer's note: Unfiltered Nama-genjo-shu Product name: Nanahoshi 2025① Ingredients: rice (domestic), rice malt (domestic) BARREL No,1 Rice used: 100% Dewanosato Rice Producing Region：Yamagata Prefecture Rice polishing ratio: 50 Yeast: Yamagata yeast Sake meter rating: I-9.9 Alcohol content: 15.8 Acidity: 1.7 Amino acidity: 0.8
Japanese>English
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Katsuyama献（けん）純米吟醸純米吟醸
Sendaidateya Katsuyama ShuzoMiyagi
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個性的なお酒愛好会
27
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Katsuyama Dedication Junmai Ginjo by Katsuyama Shuzo, Sendai Izawa Family It is a richly flavored sake with a refined aroma and the delicious taste of rice, carefully brewed with Yamada-Nishiki, a rice suitable for sake brewing. Content 720ml Pressing: Tank pressing Alcohol 16%. Rice polishing ratio 50%. Sake degree +2 Ingredients Rice: Domestic, Rice malted rice: Domestic Ingredients: 100% Yamadanishiki
Japanese>English
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千代緑純米大吟醸 山田錦 夏酒純米大吟醸
奥田酒造店Akita
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個性的なお酒愛好会
22
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Chiyoroku Junmai Daiginjo Yamada Nishiki Summer Sake" by Okuda Shuzo This luxurious Junmai Daiginjo is brewed with 40% polished "Yamada-Nishiki" rice. Yamada-Nishiki is lavishly used, produced in Akita Village in Hyogo Prefecture, to harmonize flamboyance and freshness. Gorgeous but not showy, it has the best balance of a calming aroma, moist flavor, gentle acidity, and umami. Type: Junmai Daiginjo Rice: Yamadanishiki Rice polishing ratio: 40 Sake degree: +2.5 Acidity: 1.4 Alcohol content: 16
Japanese>English
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Ryozeki裏 雪月花 純米大吟醸 瓶火入れ一回純米大吟醸
Ryozeki ShuzoAkita
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個性的なお酒愛好会
24
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Ryoseki Shuzo's "Ura Setsugetsuka Junmai Daiginjo Bottle Fired Once The ultra-limited "Uraku" label, once-fired-in-a-bottle, is now available! Junmai Daiginjo Setsugetsuka" has been a favorite product of Ryoseki Shuzo for many years. Normally, the product is hi-seasoned a second time before shipping, but this is a limited quantity product that is hi-seasoned only once. You can fully enjoy the original flavor of Setsugetsuka. Production: Ryoseki Shuzo, Akita Prefecture Rice used: Akita Sake Komachi Rice polishing ratio: 40 Sake meter: -5.6 Acidity: 1.4 Alcohol content: 15 Capacity: 1.8L, 720ml
Japanese>English
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Senkin純米吟醸　線香花火純米吟醸
せんきんTochigi
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27
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Senkori: "Senkohana" (sparkling firework) Senkohanabi" signals the end of summer You can enjoy the sweet and juicy taste and clear mouthfeel typical of "SENKOHANA". The brewing lot selected this spring was brewed exclusively for "SENKOHANA" and assembled. It expresses the "sweet and sour" juiciness and clear mouthfeel typical of Sentori of yesteryear. This mixed-juice sake, which has undergone the most suitable maturation for the beginning of autumn, is tinged with a taste that makes one feel as if one is falling behind in the summer. By extending the withering period of the Kimoto sake mother, the lactic acid bacteria are further eliminated. As a result, the freshness of the kimoro is increased, resulting in a light and crisp finish. The juiciness of the sake is then combined with the freshness of the kimoro. Rice: 66% Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture; 34% Yumachi (Domaine Sakura Yumachi) produced in Sakura City, Tochigi Prefecture Alcohol : 13% (unfiltered unpasteurized sake) Specifications : Kimoto, assemblage, unfiltered unpasteurized sake, hi-ire
Japanese>English
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Kokuryu純米大吟醸　山田錦純米大吟醸
Kokuryu ShuzoFukui
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個性的なお酒愛好会
25
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Kuroryu Junmai Daiginjo Yamada Nishiki" by Kuroryu Shuzo This autumn-only Kuroryu features a tie-dyed label reminiscent of the mountains in the Nishiki autumn, deepening its autumnal flavor. The fine flavor of rice produced from carefully selected domestic Yamadanishiki has become fuller with maturation. Enjoy it with an aroma reminiscent of ripe autumn fruits. Although not stated on the label, the specific name is Junmai Daiginjo. Rice used: Yamadanishiki Rice polishing ratio : 50 Alcohol content : 16 Produced in: Fukui Prefecture, Koryu Shuzo
Japanese>English
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Hououbiden純米吟醸純米吟醸
Kobayashi ShuzoTochigi
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個性的なお酒愛好会
25
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Hououmida Junmai Ginjo" by Kobayashi Shuzo The aroma is slightly muscat-like. It has an elegant taste with the sweetness of rice, and a lingering aftertaste. We are impressed by the high quality at this price. It is definitely one of the best sake available today. Rice: Koji: Yamadanishiki, Kake: Gohyakumangoku Rice polishing ratio: 55 Sake meter: +2 Acidity: 1.4 Alcohol content: 16-17 Provenance: Kobayashi Shuzo, Tochigi Prefecture
Japanese>English
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Hououbiden赤判　純米大吟醸　火入純米大吟醸
Kobayashi ShuzoTochigi
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個性的なお酒愛好会
26
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Hououmida Akaban Junmai Daiginjo Hi-iri" by Kobayashi Shuzo The finest sake rice "Yamadanishiki from Hyogo Prefecture" is polished to 40%. Each bottle of new sake "Shizukusake" is carefully bottled. This is the highest grade of Junmai Daiginjo, rarely seen in the world. When poured into a glass and allowed to air slowly to near room temperature, the taste swells, the tenderness and sweetness of the rice, and the mellow aroma that only sake can have. The elegant texture of this exquisite product is a work of art that allows you to appreciate the excellence of sake even more. Rice used: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 40 Alcohol content : 16-17 Brewer : Tochigi Prefecture : Kobayashi Shuzo
Japanese>English
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HououbidenBlack　Phoenix　純米吟醸　愛山　火入れ純米吟醸
Kobayashi ShuzoTochigi
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26
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Hououmida Black Phoenix Junmai Ginjo Aizan Hi-ire by Kobayashi Shuzo The special Hououmida "Black Phoenix" has been evolving year by year to improve its quality while exploring the further possibilities of "Aizan", which is also known as "fantastic sake rice". It is finally approaching perfection. The soft umami taste is unique to Aizan. The charm of Aizan is fully demonstrated. The ginjo aroma, although reserved, reminds one of muscat and cherries. The moderate acidity forms the outline of the flavor. Perfect balance among the many Hououmida wines. An impressive gem. Ingredients: Aizan from Hyogo Prefecture Rice polishing ratio: 55 Alcohol content: 16-17%. Place of Origin: Kobayashi Shuzo, Tochigi Prefecture
Japanese>English
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Aramasaエクリュ 2024
Aramasa ShuzoAkita
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個性的なお酒愛好会
21
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Shinmasa Ecru 2024" by Shinmasa Shuzo Shinmasa Junmai is brewed with Akita rice, Akita water, and Japan's oldest yeast, No. 6. While respecting traditional methods, the brewery continues to take on new challenges, resulting in a truly modern and seductive taste. The "Colors" series is a single rice series that expresses the flavor of each type of sake rice. Ecru" is made from "Sake Komachi," a sake rice unique to Akita Prefecture. Ecru" is a French word meaning "natural color" and refers to the natural color of hemp or raw silk. The soft and juicy flavor characteristic of Sakekomachi spreads softly in the mouth, and the light acidity softly envelops it in a gentle taste. Type: Junmai (pure rice) Ingredients: Rice, Rice malt Rice <Akita Prefecture> Akita Sake Komachi Polishing ratio Koji：40% Kake：60 Alcohol content: 15 Sake Degree -1 Yeast: Association No.6 Acidity Amino acidity
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宮泉純米吟醸 渡船弐号 火入純米吟醸
Miyaizumi ShuzoFukushima
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個性的なお酒愛好会
26
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Miyazumi Junmai Ginjo 弐号 Hi-iri" by Miyazumi Meizo This Junmai Ginjo from Miyazumi is made from Short-stalked Watabune, the father of Yamadanishiki. It has a mild aroma somewhat reminiscent of fruit, namely grapes and peaches. As the sweetness and umami of the sake rice spreads out as if condensed, a quick burst of acidity appears, bringing together a rich but firm sense of body. The aftertaste is also slightly dry sake quality, and the final sharpness is perfect. This is a seasonal sake to be enjoyed on a hot summer day, well chilled. Type: Junmai Ginjo Capacity 720ml Alcohol content 16 Ingredients Rice (domestic), Rice malt (domestic) Rice used: 100% Watafune No.2 produced in Hyogo Prefecture Polishing ratio 50%. Sake meter degree - 16
Japanese>English
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Hiroki純米大吟醸純米大吟醸
Hiroki Shuzo HontenFukushima
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個性的なお酒愛好会
27
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Hiroki Shuzo Honten's "Tobiroki Junmai Daiginjo The highest peak of Tobiroki. The aroma is like muscat and lychee. In the mouth, you will find fresh and juicy fruitiness reminiscent of muscat, a hint of sweetness, and a robust rice flavor. The elegant bitterness and crisp dryness of Yamada-Nishiki round out the aftertaste. This is quintessential Tobiroki. The five tastes are well-balanced without being too assertive. The crispness and moderate aftertaste will make you want to drink more and more. It is a gem that is too good to be true. Ingredients : Yamadanishiki Rice Polishing Ratio : 40% for Koji rice, 50% for Kake rice Sake meter rating: +3.5 Acidity: 1.4 Alcohol percentage: 16.1 Sake Beverage: Junmai Daiginjo
Japanese>English
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AKABU×UNITED ARROWS 別注 純米大吟醸 2025純米大吟醸
赤武酒造Iwate
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個性的なお酒愛好会
26
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Akabu Shuzo's "Akabu x UNITED ARROWS Special Order Junmai Daiginjo 2025 The Akabu Sake Brewery and UNITED ARROWS have created a stylish sake that combines the traditions of sake brewing with the beauty of fashion. Rice used: Yui no Kou Rice polishing ratio: 45 Sake meter.... Acidity Alcohol content・・・14
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