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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

332

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
19(11.66%)
Hanamura
14(8.59%)
Fusano Kankiku
11(6.75%)
Glorious Mt.Fuji
10(6.13%)
Nabeshima
10(6.13%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
38(11.45%)
Saitama
26(7.83%)
Yamagata
21(6.33%)
Nagano
20(6.02%)
Fukushima
18(5.42%)

Timeline

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Hanaabi純米吟醸　八反錦55　おりがらみ無濾過生原酒純米吟醸生酒無濾過おりがらみ
Nan'yo JozoSaitama
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Nanyo Jozo's "Kahayo Yoku Junmai Ginjo Hachitan Nishiki 55 Orikigarami Unfiltered Nama Sake". In line with the brewery's belief that "the junmai ginjo class sake that you drink most every day is the real sake for the competition," and in the style of Team Kahayo Jyozo, only the luxurious "shizuku-shu" (drops of sake) that drip down without pressure are taken from the bottle. This sake is also made from the very small amount of "arabashiri," which is the first drop of sake that drips down during the sakuro-hozuri process, in which the oli of the "shizuku-shu" is carefully collected. It has a dignified ginjo aroma comparable to daiginjo, the rich flavor of junmai sake, the sweetness of orikarami, and the freshness of shinsyu nama-shu. Please enjoy the impressive taste that it has all together. The aroma is gorgeous, with a hint of pineapple. Not only the aroma, but also the dignity. Ingredients : Hachitan-Nishiki Rice polishing ratio : 55 Alcohol content: 16-17%.
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Hanaabi純米吟醸 美山錦 無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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Nanyo Jozo's "Hana-yoso Junmai Ginjo Miyamanishiki Unfiltered Nama-shu". It is a Junmai Ginjyo Unfiltered Nama-zake made with Miyamanishiki and 55% polished rice. Once you drink it, you will never forget its unforgettable aroma, which reminds you of tropical fruits, the one and only HANAYOUKU with its full-blown individuality. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio: 55 Alcohol percentage: 16
Japanese>English
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Yamasan山恵錦 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
山三酒造Nagano
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Yamazan Yamae-Nishiki Junmai Ginjo Unfiltered Unrefined Unpasteurized Sake" by Yamazan Shuzo This junmai ginjo is made from Yamae-Nishiki sake rice grown in Yaehara, Tomi City and Takeishi, Ueda City, Nagano Prefecture, and carefully polished to a 50% polished rice ratio. The specification was increased from last year's 55% polished rice to 50% to achieve a more transparent flavor. It is smooth on the palate, with a mild sweetness and a clean and crisp aftertaste that is typical of the Yamazan Shuzo brewery's fresh and clear flavor. Sake quality is refined by excellent water and rice. The taste is well balanced and wonderful. It does not have a flashy aroma or sweetness, so it is more of a "food sake" type sake that is best served with food rather than as a stand-alone sake. Its clear flavor and aroma will enhance the deliciousness of your food. Ingredients: Rice (domestic), Rice Koji (domestic) Ingredient rice: Yamae-Nishiki Rice polishing ratio ... 50%. Sake degree ... ±0 Acidity ... 1.5 Amino acidity ... 1.2 Yeast used ... - Alcohol percentage...15
Japanese>English
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Hououbiden黒判　純米大吟醸　原酒　瓶燗火入れ純米大吟醸原酒
Kobayashi ShuzoTochigi
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Hououmida Kuroban Junmai Daiginjyo Genshu Bottle Heated and Fire-aged" by Kobayashi Shuzo The brewery, Kobayashi Shuzo, was founded in 1872. The sake was named after the brewery's location in Mitamura, an area of high quality rice production. The brewery uses water from the Nikko mountain range as its brewing water, and koji is made under strict temperature control in a five-layered koji room. The rice is steamed in a traditional Japanese kettle and carefully pressed in either a bag-hanging or Sase-style sake tank. All of the sake produced, including the base liqueur, is ginjo-style, with a gorgeous ginjo aroma, a strong sweetness, and a complex flavor that spreads over the palate in a well-balanced manner. It is now one of the most popular brands in Japan, and is very difficult to obtain. Hououmida Kurobana" has been reissued with the hope that it will brightly light up your days. The high quality Yamada-Nishiki rice is polished to 45% and each drop of Junmai Daiginjo-genshu is carefully squeezed before being bottled and heated. It is finished with a pleasant ginjo aroma, gentle texture, and a soothing depth of flavor. Rice: 100% Yamadanishiki Polishing ratio/45 Sake Degree Acidity Alcohol content/16
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Denshu純米大吟醸　雫しぼり純米大吟醸
Nishida ShuzotenAomori
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Tasake Junmai Daiginjo Shizuku Shibori" by Nishida Shuzo-ten This is a special bottle that was hung in a bag for the sake to be entered in a competition. It is the quintessence of delicacy and cleanliness, but also strength. The delicate ginjo aroma. The light and delicate touch gives it a beautiful and delicious flavor that is the essence of Junmai Daiginjo-shu. The taste has a soft sweetness and clarity. Alcohol 16%. Rice / Polishing ratio Yamadanishiki / 40 Details Sake meter: -3 / Acidity: 1.5 / Amino acidity: / Yeast:
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Nabeshima純米大吟醸 赤磐雄町純米大吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Daiginjo Akaban Omachi" by Tomikuchiyo Shuzo Akaban Akaiwa" is said to be where the best Omachi rice in Japan is harvested. This limited edition Junmai Daiginjo is brewed using only the rarest and highest quality "Tokusoku rice" among them. It is very difficult and rare to harvest high quality "Tokutei" rice from Akaban Omachi rice, even if one makes the usual efforts to harvest it. Nabeshima" is a special Omachi rice. It has a refreshing taste, but also has a tropical fruit-like charm. The sake is further enhanced by a cute acidity and a hint of gas. Rice used: 100% special Omachi Rice polishing ratio: 40 Alcohol content: 16%.
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Nabeshima純米大吟醸 山田錦 35純米大吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Daiginjo Yamadanishiki 35" by Tomikuchiyo Shuzo This is a luxury product made from the finest Yamadanishiki polished to 35%. The sake is pressed during the harsh winter months, heat-treated, and laid quietly in a low-temperature refrigerator for about a year before being released once a year as a limited edition. It is smooth and clear. A Junmai Daiginjo representing Saga and Japan. Sake quality Junmai Daiginjo Ingredient Rice Yamadanishiki Alcohol 16%. Polishing ratio 35
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Nabeshima純米大吟醸 愛山純米大吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Daiginjo Aizan" by Tomikuchiyo Shuzo. The palate begins medium-bodied, with an elegant sweetness that captures the heart, followed by a beautiful interplay of light gassiness and acidity that continues to the end. The beauty of this sake lies in the fact that it 'combines impressive strength and tenderness,' and its flavor is finished with the highest quality of the famous sake "Nabeshima. Rice: Aiyama Rice polishing ratio: 40 Sake meter: -1 Alcohol level: 16%.
Japanese>English
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Sharaku純米吟醸 東条山田錦 一回火入れ純米吟醸
Miyaizumi ShuzoFukushima
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Sharaku Junmai Ginjo Tojo Yamadanishiki One-Time Fire Brewing" by Miyazumi Meijo Yamada-Nishiki produced in Tojo district, Hyogo Prefecture, is polished to 50% and stored in a refrigerator after being fired once. It has a mild ginjo aroma, a gentle flavor, and a refreshing acidity. It is a Junmai Ginjo-shu with an elegant, soft, round, and sharp taste.
Japanese>English
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Nabeshima純米大吟醸 きたしずく純米大吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Daiginjo Kitashizuku" by Tomikuchiyo Shuzo Nabeshima Junmai Daiginjo Shinshu Nama Sake" uses the Hokkaido variety "Kitashizuku," a descendant of the popular sake rice "Omachi. This sake lives up to its origin, with a soft sweetness, as well as a delicate body due to its high 40% milling ratio, creating a perfect softness and delicacy. This sake gives the impression of the quality of rice that comes from the cool climate of Hokkaido and is spared from the "high temperature disorder" that is affecting the quality of rice today. In the mouth, this sake has a fruity, grape-like impression, enhanced by the gasiness and acidity! The flavor is long and lingers deeply, as if it is endlessly captivating and profound. This sake offers the unique nuances and charm of "Nabeshima". It is a wonderful bottle that expresses the individuality of the brewer in a distinctive way! Type: Junmai Daiginjo Ingredients: Rice, Rice malt Rice: 100% Kitashizuku grown in Hokkaido Rice polishing ratio 40 Alcohol content Sake meter - Sake meter Yeast Acidity Amino acidity
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Ina to Agave Brewery's "Ina to Agave Hiori Hori Craft saké is made by fermenting a base of junmai sake made from rice, rice malt, and water, with the addition of secondary ingredients. While a variety of saké with various secondary ingredients have appeared in the past, we feel that this new saké created by "Rice and Agave" is an ideal product that embodies the spirit of craft, with a natural Japanese aroma. The flavor is characterized by the sweetness of the rice, and the multi-layered aroma of lemongrass-like aroma of "Aomonomoto-no-mi", grapefruit-like aroma of "Kaya", aroma of "Hana-yomogi" that is comparable to western herbs, and "Akaezomatsu" sprouts that can only be harvested at this time of the year. The multi-layered flavor is characterized by the fragrance of "hanayomogi," which is comparable to that of Western herbs, and "akaezomatsu" sprouts, which are only harvested during this season. In addition to the citrusy freshness of lemon and grapefruit, the herbal aroma lightly envelops the entire flavor, and the subtle bitterness of akaezomatsu (Pinus densiflora) perfectly complements the taste. Item：Other brewed sake Ingredients: rice (produced in Akita Prefecture), grapes, rice malt (produced in Akita Prefecture), herbs and flowers of the Japanese mountains Rice used: 100% Akita rice Rice polishing ratio: 90 Alcohol content: 15%.
Japanese>English
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Hakurakusei純米大吟醸純米大吟醸
Niizawa JozotenMiyagi
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Hakurakusei Junmai Daiginjo" by Shinzawa Brewery This Junmai Daiginjo from Shinzawa Brewery, which brews "Hakurakusei," aims to be the ultimate food sake. The soft sweetness and umami of the rice softly swells in the mouth, and a refreshing aroma reminiscent of pineapple gently tickles the nose. With its beautiful acidity and moderate umami, the more you drink, the more mellow the taste becomes, and you will enjoy the long aftertaste. It is a versatile food sake that can be served with any meal, Japanese, Western, or Chinese. Rice polishing ratio: 40 Sake degree: +5 Acidity: 1.5 Alcohol content・・・16
Japanese>English
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翠玉純米大吟醸 山田錦純米大吟醸
Ryozeki ShuzoAkita
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Suitama Junmai Daiginjo Yamada Nishiki" by Ryoseki Shuzo Yamada Farm, a local farmer in Akita Yuzawa, located in the Yamada district of Yuzawa City, Akita Prefecture, produces Yamada Nishiki every year. This junmai ginjo is brewed with Yamada-Nishiki, which they dared to grow in a cold region. The mild aroma and moist flavor in the mouth make this sake feel like a jewel "Suidama". Sake rice: 100% Yamadanishiki from the Yamada district of Yuzawa City, Akita Prefecture Yeast: -C Rice polishing ratio: 45 Alcohol content: 16 Sake meter: -6.3 Acidity: 1.6 Amino acidity: 0.8
Japanese>English
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Yama ni Kumo gaゴオウゴオウ 純米大吟醸純米大吟醸
Kawazawa ShuzoKochi
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Kawazawa Shuzo's "Clouds in the Mountains Go'ou Go'ou Junmai Daiginjo Goh-oh-oh" is the sound made when the sky roars low in the Honkawa area at the foot of Mount Kanpu in the Shikoku Mountains, where the weather changes rapidly. This Junmai Daiginjo-shu expresses the power and blessings of nature through the taste of sake. It has a mild, full-bodied flavor reminiscent of spreading black clouds and a fruity aroma produced by CEL24 and Super CEL24 yeast. The fruity aroma and rich sweet flavor fill the mouth, but the aftertaste is surprisingly light. It does not have the heaviness characteristic of sake. The rice used for this sake is "Gin-no-Yume," Kochi's sake rice, polished to 50% of its original form, and carefully brewed. This is one of the bottles in the "Clouds in the Mountains" series that pursues a more fruity taste. Type：Junmai Daiginjo Hi-ire Ingredients : rice, rice malt Sweetness/Saltyness: Sake Degree -5, Acidity 2.2 Rice Polishing Ratio: Flat Polishing 50% (Gin-no-Yume) Alcohol content: 14.0
Japanese>English
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Zaku陽山一滴水 大吟醸大吟醸
Shimizuseizaburo ShotenMie
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Kiyomizu Seizaburo Shoten's "Saku Yousan Ichijikusui Daiginjo A premium series that pursues a taste one rank above the rest. Yamadanishiki rice, which has a rice polishing ratio of 40%, is brewed slowly at a low temperature. When the brewery's gorgeous aroma fills the air, only the dripping drops from the hanging sachet containing the mash are collected and bottled without any extra effort to achieve the ultimate in clarity. This daiginjo has a soft flavor and refreshing aroma that can be enjoyed to your heart's content, as if enveloped by the gentle sunlight. Rice: Yamadanishiki Rice polishing ratio: 40 Alcohol content: 17%. Sake degree: Undisclosed Acidity: Not disclosed
Japanese>English
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TenbiTENBI 純米大吟醸 廣島千本錦純米大吟醸
Choshu ShuzoYamaguchi
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Tenbi TENBI Junmai Daiginjo Hiroshima Senbon Nishiki" by Choshu Shuzo A miraculous harmony of subtle banana aroma, soft sweetness, and refreshing acidity! The clear and crisp gassiness typical of Tenbi accents the crisp flavor! Only Senbon-Nishiki grapes from Hiroshima Prefecture are used in the slow and careful brewing process. This fresh Junmai Daiginjo-shu allows you to enjoy the elegant flavor that fills your mouth and goes down your throat clean. Rice used: Hiroshima-grown Hiroshima Senbon-Nishiki Rice polishing ratio : 50%. Yeast : No. 901 Alcohol content : 15% (undiluted)
Japanese>English
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Isojiman大吟醸純米 山田錦45純米大吟醸
Isojiman ShuzoShizuoka
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Isobojiman Daiginjo-Junmai Yamadanishiki 45" by Isobojiman Shuzo This is Hasegawa Sake Brewery's original Junmai Daiginjo produced in small quantities. The rice is highly polished from special top-grade Yamadanishiki produced in Tojo, a special A district in Hyogo Prefecture, and fermented slowly at low temperature using Oigawa subterranean water, which is famous for its source in Mt. It has a gorgeous fruit aroma typical of Isoboast, a fine sweetness like Wasanbon, a smooth and light mouthfeel, and a gentle umami flavor that spreads in perfect balance. The aroma is further enhanced by exposing it to the air in a large glass. Ingredients Rice (domestic),Rice malt (domestic) Alcohol percentage: 16 or more, less than 17 Rice used: Special top-grade rice produced in Tojo Akitsu, Special A district, Yamadanishiki Polishing ratio 45 Yeast used: In-house cultivated yeast Sake meter - Sake meter Acidity Nama/Hiireki Hiireki
Japanese>English
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Senkin鶴鳴 かくめい　仙禽 麗 うらら
せんきんTochigi
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Senkin's "Tsurunaki Kakumei Sentori Rei Ura In line with the brewery's new concept of "Edo-style return," the former premium series was re-launched as the Kakumei series. Ura," which had been a higher class of sake, has undergone a full model change. This time, the brewery focused on the "Genroku era" of the Edo period and brewed it with reference to past literature. The new brewing process using multi-koji rice and a five-stage brewing process has recreated a super-complex flavor with layers of depth and profundity, while at the same time combining precision and delicacy. Rice used: Domaine Sakura Yamadanishiki Rice polishing ratio: 90% or more Alcohol content: 15%. Sake meter: Undisclosed Acidity: Not disclosed
Japanese>English
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Hououbiden初しぼり 純米吟醸 生純米吟醸生酒
Kobayashi ShuzoTochigi
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Hououmida Hatsushibori Junmai Ginjo Nama by Kobayashi Shuzo Hats off to the high quality again this year! Hououmida is making further progress and leaps forward. The new sake has the role of being the first to convey the vintage of the rice harvested that year. The fresh and crisp ginjo aroma that can only be expressed by new sake, with a touch of young white grapes and lychee, The sweetness that expands as the temperature rises, the ripe new sake flower, and especially the touch of koji that is unique to new sake. Each brewer worked with confidence in the production of this season's sake. We hope you will enjoy "Hatsu Shibori", the first new sake! Ingredients : Contract grown Gohyakumangoku Rice polishing ratio : 55 Sake meter : ±0 Acidity : 1.8 Alcohol content : 16-17 Provenance : Kobayashi Shuzo, Tochigi Prefecture
Japanese>English
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Zaku新酒 純米大吟醸純米大吟醸
Shimizuseizaburo ShotenMie
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Saku Shinshu Junmai Daiginjo" by Shimizu Seizaburo Shoten Saku Shinshu Junmai Daiginjo" is a sake characterized by its freshness and overwhelming perfection that can only be achieved by freshly pressed sake. It has been described as "a sake with a degree of perfection that is not typical of new brews," and it has set itself apart from other new brews, captivating many sake fans. While the fresh aroma characteristic of new sake rises, it has a robust flavor and smooth mouthfeel, and the elegant sweetness of rice spreads from the moment it enters the mouth, leaving a delicate aftertaste. It is so easy to drink that you will be captivated by one sip, as if you are tasting the unique world view of "Saku". Specific name Junmai Daiginjo Ingredients: rice, rice malt Nama/Hiirei: Fire-aged sake (with heat treatment) Storage: in a cool, dark and quiet place Manufacturer's website http://zaku.co.jp/ Sweetness: Slightly sweet ■Rice: Domestic rice ■Polishing ratio: 50% ■Alcohol level: 15% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
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