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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

191

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
13(13.68%)
Hanamura
9(9.47%)
Fusano Kankiku
6(6.32%)
Zaku
4(4.21%)
Glorious Mt.Fuji
4(4.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
20(10.47%)
Saitama
16(8.38%)
Nagano
15(7.85%)
Fukushima
11(5.76%)
Chiba
10(5.24%)

Timeline

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KinoenemasamuneKINOENE LODESTAR 純米吟醸純米吟醸
Iinuma HonkeChiba
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26
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KINOENE LODESTAR Junmai Ginjo by Iinuma Honke Subtitled "MICHISHIRUBE", LODESTAR refers to the North Star, which has been a guidepost for travelers since ancient times. It has a fresh and refreshing sweetness. A light and refreshing sweetness spreads in the mouth. The aftertaste is refreshing and smooth. Brand name Kouko KINOENE LODESTAR Type: Fruity Alcohol 14%. Rice / Polishing ratio Yamadanishiki, Miyamanishiki / 58 Sake meter: -12.1 Acidity: 1.8 Amino acidity: / Yeast: 1001 yeast Condition: Once fired
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HijiriHizirizm 令和六酒造年度 山田錦50 活性酒
Hijiri ShuzoGunma
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Hizirizm 2026 Yamadanishiki 50 Active Sake" by Sei Shuzo Pleasant rice sweetness and moderate acidity. It has a pleasant rice sweetness, moderate acidity, and a refreshing gasiness. Rice: 100% Yamadanishiki from Hyogo Prefecture Polishing ratio: 50 Yeast used: M310 Sake meter rating: +0.7 Acidity: 1.5 Alcohol degree: 15
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HijiriHizirizm 令和六酒造年度 白麹仕込み 活性酒
Hijiri ShuzoGunma
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Hizirizm 2036 Hizirizm, white malted rice brewed active sake" by Seishuzo A clean aftertaste and moderate sweetness characteristic of white malted rice brewing Rice: 100% Hitomebore produced in Gunma Prefecture Rice polishing ratio: 70 Yeast used: 701 Sake meter degree: -2.3 Acidity: 2.7 Alcohol content: 12
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HijiriHizirizm 令和六酒造年度 渡船50 活性酒
Hijiri ShuzoGunma
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Hizirizm 2038 Watafune 50 Akkatsu-shu by Sei Shuzo. This gem gives the impression that the fresh sweetness of the gaseous and "nigori" taste is gently complemented by the pineapple-like fruity taste unique to Watafune, an Omachi type of sake rice, and emphasizes its umami flavor. Rice: 100% Watabune produced in Shiga Prefecture Rice polishing ratio: 50 Yeast used: M310 Sake meter rating: +6.5 Acidity: 1.4 Alcohol degree: 15
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Inadahime Summer Junmai Sake Ihyakumangoku" by Inada Honten This is a cool, refreshing junmai-shu that is easy to drink and has a refreshing acidity brought out by the use of white malted rice, which is usually used for shochu (Japanese distilled spirit). It is best served chilled on a hot summer night. Ingredients Rice (domestic), Rice Koji (domestic) Rice polishing ratio 60 Sake rice: Gohyakumangoku Alcohol content 15 Sweetness/Dryness Light to light
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Northwest Shuzo's "Northwest Shuzo Prototype R6BY Junmai Ginjo The Prototype series started with the concept of "a new attempt at sake that has never been made by Kitanishi Shuzo before. The Prototype series was created with the desire to expand the possibilities of sake and to create a product that will encourage people to drink sake. Like a freshly picked apple, the fresh, bright aroma and sweet and sour taste will fill your mouth. After the gentle aroma, the acidity produces a sharp finish. A gem whose flavor increases with each sip. Alcohol content: 16%. Sake meter] Not disclosed. Acidity】1.4 Amino Acidity】0.7 Rice used] 100% Senbon-Nishiki Rice polishing ratio] 50%.
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Shinshu Kirei純米酒 ひとごこち純米
Okazaki ShuzoNagano
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25
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Shinshu Kamerei Junmai Sake Hitogochi" by Okazaki Shuzo This is an unfiltered, unpasteurized sake brewed using all of Nagano Prefecture's "Hitogochi" rice suitable for sake brewing. It has a beautiful and elegant taste with a slight gaseous effervescence. It goes well with meals. Type: Junmai-shu Alcohol content 15 Ingredients Rice, Rice malt Rice used: 100% Hitogochi from Nagano Prefecture Polishing ratio: Koji rice: 55%, Kake rice: 70%. Sake Degree
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Senkinクラシック 弍式 オリガラミ (火入れ)
せんきんTochigi
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21
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Senkin-san's "Classic Bia-style Origami (Fire-aged)". For the first time, no yeast is added, and the rice used is organic Kame-no-o "Classic Origaraumi". The taste is a combination of a variety of elements, all smooth and gentle, as if soaking into the body. Rice used: Kame-no-o and Yamadanishiki Rice polishing ratio : 90 Alcohol content : 13% (undiluted) Sake meter : undisclosed Acidity : Undisclosed Regulation : Sake yeast : No additive yeast (brewer's yeast), Kinugawa River subsoil water, Morohaku
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Daisekkei純米吟醸 D 雄町純米吟醸
Daisekkei ShuzoNagano
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19
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Taisetsukei Junmai Ginjo D Yumachi" by Taisetsukei Shuzo This is the first sake in Nagano Prefecture to be labeled as "Nagano Oumachi" and has a gorgeous aroma with a juicy sweetness reminiscent of ripe fruit and a pleasant bitterness reminiscent of orange peel, with an impressive light aftertaste. This is a sake that is about to become an IWC 2025 Champion! 　Alcohol : 15.0 　Sake meter : -3.0 　Acidity: 1.5 　Rice used: Omachi from Nagano Prefecture 　Rice polishing ratio ：55
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Ryozeki純米吟醸　無濾過生原酒　両関ラボ 超辛口純米吟醸原酒生酒無濾過
Ryozeki ShuzoAkita
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Ryoseki Shuzo's "Junmai Ginjyo Unfiltered Nama Shuzake Ryoseki Labo Super Dry". This year's Ryoseki Labo is a "super dry" sake with a sake strength of +13 degrees! Despite its dryness, this junmai ginjo unrefined sake has a fruity aroma and the delicious flavor of Miyamanishiki rice. Decades ago, Ryoseki Shuzo used to make special rank sake such as special honjozo with high rice polishing using local Miyamanishiki, but after a long time, Miyamanishiki has been revived and brewed in a dry type. Product name Junmai Ginjo Murokanama Genshu Ryozeki Labo (Junmai Ginjo Unfiltered Raw Sake) Sake quality Junmai Ginjo Ingredient rice Miyamanishiki Alcohol 17%. Rice polishing ratio 55 Sake degree +13 Acidity 1.8 Amino acidity 0.9
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IKU'S SHIRO Junmai Daiginjo" by Inada Honten Aiming to create a sake that everyone can enjoy, this sake pursues a new balance between sugar and acidity. In order to achieve both low alcohol content and moderate acidity, the sake is made by lavishly using polished high-quality sake rice and rice malt, and the sweetness of the rice is fully extracted through saccharification. After that, the rice is fermented slowly at a low temperature. The sweetness of the rice is then extracted through saccharification, followed by slow fermentation at a low temperature to produce a clean, clear gem with a sweet rice flavor, refreshing acidity, and a gorgeous aroma. With an alcohol content of 9%, this sake is like a wine.
Japanese>English
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Inatahime純米酒 五百万石 生原酒純米
Inada HontenTottori
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Inada Honten's "Itanahime Gohyakumangoku Junmai-shu Nama-nara-shu". It is rich in flavor, has a beautiful acidity, and a moderately rich taste. The rich koji aroma and the rich, rich flavor, combined with the acidity of the white koji, remind us of muscat. Alcohol content 18%. Sake degree -4.5 Rice polishing ratio 60 Ingredients Rice (domestic), Rice malt (domestic) Raw material rice Gohyakumangoku
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Kaze no Mori's popular series "Kaze no Mori ALPHA1" by Aburacho Sake Brewery Each ALPHA series has a clear theme, and the theme of this product is "the door to the next chapter," a theme that is appropriate for this product, the starting point of the ALPHA series and a reminder of the further potential of Kaze no Mori. Akitsuho rice grown in Nara Prefecture is used at 70% polished rice. It is brewed in the Bodai-moto brewing method, with an eye to creating both a lightness and a volume of flavor. A bottle with new possibilities that still seem possible, and that Kaze-no-mori shows. The aroma is refreshingly sweet like muscat. There is also a hint of citrus at the back of it. A light mouthfeel that brings together the fresh, slightly effervescent sensation typical of Kaze no Mori. From there, the fruity yearning like banana and melon, the voluptuous flavor, and the spiciness derived from bodiedomoto bring a pleasant freshness and crispness to the taste.
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Tsukasabotan永田農法 純米酒純米
Tsukasabotan ShuzoKochi
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3
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Nagata Nouhou Junmai Sake" by Shibotan Shuzo Made from 100% rice grown in Shimanto Town using the Nagata Farming method. It is a perfect harmony of vital flavor, richness that expands in the mouth, and a wonderful intoxicating sensation. Nagata Farming" is a farming method that maximizes the vitality of crops by minimizing water and fertilizers. Sake Sake Sake: Junmai-shu Place of Origin Shikoku region Alcohol 15 Sake meter degree +7 Ingredients: Raw material rice: Yamadanishiki (Kochi), Tosanishiki (Kochi) Rice polishing ratio 70%.
Japanese>English
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Shikishima大江山×敷嶋　コラボレーション醸造酒【♯能登の酒を止めるな】純米大吟醸
ItoAichi
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Oeyama ✖️ Shikishima Collaboration Brewing Sake Don't stop #Noto's sake! The Matsunami Brewery in Ishikawa Prefecture was completely destroyed by the Noto Peninsula Earthquake. Currently they are brewing new sake in collaboration with "Shikishima". All proceeds will be donated to the Matsunami Brewery. The brewery was completely destroyed. The rice and yeast are made from "Gohyakumangoku" that was dug up from the ruins. The brewery brewed with 45% Yamada-Nishiki as the yeast. Sake degree +5 Brewed with Matsunami Brewery's passion for reconstruction. Brewery: Ito Co. Ingredients: Yamada-Nishiki Rice Polishing Ratio: 45 Alcohol Content: 17
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Isojiman純米吟醸 山田錦純米吟醸
Isojiman ShuzoShizuoka
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24
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Isobojiman Junmai Ginjo Hyogo Prefecture Special A District Tojo Yamadanishiki" by Isobojiman Shuzo This junmai ginjo is made with luxurious Yamadanishiki grown in Tojo, Hyogo Prefecture's Special A district, which is said to produce the highest quality sake rice. It is fermented slowly at low temperature using Oigawa subsoil water from the Southern Alps. It has a refreshing ginjo aroma, a delicate sweetness, and a beautiful sharpness due to its sharp acidity. It has all the qualities necessary as a food sake. It is a Junmai Ginjo with the unshakable Isobojama character. Ingredients: Rice (domestic), Rice malt (domestic) Raw material rice: 100% Yamadanishiki (extra high grade to extra high grade) produced in Tojo, a special A district in Hyogo Prefecture Polishing ratio: 50% for Koji rice, 55% for Kake rice Yeast used: In-house preserved Lees ratio 52-57 Sake degree +4 to +6 Acidity 1.3 Alcohol content: 15 to 16
Japanese>English
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Nagatoro蔵 純米吟醸 しずく採り純米吟醸
藤崎摠兵衛商店Saitama
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19
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Nagatorozakura Junmai Ginjo-Shizukuri" by Kazubei Fujisaki Shoten A limited edition from the Nagatorogura brand! Junmai Ginjyo Shizuku Sakari. 　This limited-edition bottle is made by "shizuku-hikari," a process of bag-hanging to collect every precious drop that falls from the bottle! Blended with "Saitama G Yeast" and "K-901", which has a green apple-like aroma and produces a lot of ethyl caproate. It produces a subdued yet gorgeous aroma. It has a gorgeous green apple-like aroma, a gentle yet refreshingly light acidity, and a clean, soft umami sweetness. Specific name: Junmai Ginjo Ingredients: Rice, Rice malt Alcohol content: 15 Sake meter: Not available Acidity: -0 Rice used for making：Sake Musashi Rice polishing ratio : 60 Condition: Nama-shu
Japanese>English
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Juyondai別撰諸白 白鶴錦 純米大吟醸純米大吟醸
Takagi ShuzoYamagata
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Takagi Shuzo's "Jyushidai Bessen Morohaku Hakutsuru Nishiki Junmai Daiginjo Nothing to say about it, it is a superb product!
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Kin Suzume純米吟醸 伝承山廃純米吟醸山廃
HoriesakabaYamaguchi
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25
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Kinjaku Junmai Ginjo Jyunmai Yamahai by Horie Shaba It is one of the most difficult to obtain sake, with only a small production volume, and when it appears on store shelves, it is immediately sold out. It is brewed with water from the Nishiki River, which has been selected as one of the 100 best water sources, and using techniques that have been handed down from generation to generation since the middle of the Edo period. While maintaining traditional sake brewing, we have also taken on the challenge of new possibilities, and our "Premium Kinjaku" won the highest trophy in the Junmai Daiginjo category at the "International Wine Challenge (IWC)". It has won the world's top prize for two consecutive years. The IWC judges commented that Kinjaku Junmai Daiginjo is "clean, juicy, and fruity with a touch of savory finish and a good balance of acidity and sharpness. This "Kinjaku Junmai Ginjyo Densho Yamahai" has the mellow flavor of Yamahai brewing, with an elegant and clean aroma and sweetness. It is a gem with a pleasant light aftertaste. Alcohol: 15% abv. Rice：Not disclosed Rice polishing ratio: 55 Yeast: Undisclosed Sake meter: Undisclosed Acidity: Not disclosed Amino acidity : undisclosed Sake Brewer : Horie Shaba Prefecture : Yamaguchi
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