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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

127

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
12(19.05%)
Hanamura
8(12.7%)
Glorious Mt.Fuji
4(6.35%)
Fusano Kankiku
4(6.35%)
菊美人
3(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
16(12.6%)
Saitama
13(10.24%)
Nagano
10(7.87%)
Fukushima
9(7.09%)
Yamagata
7(5.51%)

Timeline

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Tokachi純米吟醸純米吟醸
上川大雪酒造Hokkaido
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個性的なお酒愛好会
27
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Junmai Ginjo Tokachi" by Kamikawa Daisetsu Shuzo The subtle yet pleasant aroma and robust flavor. The fine acidity creates a rhythm that makes the chopsticks and sake cups go faster. This is a unique product of Hekiunkura, brewed with a "Showa-era ginjo-shu" style, making the most of the minerality of the water and making it a perfect food sake. Sake Brewer Kamikawa Daisetsu Shuzo Hekiunkura Specific name Junmai Ginjo Polishing ratio 55 Yeast used: undisclosed Alcohol percentage 16 Sake degree Not disclosed Acidity (undisclosed) Amino Acidity Not disclosed Rice used: Hokkaido Ginpu
Japanese>English
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HanaabiTHE PREMIUM 備前雄町 おりがらみ 純米大吟醸 磨き四割 無濾過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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個性的なお酒愛好会
24
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Nanyo Jozo's "Kahayo Yoku THE PREMIUM Bizen Omachi ORIGARUMI Junmai Daiginjo, Polishing 40%, Unfiltered Nama-shu". Among the popular Hanayo Kuyu sake brands, a bottle made from Omachi rice is particularly popular, and this "THE PREMIUM" version is the pinnacle of the series, with a rice polishing ratio of 40%. Furthermore, it is finished in "orikarami", which includes a refreshing and fresh "nigori" taste like "arabashiri". Its taste is characterized by a sourness that is plum-like and gives a unique sensation that you have never tasted anywhere else. Once overwhelmed by the sweetness that follows and the long aftertaste, it is a gem with such magical power that it is hard to escape from it. Rice used: 100% Bizen Omachi from Okayama Prefecture Rice polishing ratio: 40 Alcohol content: 16%. Others: Undisclosed
Japanese>English
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Enasan恵那山ピュア純米大吟醸 岐阜 酔むすび 新酒 初仕込純米大吟醸
はざま酒造Gifu
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23
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Hazama Shuzo's "Enayama Pure Junmai Daiginjo, Gifu, Drunken Musubi New Sake Hatsujikomi". Yo-Musubi is Gifu Prefecture's original sake rice developed by crossing the early maturing "Hidahomare" variety, which accounts for the majority of sake rice produced in Gifu Prefecture, and the late maturing "Hidamori" variety. It is Gifu Prefecture's original rice for sake brewing. It is a new variety of sake rice from the Tono region, suitable for brewing ginjo sake, which is made by grinding out more than half of the brown rice, because the "heart white," the central part of the rice that is important for sake brewing, is small and does not break easily when milling. This Junmai Daiginjo-namaishu is brewed with 50% polished Musubi rice, and the aroma is gently refreshing, reminiscent of grapefruit. The aroma is a beautiful isoamyl acetate type ginjo aroma. When you drink it, you can feel the clarity of the rice, and the fine umami flavor spreads beautifully. The acidity is mild, and no trace of bitterness or astringency can be detected. It is a beautiful gem with outstanding sharpness. Alcohol percentage] 15.8 Sake meter] [Acidity] Not disclosed. Rice polishing ratio Koji rice: 50% polished rice produced in Gifu Prefecture Kake rice: 50% polished rice produced in Gifu Prefecture Yeast】【Not disclosed
Japanese>English
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Shinshu Kirei純米吟醸 ひとごこち純米吟醸
Okazaki ShuzoNagano
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個性的なお酒愛好会
26
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Shinshu Kamerei Junmai Ginjo Hitogochi" by Okazaki Shuzo Founded in 1665, Okazaki Sake Brewery was established in Ueda, located in the eastern part of Nagano Prefecture. It is brewed in small quantities with great care in Ueda, located in the eastern part of Nagano Prefecture, using high-quality water from the Sugadaira water system, and is characterized by its refreshing aroma and light, crisp taste. Shukushu-Rei" is brewed with the brewer's passion. Fresh and fruity, full of minerality, with a transparent mouthfeel. It is a gem with a gaseous feeling typical of new sake, and finishes dry and crisp. Rice used: 100% Hitogochiki grown in Nagano Prefecture Rice polishing ratio: 55 Alcohol content: 15%. Sake and acidity: Not disclosed
Japanese>English
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Kuromatsusenjo純米大吟醸 山恵錦40 生原酒 R6BY純米大吟醸
SenjoNagano
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個性的なお酒愛好会
26
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Limited Edition Kuromatsu Senjyo Junmai Daiginjo Yamae Nishiki 40 Namogen Sake R6BY" by Senjo Co. The "Sankenishiki", a new variety of rice for sake brewing developed by Nagano Prefecture as a possible alternative to Miyamanishiki, is polished to 40% to achieve a "delicate" and clear sake quality. The Association No. 18 yeast produces a mellow, fruity aroma reminiscent of hot fruits. The freshness and umami of the rice that can only be achieved with unadulterated sake stand out, and the smooth texture and elegant sweetness harmonize well with each other. The deep aftertaste is pleasant. To be continued. Rice: 100% Yamae-Nishiki from Inadani, Shinshu Rice polishing ratio 40 Alcohol content 16%. Sake degree -10 Acidity 1.4 Amino acidity 0.7
Japanese>English
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Urakasumi純米辛口 生酒純米生酒
SaraMiyagi
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個性的なお酒愛好会
31
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Saura's well-known "Junmai Dry Urakasumi Nama Sake Fresh and refreshing taste. Mild umami, moderate acidity, and a crisp, dry finish. A perfect match with seafood dishes. Ingredients: Manamusume grapes grown in Miyagi Prefecture Rice polishing ratio: 65 Alcohol content: 16%. Rice polishing ratio: 65 Sake meter: +6.5 Acidity: 1.5 Producer: Saura + X Co. Manufacturer: Saura + Y Corporation 2-19 Honmachi, Shiogama, Miyagi Prefecture
Japanese>English
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Kinoenemasamune林檎 KINOENE APPLE 純米吟醸生純米吟醸生酒
Iinuma HonkeChiba
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個性的なお酒愛好会
24
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Iinuma Honke's "Koko Ringo KINOENE APPLE Junmai Ginjo Nama This is the most popular product every year among the many recent multi-acid yeast sakes! The malic acid contained in white wine is contained in a large amount in this sake. The malic acid, which is often found in white wine, is beautifully played by Kyokai 77 yeast, giving the sake a sweet, sour, and refreshing taste! It has a fruity taste that is perfect for the coming hot season, with just the right amount of fresh gas sensation on the tongue. This is a gem to be enjoyed chilled and refreshing. Manufacturer: Iinuma Honke Co. Reading：Kinoene Address：Iinkata-gun, Chiba-ken Specific name：Junmai Ginjo Ingredients : Rice, Rice malt Alcohol content: 16 Sake Degree: -14.5 (last year's value) Acidity : 3.1<last year's value Rice type : Gohyakumangoku, Yamadanishiki Rice polishing ratio: 55 Condition: Nama-shu
Japanese>English
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Tsukiyoshino純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
月吉野Nagano
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22
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Tsukiyoshino Junmai Ginjyo Unfiltered Nama-shu" by Wakabayashi Brewery This is the first in the series! Brewed with Yamadanishiki from Nagano Prefecture, it is characterized by its rich aroma and broad flavor. It is a gem that spreads smoothly in the mouth with its soft, clear, elegant flavor and muscat-like acidity. Rice used: Yamadanishiki produced in Nagano Prefecture Rice polishing ratio: 59 Alcohol content: 16%. Sake meter: Undisclosed Acidity: Not disclosed
Japanese>English
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ささまさむね純米吟醸 広島千本錦純米吟醸
Sasamasamune ShuzoFukushima
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23
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Sasasamune Junmai Ginjyo Hiroshima Senbon Nishiki" by Sasamasamune Shuzo Soft and gentle flavor spreads over the palate with a fruity and clear throat. This fire-aged junmai ginjo-shu is brewed using 100% "Senbon-Nishiki" from Hiroshima Prefecture. This is a gem of a sake that offers a refreshingly moist, sweet taste and the mild flavor unique to "Senbon-Nishiki". Rice used: Senbon-Nishiki (produced in Hiroshima Prefecture) Rice polishing ratio: 50 Strength : 15 　　　　Sake strength: +2.5 Sake degree: +2.0 Acidity: 1.6 Amino acidity: 1.0
Japanese>English
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Kihoturu純米吟醸 おりがらみ 山田錦純米吟醸おりがらみ
Kiyama ShoutenSaga
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25
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Motomine Tsuru Junmai Ginjo Orikagarami Yamadanishiki by Motoyama Shoten Plump, gentle flavor and smooth texture. The juicy, mellow flavor unique to Yamadanishiki and the gorgeous, fruity ginjo aroma are accented by the soft, gentle sweetness of the orikarami. The fresh mouthfeel and the fresh aroma of oriki (rice cake) make this a gem with a full, rich flavor. Reading: Kihozuru Address：Sangyo-gun, Saga Prefecture Specific name : Junmai Ginjo Ingredients : Rice, Rice malt Alcohol Content: 15 Sake meter rating: +1 Acidity : 1.5 Rice type: Yamadanishiki Rice Polishing Ratio：50
Japanese>English
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Kawanakajima GenbuHARMONIC EMOTION 川中島幻舞純米大吟釀純米大吟醸
ShusenkuranoNagano
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28
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HARMONIC EMOTION" by Sake Sengano, Nagano Prefecture Kawanakajima Genmai Junmai Daiginjyo The "Nakadori," a rice daiginjo brewed with 49% polished Miyamanishiki, and the "Junmai Daiginjo," brewed with 35% polished Yamadanishiki, are each balanced at 50% to create a sharp taste. The flavor is united by low-temperature aging for about 6 months without filtration, resulting in an exquisitely flavored gem. Ingredient rice: Yamadanishiki and Miyamanishiki Alcohol content 17.0 Sake degree ±0 Toji: Mariko Chino
Japanese>English
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Hanaabi純米吟醸 THE MATCH おりがらみ 無濾過生原酒純米吟醸生酒無濾過
Nan'yo JozoSaitama
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29
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Nanyo Jozo's "Kahayo Yoku Junmai Ginjo THE MATCH55 ORIGARUMI Unfiltered Nama-shu". This Junmai Ginjyo Nama-shu is made from Yamadanishiki 55 and Omachi 55. This is a very limited edition product that perfectly matches the charms of Yamadanishiki and Omachi. Once you drink it, you will never forget it. It is a gem that reminds you of a tropical fruit with the full bloom of the one and only Hana-yosu's character. Category: Japanese sake (Junmai Ginjo-shu) Ingredients : Rice (domestic), Rice malt (domestic) Rice used: Yamadanishiki, Omachi Rice Polishing Ratio: 55 Alcohol Content: 16 Sake Degree：Not disclosed Acidity：Not disclosed
Japanese>English
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Miwatari純米大吟醸 無濾過生原酒
ToshimayaNagano
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23
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Junmai Daiginjo Unfiltered Nama Sake by Toshimaya, Nagano Prefecture A gem that stands out for its freshly squeezed ginjo aroma and sharpness. 　Alcohol: 17.0 　Sake degree: +3.5 　Acidity: 1.2 　Amino acidity: 1.0 　Rice used: Shirakaba-Nishiki 　Rice polishing ratio ：49
Japanese>English
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Fumigiku純米吟醸 NEXT 搾りたて純米吟醸生酒無濾過
Fumigiku ShuzoToyama
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28
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FUMIKIKIKU Junmai Ginjo NEXT Shiboritate" by FUMIKIKIKU Shuzo The fresh and vibrant quality of this freshly pressed sake has a fresh aftertaste. Oxidation is minimized as much as possible during the bottling process to create a full aroma. The sake has a refreshing acidity and a rich aromatic flavor, which is typical of nama-zake, while retaining the flavor of the rice. A gem of freshly pressed sake with a lively quality. Sake degree +2.0 Acidity 1.5 Rice used: Gohyakumangoku and Yamadanishiki Polishing ratio 60 Alcohol 15-16%.
Japanese>English
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Sensuke特別純米 しぼりたて 無濾過生原酒特別純米原酒生酒無濾過
泉酒造Hyogo
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24
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Senzuke Junmai Ginjo Shiboritate Unfiltered Nama-shu from Izumi Shuzo, Hyogo Prefecture This is a freshly squeezed new sake from the Senzuke brand. You will enjoy its gorgeous aroma and fresh flavor. The aroma is fresh and clean with a hint of melon, melon and melon. From a slight sweetness like melon and melon, to a refreshing dryness. A gem with a clean, fresh, dry taste. Rice polishing ratio 65 Alcohol content 16%. Rice used: 20% Hyogo-ken Yamada-Nishiki (Koji rice) 　　　　80% Hyogo-Nishiki from Hyogo Prefecture (Kake rice) Sake Degree +3.5
Japanese>English
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Takachiyo巻機(まきはた)純米吟醸 吟純米吟醸
Takachiyo ShuzoNiigata
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31
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Makihata" Junmai Ginjo "Gin" brewed by Takachiyo Shuzo, a brewery located at the foot of Mount Makiki, one of Japan's 100 most famous mountains. The rice is made from 53% flat polished rice produced locally in Minami-uonuma. The rice is carefully treated using a micro-bubble rinse and brewed with an emphasis on sharpness and a clean taste, making it a junmai ginjo sake for use as a mid-meal drink. It is a junmai ginjo-shu for the "in-between meal" drinker. Gentle and gentle ginjo aroma. It has a soft aroma. The mellow aroma spreads softly and gently from the clean mouthfeel. A clear spiciness spreads later, creating a sharp atmosphere. The crisp and well-polished taste is pleasant, and the aftertaste is a refreshingly light and refreshing gem. Rice: Yamadanishiki produced in Uonuma Rice polishing ratio 53.0 Alcohol content 15.0%. Sake meter Not disclosed Acidity Not disclosed
Japanese>English
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Akebono純米大吟醸純米大吟醸
Toyama
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24
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Ariiso Akebono Junmai Daiginjo" by Takazawa Shuzojo Noble aroma. The sake has a refined flavor of rice and a full-bodied elegance. Ingredients: Rice, rice malt Rice polishing ratio 40 Rice used: Yamadanishiki Alcohol content 16
Japanese>English
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25
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Asahitaka" by Takagi Shuzo Takagi Shuzo is a brewery famous for its "Jyushiyo," but Asahitaka is a different style from Jyushiyo, and is loved in its hometown of Yamagata Prefecture. Asahitaka is mainly sold within Yamagata Prefecture and is not distributed nationwide. Although it is a honjozo sake, it is characterized by its slightly sweet aroma, smooth taste, and fresh texture. Although it is a honjozo sake, it has a ginjo aroma and a high cost-performance ratio. It is sometimes described as having a flavor reminiscent of Jyushiyo.
Japanese>English
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Born特選純米大吟醸 磨き三割八分
Katokichibei ShotenFukui
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24
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Kato Kichihei Shoten's Bon Tokusen Junmai Daiginjo, Polishing 30% to 80%. This junmai daiginjo-shu has a polishing ratio of 30% to 80% (38% polished rice). It has a wonderful grapefruit-like aroma with a deep, structured flavor. It is a classic example of Bon's Junmai Daiginjo-shu, with outstanding flavor whether chilled, on the rocks with ice, or lukewarmly heated. Rice: Yamadanishiki Rice polishing ratio: 38 Alcohol content: 16%. Sake degree: +5.0 Acidity: Not disclosed
Japanese>English
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Echino Yukitsubaki Tsuki no Tamahibiki Junmai Daiginjo Genshu by Yukitsubaki Shuzo Founded in 1806, this small, handmade junmai brewery is located in Kamo City, Niigata Prefecture. Kamo City in Niigata Prefecture, where the Yukitsubaki Sake Brewery is located, has long been known as the "Little Kyoto" of Hokuetsu, and is famous for the production of Yuki-sei, the prefectural tree and Kamo City flower. The name "Echino Sesshobo" comes from this, and the idea of using the dedication of the sugar plant, which endures harsh winters and blooms beautifully in the spring, as the inspiration for the sake brewing process. The name "Koshi-no Yukibo" is derived from the idea that the earnestness of sugar, which endures harsh winters and blossoms beautifully in spring, should be the inspiration for sake brewing. Yamada-Nishiki, the highest grade of sake rice, is polished to 40%. It is a limited-edition sake brewed in a deep snowy environment, and only a very small amount can be made. It is named "Tsuki no Ou Hibiki" (King of the Moon Hibiki) because of its mysterious and powerful flavor and color, just like the moon, and because of our wish for you to enjoy a moment of elegance. The word "Tamayura" is derived from the word "Tamakagiru," which means "a hint" or "a little time," from the meaning of a ball emitting a faint light. Rice polishing ratio 40 Content 720ml IngredientsRice (domestic), Rice Koji (domestic)
Japanese>English
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