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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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SenpukuKan Collection 純米大吟醸 無濾過原酒
Miyake HontenHiroshima
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個性的なお酒愛好会
24
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Senpuku KanCollection Junmai Daiginjo Unfiltered Harajuku" by Miyake Honten A limited edition from the popular "KanCollection" series. Not only is the illustration popular, but it also tastes great. Alcohol content: 16.5 Rice polishing ratio: 50
Japanese>English
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Fusano Kankiku純米吟醸原酒無濾過
Kankiku MeijoChiba
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個性的なお酒愛好会
30
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Junmai Ginjo Kukai inflight", the early summer version of Kangiku Meikozo's popular "Kangiku OCEAN99" series. The taste is refreshing, as if you were diving into the shining white sandy beach and blue sea illuminated by the sunlight. The moment you take a sip, the rich and pure sweetness unique to this brewery seems to be transmitted straight to your brain. At the same time, the acidity and refreshing bubbles stimulate the tongue, bringing a refreshing sensation like an airplane taking off. It is a gem that will allow you to comfortably sip it in the early summer. When glasses are stacked, the star of this sake is still the "sweetness," which is especially wonderful. Once again, we are reminded that the star of sake is its "sweetness. Brand Name:Kangiku OCEAN99 Kukai -Inflight Sake Brewer:Kangiku Meizo Type:Junmai Ginjo Rice polishing ratio: 55 Rice used: 100% rice suitable for sake brewing Alcohol content: 15 Capacity: 720ml, 1800ml Characteristics: Hi-ire (once), unfiltered unpasteurized sake Storage Method:Refrigeration required Taste: Fresh, juicy and gassy Aroma: Fruity, floral, pineapple, lychee, melon, etc. Other: Sake meter: -1.0, Acidity: 1.6 (past values)
Japanese>English
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個性的なお酒愛好会
21
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Founded in 1868, Isokura Sake Brewery is located in Inada, Kasama City, Ibaraki Prefecture. It is famous for "Inasato," a ricey sake with the taste and aroma of rice made with local water and rice. This "Hitoto" is a not-for-sale product made from "Nihonbare" rice grown in Kamigo, Kasama City. With a rice polishing ratio of 75%, it is a nostalgic gem with a strong rice flavor.
Japanese>English
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Miinokotobuki夏純吟 チカーラ純米吟醸
Mii no kotobukiFukuoka
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個性的なお酒愛好会
22
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Mitsui no Kotobuki's "Mitsui no Kotobuki Summer Jungin Chicara A summer version of the Italian label series that is shipped throughout the four seasons. This junmai ginjo uses "Dream Yeast," a strain that produces high malic acid. Like the fruit apple, it has a crisp taste when cooled and a gentle sweetness at room temperature. Cicala" is the Italian word for a "sea worm. Cicala" is an image of a cicada perched on a tree in a tea kettle. Summer Junmai Ginjo-shu Rice polishing ratio: 60 Rice used: Yamadanishiki for Koji rice, Yumeichikkou and Yamadanishiki for Kake rice Alcohol Content : 15 Sake meter degree: -1 Acidity: 2.2 Amino Acidity : 2.0
Japanese>English
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Sharaku純米吟醸 播州山田錦 火入れ純米吟醸
Miyaizumi ShuzoFukushima
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個性的なお酒愛好会
25
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Miyazumi Meizumi Brewery's "寫樂 Junmai Ginjo Banshu Yamadanishiki Hi-ire Yamadanishiki from the Banshu district of Hyogo Prefecture, which is considered the finest of all Yamadanishiki, is used to make this 50% polished rice. It is carefully brewed and bottled immediately after pressing, resulting in a fresh and flavorful junmai ginjo-shu. The aroma is relaxing and sweet, reminiscent of ripe bananas. The rich and beautiful aroma is entrancing. The smooth mouthfeel is followed by a dense sweetness, and the sharp acidity at the back of the sweetness tightens up the flavor. The dense and rich texture is exquisitely light and easy to drink. If you swallow after enjoying the fruity aroma of white peaches, a pleasantly light lingering aftertaste softly drifts in and converges with a beautiful sharpness. It has an outstanding degree of perfection. Rice used: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 50%. Sake meter : +1 Acidity : 1.4 Alcohol content : 16 Produced in : Miyazumi Meisho, Fukushima Prefecture
Japanese>English
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Zaku雅の智 中取り 純米大吟醸純米大吟醸
Shimizuseizaburo ShotenMie
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個性的なお酒愛好会
26
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Shimizu Seizaburo Shoten's "Saku Masanochi Nakadori Junmai Daiginjo It is brewed with up to 50% Yamadanishiki produced in Mie Prefecture. Nakadori is the clearest part of the sake that does not include the initial rough running and the final blaming in the pressing process. It has a gorgeous, fruity aroma and an elegant taste with smooth sweetness and pleasant acidity. It is delicious enough to be served in a sake cup, but you can enjoy its "elegant" aroma and taste even more if you pour it into a wine glass. It is an excellent match for Western cuisine such as rich seafood-based cream soups and sauteed with butter. Brand Name:Saku Masanochi Junmai Daiginjo Chugotori Manufacturer: Shimizu Seizaburo Shoten (Mie Prefecture) Specific name: Junmai Daiginjo Rice used:Yamadanishiki Polishing ratio: 50 Alcohol content: 16%. Sake degree: ±0 to +1 Acidity: 1.4 Amino acidity: Not stated Yeast: Not stated Heat treatment: Fire-aged sake
Japanese>English
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DenshuMicro Bubble　生酒　(発泡性)純米吟醸
Nishida ShuzotenAomori
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Tasake Micro Bubble Nama Sake (effervescent) from Nishida Sake Brewery In search of a summer flavor not found in conventional Tazake, the brewery used "white malted rice," which is rarely used in conventional sake, in some of its products. To give a refreshing citrus-like citric acidity characteristic of "white malted rice" a more impactful and cool feeling, carbon dioxide gas was injected. Aomori Prefecture's "Hanabukiyuki" rice suitable for sake brewing is polished to 55% and brewed using the Ginjo brewing method. (Base sake "Tasake Junmai Ginjo Shiro Nama) Rice used: Hanabukiyuki Polishing ratio : Koji 50%, Kake 55 Alcohol content: 15 Produced in : Nishida Shuzo Brewery, Aomori
Japanese>English
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Nabeshima純米大吟醸 愛山純米大吟醸
Fukuchiyo ShuzoSaga
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個性的なお酒愛好会
28
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Nabeshima Junmai Daiginjo Aizan" by Tomikuchiyo Shuzo Nabeshima is made from this popular rice in a junmai daiginjo preparation, with the highest possible rice polishing ratio of 45% to enhance the flavor. This sake starts out medium-bodied, with an elegant sweetness that is captivating and finishes nicely with light gassiness and intertwined acidity. The beauty of this sake lies in the fact that it 'combines impressive strength and tenderness,' and its taste speaks of the highest quality of Nabeshima. Sake Brewer: Tomikuchiyo Shuzo Y.K. Type: Junmai Daiginjo Rice/yeast used: Aiyama Rice polishing ratio: 45 Alcohol percentage: 16 Sake degree: -1 Acidity: 1.4
Japanese>English
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Hanamura純米吟醸 雄町 火入れ純米吟醸
Ryozeki ShuzoAkita
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個性的なお酒愛好会
29
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Ryoseki Shuzo's "Hanayu Junmai Ginjo Omachi Hi-ire Ryoseki Shuzo Co. is a sake brewery in Akita Prefecture with an old history dating back to 1874. Hanamura is a sake created through a technical exchange from President Takagi of Takagi Shuzo, famous for its popular Yamagata Prefecture brand "Jyushiyo. The extremely high quality of the sake has attracted much attention. The aroma is reminiscent of ripe fruits such as melon and mango, and the taste is full, thick, and rich, typical of Omachi rice. It is an excellent sake that shows the high quality of its technique, with a delicious "return taste" after swallowing. 　Alcohol content: 16.0 　Sake degree : -7.7 　Acidity: 1.4 　Amino acidity: 1.0 　Rice used : Omachi 　Rice polishing ratio : 50
Japanese>English
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Kid純米大吟醸 Sparkling純米大吟醸
Heiwa ShuzoWakayama
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個性的なお酒愛好会
24
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Heiwa Shuzo's "KID -KID- Junmai Daiginjo Sparkling This sparkling junmai daiginjo is brewed with up to 50% polished Japanese Yamadanishiki rice. The natural bubbles created by secondary fermentation in the bottle create a refreshing drinking experience. It is slightly sweet and has a gentle flavor. Ingredients: Rice and rice malt (Yamadanishiki) Polishing ratio 50 Alcohol percentage 14
Japanese>English
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Chiebijin裏ちえびじん おりがらみ 生酒生酒おりがらみ
Nakano ShuzoOita
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個性的なお酒愛好会
23
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Nakano Shuzo's "Ura Chiebijin Orikagarami Nama Sake This "Urachi" version of the "Chiebijin" series appears every year from January to February. Many fans look forward to this time of year, and it is not unusual for the sake to be sold out immediately after its release. And now, we would like to introduce the "Orikarami version" of the Urachiibijin! It is a bottle that has evolved to be even more appealing than the regular version, with a stronger "gasiness" and "light nigori" character! Rice: Yamadanishiki Rice polishing ratio: 70 Alcohol content: 15%. Sake meter: Undisclosed Acidity: Not disclosed
Japanese>English
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Ine to Agave交酒 花風 ぐるりこ
Ine to Agave BreweryAkita
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Rice and Agave Brewery's "Rice and Agave Symposium Hanakaze Gururiko This Hanakaze is made by reusing some of the hops from Hanakaze by using Hop Gururiko®, which is made by drying hops after they have been used in Hanakaze in a superheated steamer (an amazing dryer that can dry hops without losing flavor or nutrition) from food tech startup ASTRA FOOD PLAN. The rice used is improved Shinko, grown with upcycled fertilizer developed by Euglena Co. Type Other brews Capacity 720ml Alcohol content 14 Ingredients Rice (from Akita Prefecture), rice malt (from Akita Prefecture), hops Rice polishing ratio 90 Sake Degree
Japanese>English
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Takenosonoおまち売りの少女純米吟醸
Yano ShuzoSaga
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個性的なお酒愛好会
18
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Yano Sake Brewery's "Bamboo Garden Omachi Selling Girl". Omachi Seller's Girl" is brewed only in years when the brewery is able to purchase high quality Omachi rice. It has a slightly cool aroma and the smooth, clear flavor and richness of Omachi rice. It also has a refreshing sharpness, making it an excellent match for a wide range of dishes. A gem full of the charm of Omachi. Raw material rice: Omachi rice produced in Okayama Prefecture Alcohol 15%. Rice polishing ratio 55 Sake degree -1.3 Acidity 1.8
Japanese>English
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Azumatsuru純米吟醸生　Black純米吟醸生酒
Azumatsuru ShuzoSaga
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個性的なお酒愛好会
20
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Azuma Tsuru Junmai Ginjo Nama Black" by Azuma Tsuru Shuzo Junmai Ginjo Nama made with black malted rice. You can feel the difference from white malted rice in one sip. You can feel the strong flavor of the black malted rice. It is characterized by its rich acidity and full flavor, making it an excellent match for meat-based dishes! It is recommended to be served at about 15 degrees Celsius rather than too cold. The image is that of a red wine🍷. Full of flavor, yet with a great balance of acidity. Sake degree -7.0 Acidity 3.0 Rice used: Saganomai Rice polishing ratio 55 Alcohol 15-16%.
Japanese>English
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Azumatsuru純米吟醸生　White純米吟醸生酒
Azumatsuru ShuzoSaga
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個性的なお酒愛好会
19
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Higashitsuru Junmai Ginjo Nama White" by Higashitsuru Shuzo The refreshing acidity tightens the taste of the sake, It is more refreshing than the sake level. Best when served chilled and paired with white meat fish! The image is that of white wine🥂. Refreshing mouthfeel and gentle sweetness, A gem with a refreshing mouthfeel, gentle sweetness, and a clean taste! Sake degree -7.0 Acidity 3.0 Rice used: Saganomai Rice polishing ratio 55 Alcohol 15-16%.
Japanese>English
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Denshu純米吟醸 山田錦 (夏)純米吟醸
Nishida ShuzotenAomori
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個性的なお酒愛好会
20
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Tasake Junmai Ginjo Yamadanishiki (Summer)" by Nishida Shuzo-ten Aomori summer "Nebuta Festival" label, limited edition sake for outside Aomori Yamadanishiki, a standard junmai-daiginjo, is brewed in a junmai ginjo that retains its umami flavor. You can enjoy the full flavor of Yamadanishiki with a beautiful mouthfeel. It is the quintessence of Tasake's character, with a beautiful yet robust umami flavor. Alcohol content 16.0 Rice / Polishing ratio Yamadanishiki / 50 Details Sake level: ±0 / Acidity: 1.4 / Amino acidity: 1.1 / Yeast: Condition: fired
Japanese>English
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Kamoshibitokuheiji別設 第三幕 閃光の種
Ban JozojoAichi
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個性的なお酒愛好会
20
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Manjyo Brewery's "Krewashinin Kuheiji Betsusetsu Senko-no-Tane" (Seeds of Flash) This sake was harvested in the fall of 2024 and specially prepared. Acid" is a characteristic of Manjyo Brewery. We have defined this "acidity" and sublimated it into a new expression. The 2024 Yamada Nishiki from Kurodasho has a rich aroma and supple flavor that is superior to that of previous years. As symbolized by the green letters, it has a youthful, rice-like graininess and a fresh aroma. It expresses a unique flavor that sets it apart from the standard "Kuheiji". The fruitiness is reminiscent of white grapes such as green apple and muscat. The acidity spreads from the mid-palate and enhances the light, white wine-like flavor. The terroir characteristics of the clay soil of Kurodasho, Hyogo Prefecture, are expressed as the usual "Kuheiji" flavor. ［Raw material] Yamadanishiki ［Polishing ratio] Undisclosed ［Sake meter] undisclosed ［Acidity] Not disclosed ［Alc.] 15 degrees
Japanese>English
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Zaku槐山一滴水 純米大吟醸 山田錦純米大吟醸
Shimizuseizaburo ShotenMie
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個性的なお酒愛好会
22
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Shimizu Seizaburo Shoten's "Kaisan Ittokisui Junmai Daiginjyo Yamadanishiki The "Keizan Ittokisui" is made from the Enju tree, which has been regarded as a sacred tree since ancient times. Like the Enju tree, which has been considered sacred since ancient times, this sake has a noble and elegant taste with a pleasant aftertaste. Rice polishing ratio: 40 Alcohol content: 16%. Sake strength: Undisclosed Acidity: Not disclosed
Japanese>English
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Takaji純米吟醸 山田錦 無濾過生原酒純米吟醸原酒生酒無濾過
Juhachizakari ShuzoOkayama
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個性的なお酒愛好会
25
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Tagaji Junmai Ginjo Yamadanishiki Unfiltered Unrefined Nama Shuzake" by Juhachimori Shuzo The fresh, citrusy aroma opens up quickly, and while leaving a slight bubbly taste, it has a good balance between the volume of plump, mildly juicy sweet flavor and crisp, sharp acidity, giving the impression of a mellow taste with impact that disappears smartly and crisply in the aftertaste. The slightly high acidity gives it an image similar to that of a dry white wine, and it is a perfect match with raw fish such as carpaccio, fried Western dishes such as fritters, and fresh cheeses. Type Junmai Ginjo Alcohol 16%. Sake degree +2.0 Rice used: 100% Yamadanishiki produced in Okayama Prefecture Rice polishing ratio 55
Japanese>English
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個性的なお酒愛好会
2
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Ine Mankai Ancient Rice Sake" by Mukai Shuzo It is made from ancient rice (purple-black rice) specially cultivated in Ine Town and white rice produced in Kyoto. It is a completely new type of sake with a bright red color, sweet and sour taste, and a pleasant mouthfeel! A gem with the taste of ancient rice. Alcohol content: 14%. Sake meter: -18 Acidity: 6.0 Rice polishing ratio: 70%/95% (some products)
Japanese>English
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