Logo
SakenowaRecord your sake experiences and discover your favorites
はるアキはるアキ
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

328

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
17(10.63%)
Hanamura
14(8.75%)
Fusano Kankiku
11(6.88%)
Glorious Mt.Fuji
10(6.25%)
Nabeshima
10(6.25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
38(11.59%)
Saitama
24(7.32%)
Yamagata
21(6.4%)
Nagano
19(5.79%)
Fukushima
18(5.49%)

Timeline

はるアキはるアキ
福禄寿浦城 純米吟醸 無濾過原酒 美郷錦 ひやおろし純米吟醸原酒無濾過
Akita
alt 1alt 2
23
はるアキ
It has a softly sweet and silky topping aroma, and is cloudy and white. It has a clean sweetness and lactic acidity, a fruity taste with a strong rice flavor, a light citrus bitterness, and a soft aftertaste. It is easy to drink and has an elegant taste.
Japanese>English
はるアキはるアキ
Reisen蘭奢待(らんじゃたい)大吟醸大吟醸
Gyokusendo ShuzoGifu
alt 1alt 2
30
はるアキ
Gyokusendo Shuzo's "Linquizumi Lanjatai Ranjatai" is the name of an aromatic tree stored in the Shosoin Repository. We borrowed the name for our Daiginjyo in honor of the dignity and rarity of its fragrance, which can only be imagined. The playful inclusion of the characters for "Todaiji Temple" hidden within the word "Ranjatai" is also a nice touch. This Daiginjo-shu is made from Yamadanishiki, the king of sake rice, polished to 35% by the brewery's own hands, and brewed with Kumamoto yeast, a traditional ginjo yeast. It has an elegant taste that harmonizes a gentle aroma with a clear flavor. Rice used: 35% polished Tojo Tokushu A district special grade Yamadanishiki Sake degree : +5 Acidity: 1.3 Amino Acid Content ：1.0 Alcohol Content ：16.0~16.9%.
Japanese>English
はるアキはるアキ
Yoshinogawa特別純米酒 ひやおろし特別純米
YoshinogawaNiigata
alt 1alt 2
29
はるアキ
Yoshinogawa's "Special Junmai Sake Hiyoroshi 100% Niigata rice (Gohyakumangoku) is used. The freshly squeezed sake is heat-treated once and then allowed to mature slowly over the summer. When the temperature drops with the autumn breeze and becomes about the same as the temperature of the sake, it is packed fresh and shipped. Yoshinogawa hiyaoroshi is made from Niigata rice Gohyakumangoku, which enhances the flavor and makes it smooth to the palate. Sake quality: Junmai-shu Capacity: 720ml Rice used: Gohyakumangoku Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
はるアキはるアキ
Fusano Kankiku≪矢島酒店別誂≫　Chronicle　純米大吟醸　剣愛山　おりがらみ無濾過生原酒純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
alt 1alt 2
30
はるアキ
Chronicle Junmai Daiginjo Ken'aizan Orikagarami Unfiltered Nama-shu from Kangiku Meizou. Sake rice "Tsurugi Aiyama" is produced in Mima City, Tokushima Prefecture, using "Aiyama" as a seed. This sake rice is rarely seen, and this is the second brewery after Miyazumi Meizumi Brewery, which brews "Sharaku". The core of the taste is the refreshing effervescence and sweetness unique to nama-shu, and the beauty of the lingering aftertaste. The quality of the sake has been further improved since last year, and the brewery is also highly praised for its high level of perfection. Type Junmai Daiginjo Alcohol 15%. Ingredients Rice (domestic), Rice malt (domestic) Rice used: 100% Tokushima Prefecture Kenaiyama Polishing ratio 50%. Sake degree -6
Japanese>English
はるアキはるアキ
府中誉純米吟醸 渡舟 無濾過原酒純米吟醸原酒無濾過
FuchuhomareIbaraki
alt 1
19
はるアキ
Fuchu Homare Junmai Ginjo Watanune Unfiltered Unrefined Genshu by Fuchu Homare The overall impression is full-bodied. Rich fruity aroma reminiscent of apple and muscat due to the low-temperature ginjo-style production. The lingering sweetness is pleasant. Ingredients: Rice (domestic), Rice malt (domestic) Alcohol percentage: 16 or more, less than 17 Rice used: Short-stalked ship produced in Ibaraki Prefecture Polishing ratio 50 Yeast used: yeast cultivated in the brewery Sake meter degree: around +2 Acidity around 1.4 Nama/Hiirei/Hiirei
Japanese>English
はるアキはるアキ
Gasanryu別誂・雅山流　純米吟醸　もみじ純米吟醸
Shindo ShuzotenYamagata
alt 1alt 2
22
はるアキ
Shindo Shuzoten's "Betsuatsurae Gazanryu Junmai Ginjo Momiji". This Omachi Junmai Ginjo is brewed with new Yamagata yeast. The fresh and gorgeous aroma that Gazanryu aims for is enriched by the original deliciousness of Omachi rice, and the autumn finish gives the taste a calm and richness that makes Gazanryu different from other styles. Rice: 100% Omachi (grown in Okayama Prefecture) Refining ratio: 60 Yeast: New Yamagata yeast Sake meter : - Acidity ：- Amino Acid ：- ALC ：-14
Japanese>English
はるアキはるアキ
Takenotuyu白露垂珠 はくろすいしゅ大吟醸原酒大吟醸
TakenotsuyuYamagata
alt 1alt 2
22
はるアキ
Take-no-Roh's "Hakuro Suishu Daiginjo-Genshu" (Daiginjo-Harajyu) Located in Haguro-cho, Tsuruoka City, Yamagata Prefecture, Take-no-Roh Sake Brewery is a traditional sake brewery founded in 1858. The brewery's flagship brand, Hakuro Suishu, is a sake made from 100% native sake rice from the Shonai region, and is a Geographical Indication (GI) of Yamagata. This sake is made almost exclusively from Yamagata sake rice grown in the town of Haguro, with selected varieties including Dewa Sanbai, Dewa Kirari, Dewa no Sato, and Yukiojin. Three types of yeast are used in the brewing process: Yamagata KA yeast, Association No. 9 yeast, and Association No. 18 yeast. Dewa Sanzan yeast, which is unique to the brewery, also subtly affects all the mash, giving it a unique flavor.
Japanese>English
はるアキはるアキ
alt 1alt 2
23
はるアキ
Asahi Hawk New Sake Nama-Shu" by Takagi Shuzo This locally distributed sake is brewed by the Takagi Shuzo brewery in Murayama City, Yamagata Prefecture, known for its "Jyushiyo" brand. While "Jyushiyo," which has become synonymous with hard-to-find sake, is not available in the local area, "Asahitaka" is almost exclusively available in the brewery's home town. It has long been a popular local evening drink, but some say that the quality of sake has improved with the advent of "Jyushidai. Founded in 1615 in the early Edo period (1603-1868), the brewery has been in business for more than 400 years. The current owner is the 15th generation, Akitsuna Takagi, who graduated from the brewing department of Tokyo University of Agriculture and worked in the distribution industry in Tokyo before returning to his hometown at his father's request in 1993 to take over the brewery. He eventually introduced "Jyushiyo" to the world, which is said to have been named in honor of his father. Asahitaka" has a slightly sweet aroma and a smooth taste, and some say it reminds them of "Jyushidai." It is a special honjozo made with natural spring water from 25 meters underground, and is highly valued for its soft taste with a ginjo aroma, fresh texture, and high cost performance. Specified name special honjozo sake IngredientsRice, rice malt, brewing alcohol Rice polishing ratio 55 Rice used: Miyamanishiki, Sake Mirai Alcohol content 15
Japanese>English
はるアキはるアキ
十水大山 トミズプレミアム 無濾過生原酒原酒生酒無濾過
Katokahachiro ShuzoYamagata
alt 1alt 2
21
はるアキ
Daisen Jusui Premium Unfiltered Nama Sake" by Kato Kahachiro Shuzo The "Tokusumizu Special Junmai Jusui" series is brewed with 20% more rice. Because of the high concentration, this is a dangerous combination that can easily lead to poor fermentation. This "Jumizu Premium Unfiltered Nama Sake" is made with "unpolished" rice, which increases the risk of poor fermentation even more. This "Jumizu Premium Unfiltered Nama-zake" was brewed in a limited quantity with the aim of creating a new, exciting, and deep flavor by using "unpolished" rice, which has a higher risk of fermentation failure. The resulting sake has a voluptuous aroma that exceeds that of conventional Jusui. Contrary to expectations, the taste is clean and careful, with a strong honey-like flavor. The finished product has a taste that is refined and doubled the taste of the previous Jusui. Special Junmai Genshu Rice: 100% Haenuki rice grown in Yamagata Prefecture Polishing ratio: 88 Fermentation: Yamagata NF-KA Sake Degree: -9 Acidity: 1.90 Amino Acidity: 1.20 ALC: 16.5 Unfiltered unpasteurized sake
Japanese>English
はるアキはるアキ
alt 1alt 2
19
はるアキ
X3 Rose" by Kinmon Akita Shuzo This Junmai sake uses three times the amount of koji rice as usual and is blended with ancient rice to give it a rich, original rice flavor. The addition of ancient rice (red rice) to the white rice gives it a beautiful rosé color. The taste is characterized by the mellow sweetness of rice and refreshing acidity like strawberries. Rice polishing ratio: 70%. Alcohol content: 15%. Sake type: Junmai-harazake (pure rice sake) Ingredients: Rice, Rice malt Rice used: Mencoina
Japanese>English
はるアキはるアキ
alt 1alt 2
30
はるアキ
Hananoka Shuzo's "San-do Yamadanishiki Shichinoujou This is the first "Shichinoujou" brewed in the traditional "Shiori" brewing method. The brewery uses rice from the Kikuchi River basin, which is the best match for the brewing water, the same brewing method used since the Edo period (1603-1868), "Namo yeast brewing," "pesticide-free cultivation," based on the concept of "not making everything an enemy," "fertilizer-free farming," which respects the diversity of bacteria and microbes, "wooden vat brewing," which has the scent of cedar, as it did in the Edo period, and "yeast-free brewing," which is a long time process to awaken natural yeast. The "additive-free yeast" brewing method, which takes a long time to awaken natural yeast, and the "Shiori" brewing method, which is a traditional brewing method that is similar to the sake used to kill the eight-forked serpent in the ancient book of Kojiki. The crystallization of these seven methods of farming and brewing is the highest peak of this season's "Shichinonosozo". All the elements are layered on top of each other, creating a deep sense of concentration. The taste is a condensation of the blessings and individuality of the land, the richness of nature, ancient brewing methods, and the power of bacteria and microorganisms that live in the natural world. Ingredients : Yamadanishiki produced in the Kikuchi River basin Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Brewed in wooden vats / Yeast additive free / Cherry Blossom Rice Polishing Ratio : Not disclosed Alcohol Content : Not available Place of Origin : Hananokoh Sake Brewery
Japanese>English
はるアキはるアキ
Kid-KID- 純米大吟醸純米大吟醸
Heiwa ShuzoWakayama
alt 1alt 2
28
はるアキ
Heiwa Shuzo's KID Junmai Daiginjo This is a fruity sake with a rich aroma that brings the ginjo aroma to the forefront, using the so-called standard combination of Yamadanishiki rice and Association No. 9 yeast. The melon-like aroma derived from the yeast is a symbol of this flavor, and has recently been frequently featured in magazines. The distinct aroma, which is not found in junmai or junmai ginjo sake, makes it a popular choice for women and first-time drinkers. Although the aroma may be too strong for a mealtime sake, each cup is highly satisfying, and the reasonable price makes it a good choice for those who want to enjoy Junmai Daiginjo-shu at home.
Japanese>English
はるアキはるアキ
Takasago松喰鶴　純米大吟醸　火入れ純米大吟醸
Kiyasho ShuzojoMie
alt 1alt 2
26
はるアキ
Kiyamasa Shuzo's "Takasago Matsukizuru Junmai Daiginjo Hi-ire Kiyamasa Shuzo was founded in the middle of Edo period in 1818. Before "Jikin" was created, Kiyamasa Shuzo produced "Takasago. However, there are many brands and breweries of "Takasago" throughout Japan (such as Takasago Shuzo in Hokkaido and Fuji-Takasago Shuzo in Shizuoka Prefecture), and to avoid confusion, "Jikin" was created as a firm brand of the Kiyamasa Shuzo brewery. We started brewing the "Takasago" brand as a new challenging sake different from "Jikin". We are pleased to announce that we are now selling sake made by taking on new challenges in yeast and production methods under the traditional "Takasago" brand, separately from the "Jikin" brand. The brewer, water, and environment are the same, so we hope that our customers will be able to experience the unique characteristics of Kiyamasa Sake Brewery beyond the yeast and production method. This is a new product brewed with a kimoto (sake mother) in a "wooden vat" that was introduced last year. It has a grape-like flavor typical of Kumamoto No. 9 yeast, a concentrated and powerful umami, and a smooth and refreshing finish. We hope you will enjoy it at your special dinner party. Rice used: Yamadanishiki Rice polishing ratio : 45 Sake meter : ±0 Yeast : Kumamoto No. 9 Acidity : 1.7 Alcohol content : 15.7
Japanese>English
はるアキはるアキ
Dassai純米大吟醸 磨き二割三分純米大吟醸
Asahi ShuzoYamaguchi
alt 1
alt 2alt 3
22
はるアキ
Asahi Shuzo's "Otter Festival Junmai Daiginjo Polished to 20% Sanbun Using Yamadanishiki polished to the limit of 23%, this is the best Junmai Daiginjo ever made, It has a gorgeous top-fragrance aroma, a beautiful honey-like sweetness on the palate, and a long, lingering aftertaste that cuts off nicely after swallowing. The flagship of Otters. Specific name: Junmai Daiginjo Ingredients: rice, rice malt Nama/Hiirei: Fire-aged sake (with heat treatment) Sweetness: Fruity ■Rice: Yamadanishiki ■Polishing ratio: 23% ■Alcohol level: 16% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
Japanese>English
はるアキはるアキ
AramasaNo.6 S-type純米吟醸
Aramasa ShuzoAkita
alt 1alt 2
26
はるアキ
Shinmasa No.6 S-Type" by Shinmasa Shuzo S-Type" is a representative of "No.6". It is a mid-model that combines fullness and sharpness. As a "Superior" (advanced version), it is made with both individuality and perfection in mind. The first half of the mouthfeel is concentrated, and the second half is sharp and sharp. Rice used: 55% polished rice Alcohol content: 13% (unpasteurized) Yeast used: Association No. 6 Sake meter] Not open to the public. Acidity] Not disclosed
Japanese>English
はるアキはるアキ
Sawanoi純米原酒ひやおろし純米原酒
Ozawa ShuzoTokyo
alt 1alt 2
1
はるアキ
Junmai Hiyaoroshi" by Sawanoi Ozawa Shuzo Junmai Hiyoroshi has a mild taste with a robust flavor and richness that has deepened with maturation. Alcohol 15%. Sake degree +1 Acidity 1.8 Amino acidity 1.2 Rice used: Koshiibuki (Niigata) Polishing ratio (Kake rice, Koji rice) 65%, 65 Yeast Kyokai No. 901
Japanese>English
はるアキはるアキ
Hanzo特別純米酒 伊賀産うこん錦特別純米
Oota ShuzoMie
alt 1alt 2
2
はるアキ
Hanzo Special Junmai Sake Iga-produced Ukon Nishiki" by Ota Shuzo The production of Ukon-Nishiki has been discontinued over the years, and nowadays local farmers are asked to grow it under contract. Sake brewed with Ukon-nishiki has a sharp, crisp outline and a full flavor with a hint of acidity. It goes well with cold yellowtail sashimi and stir-fried mushrooms with butter. Enjoy this excellent sake cold or lukewarm. Winner of the Gold Medal in the Heated Sake Contest 2022 Capacity: 720ml Degree of alcohol content: 15 Rice used: 100% Ukon-nishiki from Iga Polishing ratio: 60 Yeast: MK1
Japanese>English
はるアキはるアキ
帝松褻と霽れ〜ケトハレ〜純米吟醸
matsuokaSaitama
alt 1alt 2
1
はるアキ
Teisho Nare to Jyure" by Matsuoka Shuzo This is the first junmai ginjo sake in the sake industry to be brewed with primule yeast for wine. It is completely different from white wine-like sake made with wine yeast. It has a ripe banana-like aroma, a tannic astringency reminiscent of red wine, and a crisp sake-like finish. It is sweet but refreshing, with a long, lingering finish. It marries exquisitely with cheese, chocolate, and Western food. It may look transparent, but the taste is full of surprises. It is exactly like "? is replaced by "! This is a bottle with a new sensation. Specific name Junmai Ginjo-shu Country of origin Japan Content 720ml Ingredients: Rice, Rice malt Alcohol content 15 Grape variety used Polishing ratio 60
Japanese>English
3

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title