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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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Hanaabi
9(22.5%)
Hanamura
5(12.5%)
Glorious Mt.Fuji
4(10%)
Fusano Kankiku
3(7.5%)
菊美人
3(7.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
12(14.46%)
Saitama
10(12.05%)
Yamagata
6(7.23%)
Fukushima
5(6.02%)
Chiba
5(6.02%)

Timeline

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Denshu純米大吟醸 四割五分 秋田酒こまち純米大吟醸
Nishida ShuzotenAomori
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家飲み部
32
はるアキ
Nishida Shuzo's Tasake. The first thing you notice when you open a bottle of this month's Junmai Daiginjo 40.5% Akita Sake Komachi is the fresh ginjo aroma. In the mouth, the aroma is a little sweeter than the sake's sake level of +/- 0. The rest of the bottle passes down the throat as you would expect. Thanks to the toji for the high quality. Rice：Akita Sake Komachi Rice polishing ratio: 45 Alcohol content: 16%. Sake degree: ±0 Acidity: 1.5
Japanese>English
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Hanaabi山田錦 純米大吟醸 瓶囲無濾過原酒 瓶囲火入れ純米大吟醸原酒斗瓶取り無濾過
Nan'yo JozoSaitama
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31
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Nanyo Jyozo's famous sake "Kahayo Yoku Yamadanishiki Junmai Daiginjo Bottle Enclosed Unfiltered Unfinished 720ml" (720ml) It was produced in September 2024, but I finally got it! Of course, I bought it at the regular price. It is a common sake, but it is characterized by a rich aroma and a sharp aftertaste. I can't compare it with fruit. I am really not sure when to open it. Anyone want to drink it with me? Sake rice: 100% Yamadanishiki Alcohol content: 16%. Rice polishing ratio: 40 Sake meter: Undisclosed Acidity: Not disclosed
Japanese>English
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Fusano Kankiku愛山50 Red Diamond 純米大吟醸 む無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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個性的なお酒愛好会
22
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This is a very limited series of unfiltered unpasteurized sake brewed only once a year by Kangiku Meikozo. The concept color is "red" and the label "RED Diamond" is named after the image of "jewelry" because of its elegant and refined sweetness. This is a bottle brewed by the toji, who carefully processes the ingredients and ferments the unrefined sake at a very low temperature. The mild, non-habitual mouthfeel and juicy flavor will fascinate you with the high-quality world of "Aizan". You can also enjoy the changes after the bottle is uncorked. Alcohol content: 15%. Sake degree : -5 Acidity: 1.4 Amino acidity: 0.9 Rice used: 100% Aiyama Rice polishing ratio ：50
Japanese>English
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Hatsumago魔斬 超辛口 生酛純米大吟醸純米大吟醸生酛
Tohoku MeijoYamagata
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個性的なお酒愛好会
25
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This is a very dry Junmai Daiginjo with a rare raw yeast yeast finish! Makiri is a sharp small sword used mainly by fishermen and others in Sakata, and is considered a good-luck charm to ward off evil spirits, as it cuts through demons. It was marketed in 2017 under the trade name "makan," which means "tiger" in Indonesian and is also a disciple of the Buddha. The dynamic, dry Junmai Daiginjo is now back as Kuromazan. The sake rice used is Miyamanishiki, Hatsuson's specialty, highly polished to 50%. The sake mother is also Hatsuson's specialty, the "sake yeast" method. The sake strength is +12, which is drier than the popular dry Junmai Mazan, also a representative of Hatsuson, at +8. You can enjoy a subtle aroma and a dignified, crisp taste with the best sharpness. Alcohol 16.0 Sake meter degree +12 Rice polishing ratio (%) 50 Acidity 1.4 Rice / Grape variety used: Miyamanishiki produced in Yamagata
Japanese>English
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Glorious Mt.Fuji純米大吟醸 無濾過生原酒 ザ・プラチナ 限定品純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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個性的なお酒愛好会
25
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Fuji Shuzo's Eiko-Fuji series in Yamagata Prefecture is never out of place, but this is a highly polished gem that uses 100% 33% polished rice of "Yuki-No-Majin," a new sake rice produced in Yamagata Prefecture. It is a platinum sake that combines the refreshing taste of "Yuki-No-Majin" with a gorgeous flavor. It is the perfect first sake. Rice: 100% Yuki Meishin Polishing ratio 33 Sake meter rating -6 Alcohol 16.2 Acidity 1.4 Amino acidity 0.8
Japanese>English
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Shinshu Kirei美山錦 純米大吟醸39純米大吟醸
Okazaki ShuzoNagano
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家飲み部
26
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Kamerei's alias "Gingame" is a Junmai Daiginjo brewed with 100% Miyamanishiki, a representative of Nagano. The rice is polished to 39%, the alcohol is 15%, the sake degree is slightly sweet (-2), and the acidity is also undisclosed. I bought it at a regular price at my favorite sake store after obtaining the right to purchase it through a fair lottery draw without any favoritism. When we opened the bottle, we could smell the wonderful ginjo aroma spreading throughout the room. The fruity aroma is strange for a Miyamanishiki sake. One sip and you will be filled with flavors of muscat and young melon. Here is my personal opinion. Sake is nowadays drunk by both men and women, and I think it is out of place to discuss the taste based on gender, such as "women prefer Gingame" as an example. Rice used: 100% Miyamanishiki produced in Nagano Prefecture Yeast used: Undisclosed Rice polishing ratio: 39 Alcohol content: 15%. Sake Degree: Undisclosed Acidity: Not disclosed
Japanese>English
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Nito純米大吟醸 愛山 四十八 生原酒純米大吟醸原酒生酒
Maruishi JozoAichi
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個性的なお酒愛好会
33
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Junmai Daiginjyo Aizan 48 Nama Genjyu, a seasonal limited edition from Nitoshi, a famous sake brewed by Maruishi Brewery, a long-established brewery in Okazaki, Aichi Prefecture. We will enjoy this today in the afternoon. This is a luxurious bottle of junmai daiginjo-shu carefully brewed with 48% polished rice from "Aizan," a rare and popular variety of sake rice that is also called the diamond of sake rice, and bottled in its unblended state. It has a sweet aroma that is gorgeous from the moment you first taste it. In the mouth, the mellow aroma unique to Aizan quickly spreads along with its delicious flavor. The dense texture has a pleasant acidity that forms a crisp flavor. You can enjoy the beautiful changes that occur when the wine comes into contact with air, from the cold, gorgeous Ni-Rabbit after opening, to the mellowed Ni-Rabbit after a little time at a higher temperature and contact with the air. A wine glass goes well with it. Rice used: 100% Aizan Rice polishing ratio: 48 Alcohol content: 16%. Sake Degree: Undisclosed. Acidity: Undisclosed. 1.7 or so.
Japanese>English
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Hiroki純米吟醸 黒ラベル純米吟醸
Hiroki Shuzo HontenFukushima
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家飲み部
40
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Hiroki Shuzo's "Tobiroki Junmai Ginjo Black Label Tobiroki" was just manufactured this month, and I was able to purchase it at a regular price at my favorite liquor store while spending my membership points. Melon or muscat when opening the bottle? Muscat? The aroma reminded me of melon or muscat when I opened the bottle, and it was "delicious" without any logic. Words cannot describe the balance of the wine. The acidity in particular is outstanding. It is not so much dry as it is refreshing and crisp. The rich aroma is only possible because it is made by Tobiroki. Tobiroki" is an excellent sake that will soak into your heart with every sip. Tobiroki" brewed by Kenji Hiroki Rice : Yamadanishiki, Gohyakumangoku Rice polishing ratio: 40%, 50%. Alcohol content : 16.2%. Sake degree : +2.0 Acidity : 1.7 Provenance : Fukushima Prefecture, Japan Hiroki Shuzo Honten
Japanese>English
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Hakugakusen純米大吟醸 極走 生原酒純米大吟醸荒走り
Yasumoto ShuzoFukui
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個性的なお酒愛好会
28
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Junmai Daiginjo GOKUBASHIRI Nama-nihanzake, a seasonal product of Hakugakusen, a famous sake brewed by Yasumoto Shuzo in Fukui Prefecture. I was attracted to this sake by its clear and beautiful appearance. It is made from 40% polished rice of Gin-no-sato grown in Fukui Prefecture. Only the arabashiri portion of the junmai daiginjo-shu, brewed to be sharp and dry, is bottled as unfiltered nama-zake. It is very fresh and full of the energy of new sake. Gokubashiri, or Gokubashiri for short. It boasts specifications and flavor befitting its name. It has a pleasant, refreshing aroma reminiscent of fresh citrus fruits. From the fresh mouthfeel with a crisp, gaseous sensation, it has a rich, clear taste with a sharp, polished spiciness as its core, and the three-dimensional acidity brings the pleasantly full aroma together. It is a gem with a clean taste and a sharp finish. Sake meter degree +5 Acidity 1.65 Rice used: 100% Gin-no-sato Rice polishing ratio 40 Alcohol content: 14%.
Japanese>English
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Amabuki純米大吟醸 生　裏雷神純米大吟醸生酒荒走り責め
Amabuki ShuzoSaga
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個性的なお酒愛好会
20
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Super premium! Unbeatable Junmai Daiginjo! ◆Amabuki Junmai Daiginjyo Uraigami Nama From Saga Prefecture, Miyagi County, The very limited edition sake "Uraigami" from Amabuki came to our hands! This is a fantastic Junmai Daiginjo that is secretly sold at the brewery. Yamada-Nishiki, the king of sake rice. This special Junmai Daiginjo is made from 100% Yamada-Nishiki grown by Mr. Masatoshi Yamada V, the successor of Mr. Seizaburo O, the creator of Yamada-Nishiki's mother, Yamadaho, and polished to 40%. And a special Junmai Daiginjo made with 100% Aizan, a very popular sake rice produced in Hyogo Prefecture, and polished to 40%. These two types of sake are carefully brewed with oscillating flower yeast. The "Arabashiri" portion, which is the first pressing of the best of these two types of sake rice, and the "Yame" portion, which is the last pressing under pressure, are specially blended to make a very special Junmai Daiginjo called "Ura-Raijin Nama", which is only available in very small quantities. We can't wait to see when we will be able to open the bottle and drink it! Sake degree +2.0 Acidity 1.7 Rice used: Aizan, Yamada Nishiki by Yamada Masahisaku Polishing ratio 40 Alcohol level 16
Japanese>English
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Daishichi生酛純米　RARE　VINTAGE KIMOTO JUNMAI純米生酛古酒
Daishichi ShuzoFukushima
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Sake degree +4.5 Acidity 1.6 Rice used: Gohyakumangoku, etc. Rice polishing ratio 69 Alcohol 15-16%. The deliciousness of old sake has reached its peak! Daishichi" is a sake that does not pursue the freshness of new sake, but rather withstands the test of time and blossoms with maturity. I wanted to buy a bottle of "Daishichi Rare Vintage Junmai". I purchased it! 10 years old sake of the 2014 brewing year It is said that by aging the junmai sake in the cellar without filtration with activated charcoal, the original strength of the sake can be fully enjoyed. Beautiful amber color. Fine texture on the tongue. It is round and full to the fullest. The pleasant aftertaste is impressive. By taking its time over time, it has begun to climb to a higher level, It is a Junmai Nama Hashiroshi that has been stored for 10 years and has begun to climb to a higher level.
Japanese>English
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八幡川どんぶらりんご純米生酒
Yahatagawa ShuzoHiroshima
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個性的なお酒愛好会
5
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Basic Information - Product name: Yawatagawa Dombura Ringo - Type: Junmai-shu (pure rice sake) "Hukuro-hari" (hanging in a bag) (draft) - Rice used: Medium new senbon (new senbon) - Rice polishing ratio: 70 - Alcohol percentage: 8%. - Sake degree: -41 - Acidity: 3.3 - Yeast: Hiroshima LeG-Sou This sake uses "Hiroshima LeG-Sou," a new yeast developed by Hiroshima Prefecture. This yeast is inherited from the oldest yeast in Japan, Hiroshima No. 6, which was isolated in the Taisho era (1912-1926), and is characterized by producing about three times more malic acid and more isoamyl acetate. It is not a regular junmai sake, but was created to have a juicy flavor with low alcohol content. The same Fukuro-hozuri method is used as for the exhibited sake, and only 300 liters can be obtained from one pressing, a labor-intensive process. Taste and Aroma It has a fresh apple aroma and a sweet aroma reminiscent of bananas.
Japanese>English
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Toyobijin純米吟醸純米吟醸
Sumikawa ShuzojoYamaguchi
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個性的なお酒愛好会
4
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Rice used: Koji rice : Yamadanishiki Polishing ratio : Koji rice : 40% / Kake rice : 50 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Degree of alcohol content 16 This is a limited edition junmai ginjo with daiginjo specifications made from the highest quality sake brewing rice, Yamadanishiki, polished to 40% for koji and 50% for kake. It has a mellow aroma like melon or pear and a clear mouthfeel. The refreshing umami and acidity create a contrast on the palate.
Japanese>English
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個性的なお酒愛好会
3
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Rice: Aomori Prefecture rice 7% by volume Surprised apple in spite of being sake! Nice balance of sourness and sweetness. It has a refreshing sourness like an apple.
Japanese>English
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Chiyozuru辛口　高尾山本醸造
中村酒造場Tokyo
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個性的なお酒愛好会
22
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Sake quality: Normal sake Sake meter degree: +5 Alcohol content: 15-16 Dry sake with a good balance of sharpness and umami. It is suitable for heating sake.
Japanese>English
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Echigotsurukameワイン酵母仕込　純米吟醸純米吟醸
EchigotsurukameNiigata
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Alcohol content 13 Sake meter degree -32 Acidity 1.0 Rice used: Yamadanishiki, Gohyakumangoku Polishing ratio 60 Stylish sake to drink with a glass of wine Aiming for Sake that is suddenly good. Echigo Beer is the first brewery in Japan to produce a local beer. Echigo Beer. At the time, the brewery was called Uehara Sake Brewery. This was the beginning of the microbrewery boom in Japan. The brewery used wine yeast in the production process to create a sake that could be drunk in a wine glass.
Japanese>English
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Kidカラクチ キッド純米大吟醸
Heiwa ShuzoWakayama
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個性的なお酒愛好会
28
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Yeast used: Association No. 9 yeast Rice used: Yamadanishiki 50% polished rice Sake degree +3 Acidity 1.5 Alcohol 15-16 degrees Celsius Luxurious 50% polished Yamadanishiki rice. It has the fruity character of a Daiginjo and the delicacy of a Kido. It has a full flavor. Great value for money!
Japanese>English
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Kikuhime山廃　純米酒純米山廃
KikuhimeIshikawa
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個性的なお酒愛好会
24
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［Product Name KIKUHIME Yamahai Junmai ［Place of Origin] Ishikawa Prefecture ［Sake Brewer] KIKUHIME GOHSHI ［Raw material] Yamadanishiki ［Polishing ratio] 65 ［Sake meter] -1 ［Acidity] 1.9 ［Alc degree] 16.5 degree C Yamahai Junmai is a strong-bodied, mellow, rice-flavored, and hard to like sake that was the forerunner of the Yamahai boom.
Japanese>English
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Yamamotoピュアブラック
YamamotoAkita
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個性的なお酒愛好会
26
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Place of Origin Akita Prefecture Capacity 720ml Sake Brewer: Yamamoto Shuzoten Sake degree +3.0 Sake degree 15 Acidity 1.7 Polishing ratio Koji rice: 50% Kake rice: 55 Amino acidity 0.7 Rice Akita Sake Komachi Yeast Akita yeast No.12 It has a refreshing aroma and is characterized by its "juiciness" that is apparent the moment you take a sip. It is a junmai ginjo with a deeper flavor than its aroma.
Japanese>English
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Hanaabi備前雄町　おりがらみ純米吟醸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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HANA-YOUKAKU is finally at hand! Sake Brewer: Nanyo Jozo Co. Type: Junmai Ginjo Rice/Yeast: Bizen Omachi Rice polishing ratio: 55 Alcohol content: 16%. Sake degree: Not disclosed Acidity: Not disclosed Hanyokyu Junmai Ginjyo Omachi Brewing Super Limited Oorigarami This sake is produced by Nanyo Jozo in Hanyu City, Saitama Prefecture, and is an unfiltered, unpasteurized ogara-mi sake made from "Bizen Omachi", a rice suitable for sake brewing produced in Okayama Prefecture. Of course, it was purchased at a fixed price. I am looking forward to drinking it when it is ready!
Japanese>English
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