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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

277

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
17(12.78%)
Hanamura
13(9.77%)
Glorious Mt.Fuji
10(7.52%)
Fusano Kankiku
10(7.52%)
Zaku
5(3.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
31(11.19%)
Saitama
24(8.66%)
Nagano
19(6.86%)
Yamagata
17(6.14%)
Fukushima
16(5.78%)

Timeline

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Hououbiden赤判　純米大吟醸　火入純米大吟醸
Kobayashi ShuzoTochigi
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26
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Hououmida Akaban Junmai Daiginjo Hi-iri" by Kobayashi Shuzo The finest sake rice "Yamadanishiki from Hyogo Prefecture" is polished to 40%. Each bottle of new sake "Shizukusake" is carefully bottled. This is the highest grade of Junmai Daiginjo, rarely seen in the world. When poured into a glass and allowed to air slowly to near room temperature, the taste swells, the tenderness and sweetness of the rice, and the mellow aroma that only sake can have. The elegant texture of this exquisite product is a work of art that allows you to appreciate the excellence of sake even more. Rice used: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio : 40 Alcohol content : 16-17 Brewer : Tochigi Prefecture : Kobayashi Shuzo
Japanese>English
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HououbidenBlack　Phoenix　純米吟醸　愛山　火入れ純米吟醸
Kobayashi ShuzoTochigi
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個性的なお酒愛好会
26
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Hououmida Black Phoenix Junmai Ginjo Aizan Hi-ire by Kobayashi Shuzo The special Hououmida "Black Phoenix" has been evolving year by year to improve its quality while exploring the further possibilities of "Aizan", which is also known as "fantastic sake rice". It is finally approaching perfection. The soft umami taste is unique to Aizan. The charm of Aizan is fully demonstrated. The ginjo aroma, although reserved, reminds one of muscat and cherries. The moderate acidity forms the outline of the flavor. Perfect balance among the many Hououmida wines. An impressive gem. Ingredients: Aizan from Hyogo Prefecture Rice polishing ratio: 55 Alcohol content: 16-17%. Place of Origin: Kobayashi Shuzo, Tochigi Prefecture
Japanese>English
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Aramasaエクリュ 2024
Aramasa ShuzoAkita
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個性的なお酒愛好会
21
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Shinmasa Ecru 2024" by Shinmasa Shuzo Shinmasa Junmai is brewed with Akita rice, Akita water, and Japan's oldest yeast, No. 6. While respecting traditional methods, the brewery continues to take on new challenges, resulting in a truly modern and seductive taste. The "Colors" series is a single rice series that expresses the flavor of each type of sake rice. Ecru" is made from "Sake Komachi," a sake rice unique to Akita Prefecture. Ecru" is a French word meaning "natural color" and refers to the natural color of hemp or raw silk. The soft and juicy flavor characteristic of Sakekomachi spreads softly in the mouth, and the light acidity softly envelops it in a gentle taste. Type: Junmai (pure rice) Ingredients: Rice, Rice malt Rice <Akita Prefecture> Akita Sake Komachi Polishing ratio Koji：40% Kake：60 Alcohol content: 15 Sake Degree -1 Yeast: Association No.6 Acidity Amino acidity
Japanese>English
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宮泉純米吟醸 渡船弐号 火入純米吟醸
Miyaizumi ShuzoFukushima
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個性的なお酒愛好会
26
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Miyazumi Junmai Ginjo 弐号 Hi-iri" by Miyazumi Meizo This Junmai Ginjo from Miyazumi is made from Short-stalked Watabune, the father of Yamadanishiki. It has a mild aroma somewhat reminiscent of fruit, namely grapes and peaches. As the sweetness and umami of the sake rice spreads out as if condensed, a quick burst of acidity appears, bringing together a rich but firm sense of body. The aftertaste is also slightly dry sake quality, and the final sharpness is perfect. This is a seasonal sake to be enjoyed on a hot summer day, well chilled. Type: Junmai Ginjo Capacity 720ml Alcohol content 16 Ingredients Rice (domestic), Rice malt (domestic) Rice used: 100% Watafune No.2 produced in Hyogo Prefecture Polishing ratio 50%. Sake meter degree - 16
Japanese>English
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Hiroki純米大吟醸純米大吟醸
Hiroki Shuzo HontenFukushima
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個性的なお酒愛好会
27
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Hiroki Shuzo Honten's "Tobiroki Junmai Daiginjo The highest peak of Tobiroki. The aroma is like muscat and lychee. In the mouth, you will find fresh and juicy fruitiness reminiscent of muscat, a hint of sweetness, and a robust rice flavor. The elegant bitterness and crisp dryness of Yamada-Nishiki round out the aftertaste. This is quintessential Tobiroki. The five tastes are well-balanced without being too assertive. The crispness and moderate aftertaste will make you want to drink more and more. It is a gem that is too good to be true. Ingredients : Yamadanishiki Rice Polishing Ratio : 40% for Koji rice, 50% for Kake rice Sake meter rating: +3.5 Acidity: 1.4 Alcohol percentage: 16.1 Sake Beverage: Junmai Daiginjo
Japanese>English
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AKABU×UNITED ARROWS 別注 純米大吟醸 2025純米大吟醸
赤武酒造Iwate
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26
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Akabu Shuzo's "Akabu x UNITED ARROWS Special Order Junmai Daiginjo 2025 The Akabu Sake Brewery and UNITED ARROWS have created a stylish sake that combines the traditions of sake brewing with the beauty of fashion. Rice used: Yui no Kou Rice polishing ratio: 45 Sake meter.... Acidity Alcohol content・・・14
Japanese>English
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Uto大吟醸 百四拾大吟醸
Nishida ShuzotenAomori
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20
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Nishida Shuzo Brewery's "Zenchidori Daiginjo Hyakushoku The best class of daiginjo from Tasake's brewery is "Zenchidori (Utou). Released once a year, this daiginjo-shu is made from Aomori Prefecture's sake rice "Hanamoi (Hyakushikai)" polished to 35%. It has a beautiful ginjo aroma and a clear, light mouthfeel. The beautiful umami flavor passes smoothly through the palate. Zenchidori is the name of a seabird. Specified name: Daiginjo-shu Ingredients: Rice, rice malt, brewing alcohol Rice polishing ratio 35 Rice used: Hwasoi (140%) Alcohol percentage 16.5 Acidity 1.3 Sake degree +3
Japanese>English
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Nabeshima純米大吟醸 山田穂純米大吟醸
Fukuchiyo ShuzoSaga
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22
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Nabeshima Junmai Daiginjo Yamadaho" by Tomikuchiyo Shuzo. Yamadaho is a high-quality sake rice. Yamada-Nishiki, considered the highest grade of sake rice, is the mother rice. It has a distinct ginjo aroma with nostalgic elements such as Japanese pears, dried apples, and Ponkashi, as well as a modern Japanese feel. It has a slightly firm mouthfeel, with a compact, crisp sweetness and a reserved but long, lingering umami flavor. There are no overpowering elements, and the sake has a well-rounded aftertaste. Specific name: Junmai Daiginjo-shu Ingredients: Rice, rice malt Rice polishing ratio 40 Rice used: Yamadaho Alcohol content 16
Japanese>English
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Nabeshima鍋島 純米大吟醸 短稈渡船（たんかんわたりぶね）純米大吟醸
Fukuchiyo ShuzoSaga
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個性的なお酒愛好会
23
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Nabeshima Junmai Daiginjo Tankan Wataribune" by Tomikuchiyo Shuzo Tankan Wataribune is the father of Yamadanishiki, which is considered the highest grade of sake rice, and the offspring of Omachi in Okayama Prefecture. It gives off a mild fruity aroma and soft mouthfeel. It is a gem characterized by its elegant yet juicy and rich flavor. It has a soft base of custard, grain and dairy-like softness, with a hint of youth and ginkoku. The taste is free of cloying flavors and drifts honestly in the mouth. It has a soft mouthfeel, and a trace of bitterness tightens the whole. Specific name: Junmai Daiginjo-shu Ingredients: rice, rice malt Rice polishing ratio 40 Rice used: Watafune No. 2 Alcohol percentage 16
Japanese>English
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毛利公超特撰 大吟醸 斗瓶採り2022年11月製造 氷温貯蔵大吟醸
Yamagata HontenYamaguchi
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20
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Yamagata Honten's "Lord Mouri Super Special, dobin-hakuri, produced in November 2022" stored in ice temperature. This beautiful sake is brewed with the soul of the master brewer, using soft water and up to 40% polished Saito no Shizuku sake rice from Yamaguchi Prefecture. Elegant and gorgeous aroma, delicate taste. Rice variety: Saigato-no-shizuku from Yamaguchi Prefecture Rice polishing ratio: 40 Ingredients: rice, rice koji, brewers' alcohol Alcohol content: 15.5
Japanese>English
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Yuki no Bosha大吟醸 生原酒 兵庫県産山田錦三割五部 2021年2月製造 氷温貯蔵大吟醸原酒生酒
Saiya ShuzotenAkita
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個性的なお酒愛好会
24
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Ice temperature storage of "Snow Kayasha Daiginjyo Nama-Naginjyo Nama-Hyogo-ken Yamadanishiki Sanwari Gobe (produced in February 2021)" from Saiya Shuzo Brewery. Yamadanishiki rice polished to 35% and in-house yeast isolated and selected at the brewery are used. Daiginjo-nama sake with elegant aroma and flavor. This is a special limited edition only available as a nama-shu. The best part of the drops that drip down slowly without being pressed is collected for the sake to be entered in the sake competition. Specific name: Daiginjo Ingredients: Rice, rice malt, brewing alcohol Alcohol content: 17 Sake meter: -1.0 Acidity: -3.5 Rice：Kurodasho Yamadanishiki, Hyogo Prefecture Rice Polishing Ratio：35
Japanese>English
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Kagamiyama純米大吟醸 無濾過生原酒 愛山 2023年7月製造 氷温貯蔵純米大吟醸原酒生酒無濾過
Koedokagamiyama ShuzoSaitama
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個性的なお酒愛好会
22
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Kagamiyama Junmai Daiginjyo Unfiltered Nama-Aizan, produced in July 2023" by Koedo Kagamiyama Shuzo, stored in ice temperature. Aoyama" is called the diamond of sake rice and white malted rice. The citric acidity of the "Aizan" rice and the white malted rice gives it a punch of freshness. The citric acidity of "Aizan," which is known as a diamond of sake rice, and white malted rice make it a super fresh and fascinating limited draft sake. The bewitching ginjo aroma of Saitama G yeast gently envelops this cool sake.
Japanese>English
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Tenbi純米吟醸 火入れ 赤磐雄町 2023年製造 氷温貯蔵純米吟醸
Choshu ShuzoYamaguchi
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19
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Choshu Shuzo's "Amami Junmai Ginjo Hi-ire Akaban Omachi 2023 Production" stored in ice temperature. It has a fresh, fruity, rich flavor and lingering aftertaste that does not feel like it has been stored in ice. Sweetness: Dry Rice：Akaban Omachi Rice polishing ratio: 47 Alcohol content: 16%. Sake meter degree: -4.0 Acidity: 1.6
Japanese>English
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Fusano Kankiku純米大吟醸 愛山50 Red Diamond 2023年3月製造 氷温貯蔵純米大吟醸
Kankiku MeijoChiba
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19
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Kangiku Junmai Daiginjo Aizan 50 Red Diamond, produced in March 2023, is stored at ice temperature. It is a rare fire-aged Aizan brew. Its characteristic freshness can be felt more than enough. Type Junmai Daiginjo Ingredients: Rice, Rice malt Ingredient rice: Aizan Polishing ratio 50%. Alcohol content 15 Sake degree -5 Yeast Acidity 1.4 Amino acidity 0.7
Japanese>English
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Glorious Mt.Fuji闇鳴秋水(ヤミナリ・シュウスイ) 純米大吟醸 無濾過生原酒 202年10月製造 氷温貯蔵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
24
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Fuji Shuzo's "Eiko-Fuji Yaminari Shusui Junmai Daiginjo Unfiltered Nama-shu, produced in October 2022" was stored at ice temperature. Brewed by Fuji Shuzo, a sake brewery in Tsuruoka City, Yamagata Prefecture, this extremely limited edition "YAMINARI SHUSUI" is only shipped one day a year and has a rice polishing ratio of 38%. This junmai daiginjo is especially recommended for autumn nights, as its delicious flavor will fill your mouth even with your eyes closed or in the dark. Rich and mellow flavor that spreads on the palate. A gem with a wide range of flavors produced by aging. Rice used: 100% Dewanosato Alcohol content: 16.4 Polishing ratio: 38 Sake rice: Yamagata Prefecture Yeast used: Yamagata yeast Sake Degree: -5.0 Ingredients: Rice (domestic), Acidity: 1.3 Amino Acidity: 0.5
Japanese>English
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Hanamura純米酒 陸羽田 2024年7月製造 氷温貯蔵純米
Ryozeki ShuzoAkita
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個性的なお酒愛好会
25
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Ryoseki Shuzo's "Hanayu Junmai Sake Rikuwada, manufactured in July 2024" stored in ice temperature. This is indeed a Hanayuup! The juicy, fruity sweetness is superb.
Japanese>English
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Hanaabi純米大吟醸 美山錦 2022年1月製造 氷温貯蔵純米大吟醸生酒
Nan'yo JozoSaitama
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22
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Nanyo Brewery's "Kahayokyu Junmai Daiginjo Miyamanishiki January 2022 Production, Hyoketsu Storage A rare Huayouyasumi three-year ice storage product that was stored in ice at our favorite liquor store. The aroma is subdued, and the mild flavor and acidity are outstanding.
Japanese>English
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Hatsumago純米大吟醸 出羽燦々45 ふなまえ直詰めPlus
Tohoku MeijoYamagata
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Tohoku Meizo's "Hatsuson Junmai Daiginjo Dewa Sanzu 45 Namae Direct Packing Plus". This is a limited edition sake made to order. This is a limited edition sake made to order. Enjoy the juicy, freshly brewed flavor. Rice used: Dewa Tsanzan (contract cultivation) Rice polishing ratio: 45 AL degree: 16.5 Sake degree: Undisclosed ■Acidity ：Not disclosed
Japanese>English
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翠玉純米大吟醸 亀の尾純米大吟醸
Ryozeki ShuzoAkita
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個性的なお酒愛好会
22
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Ryoseki Shuzo's "Suitama Junmai Daiginjo Kame-no-o Suitama" is a brand limited to exclusive dealers and brewed under the direction of Mr. Kenso Takagi. This new product is a Junmai Daiginjo made entirely from Kame-no-o, a rare rice produced in Akita Prefecture. It has a clean, light flavor, mellow aroma, and sweet bitterness that are well balanced and harmonized. Category: Japanese sake (Junmai Daiginjo-shu) Ingredients : Rice (domestic), Rice malt (domestic) Rice used: Kame-no-o Rice Polishing Ratio：50 Sake Degree: +0.8 Acidity: 1.5 Alcohol percentage: 16
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