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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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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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Isojiman純米吟醸酒友 磯自慢酒造さんの『磯自慢酒友』純米吟醸
Isojiman ShuzoShizuoka
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個性的なお酒愛好会
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Sake Tomo: "Isojiman Junmai Ginjo" by Isojiman Shuzo Isojumma Junmai Ginjo has a rich, Shizuoka-style apple-like ginjo aroma and a mellow, umami spreading flavor. It is slowly brewed at low temperatures using home-brewed Shizuoka yeast and Oigawa subterranean water pumped up from deep underground. This is a gem that allows you to enjoy the well-balanced qualities of 50% polished Tokkagami Yamada-Nishiki. Sake meter: +4 to +6 Acidity: 1.3 Polishing ratio: 50% for koji, 55% for kake Rice used: Yamadanishiki (Hyogo Prefecture, District A, Extra fine Yamadanishiki) Yeast used: Shizuoka yeast
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Akashidai純米吟醸 生原酒純米吟醸原酒生酒
akashi shurui jozoHyogo
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Akashi Sake Brewery's "Akashi Tai Junmai Ginjo Nama Genjyo". The aroma is moderate. It has a slight sweetness and moderate acidity, and is fruity like a muscat. The mouthfeel is refreshing, but as the sake is carried to the back of the mouth, it opens up with a rich, juicy flavor. The spiciness is well defined by the moderate acidity, and the slight bitterness and astringent accents gradually fade away in the aftertaste. The moderate acidity makes the most of the delicate and refined umami of sea bream, This is indeed the skill of a sake brewer who claims the name of the king of fish, sea bream, in the name of his sake. Alcohol 18 Sake degree +5.0 Acidity 2.2, Amino acidity 1.5 Rice used: Yamadanishiki Polishing ratio 60 Yeast used: Association No. 7
Japanese>English
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Tamajiman純米 無濾過純米無濾過
Ishikawa ShuzoTokyo
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Tamanboast Junmai Unfiltered" by Ishikawa Shuzo An unfiltered junmai sake that brings out the flavor and sweetness of the rice in harmony. Sake Brewer Ishikawa Shuzo Co. Sake degree -8 Acidity 1.3 Alc. degree 14.2
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Enasan純米吟醸 ひだほまれ純米吟醸
はざま酒造Gifu
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Junmai Ginjo Hidahomare" is a standard product from Enazan, a famous sake brewed in Nakatsugawa, a historic post town on the Nakazendo Highway that passes through Gifu Prefecture. Hidahomare, a sake rice produced in Gifu Prefecture, is polished to the level of Junmai Daiginjo and brewed with the pure and beautiful subterranean water of Mt. A gem brewed with the blessings of Gifu. Ingredients: Rice, Rice malt Alcohol content 16%. Storage method: Keep in a cool, dark place out of direct sunlight Ingredient rice Yamadanishiki Polishing ratio 50%. Sake degree -7 or so
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Hiroki純米吟醸　黒ラベル純米吟醸
Hiroki Shuzo HontenFukushima
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Hiroki Shuzo Hiyuki Junmai Ginjo is recommended for those who prefer sake with a clean aroma. It is a "not so strong" type of sake with a modest aroma. It has a simple aroma with sweetness and acidity. Classification: Sake / Junmai Ginjo Sake degree / Acidity +2 / 1.4 Rice polishing ratio 50%. Sake Brewer Hiroki Shuzo Honten Production area Fukushima Prefecture
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REGULUS" is one of the ★ (star) series created by Abe Shuzo as a challenge for further evolution. The series is a departure from conventional production methods and flavors in order to deliver a wider range of sake flavors and aromas. Abe Shuzo, founded in 1804 in Kashiwazaki, Niigata Prefecture, is a sake brewery led by the sixth generation head brewer, Yuta Abe, who spares no time or effort in pursuit of overwhelming sake flavor. The goal is to bring out the flavor and acidity of the rice and create a wide range of sake that can be enjoyed in a variety of situations, from before meals to after meals. REGULUS" is brewed with 100% locally grown rice in Kashiwazaki and is characterized by its strong acidity. The flavor changes dramatically depending on the temperature, and as the temperature rises, a muscat-like aroma can be detected in the white malted rice type acidity. The mineral taste makes it a good match for Western cuisine.
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Hanamura純米吟醸 雄町 火入れ純米吟醸
Ryozeki ShuzoAkita
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Ryoseki Sake Brewery Co. is a sake brewery in Akita Prefecture with an ancient history dating back to 1874. Hanamura is a sake created through a technical exchange from President Takagi of Takagi Shuzo, famous for the 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 a gem that reveals the high level of technical skill with its umami "return taste" after swallowing. Type: Junmai Ginjo Ingredients: Rice, Rice malt Rice: Yumachi Polishing ratio 50%. Alcohol content: 16 Sake degree -7.3
Japanese>English
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Kuromatsusenjo純米大吟醸 ツバメTSUBAME純米大吟醸
SenjoNagano
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Senkozo's "Kuromatsu Senkozo Junmai Daiginjo Tsubame TSUBAME This sake has a mild sweetness and a refreshing taste. Swallows, symbols of a bountiful harvest, fly lightly in the air, signaling the change of seasons from spring to early summer. Senjozo's seasonal playful sake, with the image of swallows flying in the wind with the mountains of the Southern Alps in the background. Aroma】Slight sweet aroma. Taste】Fruity sweetness, moderate acidity Rice variety Hitogokochi from Ina Valley, Shinshu Rice polishing ratio 40 Alcohol content 14 Sake degree -14 or thereabouts Acidity 1.9 Water used for brewing: Water from the Southern Alps How to drink ◎Cold sake
Japanese>English
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Kawanakajima GenbuHARMONIC EMOTION 川中島幻舞　純米大吟醸純米大吟醸
ShusenkuranoNagano
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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 taste is united by about 6 months of low-temperature aging 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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Hanamura純米吟醸 酒未来 火入れ純米吟醸
Ryozeki ShuzoAkita
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38
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Ryoseki Shuzo's "Hanamai Junmai Ginjo Sake Mirai Hi-ire A junmai ginjo made with "Sake Mirai. It is a fresh, mellow sweet sake with a cool aroma and a harmony of fruity sweetness and umami. Hanamura" has become a topic of conversation because Mr. Takagi of Takagi Shuzo, which brews "Jyushiyo", provides technical guidance and supervises everything from rice selection and brewing methods to the label and name. It is a gem with a more subdued and umami flavor than the original sake. Rice used: Sake Mirai Rice polishing ratio: 50%. Alcohol content: 15%. Sake degree: -8.9 Acidity: 1.5 Yeast: ----
Japanese>English
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Utashiro雅楽代 鴇羽（うたしろ ときは）
天領盃酒造Niigata
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25
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Garakudai Tokiha" by Tenryohai Shuzo Garakudai Tokiwa is a sake produced by Tenryohai Shuzo in collaboration with UNITED ARROWS. It is the first sake produced by Tenryohai Sake Brewery in collaboration with UNITED ARROWS, and is characterized by a sweeter taste with a lighter alcohol content. Tokiha (鴇羽) is named after the color of Tokiha (鴇羽), the color of the feathers of the Japanese crested ibis (Tokiha-iro), and expresses elegance and lightness. Despite its low alcohol content of 12.5ºC, it has a strong sweetness and is very satisfying to drink. It has a stronger and more impressive fruity and sweet taste than Gagakuyo's standard sake "Gekka" and "Hiyori". In the mouth, the light strawberry-like fruitiness and firm sweetness first spread out, and the sharp acidity and gas undertones enhance the flavor. Rice: Tokiwa Rice polishing ratio: ---0.5 Alcohol content: 12.5
Japanese>English
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Jikon而今 純米大吟醸 白鶴錦 火入れ純米大吟醸
Kiyasho ShuzojoMie
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24
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Jikin Junmai Daiginjo Hakutsuru Nishiki Hi-ire" by Kiyamasa Shuzo Very clean aroma reminiscent of green apple, ramune, and citrus. The carbon dioxide gas from the fermentation is dissolved into the wine, and the soft and transparent texture, dense umami, sweetness, crisp acidity and a hint of bitterness are balanced out by the wonderful sense of balance, freshness, colorful luster, acidity and bitterness. After opening the bottle, the umami spreads as the temperature rises. A gem of surprising quality! Hakutsuru-Nishiki is a "little brother" variety of Yamadanishiki, which has the same mother as Yamadanishiki and father as Watabune. Hakutsuru Sake Brewery registered the variety in 2007 after selecting it out of 800 candidates over a nine-year selection process. There are many sake rice varieties with Yamada-Nishiki as a single parent, but none have surpassed Yamada-Nishiki, so the rice was crossbred again to obtain a brother variety. The characteristics are similar to Yamada-Nishiki, but with less amino acids and higher alcohols, resulting in a "softer" taste. Comparison of the genetic sequence showed that Yamada-Nishiki inherited many areas from its mother, Yamadaho, and Hakutsuru-Nishiki from its father, Watabune. Rice used: Hakutsuru-Nishiki produced in Hyogo Prefecture Rice Polishing Ratio : 45 Alcohol content : 15.5
Japanese>English
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Fusano KankikuTrue White 純米大吟醸 雄町50 無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku True White Omachi 50 Junmai Daiginjo Unfiltered Nama Sake" by Kangiku Meizou Kangiku Meizou's super-limited 0ccasional series is produced only once a year, and is designed to accompany the drinker's sip. Focusing on the "scenes" and "feelings" of each person, the series makes everyday life an occasion (a special moment). The aroma of thick fruit, reminiscent of gently floral white peaches. The palate is textured, fresh and juicy, with a fine, pleasant acidity, and a clear, elegant sweetness. Category: Japanese sake (Junmai Daiginjo-shu) Ingredients: Rice (domestic), Rice malt (domestic) Rice used: Omachi from Okayama Prefecture Rice polishing ratio: 50 Sake Degree: -5 Acidity: 1.4 Yeast used: M310 Alcohol content: 15
Japanese>English
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Nabeshima裏鍋島 純米吟醸 隠し酒純米吟醸
Fukuchiyo ShuzoSaga
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Nabeshima Junmai Ginjo Hidden Sake" by Tomikuchiyo Shuzo It is called "hidden sake" of Nabeshima because of its small production, and it is difficult to obtain. The moment you open the cork, a very fruity aroma rises elegantly, and you can enjoy the aroma as well as the taste. It is a gem that leaves nothing to be desired. Ingredients: rice (domestic), rice malt (domestic) Alcohol content: 16 Rice used: 100% Gohyakumangoku Rice polishing ratio: 50 Sake meter rating: +5 Acidity: 1.3
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It is "Ippaku Suisei MOVING SATURDAY" by Fukurokuju Shuzo. This luxurious kijoshu is brewed using sake instead of water. It has a sake alcohol content of -19 degrees Celsius. The dense sweetness spreads on the palate and disappears nicely with a moderate acidity. Moving Saturday" is a golf term that refers to a day on the golf tour from Thursday to Sunday when many players improve or drop their scores on Saturday, making for an interesting and exciting day with fluctuations in the rankings, hence the name. Rice： Misato Nishiki (from Gojome Town, Akita Prefecture) Rice polishing ratio: 50%. Alcohol content: 14.9 Sake meter: -19 Acidity: 1.9 Yeast: 701
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Tenbi純米吟醸 蛍天(ほたてん)純米吟醸
Choshu ShuzoYamaguchi
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Tenbi Junmai Ginjo Hotaten" by Choshu Shuzo We wanted to brew a distinctive Tenbi using local sake rice, Saito no Shizuku, produced in Shimonoseki Toyota! With this in mind, we created "Tenbi Junmai Ginjo Hotaten". It has a gorgeous aroma like green apple, but with a mild sweetness on the palate. A gentle gasiness envelopes the delicate sweetness and subtle acidity. This is a gem of a sake made with a low alcohol content of 13% so that it can be drunk lightly on an early summer evening. Specific name: Junmai Ginjo-shu Ingredients: Rice, Rice malt Rice polishing ratio 60 Rice used: Yamadanishiki, Saito no Shizuku Alcohol percentage 13 Sake degree -7 to -5
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Hirotogawa Special Junmai" by Matsuzaki Shuzo. This special junmai is brewed with 55% polished Yumeko rice, which is a sake rice produced in Fukushima Prefecture, and TM-1 yeast, which was also developed in Fukushima Prefecture. It has a soft and gentle banana-like aroma on the palate. It has a clean, refreshing taste, but the umami of the rice spreads in the mouth. It is well-balanced, so you will never get tired of drinking it, and it is perfect as a mealtime sake. It is a gem that can be warmed from room temperature to lukewarm or even to top-heat to fully enjoy its flavor. Ingredient rice: Yumenokou Alcohol content: 16%. Rice polishing ratio 55 Sake meter degree +2 Acidity 1.4
Japanese>English
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Tosatsuru純米酒 ひんやり、夏の宵純米
Tosatsuru ShuzoKochi
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20
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Tosatsuru Junmai Shuzo "Tosatsuru Junmai Shuzo Kikkari, Summer Evening" from Tosatsuru Shuzo. This junmai-shu is made from rice, yeast, and water, all of which are produced in Kochi Prefecture. It is a limited-edition sake that is made in the cold and stored in a bottle at a low temperature. It has a rich aroma, mellow richness and refreshing acidity that only junmai sake can have, and a fresh flavor just as it was released from the brewery. It is an excellent match for Japanese cuisine using summer ingredients such as the first bonito, sweetfish, and edamame (green soybeans), and if drunk crisp and chilled, its fresh flavor will enhance the taste of seasonal ingredients. Alcohol 15%. Sake degree +4 Acidity 1.6 Rice: Kochi Prefecture rice Polishing ratio 68
Japanese>English
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mihuku酏吟純聖 山廃仕込 純米吟醸純米吟醸山廃原酒生酒
Shiga
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It is "Iginjunsei" (酏吟純聖) Yamahai-brewed Junmai Ginjo by Mifuyu Shuzo. This junmai ginjo is made from Shiga Prefecture's Yamadanishiki rice polished to 55% and fermented at low temperatures using the Yamahai method. You can taste the unique acidity and robustness unique to Yamahai. It is also a great sake that can be served lukewarm. IngredientsRice (domestic), rice malt (domestic) Rice polishing ratio 55 Rice variety 100% Yamadanishiki Alcohol content 17 Sake degree +1.4 Acidity 1.7
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Sharaku純米吟醸 夏吟 うすにごり純米吟醸
Miyaizumi ShuzoFukushima
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33
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Miyazumi Meizou's Collage Junmai Ginjo Natsugin Usu Nigori (light nigori). Yamadanishiki is used for the koji rice, and Yumenokou for the premium rice. After bottling, it is immediately treated with fire and stored at low temperature. This is a limited edition product for early summer that retains a fresh texture and a strong flavor. It is a gem that boasts outstanding flavor. The taste is very fresh and full of flavor. The aroma is reminiscent of melon and pear, with an elegant sweetness and a fresh atmosphere. The taste is rich and fruity, with a hint of sweetness and a hint of pear. The mellow sweetness is the main flavor, and the lovely sourness reminiscent of cherries pleasantly tightens up the taste. A beautiful gem with a soft and enveloping flavor that gives the impression of sophistication. Sake quality: Junmai Ginjo Rice used 　　　Koji rice : Yamadanishiki (21%) 　　　Kake rice : Yume-no-Kou (78%) Rice Polishing Ratio : Koji Rice 50%, Kake Rice 55 Alcohol Content : 16 Sake Degree: +1 Acidity : 1.6
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