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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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Senkinオーガニック・ナチュールW Kijoshu（貴醸酒）
せんきんTochigi
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酒宴にて醸す心をたしなミーツ
33
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Senkin's "Senkori Organic Natur W" <W:kijoshu> "Kijoshu Kijoshu is a sake made with sake as part of the brewing water used in the brewing process. The yeast used in the brewing process eats the sugar in the mash to produce alcohol, and the alcohol produced by the yeast itself kills the yeast. However, when sake is used instead of brewing water, the yeast, which is supposed to feed on the sugar in the mash, is weakened (stopped) by the alcohol in the sake. As a result, more sugar remains than in normal sake. This mechanism often results in kijoshu, which is basically a sweet sake, and "Organic Naturals <W:kijoshu>" also has a sweet and sour taste. However, it is not only sweet and sour, but the astringency that lies deep within gives it a depth of flavor. Rice: Kame-no-o (organic rice grown in Tochigi Prefecture) Rice polishing ratio: 90% or more Yeast: Natural brewer's yeast Alcohol content: 14%. Sake degree: --- Acidity: ---
Japanese>English
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Nabeshima純米大吟醸 吉川産山田錦純米大吟醸
Fukuchiyo ShuzoSaga
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酒宴にて醸す心をたしなミーツ
35
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Nabeshima Junmai Daiginjo Yoshikawa Yamadanishiki" by Tomikuchiyo Shuzo This is a limited edition of the popular Nabeshima sake with a fluffy, impressive depth and sweetness. This is a 45% polished version of Junmai Daiginjo made with the finest Yamadanishiki. After giving us a fluffy and impressive sweetness, it fades away. It is a delicious and satisfying taste that does not disappoint. It is made from "Yoshikawa-produced" Yamada-Nishiki, which is one of the most valuable Yamada-Nishiki cultivars. Unlike the gorgeous impression of regular Nabeshima, it is calm, yet fresh and crisp. Moreover, it is a well-balanced gem with a sense of harmony between fullness and umami. Sake quality Junmai Daiginjo Alcohol content 16 Sake rice used: 100% Yamadanishiki produced in the special A district of Yoshikawa, Hyogo Prefecture Polishing ratio 45
Japanese>English
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Kuroushi純米酒 雄町純米
Nate ShuzotenWakayama
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個性的なお酒愛好会
22
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Kuro-ugi" is brewed by Meite Sake Brewery in Wakayama Prefecture. The brewery is located in Kuroe, Kainan City, Wakayama Prefecture, near a scenic spot with a rock shaped like a black cow, which is also referred to in the Manyoshu, the oldest anthology of Japanese poetry, as "Kurogyu Lagoon. Kurogyu, with its mild and mellow flavor, is one of the most popular sake brands in Wakayama. Kurogyu is a junmai-shu made from Omachi rice. It has a full-bodied, rich flavor typical of Omachi rice. The alcohol content is kept at 16%, and the taste is gentle and crisp! Good chilled or at room temperature. Good chilled, at room temperature, or heated. A versatile all-around food sake with good cost performance! Junmai-shu Omachi Kurogyu R3BY IngredientsRice (domestic), Rice Koji (domestic) Rice used: 100% Omachi Rice polishing ratio 60 Alcohol content 16.5 Sake degree +4.0 Yeast used: Kyokai No. 7 series Acidity 1.7 Amino acidity 1.0
Japanese>English
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Tanakarokujugo糸島産山田錦純米酒純米
Shiraito ShuzoFukuoka
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個性的なお酒愛好会
23
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Tanaka Rokuugo Itoshima Yamadanishiki Junmai Sake" by Itoshima Shuzo This is one of the representative bottles of Shiraito Shuzo, the only sake brewery in Japan that follows the historical "Hanegi Shibori" method. The representative brand "Tanaka Rokuugo" uses 100% Yamadanishiki produced in Itoshima, and the rice polishing ratio is unified at 65%, as indicated in the brand name "Tanaka Rokuugo. In addition, rice from the same district as the brewery's location is used to express the characteristics of the land in which the sake is made, a passionate desire that is reflected in this sake. It has a gentle aroma of freshly cooked rice, a ginjo aroma reminiscent of a rather subdued banana, and a crisp, dry style that reminds one of steel wire. The words on the label "Tanaka Rokuugo" are handwritten by the young head of the family, and the design is simple, yet beautiful with a high impact so that many people will remember it. This bottle is used as an onboard sake for the "Nanatsuboshi in Kyushu," which is famous as the best cruise train in Japan. Producer: Shiraito Shuzo Production area: Fukuoka Prefecture Specific name: Junmai Rice variety: 100% Yamadanishiki produced in Itoshima Rice polishing ratio: 65 Yeast used: Not disclosed Alcohol Content: 15 Sake meter: Undisclosed Acidity: Not disclosed Amino acidity: undisclosed
Japanese>English
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Tokachi純米吟醸純米吟醸
上川大雪酒造Hokkaido
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個性的なお酒愛好会
27
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Junmai Ginjo Tokachi" by Kamikawa Daisetsu Shuzo The subtle yet pleasant aroma and robust flavor. The fine acidity creates a rhythm that makes the chopsticks and sake cups go faster. This is a unique product of Hekiunkura, brewed with a "Showa-era ginjo-shu" style, making the most of the minerality of the water and making it a perfect food sake. Sake Brewer Kamikawa Daisetsu Shuzo Hekiunkura Specific name Junmai Ginjo Polishing ratio 55 Yeast used: undisclosed Alcohol percentage 16 Sake degree Not disclosed Acidity (undisclosed) Amino Acidity Not disclosed Rice used: Hokkaido Ginpu
Japanese>English
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HanaabiTHE PREMIUM 備前雄町 おりがらみ 純米大吟醸 磨き四割 無濾過生原酒純米大吟醸原酒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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Nanyo Jozo's "Kahayo Yoku THE PREMIUM Bizen Omachi ORIGARUMI Junmai Daiginjo, Polishing 40%, Unfiltered Nama-shu". Among the popular Hanayo Kuyu sake brands, a bottle made from Omachi rice is particularly popular, and this "THE PREMIUM" version is the pinnacle of the series, with a rice polishing ratio of 40%. Furthermore, it is finished in "orikarami", which includes a refreshing and fresh "nigori" taste like "arabashiri". Its taste is characterized by a sourness that is plum-like and gives a unique sensation that you have never tasted anywhere else. Once overwhelmed by the sweetness that follows and the long aftertaste, it is a gem with such magical power that it is hard to escape from it. Rice used: 100% Bizen Omachi from Okayama Prefecture Rice polishing ratio: 40 Alcohol content: 16%. Others: Undisclosed
Japanese>English
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Enasan恵那山ピュア純米大吟醸 岐阜 酔むすび 新酒 初仕込純米大吟醸
はざま酒造Gifu
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個性的なお酒愛好会
23
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Hazama Shuzo's "Enayama Pure Junmai Daiginjo, Gifu, Drunken Musubi New Sake Hatsujikomi". Yo-Musubi is Gifu Prefecture's original sake rice developed by crossing the early maturing "Hidahomare" variety, which accounts for the majority of sake rice produced in Gifu Prefecture, and the late maturing "Hidamori" variety. It is Gifu Prefecture's original rice for sake brewing. It is a new variety of sake rice from the Tono region, suitable for brewing ginjo sake, which is made by grinding out more than half of the brown rice, because the "heart white," the central part of the rice that is important for sake brewing, is small and does not break easily when milling. This Junmai Daiginjo-namaishu is brewed with 50% polished Musubi rice, and the aroma is gently refreshing, reminiscent of grapefruit. The aroma is a beautiful isoamyl acetate type ginjo aroma. When you drink it, you can feel the clarity of the rice, and the fine umami flavor spreads beautifully. The acidity is mild, and no trace of bitterness or astringency can be detected. It is a beautiful gem with outstanding sharpness. Alcohol percentage] 15.8 Sake meter] [Acidity] Not disclosed. Rice polishing ratio Koji rice: 50% polished rice produced in Gifu Prefecture Kake rice: 50% polished rice produced in Gifu Prefecture Yeast】【Not disclosed
Japanese>English
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Shinshu Kirei純米吟醸 ひとごこち純米吟醸
Okazaki ShuzoNagano
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個性的なお酒愛好会
26
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Shinshu Kamerei Junmai Ginjo Hitogochi" by Okazaki Shuzo Founded in 1665, Okazaki Sake Brewery was established in Ueda, located in the eastern part of Nagano Prefecture. It is brewed in small quantities with great care in Ueda, located in the eastern part of Nagano Prefecture, using high-quality water from the Sugadaira water system, and is characterized by its refreshing aroma and light, crisp taste. Shukushu-Rei" is brewed with the brewer's passion. Fresh and fruity, full of minerality, with a transparent mouthfeel. It is a gem with a gaseous feeling typical of new sake, and finishes dry and crisp. Rice used: 100% Hitogochiki grown in Nagano Prefecture Rice polishing ratio: 55 Alcohol content: 15%. Sake and acidity: Not disclosed
Japanese>English
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Kuromatsusenjo純米大吟醸 山恵錦40 生原酒 R6BY純米大吟醸
SenjoNagano
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個性的なお酒愛好会
26
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Limited Edition Kuromatsu Senjyo Junmai Daiginjo Yamae Nishiki 40 Namogen Sake R6BY" by Senjo Co. The "Sankenishiki", a new variety of rice for sake brewing developed by Nagano Prefecture as a possible alternative to Miyamanishiki, is polished to 40% to achieve a "delicate" and clear sake quality. The Association No. 18 yeast produces a mellow, fruity aroma reminiscent of hot fruits. The freshness and umami of the rice that can only be achieved with unadulterated sake stand out, and the smooth texture and elegant sweetness harmonize well with each other. The deep aftertaste is pleasant. To be continued. Rice: 100% Yamae-Nishiki from Inadani, Shinshu Rice polishing ratio 40 Alcohol content 16%. Sake degree -10 Acidity 1.4 Amino acidity 0.7
Japanese>English
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Urakasumi純米辛口 生酒純米生酒
SaraMiyagi
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個性的なお酒愛好会
31
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Saura's well-known "Junmai Dry Urakasumi Nama Sake Fresh and refreshing taste. Mild umami, moderate acidity, and a crisp, dry finish. A perfect match with seafood dishes. Ingredients: Manamusume grapes grown in Miyagi Prefecture Rice polishing ratio: 65 Alcohol content: 16%. Rice polishing ratio: 65 Sake meter: +6.5 Acidity: 1.5 Producer: Saura + X Co. Manufacturer: Saura + Y Corporation 2-19 Honmachi, Shiogama, Miyagi Prefecture
Japanese>English
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Kinoenemasamune林檎 KINOENE APPLE 純米吟醸生純米吟醸生酒
Iinuma HonkeChiba
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個性的なお酒愛好会
24
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Iinuma Honke's "Koko Ringo KINOENE APPLE Junmai Ginjo Nama This is the most popular product every year among the many recent multi-acid yeast sakes! The malic acid contained in white wine is contained in a large amount in this sake. The malic acid, which is often found in white wine, is beautifully played by Kyokai 77 yeast, giving the sake a sweet, sour, and refreshing taste! It has a fruity taste that is perfect for the coming hot season, with just the right amount of fresh gas sensation on the tongue. This is a gem to be enjoyed chilled and refreshing. Manufacturer: Iinuma Honke Co. Reading：Kinoene Address：Iinkata-gun, Chiba-ken Specific name：Junmai Ginjo Ingredients : Rice, Rice malt Alcohol content: 16 Sake Degree: -14.5 (last year's value) Acidity : 3.1<last year's value Rice type : Gohyakumangoku, Yamadanishiki Rice polishing ratio: 55 Condition: Nama-shu
Japanese>English
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Tsukiyoshino純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
月吉野Nagano
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個性的なお酒愛好会
23
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Tsukiyoshino Junmai Ginjyo Unfiltered Nama-shu" by Wakabayashi Brewery This is the first in the series! Brewed with Yamadanishiki from Nagano Prefecture, it is characterized by its rich aroma and broad flavor. It is a gem that spreads smoothly in the mouth with its soft, clear, elegant flavor and muscat-like acidity. Rice used: Yamadanishiki produced in Nagano Prefecture Rice polishing ratio: 59 Alcohol content: 16%. Sake meter: Undisclosed Acidity: Not disclosed
Japanese>English
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ささまさむね純米吟醸 広島千本錦純米吟醸
Sasamasamune ShuzoFukushima
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個性的なお酒愛好会
23
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Sasasamune Junmai Ginjyo Hiroshima Senbon Nishiki" by Sasamasamune Shuzo Soft and gentle flavor spreads over the palate with a fruity and clear throat. This fire-aged junmai ginjo-shu is brewed using 100% "Senbon-Nishiki" from Hiroshima Prefecture. This is a gem of a sake that offers a refreshingly moist, sweet taste and the mild flavor unique to "Senbon-Nishiki". Rice used: Senbon-Nishiki (produced in Hiroshima Prefecture) Rice polishing ratio: 50 Strength : 15 　　　　Sake strength: +2.5 Sake degree: +2.0 Acidity: 1.6 Amino acidity: 1.0
Japanese>English
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Kihoturu純米吟醸 おりがらみ 山田錦純米吟醸おりがらみ
Kiyama ShoutenSaga
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個性的なお酒愛好会
25
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Motomine Tsuru Junmai Ginjo Orikagarami Yamadanishiki by Motoyama Shoten Plump, gentle flavor and smooth texture. The juicy, mellow flavor unique to Yamadanishiki and the gorgeous, fruity ginjo aroma are accented by the soft, gentle sweetness of the orikarami. The fresh mouthfeel and the fresh aroma of oriki (rice cake) make this a gem with a full, rich flavor. Reading: Kihozuru Address：Sangyo-gun, Saga Prefecture Specific name : Junmai Ginjo Ingredients : Rice, Rice malt Alcohol Content: 15 Sake meter rating: +1 Acidity : 1.5 Rice type: Yamadanishiki Rice Polishing Ratio：50
Japanese>English
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Kawanakajima GenbuHARMONIC EMOTION 川中島幻舞純米大吟釀純米大吟醸
ShusenkuranoNagano
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個性的なお酒愛好会
28
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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 flavor is united by low-temperature aging for about 6 months 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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Hanaabi純米吟醸 THE MATCH おりがらみ 無濾過生原酒純米吟醸生酒無濾過
Nan'yo JozoSaitama
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個性的なお酒愛好会
29
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Nanyo Jozo's "Kahayo Yoku Junmai Ginjo THE MATCH55 ORIGARUMI Unfiltered Nama-shu". This Junmai Ginjyo Nama-shu is made from Yamadanishiki 55 and Omachi 55. This is a very limited edition product that perfectly matches the charms of Yamadanishiki and Omachi. Once you drink it, you will never forget it. It is a gem that reminds you of a tropical fruit with the full bloom of the one and only Hana-yosu's character. Category: Japanese sake (Junmai Ginjo-shu) Ingredients : Rice (domestic), Rice malt (domestic) Rice used: Yamadanishiki, Omachi Rice Polishing Ratio: 55 Alcohol Content: 16 Sake Degree：Not disclosed Acidity：Not disclosed
Japanese>English
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Miwatari純米大吟醸 無濾過生原酒
ToshimayaNagano
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個性的なお酒愛好会
23
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Junmai Daiginjo Unfiltered Nama Sake by Toshimaya, Nagano Prefecture A gem that stands out for its freshly squeezed ginjo aroma and sharpness. 　Alcohol: 17.0 　Sake degree: +3.5 　Acidity: 1.2 　Amino acidity: 1.0 　Rice used: Shirakaba-Nishiki 　Rice polishing ratio ：49
Japanese>English
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Fumigiku純米吟醸 NEXT 搾りたて純米吟醸生酒無濾過
Fumigiku ShuzoToyama
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個性的なお酒愛好会
28
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FUMIKIKIKU Junmai Ginjo NEXT Shiboritate" by FUMIKIKIKU Shuzo The fresh and vibrant quality of this freshly pressed sake has a fresh aftertaste. Oxidation is minimized as much as possible during the bottling process to create a full aroma. The sake has a refreshing acidity and a rich aromatic flavor, which is typical of nama-zake, while retaining the flavor of the rice. A gem of freshly pressed sake with a lively quality. Sake degree +2.0 Acidity 1.5 Rice used: Gohyakumangoku and Yamadanishiki Polishing ratio 60 Alcohol 15-16%.
Japanese>English
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Sensuke特別純米 しぼりたて 無濾過生原酒特別純米原酒生酒無濾過
泉酒造Hyogo
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個性的なお酒愛好会
24
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Senzuke Junmai Ginjo Shiboritate Unfiltered Nama-shu from Izumi Shuzo, Hyogo Prefecture This is a freshly squeezed new sake from the Senzuke brand. You will enjoy its gorgeous aroma and fresh flavor. The aroma is fresh and clean with a hint of melon, melon and melon. From a slight sweetness like melon and melon, to a refreshing dryness. A gem with a clean, fresh, dry taste. Rice polishing ratio 65 Alcohol content 16%. Rice used: 20% Hyogo-ken Yamada-Nishiki (Koji rice) 　　　　80% Hyogo-Nishiki from Hyogo Prefecture (Kake rice) Sake Degree +3.5
Japanese>English
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Takachiyo巻機(まきはた)純米吟醸 吟純米吟醸
Takachiyo ShuzoNiigata
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個性的なお酒愛好会
31
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Makihata" Junmai Ginjo "Gin" brewed by Takachiyo Shuzo, a brewery located at the foot of Mount Makiki, one of Japan's 100 most famous mountains. The rice is made from 53% flat polished rice produced locally in Minami-uonuma. The rice is carefully treated using a micro-bubble rinse and brewed with an emphasis on sharpness and a clean taste, making it a junmai ginjo sake for use as a mid-meal drink. It is a junmai ginjo-shu for the "in-between meal" drinker. Gentle and gentle ginjo aroma. It has a soft aroma. The mellow aroma spreads softly and gently from the clean mouthfeel. A clear spiciness spreads later, creating a sharp atmosphere. The crisp and well-polished taste is pleasant, and the aftertaste is a refreshingly light and refreshing gem. Rice: Yamadanishiki produced in Uonuma Rice polishing ratio 53.0 Alcohol content 15.0%. Sake meter Not disclosed Acidity Not disclosed
Japanese>English
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