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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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127

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
12(19.05%)
Hanamura
8(12.7%)
Glorious Mt.Fuji
4(6.35%)
Fusano Kankiku
4(6.35%)
菊美人
3(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
16(12.6%)
Saitama
13(10.24%)
Nagano
10(7.87%)
Fukushima
9(7.09%)
Yamagata
7(5.51%)

Timeline

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Sugata袋吊り瓶囲い 純米吟醸 無濾過生原酒純米吟醸原酒生酒袋吊り斗瓶取り無濾過
Iinuma MeijoTochigi
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個性的なお酒愛好会
21
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Iinuma Meizo's Iinuma Meijo's "Sagata Fukuro-hozuri Bottle Enclosure Junmai Ginjo Unfiltered Unrefined Nama Sake" (Unrefined Unmixed Sake) This premium seasonal junmai ginjo-shu is made from Omachi sake produced in Okayama Prefecture and pressed in the Fukuro-hozuri method. It has a light and fluffy mouthfeel that only Fukuro-hozuri can provide. It is a gem with a sweet aroma like melon and peach. Rice used: 100% Omachi Rice polishing ratio 55 Acidity 1.7 Alcohol content 17.3%. Sake Degree -3
Japanese>English
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帝松立春しぼり 純米吟醸 生原酒純米吟醸原酒生酒
matsuokaSaitama
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個性的なお酒愛好会
28
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Matsuoka Brewery's "Teisho Risshun Shibori Junmai Ginjo Nama Genjozo, which heralds the spring of Teisho, which has many fans. Every year, within a month of its release, it is sold out everywhere. This year, it was brewed with Saitama G yeast and sake Musashi. It has a fruity, fresh, pineapple-like aroma and a deep flavor. The aroma of koji (malted rice) can also be felt, and although it is sweet, it has a sharp aftertaste. Data for this season was not available.
Japanese>English
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Taitenshiragikuｻﾝﾗｲｽﾞﾋﾟﾝｸ 無濾過生原酒純米吟醸原酒生酒無濾過
Shiragiku ShuzoOkayama
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個性的なお酒愛好会
29
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Sunrise Pink Unfiltered Nama Sake, an oddity among Shirakiku Shuzo's "Daisen Shirakiku". As the label suggests, it has a pink fruit aroma reminiscent of white peaches and cherries. It has a fresh mouthfeel, with a nice, mildly sweet extension, making it an elegant sake with a graceful taste. A perfect aperitif. ［Japanese sake Junmai Ginjo-shu ［Place of Origin] Okayama Prefecture ［Sake Brewer: Shirakiku Shuzo ［Asahi rice ［Polishing ratio] 60 ［Sake meter degree] -4 ［Acidity] 1.6 ［Alc degree] 16.7 degrees
Japanese>English
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Ooyama純米大吟醸 無濾過生原酒純米大吟醸生酒無濾過
Katokahachiro ShuzoYamagata
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個性的なお酒愛好会
28
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Oyama" by Kato Kahachiro Sake Brewery Sake is Oyama, Sake of Love" is a sake that harmonizes the traditions and techniques of Oyama sake. The Oyama area of the castle town of Tsuruoka was once known as the "Nada of the East," a mecca for sake. As the name suggests, "Oyama" is the representative sake of Oyama Sake. It has a traditional flavor brewed with meticulous care while interacting with the yeast in our self-developed facilities. Sake Brewer:Kato Kahachiro Shuzo (Tsuruoka City, Yamagata Prefecture) Rice:Dewasanbai (produced in Yamagata Prefecture) Rice polishing ratio: 50 Sake degree: +0.5 to +1.5 Alcohol content: 17 Production Date: 2025
Japanese>English
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瀧澤純米大吟醸 しぼりたて直汲み 無濾過生原酒純米大吟醸原酒生酒生詰酒無濾過
Shinshu MeijoNagano
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Shinshu Meisho's famous sake "Takizawa Junmai Daiginjo Shiboritate Naokumi-Non-filtered Nama-shu Takizawa" is brewed at a sake brewery in Ueda City, Nagano Prefecture. Two types of yeast are cultivated in house to give this sake a noble and gorgeous ginjo aroma with a smooth mouthfeel. The taste is refined and polished without being overly polished, leaving the delicious flavor of the rice. It is an umakuchi type sake with a sharp sharpness and a clean aftertaste. Direct kumi-kumi means bottling directly from the top of the tank. Junmai Daiginjo Shiboritate Naokumi Nama-zake Producer: Shinshu Meijo Co. Ingredients Hitogokochi rice Water used for brewing: Kuroyau water, the softest water in Japan Rice polishing ratio 49 Sake degree ±0 Alcohol content 16 Acidity 1.6
Japanese>English
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Mansakunohana責めどり 純米吟醸 生原酒純米吟醸原酒生酒責め
Hinomaru JozoAkita
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個性的なお酒愛好会
22
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Hinomaru Brewery's "Mansaku no Hana Junmai Ginjo Nama Genjo-shu" brewed by "Yameshidori Junmai-Ginjo carefully brewed in a small brewing tank, and pressed in a traditional tank at different times. This is a unique and popular series that allows you to compare the exact same sake. When the bags become thin after pressing, they are reloaded and further pressurized. This process is called "Yomegitori. A dry sake with high alcohol content and firmness is pressed, but it is almost never available. It is a gem of juicy dryness. Akita Sake Komachi rice produced in Akita Prefecture Ingredients] Rice (domestic), rice malt (domestic) Rice Polishing Ratio] 50% [Alcohol Content] 16 Alcohol content】 16%. Sake meter degree】 +1.0 Acidity】 1.5 Amino Acidity】 1.2 Yeast】 AKITA Yukiguni yeast (UT-1)
Japanese>English
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Glorious Mt.Fuji愛山 純米大吟醸 無濾過生原酒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
26
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Fuji Shuzo's "Eiko Fuji". Among them, this Junmai Daiginjo is popularly known as "Rabuman". The sake rice used is "Aiyama," a rare and popular sake rice produced in Hyogo Prefecture Parker Points, whose name is unknown to wine fans; in 2016, Wine Advocate evaluated sake for the first time. Parker Points are scored on a 100-point scale, and while a score of 90 or more is considered outstanding or above, it was said that wines rated 90 or above in the wine evaluation would increase in market price and become difficult to obtain, but this sake received a score of 92 points! This wine is a gem with sweet and exotic fruit flavors with an outstanding spicy taste, and a slightly sweet and refreshing mouthfeel. Sake rice used: ASK Aizan Sake rice origin: 100% Hyogo Prefecture Rice polishing ratio: 50 Yeast used: Yamagata yeast Sake Degree: -8.0 Acidity: 1.8 Amino Acidity: 0.8 Alcohol content: 16.2
Japanese>English
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Enasanピュア 純米大吟醸 山田錦 しぼりまて 無濾過生原酒純米大吟醸原酒生酒無濾過
はざま酒造Gifu
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個性的なお酒愛好会
25
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Enayama" by Hazama Shuzo Enayama Pure Junmai Daiginjo Yamadanishiki Shiboritate Unfiltered Unrefined Nama-shu was created to dispel the image that sake is "hard to drink. As the name suggests, it is fruity and easy to drink. Alcohol content 15 Content 720ml Rice: 100% Yamadanishiki Polishing ratio: Koji rice: 40%, Kake rice: 50 Nama-zake Sake Degree Acidity
Japanese>English
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Hanaabi雄町 純米大吟醸 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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Nanyo Jyozo's "Hana-yosu", which includes "Omachi Junmai Daiginjo Unfiltered Nama-no-Genshu". It is a junmai daiginjo-nama sake made with 48% Omachi rice polished to perfection. It has an aroma reminiscent of tropical fruits, which is the one and only HANAIYOTSU's unique character in full bloom. Once you drink it, you will be left with unforgettable memories of its aroma and taste. Rice used: 100% Omachi Rice polishing ratio: 48 Alcohol content: 16%. Sake degree: undisclosed Acidity: Undisclosed
Japanese>English
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翠玉純米吟醸 無濾過生純米吟醸生酒無濾過
Ryozeki ShuzoAkita
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個性的なお酒愛好会
24
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Junmai Ginjo Unfiltered Nama" from Ryoseki Shuzo's masterpiece "Suitama The 50% milled rice ratio, using high-quality Akita rice polished to the level of a daiginjo, produces a clear aroma and mellow flavor with a smooth and pleasant aftertaste. As the name "Suigoku," the Japanese name for emerald, suggests, this sake is a jewel with a delicate aroma and moist flavor. The taste, created by high-quality Akita rice, is not as sweet as its name suggests, but rather a clear, fresh, fruity image. Sake quality: Junmai Ginjo-shu Ingredient rice: Akita rice Alcohol content: 16%. Rice polishing ratio 50%. Sake degree -6.5 Acidity 1.4
Japanese>English
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Daishichi皆伝 生酛純米吟醸純米吟醸生酛
Daishichi ShuzoFukushima
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個性的なお酒愛好会
19
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It can be served cold or lukewarm. Daishichi Kaiden Junmai Ginjo-shu is a top-quality junmai ginjo-shu made from highly perfected sake brewed using the traditional "kamishibashi" method. This is a superb junmai ginjo sake brewed in the traditional way by the Daishichi Shuzo brewery, which excels at making sake from a traditional sake yeast. It has a deep, elegant aroma with a hint of Kyara, a fine, deep, rich, plump flavor, a mild sweetness, and a cool, refreshing mouthfeel. It has a round, lustrous, and highly refined deep flavor that can be enjoyed cold or lukewarmly warmed. It goes well with soft sweet dishes and creamy dishes, making it a perfect food sake. On hand, Brewing year 2021 Year of production July 2023 Structure Junmai Ginjo, sake brewed using the traditional sake yeast Alcohol 15%. Sake degree +2.0 Acidity 1.3 Amino acidity 1.2 Rice used: Gohyakumangoku（Fukushima, Toyama) Polishing ratio (Kake rice, Koji rice) 58%, 58% (Super flat rice polishing) Yeast: Daishichi yeast
Japanese>English
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AKABU純米吟醸 結の香 NEWBORN 生酒純米吟醸生酒
赤武酒造Iwate
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個性的なお酒愛好会
24
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AKABU" by Akabu Shuzo Junmai Ginjo Kizunokaka NEWBORN" is a seasonal product of the famous sake brewed in Iwate Prefecture and popular throughout Japan. The premium sake rice developed in Iwate Prefecture, Yunokou, is used at 50% polished rice. This luxurious junmai ginjo is bottled fresh from the pressing, and is full of seasonal flavor. Made with 50% polished rice from Yunokou, a premium sake rice developed in Iwate Prefecture. This luxurious junmai ginjo is bottled directly from the freshly squeezed sake. The impression is moist and lustrous, with a beautifully rich flavor. It has a sweet atmosphere reminiscent of muscat and lychee. It has a very luscious aroma with a strong impression. It has a clear mouthfeel with no hint of tugging. This is a perfect sake for beginners. Rice used: 100% Iwate-grown Yunokou Rice polishing ratio: 50%. Alcohol content: 15%. Sake degree: Undisclosed Acidity: Undisclosed Yeast: Iwate yeast
Japanese>English
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HanaabiHanaabi THE PREMIUM 純米大吟醸 備前雄町 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
28
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I finally got it at a fixed price! THE PREMIUM Bizen Omachi Junmai Daiginjo Polishing 40%, Unfiltered Nama Shu ORIGARUMI by Nanyo Jozo. The elegant aroma and the elegant yet mildly sweet taste are appealing. It is a gem worthy of the ultimate daiginjo, a work of sake art brewed with the passion of a small group of elite brewers. Rice: Omachi produced in Okayama Prefecture Rice polishing ratio: 40 Alcohol content: 16%. Sake degree: Acidity:
Japanese>English
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Hanaabi純米大吟醸 吟風 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
Nan'yo JozoSaitama
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個性的なお酒愛好会
30
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This is Nanyo Jozo's "Hana-yoso" "Junmai Daiginjo Ginpu Ori-Garami Unfiltered Nama-shu". Brewed with 100% "Ginpu" rice, a rice native to Hokkaido, this sake is characterized by its high aroma, full flavor, and crisp aftertaste. Some people say it is not like "HANAHO-YOUKAKU," but personally, I think it is a true "HANAHO-YOUKAKU" gem. Sake degree: undisclosed Acidity Not disclosed Sake rice Koji rice: Hokkaido Ginpu Kake rice: Hokkaido Ginpu Polishing ratio 48 Alcohol level: 16%.
Japanese>English
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Hanaabi純米吟醸 八反錦 無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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32
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Nanyo Jozo's "Hana-yoso" sake rice is "Hachitan-nishiki" Junmai Ginjo Unfiltered Nama-jyu Hachitan-Nishiki" is an excellent sake rice with high sake brewing aptitude and relatively low price. Its large heart white relative to the grain size makes it easy to produce high quality koji. It is also a relatively fast-growing, early maturing (wasse) variety with a large yield. However, the large core white to grain ratio is also a disadvantage, as it tends to break up easily when milling. It has a high aroma and a smooth, refreshing, light flavor that does not interfere with food, making it a good choice for a mid-meal drink. The top aroma of this sake is mellow, with a pineapple-like sweet ginjo aroma rising gorgeously. In the mouth, it has a fresh acidity with a gaseous sensation, and the sweet umami of the very rich rice expands greatly, creating a juicy, fruity flavor that spreads throughout the palate. The characteristics of Hachitan-Nishiki are well expressed, with just the right amount of astringency and excellent balance. Rice used: 100% Hachitan-Nishiki Rice polishing ratio 55 Sake meter reading: +1? Acidity 1.5 Alcohol content 16%.
Japanese>English
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Hanamura純米吟醸 生 出羽燦々純米吟醸生酒
Ryozeki ShuzoAkita
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個性的なお酒愛好会
36
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Ryoseki Shuzo's masterpiece "Hanayu" "Junmai Ginjo Namaizu Dewasanzan" has a bright green label. Dewasanzan" is the first variety of sake rice developed by Yamagata Prefecture, which is famous for its sake production. It is the parent of Miyamanishiki and Hanafubuki. The fresh, mellow ginjo aroma unique to nama-shu is an attractive feature. It inherits the fluidity and luster of Omachi, and combines the smart beauty of Rikuwada, making it a talented and colorful sake from Hana Yuu. Hanamura" is a series of sake brewed under the technical guidance of Mr. Akitsuna Takagi of Takagi Shuzo, the brewer of "Jyushidai," who supervises everything from rice selection and brewing methods to labels and names. The quality of the sake is sufficient to imagine the hard-to-find "Jyushiyo". The effort and wisdom of the people at Ryoseki Shuzo have been combined to create a gem of a product that is highly recommended for everyone. Rice used: Dewa Tsanzan Rice polishing ratio: 50 Sake degree: -8.3 Acidity: 1.5 Amino acidity: 0.9 Alcohol percentage: 16
Japanese>English
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Hanamura純米酒 陸羽田純米
Ryozeki ShuzoAkita
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家飲み部
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Haruaki Junmai Sake Rikuwada by Ryoseki Shuzo's "Hanayu" without mistakes. The rice used for this sake is Rikuwada. This rice is not familiar to many, but it was arranged by Mr. Akitsuna Takagi of "Jyushiyo" fame. It has a slightly floral sweet aroma, and when you taste it, it has a moist texture and a subtle sweetness that spreads on the tongue. It also has a crisp acidity, which gives it a tighter impression than Omachi. Hanamura" is a series for which Mr. Akitsuna Takagi of Takagi Shuzo, the brewer of "Jyushidai," provides technical guidance and supervises everything from rice selection and brewing methods to the label and name. The quality of the sake is sufficient to imagine the hard-to-find "Jyushiyo". The effort and wisdom of the people at Ryoseki Shuzo have been combined to create a gem of a product that is highly recommended for everyone. Sake rice: 100% Rikuwada Yeast: -3.5%. Alcohol content: 16%. Sake meter: -5.5 Acidity: 1.4 Amino acidity: 0.9 Rice polishing ratio: 55
Japanese>English
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Hanamura純米吟醸 生 雄町純米吟醸生酒
Ryozeki ShuzoAkita
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Junmai Ginjo Nama Omachi from Ryoseki Shuzo's "Hanamai"! It combines the freshness of freshly squeezed flavor with the aromatic and elegant sweetness that is unique to Hanamai. The acidity that sparkles in the mouth is Omachi's unique flavor. As many of you may know, Hanamup is a very popular brand of sake, Hanamura" is a series of sake brewed under the technical guidance of Mr. Akitsuna Takagi of Takagi Shuzo, the brewer of "Jyushidai," who supervises everything from rice selection and brewing methods to labeling and naming. The quality of the sake is sufficient to imagine the hard-to-find "Jyushiyo". The effort and wisdom of the people at Ryoseki Shuzo have been combined to create a gem of a product that is highly recommended for everyone. Type: Junmai Ginjo Rice: Omachi (Okayama Prefecture) Polishing ratio 50%. Sake degree -6 Acidity 1.5 Amino acidity 1.0 Alcohol 15%.
Japanese>English
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Fusano Kankiku壽限無50 おりがらみ 無濾過生原酒 Hazy Moon純米大吟醸生酒無濾過おりがらみ
Kankiku MeijoChiba
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Kangiku Meikyu brews a super-limited Occasional Series that is brewed only once a year, just for the sake of the drinker. This bottle is made from "Jugemu," a rare sake rice from Fukuoka Prefecture. It is said that sake goes well with the crescent moon lying like a sake cup in the hazy spring night sky, and people in the past enjoyed spring moon-viewing sake. This is a new spring tsukimi sake presented by Kangiku Meikozo. It is an orikarami sake that can only be enjoyed with "Denshogiku" and "True Red" in the Kangiku lineup, and has a mouthfeel with a fresh gaseous sensation. It has a gorgeous aroma and a mellow flavor like ripe melon. This is a gem to savor under the cherry blossoms at night, while watching the "Hazy Moon" = Oboro moon. Rice：100% Jushinmu (produced in Fukuoka) Rice polishing ratio: 50%. Sake meter: undisclosed Acidity: Not disclosed Amino acidity: Not disclosed Yeast used: Not disclosed Alcohol content: 15
Japanese>English
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Tedorigawa純米吟醸 生原酒 "石川門"純米大吟醸原酒生酒
Yoshida ShuzotenIshikawa
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The starting point of my sake history, "Tedorigawa" by Yoshikawa Sake Brewery Ishikawa-mon" is a high-quality sake rice developed in Ishikawa Prefecture. Its characteristic large heart white gives it a beautiful and gentle sweetness, but it is very delicate and easily cracked, making it a difficult rice for brewers to work with. Tetorigawa" is brewed by taking full advantage of this "Ishikawamon" and has a refreshing aroma and a fresh, juicy taste as if you have bitten into a pear. You can enjoy the new world of "Tetorigawa". Rice Source : Koji rice - Ishikawamon, Kake rice - Ishikawamon Rice Polishing Ratio： Koji Rice-50%, Kake Rice-60 Alcohol Content : 15.0 Sake Degree : ±0 Acidity： 1.3
Japanese>English
Termat
Good evening, Haruaki! I bought this sake by chance today! I'll look forward to opening it 😎.
Japanese>English
はるアキ
It is a good performance that betrays the deliciousness of Tedorigawa in a good way. Please enjoy it!
Japanese>English
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