Logo
SakenowaRecord your sake experiences and discover your favorites
くぅくぅ
栃木県出身の淡麗甘口が好きなインドア人間 飲む頻度は週に2日ぐらい。 あまり頻繁には投稿できませぬ。 アイコンは大好きな白神酒造の蔵です！

Registered Date

Check-ins

112

Favorite Brands

4

Hall of Fame

KokkenShirakami

Most Check-in Brands

Shirakami
6(13.95%)
Senkin
5(11.63%)
Kokken
5(11.63%)
Tentaka
3(6.98%)
Gakki Masamune
3(6.98%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
18(16.07%)
Fukushima
13(11.61%)
Niigata
11(9.82%)
Miyagi
8(7.14%)
Aomori
6(5.36%)

Timeline

くぅくぅ
Roman純米吟醸　２回火入れ純米吟醸
Hanaizumi ShuzoFukushima
alt 1
家飲み部
31
くぅ
For those who are a little tired of fresh, vibrant sake. A little bit of flavor is added through careful ginjo-style brewing and four-stage brewing! The sake has been hi-ire twice to calm down the quality of the sake, making it a mature bottle that can be served cold or hot. It's like calming down a rampaging horse with a wild nose. It's the kind of sake that you sit on the floor in front of the chabudai and talk about at night with like-minded friends, and before you know it, you're all sitting on the river, knocking down ...... So-called romantic magic! Loman Junmai Ginjo Nikkai Hi-ire Also known as "Loman Ni-Hi" (twice hiked) A legitimate successor to "Dajyu" (from 2022BY). It is a four-stage brewed with glutinous rice, but it is a rather light type. It has a gentle sweetness and a clear taste that does not tire the drinker. (From Kagataya Sake Shop) This is the second bottle I drank with relatives. As the description says, it is a really calm sake, and it was easy to drink. This is a bottle that will make you fall in love with it.
Japanese>English
くぅくぅ
Akabu純米吟醸純米吟醸
赤武酒造Iwate
alt 1
31
くぅ
A refreshingly juicy junmai ginjo-shu brewed by the next generation of brewers Junmai Ginjo-shu, one of AKABU's most popular Junmai Ginjo-shu Although it is labeled Junmai-Ginjo-shu, the rice used is 50% polished rice, a Junmai-Daiginjo-class ratio, and the result is a sake with almost no off-flavor and a finish that will leave you wanting another glass. The gorgeous ginjo aroma is fresh and fruity, like melon and apples. The pleasant aroma, like a sunny spring day, fills the drinker with a sense of excitement even before the sip is taken. The taste is refreshingly sweet with a clean sweetness. It also has a voluptuous and refreshing taste, but at the same time, it is juicy with a lot of umami. It is rare to find a sake with such a high level of balance between umami, acidity, and bitterness. The lingering aftertaste, with a slight hint of acidity, creates a bright sharpness, making this a sake that you will want to continue drinking for as long as you like. If you are a sake lover, you cannot afford not to drink this high-level sake! We hope you will try this wonderful bottle." (Sake specialty store Kagiya) I had a bottle at a gathering of relatives and it was very refreshing with a strong acidity!
Japanese>English
くぅくぅ
alt 1
家飲み部
20
くぅ
We received one half of a sake produced by Ryuji, a food researcher famous for his buzz recipes. While his partner's black sake has a very sake-like flavor, this one was intended to be a very smooth and easy-to-drink food sake. They blended several brands, which is rare for sake, but it really tastes like flavored water. And the taste has a bit of umami that brings out the flavor of the food? It was an interesting sake.
Japanese>English
くぅくぅ
Oroku80生原酒　春季限定原酒生酒
Oroku ShuzoShimane
alt 1
家飲み部
20
くぅ
We got a bottle of Ohroku, which is said to be one of the milestones of Japanese sake. It is one of the limited edition of 390 bottles. The aroma that wafts through the air the moment you open the bottle is delicious, and it is really honorable and surprising. In between the sweetness and bitterness, you can taste a profound umami flavor. This, this is Oroku, and it is amazing, amazing (loss of vocabulary). If this is like this, I am tempted to think that the sake I have had is like this. It was the kind of sake that could become a reference point for saying, "If this is like this, how about the others? It was a valuable experience, but now that I have found a place where I can get it, I would like to get it on a regular basis. It was really a valuable bottle.
Japanese>English
くぅくぅ
Senkinドメーヌ･パーラー ナチュール･シードル
せんきんTochigi
alt 1
家飲み部
30
くぅ
It is actually Japanese sake because it is Senkyoku!　I know it's not appropriate to post here, but this is my first post since Houou Mita Ichigo! I know it's not appropriate to post this here, but this is the first time since Houou Mita Ichigo that I've posted this. SENKIN, a company that respects nature and insists on the most natural production methods possible, has now brewed a cider! Domaine Parler" is a fruit wine division that Senkin has envisioned for about three years. Based on the experience we have accumulated with parallel double fermentation of sake, it has been Senkin's dream to take on the challenge of single fermentation, which is simpler but more influenced by the terroir. We tasted many domestic and international ciders in pursuit of the ideal flavor. Unlike apples from Brittany, France, Japanese apples have a strong sweetness and low acidity, so it was very difficult to create a mellow body, but we were able to get as close to the ideal flavor as possible by simply conducting the first fermentation without modifying the apple juice and obtaining the proper gas pressure. (From Hasegawa Sake Brewery website) Here is a cidre with a bubbling aroma of apples and no sweetness at all! The aroma of apples will wash away all the oil and saltiness! It goes so well with meat that you can put the meat and the cider in your mouth alternately, creating a perpetual motion!
Japanese>English
くぅくぅ
Hiran純米生酛無濾過
森酒造場Nagasaki
alt 1
家飲み部
27
くぅ
This is a raw version of our standard "Hiran 65". Kimoto" is a traditional technique from the Edo period. It is a method of brewing sake from lactic acid bacteria in the brewery. It takes more than twice as long to brew as the modern technique. Sake made using the kimoto method is characterized by the absence of all additives, the strength of the yeast, and the ability to ferment at low temperatures for a long period of time without losing alcohol. It is a food sake with the same mild aroma, acidity, and crisp aftertaste as the conventional Hiran 65. It can be enjoyed in a wide range of temperatures, from cold sake to hot sake, so it can be enjoyed in a variety of situations." (From Tomozoe's website) I bought this sake when I saw it at a liquor store and thought I had never had Nagasaki sake before. It is a light sweet sake, but I think it is a good food sake with a particularly refreshing sweet taste. Sake is a wonderful once-in-a-lifetime encounter. I just checked and it was the third sake from Nagasaki.... Oops.
Japanese>English
くぅくぅ
alt 1
家飲み部
26
くぅ
Tefu" is a popular series. This junmai-shu is made from 80% polished "Yume-no-Kou" rice, which is highly suited for sake brewing. Despite the low rice polishing, it is a dry sake with a rich and robust flavor. It is easy to match with any dishes, making it a perfect mid-meal sake. Tefu": "Tefu Tefu" → "butterfly" → "chou" (butterfly). In Aizu Tajima, where the brewery is located, the "Oomurasaki," the first candidate for the national butterfly, occurs and inhabits the area from June to July. The name "Butterfly" is a combination of the butterfly's elegance and the meaning of "limited time only. (From Okazaki Sake Brewery website) It is a clear, dry sake with a slightly sweet aftertaste. It is a versatile sake that can be served with both food and dessert. As one would expect from Kokugen, everything about it is delicious. If you come to Aizu, please try it once.
Japanese>English
くぅくぅ
alt 1
家飲み部
31
くぅ
This junmai daiginjo is brewed with handmade koji and Raiden-sama's fresh spring water from the melting snow of Hakkaisan. 45% polished Yamadanishiki and Gohyakumangoku, combined with Miyamanishiki, create a junmai sake with a sharp and persistent taste, typical of Hakkaisan, despite being a junmai sake. It is a slightly upscale food sake with a clean, clear taste and an elegant sweetness that gently spreads to complement the food." I drank this one because I finished (in multiple senses) the Applied Information Technology Engineer exam, which I took as self-listening even though I don't even belong to an IT department for some reason. It was my favorite!
Japanese>English
くぅくぅ
Glorious Mt.Fuji純米吟醸　SHOOTING STAR ～夏の流れ星～純米吟醸生酒
Fuji ShuzoYamagata
alt 1
家飲み部
23
くぅ
The rice used is "Haenuki," a nationally renowned rice for rice in Yamagata. Do not underestimate the rice used to make rice. Recently, we have been making sake that brings out the best of its flavor, creating a delicious sake that can only be made with this rice. This "Shooting Star in Summer" is one of them. The sweetness of rice is the base of this sake, so anyone would like it, and the acidity from Eiko-Fuji's excellent koji production surrounds it beautifully to give it a long-lasting flavor. The freshness is added, the gaseous sensation hits the tongue, and the aroma is well and vigorously released to make it a "STAR" sake! ☆☆☆☆☆ Rice used: 100% Haenuki Sake rice Produced in: Yamagata Prefecture Rice polishing ratio: 60% Yeast used: Yamagata yeast Sake meter: -6.0 Acidity: 1.8 Amino acidity: 0.8 Alcohol content: 16.7 Producer: Fuji Shuzo, Tsuruoka City, Yamagata Prefecture From Sake Sento Horiichi's website It is the first sake made from edible rice in a long time. It has a clear, carbonated, sweet taste and goes well with fish! I bought it at the Megada Sake Shop in Utsunomiya, which I hadn't visited in a while.
Japanese>English
くぅくぅ
Otokoyama開当　夢の香特別純米
OtokoyamaHokkaido
alt 1
家飲み部
20
くぅ
This special junmai sake is made from 100% Yumeko. It has a soft aroma and a refreshing flavor. (Acidity 1.4) (from CRAVITON's website) Lightly sweet, my favorite sake. My father said it was too sweet. Parents and children have different tastes in sake, don't they?
Japanese>English
nabe
Hello. Yumeko is brewed by Kaido Otokoyama, located in my hometown, Minamiaizu-cho, Fukushima Prefecture. Thank you very much for your appreciation!
Japanese>English
くぅ
NABE. Oh, wow! So you are from there! I am from the northern part of Tochigi Prefecture, and this bottle is also a souvenir from my hometown. Speaking of Minamiaizu Town, there is also the Kunigon Sake Brewery, which makes delicious sake!
Japanese>English
nabe
Kunigon is a 5-minute walk from my parents' house. Kaito Otokoyama's brewer's sister is a classmate of mine. There are also Aizu Shuzo and Hanaizumi Shuzo, so if you have a chance, please try them.
Japanese>English
くぅくぅ
alt 1
家飲み部
32
くぅ
This wine is made from Dewa Sanzu, a sake brewing rice produced in Yamagata Prefecture. It has a gorgeous and juicy fruity aroma similar to that of white peaches and muscats. Only the best parts of the rice are collected at the time of pressing, which is called "Nakadori," and the rich flavor of the rice and its glossy texture are well balanced. The brewery recommends Burrata cheese? Serve with peaches, muscats, spring rolls, spare ribs, etc." (From Hasegawa Sake Shop website) Fresh aroma and sweet taste. It is less sweet than the Bessen we had before, but still sweet enough. I paired it with a greasy chicken skin yakitori, which was very tasty.
Japanese>English
くぅくぅ
alt 1
23
くぅ
Fukumitsuya is a sake brewery with the longest history in Kanazawa, founded in 1625. This time, a collaboration project between Fukumitsuya and Hasegawa Sake Brewery has been launched, resulting in the release of Kaga Sakuragetsu! The project began in earnest in March. As a commemorative and important month, Hasegawa, the president of our company, named the product "Sakuragetsu," which is another name for the month of March. The full aroma of bananas, apricots, and white peaches is complemented by a sharp bitterness. The refreshing acidity and clear gassiness give a sense of freshness and lightness to the taste. The sharp pungency is felt in the aftertaste at the end." (Hasegawa Sake Shop HP) The full aroma is quite strong, and there is a bit of bitterness at the end. This was a moderately tasty sake!
Japanese>English
くぅくぅ
alt 1
34
くぅ
SENKYO's popular summer limited edition sake. It combines the light, sharp malic acidity with the drinkability of low alcohol. The outline is clearly SENKYO, and a new concept of both clarity and three-dimensionality of low alcohol is presented. The acidity has been refined from last year to produce a sparkling acidity. In addition to the pursuit of clarity and lightness, the alcohol content and amino acids were reduced as much as possible to produce a lightness and freshness that is easy to pull off. Yamada-Nishiki is a late rice variety that tends to have a lot of flavor, but we faced the "acidity" and made it simple and clear. Top notes of grapefruit and lemongrass, with a refreshing citrus aroma. In the mouth, it has presence and sparkling beautiful acidity. It is as if you are biting into a fruit and it overflows with juiciness! The second half is light and crisp, with a light, pale, pleasant acidity. The aromas and flavors are clear and fresh, along with a variety of acids, and are just what is needed to bring out the summer. This year, too, "Adult Lemon Squash" is alive and well! (From Hasegawa Sake Shop's website) Hmmm, it tastes like a child smash between apple and lemon, more like a sweet sparkling white wine than a sake?
Japanese>English
くぅくぅ
alt 1
24
くぅ
It has a mellow aroma with a strong depth and richness. It is delicious on the rocks as well, as it is brewed to pursue the flavor of rice. Onda Shuzo Co. Sake rice／domestic rice Rice polishing ratio / 50%. Sake meter / +3 Alcohol content / 15%. How to drink / ◎Cold sake ○Rock" (from Rakuten website) I had this sake at a relative's house. I drank it at room temperature, but it was so rich and umami that I think it goes well with cold sake.
Japanese>English
くぅくぅ
Hakurakusei純米吟醸純米吟醸
Niizawa JozotenMiyagi
alt 1alt 2
外飲み部
34
くぅ
Hakurakusei Junmai Ginjo has a fresh, gentle aroma and a moderate sweetness and acidity on the palate that enhances the taste of delicate Japanese dishes such as tofu, vegetables, and albacore. It has a delicate yet core flavor, and the more you drink, the more pleasant the umami becomes." (From Hasegawa Sake Shop's website) The usual bar had a notice that "Nibemonai" Nibe had just arrived! I drank it when I visited my usual bar. I was glad to know the origin of the word "Nibemonai". I thought I often saw Hakurakusei at bars, but it turned out to be the master's recommendation, so that explains why I see it so often. I would like to see more variations of Hiryu, as I am a fan of Shinzawa Brewery's Hiryu. The nibe is firm and meaty, and when you swallow it, you can still taste the oil.
Japanese>English
くぅくぅ
Morishimaひたち錦　辛口純米吟醸原酒生酒無濾過
Morishima ShuzoIbaraki
alt 1
家飲み部
31
くぅ
The sake is made from "Hitanishiki," a sake brewing rice developed and grown in Ibaraki. The freshness of freshly squeezed new sake is the first thing that jumps out at you. It has a young and lively mouthfeel, with a clean, light and refreshing taste. It is also characterized by a moderate acidity. It has a smooth and clear flavor, with a smart, dry finish. Please also enjoy the lively gasiness. (From Hasegawa Sake Shop website) I tried a bottle that I purchased from the sake shop's recommendation corner for a sake debut! The gasiness came at first, followed by the sweetness and umami! The middle part of the bottle is dry, but the sweetness continues on. The mid-palate is dry, but the aftertaste is smart? The aftertaste is not so much dry in the middle but rather rich.... The aftertaste is not so strong... This is a type of wine that may be suitable for different people.
Japanese>English
くぅくぅ
旭興たまか純米吟醸生酛
渡邉酒造Tochigi
alt 1
家飲み部
21
くぅ
This is a pure Kimoto junmai ginjo made with "Yamadanishiki". It is a well-balanced sake with an emphasis on flavor, avoiding showy aromas. It is made with warming in mind, but it is also delicious cold because of its good balance. (from Yodogawa Sake Brewery's website) I drank the red set with the blue set that I had before. I got the impression that the taste was more robust than the blue. Kyokko is one of my favorite sake, so please try it when you come to the northern part of Tochigi Prefecture.
Japanese>English
くぅくぅ
Hokusetsu佐渡のきりょうよし
Hokusetsu ShuzoNiigata
alt 1
外飲み部
20
くぅ
It can be enjoyed warmed to lukewarm or cold. A dry, limited edition sake with a hidden aroma, deep flavor, and a clean finish. It can be enjoyed cold or lukewarm." (from Hokusetsu Shuzo's website) (From Hokusetsu Shuzo's website) Here's another sake we didn't mention. I had a bottle when I visited Sado Island a long time ago, and it was very tasty, so I recommend it!
Japanese>English
くぅくぅ
alt 1
外飲み部
26
くぅ
This time, a spring pink-labeled "Bessen Nama-Zume" from the "Bessen Special Honjozo," which is upwardly compatible with the flagship "Honjozo" of "Gakki Masamune," is available! This special honjozo is made by carefully polishing the rice to a 60% polishing ratio. The flavor is opened up by moderate exposure to air, and it is ready to drink immediately after opening the bottle. The gasiness is restrained, but the gentle sweetness and umami are enjoyable. It has a fresh aroma of grapefruit and muscat, and the overall impression is light. It is easy to drink with a gentle and crisp aftertaste, and goes well with both simple and rich dishes. Of course, as always, it is very cost-effective. Recommended as a springtime sake! (Sayaka Kurihara's website) I was served this sake at my usual bar Ashigoe with a steak of tuna blood. The one I had before was very sweet and was like a very light sweet sake, but this one was sweet but went well with the steak, which had a hearty flavor from the garlic and soy sauce. It was a drink that washed away the rich flavors of the dish, reset the palate, and made me think, "Now, let's move on to the next one! It was a drink that made me think, "Now let's move on! Master! Thank you. I look forward to working with you again in the future.
Japanese>English
くぅくぅ
関山純米吟醸
Iwate
alt 1alt 2
家飲み部
21
くぅ
Sekiyama Junmai Ginjo is Ryoban Shuzo's flagship product. The sake rice "Ginga", yeast, and koji are all produced in Iwate Prefecture. The moromi is fermented at a low temperature for a long time to bring out its elegant aroma. The taste of rice spreads in your mouth and leaves a refreshing aftertaste. Food that goes well with this sake It goes well with lightly seasoned dishes such as white fish sashimi, tempura, and tofu. (From Ryoban Shuzo's website) This is a bottle that was given to him. It is described as having a graceful aroma, but the aroma was light and came through very clearly. The refreshing taste is like water down the throat. It was like drinking water with a refreshing taste! It was like drinking rice water! It would go very well with white fish. I drank too much.
Japanese>English
2

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title