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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！

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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

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旭興たまか特別純米
渡邉酒造Tochigi
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This is a special junmai sake made with "Gohyakumangoku" produced in Ohtawara City, Tochigi Prefecture. 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 website) This is a sake from my home prefecture. It is a very tasty sake with a refreshing sweet taste!
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ジェイ&ノビィ
Hi Kuu 😃 I see it here in Yodogawa, but I've never bought it through 😅. So sweet and refreshing! I'll bring you next time 🤗
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Jay & Nobby. By all means!!! Enjoy the sake from the northern part of the prefecture 😋 Besides this one, they also have a pink label junmai ginjo: ☺️
Japanese>English
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Higenざんから純米
Asama ShuzoGunma
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24
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Zankara, which means "cutting spiciness," is recommended for those who want to taste sake-like flavor. It is a regular sake that can be served at various temperatures. Recommended dishes: classic Japanese cuisine and simple flavors (sushi, cheese, etc.)" (from Gunma Sake Brewers Association website) It is a very refreshing sake. It's so refreshing! I paired it with salmon and drank it straight through.
Japanese>English
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Kid春ノ薫風純米吟醸生酒
Heiwa ShuzoWakayama
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This is a raw sake with a soft taste like a spring breeze and a slight bitterness. This year, too, we have created a junmai ginjo with a gorgeous aroma, sweetness, and a lingering finish that can be enjoyed. This year's rice was difficult to melt, but we worked hard to create a strong koji to bring out the sweetness and umami. The pump used to press the sake was changed to one that does not damage the sake as much as possible, resulting in a more refined flavor than last year. It is a perfect accompaniment to seasonal foods such as spring vegetables and a warm atmosphere. Let's celebrate spring with this sake." (From Hasegawa Sake Shop's website) I bought this bottle because it was delicious when I passed by a store that was holding a tasting event. I have known the name for a long time, but this may be the first time I have had it. I guess it is classified as one of the thicker, sweeter versions of the light sweet sake. It tastes a little carbonated, but it is basically a sweetness that rides on the tongue. It was delicious with fried chicken, but it might be better to drink it with vegetable dishes that have sweetness.
Japanese>English
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TYPE-C" is now available from Kijoshu, which uses sake as part of the brewing water! The difference between this and the previous Kijo-shu by Masamune Kikki is the strong volume of the aroma and taste. The mouthfeel is thickened, and the sweetness and acidity are well balanced. It has a rich taste with a mellow flavor that spreads and lingers for a long time. I heard that a very sweet sake had been added to the usual bar, so I tried it. Oh no! It was so sweet! But it's a refreshing drink, so you can easily enjoy it. That's it, isn't it? It's like adding alcohol to the top clear part of amazake made from rice malt. This is the kind of drink you drink for dessert because there is nothing to match it with.
Japanese>English
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Kokken俺の出番純米
Kokken ShuzoFukushima
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家飲み部
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The tiger on the label is the Chinese zodiac sign for the year 2022. We launched this new product (at the end of December 2021) with the hope that it will be a year as powerful as the tiger, which can travel 1,000 miles in a day. It is the driest Junmai sake in the history of Kunigon Shuzo. It is a junmai sake with a refreshing taste and light aftertaste. Enjoy it cold or at room temperature! From the Yajima Sake Brewery website A bottle found at my parents' house. It was a delicious bottle, easy to drink and refreshing. As expected from Kunigon Shuzo, everything is delicious!
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A junmai ginjo that lets you enjoy the flavor and sharpness of rice typical of junmai ginjos." From the official website. I finally opened a bottle I bought on my recent trip to Kusatsu. It is a nice sake with a light dry taste and umami flavor. Unexpectedly, there are some good sake in Gunma.
Japanese>English
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Hakurakusei純米大吟醸　雪華　おりがらみ生酒
Niizawa JozotenMiyagi
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外飲み部
30
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This is a Junmai Daiginjo-shu, a seasonal product that is only available once a year. The elegant aroma and gentle flavor reminiscent of muscat or pear spreads out in a flurry, and the finish is clean and crisp. Enjoy the momentary taste, just like a snowflake that is born beautifully and disappears in the blink of an eye. Orikarami Nama Sake: Nigori (unrefined) Sake that has not been heated after pressing. You can taste the freshness of the sake. Please keep it refrigerated and finish it within 3 months from the month of production. From the official website For some reason, I didn't take a picture of it, so here is a picture. Another sake I drank after Drunken Whale at my usual bar. It's seasonal! I was dragged to drink it by the word "Seasonal! No, yes, as expected of Shinzawa Brewery, yes, very, very great.... This is one of those bottles that you will have a hard time drinking too much of.
Japanese>English
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Suigei純米吟醸純米吟醸
Suigei ShuzoKochi
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外飲み部
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It is characterized by a crisp acidity and a strong flavor typical of nama-shu. The umami flavor that spreads in the mouth and the crisp acidity that tightens the aftertaste are a clear expression of "Tosa's Nama-zake". This is a bottle that can only be enjoyed during the new sake season in spring." From the official website We had a half-bottle of this sake at our usual bar because we thought it would go well with buri daikon (yellowtail radish). It was delicious and brought out the flavor of the buri daikon. When I used the Yuzu Kararin from Kochi in the front, it was so delicious that I was blown away. As expected of a professional.... Good choice....
Japanese>English
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Using Local Rice +PLUS is made with rice grown in the rich climate of Agatsuma The project members actually went to Agatsuma to harvest the rice. The project members actually went to Agatsuma and harvested the rice. and brewed with our passion for the project. We brewed it with all our hearts for the project. (From the official website) Here we are again, in Kusatsu Onsen! I found this bottle at the usual Anzai Store. It is the first sake produced by the Kusatsu Onsen Ryokan Cooperative Youth Club as part of their project to enhance the attractiveness of Kusatsu, and is manufactured by Asama Sake Brewery. It is a refreshing sake with a fruity sweetness that is perfect for any palate. If you like light sweet sake, you should buy a bottle when you come to Kusatsu. Kusatsu is a nice place.
Japanese>English
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Junmai Daiginjo made with Asahi rice, which is expected to have high potential as a sake rice. We have brewed the ultimate world-class food sake in the name of Hiryu. The honest sweetness of the rice and the clean, crisp quality of the sake allow you to enjoy the changes in flavor as you drink more and more, and as you eat more and more. It goes well with oysters, vichyssoise, and fish dishes. Another unexpected combination is with vinegared dishes and lychee fruits. Please enjoy it chilled in a wine glass or a thin rimmed glass. (From Hasegawa Sake Shop's website) This is one of my favorites along with Shirakami and Kunigon. It has a gorgeous aroma and a crisp aftertaste, making it a sake that goes well with just about anything. It is also reasonably priced, so it really is a sake suitable for regular use. I bought a bottle by name when I was addicted to the ship, and I truly believe it was a fateful encounter.
Japanese>English
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Sharaku初しぼり純米吟醸純米吟醸
Miyaizumi ShuzoFukushima
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30
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The aroma is deep and rich, with a fruity fragrance that gently blossoms. We are pleased to introduce our first Shibori Junmai Ginjo-shu, made from Fukushima Prefecture's Gohyakumangoku rice and polished to 50%. All of 寫樂's products are very popular and sell out in the blink of an eye, but the Hatsushibori in particular has been eagerly awaited by our customers. Although it is the first shibori-shu, the aroma is calm, and when placed on the tongue, it gently opens up with a fruity overtone. Compared to junmai hatsushiborisake, the aroma and rice flavor are deeper and richer. It also has a crisp, well-rounded taste." (from the Kagiya Sake Shop website) (from the Kagiya Sake Shop website) We found this bottle at our regular liquor store and bought it. We chose it because it is from a sake brewery near Aizu Wakamatsu, a favorite of our family. It is a nice, clean, sweet sake, but there is a slight tanginess to it.
Japanese>English
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Each of the nine types of rice is polished and steamed, and four types of rice with different koji molding methods are used to produce koji according to the characteristics of the rice. Because we wanted to use the ninth type of rice, we brewed it in a four-stage brewing process for the first time in Kubi's history. The aroma is like a slightly young melon before it ripens. It also has a slightly vanilla-like aroma. It is smooth and light on the palate with a firm dry taste. In the mouth, it is smooth and free of any cloying taste, but the umami of the rice gradually appears, albeit discreetly. The lingering finish is long and crisp, with a bitterness like spring wild vegetables and a high acidity." (From Monogatari Sake Shop website) One more local sake on my way back home. It is one of the few well-known brands. It was refreshing and delicious. I still regret that I didn't buy it, though I should have bought it when Yomu-san offered a special label for it.
Japanese>English
ジェイ&ノビィ
Good evening, Kuu 😃. Welcome back to Tochigi😊 Kuo is some kind of strange drink😊.
Japanese>English
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Good evening Jay & Nobby! I'm back 😄Kubio is quite new in Amataka, so I think they are still challenging themselves. I hope they continue to serve good sake 😋.
Japanese>English
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imayotsukasa純米大吟醸純米大吟醸
Imayotsukasa ShuzoNiigata
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家飲み部
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It is a Junmai Daiginjo-shu that has a pleasantly mild aroma and a smooth mouthfeel, while still retaining the umami of the rice. It has both umami and lightness, and goes down the throat easily. Ingredients: rice (domestic), rice malt (domestic) 100% Gohyakumangoku produced in Niigata Prefecture Rice polishing ratio: 50 Alcohol content : 15 Content : 720ml Recommended temperature range: 5°C to around 20°C (chilled sake to room temperature)" (from Imadaiji Shuzo's website) It was a gift from a neighbor. It was a delicious sake with a soft and soothing taste. It reset the spiciness of my kimchi nabe!
Japanese>English
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The alcohol content is very high, but it is so soft that you do not feel the alcohol. It has a firm sweetness, followed by a mineral acidity and a pleasant bitterness, which makes it a cohesive sake. This season's new sake is a very harmonious type that you will never get tired of drinking. It is perfect for dishes with soup stock, oden, and nabe. We hope you will enjoy it cold. (from Rakuten's website) Also from bar Ashiato in Yushima Yum! It has almost no mineral taste and is easy to drink! I think it goes well with food sake too!
Japanese>English
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SenkinUAコレクション UA雪だるま
せんきんTochigi
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Based on the traditional techniques of SENKYO, UNITED ARROWS has created this innovative collaboration by visiting the brewery and participating in the sake brewing process. Based on Sentori Yukidaruma, a nigori sake with a rich sweetness and a silky texture, we have created an assemblage of five different types of Sentori. Please enjoy its fresh, juicy, and deep flavor. (From Hasegawa Sake Shop website) The person next to me at the bar Ashiage in Yushima was enjoying it, so I asked for one too. It is a delicious sake with a carbonated taste. I think it tastes better with sweet desserts than as a food sake.
Japanese>English
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七冠馬純米大吟醸　ウマ娘　シンボリルドルフ純米大吟醸
ひかみしゅぞうShimane
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The collaboration between "Shichikanma," a sake brewed in Okuizumo Town, Shimane Prefecture, the home of mythology and tatara, and "Symbol Rildolf" from "Uma Musume Pretty Derby" has come to fruition! Limited edition sake "Shichikanma Junmai Daiginjo Umamusume Symbol Rudolph Limited Edition" will be released on March 13 (Sunday) to celebrate Symbol Rudolph's birthday in a limited edition of 7,777 bottles. The sake is a limited edition junmai daiginjo brewed especially for this collaboration. The label features an original illustration of Simbolldorf from "Uma Musume Pretty Derby". The bottle will be delivered in a special box. We will also enclose a preservation sticker with the same design as the label." (From the official website) After receiving it on its release date of July 7, I finally opened it today after a lot of "is it going now, or not yet?"! Well, it is a delicious sake with a refreshing but slightly hard water mineral taste. It seems to go with everything. Sasuga Kaicho!
Japanese>English
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Tsuchidaイニシャル【ア】安齋商店生酛
Tsuchida ShuzoGunma
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27
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Commemorating the 100th anniversary of Anzai Shoten's founding and store reopening. Limited edition of 2000 bottles sold out. The second release (#02) was so well received that we released it with the cooperation of Tsuchida Shuzo, a sake brewery located in Kawaba-mura, Gunma Prefecture. We have released the second release (#02) with the cooperation of Tsuchida Sake Brewery in Kawaba-mura, Gunma Prefecture. It is in the same direction as the previous limited edition, but with a slightly more refreshing impression. It is brewed with rice produced in Gunma Prefecture and brewed using the traditional method of "ikuhashi-zukuri" (sake brewing). It can be enjoyed cold, chilled, or warmed with any meal. Item : Sake Ingredients : Rice (produced in Gunma Prefecture), Rice malt (produced in Gunma Prefecture) Polishing ratio : 90 Contents ：720ml Sake Making Process ：Nama yeast Alcohol content：15%（Non-draft) Storage Method ：Please keep at room temperature out of direct sunlight Place of production: Tsuchida Shuzo" (from Anzai Shoten's website) This is one of the bottles we purchased on our trip to Kusatsu last week. It is an original sake of Anzai Shoten, and is made from Koshihikari rice instead of sake rice. It has a very gorgeous aroma, but the sake by itself has a slightly bitter taste. However, when paired with food, the bitterness turns into a delicious flavor, making it a very tasty sake as a food sake. I would like to buy it again when I visit Kusatsu.
Japanese>English
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Kamonishiki朝日　しぼりたて純米大吟醸
Kamonishiki ShuzoNiigata
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外飲み部
30
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This is a traditional dry sake from Niigata Prefecture in the "Kafuda Sake" series. However, it is not a traditional light dry sake, but rather a "dry sake of 2025" interpreted in a way that is typical of Kamo Nishiki! As for the specifications, it is a Junmai Daiginjo with 50% polished Koji rice "Yamadanishiki" and 50% polished Kake rice "Asahi". Many rice varieties in western Japan have their roots in "Asahi rice" and are like "Kame-no-o" in eastern Japan. It is a bottle that will age well for years in refrigerated storage." A glass I had at my usual bar Ashiage. It was a refreshing and gentle sake that goes well with any kind of food. By the way, the picture on the lower right is a bacon steak.
Japanese>English
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Oosakazukimacho（ゴリマッチョ）
Makino ShuzoGunma
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25
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Gunma's Sake Brewery Gunma's Sake Brewery - Makino Shuzo Product Description The eighteenth generation head brewer of the Makino Sake Brewery has brewed this sake with the next generation of sake in mind. The eighteenth generation of the Makino Sake Brewery brewed this sake with the next generation of Japanese sake in mind. This season, 2022, is another muscular, gorimacho fire-brewed sake! This junmai sake is brewed using the old-fashioned Kimoto method, which does not add any cultured yeast. It takes 14 days to complete the brewing process with the rapid brewing method and about 30 days with the normal nama-moto method. This nihonmoto took 50 days due to the high amount of nitrous acid produced by our original brewing method. The strong and deep flavor produced by the tough yeast that has survived the harsh environment of concentrated sugar pressure and nitrous acid, etc., and the unique ripeness of low-polished sake, are all the result of this unique brewing process. Please enjoy the harmony of the strong and deep flavor produced by the strong yeast that survived the harsh environment of concentrated sugar pressure and nitrous acid, and the matured taste characteristic of low-polished sake. (From the brewer's product description) Low-polished rice = protein Additive-free Kimoto (cultured yeast) = wild We brewed a macho Junmai sake based on the image of "low-polished rice = protein" and "no cultured yeast added". The body is full of wildness. It is sharp. The novel and eye-catching label. It is sure to be Instagram-worthy. (From Takahashi Yosyo Shoten's website) This is a product I bought with a shocking label at Anzai Shoten, which I found on a trip to Kusatsu. It is sweet and yet tremendously juicy. This was a stand alone saké!
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It's full of tricks, but the quality of the sake is fantastic! The principle is to seriously pack the finest sake quality into such a light looking sake... We make sake with three flavors in mind: aroma, taste, and impactful acidity, and blend them separately. A nice mix of each, a refreshingly light sake that is also very drinkable! The brewer, Yohei Sato, is a serious, nerdy, knowledgeable, and unique individual, and at a previous autumn sake seminar, he gave an easy-to-understand sake explanation in the style of a flip-book comic strip! It was well received and wonderful! (From Sake Sento Horiichisama's website) I had been familiar with this sake since it was available at KURAND, so I ordered it and drank it, thinking, "How dare you come this far! But I ordered and drank it thinking, "Oh no! It's getting better and better! Please keep making it more to my liking! I feel like that! The dish in the photo is a plate for one person at Kinboshi in Akihabara. You must visit alone and order in advance at least 30 minutes before your visit. I was really surprised at the price of 1000 yen. I found a great restaurant!
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