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SakenowaRecord your sake experiences and discover your favorites
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📝 100_20250608たかの井田友 200_20251019 五稜特純超辛＋10

Registered Date

Check-ins

216

Favorite Brands

1

Most Check-in Brands

福司
13(10.74%)
Hakuin Masamune
6(4.96%)
Akagisan
6(4.96%)
Honkin
5(4.13%)
Haginishiki
5(4.13%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shizuoka
34(15.74%)
Akita
30(13.89%)
Hokkaido
24(11.11%)
Niigata
22(10.19%)
Nagano
21(9.72%)

Timeline

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Sake made in Sapporo, Hokkaido Rice: 100% Kitashizuku produced in Shintotsukawa-cho Polishing ratio: 55 Alcohol content: 15° to 16° C 🍶This sake is refreshingly dry and tastes great chilled, at room temperature, or warmed up. It is good that it does not get sticky when heated. Went well with onion tempura. The lively brush strokes with splashes of ink and the unique junmai ginjo script. ［A little special because it's November.]
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Ookura山廃特別純米 直汲み 無濾過生原酒特別純米山廃原酒生酒無濾過
Ookura HonkeNara
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24
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Sake from Kashiba City, Nara Prefecture Rice: 100% Asahi grown in Okayama Prefecture Rice polishing ratio: 60 Alcohol content: 17%. It has a mature taste that is a little sticky. It is distinctly different from the Hikari Sunlight that we compared. It can be enjoyed slowly, chilled or lukewarm. ［Nara's Sake Focus Period: 4th brewery] ［Okura Sake Comparison_2/2]
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Ookura山廃純米 直汲み 無濾過生原酒純米山廃原酒生酒無濾過
Ookura HonkeNara
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19
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Sake from Kashiba City, Nara Prefecture Rice: 100% Hinohikari rice grown in Nara Pref. (Cultivated by the brewery's own farmers) Rice polishing ratio: 70 Alcohol content: 17%. 🍶It is delicious both cold and warmed. I can't describe it well, but it is like a sweetness in the back. When heated, you can enjoy every step of the process from the aroma, to the lingering aftertaste that develops in the mouth and passes through the nose after swallowing. It has a clear and refreshing taste when drunk with tokusumi-yamahai. ［Nara's Sake Focus Period: 4th brewery] ［Okura drinking comparison_1/2]
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Nara Uruhashi Junmai Sake Sake made in Gojo City, Nara Prefecture Rice used: Kinuhikari produced in Nara Prefecture Rice polishing ratio: 70 Alcohol content: 17%. Yeast used: Nara Uruhashi This sake is brewed with a yeast named "Nara Uruhashi" isolated from the Bodai source of Bodaiyama Shoryakuji Temple, which is considered to be the birthplace of Japanese sake. 🍶 A little sourness. Delicious lukewarm, which is nice in this season. The label is beautiful and evocative of Nara. ［Nara's Sake Focus Period: 3rd Brewery]
Japanese>English
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Shinomine雄町 純米吟醸 凜々 無濾過生原酒純米吟醸
Chiyo ShuzoNara
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Sake in Gosho City, Nara Prefecture ［Memories of Chiyo Sake Brewery] ［Sake in Nara Period: 2nd Brewery]
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Kujira純米 山田錦 山廃仕込 一火原酒純米山廃
Chiyo ShuzoNara
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22
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Sake from Gosho City, Nara Prefecture Rice used: All Yamadanishiki produced in Kushira Polishing ratio: 66 Alcohol content: 16%. A sake made from the Kushira region and Yamahai brewing. It is delicious cold, at room temperature, or warmed. It has a nice, calm taste that is different from the raw sake we compared. The "We aim to make sake that is not too tasty." The "Sake that is not too tasty" is a good description of the sake. ［Nara's Sake Focus Period: 2nd brewery] ［Kushira Sake Comparison: 2/2]
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Kujira純米 山田錦 生酛仕込生原酒純米生酛原酒生酒
Chiyo ShuzoNara
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20
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Sake from Gosho City, Nara Prefecture Rice used: All Yamadanishiki produced in Kushira Polishing ratio: 66 Alcohol content: 16%. Brewed in the Kushira region 🍶The first day after opening the bottle, you can feel the schwappiness, and the second day, you can feel the tongue bounce and the strength. The second day, the taste is strong and powerful. Comparing it with Ichikka, the difference is obvious even though the rice, milling, and alcohol content are the same. The sake is delicious while accepting the idea of making sake that makes the best use of the blessings of the land. ［Nara's Sake Focus Period: 2nd brewery] ［Kushira Sake Comparison: 1/2]
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Sake from Kashiba City, Nara Prefecture Rice: 100% Hinohikari rice grown on reclaimed idle farmland in Kashiba, Nara Prefecture Rice polishing ratio: 65 Alcohol content: 15 As a comparison with 🍶Jubilation Light Junmai, if I may say so, it feels a bit refreshing, but that may be because I looked at the rice polishing ratio. I would rather taste it with the Kashiba mindset, which is the reason why this brand is made from rice grown on reclaimed, idle farmland in Kashiba. ［Nara's Sake Focus Period: 1st brewery] ［Sawada Sake Brewery Comparison: 2/2]
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Sake from Kashiba City, Nara Prefecture Rice polishing ratio: 75 Alcohol content: 15 🍶It has a pleasant stability that makes you feel at ease when drinking it both at room temperature and heated. It can be enjoyed with a sense of relief. The tasteful characters on the label, especially the rounded "Hikari" character, are my favorite. ［Nara's Sake Focus Period: 1st Brewery] ［Sawada Sake Brewery Comparison: 1/2]
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Jikkoku祝 純米吟醸 秋純米吟醸
Matsuyama ShuzoKyoto
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Sake from Kyoto City, Kyoto Prefecture 🌾 100% "Celebration" rice produced in Kyoto Rice polishing ratio: 60 Alcohol content: 16%. Yeast used: Kyo no Koto It takes a lot of concentration to compare the difference between the dark blue label, which has the same specifications including the yeast, and the autumn-aged one, which has a more matured and mellow taste and a yellowish hue. This may be because I drink it knowing that it is an autumn-aged sake. ［Comparison of 10-okoku sake bottles _3/3]
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Jikkoku祝 純米吟醸純米吟醸
Matsuyama ShuzoKyoto
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Sake from Kyoto City, Kyoto Prefecture 🌾 100% "Celebration" rice produced in Kyoto Rice polishing ratio: 60 Alcohol content: 16%. Yeast used: Kyo no Koto 🍶The specs readable from the label are the same as the summer ginjo except for the yeast, but it is best served at room temperature and also tastes good lukewarm. It has a nice lingering aftertaste, and is best savored slowly, one sip at a time. ［Toward the end of the bottle, the sake is good at room temperature, but it is best served lukewarm.]
Japanese>English
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Jikkoku祝 純米吟醸 夏純米吟醸
Matsuyama ShuzoKyoto
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20
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Sake from Kyoto City, Kyoto Prefecture 🌾 100% "Celebration" rice produced in Kyoto Rice polishing ratio: 60 Alcohol content: 16%. Yeast used: Kyo no Saki 🍶It is more refreshing and tastes better chilled than the other two. Now that we are almost at the end of the season for the Fireworks Sake Collection, let's move on to a series of sakes inspired by the number "10" to be drunk in October. 🎆-12 Series 🔢 "10"-2 ［October "10" Sake] [Ten Stone Drinking Comparison_1/3]
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Fukuwagura純米大吟醸
ImurayaMie
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Sake in Tsu City, Mie Prefecture (The brewery is located in Taki Town) Rice: 100% Yamadanishiki produced in Mie Prefecture Rice polishing ratio: 40 Alcohol content: 15%. The sake is made by Imuraya, a famous sake brewer in Mie Prefecture, and everyone gets excited when they hear that it is made by Imuraya. ［Memories of Fukuwagura.]
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紫暮純米原酒生酒無濾過
HayashihonntennGifu
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〜Violet Glow - Junmai-shu Unfiltered Nama-shu Sake made in Kakamigahara City, Gifu Prefecture Rice polishing ratio: 70 Yeast used: G2 Alcohol content: 15 An emotionally rich dry junmai sake for adults. 🍶Buy it for its cool design and naming sense. The taste is also very mature. Purple-2
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五稜特別純米 超辛口 ＋10特別純米
Hokkaido
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Sake from Hakodate, Hokkaido Rice: 100% Kameda Ginpu Rice polishing ratio: 60 Alcohol content: 16%. Sake degree: +10 🍶At room temperature, the whole mouth feels numb aftertaste. It tastes refreshing when heated. The large "+10" on the red background is impressive. Series 🔢 "5"-1 Series 🔢 "10"-1 ［A slightly special "10" sake for October.]
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Ooyama特別純米酒 ひやおろし きのこラベル特別純米ひやおろし
Katokahachiro ShuzoYamagata
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Sake made in Tsuruoka City, Yamagata Prefecture Rice：100% produced in Yamagata Prefecture Rice polishing ratio: 60 Alcohol Content: 16.5 What a cute label 🍶. I can't get enough of mushroom lovers. Fun. 🗻-3 [🍄‍🟫-5]
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