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SakenowaRecord your sake experiences and discover your favorites
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京都出身、名古屋在住　唎酒師　日本城郭検定二級　お城巡りと共にその地のお酒をいただくのが楽しみ😊

Registered Date

Check-ins

259

Favorite Brands

0

Most Check-in Brands

Hououbiden
12(8.05%)
Aramasa
11(7.38%)
Chiebijin
10(6.71%)
AKABU
9(6.04%)
Yamamoto
9(6.04%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
42(16.22%)
Fukushima
18(6.95%)
Niigata
18(6.95%)
Tochigi
17(6.56%)
Yamagata
12(4.63%)

Venues With Most Check-Ins

覚王山交差点
4(36.36%)
大衆酒場　クロカル
3(27.27%)
Chubu Centrair International Airport (NGO) (中部国際空港 セントレア)
2(18.18%)
ごっつぉ台所 むらまさ 池下店
2(18.18%)

Timeline

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Kamonishiki荷札酒　純米大吟醸　吉川山田錦
Kamonishiki ShuzoNiigata
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家飲み部
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This is one of the flagships of the Kafuda-shu series, made with 50% Yamada-Nishiki from Yoshikawa-cho, Miki City, Hyogo Prefecture, where the finest Yamada-Nishiki is grown, and from the "Tokushu A district," one of the best in the region. This sake had a good balance of sweetness and acidity, and the lingering taste was something to enjoy with its luxurious and rich flavor.
Japanese>English
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Yukinobijin純米吟醸　秋田酒こまち
Akita JozoAkita
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This junmai ginjo, the first to be released in four years, is made entirely from Akita sake-komachi, and was brewed with the aim of creating a fresh, less astringent, less bitter food sake. It was a sake with a light and acidic flavor unique to Akita Sake Komachi, which had been calmed down by fire-quenching 🎵.
Japanese>English
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Mansakunohana愛山酒　純米大吟醸
Hinomaru JozoAkita
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家飲み部
24
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It is a Junmai Daiginjo-once-hiked, unrefined sake made from Hinomaru Brewing's finest Junmai Daiginjo-which brings out the fine sweetness of "Aizan" while the acidity keeps the overall flavor tight and elegant. After about 9 months of low-temperature bottle storage, the sake had a more mature taste and a slightly thickened mouthfeel, with a gorgeous fruity aroma followed by a soft sweetness and a beautiful acidic aftertaste.
Japanese>English
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This is a new sake limited to the sake brewing season and is made by bottling the raw sake as it flows from the tank, Only the most stable "Nakadori" sake is directly pumped into the bottle, making it a dangerous Ginjo-type sake that is more enjoyable the more you drink. It was a vigorous sake with a mild ginjo aroma balanced with a moderate sweetness, a trace of gas, and a freshness.
Japanese>English
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Hidakami中取り純米大吟醸
Hirako ShuzoMiyagi
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家飲み部
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Since ancient times, gourds have been considered good luck charms, and it is said that three gourds together are good luck for three beats (Hyougo) and six together are good luck for good health (Roku). The highest quality sake rice, Yamada-Nishiki from the Matsuzawa district of Tojo-machi, Hyogo Prefecture, is used 100%. The refined ginjo aroma spread by Miyagi yeast enhances the gorgeous and rich flavor. The best taste of the Hirakozo Sake Brewery was perfect for a long autumn evening 😋.
Japanese>English
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It has a fresh, acidic, juicy flavor due to its natural lactic acid bacteria preparation, and a fresh, youthful, sweet, rummy aroma. It has a clear yet umami flavor, and as it comes into contact with air after opening the bottle, it develops a distinctive Kimoto-type flavor. The lingering astringent and acidic flavors cut through pleasantly.
Japanese>English
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Compared to the balanced "Ginkuro", it is sharper and drier. It is a sake that you would like to keep drinking with a little bit of side dishes such as bamboo shoots and spring to early summer vegetables.
Japanese>English
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28
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The first "KIMOTO" brewed sake has a modern and clean taste. It has a modern, clean taste. This is a masterpiece of unfiltered kimoto sake produced from ultra-soft subsoil water from the North Alps. It is so good that even the master brewer is proud of it. ❣️
Japanese>English
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家飲み部
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It is made from "Hanabukiyuki," Aomori Prefecture's rice suitable for sake brewing, and features a rich, umami taste with a clean, refreshing flavor that never gets old. Although it is a standard Junmai-shu, it is always in short supply in the market. The sake is made by carefully preparing koji, which cannot be duplicated, to produce good, strong koji, which is then used to make the sake with a rich flavor. This is the secret of making "Tasake" special junmai sake.
Japanese>English
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Hououbiden「～FlyHigh〜The 2nd」
Kobayashi ShuzoTochigi
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家飲み部
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A new type of sake with effervescence, carefully wrapped in a bottle with the freshness and gasiness of the fermenting unrefined sake mash (moromi) in its original form. The first chapter, "~Fly High~ The Ist. It is "~FlyHigh~The 2nd" which has been improved as the second chapter and has a creamy gaseous feeling but with increased transparency. A new sensation of "Houou Mita", Fly High! We got a very limited quantity: ☺️
Japanese>English
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Hideyoshiスパークリング
Suzuki ShuzotenAkita
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家飲み部
28
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Blending two types of junmai sake with elegance and aroma made with Akita-style flower yeast (AK-1) and Blended with two types of junmai sake with elegance and aroma made with Hana-komachi yeast (AK-1) and Akita-style Hana yeast (AK-1). The blend is then filled with carbon dioxide gas that has a strong impact. When poured into a glass, fine bubbles rise and the elegant ginjo aroma tickles the nostrils. The moderate sweetness matches the sparkling stimulation. The light alcohol and refreshing acidity are perfect for a stimulating summer evening. A sparkling junmai with the typical "Shuyooshi" flavor that reveals the juiciness of the rice.
Japanese>English
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This is an unfiltered, unfiltered special junmai sake with 13% alcohol by volume. Even if you input the number (alcohol content) first, it is hard to believe that it is 13 degrees. If you drank it without the information that it was low alcohol, you would never think so 😊.
Japanese>English
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Yukinobijin純米　しぼりたて生
Akita JozoAkita
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家飲み部
28
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This freshly squeezed junmai namaishu is made entirely from Akita Prefecture sake brewing rice, and is characterized by its light flavor and refreshing acidity.
Japanese>English
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Yuki no Bosha製造番号酒　純米大吟醸
Saiya ShuzotenAkita
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家飲み部
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Junmai Daiginjo is made using the best brewing techniques of the Saiya Sake Brewery, and is controlled with a production number to maintain sake quality. The rice is polished to 35% Yamada-Nishiki produced in Kurodasho, Hyogo Prefecture. The noble aroma and flavorful taste of this junmai daiginjo-shu, which is made by collecting only the best of the drops of sake by hanging it in a sack, can be enjoyed.
Japanese>English
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Koeigikuハロー光栄菊雄町・無濾過生原酒」うすにごりバージョン
Koeigiku ShuzoSaga
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家飲み部
32
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As with the clear sake, the moment you open the bottle, the gentle aroma of white grapes spreads, Next comes a gentle sweetness reminiscent of white peaches and green apples, balanced by a beautiful acidity.
Japanese>English
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Koeigikuハロー光栄菊　雄町・無濾過生原酒
Koeigiku ShuzoSaga
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家飲み部
30
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The moment it was opened, the aroma of mild white grapes spread, followed by a gentle sweetness reminiscent of white peaches and green apples, and a nice sense of balance of clean acidity. The alcohol content was a solid 15%, and we were able to fully enjoy its deliciousness right after opening the bottle.â
Japanese>English
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Jikon三重山田錦火入れ
Kiyasho ShuzojoMie
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家飲み部
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Yamada-Nishiki produced in Mie Prefecture has been carefully polished to 50%, and the gorgeousness and juicy flavor that is typical of Jigokan have been brought out to the fullest. It has a smooth and mellow mouthfeel with a rich sweetness unique to Yamada-Nishiki, but it is light and light without being heavy. It has a freshness that makes it hard to believe that it is fire-aged, and even when the temperature rises, the sweetness does not sag, and the finish is smooth and crisp. ☺️
Japanese>English
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The Yamada-Nishiki version of Tazake, which is a standard sake with a refreshing, umakuchi taste that does not bore the drinker, is now available. The good, strong malted rice brings out the new flavor of Yamadanishiki, and the sake has a different taste from the standard Tasake Hanabukiyuki.
Japanese>English
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The product name "Nikomaru" is Nagasaki's representative edible rice, and the origin of the name is said to be "because the grains are large and delicious and make you smile when you eat it. This sake was created by Mr. Mori and the brewers who wanted to use Nikkomaru to make a standard sake that would bring a smile to people's faces. This time it was a seasonally limited orikarami unfiltered raw sake, and it certainly brought a smile to my face. ☺️
Japanese>English
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