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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

241

Favorite Brands

0

Most Check-in Brands

Aramasa
11(8.09%)
Hououbiden
11(8.09%)
Chiebijin
10(7.35%)
Yamamoto
9(6.62%)
AKABU
8(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
37(15.35%)
Fukushima
18(7.47%)
Tochigi
16(6.64%)
Niigata
16(6.64%)
Yamagata
11(4.56%)

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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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.
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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. ☺️
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Chiebijinルージュプラン
Nakano ShuzoOita
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It is a junmai made from "Comet", a recently popular rice for sake brewing in Hokkaido, and is freshly pressed or orikara, so be careful when you open the bottle. It is fresh and easy to drink, with a red and white pattern that is perfect for a happy occasion.
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The theme for 2024 is "timeless sake brewing," and Mitsuo Yamakawa will travel back and forth between different eras. Otokoyama Shuzo, the brewery in charge of this year's brewing, will focus on 1998, the last year of the tenure of Shiro Sasaki, the Nanbu Touji who decided the direction of the brewery, and brew this sake by faithfully reproducing as much as possible the methods used by Touji Sasaki in the past, while the way of sake brewing has changed with time. The rice used is Yamagata Prefecture's sake rice, "Dewa Sanzu. It is the most familiar rice with a characteristic that stands out for its high whiteness, clean taste, and softness, and the sake was dry, aroma-less, elegant, and honest, just as Touji Sasaki likes it.
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Daishinshu仕込15号　純米大吟醸
Daishinshu ShuzoNagano
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The 100% contract-grown local rice "Hitogokochi" is carefully polished in-house for a long time, and from brewing to storage and bottling, this Junmai Daiginjyo is the 15th brewed with the traditional techniques and wisdom of Daishinshu. The smooth taste and gorgeous aroma are like biting into a delicate apple. The toji and brewers put a lot of time and effort into making this sake, and it has a refined and elegant flavor.
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Tatenokawa2025巳　Heavy Rotation
Tatenokawa ShuzoYamagata
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The motif of the zodiac bottle for the year 2025, the year of the rising sun, is "the first sunrise and two snakes. The sky of the New Year, with the sun rising, is depicted in vivid colors of red and gold. Holographic snake and cloisonne patterns are placed among the clouds in the sky, creating a glamorous, stylish design that celebrates the start of a new year. Junmai Daiginjo-shu, brewed with "white malted rice" in the brewing process, has a unique sweetness and sourness that is distinctly different from the clear, usual Tatenogawa, with a mild aroma and sweetness reminiscent of dried persimmons. Then I felt the richness of 100% orange juice and a glossy acidity. The acidity gives it depth, and although it is not alcoholic, it is very drinkable, with a mouthfeel that lingers and a juicy flavor that makes you feel refreshed. The two snakes drawn in a spiral pattern are said to have been made to pray for strong vitality and prosperity.
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The extra theme for the 2024 brewing year is brewing with the latest rice polishing technology "Shin Gin", The first batch was brewed with the latest rice polishing technology "Shin-Gin," and even though the fermentation went further than expected due to the climate during the brewing, it did not have the characteristic thin taste, and the rice melted well, resulting in a very well-balanced finish. It had a slightly citrus-like acidity and a delicious rice flavor, and the taste, which would be a bit heavier with 60% polished rice, was clear and smooth, making it a light and easy to drink 😁sake.
Japanese>English
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Takachiyo扁平精米　おりがらみ
Takachiyo ShuzoNiigata
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As you can see, "Takachiyo" in hiragana has no indication of junmai or junmai ginjo. There is no indication of the rice used, nor of the rice polishing ratio, nor of the sake and acidity levels. It is a sake to be drunk with sensitivity, not with a label, so drink it quietly... It says "Uonuma" on the label, so is that right? Or is it rich, mellow, and inexhaustible? I enjoyed the fresh and aromatic flavor without thinking about it 😊.
Japanese>English
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KidShibata’s純米大吟醸　be ambitious
Heiwa ShuzoWakayama
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This is a special Junmai Daiginjo made by Mr. Shibata and his team, who are responsible for the production of Team Kido, only available at this time of year. It is only available in the year when the quality of the sake is satisfactory, and it is not always available every year. The name of the sake is "be ambitious," and it is aged for about six months after being fire-quenched once from freshly pressed sake. It has a soft, mellow, and full flavor, with a voluminous umami taste and a delicate lingering aftertaste and a pleasant sharpness.
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Kakurei特別純米　雄町　生原酒
Aoki ShuzoNiigata
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Limited shipment of "Omachi from Seto, Okayama This special junmai sake was made by polishing the Omachi rice to 55% in order to bring out the best of the Omachi rice for sake brewing, and it has not only the richness of the Omachi rice, but also a sense of quality and dignity.
Japanese>English
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Senkinオーガニック・ナチュールW
せんきんTochigi
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This sake is a noble sake, but instead of brewing water, naturals from last year's vintage were used to create a natural, unadulterated sake with a clear, realistic finish. It seems to go well with anko (red liver) and albacore ponzu. Although kijoshu has a strong image as an after-dinner drink, it could also be enjoyed as an aperitif by mixing it with carbonated water 😋.
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Nabeshima吉川産山田錦60 特別純米
Fukuchiyo ShuzoSaga
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Nabeshima" is brewed using only sake rice grown and harvested in "Yoshikawa," a special A district in Hyogo Prefecture, the sacred land of the king of sake rice, Yamadanishiki. Nabeshima" is brewed using only rice grown and harvested in "Yoshikawa," a special A district in Hyogo Prefecture. Rice of this good origin is usually used for daiginjo and other sake brewed with well-polished outer shells, but this is a special junmai, a rare and interesting sake, where the rice is not overly polished and the flavor of the rice itself is clearly evident. Nabeshima does a lot of things well.
Japanese>English
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Tsuchidaシン・ツチダ　活性　生
Tsuchida ShuzoGunma
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This sake has a perfect balance of moderate sweetness and bright acidity, and the freshness of freshly squeezed fresh sake and the slight carbonation from the activation accelerate the pleasant and refreshing flavor. There was none of the thick, sake-lees-like feeling characteristic of nigori sake, and the smooth, elegant texture made it refreshing to drink, while the depth of flavor was still present.
Japanese>English
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Tenbi純米大吟醸　火入
Choshu ShuzoYamaguchi
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Tenbi's highest ranking! We received a superb bottle from Tenbi, which continues to create a stir in the world of sake as a talented brewer that is even featured in First Class. The brewer uses 40% polished Yamadanishiki rice, brews it slowly and carefully at a low temperature, and uses yeast No. 901 in order to make a junmai daiginjo that is easy to drink and goes well with meals, as is typical of Tenbi. The sake has a perfect balance between a full-bodied sweetness and a clean, crisp aftertaste, making it a perfect complement to a meal.
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Mimurosugi純米大吟醸35 高橋活日命に捧ぐ
Imanishi ShuzoNara
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Takahashi Katsunichi-no-mikoto is a sake brewing god who resides in Miwa, and is worshipped at Katsunichi-jinja Shrine as the oldest toji in existence, and is looked up to by sake brewers throughout Japan. Although it is a Daiginjo standard sake, it is not overly aromatic, but is the highest grade of Mimuro-Sugi sake, made with the concept of "mild aroma and fresh, clean flavor" firmly in mind. The aroma is fresh, with an elegant fruity aroma like white peaches, juicy as if you had just bitten into a freshly harvested fruit, with a beautiful acidity and long aftertaste on the finish. It was delicious 😋.
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Hidakami中取り　純米大吟醸　東条特A地区山田錦
Hirako ShuzoMiyagi
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This Junmai Daiginjo "Black Hyouzu Bottle" is the ultimate example of the royalty of Hitakami. Since ancient times, the brush has been considered a good omen, and it is said that three together is good luck. It is said that three brushes are good luck charms and six brushes are good luck charms for good health (Roku Hyou). The highest quality sake rice, "Yamadanishiki from the Matsuzawa district of Tojo-machi, Hyogo Prefecture," is used 100%. The ginjo aroma, which is produced by Miyagi yeast, spreads elegantly in the mouth with a gorgeous and delicate aftertaste, and we thoroughly enjoyed this top-quality sake from Heiko Shuzo.
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MasuizumiLIMITED EDITION 雄町
Masuda ShuzotenToyama
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This is a limited edition product from Manjusen, a fire-brewed version of the raw Omachi that is released in the spring. If the fresh Yumachi that comes out in the spring is a green apple, the fire-aged Yumachi is a red apple. The sweetness of the apple filled with honey and The sweetness of the apples filled with honey and the acidity that spreads well follows it, and it's irresistible. I was not sure what to expect when I got it, but it exceeded my expectations, It exceeded my expectations. It is indeed a limited edition product, and I can only thank my lucky stars that I was able to get it 😋.
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Ippakusuisei全国鑑評会金賞受賞酒
Fukurokuju ShuzoAkita
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Gold medal winning sake in the 2023 National New Sake Competition This is the 13th time in the last 16 years that ICHIHAKUSUISEI has won the Gold Award, and this year is the 9th consecutive year that it has won the Gold Award! This is the highest rank of ICHIHAKUSUISUISEI sake, a sake that puts the prestige and prestige of the brewery on the line. This sake is a prestige and prestige sake of the brewery, and is a very popular item every year. We hope you will enjoy the difference in quality between this sake and the usual ICHIHAKUSUISEI sake, while feeling the change in taste.
Japanese>English
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Tedorigawa露燦然　中取り純米大吟醸
Yoshida ShuzotenIshikawa
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This is a special sake made by polishing up to 40% Yamada-Nishiki produced in Hyogo Prefecture, pressing the sake during the harsh winter months, and storing it in a refrigerator at -5°C. It has a rich volume of freshly pressed sake, but perhaps because it is aged in ice temperatures, it does not have much of a matured aroma. It has a rich volume that cannot be found in freshly pressed sake, but perhaps because it is aged at ice temperature, it does not have much of an aged aroma. Junmai Daiginjo finished in the spring, it was a very luxurious sake to enjoy while feeling the passage of time.
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Kid無量山　純米吟醸　特A地区山田錦
Heiwa ShuzoWakayama
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~Label Description The Yamamoto family, the brewery of Heiwa Shuzo, started brewing sake in 1928. Before that, it was a temple called Muryozan Choganji. This is why some people still refer to the Heiwa Brewery as Choganji. This sake, named after its mountain name, Muryozan, is the top of the Kido KID series. It is made from the highest quality Yamada Nishiki, It is made with the soft and clean water of Kishu, the origin of Kishi, and has the supreme taste of Kishu's climate. The KID series is very cost-effective, but the highest peak of the series also has a wonderful taste and is still a very good value. ☺️
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