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SakenowaRecord your sake experiences and discover your favorites
harley21harley21
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

harley21harley21
Aramasa秋田巡吟醸2022
Aramasa ShuzoAkita
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家飲み部
31
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Although Shinsei calls it Junmai, it is made from 100% Akita Sake Komachi with a Ginjo level rice polishing ratio of 45% for Koji rice and 55% for Kake rice. It is brewed with Kyokai No. 6 yeast, which is the origin of Shinmasa, and is made using the traditional method of making sake using natural lactic acid bacteria and wooden vats. ☺️ It is easy to drink with an alcohol content of 12 degrees and the aroma of wooden vats and ginjo aroma is very pleasant and easy to drink.
Japanese>English
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家飲み部
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Junmai Daiginjo-genshu raw, unfiltered, 100% rare rice Aiyama is used in this magnum bottle. It is neither a four-bottle nor a one-bottle bottle, which makes it a rather awkward 😅 to place in the refrigerator, but it is a sake specially brewed in the hope that it will add color to a sunny day. The harmony of the refreshing ginjo aroma and Aizan's characteristic fruity acidity cut through with a pleasant aftertaste.
Japanese>English
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家飲み部
32
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An evening spent savoring the hard-to-find Tobiroki is truly a blissful time. It is such a sake that is clean, but leaves a lingering aftertaste that quickly turns into the pleasure of drinking it again 😊.
Japanese>English
ポンちゃん
Congratulations to harley21 on your 200 check-ins 🎉🎉! Celebrating with a houseful of Tobiroki, it's wonderful ❣️
Japanese>English
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Tenbi純米大吟醸　長州山田錦
Choshu ShuzoYamaguchi
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家飲み部
30
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This is the fourth and final in a series of Junmai Daiginjos with the same rice polishing and yeast, but different rice varieties. Yamada-Nishiki is the king of sake rice, and the taste is unmistakable, but it is a sake that goes well with a meal. ☺️
Japanese>English
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Kariho純米吟醸　総槽掛搾り　生あらばしり
Akita SeishuAkita
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家飲み部
31
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Sake brewed with ak-1 yeast using locally grown sake rice polished to 55% and bottled with unadulterated ingredients. The sake had a cool ginjo aroma and a refreshing sharp taste. ☺️
Japanese>English
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家飲み部
33
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100% Miyamanishiki produced in Oogata Village, the largest reclaimed land in Japan, is used. It was a clean and smooth sake with a full and robust quality characteristic of Miyamanishiki and the acidity of Yamahai brewing, with a pleasant and elegant ginjo aroma. ☺️
Japanese>English
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Kid純米吟醸　春ノ薫風
Heiwa ShuzoWakayama
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家飲み部
35
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This is a raw sake with a soft taste like a spring breeze and a slight lingering aftertaste. It has a sharpness and a well-balanced aroma. This sake made me want to celebrate spring, perfect for the cherry blossom viewing season😊.
Japanese>English
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Izumofuji純米吟醸　春の赤ラベル
Fuji ShuzoShimane
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家飲み部
33
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Izumo Fuji's sake brewing spirit is said to be "brewing Izumo and aspiring to Fuji," expressing the way clouds, which have special meaning in the land of Izumo, connect with each other and form a bond. As Izumo's local sake that brings together people, food, and other people, the brewery aims to create an honest and pure sake that makes the most of the characteristics of the rice. This red label sake has been aged in the refrigerator for one year and has a pleasant ginjo flavor, inheriting the Izumo toji's traditional ginjo-style sake making 🤗.
Japanese>English
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Choyofukumusume純米吟醸　雄町うすにごり
Iwasaki ShuzoYamaguchi
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家飲み部
33
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Junmai Ginjyo freshly brewed with 50% Omachi rice polished in Okayama Prefecture and aged for six months. The sake is a special blend of specially drawn sake from the top of the tank and nigori sake strained separately from the moromi. The sweetness from the omachi and the slightly acidic dryness of the sake were not sharp and gave the sake a smooth mouthfeel and feel as it went down your throat 😊.
Japanese>English
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Chiebijin紅白市松模様おりがらみ　純米大吟醸
Nakano ShuzoOita
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家飲み部
36
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It is made from Comet, which has been attracting attention in recent years as a good rice for sake brewing in Hokkaido. It was a freshly made, freshly pressed orikara sake. The label is perfect for New Year's 😁.
Japanese>English
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家飲み部
30
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It was brewed with Miso Nishiki, Har Kasumi's main variety, and had a robust, umami flavor that made it a good food sake that also went well with rice dishes. ☺️
Japanese>English
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Mansakunohana秋田巡吟醸　2022
Hinomaru JozoAkita
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家飲み部
33
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It is made from Hoshiakari, a rare sake rice that is now only used in a few breweries. The sake was sharp and delicate to drink, with a perfect balance of moderate sweetness and aroma. ☺️
Japanese>English
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Akitabare秋田巡吟醸　2022
Akita ShuzoAkita
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家飲み部
29
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100% Akita Sakekomachi, an original sake brewing rice developed by Akita Prefecture, is used. It had a refreshing taste with a fruity ginjo aroma, umami, and a hint of bitterness in the acidity.
Japanese>English
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Yamamoto秋田巡吟醸 2022
YamamotoAkita
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家飲み部
29
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This junmai ginjo is made from Akita's original sake rice, Gin-no-sei, and brewed in wooden vats made of Akita cedar. It is characterized by a complex, multi-layered acidity that is a bit different from the usual sake.
Japanese>English
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家飲み部
34
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It is a bottle to support all those who are starting out on a journey, starting a new year, or starting a new life in the ultra-limited series of unfiltered unpasteurized sake brewed only once a year. It has a nice combination of the full flavor of Yamadanishiki and the crisp, complex taste of Akabanmayo, and it was easy to drink. ☺️
Japanese>English
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Meikyoshisui特撰　純米吟醸ひやおろし
Oosawa ShuzoNagano
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家飲み部
28
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This is a very special autumn sake, but we drank it in winter😅. As the name suggests, this sake has a clear finish with no evil intentions, and has a characteristic calm aroma due to its moderate maturity.
Japanese>English
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Sanrensei15周年特別酒　5年熟成純米吟醸
Mifuku ShuzoShiga
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家飲み部
26
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It has been 15 years since the new type of "Mitomiku" was born. In this milestone year, the brewery renewed its commitment and introduced a special edition with a view to the future. It was a sake with a deepened matured taste and a clean lingering aftertaste 🤗.
Japanese>English
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Kamonishiki荷札酒　純米大吟醸　酒未来
Kamonishiki ShuzoNiigata
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家飲み部
28
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Kamo Nishiki This is the first attempt at the rare sake rice "Sake Mirai" as a packaged sake. The finish is clear and directional with an elegant and delicate flavor of Sake Mirai. In the mouth, a beautiful sweetness spreads with a trace amount of gas. The lingering aftertaste lasts for a long time and is very satisfying 😊.
Japanese>English
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Yamamoto世田谷ブルー　純米大吟醸
YamamotoAkita
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家飲み部
40
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They named it this because it uses the original colors used in Tokoro George's Setagaya Base 😊. This spring, Gokuraku Tombo's Yamamoto and President Yamamoto collaborated on a product with the Yamamoto connection. It seems to be a sake brewed with the same recipe as the product they collaborated on through the Yamamoto connection. It was characterized by a juicy, grapefruit-like acidity and had a dry taste with a moderate sweetness. The yeast used was a modest one, and the aroma was kept low so that people could enjoy the complex aroma of the three types of yeast (No. 6 yeast, malic acidic yeast, and Sexy Yamamoto yeast) 😊.
Japanese>English
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Yukinobijin6号酵母　超辛　山田錦純米吟醸
Akita JozoAkita
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家飲み部
36
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Threatening sake degree +18. It was a kick-ass Yuki no Bijin 😊. Anyway, the lingering sharpness was awesome! The mouthfeel was elegant, smooth acidity and aroma. The moment it spread, it snapped like a Japanese sword. Super spicy is not named after Date😅.
Japanese>English
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