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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

234

Favorite Brands

0

Most Check-in Brands

Aramasa
11(8.27%)
Hououbiden
11(8.27%)
Yamamoto
9(6.77%)
Chiebijin
9(6.77%)
Akabu
8(6.02%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
37(15.81%)
Fukushima
18(7.69%)
Tochigi
16(6.84%)
Niigata
16(6.84%)
Yamaguchi
11(4.7%)

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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This sexy ripe sake is made by slowly maturing it in a refrigerator over a long period of time and letting it sit just like a fruit to bring out its sweetness. It is a slightly ripe, sexy, and lustrous sake that will recharge your body with sugar during the summer months when your body craves it. The mellow flavor that can only be achieved by maturing sake is a taste that we have been able to enjoy while regretting the passing of the summer.
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Ippaku Suisei Premium is brewed with the best sake rice of the year, which is selected by the brewery from among the sake rice grown by farmers belonging to the Gojome-machi Sake Rice Study Group, which is engaged in sake rice production in Gojome-machi, the home town of Fukurokuju Sake Brewery. It has a clear acidity and rice flavor, and although it is a junmai daiginjo, it is not too clean and has a pleasant volume. Although it is a Junmai Daiginjo-grade sake made with 45% polished rice, it is a sake to be drunk with a hearty spirit without any description 😊.
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Yamamotoサンシャインイエロー山廃純米吟醸
YamamotoAkita
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This sake was created with the concept of making a Yamahai that can be drunk cold in the hot summer 😊. It has a sweetness similar to melon at first, followed by a sourness, and then a moderate bitterness, but it has a nice sharpness that makes it easy to drink 😋.
Japanese>English
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AkabuNEW BORN 愛山
赤武酒造Iwate
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NEW BORN, a new sake brew made from Aizan, a rare premium sake rice produced in Hyogo Prefecture. It retains a freshness and sweetness reminiscent of white peaches, and the soft taste and aroma typical of Aizan gently spread across the palate 😊.
Japanese>English
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Akabu純米吟醸　山田錦
赤武酒造Iwate
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It has an elegant sweetness and a clear, clean mouthfeel, and is made with Yamada-Nishiki, the king of sake rice. Since it is a NEW BORN sake, you can also enjoy the slight gassy and juicy taste of new sake.
Japanese>English
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TakachiyoSKYおりがらみ無調整生
Takachiyo ShuzoNiigata
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SKY blue, reminding one of the blue sky. It has a slightly squashy taste and no heaviness from the tailings. It is a refreshing and easy-to-drink rumune for adults 😊. No indication of rice used, rice polishing ratio, sake degree, or acidity. It also doesn't say junmai, junmai ginjo, or junmai daiginjo. That's the kind of sake it is 🤗.
Japanese>English
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This junmai ginjo is an unfiltered, unpasteurized sake made from 100% organic, completely pesticide-free Yuyamanishiki rice grown by Mr. Yoshi Fujita, one of Japan's leading organic farmers. As it is allowed to air slowly, the flavor swells and the tenderness of the rice, natural sweetness, and ginjo aroma follow, conveying the excellence of the sake along with its texture😊.
Japanese>English
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AkabuSNOW Ｘmas純米吟醸
赤武酒造Iwate
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SNOW, a limited brew, has been improved and powered up as SNOW Xmas. The improvement is in the cage. It is also a pleasure to enjoy its subtle acidity and refreshing sweetness on a hot summer day, when it should normally be drunk at Christmas time 😋.
Japanese>English
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Yamagata Masamune袋採り直汲み純米吟醸赤磐雄町
Mitobe ShuzoYamagata
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The new sake is bottled directly from the rare Akaban Omachi rice, which is like a drop of rice that has been harvested in a sack. This sake is full of fresh, fruity flavor with a hint of the dregs from the sack 😊. It was an adult grapefruit juice with a banana aroma that swells and yet cuts through at the end 😋.
Japanese>English
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Chubu Centrair International Airport (NGO) (中部国際空港 セントレア)
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After arriving at Centrair on a late-night flight from Singapore, my friend from Korea said he would be arriving in two hours, so we decided to meet at Maruya's main restaurant to have Hitsujimabushi together. I was skeptical about whether it was still available, but I asked the manager if they had any of that stuff. I asked him if he had any of the rare Junmai Daiginjo (a rare sake at this time of the year when the season is closed). So, let's toast to our long-awaited reunion and to each other's health and safety 🥂 Gulp. Gulp...this is the bad stuff! A faint aroma of wood from the barrel and ginjo aroma escaped from the nose, and it was cut off leaving a light fruity aftertaste, while still elegantly brewing the flavor of rice 😊. The conversation went on and on with umaki, uzakaki, and gizzard roast, and we ended up drinking 6 gou of sake together in the daytime😅. I can only thank the manager for having such a wonderful sake on reserve 😭.
Japanese>English
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Sumiyayahee備前雄町　純米吟醸
Tsuji HontenOkayama
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Purchased during a visit to Tsuyama. The absence of activated carbon gives the junmai sake its original bright yamabuki color, and the slightly acidic flavor of Omachi is brought out. The full-bodied taste of Omachi was brought out by the lack of active carbonation, and the full-bodied throat finish left a rich lingering aftertaste. We drank it cold, but it would have been nice to drink it lukewarm on a long autumn night.
Japanese>English
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Chiebijin's highest grade "Yamadanishiki 35 Chiebijin is brewed by Atsuyuki Nakano, a promising star of Oita Prefecture. The highest quality sake rice, Yamada-Nishiki, is polished to 35%, and is unquestionably Chiebijin's finest product. The brewery brews only 600 kilograms of pure rice. It is brewed with the utmost care using the Daiginjo-style brewing process, which requires only 30 days of cold brewing. It has a hint of aroma typical of daiginjos, and the juiciness is complemented by a firm balance of acidity. A glass of wine is recommended 😊.
Japanese>English
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This is a new, ultra-limited product that focuses on unfiltered, unfiltered sake brewed only once a year. So-no-Mai" rice produced in Chiba Prefecture is a variety with a large heart white that is suitable for high rice polishing. The label is inspired by the image of infinity beyond the horizon of Kujukuri. It is a bottle of the toji's best effort in pursuit of texture from the attack to the finish. We aim to create a well-balanced fusion of both a juicy, fruity flavor that does not seem to be highly refined in a good sense at first glance and the lack of cloying taste that only highly refined sake can have, and to create a sake that will be chosen in the new era under the theme of light sake. It is a certain kind of bad sake that you can't help but drink when you notice it is empty 🤗.
Japanese>English
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AkabuNEW BORN 雄町
赤武酒造Iwate
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Team AKABU, led by young master brewer Ryunosuke Furudate, brews NEWBORN, a series of new sake brewed with passion, love, and guts. This sake was created by bringing out the balance of Omachi more beautifully and delicately, and controlled by low fermentation 😊. The flavor was mellow and powerful with a bit of gas and a refreshing aftertaste that spread directly on the palate.
Japanese>English
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Chitosetsuru純米大吟醸　きたしずく
Nihon SeishuHokkaido
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Kitashizuku, a large, cold-hardy rice variety, is an up-and-coming sake rice that was created in 2014 and is designed to be the best food sake to complement meals by combining it with a thickening process that enhances the acidity and flavor developed by the predecessor to the brewery. It has a mild aroma reminiscent of apples, a light sweetness on the palate, a slight sweet and sour acidity, and a fresh, clean aftertaste that finishes with a lingering aftertaste.
Japanese>English
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Izakaya Shinkansen opens. In the morning, we took the 6:51 a.m. Nozomi train to Tokyo. After the all-day meeting was over, I went to Hasegawa Sake Shop in Gransta. I bought this sansho for the first time, as I have heard a lot about it lately. For snacks, I had a yakitori set with salt. And three kinds of tuna rolls. With the points I saved up at EX, I'm going to upgrade today 😉 and start the day in perfect shape. Shubotsu. What? The strange sound of the bottle opening in the quiet car before departure. I scurry around in a panic😅. I bought this alcohol without any basic knowledge about it, but it was a schwashy type of alcohol. Please tell me that soon! I poured it into the cup I got at the store, thinking that it might be the first Kumamoto sake I've had since Bishonen. The fruity aroma and acidity combined with the sweet and umami flavors made for a smooth and easy drinking experience. With a low alcohol content of 13 degrees, I thought I might be able to open it, and paired it with yakitori. I was right to choose salt! It was a perfect match with the sweet flavor. As expected, we were done before arriving in Nagoya. Izakaya Shinkansen is now closed 🤗.
Japanese>English
マナチー
Good morning, harley21 😆I love izakaya shinkansen 🚅♪ I've finally had some recently and it's delicious 😉 It's definitely a dangerous drink to open in the car 🤣.
Japanese>English
ハリー
Good morning, harley21 😊I vote for Izakaya Shinkansen 🚅 one more time, I hope they bring it back 😅. I think it's very tasty - it's very tangy and acidic, but you're so strong that you can finish a four-pack 😅.
Japanese>English
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Haneya純米吟醸プリズム　究極のしぼりたて
Fumigiku ShuzoToyama
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This is the ultimate in freshly squeezed sake, with the fresh taste of freshly squeezed sake sealed into the bottle in the shortest possible time, completely unfiltered. It is a special limited edition that is released on an irregular basis in order to deliver the life and breath of sake as it is. The juicy, complex, mellow, full-bodied flavor of the freshly squeezed sake is like a seven-colored prism ☺️.
Japanese>English
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The theme of the alphabet "Takacihyo" is different varieties of rice. The milling ratio is standardized to 59%, with different rice varieties. Commonly known as Goktaka. Red is Aizan. It has a very rich aroma of fresh fruit, like apple or pineapple. It has a strong attack but a lingering aftertaste that disappears smoothly. It is a sake that can be enjoyed by all 😊.
Japanese>English
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Ippakusuiseiピンクラベル　美郷錦
Fukurokuju ShuzoAkita
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This spring sake is appropriate for the end of the cold winter and the beginning of spring. Juicy and full-bodied. Before the finish, it is tightened with fresh acidity and leaves a firm lingering taste. If allowed, spend a moment loving spring under the cherry blossoms in full bloom with this sake 😊.
Japanese>English
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御前酒等外雄町　50 生
Tsuji HontenOkayama
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It is an SDGs sake brewed with the belief that sustainable agriculture can be supported through the responsible and effective use of "extra-standard" rice produced in the rice-growing process. The outstanding sweetness and ginjo aroma that characterize this sake, made from 50% polished Yumachi rice, are clear, and the freshness and elegance that stand out in the mouth make you realize that there is more to this sake than just its grade rating. Despite its junmai-daiginjo specifications, it is classified as a regular sake due to the use of unmatched rice, making it a very cost-effective sake.
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