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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

247

Favorite Brands

0

Most Check-in Brands

Aramasa
11(7.8%)
Hououbiden
11(7.8%)
Chiebijin
10(7.09%)
Yamamoto
9(6.38%)
AKABU
8(5.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
39(15.79%)
Fukushima
18(7.29%)
Tochigi
16(6.48%)
Niigata
16(6.48%)
Yamagata
12(4.86%)

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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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. ☺️
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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
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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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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
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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
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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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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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Hououbiden飛翔蔵　anniversary
Kobayashi ShuzoTochigi
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家飲み部
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Hououmida, which celebrates its 150th anniversary this year, has completed a new brewery, Hishoukura. To commemorate the anniversary, a limited number of bottles of the new Hououmida brewed in the new brewery were delivered to the customer ahead of time 😊. The rice used, milling ratio, etc. are not disclosed this time, so my impressions will also be kept private 😉.
Japanese>English
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This is the commemorative first brew from the new brewery, which marks the end of his days of training as a master brewer after resigning from the previous brewery. It has a light mouthfeel with a tangy gasiness and a sweet, pleasant fruity aroma. The aroma of luscious and pleasant fruit, and the gentle woody aroma that quickly passes through the nose. It was a sake that made my anticipation grow and grow 😊.
Japanese>English
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Masumi突こし　純米吟醸生原酒
Miyasaka JozoNagano
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家飲み部
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Tsukkoshi is a special filtration technique that was used during the Edo period (1603-1868). The sake is not exposed to air, but is allowed to ooze out slowly and naturally. The bottle arrived vacuum-packed as is 😊. The sake is not pressed, but only the part that seeps out under its own weight is extracted, so it is gentle on the palate and very easy to drink, but it is said that very little is extracted as a liquid. The subtle bubbles and round, full flavor made me feel luxurious and happy 🤗. Of course, due to its rarity, the quantity is limited, so I can only be thankful that I was able to drink it this year 😭.
Japanese>English
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Mimurosugiろまんシリーズ純米吟醸　雄町
Imanishi ShuzoNara
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家飲み部
34
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The aroma is a melon-like ginjo aroma, and in the mouth, the juicy sweetness and richness of Omachi spreads out, while the lingering aftertaste is converged with a fine acidity.
Japanese>English
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Suigei純米吟醸　吟麗秋あがり
Suigei ShuzoKochi
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家飲み部
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The finish gave a sense of the depth of flavor that has been achieved over the summer 😊. The robust flavor was complemented by a crisp, cool taste that complemented the meal. It has been a while since I have had sake from Kochi, but I thought I had to change my image 🤗.
Japanese>English
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HououbidenJ-sake日光ミズナラ2016
Kobayashi ShuzoTochigi
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家飲み部
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Brewed and distilled with great care using water and rice grown in the magnificent nature of Nikko. Precious oak barrels from Nikko were milled and created exclusively for this product. J-sake, a craft spirit, is born after six years of slow aging in these special barrels until it reaches the desired flavor. The mysterious aroma, reminiscent of sandalwood and kyara, gives way to a profound and profound flavor with a delicate aftertaste. It is a drink that can be a savior for whisky lovers who lament the shortage of original whiskey.
Japanese>English
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Hououbiden山田錦　ひやおろし
Kobayashi ShuzoTochigi
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家飲み部
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To preserve the original flavor of hiyaoroshi sake, this sake is stored in tanks, unlike normal sake 😊. The sweetness and rice flavor brought out from the aging process spreads with a gentle aroma reminiscent of grapes. It is a real pleasure to take it out of the refrigerator and enjoy the change in flavor due to the change in temperature along with the autumnal flavors, which is only possible on a long autumn night 😋.
Japanese>English
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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.
Japanese>English
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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 😊.
Japanese>English
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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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家飲み部
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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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家飲み部
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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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家飲み部
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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😊.
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