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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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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 😋.
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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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21
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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 😋.
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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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28
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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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26
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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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29
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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.
Japanese>English
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It has a clean mouthfeel, with no twangy alcohol taste, and a gentle melon-like aroma that comes and goes in a flash. Some may find it a little punchy, but it was a sake that clearly shows that it aims to be the ultimate food sake. It is said that this sake is hard to find outside of Miyagi Prefecture, but I found it in the basement of Tokyo Station☺️.
Japanese>English
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Wataribune槽搾り　純米吟醸無濾過原酒
FuchuhomareIbaraki
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27
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The brewery itself has revived a phantom rice, and this sake is brewed by lavishly polishing the sake rice, Watashu, to 50%. The tanshibori (tank pressing) method is a traditional method where unrefined sake is pressed by placing the unrefined sake in a sake bag and piling it up, rather than using the mechanical method of the modern mainstream. The overall impression was full-bodied, but the sake had a fresh, rich, fruity aroma from the low-toned ginjo production and a pleasant lingering sweetness☺️.
Japanese>English
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ChiebijinKITSUKI BLANC CUVEE CHIEBIJIN
Nakano ShuzoOita
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Junmai Ginjo Nama-zake brewed with white wine yeast, brewed in the local area of Kitsuki with Kitsuki water, ingredients and climate. It is a special white CHIEBIJIN, and was created with the image of pairing it with oysters, one of Kitsuki's specialties, for marriage, aiming for a sake that is loved locally and can be sent from Kitsuki to the world. The sake was made using white malted rice for the mother of sake, which gave it a high acidity level and a wine-like quality that could be enjoyed even more 😋.
Japanese>English
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御前酒1859 菩提もと　雄町
Tsuji HontenOkayama
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1859, which marks the beginning of the history of Omachi sake rice in Okayama, and "Bodimotos", an ancient production method that was reproduced and manufactured ahead of its time in Japan. The firm sake-like flavor and a hint of bitterness are wrapped in the fullness of OMACHI, leaving a refreshing aftertaste. It was a delicious taste that you will not get tired of drinking ☺️.
Japanese>English
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Hakurou千本錦　純米吟醸　うすにごり生原酒
Sawada ShuzoAichi
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Last year, Sawada Shuzo, which lost its koji room in a fire, completed its new koji room and held a sales event to unveil the new sake. The new koji room, made of Akita cedar, had a noble and dignified atmosphere. President Sawada said that no one would be foolish enough to build such a koji room nowadays, but I am sure that the quality of the room will be conveyed. Each bottle was accompanied by a thank-you note from President Sawada, and I hoped that I could remember his efforts to rebuild the brewery from a difficult situation. First up was the first bottle, a Junmai Ginjo that was only available at the sales event. The sweetness and acidity were well-balanced, with a refreshing taste and aroma through the nose, and a clean finish that was easy to enjoy😋.
Japanese>English
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Ugonotsuki特別純米　十三夜　おりがらみ生酒
Aihara ShuzoHiroshima
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It is said to be more beautiful than the moon on the fifteenth night, and "Unfinished Beauty, Thirteenth Night" is a limited brew. It has a soft sweetness and firm acidity, with a richness that is hard to believe at 13% alcohol by volume, and yet it is very light from mouth to finish. You can drink it as many times as you want, and you will never get tired of drinking it😅. I think it's a Calpis soda for adults. It's the first day of the holidays, so I'll take it 😋.
Japanese>English
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This is a very limited edition sake that is released only once a year, based on the juiciness derived from the minerals of Kujukuri-hama beach included in the brewing water of the Junmai Daiginjo Nama Genshu series, which is brewed for a high level of aroma and satisfaction in a glass. It is named with the hope that it will be able to illuminate the long autumn nights like an electric chrysanthemum. It was a beautiful sake with ripe fruit flavors in the mouth, a little sourness and a lingering sweetness that cut through quickly😊.
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