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SakenowaRecord your sake experiences and discover your favorites
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大阪出身、東京在住☀️ 2023年夏、とある本をきっかけに日本酒沼にどハマり ワイン、ウイスキーを制限して日本酒の研鑽を続ける日々…🍶 2024年、唎酒師取得！！🍶🎊 日本酒検定3級も持ってます。

Registered Date

Check-ins

356

Favorite Brands

9

Hall of Fame

Kawanakajima GenbuJuyondai

Most Check-in Brands

Glorious Mt.Fuji
7(5.83%)
Jikon
7(5.83%)
Juyondai
6(5%)
Aramasa
6(5%)
Horaisen
5(4.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
26(7.3%)
Hokkaido
25(7.02%)
Fukushima
21(5.9%)
Akita
18(5.06%)
Niigata
18(5.06%)

Timeline

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19
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Special Junmai Sake Rice polishing: 60 Alcohol: 15%. At a tasting event🍶 at Tokyo University of Agriculture! Tasting a brand that I had never encountered before, in an environment where I was grateful for the opportunity to hear the brewer's story! I was told that it is blended, so it is a slightly aged/mellow sake.
Japanese>English
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23
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Junmai Ginjo S.tokyo Rice polishing: 55 Alcohol: 14% abv. Yeast: Tokyo University of Agriculture Nakazawa At a tasting event🍶 at Tokyo University of Agriculture! It is a newly brewed sake by the master brewer! It is a good sake with a gorgeous aroma and a strong sweet taste 🍶.
Japanese>English
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22
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Junmai Ginjo Akiagari Sake rice: Nagano Miyamanishiki Rice polishing: 55 Alcohol: 16% abv. At a tasting at Tokyo University of Agriculture! The 🍶. It is bottled and heated in autumn. It still has a mild mouthfeel and the aroma is mainly rice aroma.
Japanese>English
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20
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Junmai Daiginjo Sake rice: Yamadanishiki produced in Okayama Prefecture Rice polishing: 50%. Alcohol: 16% abv. At a tasting at Tokyo University of Agriculture The brewery's head brewer himself poured the sake and we tasted it. It is a refreshing daiginjo with a good sweetness and a richness that would go well with a wide range of dishes👍.
Japanese>English
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18
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Tokusenmai Rice polishing: 60 Alcohol: 16%. Yeast: 310 yeast At a tasting event🍶 at Tokyo University of Agriculture! This is an unusual brewery that was originally a soy sauce brewery and switched to a sake brewery. Mature sake with a gentle richness and flavor.
Japanese>English
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Special Junmai Sake Kura-Nama Sake rice: Hitanishiki produced in Ibaraki Yeast: Hitachi yeast Rice polishing: 55 Alcohol: 16% abv. Purchased at the souvenir shop at Hitachi Station during a business trip to Hitachi. Ibaraki Prefecture has a surprisingly large number of sake breweries. The flavor has a slightly subdued, clean rice aroma. It has a freshness typical of nama-zake, and since it is not so assertive, it seems to go well with anything as a mid-meal drink.
Japanese>English
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5
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Gekka Alcohol: 14.5° C An interesting brand with an interesting story of Sado and how a financier took over the management of the brewery and rebuilt it. The impression is a little more subdued than what I have had before. The label could be a little more informative.
Japanese>English
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31
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Junmai Ginjo Kouka Rice polishing: 60 Alcohol: 16% abv. A good sake with a firm, fruity and well-balanced taste. I've had it many times already, and every time it's delicious!
Japanese>English
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28
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Yamahai Junmai-shu Rice polishing: 60 Alcohol: 16%. It has a calm and robust flavor that is typical of Yamahai. It has a strong rice aroma at the top, a thick richness, and a heavy aftertaste despite its 16% alcohol content, making it very drinkable.
Japanese>English
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24
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Junmai Ginjyo Genshu Musashino White Rice polishing: 60 Alcohol: 16% abv. At a Japanese restaurant in Saitama. Several repertoire of quintessential local sake. Nigorigo and cloudy color. Very fruity and sweet aroma. The taste is also a little sweet, but refreshing and tasty 👍.
Japanese>English
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24
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Junmai Sake Rice polishing: 55 Alcohol: 15%. It has a calm rice aroma, which is typical of Junmai sake, but it also has a good draining effect, probably due to the low alcohol content of 15%. I still prefer Yumeshin.
Japanese>English
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23
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Junmai Super Dry Sake rice: Hachitan-Nishiki produced in Hiroshima Rice polishing: 60 Alcohol: 16%. Yes, super dry and refreshing! I guess it was a bit of a mistake to bring it to the end.
Japanese>English
2

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