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SakenowaRecord your sake experiences and discover your favorites
yosiyosi
北海道在住の日本酒大好き呑兵衛 最近日本酒呑む人が周りに少なくなり寂しい限り… このサイトを見て、どれも美味しそうな日本酒ばかりだなぁ～と羨ましく思いながら、それを肴に在宅一人日本酒しています‼️

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195

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0

Most Check-in Brands

Kid
8(7.08%)
Kamoshibitokuheiji
8(7.08%)
Yamamoto
7(6.19%)
Fukukomachi
7(6.19%)
Tenmei
6(5.31%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
23(11.79%)
Fukushima
22(11.28%)
Hokkaido
16(8.21%)
Yamagata
15(7.69%)
Niigata
14(7.18%)

Timeline

yosiyosi
Yoshidagura u石川門　生酒純米吟醸山廃原酒生酒無濾過
Yoshida ShuzotenIshikawa
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家飲み部
88
yosi
Junmai Ginjo-shu with a rice polishing ratio of 60 The rice is Ishikawamon, a sake rice from Ishikawa Prefecture. The delicate and difficult-to-handle sake rice was studied for years to bring out its unique gentle sweetness and refreshing flavor in one. The yeast is Kanazawa yeast, which was discovered in Ishikawa. When poured into a glass, it has a mild ginjo aroma. When you take a sip, you will notice a slight bubbly gasiness and the lactic acidic richness and sweetness unique to Yamahai, but none of them come forward. After that, there is a mild bitterness that tightens the taste. It is also delicious. My favorite degree (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
yosiyosi
Hououbiden大地　雄町純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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家飲み部
87
yosi
Junmai Ginjo Unfiltered Nama Sake with a rice polishing ratio of 55%. The sake is made from "Omachi" grapes produced in the Akaban area of Okayama Prefecture, which has a long history and tradition. The sake has been produced under the belief that "genuine Omachi made in the beautiful scenery of Akaban" is the key to the longevity of the sake, and that it has been made with trust between the farmers and us, and that the longevity in the special "land" of Akaban has given it a rich body and an overwhelming presence. The wine has a mellow body and an overwhelming presence. When poured into a glass, it has a gorgeous ginjo aroma. The first impression is a sweet, full and fruity taste like melon. After that, a sharp acidity is strongly felt. Mmmm, this is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Toyobijin醇道一途　酒未来
Sumikawa ShuzojoYamaguchi
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家飲み部
92
yosi
Junmai Ginjo-shu with a rice polishing ratio of 50 Jundo Ichizu" is a phrase given to President Sumikawa by his mentor, Koichi Yoneda, a Tajima toji (master brewer), when he was a trainee. These words were given to President Sumikawa by his mentor, Koichi Yoneda, a Tajima toji (master brewer), when he was in training. These words, "No matter what happens, live your life with a single-minded focus on sake brewing," are words that President Sumikawa still cherishes to this day. In addition, this year's Jundo Ittou is brewed with "Sake Mirai. Mr. Sumikawa, the toji of Toyo Bijin, once studied sake brewing at the Takagi Sake Brewery, so expectations are high~. When poured into a glass, it has a mild citrusy ginjo aroma. The first sip is sweet, sour, and juicy. You can also taste some astringency, but what impresses you most is the crisp acidity and the mellow, umami juiciness. It is also delicious. My favorite degree (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
ポンちゃん
Good evening, yosi! I just recently drank some of the same rice! It's really delicious ♡.
Japanese>English
yosi
Hello, Pon-chan! It was a very juicy and quite tasty drink!
Japanese>English
yosiyosi
Yoshidagura u百万石乃白　生酒純米吟醸山廃原酒生酒
Yoshida ShuzotenIshikawa
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家飲み部
90
yosi
精米歩合60％の純米吟醸酒 様々な雑誌でも見かけていた吉田蔵u。 先日呑んだ「百万石乃白」の生酒ヴァージョン。 お米は2020年にデビューした、石川県の酒米「百万石乃白」。特有のミネラル感とクリアな味わいが特徴とのこと。 グラスに注ぐと、穏やかな吟醸香。ひと口含むと、微発泡のガス感と山廃ならではの乳酸系のコクと甘味がグッド。火入れよりミネラル感とクリアな味わいが際立つように感じます。これも旨ぁいな。 自分好み度（勝手に評価） ★★★★★★★☆☆☆
yosiyosi
KudokijozuＪｒ. ジューシー辛口純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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家飲み部
105
yosi
Junmai Daiginjo-shu with a rice polishing ratio of 48 The Jr. series is made entirely by Toshinori Imai, the executive director of the company. Jr. Executive Director's comment - I tried to express a fruity, juicy, sharp and dry taste. He said, "I am looking for a new taste proposal, and I would like to express my love to all of you from a young toji who is struggling to change an era in the industry where making sake is a simple, difficult, and delicate process of creating new tastes. When poured into a glass, it has a sweet, high-quality ginjo aroma like a yellow peach. The first sensation after drinking it is a fruity sweetness like yellow peaches and a smooth taste. This strong fruity sweetness and smoothness is what makes it juicy. The aftertaste is a tangy acidity, which is dry, as the name suggests. It is also delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
yosiyosi
KidShibata's be fresh純米大吟醸原酒生酒中取り
Heiwa ShuzoWakayama
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家飲み部
93
yosi
Junmai Ginjo-shu with 50% rice polishing ratio This is a limited edition sake produced by Kido's master brewer, Mr. Shibata. It is a toji special (limited edition sake), meaning "Shibata's sake" or "by Shibata's brewers. The word "be fresh" also conveys the image of a vibrant sense of life and the message of the importance of maintaining a sense of immaturity, youthfulness, and roughness in a positive sense. When poured into a glass, it has a gorgeous, strawberry-like, sweet and fruity ginjo aroma typical of daiginjos. The first impression after drinking is that it is also gorgeous! As the name suggests, it is full of freshness. The aftertaste is very pleasant, with a youthful bitterness. This is delicious! My favorite level (self-assessment) ★★★★★★★★☆☆☆
Japanese>English
yosiyosi
Miinokotobukiヤマダ60 バトナージュ純米吟醸生酒
Mii no kotobukiFukuoka
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家飲み部
99
yosi
Special Junmai Namaishu with a rice polishing ratio of 60%. Upon further research, "batonage" refers to the process of stirring the lees with a baton (oar stick) during the sur lie process in the wine industry, in which the pressed wine and lees are left to stand still while in contact with each other. Usually, sake is racked off the lees immediately after pressing and only the supernatant portion is bottled, but this sake has been stirred (batonage) for a month to prevent the lees from falling, bringing out the flavor and acidity that remains on the lees. When poured into a glass, it has a subtle ginjo aroma. The first impression after drinking is that it is a clean, dry sake like a white wine. It is also mild, and in a good sense, it is an average sake with few outstanding impressions. The aftertaste leaves a pleasant lemon-like acidity. It is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Fukukomachiしぼりたて特別純米原酒生酒
Kimura ShuzoAkita
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家飲み部
84
yosi
This is a special junmai nama sake with a rice polishing ratio of 60%. Upon inspection, it is a limited edition sake that is only released once a year (only during the winter season). Which adds to my enjoyment since Fukkomachi is one of my favorite brands! Pouring it into a glass, there is a gorgeous and refreshing ginjo aroma. The first impression after drinking is a strong sense of sweetness and umami of the rice, which can only come from freshly squeezed sake. On the other hand, the aftertaste is fruity, refreshing, and easy to drink. Mmmm, this is also delicious! My favorite level (self-assessment) ★★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Shichida七割五分磨き 雄町 無濾過生純米生酒無濾過
Tenzan ShuzoSaga
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家飲み部
89
yosi
Junmai Nama-zake with a rice polishing ratio of 60%. According to research, it is a limited edition sake that is only released once a year (only during the winter season). When poured into a glass, it has a sweet aroma, discreetly banana-like. The first impression is a pleasant, slightly carbonated taste, with the rich flavor of Omachi and a crisp, clear taste. The subtle sweetness is followed by a firm acidity and a bitter-tasting aftertaste. This one is also delicious. Degree of my favorite (self-assessment) ★★★★★★★☆☆☆
Japanese>English
yosiyosi
Michizakura酵母無添加速醸純米原酒生酒発泡
Michizakura ShuzoHokkaido
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家飲み部
86
yosi
Junmai Nama-nama sake with a rice polishing ratio of 60%. Upon investigation, "yeast-free" refers to a sake brewing method that finds the "natural yeast power" living in the brewery and brews sake by fermentation. It must be an extremely difficult method of making sake, which makes us imagine the outstanding "experience," "technique," and "sense" of the toji. Pouring it into a glass, one can smell the sweet smell of rice, which is different from the fruity ginjo aroma. The first impression after drinking is a refreshing mouthfeel and fine sweetness. The aftertaste is also a strong sweetness from the rice. It is not what is called "fruity," but it is a sake that lets you feel the full flavor of the rice. This is also delicious! Degree of my preference (self-assessment) ★★★★★★★☆☆☆
Japanese>English
yosiyosi
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家飲み部
85
yosi
Junmai Daiginjo-shu with 50% rice polishing ratio Upon further investigation, I found that Hyakujuro's signature sake is Hyakujuro Black Mask. So far, I have had Hyakujuro Aomen G-mid and Sanmasu Mon, but my expectations are high~! Poured into a glass, the aroma is a gorgeous green apple-like ginjo aroma. The first sensation of drinking it is bitter and rich with a fine sweetness. After that, a crisp, clean acidity rounds out the whole experience. This is the best Hyakujuro so far! This is also delicious. Degree of my favorite (self-assessment) ★★★★★★★☆☆☆
Japanese>English
yosiyosi
Yoshidagura u百万石乃白純米吟醸山廃原酒
Yoshida ShuzotenIshikawa
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家飲み部
89
yosi
Junmai Ginjo-shu with a rice polishing ratio of 60 Yoshida Kurau has been seen in various magazines. I was curious about it. Upon further research, I found that "u (You)" stands for "Yu" which means gentle in Chinese characters. It is a promising sake, isn't it? Also, the raw material rice is "Hyakumangoku no Shiro," a sake rice from Ishikawa Prefecture that debuted in 2020. The yeast is Kanazawa yeast, discovered in Ishikawa. The terroir of the thoroughly Tetori River fan made with local sake rice, water, and in-house cultivated yeast is also attractive. When poured into a glass, a faint ginjo aroma spreads. A sip reveals a pleasant gaseous sensation and a strong lactic acid sweetness that is very mild. The alcohol content is low, and as the name suggests, the gentle taste is impressive. It is also delicious. Degree of my preference (self-assessment) ★★★★★★★☆☆☆
Japanese>English
yosiyosi
Kid春ノ薫風純米吟醸生酒
Heiwa ShuzoWakayama
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家飲み部
92
yosi
Junmai Ginjyo Nama Shu with 55% rice polishing ratio Spring breeze...very spring-like sake with a pink label. It is a repeat purchase from last year because of its good cost performance. When poured into a glass, the refreshing ginjo aroma spreads first. A sip will leave you with a crisp acidity and a sweet, soft aftertaste reminiscent of peaches. It is a refreshing and fragrant sake that is typical of spring. As I said, great value for money! This is also delicious. Degree of my favorite (self-assessment) ★★★★★★★★☆☆
Japanese>English
yosiyosi
Hyakujuro三枡紋　Traditional純米吟醸
Kuramotohayashi HontenGifu
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家飲み部
84
yosi
Junmai Ginjo-shu with 55% rice polishing ratio The sake's name "San Masu Mon" is a family crest used by Ichikawa Danjuro I, who is also known as the founder of Aragoto, one of the Kabuki styles, as a fixed crest. The sake brewery, which is associated with Kabuki, named this sake "San Masu Mon" after it. The aroma is a faint scent of ginjo. The first sensation of drinking it is a calm and quiet sweetness and umami. The sweetness is soft and round, with an impressive, harsh sweetness. It is also delicious. Degree of self-preference (self-assessment) ★★★★★★☆☆☆☆
Japanese>English
yosiyosi
Kamonishiki荷札酒　月白　ver.7.2純米大吟醸中取り
Kamonishiki ShuzoNiigata
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家飲み部
88
yosi
Junmai Daiginjo-shu with a rice polishing ratio of 40 Tokyo was hit by unseasonal snow... and there were even threats of power outages, so everyone in the Tokyo metropolitan area had a tough time... Sorry, Sumimasen! The first bottle was opened with great excitement... There is an elegant ginjo aroma when poured into a glass. The taste is superbly balanced, with a good balance of umami, spiciness, acidity, and bitterness, none of which are overpowering, but all of which can be felt. It has a mild aftertaste with a gaseous sensation. It is also delicious! Degree of my favorite (self-assessment) ★★★★★★★☆☆☆
Japanese>English
yosiyosi
Horai手作り純米ひだほまれ　生々　特別純米生酒
Watanabe ShuzotenGifu
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家飲み部
101
yosi
Special Junmai Namaishu with 60% rice polishing ratio This bottle was found at a sake shop I happened to drop by for the first time. Upon closer inspection, it turned out to be a sake brewed with Hidahomare, a sake rice produced in Gifu Prefecture, polished down to 60% and brewed slowly. This limited edition sake is a special junmai sake created by a farmer and Hourai working together in a tripartite manner. Pouring it into a glass, one can hardly detect any aroma. The taste is clean, but you can sense the umami of the rice. The aftertaste is sweet and sour, but pleasant without being unpleasant. It is also delicious! Degree of my favorite (self-assessment) ★★★★★★☆☆☆☆
Japanese>English
yosiyosi
AkabuNEWBORN　雄町純米吟醸生酒
赤武酒造Iwate
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家飲み部
107
yosi
Junmai Daiginjo-namaishu with 50% rice polishing ratio From Akabu's "newborn" series, in which only the "Nakadori" portion, which is considered to have the best balance of aroma and flavor, is bottled, this limited edition sake is brewed with special emphasis on water absorption and koji making in order to utilize the potential of Omachi. When poured into a glass, the sweet mellow aroma becomes stronger as it approaches room temperature. The taste is similar to the aroma, with a mellow, sweet, mellow flavor of mellow rice. The aftertaste is rich and vanilla-like, with a tangy acidity. It is also fresh and gaseous. It is easy to drink. It is also delicious! Degree of my preference (self-assessment) ★★★★★★★☆☆☆
Japanese>English
えりりん
yosi-san konban-ha! Omachi is delicious too❣️ I look forward to opening the bottle🎶.
Japanese>English
yosi
Good evening, Eririn-san. Omachi was delicious! I wanted to snap up a bottle of Sake Mirai too, but it was sold out by a touch... so frustrating...
Japanese>English
yosiyosi
EmishikiSensation BLUE純米大吟醸生酒
EmishikiShiga
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家飲み部
94
yosi
Junmai Daiginjo-namaishu with 50% rice polishing ratio According to research, Blue Label used to be a product sold exclusively within the local Shiga Prefecture until recently, but as a result of experiments conducted within the prefecture, it is now a nationwide product and uses an original yeast strain, Kyokai No. 6, carefully selected through independent research. When poured into a glass, the ginjo aroma was slightly sweet and sour, like an apple. The first impression when drinking it is that it is smooth and silky, almost like water when well chilled, but as the temperature approaches room temperature, the juicy sweetness spreads juicily like a fruit juice. It is also delicious! Degree of my preference (self-assessment) ★★★★★★★☆☆☆
Japanese>English
yosiyosi
Senkinモダン仙禽　無垢　しぼりたて新酒純米吟醸原酒生酒無濾過
せんきんTochigi
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家飲み部
95
yosi
Junmai Daiginjo-nama sake with a 50% rice polishing ratio Upon examination, the rice "Domaine Sakura Yamadanishiki" grown in the local city of Sakura with the same water as the brewing water is used. The word "mukonin" means "pure" or "simple" without any mixture of gold or silver, and since gold and silver in Sengoku are Kamenoo and Omachi, all the rice used for this "mukonin" is Domaine Sakura Yamada-Nishiki. When poured into a glass, there is a sweet and sour ginjo aroma that passes through the nose with a twang. The first impression of drinking it is as sweet and sour as the aroma. The taste is citrusy, refreshing, and clean. There is also a pleasant bitterness in the aftertaste. This one is also delicious. Degree of my preference (self-assessment) ★★★★★★★★☆☆
Japanese>English
yosiyosi
Ohmine Junmai3Grain 大嶺3粒 雄町 火入純米吟醸原酒
大嶺酒造Yamaguchi
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家飲み部
85
yosi
Junmai Daiginjo sake with a rice polishing ratio of 50%. First of all, the bottle is stylish! Stylish! According to my research, it was designed by the Stockholm Design Lab in Sweden. How cool is that? When poured into a glass, it has a gorgeous, though not strong, ginjo aroma. When I drank it, the first sensation I felt was a thick sweetness on my tongue, followed by a gassy feeling, and finally a refined sweetness like white peaches or pears that gradually came to strongly assert itself. It's really an elegant sweet and savory taste. This is delicious! How much I like it (self-rating) ★★★★★★★★☆☆
Japanese>English
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