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SakenowaRecord your sake experiences and discover your favorites
マディマディ

Registered Date

Check-ins

97

Favorite Brands

11

Most Check-in Brands

Shichida
6(9.52%)
Zaku
5(7.94%)
御前酒
4(6.35%)
Senkin
4(6.35%)
Shichisui
4(6.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
11(11.34%)
Nara
8(8.25%)
Saga
6(6.19%)
Saitama
5(5.15%)
Mie
5(5.15%)

Timeline

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I found an Oita brand Chiebijin and bought it. It was one of the brands I was looking for since the Kyushu region is almost blank on the Sake-no-wa map. The label said it was a junmai sake brewed with white wine yeast and to be enjoyed with oysters, but raw oysters are difficult to prepare for dinner at home, so I served it cold with grilled mushrooms and chicken. The wine has a grape aroma and sweetness, but also a strong acidity reminiscent of white wine. I can imagine that it would be delicious with raw oysters. It was not bad with simple grilled mushrooms and chicken. I finished a four-pack bottle during my vacation.
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ジェイ&ノビィ
Hi Maddy 😃 Congratulations on your Oita burial in Chiebijin㊗️ 🎉In fact, our first Oita sake 🍶 was also here, and at that time we combined oysters we bought at the supermarket and roasted them in butter on a hot plate 😋.
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マディ
Thanks for your comments, Jay & Nobby! Oysters with butter sounds good - definitely goes well with this sake. I've always had the image that Kyushu = shochu, but sake is pretty good too!
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御前酒菩提酛にごり酒
Tsuji HontenOkayama
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I bought a repeat bottle of Gozenshu's Bodaihashiro nigori sake at a liquor store near my parents' house. The first few glasses were served cold. It has a light effervescence on the palate with a yogurt-like sweetness and a strong sourness that lingers in the mouth for a while. I sipped it with a glass of dark liver stewed in wine, and it went very well with the wine. I was told by the waiter that it tastes great hot, so I had it hot or warmed. I enjoyed the flavor and aroma, but my wife thought it was too much alcohol. We concluded that we prefer it cold.
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I bought Sawaya Matsumoto Moriboshi, which I had not had in a while, because it was on sale at a relatively inexpensive price. After Karakuchikid and Ona, which were relatively dry, I chose a slightly sweeter sake following Ryujin. It has a slightly effervescent and fresh mouthfeel, with a foamy stimulus, sweetness and acidity, followed by a strong bitterness to finish it off. I drank a glass while grilling shiitake mushrooms, and another while eating them after grilling, and I couldn't stop drinking both the sake and the chopsticks. I love the versatility of this sake, which can be used as either an aperitif or an in-between-dinner drink.
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RyujinTHE FIRST TAKE 純米大吟醸
Ryujin ShuzoGunma
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I bought Ryujin as a Gunma sake that I have yet to explore at Sakegawa. It is the first Junmai Daiginjo Nama Sake I have had in a while. The aroma is apple-like, and the mouthfeel is fruity and sweet. The sweetness of the rice spreads on the palate. It does not have a sharpness, but the sweetness and umami taste leaves a happy feeling in the mouth. It is better to drink with light dishes before or after a meal than during a meal. After dinner, we enjoyed it with grilled leeks.
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ジェイ&ノビィ
Hi Maddy 😃 Congratulations on the first registration of Sake no Wa Gunma Sake in Ryujin: ㊗️ 🎉The leeks in Gunma are Shimonita leeks, but after dinner grilled leeks 😋 are good!
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マディ
Good evening, Jay & Nobby. Unfortunately, they were not Shimonita leeks, but still the core was hot and tender and delicious when grilled until it was charred!
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Kidカラクチ キッド
Heiwa ShuzoWakayama
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I chose Kido's Junmai Ginjo Dry. Kido is generally reasonably priced and easy on the pocketbook. The fruity flavor is usually less pronounced than Kido's, but the sweetness and umami spread to the palate. The acidity and bitterness are mild for a dry sake. It has a sharp taste after swallowing, and you will never get tired of it. We served it with spring rolls and sashimi, both of which matched well with it, and both the food and the sake went well together.
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I was on a business trip to Tochigi and unusually left early, so I had a glass of Tochigi Ona at a gyoza (dumpling) restaurant where there is always a long line. I always buy only Shichimizu or Senkou in four-pack bottles on my business trips to Tochigi, so I was curious about this brand. The first Ona is a very dry sake, as if it was made using the traditional sake brewing method. It has a light sweetness and a strong acidity, and I think it goes well with sweet and fleshy gyoza (dumplings). We enjoyed it with pak choi dumplings and grilled lamb skewers.
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ジェイ&ノビィ
Good evening, Maddy 😃. Thanks for your business trip to Tochigi 😌 Is it that restaurant in the station? Gyoza🥟 and spicy first Dana-san! This is perfect 👍Next time, please take mekada-san and take Souvenir Dana too 👋.
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マディ
Jay & Nobby, thanks for your comments. You guessed it, it's that restaurant at the train station that is always crowded. The meat is more filling and tastier than regular dumplings. Beer is good, but it also goes well with dry sake.
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Shichida純米吟醸 無濾過生 雄町50
Tenzan ShuzoSaga
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As I was about to run out of sake stock at home, I bought an unfiltered draft of Nanada at a nearby liquor store. Nanada is known for its low-polished rice, but this time I chose Omachi Nishiki 50. When I opened the bottle, it was gassy and I could taste the expected fruity aroma, sweetness, acidity, and slightly carbonated tanginess, but it seemed to have less flavor. It was a bit gassy when opened. I drank it after dinner without any accompaniment, and before I knew it, 3 gou of it was gone. I will enjoy the taste change in a few days with the remaining 1 gouge.
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マディマディ
Kinoenemasamune純米吟醸 はなやか 匠の香
Iinuma HonkeChiba
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I bought a brand name "Kouko" from Chiba Prefecture, which I have not yet drunk at Sake-no-wa Map. It is not readable as "Kinoene" at first sight. We had it cold. It has a strong fruity aroma, and the mouthfeel is slightly effervescent, with a strong sweetness and light acidity as in the aroma, followed later by a bitter taste that finishes off. It is a very easy to drink sake. We drank it with light edamame (green soybeans) and rich liver stew. It was delicious enough, but I think it would be best for me to enjoy the sweetness as an aperitif.
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ジェイ&ノビィ
Good morning, Maddie 😃! Congratulations on your first Chiba Sake at Kouji-san ㊗️ 🎉Kouji-san has a lot of good ones, so please try many different ones 👋 Oh! I enjoyed meat sauce 🍝 & sake the other day 🤗!
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マディ
Thank you for your comment, Jay & Nobby! Koshi is easy to drink - I'm patiently making the rounds of liquor stores in Tokyo and Kanagawa for Kanto sake, as I haven't had much luck with Tokyo and Kanagawa sake.
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I opened a bottle of Bunraku Junmai that I purchased at a Bunraku-owned sake store when I went back to my parents' house and had it cold. It has less peculiar taste than the "Namo Hashiroshi Junmai" (blue label), and its moderate sweetness and good umami taste match well with other dishes. I paired it with motsu nabe for dinner, and the balance with the motsu was so good that I never got tired of it and could not stop drinking it. The reasonable price is also good.
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We had "Ho-no-tomo" cold after a week after opening the bottle. We had it as a mealtime sake with meat spaghetti. The fruity aroma and the sweetness of the mouthfeel are the same as when the bottle was opened, and the fruit-like acidity can also be enjoyed, making it a stable, high-level sake with a delicious taste. It also goes well with after-meal meat, but I couldn't stop drinking it after dinner and ended up emptying the entire bottle. Recently, more and more stores are carrying the Saku series, making it easier to enjoy the sweet and sour taste. It is one of my favorite brands.
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ジェイ&ノビィ
Good evening, Maddy 😃. After reading your review, I had a craving for spaghetti with meat sauce 🍝😋 and although we had different drinks, we had 🍝 for dinner 🤗. It was delicious with alcohol! Thank you 🍝🍝🍝
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マディ
Thank you for your comment, Jay & Nobby. Wine is probably the standard with pasta, but sake goes well too. I told my wife, the author of the pasta with meat sauce, and she was delighted!
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I bought a bottle of Bunraku's Namahashime Junmai from a liquor store near my parents' house and had it cold. When opened, it was not too sweet and had a strong acidity like a sake yeast yeast yeast, leaving a strong bitter aftertaste. It was less alcoholic and less umami than I had imagined. Personally, I felt it was more difficult to drink than Junmai Ginjo Bunraku because it did not have the same sweetness and umami, so I would like to try it after letting it sit for a while.
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Tenbi純米吟醸 にごり生
Choshu ShuzoYamaguchi
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マディ
The second cup of New Year's Day was a cold glass of Choshu Shuzo's Tenbi Nigori Sake. This was my first time drinking Tenbi, and the fruity, sweet flavor came through directly. It has a very crisp and refreshing finish with a slight effervescence and refreshing fruit acidity, making it suitable for both aperitifs and mid-meal drinks. It seems to be easy to drink even for women. Since we drank it as a family, it was empty before we could enjoy the taste change. I forgot to take a picture of the bottle, so I only took a picture of the paper tag that was left behind.
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I had it cold as a New Year's Day sake on New Year's Day 2025 when I went home to my parents' house. As a junmai sake, it has a sweet impression on the palate, but it is light and light with a strong umami and acidity. We paired it with scallops, tuna, and salmon sashimi, and it was a good match.
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I had it cold on New Year's Eve when I went home to my parents' house. The aroma was not so strong, but I could directly feel the deliciousness of the rice in my mouth. It was served after dinner, so there was only nuts left for sake, and I regret that I could not pair it with the sashimi and roast beef that were served for dinner. I paired it with nuts, but it was dry and sharp.
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I had a glass of "Ho-no-Tomo", a junmai sake from Saku, served cold. It has a fruity, apple-like aroma, and when you put it in your mouth, you can taste the sweetness and light acidity that matches the aroma. It is very easy to drink and tastes very delicious. The acidity gives it a refreshing aftertaste that will leave you wanting another sip. It was delicious enough to be served with Yose-nabe, but if you want to take advantage of its sharpness, it would be a good match with dishes with a little stronger flavor. It is fruity, so it is delicious enough to drink by itself without an accompaniment.
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I bought a bottle of Kuroryu Jungin at a local liquor store for a year-end dinner. I had it cold. When I opened the bottle, I could smell a faint aroma of melon. It has a hint of sweetness, umami, and bitterness, but it flows smoothly down the throat, and the crispness after drinking makes it a good match for any dish. This time, I drank it with a small fish snack as a side dish. It is a stable sake with a dry taste.
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After opening the bottle in the refrigerator, I let it sit for a week and served it cold. The bitterness that was strong when the bottle was opened was gone, and the balance of umami and acidity had changed to a good balance. The sweetness had also appeared, and it was very tasty even without the sake. Perhaps it was because I let it oxidize a little after opening the bottle that it changed to a flavor that suited me just right. It was very tasty. Sake is interesting because there is an unexpected change in taste between drinking it after opening the bottle and drinking it after a short period of time.
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Purchased a 300ml bottle for hotel drinking on a business trip to Yokohama. I chose a bottle of Yamanashi sake, which has not yet been mapped on the Sake-no-Wawa map. I used an Evanue titanium camping cup that I bought before my business trip. It is titanium, so it is lightweight, unbreakable, and easy to carry in my bag on business trips. I hope to one day visit Izakaya Shinkansen. I drank it cold, but it had a light sweetness and sourness, and the alcohol content was moderate. It is easy to drink and wears off quickly, so although I served it with nuts this time, I think it would not be out of place with a regular dinner.
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Ichinenfudoスパークリング
Sekiya JozoAichi
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Opened at a Christmas party at home. It is said to have a very elegant aroma and soft sweetness made with rose yeast (Princess Michiko). I had enjoyed it so much at a toast at an event hosted by a local liquor store that I bought it in November, even though the price was high for an individual, and put it aside to enjoy until Christmas. This time, I had it as an aperitif for a toast, and the sweetness was in full bloom, making it a true adult juice. It is too luxurious. There was no sourness or bitterness at all, and the sweetness of the rice was more than enough. We opened the bottle for a pre-dinner toast, but it went well with roast chicken without any discomfort, so the drink went down smoothly and we drank the entire 720 ml bottle in no time at all.
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I bought it at the Tokyo Station Hasegawa Sake Shop on my way home from a business trip. I had never heard of this brand, but I bought it on impulse because it was a Hasegawa Sake Shop collaboration product. In contrast to the sweet aroma of the cider, the taste is more bitter, with a weak umami and sourness coming later. In my mind, it is a perfect food sake. I personally didn't like the bitterness of cider when served with rice, but when I had it with strong-flavored meat dishes, I thought it enhanced the flavor of the meat. I wish the bitterness was a little less (personal preference).
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