SakenowaRecord your sake experiences and discover your favorites
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日本酒大好き😘日本酒は、日本が生んだ奇跡の一品ですね。日本酒のおかげで美味しい和食が更に華やかな贅沢品となると思います。 日本に生まれてよかった^_^

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Masumi
10(22.22%)
雪紅梅
6(13.33%)
Kid
5(11.11%)
Ooyama
4(8.89%)
Urakasumi
3(6.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
18(21.43%)
Yamagata
11(13.1%)
Niigata
9(10.71%)
Miyagi
5(5.95%)
Shizuoka
5(5.95%)
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Hatsumago雪女神純米大吟醸生酛
Tohoku MeijoYamagata
18
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2018 IWC Gold Medal, Junmai Daiginjo made with 100% Yuki Megami This ginjo has a gorgeous aroma and deep flavor, brewed using a natural lactic acid bacteria. The entrance is smooth and thick, and looking back on it now, I wonder what it is that comes from the lactobacillus that is unique to the Namo yeast. It is truly a magnificent sake like a goddess worthy of the name "Yuki-Megami.
Japanese>English
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舞姫秋あがり純米吟醸
Maihime ShuzoNagano
23
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Dry, not sweet. It is a light and dry sake that only Shinshu can offer. It is a sake to be savored on a long autumn evening while roasting matsutake mushrooms on a shichirin on the porch, squeezing sudachi (a Japanese citrus fruit) and smelling the aroma 🍶.
Japanese>English
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舞姫翠露純米大吟醸
Maihime ShuzoNagano
16
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Miyamanishiki Nakakumi Nama Sake. The full aroma when opening the bottle, the acidity in the mouth, the bitterness on the side of the tongue, and the clean and refreshing taste with no cloying taste due to the Nakakumi method, made me hesitate over which one to choose over the Omachi. But after tasting it, I decided to go for this one. This bitterness is a taste unique to this rice that does not appear in Omachi or Yamada-Nishiki.
Japanese>English
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Kinryoオリーブ酵母純米原酒生酒
NishinokinryoKagawa
17
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What an olive yeast liquor. It is fruity and refreshing, like a muscat. The unique junmai flavor of the rice and the freshness are well matched, making it a perfect summer saké. There was also a ginjo, but I think junmai is better, not too sweet. ⭕️
Japanese>English
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Funaotaki榛名の蔵吟醸
Shibasaki ShuzoGunma
19
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After the clear ginjo aroma, the mouthfeel is smooth and thick. It is neither too light nor too heavy, and in addition to the throat, it also comes down the esophagus and into the stomach with a heavy weight. The aroma and taste could only come from the addition of alcohol. The recent brewing alcohol is not bad at all, and I feel that junmai is not the only type of sake that can be used. This is the third local sake I drank during my trip to Gunma Prefecture.
Japanese>English
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Masumi山花純米大吟醸
Miyasaka JozoNagano
24
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Junmai Daiginjo Yamahana is one of Masumi's flagships. It is a perfect bar of food sake that goes well with yakitori, corn, sashimi, and anything else. It is a sake that makes good snacks even more sublime and makes you feel excited the moment you drink it.
Japanese>English
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城下町小幡純米吟醸
Seitoku MeijoGunma
13
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In Gunma Prefecture, I went to the hot spring resort town of Isobe-cho, Annaka City, where I drank a lot of local sake. There is a river flowing by the town, and we opened the bottle with ayu (sweetfish) caught there. The ayu was grilled with salt, fried, and even served as sashimi, and all we could talk about were the very satisfying snacks and dishes. This sake, although a ginjo, is not a fruity sake, but a sake with a rich rice flavor, perfect for grilled fish. ☝️
Japanese>English
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Kid純米大吟醸
Heiwa ShuzoWakayama
23
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Today was a fine day during the rainy season, and I was relaxing on the balcony with a bowl of hanpen and cheese, drinking outside with the wind blowing off my hot body after a bath. The color was slightly creamy, with a hint of ginjo aroma in the air, and when I sipped it, I found a paradise Yamadanishiki Junmai Daiginjo. Not merely gorgeous, but mellow, a work of art here that has been laid down and perfected to a high degree of perfection. I want to taste only this sake with an undisturbed entrée 🍶. Amazingly delicious 🍶.
Japanese>English
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Rumikonosake特別純米生酒無濾過
Moriki ShuzojoMie
22
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We ordered it at Yakitori de San. The sake had not yet arrived, so we were given a drop of the sake left at the bottom of the bottle. The daughter of the brewery was in the same situation as the author of an old manga called Natsuko's Sake, which was named after her by the manga's author, and it was the sake that inspired the brewery to make junmai sake. This is a summer-only unfiltered sake. It has a refreshing yet delicious flavor of rice and a unique raw aroma, and is the kind of sake I would like to drink slowly on a balcony with soaked vegetables and tofu on a summer afternoon.
Japanese>English
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Kakurei純米
Aoki ShuzoNiigata
24
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Ordered at a yakitori restaurant. While most Niigata sake is light and dry, this one is dry, but it has a bold and robust flavor that is very appealing. The rice is Gohyakumangoku, and I think this junmai is the best example of this brewery at its best. This sake is born from the spirit of harmony among brewers, sellers, and drinkers in deep snowy Niigata.
Japanese>English
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Masumi真朱純米吟醸
Miyasaka JozoNagano
27
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Yamahai, 50% polished, No.7 in-house yeast. Masumi red. We drank it with our dinner of white shrimp, horse mackerel sashimi, and garibata chicken. What a sake that goes with everything! The aroma, taste, and flavor are not too assertive, and this is the essence of a food sake. It has just the right degree of sakeiness and acidity.
Japanese>English
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Nishinomon純米吟醸
YoshinoyaNagano
18
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Purchased at a sake tasting event at Keikyu. Shinshu is the brewery closest to Zenkoji Temple. It is also famous for miso (fermented soybean paste) and amazake (sweet sake). The sake is neither too light nor too thick, but has a fruity taste unique to rice, while retaining the traditional sake-like gusto from the aroma and attack that comes with a scorch. It has a fruity flavor that is only possible with rice. The spirit of the sake is expressed in the fact that it retains a little of the robustness that is not overly flamboyant or aromatic.
Japanese>English
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