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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^_^

Registered Date

Check-ins

93

Favorite Brands

4

Most Check-in Brands

Masumi
11(21.15%)
雪紅梅
6(11.54%)
Kid
5(9.62%)
Ooyama
4(7.69%)
舞姫
3(5.77%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
20(21.51%)
Yamagata
11(11.83%)
Niigata
10(10.75%)
Miyagi
5(5.38%)
Shizuoka
5(5.38%)

Timeline

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Tedorigawa大吟醸　名流大吟醸
Yoshida ShuzotenIshikawa
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22
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Using Yamadanishiki from Hyogo Prefecture and 100-year-old water from Mt. Hakusan, a sacred mountain, the sake is carefully brewed in the middle of winter and is free of any cloying taste. The gorgeous aroma, which is only possible with non-junmai sake, also has a freshness to it. I used to drink only junmai, but the recent alsobe has a refined finish that is different from the past and more like Yamada-Nishiki.
Japanese>English
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Myokosan八十八純米吟醸
Myoko ShuzoNiigata
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19
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The "88" refers to the process of rice production, and the handprint expresses the confidence that the maker has put his/her heart and soul into it. This junmai ginjo is the result of raising the rice as if it were one's own daughter. You can feel the mellowness and maturity of the carefully crafted sake.
Japanese>English
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Masumi山花純米大吟醸
Miyasaka JozoNagano
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21
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This product is brewed with Yamadanishiki from Hyogo Prefecture, inspired by the origin of yeast No. 7 and the pretty flowers that bloom in the Yatsugatake Mountains. The first sip is elegant, fragrant, and smooth, with a lightness that does not disturb the meal. The fact that it is a food sake is also a wonderful sign of its strong spirit.
Japanese>English
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Yuri数量限定純米大吟醸原酒生酒無濾過
Tsurunoe ShuzoFukushima
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21
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The toji himself was present at the Keikyu tasting to explain and purchase the sake. It is an unfiltered, unpasteurized version of the Junmai Daiginjo that was served at a dinner party with former President Trump. Comparing the two, I found this one to be more aromatic, mellow, and more to my liking. I preferred this one because it is a junmai daiginjo with a gentler feel that can only be produced by a female toji.
Japanese>English
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Masumiスパークリング純米発泡
Miyasaka JozoNagano
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22
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Bubbly sake brewed with a second fermentation in the bottle. Soft bubbles, sweetness of rice compared to champagne. Enjoying Masumi with its bubbles also makes you feel moderately superior. It is a bit expensive at 6,000 yen because of the time and effort put into the bubbles.
Japanese>English
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Kid山田錦純米大吟醸
Heiwa ShuzoWakayama
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24
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A superb junmai daiginjo made with water cultivated in the climate of Kishu, surrounded by fields and mountains. It is not simply fresh and fruity, but has a gorgeous ginjo aroma and a bitter taste that can be felt on the side of the tongue. This gives it a strong, not shallow, daiginjo-style flavor. It is a great all-around daiginjo that can be drunk alone or served with Japanese, Italian, French, sweets, or anything else.
Japanese>English
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Ooyama無濾過生原酒純米大吟醸無濾過
Katokahachiro ShuzoYamagata
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27
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The moment you drink it, you will feel its deliciousness. It has a full and graceful ginjo aroma, juicy, fresh, mellow, and soft flavor, These words are true. I am now eating firefly squid with vinegared miso and boiled spinach, a perfect marriage. Aged sake that makes the snacks even more delicious. It makes me want to eat sushi and sashimi.
Japanese>English
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十水発泡の十水特別純米
Katokahachiro ShuzoYamagata
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24
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The fermentation process is carried out in a 10:10 ratio of water to rice, with a high concentration of rice, which produces a rich flavor. This sparkling wine has a juicy fruitiness due to the oli entanglement. On the other hand, it has a refreshingly bouncy and effervescent taste, making it a softer sparkling wine than wine-type sparkling wine.
Japanese>English
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Mansakunohana朝日米仕込み純米吟醸
Hinomaru JozoAkita
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21
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Asahi rice is the root of many rice varieties along with Kame-no-o. In the Meiji era, Asahi rice was widely distributed in western Japan, while Kame-no-o rice was widely distributed in eastern Japan. Furusato Raku tax-paid limited edition sake with a strong acidity and umami flavor.
Japanese>English
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雪紅梅初しぼり純米原酒生酒無濾過
Hasegawa ShuzoNiigata
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19
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The freshly squeezed sake is bottled without filtering, heating, or rinsing. This is a limited-time-only sake that can only be enjoyed in winter, and combines the youthfulness of new sake with the strength of unblended sake. It is a well-made junmai sake with a moderate aroma, acidity, and fullness, but with a freshness similar to that of a ginjo.
Japanese>English
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15
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This local Kyoto sake is labeled as being made from 100% Yamada-Nishiki. Although it is a ginjo, it has the richness of junmai (pure rice), which is a characteristic of this sake brewer. The label also claims that this sake has won a gold medal at the Tasteful Sake in a Wineglass Awards. It is not very aromatic, but rather a mellow sake.
Japanese>English
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