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SakenowaRecord your sake experiences and discover your favorites
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スノーボードと酒 京都在住 滑りに行った土地でその土地の日本酒を買って飲むのが好きな日本酒初心者です

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Check-ins

12

Favorite Brands

31

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
3(25%)
Iwate
2(16.67%)
Tochigi
1(8.33%)
Toyama
1(8.33%)
Ishikawa
1(8.33%)
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Shisora紫宙　純米大吟醸　ダイヤモンドラベル
Shiwa ShuzotenIwate
Shisora Check-in 1Shisora Check-in 2
29
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The finest material to brew a superb drop of sake is the diamond label! It is brewed with Iwate's top quality sake rice, "Yunokou", which was developed with the desire to produce sake rice like "Yamadanishiki", the king of sake rice, in Iwate. Rice polishing ratio: 45 Alcohol content: 15 Rice used: Iwate grown Yunoko-grown rice Sake meter: -2 From the website
Japanese>English
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Noguchinaohikokenkyujo純米酒 無濾過生原酒
Noguchi Naohiko Sake instituteIshikawa
Noguchinaohikokenkyujo Check-in 1Noguchinaohikokenkyujo Check-in 2
25
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You can feel the terroir of the rice grown in the same water source and the same air. This sake has a floral aroma, smooth mouthfeel, and milky richness. The sweetness is enhanced at room temperature (approx. 20°C), and the mildness increases when warmed to lukewarm (approx. 42°C). It goes well with relatively light dishes such as seafood and vegetables. From the website A delicious mid-meal sake. It is a sake to be enjoyed slowly with a glass of wine at night.
Japanese>English
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abeたかね錦純米吟醸
阿部酒造Niigata
abe Check-in 1abe Check-in 2
abe Check-in 3abe Check-in 4
25
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Takananishiki Junmai Ginjo Abe Shuzo's spring sake. This junmai ginjo sake is made from 100% Takananishiki grown in Niigata Prefecture. Juicy sweetness and umami coexist with the clean flavor of Takananishiki. It has a sweetness at the start with plenty of rice flavor. It is a mid-meal sake that is balanced by a slight bitterness and acidity, followed by a clean finish. It has a gorgeous aroma and fruity flavor, but is not overpowering because it is a food sake. Ingredients: Rice (100% Niigata Prefecture rice), Rice Koji (Niigata Prefecture rice) Rice used: 100% Takananishiki produced in Niigata Prefecture Rice polishing ratio: 60 Yeast: Niigata S9 yeast Release date: Around February to March Alcohol content: Varies depending on the year of production. Please refer to the label on the back of the sake. From the website We first had Abe at a tavern in Joetsu, Niigata. It was so fruity and delicious that I looked for it the next day and bought it! I am looking forward to drinking it.
Japanese>English
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Senkin雪だるま
せんきんTochigi
Senkin Check-in 1
Senkin Check-in 2Senkin Check-in 3
37
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The well-known snowball I've been avoiding this sake because I don't like nigori. I thought I might be able to drink it because of its good reputation. So I gave it a try! This is delicious! I can't stop drinking it! I'm going to repeat this every year!
Japanese>English
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Hakkaisan八海山　魚沼で候
Hakkai JozoNiigata
Hakkaisan Check-in 1Hakkaisan Check-in 2
22
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Junmai Sake Hakkaisan Uonuma de Kou This sake is only available in the Uonuma area. This sake is made exclusively for sale in the Uonuma region, with the hope that visitors to Uonuma from other regions will experience the richness and splendor of Uonuma. It has a mellow and elegant flavor, and can be served cold or warm, according to your preference, to match the seasonal changes unique to Uonuma. Taste Alcohol content 15.5%. Sake Degree +1 Acidity 1.3 Amino acidity 1.4 Rice and yeast used Koji rice: Gohyakumangoku Kake rice Gohyakumangoku, etc. Rice polishing ratio 60 Yeast used: Association No. 901 From the website
Japanese>English
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WR05BY W（ダブリュー） 先祖返りひだみのり　純米無濾過生原酒
Watanabe ShuzotenGifu
W Check-in 1W Check-in 2
18
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The exact opposite of what I thought Hida sake would be. Modern and delicious!
Japanese>English
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Ubusuna産土　山田錦
Hananoka ShuzoKumamoto
Ubusuna Check-in 1
Ubusuna Check-in 2Ubusuna Check-in 3
18
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Yamada-Nishiki YAMADA NISHIKI The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho as it is. The unprecedented freshness created by the action of koji mold and other fungi and microorganisms leaves the impression as if the flavor is bubbling in the mouth. Content 720ml Ingredient rice: Yamadanishiki Basic Agricultural Regulation: Kikuchi River Basin/Kamamoto Area: Rice grown in the Kikuchi River basin, Kumamoto Prefecture Alcohol content 13 From HP
Japanese>English
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Kikunotsukasa菊の司　innocent 50
Kikunotsukasa ShuzoIwate
Kikunotsukasa Check-in 1
Kikunotsukasa Check-in 2Kikunotsukasa Check-in 3
16
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Chrysanthemum Tsukasa ■ innocent 50 Junmai Ginjo Nama-nama-shu with a fresh ginjo aroma and rich umami contrast brewed with Iwate rice. The youthful sweetness harmonizes well with the aroma, making it a bottle that will make you want to drink more and more of it. Alcohol content: 14% (original) Specific name: Junmai Ginjo Polishing ratio 50%. From the website
Japanese>English
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Nito純米吟醸 二兎 雄町五十五
Maruishi JozoAichi
Nito Check-in 1
Nito Check-in 2Nito Check-in 3
3
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Junmai Ginjo Futato Yumachi-55 Complex and powerful body x velvety smoothness 〈Alcohol content 16％ [ALCOHOL CONTENT 〈Names of Ingredients (Polishing ratio) Omachi (55%) Pairing Bacon steak, Dote-ni, fig butter, etc. From the website
Japanese>English
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Koshinohomare大吟醸無濾過生原酒　蔵誉
Hara ShuzoNiigata
Koshinohomare Check-in 1Koshinohomare Check-in 2
2
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The Echigo Touji has put all of his skills and spirit into this sake...this is the taste of Echigo brewers. The fresh taste of the sake is packed in as it is, and when you put it in your mouth, the mellow aroma and refined taste will spread. In order to preserve the aroma and flavor, we decided to release this sake unfiltered and undiluted. The packaging has also been carefully selected, with a new label design! The cap has also been redesigned to keep the sake fresh. We hope you will enjoy Echigo Nama-zake to the fullest... Product Details Ingredients: Rice (Niigata Prefecture), Rice Koji (Niigata Prefecture rice), Brewer's alcohol Rice polishing ratio: 50% for koji rice, 50% for kake rice Alcohol content: 16%. Sake Degree: +2 From the website
Japanese>English