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SakenowaRecord your sake experiences and discover your favorites
＠水橋＠水橋
自宅の2台目の冷蔵庫をセラー代わりにプチ熟成を楽しんでおります コロナ禍前からも自宅飲みが多いですね 旅行ついでの酒屋さん探訪も好きです 2024レマコムも導入したのにキッチン冷蔵庫にも侵食して家族から怒られてます(･･;)

Registered Date

Check-ins

1,176

Favorite Brands

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Most Check-in Brands

Fusano Kankiku
63(11.98%)
Shinshu Kirei
50(9.51%)
Maboroshinotaki
28(5.32%)
Chikuha
22(4.18%)
Haneya
22(4.18%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
247(21%)
Toyama
220(18.71%)
Niigata
82(6.97%)
Chiba
74(6.29%)
Ishikawa
65(5.53%)

Venues With Most Check-Ins

リカーポケット みずはた (みずはた酒店)
23(18.11%)
河野俊郎酒店
17(13.39%)
いずみや沖縄店
16(12.6%)
酒粋 醍醐
12(9.45%)
リカーショップよしだ
10(7.87%)

Timeline

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Shinshu Kamerei Ueda Inakura Tanada Hitogokochi Junmai Ginjo Rice used: Hitogochiki Rice polishing ratio 55 Alcohol content 16 Produced in March 2024. I don't remember where I took it last year, but it was probably in Ueda. This one is fire-aged, so it was perfectly safe to store in the refrigerator at home. By the way, during GW, I visited Yaebaru, Ueda, Chikuma, and Himekawa liquor stores. By the way, we went to Yaehara, Ueda, Chikuma, and Himegawa liquor stores during GW. My wife asked me, "Do you still go to liquor stores? We still have plenty at home, don't we? She was so disappointed. So, naturally, we wanted to eat Shinshu Soba. However, we became refugees from lunch, and we could not even park at two of the restaurants. But after us, there was a sign saying that the restaurant was sold out. We were just in time. The photo is of Ryorazhkuan's two kinds of mori. We were grateful for the delicious food.
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Shinshu Kirei純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
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Shinshu Kamerei Junmai Ginjo Miyamanishiki Unfiltered Nama-shu 720ml Rice used: 100% Miyamanishiki from Nagano Prefecture Rice polishing ratio 55 Alcohol 15%. Manufactured in December 2024. Stored in the refrigerator at home for 4.5 months. We were worried about its freshness since it is not kept in a chilled room, but it is just barely fresh. My wife said it was a little different from usual. The lightness is a little less and a little more medium 😭. I don't know if I will be able to get a fresh one next season, but I will follow the comment on the back label and either keep it in a chilled room or drink it as soon as possible without wasting it 😅. The third picture is the Tateyama mountain range bathed in the evening sun: ⛰️
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chika
What a goofy sake cup 😍🍶✨✨.
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＠水橋
Hi chika 😃 I'm a fan of the Hana Cup! Hana Cup, I bought it at the brewery store 😃. I'm on my third one now😄.
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ナベさま部
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Nabeshima Hishu Blue Label 1,800ml Ingredients: Rice, rice malt, brewing alcohol Rice polishing ratio 60 Alcohol content: 15%. I opened a bottle of Nabeshima Normal Sake. The price of 2,150 yen is too good to be true. The problem is that it is not easy to find. In the end, the five of us drank two bottles in no time at all 😆.
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Kawanakajima Genmai Honjozo 1800ml Rice used: Miyamanishiki Rice polishing ratio 59 Alcohol content: 15%. We had a lunch time drinking at senior's house at the end of GW from 11:00. Lunch is very effective 😅. I brought this and Nabeshima. We had a fish shop's caterer, bai clam sashimi, dried firefly squid overnight, etc. Everyone thought the Genmai Honjozo was delicious 😄.
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Daishinshu Flame no En en no en Unfiltered Unrefined Unmatured Sake Ingredients: Nagano contract rice Alcohol content 16%. We visited Zakura, a liquor store in Yaehara. The storehouse of a farmhouse was renovated and turned into a store. The area around the store is really a farming village, and although we arrived there with our navigation system, we could not find the store at all, so we wandered around. The first 10 people to arrive at the store were the first 10 people to buy Shinshu Kamerei? No one was there? Maybe they handed out numbered tickets early in the morning and that was the end of it? When I enter the store, I see a line at the counter. Secretly, lucky ✌️ no one has come! Excuse me, Shinshu Kamerei, please. Then, this is going on sale tomorrow. Eh? Even though today is May 5th? No, no, today is May 4th. I did it, I misunderstood one day. That's no way anyone would be here😅. I'm glad I didn't come early in the morning. By the way, the inside of the store is so beautiful and stylish that it is hard to believe it is a storehouse. Sake made from Yaewon rice such as Daishinshu, Yamazan, Takaten, and Inokashira were on sale. When I got home, I opened a bottle of this sake, which was created by a brewer who loves BBQ and aimed to make a delicious sake at room temperature. Yes, it is smoky and delicious 😋.
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家飲み部
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WAKANAMI Junmai Ginjo 720ml Koji Rice type : Yamadanishiki Kake Rice type : Yumeichikkai Rice Polishing Ratio：55 Alcohol percentage：15%. On the first day of the consecutive holidays, I worked in the field for a whole day. We planted tomatoes and eggplants. I worked hard to make sake and pickled eggplant for the summer. For dinner, we opened a bottle of Junmai Ginjo following yesterday's Junmai. Huh? The taste is totally different. Delicate umami and a little gas. Well balanced and too delicious 🥹. It's fun to encounter good sake, but it's hard on the wallet and the fridge 😓.
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Wakanami Junmai-shu 720ml Rice polishing ratio: 65 Alcohol content: 15%. I opened the bottle on Friday after work because the company is on a calendar day. The cool label gives me a sense of anticipation. Now, open the bottle. Well? It has a reputation for being refreshing and fruity, but I didn't feel the nutty richness and lightness. I guess you can't just imagine it before you drink it. Is it because the dish I paired it with was Hida beef (5th grade)? Was it because it was served with Hida beef grade 5? Of course, it was a delicious sake 😋.
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Honkin純米原酒生酒無濾過
Sakenunoyahonkin ShuzoNagano
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Honkin Junmai Yamae Nishiki Unfiltered Namaeshu 720ml Rice used: Yamae-Nishiki produced in Nagano Prefecture Rice polishing: 59 Alcohol content: 15%. I was not sure which to open the bottle first, this or Biseong, but I opened this one. The light acidity tightens the flavor. We paired it with simmered taro, butcher's croquettes and menchikatsu. It is a great match for meat dishes. Thursday was a beautiful day, so I teleworked and worked in the field before work started. I planted taro. Today, the weather looks good again, so I'm going to plant tomatoes and water eggplants 🍅🍆.
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Daishinshu Shunka Irodori - Kasumishu Nama 720ml Alcohol content 16%. This one was sent to us by Sake Sento Horiichi. It is a reissue of a sake with undisclosed specifications. The bottle was cured, but opened without difficulty. At first sip, I expected it to be fruity, but it started with a slight bitterness. From the second sip, it seems to open up. It is not a floral wine, but the more you chew, the more you enjoy it. The more you chew, the more the flavor expands. I will replenish with another one next week 😁.
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Fusano Kankiku純米大吟醸原酒生酒中取り無濾過
Kankiku MeijoChiba
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Kangiku Pray for 2024 Nakadori Unfiltered Nama-shu Aizan 40 720ml Rice : Aizan Rice polishing ratio : 40 Alcohol content : 15%. I still had some of this left in the vegetable compartment of my fridge😅. This was a concept to drink at the end of the year 2024. I wonder if the Nakadori was released first, and the Aratoseme was donated to Noto as a 1 shu bottle. I believe there was also a bottle of Ippon. Now let's see, how does it taste? If I say it is sweet, it is sweet, but it is a very elegant sweetness. According to my wife, it has a different sweetness from Shinshu Kamerei and is very tasty. Recently, I have been receiving Kangiku, and I feel that there used to be a rare case that it was too sweet! But I don't think there is any recently.
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ジェイ&ノビィ
Hi @Mizuhashi 😃 Sorting out the alcohol in the vegetable room 😆 I hope everything is going well. Too much sweetness for us, Mr. Kangiku 😅 is becoming less sweet 🧐.
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＠水橋
Good evening, Jay & Nobby 🌆. Our vegetable room is stable at 4.9℃ at the moment, which is excellent except 😄. I think the sweetness of the chrysanthemum is changing. I would like to ask for a flat judgment from both of you here 🥹.
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Soso純米吟醸原酒生酒無濾過
Shigaizumi ShuzoNagano
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Sousou Junmai Ginjo Unfiltered Nama-shu 720ml Rice used: Hitogochiki Rice polishing ratio: 58 Alcohol content: 15%. We brought this sake from Chikuma. Shigaizumi's sake we drank last year was very delicious. The liquor store's comment was that this year's was very good. Opening the bottle was easy. The slight sweetness and acidity are intertwined, making it very easy to drink. I was tempted to gobble it down, but that would be a waste. It's too delicious, I hope to meet you next week 🙏.
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MasumiMIYASAKA純米吟醸原酒生酒
Miyasaka JozoNagano
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田尻酒店
ずくだせ！信州の日本酒
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MIYASAKA Miyamanishiki Shiboritate Unpasteurized Sake Rice variety Miyamanishiki produced in Nagano Prefecture Rice polishing ratio 55 Alcohol 15%. I went to Tajiri. There were many visitors from outside of the prefecture, probably because of the consecutive holidays. The storage area here is a highlight, so it is fun just to look at it. The price was the same as 2023.12 aged old sake and 2024.12, so I decided to go for the old sake. I wonder if it was a little cheaper last year? I drank the same 2023 last year, but I don't remember the taste😅. Now to open the bottle. I thought it would be easy to open the bottle, but the stopper was too hard to open. I wrapped many rubber bands around it and finally got it open. It is not rough at all and goes in easily. It would be quicker to buy it from Tajiri than to make aged sake at home, but they don't always have a lot of it, and it is a once in a lifetime thing. There was quite a bit of Takeba's raw sake 😊.
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ハリー
Good evening, @Mizuhashi. I have never seen Masumi's aged sake. I have never seen Masumi aged sake. Is it kept refrigerated?
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＠水橋
Hi Harry, good evening 🌇. The liquor store here likes aged old sake and stocks a variety of it in a separate cellar. This one is about a year and a half old, so I think it's still young. There were still a few bottles left so I can send you the second one 😄.
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Tsukiyoshino純米吟醸原酒生酒無濾過
月吉野Nagano
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Tsukiyoshino no Midori Unfiltered Nama-shu 720ml Rice used: 100% Yamae-Nishiki produced in Nagano Prefecture Rice polishing ratio: 55 Alcohol content: 16%. Even though it is the end of April, there was a cold wind today. The weather was fine. The rice paddies in our neighborhood are beginning to fill with water, and it looks like rice planting is just around the corner. There is a shortage of rice, but there are no rice paddies that have been restored to cultivation. I wonder if the breweries have enough rice for sake. I wonder if the price will go up again next year. By the way, Tsukiyoshi's green sake It is a clear, refreshing and beautiful sake. If I come across purple during the holidays, I'll have to replenish 😅.
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Yamasan純米大吟醸生酒無濾過
山三酒造Nagano
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Yamazan Junmai Daiginjo Yamae-Nishiki Shiwari-Gobu Light Nigori Nama-Shu 720ml Rice：Yamae-Nishiki 100% grown in Yaehara, Tomi-city, Nagano pref. Rice polishing ratio: 45 Alcohol content: 15%. Yamasan drinking comparison. This is the February lot, but I forgot where I bought it😅. Opened the bottle with a pop. The bottle smells nice, shimmering and swimming in the mouth of the bottle. Now let's see how it tastes. Silky and elegant. Delicious 😋. I plan to go to Ueda during the holidays, and I would like to take you with me if the next lot is still available 😁.
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Yamasan純米吟醸原酒生酒無濾過
山三酒造Nagano
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Yamazan Junmai Ginjo Kinmon-Nishiki Gowari Gobu Unfiltered Nama-shu 720ml Kinmon-nishiki rice (100% grown in Yaehara, Tomi City, Nagano Prefecture) Rice polishing ratio 55 Alcohol content 15%. There are two more bottles in the Yamasan stock. We will open them before the consecutive holidays 😀. Compared to last week's two bottles, it is more gorgeous. The softness has changed and the crispness is clear and delicious! It is truly a moment of bliss 😌. Sanke Nishiki Lightly Nigori will be opened after I get home 😄.
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Ameuri//Afuri DEWA-SAN-SAN / Dewa Sanzan 720ml Rice Polishing Ratio：60 Rice：100% Yamagata Prefecture Izuwasanzan Alcohol content: 15%. This is also from Sake Sento Horiichi. I have never seen such a tightly corked bottle. I have a feeling that the cork needs to be opened carefully ⚠️. I put a pot stand in a bowl and slowly opened the bottle. The moment I let go of my hand to see if it was safe, the bottle automatically opened with a bang, hit the ceiling, and fell out. It's not too shwashy for its vigor, is it? But it tastes good 😁. It's characterized by hard water, I guess it's dry except for that. Maybe it's because it's after Erha Aizan. When it comes to drinking comparisons, the first glass is the benchmark for my taste buds 😅. I will enjoy the second day flat 😊.
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Nito純米大吟醸生酒
Maruishi JozoAichi
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Nitoshi Junmai Daiginjo Aizan 48 Light Nigori Namaekumi 720ml Rice：100% Aiyama Rice polishing ratio: 48 Alcohol content: 16 We received this bottle from Sakaizendo Horiichi the week before last. Let's enjoy it while it's fresh! The bottle was opened with a light sip. First attack: Yes, it has the sweetness of Aizan. But it is not so sweet and goes down smoothly. Not too light, not too heavy. Don't think too hard, just enjoy what tastes good. I'm sure I'm going to be asked why I'm popping them in my fridge when I say my fridge is overflowing, but when I look at sakes, I see sakes I'm interested in 😓.
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ma-ki-
Good morning, @Mizuhashi! Ni-Rabbit seems to be easy to drink and well-balanced: ⤴️ I've been putting off trying Ni-Rabbit for some reason, so I'd like to try something this year 😋. I'll get it even if my fridge is flat 😁✨✨.
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＠水橋
Hi ma-ki-😃 I'm actually new to house drinking 😆. I get two rabbits! How cool is that 😄 I couldn't help but respond to the one bottle per person limit! You should definitely try something 😉.
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Hokuan Okuni Next Batter Junmai Ginjo-Ginjo-Harajyunshu, stored in snow 720m Rice polishing ratio 55 Alcohol 14%. This is the one we brought to Miyajima-san last autumn, as we found a lot of them lined up on his counter. It was stored in snow in 2023 and shipped from the brewery in September 2024. After that, it was stored at home. It has a good sense of maturity. It is not colored, but the sweetness and acidity have increased, and it is so rich that it is hard to believe that it is 14 degrees. Sake changes in many ways. I am looking forward to seeing how this year's next batter will turn out 😋.
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ジェイ&ノビィ
Good evening, @Mizuhashi 😃 Oh! I have a feeling you're getting much closer to the Dodgers 😅I'm certainly looking forward to seeing what the next batter's circle will be this year 😄!
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＠水橋
Good evening, Jay & Nobby 🌇. Recently, I personally think that the line from Daishinshu to Daisekkei, Iraka, and Kitaan-Daikoku in the Hakuba area will be hot in the future 😁.
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ハマのオーラ
Thank you for your post!　I thought it was inspired by Shugo Maki of the Bay Stars (from Nakano City) because of the blue color, but it turned out to be the LA logo (^_^;)
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＠水橋
Hello, Aura of Hama 😃. I didn't see the 2023 sake uniforms in LA ⚾️ Now we have something different to look forward to this year to see what the uniforms are like 😄
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Takeba Shiboritate Nama-nama-shu 720ml Alcohol content 18 Rice polishing ratio 67 After the Noto Peninsula earthquake, sake brewing had just started, but due to the flood in September, the pumps were out of service. I bought a bottle last year and enjoyed it so much that I kept it in stock. I kept it in a safe place for a long time, but opened the bottle before the weather got warmer. Oh, what a surprise! It has become more rounded. I can't believe it has a temperature of 18 degrees Celsius. By the way, I went to the Noto Food Festival Market on Saturday. The buildings damaged by the earthquake have been repaired and many stores have reopened for business. For lunch, I had a bowl of hot bean paste rice topped with pork bone ramen set at Shoryu in Nanao 😆.
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Yamasan純米吟醸原酒生酒無濾過
山三酒造Nagano
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Yamazan Junmai Ginjo Yamae-Nishiki Gowari-Gobu Unfiltered Nama-Shu 720ml Rice：Yamae-Nishiki 100% grown in Yaehara, Tomi-city, Nagano pref. Rice polishing ratio: 55 Alcohol content: 15%. Next, we opened the bottle of Yamae-Nishiki. Compared to Hitogokotsuki, Yamae-Nishiki has a clearer outline. However, the impression of softness remains the same. It is stored in the vegetable compartment of the refrigerator at home. Since the weather has been getting warmer recently, the thermometer sometimes reaches about 8 degrees Celsius. In winter, it is around 6 degrees. I don't know if it will survive the summer in the vegetable room with fresh sake.
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ジェイ&ノビィ
Good evening, @Mizuhashi😃. Yamasan's green label is delicious 😋. Vegetable room problem in summer! Looks like we need a summit meeting on this one 😁.
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＠水橋
Good morning, Jay & Nobby 🌞. Yamasan it just keeps getting better and better😃. So is the vegetable room, but we can't solve the problem unless we free up seats in the chiller and chilled 😓.
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ポンちゃん
Hello @Mizuhashi 🐦. I'm glad that we can compare the different colors of Yamasan in this way 😊. I don't put fresh sake in the vegetable room anymore after I saw a guy say he put it in there 💦 but summer is the only time I don't have room for it 😥.
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＠水橋
Hi Pon 😃. I use a simple type of thermometer to control the temperature here and there 😄 So far the vegetable room seems to be kept at 5-9 degrees Celsius, but I'm worried about it in the summer 😟. I do think they mature faster in the vegetable room 😓.
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