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SakenowaRecord your sake experiences and discover your favorites
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persenal records

Registered Date

Check-ins

43

Favorite Brands

16

Hall of Fame

Suigei

Most Check-in Brands

Kubota
3(27.27%)
Okuhida
2(18.18%)
Kid
2(18.18%)
Senkin
2(18.18%)
Mimurosugi
2(18.18%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
6(13.95%)
Miyagi
5(11.63%)
Akita
3(6.98%)
Kyoto
3(6.98%)
Nara
3(6.98%)

Timeline

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Suigei特別純米特別純米
Suigei ShuzoKochi
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ABV 15%, acidity 1.7, SMV +7, 55% milled rice, carefully selected from the best brewing rice of the year, using the traditional Kumamoto yeast Kumamoto Sake, Kagamikawa spring water (I'm about to learn more about the yeast!), about 1,100 yen locally on Yongobing. It is said to be light and fresh at room temperature, with subtle apple, ginjo, and tropical fruit flavors, but I prefer the restraint of the acidity. The smooth alcohol makes it feel like it would go well with any food, cold or warm. It's the kind of all-weather flavor you want to keep in your cooler at all times.
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- Fukuoka Prefecture, Fukuoka Prefecture, Mi-inokotobuki, ABV 14%, Polished rice 60%, Alcohol content +14, Acidity 1.8, Yamadanishiki - Probably the label most famous for slam-dunking sake, this brewery actually comes first. Takehiko Inoue, a manga artist, was a fan of the sake, which is probably why the brewery named it after him (Hisashi Mitsui). The dryness is supposed to be sharp, but the finish is cleaner than I expected. Honestly, I didn't think it would be good because of the label, but it looks like it would go well with any appetizer. There is also a stable refreshment.
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- Tochigi, Tochigi Prefecture, Senkin, ABV 14%, Rice Malt, 50%-Kakemai 60%, Senkin Sake Brewing Co. - I'm not a fan of blending wine and sake, but I'm going to try Akatombora, a hiyaoroshi (autumn sake) originally made for dragonflies. It has a much sweeter flavor than the previous sake, and goes down smoothly. It's actually pretty good.
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- Aramasa Sake Brewery, Akita Prefecture秋田県, ABV 13%, 55% rice koji, 60% kakemai, Rikyu 132 No.陸羽132 (famous for being pesticide-free?) - A junmai-shu from premium sake Aramasa. Quite fruity, complex acidity, almost yogurt-like aroma. I found it too complex to define, but my tastemaker wife said it was definitely a memorable glass. A glass that only the most discerning palate will appreciate why it's so expensive. Personally, I wasn't a fan of the strong acidity. Is it cheap on the palate?
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- Nara Prefecture奈良県, Yucho Sake Brewery, ABV 16%, Rice Polishing 65%, Alcohol Content +2, Acidity 1.9, Lake Akitsu秋津穂 - Rich namazake! Draft sake is best enjoyed on the islands. After the senkin, the umami flavor comes through. It's unfiltered, unadulterated, and fresh. One of the three reasons I want to go to Nara. I had a little taste of it here.
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- Senkin, Sakura City, Tochigi Prefecture, Japan, ABV 13%, Unrefined, 100% Yamadanishiki Yamadanishiki from Sakura City, Tochigi Prefecture, Japan - This is the senkin I promised myself I would try in Tokyo. It is rich in flavor and has a great acidity. It's not a common flavor, and I found out that it's made using the Kimoto brewing method I introduced before. The sweetness is quite subdued and the flavor is light.
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Unspecified純米大吟醸
5
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- Niigata Prefecture, DHC Sake Brewery, ABV 15%, 50% polished rice, Kohyakumangoku. - It's a junmaida after all, so it can't help but be delicious, and in the sense that it's sweet, it's a sake that follows the trend of the moment, a Niigata standard in more ways than one.
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- Niigata Prefecture, DHC Sake Brewery, ABV 16%, 60% polished rice, Yamadanishiki, Yamadanishiki - Clean Niigata style, not a surprising amount of character or complexity, but the rice flavors are clean and vibrant, making it a good pairing with just about anything. Probably better with sashimi.
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- Sumikawa Sake Brewery, Yamaguchi Prefecture, Yamaguchi, ABV 16 - Clear, fruity flavor, a little lighter, but still sweet. All information is confidential, so it's hard to tell if it's Junmai or Honjojo if it's left to the drinker's imagination. Mild acidity is impressive.
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ABV 15.5%, a blend of 60% (koji) and 65% (soaked rice) milled rice, Japanese sake (SMV) +2, acidity 1.2. Mild and subtle. Moderate umami, but definitely an alcoholic spiciness. Good value for money, around 300 yen at the supermarket. It would be great for camping. It's a sake that can be enjoyed with any snacks, and it has quite a claim. It's a brand that reminds me a bit of Hite, so I thought I should try a bottle at some point.
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Tanigawadake超辛 純米吟醸
Nagai ShuzoGunma
6
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ABV 15%, 65-70% polished rice, alcohol +8, acidity 1.3, kohyakumangoku 65%, again from Nagai Shuzo, Gunma Prefecture. Since it's based on a fish cake broth, I thought it could use a little more dryness. It was a bit different from the chokara I expected. It didn't have a strong personality. SMV +8 is not a chokara, but it's a moderately balanced and smooth dryness. No complexity to the flavor.
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ABV 15-16%, 65% polished rice, +2 sake, 1.3-1.5 acidity, 100% manamasume from Miyagi prefecture. Fruity
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Mizubasho純米吟醸純米吟醸
Nagai ShuzoGunma
4
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Nagai Shuzo Yongai Sake Brewery, Gunma Prefecture, ABV 15%, Polished Rice 60%, Sake Alcohol +2-3, Acidity 1.4, Raw Rice 100% Yamadanishiki, Hyogo Prefecture
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Exposition. Okuhida Karaguchi Junmai : Karaguchi from Okuhida, Gifu Prefecture. I thought it would be okay to drink it as an atsukan. I didn't think it was the best flavor, but something about it reminded me of Gero Onsen, so I picked up a bottle. More review later.
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Exposition. Kyohime Junmai Daiginjo : Kyoto-based meigara. I think I've seen this somewhere, but I'm not sure if it's export or entry-level. Overall, it has a nice feel to it.
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Exposition. Kagatobi Ai Junmai Daiginjo Kagatobi Chikan Junmai Karaguchi Kagatobi Yamahai Junmai Chokaraguchi Kagatobi is said to be named after the fire brigade. It was relatively dry as it was mainly Karaguchi. They also displayed sake glasses out front, and if they were for sale, I would definitely buy them. One of the bottles I debated whether or not to buy until the end. There's a subtle splendor to it, and I think it would be equally good warm. I'm definitely looking forward to revisiting this one in the future, I'm looking forward to the flavors.
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