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SakenowaRecord your sake experiences and discover your favorites
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基本家飲み。 トーフと柿ピーに飽きると外へ飲みに行く。 写真を撮っても忘れるのでアプリで管理することにしました。

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1,254

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月の井
29(6.65%)
Fukugokoro
28(6.42%)
松盛
28(6.42%)
Musubi Yui
23(5.28%)
Raifuku
19(4.36%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ibaraki
335(26.71%)
Fukushima
129(10.29%)
Nagano
77(6.14%)
Iwate
75(5.98%)
Yamagata
68(5.42%)

Timeline

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Ippin桜の花が咲くころに大吟醸原酒生酒無濾過
吉久保酒造Ibaraki
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外飲み部
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Participating in the Sake Bar held at Pede in front of Mito Station every year at this time of the year on Friday nights. Unfortunately, it was raining and there were not many customers, but we were excited to try the expensive sake! Mito-produced Yamada-Nishiki 35% polished rice Daigin nama sake for exhibition Elegant, mellow, and without a doubt delicious sake! Even if it rains, the sake will bring you together with other sake drinkers. Enjoy the night with the sound of rain as background music
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Gakki Masamune羽州酒未来純米吟醸原酒無濾過
Ookidaikichi HontenFukushima
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外飲み部
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I'd ask for this again if I had it. Definitely instrument Masamune Pear aroma Juicy Elegant texture Hikaru, who is talking about the future of sake, continues to drink while his friends start to move on to highballs, so he takes the bottle for himself. Taking advantage of the fact that his friends have moved on to highballs, he keeps it all to himself. At Sumiyoshi
Japanese>English
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Hanamura陸羽田純米生酒
Ryozeki ShuzoAkita
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外飲み部
54
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Hana Yuu, which I would ask for if I had it. Rikuwada seems to be a rare rice Much sweeter, loud and heavy! It seems to be a very high quality sake. But then again, I'm also a very drunk person. "Delicious! and that's it. At Sumiyoshi
Japanese>English
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外飲み部
51
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1859 is said to be the year when the history of Omachi began in Okayama. The image of Bodhi yeast is dark and sour, but this one is gentle. It has a nice depth that is gentle and not too harsh. I would like to drink it at different temperatures. At Sumiyoshi
Japanese>English
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Yamamoto天杉純米山廃
YamamotoAkita
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外飲み部
47
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Annual birthday party for sake friends at Hikaru-kun's restaurant Yamahai Junmai brewed in barrels made from over 200 year old Akita cedar trees Beautiful wooden label Kyokai No.1 yeast? I looked it up and it seems to be a revived strain of Kyokai No.1 yeast. The sweetness and acidity of today's sake with the freshness of the cedar barrels. The fact that it doesn't get heavy is typical of Yamamoto. It's also nice that it's Miyamanishiki! At Sumiyoshi
Japanese>English
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外飲み部
57
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Linda's label URARA Low-alcoholic raw sake is spring-like fresh sweet and sour. The warmer it gets, the sweeter and more delicious it becomes. For some reason, it gives the impression of being a Nagano sake. Match it with burdock chips and the memory fades away. At Tsukushi
Japanese>English
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Amabuki超辛口特別純米
Amabuki ShuzoSaga
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外飲み部
51
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Amabuki has a sweet image. but this one is sharp and firm. The astringent aftertaste finishes it off. Sake lovers will love it! A simple salted fish with a little bit of salt At Tsukushi
Japanese>English
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Tenbi純米吟醸原酒生酒にごり酒
Choshu ShuzoYamaguchi
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外飲み部
52
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Your first Izakaya Fresh fish is well-reputed. They have a set of drinks that they pour Namimi for you to compare. I'm so happy! It's been a long time since I've tasted Amami, a lightly cloudy unpasteurized sake. Slightly effervescent, juicy, sweet and delicious! It goes well with sashimi of sayori, which is not a habitual fish! At Tsukushi
Japanese>English
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Fukugokoro新酒おりがらみ純米吟醸原酒生酒おりがらみ
Shiina ShuzotenIbaraki
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家飲み部
54
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We look forward to the new Tomikushin Orikarami sake every year! Apparently, Miyamanishiki is hard to find, so this year they are mixing in some Hitanishiki! Apple and strawberry-like aroma Sharp sweetness with a hint of astringency. Citrusy acidity in the aftertaste Sweetness increases when mixed with Oryu, and it is sweet like Yui Yui. Chocolate-like richness It goes well with leftover Setsubun beans and strawberries. I'm glad it tastes like the Fukushin I'm used to drinking! I will drink it again next year!
Japanese>English
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Haginotsuyu辛口純米吟醸酒純米吟醸
Fukuiyahei ShotenShiga
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家飲み部
59
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Drinks at my parents' house Mild aroma Lactic acidity on the palate Subdued sweetness with a firm body Citrusy acidity with a clean aftertaste Jungin with good cost performance Goes well with cheese
Japanese>English
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Inazatoしぼったまんまの出荷　星純米吟醸原酒生酒無濾過
Isokura ShuzoIbaraki
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外飲み部
56
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Unforgettable March 11 This day reminds me of many things Drinking for a friend whose birthday happens to be on this day (even though he is still alive and well) Freshness of freshly squeezed sake Easy to drink and match The cohesiveness of the wine without feeling the 17% alcohol content. It has a great flavor and goes well with sashimi. Can't do anything with it, but drink it anyway. At Sake Shochu
Japanese>English
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Koganesawa三年熟成貯蔵純米山廃原酒
Kawakei ShotenMiyagi
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家飲み部
56
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Gentle Yamahai Koganezawa Hitomebore 60% polished rice Junmai Genzake matured for three years Moderate sweetness and soft acidity Full and complex flavor Can be warmed up on cold days Lukewarm or cooled. The happy acidity spreads. It goes well with miso soup with dashi broth. It also goes well with dried taro, a specialty of Ibaraki. A good sake with a wide range of flavors that can be enjoyed in various ways.
Japanese>English
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亀の海別誂生醇純米吟醸生酒
Tsuchiya ShuzotenNagano
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外飲み部
58
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The third drink at Hikaru-kun's store Another sake purchased by a regular customer on a business trip to Nagano Crunchy apple aroma! Aromatic, but with a nice sharpness. It's like Genmai but lighter than Genmai. The banquet group at the next table also praised it highly! Happy solo activity! at Sumiyoshi
Japanese>English
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Kawanakajima Genbu純米吟醸原酒生酒無濾過
ShusenkuranoNagano
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外飲み部
59
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Hikaru-kun's second drink at his restaurant A regular who went on a business trip to Nagano apparently stocked it for us. Indescribable aroma! Beautiful, glamorous and gentle! The Miyamanishiki has a good body. The slight astringency in the aftertaste is also very sexy! Fainting in agony when paired with squid sashimi! I was impressed by this wine! At Sumiyoshi
Japanese>English
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外飲み部
54
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We went to Hikaru-kun's restaurant for the first time this year. The first drink was a light Sentori Modern. Just a little carbonation. It smells juicy, sweet and sour like Sentori. Balanced without feeling low-alcoholic. One of the standard form of modern kamishige yeast The banquet group at the next table also praised it highly! I knew this sake would be well received by today's consumers. At Sumiyoshi
Japanese>English
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Taka新嘗祭純米生酒おりがらみ
Nagayamahonke ShuzojoYamaguchi
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家飲み部
60
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Sake given to me at a tavern at the end of last year Orikarami made on the occasion of the Shinmai Festival on November 23rd. Delaware aroma when the bottle is opened Sweet and sour fruit juice Bitter and astringent citrus aftertaste Melon sweetness after a week I am very happy to receive a good sake
Japanese>English
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Iyokagiya責任仕込み　Toshi’s Sake純米原酒生酒無濾過おりがらみ
Seiryo ShuzoEhime
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家飲み部
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Sake made by the second son of the brewery, who is responsible for the entire process. 15% pure sake made with Ehime's Shizukuhime yeast. Ehime's Sakurahime yeast is a yeast that has been on my mind recently. Aroma of white grapes, lychee, and ramune Slightly carbonated sweet and sour Silky sweet and tasty mixed with ori Nice bitter aftertaste and rice flavor Pair it with pickled Chinese cabbage
Japanese>English
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家飲み部
50
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Liquor from my parents' house Sake-like flavor of Nada Soft and gentle taste Rich sweetness Not as rich as Hanazumi for a glutinous rice four-step brewing, but still refreshingly sweet.
Japanese>English
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TokumasamuneTOKUMASAMUNE Lab. sweet生酛
Hagiwara ShuzoIbaraki
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Today is eye exam day Just one drink at a local sake bar while waiting for the bus Tokumasamune collaborated with United Arrows to produce this sake. The rice is Ichibanboshi. Refreshing, sweet and sour. You can't feel the alcohol. It's more like juice. It can be likened to plum wine with water or apple cider vinegar mixed with water I remember being made to drink it as a child because it was good for me...
Japanese>English
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家飲み部
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A Drink at My Parents' House Takashimizu is booming at my parents' house these days. Soft and easy to drink Slightly sweet and umami It has a refreshing aftertaste whether it is heated or warmed up. Drinkable like water after Masumi's Nama-zake It is a sake for those who love ordinary sake!
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