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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。

Registered Date

Check-ins

1,351

Favorite Brands

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Most Check-in Brands

松盛
31(6.78%)
月の井
31(6.78%)
Fukugokoro
30(6.56%)
Musubi Yui
24(5.25%)
Raifuku
20(4.38%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ibaraki
354(26.2%)
Fukushima
135(9.99%)
Nagano
85(6.29%)
Iwate
79(5.85%)
Yamagata
78(5.77%)

Timeline

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外飲み部
47
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On a trip to Iwate, I visited a corner liquor store in Morioka's Sakanamachi shopping district. I had never heard of this brand, so I tried it, but it was made by Drunken Shuzo, which is well known for its "Yukikko" brand. Tategami" is the name of an old place in Rikuzentakata City. Slightly citrusy mouthfeel. After that, the taste of rice Bitterness in the aftertaste A cup of Mokkiri is a nice touch There are so many sakes I want to drink, but just one at the key shop
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Tokumasamune萩原純米大吟醸生酒
Hagiwara ShuzoIbaraki
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家飲み部
48
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Junmai Daiginjo for the brewery's 170th anniversary Thankfully, I was given a sample of three different rice wines to compare... Yeah, they're the same! I tried to guess blindly, but I couldn't hit anything... What they have in common is Mellow, fruity, sweet and juicy Lightly caramelized flavor. The differences, to put it bluntly Hitanishiki: strawberry flavor and clarity Miyamanishiki: Sharp aroma Hachitan-Nishiki: Strong sweetness with bitterness and astringency in the aftertaste According to the internet, Hitachi Nishiki is made with No.18 yeast, while Miyamanishiki and Hachitan Nishiki are a blend of No.18 and No.14 yeast...heh! I realize that I am still a young man who needs more training! But it was delicious!
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家飲み部
56
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A bottle of Kenrishi that I had seen in supermarkets and convenience stores and wanted to buy someday Purchased at a convenience store as an offering Taste of Kenrishi Sweetness, umami, maturity and sharpness Wonderfully concentrated! It can be served at room temperature. But it can also be heated up in a bottle with a microwave. I want to reuse it.
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如空リスの収穫祭純米原酒ひやおろし
Hachinohe ShuruiAomori
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家飲み部
63
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Purchased at a liquor store tasting near my parents' home While it is unclear why it is a squirrel harvest festival Lovely label Curdled and smooth Mature fruit flavors and soft sweetness No acidity, bitterness in the aftertaste Bite into a persimmon and enjoy the autumnal flavor.
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家飲み部
53
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Trophies from the recent "Umaishii Ibaraki Jizake Kessen" (Ibaraki Sake Competition) Raifuku Jun Dai Aizan 40% polished rice Mellow aroma and rich sweet flavor. The fact that it is not too sweet does not bore you. Goes well with cream stew. In the deciding match, there are two divisions, daily and premium, which are scored by brand. I thought my first choice was Watashu in both categories, but it was Raifuku in both... I'll drink again tonight if I haven't had enough training yet
Japanese>English
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Matsunokotobukiバニーガール特別純米
Matsui ShuzotenTochigi
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外飲み部
57
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The third drink outside was a bunny girl. I'm still a young man who chose this one based on the label. Autumn Sake with Gohyakumangoku and No.14 yeast Not as flashy as it looks, but very powerful! Calm taste and depth Dry aftertaste for a mid-meal drink Boiled satoimo with salt Salt is good, but the spicy miso also invites sake. at Tsukuyomi
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ジェイ&ノビィ
Good morning, bap 😃 I'm a young guy who was caught by the label in front of the liquor store's fridge but went through it thinking it was sweet 😅I see you're a talented person on the inside!
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Good evening, Jay & Nobby! I am sure you are a very experienced and talented bunny girl 😁 Let's continue our training together as young people!
Japanese>English
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Kamokinshu秋あがり特別純米
Kanemitsu ShuzoHiroshima
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外飲み部
56
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The second drink outside is kamokin Not too much of a statement Sake with a delicious flavor that enhances the taste of food The higher the temperature, the sweeter it becomes. Luxurious sake that melts the fat of aburi sashimi of Hitachiniku beef At Tsukiyomi
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WakamusumeTropical Bunbun純米吟醸生酒にごり酒
Araya ShuzoYamaguchi
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外飲み部
52
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For drinks you can't normally drink, go to a tavern. Wakamusume is the first brewery What a fun label! Fresh and fruity, rich and sweet! Soft acidity and soft aftertaste It also has a light nigari rice flavor. Calpis with a core Good with taco sashimi with no peculiar taste at Tsukiyomi
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冨玲純米生酛古酒
Umezu ShuzoTottori
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個性的なお酒愛好会
51
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Purchased a year ago at a tasting hosted by a liquor store Tottori Tamakae 80% polished rice, H29BY raw yeast Dark amber color, probably aged at room temperature. Aroma: Shaoxing wine, buckwheat tea, vanilla, gunpowder, crustaceans Soft acidity Completely fermented, no sweetness. Amino acids, succinic acid, and a complex flavor that is easy to describe. The savory aroma through the nose is intoxicating. It is good heated, but it is also good at room temperature. A good sake that gently sinks into your tired body due to the change in temperature. It goes well with nukazuke (pickles), sushi, and manju (steamed buns)! Let's buy it again this year and match it with Kakuni.
Japanese>English
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Kiritsukuba星霧-seimu-純米吟醸生酛
Urazato ShuzotenIbaraki
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家飲み部
51
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New products from Kirizukuba's fresh yeast yeast Gorgeous aroma Strawberry, grapefruit, and shine muscat Fresh, sweet and acidic, but with a depth of flavor and depth. It has a crispness that disappears as you sip it. A delicious sake that shows the potential of Ogawa yeast. The sweetness is also noticeable when heated. I would drink it cold or at room temperature.
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Musubi Yui超辛口純米吟醸
Yuki ShuzoIbaraki
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家飲み部
57
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First super dry taste in the Yui Yui series Green apple when opened. Slightly banana after a few days Dry in aroma Light but with body, not thin. Mineral bitterness on the finish. Similar to Raifuku's "Super Dry" as it is a homage to "Super Dry". Why do you need to use "Yui" to describe it? I think so, but I don't mind, it's just another chance for us to get to know each other. Goes well with oil-based dishes such as dumplings and stir-fries.
Japanese>English
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AKABU served Hikaru-kun when I treated him to a beer. Amber is smooth and light! Although it is a hiyaoroshi, it has a smooth and clean aftertaste with no sense of aging. MONSTER seems to be a Halloween version! Fresh and slightly effervescent, with a clear sweet and sour taste. Feels like a "Wara-Shibe-Chosha" (the chief of the samurai army). at Sumiyoshi
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Kure特別純米原酒生酒無濾過
Nishioka ShuzotenKochi
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When I ordered the last glass of sake at Hikaru's restaurant, Kurei's unfiltered unpasteurized sake came out. The melon flavor is followed by a sharp taste, and the alcohol content of 18% is sweet and dry! I wanted to drink something strong at the end, so I was happy with the choice, but it was too much for my drunken body! At Sumiyoshi
Japanese>English
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Aizuchujo特別純米ひやおろし
Tsurunoe ShuzoFukushima
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Hikaru-kun's Restaurant Third Cup Ordered the Aizu Chusho, which I was curious about when I saw it on the fridge. Maybe it was because I saw it on Kazuhiko Ota's show a few days ago It has a calm taste that is typical of hiyaoroshi. It has a nice body and is well matured. It seems to have been aged in a tank at room temperature. Not "tasty" but "delicious" sake! It can be served cold, but I would rather drink it at room temperature with a cup of tea. At Sumiyoshi
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Ugonotsuki純米大吟醸ひやおろし
Aihara ShuzoHiroshima
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外飲み部
57
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Hikaru-kun's second drink at his restaurant is the owner's recommendation. Flavorful, like white grapes Full and juicy Finished with a sharp sourness Oriental beauty type The impression of the first cup of Dochigumo is too strong, so the impact is a little weak, but it is definitely a delicious sake. At Sumiyoshi
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外飲み部
54
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Hikaru-kun's restaurant where he regularly goes to study sake Hikaru-kun's wife's recommended drink The aroma is white wine Tastes like white wine! Citric acidity and acetic acidity are also felt. The richness in the back part of the bottle has a sake-like taste. I found out later that this is the result of the lactic acid bacteria continuing to ferment without dying out. Normally, it would be a failure, but this is good! It has little sweetness, so you don't get tired of drinking it. It is not as acidic as white wine, so it doesn't seem to be hard on the stomach, and it is an interesting drink that goes down smoothly. I ordered marinated daikon radish and prosciutto ham, which I thought would go well with the sour snacks! At Sumiyoshi
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松盛ご縁だね純米原酒生酒
岡部Ibaraki
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蔵元部
58
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Today is the Goyen Festival An event where everyone enjoys sake brewed with Miyamanishiki that we all grew together. Sweet and sour with a firm body It has a boldness that is typical of unpasteurized sake. Goes well with stewed motsu (pork cutlets) This year was the 150th anniversary of Okabe Sake Brewery, so there was a Kagami-Biraki (opening of the sake barrels) party! We enjoyed the festival and found ourselves drinking for 4 hours... I was able to taste the goodness of a local sake brewery with close ties to the community.
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蔵元部
63
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Happy Sake Day! Online Cheers at home sober! Gokotsuru, which I tasted and purchased at the brewery in May Yamae Nishiki is a remarkable sake rice When opened, the cappuccinos spread out After that, an ineffable aroma! Nectar, peach, canned mandarin oranges, pineapple, etc. Sweet and mellow, with a slight bitterness in the aftertaste. The entire flavor is pulled along by the aroma and brought together by the elegant acidity. Definitely one of the top 3 best sake of the first half of the year!
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Happy Sake Day, bap 🎵! I haven't had any 💦. Goko-san looks delicious 🤤. It's one of the top sakes I'd like to try, so I hope to encounter it someday 😋. I hope you enjoy Sake Day 🤗
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Good evening, ma-ki-chan! I love Mikotsuru...if you have a chance to try it! Let's both be diligent so that next year's sake day can be celebrated safely 🍶.
Japanese>English
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Koganesawa純米吟醸山廃原酒生酒
Kawakei ShotenMiyagi
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家飲み部
54
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Koganezawa, a gentle Yamahai Omachi spring unpasteurized sake When opened, it has a strong sweetness. Slightly bitter and chocolatey! After a smooth finish The acidity that seems to be from Yamahai is spreading. It is also good when heated or cooled. Fruitiness like peach spreads. Fruity, umami and full-bodied.
Japanese>English
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Hidakami秋あがり純米
Hirako ShuzoMiyagi
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外飲み部
57
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drinking at a sushi bar For some reason, Miyagi continues on this day Citrus citrus aroma Dine, Ramune, etc. Slightly autumnal and calm flavor after drinking Go with shime saba (mackerel) Also goes well with leeks in shime ara soup at Midori Sushi
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