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SakenowaRecord your sake experiences and discover your favorites
10ZG-STQ10ZG-STQ
広島出身、神奈川県中央在住の酒呑みです。近くの居酒屋に出没しています。

Registered Date

Check-ins

87

Favorite Brands

3

Most Check-in Brands

Tenjomugen
4(7.41%)
Maibijin
4(7.41%)
Fukucho
4(7.41%)
本州一
4(7.41%)
Aratama
3(5.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
12(13.79%)
Kanagawa
10(11.49%)
Fukushima
8(9.2%)
Akita
7(8.05%)
Yamagata
7(8.05%)

Timeline

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Fukucho辛口純米 夏純米原酒
Imada Shuzo HontenHiroshima
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26
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Memorandum: 43rd At the usual restaurant. It is a summer version of dry junmai. Degree of alcohol content: 15 Polishing ratio: Koji rice 60%, Kake rice 65% (original polishing) 100% Yamadanishiki Yeast: Hiroshima Prefecture yeast
Japanese>English
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27
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Memorandum: 42nd At the usual restaurant. After Niiyu, we finished with Doburoku. Dewanosato rice is highly polished and fermented at low temperature to make ginjo, It is aromatic and refreshing. I was afraid that I could drink too much of it. I was afraid that I could drink too much. Degree of alcohol content: 12%, Polishing ratio: undisclosed 100% Dewanosato (Yamagata Prefecture) Yeast: 16-1/NFKA (Yamagata Industrial Technology Center)
Japanese>English
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Jin'yu純米吟醸原酒 蛙純米吟醸原酒
NabetanaChiba
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25
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Memorandum: 41st At the usual restaurant. Next to Honshu Ichi is Niiyu Aoeru (summer sake). The alcohol content is high because it is a pure sake. It was chilled and refreshing. Degree of alcohol content: 17%, Rice polishing ratio: 60 100% Fusakogane (produced in Yachiyo, Chiba Prefecture) Sake meter: +1, Acidity: 1.8
Japanese>English
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本州一Doors fresh おりがらみ 生純米吟醸生酒おりがらみ
Umeda ShuzojoHiroshima
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26
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Memorandum: 40th At the usual restaurant. Next to the unique Shin Tsuchida is the best in Honshu. It was fresh and fruity, bottled within a few hours of pressing. It was a fresh and fruity sake bottled within a few hours of pressing. Degree of alcohol content: 15%, Polishing ratio: 60% (original form milled rice) 100% Hachitan-Nishiki Sake meter: -1 Yeast used: Kyokai 1801
Japanese>English
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Tsuchidaシン・ツチダ純米
Tsuchida ShuzoGunma
alt 1
32
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Memorandum: 39th At the usual restaurant. We started with a unique sake. It has the highest acidity and minus Sake level is the highest I've ever had. The color is also very dark. The brewer recommended to drink it at room temperature and enjoy the changes. So we drank it at room temperature. It had a good balance of sourness and sweetness. Pour: 16%, Polishing ratio: 90%. 100% Gunma rice Sake meter: -11 to -15, Acidity: 3.6 to 4.2 Amino acids: 3.7-4.3 Yeast used: No additive yeast (brewer's yeast)
Japanese>English
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Sumiyoshi一生 純米酒 夏純米生貯蔵酒
Taruhei ShuzoYamagata
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29
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Memorandum: 38th At the usual restaurant. Summer sake follows after Tenjo Yumegen. Degree of alcohol content: 15%, Rice polishing ratio: 60 100% Yamagata rice Sake degree: +5
Japanese>English
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Tenjomugen特別純米酒 夏酒はじめました特別純米
Nakayu ShuzotenMiyagi
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31
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Memorandum: 37th At the usual restaurant. Summer sake started to be served in May. The sake was crisp and clear. Grilled yellowtail kama with grated baby sardines and grated baby sardines. 15% alcohol by volume, 60% rice polishing ratio 100% Miyagi rice Sake meter: +1, Acidity: 1.4
Japanese>English
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Yasakatsuru山廃純米七○純米山廃古酒
Takeno ShuzoKyoto
alt 1
22
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Memorandum: 36th At the usual restaurant. It is an aged sake, but the color was whitish and slightly cloudy. It was sweet at first, but the high acidity in the aftertaste made it The aftertaste was light because of the high acidity. The alcohol content: 15%, the rice polishing ratio: 74% (70% of the shoulder label and the red color disappeared). (There is a red mark on the 70% shoulder label. (There is a red mark on the 70% shoulder label, confirmed on the website) 100% Kyo no Shineki Sake degree: -10
Japanese>English
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Tenjomugen純米大吟醸純米大吟醸
Nakayu ShuzotenMiyagi
alt 1
24
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Memorandum: 35th At the usual restaurant. Degree of alcohol content: 15%, Rice polishing ratio: 40 100% Yamada-Nishiki Sake meter: -1, Acidity: 1.2
Japanese>English
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Chiyodagura純米生原酒 フクノハナ うすにごり純米原酒生酒おりがらみ
太田酒造 千代田蔵Hyogo
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25
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Memorandum: 34th At the usual restaurant. It was not freshly cut, but a little later. so the fizziness was lessened, The taste was nice and smooth. Degree of alcohol content: 16%, Rice polishing ratio: 70%. FUKUNOHANA 100%.
Japanese>English
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Sawanoi純米大吟醸純米大吟醸
Ozawa ShuzoTokyo
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26
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Memorandum: 33rd At the first restaurant of the new year. After Kikuyu, I had this one. It was another good sake with a fruity taste like a daiginjo. It was a good sake. With grilled mackerel. Degree of alcohol content: 15%, Polishing ratio: 50%. 100% Yamadanishiki Sake level: -1, Acidity: 1.5 Kura Master 2021 Platinum Award
Japanese>English
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菊勇生酛はるみさけ 阿夫利清流米純米生酛
吉川醸造Kanagawa
alt 1alt 2
27
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Memorandum: 32nd At the first restaurant of the new year. The rice polishing ratio is low, but don't underestimate it. It was a good sake with a refreshing and fresh taste. It was a good sake. Degree of alcohol content: 13%, Polishing ratio: 90 100% Harumi (grown in Kanagawa Prefecture)
Japanese>English
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Yuki no Bosha秘伝山廃 純米吟醸純米吟醸山廃
Saiya ShuzotenAkita
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32
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Memorandum: 31st The first New Year's Day after moving into a new house at the end of the year, It is the first time to drink at home. I always buy Kayasha at the store. I bought a flatfish, processed it, and made sashimi and zoni, We enjoyed it very much. Degree of alcohol content: 16%, Rice polishing ratio: 55%.
Japanese>English
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Tsuchidaはつしぼり ichi 2022純米
Tsuchida ShuzoGunma
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33
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Memorandum: 30th At the usual restaurant. It is the second stage of drinking. It is made from yellow koji for shochu and white koji for shochu. It has a unique sour taste. Degree of alcohol content: 14%, Polishing ratio: 60 Yeast used: Association No. 701
Japanese>English
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Aizuchujo生純米原酒純米原酒生酒
Tsurunoe ShuzoFukushima
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31
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Memorandum: 29th At the usual restaurant. We had it at the end of this year. It had been a while since I cut it. It didn't have a fizzy feeling, but it tasted fresh. Degree of alcohol content: 17%, Rice polishing ratio: 60
Japanese>English
immp1982
Aizu Chunichi is very tasty.
Chinese>English
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Izumibashiとんぼラベル 純米吟醸 雄町 生酛 生原酒純米吟醸生酛原酒生酒
Izumibashi ShuzoKanagawa
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24
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Memorandum: 28th At the usual restaurant. It was freshly cut and fizzy It was delicious. 18% alcohol by volume, Polishing ratio: 50%. 100% Omachi (produced in Kanagawa Prefecture and grown in-house)
Japanese>English
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Bijofu純米吟醸 秋酒純米吟醸
Hamakawa ShotenKochi
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23
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Memorandum: 26th At the usual restaurant. This is the last dish of the day. Strength: 15%, Polishing ratio: 55
Japanese>English
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Hijiriあきのひじり INDIGO 純米大吟醸純米大吟醸無濾過
Hijiri ShuzoGunma
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25
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Memorandum: 25th At the usual restaurant. I drank next to Nyi Wolf. Degree of alcohol content: 16%, Polishing ratio: (Koji rice: 35%, Kake rice: 50%) （100% Gunma rice
Japanese>English
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ニ狼純米吟醸原酒生酒
Maruishi JozoAichi
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24
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Memorandum: 24th At the usual restaurant. I often see Maruishi in this store. but I got this one because I heard that a "Ni-Rabbit" but not a "Ni-Rabbit I got it because I heard that "Ni-Rabbit" was in the store. (2022 version) Pour: 16%, Polishing ratio: 55 100% Manzai (grown in Okazaki, Aichi prefecture) Yeast used: In-house yeast
Japanese>English
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