SakenowaRecord your sake experiences and discover your favorites
profile iconkiyo
日本酒が大好きです😍 直ぐに忘れちゃうので、備忘録的に残したいと思っております。 素人の感じたまま味わいと感想を表現します。 ピントのズレた感想になることも沢山あると思いますが、素人ということてご容赦ください😊 全国の美味しい日本酒に感謝です🫡 これからも美味しい日本酒を楽しく頂きます😆🍶 日本酒へのコメントは後追いになってしまいます🙇‍♂️

Registered Date

Check-ins

240

Favorite Brands

16

Hall of Fame

SenkinOze no YukidokeDenshu

Most Check-in Brands

Senkin
9(8.49%)
Oze no Yukidoke
8(7.55%)
Miyoshikiku
7(6.6%)
Kazenomori
7(6.6%)
Denshu
5(4.72%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ibaraki
18(7.5%)
Tochigi
16(6.67%)
Niigata
16(6.67%)
Gunma
15(6.25%)
Saitama
13(5.42%)

Venues With Most Check-Ins

Ginza Kimijimaya (銀座君嶋屋)
12(75%)
Hasegawa Saketen (はせがわ酒店)
2(12.5%)
Yebisu Kimijimaya (恵比寿君嶋屋)
2(12.5%)
profile iconkiyo
MiyoshikikuKIT CAT!! 純米吟醸　日本晴
Miyoshikiku ShuzoTokushima
41
kiyoSince we were in Tokushima, we decided to compare local sake, so we started with Miyoshikiku's KITCAT. It has a rich sweetness and sourness with a slight caramelized taste in the mouth. It has a firm sweetness, so it is good to drink as a dessert.
Japanese>English
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Senkin線香花火
せんきんTochigi
51
kiyoRice : Yamadanishiki (Domaine Sakura Yamadanishiki) Rice polishing ratio : Koji 50%, Kake 60 Alcohol : 13% (unfiltered) This sake has a good balance of sourness and clear sweetness typical of Senkyoku.
Japanese>English
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Kimoto no Dobu
Kubohonke ShuzoNara
46
kiyoRice used: Awa Yamadanishiki/ Nipponharu Polishing 60%/65 Specified name sake, etc. Junmai/Hiirei-shu 15% alcohol by volume I came to Kumamoto on a business trip and was interested in this sake, so I happened to see it at a liquor store I went into, and bought it. Sake at noon gives me a sense of immorality. It is dry but very smooth on the palate. It is creamy and has a fresh acidity that is typical of a sake brewer's yeast yeast. The powerful spiciness coming from the back of it can be felt along with the umami. The sharpness is also excellent, and the full-bodied flavor is refreshing.
Japanese>English
つきたてGood evening, kiyo! I too like the dab of nama yeast! Actually, I recommend it with soda water. You may think it's a bad idea, but it's delicious😊.
Japanese>English
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Taenohana英　特別純米生原酒
Moriki ShuzojoMie
43
kiyoRice used: Yamadanishiki Polishing ratio:60 Sake degree: +6 Acidity: 2.0 It has a full rice aroma, a touch of alcohol, and a strong umami flavor that lingers on the tongue.
Japanese>English
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Sohomare情熱　純米
Sohomare ShuzoTochigi
43
kiyoRice used: Yamadanishiki Rice polishing ratio: 70 Sake degree: +4.5 Acidity: 1.5 It has an acidity, followed by a slight bitterness, and a long and relaxing aftertaste.
Japanese>English
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Izumibashi恵　海老名耕地　無濾過純米
Izumibashi ShuzoKanagawa
44
kiyoRice used: Yamadanishiki Rice polishing ratio:80 Sake degree: +18 Acidity: 1.9 Slight caramel aroma, clean and dry on the palate with a gentle saltiness, acidity, and a slight umami aftertaste that leaves a pleasant aftertaste.
Japanese>English
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Kamonishiki荷札酒　短稈渡船　槽場汲み　純米大吟醸
Kamonishiki ShuzoNiigata
52
kiyoRice : Yamadanishiki (20%) for malted rice, Short-stalked ship (80%) for brewing rice Rice polishing ratio : 50 Alcohol content : 14 The balance between the gorgeous ginjo aroma, moderate sweetness, and pleasantly crisp acidity is exquisite. I would like to drink it again.
Japanese>English
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Yoshidagura u百万石乃白
Yoshida ShuzotenIshikawa
50
kiyoSpecific name: Yamahai Junmai Ingredients : Rice, Rice malted rice Alcohol Content : 13 Sake Degree : Not disclosed Acidity : Not disclosed Rice type：Hyakumangoku No Shiro Rice polishing ratio：60 Condition: Fired I am not good at Yamahai, but Yoshida Kurau is the one that changed my concept of Yamahai. Thanks to it, I have more chances to try Yamahai and feel the depth of Sake. I think it is such a wonderful sake that I want to add the adjectives "delicate and beautiful" before the three words on the label: clarity, minerality, and slight bubbles 😊.
Japanese>English
ポンちゃんGood morning, kiyo! I have found some easy-drinking modern Yamahai this year, and the stereotype that it is hard to drink has been broken 😊I haven't tried this one yet, so I would love to try it!
Japanese>English
kiyoThanks for your comment, Pon-chan 😊. This way of brewing is called modern Yamahai, isn't it? I'm learning a lot. It really broke my stereotype too 😆. I highly recommend Yoshida Kurau, so please give it a try 🍶.
Japanese>English
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Iyokagiya純米原酒　しずく媛　初仕込壱番搾
Seiryo ShuzoEhime
48
kiyoType：Junmai Nama Ingredients : Rice, Rice malt Sake meter: -1, Acidity: 1.7 Rice polishing ratio: 60% (Ehime Shizuku Ehime) Alcohol Content：15.5 It has a firm umami flavor. The yeast is described as having a mild acidity, and the mouthfeel is firm and not cloying. It is a bottle in which you can feel the brewer's passion. I would like to try other types.
Japanese>English
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Fusanokangiku純米大吟醸 Identity 総の舞50 うすにごり
寒菊銘醸Chiba
42
kiyoIngredient rice So no Mai Polishing ratio 50%. Nama-zake Sake degree -5 Acidity 1.5 Amino acidity 1.2 Yeast: Undisclosed A little tangy and firm sweetness is followed by a soft bitterness, so you don't get tired of drinking it. I like it because it is gentle. ❤️
Japanese>English
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Yanma18号 特別純米酒 無濾過原酒
Niigatadaiichi ShuzoNiigata
54
kiyoRice : Gohyakumangoku, Koshibuki Rice polishing ratio : 60 Alcohol content : 17 Provenance : Niigata Prefecture Niigata Daiichi Shuzo It has a rich aroma, a full flavor, a touch of alcohol, and a good balance of acidity and bitterness. I prefer it at room temperature rather than cold.
Japanese>English
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Tedorigawa白い山廃純米
Yoshida ShuzotenIshikawa
50
kiyoKoji rice: Yamadanishiki (21%) / Kake rice: Gohyakumangoku (79%) Polishing ratio》60 Yeast》 Kanazawa yeast Sake meter degree Acidity Alcohol Content》-15%. Structure》 Yamahai Junmai Nama Yamahai is not my favorite sake because of its heaviness, but like Yoshida Shuzo's Yoshida Kura II, it has a modern feel and is very easy to drink. I also love the technique used to keep the alcohol content low despite the fact that it is a draft sake.
Japanese>English
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Sohomare生酛仕込　純米大吟醸
Sohomare ShuzoTochigi
49
kiyoAlcohol content 16%. Sake degree +3 to +4 Ingredient rice: Yamadanishiki from District A Polishing ratio 45 Acidity 1.7 It has a wonderful balance with a gentle bitterness and a pleasant aftertaste of bitterness.
Japanese>English
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Kirinzan伝統辛口
Kirinzan ShuzoNiigata
43
kiyoIt has a nice sharpness and a taste that you will never get tired of drinking. It is a beautiful sake typical of Niigata 😊.
Japanese>English
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Tanigawadake夏吟醸　涼
Nagai ShuzoGunma
47
kiyoRice： Gohyakumangoku Rice polishing ratio: 60 Yeast: --- Alcohol content: 15%. Sake degree: +4 Acidity: 1.2 It was a nice sake with a clear feeling that comes in easily and leaves a gentle umami aftertaste 🍶. It was one of my favorite type of sake. ‼️
Japanese>English
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Yoshidagura u石川門　生酒
Yoshida ShuzotenIshikawa
59
kiyoIngredients Rice (domestic),Rice malt (domestic) Alcohol percentage 13% (undiluted) Rice used: Ishikawamon, produced in Ishikawa Prefecture Polishing ratio 60 Yeast used: Kanazawa yeast Yamahai sake is a bit bitter, with a slight tingling sensation, but this sake has no such sensation at all and can be drunk without hesitation. The slight tingling, gentle acidity and umami, and the bitterness that comes to the back of the tongue afterward are indescribably pleasant. I would like to drink this sake again.
Japanese>English
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Nakanorisan共存 Kyozon
Nakazen ShuzotenNagano
51
kiyoAlcohol percentage: 6.0 Ingredients: Rice (Nagano Prefecture), Rice malted rice (Nagano Prefecture) Rice: Miyamanishiki Rice polishing ratio: 55 Sake meter: -- Acidity: -- This sake is made with lactic acid bacteria from Sunki, a fermented food of Kiso. It has a unique lactic acid fermentation aroma like the Terada Honke we recently received. It is very sweet, but the effervescence to the point of spilling over and the soft acidity create a balance of flavors! If you like fizzy, sweet sake, this is the one for you.
Japanese>English
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HijiriHIJIRI ICHIMATSU 純米吟醸
Hijiri ShuzoGunma
51
kiyoA tangy, strong sourness and bitterness comes first, followed by a lingering deep sweetness that lingers on the tongue. Later, a yogurt-like aroma escapes into the nose. It is my favorite type😊.
Japanese>English
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醍醐のしずく菩提酛仕込み
Terada HonkeChiba
55
kiyoRice cultivation method／Agrochemical-free rice (Koshihikari, etc.) Rice polishing ratio / 90-93 Alcohol percentage / 6.0-15.0 Sake meter / -40 to -70 Acidity / 6-12 Amino acidity / 2-6 The low rice polishing gives the sake an aroma of rice bran, but it is pleasant without being twisted. The effervescence creates a balance between rich acidity and sweetness, and the pleasant bitterness leads to a velvety aftertaste. I have never tasted a brewery that makes such good use of nature and brewing techniques. (I still have little experience with this.)
Japanese>English
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Hirotogawa純米吟醸
Matsuzaki ShuzotenFukushima
56
kiyoRice used: Fukushima Yumenokou Rice polishing ratio: 50 Alcohol content: 15 Acidity: 1.2 Fire-brewing I really like Hirotogawa 😊. It has a sparkling clarity and a gentle melon aroma. It has a perfect balance of sourness and sweetness and is easy to drink.
Japanese>English
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