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SakenowaRecord your sake experiences and discover your favorites
SAMURAIZSAMURAIZ
家飲み中心で、料理に合わせて、日本酒とクラフトビールを楽しんでます。 気まぐれに、マイペースで、ぼちぼちと投稿してます。

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174

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Most Check-in Brands

Okunoto no shiragiku
10(8.55%)
Tedorigawa
10(8.55%)
Ippakusuisei
9(7.69%)
Banshuikkon
7(5.98%)
Denshu
6(5.13%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
56(32.18%)
Akita
16(9.2%)
Fukushima
16(9.2%)
Toyama
12(6.9%)
Tochigi
9(5.17%)

Timeline

SAMURAIZSAMURAIZ
Nokaya特別純米　雄山錦特別純米
Wakatsuru ShuzoToyama
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33
SAMURAIZ
Today's sake is from Toyama Prefecture. Is the "Saburomaru Brewery" whiskey more famous these days? It is a green bottle often seen at izakayas in Toyama City. It is a special junmai brewed with Toyama-born sake rice "Oyamanishiki" in a green bottle often seen in izakayas in Toyama City. It is a sake full of flavor, and if served at room temperature, not too cold, it becomes even better with an added sweetness. It is best paired with oden, especially with daikon radish that has soaked up the oden broth.
Japanese>English
SAMURAIZSAMURAIZ
Kagatobi純米大吟醸46 百万石乃白　限定醸造純米大吟醸
FukumitsuyaIshikawa
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57
SAMURAIZ
This is a Jun Dai Hyakumangoku No Shiro brewed by Fukumitsuya, a junmai brewery. Kanazawa yeast is used, and it has a soft banana aroma in the mouth, but it is not cloying, has a strong acidity, and is crisp and clean. It is a very useful sake that is refreshing on the palate with meat dishes, and a good accompaniment to pickles. The potential of the sake rice "Hyakumangoku No Shiro" is also quite good.
Japanese>English
SAMURAIZSAMURAIZ
Koeigiku美雲　mikumo 2025 無濾過生原酒原酒生酒無濾過
Koeigiku ShuzoSaga
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65
SAMURAIZ
Today is the first Koei Kiku. It is a 13% alcohol sake brewed with Miyamanishiki. I was excited to open the bottle with the warning, "The lid may fly off when you open the bottle. I was excited to open the bottle, but I only heard a sizzling sound. It has a fine gaseous taste in the mouth, but it is sweet. Sweet. But what about the alcohol? It was a bit like that. Rather than pairing it with food, I would say it is more of an aperitif or dessert wine. I will enjoy it slowly and slowly.
Japanese>English
ジェイ&ノビィ
Good morning, SAMURAIZ 😃. Congratulations on your first glory chrysanthemum ㊗️ 🎉! Kochira is pretty sweet 🤔 good to hear that for us 😅. The thrill of opening the bottle 💓 you might be able to feel it if you're a snockere of Kouei Chrysanthemum 🤗.
Japanese>English
SAMURAIZSAMURAIZ
MutsuhassenISARIBI　特別純米　火入れ特別純米
Hachinohe ShuzoAomori
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77
SAMURAIZ
I often have a chance to have tazake (rice wine) from Aomori, but today it is Mutsu Hachisen, attracted by the fishermen's fire label. As indicated by the warning, the gas is strong. After a pleasant popping sound when the bottle is opened, the sake bubbles up when poured into a glass. When you put it in your mouth, it comes out with a whiff, and it disappears with a slight sweetness and a hint of bitterness at the back of your tongue. According to the brewery's website, it is a "fisherman's food sake," and it is a sake that does not interfere when paired with light-flavored food. It is a sake that does not tire one's palate, although the umami flavor may be lacking when consumed on its own.
Japanese>English
SAMURAIZSAMURAIZ
Hououbiden碧判　純米吟醸原酒　無濾過本生　限定品純米吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
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69
SAMURAIZ
Today, I brought back "Hououmida" from my business trip. We are about to have "ehomaki" for Setsubun, but today's table is full of thick sardines, grilled with sake kasu (sake lees), and furofuki daikon (Japanese radish), so we will savor the sake slowly. The bottle is opened with a pleasant pop. In the mouth, as the label says, it has a muscat flavor, with green apple and berries spreading juicily on the palate. The reproducibility of the flavor is just as the label says, and it is "amazing. The bitterness is almost imperceptible due to the skillful blending, and it is delicious on its own as well. It goes well with the saltiness of dried sardines. If only I could buy this in my neighborhood....
Japanese>English
SAMURAIZSAMURAIZ
Ippakusuisei純米吟醸　袋吊り純米吟醸生酒
Fukurokuju ShuzoAkita
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72
SAMURAIZ
Today, I brought home a bottle of ICHIHAKUSUISENSEI, attracted by its bag-hanging tag. It is a beautiful sake with a good amount of gas and sweetness, and has a clean, uncluttered taste. We enjoyed it with sea urchin tofu.
Japanese>English
SAMURAIZSAMURAIZ
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81
SAMURAIZ
Kikuhime is a continuation of Kikuhime. In winter, the body craves the rich taste of Kikuhime. Today, it is Oden. And, it is Kikuhime's KINKENGEN. Sakiichiru and Kinken Both of them are very cost-effective sake with a good sweetness and a strong umami flavor. It goes well with oden radish, but it also goes well with oden soup. The grilled mackerel on the side also complements the sake. Cheap Kikuhime at room temperature to warmed to human body temperature is a must for wintertime foods.
Japanese>English
SAMURAIZSAMURAIZ
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90
SAMURAIZ
Today is nori nabe, so I will have Kikuhime "Sakiichiru" at room temperature. I took a sip with an appetizer while waiting for the nabe. It has a nice color that seems to be loaded with umami, and when you sip it, the umami and sweetness of the Yamadanishiki rice spreads quickly in your mouth. The rich, mellow flavor that can only be conveyed at room temperature is a nice touch. It is a perfect match with the broth of the finished nori nabe. Drinking sake with the broth from the nabe... "Yum! It is a sake like this.
Japanese>English
SAMURAIZSAMURAIZ
Banshuikkon七宝　純米大吟醸　生純米大吟醸生酒
San'yohai ShuzoHyogo
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86
SAMURAIZ
Banshu Issen's Shippo series. We have had a variety of them so far, but this time it was Junmai Daiginjo and Nama-shu. The bottle was surprisingly quiet when opened. When you put it in your mouth, you will be filled with a sense of gas and a slightly sweet fruity aroma. Oh, it's a Daigin's ginjo aroma! It has a "daigin" ginjo aroma. The alcohol content is low at 14 degrees, making it a clear and fresh pure Daigin Nama-zake. There is almost no bitterness, and the sake has a good balance of sweetness and acidity. It goes well with octopus sashimi, a light entrée. Watching TV on Sunday, I'm jeez, I'm so glad that tomorrow is another day off.
Japanese>English
ma-ki-
Good evening, Mr. Samuraiz. I had an image of Banshu Ikken as a dry sake, but when I saw that it is a sweet and sour sake without bitterness, I am suddenly very interested ✨I will definitely refer to it 😊. I'm off tomorrow and I'm grinning 😁.
Japanese>English
SAMURAIZ
Thank you for your comment, ma-ki-. Banshu Ikkyo has an image of a melon-like aroma, but some sakes can have a cemedine feel.... But I appreciate that you can offer such a high quality sake for less than 2,000 yen for a 4-gouple bottle.
Japanese>English
SAMURAIZSAMURAIZ
KamoshibitokuheijiEAU DU DESIR　純米大吟醸　山田錦純米大吟醸
Ban JozojoAichi
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89
SAMURAIZ
This is a Jun Dai of Yamada by Kuheiji. As indicated on the back label, it is served in a wine glass. A slight gassy sensation on the tip of the tongue, followed by a gradual sweetness, and then a fresh, refreshing acidity. Finally, the bitterness lingers on the back of the tongue and disappears quickly. The acidity and bitterness give the sake a depth and a flavor that is not just fresh. The sake alone is delicious enough, but the yakitori with the entrée is also very tasty, so today is a good day.
Japanese>English
SAMURAIZSAMURAIZ
Sogen生原酒原酒生酒
Sogen ShuzoIshikawa
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80
SAMURAIZ
In the rush for new sake, the standard "Sogen" nama sake has been waiting in the fridge for a while. Looking at the history, I found that I drank it on January 6 last year. It has been one year since the disaster. I am very happy that it came back. It is a strong sake when you put it in your mouth, but is it more refreshing than usual? It has the same sweetness, acidity, and alcohol content as in the past, but to be honest, it also has a little bit of miscellaneous taste, which is a negative ingredient. In past years, it was a "strawberry sour" when mixed with Wilkinson's, but this time the miscellaneous taste stands out. Sogen" is a male sake from Okunoto. We look forward to more in the future.
Japanese>English
SAMURAIZSAMURAIZ
Kamoshibitokuheiji12月24日に生まれて　純米大吟醸　生原酒純米大吟醸原酒生酒
Ban JozojoAichi
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92
SAMURAIZ
Today's "Kuheiji" ordered from Furusato Born (pressed? bottled?) on Christmas Eve (Pressed? Bottled?). It's a jun-dai sake with a designated drinking period. Now it's time to open the bottle! You can hear the pleasant sound of the bottle being opened. When you put your mouth close to the glass, you can already smell the pleasant ginjo aroma. When you take a sip, you will feel fresh gas and light sweetness on the tip of your tongue. The firm umami is probably due to the power of Yamada-Nishiki. Just as you feel the bitterness at the back of your tongue, a sakiso type aroma softly escapes from your nose. The lingering aftertaste is a nice touch. It is an elegant sake that is typical of Jun Dai. The label on the back of the bottle says, "Please enjoy the changes in several batches," so I hope to manage to keep it until tomorrow. Postscript: 2nd day. The gassiness is gone, the bitterness has faded, and the sweet and juicy taste stands out. It's easy to drink.
Japanese>English
SAMURAIZSAMURAIZ
Kaiunにごり酒　無濾過　純米　生酒純米原酒生酒無濾過
Doi ShuzojoShizuoka
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84
SAMURAIZ
This is the sake for New Year's Day. It is a nigori sake of "Kaiun. I opened the bottle with some trepidation at the warning on the back label. Hmmm? It is quiet. The lees didn't move at all. With a single up-and-down swirl, it began to move. When you put it in your mouth, you can feel the gas and the sweetness is subdued. It has a thick rice flavor and acidity that is typical of nigori sake. It has a solid alcohol content of 17 degrees Celsius, so it is the perfect match for the darkly seasoned Osechi dishes. I am "thankful" to have a peaceful New Year's night this year.
Japanese>English
SAMURAIZSAMURAIZ
Denshu特別純米酒　山田錦特別純米
Nishida ShuzotenAomori
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95
SAMURAIZ
The end-of-year cleaning is over and it's time to enjoy the fun, and today we will have "Tasake". It is a stable tokusyu, but this time it is Yamadanishiki instead of Hanabukiyuki. When you take a sip, your mouth is full of juicy gas, melon-like sweetness, and Yamadanishiki's umami. It also has a refreshing bitterness that is nice and crisp. It was served with octopus sashimi. I am sure we will finish it today.
Japanese>English
SAMURAIZSAMURAIZ
Kinoenemasamune純米吟醸　生原酒　初しぼり純米吟醸原酒生酒
Iinuma HonkeChiba
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89
SAMURAIZ
Koshi looks delicious from the label. I was attracted by the words "first squeezed". The bottle is opened with a screw cap, so there is no "pong", but as soon as it is poured into the glass, fine bubbles appear on the sides. In the mouth, you can feel a fine gasiness, but also a gentle sweetness and fresh acidity like strawberry or Shine Muscat. It is a light sake that can be enjoyed on its own in a modern style. It is a delicious sake that can be easily enjoyed with chilled tofu and pumpkin seeds, which are always available throughout the year.
Japanese>English
SAMURAIZSAMURAIZ
亀の海細雪　純米吟醸　直汲み無ろ過生純米吟醸生酒無濾過
Tsuchiya ShuzotenNagano
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105
SAMURAIZ
It has been a long time since I have been to the sea of turtles. When poured into a glass, fine bubbles are on the side of the glass. In the mouth, you can feel the gasiness and the gorgeous pineapple-like aroma spreads, then the bitterness comes in and it finishes quickly. It is a refreshing and fresh sake. It goes well with the iburigakko cream cheese entrée.
Japanese>English
SAMURAIZSAMURAIZ
宮泉純米にごり　初しぼり　生純米生酒
Miyaizumi ShuzoFukushima
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89
SAMURAIZ
It had a nice nigori taste, so I took it home with me. It is Aizu Miyazumi Junmai Nigori. The bottle was opened with a pop. The lees did not come up easily, so I corked the bottle again and let it rise and fall once. This stirred it well. When poured into a glass, there was a blister on the inside. The taste is crisp with a moderate sweetness. The moderate bitterness is also nice. The alcohol content is 16%, but it goes down smoothly. We are looking forward to the lineup that will come out one after another in the future.
Japanese>English
コタロー
Good evening, SAMURAIZ! I'd like to drink this one when it goes on sale! I'll refer to your review 🙏✨. I like the refreshing nigori 😆.
Japanese>English
SAMURAIZ
On the second day, the gassiness settles down a bit and the sweetness increases a bit, but the moderate bitterness is nice. The second day, the gas feeling is a little calmed down, the sweetness increases a little, but the good bitterness is good. The second day, the gas is a little bit sweeter, but the bitterness is good.
Japanese>English
SAMURAIZSAMURAIZ
御前酒1859 雄町 ✕ 菩提酛純米
Tsuji HontenOkayama
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86
SAMURAIZ
Gozenshu," a sake I came across while on a business trip. It was intriguing, as it was made entirely from Omachi and Bodaihashiro. As the bottle was opened, there was a pleasant "pop" sound when the bottle was opened. In the mouth, the juicy sweetness, acidity, and slight bitterness are like Omachi. I was a bit nervous about "Bodai yeast," but it has a moderate body, so it goes down smoothly. We served it with pork and mushroom radish as a mealtime sake, and it is a good sake that asserts itself while taking advantage of the deliciousness of the dish.
Japanese>English
SAMURAIZSAMURAIZ
Denshu特別純米酒　山廃仕込特別純米山廃
Nishida ShuzotenAomori
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86
SAMURAIZ
I will have a cup of rice wine for the weekend. It is a special pure Yamahai sake. When you put it in your mouth, you feel a subtle stimulation on the tip of your tongue that you are not sure if it is gas or sourness. Then, you can feel the juicy apple-like light sweetness, acidity, and umami. The sake is firm and thick, which is probably only possible with Yamahai. It is a very well-balanced sake. It is easy to drink on its own. Tasake's Yamahai with grilled sardines as a side dish. I can't get enough of it.
Japanese>English
SAMURAIZSAMURAIZ
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89
SAMURAIZ
Gagakuyo, whom I had hoped to meet somewhere.... Suddenly, we met. I brought it home with me. There is not much information that can be read from the label, except that it is junmai sake and "needs to be kept cold. When the bottle is opened, there is a pleasant "pop" sound. After pouring it into a glass and waiting a little, fine bubbles appear. In the mouth, there is a fine gas, grape, and rummy sweetness, followed by sourness and a slight bitterness at the back of the tongue, and then it finishes quickly. If I had a crab, I would want to drink it while feeling the crab vinegar. Since we don't have such a thing, I had it with chilled tofu, which I always have on hand all year round, with olive oil + nama shoyu for a crispy taste.
Japanese>English
ジェイ&ノビィ
Good evening, SAMURAIZ 😃. Congratulations on your first encounter with Masayo: ㊗️ 🎉It's delicious on its own or as a food drink!
Japanese>English
SAMURAIZ
The story of the brewery and the name of the sake are very important. I was impressed by the name of the sake brewery and the story behind the sake.
Japanese>English
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