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SakenowaRecord your sake experiences and discover your favorites
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Registered Date

Check-ins

104

Favorite Brands

2

Most Check-in Brands

Daishichi
3(8.82%)
御前酒
3(8.82%)
Haneya
2(5.88%)
Suwaizumi
2(5.88%)
Bijofu
2(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
11(10.58%)
Fukushima
10(9.62%)
Hiroshima
10(9.62%)
Akita
7(6.73%)
Okayama
6(5.77%)

Timeline

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Suwaizumi純米酒 うさぎラベル純米
Suwa ShuzoTottori
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25
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It has matured well over two summers. I like Suwaizumi. Memo Ingredients: Domestic rice Rice polishing ratio: 70 Strength: 15
Japanese>English
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AkabuAKABU SPARKLING GALAXYおりがらみ発泡
赤武酒造Iwate
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32
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Second fermentation sake in the bottle, something that is becoming more and more common these days. It is unquestionably delicious. Memo Rice: Ginga (Iwate Prefecture) Yeast: Iwate yeast Rice Polishing Ratio: 50 Alcohol content: 13%.
Japanese>English
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AkabuAKABU F NEWBORN生酒生詰酒
赤武酒造Iwate
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31
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Fresh gassiness typical of new sake Memo Rice：Ginga (Iwate) Yeast: Iwate yeast Rice polishing ratio: 60 Pour: 16% alcohol by volume Toji Information: The young toji, Ryunosuke Furudate, leads the brewery with passion, guts, and love. After graduating in 2014, he launched his first sake, AKABU Akabu, in December of the same year, and has recently won GOLD at the SAKE COMPETITION. (show quote)
Japanese>English
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Hidakami超辛口純米酒純米
Hirako ShuzoMiyagi
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25
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Hirako-Shouten, a sake brewery in Ishinomaki City, Miyagi Prefecture, one of the leading fishing ports in Japan Not only spicy but also delicious. Hitakami" with fish Memo Rice: 100% Hitomebore grown in Miyagi Prefecture Rice polishing ratio: 60 Sake degree: +11 Acidity: 1.7 Body temperature: 15 to 16 degrees Celsius
Japanese>English
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Kamonishiki荷札酒 純米大吟醸 吉川山田錦純米大吟醸
Kamonishiki ShuzoNiigata
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24
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Packaged Sake Series. Yamadanishiki from Yoshikawa, the highest grade of rice suitable for sake brewing. It has a gaseous taste and a moderate sweetness. Memo Source rice: 100% Yamadanishiki produced in Yoshikawa, Hyogo Prefecture Polishing ratio: 50 Strength: 15
Japanese>English
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Hiroki特別純米特別純米
Hiroki Shuzo HontenFukushima
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26
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Umami in a refreshing taste. It must be the most focused sake of all the Hiyuki brands. Memo Ingredients: 50% Yamadanishiki, 55% Hyakugomangoku Sake degree: 16.8 Sake strength: +3 Acidity: 1.5
Japanese>English
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Yuki no Bosha秘伝山廃純米吟醸 生酒純米吟醸山廃生酒
Saiya ShuzotenAkita
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23
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This is a limited new draft of "Hiden Yamahai," a representative of Snow Kayasha. It is supposed to be a mellow and heavy sake, but I felt a little underwhelmed because of the impact of the first saké I drank, Matsu no Tsukasa's umami. It is definitely a good sake. The order of drinking is important😅. Memo Rice：Yamada-Nishiki Akita-Shu-Komachi Rice polishing ratio: 55 Yeast used: Preserved in the brewery Brewer's alcohol content: 15.8%.
Japanese>English
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Matsunotsukasa純米吟醸 あらばしり生純米吟醸生酒荒走り
Matsuse ShuzoShiga
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19
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Delicious sake from Shiga. Matsu no Tsukasa's Arabashiri was delicious. Just the right amount of umami. Memo Rice：Yamadanishiki produced in Ryuoh Town, Shiga Prefecture Rice polishing ratio: 55 Pour: 16% alcohol by volume Yeast used: Kanazawa yeast
Japanese>English
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abe定番純米酒 生詰 ブラック純米生詰酒
阿部酒造Niigata
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A standard junmai sake in the Abe series. A well-balanced sake that you will never get tired of drinking. It has a good balance and a slight effervescence. Memo Rice : Gohyakumangoku, Koshibuki Rice Polishing Ratio : Koji Rice 50%, Kake Rice 65 Alcoholic Beverage : 15 Sake Beverage Degree : Undisclosed Acidity : Not disclosed
Japanese>English
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Hakurakusei純米吟醸純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
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28
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Sake that is easy to drink and has no nastiness. It has a fresh taste that is typical of new sake. Memo Rice used: Kura-no-Hana Yeast: In-house yeast Rice polishing ratio: 55 Sake meter: +4 Acidity: 1.6 Alcohol level: 16
Japanese>English
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Isojiman別撰 本醸造本醸造
Isojiman ShuzoShizuoka
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32
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The sake has no honjozo-like characteristics and is not boring to drink. Memo Sake rice: 100% Yamadanishiki, a premium rice produced in Tojo, a special A district in Hyogo Prefecture Sake degree: +4 to +5 Rice Polishing Ratio: Koji/Kake ALL 60 Acidity: 1.2 Brewing temperature: 15 to 16 degrees Celsius Yeast used: Traditional yeast (Shizuoka yeast, isoamyl acetate)
Japanese>English
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長珍純米吟醸無濾過本生　５０５５　生生熟成純米吟醸生酒無濾過
Chochin ShuzoAichi
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25
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A drink that is not too assertive. Memo Rice: 20% Yamadanishiki from Hyogo Prefecture & 80% Hiroshima Hachitanishiki Sake degree : +8 Acidity ：1.8 Rice Polishing Ratio ： Koji rice 50% Kake rice 55 Alcohol Content ：17.5
Japanese>English
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Bakurenくどき上手 白ばくれん 超辛口吟醸吟醸
Kamenoi ShuzoYamagata
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27
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New Sake, Autumn Assassin, White Bakuren Laughs The clear aroma has a sharp spiciness and umami. Akabakuren" was originally created during the development process of "Kudokibe Dry Jungin" and became so popular that it was made into a seasonal sake series. I want to drink "Akabakuren". Memo Alcohol content: 18 to 19 degrees Celsius Ingredients: rice, rice koji, brewers' alcohol Rice: 100% Yamadaho produced in Banshu Yeast: Ogawa No. 10 yeast Rice polishing ratio: 55 Sake meter: +15.0 to +18.0 Acidity: 1.2 Amino acidity: 1.0
Japanese>English
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Ishichi純米大吟醸　倉敷吟醸(広島国税局清酒鑑評会優等賞)純米大吟醸
Kumaya ShuzoOkayama
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23
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Hiroshima Regional Taxation Bureau Sake Competition "Superior Prize In short, it is a sake intended to be submitted to a sake competition and does not have a barcode or other label on it. There are only about 40 bottles of this sake available in Japan. It is very difficult for sake made from Omachi to be selected for the sake competition at the time of the competition, but this sake was awarded with an honorable mention. This is... very, very tasty, lol!
Japanese>English
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Nabeshima純米吟醸　New Moon しぼりたて生酒純米吟醸生酒
Fukuchiyo ShuzoSaga
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27
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Nabeshima is a gem to drink. It is a solid sake for a new sake. And it has a slight sparkle. Yay! Memo Rice：Toyama Yuyamanishiki Rice polishing ratio: 50 Alcohol content: 16%.
Japanese>English
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Fumotoi圓　生酛純米本辛純米生酛
Fumotoi ShuzoYamagata
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24
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Sake that is refreshing but also has a full-bodied flavor. Memo Rice：Miyamanishiki Rice polishing ratio: 55 Yeast: Yamagata yeast Sake meter: +10 Acidity: 1.5 Alcohol: 16.0%.
Japanese>English
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Ugonotsuki純米大吟醸　生　Black Moon純米大吟醸生酒
Aihara ShuzoHiroshima
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28
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Sake served at a wedding I attended. I don't see it very often, so I ask for it when it is available. This time it was a limited edition, twice a year, and the December one was "Nama". I don't often get Junmai Daiginjo, but Omachi is delicious. Memo Rice used: Omachi (grown in Akaban, Okayama) Rice polishing ratio: 50 Alcohol: 16%. Sake meter: Dry
Japanese>English
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21
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Indescribable sweetness. Delicious. One more! It's the kind of sake that makes you say, "One more! Good job! Memo Rice: "Yamadanishiki" produced in Iga, Mie Prefecture Rice polishing ratio: 60 Alcohol percentage: 15 Yeast used: MK-01
Japanese>English
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