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SakenowaRecord your sake experiences and discover your favorites
kikokiko
甘すぎず辛すぎず、ひと癖あるような、自分にとって理想的な日本酒を追い求めています。神奈川県在住。

Registered Date

Check-ins

433

Favorite Brands

8

Most Check-in Brands

Sogen
9(6.47%)
Akishika
8(5.76%)
Yonetsuru
7(5.04%)
Koeigiku
6(4.32%)
Ten'on
6(4.32%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
31(7.16%)
Niigata
29(6.7%)
Nagano
29(6.7%)
Fukushima
28(6.47%)
Yamagata
25(5.77%)

Timeline

kikokiko
Suminoe無濾過原酒　甕口取り特別純米
Suminoe ShuzoMiyagi
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41
kiko
This is the first Miyagi sake we have had in a while. It has a slight orikara flavor, and although it is fire-aged, there is still a hint of gas. The sweetness is restrained, the rice flavor is strong, and it is dry and delicious. It is not fruity, but the original taste of rice can be enjoyed.
Japanese>English
kikokiko
誉池月純米　佐香錦　無濾過生原酒
Ikezuki ShuzoShimane
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58
kiko
It is the first time for us to taste a sake made from Sako Nishiki rice, a local sake rice from Ounamachi, Shimane Prefecture. It has a classic flavor, with a moderate sweetness and a characteristic acidity. It is full-bodied, as is typical of sake from the San'in region, but it is delicious without any peculiarities.
Japanese>English
kikokiko
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kiko
This year's GW went to Shiga Prefecture. We visited tourist attractions such as Lake Biwa and Hikone Castle, and also wanted to visit a sake brewery, but unfortunately had no time to do so. We bought souvenirs at a local sake store in Nagahama. Since Nanabonjari and Furoizumi are easy to find, I chose my first Choujokinkame. It has a classic flavor, with a strong sweetness and sourness from the rice, but the finish is refreshing and easy to drink. It has a rich flavor, and I enjoyed it while remembering the scenery of Shiga. It is a bottle I would like to have on hand when I visit again.
Japanese>English
kikokiko
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kiko
Kutouryuu is another brand of Kuroryu. This one is more reasonably priced than Kuroryu, and is said to be a bottle suitable for everyday dining. Made from Gohyakumangoku grapes grown in Fukui, it has a refreshing melon-like taste with a moderate sweetness. It has a firm core and a moderately dry aftertaste. It goes perfectly with fish dishes. It is the best food sake and you will never get tired of drinking it. I think the flavor will expand even more if it is heated.
Japanese>English
kikokiko
Akishika山廃　霙もよう
Akishika ShuzoOsaka
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54
kiko
I was able to unexpectedly purchase a bottle of Aki-shika's sleet moyo, which I missed out on in January, and which was back in stock. The bottle was opened with caution because of the strong bubbles. It was also very cloudy. It is a strong nigorizake with a robust rice flavor and strong gassiness, which is typical of Akizuka. It is nice to drink nigori-zake in early summer.
Japanese>English
kikokiko
Mikotsuru辛口　五百万石　無濾過生原酒純米吟醸
Suwa Mikotsuru ShuzojoNagano
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58
kiko
As usual on a business trip to Nagano, I was at a liquor store in a station building, and after much deliberation, I chose this one, which was a no-brainer. The ginjo aroma is refreshing, and the first sip has a refreshing sweetness like apples. The final sip has a dry aftertaste with a slight tanginess in the throat. This is the type of sake that everyone likes. It was definitely delicious.
Japanese>English
kikokiko
Minami出羽燦々　生酒純米吟醸
Minami ShuzojoKochi
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55
kiko
It was a hot day with early summer weather, and summer sake has started arriving at liquor stores. Tonight we had a Junmai Ginjo from Minami with a pink label, which is typical for this time of year. Minami is known for its dry taste, but it is surprisingly rich in sweetness. It is refreshing to drink with just a little gas remaining. The second half of the bottle had a dry aftertaste and was as strong as the samgyeopsal.
Japanese>English
kikokiko
Fukucho新橋の男達の酒　辛口純米
Imada Shuzo HontenHiroshima
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58
kiko
This limited edition sake from Tomikyunaga won first place in the Junmai-shu category of the 2024 SAKE COMPETITION. I am not an Oyaji of Shinbashi, but I have been wanting to drink it. It is a dry sake with a firm sharpness, but it also has a sweetness with a beautiful acidity typical of Tomikyunaga, and is recommended not only for Oyaji, but also for women. This is a delicious sake that is sure to win awards.
Japanese>English
kikokiko
Sohomare生酛仕込　特別純米
Sohomare ShuzoTochigi
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58
kiko
Souhyo from Ichikai-cho, Tochigi Prefecture, was at a tasting event at Ikebukuro Tobu, and we chose the most favorable nama yeast type. The beautiful acidity is impressive, and the sweetness of Yamadanishiki is also full-bodied. The finish has a moderately dry feeling. Overall, it is a delicious taste with an elegant and refined flavor.
Japanese>English
ジェイ&ノビィ
Good evening, KIKO 😃. Sou honor! It's delicious 😋.
Japanese>English
kiko
Good morning Jay & Nobby😊Yes, this was my first time drinking it and it was a definite repeat 👍.
Japanese>English
kikokiko
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69
kiko
Hakuin Masamune, from Numazu City, Shizuoka Prefecture, has a wonderful seasonal spring sake with a lovely label of cherry blossoms at night. The rice used for the sake is 2038 Honorifuji produced in Shizuoka Prefecture, and the crispness of the sake has the acidity of a sake yeast strain. It is dry, but the overall impression is light and refreshing. It is a versatile all-around dining sake that complements meals.
Japanese>English
kikokiko
Chiyomusubi強力60 無濾過生原酒純米吟醸
Chiyomusubi ShuzoTottori
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61
kiko
Chiyomusubi, a favorite in Tottori, this is a junmai ginjo sake that uses Tottori Prefecture's indigenous Gouriki (strong) sake rice. It has the unique flavor of San'in sake, but the freshness of the unpasteurized sake makes it refreshing and easy to drink. The impression is that the strong rice is similar to Omachi. It is unique and my favorite type.
Japanese>English
kikokiko
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66
kiko
The cherry blossoms are in full bloom, but it is so cold that it feels like winter again, so tonight we decided to have hot pot for the first time in a while. I served it with Gorin junmai sake, another brand of Kurumata Shuzo, famous for Tengumai. Unlike Tengumai's robust image, Gorin is light, refreshing, and easy to drink, but has a solid core of sweetness and richness. The finish is just the right amount of dryness, making it a high quality sake that will complement your meal without boring you to death.
Japanese>English
ジェイ&ノビィ
Hi kiko 😃 Really! It's snowing here 😳I hope it calms down soon 😌. But if there are nabe🍲 and sake🍶 there, that's a different story 🤗I've never had Gorin, but it looks like a high level!
Japanese>English
kiko
Hi Jay & Nobby, hello ❗️ hot pot and sake are great, but it's time to go with hanami sake 🍶😊Gorin recommended 👍
Japanese>English
kikokiko
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60
kiko
This is the first time I have had a bottle of Yamanohisu from Kurume City, Fukuoka Prefecture. It is a black-labeled dry type, fresh, with a moderate sweetness, and a dry, lingering dryness in the mouth. It is refreshing and easy to drink, making it a perfect accompaniment to gyoza (Chinese dumplings),
Japanese>English
kikokiko
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63
kiko
On a business trip to Mito, I visited a sake store in the station building. After a long hesitation, I chose Oarai's Tsuki no I. The sake was golden in color when poured into a glass and had a classic, rich taste. Pouring it into a glass, I found it to be slightly golden in color, with a classic, rich flavor. But it is not too heavy, and when paired with a meal, it harmonizes with the meal, making it easy to drink. I have an image that most sake from Ibaraki is refreshing, but according to the website, the toji (master brewer) moved here from the Takezuru Shuzo brewery in Hiroshima. Indeed, the sake of the royal road has been inherited.
Japanese>English
kikokiko
Kariho春 kawasemi "sakura" label純米吟醸
Akita SeishuAkita
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66
kiko
On a weekend when the weather turned springlike at once, I enjoyed a spring sake from Kariho, a favorite of mine from last year. Kariho is known for its crisp and dry taste, but this one has a refreshing sweetness from the first sip. It is different from the fruity taste, but you can feel the sweetness of the rice. The lingering aftertaste is a bit bitter. It goes well with Western food as if it were a white wine.
Japanese>English
kikokiko
Shinomine生酛　山田錦　無濾過生原酒純米
Chiyo ShuzoNara
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68
kiko
Nara sake follows. This is the first time I have tasted a raw sake type of Shinomine. Slight bubbles that you can feel on your tongue. In addition to the flavor of the nama yeast, it has a sweet and sour taste that is typical of Shinomine. Unlike the image of the black label, it has a spring-like freshness. The aftertaste is a bittersweet dry nuance, and it is as delicious as expected.
Japanese>English
kikokiko
Suiryuしぼりたて　無濾過生酒純米
Kubohonke ShuzoNara
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67
kiko
This is the first time I have had Sairyu from Uda City, Nara Prefecture, which has a unique label. It is a sake brewery famous for its sake yeast yeast yeast dobu. Sairyu has an image of a matured sake, but this is a new sake, so it is refreshing and easy to drink. The sweetness is restrained and there is a classic, aromatic bitter flavor that gives it depth.
Japanese>English
kikokiko
Hohai特別純米酒
Mira ShuzoAomori
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66
kiko
We have a standard special junmai sake from Toyobai, Hirosaki City, Aomori Prefecture. It is easy to drink with a refreshing apple-like sweetness, but it turns out to be quite a dry sake with a strong sake taste. This duality is irresistible. It goes perfectly with teriyaki yellowtail. This is my favorite sake from Aomori.
Japanese>English
kikokiko
Ten'on春の月　にごり生酒純米吟醸
Itakura ShuzoShimane
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60
kiko
The first spring sake of the season is Tensho's Spring Moon, which we enjoyed last year. Slightly effervescent and moderately cloudy, the first sip is refreshingly spring-like with a restrained sweetness. The finish has a unique bitterness that is typical of Tenshizumi. It goes perfectly with tonight's sukiyaki. This is one spring sake that cannot be missed every year.
Japanese>English
kikokiko
Fukuju生酛　純米　生原酒
KobeshushinkanHyogo
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67
kiko
Speaking of sake from Nada, Hyogo Prefecture, national brands such as Shochikubai, Ozeki, and Kiku-Masamune are well-known, but this is my first time to try Fukuju. First, we tried it cold, and it had a classic taste with an acidity typical of a sake brewed from a traditional sake yeast yeast yeast. When we quickly switched to hot sake, the flavor opened up and the aroma and sweetness became more pronounced. The acidity and dryness also combine to create a complex flavor. It is not a trendy taste, but you can enjoy the royal road of sake.
Japanese>English
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