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SakenowaRecord your sake experiences and discover your favorites
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日本酒は心の栄養だと感じてます。酔う為にstrong酎ハイばかり飲んでた時がありましたが、その時は飲んだ瞬間「幸せ〜」はありませんでした。でも日本酒を知り、そう感じられるようになりました。心身満たされます✨そして日本の国酒です！先人の智慧にしびれます。好きが高じて、国際利き酒師をとってみました。香りより旨味、低精白や雑味あるタイプが好きです。楽しく情報交換できたらと思います🙂

Registered Date

Check-ins

78

Favorite Brands

3

Most Check-in Brands

Izumofuji
6(28.57%)
Kure
3(14.29%)
Shichida
3(14.29%)
Minami
3(14.29%)
Koshiji no Kobai
2(9.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shimane
10(12.82%)
Kochi
8(10.26%)
Saga
5(6.41%)
Niigata
4(5.13%)
Nara
4(5.13%)

Timeline

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24
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A gift from a friend of mine whose hometown is Kamata in downtown Tokyo. It was Kamata sake! It was a very famous and sacred sake (I see this brand at izakaya (Japanese style pubs). It is made by Yamamoto Honke, a major sake brewer in Kyoto.) It was made by Yamamoto Honke, a famous sake brewer in Kyoto. It's not flashy or anything special, but it's the type of sake that you can drink with a meal without getting tired or bored of drinking it. Thanks for the food 👐.
Japanese>English
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This is the brewery of Mr. Naohiko Noguchi, one of the Four Heavenly Kings of Touji. The name of the sake is "Kanagaso". The sake brewery is located in an area suitable for sake brewing, with water from Mt. The sake had a clean and clear atmosphere. It's not flashy, but it's a beautiful sake with a gentle and quiet aroma ✨I thought it might have a sense of maturity since it was a 2018BY, but it was clean from start to finish, and the high alcohol content of 18 degrees didn't make me feel it. It is a food sake and disappeared without a hitch.
Japanese>English
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22
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Congratulations on your 150th anniversary 😆 I love the prepared honors. I imagined it would be more classic and old-fashioned from the outside, but it is not that simple. I thought it would be classic and refined ✨When you taste it, it is not only sweet and tasty, but also has a complex aroma that reminds me of tree bark and green leaves, which I personally feel is typical of Souhyo, and it quickly passes through the nose, leaving a pleasant bitter aftertaste. The bitter taste, which is sweet on its own but can be offset by the bitterness when paired with strong flavored dishes. I think the acidity is derived from the sake's sake yeast. I love this sake because it has a strong punch, but it is calmer and less tiring to drink than other sake. I've had a tiring week, but I feel like I was there to meet this sake 😭✨😍😍.
Japanese>English
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22
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Local sake from a camping trip to Sagamihara. If I go somewhere, I want to have sake from there. Cold sake has a simple taste and is suitable for eating. When heated over an open fire, it was even more delicious.
Japanese>English
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Jin'yu純米生酛原酒生酒
NabetanaChiba
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17
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Active Chiba! （Sake from a joint project of five Chiba breweries.) A joint project of five breweries in Chiba, they are now maturing an aged sake blended from the five breweries. It is made from 100% Yamadanishiki produced in Chiba prefecture with low milling (80%), and is made with a traditional sake yeast. It had a slight savory sweetness. It was not fruity, but had the full flavor of the rice. I tried to heat it up, but I couldn't finish it 😂 It must be absolutely delicious. I heard it is from the Fudo brewery. It's a sake from Chiba. I'm curious to see what else they have!
Japanese>English
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潮の響純米吟醸生酛生酒
Yamaoka ShuzoHiroshima
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19
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Souvenir of Hiroshima from Onomichi! I thought it would be like mirin (sweet sake), but instead it has a sweet umami spread with a slight bitterness on the back end that I like. It is mellowed when heated up and is very easy to drink. It has the acidity of a sake made from a traditional sake yeast yeast yeast, so I enjoyed the breadth of flavors!
Japanese>English
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Kyokuho純米吟醸ひやおろし
Kyokuho ShuzoHiroshima
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21
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At the Hiroshima Antenna Shop. I bought a brand I had never seen before, thinking it might be a local sake. It has a very thick taste! The alcohol content is so high that you would think it was a pure sake. Almost no acidity, but sweet and umami. It has a robust flavor even when heated. It went well with KAKUNI (stewed cubes of meat).
Japanese>English
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Raifukuひやおろし　出羽燦々純米
Raifuku ShuzoIbaraki
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19
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The first hiyaoroshi of the year. I was curious about the yeast isolated from azalea flowers. Flower yeast is increasing now, isn't it? The aroma was slightly sweet, perhaps due to preconceived notions. It had a mild flavor that matched the cleanliness of Dewa Sanzu. As recommended, it became richer when warmed to lukewarm and went well with stuffed green peppers and sweet vinegared green peppers. Drank it lukewarm to the end ☺️.
Japanese>English
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19
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I was not fond of Dewazakura, a representative of ginjo-shu, for its aroma. But then there was Yamahai. The label on the back of the bottle says "Yamahai," which is typical of Dewazakura. The ginjo aroma of Dewazakura? I am curious. It was the height of summer, when summer sake was also available, and I wanted to drink it lukewarm. The result, oh! ✨The top aroma is slightly rice aroma. But when you swallow it, you get a floral aroma on the nose and a lingering aftertaste with just the right amount of alcohol. I like the aftertaste. And when it is served lukewarm.... It became sharp at the end. Interesting sake. I want to drink it again. It seems to go well with autumn ingredients.
Japanese>English
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Omon越淡麗100%純米大吟醸
Aumont Sake BreweryNiigata
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16
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A gift. I'm thankful for the type I wouldn't choose for myself. And I'm not even talking about Junmai Daiginjo-shu 🤣. The top-tasting aroma is indeed strong. Pear? When you drink it, it has a gentle sweetness with no corners, and then it disappears. At room temperature, it was too sweet for me, so I tried it as a mizoreshu. Correct. It was cool and refreshing 🌠.
Japanese>English
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Daina純米生酛原酒生酒無濾過
Kikunosato ShuzoTochigi
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20
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I was curious about this @ Mikawaya in Akasaka. I had never bought Ona if I didn't like it because of its clean and balanced image, but this was different. They let me taste several cups, and when I told them what I wanted to drink today, they recommended this bottle. It has little aroma, sweet rice flavor, and a nice sharpness. There is almost no lactic acidity from the sake yeast, but it has a pleasant aftertaste. I was not worried that the sake would be too heavy in the middle of summer. I was not worried about it and the sake went down very well.
Japanese>English
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超久純米吟醸生酒
Nakano BCWakayama
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16
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Somewhat powerful name for a sake I've always wondered about! And it is a Yamadanishiki raw sake brewed in 2016. The nose has a mature rice aroma. When you drink it, the umami sweetness rushes in! It is very drinkable. But it has a nice sharpness, so it goes well with food. It has a complex flavor. The acidity is low. It is like a Junmai Namaishio of Sohyo with a lot of zing. As it gets to room temperature, it smells a little of alcohol, probably due to the 18°C temperature. There is also this Omachi, which I'm interested in☺️I wonder if it will be sweeter.
Japanese>English
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Purchased at the "From the Village to the Town Pavilion," which has since closed, featuring delicious foods from all over Japan. I loved it because they had local sake, not just so-called popular brands. Hope it comes back 🤣. Now, Hanagaki from Fukui. The first in a series of different rice varieties, "Koshinoshizuku" is Fukui's rice rice? The aroma is slightly sweet and when you swallow it, it has the strength and umami that is typical for a sake made from rice rice. At room temperature, it smells a little of alcohol at 18 degrees Celsius, but it is not bothersome. It is not as powerful as Yamadanishiki or Omachi, but it has a well-balanced flavor.
Japanese>English
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Okuharima夏の芳醇超辛純米吟醸
Shimomura ShuzotenHyogo
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21
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It's been a day since I drank it, but it was my first bottle of summer ☀I love Okuharima. The label is blue with a summer sky 💙. The first aroma is of mild rice. The first aroma is a mild rice aroma. I'm not sure if it's a good thing or not, but I'm sure it's a good thing. As one would expect from a super-hot sake. It goes well with meals even at room temperature. We will drink it again next year!
Japanese>English
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Kure純米原酒生酒荒走り
Nishioka ShuzotenKochi
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22
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It's like the light in the shadow of an arrow... I had left a bottle to drink in January. This sake is from Kure, Kochi, a town that catches bonito by itself. Kochi is known for its dryness and sharpness. However, this sake has umami and richness. The aroma on the top is gorgeous, and when you drink it, it has the freshness of the raw ingredients, and when you drink it, it has a full-bodied volume🤩. Pair with fatty bonito. Highly recommended ✨
Japanese>English
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Daishinshu超特選　洗練純米特別純米
Daishinshu ShuzoNagano
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22
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I received this as a souvenir from Nagano. Maybe that's why I have never seen this brand in Tokyo. (Maybe I'm just uninformed.) Local development? I am looking forward to it. The top aroma is subtle, with a junmai-like rice aroma. When you drink it, a mild sweetness and umami spreads, and you can also feel lactic acidity. After drinking, it wears off gently, leaving a slight alcohol taste. It went well with vegetables simmered in soup stock. I think it could be served with something thicker. I think it is the type of sake that can be enjoyed with food.
Japanese>English
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23
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A green apple-like top aroma. The acidity sweetness was beautiful and nicely crisp. Good balance ✨. The flavor didn't lose its flavor even when it reached room temperature. I thought it would go well with a variety of meals as long as they weren't as thick as Chinese☺️.
Japanese>English
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Kazenomori雄町807純米原酒生酒無濾過
Yucho ShuzoNara
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17
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I like its freshness and Omachi-like volume. I felt that the fishy smell of the grilled milt that I was pairing it with would stand out when it reached room temperature, so I decided to warm it up this time. I think it's a good idea to warm up the sake. The flavor did not lose its freshness, and it went well with seafood. I also like the raw heated sake.
Japanese>English
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Yuho山おろし原酒生酒無濾過
Mioya ShuzoIshikawa
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24
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The first sip, with a good sense of tension in Kimoto's raw barley. From the faint aroma of grain, it has a mild taste, sweetness, bitterness, acidity, and a good balance. Personally, I didn't find the sweetness and umami in the sake to be strong, but it was the type that goes well with food ☺️.
Japanese>English
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Shichida愛山　七割五分磨き純米原酒生酒無濾過
Tenzan ShuzoSaga
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22
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The first time the bottle is opened, it has a fizzy feeling with a pushee and a sense of vitality. There is no particular top note, and as the wine is swallowed, the delicious flavor of Aizan comes rushing in, just as it was conceived. The lingering aftertaste is fruity and then bitter, and it finishes with a kick. It has a complex flavor and is good on its own ☺️I served it with a meal of deep-flavored turnip and fried turnip, its leaves and myoga with mekabu. The dark flavor is of course matched by the bitterness of the myoga, which is cool and refreshing. In fact, this is my second bottle tonight and I realize that I still like it. I would like to try the Aizan Hi-iri and would be very happy if someone could recommend it to me ✨.
Japanese>English
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