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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🙂

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Check-ins

79

Favorite Brands

3

Most Check-in Brands

Izumofuji
6(26.09%)
Shichida
3(13.04%)
Minami
3(13.04%)
Kure
3(13.04%)
Koshiji no Kobai
2(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shimane
11(13.92%)
Kochi
8(10.13%)
Saga
5(6.33%)
Niigata
4(5.06%)
Nara
4(5.06%)

Timeline

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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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淡緑純米吟醸生詰酒
Shimaoka ShuzoGunma
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26
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Usu Midori is a brand name shipped around the time of fresh green leaves from a brewery known for its Gunma Izumi. It's hard to find near me and I'm glad ☺️but this was shipped last year. The taste is deepened and the brewery is good at maturing, so even if it is heated up, the taste does not collapse, but rather opens up. The aroma, umami, and pleasant lingering bitterness that was hard to detect when cold was born. The aroma, umami, and pleasant bitter aftertaste, which were hard to detect when served cold, are created, and it fits into your body smoothly. And even though it is a junmai ginjo, it is a daiginjo because it is 50% polished! Such depth for such a polished wine. Delicious ✨
Japanese>English
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Kuroushi純米原酒中取り
Nate ShuzotenWakayama
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26
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Nakadori Nama-zume, full of flavor! He recommended heating it up, so I bought it without hesitation. The first sip was hiya. Mmmm, it's supposed to be more active, but it's like a shy person. I'll be heating it up soon... 😍! Depth increased tremendously, presence! One of the matching items was French fries with iburi gakko tartar. It accepts even such junk. Some people would be able to drink it on its own. It is not a trendy taste. But it's my favorite flavor! I feel that even if you are tired of drinking, I hope you enjoy how powerful it is 😚.
Japanese>English
千鳥足
Good evening, Pupu💫. Nice to meet you 🙋♀️. Iburi ginger tartar is too extravagant 😂. In the countryside of Fukuoka, leftover dried persimmons are used as tartar in👍. Nakadori - good shopper ✨
Japanese>English
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Thank you for your comment, Chidori. I just chopped up the iburigakko and added mayo and egg. I'm rather curious about the dried persimmon tartar because I can't imagine it ✨It should go well with this black beef 👐.
Japanese>English
ぷぷ
I like the Ukrainian flag. I also made a small donation.
Japanese>English
千鳥足
Thank you too, Pupu 😊. Dried persimmons in makes me want more dry 🍶. LOL! I'll look for the black cow 🙋♀️😎. I, too, support you in a very small way 🇺🇦 every day 😭
Japanese>English
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Tenbi特別純米原酒生酒
Choshu ShuzoYamaguchi
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25
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On the day of opening, faint sweetness, strong acidity & fizziness. It was youthful and beautiful. It would be more interesting to leave it. The recommendation seems to be to let it sit for 3 days.... Then I put it in the fridge for 5 days. The fizzy feeling is still there a little but closed. At room temperature, it has a mild lactic acidity and sharpness. It's now a sake that goes well with food!
Japanese>English
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Shinomine愛山純米原酒生酒無濾過
Chiyo ShuzoNara
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18
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The picture is empty, but it was a cool yellow-green hue 💚The top aroma was faintly sweet, and when you drank it, it was fresh! Tangy and effervescent. No unnecessary sweetness, and the aftertaste is impressive and sharp with strong acidity. And the wood? Sand? A little astringent, like a bit of austere. I can't describe it well😅but I like it. I felt the sweetness swelled up after opening the bottle, but the acidity and sharpness stood out from start to finish. It was delicious!
Japanese>English
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Gikyo純米原酒70%特別栽培米特別純米原酒生酒
Yamachuhonke ShuzoAichi
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23
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My first time in Gikyo. What a thick umami! My first impression was that it had a lot of umami.🤩The same Yamadanishiki can be mild, fruity, or well-balanced. This is a mass of umami. Some people may find it overpowering. I'd like to try the other Gikyos as well 🎶
Japanese>English
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21
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I was curious about this one, which is sold only outside of Hokkaido, so I tried it. On the day I opened the bottle, it had a modest balance of sweet, umami, and sourness, and it was light and clean (closed), with a slight alcohol smell in the aftertaste. A few days later, the alcohol smell was gone 😋 I warmed it up and the flavor opened up and went on and on. I don't know if I'll be able to try it again, but it gave me a new appreciation for the wide range of ways to enjoy sake.
Japanese>English
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22
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When I went to buy my favorite Okuharima, my companion said it was the best in the East! I knew it was a famous brand, but I had never tried it. I knew it was a famous brand, but I had never experienced it before, so I tried it. It is an introductory version. (Lowest price range) It has a mild aroma. The flavor and acidity are beautiful. It's a bit of a zucchini. I'm not sure if it's the type of wine that will open up more after a few days of opening the bottle, or if lukewarm heating would be better 😋 Please let me know if you have any suggestions on how to drink it.
Japanese>English
千鳥足
Good evening! Nice to meet you (^^) I've been using it for a few years now, and it's really good. I'm sure you'll be able to find something that works for you.
Japanese>English
ぷぷ
Mr. Staggered Feet! Thank you for your comment, I'm glad to hear it ☺️I guess it should be lukewarm. I'm glad to hear that. I'm not sure if it's a saga sake or not. I'm glad you liked it.
Japanese>English
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旭興特別純米原酒生酒無濾過
渡邉酒造Tochigi
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20
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Special Junmai, unfiltered undiluted sake, weak words... Fresh, slight apple-like fruit aroma 🍎, I could also taste the rice flavor. Slightly sweet aftertaste. I thought the aftertaste would be more intense because it was unfiltered, but it was fresh and smooth all the way through. I wonder if the sake rice, Yume Sasara, has a smooth taste?
Japanese>English
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23
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The initial aroma is a hint of sweet rice. After drinking, it gives the impression of a good balance between acidity and sharpness. The aftertaste is short. I wonder if the good balance is due to the fact that it is 100% Yamada Nishiki. Personally, I found it too clean, but if you warm it up, it will be interesting to see the fullness that comes out later.
Japanese>English
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My first Shizuoka sake. I've been away from it because of its beautiful image, including Isoban. It was a bit boring at room temperature. But when I warmed it up! It has a richness and a nice sharpness. I recommend it! The photo shows the middle brand.
Japanese>English
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19
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I've been interested in the concept of Domaine Taka, so I belatedly tried the standard sake. The taste is refreshing and far from the rugged atmosphere of the toji. The initial aroma is slightly citrusy. I thought it would be a good sake for a light meal. I was able to drink it easily.
Japanese>English
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Hatsumago一徹生酛　純米酒純米生酛
Tohoku MeijoYamagata
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15
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As I recall, all of the breweries are made using the traditional yeast mash method. It takes a lot of time and effort to make it so that natural lactic acid bacteria can enter. It's a romance✨. The aroma is slightly sweet and sour. The color is clear. The color is clear, the acidity is not too strong as I imagined, and the taste is rich and sweet. It's not overly acidic as I imagined. The acidity is just what I was looking for. The aftertaste is pleasantly bitter. Delicious! The side dish was grilled deep-fried tofu with miso. It's so good! It becomes clearer when paired with wasabi stems. When heated, the acidity strengthens and it becomes crisp. I'm also interested in the regular Ikaruga, but it's good for the whole family😋.
Japanese>English
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Tengumaiしぼりたて本醸造生酒
Shata ShuzoIshikawa
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24
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I've only had experience with Tengu Mai in the form of heated Yamahai Junmai and undiluted sake, but this was my first time brewing Honjozo. No rising aroma. The sourness is instantaneous. It's a sauvignon blanc with some quirks. I can't taste the rice flavor. But it goes well with sour cheese and green vegetables. It is a good wine for eating. The next day, it will have a mellow sweetness due to the change in the rawness. This is a sake that can be drunk with its initial freshness, and can also be enjoyed over time.
Japanese>English
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MatsunotsukasaAZOLLA 50純米大吟醸生酛
Matsuse ShuzoShiga
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31
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I tried it because my favorite sake youtubers often introduce it. I don't usually drink Daiginjo, and it's Yamada Nishiki. The aroma is sweet without being overly fragrant, and when you drink it, it has a well-balanced sweetness and a faint bitterness. I paired it with stewed beef ribs, and it helped to wash away the oil and made the meal more enjoyable. It is a beautiful sake. It's made from local Shiga rice without pesticides or chemical fertilizers, and with brewer's yeast.
Japanese>English
ぷぷぷぷ
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23
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It's from Nishi Shuzo in Kagoshima, famous for their potato shochu, Tominohozan and Kitchohozan. I'm half Kagoshima and half Tokyo, so I'm glad to drink it! The aroma is faintly sweet. It is not fruity, but smells like grain. It is rich and sweet in the mouth. It has a good aftertaste. It is like the potato smell of the potato shochu became the rice. It should not be such a simple design, but it is a sake with the balance of sweetness and sharpness of rice.
Japanese>English
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Tatsuriki蔵出し新酒　親龍蔵本醸造生酒
Honda ShotenHyogo
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18
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The bottle was opened two days ago. Immediately after opening the bottle, there was a very weak sweet taste from the 65% Gohyakumangoku? Because it is honjozo? It has a very weak sweet aroma. It has an aggressive sweet, sour, and alcoholic smell. It's more rough than fresh. I drink it on the rocks or with soda. After two days of chilling, the alcohol smell has weakened and calmed down. However, it becomes more aggressive when it reaches room temperature. It goes well with 🥑 wasabi soy sauce. My first Honjozo Nama Genshu! It has a punch.
Japanese>English
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Nito純米　山田錦六十五純米
Maruishi JozoAichi
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24
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The initial aroma is mildly fruity. Aroma, oil? Clay? It is my first taste. I've tasted it from cool to warmed sake, and with mackerel miso and other strong flavors, but the aroma remains. Warmed sake is somewhat better. The next day! The clayiness is gone, and there is a mellow umami and acidity. The balance is typical of Yamada? I agree with the label, which says, "It shows many different faces as time goes by and as it interacts with the air. An interesting sake.
Japanese>English
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Sukigokoroにこまる　純米　うすにごり
Suto ShuzoEhime
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24
ぷぷ
With the temperature dropping all at once, I wanted to drink a sake that would refresh this feeling of dullness while still having a good flavor, and this was the encounter that satisfied that feeling. The aroma is elegant, the flavor is round, and the finish is lingering. It is a juice for adults. The rice is a happy rice called "Nikomaru" and it is said to be rice! This is the type that you open in one night✨.
Japanese>English
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