SakenowaRecord your sake experiences and discover your favorites
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SSI認定: 唎き酒師（趣味で） 関西の田舎で生まれ育ち、昔からお米が大好きなのは、子供の頃に近所の農家のおばあちゃんがお裾分してくれる精米したてのお米がやたらと美味しかったから。ご飯を口にすると出てくるあの優しくふくらむお米の甘さ、日本酒を飲むとその味わいをいつも思い出します。 自然へのリスペクトと真摯で細やかな技。長年海外を舞台に仕事をしてきて、日本酒こそ日本の特性を表現していると思います。

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Most Check-in Brands

Kid
8(7.69%)
Kazenomori
7(6.73%)
Yuki no Bosha
5(4.81%)
Akabu
5(4.81%)
Sharaku
4(3.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
30(9.97%)
Fukushima
18(5.98%)
Akita
17(5.65%)
Shiga
16(5.32%)
Yamagata
13(4.32%)

Venues With Most Check-Ins

日本酒 うなぎだに
5(29.41%)
酒肆ポンシェビ
4(23.53%)
酒 兵吾
3(17.65%)
日本酒と私
3(17.65%)
立ち呑み 最
2(11.76%)
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Kinoenemasamune春酒　香んばし
Iinuma HonkeChiba
外飲み部
75
やすThe entrance smells sweet and sour, like an apple blended with a yogurt drink. In the mouth, the mild mouthfeel is refreshing with a gentle acidity, and the umami of rice is refreshing while maintaining its volume. I had tried Koshi once before and was under the impression that the quality of the sake was not so great for a much talked-about sake, but this is delicious. If I may be picky, it leaves a bit of a heavy feeling, so it would be nice if it were a bit lighter. I think it would be great with a low alcohol drink with this flavor ✨.
Japanese>English
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KazenomoriALPHA 6
Yucho ShuzoNara
外飲み部
86
やすKaze no Mori is the only one made with No. 6 yeast. The entrance has a thick pulpy aroma like melon. It is so-called "cemedine", but I have not liked this word for a long time and would like to find a better way to describe it 😆. In the mouth, the sweet flavor of rice spreads generously on a soft, beautiful, thick acidity. The finish is still soft and gentle, with a beautiful flow. This is amazing 🍶. I recently drank the Alpha 5 in the Alpha series after it became Bodhi Hashiro and thought it was very tasty, and this one is also very tasty ✨✨✨. I think it's been quite a while since I opened the bottle, but it's mellow and the umami is coming on. I think the stability of the foundation and the quality of the acidity are outstanding in the "sweet and delicious, beautiful and trendy sake" category. Kaze no Mori is still amazing ✨✨. Really delicious 🍶.
Japanese>English
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Kikuhime先一杯純米
KikuhimeIshikawa
外飲み部
76
やすI have loved this brand ever since I got into sake. It is served warm. On entry, the aroma is sweet like candy with an aroma of maturity with hints of dead grass and rice straw. This aroma ✨✨ In the mouth, plenty of sweet rice flavor is balanced with a wonderful volume of acidity and entrance aroma, spreading warmly in the mouth. It is still the best 🍶. With such a wonderful heated sake, I can stay happy from the first cup to the last. This is a fast brewer. The aroma and mouthfeel are a bit lighter than the standard Yamahai, but the lightness of the aroma and mouthfeel clearly shows off Kikuhime's qualities ✨✨. ✨✨This is what good sake tastes like, right? I really love this brand, which makes me want to say again, "This is what good sake tastes like! It was great again 🍶🍶🍶. By the way, I was alone in the corner, but it seems that the stranger next to me could tell how much I loved this sake 😆 He couldn't help but sigh every time he took a sip 😆.
Japanese>English
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EmishikiTASAN純米生酛
EmishikiShiga
77
やすLaughing Four Seasons after a long time. The entrance aroma is not so clear due to the shape of the sake cup, but it seems to be a blend of fresh fruit and thick acidity. In the mouth, it is sweet and sour, reminiscent of apples, and at the same time, the mouth is filled with a thick flavor. It finishes with a firm acidity and a slight bitterness. The voluminous middle part of the bottle is exactly what one would expect from a sake brewed using the "ikuhashi-zukuri" method, and the sweet and sour taste at the entrance is memorable. Somehow it is easier to drink than the last time I had it. I remember it was a little more voluminous and heavier in the front before. It has a modern taste, but it has a stable mid-palate. It went well with the salted squid I ordered at that time. It was delicious.
Japanese>English
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Honkin純米
Sakenunoyahonkin ShuzoNagano
外飲み部
70
やすI'm curious about "manager's recommendations" that are not on the menu. I was shown a list of the ones not on the menu and ordered this one for the first time. The aroma is almost imperceptible on entry, but it is clear and slightly tight with a hint of acidity. In the mouth, the dry acidity is more forward than expected and the umami of the rice rides firmly. This is delicious 🍶. The bottle has only just been opened. I think it is dry and hard because the flavor has not yet opened up, but I think it is the type that will mellow out after a few more days. I think it would be perfect at room temperature or warmed ✨✨.
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ジェイ&ノビィGood evening, Yasusan 😃 Honkin-san! It's delicious 😋When we had the Shinshu Sake Festival about a year ago, I was struck by the deliciously clear taste that set it apart from other sweet and tasty sake 😚It's been a while since I had a chance to try it 🤗.
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やすGood morning, Jay & Nobby. ☀️ This baby was delicious! It has just the right amount of cleanliness and acidity with a base of goodness 🍶It's nice to come across a quiet, authentic wine like this one 😊.
Japanese>English
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神心純米大吟醸
Kamikokoro ShuzoOkayama
外飲み部
82
やすModest at the entrance, almost imperceptible except for a slight cream acidity at the back. On the palate, the swelling rice flavor is quickly followed by bitterness and slightly sharp acidity on a clear, clean mouthfeel with a slight carbonation. I guess you could say that it is a deliciously clean sake with a firm dry sharpness. However, if umami is one of the characteristics of this sake, I would like to have more time to savor it in the middle part. The dryness comes after it quickly and the bitterness is a bit strong, so I was left with the impression that the sake was somewhat busy and not very well-balanced. Even if I warmed it up (or changed the temperature), I think it would still be a bit tough. It is clear, umami, and beautiful, so I would like to see the dryness in the latter half of the bottle be controlled more 😆.
Japanese>English
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Kaiun愛山純米原酒生酒無濾過
Doi ShuzojoShizuoka
外飲み部
88
やすAiyama of opening love mountains. It's kind of rare ✨✨. The entrance is sweet and refreshingly fruity, reminiscent of melon and syrup. In the mouth, the sweetness of the rice and plenty of umami spreads in the mouth in excellent balance with the soft acidity. The sharpness is also tight and firm without any unnecessary elements. The transparent mouthfeel is elegant and beautiful. It is full of sweetness and umami, yet somehow light. This is a very tasty one 🍶. I was lucky to be able to drink it ✨. Kaiun, it's still delicious 🍶.
Japanese>English
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Somanotengu純米吟醸原酒生酒
Uehara ShuzoShiga
家飲み部
76
やすI had a drink at an izakaya at the end of February and thought it was the best sake I had this year! I was able to buy a bottle of sake that I thought was the best I've had this year after drinking it at a pub around the end of February ✨✨ so I'll take my time at home 👺. First, it was chilled and served in a wine glass. The entrance smells of freshly milled rice like Kamishinko, and a gentle sweet aroma like cotton candy. The soft and sweet rice flavor spreads in the mouth in a beautiful volume in a clear mouthful ✨✨The acidity is also soft, yet firm and thick. This is still wonderful ✨✨. The finish is gentle, with a slight bitterness coming in at the end. It's still so delicious 🍶🍶🍶. Sweet, gentle, soft and reassuring, with a solid and trustworthy structure throughout. This body is nice for a draft ✨I think it will be even better after about 3 days of aging now ✨. Next, we warmed it up. I warmed it up to about 45℃ while taking in the aroma in a hot water bath. I warmed it up a little beforehand in a tasting cup. The result was about 40 degrees (maybe). At the entrance, the aroma is like that of a candy that reminds you of a lot of sweetness, overlapped with the acidic aroma of fermented yogurt. The aroma of alcohol volume is also present. In the mouth, the warmed and even softer and gentler sweetness of the rice is combined with the thick acidity to spread through the mouth ✨✨Delicious 🍶. I also want to drink Furozumi again.
Japanese>English
ひるぺこGood evening, Yasu-san. I'm so glad you enjoyed Soma no Tengu at home and heated it up properly 😆 I want to bring it home next time I go back to my hometown 💕.
Japanese>English
やすHi Hirupeko, good evening 🌙 This one is still delicious ✨I love the core body in the drinkability of the raw sake 😊It's really amazing that it's a fast brewing 👍. Please bring her home a lot 😆😆.
Japanese>English
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Tengumai能登初桜本醸造
Shata ShuzoIshikawa
外飲み部
84
やすReconstruction assistance sake from Noto. This precious sake was brewed by blending Noto Hatsuzakura Honjozo, which miraculously survived the total destruction of Sakurada Sake Brewery, with Tengumai. The entrance aroma is moderately voluminous with a gentle acidity. The aroma is more subdued than one might expect from the pale yellowish color. In the mouth, the thick acidity envelopes the matured flavor that makes you think this is Tengu Mai. After that, the umami does not spread like Tengumai's standard Yamahai, and it finishes with a light mouthfeel in a good sense. A light, matured Tengu Mai. Delicious. I ordered it for my first glass and it tasted just right 🍶 I think it is perfect as a mealtime sake. Very precious sake, glad I was able to drink it as a show of support ✨✨.
Japanese>English
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W蓬莱　出羽燦々純米原酒生酒無濾過
Watanabe ShuzotenGifu
外飲み部
81
やすIt's been a long time since I've had a drink in years. The entry starts with a surprisingly tight acid aroma rather than sweetness. In the mouth, the soft sweetness of plenty of rice is supported by the beautiful acidity from below. The finish is well-balanced with slightly firm acidity and a slight bitterness. Delicious 🍶. A well-made sweet and juicy sake. I drank it so long ago that I forgot some of the details, but I felt it was more balanced and tasty ✨.
Japanese>English
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Gikyo純米原酒生酒
Yamachuhonke ShuzoAichi
外飲み部
83
やすThe entrance has a good aroma that gently swells, like a gentle cotton candy balanced with a soft acidity. In the mouth, the umami of rice spreads with just the right volume and mellowness on top of the soft and gentle acidity. This is happiness✨The sharpness is also relaxed and gentle with the soft acidity. This is really delicious 🍶. The balance between the wonderful umami that makes you want to drink only this and the gentle acidity that supports it. And the clear mouthfeel. Great ✨✨ I found a good one 🍶.
Japanese>English
ひるぺこHi Yasu-san. I see that Yixia was a very good bottle 😊I haven't had it yet, so if it's that good, I'd like to meet it someday 😋.
Japanese>English
やすGood evening, Hirupeko! There is no gorgeous aroma or strong sharpness, so please just enjoy the beautiful spread of umami in the middle! I think it is a kind of sake. It's wonderful 🍶Please let me know what you think of it when you drink it ✨✨.
Japanese>English
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KazenomoriALPHA5
Yucho ShuzoNara
家飲み部
87
やすLast time, chilled. This time, heated sake. Boiled in a tin cup. At first it was about 35 degrees. At first, the aroma is of weak acidity with a weakly outlined syrupy aroma. The acidity is blurred in the mouth, and the sweetness is not well balanced. The temperature is not right. Next time, try it at about 45 degrees Celsius. The aroma changes to a sweet aroma with a nice volume, like a balance of caramel-like cotton candy and yogurt. In the mouth, a thick, soft acidity envelopes the sweetness of the rice, which is both voluminous and gentle. The sharpness is also mild. This is usually a well-balanced, mature, gently heated sake 🍶. When I tasted it at 35 degrees, I thought it would definitely taste better chilled, but at 45 degrees, the aroma and flavor base is exactly what I usually love in my favorite matured heated sake, plus the acidity is up front, making it light and easy to drink ✨. This is delicious 🍶. I can trust a sake that tastes as good heated as it does chilled. It's really amazing that they managed to combine a dense, deep flavor with modern drinkability in a special brewing process using old sake (aged 10 years) in a kijoshu brewing process based on Bodai yeast yeast yeast. By the way, it comes with a sticker that changes color depending on the temperature when you put it on the chirori or the bowl. How kind ✨✨
Japanese>English
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Haneyaしぼりたて特別純米生酒
Fumigiku ShuzoToyama
外飲み部
90
やすDrank about the middle of last month. It had been a long time since I had had it at Haneya. Special Junmai Shiboritate Nama Sake. The aroma was modest at the entrance, but had a fresh muscat-like aroma in the back. On the palate, the rice flavor spreads beautifully and generously on the soft acidity in the clear mouthfeel. The elegant acidity finishes gently. The clarity is outstanding, and the rice is beautiful and deliciously gentle. The translucent cleanness, ample umami, and elegance of the finish. It has the same politeness as "Mimuro Sugi" and "Yukino Kayasha", which I love and always enjoy. It is a sake that I would like to drink again if I find it 🍶.
Japanese>English
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Sakuyabi直汲み純米吟醸原酒生酒
Kimusume ShuzoGunma
外飲み部
76
やすWhile the entrance is surprisingly modest and almost aromatic, there is a slight creamy acidity. In the mouth, the acidity felt at the entrance comes to the fore, and a moderate sweetness and a bit of umami spread out, followed by bitterness and acidity, finishing dry. Hmmm... The specs suggest that it should be easy to drink even for those who are new to sake, but the overall balance is not quite right. At the very least, I would like to see a little more umami expansion in the middle part of the bottle and more cohesion in the latter half. It may be just a matter of taste, but I don't think it is a matter of the temperature at which it is drunk. I don't think it's a matter of drinking temperature, especially since the quality of this kind of sake is improving all over the place. I wonder if it is a storage problem.
Japanese>English
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Gunmaizumi本醸造山廃
Shimaoka ShuzoGunma
外飲み部
76
やすI had seen and heard about this brand before, and saw it at a bar I stopped by. I was told that it was recommended to be heated. I will have it heated. The aroma at the entrance was reminiscent of a light brown or dead grass, as indicated by the golden color of maturity. In the mouth, it is thick, soft and dry, with all the elements of acidity and plenty of rice flavor. The finish is gentle but firm with soft and thick acidity. This is unquestionably a tasty, matured sake of the "Namahashime" type (Yamahai). In Kansai, it reminds me of the 3 year aged Burozumi from Shiga Takashima, which I love ✨. As long as it is heated up, it can be drunk on its own or as a mealtime sake from start to finish ✨Gentle and relaxing.
Japanese>English
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Takacho純米
Yucho ShuzoNara
外飲み部
68
やすAfter climbing Mt. Yamato Katsuragi, the famous sake from Gosho City, Nara Prefecture, at the Kogen Lodge. Even though it was late March when we climbed the mountain, the summit was covered in a blizzard of extremely cold and strong winds 😆😆 This was a first for a mountain that I have climbed many times in this season😆After a soothing drink in the bath at the summit lodge. This is the original brand of "Kaze no Mori" brewed by Aburacho Shuzo. It is not the Bodai yeast sake that has been making a comeback in recent years, but a real simple fire-brewed Junmai sake. The entrance is modest, but the aroma of thick acidity mixed with a little maturing aroma and the deliciousness of rice. In the mouth, the thick acidity is supported by the umami of the rice, which swells up and finishes gently. Delicious! A classic mellow, simple junmai sake. A safe taste. Very tasty 🍶I love this kind of sake ✨. By the way, Higashikawa Sake Shop, a sacred place in Gosho City, which was as much fun as climbing the mountain, was closed on Wednesday 😆😆 I'm glad I had a drink at the top of the mountain!
Japanese>English
まつちよGood evening, Yasu-san 🍶. Is this available in Nara and Kansai area? I have never seen any other Takacho in Tokyo except for Bodaihashi.
Japanese>English
やすGood evening, Matsuchiyo-san. Well, even in Kansai, it is not something you can buy at supermarkets, but mainly in the local area. I have the impression that Takanaga of Bodhi Hashimoto is spreading.
Japanese>English
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Kujira純米原酒
Chiyo ShuzoNara
外飲み部
76
やすKushira's standard hi-iru pure rice sake. We recently climbed Mt. Katsuragi in Yamato, took a bath at the summit lodge, toasted with beer, and then had a great sake from the Gosho ✨✨The duck hot pot was also great ✨✨. The entrance is modest, the aroma is almost imperceptible. In the mouth, the dry and light taste of the rice is discreetly and gently felt on the palate. The finish is dry and refreshing. The clear mouthfeel is accompanied by the simple umami of rice. There is no unnecessary aroma or sweetness, but only a pure, slightly umami taste and dry sharpness that is easy to understand 🍶. Incidentally, "Kushira" is the name of a place in Gosho City, Nara Prefecture, where Chiyo Shuzo is located, and this sake is made using only Yamadanishiki grown in Kushira. To be honest, the dryness of this classic sake is not my favorite flavor, but it was a great experience to drink a sake made with local sake and water in the place where it was made ✨✨.
Japanese>English
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YanmaORI-ORI ROCK純米生酒にごり酒
Niigatadaiichi ShuzoNiigata
外飲み部
75
やすOrdered an interesting sake. ORI-ORI ROCK yellow label. The entrance is not able to take out the aroma from the shape of the sake cup, but it probably has a sweet aroma of rice malt mixed with a dry acidic aroma. In the mouth, dry and clear acidity envelopes the sweet heaviness of the ori-ori. The sharpness is still dry with a heavy mouthfeel and a little bitterness mixed in. Although it is an active nigori, it seems that some time has passed since the bottle was opened and there is already no carbonation, so the condition in which we drank it this time is probably not what the brewer intended, but we can imagine that when carbonation is added here, the richness is combined with a light, shwashy flavor that makes it even more interesting. Dry nigori. This voluminous heaviness is very favorable 🍶.
Japanese>English
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Beau Michelleボー ミッシェル純米
Tomono ShuzoNagano
外飲み部
81
やすThe entrance is citrusy, with a penetrating acidity reminiscent of citrus and lemon. On the palate, the rice's gentle and voluminous sweetness and umami spread over the clear acidity, just like a white wine. While emphasizing the sweetness, this sake is characterized by its clearly outlined acidity. It is an easy-drinking sake that can be delivered with surprise to those who taste sake for the first time. After tasting it, I found out that they brought about the mellow flavor by playing Beatles music to the unrefined sake during fermentation. This kind of thing is the best ✨✨It is also wonderfully satisfying and not at 9 degrees alcohol by volume ✨✨.
Japanese>English
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Shisoraスノーラベル純米吟醸生酒
Shiwa ShuzotenIwate
92
やすPurple Space Snow Label. I was curious about this brand, which often appears in Sake-no-wa. This is the first time for me to drink this brand. At the entrance, it is almost impossible to get the aroma from the shape of the sake cup, but I think it is probably a sweet and sour pineapple type aroma. (From the sensation of having sipped a little instead). In the mouth comes the fresh sweetness of rice riding on a clear mouthful. The acidity, which immediately has a little more presence than that, wraps around the sweetness and finishes with a soft acidity with a bit of bitterness. This is a "sweet and juicy" sake, which is very popular these days. In addition to the good balance of sweetness and acidity, I think the greatest feature of this water is its penetrating transparency. I wonder if this sweetness would float softly in the clear water when drunk chilled under the cold winter sky of Tohoku. It was delicious when I drank it with my imagination 🍶.
Japanese>English
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