Logo
SakenowaRecord your sake experiences and discover your favorites
新丸子屋新丸子屋
2024年2月から開始しました。 辛口からフルーティーな日本酒まで、 その時に出会った日本酒をレビューします 2024/6/1　50本目　手取川夏純米辛口 2024/11/29 100本目　菊水ふなぐち一番しぼり

Registered Date

Check-ins

134

Favorite Brands

7

Most Check-in Brands

Daishichi
3(7.14%)
Tedorigawa
3(7.14%)
Hououbiden
2(4.76%)
Haneya
2(4.76%)
Kirakucho
2(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
11(8.21%)
Yamagata
9(6.72%)
Fukushima
9(6.72%)
Ishikawa
9(6.72%)
Akita
7(5.22%)

Venues With Most Check-Ins

かがた屋酒店
4(100%)

Timeline

新丸子屋新丸子屋
Fusano KankikuOCEAN99 空海 inflight 一度火入無濾過原酒純米吟醸原酒無濾過
Kankiku MeijoChiba
alt 1
alt 2alt 3
外飲み部
68
新丸子屋
The "OCEAN99" series was created based on the concept of giving customers a sense of the Kujukuri-hama coast of Chiba Prefecture! The fire-roasting technology has been improved every year, and you can enjoy the freshness and moderate juiciness of the stretch! Sake rice is 100% sake rice, milling ratio is 55%, and the yeast is undisclosed. Served well chilled ✨ The sake is very clear with a hint of sweetness 👍When you drink it, the rice flavor is strangely strong and goes well with the food 🤤The slight bitterness at the end is also addictive 😆. I paired it with raw tuna and firefly squid with soy sauce.
Japanese>English
ma-ki-
Good evening, Shinmarukoya! Kukai, I also got my first one this year 🎵. It's a sake with a strong rice flavor that goes well with food 🤤. The tuna and firefly squid look delicious 😋. I'm looking forward to drinking it more and more 😊.
Japanese>English
新丸子屋
Good evening, ma-ki-! I enjoyed the Kukai. It goes well with food.
Japanese>English
新丸子屋新丸子屋
Kaiun純米 春陽 無濾過生純米生酒無濾過
Doi ShuzojoShizuoka
alt 1
alt 2alt 3
外飲み部
66
新丸子屋
Shunyo, a sake rice that has been gaining attention in recent years, has a clear flavor without the cloying taste of other sake rice because it is lower in glutelin, an amino acid, than most other rice. It produces a fruity aroma like muscat or pear and a refined sake quality. Sake rice is Shunyo from Kumamoto Prefecture, rice polishing ratio is 55%, yeast is Shizuoka Ginjo yeast We had it well chilled ✨ We can drink a variety of sake at the restaurant, so we had a half-batch. The aroma is not that strong, but there is a hint of fresh muscat 👍. The mouthfeel is crisp but with just the right amount of sweetness to make it a refreshing sake 😆. The slight gassy sensation that is typical of nama-shu is pleasant ✨It went well with the sashimi platter 🤤.
Japanese>English
新丸子屋新丸子屋
Bakuren超辛口吟醸吟醸
Kamenoi ShuzoYamagata
alt 1
alt 2alt 3
外飲み部
73
新丸子屋
This extremely popular super-harsh ginjo-shu is sold only at a limited number of about 50 specially contracted sake dealers nationwide. This product with the azuki color label is commonly known as "Aka-bakuren" and was the first "bakuren" and the standard from which the "bakuren series" was created. The sake rice is 100% domestic rice, the rice polishing ratio is 55%, and the yeast is Ogawa No. 10. It was served well chilled ✨. We can drink a lot of different kinds of sake here, so we had a half-batch 👍. Also known as Aka-Bakuren ✨, it is a very consistent dry sake! A sake that lives up to its super dry name, this sake has a solid body on the palate and leaves a pleasant sour and bitter taste on the tongue at the end 😆. This went well with seared cod roe 🤤.
Japanese>English
新丸子屋新丸子屋
Haneya特別純米酒　瓶燗火入れ特別純米
Fumigiku ShuzoToyama
alt 1
alt 2alt 3
外飲み部
85
新丸子屋
The fresh acidity and mild flavor are locked in by a process called "bottle heating. The fresh flavor and aroma of the sake is not lost, and the sake's shelf life is improved, so you can enjoy the freshness and flavor as if you were tasting freshly brewed sake. Sake rice is Gohyakumangoku produced in Toyama Prefecture, rice polishing ratio is 60%, and yeast is undisclosed. We had it well chilled ✨. We can drink a lot of different kinds of sake, so we had a half-batch. It is a fresh, crisp sake with just the right amount of acidity, sweetness and bitterness, and is well balanced so it goes well with food. You can also taste the umami of the rice from Gohyakumangoku! It is a great sake! I paired it with boiled edamame beans 😆.
Japanese>English
新丸子屋新丸子屋
Gangi純米吟醸 槽出-FUNADE- 無濾過生原酒純米吟醸原酒生酒無濾過
Yaoshin ShuzoYamaguchi
alt 1
浅野日本酒店
家飲み部
76
新丸子屋
A fresh springtime Shiboritate with a vibrant flavor, soft and cute. This is a very fresh junmai ginjo, unfiltered, unpasteurized sake, bottled as it is freshly squeezed out of the bottle. The product name "tansode" is a term coined by the Yaishin Sake Brewery to describe how the sake comes out of the tank, which is similar to a ship leaving the dock (funade). Sake rice is Yamada-Nishiki and Saito no Shizuku, the rice polishing ratio is 50%, and the yeast is undisclosed. Served well chilled ✨ Pouring it right out of the bottle, it has a fruity, melon-like sweet aroma 👍The mouthfeel is light, and as the sweet aroma suggests, there is a sweetness at first, gradually giving way to sourness and bitterness from the sweetness. The sweetness is gradually replaced by sourness and bitterness. It is easy to drink with a clean mouthfeel and a bit of a tangy gassy feeling due to the fact that it is also a pure sake 🤤.
Japanese>English
新丸子屋新丸子屋
Kenkon'ichi純米 赤磐雄町 うすにごり　生純米生酒にごり酒
大沼酒造店Miyagi
alt 1alt 2
外飲み部
70
新丸子屋
It has a clarity and smoothness that is hard to believe it is 70% polished rice. It has a fresh muscat-like aroma and is said to be packed with the body of Omachi. The sake rice is 100% Akaban Omachi from Okayama Prefecture, the rice polishing ratio is 70%, and the yeast is undisclosed. Served well chilled ✨ It is a beautiful light cloudy sake 😆The mouthfeel is soft and light👍It has a fresh aroma like muscat and is easy to drink. It has the deliciousness of Omachi rice and is a sake that goes down smoothly 🤤.
Japanese>English
新丸子屋新丸子屋
Kakurei純米酒　無濾過生原酒純米原酒生酒無濾過
Aoki ShuzoNiigata
alt 1
alt 2alt 3
外飲み部
83
新丸子屋
The face of Tsururei, "Yamadanishiki 65", is an unfiltered unpasteurized sake! The charm of Tsururei is that it is rich and mellow, yet has a good sharpness. It is one of the few masterpieces in Niigata that has excellent balance while being rich in mellowness and umami. Sake rice is 100% Yamadanishiki, rice polishing ratio is 65%, and the yeast is undisclosed. Served well chilled ✨. Aromatic bitterness first and lingers moderately until the end 👍This sake has a crisp throat and soft rice flavor, making it easy to drink and pair with food 🤤. I paired it with Negitoro Avocado Torotaku 😋.
Japanese>English
新丸子屋新丸子屋
Banshuikkon純米吟醸　Spring Shine純米吟醸生酒
San'yohai ShuzoHyogo
alt 1
alt 2alt 3
外飲み部
81
新丸子屋
A popular spring sake. Fresh aroma and sweetness surround a firm, medium body with mineral notes. They enjoy strawberry and white peach sensations and have a lovely charm. Sake rice is 100% Yamadanishiki from Yoshikawa, Banshu Special A district; rice polishing ratio is 55%/shigin milled rice; yeast is undisclosed. This is a fluffy, spring-like sake with a gorgeous feel and a hint of acidity alongside 🤤. You can taste the typical Yamadanishiki rice flavor from the beginning to the end, with just the right amount of acidity and bitterness in harmony ✨This is a sake I really recommend👍! I paired it with bonito bonito rare cutlets🐟.
Japanese>English
新丸子屋新丸子屋
Gasanryu超裏 雅山流 神風 純米酒純米
Shindo ShuzotenYamagata
alt 1
alt 2alt 3
外飲み部
77
新丸子屋
Jinriki is a traditional sake rice that was widely used as one of the three major sake rice varieties in the Meiji era (1868-1912), and at one time was said to be a mirage. The rich flavor of the rice on the surface and the self-selected yeast with a vinegary aroma are used to create a well-balanced, fresh Junmai sake that is clean and typical of the Gazan style. Sake rice is 100% Jinriki, rice polishing ratio is 70%, and the yeast is self-selected yeast. Served well chilled ✨ It starts with a slight impression, followed by sourness and then a soft sweetness. It has a pungent taste that lingers in the throat at the end, making it an easy to drink yet deeply flavored sake👍It has a fresh aroma, but does not interfere with food, making it the perfect sake for a meal 🤤. Juicy! I paired it with grilled mushrooms and burdock tempura!
Japanese>English
新丸子屋新丸子屋
益荒男山廃純米無ろ過生原酒純米山廃原酒生酒無濾過
Ishikawa
alt 1
alt 2alt 3
外飲み部
72
新丸子屋
A genuine Yamahai brewing process that takes a lot of time and effort to produce a deeply delicious taste. It is said to have a quiet presence, with a rich umami that seems to envelop the entire bottle, rather than a punchy, punchy flavor. Sake rice is Gohyakumangoku, rice polishing ratio is 65%, and the yeast is in-house cultivated yeast. It has a slightly yellowish color, and the acidity and bitterness typical of Yamahai sake spread quickly in the mouth 👍It is characterized by its robust strength and full flavor and soft mouthfeel 🤤. I paired it with spicy miso pork and horse mackerel sashimi 😆.
Japanese>English
新丸子屋新丸子屋
Kikuizumi吟冠　吟醸酒吟醸
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
外飲み部
60
新丸子屋
Kikyuusen Ginkan, produced by Nishida Sake Brewery's pursuit of "better sake," a fusion of the latest capital investment and traditional techniques, can be enjoyed by both the sake novice and the seasoned sake connoisseur. It is said to be the proudest ginjo-shu produced in Aomori Prefecture. Sake rice is Hanabukiyuki, rice polishing ratio is 55%, yeast is Association No. 9 Served well chilled ✨ This sake has a refreshing taste with a subtle sourness and bitterness that comes and goes 😋 The fresh and gorgeous aroma comes first, and the sourness and bitterness that came first leaves a tingling taste on the tongue. It is a sake that is easy to drink and goes down smoothly 🤤. The rich miso paste and the oyster's rich flavor go well with the sake. We also paired it with vinegared miso paste with rape blossoms and seafood, and deep-fried tofu. The sourness of the vinegared miso and the sizzling flavor of the deep-fried tofu also go well together.
Japanese>English
新丸子屋新丸子屋
Noguchinaohikokenkyujo山廃五百万石 無濾過生原酒 2018山廃原酒生酒無濾過
Noguchi Naohiko Sake instituteIshikawa
alt 1
alt 2alt 3
家飲み部
70
新丸子屋
Ihyakumangoku" maximizes the full-bodied flavor of low-polished rice. The aroma has depth and complexity derived from aging, such as marmalade, custard cream, and caramel. The rich umami has depth, but the balance with juicy, fresh acidity allows you to enjoy light and extended flavors and a lingering finish. Sake rice is 75% Gohyakumangoku produced in Hokuriku, milling ratio is 65%, and yeast is undisclosed Served well chilled ✨ The color of the sake has a slight yellow tinge due to the Yamahai brewing and production in February 2019 🤤. The sake has a clean, angular mouthfeel with acidity and bitterness, and the unique flavor and depth of Yamahai👍. The taste is full and rich with layers and layers of flavor and perfection that will convince you 😆. This time, I had the sake alone, without any side dishes. It was a luxurious time 😋✨.
Japanese>English
新丸子屋新丸子屋
谷櫻生もと造り本醸造 櫻守本醸造生酛
Tanizakura ShuzoYamanashi
alt 1alt 2
カップ酒部
68
新丸子屋
A mellow and robust honjozo brewed with the unique "nama-moto" brewing method. It goes well with creamy and rich dishes. It is said to be refreshing at room temperature, and its umami flavor is enhanced when heated. Sake rice is domestic rice, milling ratio is 65%, and the yeast is undisclosed. Served well chilled ✨ We found this at the souvenir shop on the first floor of JR Kobuchizawa station during a trip to Hokuto City in Yamanashi Prefecture👍. It is a sake with a full-bodied flavor typical of the sake yeast, and a distinctly dry taste with strong acidity and bitterness 🤤. This is a sake I'd like to warm up and enjoy 😆.
Japanese>English
新丸子屋新丸子屋
Hidakami純米吟醸 うすにごり純米吟醸生酒にごり酒
Hirako ShuzoMiyagi
alt 1
alt 2alt 3
外飲み部
80
新丸子屋
The beautiful bottle design is impressive, with an image of a winter aquarium. It has a fresh texture with a slight effervescence and the full flavor of fine Yamadanishiki. It is said to be an attractive bottle that combines the crispness typical of Hitakami. Sake rice is Yamadanishiki produced in Hyogo Prefecture, the rice polishing ratio is 50%, and the yeast is Miyagi yeast. Served well chilled ✨. The taste is clean, yet crisp and sharp, with a slight effervescence typical of nama-shu. It is a refreshing sake with a freshly pressed flavor 😆. The bottle design is a cute aquarium-like animal design, and the light nigori color of the sake seems to represent animals playing in the water, which expresses well the freshness that this Hidakami has. Interesting 😆. I paired it with grilled eggplant warm soup stock and yam okaka butter 🤤.
Japanese>English
ma-ki-
Good evening, Shinmarukoya! I had this one yesterday too 🎵 The review was very clear and brought back vivid memories of how delicious it was 🤤. It's a great time to sip slowly while enjoying the snacks 😊.
Japanese>English
新丸子屋
Good evening, ma-kii-! I saw that ma-ki-san also wrote a review of Hidakami. It is a sake with a freshly pressed, slightly effervescent taste that is very addictive. Looks like it would be good with seafood.
Japanese>English
新丸子屋新丸子屋
Fukucho純米吟醸 直汲み生酒純米吟醸原酒生酒
Imada Shuzo HontenHiroshima
alt 1alt 2
外飲み部
67
新丸子屋
Fresh new wine aroma reminiscent of bananas and grapes. In the mouth, it has a smooth texture reminiscent of the softness of water. It is said to be a well-balanced, light junmai ginjo with a clean, dry taste with a hint of umami. Sake rice: Koji rice: Yamadanishiki from Hyogo Prefecture, Kake rice: Chusei Shin Senbon from Hiroshima Prefecture, Polishing ratio: Koji rice: 50%, Kake rice: 60%, Yeast: Hiroshima Prefecture yeast Served well chilled✨. The aroma before drinking is a little fruity and sweet 👍 with a soft banana-like aroma 🍌. It is a sake with good acidity and a bitterness that comes in later and disappears quickly and lightly, leaving the flavor and the deliciousness of the rice 😆. I paired it with grilled tuna negima skewers and avocado torotaku. The flavor of the tuna and the sweetness and saltiness of the green onion go well with the sake 🤤.
Japanese>English
新丸子屋新丸子屋
alt 1
alt 2alt 3
外飲み部
70
新丸子屋
After brewing, it is stored in cold storage for about a year before being shipped in 2025. It is characterized by a mild mouthfeel, and while the aroma is subdued, the sweetness and umami of the rice grain can be felt. The elegant richness spreads with a smooth texture in the mouth. The balance between acidity and sweetness is exquisite, and the aftertaste is surprisingly refreshing. Sake rice is 100% Omachi produced in Taguchi, Higashihiroshima City, rice polishing ratio is 60%, yeast is No. 701 Served well chilled ✨ The taste is clean, with a soft bitterness and strong acidity leading the way. The soft umami of Omachi rice spreads smoothly in the mouth 🤤. I paired it with assorted sashimi and squid satsuma-age 🦑 😆 Well-balanced sake goes great with fish dishes!
Japanese>English
新丸子屋新丸子屋
Daishichi純米　生酛純米生酛
Daishichi ShuzoFukushima
alt 1alt 2
alt 3alt 4
お燗酒部
69
新丸子屋
This is a junmai kamishibashi, a pure sake made by Daishichi, which is highly regarded as the definitive version of the kamishibashi method of sake making. The richness, umami, and acidity are perfectly balanced, and the aftertaste is very sharp. Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast. Hot sake is very good this time of year. Speaking of hot sake, I'd have to say Daishichi. From the first sip, it's a delicious sake 🤤! I paired it with snow crab, potato salad, pickled yam with wasabi, seared Spanish mackerel, and tempura taran sprouts! The rich, mellow, full-bodied flavor went well with all the dishes we ordered 🤣.
Japanese>English
新丸子屋新丸子屋
Shichiken純米大吟醸生酒　絹の味　あらばしり純米大吟醸生酒荒走り
Yamanashi MeijoYamanashi
alt 1
alt 2alt 3
外飲み部
78
新丸子屋
A Daiginjo for the dining table that complements food with its soft mouthfeel and elegant flamboyance, a bottle that goes well with food The fruity aroma characteristic of daiginjos is slightly restrained so that it can be enjoyed in everyday situations, and it is finished with a clean, refreshing mouthfeel that is less showy. The sake rice is Yumesansui, the rice polishing ratio is 47%, and the yeast is undisclosed. Served well chilled ✨ It has a silky smooth texture and is surprisingly smooth on the palate with no corners 😆. The aroma is mildly sweet. Sourness and bitterness are moderate, making it a gentle and elegant sake. It is not a dry sake with a strong, crisp, clear flavor, but a soft, smooth sake that is perfect as a food sake 👍. We paired it with a five-piece sashimi platter. It goes well with soft-tasting sake 🤤.
Japanese>English
新丸子屋新丸子屋
Kuroushi純米 生原酒 しぼりたて純米原酒生酒
Nate ShuzotenWakayama
alt 1alt 2
alt 3alt 4
外飲み部
77
新丸子屋
Fresh, rich flavor and mild taste of Shiboritate. From Kurogyu, a famous sake brewery in Kainan, Wakayama Prefecture, comes a limited edition "Junmai Nama-no-Nazubarusake Shiboritate" that is full of seasonal flavor. This is a freshly pressed, freshly squeezed, unpasteurized version of the standard product "Kurogyu Junmai". The rich and powerful flavor that is typical of Kurogyu is irresistible. It is fresh and has a stretchy charm that can only be enjoyed during this season. Sake rice: Koji rice: Yamadanishiki, Kake rice: Gohyakumangoku, Polishing ratio: Koji rice: 50%, Kake rice: 60%, Yeast: Association No. 9 It was served well chilled ✨. This is the first time I found Kurogyu. The taste starts off a little sweet, then the bitterness and sourness precedes and disappears quickly, leaving a plump umami taste of rice at the end. The umami is a cross between Gohyakumangoku and Yamadanishiki, so the flavor is firm and you can feel the full flavor of the rice 🤤. I paired it with seared yellowtail sashimi. The meaty amberjack flavor and fatty meat combined with the sake is just perfect 😋 It also goes well with hot grilled eggplant 😆 Yum! Food goes too well with sake👍✨
Japanese>English
新丸子屋新丸子屋
琥泉純米吟醸 しぼりたて無濾過生原酒純米吟醸原酒生酒無濾過
泉酒造Hyogo
alt 1
alt 2alt 3
外飲み部
68
新丸子屋
Hakuisen's newest sake, Junmai Ginjo Unfiltered Nama Sake. This is the first sake of the year from the brewery, brewed with freshly squeezed junmai ginjo rice from Hyogo Prefecture, and bottled without any modification or filtration. The koji rice is HYOGO SAKE 85, one of the next generation sake rice recommended by Hyogo Prefecture, and the kake rice is ordinary rice produced in Hyogo Prefecture. It is said to have a gorgeous aroma and a fresh, umami flavor that swells in the mouth. Sake rice: Koji rice: HYOGO SAKE 85, Kake rice: Hyogo rice, Polishing ratio: 60%, Yeast: undisclosed Served well chilled ✨ Tingling sensation of gaseousness that is typical of nama sake. The aroma is soft and sweet 😆. Slight bitterness and acidity are in harmony with the soft sweet aroma. This sake has a freshness that only freshly pressed sake can have 🤤. The bitterness and acidity stayed until the end, and the rice flavor came through at the end! I paired it with the Tsuri Aji Sashimi and Chikuwa Isobe Tempura 👍. The thick meaty horse mackerel sashimi was fresh and delicious and went really well with the sake. The chikuwa isobe tempura was also hot and packed with flavor!
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title