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SakenowaRecord your sake experiences and discover your favorites
シカタロウシカタロウ
而今がびっくりするくらい美味しくて、2025年は日本酒を勉強しようと思っていたら、さけのわに出会いました。 お酒の味を表現する力がないことと美味しいお酒にカロリーがあることが悩みです。 楽しく日本酒を飲むための備忘録。 松坂世代。

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1

Most Check-in Brands

Jikon
4(14.81%)
Senkin
4(14.81%)
Kamoshibitokuheiji
3(11.11%)
Denshu
3(11.11%)
Aramasa
3(11.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
6(7.59%)
Tochigi
5(6.33%)
Akita
4(5.06%)
Chiba
4(5.06%)
Toyama
4(5.06%)

Timeline

シカタロウシカタロウ
Chiyomusubi純米大吟醸 強力50
Chiyomusubi ShuzoTottori
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Chiyomusubi today. Purchased Chiyomusubi Strong 50 at a local liquor store. It is a Junmai Daiginjo made from 100% strong rice, which is Tottori's indigenous sake brewing rice, with a polishing ratio of 50%. Classic and modern, simple label, quite to my liking. The taste is a little different from the name "strong," and is very soft and full. The bitterness in the aftertaste is not so strong. In short, it would be even better if served with delicious ‼️ seafood from Sakaiminato✨I envy you Tottori people. Now, finally, I have only a few more days left to conquer the 47 prefectures. It feels like the countdown has begun.
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Akishika八八八　槽搾直汲
Akishika ShuzoOsaka
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Today is autumn deer. Hachitan-Nishiki, 80% polished rice ratio, Association No. 8 yeast, and 88 Akishika. It is a good omen for the end of the year. ㊗️ The refreshing light blue bottle looks like cider, but it is not particularly bubbly, but it is clear and melon-like? s sweetness, easy to drink and delicious✨.
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Denshu純米大吟醸　秋田さけこまち
Nishida ShuzotenAomori
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Today is Tasake. It's an ordinary day, but we will have Tasake's Junmai Daiginjo Akita Sake Komachi 100%, 40% rice polishing ratio, because we feel that we were happy with what seems like an ordinary day. Firm fruity aroma, mouthfeel feels like green apple, mellow, sweet, quite voluminous, bitter at the end, delicious. ‼️ this this ‼️
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ジェイ&ノビィ
Hello, Shikatarou 😃. It's great to feel happy on an ordinary day 😌 and even better that the mega good Tasake-san enhances that happiness: ‼️ Akita Sake Komachi Tasake! I'd like to try the Junmai Ginjo first 😊.
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シカタロウ
Thank you, Jay & Nobby😄! Jay, I'm sure you know that Akita Sake Komachi is a combination of Yamadanishiki and Miyamanishiki, apparently! It must be delicious 😆 I hear it has a refined taste without any clutter 🌾. You always look so happy and great in your posts too ✨!
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HiranBLACK JACK 極辛口
森酒造場Nagasaki
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Hiran today. Super dry blackjack. I doubt if my first flying luan is the right one for this flying (pardon the pun), but I had an encounter with it. Produced by Kyushu Sake Takumi No Ichiza (I don't know what that means), it's called "Beyond Karakuchi. Beyond." The Black Jack series was created under the concept of "Beyond Karakuchi. It is indeed very spicy! ＝It is not sweet at all! It feels like a Western wine, especially the aftertaste is like a dry white wine or some kind of liqueur. But it also has a sense of rice and sake. It is very deep. I made the recommended 1:1 sake highball and it's so easy to drink ‼️ correct ‼️
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Kita-ya today. My first Fukuoka sake. In my mind, Kyushu is still shochu, so this is my first time to taste Fukuoka sake. 100% Fukuoka rice Polishing ratio 70%. Fruity with greenish fruit, natural sharpness, it was easy to drink. It was a treat.
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Today's Fukuju. Fukuju is famous for being served at the Nobel Prize dinner. However, it is surprisingly quite common and easy to find. I found a cup of sake and had it for the first time in a while. I think it is a good sake with fullness, while still having the classic sake character.
Japanese>English
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Daisekkei純米吟醸　季節限定　春の純米吟醸
Daisekkei ShuzoNagano
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Today is a big snowy day. This was my first time in Daisetsugakei. It was totally different from what I expected, and I felt it was very dry. At first sip, I thought it would have a mellow attack, but it had a sharp, forkball-like aftertaste and bitterness. I may have felt it much different from the official flavor description 🤔. Postscript On the second day, I did indeed get the citrus feeling that the official description describes. It's not as strong as Forkball, but I still feel the sharpness and bitterness strongly.
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Mitsutake北斗百裂拳　純米大吟醸　原酒
Mitsutake ShuzojoSaga
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Today, Koubu. The president of the company is friends with the director of Fist of the North Star, and this collaboration, following the shochu, was inspired by the 333rd anniversary of Mitsutake Brewery in 2021. I honestly couldn't figure out why this is Hokuto Hyakusaiken, lol, but I can say that it gives the impression of a glowing blue aura rising from Kenshiro, maybe? Interesting. And the history of the brewery is really old.
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Echino Kanme the other day. I was very much mistaken. I was under the impression that the classic Echino Kanme was a sake for old-fashioned Showa-era men, if I may be so bold. However! It's just plain delicious! What a well-balanced and complete sake. （I served it well chilled (not recommended). It is light and dry, but there is no alcoholiness, and it is nicely balanced. Sake rice is Gohyakumangoku and others, rice polishing ratio 55%, alcohol 16%, sake degree +8 I was really surprised, if I may be so blunt. I felt the depth and depth of the layers of sake, not just the modern, fruity new wave.
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Urakasumi純米大吟醸　NO.12
SaraMiyagi
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Yesterday was ura haze. I have had Urakasumi many times, but this was my first time to drink this Association 12 yeast. The label is cool with black and gold. The label is black and gold, which is cool, but I don't think it's conscious of Shinmasa's No. 6, but it looks a little like it. I also thought it was a 12 year old sake. Sorry 🙇.
Japanese>English
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Jikon純米大吟醸　名張
Kiyasho ShuzojoMie
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Yesterday's Jishin. The last one is Jikin. It is a Junmai Daiginjo with 100% Yamadanishiki from Nabari and 40% polishing ratio. It's really good after all. It's so complete. However, my beloved Jigin is Junmai Ginjyo Hachitanishiki Nama.
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Yesterday's natural installment. It was my first sake from Kagoshima. Tenpyo is a very good name. Sake is a blessing from heaven. It was a delicious sake with a mellow taste and a smooth finish.
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Today's Hundred Hundred. Two mochi. Cute name. It is said to be made of 100% Omachi. It is a commemorative sake for the 200th anniversary of the company's founding. The origin of the name comes from the number "hochi" for multiples of 100 and "futahochi" for 200, which became known as "futamochi" at the end of the Heian period. The rice used is "Omachi" produced by Mame Farm in Okayama Prefecture, with which we have a special relationship. The yeast used is Kumamoto yeast. It is a classic type made with traditional rice and yeast. The taste is gentle and mild with a mild aroma using Kumamoto yeast. It has a soft taste characteristic of Omachi, a moderate sweetness, and an elegant and refreshing aroma of Kumamoto yeast". 200 years in business, wow! Delicious.
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ma-ki-
Good morning, Shikatarou! 200 years in business is really great😲. It looks like a gentle and delicious sake that would go well with your meal 😋.
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シカタロウ
Thank you for your comment, ma-ki-! Yes, 200 years! But the sake industry, there are some places that are much older at all, Kenbishi in Hyogo is over 500 years old and Tsukiyotan in Kochi is over 400 years old 😳‼️ sake is a wonderful Japanese tradition 🇯🇵
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Today's dry wind. Ah why, he said. It seems that "Ayawashi" is not a good wind that makes ships suffer. This Ayawai is usually delicious. It does not disturb the meal and is a delicious food wine.
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Today's Kozu. The first kitsune I drink is a white fox. What is this feeling? I don't think I've tasted it before. It's good, but maybe it's a bit fuzzy. Is it exactly like being fooled by a fox? Interesting!
Japanese>English
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Suigei純米大吟醸　花ごろも生酒
Suigei ShuzoKochi
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Today is a drunken whale. Hanagoromo. It is perfect for this time of year when the cherry blossoms are in full bloom. Not so much sake-like as one tends to feel with regular drunken whales, but a gentle, mellow, and delicious sake. Delicious! This sake is a blend of Junmai Daiginjo brewed with Kochi's sake rice, Gin no Yume, and Junmai Daiginjo made with Yamada Nishiki🍶.
Japanese>English
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Mimurosugi華きゅん　無濾過生原酒純米吟醸おりがらみ
Imanishi ShuzoNara
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Mimuro cedar today. Today is the second day of the new fiscal year, and it's cold in the flowers. It has a strong, lactic acidity, light and fruity, and gorgeous sake. Miwasan, the god of sake, and Ookami Shrine. When I visited there before, I might have only known that it is the oldest shrine in Japan and the one where Kazuhiro Kiyohara got married with Aki😅. Thank goodness for sake.
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IWA5Assemblage 5 (2023)
ShiraiwaToyama
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IWA5 from Toyama Drink Comparison Special Set today At Antenna Shop Toyama Bar. Since we were there, we also had a bottle of IWA5. It was developed by a Frenchman who was the chief brewer of Dom Perignon. Well, this is interesting! In short, it's a blend of 5 different liquors? (According to the official description, there are about 20 original liquors 😅) Complex! Delicate but bold! I feel like it has many faces. Too bad it's a bit expensive and only 30ml 😅. According to the official description. "The exquisitely resonant warmth, gravity, and vitality expressed by Assemblage 5 are a distinctly avant-garde character, accentuated by the contrast between palette (flavor) and nose (aroma). Pure, balanced fruity and floral aromas with an austere, gentle depth that brings a definite sense of layering." I honestly don't know what that sounds like, but it's delicious 🥂 sebon!
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