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SakenowaRecord your sake experiences and discover your favorites
シカタロウシカタロウ
初めて飲んだ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。 日本酒は奥深いですね〜 楽しく日本酒を飲むための備忘録。 松坂世代。

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137

Favorite Brands

1

Hall of Fame

Jikon

Most Check-in Brands

Aramasa
6(10.34%)
Senkin
5(8.62%)
Jikon
4(6.9%)
Yorokobigaijin
4(6.9%)
Zaku
4(6.9%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
12(8.76%)
Mie
9(6.57%)
Tochigi
8(5.84%)
Chiba
6(4.38%)
Kagawa
6(4.38%)

Timeline

シカタロウシカタロウ
Aramasa産土2019 生酛木桶純米
Aramasa ShuzoAkita
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Yesterday's new political earth. Second bottle of Shinsei Fair. 100% Rikuu 132 grown in 2019 Kyokai No. 6 yeast Wooden vat No. 16-17 2020 brewing year 13% alcohol by volume (undiluted) It has a gentle taste. Is it because of the wooden vat? Is it due to the aging process? It is very simple, gentle and alive. You can feel the breadth of the flavor. My child smelled the aroma and said it was like the white part of bread. Is that exactly the smell of yeast?
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Shinsei today. Tenfrog. We couldn't make it on June 6, but we went to a restaurant that was having a Shinsei fair. My first Tenkaeru. It seems perfect for today's weather and temperature. Delicious lactobacillus drink ➕ shuwa shuwa.
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Yesterday, Kinryo super dry. Wagakawa's Kinryo, super dry, was chosen to go with a meal. The rice is polished to 70% and the alcohol content is 15-16%. The alcohol content is 15-16%. It is good with fried food. The Sanuki Kuraudai we drank on the way was also delicious. It is a lactic acid bacteria drink or makgeolli, and seems to go well with grilled meat.
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Sharaku純米吟醸　一回火入れ
Miyaizumi ShuzoFukushima
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シカタロウ
Today is 寫楽. According to the official website Gohyakumangoku" is the most suitable rice for sake brewing. It is also produced by farmers in the Aizu region together with our brewery. The sweetness and acidity blend together beautifully, and the taste has a slightly fine atmosphere, while the umami of the rice can also be felt. It is a classic junmai ginjo with a subtle lingering aroma that can be enjoyed in the mouth even after drinking." It is as delicious as you say. The fruitiness in the mouth is delicious.
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Chiebijin純米吟醸　山田錦　一度火入れ
Nakano ShuzoOita
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Today is Chiebijin. When I think of Oita, I inevitably think of Napoleon Iichiko from downtown, but of course sake is delicious as well. Chiebijin. The first proprietress, Chie, named her sake "Bijin" (beautiful woman). What a loving name! The taste is very well-balanced and gentle! Quite my favorite! Only 3 more to go to conquer the whole country!
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しろくま
I am always referring to you, Mr. Shikatarou. Good luck with the national championship👍
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シカタロウ
Thank you so much, Shirokuma! I've been finding it very helpful too 🍶✨I'll do my best!
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Today is the Wind Forest. Spong! I opened the bottle. It has a soft rice flavor. The first sip is rather dry. It is quite solid, perhaps because it is made with ultra-hard water. As it is paired with a meal, it gradually becomes mellower and more umami. It goes down smoothly. It is a sake like rice that can be enjoyed with meals. It is delicious.
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Dewa cherry blossoms today. The aroma of ginjo-shu is wonderful. The appearance is clear and crisp due to the sake being aluzo-sweetened. The rice polishing ratio is 50%. It is easy to buy and goes well with anything.
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Chiyomusubi today. I enjoyed the Junmai Daiginjo Strong that I drank the other day, so I decided to buy a Junmai sake. The rice is Gohyakumangoku. Polishing ratio is 55%. It is not a ginjo, but surprisingly quite fruity. It has a fullness of rice feeling and richness. It is delicious. Above all, Chiyomusubi is a sake that makes me want to go to Tottori. I would love to drink it with seafood from Sakaiminato.
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Zaku神の穂　2025純米吟醸
Shimizuseizaburo ShotenMie
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Today's crop. Junmai Ginjo made with Kami no Ho produced in Mie Prefecture. Polishing ratio 55%. Alcohol 15%. It is not too sweet, but rather fruity with a refreshing bitterness. It has a beautiful pale yellowish color. It is a masterpiece, and very tasty.
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Izumibashi夏ヤゴ13純米生酛
Izumibashi ShuzoKanagawa
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Izumibashi summer yago today. It is relatively well colored and white wine-like, with a slightly rummy flavor and a dry taste with little sweetness, but with a fullness that is typical of rice. I thought it was best to drink it well chilled, but it can be enjoyed at various temperatures. (Added note: If it is cooled more thoroughly, the sweetness seems to increase, and it tastes even better). 13 is the alcohol content. It is said to be related to the number of times a dragonfly molts before becoming a dragonfly.
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Okunokami純米中取り直汲み生
Toshimaya ShuzoTokyo
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Today, it is a shop keeper. A summer sake made from 100% Hachitan-Nishiki from Hiroshima Prefecture with a 55% rice polishing ratio. The blue color is refreshing and nice. The taste is sweet, delicious, fruity, fresh, juicy, and bitter at the end. Delicious ✨ Delicious. Very tasty, but to be harsh, it might be a rather common type of sweet and tasty, full tea, fresh juicy type. 🙇‍♂️ I have a stupid tongue, but my taste buds are getting better and better.
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Today is Naruto sea bream. It looks like a stylish wine label from Australia or South America or somewhere. It is a rare type of wine with no brand name on the front, but if you know ordinary Naruto sea bream, you might be able to recognize it when you see it like that. To be honest, the tropical flavor is not that great, but it is very complex, not too sweet, but fruity and very tasty! A drink that should be well chilled in a wine glass. The fact that you wrote the recommended snacks is very high point for me personally. This sake is brewed with 100% Tokushima rice, 58% polished rice, and Tokushima's LED dream yeast. Delicious. ‼️
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Today is Yoshimizu. The label reflecting the Kazura Bridge in Iya, Miyoshi City, Tokushima, is a cup of sake from Yoshimizu. A sip or two of this dry sake, served cold, combined with the label, makes you feel as if you are enjoying a refreshing forest bath. It is quite delicious. The rest of the sake was served hot to enjoy more of the sake character. It's not too fizzy, but clean and elegant ✨. Traditional Japanese Sake, awesome 🍶. Only 4 more to go before I conquer the whole country ❕.
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Zaku愛山2025純米吟醸
Shimizuseizaburo ShotenMie
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Today's Saku. Junmai Ginjo from Aizan. I love Saku. Aizan is said to be sweet and juicy. It is so sweet! I think it's closer to a soft drink than sake! The overall flavor is still alcohol and the bitterness at the end is barely sake, but this is almost a sports drink! (I mean that as a compliment.)
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Sanzen特別純米　雄町
Kikuchi ShuzoOkayama
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Brilliant today. This may be the first time in my life to drink sake from Okayama. Omachi is the most famous sake in Okayama, isn't it? I had it cold. It is 100% Omachi with a rice polishing ratio of 65%. The alcohol content is 15-16%. The sweetness level is slightly dry. It was brewed while listening to Mozart. The first impression is a clean and sharp taste, followed by a full-bodied Omachi-like flavor. The bitterness lingers in the aftertaste, and it seems to have more punch than its alcohol content. It seems to be delicious even when heated. Only 5 prefectures left to conquer in Japan!
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ichiro18
Hello, Shikatarou! Five more prefectures to conquer in Japan is awesome! I like Omachi the best for sake rice. I haven't had a bottle of Sanzen yet, so I'd like to try it 😀.
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シカタロウ
Thank you, ichiro18! You're an omatist ✨Sake is really deep 🤩.
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ichiro18
Yes, I'm still comparing various drinks as there are still so many things I don't understand! I'll try to pick up a bottle of Sanzen when I see it!
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Shinshu Kireiひとごこち　純米吟醸
Okazaki ShuzoNagano
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Today, Shinshu Kamerei. I was able to get a bottle of Shinshu Kamerei, which I had longed for, for the first time. I really wanted it, so I quietly left work and ran to the liquor store, and luckily I was able to get the last bottle. I'm a half-alcoholic. Well, the main thing is that it tastes delicious! Fruity sweetness, fire-roasted but still fresh, and a soft bitterness that is easy to finish. Well balanced. Hitogokochi is a Nagano rice born after Miyamanishiki. It was a treat ✨.
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ジェイ&ノビィ
Hello, Shikatarou 😃! Congratulations on your long awaited first Shinshu Kamerei ㊗️ 🎉 I know 😌 that in the sake world you are an alcoholic... just a sake lover 😋 I think everyone is nodding their heads 😄.
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シカタロウ
Thank you Jay & Nobby ✨Shinshu Kamerei, I am very impressed with the balance! Sake lover, good way to put it 😁 makes me feel less guilty 😛.
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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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