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SakenowaRecord your sake experiences and discover your favorites
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藤沢さいか屋花鳥風月！ 十四代、花陽浴はこのお店で飲んでます。 　 全国制覇できそうにありません。

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335

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Most Check-in Brands

Juyondai
32(16%)
Toyobijin
22(11%)
Shichiken
12(6%)
Hanaabi
12(6%)
Kudokijozu
11(5.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
68(20.3%)
Yamaguchi
27(8.06%)
Akita
26(7.76%)
Niigata
20(5.97%)
Saitama
17(5.07%)

Timeline

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Winner of the highest gold medal at the IWSC, the world's premier international liquor competition! First Prize in the National Sake Competition in Japan! Winner of the Gold Prize in the Daiginjo category at the Wine Glass Delicious Sake Awards 2018! This Junmai Daiginjo is brewed using Ryoseki's unique low-temperature long-term brewing method, pursuing a delicate aroma and a smoother finish. 　Ingredients: Akita Sake Komachi 　Rice polishing ratio: 40 　Sake meter rating: -1.5 　Alcohol content: 15% alcohol by volume As a representative of the natural beauty of the four seasons, 　　　Snow in winter 　　　Autumn moon 　　　Spring flowers These are derived from If we include summer 　snow, moon, flowers, and wind There is also a 　　The wind of summer It is These days it is too hot and there is no autumn. This was my first time, but the sake was drier than I expected. I guess the fact that I was imagining a flower oup may have deranged my taste buds!
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Fusano KankikuOCEAN99 橙海純米吟醸原酒無濾過
Kankiku MeijoChiba
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This is the only sake at Kangiku that claims to be an autumn sake! It has a mild, yet fruity aroma with hints of pineapple and other fruits. When you take a sip, you will find a good juicy flavor with a sense of condensation and roundness. After that, a beautiful acidity appears and finishes the whole bottle. The name "Arrival" is derived from the image of a plane passing over Kujukuri and landing in the orange glow of the setting sun. It is designed for nights after the Bon Festival, when the wind gradually starts to become more comfortable. It aims at the end of summer in Kangiku Meikozo's own way, with a lightness and depth. It is cheap and delicious. For now, buy it if you can find it 😊.
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翠玉特別純米生酒無濾過
Ryozeki ShuzoAkita
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Brand name: Suitama Special Junmai Unfiltered Nama Shu Sake Brewer : Ryozeki Shuzo Location: Yuzawa City, Akita Prefecture Rice used for making： Akita rice Rice Polishing Ratio： Koji Rice 55%, Kake Rice 59 Alcohol Content : 15.0 Sake Degree: -4.4 Acidity: 1.5 Delicious 😊. I knew I should have bought a bottle!
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菊勇雨降大山　亀の尾
吉川醸造Kanagawa
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Alcohol content 13%. Polishing ratio 90 100% Iwate-grown Kame-no-o rice As "Kame-no-o" approached the modern age, its characteristics such as "susceptibility to pests" and "brittleness when grown with chemical fertilizers" made it unsuitable for modern farming methods, and its descendants gradually took over the cultivation area. In fact, by the 1970s, Koshihikari and other varieties had completely replaced it. Finally, it was no longer cultivated at all, and before its revival in the 1980s, "Kame-no-o" was even referred to as a "phantom variety. It has a slightly alcoholic taste.
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Shinbun no Sakeむろか酒純米吟醸
Shinshu MeijoNagano
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Is it limited? I am having trouble copying and pasting. It's not showing up😖. I got it as a souvenir........ Alcohol content 15 Polishing ratio 55 It is slightly colored. I don't know what makes it mild, but it is mild. I heard it was sold at room temperature! I wish I could have drank it at different temperatures, but it is no longer available.
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A dry sake with the delicious taste of rice. A refreshing junmai sake with the delicious taste of rice spreading in the mouth. This dry sake can be served cold, at room temperature, or lukewarm. It can be served cold, at room temperature, or lukewarm, and can be paired with a variety of meals at your preferred temperature. Excellent cost performance! List price: 2640 yen
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Fusano KankikuOCEAN NINETY NINE99 星海純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku's summer limited edition sake! Starlight Sea 2025 Hokkaido Rice Comet Junmai Daiginjo Unfiltered Nama-shu The Kujukuri-hama coast near the brewery shows various faces each season. We recognize that one of the meanings of brewing sake here is to understand and express the climate, including the sense of the seasons. Just as what we eat and what our bodies require changes with the seasons, the sake we offer should also change daily. This seasonal series expresses what is unique to Japan and to this region. It will be delicious both in summer and winter.
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Toyobijinオリエンタルタロウ純米大吟醸生酒
Sumikawa ShuzojoYamaguchi
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Alcohol content: 14 Polishing ratio: 35% for koji rice, 45% for kake rice 80% Aizan The sweetness of Aizan comes out. It has a sweetness that makes you want to drink it by itself. I heard that the fire-aged version is also available, so I'm off to buy it!
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アラジン
Hello, Atsu0053 😃 I am so envious that you can go to Mochizuki Sake Bouten to buy their Oriental Taro and Toyo Bijin Betsuatsu Sake! I often see Mochizuki Sake Bouten on the internet and I would love to make a pilgrimage to their many coveted sake 🍶😊.
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アツ0053
Aladdin, thanks for your help! I bought one fire-brewed...it's convenient to have a Mochizuki nearby, but there are a lot of them that don't carry it 😖 Sake is a difficult thing to find....
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Alcohol content 16%. Polishing ratio 60 100% Gohyakumangoku produced in Fukushima Prefecture Shirakawa City, Fukushima Prefecture. Aruga Brewery has been brewing sake since 1774, at the end of the Edo period, in this town that prospered as the gateway to the Michinoku region, where the Shirakawa barrier was once located. Aruga Brewery's philosophy is to "make a lifetime of chic drunkenness. The brewery aims to brew sake that can be enjoyed in everyday life as well as in special occasions. Aroma A calm and soft aroma. The aroma is soft and calm, with a hint of sweetness like ripe fruit. Taste A soft mouthfeel with a robust, relaxed flavor that expands and spreads. The moderate and gentle sweetness and the light and mild spiciness give a three-dimensional impression to the flavor. The crisp acidity that follows afterwards is exquisite and makes it easy to drink as much as you want. The gentle mouthfeel and light sharpness are so gentle that they seem to sink in gradually. The contrasting flavors make it a perfect evening drink. Since it is the last one, everything is delicious😊. All were recommended by the restaurant!
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Brewery: Gyokusendo Shuzo / Gifu Prefecture Ingredients: Yamadanishiki (Hyogo Prefecture Special A) Rice polishing ratio: 50 Sake Degree: +5.0 Acidity: 1.3 Alcohol content: 15-16%. Storage: cool and dark place Cool and full-bodied - a fine junmai ginjo that looks great on the dinner table A well-balanced junmai ginjo-shu that is both rich in flavor and crisp. The light and cool flavor spreads smoothly in the mouth, followed gently by a pleasant aftertaste. It goes well with Japanese dishes such as sashimi and tempura, as well as with fried dishes and other dishes using oil. Yummy 😊.
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Sara宵の風純米吟醸原酒生酒無濾過
Kitanishi ShuzoSaitama
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The Stranger from the Land of Color Sai-no-kuni...nickname for Saitama Prefecture, apparently established on November 14, 1992, Prefectural Citizens' Day. Reishu...Beautiful sake, elegant sake Muscat-like fruity aroma and juicy fruity sweetness reminiscent of pineapple. The fine, refreshing acidity gives it a sharp edge, and the citrus aftertaste lingers gently in the aftertaste. The pleasant taste is reminiscent of a gentle evening breeze that caresses your cheeks as you feel the changing of the seasons. Special Sairai," a sparkling early-summer treat Last year I didn't drink it in summer, so this year I'm going to drink it in summer: ☀️ It's a great drink!
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Misuzu雄町純米吟醸生酒無濾過
美寿々酒造Nagano
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Specific name Junmai Ginjo Sake rice: Omachi Polishing ratio 55 Alcohol content 16%. Sake degree -2 Acidity 2.0 Aroma Clear and transparent with a slightly sweet and sour strawberry-like acidity. Taste The first sip is refreshing and easy to drink with a clear and fresh taste. It is pleasant to drink with a clear taste. As you continue drinking, the umami and sweetness of the rice, which is unique to Omachi, spreads over your tongue. The sharp acidity invites you to take another sip. We received the restaurant's recommendation. It was my first time, but it is a delicious sake with an elegant acidity. We were seated at the end of the table, so the picture was too far away to take a picture of the back label. Too bad.
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翠玉純米吟醸生酒無濾過
Ryozeki ShuzoAkita
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Limited to once a year] This is a brand that focuses on rice grown in Akita Prefecture, carrying on the Hanayuyuu-ism style. It is mellow and fruity, with a beautifully clear aftertaste that is impressive while being very drinkable as only unfiltered sake can be. It is a gem of a bottle with an enchanting taste. The brewer's comment: "Junmai Ginjo Suigyoku (Emerald)" is made from high-quality Akita rice polished to the level of Daiginjo, and is carefully crafted to have a clear aroma and mellow flavor with a smooth and pleasant finish. As the name suggests, this sake was created with the image of a shining jewel like an emerald. This is delicious! You can serve it with hana eup (flower eups). I've been drinking a lot of Akita Prefecture sake lately😊.
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ma-ki-
Good morning, Atsu0053! Suitama Junmai Ginjo Nama Sake is delicious 😋. I remember getting addicted to this sake when a friend gave it to me a long time ago 🎵. There are many delicious sake in Akita Prefecture 🤗.
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Hi ma-ki-. This is delicious and addicting 😊I regretted buying the 4-gallon bottle. Next time, I'll get a 1gou bottle... 😊.
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Mansakunohana巡米酒　雄町70純米
Hinomaru JozoAkita
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Omachi is the root of many sake rice varieties, including Yamada Nishiki. It is the originator of sake rice, and its large stature and grain weight make it an attractive sake rice that is both delicate and powerful. Sake brewed with Omachi is known as "Omachisto," and the number of enthusiastic fans is rapidly increasing, as it produces a unique, plump, delicious sake that reflects the characteristics of the rice. It is said that half of all existing sake rice is descended from Omachi. Since it is the originator of sake rice, the rice crest was modeled after the founder bird. Since it is a source variety that has not been improved, it is expressed in the background with its very tall stature and large grains. Tour Rice Series The number of rice varieties has increased! Last year, there was no February, wasn't there? I want to make a good tour 😊. I'm a low milled rice, but it's delicious.
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a hundred trials and a thousand changes And the taste is light. One hundred trials, one thousand reforms. One hundred trials and a thousand changes" are words left by Senzaburo Miura Senzaburo Miura left these words. Refreshing crispness Tomikyucho in summer It expresses the refreshing crispness of cotton or linen that feels cool when it touches the skin in summer. The sharp sharpness has been brought out with a low level of umami. It also has a soft and delicate flavor that is typical of Tomikyucho and complements any dish. Serve with chilled yakko or somen noodles with plenty of myoga, shiso, and other condiments, or any other refreshing summer dish! Starting with the 2021BY, we have used rice polished to its original form (shingin) as part of the raw material rice, aiming for an even more refreshing and crisp taste. We hope you will enjoy the upgraded dry Junmai Summer. Is it dry? I can't always tell. I do know that it tastes good😊. Yum!
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Toyobijin醇道一途　羽州誉純米吟醸
Sumikawa ShuzojoYamaguchi
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From last year, The koji rice was polished by 5% and the alcohol content was 2 degrees lower than last year! The taste remains the same! This bottle is made with Hashu Honor from the "Jundo Ichizu" limited edition series of Toyo Bijin, a famous sake brewed in Hagi, Yamaguchi Prefecture. Hashu Homare is a variety developed over a period of 18 years by Takagi Shuzo, the brewer of the famous sake "Jyushiyo," and only a few breweries in Japan are able to use it. This junmai ginjo-shu is carefully brewed using such rare Hashu Homare. This popular bottle is only shipped once a year. Please try it!
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Dewazakura神特別純米生貯蔵酒
Dewazakura ShuzoYamagata
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The "Dewa-no-sato" rice, the pride of Yamagata, is born in the season of windy buds, abundant sunlight and rain, and the bounty of the fertile land. Eventually, it will become a drop of the strange taste of the harmony of the cold season and the traditional techniques of Dewa Cherry Blossom. The taste, which is not too strong but has just the right amount of lightness, is truly a gift from the gods. I continued with Yamagata Prefecture! It has a little color, doesn't it?
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Juyondaiあらばしり上諸白本生純米大吟醸生酒
Takagi ShuzoYamagata
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I couldn't drink it within 3 months because it was too good 😱. I was tired and I had a bottle of the finest! It was good nourishment! It tastes outstanding, just a little spicier than I expected 😄. Thank you so much 😱. Arabashiri. It is the sake extracted naturally during the pressing process. Sake is made by applying pressure to the fermented unrefined sake (moromi) and separating it into liquid (sake) and individual pieces (sakekasu). The first part of the pressing process is the part that comes out naturally from the weight of the unrefined sake without applying pressure. Abashiri Abashiri is home to Japan's only prison museum, where you can have a realistic experience of prison life: "Museum Abashiri Prison," "Cape Nodori," "Okhotsk Drift Ice Museum," "Okhotsk Bazaar," "Roadside Station Drift Ice Road Abashiri," etc. It is best to visit in summer. It is good to go there in summer. Today was a festival.
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ポンちゃん
Hello Atsu0053 🐦. This is a hard one to open 💦 and one that will blow away your fatigue! Best nutritional supplement 😆👍. I remember it being a little modern and tasty, though I drink out of the house 😊.
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ジェイ&ノビィ
Hi Atsu0053 😃 I understand! You'll want to stay at home admiring the Jyushiyo all the time 😅. If you drink it boldly, you'll be exhausted 🤗.
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アツ0053
Thank you, Ponchan 🙇 I haven't had time for outside drinking lately, so I took it as the best nutritional supplement 😆.
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アツ0053
Thank you Jay & Nobby! I did remember to put it in the back of the fridge as well 😄 It was actually given to me lol.
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Iwanoii240純米吟醸原酒生酒無濾過
Iwase ShuzoChiba
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Iwase Sake Brewery, Oyado Town, Chiba Prefecture Aizan from Hyogo Prefecture and aromatic yeast No. 18 are used. The juicy umami and sweetness can be felt along with the gorgeous aroma. After that, it has a voluminous mineral flavor that is typical of Iwanoi, and finishes with a sharp finish and sharpness. It has a unique flavor that sets it apart from Aizan sake from other breweries. <Iwanoi is made with ultra-hard water. The hardness of the water used for Iwanoi is 240, and the underground water that passes through the shell layer of the Boso Peninsula is one of the hardest water in Japan. Since 80% of sake is water, the characteristics of the water really show in the sake. Iwanoi, brewed with this water, is a robust sake with a minerality that cannot be found anywhere else. It also has a nice sharpness in the aftertaste due to the firm fermentation process! It's good 😄That's all I can remember.
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Hanamura陸羽田純米生酒
Ryozeki ShuzoAkita
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Junmai-shu made from the rare sake rice "Rikuwaden". It has a smooth taste, moderate sweetness, and a crispness that makes it an excellent mid-meal sake. Hanamura" has become a topic of conversation because Mr. Takagi of Takagi Shuzo, which brews "Jyushidai", provides technical guidance and supervises everything from rice selection and brewing methods to the label and name. Red Shuho and Sato Nishiki for snacks! Benishuho is a cross between Sato Nishiki and Amakanishiki, and is also produced in abundance, especially in Yamagata Prefecture. We bought the Sato Nishiki at the supermarket and had the Benishuho. Sake goes well with fruit 😆.
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