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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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Most Check-in Brands

Juyondai
32(16.58%)
Toyobijin
21(10.88%)
Hanaabi
12(6.22%)
Shichiken
11(5.7%)
Kudokijozu
11(5.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
68(21.12%)
Yamaguchi
26(8.07%)
Akita
23(7.14%)
Niigata
20(6.21%)
Saitama
16(4.97%)

Timeline

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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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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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Hanamura三郷錦純米吟醸生酒
Ryozeki ShuzoAkita
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The rice used, Misanishiki, is Akita Prefecture's sake rice, with Yamadanishiki and Miyamanishiki as its parents. You will enjoy its soft umami and elegant sweetness that is typical of Hanamaru. Raw material rice: Misanishiki Polishing ratio 50%. Sake degree -6.8 Acidity 1.4 Amino acidity 1.0 Yeast used: not disclosed Condition: Nama-shu Brewing year (BY) 2024BY Alcohol content 16%. It was stored without drinking because it was too good, but opened the bottle! It was delicious with a passionate red color 😄. It was delicious because it has been fire-aged once 😊. Thank you 😊
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Hananomai唐猫様 サクラ純米吟醸
Hananomai ShuzoShizuoka
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Hana-no-Mai Sake Brewery, established in 1864, is located in Hamamatsu City, Shizuoka Prefecture. The name "Hana-no-Mai" comes from a traditional dance performed in the Tenryu River system to pray for a good harvest. Hana-no-Mai Sake Brewery makes sure that all the elements involved in the brewing process come from Shizuoka Prefecture, using locally grown Yamadanishiki rice and groundwater from the Southern Alps for the brewing water. Alcohol content 14.5%. Rice polishing ratio 60 It is a bite-size sake, and when I realized it was gone, it was gone.
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Manufacturer Makino Shuzo JAN code 4940349310798 Reference retail price 360 yen Capacity per bottle 180 15% alcohol by volume Place of Origin Takasaki City, Gunma Prefecture Container Bottle Number of cases 20 Sake Characteristics: Special pure rice, slightly spicy Rice polishing ratio 60 Acidity/Shochu degree 1 Ingredients: Rice (domestic), rice malt (domestic) We received this as a souvenir! 1 gou is like drinking water. Thank you very much for the treat 😋.
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Sake Brewer Hachikai Brewery Co. Brewery Location 1051 Nagamori, Minamiuonuma City, Niigata Prefecture Alcohol content 15.5 Volume 180ml Rice type: Yamadanishiki, Kake rice: Yamadanishiki, Gohyakumangoku, etc. Polishing ratio 45 Pouring: Hiyari Sake degree +5.0 Acidity 1.2 Amino acidity 1.1 Yeast: Association 901 Storage: In a cool, dark place with no temperature difference. Refrigeration is recommended for long-term storage. Remarks Fine, mellow, clean taste with a hint of elegant sweetness. The brewer's skill has been refined by continuing to produce the best sake year after year. Yamadanishiki and Gohyakumangoku rice selected for this sake are polished to 45%, with all koji made by hand, and this daiginjo is brewed with "Raiden-sama no Shimizu," spring water from the melting snow of Hakkaisan. It has a fine, mellow, clean taste with a hint of elegant sweetness that complements food. We received it 🙇. Thank you very much! It was a good food sake🍶.
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Rice used: Domaine Sakura Yamadanishiki Polishing ratio Koji：50 Rice polishing ratio Kake：60 Alcohol percentage：14%(Original Sake) This is the first Sengoku Kabutomushi after the Edo shift. The acidity, which has been a characteristic of this sake, is now more beautiful and sparkling, and the overall outline has been refined. The refreshing and light malic acidity, which reminds us of summer, is both sharp and cute. Although it is a low-alcohol sake, it retains its Sentori-like structure, and has both a clear and three-dimensional feel. The aroma is reminiscent of citrus fruits and herbs, and when you take a sip, the sparkling and beautiful acidity, as if you squeezed a lime, spreads over your mouth. The palate is rounded, with a cute, dusty sweetness enveloping the mouth. The clarity is fresh and clear. Aromas and flavors that bring out the summer. Adult lemon squash" is still alive and well. A summer tradition of Senkyoku. It was hidden in the back! It is the first Kabutobushi.
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ジェイ&ノビィ
Good evening, Atsu0053 😃. Congratulations on your first beetle 🌈 capture ㊗️ 🎉It's a masterpiece of Mr. Sentori that you always want to drink in the summer 🤗.
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Good evening, Jay & Nobby! Thanks for the rice😊It was an accidental bottle lol. It was a hard one to acquire 😅. If you look closely, it's hidden in the back, I'd like to find the others lol.
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Fusano Kankiku総の舞29 Silver Lining純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku Meikyu's Occasional series focuses on unfiltered sake that is brewed only once a year. Focusing on "scenes" and "feelings," the "Silver Lining" is a limited edition unfiltered sake brewed only once a year to add color to everyday life (special moments) from a different perspective than the four seasons. So-no-Mai" is a variety of rice with a large heart white that is suitable for high refining. We designed this limited-edition sake with the highest refining in the history of Kangiku, and perhaps in the history of this rice, in order to make the most of the characteristics of this rice, and to create a product that will allow us to exceed our own limits and see what the future holds. The label is inspired by the image of infinity beyond the horizon of Kujukuri. This is a bottle that the toji has put his heart and soul into, pursuing a texture from the attack to the finish! He has created a well-balanced fusion of the juicy taste of fruit, which at first glance does not seem to be highly refined in a good sense, and the clearness without any cloying taste that only highly refined sake can provide. I drank it because it was available! I don't remember exactly what it tasted like, but I drank it up 😄.
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Glorious Mt.Fuji煌凛　2025純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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A spring sake brewed with Dewa Sanzu, a popular sake rice produced in Yamagata Prefecture! It has a clear and dignified ginjo aroma reminiscent of the clear spring sky, This spring sake is popular for its clarity, dignified ginjo aroma, and elegant sweetness with a rich fruitiness that is typical of Eiko-Fuji! The bright appearance, elegant soft sweetness and gentle sharpness The bright appearance, elegant soft sweetness, and gentle sharpness remind one of petals of cherry blossoms! Was it a spring sake? At least it's good 😋! Served with side fish 🐟.
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Juyondai播州山田錦純米大吟醸生詰酒中取り
Takagi ShuzoYamagata
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It is called "Nakadori" because the drops with the best balance of aroma and flavor are collected during the frying tank, and the silky, delicate flavor of Yamadanishiki can be fully appreciated. Manufacturer：Takagi Shuzo Content: 720ml Alcohol content：15%. Classification：Junmai Daiginjo Produced in：Yamagata Prefecture Rice polishing ratio: 45 Rice used: 100% Yamadanishiki from special A district in Hyogo Prefecture We ordered grilled fish and were served grilled scorpion fish with salt! Everything is delicious! Thank you for the sake and fish!
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翠玉秋田酒こまち特別純米生酒無濾過
Ryozeki ShuzoAkita
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This is the new "Suitama Summer Version" from this season.　It is the successor to the previous summer sake "RZ50 Gohyakumangoku," but this one is a special junmai namaishu brewed with Akita Sake Komachi.　It is an early summer special junmai unfiltered unpasteurized sake with a well-balanced combination of the soft taste and light acidity that only Sake Komachi can offer. The printed bottle has a cool, summery design, but the experience is gorgeous and elegant, with a flavor that is more intensely sweet and dense than junmai ginjo. This was a well-balanced and delicious sake🍶! I think I might even like it better than Hanayu Akita Sake Komachi 😄. Yum!
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Yokoyama GojuBLACK 山田錦純米大吟醸
Omoya ShuzoNagasaki
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Shigeke Shuzo Corporation Yokoyama Brewery 545-1 Ikeda Nishikatari, Ishida-cho, Iki City, Nagasaki Iki is a place where water with high mineral content springs in abundance and grains grow well, Iki is also considered the birthplace of barley shochu. Shigeke Shuzo is the brewer of sake and shochu on Iki Island. They have been away from sake brewing for a long time due to a lack of manpower, In 2013, they resumed sake brewing after a 23-year absence. Since then, they have gained many fans. In 2018, a new brewery was built at the current location with abundant high-quality water to further improve the quality of sake. Sake from Iki Island is now being introduced to the world. So it tastes better when it is rich in minerals! Yum 😄.
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Toyobijin天祥地瑞純米大吟醸
Sumikawa ShuzojoYamaguchi
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Limited Junmai Daiginjo, first release in 2025. Made from Yamada-Nishiki grown in Minami-Aso without using any agriculture or chemical fertilizers, it was finally commercialized after 10 years of repeated test brewing to determine the compatibility of the rice and water, and the rice and koji mold and yeast. Although the completely natural cultivation without pesticides and fertilizers results in a lower yield, the rice is low in protein content and has less of a cloying taste. The name "Tensho Chizui" was chosen to convey the natural beauty of Minami Aso and the water and air of Hagi City, Yamaguchi Prefecture, where the brewery is located. It is characterized by the gorgeous, clear taste typical of Toyo Bijin and the pure, pleasant aftertaste of completely naturally grown rice. It tastes so good 😊. It is sweet, clear and delicious!
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AAJI
Good evening, Mr. Atsu0053. I live in Kumamoto, but I did not know that Toyo Bijin uses Yamadanishiki from Minamiaso. I learned a lot about it. Toyo Bijin is also delicious, isn't it?
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アツ0053
Good evening, AAJI. This was my first sake of the year and I ran to the liquor store when I heard it was on sale! It's so good, you must try it 😄.
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HououbidenWINE ＣＥＬＬ純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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Hybrid, seductive and beautiful sake WINE CELL", a limited edition brewed with wine yeast from Hououmida, a famous sake brewery in Tochigi Yamadanishiki rice from the Nishiwaki district of Hyogo Prefecture, a contracted cultivation area, is used at 55% polished rice. It is a junmai ginjo, unfiltered, unpasteurized sake brewed with wine yeast obtained from a winery in France with which Kobayashi Shuzo has a close relationship. It has a sweetness reminiscent of raspberries, La France, and ripe white grapes, and a fruity aroma with a hint of acidity. The smooth mouthfeel and the clear impression of the wine spread out into a beautiful sweet umami with depth. It is certainly grape-like! I guess it's been 5 years. It was a delicious sake 😄.
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Alcohol content 15 Polishing ratio 70%. GI YAMANASHI certified This junmai-shu is made from contract-cultivated "Hitogochi" rice produced in Hokuto City, Yamanashi Prefecture, and carefully brewed to take advantage of the rich blessings (rice and water) of the Yatsugatake Mountains. It has a calm taste that you will never get tired of drinking. Please enjoy it cold or warmed to find your favorite temperature range. We received it as a souvenir! Thank you very much. It is a food sake!
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