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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。

Registered Date

Check-ins

300

Favorite Brands

0

Most Check-in Brands

Juyondai
30(16.85%)
Toyobijin
18(10.11%)
Hanaabi
12(6.74%)
Kudokijozu
11(6.18%)
Shichiken
11(6.18%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
64(21.33%)
Yamaguchi
23(7.67%)
Akita
19(6.33%)
Niigata
19(6.33%)
Saitama
16(5.33%)

Timeline

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Hayasera酒舗まさるや限定純米吟醸原酒生酒無濾過
Miyakehikoemon ShuzoFukui
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100% Sakahomare produced in Fukui Prefecture Alcohol content 17%. Polishing ratio 50%. Sakahomare" is a new sake rice bred by Fukui Prefecture in response to a request from the Fukui Sake Brewers Association. In addition to general cultivation characteristics, the necessary characteristics for sake rice were confirmed through milling tests, koji making tests, and brewing tests, and the rice was selected from approximately 8,000 candidate varieties. Sakahomare" cultivation began in 2028. 　The Food Processing Research Institute provides support to the sake manufacturing industry and has been developing brewing microorganisms such as the prefecture's original yeast, "Fukui Urara Yeast" and "FK-501. To coincide with the appearance of "Sakahomare" this time, new yeasts "FK-801C" and "FK-802" are being developed with the cooperation of the Wakasa Wan Energy Research Center. We are also working on sake rice analysis during sake rice selection, koji making tests, support for brewing tests, actual brewing support, and creation of ajiwai maps. It is a new sake rice🌾! I drank this sake 🍶 after Jyushiyo and thought it was delicious! Yum😋.
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Masaaki　Sapporo
Atsu0053, thank you for everything👍Congratulations on 300 check-ins🎊Hayaseura, looks delicious 😋.
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Juyondai龍の落とし子　上諸白純米大吟醸生詰酒
Takagi ShuzoYamagata
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Alcohol content 15%. Polishing ratio 45 80% Ryu no Otoshi rice produced in Yamagata Prefecture Ryu no Ootoko is a rice variety bred by Tatsugoro Takagi in 1999. Yamashu No. 4", a cross between "Yamada-Nishiki" and "Kinmon-Nishiki", was bred as the pollen parent and "Miyamanishiki" as the seed parent. Mooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good! Well, it's good 😋. The aroma was also outstanding! It was the most delicious sake 🍶!
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Yokoyama Goju愛山純米大吟醸生酒
Omoya ShuzoNagasaki
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◆Limited edition "Yokoyama Goju Aizan Unfiltered Unrefined Nama Sake Alcohol content 15%. Polishing ratio 50%. 80% Aiyama, 20% Yamadanishiki Yokoyama Goju Aiyama Junmai Daiginjo" is the ultimate "Next Challenge Sake" brewed with the rich underground water of Iki Island and carefully selected "Aiyama" rice suitable for sake brewing, which was found after a five-year search. The characteristics of "Aizan" are maximized to achieve a perfect balance of sweetness, umami, acidity, and tone. The result is a fresh, juicy flavor that is like biting into a fresh fruit. Its appeal is especially enhanced when chilled to less than 5 degrees Celsius and enjoyed in a wine glass. Delicious 😋 Yummy! No more.
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ma-ki-
Hello, Atsu0053! Yokoyama Goju-san's Aizan is delicious 😋. It was my first Yokoyama-san and I liked it very much and it was a badass sake 😊.
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Kagami夏酒 WHITE ASPIRATION^_^特別純米
Oota ShuzoMie
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Alcohol content 16%. Polishing ratio 60 Easy to drink and delicious 😊. A refreshing bottle for summer The third summer sake of the season has arrived from the new Kagami brand. It is a fruity summer sake that can be chilled thoroughly and enjoyed lightly. Last season it was a draft sake, but this season it will be released as a hi-ire sake.
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Yum😋 Aizu Miyaisen" is a sake that was originally distributed only locally Aizu Miyaiizumi is a famous sake from Miyazumi Meizou, a well-known brewer of Collaku, which was originally distributed only in the local area. It is also famous. The Aizu Miyazumi has a crisp and clean aftertaste and flavor, while the Kuraku has a full sweetness and a slight acidity. Enjoy it cold at first, and when it returns to room temperature, you will taste a different flavor. The taste of "Aizu Miyazumi" can also be enjoyed at different temperatures. If you are looking for a junmai sake with a well-balanced taste of umami and acidity, and a rice flavor that you can enjoy, why not pick up a bottle of Aizu Miyazumi? You won't even be able to tell if you compare it to Sharaku 😆.
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Jikonにごりざけ生特別純米生酒
Kiyasho ShuzojoMie
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Jikon" by Kiyamasa Shuzo of Nabari City, Mie Prefecture. Under the philosophy of "not being stuck in the past, not being stuck in the future, and just living life to the fullest in the present," the brewery's head brewer, Tadakatsu Onishi, and his team, Kiyamasa, pursue the ideal sake through repeated trial and error every year. This "Jikin Special Junmai Nigori Sake" has a gorgeous aroma, a silky mouthfeel, a soft, mouth-watering taste, and a perfect harmony of sourness and pleasant bitterness, which is a perfect balance of fruity and umami. Made with Gohyakumangoku for the premium rice and Yamadanishiki for the koji rice, and carefully polished to a 60% rice polishing ratio, this sake is a fusion of modern and traditional techniques, and is a true symbol of the "now". Jigokin Nigori Sake, which Onishi and his team have been pursuing new tastes every year, is a gem that conveys the deep appeal of the Japanese sake Jigokin to the fullest. Rice : Koji, Yamadanishiki, Gohyakumangoku Rice polishing ratio : 60 Alcohol content : 15.5 Provenance : Mie Prefecture, Japan I almost spilled it.
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Kudokijozuばくれん　超辛口吟醸
Kamenoi ShuzoYamagata
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Extremely popular super-harsh ginjo-shu with a penetrating personality This extremely popular super-harakuchi ginjo-shu is sold only at a limited number of about 50 specially contracted sake dealers nationwide. This product, with its azuki color label, is commonly called "Aka-bakuren," and was the first "bakuren" and the standard from which the "bakuren series" was created. It was originally created during the development process of "Kudokibe Dry Jungin" and was not specifically intended for commercialization, but as soon as it was released to the public, it quickly became the talk of the local sake fans and became a huge hit. In response to its popularity, the "Aka-bakuren" and the "Kuro-bakuren" and "Shiro-bakuren," each with a different character, are now released annually as seasonal sake and have become a very popular series. The sake has a sake strength of +18 to +20, which is the extreme limit of spiciness, but the taste is not only stimulating but also spicy. It is a very dry and beautiful sake that is supple and mild, yet sharp and sharp, with a sense of elegance. It is a very dry ginjo-shu that is more than just a little overpriced, and is a true masterpiece of dry ginjo-shu. I drank this one toward the end of the day, and I only remember it being delicious.
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鳥海山伝口切辛純米
Tenju ShuzoAkita
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Chokaizan [Standard Sake Denkuchi-kiriharashin Junmai super-harakuchi Alcohol content 15 Polishing ratio 70%. Super dry sake with a sake strength of +15. You can feel the flavor of rice with low polished rice. The sharpness is truly "lightning fast! It is also reasonably priced and recommended for evening drinks. I don't remember the last time I had it. I don't think it was that spicy?
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Sara花澄み特別純米原酒生酒無濾過
Kitanishi ShuzoSaitama
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Sara Special Junmai Hana Sumi (Kasumi) Light nigori unfiltered unpasteurized sake 1800ml 2,800 yen (3,080 yen including tax) Rice polishing ratio 55 Alcohol content 16%. The refreshing aroma is reminiscent of strawberries picked in the morning, and the clear sweetness spreads on the palate with a soft touch. The clear, crisp flavor evokes a glorious springtime scene. The rich tone of the flavor is added by the addition of Ori, which gives the beer a deep and rich flavor. The indescribable joy of seeing a flower softly unfurling at the tip of a branch while thinking of spring. We hope we can bring you such a feeling. We hope you will enjoy the early signs of spring. The Saikyu was a little bit heavy, but I could drink it easily. It is a great cospa 😄.
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Naeba Brewery was founded in 1907. In Tsunan-cho, Naka-uonuma-gun, Niigata Prefecture, one of the heaviest snowfall areas in Japan, Tsunan-cho, Naka-uonuma-gun, Niigata Prefecture, a region with one of the heaviest snowfalls in Japan. The brewery has been brewing high-quality, well-loved sake in Tsunan-cho, Naka-uonuma-gun, Niigata Prefecture. While cherishing the history of the brewery While cherishing the history of the brewery The brewery has decided to start brewing a new brand of sake, We have decided to start brewing a new brand of sake. The sake has a refreshing ginjo aroma, "We want to create a sake with a refreshing ginjo aroma and a concentrated sweetness and umami of the rice, We want to make sake with a refreshing ginjo aroma and a concentrated sweetness and umami of the rice. Almost all the process of washing rice, koji, brewing, and topping up the vat is done by hand, We are very delicate and gentle, and spend a lot of time and money to make this sake. We are very particular about this product, which is made delicately, gently, and with a lot of effort and cost. We hope this sake will please both those who like sake and those who don't like sake. It will please both those who like sake and those who don't like sake, It has a rich sweetness and flavor that will please both those who like sake and those who do not. The taste of the sake is a refreshing, subtle carbonic acidity produced by the yeast, The refreshing carbonation produced by the yeast A small local sake brewery takes on the challenge with big dreams and passion, A small local sake brewery with a big dream and passion for sake. That is what "Yuki no Mayu" is. Souvenir! It is a delicious, slightly carbonated sake 😊.
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YokoyamaＳＩＶＥＲ7純米吟醸生詰酒
Omoya ShuzoNagasaki
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Standard Products YOKOYAMA Junmai Ginjo SILVER7 Nama-zume Type Junmai Ginjo Ingredients Rice (domestic), Rice malt (domestic) Rice used 100% Yamadanishiki Rice polishing ratio Kake rice 55%, Koji rice 50 Alcohol content 15 degrees Celsius Yeast Association No. 701 1 time fire ignition This sake is made from the best Yamada-Nishiki rice and the underground water of Iki Island, which was searched for 5 years, polished to 50% Koji and 55% Kake rice. This is the sake I've been hooked on lately 🍶! It tastes so good it will be gone soon😄.
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Hanamura秋田酒こまち純米吟醸生酒
Ryozeki ShuzoAkita
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55
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Alcohol content 16%. Polishing ratio 50%. Junmai Ginjo made from "Sake Komachi" produced in Akita Prefecture. It has an elegant aroma, peachy sweetness and flavor, and a very cohesive, rich sweet taste. Hanamura" has become a topic of conversation because Mr. Takagi of Takagi Shuzo, which brews "Jyushiyo", provides technical guidance and supervises everything from rice selection and brewing methods to the label and name. Ryoseki Shuzo was founded in 1874 and has a brewery in Yuzawa City in southern Akita Prefecture, which is famous for its sake rice. The rice produced in Yuzawa is carefully polished to produce delicious sake. Because of the heavy snowfall in this natural environment, the brewery is blessed with good quality water, and uses "Rikisui," which has been selected as one of the 100 best waters, as brewing water. I was able to buy a bottle of sake, so I drank it quickly 😋.
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Toyobijinおりがらみ純米吟醸生酒おりがらみ
Sumikawa ShuzojoYamaguchi
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This is a limited-edition ogara-mi nama-shu from Toyo Bijin in Yamaguchi Prefecture. It has a fruity flavor with a gorgeous aroma typical of Toyo Bijin, and is creamy with orikomi (orikiri). After the brewery was severely damaged by flooding in 2013, the Sumikawa Brewery has stepped forward with a "starting point" and a "step forward". This new series of sake is meant to express the company's commitment to brewing sake with the spirit of "mondo ichigoto" (one step forward). Brand name: Toyo Bijin Limited Junmai Ginjo Jyundo Ittou ORIGARUMI Nama Sake Brewer : Sumikawa Shuzojo Location: Hagi, Yamaguchi Prefecture Capacity: 1,800ml Rice used for making： Domestic rice Rice Polishing Ratio : Koji Rice - 40%, Kake Rice - 50 Alcoholic Beverage : 16% ABV This was the last of the 3,000 yen series! The price has been raised since the first brewery release in April. Thank you very much for all your support! We will continue to drink it from now on😄.
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Juyondai中取り無濾過純米吟醸生詰酒中取り無濾過
Takagi ShuzoYamagata
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Alcohol content 15%. Polishing ratio 50%. It is something gold! It's a luxury and delicious ⤴️ Thank you for letting me drink it again and again 😊.
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Ona Junmai Ginjo Sake Brewer : Kikunosato Shuzo Location: Otawara City, Tochigi Prefecture Capacity: 720ml Rice: Gohyakumangoku (grown in Nasu, Tochigi) Rice polishing ratio: 55 Alcohol content: 16-17%. Sake degree: +3 Acidity: 1.8 Yeast: --- Availability: Year-round Although it is a junmai ginjo-shu, its aroma is restrained, and it is characterized by the ginjo flavor that can be felt when drinking it. It is a sake that should be enjoyed with food rather than as a stand-alone sake. Since we drank it at home, we could not taste it with food 😆. This is the kind of sake you drink at a restaurant 🍶.
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YokoyamaSILVER10純米吟醸生酒
Omoya ShuzoNagasaki
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Limited quantity] YOKOYAMA Junmai Ginjo SILVER10 Nama-zume Type Junmai Ginjo Ingredients Rice (domestic), Rice malt (domestic) Rice used 100% Yamadanishiki Rice polishing ratio Kake rice 55%, Koji rice 50 Alcohol content 15 degrees Celsius Yeast Association 1001 blend Sake degree / Acidity / Amino acidity Amino acidity Not disclosed Storage Method Refrigeration required (5℃ or below) Volume 720ml, single pour Release date February This sake is made from the best quality Yamada-Nishiki rice and ground water from Iki Island, which we searched for over 5 years, with a polished rice ratio of 50% Koji and 55% Kakemai. Enjoy it in a wine glass chilled below 5 degrees Celsius. It is delicious 😄.
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ShisoraGARAXY2025純米大吟醸
Shiwa ShuzotenIwate
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Kame-no-o Alcoholic 15%. Polishing ratio 50%. Kame-no-o, known as "phantom rice Kameharu Abe continued his efforts to improve rice varieties, and received several prestigious awards from the Taisho and Showa eras. Kame-no-o then expanded to eastern Japan as the variety was improved in various regions. It eventually came to be used in sake brewing, and at one time was so famous that it was called "Omachi of the West" and "Kame-no-o of the East. However, after reaching its peak around 1925, the area planted gradually decreased as newer and more advanced varieties appeared on the market. Before World War II, it was no longer listed as a local variety, and its cultivation finally ceased in the 1970s. I think it is delicious with an astringent taste that can be described as delicious! Thanks for the food 😋.
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Sake that brings spring to your heart. Sake with a sweet, mildly spicy flavor. Alcohol content 15 Polishing ratio 45 Founded in 1916 under the name of Iwasaki Shuzo. At the time of its founding, it was sold mainly locally as "Honorable Takagawa," but was suspended due to a wartime rice shortage. The brewery was later revived in 1957 under the name of the unlimited partnership company Kanmei Shuzo. The name "Kanmei" is derived from the "miya" of miyamizu, which is indispensable for sake brewing, and from "Kanmei," which represents the pure and noble appearance of Kanmei, which withstands severe cold, blooms in the presence of many flowers, and soothes the hearts of the people. This Junmai Daiginjo-shu is the highest regular level of the brand. The company president himself cultivates the fields and produces this sake using rice grown in-house and rice grown by contract farmers. The company's motto is to make sake that is delicious in one glass, and in the Junmai-Ginjo and higher classes, the sake has a gorgeous ginjo aroma and a clear, transparent quality. It is delicious!
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Kubotaにごり純米吟醸
Asahi ShuzoNiigata
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アルコール分13度 精米歩合60% 久保田』季節限定酒 五百万石で仕込んだ純米吟醸酒をベースとしたにごり酒の登場 さらりとした滑らかな口当たりに、純米吟醸ならではの上品な華やかさが感じられるフルーティな吟醸香。ふくらみのある米の旨味がありながらも、シャープな甘みとすっきりとしたキレのある後味が特徴です。 久保田シリーズらしく食中酒に合わせやすいにごり酒に仕上がっています。 蔵元のオススメは、旨味のある肉料理や香辛料の効いた料理とのペアリングとの事です。 私には甘酒でした😄
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Fukucho春うすにごり純米吟醸生酒
Imada Shuzo HontenHiroshima
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don't forget A hundred trials, a thousand changes And taste lightly. One hundred trials and a thousand changes. One hundred trials and a thousand changes" are words left by Senzaburo Miura Senzaburo Miura left these words. Alcohol content 15 Polishing ratio: 50% for koji rice, 60% for kake rice Spring is in full bloom. Tomikyucho is cosy and delicious!
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