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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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347

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Most Check-in Brands

Juyondai
32(15.61%)
Toyobijin
23(11.22%)
Shichiken
13(6.34%)
Hanaabi
12(5.85%)
Kudokijozu
12(5.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
69(19.88%)
Yamaguchi
28(8.07%)
Akita
26(7.49%)
Niigata
20(5.76%)
Fukushima
17(4.9%)

Timeline

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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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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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Kitaya特醸大吟醸
KitayaFukuoka
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Rice polishing ratio 35 Alcohol content: 15% or more, less than 16%. Rice used: 100% Yamadanishiki produced in Itoshima, Fukuoka Prefecture Yamadanishiki produced in Itoshima, Fukuoka Prefecture is polished to 35%. This Daiginjo has a fruity aroma and delicate taste. Compared to the Daiginjo "Kyokuso," it is one degree lower in alcohol content, and many people prefer it as a food sake. It is available through limited mail order (limited number of bottles). It was a souvenir! It costs 4,400 yen. Thank you very much 🙇.
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This Daiginjo has a very elegant taste with a fruity and clear flavor and the deliciousness of rice. It has won first place in the world's largest sake competition, Sakecompetition, and is a delicious sake that is recognized by all. It was 2014! Alcohol content 16%. Rice polishing ratio 40 Brewing alcohol 100% Yamadanishiki It is a delicious sake 🍶 that everyone can appreciate. It's good 😋.
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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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Masaaki Sapporo, thanks for the rice! I used to live in Toyohira-ku and Shiroishi-ku too, so I always feel nostalgic when I see your photos😄That was a delicious drink 🍶.
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ma-ki-
Good evening, Mr. Atsu0053! I just happened to notice it and selfishly and belatedly congratulate you on your 300 check-ins 🎉! Hayaseura looks delicious 😋. I am very interested in Fukui's sake 😊.
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Thank you ma-ki-. I noticed you had 300 check-ins 😊.
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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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ma-kii-, Iki Island in Nagasaki Prefecture, right? I'm buying "Yokoyama"!
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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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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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