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SakenowaRecord your sake experiences and discover your favorites
DRYDRY
フルーティー系な純米酒を好むアカウント。 花陽浴、尾瀬の雪解け、CEL-24がお気に入り。

Registered Date

Check-ins

895

Favorite Brands

1

Most Check-in Brands

Hanaabi
71(23.51%)
Denshu
24(7.95%)
Oze no Yukidoke
18(5.96%)
Yoshidagura u
13(4.3%)
HINEMOS
12(3.97%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
126(14.08%)
Akita
74(8.27%)
Gunma
45(5.03%)
Niigata
43(4.8%)
Tochigi
42(4.69%)

Timeline

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24
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Oze no Yukidoke Junmai Daiginjo MANHATTAN [Gunma Prefecture, Ryujin Shuzo]. A sweet mouthfeel with a hint of pineapple. The lingering bitterness and alcohol taste. Aromatic. Ingredients : Rice(domestic), Rice malted rice(domestic) Rice used: 20% Gohyakumangoku, 80% Hachitanishiki Rice Polishing Ratio：50 Alcohol content: 15
Japanese>English
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27
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KahayoYoku THE PREMIUM Miyamanishiki Junmai Daiginjo Polishing 40%, Unfiltered Nama-shu [Saitama Prefecture, Nanyo Jyozo]. Aromatic acidity and sweetness with a pineapple taste. Strong bitter aftertaste and alcohol. Flashy and flamboyant. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio: 40 Alcohol content: 16
Japanese>English
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23
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Gekkeikan Studio no.3.1 [Gekkeikan, Kyoto, Japan The crisp mouthfeel with a hint of melon. The lingering bitterness and alcohol taste. It is crisp and clear. Ingredients: rice (domestic), rice malt (domestic) Alcohol content: 14% abv.
Japanese>English
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32
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Daisen Special Junmai Sake Happo no Jusui [Kihachiro Kato Shuzo, Yamagata Prefecture]. Sweetness and acidity from creamy gas. Lingering bitterness. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15.5
Japanese>English
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28
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800 Satsuma-imo [Linné, Kyoto pref. Slightly salty mouthfeel with a sense of soup stock. Sourness from the white malted rice and a slight sweet potato aftertaste. Unexpected. Ingredients : rice(Fukuoka), sweetpotato malted rice Rice polishing ratio: 92 Alcoholic Content : 6 Ingredients : Rice : Yume Tsukushi (produced in Fukuoka), Sweet Potato : Satsuma Masari (produced in Kagoshima), Beniharuka (produced in Kyushu) Process : Satsuma sweetpotato, white yeast yeast yeast yeast, unfiltered, unpasteurized Malted Rice type : Yellow Koji, White Koji （Kohjiya Sanzaemon/Bioc)
Japanese>English
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29
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Happy Doburoku Kohoku Hamidashi Rice [Happy Taro Brewery, Shiga Prefecture]. Banana juice feeling from round mouthfeel. Creamy Ingredients : Rice (domestic), Rice malt Ingredients: Thank you rice, Kohoku Hamidashi Rice (Nagahama City, Shiga Prefecture) Alcohol content: 12 Formulation: Citric acid malt amazake yeast
Japanese>English
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29
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Sakura Sho Junmai Daiginjo [Urasato Shuzo, Ibaraki]. A sweet mouthfeel with a hint of pineapple. A lingering bitter taste and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Milky Queen produced in Ami-cho, Ibaraki Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
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45
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Tasake Junmai Daiginjo 40.5% Akita Sake Komachi [Nishida Shuzo Brewery, Aomori]. Aromatic acidity and sweetness to pineapple sensation. Lingering bitterness. Juicy. Ingredients: rice (domestic), rice koji (domestic) Rice used: Akita Sake Komachi Rice polishing ratio: 45 Alcohol content: 16
Japanese>English
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29
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Kosake Hanafu From the gorgeous lychee flavor to the thick sweetness and acidity. Juicy. I like it a lot. Ingredients: rice (from Akita), rice malt (from Akita), pop Rice used: 100% Akita rice Rice polishing ratio: 90 Alcohol content: 14
Japanese>English
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25
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Taibai Junmai Ginjo Spring Shibori [Gunma Prefecture, Makino Shuzo]. Sharp acidity and sweetness from fine gas. Muscat flavor. Juicy fruity. I like it a lot. Ingredients: rice, rice malt Rice: 100% Japanese domestic Rice polishing ratio: 60 Alcohol content: 16%.
Japanese>English
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25
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Kuo] Alc.9% Junmai Ginjo Unfiltered Unrefined Nama-shu [Amataka Shuzo, Tochigi Pref. Slightly citrusy with a sweet mouthfeel. Juicy. Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Yumesasara produced in Tochigi Prefecture Rice polishing ratio: 55 Alcohol content: 9
Japanese>English
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21
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Kameizumi Junmai Ginjo Tosa Hachikin [Kameizumi Shuzo, Kochi Prefecture]. Thick sweetness and sourness with a hint of pineapple. A sharp finish with lingering bitterness. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15 Yeast used: KA-1
Japanese>English
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21
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Iwao Junmai Ginjo Nama Genjyo Nama Sake [Gunma Prefecture Takai]. Sharp melon sensation with a hint of sweetness. Lingering bitterness. Flashy and flamboyant. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 17 to 18 degrees Celsius Water used for brewing: Ayukawa subsoil water
Japanese>English
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33
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Oze no Yukidoke Junmai Daiginjo Bizen Omachi Namazume [Gunma Prefecture, Ryujin Shuzo]. The sweet mouthfeel gives it an apple taste. Thick sweetness. Slightly alcoholic. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15 Rice：100% Omachi produced in Okayama
Japanese>English
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39
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Masked Rider Cougar x Hakurakusei Ultimate Junmai Daiginjo [Shinzawa Brewery, Miyagi]. Ripe melon taste from the sweet mouthfeel. The lingering bitterness and alcohol taste. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
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36
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HANAOYAKU Junmai Daiginjo Unfiltered Nama-shu Echigo Gohyakumangoku [Saitama Prefecture, Nanyo Jyozo]. Pineapple sensation from the gorgeous mouthfeel. Sourness and sweetness. Strong lingering bitterness. Tropical. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Gohyakumangoku Rice polishing ratio: 48 Alcohol content: 16
Japanese>English
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24
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Koshiji-no-Kenbai Junmai [Niigata Prefecture, Kubiki Shuzo]. Thick acidity and sweetness to slightly apple-like. Rice and alcohol feeling. Ingredients: rice (domestic), rice malt (domestic) Rice：100% Gohyakumangoku produced in Kakizaki, Niigata Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
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29
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Sakeya Hachibei [Motosaka Sake Brewery, Mie Prefecture]. Aromatic acidity and sweetness to a slight melon sensation. Lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malted rice (domestic) Rice variety：Gohyakumangoku Rice Polishing Ratio: 55 Production Period: November 2024 Toji: Shota Motosaka Alcohol Content: 15
Japanese>English
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27
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Koshino Burning Hammer Chocolatey feeling from the bitter mouthfeel. Slight sweetness. A sharp aftertaste. Looks good when warmed up. Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol Alcohol content: 19%.
Japanese>English
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28
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Hachisen Mixseed Series 2024 Utage [Hachinohe Shuzo, Aomori]. Thick acidity and sweetness from the apple-like mouthfeel. The lingering bitterness and alcohol taste. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 65 Alcohol content: 15%.
Japanese>English
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