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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

999

Favorite Brands

1

Most Check-in Brands

Hanaabi
74(22.09%)
Denshu
30(8.96%)
Oze no Yukidoke
19(5.67%)
Yoshidagura u
15(4.48%)
Kagamiyama
13(3.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
137(13.71%)
Akita
85(8.51%)
Aomori
51(5.11%)
Gunma
50(5.01%)
Niigata
47(4.7%)

Timeline

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Tasake Junmai Ginjo Akita Sake Komachi [Aomori pref. Nishida Sake Brewery] Aromatic acidity and sweetness to pineapple. Lingering bitterness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Akita Sake Komachi Rice polishing ratio: 50 Alcohol content: 16%.
Japanese>English
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29
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Junmai Ginjo Aizumusume Yutsuya Kame-no-o [Takahashi Shosaku Sake Brewery, Fukushima Prefecture]. Sweetness from a mellow mouthfeel. Muscat flavor. Juicy. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Inawashiro Town 100% naturally grown Kame-no-o rice Cultivation field：Tsuchiya Farm Rice Polishing Ratio：58 Alcohol content: 16
Japanese>English
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27
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AKABU Junmai-shu NEWBORN [Akabu Shuzo, Iwate]. Thick acidity with a hint of gas. Slightly melon soda. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
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29
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Funao Taki Maikaze Special Junmai [Gunma Prefecture, Shibasaki Shuzo]. A sweet mouthfeel with a hint of apple. A lingering bitterness. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Maikaze Rice polishing ratio: 55 Alcohol content: 15%. Sake degree: -3 Acidity: 1.8
Japanese>English
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33
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Sake: Kamikami Akimari Nama-moto Junmai Sake [Miwa Sake Brewery, Hiroshima Prefecture]. Slightly citrusy and salty with a hint of acidity. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Senbon-Nishiki produced in Hiroshima Prefecture Polishing ratio: 65 Alcohol content: 15 Yeast used: No yeast added Toji：Yuji Miwa
Japanese>English
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29
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Mitomiku Junmai Ginjo Comet Fukuhara Shuten Hanpukai [Mitomiku Shuzo, Shiga Prefecture Slight sourness and sweetness from the clear mouthfeel. Slight appleiness. A lingering bitterness. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Hokkaido Katsuboshi Rice Polishing Ratio: 60 Alcohol content: 15
Japanese>English
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27
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Goho Junmai Ichibai Hihei, Polishing 60%5, Ginpu [Hokkaido Hakodate Sake Brewery]. Thick acidity and sweetness to a slight melon sensation. Lingering bitterness. Juicy. Ingredients: Rice (grown in Nanae-machi), Rice Koji (grown in Nanae-machi) Ingredient rice: 100% contract-cultivated rice Ginpu from Hokkaido Polishing ratio: 65% (home-polished rice) Alcohol content: 16%. Master Brewer: Hiroki Azumaya
Japanese>English
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23
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mochimo Bottle-fired glutinous rice four-step Junmai Daiginjo [Ishizuka Sake Brewery, Niigata Prefecture]. The slightly strong acidity and sweetness give it an apple-like taste. Thick flavor. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 16.0
Japanese>English
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27
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Katsuyama Junmai Ginjo Dedication [Katsuyama Shuzo, Sendai Izawa family, Miyagi Prefecture A clear mouthfeel with a hint of sourness and sweetness. A lingering bitterness. Sappy and refreshing. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Yamadanishiki Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
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22
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Hachisen Mixeed Series2 2025 - The Power of Koji [Hachinohe Shuzo, Aomori The taste has a melon flavor with a hint of bitterness. The aftertaste is also melon. I like it a lot. Ingredients : Rice (domestic), Rice malted rice (domestic) Rice Polishing Ratio：Koji Rice 55%, Kake Rice 60 Alcohol content : 15
Japanese>English
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30
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Raifuku Junmai Ginjo Strawberry Flower Yeast [Raifuku Shuzo, Ibaraki, Japan Aromatic acidity and sweetness to berryiness. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio: 55 Alcohol content: 16%. Yeast used: Tokyo University of Agriculture isolate
Japanese>English
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28
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Goho Junmai Betsuatsurai Polished 60% Comet [Hokkaido Hakodate Sake Brewery]. Thick sweetness and sourness with a hint of melon. Bitter aftertaste and alcohol. Sappy and refreshing. Ingredients: Rice (grown in Nanae-machi), Rice Koji (grown in Nanae-machi) Rice used: 100% contract-grown rice comet from Hokkaido Rice polishing ratio: 60% (in-house rice polishing) Alcohol content: 16%. Master Brewer: Hiroki Azumaya
Japanese>English
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26
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Echigo Takayanagi, Sawagani, Kawasobi, Glutinous rice, 4-step brewing, bottle warmed and fired [Ishizuka Shuzo, Niigata Prefecture]. Sweet mouthfeel with a hint of melon. Thick flavor. Alcoholic taste. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 14.5
Japanese>English
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27
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Dewazakura Melting Yamagata Dodadazu [Yamagata Prefecture, Dewazakura Brewery]. Mellow mouthfeel with a strong apple and peach aftertaste. Fruity. Item：liquor Ingredients: puree (pear, peach, grape), fruit juice (apple, pear, cherry), brewing alcohol, sake, sugar, antioxidant (vitamin C), citric acid Origin: Yamagata Prefecture (pears, peaches, grapes, apples, cherries) Alcohol content: 8 degrees Celsius
Japanese>English
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27
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Akita Juginjo 2023 Okushimizu [Takahashi Shuzoten, Akita]. Refreshing mouthfeel with a hint of sourness and sweetness. Apple taste. Lingering bitterness. Ingredients: Rice (produced in Akita), Rice malt (produced in Akita) Rice used: 100% Mencoina Rice polishing ratio: 60 Alcohol content: 16
Japanese>English
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21
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Phantom Project Tsugugu Limited Nama-Shu [Ito, Aichi]. Mellow acidity and sweetness to fruitiness. Lingering bitterness. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Yume-Ginko Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
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23
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Phantom Project Tsugugu Limited Light Nigori [Ito, Aichi]. It has a milky mouthfeel with a hint of sourness and sweetness. It has a lingering bitterness and a citrusy feeling. I like it a lot. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Yume-Ginko Rice Polishing Ratio: 50 Alcohol content: 16
Japanese>English
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23
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Iwao Juichidai Tokubetsu Junmai Yami [Gunma Prefecture, Japan Thick umami from the sweet mouthfeel. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol Content: 16.0 to 16.5 Sake meter: +2 Acidity: 1.5 Water used for brewing: Ayukawa River subsoil water
Japanese>English
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26
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Sakura Masamune Association #1 Yeast Junmai [Hyogo Prefecture Sakura Masamune Thick umami and a hint of sweetness. It has a lingering bitterness and a strong alcohol taste. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki produced in Yoshikawa-cho, Miki City Rice polishing ratio: 80 Alcohol content: 15% alc.
Japanese>English
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20
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Tsukiyoshino Shin Junmai Daiginjo-shu [Wakabayashi Brewery, Nagano Prefecture]. Slight pineapple taste from the sweet mouthfeel. Lingering bitterness. Juicy. Ingredients: rice, rice koji Rice: Yamadanishiki produced in Saku City, Nagano Prefecture, all used Rice polishing ratio: 39 Alcohol content: 15
Japanese>English
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