Logo
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

1,007

Favorite Brands

1

Most Check-in Brands

Hanaabi
74(22.02%)
Denshu
31(9.23%)
Oze no Yukidoke
19(5.65%)
Yoshidagura u
15(4.46%)
Kagamiyama
13(3.87%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
137(13.6%)
Akita
86(8.54%)
Aomori
52(5.16%)
Gunma
51(5.06%)
Niigata
48(4.77%)

Timeline

DRYDRY
alt 1alt 2
35
DRY
Junmai Ginjo Midorikawa [Midorikawa Shuzo, Niigata Prefecture Slight melon sensation from the clear mouthfeel. The lingering bitterness and alcohol taste. Fruity. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 15.5 degrees
Japanese>English
DRYDRY
alt 1
alt 2alt 3
28
DRY
Funao Taki: Dark Nama Tokubetsu Honjozo Nama-Nara Sake [Gunma Prefecture, Shibasaki Shuzo]. Slightly citrusy with a clean mouthfeel. A lingering bitterness and a strong sense of alcohol. Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Rice polishing ratio: 60 Alcohol content: 19%.
Japanese>English
DRYDRY
alt 1alt 2
43
DRY
Tasake Junmai Daiginjyo 40%-5% Kairaishinko [Nishida Shuzo Brewery, Aomori]. Thick sweetness and sourness to dark pineapple. Strong lingering bitterness and alcohol. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% shoshinko rice Rice polishing ratio: 45 Alcohol content: 16%.
Japanese>English
DRYDRY
alt 1alt 2
20
DRY
GARON GARON typeB [Wakatsuru Shuzo, Toyama Pref. Thick acidity and sweetness to lactic acidity. Lingering bitterness and umami aftertaste. Juicy. Ingredients : Rice (domestic), Rice malt (domestic) Alcohol content: 13%. Specification: Nama-hashiroshi, once-fired
Japanese>English
DRYDRY
alt 1alt 2
29
DRY
Nakashimaya Junmai Ginjo [Nakashimaya Shuzojo, Yamaguchi Prefecture Thick acidity and umami with a hint of pineapple. A lingering bitterness. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Yamadanishiki Rice Polishing Ratio: 50 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
36
DRY
Junmai Daiginjo Yuki no Bijin [Akita Brewery, Akita Prefecture]. Sharp acidity to ripe pineapple. Lingering bitterness. Ingredients : Rice (domestic), Rice malt (domestic) Rice：100% Gin-no-sei from Akita Rice polishing ratio: 50 Alcohol content: 15 Sake Degree: ±0
Japanese>English
DRYDRY
alt 1alt 2
30
DRY
Kabishin Junmai Unfiltered Nama Fukuhara Shuten Hanpukai [Okayama Prefecture Kabishin Shuzo Slightly gassy, thick acidity and sweetness. Lingering bitterness. Creamy. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 70 Alcohol content: 15.5°(original) Yeast used: Association 701 yeast Toji：Sunao Uchikura *Bicchu Toji
Japanese>English
DRYDRY
alt 1alt 2
49
DRY
Jikin Special Junmai Hi-iri [Mie Prefecture, Kiyamasa Shuzo]. Thick acidity and sweetness with a hint of pineapple. Strong lingering bitterness. Juicy. Ingredients: Rice (domestic), Rice malt (domestic) Rice：Yatanishiki(80%), Yamadanishiki(20%) Rice Polishing Ratio：60 Alcohol content：15.5
Japanese>English
ichiro18
Hello DRY 😃 Congratulations on your 1000 check-ins 🎉.
Japanese>English
DRYDRY
alt 1alt 2
37
DRY
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
DRYDRY
alt 1alt 2
29
DRY
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
DRYDRY
alt 1alt 2
27
DRY
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
DRYDRY
alt 1alt 2
29
DRY
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
DRYDRY
alt 1alt 2
33
DRY
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
DRYDRY
alt 1alt 2
29
DRY
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
DRYDRY
alt 1alt 2
27
DRY
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
DRYDRY
alt 1
alt 2alt 3
23
DRY
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
DRYDRY
alt 1alt 2
27
DRY
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
DRYDRY
alt 1alt 2
22
DRY
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
DRYDRY
alt 1alt 2
30
DRY
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
DRYDRY
alt 1alt 2
28
DRY
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
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title