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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

933

Favorite Brands

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Most Check-in Brands

Hanaabi
73(23.1%)
Denshu
26(8.23%)
Oze no Yukidoke
19(6.01%)
Yoshidagura u
13(4.11%)
HINEMOS
12(3.8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
129(13.83%)
Akita
79(8.47%)
Gunma
47(5.04%)
Aomori
45(4.82%)
Tochigi
43(4.61%)

Timeline

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TAMESHI OKE series 016 Rice and Sanae Feast of Lemon [Akita Prefecture Rice and Agave Aromatic acidity and astringency give it a citrus feel. The lingering bitterness and alcohol taste. It seems to go well with sweetness. Ingredients: rice (from Akita), rice malt (from Akita), lemon, hops Rice Ingredients: 100% Akita rice Rice polishing ratio: 90 Alcohol content: 14
Japanese>English
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Kameizumi Junmai Daiginjyo Genshu CEL-24 Yamadanishiki [Kochi Kameizumi Shuzo]. Sweet mouthfeel with soft pineapple. Bitter aftertaste and alcohol. Sappy and refreshing. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio: 40 Yeast：CEL-24 Alcohol content: 14
Japanese>English
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25
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TAMESHI OKE series 017 Maze (tentative) [Akita Prefecture, Japan Rice and agave Aromatic acidity and citrusiness to complex astringency and bitterness. Alcoholic taste. Juicy.
Japanese>English
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Daisen Tokubetsu Junmai Namacho Unfiltered Namaicho Mature Bottle Hiire [Yamagata Prefecture, Kahachiro Kato Sake Brewery]. Sharp acidity to thick sweetness. Brown sugar taste. A sharp aftertaste. Specified name: Tokubetsu Junmai Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 16.5
Japanese>English
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Shizugen 2023 Namaishime Wooden Oke Junmai [Shinsei Shuzo, Akita]. Mellow acidity and sweetness to apple taste. Slightly gassy. A lingering bitterness and a sense of alcohol. Ingredients : Rice (produced in Akita), Rice malt (produced in Akita) Rice used: 100% Akita Sake Komachi（Harvested in 2023, produced in Akita Prefecture) Rice Polishing Ratio：Koji Rice 60%, Kake Rice 60 Yeast used: Kyokai No. 6 Fermentation vessel : Wooden vat (No.12) Bottle：Morning Bell
Japanese>English
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Ore no Sake x Tedorigawa Super-harsh Junmai Unpasteurized Sake [Yoshida Shuzo-ten, Ishikawa]. A slight sweetness and sourness from the fine gasiness. Citrusy feeling. A sharp aftertaste. Juicy. Ingredients: Rice (Ishikawa), Rice Koji (Ishikawa rice) Rice used: 100% Gohyakumangoku Rice polishing ratio: 60 Alcohol content: 15% (undiluted) Seller: Kenichi Hiyoshi (Hiyoshi Sake Brewery)
Japanese>English
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Kameizumi Junmai Ginjyo Genshu CEL-24 Gin no Yume Nama Shuzake [Kochi Prefecture, Kameizumi Shuzo]. Aromatic acidity and sweetness with a strong pineapple taste. Lingering bitterness. I like it a lot. Ingredients : Rice(domestic), Rice malt(domestic) Rice：Gin no Yume Rice Polishing Ratio：50 Alcohol Content: 14 Yeast: CEL-24 Sake meter rating : -15 Acidity: 2.2 Amino acidity: 1.2
Japanese>English
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24
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Chokkara Hyakujuro "Nami" Junmai Ginjo Hi-ire [Hayashi Honten, Gifu Prefecture]. Thick acidity and sweetness with a hint of pineapple. Lingering bitterness and a sense of alcohol. It has a sharp aftertaste. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
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27
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Hakuba Nishiki Hitogokochi Junmai Ginjo [Hakuba Shuzo, Nagano Prefecture Slight pineapple taste from the round mouthfeel. A lingering bitterness and a sense of rice. Ingredients: Rice (Nagano Prefecture), Rice Koji (Nagano Prefecture) Rice source: 100% Hitogochi grown in Omachi City, Nagano Prefecture Rice polishing ratio: 59 Alcohol content: 16
Japanese>English
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28
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Namahashimoto Junmai Sake Salmon [Moriya Shuzo, Chiba Prefecture, Japan Complex acidity and sweetness to a slight melon taste. Thick lingering bitterness. It has a heavy and solid body. Specifications: junmai-shu, sake made from the same sake yeast as the original, unfiltered, bottle heated once, orikarami Ingredients: Rice (Chiba Prefecture), Rice malt (Chiba Prefecture) Rice Source : Chusei Jinriki (Duck farmed in Tako Town, Chiba Prefecture) Rice Polishing Ratio: 90 Alcohol content : 15 Seller: Labor Cooperative Salmon Brewery
Japanese>English
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Tengumai Junmai Daiginjo 50 Nama Sake [Kurumata Shuzo, Ishikawa Prefecture Aromatic acidity with a hint of citrus. Lingering bitterness and a sense of alcohol. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 16%.
Japanese>English
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28
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SUN-ROKU Nama [Nagano Misuzu Shuzo Brewery Thick sweetness with a hint of apple. Slightly astringent aftertaste. I like it a lot. Ingredients : Rice(domestic), Rice malt(domestic) Rice：100% Yamae-Nishiki produced in Matsukawa-mura, Kitaazumi-gun, Nagano Alcohol content: 13% abv.
Japanese>English
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28
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Hachitsuru 2024 Early Summer Limited Edition Special Junmai Sake [Hachinohe Sake Brewery, Aomori]. The mouthfeel is apple-like, with a hint of sourness and sweetness. A lingering astringent taste and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 17%.
Japanese>English
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25
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Tasake Junmai Daiginjo Akita Sake Komachi [Nishida Shuzo Brewery, Aomori]. Slight pineapple and sweetness from the crisp mouthfeel. Bitter aftertaste and a sense of alcohol. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Akita Sake Komachi Rice polishing ratio: 40 Alcohol content: 16
Japanese>English
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Kozaemon Tori-Label [Gifu Prefecture, Nakajima Brewery Sourness on the palate with a hint of sweetness. Apple and saltiness. The lingering astringent taste and alcohol taste. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio: 55 Alcohol content: 15.5 Brewing Year：6BY
Japanese>English
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34
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KahayoYoku THE PREMIUM Bizen Omachi Junmai Daiginjo, Polished 40%, Unfiltered Nama-shu [Saitama Prefecture, Nanyo Jyozo]. Sharp acidity and a pineapple taste. Strong bitterness and lingering sweetness. Flashy and flamboyant. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Bizen Omachi Rice polishing ratio: 40 Alcohol content: 16
Japanese>English
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Kikusen Ginjo-shu [Nishida Shuzo Brewery, Aomori Prefecture]. The pineapple-like mouthfeel is followed by a hint of sourness and sweetness. It has a lingering bitterness and a strong alcohol taste. Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Rice polishing ratio: 55 Alcohol content: 16%.
Japanese>English
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26
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Junmai Ginjyo Kogiri Kiritsukuba [Urasato Shuzo Brewery, Ibaraki]. The slightly greenish mouthfeel with a hint of sourness and sweetness. A sharp aftertaste. It is crisp and clear. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Yeast used: Kumamoto yeast Alcohol content : 15% (unpasteurized)
Japanese>English
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32
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Oze no Yukidoke Junmai Daiginjyo Kitshizuku [Gunma Prefecture, Ryujin Shuzo]. A sweet mouthfeel with a hint of apple. Slightly bitter aftertaste and alcohol. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Hokkaido grown Kitashizuku Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
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34
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Kamui Bar Sake - Kami Zero Normal Label [Ehime Prefecture, Mizuguchi Shuzo]. A clear melon sensation to a hint of sweetness. Lingering bitterness and a sense of alcohol. Sappy and refreshing. Ingredients: Rice (domestic), Rice malt (domestic) Rice Source: 50% Omachi (Okayama), 50% Koshihikari (Ehime) Rice Polishing Ratio：60 Alcohol content : 15
Japanese>English
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