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

945

Favorite Brands

1

Most Check-in Brands

Hanaabi
73(22.81%)
Denshu
27(8.44%)
Oze no Yukidoke
19(5.94%)
Yoshidagura u
13(4.06%)
HINEMOS
12(3.75%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
130(13.76%)
Akita
81(8.57%)
Gunma
47(4.97%)
Aomori
46(4.87%)
Tochigi
43(4.55%)

Timeline

DRYDRY
alt 1alt 2
33
DRY
Tazake Kojoshu [Nishida Shuzo Brewery, Aomori Prefecture]. The sourness with a sense of apple gives way to a hint of sweetness. Bitter aftertaste and a sense of alcohol. Sappy and refreshing. Ingredients: rice (domestic), rice koji (domestic), sake (domestic) Rice polishing ratio: 70 Alcohol content: 16%.
Japanese>English
DRYDRY
alt 1alt 2
30
DRY
Junmai Ginjo Yamamoto Dokidoki [Yamamoto Shuzo Brewery, Akita]. Mellow acidity to ripe melon feeling. Slight sweetness. A lingering astringent taste and a sense of alcohol. Ingredients: Rice (produced in Akita), Rice malt (produced in Akita) Rice：100% Miyamanishiki Rice polishing ratio: 55 Alcohol content: 15
Japanese>English
DRYDRY
alt 1alt 2
28
DRY
DATE SEVEN EpisodeⅦ THE FINAL -Bishu no nairo ni shiniagari- [Sendai Izawaya Katsuyama Shuzo, Miyagi Prefecture A sweet mouthfeel with a hint of apple. A lingering bitterness and a sense of alcohol. Slightly bitter aftertaste with a clean finish. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Yamadanishiki Rice polishing ratio：45 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
25
DRY
URAZATO PROTOTYPE5 [Urasato Brewery, Ibaraki, Japan Aromatic acidity to citrus. A hint of sweetness. Juicy. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 12% (undiluted)
Japanese>English
DRYDRY
alt 1alt 2
33
DRY
Goho Junmai Ginjo Ichibi Polished 50% Comet [Hokkaido Hakodate Sake Brewery]. Slight pineapple taste from the soft mouthfeel. Slight sweetness. Strong lingering bitterness and alcohol. Ingredients: Rice (produced in Nanae-machi), Rice Koji (produced in Nanae-machi) Rice used: 100% contract-grown rice comet from Hokkaido Rice polishing ratio: 50% (in-house rice polishing) Alcohol content: 16%. Toji：Hiroki Azumaya
Japanese>English
DRYDRY
alt 1alt 2
31
DRY
Kankoume Junmai Ginjyo Yamadanishiki 50 [Kankoume Shuzo, Mie Prefecture]. Mellow acidity and sweetness with a slight pineapple taste. Slightly bitter aftertaste. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Yamadanishiki Rice polishing ratio: 50 Alcohol content: 15%. SAKE COMPETITION 2025 Junmai Ginjo category 1st Prize
Japanese>English
DRYDRY
alt 1alt 2
21
DRY
Kosake Hanakaze -UNITED ARROWS- [Akita Prefecture, Rice and Agave Sharp acidity and a slight gasiness. Hops and gorgeousness. Lingering bitterness. Ingredients: Rice (produced in Akita), rice malt (produced in Akita), hops Rice used: 100% Akita rice Rice polishing ratio: 90 Alcohol content: 14
Japanese>English
DRYDRY
alt 1alt 2
20
DRY
Kagamiyama Junmai Daiginjo Nama Sake - Burning Pineapple [Koedo Kagamiyama Shuzo, Saitama]. Aromatic acidity and sweetness to soft pineapple. Lingering bitterness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 14 Label Painting/Design: Shunichi Furukawa
Japanese>English
DRYDRY
alt 1alt 2
23
DRY
Kobe Fizakuhai Umeshu [Kotobukiya Seisaku Shokuhin, Osaka, Japan Strong acidity from a fine gasiness. Moderate sweetness and alcohol. Item：liquor (sparkling) Ingredients: Umeshu (made in Japan), carbon dioxide Alcohol content: 5%. Seller: Kobe Shushinkan
Japanese>English
DRYDRY
alt 1alt 2
22
DRY
EXPO2025 GEKKEIKAN WORLD SAKE Vietnam × Thailand [Gekkeikan, Kyoto Slightly sweet with a slightly sour mouthfeel. Sense of apple cider vinegar. A lingering bitter taste. Ingredients: Rice (from Vietnam), Rice Koji (from Thailand) Alcohol content: 13° to 14
Japanese>English
DRYDRY
alt 1alt 2
23
DRY
Houzuku Junmai Ginjo Osaka-Kansai Expo Commemorative [Nara Toyosawa Shuzo, Nara Pref. Slightly pear-like mouthfeel with a hint of sweetness. Sense of maturity. A lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15
Japanese>English
DRYDRY
alt 1
alt 2alt 3
28
DRY
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
DRYDRY
alt 1alt 2
29
DRY
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
DRYDRY
alt 1
alt 2alt 3
25
DRY
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
DRYDRY
alt 1alt 2
31
DRY
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
DRYDRY
alt 1
alt 2alt 3
23
DRY
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
DRYDRY
alt 1alt 2
31
DRY
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
1

RecommendedContentsSectionView.title

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