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

956

Favorite Brands

1

Most Check-in Brands

Hanaabi
74(22.7%)
Denshu
29(8.9%)
Oze no Yukidoke
19(5.83%)
Yoshidagura u
14(4.29%)
Kagamiyama
13(3.99%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
135(14.12%)
Akita
81(8.47%)
Aomori
48(5.02%)
Gunma
47(4.92%)
Tochigi
43(4.5%)

Timeline

DRYDRY
alt 1alt 2
27
DRY
Moehime Junmai Daiginjo 2025 [Shinzawa Brewery, Miyagi]. A clear mouthfeel with a hint of melon. A lingering bitterness. Sappy and refreshing. Ingredients: rice (domestic), rice malt (domestic) Rice Polishing Ratio: 50 Alcohol content: 14
Japanese>English
DRYDRY
alt 1alt 2
30
DRY
Kagamiyama Kurakakushi Junmai [Koedo Kagamiyama Shuzo, Saitama Pref. Golden color. Complex astringency and sweetness to a sense of maturity. Lingering bitterness and umami. Ingredients : rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15
Japanese>English
DRYDRY
alt 1alt 2
29
DRY
Yoshida Kurau -Ishikawamon Precious sake- [Yoshida Shuzoten, Ishikawa Mellow acidity and fine gas. Slightly bitter aftertaste. Juicy. I like it a lot. Ingredients: rice (Ishikawa), rice malt (Ishikawa), sake (Ishikawa) Rice used: 100% Ishikawa-mon Rice polishing ratio: 60 Alcohol content: 11% (undiluted)
Japanese>English
DRYDRY
alt 1alt 2
33
DRY
Tasake Junmai Ginjo Yamadanishiki (Summer) [Nishida Shuzo Brewery, Aomori]. Aromatic acidity with a slight pineapple taste. Bitter aftertaste and alcohol. Tropical. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Yamadanishiki Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
DRYDRY
alt 1
alt 2alt 3
34
DRY
HANAYOUKAKU Junmai Daiginjo Unfiltered Nama-shu Ginpu Direct Kumi [Saitama Prefecture, Nanyo Jyozo]. Pineapple taste from the strong sweet mouthfeel. It has a strong bitter aftertaste. It is my favorite among the Hana-yosu. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Ginpu Rice polishing ratio: 48 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
31
DRY
Shinshu Kamerei Ueda City, Sanada no Sato, Tosawa Hitogokochi Junmai Ginjo [Okazaki Shuzo, Nagano Prefecture A sweet mouthfeel with a hint of pineapple. Strong lingering bitterness and alcohol. Ingredients : Rice, Rice malt Rice used: 100% Hitogochi produced in Nagano Prefecture Rice polishing ratio: 55 Alcohol content: 15
Japanese>English
DRYDRY
alt 1alt 2
31
DRY
Kawatsuru Ouseto Fukuhara Sake Shop Hanpukai Bespoke Junmai Nama-zake (pure rice sake) straight from the tank. Ripe pineapple flavor from the gorgeous mouthfeel. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice: 100% Oceto grown in Kagawa Prefecture Rice polishing ratio: 65 Alcohol content: 15
Japanese>English
DRYDRY
alt 1alt 2
27
DRY
Teisho: Roadside Station Junmai Nama Nama Sake [Matsuoka Brewery, Saitama]. Sweetness from the ripe melon feeling. Strong bitter aftertaste and alcohol. Ingredients: rice (domestic), rice malt (domestic) Ingredients: 100% Sai-no-Kizuna from Saitama Prefecture Rice polishing ratio: 70 Alcohol content: 18 Yeast used: K901
Japanese>English
DRYDRY
alt 1alt 2
29
DRY
Kagamiyama Batsuatsurai Re-jozo Shizukuri - Freshly Pressed Nama-Shu [Koedo Kagamiyama Shuzo, Saitama Prefecture]. A crisp mouthfeel with a hint of sourness. It has a lingering bitterness and a sense of alcohol. It has a moderate sweetness. Ingredients: rice (domestic), rice malt (domestic), sake Rice polishing ratio: 60 Alcohol content: 16 Producer: Koedo Kagamiyama Shuzo Processor: Igarashi Shuzo
Japanese>English
DRYDRY
alt 1alt 2
25
DRY
Ryusei LAB. WORKS Summer Premonition: Shining Days [Fujii Shuzo, Hiroshima Prefecture, Japan Aromatic acidity, apple taste, slight sweetness and gas. Slight sweetness and gas. A strong lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Moeibuki grown in Hiroshima Rice polishing ratio: 60 Alcohol content: 14%. Yeast used: No additives Master Brewer: Tadahiro Okada LOT No. A28R07
Japanese>English
DRYDRY
alt 1alt 2
29
DRY
Noto Peninsula Earthquake Sake Brewery Reconstruction Support Sake: Noto Dakei x Tengu Mai [Kurumata Shuzo, Ishikawa Prefecture Peariness from the round mouthfeel. Slight sweetness. A lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Alcohol content: 16% abv.
Japanese>English
DRYDRY
alt 1alt 2
37
DRY
Tasake Junmai Ginjyo Yamadanishiki (Summer) "Nishida Shuzo Brewery, Aomori Prefecture Sharp pineapple sensation to refreshing acidity and sweetness. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
33
DRY
Shinkame SWEET SQUASH [Shinkame Shuzo, Saitama Pref. Creamy mouthfeel with fine gas. A sharp aftertaste with lingering bitterness. Ingredients: Rice (domestic), Rice Koji (domestic) Alcohol content: 13%.
Japanese>English
DRYDRY
alt 1alt 2
37
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
1

RecommendedContentsSectionView.title

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