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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

970

Favorite Brands

1

Most Check-in Brands

Hanaabi
74(22.42%)
Denshu
29(8.79%)
Oze no Yukidoke
19(5.76%)
Yoshidagura u
14(4.24%)
Kagamiyama
13(3.94%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
137(14.12%)
Akita
83(8.56%)
Aomori
49(5.05%)
Gunma
48(4.95%)
Niigata
45(4.64%)

Timeline

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Junmai Sake Hama-Chidori Hama-Chidori Fukuhara Sake Shop Sake Hanpukai Separate Order [Iwate Prefecture Hama-Chidori]. Slightly sweet mouthfeel with a hint of apple. A lingering bitterness. Ingredients: Rice (domestic), Rice Koji (domestic) Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60 Alcohol content: 16
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Mochi boː "Dry Splash" Junmai Daiginjo Hi-ire [Tochigi Prefecture Tonoike Shuzoten]. Mellow acidity and sweetness to peariness. 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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Knot [Niigata Prefecture, Kubiki Shuzo Mellow acidity and sweetness with a fine gasiness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice：100% Koshitanrei produced in Kakizaki, Niigata Prefecture (no pesticides or chemical fertilizers used during the growing period) Rice Producer：Ken Kishida Water used for brewing：Oideguchi spring water, one of the best 100 waters in the Heisei era Alcohol content: 16
Japanese>English
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Abeto Yuto Betsuatsurai Junmai Ginjo Hi-iri [Abe Shuzo, Niigata Prefecture Slight sourness from a sweet mouthfeel. Slightly apple taste. Juicy. Ingredients: Rice（Niigata Prefecture), Rice Koji（Niigata Prefecture) Rice polishing ratio: 60 Alcohol content: 12%. Seller: Yui Sake Shop
Japanese>English
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Tadai Gin Hana no Akari Junmai Ginjo Unfiltered Nama Shuzo [Takeuchi Shuzo, Shiga Prefecture]. Slight apple taste from the round mouthfeel. Slight sweetness. A lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki produced in Shiga Prefecture Rice polishing ratio: 55 Alcohol content: 16%. Yeast used: Industrial Technology Center of Shiga Prefecture yeast
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Junmai-shu (pure rice sake), once fired, Hideshoshi, 100% Yamadanishiki [Suzuki Shuzo Brewery, Akita Prefecture]. Slight pineapple taste from the round mouthfeel. Strong lingering bitterness and alcohol. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki Rice polishing ratio: 60 Alcohol content: 17%.
Japanese>English
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OHABAI ART DECO Junmai Ginjo NOUVEAU [Gunma Prefecture, Makino Shuzo]. Sourness and sweetness with a hint of apple, and a slight gasiness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 14%.
Japanese>English
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Goho Junmai Ginjo Ichibi Polishing 30%5% Comet [Hokkaido Hakodate Sake Brewery]. Aromatic acidity and sweetness with a slight melon sensation. Lingering bitterness. Juicy. Ingredients: Rice (grown in Nanae-machi), Rice Koji (grown in Nanae-machi) Rice used: 100% contract-cultivated rice comet from Hokkaido Rice polishing ratio: 35% (in-house rice polishing) Alcohol content: 15%. Toji：Hiroki Azumaya
Japanese>English
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27
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Junmai Ginjyo Once-Hitashi "Idamashi" [Kimura Sake Brewery, Akita]. The slightly rounded mouthfeel has a hint of maturity and sweetness. Umami and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 15.5 Sake Degree: ±0 Acidity: 1.4 Yeast used: Association 1801
Japanese>English
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28
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Pearl Aizan 50% polished Junmai Daiginjo [Saitama Prefecture, Hokunishi Shuzo]. Slight sourness and sweetness from a crisp mouthfeel. Slightly bitter aftertaste. Elegant. Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Aiyama Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
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25
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Enayama Pure Junmai Daiginjo Aichi Yumesansui [Gifu Prefecture, Hazama Shuzo]. Ripe melon taste from the sweet mouthfeel. Strong lingering bitterness. Ingredients : Rice (domestic), Rice malt (domestic) Rice：76% Yumesansui, 24% Yamadanishiki Rice Polishing Ratio: 40% for Koji rice, 50% for Kake rice Alcohol content : 15
Japanese>English
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Hachisen 250th Anniversary Bottle [Hachinohe Shuzo, Aomori]. Sweetness and acidity on the palate with a piney feel. Slightly fine gas. Lingering bitterness. Ingredients: Rice (Aomori), Rice malt (Aomori rice) Alcohol content: 15%（Non-draft sake)
Japanese>English
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29
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Ninja Junmai Daiginjo Fukuhara Sake Betsuatsurae [Shiga Prefecture, Seko Shuzo]. Slight sourness and sweetness from the clear mouthfeel. Slightly matured taste. Slightly matured. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Yamadanishiki, special A district from Hyogo Prefecture Rice polishing ratio: 40 Alcohol content: 15
Japanese>English
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23
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Teisho Junmai Ginjo Mizushika [Matsuoka Jyozo, Saitama Pref. Aromatic acidity with a hint of citrus. The lingering bitterness and a sense of maturity. Deliciously ripe. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Saitama Prefecture sake Musashi Rice Polishing Ratio：60 Alcohol content: 16
Japanese>English
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28
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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
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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
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29
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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
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33
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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
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34
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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
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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
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