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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

994

Favorite Brands

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Most Check-in Brands

Hanaabi
74(22.22%)
Denshu
29(8.71%)
Oze no Yukidoke
19(5.71%)
Yoshidagura u
15(4.5%)
Kagamiyama
13(3.9%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
137(13.78%)
Akita
85(8.55%)
Aomori
50(5.03%)
Gunma
49(4.93%)
Niigata
47(4.73%)

Timeline

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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
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22
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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
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27
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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
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22
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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
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30
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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
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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
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26
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Echigo Takayanagi, Sawagani, Kawasobi, Glutinous rice, 4-step brewing, bottle warmed and fired [Ishizuka Shuzo, Niigata Prefecture]. Sweet mouthfeel with a hint of melon. Thick flavor. Alcoholic taste. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 14.5
Japanese>English
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27
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Dewazakura Melting Yamagata Dodadazu [Yamagata Prefecture, Dewazakura Brewery]. Mellow mouthfeel with a strong apple and peach aftertaste. Fruity. Item：liquor Ingredients: puree (pear, peach, grape), fruit juice (apple, pear, cherry), brewing alcohol, sake, sugar, antioxidant (vitamin C), citric acid Origin: Yamagata Prefecture (pears, peaches, grapes, apples, cherries) Alcohol content: 8 degrees Celsius
Japanese>English
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27
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Akita Juginjo 2023 Okushimizu [Takahashi Shuzoten, Akita]. Refreshing mouthfeel with a hint of sourness and sweetness. Apple taste. Lingering bitterness. Ingredients: Rice (produced in Akita), Rice malt (produced in Akita) Rice used: 100% Mencoina Rice polishing ratio: 60 Alcohol content: 16
Japanese>English
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21
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Phantom Project Tsugugu Limited Nama-Shu [Ito, Aichi]. Mellow acidity and sweetness to fruitiness. Lingering bitterness. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Yume-Ginko Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
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23
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Phantom Project Tsugugu Limited Light Nigori [Ito, Aichi]. It has a milky mouthfeel with a hint of sourness and sweetness. It has a lingering bitterness and a citrusy feeling. I like it a lot. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Yume-Ginko Rice Polishing Ratio: 50 Alcohol content: 16
Japanese>English
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Iwao Juichidai Tokubetsu Junmai Yami [Gunma Prefecture, Japan Thick umami from the sweet mouthfeel. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol Content: 16.0 to 16.5 Sake meter: +2 Acidity: 1.5 Water used for brewing: Ayukawa River subsoil water
Japanese>English
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26
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Sakura Masamune Association #1 Yeast Junmai [Hyogo Prefecture Sakura Masamune Thick umami and a hint of sweetness. It has a lingering bitterness and a strong alcohol taste. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki produced in Yoshikawa-cho, Miki City Rice polishing ratio: 80 Alcohol content: 15% alc.
Japanese>English
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20
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Tsukiyoshino Shin Junmai Daiginjo-shu [Wakabayashi Brewery, Nagano Prefecture]. Slight pineapple taste from the sweet mouthfeel. Lingering bitterness. Juicy. Ingredients: rice, rice koji Rice: Yamadanishiki produced in Saku City, Nagano Prefecture, all used Rice polishing ratio: 39 Alcohol content: 15
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Sakura Masamune Association #1 Yeast Honjozo [Hyogo Prefecture Sakura Masamune Slight sweetness from the soft mouthfeel. A lingering bitterness and astringent taste. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 70 Alcohol content: 15%.
Japanese>English
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25
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Sakura Masamune Junmai Daiginjo with Kyokai Ichi-go Yeast [Sakura Masamune, Hyogo Prefecture Slight sweetness and sourness from the clear mouthfeel. The lingering bitterness. It seems dry. Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 50 Alcohol content: 13%.
Japanese>English
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Akita Juginjo 2023 Dewazuru [Akita Seishu] Akita Prefecture, Japan A sweet mouthfeel with a hint of sourness. Slightly piney. Lingering bitterness. Ingredients: Rice (produced in Akita), Rice malt (produced in Akita) Rice used: 100% Akita Sake Komachi Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
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25
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Yoshida Kurau -Kinchaku- [Yoshida Sake Brewery, Ishikawa, Japan Thick acidity and sweetness to slightly pear-like. Fine gasiness and lingering bitterness. I like it a lot. Ingredients: rice (Ishikawa), rice malt (Ishikawa rice) Rice used for making：100% Kinshu Rice Polishing Ratio: 60 Alcohol content: 12% (undiluted)
Japanese>English
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Sho Shiki Limited Edition TASAN Old Style Nama Moto 2023-2024 Nama Sake [Sho Shiki Shuzo, Shiga Prefecture, Japan The soft mouthfeel has a hint of sourness and sweetness. It has a refreshing aftertaste. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used for making sake : Koji rice, Watafune No.2 produced in Shiga Prefecture Kake rice, Watafune No.2 produced in Shiga Prefecture Polishing ratio：50 Yeast used : High malic acid producing yeast test strain Alcohol content : 15
Japanese>English
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Sugiyuu Namaishige Junmai Ginjo Omachi [Yamagata Prefecture Sugiyuu Warabioka Sake Brewery Ripe melon flavor and sweetness. The strong lingering bitterness and alcohol taste. I like it a lot. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Omachi Rice polishing ratio: 60 Yeast used: Association No. 701 Alcohol content: 17 Sake Degree: -2 Acidity: 1.9 Seller: Fukuhara Sake Shop
Japanese>English
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