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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

899

Favorite Brands

1

Most Check-in Brands

Hanaabi
71(23.36%)
Denshu
24(7.89%)
Oze no Yukidoke
18(5.92%)
Yoshidagura u
13(4.28%)
HINEMOS
12(3.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
126(14.02%)
Akita
74(8.23%)
Gunma
45(5.01%)
Tochigi
43(4.78%)
Niigata
43(4.78%)

Timeline

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Shichida Junmai Ginjo Nama Unfiltered Shichida no Kokoro 2025 OMACHI 50% [Tenzan Shuzo, Saga Prefecture Ripe melon sensation to tangy stimulation. Sourness and sweetness. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: Omachi（100%) Rice polishing ratio: 50 Alcohol content: 16
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PREMIUM NOUVEAU Unfiltered Nama Sake 2024 Vintage [Naohiko Nouguchi Laboratory, Ishikawa, Japan Thick acidity and sweetness with a hint of astringency. Slight melon taste. The lingering bitterness and strong alcohol taste. Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Rice used: 100% Gohyakumangoku Alcohol content: 19% alc.
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Nozomu Special Junmai Comet Unfiltered Nama-shu [Tochigi Prefecture Tonoike Shuzo-ten]. Mellow acidity and sweetness give it a melon-like taste. The lingering bitterness and alcohol taste. I like it a lot. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Hokkaido comet Rice polishing ratio: 60 Alcohol Content: 16 Toji Name : Makoto Ono
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Yoshida Kurau - Hyakumangoku no Shiro Kijoshu - [Yoshida Shuzoten, Ishikawa Pref. Mellow sourness and sweetness to ripe melon feeling. I like it a lot. Ingredients: rice (Ishikawa), rice malt (Ishikawa rice), sake Rice used: 100% Hyakumangoku No Shiro Rice polishing ratio: 60 Alcohol content: 12
Japanese>English
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Oze no Yukidoke Junmai Daiginjo MANHATTAN [Gunma Prefecture, Ryujin Shuzo]. A sweet mouthfeel with a hint of pineapple. The lingering bitterness and alcohol taste. Aromatic. Ingredients : Rice(domestic), Rice malted rice(domestic) Rice used: 20% Gohyakumangoku, 80% Hachitanishiki Rice Polishing Ratio：50 Alcohol content: 15
Japanese>English
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KahayoYoku THE PREMIUM Miyamanishiki Junmai Daiginjo Polishing 40%, Unfiltered Nama-shu [Saitama Prefecture, Nanyo Jyozo]. Aromatic acidity and sweetness with a pineapple taste. Strong bitter aftertaste and alcohol. Flashy and flamboyant. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio: 40 Alcohol content: 16
Japanese>English
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Gekkeikan Studio no.3.1 [Gekkeikan, Kyoto, Japan The crisp mouthfeel with a hint of melon. The lingering bitterness and alcohol taste. It is crisp and clear. Ingredients: rice (domestic), rice malt (domestic) Alcohol content: 14% abv.
Japanese>English
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Daisen Special Junmai Sake Happo no Jusui [Kihachiro Kato Shuzo, Yamagata Prefecture]. Sweetness and acidity from creamy gas. Lingering bitterness. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15.5
Japanese>English
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800 Satsuma-imo [Linné, Kyoto pref. Slightly salty mouthfeel with a sense of soup stock. Sourness from the white malted rice and a slight sweet potato aftertaste. Unexpected. Ingredients : rice(Fukuoka), sweetpotato malted rice Rice polishing ratio: 92 Alcoholic Content : 6 Ingredients : Rice : Yume Tsukushi (produced in Fukuoka), Sweet Potato : Satsuma Masari (produced in Kagoshima), Beniharuka (produced in Kyushu) Process : Satsuma sweetpotato, white yeast yeast yeast yeast, unfiltered, unpasteurized Malted Rice type : Yellow Koji, White Koji （Kohjiya Sanzaemon/Bioc)
Japanese>English
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Happy Doburoku Kohoku Hamidashi Rice [Happy Taro Brewery, Shiga Prefecture]. Banana juice feeling from round mouthfeel. Creamy Ingredients : Rice (domestic), Rice malt Ingredients: Thank you rice, Kohoku Hamidashi Rice (Nagahama City, Shiga Prefecture) Alcohol content: 12 Formulation: Citric acid malt amazake yeast
Japanese>English
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Sakura Sho Junmai Daiginjo [Urasato Shuzo, Ibaraki]. A sweet mouthfeel with a hint of pineapple. A lingering bitter taste and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Milky Queen produced in Ami-cho, Ibaraki Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
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Tasake Junmai Daiginjo 40.5% Akita Sake Komachi [Nishida Shuzo Brewery, Aomori]. Aromatic acidity and sweetness to pineapple sensation. Lingering bitterness. Juicy. Ingredients: rice (domestic), rice koji (domestic) Rice used: Akita Sake Komachi Rice polishing ratio: 45 Alcohol content: 16
Japanese>English
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Kosake Hanafu From the gorgeous lychee flavor to the thick sweetness and acidity. Juicy. I like it a lot. Ingredients: rice (from Akita), rice malt (from Akita), pop Rice used: 100% Akita rice Rice polishing ratio: 90 Alcohol content: 14
Japanese>English
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Taibai Junmai Ginjo Spring Shibori [Gunma Prefecture, Makino Shuzo]. Sharp acidity and sweetness from fine gas. Muscat flavor. Juicy fruity. I like it a lot. Ingredients: rice, rice malt Rice: 100% Japanese domestic Rice polishing ratio: 60 Alcohol content: 16%.
Japanese>English
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Kuo] Alc.9% Junmai Ginjo Unfiltered Unrefined Nama-shu [Amataka Shuzo, Tochigi Pref. Slightly citrusy with a sweet mouthfeel. Juicy. Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Yumesasara produced in Tochigi Prefecture Rice polishing ratio: 55 Alcohol content: 9
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Kameizumi Junmai Ginjo Tosa Hachikin [Kameizumi Shuzo, Kochi Prefecture]. Thick sweetness and sourness with a hint of pineapple. A sharp finish with lingering bitterness. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15 Yeast used: KA-1
Japanese>English
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Iwao Junmai Ginjo Nama Genjyo Nama Sake [Gunma Prefecture Takai]. Sharp melon sensation with a hint of sweetness. Lingering bitterness. Flashy and flamboyant. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 17 to 18 degrees Celsius Water used for brewing: Ayukawa subsoil water
Japanese>English
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Oze no Yukidoke Junmai Daiginjo Bizen Omachi Namazume [Gunma Prefecture, Ryujin Shuzo]. The sweet mouthfeel gives it an apple taste. Thick sweetness. Slightly alcoholic. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15 Rice：100% Omachi produced in Okayama
Japanese>English
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39
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Masked Rider Cougar x Hakurakusei Ultimate Junmai Daiginjo [Shinzawa Brewery, Miyagi]. Ripe melon taste from the sweet mouthfeel. The lingering bitterness and alcohol taste. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
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36
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HANAOYAKU Junmai Daiginjo Unfiltered Nama-shu Echigo Gohyakumangoku [Saitama Prefecture, Nanyo Jyozo]. Pineapple sensation from the gorgeous mouthfeel. Sourness and sweetness. Strong lingering bitterness. Tropical. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Gohyakumangoku Rice polishing ratio: 48 Alcohol content: 16
Japanese>English
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