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

1,015

Favorite Brands

1

Most Check-in Brands

Hanaabi
74(21.83%)
Denshu
31(9.14%)
Oze no Yukidoke
19(5.6%)
Yoshidagura u
15(4.42%)
Kagamiyama
13(3.83%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
137(13.5%)
Akita
89(8.77%)
Aomori
52(5.12%)
Gunma
51(5.02%)
Niigata
49(4.83%)

Timeline

DRYDRY
alt 1alt 2
18
DRY
SENJITSU YAMANAIZURAI [Sekiya Brewery, Aichi Pref. Slight melon sensation from the clear mouthfeel. A lingering bitterness. Sappy and refreshing. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Ginko produced in Asuka Village, Aichi Prefecture Rice producer: Agri-Support Toyohiro Tatematsu Ltd. Rice polishing ratio: 60 Alcohol content: 16%. #Sake #Senjitsu #Sekiya Jozo #Mizutani Shuzo #Aichi #I want to connect with people who like Japanese sake.
Japanese>English
DRYDRY
alt 1alt 2
33
DRY
Yamamoto Butterfly Purple Unpasteurized Sake [Akita Prefecture, Yamamoto Shuzo-ten]. Mellow acidity with a hint of sweetness. Ripe melon taste. Lingering bitterness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Kame-no-o Rice polishing ratio: 55 Alcohol content: 15
Japanese>English
DRYDRY
alt 1alt 2
34
DRY
Koueikiku Merry Crescent [Saga Prefecture, Koueikiku Brewery]. The taste is from the stimulating gas feeling to the lactic acidity and the greefiness. Lingering bitterness and a crisp finish. Ingredients: rice (domestic), rice malt (domestic) Ingredients: 100% Omachi Alcohol Content: 13% abv. Unfiltered unpasteurized sake
Japanese>English
DRYDRY
alt 1alt 2
31
DRY
Koshizai Jango-F Junmai-Ginjo Fukuhara Sake Shop Hanpukai special order item [Niigata Prefecture, Echigotsurukame]. The lid blows off and the gasiness overflows, giving the wine a greefy, strong acidity. Lingering bitterness. Intense. Ingredients: rice (domestic), rice malt (domestic) Rice：Gohyakumangoku（100% Niigata Toji grown rice) Rice polishing ratio: 60 Alcohol content: 10 degrees (orikarami) Toji: Nobuyuki Yokota
Japanese>English
DRYDRY
alt 1alt 2
36
DRY
Isshaku-Suisei Junmai-Ginjo Jinriki [Fukurokuju Shuzo, Akita]. Thick acidity and sweetness with a hint of apple. A lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Kumamoto Jinriki Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
33
DRY
Harukasumi Junmai Ginjo Green Label [Kuribayashi Shuzo Brewery, Akita]. Mellow sweetness and acidity give it a ripe melon flavor. Strong lingering bitterness and gasiness. I like it a lot. Ingredients : rice (domestic), rice malt (domestic) Rice：100% Misato Nishiki produced in Akita Rice Polishing Ratio：50 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
23
DRY
Kozaemon Junmai Ginjo Hatsu no Shibori [Nakajima Brewery, Gifu Prefecture, Japan The fresh mouthfeel gives it a young banana feeling. Strong lingering bitterness. Juicy. Ingredients: Rice (domestic), Rice malt (domestic) Rice：Dewa Sanzu(58%), Asahi no Yume(42%) Rice Polishing Ratio：60 Alcohol content : 15.5 Brewing Year：7BY
Japanese>English
DRYDRY
alt 1alt 2
36
DRY
Junmai Ginjo Midorikawa [Midorikawa Shuzo, Niigata Prefecture Slight melon sensation from the clear mouthfeel. The lingering bitterness and alcohol taste. Fruity. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 15.5 degrees
Japanese>English
DRYDRY
alt 1
alt 2alt 3
28
DRY
Funao Taki: Dark Nama Tokubetsu Honjozo Nama-Nara Sake [Gunma Prefecture, Shibasaki Shuzo]. Slightly citrusy with a clean mouthfeel. A lingering bitterness and a strong sense of alcohol. Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Rice polishing ratio: 60 Alcohol content: 19%.
Japanese>English
DRYDRY
alt 1alt 2
43
DRY
Tasake Junmai Daiginjyo 40%-5% Kairaishinko [Nishida Shuzo Brewery, Aomori]. Thick sweetness and sourness to dark pineapple. Strong lingering bitterness and alcohol. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% shoshinko rice Rice polishing ratio: 45 Alcohol content: 16%.
Japanese>English
DRYDRY
alt 1alt 2
20
DRY
GARON GARON typeB [Wakatsuru Shuzo, Toyama Pref. Thick acidity and sweetness to lactic acidity. Lingering bitterness and umami aftertaste. Juicy. Ingredients : Rice (domestic), Rice malt (domestic) Alcohol content: 13%. Specification: Nama-hashiroshi, once-fired
Japanese>English
DRYDRY
alt 1alt 2
29
DRY
Nakashimaya Junmai Ginjo [Nakashimaya Shuzojo, Yamaguchi Prefecture Thick acidity and umami with a hint of pineapple. A lingering bitterness. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Yamadanishiki Rice Polishing Ratio: 50 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
36
DRY
Junmai Daiginjo Yuki no Bijin [Akita Brewery, Akita Prefecture]. Sharp acidity to ripe pineapple. Lingering bitterness. Ingredients : Rice (domestic), Rice malt (domestic) Rice：100% Gin-no-sei from Akita Rice polishing ratio: 50 Alcohol content: 15 Sake Degree: ±0
Japanese>English
DRYDRY
alt 1alt 2
30
DRY
Kabishin Junmai Unfiltered Nama Fukuhara Shuten Hanpukai [Okayama Prefecture Kabishin Shuzo Slightly gassy, thick acidity and sweetness. Lingering bitterness. Creamy. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 70 Alcohol content: 15.5°(original) Yeast used: Association 701 yeast Toji：Sunao Uchikura *Bicchu Toji
Japanese>English
DRYDRY
alt 1alt 2
49
DRY
Jikin Special Junmai Hi-iri [Mie Prefecture, Kiyamasa Shuzo]. Thick acidity and sweetness with a hint of pineapple. Strong lingering bitterness. Juicy. Ingredients: Rice (domestic), Rice malt (domestic) Rice：Yatanishiki(80%), Yamadanishiki(20%) Rice Polishing Ratio：60 Alcohol content：15.5
Japanese>English
ichiro18
Hello DRY 😃 Congratulations on your 1000 check-ins 🎉.
Japanese>English
DRYDRY
alt 1alt 2
37
DRY
Tasake Junmai Ginjo Akita Sake Komachi [Aomori pref. Nishida Sake Brewery] Aromatic acidity and sweetness to pineapple. Lingering bitterness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Akita Sake Komachi Rice polishing ratio: 50 Alcohol content: 16%.
Japanese>English
DRYDRY
alt 1alt 2
29
DRY
Junmai Ginjo Aizumusume Yutsuya Kame-no-o [Takahashi Shosaku Sake Brewery, Fukushima Prefecture]. Sweetness from a mellow mouthfeel. Muscat flavor. Juicy. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Inawashiro Town 100% naturally grown Kame-no-o rice Cultivation field：Tsuchiya Farm Rice Polishing Ratio：58 Alcohol content: 16
Japanese>English
DRYDRY
alt 1alt 2
27
DRY
AKABU Junmai-shu NEWBORN [Akabu Shuzo, Iwate]. Thick acidity with a hint of gas. Slightly melon soda. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
DRYDRY
alt 1alt 2
29
DRY
Funao Taki Maikaze Special Junmai [Gunma Prefecture, Shibasaki Shuzo]. A sweet mouthfeel with a hint of apple. A lingering bitterness. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Maikaze Rice polishing ratio: 55 Alcohol content: 15%. Sake degree: -3 Acidity: 1.8
Japanese>English
DRYDRY
alt 1alt 2
34
DRY
Sake: Kamikami Akimari Nama-moto Junmai Sake [Miwa Sake Brewery, Hiroshima Prefecture]. Slightly citrusy and salty with a hint of acidity. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Senbon-Nishiki produced in Hiroshima Prefecture Polishing ratio: 65 Alcohol content: 15 Yeast used: No yeast added Toji：Yuji Miwa
Japanese>English
1

RecommendedContentsSectionView.title

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