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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

951

Favorite Brands

1

Most Check-in Brands

Hanaabi
73(22.67%)
Denshu
28(8.7%)
Oze no Yukidoke
19(5.9%)
Yoshidagura u
13(4.04%)
HINEMOS
12(3.73%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
133(13.99%)
Akita
81(8.52%)
Aomori
47(4.94%)
Gunma
47(4.94%)
Tochigi
43(4.52%)

Timeline

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27
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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
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29
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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
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25
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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
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29
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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
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37
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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
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33
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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
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37
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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
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30
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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
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28
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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
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25
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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
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33
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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
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31
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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
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21
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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
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20
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Kagamiyama Junmai Daiginjo Nama Sake - Burning Pineapple [Koedo Kagamiyama Shuzo, Saitama]. Aromatic acidity and sweetness to soft pineapple. Lingering bitterness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 14 Label Painting/Design: Shunichi Furukawa
Japanese>English
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23
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Kobe Fizakuhai Umeshu [Kotobukiya Seisaku Shokuhin, Osaka, Japan Strong acidity from a fine gasiness. Moderate sweetness and alcohol. Item：liquor (sparkling) Ingredients: Umeshu (made in Japan), carbon dioxide Alcohol content: 5%. Seller: Kobe Shushinkan
Japanese>English
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22
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EXPO2025 GEKKEIKAN WORLD SAKE Vietnam × Thailand [Gekkeikan, Kyoto Slightly sweet with a slightly sour mouthfeel. Sense of apple cider vinegar. A lingering bitter taste. Ingredients: Rice (from Vietnam), Rice Koji (from Thailand) Alcohol content: 13° to 14
Japanese>English
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23
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Houzuku Junmai Ginjo Osaka-Kansai Expo Commemorative [Nara Toyosawa Shuzo, Nara Pref. Slightly pear-like mouthfeel with a hint of sweetness. Sense of maturity. A lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15
Japanese>English
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