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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

966

Favorite Brands

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Most Check-in Brands

Hanaabi
74(22.49%)
Denshu
29(8.81%)
Oze no Yukidoke
19(5.78%)
Yoshidagura u
14(4.26%)
Kagamiyama
13(3.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
137(14.18%)
Akita
83(8.59%)
Aomori
49(5.07%)
Gunma
48(4.97%)
Tochigi
43(4.45%)

Timeline

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24
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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%.
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27
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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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26
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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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30
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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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30
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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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31
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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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31
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Kawatsuru Ouseto Fukuhara Sake Shop Hanpukai Bespoke Junmai Nama-zake (pure rice sake) straight from the tank. Ripe pineapple flavor from the gorgeous mouthfeel. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice: 100% Oceto grown in Kagawa Prefecture Rice polishing ratio: 65 Alcohol content: 15
Japanese>English
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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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