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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

924

Favorite Brands

1

Most Check-in Brands

Hanaabi
73(23.4%)
Denshu
26(8.33%)
Oze no Yukidoke
19(6.09%)
Yoshidagura u
13(4.17%)
HINEMOS
12(3.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
129(13.96%)
Akita
76(8.23%)
Gunma
47(5.09%)
Aomori
45(4.87%)
Tochigi
43(4.65%)

Timeline

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Junmai Daiginjyo Once-Hitui Genshu, Manzaku no Hana, Sakihokore [Hinomaru Jyozo, Akita]. Clear mouthfeel with a hint of sourness and sweetness. Slightly piney. Bitter aftertaste and alcohol. Crisp and juicy. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Sakihokore produced in Akita Rice Polishing Ratio：45 Alcohol content: 14.0 Sake Degree: -6.0 Acidity: 1.5 Amino acidity: 1.0
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35
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Toyo Bijin Ichibancho Junmai Daiginjo [Sumikawa Shuzojo, Yamaguchi Prefecture]. A sweet mouthfeel with a hint of pineapple. Sharp bitter aftertaste and a sense of alcohol. Juicy and fruity. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 40 Alcohol content: 16%.
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30
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Kumagaya's sake Naozane THE SAITAMA [Gonda Shuzo, Saitama Prefecture Ripe melon taste from the mellow mouthfeel. Slight sweetness and a sharp aftertaste. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% sake Musashi (produced in Kumagaya) Rice polishing ratio: 60 Yeast: 901 Alcohol content: 16 Sake degree: +4.0 Acidity: 1.8 Amino acidity: 1.8
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37
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Saku Junmai Daiginjo Shinshu 2024BY [Shimizu Seizaburo Shoten, Mie Prefecture Slight sourness and sweetness from a fresh mouthfeel. Slight sourness and sweetness from the fresh mouthfeel. Ingredients: Rice (domestic), rice malt (domestic) Rice Polishing Ratio：50 Alcohol content: 15 Master Brewer : Tomohiro Uchiyama
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29
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Hakurakusei Junmai Daiginjo [Shinzawa Brewery, Miyagi Prefecture A sweet mouthfeel with a hint of sourness. Lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 40 Alcohol content: 15
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29
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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
Japanese>English
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23
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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.
Japanese>English
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35
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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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32
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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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28
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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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29
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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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23
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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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32
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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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28
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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)
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29
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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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29
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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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45
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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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29
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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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25
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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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25
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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
Japanese>English
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