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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

1,007

Favorite Brands

1

Most Check-in Brands

Hanaabi
74(22.02%)
Denshu
31(9.23%)
Oze no Yukidoke
19(5.65%)
Yoshidagura u
15(4.46%)
Kagamiyama
13(3.87%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
137(13.6%)
Akita
86(8.54%)
Aomori
52(5.16%)
Gunma
51(5.06%)
Niigata
48(4.77%)

Timeline

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Echigo Takayanagi, Sawagani, Kawasobi, Glutinous rice, 4-step brewing, bottle warmed and fired [Ishizuka Shuzo, Niigata Prefecture]. Sweet mouthfeel with a hint of melon. Thick flavor. Alcoholic taste. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 14.5
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Dewazakura Melting Yamagata Dodadazu [Yamagata Prefecture, Dewazakura Brewery]. Mellow mouthfeel with a strong apple and peach aftertaste. Fruity. Item：liquor Ingredients: puree (pear, peach, grape), fruit juice (apple, pear, cherry), brewing alcohol, sake, sugar, antioxidant (vitamin C), citric acid Origin: Yamagata Prefecture (pears, peaches, grapes, apples, cherries) Alcohol content: 8 degrees Celsius
Japanese>English
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Akita Juginjo 2023 Okushimizu [Takahashi Shuzoten, Akita]. Refreshing mouthfeel with a hint of sourness and sweetness. Apple taste. Lingering bitterness. Ingredients: Rice (produced in Akita), Rice malt (produced in Akita) Rice used: 100% Mencoina Rice polishing ratio: 60 Alcohol content: 16
Japanese>English
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Phantom Project Tsugugu Limited Nama-Shu [Ito, Aichi]. Mellow acidity and sweetness to fruitiness. Lingering bitterness. Juicy. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Yume-Ginko Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
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Phantom Project Tsugugu Limited Light Nigori [Ito, Aichi]. It has a milky mouthfeel with a hint of sourness and sweetness. It has a lingering bitterness and a citrusy feeling. I like it a lot. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Yume-Ginko Rice Polishing Ratio: 50 Alcohol content: 16
Japanese>English
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Iwao Juichidai Tokubetsu Junmai Yami [Gunma Prefecture, Japan Thick umami from the sweet mouthfeel. Lingering bitterness and a sense of alcohol. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol Content: 16.0 to 16.5 Sake meter: +2 Acidity: 1.5 Water used for brewing: Ayukawa River subsoil water
Japanese>English
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Sakura Masamune Association #1 Yeast Junmai [Hyogo Prefecture Sakura Masamune Thick umami and a hint of sweetness. It has a lingering bitterness and a strong alcohol taste. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki produced in Yoshikawa-cho, Miki City Rice polishing ratio: 80 Alcohol content: 15% alc.
Japanese>English
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Tsukiyoshino Shin Junmai Daiginjo-shu [Wakabayashi Brewery, Nagano Prefecture]. Slight pineapple taste from the sweet mouthfeel. Lingering bitterness. Juicy. Ingredients: rice, rice koji Rice: Yamadanishiki produced in Saku City, Nagano Prefecture, all used Rice polishing ratio: 39 Alcohol content: 15
Japanese>English
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Sakura Masamune Association #1 Yeast Honjozo [Hyogo Prefecture Sakura Masamune Slight sweetness from the soft mouthfeel. A lingering bitterness and astringent taste. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 70 Alcohol content: 15%.
Japanese>English
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Sakura Masamune Junmai Daiginjo with Kyokai Ichi-go Yeast [Sakura Masamune, Hyogo Prefecture Slight sweetness and sourness from the clear mouthfeel. The lingering bitterness. It seems dry. Ingredients: rice (domestic), rice koji (domestic) Rice used: 100% Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 50 Alcohol content: 13%.
Japanese>English
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Akita Juginjo 2023 Dewazuru [Akita Seishu] Akita Prefecture, Japan A sweet mouthfeel with a hint of sourness. Slightly piney. Lingering bitterness. Ingredients: Rice (produced in Akita), Rice malt (produced in Akita) Rice used: 100% Akita Sake Komachi Rice polishing ratio: 50 Alcohol content: 16
Japanese>English
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Yoshida Kurau -Kinchaku- [Yoshida Sake Brewery, Ishikawa, Japan Thick acidity and sweetness to slightly pear-like. Fine gasiness and lingering bitterness. I like it a lot. Ingredients: rice (Ishikawa), rice malt (Ishikawa rice) Rice used for making：100% Kinshu Rice Polishing Ratio: 60 Alcohol content: 12% (undiluted)
Japanese>English
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Sho Shiki Limited Edition TASAN Old Style Nama Moto 2023-2024 Nama Sake [Sho Shiki Shuzo, Shiga Prefecture, Japan The soft mouthfeel has a hint of sourness and sweetness. It has a refreshing aftertaste. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used for making sake : Koji rice, Watafune No.2 produced in Shiga Prefecture Kake rice, Watafune No.2 produced in Shiga Prefecture Polishing ratio：50 Yeast used : High malic acid producing yeast test strain Alcohol content : 15
Japanese>English
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Sugiyuu Namaishige Junmai Ginjo Omachi [Yamagata Prefecture Sugiyuu Warabioka Sake Brewery Ripe melon flavor and sweetness. The strong lingering bitterness and alcohol taste. I like it a lot. Ingredients: Rice (domestic), Rice malt (domestic) Rice：100% Omachi Rice polishing ratio: 60 Yeast used: Association No. 701 Alcohol content: 17 Sake Degree: -2 Acidity: 1.9 Seller: Fukuhara Sake Shop
Japanese>English
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Nakashimaya Petit Petit Kotobuki Junmai Ginjo Hi-iri [Nakashimaya Shuzojo, Yamaguchi Prefecture Mellow acidity and sweetness to a slight gasiness. It has a pear taste. I like it a lot. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: <Koji rice> 25% Yamadanishiki <Koji rice>, <Kake rice> 75% Saito no Shizuku Polishing ratio : Koji rice 50%, Kake rice 55 Alcohol content : 16
Japanese>English
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Super dry TOKYO Panda Festival [Saga Prefecture, Yano Shuzo]. Aromatic acidity with a hint of sweetness. Slight sweetness from a mellow sourness. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 15
Japanese>English
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Nekoma no Shizuku Junmai Ginjyo Hiyaoroshi [Suehiro Shuzo, Fukushima Prefecture]. Thick acidity and sweetness with a hint of melon. Lingering bitterness. Ingredients: Rice (domestic), Rice malt (domestic) Rice Polishing Ratio：60 Alcohol content: 15
Japanese>English
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Junmai Sake Hama-Chidori Hama-Chidori Fukuhara Sake Shop Sake Hanpukai Separate Order [Iwate Prefecture Hama-Chidori]. Slightly sweet mouthfeel with a hint of apple. A lingering bitterness. Ingredients: Rice (domestic), Rice Koji (domestic) Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60 Alcohol content: 16
Japanese>English
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27
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Mochi boː "Dry Splash" Junmai Daiginjo Hi-ire [Tochigi Prefecture Tonoike Shuzoten]. Mellow acidity and sweetness to peariness. Lingering bitterness and a sense of alcohol. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 16%.
Japanese>English
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Knot [Niigata Prefecture, Kubiki Shuzo Mellow acidity and sweetness with a fine gasiness. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice：100% Koshitanrei produced in Kakizaki, Niigata Prefecture (no pesticides or chemical fertilizers used during the growing period) Rice Producer：Ken Kishida Water used for brewing：Oideguchi spring water, one of the best 100 waters in the Heisei era Alcohol content: 16
Japanese>English
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