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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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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
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Kameizumi Junmai Ginjo Tosa Hachikin [Kameizumi Shuzo, Kochi Prefecture]. Thick sweetness and sourness with a hint of pineapple. A sharp finish with lingering bitterness. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15 Yeast used: KA-1
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Iwao Junmai Ginjo Nama Genjyo Nama Sake [Gunma Prefecture Takai]. Sharp melon sensation with a hint of sweetness. Lingering bitterness. Flashy and flamboyant. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 17 to 18 degrees Celsius Water used for brewing: Ayukawa subsoil water
Japanese>English
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Oze no Yukidoke Junmai Daiginjo Bizen Omachi Namazume [Gunma Prefecture, Ryujin Shuzo]. The sweet mouthfeel gives it an apple taste. Thick sweetness. Slightly alcoholic. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15 Rice：100% Omachi produced in Okayama
Japanese>English
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39
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Masked Rider Cougar x Hakurakusei Ultimate Junmai Daiginjo [Shinzawa Brewery, Miyagi]. Ripe melon taste from the sweet mouthfeel. The lingering bitterness and alcohol taste. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 50 Alcohol content: 15
Japanese>English
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36
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HANAOYAKU Junmai Daiginjo Unfiltered Nama-shu Echigo Gohyakumangoku [Saitama Prefecture, Nanyo Jyozo]. Pineapple sensation from the gorgeous mouthfeel. Sourness and sweetness. Strong lingering bitterness. Tropical. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Gohyakumangoku Rice polishing ratio: 48 Alcohol content: 16
Japanese>English
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24
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Koshiji-no-Kenbai Junmai [Niigata Prefecture, Kubiki Shuzo]. Thick acidity and sweetness to slightly apple-like. Rice and alcohol feeling. Ingredients: rice (domestic), rice malt (domestic) Rice：100% Gohyakumangoku produced in Kakizaki, Niigata Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
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29
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Sakeya Hachibei [Motosaka Sake Brewery, Mie Prefecture]. Aromatic acidity and sweetness to a slight melon sensation. Lingering bitterness and a sense of alcohol. Ingredients: rice (domestic), rice malted rice (domestic) Rice variety：Gohyakumangoku Rice Polishing Ratio: 55 Production Period: November 2024 Toji: Shota Motosaka Alcohol Content: 15
Japanese>English
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27
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Koshino Burning Hammer Chocolatey feeling from the bitter mouthfeel. Slight sweetness. A sharp aftertaste. Looks good when warmed up. Ingredients: Rice (domestic), rice malt (domestic), brewing alcohol Alcohol content: 19%.
Japanese>English
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28
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Hachisen Mixseed Series 2024 Utage [Hachinohe Shuzo, Aomori]. Thick acidity and sweetness from the apple-like mouthfeel. The lingering bitterness and alcohol taste. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 65 Alcohol content: 15%.
Japanese>English
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25
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Junmai Ginjo Aizumusume Yutaka Katamon Nama-shu [Takahashi Shosaku Sake Brewery, Fukushima Prefecture]. Mellow sweetness and acidity give it a ripe melon feeling. The aftertaste is also melon-like. I like it a lot. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 16 Rice：Yumenokou 100% from Aizu Sakashita-machi Cultivation Field：Katamon-Shimonohira
Japanese>English
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29
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Sanzen "Kaoru Fuyu" Junmai Omachi 65 Pine-like aroma, acidity and sweetness. It has a strong lingering bitterness. Okayama Prefecture】Kikuchi Shuzo Co. Ingredients: Rice (domestic), Rice Koji (domestic) Rice: 100% Omachi produced in Okayama Prefecture Rice polishing ratio: 65 Alcohol content: 17
Japanese>English
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Takeyu "I love you" Junmai Ginjyo Yamadanishiki Light Nigori (Nama) Mellow melon sensation and fine gas. Slight sweetness and acidity. Fruity. I like it a lot.
Japanese>English
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24
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CHIDORI A mild mouthfeel with a hint of sourness and sweetness. Slight melon taste. I like it a lot.
Japanese>English
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29
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TAMESHI OKE series 014: Rice with naimaze The taste is sour with a hint of citrus and sweet with a hint of strawberry. Stimulating aftertaste. Fruity.
Japanese>English
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27
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Shinjo Junmai Nama-nama Sake Casual-Modern Thick acidity with a hint of muscateliness. Slight sweetness and lingering bitterness.
Japanese>English
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30
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Kubi] Kaori Petit Petit Petit Unfiltered Nama Sake Sourness and gasiness from the creamy mouthfeel. The sense of greenness.
Japanese>English
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30
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Nama Sake: Chivalry, KT and Aichi's Okome Sweet mouthfeel with a hint of apple. Slight sourness. Juicy.
Japanese>English
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28
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FLY HIGH 2nd - Mikumari - Junmai Daiginjo-shu, Nama-shu Sharp bitterness and acidity from the strong gasiness. Shuwa shuwa.
Japanese>English
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30
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Shikishima, KT and Aichi Okonomiyaki Sharp acidity from creamy mouthfeel. Slight melon sensation. Lingering bitterness and a sense of alcohol.
Japanese>English
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