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SakenowaRecord your sake experiences and discover your favorites
じじじじ
2024年から日本酒に親しみ始めた初心者です。出張先や旅先で地酒を物色、たまに通販♩宅飲みが中心です。 心の日本酒師匠は山内聖子女史。愛と独断の日本酒レビュー50連発「夜ふけの酒評50」、全国の蔵元と飲みまくる新刊「日本酒呑んで旅ゆけば」など、山内パイセンのご著書は楽しいので皆んなで読もう😄

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71

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Most Check-in Brands

Daisekkei
4(26.67%)
Senkin
3(20%)
Dewazakura
2(13.33%)
Kudokijozu
2(13.33%)
Shojo
2(13.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
7(9.86%)
Nagano
6(8.45%)
Chiba
5(7.04%)
Hyogo
5(7.04%)
Gunma
4(5.63%)

Venues With Most Check-Ins

山内屋
2(100%)

Timeline

じじじじ
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Purchased at a local AEON store during a business trip to Iwate. Asakai is a sake brewery in Morioka City. It was founded in the Meiji era. The name of the sake sounds like "Uma Musume," but it means "Umami Noi" in Japanese. It is a sweet, dark sake that has been aged at low temperatures during the summer and is on the verge of being too strong. It was like eating a pumpkin boiled only for Halloween. The second picture is Mt. Iwate seen from Kaiun Bridge. ⚫︎Polishing ratio: 65 ⚫︎Nihon Shudo: -4.1 ⚫︎ Alcohol degree: 17
Japanese>English
じじじじ
Daisekkeihirondelle（燕） 生酛 特別純米無濾過生原酒
Daisekkei ShuzoNagano
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34
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Azumino's sake brewery Daisetsukenkei. hirondelle, the fifth in the series of mountains named after famous peaks in the Northern Alps, is one associated with Tsubame-dake, the Queen of the Northern Alps. During last week's consecutive holidays, I took her to Tsubame-dake together because it was a good opportunity. It is a sake that has been aged at low temperature for half a year, so it has a sweet and bitter mellow taste, with a little gasiness. It is still a good Daisetsuken. I didn't finish it on top, so I'm emptying it a little at a time so as to savor the aftertaste. ⚫︎Polishing ratio: 59 ⚫︎ Alcohol content: 16%.
Japanese>English
じじじじ
Shishinosato糀　純米吟醸オリゼー
Matsura ShuzoIshikawa
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家飲み部
24
じじ
Lion's Village" is brewed by Matsuura Sake Brewery, a small sake brewery in Kaga, Ishikawa Prefecture. It is often mentioned by the author as the fateful sake that inspired Seiko Yamauchi, a sake master in her own right, to become a sake writer. It is said that the production of this sake had been drastically reduced for a while, but it seems to have overcome the hardships and is now available in Tokyo. Junmai Ginjo Orizee is a collaboration sake with Meguro sake shop Isego Honten. It has a chameleon design based on the concept of changing color with food. It is a softly sweet, modern style, but the flavor is firm yet somehow very clear. I drank it with dinner and it was gone in a few days. According to other reviews, the taste changes a lot after the bottle is opened, so it was the right decision to drink it right away. ⚫︎ Rice: Koji... Omachi, Kake... Yamadanishiki ⚫︎Polishing ratio: 55 ⚫︎ Alcohol degree: 14 degrees Celsius
Japanese>English
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Kenbishi boasts a 500-year history. Mizuho Junmai is made by blending different aged sake like blended whiskey. The caramel-like aroma and amber color of the sake may make one wince, but the flavor is rich and well-balanced with a pleasant aftertaste that is not overpowering. The taste is rich, but balanced without being cloying, and when heated up a little, it takes on a different spiciness. The brewery's motto is "Keep the clock ticking," and this sake is quite different from the modern juicy sake, but that's good in its own way. ⚫︎Raw material rice: Yamadanishiki ⚫︎ Alcohol content: 17.5
Japanese>English
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Ltd. of Sapporo is a company formed by the merger of eight Hokkaido breweries before World War II. In addition to sake, the company also brews wine and miso. Many hiyaoroshi and autumn sake have cute labels, but this one was one that I bought in a store without thinking. It does not have a strong character, but the fresh flavor of the ginpu style is pleasant and easy to drink. It is a healing bottle. ⚫︎Raw material rice: Ginpu ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 15%.
Japanese>English
じじじじ
Igarashi直汲み無濾過生原酒
Igarashi ShuzoSaitama
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23
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At a sake event in Kawagoe, Japan. Igarashi Sake Brewery is located in Hanno, Saitama Prefecture, and its representative brand is a sake named after the nearby Tenran Mountain. Igarashi is a line of direct-drafted, undiluted sake. It has a slightly banana-like aroma and a firm sweetness. The brewer's comment was that it is recommended for sake lovers, but I got the impression that it was easy to drink for its strength. ⚫︎ Alcohol content: 17%.
Japanese>English
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Daisekkeilance 純米吟醸生原酒
Daisekkei ShuzoNagano
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ずくだせ！信州の日本酒
24
じじ
The water from Azumino in Shinshu's Daisetsuken is one of my personal favorite breweries. Since the end of August, I have been working overtime and traveling a lot during the busy season, but I finally took a break and opened a bottle I had bought and was looking forward to drinking. The Mont Serie series is a limited edition line inspired by the famous peaks of the Alps, and Lance is a bottle named after Mt. It has a sweet, gorgeous, and rich flavor. It is brewed with Hiroshima yeast instead of the Alpine yeast often used for Daisetsuken. It was a cup of sake that soothed my fatigue. The second photo is of Mt. Ootearai and Mt. Yarigatake (from Tsubame Sanso), which I took a long time ago. It was a perfect dawn at that time. I wish I could go back... Rice: Yamadanishiki produced in Nagano Prefecture Sake meter: -4 Alcohol level: 16
Japanese>English
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むとう屋仙台店
24
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It was being strongly promoted at the Sendai Station Muto-Ya with a pop-up saying, "It's the best! This is a dish that was strongly promoted at the Sendai Station Muto-Ya with a pop-up saying, "It's the most delicious! It is served with herring cutlets. It has a gorgeous ginjo aroma and a sweet but not too strong flavor. Sasaki Shuzo is a sake brewery located in Yuriage, Natori, Miyagi Prefecture. The brewery was swept away by the earthquake, and after eight years of rebuilding in temporary warehouses, they have now rebuilt a new brewery. Unyielding! We bow our heads in admiration. Rice: Yamadanishiki Rice polishing ratio: 40 Sake meter: -4 Alcohol content: 15
Japanese>English
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KudokijozuJr.と小川酵母〜愛山編〜純米大吟醸
Kamenoi ShuzoYamagata
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29
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Kamenoi Shuzo is the next brewery after Bakuren. The label is rather esoteric, but first of all, the series brewed by the son of the brewery's president (the managing director) is called Jr! Dr. Chikara Ogawa, the vice president of Meiri Shuzo in Ibaraki, succeeded in isolating Ogawa yeast (No. 10), Toraji Tsukahara, who isolated No. 8 yeast, and Shoichi Yamada, who isolated Masumi yeast (No. 7), are both professors at the Tokyo University of Agriculture's brewing department. In other words, my father's mentors were all brewing legends. It is quite a moving story that the yeast has remained unchanged and continues to produce sake even though the number of brewers has been replaced. Is it a declaration to make modern sake while keeping the history in mind? It was a bottle that went right in the middle of the sweet-juicy trend. Rice: Banshu Aizan Rice polishing ratio: 44 Alcohol content: 15-16%.
Japanese>English
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On a business trip to Tohoku, I tried for the first time "Bakuren," another signature sake of Kudoi Ue Kamenoi Shuzo. Although it is touted as a super dry sake, this was a juicy dry sake, or rather, a very easy-drinking and quick-consuming sake, despite the fact that it has a strength equivalent to that of a pure sake. Bakuren" means a "slipshod" woman. For some reason, Bakuren grabs crabs, and despite her strong appearance, she seems to be a surprisingly friendly person. Rice: Miyamanishiki Rice polishing ratio: 55 Sake meter: +20 Alcohol content: 18-19
Japanese>English
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Fudo一度火入れ　特別純米
NabetanaChiba
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31
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Nabe-shop is a sake brewery in Kanzaki, Katori, Chiba Prefecture. Every spring, they team up with their neighbor Terada Honke to hold a brewery opening event called the Fermentation Village Kouzaki Sake Brewery Festival. This is a bottle that I tasted and bought at the festival and put away. It is unfiltered and has a slightly golden color. It is a mellow sake with a full-bodied rice flavor, but has a nice sharpness, so you can enjoy it with a meal. Neither Nabeshop nor Terada Honke can be found very often in Tokyo, so I hope to go to the festival next year. *The second picture is a tour of the brewery. Rice: Miyamanishiki Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
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山内屋
家飲み部
25
じじ
One of the recommended products for August that I bought at Yamauchiya is "Midsummer Fruits," even though summer is already over. This is a new sake brewed in summer. The toji (master brewer) is pictured here wearing an aloha as proof of this! He must be a fan of Southern music, considering the name of the sake. There is no shortage of stories about this bottle, including the Aloha method tag, the use of a never-before-heard-of high-yield Akihikari variety, and the use of yeast derived from Princess Michiko, a rose associated with the Empress Kamihito. Kamishin Shuzo is a brewery located in Yorishima, Okayama Prefecture, a port town overlooking the Seto Inland Sea. As you can see, it is full of fruitiness, and it is the type of sake that you can easily enjoy. Since it is a draft sake, it was of course served cold, but I got the impression that its sweetness and flavor were enhanced when it was a little cooler than when it was freshly refrigerated. The third picture shows the Takasaki Fireworks Festival, which was held even though it rained. Rice: Akihikari produced in Okayama Prefecture Rice polishing ratio: 58 Alcohol content: 15%.
Japanese>English
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Nabeshima特別純米酒classic愛山
Fukuchiyo ShuzoSaga
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山内屋
26
じじ
A liquor store that I had developed in the neighborhood happened to be a special distributor of Nabeshima, and I purchased a bottle of Aiyama Junmai Sake. Aiyama seems to be an excellent variety, called the diamond of sake rice. Tomikuchiyo Shuzo is a sake brewery located in an inn town overlooking the Ariake Sea. This Nabeshima is a little sweet, but as it is a CLASSIC type, it has a mild taste that you will never get tired of drinking. The second picture is a late-summer flower, Matsumishiso. Rice: Aiyama Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
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21
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Azumino's "mountain sake" Daisetsuken, cold and chilly. It is a standard sake, but it has the crispness and thinness that are typical of a draft sake, and its balance makes it perfect for summer evenings. It is a regular sake, but the balance of crispness and lightness that can only be achieved with nama-shu makes it perfect for summer evenings. Rice polishing ratio: 65%. Sake degree: +4.0 Alcohol content: 14.7
Japanese>English
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I bought a bottle at Sakamoto Shoten near Kaiun Bridge, where I had stopped for Akabu on a previous visit to Morioka (I also bought Akabu). Washio Sake Brewery in Hachimantai City, Iwate Prefecture, was founded in the Bunsei Era (Edo Period). The brewery is named after Mt. Iwate, another name for its water source, Mt. The brewery's sake is rarely distributed outside of the prefecture, but Sakamoto Shoten seems to treat it as a highly recommended brewery, and they even had a collaboration sake with a store. As the retro label suggests, Yukinotsuki is not a modern juicy sake, but the sweet, bitter, and crisp taste was relaxing and soothing. The second picture shows Mt. Iwate from Kaiun Bridge at sunset. Rice: Yamadanishiki Polishing ratio: 50%. Alcohol content: 15.5
Japanese>English
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At a tavern in the Kanazawa Station Building. Kurumada Sake Brewery in Hakusan City, Ishikawa Prefecture, was founded in the Bunsei Era (Edo Period). The brewery is renowned for its Hakusan subsoil water and traditional sake brewing techniques. Their representative brand, Tengumai Yamahai Junmai, which is often seen in the Kanto region, has a classic, full-bodied flavor. It is better to drink it with simple snacks rather than while eating a lot of food. The third picture shows Hakusan Gozenmine and the inner shrine of Hakusan Hime Shrine. Rice: Gohyakumangoku Rice polishing ratio: 60 Sake meter: +3 Alcohol content: 16%.
Japanese>English
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Urakasumi特別純米酒
SaraMiyagi
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25
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I drank a glass of sake in the evening, feeling down after being hit by the big plunge. I bought a bottle of Urakasumi, which I bought at a closing sale at a nearby convenience store, and drank it cold. But it is a famous sake from Shiogama, and it is not bad. It is a refreshing sake with a hint of sweetness, and I thought it was a good food sake. It has a light but not thin taste. It is a rare Sasanishiki sake. The rice is not good, and I wonder if the price of sake will go up. Rice: Sasanishiki produced in Miyagi Prefecture Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
ジェイ&ノビィ
Hi Jiji 😃 It's a big rebound today! I'm not a stockbroker 😅I'm afraid of turbulence 🥲If that happens, it's best to calm down with a good drink! I'm curious what the third picture foreshadows 🤔.
Japanese>English
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Jay & Nobby, thanks for your comments! Today's market was like a roller coaster with a sudden reversal. As an amateur, I don't know what's going on anymore 😱 my head is like a pigeon 😅. I can't help but drink the sake that you guys have posted!
Japanese>English
じじじじ
Okunoto no shiragiku純米吟醸（湯川酒造代行醸造）
Hakuto ShuzotenIshikawa
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25
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Shirafuji Sake Brewery is located in Wajima City, Ishikawa Prefecture. The Noto Peninsula earthquake caused severe damage to the brewery, but the rice for the sake was safe and sound, so the Yukawa Brewery in Kiso took custody of the rice and brewed the sake on behalf of the brewery. The sake was brewed jointly with Shirafuji Sake Brewery, a product of Ishikawa meets Nagano. I compared it cold and at room temperature, and I felt that the rich acidity and umami of this sake could be tasted better at room temperature. It is a slow-opening type of sake. Rice: 64% Gohyakumangoku, 36% Yamadanishiki Rice polishing ratio: 55 Alcohol content: 15%.
Japanese>English
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Roman純米吟醸　一回火入れ
Hanaizumi ShuzoFukushima
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Made by the Hanaizumi Sake Brewery in Aizu, Fukushima. The word "romance" dances on the golden label. The brewery uses a four-stage glutinous rice brewing method, in which glutinous rice is used in addition to the normal brewing process. The sake is made with Aizu rice, yeast, and craftsmanship, which is the romance of sake brewing. I put it in a cool bag and drank it outside over the weekend. It was not too sweet, but had a refreshing flavor, and I couldn't help but drink too much of it. Rice: Koji rice / Gohyakumangoku Kake rice / Yumenokou 　　　　　Yondan rice／Himenomochi Polishing ratio: 55 Yeast: Utsukushima Yume Yeast Alcohol content: 15%.
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nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
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モタさん
It's a nice outside drink!
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じじ
Thanks for your comment! >nabe. I hope I was able to contribute a little to your hometown. I also like "Megonekka" (rice cake shochu), which is not only sake, but also other types of Minamiaizu sake! >Mr. Mota We enjoyed a chill drink. But we had a hard time because we had an evening shower afterwards.
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nabe
My friends love Nekka and often ask me to buy it for them when they go back home.
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Obtained from a liquor store we pioneered in our neighborhood. Hiroshima's Asahiho Shuzo was founded in the Keio period. Its representative brand is Kyokuho, but a new brand started by a young 7th generation brewer is called Urin. The label depicts a crow and a circle, and the word "Urin" itself is said to represent the sun. Since it is a draft sake, it is served well chilled. It has a slightly greenish taste reminiscent of cucumber, which I thought was suitable for summer. I drank it in a flutter and ended up opening almost half of the bottle (too much)! Rice: Hachitan-Nishiki Rice polishing ratio: 80 Alcohol content: 17
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