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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。師匠の名言「すきなものを飲めばいい」を胸に、全国の日本酒との出会いを楽しみにしていきたい。純米・アル添、旨ければ何でもござれです。愛と独断の日本酒レビュー「夜ふけの酒評50」、蔵元と飲みまくる「日本酒呑んで旅ゆけば」など、山内師匠のホンは楽しいので皆んなで読もう😄

Registered Date

Check-ins

146

Favorite Brands

1

Most Check-in Brands

Daisekkei
7(12.73%)
Senkin
6(10.91%)
Denshu
4(7.27%)
Jin'yu
4(7.27%)
Gakki Masamune
2(3.64%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
13(8.9%)
Fukushima
12(8.22%)
Nagano
12(8.22%)
Yamagata
8(5.48%)
Niigata
8(5.48%)

Venues With Most Check-Ins

Hasegawa Saketen (はせがわ酒店)
3(50%)
山内屋
3(50%)

Timeline

じじじじ
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じじ
Miyazumi Meikozo is a brewery near Tsurugajo Castle in Aizuwakamatsu, Fukushima. It is called Miyazumi because it is brewed with spring water similar in quality to Nada's miyamizu. I was lucky enough to purchase a bottle when I was on the road. It had a gentle, mildly sweet flavor that I never got tired of drinking. The second picture shows Tsurugajo castle in summer, which I visited a long time ago. ⚫︎Rice used: Yumenokou ⚫︎Polishing ratio: 60 ⚫︎ Alcohol level: 16%.
Japanese>English
じじじじ
Gakki Masamune雄町中取り 純米吟醸
Ookidaikichi HontenFukushima
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41
じじ
Oki Daikichi Honten is a brewery in Yabuki-cho on Fukushima Nakadori. It may be rare for a brewery to bear the full name of its founder. I bought this bottle on a business trip to Sendai, attracted by the vivid jacket. The deep sweet flavor, lingering bitterness, and shifting flavors typical of Omachi are impressive. The third picture shows the ginkgo trees in Jingu Gaien, and the lights were lit up and the crowd was amazing. ⚫︎Raw material rice: 77% Omachi ⚫︎Polishing ratio: 60 ⚫︎ Alcohol level: 15
Japanese>English
きっしー
Purple Gacky! A delicious one!
Japanese>English
じじ
Thank you for your comment, Kissey-san. Gacky is your nickname 😆.
Japanese>English
きっしー
Oh, no. Gacky, everyone! I thought we had that in common.
Japanese>English
じじじじ
Mizubasho秋酒 純米吟醸ひやおろし
Nagai ShuzoGunma
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37
じじ
Nagai Shuzo is a brewery in Kawaba Village, Gunma Prefecture. They use water from Ozegahara, and their representative brand is skunk cabbage, perhaps in reference to Oze. Since it is an autumn sake, I brought it with me on the weekend to accompany my autumn leaf viewing (using public transportation). It is a pleasant season to drink outside! The impression is that it is a dry sake with a slightly bitter taste and umami. ⚫︎Raw material rice: Yamadanishiki ⚫︎Polishing ratio: 60 ⚫︎Alcohol level: 15
Japanese>English
じじじじ
Ichinokura燻製牡蠣酒（無鑑査本醸造）
IchinokuraMiyagi
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牡蠣と寿司 うみのおきて
28
じじ
Ichinokura is a major brewery in Osaki, Miyagi Prefecture. The non-examined honjozo is a standard product suitable for evening drinking. It is said to have originated when sake was graded for taxation purposes and they dared to propose an unexamined product. At an oyster-filled izakaya in Sendai, this is a cup of hot, non-inspected honjozo with seared, smoked oysters thrown in. The broth from the oysters makes it taste like a sumashi soup. Such a way to drink it ✨. ⚫︎Polishing ratio: 65 ⚫︎Alcohol content: 15
Japanese>English
じじじじ
Senkinモダン零式　生酒
せんきんTochigi
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Noboritei (鰻 登亭)
42
じじ
This is a modern type of sake from the well-known SENKYO brand. I had been abstaining from drinking for about a week due to a physical checkup, but now that I have finished, I have lifted the ban! I will have it with eel. The umami acid is too good 😁. The third picture. According to the calendar, it was the first day of winter yesterday, but it is finally the season of autumn leaves in Tokyo. ⚫︎Raw material rice: Yamadanishiki ⚫︎Polishing ratio: 90 ⚫︎ Alcohol level: 13%.
Japanese>English
ma-ki-
Good evening, Mr. Grandpa. The sobriety ban is an ordeal for drinkers 😁✨✨. I'm glad you made it through, and your ban was lifted with the pairing of eel and Senkou's umami acid, a perfect realm of bliss 🤤🤤. The leaves are changing colors and it's autumn 🍁!
Japanese>English
じじ
Thanks for your comment, ma-ki-! It's been a week of resisting temptation😅.
Japanese>English
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26
じじ
Kine-no-Kawa is a sake brewery in Isahaya, Nagasaki. The brewery was founded in the Tempou era (1868-1912) and merged with other breweries around it around the end of the Showa era (1926-1989) to become Kinegawa. While cleaning up, I found a bottle that was given to me, so I opened it. It was brewed to commemorate the first anniversary of the opening of the West Kyushu (Nagasaki) Shinkansen bullet train, with a design of the first car of the "Kamome" bullet train. It is a light, plain sake with a soft mouthfeel, and I found myself finishing it before I knew it. The third picture is a drone show held at Ueno Shinobazu Pond this weekend. Ameyoko, Tokyo ⚫︎Polishing ratio: 75 ⚫︎ Alcohol content: 14%.
Japanese>English
ちぇすたー
Good evening Mr. Grandpa😃. Thank you for drinking my local sake 🙇‍♂️ I haven't had a Kinegawa in a long time, but I didn't know they served such a stylish sake 😳. Shinkansen Kamome is actually making its debut 3 years ago this year✨.
Japanese>English
じじ
Thank you for your comment, Chirsta. I am glad to be able to contribute to the local community! I see that the Shinkansen has been in service for three years now. I have not visited Nagasaki much, and I would like to visit Unzen and the Goto Islands once in a while. I would like to taste the river of kine on my trip.
Japanese>English
じじじじ
Suifujiman10号 純米大吟醸無濾過原酒
Meiri ShuruiIbaraki
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36
じじ
Meiri Sake Brewery is a Mito brewery founded in the Ansei era. As is typical of Mito, its representative brand is "Vice Shogun," but in addition to sake, the company also makes gin, shochu, and other distilled liquors. I purchased a bottle in Mito on a business trip. It features the No. 10 Meiri Ogawa yeast, which was isolated by Dr. Ogawa of the company. I remember that Ogawa yeast was also used in Kudokitoe. This is for Ponzake enthusiasts who are happy to see the type of yeast used 😁. The aroma is like a rum candy. The slightly low alcohol content and light mouthfeel, but the umami acidity gives the impression of being easy to drink. The third one is Ibaraki's specialty, Stamina Ramen. It is covered with stir-fried liver with sweet and spicy sauce! ⚫︎Raw material rice: Akita Sake Komachi ⚫︎Polishing ratio: 50 ⚫︎ Alcohol content: 13
Japanese>English
じじじじ
Ryusen'yaezakura龍と盃　純米生原酒
Senkin ShuzoIwate
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29
じじ
Senkin Sake Brewery is a long-established brewery established in Iwaizumi, Iwate Prefecture, in the Ansei era. It is not Senkin. I did not know this, but it seems that the Senkin Group is an influential local company that runs a diversified business, including gas sales and a bus business. The brewing of sake, the ancestral business, is subsumed under one of the group's divisions. The "Ryu to Sake Cup" is a collaboration between the Sakamoto Sake Brewery and a sake brewery near the Kaiun Bridge in downtown Morioka. As the name suggests, the sake is brewed with the famous water from Ryusendo Cave, and it depicts a dragon that has become one with the cave. The fresh acidity and bitterness are impressive, as is the freshness of the sake, and there is a slight grapefruitiness to the taste. The second picture is Mt. Iwate from Kaiunbashi Bridge. ⚫︎Raw material rice: Yamadanishiki ⚫︎Polishing ratio: 55 ⚫︎ Alcohol content: 16
Japanese>English
じじじじ
Shichikenアラン・デュカス スパークリング・サケ
Yamanashi MeijoYamanashi
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38
じじ
Yamanashi Meikozo is a brewery located in Hakushu, Hokuto City, which is famous for Suntory's whiskey distillery at the foot of Mt. The brewery has been in business for 300 years, and has recently been actively producing fashionable sparkling sake. I got this bottle from a hometown tax payment by Hokuto City. It was planned in collaboration with the French Alain Ducasse group, and is a blend of aged sake and noble sake, with bubbles created by secondary fermentation in the bottle. Be careful when opening the bottle, as the carbonation will cause the cork to pop. We brought it to the Kawaguchi Fireworks Festival, which was held a little earlier this year. It has an impression of a slightly sweet and bitter Champagne, and since it is crisp, it goes well with liver patties and cheese! I guess it was originally made as a French toast, but we all drank it 😅. ⚫︎ Alcohol content: 12 degrees
Japanese>English
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Hasegawa Saketen (はせがわ酒店)
43
じじ
Yoshida Sake Brewery is located on the banks of the Tedorigawa River, which flows out of Hakusan. The brand name is also famous for Tedorigawa, but Yoshida Kurau is a new line started under the concept of modern Yamahai, a gentle sake. The label is also fashionable and has a slightly feminine image. I got this bottle on a patrol at Hasegawa Sake Shop. I opened it on a long autumn night and found it to be Night & dance, but it was originally designed for a summer festival. It was delicious with its refreshing acidity and transparency like grapes, and a sense of balance of umami that does not make it seem thin despite its low alcohol content. *The third one is Mt. Hakusan, which I climbed a long time ago. It is old and of delicious water. ⚫︎Raw material rice: Hyakumangoku No Shiro ⚫︎Polishing ratio: 40 ⚫︎ Alcohol level: 9 degrees
Japanese>English
じじじじ
自然酒にごりめろん　めろん3.33
Niida HonkeFukushima
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44
じじ
Niida Sake Brewery is an old brewery established 300 years ago in Koriyama, Fukushima Prefecture. It is known for its Niida Zenshu, which is made with pesticide-free rice and sake yeast. The name "Melon 3.33" comes from the fact that the rice used in the fourth stage of the four-stage brewing process is 1/3 of the normal amount, making it a little less sweet. Nigori Melon," served in a Cheerio-like fluorescent green sake bottle, is, as the name suggests, a light nigori sake with an impressive silky throat. The melon-like sweetness is subdued and mild. ⚫︎Raw material rice: Gohyakumangoku ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 15
Japanese>English
じじじじ
宮寒梅AUTUMN TIME 純米吟醸
Kanbai ShuzoMiyagi
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40
じじ
Kanmei Shuzo is a brewery in Osaki, Miyagi Prefecture, and their AUTUMN TIME is a sake brewed in early spring and matured, which is everyone's favorite hiyaoroshi (cold-aged sake)! Since I was on a business trip to Tohoku, I tried a local product. The aroma and taste were sweet and sour, reminiscent of pineapple, mildly juicy, and easy to drink. *The third one is Seri nabe, a winter specialty of Sendai. It is originally harvested in the rice fields after the rice has been cut. ⚫︎Polishing ratio: 55 ⚫︎ Alcohol content: 15%.
Japanese>English
じじじじ
高麗王純米ひやおろし秋の詩
長澤酒造Saitama
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30
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Nagasawa Sake Brewery is located along the Koraigawa River in Saitama Prefecture. Go to the Manjushage Festival in Kinjyoda, located in the meandering part of the Koraigawa River, and buy a cold one at a stall. It is served with Korai motsu nabe. The hiyaoroshi was deliciously spicy, refreshing, and easy to drink. The third picture: The manjushage (hijyanbana) in Kinchida is at the end of its blooming season. The downstream side was in full bloom. ⚫︎Rice used: Sai-no-Kagayaki ⚫︎Polishing ratio: 60 ⚫︎ Alcohol level: 15
Japanese>English
じじじじ
Jikon特別純米　火入れ
Kiyasho ShuzojoMie
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Tamatoya (月島もんじゃ たまとや)
43
じじ
Kiyamasa Shuzo is a sake brewery in the Iga Basin, in the inland region of Mie Prefecture, and the sixth-generation brewer has made great strides with the brand name he started, Jikin. I was beginning to doubt the existence of Jikin because I haven't seen it around much. I encountered Jikin at a monjayaki restaurant in the basement of Tokyo Station. It was a delicious sake with an impressive firm acidity, but it ran out quickly as we talked and drank💦. *The second picture, we also had Senkou Senkou Senkou Hanabi. *The third picture is an autumn sunset. It's finally getting cooler! ⚫︎Rice used: Yamadanishiki and Gohyakumangoku ⚫︎Polishing ratio: 60 ⚫︎Alcohol content: 16%.
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Chiyomusubi is a brewery in Sakaiminato, Tottori Prefecture, known as the hometown of Shigeru Mizuki. The rice used to make this sake is Goriki, which is said to be the root of Omachi, a sake rice exclusive to Tottori. It is said to be a revived variety of sake rice that had been extinct for a time. I acquired this bottle while on a hobby trip to an antenna store. It has a sweet and bitter taste, followed by acidity. The second picture is Sakaiminato Station, where I used to go. Mizuki Sensei (and Kitaro), who is writing a book, is sitting in front of the station. ⚫︎Raw material rice: Strong ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 15
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じじ
SENKIN means "crane" in Japanese...SENKIN has been a sparkler at the end of summer for a long time. As the name "assemblage" suggests, it seems to be made by combining two types of sake. It has a slightly low alcohol content and a light mouthfeel. The first day after opening the bottle, the impression was sweet and sour, but from the second day onward, the citrusy, summer tangerine-like acidity was noticeable. The Tsugaru Biidoro cup I got in the summer fits the image perfectly. ⚫︎Raw materials: Yamadanishiki, Omachi ⚫︎ Alcohol level: 13
Japanese>English
ちぇすたー
Good evening, Mr. Grandpa! Sparklers are delicious, aren't they? The sparkling image of sparklers and the beautiful Tsugaru biidoro cup are a perfect match, doubling the deliciousness of the drink ✨.
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じじ
Good evening, Chirsta! Thank you for your comment. The Tsugaru biidoro cup has a "Nebuta Nagashi" pattern, inspired by Aomori's summer festivals. I like the kaleidoscopic shadows it creates when you pour sake into it ✨.
Japanese>English
じじじじ
Gasanryu超裏雅山流 青風 純米無濾過生詰
Shindo ShuzotenYamagata
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41
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Shindo Sake Brewery is a sake brewery in Yonezawa, Yamagata. Gazanryu, a brand started under the current head of the brewery, is doing well. Since I was on another business trip to Tohoku, I tried a local product at "Oshoshina" in front of Yamagata Station. The name of the sake sounds like a special move from a comic book, but it was a refreshing drink, sweet but not too sweet. *The third one is Yamagata's specialty, cold ramen. ⚫︎Raw material rice: Dewanosato ⚫︎Polishing ratio: 70 ⚫︎ Alcohol content: 15%.
Japanese>English
じじじじ
Miyosakaeしぼったそのまま垂れ口一番酒
Kitajima ShuzoShiga
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35
じじ
Kitajima Shuzo is a sake brewery in Konan City, Shiga Prefecture. It is brewed with water from the Suzuka mountain range. Since I was in the Nagoya area on business, I went to the trouble of getting my first Shiga sake and had it with miso katsu (pork cutlet). The sake is not unpasteurized, but is aged at a low temperature and then fired once, so it tasted like dobrok (a kind of dobrok-like rich mellow sake with a sweet taste). It tastes like dobrokku, but sweeter and mellower. ⚫︎ Alcohol content: 19
Japanese>English
じじじじ
Sukigokoroしずく媛　純米大吟醸
Suto ShuzoEhime
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38
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It reads "sukigokoro" and is almost my first sake from Shikoku. Suto Sake Brewery is located at the foot of Mt. It is brewed by three brothers. Ehime's original sake rice, Shizuku Ehime, is used to make this sake. With its peachy sweet aroma and rich sweet and sour taste, it was more like a relaxing sake to be enjoyed before or after a meal than as a mealtime sake. The second picture is a view of the sea from Miyajima Yayama, which I visited a long time ago, because it reminds me of the calm Seto Inland Sea. I know it's from a different prefecture, but... ⚫︎Raw material rice: Shizuku Ehime ⚫︎Polishing ratio: 45 ⚫︎ Alcohol level: 16
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じじじじ
Jin'yu蔵祭り・純米大吟醸生原酒直汲み
NabetanaChiba
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A bottle I bought in line at a brewery festival at Nabeten, a sake brewery in Kanzaki, Chiba Prefecture, in early spring. I unearthed it from the refrigerator and opened the bottle. The longer the sake spell, the better it looks, but there was no way the festival's highlight could be bad, and it was easy to drink with a grape-like sweetness coming after. ⚫︎Raw material rice: Yamadanishiki ⚫︎Polishing ratio: 35 ⚫︎ Alcohol level: 16
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