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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。 私淑する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、先入観なくおいしい日本酒との出会いを楽しみにしていきたい。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、山内女史のご著書は楽しいので皆んなで読もう😄

Registered Date

Check-ins

121

Favorite Brands

1

Most Check-in Brands

Daisekkei
7(17.07%)
Senkin
4(9.76%)
Denshu
3(7.32%)
Jin'yu
3(7.32%)
Fudo
2(4.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
11(9.09%)
Nagano
11(9.09%)
Fukushima
9(7.44%)
Yamagata
7(5.79%)
Niigata
7(5.79%)

Venues With Most Check-Ins

山内屋
3(60%)
Hasegawa Saketen (はせがわ酒店)
2(40%)

Timeline

じじじじ
Fudo純米吟醸生原酒　雄町
NabetanaChiba
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37
じじ
We are at the Fermentation Village Kouzaki Sake Brewery Festival in Shimofusa-Kanzaki! Tastings are available for a fee, and each drink is sold by the cup. Omachi Ginjo-shu, a strong and thick sake. It is like a man's sake. ⚫︎Raw material rice: Omachi ⚫︎Polishing ratio: 55 ⚫︎ Alcohol content: 16
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28
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It snowed, so we went to Tanzawa Daisen again. We came down and had a drink at Sakuraya, a teahouse near the lower shrine of Aburi Shrine. The seats in the sun are cozy. Kanai Sake Brewery is a local brewery in Hadano City, known for its famous water. The label says that it is a music brewery, which means that they make the koji mold play Mozart 😅I wonder if it is more about creating a fun work environment than making the mold play Mozart. As the label says it is for cold sake only, it was clean and dry.
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Masaaki　Sapporo
Ji-san, belated congratulations on your 100 check-ins 🎊Oden and sake look delicious 🎊😋I would love to compare how it would be different with and without music 🍶.
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じじ
Masaaki Sapporo, thank you. I didn't realize it myself, but I must have checked in 100 times 😅. I went to Terada Honke in Chiba the other day and the brewer sang a song called "Hashidasuri Uta" while brewing sake.
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32
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I have always loved prefectural antenna stores and tend to buy all sorts of things when I see them. This is a bottle I found in a corner of the Miyazaki Products Museum in Shinjuku's Southern Terrace. The brewer, Sentoku Shuzo, is the only sake brewery in Miyazaki, the land of shochu. It has a beautiful appearance reminiscent of the tropical sea, and the taste is sweet and bitter like brown sugar, with a strong umami flavor that goes well with strong-flavored home cooking. ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 15
Japanese>English
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KoeigikuHello! KOUEIGIKU2024 愛山うすにごり
Koeigiku ShuzoSaga
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Hasegawa Saketen (はせがわ酒店)
42
じじ
Koeikiku Sake Brewery is located in Ogi City, Saga Station. Once out of business, this brewery has a story to tell: a former TV man and a renowned toji teamed up to reestablish the business. We bought it at the Hasegawa Sake Shop in Tokyo Station. As it is an unfiltered, unpasteurized sake, it was fizzy and the cork flew up to the ceiling when we opened the bottle. If you look closely, it says to hold the lid down to open it, read the warning 😅. I like sake made in Aizan, and this bottle was just as I expected, pear-like, elegant, sweet and bitter, and pleasant to drink. It would go well with pizza or pasta. ⚫︎Raw material rice：Aiyama ⚫︎Polishing ratio: 50 ⚫︎ Alcohol level: 14
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27
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A business trip to Niigata, a famous sake brewery. I feel like I've been posting a lot of regular sake lately, but this is from Matsunoi Sake Brewery in Tokamachi, in the Chuetsu region, where the rice is excellent. Most of the sake is consumed locally, so you don't see this brand very often in Tokyo. We drank as much as we could from a single bottle. I had always disliked the light and dry category of sake, but I was pleasantly surprised to see how different it was when drunk as an in-between-dinner drink. I even tried heating it up and ended up drinking too much. The third photo is a view from the train window in the evening. The third picture is from the train window in the evening. ⚫︎Polishing ratio: 65 ⚫︎ Alcohol level: 15
Japanese>English
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ずくだせ！信州の日本酒
37
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I went to Nagano over the weekend for a long time, so I went to Izakaya Shinkansen in honor of the great snowy valley in Azumino, a guessed brewery. We had it with oyaki. Taisukei's regular sake, Kuradashi, is a local evening drink, and is rarely seen in Tokyo. I usually don't like to drink light, dry-type sake because it seems too thin, but Kuradashi is a refreshing sake that goes very well with strong-flavored snacks. As one would expect from an evening drinker... The second picture was taken at the sake shop KURANDO in Nagano Station. When can we see you again, Shinshu Kamerei? The third picture is Togakushi mountain with snow. ⚫︎Rice: Hitogokochi ⚫︎Polishing ratio: 65 ⚫︎Alcohol content: 15.2
Japanese>English
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Hakutsuru特撰飛翔　本醸造
Hakutsuru ShuzoHyogo
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33
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Hakutsuru is the largest brewery in Japan (the second largest is Asahi Shuzo, the brewer of Otters), but I have not had a chance to drink it unexpectedly. I had it warmed with Tororo Soba noodles. It has a rich flavor with a bit of alcohol. I wonder if this kind of sake goes better with soba than fruity sake. ⚫︎Polishing ratio: 65 ⚫︎ Alcohol content: 15
Japanese>English
じじじじ
Naebayama猫場山　純米ニャーカップ
苗場酒造Niigata
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38
じじ
Naeba Shuzo is a brewery in Uonuma. Naeba Shuzo is a brewery in Uonuma and is known for its Naebayama and Yuki no Mayu, both brewed with water from Mt. February 22 is Cat's Day, and we will be serving Nyabasan lukewarm. It has a warm and delicious flavor! ⚫︎Rice: Gohyakumangoku ⚫︎Polishing ratio: 65 ⚫︎ Alcohol content: 15
Japanese>English
じじじじ
Daisekkei槽場直汲み純米吟醸無濾過生原酒
Daisekkei ShuzoNagano
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ずくだせ！信州の日本酒
48
じじ
The guessed brewery, Daisetsuken in Azumino. It is a "mountain sake" brewed with water derived from the Northern Alps. It is a limited season Junmai Ginjo unfiltered raw sake brewed directly from the tank. The third picture is a white-tailed dog that I saw on the weekend. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 55 ⚫︎Alcohol content: 17
Japanese>English
じじじじ
Hanatomoe水酛×水酛　にごり生酒
Miyoshino JozoNara
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山内屋
42
じじ
Miyoshino Brewery has its roots in the foot of Mt. It is a challenger brewery that adheres to the mizu-hashiroshi method of production, a method that was once abandoned. The brewery starts by soaking raw rice in water to make "soyashimizu" (lactic acid fermented water), and brewing it using only the brewery's own bacteria. I picked up a bottle of this sake out of curiosity at Yamauchiya, a store I often visit. It is made using an even more unusual method (kijoshu) in which mizu-hashiroshi sake is used as the brewing water. This method is said to result in a sweet sake with the sugar not fully converted into alcohol. It has a slightly effervescent, yogurt-like lactic acidity, and gives the impression of a sweet and sour taste that turns into a slightly bitter aftertaste. It is so crisp that you don't feel the alcohol content, so be careful not to drink too much 😆. *The second picture is the Senbonzakura cherry blossoms at Yoshinoyama, which I visited before. It is far away, but it is worth seeing. ⚫︎Polishing ratio: 70 ⚫︎ Alcohol content: 16
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48
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Toyokuni Shuzo is known for its heated rivalry with "Hirotogawa" Matsuzaki Shuzo, also from Fukushima. The brewery, which has been in business for 200 years, launched a new brand name in 2011: Ibuki, which means "my first step. We can sense the extraordinary spirit of the brewery's master brewer. I hear it was recently personified by a handsome man in a drama (Arabashiri) 💦. Contrary to the strong sake name, it gives the impression of being gentle and healing. It has a soft, slightly strawberry-like mouthfeel with a refreshing aftertaste that never gets boring. It's the kind of sake that makes you drink too much of it. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 60 ⚫︎ Alcohol content: 16
Japanese>English
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Matsumidoris.tokyo 純米吟醸2023
Nakazawa ShuzoKanagawa
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33
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Nakazawa Sake Brewery is located in Matsuda-cho at the foot of Mt. The name "s.tokyo" is derived from the yeast Saccharomyces tokyo NAKAZAWA, which is used in the brewery. It is like the No. 6 and No. 6 yeast used in Shinmasa. This yeast was discovered more than 100 years ago at Tokyo University of Agriculture, and because of its characteristics, it can only raise the alcohol content to 14, so it is brewed without water. Today is Setsubun. Is it a popular drink in the area? It is served facing west-southwest. It tastes sweet and sour with a grapefruit flavor, probably because the yeast does not eat much sugar. It is best served well chilled as an aperitif. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 55 ⚫︎ Alcohol level: 14
Japanese>English
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Fukunishiki純米原酒（で漬けた梅酒）
FukunishikiHyogo
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31
じじ
I forgot to mention that I made a plum wine six months ago with Tomikunishiki (20 degrees for plum wine) and it was completely finished, so I will drink it with hot water. When making sake with sake, you need to use half the amount of icing sugar compared to white liquor. The base sake was dry, so the sweetness was a little less, and the ume was both refreshing and mellow. The second and third pictures are from the pickling process. ⚫︎Polishing ratio: 70 ⚫︎ Sake degree: +14 ⚫︎Alcohol content: 20
Japanese>English
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Daishichi純米生酛　生詰め
Daishichi ShuzoFukushima
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33
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I bought a bottle on my way back from a business trip to Tohoku. Daishichi Sake Brewery is located in Nihonmatsu City, Fukushima Prefecture, at the foot of Mount Adatara. Daishichi is named after the head of the brewery, Shichiemon Ota. The brewery's signature Junmai Namaishizukuri (pure rice and sake brewing), once heated, is rich with the flavor of rice. It can be served cold, but when heated, the acidity rises and the flavor changes to a gentle deliciousness. I used a set of "Chiikawa" Kurimanju senpai's hot sake set (sake tampo, boar's mouth) that his wife bought. ⚫︎Raw material rice: Gohyakumangoku ⚫︎Polishing ratio: 69 ⚫︎ Alcohol content: 15
Japanese>English
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Rumikonosake純吟・特別純米・無濾過生
Moriki ShuzojoMie
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28
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At the Oden & Local Sake Festival in Ueno, Tokyo. The ratio of oden stalls was about 70% oden and 30% izakaya (Japanese style pubs). Shizuoka oden was the most popular and there was a long line. Moriki Sake Brewery is a pure rice brewery located in Iga, Mie Prefecture. The label of "Rumiko's Sake" was drawn by the author of the manga "Natsuko's Sake. The three pure rice sake courses are served with oden (Japanese soup stock). I thought it might be a little stiff, but it had a nice aroma and was delicious. I thought it might be a little hard, but it had a nice aroma and was delicious. Junmai Ginjo ⚫︎Raw material rice: Yamadanishiki, Hachitanishiki ⚫︎Polishing ratio: 50 ⚫︎ Alcohol content: 16 Special Junmai ⚫︎Raw materials: Yamadanishiki, Ise-nishiki ⚫︎Polishing ratio: 60 ⚫︎Alcohol content: 15 Tokusen Junmai Unfiltered Nama-shu ⚫︎Raw materials: Yamadanishiki, Hachitanishiki ⚫︎Polishing ratio: 60 ⚫︎Alcohol percentage: 18
Japanese>English
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Hasegawa Saketen (はせがわ酒店)
41
じじ
Senkori, a well-known Tochigi sake, seems to have recently made a "return to Edo" declaration and started making all of its sake from the original sake yeast. I got this bottle at the Tokyo Station Hasegawa Sake Shop. It has a nice aroma, slight bubbles, mild sweetness, and acidity, and it cuts through drier than it looks. It seems to go well with meat dishes and other rich foods. The smoothness over the throat is said to be the result of straining the unrefined sake. It is a soothing cup that you can drink as much as you want. The third picture is the sunset on the way back from a business trip. Even the tacky solar panel looks beautiful in the evening darkness! ⚫︎Raw material rice: Yamadanishiki produced in Sakura City ⚫︎ Alcohol content: 13
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さくらや
25
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On my first ascent of Mt. Daisen in Tanzawa, I went to the famous teahouse Sakuraya (at the lower shrine of the Aburi Shrine), which is famous for its ramen banner that looks like a "Rumesho". The one-cup sake bearing the store's name is made by Koganei Shuzo, a local brewery in Atsugi, which also seems to make a local beer. It is literally a regular sake, but not too sweet and refreshing, and went well with the famous yudofu (tofu). It was a nice place to sit on the porch under a clear sky and enjoy eating and drinking whatever you wanted.
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Fukurokuju Sake Brewery has been in business for over 300 years. Ichibaku Suisei, which tends to appear on astrology websites when searched, seems to be a play on words, consisting of white rice and water. It had a gentle sweet flavor like muscat. ⚫︎Raw material rice: Miyamanishiki ⚫︎Polishing ratio: 50 ⚫︎ Alcohol content: 16
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じじじじ
Ubusuna山田錦　二農醸
Hananoka ShuzoKumamoto
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30
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The label of this sake looks like "Moyashimon" with dancing microorganisms. The New Year's Day was over in a flash, and we opened the bottle to cheer up as we start work tomorrow. The bottle was filled with carbon dioxide gas. Hana-no-Kou Sake Brewery was founded in the Meiji era (1868-1912) and is located in the northern part of Kumamoto Prefecture. According to the "Late Night Sake Review 50" by Ms. Seiko Yamauchi, a sake master of my heart, the passionate master brewer who took over the brewery 10 years ago, like Sharaku and Hirotogawa, has made great efforts to make it one of Kumamoto's representative breweries. Hana-no-Kou" is a Kyushu-only brand, while "San-do" is a brand for the whole country. They are also working with local farmers to produce sake rice, and this Sundo also bears the words "rice grown in the Kikuchi River basin in Kumamoto Prefecture. The taste of Sundo, a slightly sparkling ogara-mi sake, is impressive with a refreshing sweet-sour lactic acidity and a slight bitterness like hops, reminding me personally of a craft saké I once drank from haccoba (Fukushima), "Mizu wo nakuimu". It is a swishy type, so if you are not careful, it will be gone soon. The third picture shows the sunset and the silhouette of Mt. ⚫︎Raw material rice: Yamadanishiki produced in the Wasui district of the Kikuchi River basin ⚫︎ Alcohol level: 13
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Yoka吟醸（桃ラベル）
Yatsushika ShuzoOita
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25
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This year was personally the first year for me to start drinking sake, and it was a year in which I got into a new world of sake, researching and drinking great sake here and there while reading the diaries of everyone at Sake-no-Wawa. The last sake of 2024 will be from Oita, a prefecture that has a strong impression of shochu (distilled spirit). Located at the foot of the Kujyu mountain range, the Yatsuka Sake Brewery is celebrating its 160th anniversary, and although they now make shochu and cabochon liqueur, sake brewing seems to be their main business since their establishment. It tastes like a light ginjo sake that can be opened easily. Have a good New Year's! ⚫︎Raw material rice: Yamadanishiki ⚫︎Polishing ratio: 60 ⚫︎ Alcohol: 14%.
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