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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

123

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
12(9.76%)
Nagano
11(8.94%)
Fukushima
9(7.32%)
Niigata
8(6.5%)
Yamagata
7(5.69%)

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
KudokijozuJr.と小川酵母〜愛山編〜純米大吟醸
Kamenoi ShuzoYamagata
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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%.
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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
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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%.
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山内屋
家飲み部
25
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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
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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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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
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26
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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
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18
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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
じじ
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
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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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25
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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.
Japanese>English
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
Japanese>English
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Horai蔵祭り 福しぼり
Watanabe ShuzotenGifu
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24
じじ
Gifu's Watanabe Sake Brewery is known for its "Hida no Dobu" and "Irootoko. Every year in March, they invite Yoshimoto and hold a grand opening of the brewery, and the bottles of sake that were served at the festival were found at a local supermarket, so we protected them. I found a bottle of sake bottles that were served at the festival washed up at a local supermarket, so I protected it. It has a sweet and bitter flavor that I don't dislike. 19 degrees, so it might go well in an icebox. Rice: Hidahomare Rice polishing ratio: 68 Sake meter: -2 Acidity: 1.8 Alcohol content: 19%.
Japanese>English
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Senkinハローワールド
せんきんTochigi
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28
じじ
I'm tired from working late-night overtime, so I'm going to open it. This is the third collaboration between SENKOKU and SAKELABO TOKYO, a direct-drafted, unpasteurized sake. Slightly effervescent, harmonious balance of acidity and sweetness. SENKYO is still good. Rice: Domaine Sakura Yamadanishiki Polishing ratio: 50% for Koji rice, 60% for Kake rice Alcohol content: 14%.
Japanese>English
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This bottle is from Yamaguchi Shuzo, a long-established sake brewery in Kurume, Fukuoka Prefecture. I bought it because of its cute retro label with a Japanese bush warbler on it. The refreshing sweet and sour taste is like Calpis for adults. On a hot day like this, it is best served chilled. I can imagine how it would be like if you put ginger in it to make it more like a chilled candy. It is also a good idea to add ginger to it to make it more like a chilled candy. Rice: Yume-Ichiken Rice polishing ratio: 60 Sake meter : -74 Acidity : 4.0 Alcohol content : 6%.
Japanese>English
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18
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A bottle of Hachinohe Sake Brewery, Aomori Prefecture. It uses Kyokai No. 77, a yeast that produces high levels of malic acid. It has an astonishing sake degree of minus 68, making it almost like apple juice, even though it is a junmai sake. The low alcohol content makes it an aperitif. Rice polishing ratio: 70%. Alcohol content: 7%. Sake meter: -68 Acidity: 4.7
Japanese>English
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Shichiken純米生酒　なま生
Yamanashi MeijoYamanashi
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15
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A product of Yamanashi Meikozo, a long-established brewery in Hokuto City, Yamanashi Prefecture. It is made with water from Hakushu, famous for its whiskey. The entire bottle was cooled with water and served to us. The refreshing acidity was impressive and perfect for the hot and humid summer. It was served with stewed motsu (pork cutlets). Rice polishing ratio: 70%. Rice used: Hitogokochi, Asahi no Yume Alcohol content: 15%.
Japanese>English
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Kudokijozuジューシー辛口・改　純米大吟醸
Kamenoi ShuzoYamagata
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25
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A colleague who is from Yamagata Prefecture brought this sake to a farewell party (for the sender). It was supposed to be dry, but it tasted like banana melon and disappeared at the speed of light. I would like to buy a bottle myself next time. Alcohol content: 15.5%. Sake meter: +3 to +5 Acidity: 1.2 Rice: Dewanosato Rice polishing ratio: 48
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Shojo吟のさと　純米吟醸原酒
Kitamura ShuzoNara
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25
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This local sake is produced in Yoshino, Nara Prefecture, famous for its cherry blossoms, by the Kitamura Sake Brewery. Gin-no-sato is a member of the Yamadanishiki family of sake rice, and the rice used for this sake is from Yoshino. I first tried it on the rocks because it is a pure sake, but this was a bit of a mistake as it is not spicy. It has a sweetness that is not too sweet and a firm umami flavor, so it is best served at room temperature. Rice: Gin-no-sato from Yoshino-cho, Nara Prefecture Rice polishing ratio: 60 Alcohol content: 17%. Sake meter: -3 Acidity: 1.6
Japanese>English
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24
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After "Comet (Char)", I drank "Saku (Zaku)"! So, we tried one from the famous Shimizu Seizaburo Shoten in Suzuka, Mie Prefecture. It was a modern and delicious brew with an appearance reminiscent of a wine bottle and a refreshingly juicy and crisp taste. Alcohol content: 15%. Rice polishing ratio 60
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