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SakenowaRecord your sake experiences and discover your favorites
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主にフルーティでさっぱりした日本酒が好みですが、料理に合わせたお酒をセレクトして家飲みを愉しんでいます。 記録しているものは、ほぼ、家飲みだけです。

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Check-ins

397

Favorite Brands

23

Hall of Fame

YokoyamaKazenomoriAramasa

Most Check-in Brands

Kazenomori
13(9.35%)
Kid
10(7.19%)
Yokoyama
9(6.47%)
Aramasa
9(6.47%)
Hanzo
8(5.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
30(7.56%)
Nara
30(7.56%)
Niigata
25(6.3%)
Akita
20(5.04%)
Tochigi
19(4.79%)

Timeline

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SawayamatsumotoNEW KYOTO.JP 白緑純米
Matsumoto ShuzoKyoto
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Rice Polishing Ratio : Not disclosed Alcohol content : 14%. Rice : Undisclosed The name "Shiro-green" is derived from the traditional Japanese color "shiro-green", which is a hint of the green of the trees in Kyoto's temples and shrines and the mountains visible from the Kamo River, which are some of the scenes that come to mind when thinking of Kyoto. The sake has a light mouthfeel with a subtle, pleasant sourness and bitterness, and a natural gassy taste derived from fermentation, making it an easy to drink sake that can be served with all kinds of food, not just Japanese food.
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Kid純米吟醸純米吟醸
Heiwa ShuzoWakayama
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Rice used: Koji rice : Yamadanishiki, Gohyakumangoku / Kake rice : General rice Polishing : Koji rice : 50% / Kake rice : 55 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Strength 15 When you pour it into a glass, you will notice a gentle yet gorgeous ginjo aroma, similar to that of green apples. The mild mouthfeel is followed by a grain-like sweetness, and the finish is firm and crisp. It is not flashy by any means, but this kind of flavor is just right for everyday sake. It is a good sake that makes you feel so.
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Kidカラクチキッド　純米吟醸純米吟醸
Heiwa ShuzoWakayama
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Rice Source : Koji rice - Gohyakumangoku, Kake rice - General rice Rice Polishing Ratio : Koji rice - 50%, Kake rice - 55 Yeast : No.7 yeast Alcoholic Beverage : 15 Sake meter degree : +6.0 Acidity : 1.5 KID has been changed from special junmai to junmai ginjo. It has a soft and sweet mouthfeel, typical of Kido, and the umami flavor starts to spread on the tongue halfway through, stimulating it pleasantly before it finishes cleanly.
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Hoka新酒初しぼり 純米無濾過生原酒純米原酒生酒無濾過おりがらみ
ToshimayaNagano
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27
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Ingredients: rice, rice malt Rice used: Takananishiki (Nagano Prefecture) Specific Name: Junmai-shu Rice polishing ratio: 70 Sake meter degree: +2 Acidity: 1.0 Degree of alcohol content: 16 This sake is made by bottling freshly brewed junmai-shu at low temperature without any filtration or watered-down water. This is the first Shibori-shibori-shu that has the pleasant taste typical of Toyoka, with an extra touch of gorgeousness and drinkability. Unfiltered "ORIGARAMI
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ヤマサン正宗萌　純米生原酒純米原酒生酒
Sakemochida HontenShimane
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27
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Rice used: Gohyakumangoku (produced in Shimane Prefecture) Rice polishing ratio: 70 Alcohol percentage: 18 Sake Degree: -2 Acidity: Not disclosed This sake has a slightly sweet flavor. It is unpasteurized sake as it is pressed, and can be enjoyed either chilled or at room temperature. The koji is carefully made using the lid koji method, and the pressing is also done with a lot of time and effort using the kuro-hozuri method, making this a product that conveys the brewer's heart and soul. It is popular among women for its gorgeous, strawberry-like aroma and soft taste that retains the flavor of rice. It goes well with fruits after a meal.
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Keigetsu超辛口　特別純米酒６０特別純米
土佐酒造Kochi
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27
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Ingredients: Rice, Rice Koji Ingredient Rice/Akitsuho (Kochi Prefecture) Rice polishing ratio/60 Alcohol/15% alcohol by volume Sake/+11 Acidity/2.0 Amino acidity/1.6 Tosa Shuzo is a popular brewery that makes sake in small quantities and completely by hand. The "super dry" special junmai sake 60 is made by polishing up to 60% "Akitsuho," locally grown rice suitable for sake brewing in Tosa's Reinokita region, which is blessed with delicious water and air. The rice is polished to 60% and brewed with great care using the local Iwashimizu water. The sake has a sake strength of +11, which is quite dry even for Tosa sake, which is said to be dry, but its crisp and clear aftertaste makes it an excellent match as a mid-meal drink, It goes especially well with fish dishes such as bonito tataki, sashimi, and simmered fish.
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Chiyodaguraフクノハナ　純米大吟醸　うすにごり 5 BY純米大吟醸にごり酒
太田酒造 千代田蔵Hyogo
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33
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Rice used: Fukunohana 50% polished Alcohol content: 16 Actual sugar content: 8, PH: 4.1 It has a rich aroma reminiscent of white peaches, a milky and juicy taste that spreads in the mouth, and an elegant balance of sweetness and acidity.
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寝屋川純米大吟醸生酒
Yamano ShuzoOsaka
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27
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Rice used for making the rice : All rice produced in Neyagawa Rice polishing ratio : 50 Alcohol content : 17%. It has a crisp mouthfeel at first, but the aftertaste is slightly fruity and easy to drink.
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原田特別純米酒特別純米
HatsumomijiYamaguchi
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27
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Rice】 Yamadanishiki produced in Yamaguchi prefecture Polishing ratio】 60 Alcohol content】 15〜16度 Sake meter】 +5 A special junmai sake with a refreshing thirst and a lingering taste of richness and rice flavor. Slightly dry and refreshing, it has the strength to stand up to meat dishes. It can be enjoyed cold or lukewarm.
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Sugiisami雄町 生酛山卸 純米原酒純米原酒
Sugiisamiwarabioka ShuzojoYamagata
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35
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Rice used: 100% Omachi Rice polishing ratio: 60 Sake meter: +2 Acidity: 1.8 Yeast used: Association No. 701 Alcohol percentage: 17 It has an aroma of yogurt and lychee, with ample rice flavor and a refreshing crispness. It is a pure rice brewed with a lactobacillus and yeast. About Sugiyu Warabioka Sake Brewery Sugiyama Warabioka Sake Brewery is located at the foot of Mt. Chokai, a small village on the border of Yamagata and Akita prefectures, where a kettle-fired chimney suddenly rises out of the sky. The brewery brews high quality sake entirely by hand, but most of the sake is hidden away, consumed only locally.
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Rice： Rice grown in Ryuo-cho, Shiga Prefecture Rice polishing ratio: 65 Heat treatment: 2 times heat treatment Alcohol content: 15 This is a standard junmai-shu from "Matsu no Tsukasa", which aims for a taste and cost performance that can be enjoyed at a wide range of temperatures from cold to warmed sake, as an accompaniment to daily evening drinks. The soft aroma and freshness typical of "Matsu-no-Mochi" are combined with the sweetness and extract of the rice, making it a perfect sake for eating.
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YokoyamaSILVER 純米吟醸　ひやおろし純米吟醸ひやおろし
Omoya ShuzoNagasaki
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41
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Rice used: Yamadanishiki Polishing: Koji rice: 50% / Kake rice: 55 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Degree of alcohol content 16 Soft and fruity aroma wafting softly. It has a gentle and pleasant aroma. The light, well-defined mouthfeel is followed by an impressive, dense flavor that spreads quickly. The gentle spiciness and mild fruity sweetness combine to create a deep and clear drinking experience. After swallowing, it has a gentle lingering aftertaste that gradually fades away. It is very easy to drink.
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Sugata艶すがた純米吟醸ひやおろし
Iinuma MeijoTochigi
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35
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Alcohol percentage 17 Rice used: 20% Yamadanishiki, 80% Comet Polishing ratio 55 Yeast used Sake degree ±0 Acidity 1.7 Nama/Hiireki Hiireki The nose has a youthful pineapple aroma that is hard to believe it has been aged. The mouthfeel is soft and smooth. It is a fruity sake with a sense of freshness and transparency.
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Tamagawa純米吟醸　祝純米吟醸
Kinoshita ShuzoKyoto
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25
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Sweetness：Slightly sweet Rice：Shuku Rice polishing ratio: 60 Alcohol content: 16%. Sake meter degree: Not disclosed ■Acidity: Not disclosed Celebration" is a large, soft sake rice that has been cultivated in Kyoto Prefecture for a long time. The name of the product is taken directly from the name of this auspicious rice for sake brewing. It is a sweet-tasting ginjo sake with a characteristic balance of acidity and amino acids that complements meals. It is especially delicious with Japanese food.
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Juyondai七垂二十貫 720ml純米大吟醸
Takagi ShuzoYamagata
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33
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This is the first time for me to drink Jyushiyo. When the bottle is opened, a fresh sweet aroma The beautiful acidity and sweetness can be felt. The beautiful acidity and sweetness can be felt, It lingers in the back of the throat. It is indeed a good sake. Shichidaruni-Nijukan means the yield of Shizukusake, which has been handed down from generation to generation. This Junmai Daiginjo is said to be the most difficult local sake from Yamagata Prefecture to obtain, surpassing Koshinokanbai and Kubota Manju. Like Ryuzuki, it is made from 40% "Aizan" special rice produced in Yoshikawa Town, a special A district in Hyogo Prefecture. The name "Nanadaru Nijukan" is taken from the name on the shoulder label of Ryuzuki. Made using the Takagi Shuzo's proprietary process, this sake has a well-balanced taste of sourness and spiciness, with a superb sweetness and a gorgeous vanilla-like aroma that fills the palate.
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ジェイ&ノビィ
Good evening, Mr. Krug 😃. Congratulations on your first 14yo 🎉㊗️ I googled it 😅It's one of the rarest and most valuable bottles of Jyusai 🥹. I'd like to take the time to savor this one 😌.
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YokoyamaSILVER7 純米吟醸　生詰純米吟醸生詰酒
Omoya ShuzoNagasaki
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33
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Alcohol content 15%. Sake meter degree -1.0 Rice used: 100% Yamadanishiki Polishing ratio: Kake rice: 55%, Koji rice: 50%. This sake is made by polishing Yamadanishiki rice to 50% koji and 55% kake rice. Although it is freshly pressed, it has a fresh and effervescent feel like new sake, with a muscat aroma and a juicy sweetness of fruit bites on the palate. Chill it to less than 5 degrees Celsius and serve in a wine glass.
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Shinominevert亀の尾80純米吟醸原酒生酒無濾過
Chiyo ShuzoNara
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33
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Specific name Junmai Ginjo Rice used: Kame-no-o from Nara Prefecture Rice polishing ratio 80 Alcohol content 16 It is made with No. 9 yeast. You can enjoy the fruity and soft ginjo aroma and the fresh and soft flavor of the rice. It has a clean, sharp and crisp finish. The finish is refreshing and lingering as it passes down the throat. The design on the label is based on a rice field.
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Shuho特別純米　無濾過　雄町特別純米無濾過
Shuhozo ShuzoYamagata
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Rice used: 100% Omachi Rice polishing ratio: 55 Sake Degree: ±0 (1800ml), -2 (720ml) Acidity: 1.6 Yeast used: Yamagata yeast NF-KA Alcohol percentage: 16 100% Bizen Omachi is used. This is an unfiltered Omachi special pure rice that has been used as the core of the Shuho brand. Although it has a slightly sharper impression than the nama-shu type, it still has a mild rice flavor and an attractive, nuanced fullness! It is loved by many people as a standard product of the brewery. About Omachi Sake Rice Omachi is a rice so popular that in recent years, Omachists, or Omachi fans, have emerged. Sake made with Omachi tends to be rich, full-bodied, and full-flavored. Among the Omachi rice, the one grown in Okayama Prefecture, the birthplace of Omachi, is called "Bizen Omachi.
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