Logo
SakenowaRecord your sake experiences and discover your favorites
akikoda3akikoda3

Registered Date

Check-ins

99

Favorite Brands

0

Most Check-in Brands

Yamasan
4(10.53%)
Glorious Mt.Fuji
3(7.89%)
Hoka
3(7.89%)
Nakanorisan
2(5.26%)
Jikon
2(5.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
39(39.39%)
Yamagata
6(6.06%)
Fukushima
6(6.06%)
Niigata
5(5.05%)
Toyama
4(4.04%)

Timeline

akikoda3akikoda3
Yamasan純米大吟醸生酒にごり酒
山三酒造Nagano
alt 1alt 2
3
akikoda3
Yamazan Junmai Daiginjyo Yamae-Nishiki 40%5% Light Nigori Nama-Shu Rating 4.4 The taste is a "light nigori" with a slight effervescence that gives the impression that the rice has been thoroughly dissolved in water, and is characterized by a very deep freshness that is typical of this brewery. The fruity flavor starts with a refreshing taste of "mint," which is unique to the rice used to make it, and continues with a deep "melon" flavor. The balance between roundness and freshness is good, but the convergence may be a little bitter.
Japanese>English
akikoda3akikoda3
alt 1alt 2
3
akikoda3
Kizan Ura-Kizan Super Dry Junmai-Ginjo Rating 4.4 Ura-Kiyama is the extraordinarily dry version of Kiyama. While Kiyama is fruity and sweet, Ura-Kiyama is super dry. The solid flavor of Yamae-Nishiki and the ultra-harsh structure make for a clear, clean drinking experience. It has a clear and clean mouthfeel. A little fruitiness and light umami. It has a sharp, super-dry finish.
Japanese>English
akikoda3akikoda3
alt 1alt 2
23
akikoda3
Eikofuji Mature Kurakakushi Junmai Daiginjo Unfiltered Nama-zume Harazake Rating 4.4 Alcohol: 17.1%, Sake meter: -1, Acidity: 1.7, Rice: Gohyakumangoku, Polishing ratio: 50%. This is a limited-edition autumn sake made by storing 50% Gohyakumangoku junmai daiginjo, once fired and unfiltered, in a low-temperature bottle in the brewery. It has a pleasant taste with a soft umami and gentle mouthfeel due to the aging process, while maintaining the light mouthfeel and aroma (melon aroma style). It has the depth of a pure sake, and the flavor and gorgeousness of a hiyaoroshi sake.
Japanese>English
akikoda3akikoda3
alt 1alt 2
19
akikoda3
Gazanryu Betsuatsura Junmai Ginjo - Asagao Rating 4.4 Alcohol percentage: 14%, Rice: Tamanaoe, Rice polishing ratio: 60 A summer-only sake with a pleasantly gorgeous aroma (light melon aroma) brewed with a combination of Tamanaoe, a rice suitable for sake brewing developed in Yamagata Prefecture, and Association 1801 yeast. A process was introduced to prevent oxidation, resulting in a fresher taste. It has an exquisite balance of floral and light flavors.
Japanese>English
akikoda3akikoda3
alt 1alt 2
27
akikoda3
Koei Kiku Twilight Orange Hi-iri Rating 4.3-4.4 Rice : Domestic, Polishing ratio : Undisclosed, Alcohol content : 13%. This year, "Tasogare Orange", which has a citrusy taste like orange peel or grapefruit, is available again. The crisp and resilient extract of Kouei Kiku is best matched with a citrus aroma and a fresh, shwashy feeling! Toji's comment The nose is reminiscent of passion fruit. The nose is reminiscent of passion fruit, and the strong saccharification of the sake during unrefining gives it a dark citrus flavor, like 100% orange juice when you close your eyes. After the sweetness, a pleasant bitterness and grapefruit-like acidity round out the lingering taste. Light and easy to drink, but with a production date of 2025.3, it has been aged for some time, and because of the low alcohol content, it has a slightly rundown feel. Lactic acidity is also slightly noticeable. When lukewarm, the tartness fades and the passion orange flavor comes through nicely.
Japanese>English
akikoda3akikoda3
alt 1alt 2
30
akikoda3
O-Mine 3 grains Hiyashi Oroshi Yamadanishiki Rating 4.5-4.4 Rice: Yamadanishiki, Polishing: 60%, B.A.: 14.5 After one summer of aging, it has gained roundness and umami in flavor. It has an impressive aroma of sweet and sour Muscat-like fresh freesia, with a full flavor and acidity derived from the rice, and a silky smooth texture. In addition, the minerality derived from the brewing water brings a lingering finish with depth and profundity. It has a nice roundness and mellowness. A slight sense of freshness is also felt despite the maturity of the wine. The juicy dryness of the convergence is also favorable. After a few hours, it becomes more rounded. In that case, it can be easily matched with slightly heavier dishes.
Japanese>English
akikoda3akikoda3
alt 1alt 2
23
akikoda3
Manjusen Junmai Daiginjo Rating 4.5 Rice used: Yamadanishiki, Alcohol: 16%, Rice polishing ratio: 50 Made with grain-selected Yamadanishiki grown under contract in Yachiyo-ku, Taka-machi, the birthplace of Yamadanishiki. Limited edition of 5,532 bottles. Gentle aroma and mild taste. Well-balanced with a ginjo aroma, moderate sweetness, and good acidity, with a clean, dry finish. A perfect food sake. When heated, it is easy to drink with a touch of mild, citrusy flavor.
Japanese>English
akikoda3akikoda3
alt 1alt 2
19
akikoda3
Beian Daigoku Autumn Sake Junmai Ginjo Rating 4.4 Rice type/production area: Hitogokochi/Nagano, Rice polishing ratio 55%, Yeast: A.K.A. 701, Alcohol 15%, Sake degree -5/-1.8, Amino acid 0.9 This is an autumn sake that has gained roundness and umami with aging. While it is very drinkable, the moderate astringency and acidity give it a crispness that does not make it heavy. The mild aroma does not interfere with food, and it can be served at a wide range of temperatures, chilled when the lingering summer heat is still intense, or heated as autumn deepens. The aroma is slightly mellow and pear-like.
Japanese>English
akikoda3akikoda3
alt 1alt 2
18
akikoda3
Zenkichi Junmai Ginjo Akiagari Yamae Nishiki Rating 4.4 Rice used: Yamae-Nishiki, Polishing ratio: 55%, Yeast used: Nagano D This product is brewed with Yamae-Nishiki rice grown by the brewer himself. It has a light sweetness, refreshing acidity, rice flavor, and sharpness. The taste is mellow and convergent with a sharpness. Fruity, orange aroma.
Japanese>English
akikoda3akikoda3
alt 1alt 2
20
akikoda3
Kame no Kai Yuyake Koyake Junmai Ginjo Yamadanishiki Rating 4.4 Alcohol 16%, Sake -1.8, Acidity 2.0, Amino Acid 1.2, Rice: 100% Yamadanishiki, Polishing ratio 59%, Yeast: Nagano yeast D This is an "Autumn Limited Edition" Yamada-Nishiki sake, matured in ice temperature! This is a fire-aged limited edition sake made with Yamada-Nishiki. Made with Yamadanishiki. It has a sweet and sour taste, with a ripe fruit-like flavor and acidity. Orange aroma. The lingering aftertaste is mild and slightly bitter.
Japanese>English
akikoda3akikoda3
Takachiyo原酒生酒無濾過
Takachiyo ShuzoNiigata
alt 1alt 2
36
akikoda3
Takachiyo Unadjusted Nama Sake "Cherichiyo" Houjyu Rating 4.4-4.5 Alcohol 14%. It has a sweet, moderately tart fruitiness reminiscent of black cherries that pop. It is gorgeous and mellow, with a cute, light sweetness that whets the appetite. The alcohol content is 14%, which makes it light, but also gives it a richness that can only be found in the original sake. It is the type of sake that can be drunk before a meal, and can be enjoyed casually. The micro-bubble rice washing method is used. Limited quantity for test brewing!
Japanese>English
akikoda3akikoda3
alt 1alt 2
28
akikoda3
Shinshu Kamerei Junmai Ginjo Hitogokochi Tosawasan Unfiltered Unrefined Nama [Shipping in January 2024 Rating 4.5 Rice used: Hitogokochi from the Tozawa district of Sanada, Ueda City, 55% polished rice, 15% alcohol by volume. Fresh and fruity despite being fire-aged. The aroma is sweet strawberry-like, with a hint of pineapple. The mouthfeel is full of minerality and a sense of transparency. There is a gaseous feeling typical of new sake, and it finishes dry and crisp. I wonder if the flavor has been further enhanced by letting it sit for a while.
Japanese>English
akikoda3akikoda3
Go純米吟醸原酒生酒
沓掛酒造Nagano
alt 1alt 2
17
akikoda3
Mutou Oshoe Junmai Ginjyo Nama Genjyo Rated 4.4 Rice: Hitogokochi, Polishing ratio 55%, Sake meter -6, Acidity 1.7, Yeast: Nagano C yeast (Alpine yeast) Umami, aroma, Delicious apple-like, honey-like peach aroma. The taste is heavy and heavy, like smoked silver. All Shinshu sake rice. The core flavor of the sake rice "Hitogokochi" seems to come straight from the rice, and the fine acidity finishes with a sharp edge. The core flavor and the fine acidity characteristic of Kutsukake Sake Brewery co-star together.
Japanese>English
akikoda3akikoda3
19純米大吟醸
Ozawa ShuzojoNagano
alt 1alt 2
20
akikoda3
19 Nanuq (Nanuq: Polar Bear) Rating 4.5 Rice used: Izuwasanzu, Nagano Prefecture, Polishing ratio: 35%, Yeast used: AK38 Nanook is the Inuit word for polar bear. It has a clean taste with a tight acidity, a fruity aroma (lychee aroma, slightly melon aroma after a while), gorgeousness, and a delicate acidity typical of Jyuukyu.
Japanese>English
akikoda3akikoda3
alt 1alt 2
20
akikoda3
KUROMATSU SENKYO KONNA Yoru ni Shika Tokubetsu Junmai Unfiltered Nama Shu Rating 4.4 Rice used: Hitogokochi from Nagano Prefecture, Polishing: 60%, Yeast used: Association 1501, Sake meter: ±0, Acidity: 1.8, Amino acidity: 1.3, Alcohol: 16%. It has a mild orange aroma, a light but juicy sweetness that spreads from the soft mouthfeel with a good transparency, and is balanced by a fruity acidity that makes it very tasty. Especially this season, the finish is juicier than usual with fruitiness and a good weight and lingering aftertaste.
Japanese>English
akikoda3akikoda3
Kuromatsusenjo特別純米生酒
SenjoNagano
alt 1
21
akikoda3
KUROMATSU SENKYO KONNA Yoru ni Shika Tokubetsu Junmai Unfiltered Nama Shu Rating 4.4 Rice used: Hitogokochi from Nagano Prefecture, Polishing: 60%, Yeast used: Association 1501, Sake meter: ±0, Acidity: 1.8, Amino acidity: 1.3, Alcohol: 16%. It has a mild orange aroma, a light but juicy sweetness that spreads from the soft mouthfeel with a good transparency, and a fruity acidity that is well-balanced and very tasty. Especially this season, the finish is juicier than usual with fruitiness and a good weight and lingering aftertaste.
Japanese>English
akikoda3akikoda3
alt 1alt 2
akikoda3
Ore no Sake x Tedorigawa Choukara Junmai Namaeshu Rating 4.4 Rice : Noto, Gohyakumangoku, Polishing ratio : 60%, Alcohol content : 15 A joint brew by Hiyoshi Shuzo's "Ore no Shu" and Yoshida Shuzo's "Tedorigawa". Brewed with "Gohyakumangoku" from Noto, this is a hard-boiled, ultra-harsh junmai sake typical of the Hiyoshi Shuzo brewery in Wajima. This time, it is an unfiltered, unpasteurized version. It is super-harsh but fresh and juicy. Orangey, fresh, and refreshing. Juicy. Sukkiri, light cider-like aftertaste.
Japanese>English
akikoda3akikoda3
alt 1alt 2
1
akikoda3
Beau Michelle Rating 4.4 Rice used: Japanese rice suitable for sake brewing Rice polishing ratio: 60 This sake was made by letting the Beatles' famous song "Michelle" play. With 9% alcohol by volume, it has a light, refreshing and fruity mouthfeel, just like wine. Winner of the Sake-1 Grand Prix 2015 Grand Prix! Light juice-like.
Japanese>English
akikoda3akikoda3
alt 1alt 2
akikoda3
Imanishiki Junmai Ginjo Yamae Nishiki Rating 4.4 Rice: Yamae-Nishiki, Polishing ratio: 55%, Sake meter: -1, Acidity: 1.6, Alcohol: 16 The taste is light and juicy. It has a clear texture and moderate body with a mild banana-like aroma. It has a moderate ginjo aroma. The aroma is gentle and light, and the aftertaste is sharp.
Japanese>English
akikoda3akikoda3
Natsumi純米吟醸原酒生酒
Shigaizumi ShuzoNagano
alt 1alt 2
akikoda3
Natsuizumi Junmai Ginjo Nama Genjyo Rating 4.3 The citrusy ginjo aroma is pleasant on the nose and palate, and the acidity and light sweetness blend together beautifully. The alcohol content is 13%, but it is very drinkable. The clear taste is a little bit cloying....
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title