Logo
SakenowaRecord your sake experiences and discover your favorites
akikoda3akikoda3

Registered Date

Check-ins

338

Favorite Brands

0

Most Check-in Brands

Aramasa
15(11.81%)
Glorious Mt.Fuji
8(6.3%)
Kin Suzume
7(5.51%)
Jikon
7(5.51%)
19
5(3.94%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
102(30.18%)
Niigata
24(7.1%)
Akita
22(6.51%)
Yamagata
17(5.03%)
Fukushima
14(4.14%)

Timeline

akikoda3akikoda3
alt 1alt 2
23
akikoda3
Hou no Mai [Ageha no Mai] Senbon Nishiki Junmai Ginjyo Genjyo Rating 4.3 Rice: Senbon-Nishiki, Alcohol: 15%, Rice polishing ratio: 55%, Sake meter: +11, Acidity: 1.4 Hornomai Senbon-Nishiki Junmai Ginjo-Ginjo-Higashiri is an all-Hiroshima sake brewed with "Senbon-Nishiki" and Hiroshima Momiji yeast. The sake has a sake strength of +11 and is very dry. It has a moderate aroma and a smooth mouthfeel, with a spreading umami flavor and a crisp finish. This is a bottle that is easy to pair with food. It has a slightly soft touch, perhaps due to the fact that it has been aged for some time. The aftertaste is dry and bitter.
Japanese>English
akikoda3akikoda3
alt 1alt 2
24
akikoda3
Yamashiroya Hodare Rating 4.4 Rice used: Gohyakumangoku, Ipponshime, Polishing ratio: 60%, 50%, Sake degree: +2, Acidity: 1.5, Alcohol level: 14.9, Yeast used: Niigata yeast G74 & TR8 A perfect blend of sake brewed in multiple tanks that has been quietly aged for six months. Gentle and gentle ginjo aroma. Fruity and soft sweetness of rice spreads softly. The round and gentle umami spreads in the mouth and disappears quickly with a clear aftertaste. The taste is an evolution of Yamashiroya's original taste, which retains the sharpness of Yamashiroya while adding softness. Quite light and citrusy. A food sake. The end is also citrusy.
Japanese>English
akikoda3akikoda3
alt 1alt 2
28
akikoda3
Sei Hizirizm Sake Mother Active Sake Happo-Nigori Nama Rating 4.4 Rice polishing ratio 35%, alcohol content 5 With an alcohol content of 5%, this sake tastes refreshingly like an ultra-low-alcohol citrus juice. The sake mother, the first stage of the sake fermentation process, is bottled as is. Overall, it is cloudy and smooth. It is cloudy and has a strong taste of juice. The lactic acidity is felt thickly.
Japanese>English
akikoda3akikoda3
alt 1
akikoda3
Yamabotsu Good Times Night Sessions Rating 4.4 Rice : Undisclosed, Polishing ratio : Undisclosed, Alcohol content : 15 Designed by @tamanooekaki. Daily and mild sake quality to color the fall and winter season. Great with autumn flavors and nabe dishes. Light, melon aroma, juicy.
Japanese>English
akikoda3akikoda3
alt 1alt 2
akikoda3
Tokaimori Junmai Ginjo Susuki Rating 4.4-4.5 Alcohol: 16%, Rice: Omachi, Polishing ratio: 60 After hi-ire, the flavor is brought out by slow aging at low temperature. The mild aroma derived from the rice is combined with a mild and gentle umami and acidity in the mouth, and the slight feeling of gas is pleasant. It has a fruity taste. Pear-like. Light.
Japanese>English
akikoda3akikoda3
alt 1alt 2
akikoda3
Kakuemon Special Junmai Cry for the moon Rating 4.4 Rice: Gin no Sei, Polishing ratio: 55%, Yeast: in-house blend, Sake meter: -1.5, Acidity: 1.5, Alcohol: 16.5%. This sake has been re-launched as a "hiyaoroshi" limited edition autumn/winter sake under the previous name of "Kakuemon Hiyaoroshi". The unique blend of yeasts gives it both a floral and fruity flavor. The flavor is elegant and refreshing, with a very smooth mouthfeel and a delicious sense of calmness typical of autumn sake. The aroma is slightly sweet and grapey, with a moist, slightly subdued impression. The overt aroma is also beautifully broadened without being showy, and the smooth, juicy, mellow flavor sinks in. Slightly sugary and confectionery-like. It is smooth and smooth. The lingering bitterness from the first sip.
Japanese>English
akikoda3akikoda3
alt 1alt 2
akikoda3
Rokyuan Hapimamu - Autumn rise Junmai Namaishu Rating 4.3 Rice: Gohyakumangoku from Fukuchiyama, Kyoto; Polishing ratio: 60%; Alcohol: 15%; Sake meter: +4; Acidity: 1.9 Aged for half a year, it has a mild sweetness and a refreshing acidity. It has a rice flavor. However, there is something like a "seme" smell.
Japanese>English
akikoda3akikoda3
alt 1alt 2
28
akikoda3
Hanamup Yamadanishiki Junmai Daiginjo Rating 4.4-4.5 Rice: Yamadanishiki, Polishing ratio: 45%, Alcohol: 15%, Sake degree: -7.8, Acidity: 1.5 It has the aromatic, elegant flavor and profound sense of Yamadanishiki that is unique to Hanayu. It is slightly light, but the sweetness and umami are full and rich. It has a sugary, confectionary-like sweetness.
Japanese>English
akikoda3akikoda3
19純米大吟醸
Ozawa ShuzojoNagano
alt 1
alt 2alt 3
21
akikoda3
Jyuukyu Kappa Label 19 Junmai Daiginjo Rated 4.4-4.5 50% Kinmon-Nishiki, 16% alcohol This brand name was created to coincide with the Kappabashi Tools Festival 2025. Fruity aroma and light aftertaste. The two sides of Kinmon-Nishiki, gorgeousness and freshness, are beautifully expressed. Well-balanced sweetness and mildness. Light style. For a Jyuuyu, it is an orthodox food sake with a mild and well-balanced taste and a less refreshing taste.
Japanese>English
akikoda3akikoda3
Fudo純米吟醸原酒生酒おりがらみ
NabetanaChiba
alt 1alt 2
20
akikoda3
Fudo Unfiltered Omachi Ooragarami Junmai Ginjyo Nama Rated 4.4 Rice used: Bizen Omachi (Okayama Prefecture) Polishing ratio: 55%, alcohol content: 16 Sold only at a limited number of sake stores! This is an orikarami version of the seasonal "Unfiltered Omachi Junmai Ginjo Nama-Ginjo Nama-Nara Sake". It has a refreshing yet drinkable finish, with a slight tingling gas sensation, matching the rich rice flavor and ginjo aroma that is unique to Omachi. The sweetness is full with body. The convergence of the two is accompanied by a strong lingering spiciness and bitterness.
Japanese>English
akikoda3akikoda3
Fudo純米吟醸原酒生酒
NabetanaChiba
alt 1alt 2
19
akikoda3
Fudo Yumachi Junmai Ginjyo Nama-zake Rated 4.4 Rice: Omachi, Polishing ratio: 55%, Sake meter: -5.5, Acidity: 1.7, Amino acidity: 1.3, Yeast: M310, Alcohol: 16.4 The rice is polished to 55% Bizen Omachi, and the moromi is controlled by M301 yeast in a slow, low-temperature fermentation. The top vat is filled with Yabuta, and the raw sake is bottled without filtration and aged at low temperature for 6 months. The moderate ginjo aroma matches the mellow flavor unique to Omachi, resulting in a mature, unadulterated sake. The aroma is sweet and reminiscent of melon and muscat. When you drink it, it has a moist sweetness, a mild umami, a gentle mouthfeel, and a moderate acidity that tightens up the sweetness. The body is typical of Omachi rice. It has a crisp, clean finish with a hint of sweetness lingering on the palate. The sweetness is perfectly balanced, but this year it feels a little light.
Japanese>English
akikoda3akikoda3
alt 1alt 2
20
akikoda3
Special Junmai Sake Rabbit Ballerina Rating 4.4 Sake meter: -7, Acidity: 1.7, Rice polishing ratio: 60%, Rice used: Shizuku Ehime, Alcohol: 15 Made with "Sakurahime yeast" from Ehime's "Sakurahime" flower, TYPE-3 (well balanced) yeast is used out of the four types. The fruity aroma and sweetness derived from the rice are well covered by the acidity, giving it a lively and robust taste. The mellow feeling of cherry blossoms from the floral yeast. Slightly more sweetness. Melon and pineapple-like aroma.
Japanese>English
akikoda3akikoda3
alt 1alt 2
18
akikoda3
Yukijaku Junmai Ginjo Sakurahime Rating 4.4 Rice: Shizuku Ehime (produced in Ehime), Polishing ratio 55%, Alcohol 15%. Made with flower yeast isolated from Sakurahime, a flower of Ehime's original variety. 4 types of yeast are used, of which "TYPE-4" (Rich) is used. It is characterized by its mild aroma and smart spiciness. This junmai ginjo-shu maintains a constant line of aroma and flavor with the acidity that frames the whole. It has a sweet, mellow, slightly sweet, flowery yeast flavor, with a spicy, bitter taste at the convergence.
Japanese>English
akikoda3akikoda3
alt 1
18
akikoda3
Umanishiki "SAKASO!" Junmai Ginjo Rating 4.4 Rice: Shizuku Ehime (produced in Ehime), 60% polished rice, 15.8% alcohol by volume, Sake degree: +3.5, Acidity: 1.6, Amino acidity: 1.5 Through joint industry-academia-government research by the Ehime Sake Brewers Association, Tokyo University of Agriculture, and Ehime Prefecture, we have succeeded in isolating and cultivating four types of floral yeast for sake from a new strain of delphinium "Sakurahime" born in Ehime. The newly developed original floral yeast for sake brewing, "Ehime Sakurahime Yeast" is used. Umanishiki "SAKASO!" uses "TYPE-2" (Clear) yeast out of the four types. It has a clean and soft sake quality, a clean taste, and a gentle, subdued, cool aroma. Ehime's first rice suitable for sake brewing, SHIZUKUHIME, is used to make this sake with a delicious flavor. A mellow sensation of soft sweetness from the flower yeast. Bitterness, sweetness, acidity, etc. are moderate.
Japanese>English
akikoda3akikoda3
alt 1
alt 2alt 3
18
akikoda3
NIKITATSU2025 NIKITATSU Junmai Daiginjo-shu Rating 4.4-4.5 2025 Dogo Sake Brewery Mizuguchi Sake Brewery celebrates its 130th anniversary. A sake brewing project for local production for local consumption. Junmai Daiginjo-shu with a full flavor, aroma, and sweetness of rice. Uetatekko, a gorgeous aroma. Elegant and elegant, reminiscent of flowers.
Japanese>English
akikoda3akikoda3
alt 1alt 2
3
akikoda3
Toyo Bijin Junmai Daiginjo Oriental Taro Rated 4.5 Aizan (80% used), 45% polished, 14% alcohol by volume The gorgeous dancing Taro expresses the glamorous deliciousness of Toyo Bijin and the elegance of its sweetness. The Mochizuki Shoten logo is on the fan. Toyo Bijin in full bloom is made with Aizan, and the gorgeousness and elegant sweetness that are typical of Toyo Bijin are still present. Compared to the nama-shu, it has a bitter aftertaste and a nice sharpness. The aftertaste is bitter and sharp compared to the nama-zake.
Japanese>English
akikoda3akikoda3
alt 1alt 2
3
akikoda3
Motohira MOTOHIRA yellow Akaban Omachi rice 60 Rating 4.4 Aihara Shuzo ✖︎ is a private brand of Mochizuki Shoten. At the 16th Yumachi Summit, the private brand Motohira was awarded the highest distinction in the Junmai-shu category (rice polishing ratio under 60%), and only one bottle in each category was selected. Strawberry and lychee aroma. Slightly light and juicy. The acidity is moderate with a refreshing aftertaste.
Japanese>English
akikoda3akikoda3
alt 1alt 2
1
akikoda3
Shiroro Tarusyu Miracle no Harazake Hiyakioroshi - Unfiltered Junmai Rating 4.4 Rice: Haguro produced in Haguro, Polishing ratio: 77%, Alcohol: 18.0°, Sake degree: +5.0, Acidity: 1.4 A miraculous sake with both thickness and sharpness, created by the challenge of low rice polishing of 77%. Aseptic, ultra-soft water is used for brewing. The specs are for a spicy and delicious type of sake. The finished taste has a strong rice flavor and a sharp sharpness at the convergence. It feels light, but has a strong core. It is light when served cold, but considering its strength, it would be better to serve it warm.
Japanese>English
akikoda3akikoda3
alt 1alt 2
1
akikoda3
Kamito Dry 4.4 Specified name: Normal sake, Sales period: Year-round product, Ingredients: 100% Nagano rice, Ingredients: rice (domestic), rice malt (domestic), brewing alcohol Kamito Dry Sake is recommended for those who prefer dry sake. Warmth befitting a sake from Shinshu, with a beautiful balance of umami and sharpness that will keep you coming back for more. It starts with a good alkalo soaking, and from the second and third tastes, the sweetness is suppressed and the umami of rice can be felt in a relaxed manner. However, it is elegant without being harsh. Although it is considered a regular sake, it is an excellent and elegant food sake.
Japanese>English
akikoda3akikoda3
Aramasaコスモスラベル
Aramasa ShuzoAkita
alt 1alt 2
1
akikoda3
Shinsei Cosmos Cosmos - Autumn Cherry Blossom Rating 4.4-4.5 Rice type: Koujo-Shinko, Polishing ratio: 55% for Koji rice, 60% for Kake rice, Alcohol content: 13% (undiluted), Brewing vessel: Wooden vat, Bottle used: Morning Bell. The "Kosmos Nobukou" was the first rice suitable for sake brewing in Akita in 1959. It is a sibling of Miyamanishiki because of its "Nobukou 190" parentage. However, the taste is quite the opposite, with Miyamanishiki giving a hard impression, while Koso-Shinko has a smooth and smooth taste. It is delicate, with a light touch, and the aroma is refreshing, with a lychee-like taste. The lactic acidity is lightly effective. Convergence is light and refreshing with moderate acidity.
Japanese>English
5

RecommendedContentsSectionView.title

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