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SakenowaRecord your sake experiences and discover your favorites
キタカミキタカミ
ひとりで宅飲み。 まだまだ初心者だけれども、少しずつ日本酒の味わい方がわかってきた…ような？ まだまだ勉強中。 好きなお酒の系統はあれど、いろんな味わいを楽しみたい。 お米、酵母、磨き、保存、酒蔵さんのおもい…で、まったく違う味わいになるなんて日本酒は深すぎる。 酒蔵さんのことを知ると、もっとおいしく飲めますね(*^ω^*)

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69

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0

Most Check-in Brands

Tsuchida
3(20%)
Fukuiwai
2(13.33%)
Jikon
2(13.33%)
Aramasa
2(13.33%)
Soku
2(13.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
8(11.59%)
Fukushima
6(8.7%)
Chiba
5(7.25%)
Gunma
4(5.8%)
Yamaguchi
4(5.8%)

Timeline

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W純米生酒無濾過
Watanabe ShuzotenGifu
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W Junmai Kame-no-o Unfiltered Raw Sake Watanabe Shuzo(Niigata) Kame no o 4 100%, Polishing ratio 50%. Alcohol content 17 degrees The aroma has a delicious taste. The taste is heavy. From the attack, you feel the umami pushing you. The strength is different from the spreading. It has a clear sweetness, and the flavor of the rice remains afterwards. Bitterness? The astringent taste disappears quickly. From the look of it, you'd imagine a light fruity flavor, but it's a heavier flavor with more emphasis on umami than you'd expect! It is very easy to drink. It is easy to drink. It is good with both meat and fish.
Japanese>English
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Kamikawataisetsu碧雲蔵 特別純米 彗星特別純米生酒
上川大雪酒造Hokkaido
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上川大雪 イマデヤGUITO! 上川大雪酒造(北海道) 精米歩合60％ アルコール16度 JAS認定米の彗星を使用 十勝の水で仕込み 香りはすっきりと 口に含むと、ぷちぷちっ！さすが、生。 久しぶりの生酒でテンション上がる〜！！ 香りは柑橘系でさっぱり。 含みかも強くなくて、すっきりおちてく。 暑い日にいいかも。
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キタカミ
Akanesasu Bio Junmai Ginjo JAS certified organic rice, polished to 59%. Alcohol 17%. Tsuchiya Shuzo(Nagano) Sake after a long time... ♡ The aroma is refreshing. The aroma is light, but when you take a sip, the umami spreads to the top and quickly goes down the nose. It has more umami than sweetness. It disappears quickly before you swallow it. The umami is different from other sake.
Japanese>English
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Yamamotoピュアブラック純米吟醸
YamamotoAkita
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YAMAMOTO Pure Black Yamamoto Sake Brewery(Akita) Rice polishing ratio: Koji rice 50%, Kake rice 55 Alcohol 15%. The aroma is sweet. It is like a cake. It is not overpoweringly sweet, but has a slight sweetness to it. You can feel the sweetness softly like the aroma of whipped oil. On the other hand, when you drink it, you can taste the sweetness of the fruit and the sweetness of the flavor. The sweetness of the fruit is also sweet. The sourness is still there, and it's good.
Japanese>English
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Fukukomachi新酒純米吟醸生酒
Kimura ShuzoAkita
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Fukukomachi Junmai Ginjo Shinshu Namaishu Kimura Shuzo(Akita) Rice polishing ratio 55%, alcohol 16.5 Association 1801 yeast. Very dark and strong aroma. It is very sweet. It seems to be the power of the yeast. Contrary to the aroma, the aroma is weak and the taste is clear with a strong bitterness.
Japanese>English
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Nishinomon純米吟醸原酒生酒
YoshinoyaNagano
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Nishinomon Hiyourei Nama Genshu Zenkoji Gaien Nishinomon Yoshinoya(Nagano) Polishing ratio 55% Alcohol content 16 degrees Zero degree storage. The aroma is fresh with a deep sweetness. What kind of sweetness, I can't judge now... honey... flowers? The flavor is a mild, clinging sweetness, but with a nice gassy finish. The aroma and taste are sweet and sticky. Delicious. But it's got a strong zero-degree storage rawness to it, a swoosh at the beginning, and a good bitterness from the carbonation to finish it off... very nice! It's so hard to describe the taste of sake! It was served with Ishikari-nabe style (salmon).
Japanese>English
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Bunkajin土佐麗 新酒純米
ArisawaKochi
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Bunkajin Tosa Rei Reiwa 2BY New brew Arisawa(Kochi) Spring-like pink label! The first sake rice developed in the prefecture in 17 years! It is a combination of Hitomebore and Takakei 326 (parentage is Kazenaruko and Toji no Hana). The aroma is very, very strong Muscat! This is the first time I've ever felt anything like this. The aroma is sweet, but the taste is crisp and refreshing. It has a punch rather than swelling. It has acidity and umami. There is a gap between the aroma and the flavor. The taste is crisp, so it is good with sushi (Japanese food), but the aroma is gorgeous and sweet, so it would be better with aquapazza (Western food). In any case, it is a sake that goes well with food, which is hard to imagine from the aroma.
Japanese>English
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Instrument Masamune Nakadori Honjozo Oki Daikichi Honden(Fukushima) Yume-no-ka 100%. Rice polishing ratio: Koji rice 60%, Kake rice 70%. Alcohol 16 degrees I have always wanted to drink this GAKKI MASAMUNE. The aroma is tangy and reminiscent of an egg. The mouthfeel is soft and refreshing. The sourness is more prominent than the sweetness, and it is not persistent and easy to drink. The aftertaste is a bitter taste of gas. The taste is monotonous and easy to drink. Even if you drink too much, it is reasonable price (720ml 1056yen) so there is no problem.
Japanese>English
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Shichida七田の心2021純米吟醸生酒無濾過
Tenzan ShuzoSaga
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Nanada Nanada no Kokoro 2021 Unfiltered Raw Junmai Ginjo Tenzan Shuzo(Saga) 20% Yamadanishiki 80% Saganohana Polishing ratio 55% Alcohol 16 degrees The aroma on the rise is sweet! However, there is almost no aroma in the background, and you will notice the tangy gas. It has more acidity and umami than sweetness. A strange taste... At the end, it is the sweetness that remains on the tongue, but the sharpness is so good that you can drink it one after another. Mysterious taste. I'm trying to find it, one after another. The appetizer is grilled salmon with burnt soy sauce.
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Fudoつるし 熟成純米吟醸生酒無濾過
NabetanaChiba
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FUDO TSURUSHI Junmai Ginjo Unfiltered Raw Sake Brewed in 2013, low temperature matured sake Nabeten(Chiba) Available only at Shimaya Sake Store 100% Akita Sakekomachi Alcohol 17%, Polishing ratio 55%. Aged sake! The manager of Shimaya Sake Store in Tomisato was wonderful handsome. It's been a long time since I had an aged sake. The aroma is thick and the mouthfeel is the same. It looks good warmed. Dark sweetness and bitterness, like caramel!
Japanese>English
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Hidakami吟醸うすにごり吟醸にごり酒
Hirako ShuzoMiyagi
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HIDAKAMI Ginjo Ushinigori Hirakou Shuzo(Miyagi) Polishing ratio 50%, alcohol 17-18 degrees This is the first time I did a sake cup comparison. The glass really makes the aroma stand out. The Inokuchi becomes deeper and sweeter. The mug dilutes the flavor and it's a waste. It's a waste. I didn't know it changed so much... Hidakami is said to go well with fish! First time. I thought it would be a crisp sake, but it's sweet and delicious. It has acidity, and is very delicious. It has a sweet aroma, but it also has acidity and bitterness, so it's a sake for food. Next time I'll drink Junmai-shu!
Japanese>English
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Jikon千本錦純米吟醸原酒生酒無濾過
Kiyasho ShuzojoMie
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Zijima Senbon Nishiki Unfiltered Raw Imadeya Guit January distribution KIYAMASA Shuzo(Mie) 100% Senbonishiki, Polishing ratio 55%, 16% alcohol Senbonnishiki is a sake rice produced in Hyogo Prefecture that is a cross between Yamadanishiki and Nakao Shin Senbon. It has a thick aroma. The juicy sweetness is probably the effect of the acidity coming from the back. The aroma is strong but the taste is refreshing. The aftertaste is shortcake...? The sourness is like strawberry.
Japanese>English
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Ippakusuisei青ラベル 袋吊り純米吟醸生酒袋吊り
Fukurokuju ShuzoAkita
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Ichibaisuisuisei Blue Label Fukurozuku-nama Fukurokuju Shuzo(Akita) 100% Miyamanishiki, Polishing ratio 50%. Brewing water is medium-hard water Alcohol 16 degrees I thought it had a strange aroma, and as I continued to drink it, I thought it might be caramel. As I continued to drink it, I began to think it was caramel. It has acidity and umami. The sweetness is in the back. There is almost no aftertaste, and when you swallow it, it has a mature bitterness. On the second day, the sweetness increased.
Japanese>English
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Toyobijin醇道一途 槽垂れ純米吟醸生酒おりがらみ
Sumikawa ShuzojoYamaguchi
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Toyo Bijin Origarame Nama Taboridare Sumikawa Shuzo(Yamaguchi) Koji rice 40%, Kake rice 50%. This is a series following the IPPO. It has a sweet aroma with a seediness. It is round and sweet on the palate, but refreshing at the end. It is fruity and delicious. On the second sip, the acidity becomes more assertive. The second day. The flavor is increasing. The mouthfeel is more smooth than the first day.
Japanese>English
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Roman純米吟醸 一回火入れ純米吟醸
Hanaizumi ShuzoFukushima
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ROMAN Junmai Ginjo Ippai Hiirei Hanaizumi Sake Brewery Kake rice: 21% Gohyakumangoku Koji rice: 72% Yume-no-Ka, 7% Hime-no-Mochi Rice polishing ratio 60%. The aroma is soft and sweet. Surprisingly, it is very soft in the mouth. It is the first time to taste something like this. The flavor comes first rather than sweetness. There is no sweetness, but a soft sweetness. The aroma spreads gently and does not linger. After swallowing, it is sharp. But the fruitiness comes out later... I've always wanted to drink this. This is the standard of Ro-Man. It's delicious.
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Imadaiji Junmai Daiginjo Gokujo SUPREME 100% Koshitanrei, Polishing ratio 35%, Alcohol content 15 Koshitanrei is a cross between Yamadanishiki and Gohyakumangoku. This is our first daiginjo in a long time. The intense sweetness like Hanayagikai can be felt slowly in the back of the mouth. The sweetness of Hanayagikai spread strongly and remained in the mouth, but this one is completely different. It is indeed the taste of Daiginjo. It is not stubborn. The umami clamps down tightly.
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100% Ihyakumangoku from Niigata Prefecture Polishing ratio 60%. Alcohol content 11%. Really surprisingly sweet. It is very sweet. The aroma doesn't have that much sweetness to it, but But it is sweet anyway. It's like honey wine. But it's not a sweetness that lingers. The sweetness spreads in your mouth at once, but it disappears quickly after you swallow it. It doesn't leave a lingering aftertaste, so you can't help but want to take another bite. I think the reason it doesn't leave a lingering aftertaste is because the polish is not 80-90%, but rather 60%. Elegantly sweet. You'll be surprised. Second day On the first day, the sweetness just filled my mouth. But the taste changed with the addition of umami. I prefer it on the second day. Yesterday's sweetness had a strong impact, but today's sweetness is solid and stable. It's delicious!
Japanese>English
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Gangiノ壱純米生酒無濾過
Yaoshin ShuzoYamaguchi
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100% Yamada Nishiki Polishing ratio 60%. Alcohol content 17 degrees The strength of the aroma is normal. However, there is not much of an overtone. There is more bitterness than sweetness. It is refreshing, but has a long aftertaste. There is no sweetness at all. It goes well with strong flavored meat. I like to drink it with chicken liver shigure nimono.
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Bojimaya兎心black純米吟醸原酒生酒無濾過
Tokoro ShuzoGifu
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Fusashimaya Junmai Ginjo Unfiltered Raw Sake Usagin BLACK 100% Gohyakumangoku, Polishing ratio 60%. Sake degree ±0, Acidity 2.0 16-17% alcohol by volume The aroma is sweet. The mouthfeel is clean and gassy. The sourness and umami spread quickly. There is no sweetness, but a refreshing sweetness that spreads. It's like ramune. It is different from the fruitiness... There is almost no aftertaste, and it disappears quickly. It can be enjoyed while eating!
Japanese>English
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Soku美山錦 こうじましまし純米
Fujioka ShuzoKyoto
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Sozora Junmai Miyamanishiki Kojimashimashi Fujioka Shuzo(Fushimi,Kyoto) 100% Miyamanishiki, Polishing ratio 60%. I think it's better after a few minutes than fresh out of the fridge. The aroma is sweet and full of promise... It smells like a banana. What about the aroma? It is clear... It has a sweetness that spreads quickly and leaves a little spiciness. It is not sticky. The aftertaste is not big and graceful. It goes well during or after a meal. Delicious! I drank Sozora Junmai Daiginjo Aizan before. I've had it before, but I'm inexperienced, so I don't have a clear memory, and I don't have a taste report...
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