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SakenowaRecord your sake experiences and discover your favorites
もよもよもよもよ
一白水成から酒にはまりました、二児の父です。近場の酒屋で日本酒を漁るのが楽しみになってます。コロナの影響で従来の飲み代を日本酒にまわすことで消費量が増えています。日本酒を飲む機会も増えたので、色々なお酒の情報を共有出来ればと思います。

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Check-ins

367

Favorite Brands

17

Hall of Fame

AKABUKudokijozuIppakusuisei

Most Check-in Brands

Kudokijozu
19(10.67%)
Ippakusuisei
13(7.3%)
AKABU
12(6.74%)
Gakki Masamune
10(5.62%)
Ohmine Junmai
10(5.62%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
44(11.99%)
Yamagata
39(10.63%)
Akita
28(7.63%)
Fukushima
20(5.45%)
Saga
18(4.9%)

Venues With Most Check-Ins

かがた屋酒店
151(54.91%)
居酒屋 純ちゃん
15(5.45%)
ますもと
14(5.09%)
橋和屋酒店
12(4.36%)
酒道 野崎屋
10(3.64%)

Timeline

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Kamokinshu新酒 純米しぼりたて生純米生酒
Kanemitsu ShuzoHiroshima
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
52
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This is the new Kamo Kanehide sake I have been looking forward to. I feel like I've been drinking it a lot lately. The lady at the sake shop told me it was fruity and delicious, so I had high expectations. The specs are Hiroshima's Hachitan-Nishiki and the rice is 60% polished. The alcohol content is 16%. A bit carbonated when opened. A mixture of appleiness, peach, citrus, etc. The taste is refreshing without being too sweet. Simply delicious. It seems to go well with a variety of foods. Maybe cold dishes like sashimi or cheese would go well with it.
Japanese>English
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Garyubai大吟醸フラスコ壜大吟醸
Sanwa ShuzoShizuoka
alt 1
alt 2alt 3
家飲み部
50
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Garyubai is a famous sake from Shizuoka Prefecture. This is a bottle with the alcohol content lowered to the 15 degree range. The blue flask bottle is cute. It tastes like a classic rice flavor. It tastes better at room temperature to warm than chilled. It would be interesting to pair it with foods with a strong punch, such as simmered dishes or sauced pork cutlets.
Japanese>English
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Tanakarokujugo糸島山田錦 純米生純米生酒
Shiraito ShuzoFukuoka
alt 1alt 2
かがた屋酒店
家飲み部
58
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This is one from the Shiraito Sake Brewery in Itoshima, a major producer of Yamada-Nishiki. The brewery is located in a Yamadanishiki rice field, and the rice is polished to 65%, so it is called Tanaka Rokuo. The alcohol is low at 14%. Taste-wise, it is very delicious with a slightly mellow sweetness, umami, and fruity flavor! It has a mild melon taste at first, and then when you taste it, it tastes somewhat like a grape. There is no alcohol or bitterness, so it leaves a delicious taste in the mouth. According to the liquor store, it is "the ultimate futyu sake. It is the kind of sake that you want to have by your side at all times, or to put it in a more modern way, it is a good sake in general. Indeed, it is delicious.
Japanese>English
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Hououbiden新酒 碧判 純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
77
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This sake is brewed by selecting the best sake mash for Heki-ban in Houou Mita. It is a rare sake among Hououomida, blending Yamadanishiki and Gohyakumangoku. It is said to be a sake with a full flavor of muscat or berry fruits. When you drink it, you will find that it has a robust and rich flavor. It has acidity and sweetness, and tastes like muscat or a little white wine. It is not too sweet. It seems to go well with any kind of food. It might be good with slightly thick simmered dishes.
Japanese>English
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Chiebijin新酒 Nouveau ヌーヴォ しぼりたて純米生純米生酒
Nakano ShuzoOita
alt 1alt 2
かがた屋酒店
家飲み部
67
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Nouveau means new wine in French. The concept of this new sake is "to be paired with cheese in a wine glass. It is a junmai-shu with a rice polishing ratio of 70%, bottled freshly squeezed and unfiltered. The price range is also very wallet-friendly. The taste is refreshing and light. The 14% alcohol content keeps the cup going. The aroma is wine-like. However, when you drink it, the acidity is a little weak. It has a melon sweetness and aroma, so it has a young white wine-like quality. I wonder if it would go well with carpaccio or white fish sashimi. The label says to pair it with cheese, and it seems to go well with that too.
Japanese>English
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Takachiyoシン・タカチヨ Y2-TYPE【終】The end of the beginning 無ろ過生原酒原酒生酒無濾過
Takachiyo ShuzoNiigata
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
60
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Shin Takatsukichiyo is a low-alcohol sake type with the concept of a daytime-only sake. It is interesting to see the variety of things they are doing. It tastes like a combination of orange and white grapes, a modern sake with juicy sweetness and refreshing acidity. 12% low alcohol, some people may think it is a light, sweet wine. These might be good with nuts or Camembert cheese. As it is, it is treated like a sweet white wine. It was insanely delicious.
Japanese>English
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Kakunoi冬の百合仕込み　純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Inoe ShuzoOita
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
68
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Yuri Brewing" must be a sake with special feelings, given that it is named after the brewery's head brewer. The concept is to make sake with local rice and water, and they use brewing water pumped up from 150 meters underground. The production volume is also extremely small, with only about 200 kilograms of sake brewed, and the customizability that is the strength of the small rods allows them to push the uniqueness of the brewery that they are particular about to the forefront. This is a winter-only sake. Although not stated in the specs, the sake has a negative sake degree, which is rare for a sake brewed with yakumi. In fact, the citrus acidity and cleanness were my first impression. It is a sharp and easy-drinking sake. I purchased this sake based on the "maiyaki" pop-up at a liquor store I trust, and it was actually delicious. It seems to go well with a wide range of dishes.
Japanese>English
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AKABU新酒 純米吟醸 NEWBORN（中取り直詰生酒）純米吟醸原酒生酒中取り
赤武酒造Iwate
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
68
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This is the last of Akabu's new sake three-step series. 3 years in a row we have received different new sake, and we finally complete the three. Akabu's new sake, Nakadori, directly bottled, Junmai Ginjo, and everyone can agree on the specs. When you drink it, it is a clean and beautiful sake, not too sweet. It tastes melon-like, which is typical of Akabu, but it also has a peach-like sweetness. The acidity is not too strong. It is very tasty. It also has the juiciness of raw sake. I think they used Iwate yeast, but I think Akabu has a different taste from the basic low acidity and gorgeous fruity. If it were a dish, I think it would go well with creamy potage or gratin.
Japanese>English
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alt 1alt 2
飛来 kizuna名酒ギャラリー
外飲み部
58
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The manager recommended a doburoku, although it was a change of pace. Happy Taro Brewery is a little known brewery in the doburoku world. This one is said to aim to unite the astringency and sweetness of rice and grapes by mixing them in a blender with out-of-standard grapes that are not suitable for gift-giving. When opened, the mixture was quite carbonated, making it difficult to open. The taste is quite sludgy, and it is the first time I have ever felt the sourness and bitterness of grapes mixed with the sweet sake-like sourness and sweetness, as well as the carbonation. Very interesting. It is very sludgy and quite drinkable. I was deeply interested in the fact that there is such a realm. Everything is an experience. It was delicious.
Japanese>English
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Hiran絆 KIZUNA 純米大吟醸純米大吟醸
森酒造場Nagasaki
alt 1alt 2
飛来 kizuna名酒ギャラリー
外飲み部
58
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This is a special bottle that is positioned as the pinnacle of the Hiraan range. 100% Yamada-Nishiki produced locally in Hirado is used and polished to 39%. It is brewed using the traditional sake yeast. How does it taste? It has a clean and beautiful taste that is typical of highly polished sake. It has no peculiarities and has a nice aroma that anyone can enjoy. However, it also has a unique character that comes from the sake's nama yeast, and I sensed a creamy orangey citrus flavor. Sometimes when I drink high-end sake, I notice a lot of things.
Japanese>English
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Utashiro玉響（たまゆら）
天領盃酒造Niigata
alt 1alt 2
飛来 kizuna名酒ギャラリー
外飲み部
59
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This is Gagakuyo, a famous sake from Sado Island. The name "Tama Hibiki" is said to be a Japanese word meaning "just a little while," and was given in the hope that people will have a pleasant time. It is a low alcohol type of 14.5% pure sake, which is very trendy. It tastes like light calpis with a clean, refreshing lactic acid sweetness. It is easy to drink and very tasty. It has a gentle taste and is easy to drink. I wonder if it goes well with white meat fish sashimi. It is also delicious on its own.
Japanese>English
ジェイ&ノビィ
Hello, Moyomoyo 😃. Masayo is easy to drink without being too modern 😋It sure is versatile on its own or as a food wine 🤗.
Japanese>English
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Jay & Nobby, I think the fact that it is not too acidic and not too floral may be what makes it easy to pair with food! It is more on the modern sake side, but has a good personality and is delicious.
Japanese>English
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Kaze no MoriALPHA1 次章への扉
Yucho ShuzoNara
alt 1alt 2
飛来 kizuna名酒ギャラリー
外飲み部
65
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ALPHA1 is a famous sake brewery in Nara, named "Gateway to the Next Chapter" to expand the possibilities of sake and open the door to the world of sake. I have the impression that this brewery is trying out quite a few new things. The brewery uses an ancient method called "Bodai". It has depth and complexity of flavor from natural lactic acid bacteria. It has a rice-like and slightly vinegar-like acidity. However, it is well-balanced and easy to drink. Fruity like apple cider vinegar. I would like to support new approaches. Kaze no Mori seems to be taking on many other challenges, making it an interesting brewery.
Japanese>English
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Takachiyoちよらー専用 試験醸造酒 無ろ過生原酒 おりがらみ ABDUCTION02原酒生酒無濾過おりがらみ
Takachiyo ShuzoNiigata
alt 1alt 2
かがた屋酒店
ひらがなたかちよにハズレなし
58
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This is a limited series for the 20th anniversary of the "Takachiyo" brand, a test brew in small tanks of about 400 bottles of 720 ml. The one that was popular there will be established as a regular sake as one of the types for the 2028-29 season. There is a note on the label warning against spewing, so we expect it to be highly carbonated. The alcohol content is quite low at 10%. So this one has a melon and muscat image. When opened, the carbonation is quite strong, so if you open it normally, you will have to be careful not to spill it. The taste is quite light and easy to drink, a bit like a creamy melon soda. I don't think I can detect much muscat. We had it with many people, and they gave it a very high rating. People who are not used to drinking sake were especially into it. I don't know which one will become a regular sake, but I'm looking forward to it.
Japanese>English
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TedorigawaTedorigawa neo. 2024　山廃　純米吟醸　雄町純米吟醸山廃生詰酒
Yoshida ShuzotenIshikawa
alt 1alt 2
かがた屋酒店
家飲み部
53
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Yumiko Kodama, who moved here from Tokyo, was in charge of this neo. I wonder what it will be like, Yamahai made with Omachi, which is easily soluble in water. By the way, although it is not on the label, it is said to be fresh-pressed. The slight bubbles and low alcohol content give it a clean and refreshing taste. It is quite light for an Omachi Yamahai sake. It is complex with creaminess and acidity, but it tastes like Calpis mixed with melon, apple, and pear. The low alcohol content makes it easy to drink, and it is easy to drink. It seems to go well with refreshing dishes. It would certainly go well with marinades.
Japanese>English
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KameizumiCEL-24 吟の夢 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Kameizumi ShuzoKochi
alt 1alt 2
かがた屋酒店
家飲み部
59
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Kameizumi is a pineapple-like, fruity, penetrating sake made with CEL-24 yeast. This is a series of different rice varieties, and uses Gin-no-Yume developed in Kochi. As for the taste, it is as fruity as ever. It also has a mild sweetness and a honey-like flavor. It is a fruity pineapple honey juice without bitterness. It has a taste that sets it apart from others, yet it is not sharp with strange habits, and even beginners will say it is delicious. No wonder it is so popular.
Japanese>English
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Yamamotoターコイズブルー 改良信交 純米吟醸純米吟醸
YamamotoAkita
alt 1alt 2
かがた屋酒店
家飲み部
63
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Ko-ken Nobuko is a rice made in Akita, Japan. It is characterized by its cool name and rarity. Naturally, this turquoise is also a valuable sake, and it is distributed preferentially within the prefecture and is hard to find outside the prefecture. On the back of the label, there is a note about the Yasuda brothers who produced the rice. This brewery is interesting because the president has such a sense of humor. As for the taste, it seems to be characterized by a refreshing acidity. This one tastes like green apple and grapefruit, not too sweet and refreshing. It does not have much bitterness, and is refreshing yet fruity and delicious.
Japanese>English
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Kagura純米吟醸 野条穂 磨き60 無濾過・無加水・生酒 (R6BY)原酒生酒無濾過
Matsui ShuzoKyoto
alt 1alt 2
家飲み部
55
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A gift sake. It is a Kyoto sake brewery with bright sake bottles, said to have been revived in 2009, and is a four-season brewery. The sake rice "Nojoho" used to be used for sake brewing along with Yamadanishiki, and No. 11 yeast is used. The aroma is quite rice malt-like, and the taste is refreshingly acidic, yet refreshing, like white grapes, melon, and soda. It is a refreshingly dry and delicious sake. It seems to go well with refreshing cheese. It is a rare sake, but I enjoyed it very much.
Japanese>English
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Fukucho秋櫻（コスモス） ひやおろし純米吟醸純米吟醸ひやおろし
Imada Shuzo HontenHiroshima
alt 1alt 2
かがた屋酒店
家飲み部
61
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When I purchased this bottle at the liquor store, I was told that it was delicious. I have had Tomikucho several times, and I have the impression that it has a refreshing sweetness and flavor, and is excellent as a food sake. I have been particularly interested in Akisakura. It tastes like melon or persimmon, with a sweet and umami flavor that is well rounded. It is fruity, with a hint of koji flavor in the aftertaste. I wondered if the taste had been mellowed by letting it sit until autumn. There is no bitterness, and while the flavor is rich, the aftertaste is refreshing. It was the kind of dish that made me want to have another glass. It would go well with anything, such as grilled swordfish, sushi, or simmered dishes.
Japanese>English
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Gakki Masamune雄町 中取り純米吟醸純米吟醸中取り
Ookidaikichi HontenFukushima
alt 1alt 2
家飲み部
66
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Mixed brewing is a method of combining multiple rice varieties. In this case, the 77% Bizen Omachi is the core of the composition. This is a bottle of Junmai Ginjo-shu that shows off the brewery's technology, and is a delicious bottle just by looking at the specifications. The taste is fruity and refreshingly sweet, as is typical of Masamune Instruments. I detected a hint of apple, banana, and melon. It is not a strong acidic sake, but a sweet, fruity, and refreshing sake. It is a bottle that should be drunk chilled and would go well with dishes such as boiled rice.
Japanese>English
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Sugata愛国3号 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Iinuma MeijoTochigi
alt 1alt 2
alt 3alt 4
かがた屋酒店
家飲み部
52
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Aikoku No. 3 is an ancient variety grown in Tochigi Prefecture during the Taisho era (1912-1926) and is the ancestor of Koshihikari, Sasanishiki, Hitomebore, and others. It is from the wiki introduction that it was disease resistant but tasted bad. Are the ingredients required for food rice and sake rice different? The taste is firm and rich, as is typical of the unfiltered, unpasteurized sake of the figure. It is fruity and has a bitter grape-like taste. It also has a slightly graininess that is typical of sake. It is delicious chilled, but at room temperature, I felt it had a good balance of sweetness, sourness, and bitterness. It may also be delicious warmed. It has a delicious flavor that does not lose to strong flavors such as yakiniku.
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