Logo
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。

Registered Date

Check-ins

358

Favorite Brands

17

Hall of Fame

AKABUKudokijozuIppakusuisei

Most Check-in Brands

Kudokijozu
19(10.86%)
Ippakusuisei
13(7.43%)
AKABU
11(6.29%)
Gakki Masamune
10(5.71%)
Ohmine Junmai
10(5.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
43(12.01%)
Yamagata
39(10.89%)
Akita
28(7.82%)
Fukushima
20(5.59%)
Saga
18(5.03%)

Venues With Most Check-Ins

かがた屋酒店
144(53.93%)
居酒屋 純ちゃん
15(5.62%)
ますもと
14(5.24%)
橋和屋酒店
12(4.49%)
酒道 野崎屋
10(3.75%)

Timeline

もよもよもよもよ
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
51
もよもよ
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
もよもよもよもよ
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
53
もよもよ
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
もよもよもよもよ
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
62
もよもよ
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
もよもよもよもよ
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
55
もよもよ
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
もよもよもよもよ
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
50
もよもよ
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
もよもよもよもよ
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
56
もよもよ
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
もよもよもよもよ
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
61
もよもよ
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
もよもよもよもよ
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
52
もよもよ
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
もよもよもよもよ
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
もよもよ
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
もよもよもよもよ
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
もよもよ
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
もよもよもよもよ
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
もよもよ
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.
Japanese>English
もよもよもよもよ
Nanbubijin秋あがり 純米純米
NanbubijinIwate
alt 1alt 2
62
もよもよ
The image of Nanbu Bijin is that of a sake that is not only delicious, but also that the president of the company is a doer and a world-class sake brewer, with a special junmai that was the IWC 2017 Champion Sake. This is their autumn harvest, so let's see what it's like. The taste is quite modern and fruity. It is somewhat persimmon-like. It is calm, but easy to drink. It does not have a heavy sake-like taste. Autumn sake seems to be easy to pair with a variety of dishes. I would like to pair it with grilled fish.
Japanese>English
もよもよもよもよ
Ohmine Junmai秋酒 秋麗かすみ生【雄町】3grain 大嶺3粒生酒
大嶺酒造Yamaguchi
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
62
もよもよ
This is Ohmine's autumn sake, but the specs are quite different from the classic hiyaoroshi, as it is a raw ogara-mi sake made from Omachi rice. I enjoyed it very much when I had it last year, so I tried it again this year. The first thing that strikes you is the fruity taste, which does not disappoint. It has a juicy sweetness like yellow peaches with a slight sourness. The sweetness does not linger, and the aftertaste is refreshing. It is easy to drink even for beginners, and even those who are used to drinking it will be surprised, making it a delicious sake for everyone. It was a very tasty sake, just like last year.
Japanese>English
もよもよもよもよ
Sugata艶すがた ひやおろし 純米吟醸原酒純米吟醸原酒
Iinuma MeijoTochigi
alt 1alt 2
alt 3alt 4
かがた屋酒店
家飲み部
53
もよもよ
It is an autumn sake with a figure, and its name is also "glossy figure". It is a bottle of sake that has been hi-seasoned and laid down until the flavor takes over. Usually, it is a juicy fresh figure fall sake in its raw form, how does it taste? The aroma is restrained. It does not have a fruity flavor, but rather a calm umami taste. Like hiyaoroshi, it has a calm rice flavor and melon-like sweetness. When the temperature was raised a little, a slightly citrus-like acidity was felt. This is a bottle that can be enjoyed at different temperatures. I think it would go well with rice with chestnuts or grilled fish at a slightly higher temperature.
Japanese>English
もよもよもよもよ
Kudokijozu雄町44 純米大吟醸純米大吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1alt 2
かがた屋酒店
家飲み部
61
もよもよ
This is a draft sake made from Bizen Omachi by Kudoki-ue. How will Kudoki-ue-Te's skill bring out the flavor of Omachi, which easily melts into a rich, mellow taste? The acidity is moderate. It is fruity and full-bodied, with flavors of peach and pineapple. It is rich and delicious. It is a rich, fruity, delicious sake. It is a sake with a high degree of perfection. It is quite satisfying when taken by itself. If you want to pair it with a meal, I think it won't lose out to a well-seasoned steak or something.
Japanese>English
もよもよもよもよ
AKABU琥珀 コハク純米吟醸
赤武酒造Iwate
alt 1alt 2
かがた屋酒店
家飲み部
64
もよもよ
This is Akabu's fall seasonal sake. I would buy it when I saw it in line at the liquor store and found myself getting it every year. I have the impression that Akabu is known to be a bit more undoubtedly delicious and is becoming somewhat harder to find. If I find it, I buy it. It's fire-roasted, so it's not picky. Taste-wise, it has a freshness like pear or pear and a rich melon-like flavor. I think there is some acidity, but it is still more pear-like than acidic fruit. A little after opening it, the acidity or fruitiness went up and it became clear and juicy. It is still a delicious sake. Although it is modern, it is a little different from other modern refreshing sakes. Perhaps the acidity is a bit low. It is refreshing and delicious, and I think it is the sake to drink now.
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Moyoyo 😃. Akabusan's Amber! The name and the label are great 🤗and it's even better when you drink it 😋 Everyone loves this bottle, right? Because it's Akabu 🥰.
Japanese>English
もよもよ
Jay & Nobby, the red section is becoming somewhat hard to find. I guess they know it's good... I think that seasonal sake, whether amber or not, is a modern but unique and very interesting sake.
Japanese>English
もよもよもよもよ
Senkinモダン　壱式　火入
せんきんTochigi
alt 1
alt 2alt 3
橋和屋酒店
家飲み部
63
もよもよ
This bottle is a re-branding of the well-known Sengoku's "Edo-style" concept. Edo karaori" refers to the process of making sake with a focus on the use of raw materials, water, and rice. It is divided into Zero type: Nama-shu, Ichi type: Hi-ire, Ni-shiki: Ooragarami, and Sanshiki: Happo-genshu (sparkling sake). Even though it is a nama-shu, it is still a Senkyoku. It tastes like a grape. It is juicy and slightly muddy, and can be drunk neat. It has a more classic and complex feel, but anyway, it is rather drinkable without any unpleasant bitterness. It might go well with soy sauce-based Japanese food. It might also go well with Western food, so it's versatile.
Japanese>English
もよもよもよもよ
alt 1alt 2
家飲み部
62
もよもよ
It has been a long time since I had it. Honmaru is the flagship sake of Jyushidai. Some people say that Honmaru is the most delicious sake. I, for one, think that the specifications for year-round sake and honjozo are the most familiar, and that it is the sake that shows the brewery's characteristics. Hiden Tamagase refers to a unique method of adding alcohol to the sake using the brewery's own kasutori shochu (sake made from sake lees). When we drank it, it was as fruity as ever. It does not have strong acidity, and its mild sweetness reminds us of tropical flavors such as peach and mango. Compared to other specs such as Kamimoro White, I think it is more fruity. For my part, I consider Kudoki-Ue, which is fruity with suppressed acidity, to be of a similar lineage. It is a bottle that makes me think that it is still as delicious as ever when I drink it from time to time.
Japanese>English
もよもよもよもよ
Shigemasu博多一本〆　純米酒純米
Takahashi ShotenFukuoka
alt 1
alt 2alt 3
家飲み部
65
もよもよ
This sake was a gift and the name comes from Hakata Ipponjime, a unique hand-tightening technique in Hakata. It seems to mean "Hakata's own unique bottle. It tastes dry without much sweetness and has a clear melon flavor with little acidity. It is creamy with a little bit of rice flavor. The bitterness seems weak. Although it is in the direction of the middle of the classic with little acidity and no sweetness, I don't dislike it because it is refreshing and I don't get tired of drinking it. Even when warmed up, it has a strong core of flavor and is delicious.
Japanese>English
もよもよもよもよ
奥THE MOON 夢吟香 おりがらみ微活性生酒おりがらみ
山﨑Aichi
alt 1alt 2
alt 3alt 4
橋和屋酒店
家飲み部
63
もよもよ
This is the first time for Oku to try it, but it was recommended by a sake friend. The Yume-Ginko variety used here was developed in Aichi Prefecture and is a cross between Yamadanishiki and Wakamizu. It is a late rice variety with large grains that can withstand high rice polishing, and is said to produce a refreshing and flavorful sake. The liquor store's sales pitch was "adult calpis with the sweetness of melon," but what was it? When opened, it was so carbonated that the lid blew off. The taste is fruity sweetness with a little less acidity, like pear and melon. It is thick enough because it contains a cage. It is a melon calpis soda with low acidity, silky and fruity. A little bitterness comes later on, so the taste is well balanced. It seems to go well with food.
Japanese>English
1

RecommendedContentsSectionView.title

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