Logo
SakenowaRecord your sake experiences and discover your favorites
山廃純米山廃純米
お初です。日本酒はまだまだ初心者ですがヨロシクですm(_ _)m

Registered Date

Check-ins

224

Favorite Brands

4

Hall of Fame

OkunokamiHanaabi

Most Check-in Brands

Okunokami
9(9.47%)
Akabu
6(6.32%)
Kikumasamune
5(5.26%)
Kamoshibitokuheiji
5(5.26%)
Nabeshima
4(4.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
27(12.05%)
Fukushima
20(8.93%)
Kanagawa
18(8.04%)
Niigata
17(7.59%)
Yamagata
15(6.7%)

Venues With Most Check-Ins

望月酒店
33(53.23%)
三河屋
9(14.52%)
Koyama Shoten (小山商店)
6(9.68%)
寿屋酒店
4(6.45%)
北海道どさんこプラザ
3(4.84%)

Timeline

山廃純米山廃純米
alt 1
alt 2alt 3
三河屋
家飲み部
35
山廃純米
This is a local sake that has been a long time coming. I bought it because of its low alcohol content. The moment I drank it, I thought "sweet summer? Summer citrus? The citrusiness is a bit strong, and the flavor is typical of sake made a long time ago. Personally, I think it would be fine as a food sake. The specs are as follows Rice used: Domestic rice (koji and kake) Rice polishing ratio = 70%. Sake meter = ... Acidity = ... (From the original specs list created by Mikawaya) It might not be a bad idea to pair it with cheese as if it were wine, rather than sake. I paired it with salami this time. It's been a long time since I've had local sake, and it was delicious. _.) _(..._...)
Japanese>English
しん栗
Good evening, Mr. Yamahai Junmai! Kanai Sake Brewery is doing a great job these days, isn't it? They are growing rice locally and brewing it 🌾. I'm looking forward to seeing more! I'm looking forward to your future...and since we seem to be from the same hometown, please keep up the good work 🙇.
Japanese>English
山廃純米山廃純米
Yoshidagura u石川門純米山廃生酒
Yoshida ShuzotenIshikawa
alt 1
alt 2alt 3
望月酒店
家飲み部
37
山廃純米
First of all, I would like to express my deepest sympathies to those who were affected by the earthquake and my condolences to those who lost their lives. I am not from the Noto area, but I am from the Ishikawa area, so I drank and cheered for the victims. Yoshida Kurau is brewed by Yoshida Shuzo, a well-known brewer of Tetorigawa, which is brewed in Hakusan, the same hometown as Kikuhime. The second bottle was the Ishikawamon, which had the characteristic sourness of Yamahai with a nutty flavor. The sake is also very fresh, so it has a slightly bubbly taste that envelops the tongue. And with the fact that it is a 13% sake, it can be served with or without snacks as much as you like. The main thing is that we have no idea about the specifications except that the rice used is from a brand called Ishikawamon... Anyway, we would be happy if even one sake brewery in Noto recovers. Hang in there, Ishikawa and Noto. So, a bottle of one of Kaga's representative breweries, delicious _(. _.) _
Japanese>English
山廃純米山廃純米
Odayaka純米吟醸生酛
Niida HonkeFukushima
alt 1
alt 2alt 3
望月酒店
カップ酒部
37
山廃純米
This is the second brand of Niida Honke's sake. It has a light effervescence and the acidity characteristic of a sake brewed from a natural yeast yeast, which brings out the umami of the rice. Unlike natural sake, it is a bit on the dry side. The size is a little less than 1 gou (160 ml), neither too much nor too little, just the way we like it. The details of the specs are unknown at this time (((^_^;))), so I paired it with steamed oysters with sake. After all, Fukushima sake is delicious! Next time, I would like to try it with Dote-nabe (earthenware pot). That said, this year's Motohira is scheduled to arrive soon, so I'll have to keep an eye on the Instagram feed. I'll have to keep my eyes peeled for it on Instagram. _.) _
Japanese>English
山廃純米山廃純米
alt 1
alt 2alt 3
望月酒店
家飲み部
40
山廃純米
The fourth prefecture of Kyushu, the country of Satsuma, is Kagoshima's Tenpyo. The first thing I felt when I drank it was a slightly stronger fizziness, moderate bitterness, and sweetness of rice, although it is not as good as Kaze no Mori. In Kagoshima, the shochu kingdom, I think this level of shochu can be recognized at a glance. And the specs are Rice used = Yamadanishiki Polishing ratio = 50%. Sake, acidity, and amino acid levels are unknown. (From Yamatoya Shuho online store) I think this place is better known for its shochu "Hozan" series than for its sake. It is guaranteed to be delicious either on its own or with food pairings. A bottle of shochu from the shochu kingdom of Satsuma, delicious _(. _.) _
Japanese>English
山廃純米山廃純米
alt 1alt 2
Mia Cucina (ユーコープ ミアクチーナ鶴巻店)
カップ酒部
34
山廃純米
The second bottle of the New Year is Ume Nishiki from Ehime in Shikoku. With this, only Kagawa remains in Shikoku. It has a dry flavor with some berries in a clean mouthfeel without the clutter characteristic of Junmai Daigin. The specs are Sake meter = 3.0 Acidity = 1.5 Amino acidity = 1.1 (From the sake brewery's online store) It has a traditional alcohol smell, but the flavor itself is more fruity, so it may not be that hard to drink. So, a bottle of Iyo no Kuni was delicious. _.) _(..._...)
Japanese>English
山廃純米山廃純米
alt 1
カップ酒部
37
山廃純米
Happy New Year _(. _.) I will have the first bottle of Kiku-Masamune sake for the new year instead of Kagamibiraki. I hope to find a good bottle of sake this year as well, while taking care of my health.
Japanese>English
山廃純米山廃純米
Kikuyoi火入れ特別純米
Aoshima ShuzoShizuoka
alt 1
alt 2alt 3
寿屋酒店
家飲み部
33
山廃純米
The last sake to be served in the Tokai region was Kikusen from Aoshima Shuzo in Fujieda, Shizuoka, which I have been curious about for a long time. It is a refreshing sake that does not interfere with the food, but rather accompanies it. And the specs? Rice used: Yamadanishiki (Koji), Toyonishiki (Kake) Polishing ratio = 60 Sake meter = +6 Acidity = 1.6 (From the website of the brewery Inoueya) It is said that this sake was even featured in the magazine "Mishinbo" in the past. Shizuoka's sake is quite tasty. If this happens, I would like to try Kaiun from Doi Sake Brewery in Kakegawa. It was my first time to drink Shizuoka sake and it was delicious. _.) _(. _...)
Japanese>English
山廃純米山廃純米
Senshuバンビカップ純米
Akishika ShuzoOsaka
alt 1
alt 2alt 3
寿屋酒店
カップ酒部
34
山廃純米
The first Hideyoshi's knee is one in Osaka. The color is slightly golden. It is neither sweet nor spicy, and I personally think it is perfect as a food sake. The specs are as follows Rice used = Domestic rice Rice polishing ratio = 70% (indicated on the top cover) Sake degree = +8 Acidity = 1.4 Amino acidity = 1.0 (All data except for the rice polishing ratio, which is from the Matsuzaki Corporation website) I wonder if it is because the X-factor I uploaded earlier was a kijo sake or because it is a regular junmai sake...whatever the case, I am thankful to be able to drink healthy and delicious sake. So this bottle was also delicious. _.) _(..._...)
Japanese>English
山廃純米山廃純米
IppakusuiseiX-factor貴醸酒発泡
Fukurokuju ShuzoAkita
alt 1
alt 2alt 3
望月酒店
家飲み部
39
山廃純米
I opened a bottle of X-factor because it was Christmas. As soon as I turned the cap, I could feel the strong gas... and when I drank it, I could feel the sparkling bubbling sensation. And the specs? Rice used: Misato Nishiki (Gojome, Akita Prefecture) Sake meter = -23 Acidity = 1.8 Yeast used = Akita yeast (From the Sakuramoto Shoten online store website) This bottle of X-factor is a real snack stealer (((^_^;))I drink Akabu's Natsukasumi as a light nigori type, but this X-factor goes down so smoothly that 300ml is not enough. The pairing of pickled cabbage and slices of tuna is also fine. The glass was a frog glass made by the Niida family. So, this bottle was also delicious. _.) __(_..._...)
Japanese>English
山廃純米山廃純米
大嶺３粒 火入れ 雄町純米
大嶺酒造Yamaguchi
alt 1
alt 2alt 3
望月酒店
家飲み部
41
山廃純米
This is the first Omine in several years. It was previously a Yamadanishiki cup, but this time it is a Yumachi No. 4 bottle. Like the Yamadanishiki cup, the alcohol content is 13%, which is easy to drink. The flavor is sweet with a full-bodied Omachi flavor, and it seems like it will be empty in about 2 or 3 days, not counting the days off from drinking. The specs are as follows Rice specification = Omachi Polishing ratio = 50%. Sake meter = ? Acidity = ? (From Sakeho Inoueya website) I think it is a multi-purpose brand that can be drunk on its own or paired with a meal. A bottle that represents Mine in Yamaguchi. _.) __(..._...)
Japanese>English
山廃純米山廃純米
alt 1alt 2
alt 3alt 4
望月酒店
カップ酒部
36
山廃純米
I bought a cup of Uraroman, which I was able to get my hands on, as well as a cup of Niida Honke's sake for warming up. I tried it at the lukewarm level, but the strong acidity, which is characteristic of a sake made from a traditional sake yeast, was so pronounced that it could be described as a sake that reeked of the old days. I would like to go on to the specifications, but I couldn't find anything other than the rice polishing ratio and alc. Although it has the strong acidity of a sake made from the traditional sake yeast, the low alcohol content (14%) makes it easy to drink and does not interfere with meals. A bottle of natural sake, heated to order, was also delicious. _.) _(..._...)
Japanese>English
山廃純米山廃純米
alt 1alt 2
alt 3alt 4
寿屋酒店
家飲み部
36
山廃純米
A "genius shooter" comes to our house. Mitsui no Kotobuki 14 Dai-harakuchi (Mitsui's Kotobuki 14), as you can see from the brand name, is a big (super) dry wine with a sake degree of +14. The specs are as follows Rice used: Yamadanishiki Polishing ratio = 60 Alcoholic Beverage = 14 Sake strength = +14 Acidity = 1.8 Amino acidity = 0.9 (From Yamatoya Sake Shop online store) I paired this with Engawa's Shio-Kombu-Gai, and it was a nice pairing without the sake smell I felt. If it had been fruity, it would have been even better.
Japanese>English
山廃純米山廃純米
alt 1
alt 2alt 3
望月酒店
家飲み部
39
山廃純米
The second bottle was at Yoshida Kura in Kaga, Ishikawa. It is clearly different from the earlier Morishima, with a powerful effervescence and a melon-like flavor that spreads on the palate. The alcohol content is 13%, so it may be a good step up from Shochiku Ume's Mio. The specs are Rice used: Ishikawa Kinshitsu (both rice and rice malt) Polishing ratio = 60 Sake meter = ... Yeast used = ... Acidity = .... Amino acidity = ... (From the Yamatoya Sake Shop website "Online Shop") I think this bottle can be served either by itself or with sweets. So this bottle is also delicious. _.) _(..._...)
Japanese>English
山廃純米山廃純米
alt 1
alt 2alt 3
望月酒店
家飲み部
37
山廃純米
It is a trio from the Kanto region. It has a fizziness and a slight bitterness that can be felt in the mouth, and since it is at the junmai level, the ginjo aroma cannot be felt that much. The specs are Rice used: Miyamanishiki (both rice and rice malt) Polishing ratio = 60%5 Sake meter = +4 Acidity = 1.8 (From Sabun Sake Shop website) When I paired it with bonito sashimi on the day of consumption, the fizziness was more pronounced than when served by itself, which is probably a good thing. So this bottle was also delicious _(. _.) _(. _.)
Japanese>English
山廃純米山廃純米
NarutodaiOnto the table純米吟醸
Honkematsura ShuzojoTokushima
alt 1
alt 2alt 3
北海道どさんこプラザ
家飲み部
30
山廃純米
The third and final bottle was Naruto sea bream from Tokushima, known for its Awaodori dance. Unlike the second bottle, this one is close to the first bottle, Otokoyama, with sweetness and umami at the forefront. And here are the specs Rice used = Tokushima rice Polishing ratio = 50% (from the bottle label) Sake meter = +2 Acidity = 1.6 Amino acidity = 1.5 Yeast used = Kyokai 1401 We would like to match it with sea bream dishes, in honor of the Naruto sea bream on the label. The third and last bottle was also delicious. _.) _(..._...)
Japanese>English
山廃純米山廃純米
alt 1
alt 2alt 3
北海道どさんこプラザ
家飲み部
27
山廃純米
The Arc de Triomphe is coming soon, so the second bottle is one that has a strong connection with Symbol Rudolph. In addition to the sweetness and umami of the rice, it has a slightly stronger bitterness than Otokoyama. The specs are Rice used: Gohyakumangoku and modified Omachi (produced in Shimane Prefecture) Polishing ratio = 50-50 Sake degree = +4 Acidity = 1.5 Yeast used = Kyokai No. 901 (awa-less) Personally, I think this bottle would be a good pairing with slightly stronger flavored snacks. So, my first Shimane sake, delicious _(. _.) _(. _.)
Japanese>English
山廃純米山廃純米
alt 1
alt 2alt 3
北海道どさんこプラザ
家飲み部
27
山廃純米
This is the first sake from Hokkaido, the land of the north. The sweetness and umami of the rice is tightly balanced by the dry flavor, making it a sake that I personally never get tired of drinking. The specs are as follows Rice used: Hokkaido Ginga Polishing ratio = 60% (for both rice and rice malt) Sake degree = +1 Acidity = 1.6 (From Tomozoe's website) According to the website, a 300ml bottle is called a "Gosun-bottle". This bottle is suitable for both as a food sake and as a stand-alone sake, and I personally think that I may buy it again. A great sake from the northern lands, delicious! _.) _(..._...)
Japanese>English
山廃純米山廃純米
Yukinobijin吟の精純米吟醸ひやおろし
Akita JozoAkita
alt 1
alt 2alt 3
望月酒店
家飲み部
35
山廃純米
I finally got my hands on a bottle of Akita Brewery's Yuki no Bijin, which was severely damaged by the torrential rains. As I peeled off the outer metal cover and prepared to drink it, the cork lifted up with a "pop! The sweetness and fizziness that comes immediately after drinking, it's been a while since I've had a sake with such a strong fizziness. And the specs are Rice used = Gin no Sei Rice polishing ratio = 50%. Sake meter = -1 Acidity = 1.5 Yeast used = K601 Form=Heated (From Imanaka Sake Shop website) The only thing we can do now is to support them by buying and drinking. Don't lose, Akita Brewery! We will not lose 💪💪💪💪 This one was also delicious _(. _.) _
Japanese>English
山廃純米山廃純米
alt 1
alt 2alt 3
KISSYO SELECT
カップ酒部
36
山廃純米
This is the first time I've had a 250ml can of Yebisu. I brought it home because it was an unexplored sake from Tottori, and because it was labeled with the late Shigeru Mizuki, whom I adored, and was super dry. As soon as I drank it, I felt a slight sweetness, but I did not feel the dryness as described in the label, but as it got closer to room temperature, the dryness started to peek out. The mouthfeel is like a sake that was made a long time ago. The specs are as follows Rice used: Gohyakumangoku (both rice and rice malt) Polishing ratio = 60% (the label says 50%) Sake degree = +15 Acidity = 1.3 (From the Inoueya Sake Shop website) Personally, I felt that the flavor was not as rich as it should be, so I think it would be better to pair it with food that has a slightly stronger flavor. In any case, it was delicious again this time. _.) _(..._...)
Japanese>English
山廃純米山廃純米
DATE SEVENSEASON Ⅱ episodeⅡ 山和 style純米大吟醸
Yamawa ShuzotenMiyagi
alt 1
alt 2alt 3
寿屋酒店
家飲み部
31
山廃純米
This year's Date7 is brewed by Yamawa Shuzo, the brewery responsible for this year's sake, but I can't say for sure since I've never had Yamawa itself. I can't say for sure since I've never drunk Yamawa itself, but it is mild and has no effervescence. After the Manzaku, I have the impression that it is quite light in flavor... As for the specifications, since it is a joint brew, the main specifications other than the rice polishing ratio are unknown, or at least not listed. Polishing ratio = 40:77 Condition: Heated (From Sakaya Kurihara's website) I heard that Haginotsuru Ver. was also available, but it was sold out. I would like to try that one next time. At any rate, thank you to all the people involved in the seven Miyagi breweries for the delicious sake_(. _.) __(. _...)
Japanese>English
2

RecommendedContentsSectionView.title

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