SakenowaRecord your sake experiences and discover your favorites
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作り手に敬意。 飲み手に幸福。 酒の力を借りられる日常に感謝！ 初心者なので、 このコミュニティにどんな貢献ができるか、 正直不安です。 よろしくお願いします！ 登録して数日しか経っていませんが、 コミュニティに温かさかいっぱいで、 なんだかとても嬉しいです！

Registered Date

Check-ins

302

Favorite Brands

0

Most Check-in Brands

Mimurosugi
11(8.27%)
Ubusuna
9(6.77%)
Koeigiku
8(6.02%)
Hiran
8(6.02%)
Jikon
7(5.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
33(10.93%)
Fukushima
22(7.28%)
Shiga
21(6.95%)
Tochigi
20(6.62%)
Shimane
13(4.3%)
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Daishichi秘蔵　rare vintage junmai純米生酛
Daishichi ShuzoFukushima
28
さけえThe weekend's fresh yeast yeast festival is here to stay! A masterpiece blend of Daishichi, the Yokozuna of Namahashime: ‼️ Orthodoxy, tradition, Standing, bowing, seated, Thank you for your masterpiece!
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ひるぺこGood evening, Sakee-san. Daishichi's masterpiece blend! Absolutely delicious, isn't it? Well, I'm too curious 😤.
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さけえHirupeko-san, friendly regards, Peco-san~! I really want to drink a big 7 cups of sake right here and now 👌👌.
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ひるぺこ😆🥂✨
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Kitajima愛山生酛純米純米生酛
Kitajima ShuzoShiga
24
さけえKitajima from Iwatoyo! Additive-free sake with no yeast and a sake degree of minus 2! I'm a fan of Kitajima nama yeast, but I'm a fan of Omachi, Aizan is also good👍! Not enough sake stores are carrying it? I'll try to find a place where I can always buy Kitajima Namahyashiroshi!
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ひるぺこGood evening, Sakee-san. It is delicious Aizan with Kitajima style 😊I personally would like to drink this sake again next year.
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さけえThank you for your message, Hirupeko♪ Kitajima, it's delicious ^_^.
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GanhoversionⅡ純米吟醸生酛
Niigatadaiichi ShuzoNiigata
22
さけえSake from Joetsu, Niigata. Nakadori Yanma Yamama, a raw yeast version of Nakadori Yanma Yamama? It is made with No.6 yeast. It is a good combination of modern and classic sake! Delicious! Ah, this umami, It reminds me of Kitajima!
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新政　private lab 涅槃亀純米生酛
Aramasa ShuzoAkita
33
さけえContinuation of the journey of the raw yeast yeast yeast. This time, Shinsei, private lab version. Too many versions, I'm not sure, I don't know, but I think it is an experimental version. The taste is well-balanced and seems to be a successful experiment. Thanks 😊
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Mimurosugi木桶菩提酛　2022年西一号水酛
Imanishi ShuzoNara
25
さけえWe are traveling through the raw yeast system. This time. A once-in-three-months pleasure😊. It's getting easier and easier to drink! Even though it's a very assertive drink! We wish Nara sake more and more prosperity! By the way, This wooden vat series, In the small storage space in our house, I have a lot of them sitting in our small storage space. ‼️
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Koeigikuharujion 酒米春陽原酒生酒無濾過
Koeigiku ShuzoSaga
25
さけえSake Rice. Omatist, This Shunyo, In a sense, is it the most differentiated sake rice? I have drunk Shunyo from many different breweries and brands, I have had many different brands of Shunyo, I have the same impression consistently. ‼️ That is, Could it be 4mmp.? Astringent and sour. Worse. Smells like cat pee~~! Chun yang is funny 🤣.
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Wカモフラージュ　高島雄町50 生酛純米　無濾過生原酒純米生酛原酒生酒無濾過
Watanabe ShuzotenGifu
30
さけえContinuation of the journey around the oldest sake yeast yeast yeast yeast yeast. Some brands I usually don't drink willingly Sweetness is moderate, Bitterness? Bitterness or sharpness? I am happy with the harmony. More than brand binding, I'm happy to be tied to a manufacturing method.
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ひるぺこGood evening, Sakee-san...I'm curious to know if you have a raw yeast with W. That's interesting! I've never seen a sake with a camouflage pattern, and I'm pretty sure I was bound to the production method so I could discover it 💡.
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さけえThanks for your message, Hirupeko 😊. My biased impression of the brand has been corrected, I was also happy to feel refreshed ^_^.
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御前酒1859 生水酛
Tsuji HontenOkayama
27
さけえYesterday we received different brewing water for Gozenshu. Today we have the main stream of Gozenshu. For me, Okayama is the land of Omachi and Gozenshu. It is neither peaches nor millet dumplings. May it remain my favorite Okayama. ‼️ A safe and stable product that makes you want to wish for the best!
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御前酒　HACCOS 2022純米原酒生酒無濾過
Tsuji HontenOkayama
34
さけえThe face of Okayama Bodhi Hashiroshi? Gozenshu. I see that the brewing water is soft water. Now, the first event of HACCOS, a business-to-business exchange program, will be held in Okayama, Taisho no Tsuru Brand Ochi-shuzo The first HACCOS event was a challenge to brew Bodaihashi with hard water. Gozenshu 🟰 full and sweet but I like it, This is a light yet complex sake that you will not get tired of drinking, light but complex, which I don't get tired of drinking, Nice Bodhi yeast! It has been sitting in the fridge for a long time, Finally found it! Thanks 😊.
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ひるぺこGood evening, Sakee-san. Gozenshu and Taisho no Tsuru have exchanged brewing water! I was really interested in it, but I just gave up on it the other day because I couldn't afford two bottles. I had heard that changing the water makes a big difference 😊.
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さけえHirupeco, Thank you for all your true core eating messages😊. For a sake brewery, the brewing water is the most important thing, I'm always looking for new ways to make sake brewing water, This swap is interesting🤣.
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Ten'on馨かおる　速醸＋水酛純米吟醸
Itakura ShuzoShimane
29
さけえOngoing journey of visiting "Namahashimoto" type of sake breweries! Even though I'm a Tenshui-guesser, unconditionally I prefer "Tensho" unconditionally. This way Heavenly calmness. What does fast brewing + water yeast mean? Because the taste is extremely sake-like, It is very satisfying! Tenshitsu, And Mr. Toji Kojima, I can't take my eyes off of them!
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七本槍　無有純米吟醸生酛
Tomita SaketenShiga
29
さけえNo Yes 2021. Preservation should be chilled. After opening the bottle, it is served at room temperature. When served in a small powdered teacup..., Ah..., The aroma is restrained yet beautiful, The richness of the aroma and the richness in the mouth, The richness of the aroma, the richness in the mouth, and the sharpness that does not linger on the palate. It can be served raw, but it is best at room temperature! Must have on hand: ‼️
Japanese>English
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Narukaきもと純大50山田錦うすにごり純米大吟醸生酛原酒生酒
AzumanadaChiba
15
さけえI expected it to taste like the label on the back said it would, It's not the first time I've tasted Naraka-Nikahashiroshi, so... This is such a unique flavor? Apparently, I was careless in storing it at home. I bought another refrigerator, I won't make the same mistake again ^_^.
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鳳凰美田　SAKE FUTURE 2022純米大吟醸生酛生酒無濾過
Kobayashi ShuzoTochigi
37
さけえA journey through the history of the yeast strain. Sake rice is Sake Mirai. Unfiltered raw. It gives a gentle and soft impression, The gentle and soft impression will change your preconceived notion of the sharpness of sake yeast. Which is it? No, it is not, It's a combination of the best of both worlds!
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hizirizm純米大吟醸生酛
Hijiri ShuzoGunma
28
さけえOmachi. I drank Chiba's sake a few days ago, It was a little bit too nastiness, acidity may not be fresh. Let's try again. Gunma's sake yeast! Acidity and sharpness, It has acidity, sharpness, and freshness, We drank it with my family! What's on the raised label? ^_^
Japanese>English
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Mimurosugi菩提酛　山田錦山廃原酒生酒無濾過
Imanishi ShuzoNara
35
さけえA journey through the history of the yeast strain. My boom is a wooden vat for sake making. I do not dislike fast brewing. It's just that Among many sake, what should I drink first? What should I drink first? I would have to say, It should be a sake made from the oldest sake yeast. And the taste is more complex in a wooden vat! We will be faithful to the history there! That's why, I have not been able to get around to Hayabrewing Mimuro, Bodhi yeast thermal tank ‼️ A compromise between traditional and modern techniques: ⁉️ The taste is satisfactory, and my wife is very satisfied with it! I will repeat!
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Mukyu Tenon水母　水もと　佐香錦純米吟醸水酛
Itakura ShuzoShimane
30
さけえA journey to the yeast yeast yeast yeast. Ancestral Pilgrimage. Bodamotos in Narase, Bodamotos and mizumotos from Okayama and other breweries, In the midst of all this, In this issue The divine Tenju no mizumoto, a sake brewery in Izumo. In the words that decorate the taste of sake refreshing. is a good word to describe the taste of sake? It fits, Quite well! Excuse the messy conclusion ^_^
Japanese>English
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Nichinichilibrary selection
Nichinichi Inc.Kyoto
33
さけえProbably the first stage of kamishige Released after optimal aging in the brewery! Purchased directly from the brewery. Fullness expansiveness Complexity Thank you Hidehiko for releasing this at the best time! I believe it is your handwriting. A bottle of our own rice, It's vacuum-packed and protected, We'll drink it soon. (Akitsu Saido? (Didn't you write on the bottle by hand with a marker (You handwrote on the bottle with a marker, didn't you?)
Japanese>English
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HououbidenWINECELL
Kobayashi ShuzoTochigi
35
さけえI'm in the middle of a journey of "kamoto yeast yeast yeast", I picked it up without worrying about the manufacturing method. The other day, I went to a wine store I know well. I had a lot of wine after a long time. I was so impressed by the wine yeast, wine yeast caught my eye. Sake, The basics, local water, rice, and (Association) yeast, But, well.., Don't be so formal about it. Let's respect the fermentation culture of the East and West, Wine yeast ‼️ Good! Good as a white yeast fan!
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