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SakenowaRecord your sake experiences and discover your favorites
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会津若松にある酒造場の血脈を受け継いだ20代です。 ｢さけのわ｣を始めるまでに飲んできた日本酒は106種類、赤城山は限定品含めて26種類。 赤城山シリーズの探究とラベル収集が私の楽しみです。日本酒検定3級 宜しくお願いします🍶 リアル&🍶で47都道府県制覇しました！

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Check-ins

1,010

Favorite Brands

59

Hall of Fame

AkagisanJuyondaiAramasa

Most Check-in Brands

Akagisan
101(24.63%)
Juyondai
24(5.85%)
Aramasa
24(5.85%)
Nabeshima
18(4.39%)
Kokuryu
15(3.66%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gunma
176(17.43%)
Fukushima
87(8.61%)
Tochigi
47(4.65%)
Akita
42(4.16%)
Yamagata
41(4.06%)

Timeline

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Next up is the centerpiece, "Rice and Agave. Aroma like banana or caramel pudding. It has a sugary sweetness that comes in moist. The stimulation of acidity and astringency comes slowly to the tongue and tightens it up, so you don't feel the heaviness of the taste. It was a delicious taste that goes on and on because it flows lightly as it is! It is served with Akita leeks, which have a mild sweetness! I'm looking forward to buying some of the prefecture's limited editions as souvenirs ✨.
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A 3-day/2-night trip to Tohoku! Yesterday, I visited Akita and went to the Oga Peninsula. I had longed for a "Namahage experience," and was surprised to find that it was more powerful than I had imagined! But there was also humor and a heartwarming background that made the experience so precious and enjoyable that I was sad to say goodbye. After such a day, it was time for sake. We compared Akita sake with Iburi cheese ✨. First up was the "Takashimizu" on the right. Fresh and round aroma of banana and melon. Fresh and supple on the palate. The sweet, spicy, acidic, and astringent aroma comes out at the same time as the rice-like aroma spreads. The taste is cohesive and runs through the palate in a vivid manner. It has a nice sharpness that makes it perfect for eating!
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マナチー
Hi stst 😃I love the Oga Peninsula😍I haven't been there since I experienced namasage when I was little, so I'd love to experience it again as an adult...
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stst
Hi Manachie! I'm sure your perspective will be different from when you were little, so re-experiencing it as an adult will be fun and different ✨. As an adult, you will be energized!
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It's been a while since I've had a 720 type! It can be enjoyed heated from now on, but I can't stop drinking it cooled down and savoring the clarity and dryness of the flavor. It's still the same taste even in winter...!
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Eisenあかべぇの純米酒純米
Eisen ShuzoFukushima
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The temptation of the "akabee" boar cup was purchased at Wakamatsu Travel! Inside is a bottle of Eikawa sake. And when it comes to akabeko goods, I couldn't help but buy it because of my connection to Aizu. When you open the bottle and pour it, you will notice a slight banana aroma. The mouthfeel is mineral and light. It is fresh and refreshing with a rounded softness. Peach and banana sweetness and a full-bodied grain-like flavor spread out. However, the presence is not too assertive, mainly due to the minerality. It is a delicious wine that is perfect during a meal as it disappears nicely with a little bit of pungent astringency ✨. A drink after being sick after the mumps (allegedly) 🍶. It is a sinking deliciousness!
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ma-ki-
Good evening, stst! I see you had the (suspected) mumps💦. I'm glad you've recovered enough to drink 🍀. The label and the sake cup are both cute and well balanced and look delicious 😋.
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Good morning, ma-ki-! Thank you very much for your warm words 😭 The label, the boar's mouth, the quality of the sake. It's a perfect Aizu souvenir ✨.
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Purchased at Miyazumi-san, where I stopped by on a trip to Wakamatsu! It is a seasonal product of the same type that we drank last year. It was a pleasure to encounter it again this year in the form of a travel destination 👐. When you open the bottle and pour it, you will find aromas of banana, honey yogurt, and a hint of cemedine. The mouthfeel is moist, but with a light, clear, mineral touch. It is calm and unassertive, but has a penetrating lactic sweetness and roundness. There is a bright, verdant astringency and a full, rice-like umami that spreads out. However, it has a refreshing sharpness that makes it perfect for eating. Enjoy it with the Miyazumi glass we bought at the same time 🍶. I am looking forward to the change in taste with the number of days this year as well!
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I used to drink "Jyobari" on every trip to Aomori. I heard that it had been sold out for a while, but when I found its renewed appearance, I couldn't help but pick it up 🙌. When I opened the bottle and poured it, I found a slight apple aroma. It has a clear and light taste on the palate. It has a sweet and sour apple-like flavor that spreads lightly on the palate. However, it is sharp and does not linger for long, changing to a dry and astringent taste. However, the sharpness is balanced by the round rice flavor, which is dry and crisp but soft! Perfect for during a meal ✨. It has a more modern taste than before, but at its core, it is the same deliciousness as before 😌. And the story behind the revival. You can tell this brand is loved👍.
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chika
No soooo 🤣👍🍶✨✨
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Gangiノ壱純米原酒生酒無濾過
Yaoshin ShuzoYamaguchi
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I was looking forward to drinking "Ganki" for the first time in a long time and bought it immediately when I saw the 300 type on sale! It's been 3 years and my heart is dancing🔥. When I opened the bottle and poured it, there was a fruity and calm aroma of grapes and reddish purple fruits. The mouthfeel is smooth and slippery. The taste is moist and round. It has a fruity flavor with sweetness like apple or pear and astringent acidity like grapefruit, while exuding a delicate air. The dryness of the spiciness and the rice-like umami come to the surface. It's a beautifully arranged lineup that flows smoothly and harmoniously ✨. The quality of Ganki is "ah...this and that"! It is a brand that I have a lot of feelings for, as it was posted on the second day of the start of Sake no Wa 😌.
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Kariho気魄の辛口+25純米山廃原酒生酒
Akita SeishuAkita
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I was unexpectedly thrilled to see that it was the last one and the words "Dry +25". This is the kind of sake I was looking for...! When I opened the bottle and poured it, the aroma was a combination of lactic acid and fruit, like apple yogurt. The aroma has a presence and thickness as if a wall of sake is rushing toward you. The mouthfeel is mild and soft, wrapping the tongue. It has a hard taste with the acidity of Yamahai and a full-bodied rice flavor. It is punchy and deliciously dry with grain and caramel-type sweetness and astringency. It also has a texture like fermented seasonings such as soy sauce, and is a deliciously deep taste! And the sharpness of the spiciness that comes at the end is the quintessence. It is a flash of light, a sharp dryness that transcends the rest ✨. It is a level that makes Akagisan feel sweet! A cup of spirit. It is truly unbearable👍
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Akagisan雄町純米大吟醸
Kondo ShuzoGunma
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It is also the first Omachi type sake in the history of Akagisan, and a limited edition sake for the challenge project...! It's "Sake Day" and today is all about the special treats! When opened and poured, the nose is clean yet aromatic, with apple and pear aromas, plus a yogurt-like lactic acidity. The mouthfeel is round yet light. The clear and transparent flavor of Oumachi spreads through the palate. The taste is condensed and beautiful, with no sharp sweet and spicy astringency. There is a slight sourness and a sharpness that quickly fades away. It has a cohesive and elegant taste! The assertiveness is modest, but it has a gorgeous aroma of melon, pear, and black honey. The balance of these flavors makes it easy to drink ✨. We toasted with our favorite "Akagisan" and the sake of the "god of sake brewing"! I am looking forward to next season's sake 😋.
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Noguchinaohikokenkyujo有機米使用　2019Vintage純米吟醸原酒生酒無濾過
Noguchi Naohiko Sake instituteIshikawa
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This is a bottle that we had been saving since we got it on our trip to Hokuriku! We are now ready to open the bottle with the afterglow of our trip to Kagoshima👍. When you open the bottle and pour it, the aroma is like nuts, Shaoxing wine, bitter chocolate, and rape blossoms. The mouthfeel is gentle and clean. The rounded flavor gradually spreads. The pure freshness derived from organic rice, as described in the description at the time of purchase. The rich taste and lingering aftertaste still spread with aromas of bitter chocolate, custard, sesame, and tofu with a sense of maturity. Lighter than the Yamahai series we had in Kanazawa, but the profound umami and vivid acidity are quintessential ✨. Contrast between youthfulness and maturity! The unwavering presence is mesmerizing 😋.
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Another Jungin type while adding Shochu "Kojika" in between. Slightly apple and muscat aroma. It also has a lactic acidic roundness, but gradually it becomes clear like a minerality. It has a beautiful flow that leads to a sharp finish. The beautiful acidity makes it easy to pair with chicken sashimi or yellowtail tataki! On the second day, we took a side trip to the Ogawa Falls and then to Cape Sata, the southernmost point on the mainland! Finally...! The feeling of deep emotion and excitement at the southernmost point of the mainland will be a memory I will cherish forever. ☺️ Soaking in the afterglow, we headed to the Tarumi area, where two natural hot springs were so comfortable that our skin felt smooth and soft! The famous yellowtail and kanpachi (yellowtail and kanpachi are famous for their fatty taste, and the kabuto-nimono and kaisen-don (seafood on top of a bowl of rice topped with vegetables and fish) are to die for. On the way back, we finished the trip with Yamagata-ya yakisoba and a long-sought-after Morizo while enjoying the view of Sakurajima. It was indeed a heartwarming two days ✨.
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I was in Kagoshima from the day before yesterday to yesterday! This time we traveled from Kirishima to the Osumi Peninsula. On the first day, I visited Kirishima Jingu Shrine for the first time in a year and Kanoya for the first time. The sacred and solemn atmosphere of the shrine, and the many weighty exhibits at the Kanoya Aviation Museum. The navy curry and pork cutlets at Take-Tei were excellent. After such a day, we went to "Satsushu Masamune" for a drink with the locals at the hotel! We started with Junmai. The aroma is a mixture of yogurt and sugarcane. The mouthfeel is round and beautiful. It has a classical acidity and a grain-like moist sweetness. There is a rice-like umami flavor that flows smoothly into the palate. It was a delicious daily drink with a somewhat shochu-like structure ✨.
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Tensei酒未来純米吟醸
Kumazawa ShuzoKanagawa
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It's a medium looking one that's been torn to shreds from condensation when I bought it and when I brought it home😇. I will enjoy it with a future pair of sake with Kangiku! When you open the bottle and pour it, you can smell the aroma of matured citrus, tropical fruits, and oshiruko (?) in the beautiful, slender bottle. The aroma is smooth and herbal on the palate. The mouthfeel is smooth and herbal and refreshing. The taste is mild and elegant, with a hint of kiwi. The refreshing acidity and astringency flow like that of kiwi. The clear taste disappears while leaving a slight astringent aftertaste. It is smart, elegant, and delicious from start to finish! The same sake future but a totally different view of the world to enjoy ✨. This is the 10th round in Japan, excluding Okinawa where the brewery is closed! Like this "Tensei", there are many patterns that I have seen but never drank before, so I will continue my journey 💪.
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マナチー
Hi stst, good evening 🌆The label looks pretty bad tattered🤣and 10 laps outside of Okinawa is too much ❗️ Hope you can drink it soon in Okinawa 😂.
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stst
Hi Manachie! Thank you ✨ (And the ragged label 🫣) I can only thank you for the opportunity to be a part of your 10th lap in Japan! I hear Okinawa will be back next year, so I'm looking forward to it!
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Since I have been drinking a lot of seasonal sake and honjozo, I sometimes enjoy a special honjozo, which is also a standard type of sake! As usual, the costuming is outstanding👍! When you open the bottle and pour it, the aroma is sharp with a hint of rice sweetness. The mouthfeel is clean, but more rounded than normal honjozo, with a light acidity and astringency, and a delicious taste. However, it flows like the wind, and its characteristic purity and dry sharpness are still there. This was the first special version in a long time, but the flavor of this one is also unbearably delicious ✨. I don't often get to compare the two at the same time, so it was very stimulating! I'm still getting excited about it 🔥.
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薫鷹純米吟醸
Fukushima
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It is more rare than Junmai in Wakamatsu City. I had been saving it since my trip to Aizu last year, but I was able to buy it again, so I will open the bottle 🔥. When the bottle is opened and poured, the aroma is classic, yet gentle and calm. It is soft on the palate. It has a glossy touch like "Kinmon Aizu" from the same Aizu region or Fushimi-shu from Kyoto, Japan. It has a rounded brown sugar-like sweetness and a pleasant astringency like caramel. The acidity is quickly washed away and the wine is beautifully lifted. The taste is gentle and nostalgic! The basic characteristics of the junmai type, such as the rice polishing ratio, are the same, but the richness is moderate and the alcohol content is a little high. It has a deep flavor with the core strength of THE sake ✨. I have a Jungin that is more than 10 years old lying on my Buddhist altar. It is a brand that I want to continue to support in the future👍.
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I didn't post this because of sleepiness, but I was having a steady Akagisan time last night! The last bottle of 300ml stock. It has a clear, light and pleasant mouthfeel with a light sweetness and umami of rice. It has a light sweetness and umami of rice flavor in a clear, light, pleasant mouthfeel with a dry, light, crisp sharpness! It's a delicious taste that will sink in after a hard day's work ✨. I'm so excited to receive the Wakamatsu souvenirs! It's hard to decide what to open first 👐.
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叫ぶ蝶
Hello stst-san! It's a smoky hawk, isn't it? Lovely 😊
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Hi, screaming butterfly! My relatives are working on this sake, and I'm glad to hear that you know Kaorutaka ✨. It's a famous hidden sake from Aizu 👐.
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Fusano Kankiku酒未来50純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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I got it on a previous side trip to the Holy Land! It's been a year since I've had a Kangiku and a few months since I've had a Sake Mirai type, so by all means. I will enjoy it to my heart's content 🔥. When I opened the bottle and poured it, the aroma was fruity and refreshing, with hints of apples, pears, grapes, and tropical fruits. The palate is so clear that the words "pure and innocent" come to mind. The floral and aromatic aroma is accompanied by a thick, almost sugary sweetness. However, it is not too sweet, and the lightness of the gasiness and acidity, and the sharp cut-off of the dry astringency is even beautiful! It is a true gem, no less than the Kenaiyama we had last year ✨. This is one that I picked up after having a hard time deciding between other brands. I was looking for this beauty...!
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Kirifuri" I buy on every trip to Tochigi. This time it was my first Jungin type! I'm going to enjoy it with a set of Tochigi souvenirs as I open my "Kakeru Gyoza" (dumplings to pour) 🥟. When you open the bottle and pour it, you will notice a glossy aroma of apples and pears. The mouthfeel is crisp with a hint of gas. It has a fresh sweetness and a bit of astringency. There is also a refreshing acidity, and a juicy flavor with the feeling of freshly picked green fruit. However, the freshness is balanced with a good sense of rice flavor. It is a delicious wine that can be enjoyed both during the meal and on its own! It is a solid Sengoku quality...! I would like to buy the special pure type next to it on my next trip to Tochigi.
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ジェイ&ノビィ
Hi stst 😃! Love Tochigi 🥰 for both food and drink! Foggy is a definite purchase for you 😊 so keep it going 👋! Oh! We had Hatsumi Tazuru the other day 😋.
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Good evening, Jay & Nobby 🌝. We saw your post! I see you enjoyed Mitatsuru even though you were away from the site for a while 🙌. I'll be following more and more local Tochigi-loving sakes like Kirifuri and Mitatsuru! I'll be sure to keep up with all the other local sakes like Kirifuri and Mitatsuru!
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Long time no see "Gunma Izumi". I was looking forward to this bottle to see the difference from the basic Yamahai as it is a precious raw Ginjo type 👐. When I opened the bottle and poured it, the aroma was slightly like grain, prunes, and rum raisins. The mouthfeel is surprisingly pale and slippery. However, when you taste it, you will find that it has a round and calm flavor. The flavor comes without being too assertive, and is sweet and austere, like a savory Western wine or jasmine tea. The acidity spreads slowly, and the umami has a plump, rice-like flavor. The taste is so delicious that you can't help but drink it without thinking it is gone ✨. It can be drunk on its own without being cloying or heavy. It has a clean and deep Gunma sake-like flavor 👍.
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I had intended to take a day off from drinking, but I was defeated by the temptation of the new Akinatai fish and "Makari", a souvenir from Okayama. I will go back to Okayama with "Daisenji Shirakiku", also a souvenir from Okayama...! When the bottle is opened and poured, the aroma is elegant and calm, like melon or pear. The mouthfeel is round and moist. It has a rich and full flavor like grain, bread, and coconut. The soft and condensed sweet and sour astringent taste is a perfect combination with the sweet and crisp flavor of pickled makari! And the aftertaste is smooth and pleasant, so you won't get tired of drinking it ✨. It is a perfect match with the autumn swordfish! Maybe it's because it was fresh, but the guts have a round sweetness like sea urchin that is irresistible 😋.
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