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SakenowaRecord your sake experiences and discover your favorites
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東京から全国の銘酒に想いを馳せて飲み漁っています。 家飲みが中心ですが、イベントには結構参加しています。 造りに込められた想いや背景などビハインドストーリーへの共感を大切にし、どんな種類のお酒でも美味しくいただくことを心がけております！

Registered Date

Check-ins

485

Favorite Brands

0

Most Check-in Brands

Hououbiden
23(8.13%)
Aramasa
20(7.07%)
Senkin
17(6.01%)
Jikon
15(5.3%)
Yoshidagura u
15(5.3%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
44(9.07%)
Tochigi
42(8.66%)
Nagano
42(8.66%)
Niigata
39(8.04%)
Fukushima
23(4.74%)

Venues With Most Check-Ins

Otemachi Financial City (大手町フィナンシャルシティ)
28(38.36%)
蕎麦カネイ
9(12.33%)
Higan (日本酒割烹 ひがん)
7(9.59%)
魚店亜紗
6(8.22%)
Citabria Baypark Grill & Bar
5(6.85%)

Timeline

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翠玉特別純米生酒無濾過
Ryozeki ShuzoAkita
alt 1alt 2
家飲み部
68
YSTJ
Suitama special junmai sake, unfiltered and unpasteurized. This is the first time we have had Suitama brewed by Ryoseki Shuzo in Akita Prefecture. Ryoseki Shuzo is known for its popular Hanayu, but while Hanayu focuses on a single rice variety, Suitama is brewed with a wider range of rice from Akita Prefecture. It has a mild heady aroma reminiscent of bananas and peaches, and in the mouth, perhaps because it is unfiltered, it has a rich fruity sweetness and umami that is highly viscous. The moderate acidity, however, gives it a refreshing aftertaste. As the name suggests, it is a bottle filled with a moist, emerald-like flavor!
Japanese>English
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SenkinUA 打上げ花火純米原酒生貯蔵酒無濾過おりがらみ
せんきんTochigi
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家飲み部
72
YSTJ
Senkou UA Launching fireworks. It has a clean, apple-like heady aroma, and when you put it in your mouth, it also stimulates your throat with its clean, shwashy sensation. The sweetness is mild, but this year's lightly cloudy wine has added a complex depth to the flavor. The dry, refreshing bitterness of the finish goes well with cheese!
Japanese>English
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家飲み部
66
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Nichinichi Hoho Increase. Higo rice was called the best rice in Japan during the Edo period (1603-1867), and this Homasu rice, a native breed of Kumamoto rice, has lived up to its reputation. Hana-no-Ka Shuzo, a brewery in Higo, has revived this precious Hozumasu rice, which had ceased to be produced after World War II. It arrived in the March term of IMADEYA's hanpukai, and I brewed it in the middle of summer, following the instruction that the best time to drink it is in summer! The aroma of Muscat with a slight banana nuance on the nose, and the gassiness is not so much. The powerful and complex sweetness and flavor full of wildness is typical of Hozu, which is grown using natural farming methods with no fertilizers or pesticides. The fact that the wine maintains a sophisticated impression despite its wildness is a result of the brewing technique, and the balance of the wine is superb!
Japanese>English
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Jikon山田錦純米吟醸生貯蔵酒
Kiyasho ShuzojoMie
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家飲み部
56
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Jikin Junmai Ginjo Yamadanishiki Hi-ire. The pride of Jikin, Junmai Ginjo Yamadanishiki, was stored in ice temperature for one year before being uncorked and compared. The freshness of Jikin is still there, and the ice storage makes the mild taste even mellower. This is delicious!
Japanese>English
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Jikon三重山田錦純米吟醸生貯蔵酒
Kiyasho ShuzojoMie
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家飲み部
50
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Jikin Junmai Ginjo Mie Yamadanishiki Hi-iri. We corked a bottle of Jigin to celebrate the last day of our summer vacation! It has a gorgeous top nose with muscat-like nuances, a mild texture, a full sweetness, a deep umami, a beautiful acidity, and a clear bitter aftertaste; it is a highly balanced Jigin with a high level of balance!
Japanese>English
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Mimurosugiろまんシリーズ 酒未来純米大吟醸
Imanishi ShuzoNara
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家飲み部
72
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Mimuro-sugi Romain series Junmai Daiginjo Sake Mirai. The Mimuro-Sugi Romain Series uses Sake Mirai, a sake rice developed by Takagi Shuzo, the brewer of Jyushiyo. The "black paper✕ red foil" label is a combination used by Jyushiyo to brew Sake Mirai! The top aroma has nuances of muscat and peach, a soft mouthfeel derived from the Miwasan underground water, and a fruity sweetness followed by the moderately concentrated flavor characteristic of Sake Mirai. The lightness of this unpasteurized sake at 13°C is complemented by a beautiful acidity that firmly controls the aftertaste.
Japanese>English
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HakurakuseiToh! Hoku! Lets Go　奈良美智×ARABAKI×伯楽星純米大吟醸
Niizawa JozotenMiyagi
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家飲み部
71
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Noto Peninsula Earthquake Reconstruction Support Sake Toh! Hoku! Lets Go Yoshitomo Nara x ARABAKI x Hakurakusei. The largest music festival in Tohoku, ARABAKI ROCK FESTIVAL, and contemporary artist Yoshitomo Nara collaborated with Hakurakusei to create this Noto Peninsula Earthquake Reconstruction Support Sake for the future of the children. We got the serial number 3765/10000. The mild apple-like aroma and beautiful acidity are impressive. This is the quintessence of Hakurakusei, which advocates the ultimate food sake!
Japanese>English
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Ubusuna山田錦 六農醸純米吟醸生酛原酒生酒無濾過
Hananoka ShuzoKumamoto
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家飲み部
70
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Sanndo Yamadanishiki Rokunoso. Sundo is the sake we will be having for the three-day weekend during the Obon season. The Rokunoso is made from Yamadanishiki grown without fertilizers or pesticides in the Kikuchi River basin, with no yeast added, sake brewed from the same yeast stock, and brewed in a wooden vat. The nose has a pear-like heady aroma, and on the palate, the pleasant gasiness and thick texture are still present. Elegant sweetness, a complex flavor with a sense of layers behind the clean acidity, and a sense of the workings of microorganisms. It is a flavor to love!
Japanese>English
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alt 1alt 2
家飲み部
67
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AKABU F. The "F" stands for "F for you," and it represents the spirit of brewing sake for you that you can enjoy every day. With its light acidity and crispness, it is the perfect sake for daily evening drinking.
Japanese>English
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Haginishikiモノタイプ純米生酛
Haginishiki ShuzoShizuoka
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家飲み部
60
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Hagi Nishiki, monotype. IMADEYA's hanpukai GUITO! for July is a monotype from Shizuoka Prefecture's Haginishiki Sake Brewery. The name "monotype" refers to a printing technique in which a picture is drawn directly on a printing plate and then transferred onto a piece of paper. The labels are drawn by the brewer himself. The sake is brewed using a new Shizuoka sake rice called "2038 Fuji" and a new sake rice called "Nama-Hojo Fuji". It has a mild aroma with a lactic acidity and a soft touch due to the soft water used for brewing. It has a refreshing sweetness and a mild umami flavor, and it has a crisp, clean finish with a refreshing acidity.
Japanese>English
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縁喜NEW ENGI 山田錦純米生詰酒無濾過
Tamamura HontenNagano
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ずくだせ！信州の日本酒
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NEW ENGI Yamadanishiki ⑦ Junmai-shu, unfiltered and fired. This is the first NEW ENGI brewed by Tamamura Honten, whose Shiga Kogen Beer is also popular. This ethical sake is not only pesticide-free, but also uses a minimal amount of malt lees from the beer brewing process as organic fertilizer. It has a grape-like heady aroma and a full flavor that spreads and finishes with bitterness and astringency. The beautiful quality of this sake, which is hard to believe that it is a low-polished sake, can only be achieved with organic rice. We enjoyed it cold, but we think it could also be served warm. It has a delicious flavor that could also be enjoyed warmed.
Japanese>English
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Koeigiku黄昏オレンジ純米吟醸
Koeigiku ShuzoSaga
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うなぎの松重
外飲み部
65
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Koei Chrysanthemum, twilight orange. We moved to Kagoshima City to visit Matsushige Eel Restaurant for dinner. Founded in 1946, this long-established restaurant serves Kanto style eel, which is made by opening eels from Osumi in Kagoshima Prefecture, broiling them on the back, and then steaming them. While waiting for the eel to be grilled, we were served Koei Kiku's Dusk Orange. The fresh citrus aroma, fruity sweetness, clear acidity, and lingering bitterness were all expressed as pink grapefruit.
Japanese>English
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Hoken呉の土井鉄 純米吟醸 酒未来純米吟醸生詰酒中取り
Hoken ShuzoHiroshima
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家飲み部
60
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Kure no Doi Tetsu Junmai Ginjo Nakakumi Sake Mirai. This sake is brewed using spring water that boils in the brewery, which is rare in Hiroshima, for everything from washing the rice to the brewing water, and only the best Nakakumi is used. This limited edition sake bears the name of the brewery's head brewer, Tetsuya Doi, and its rugged label gives it a stately appearance. The nose has a banana nuance, and in the mouth, a mild, fruity sweetness spreads lightly. The spread of umami and the sharpness of the taste are quintessential Houken!
Japanese>English
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Shichihon'yari木ノ輪 木桶仕込
Tomita SaketenShiga
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alt 2alt 3
senti.u
外飲み部
67
YSTJ
Shichihon-yari Kinowa - Wooden vat brewing. Made in Shiga Prefecture. On our way back to my in-laws' house, we went to an Italian restaurant in Kanoya. The food is made with local ingredients, and the sake menu changes every year, which is one of the things I look forward to. This time we had a bottle of Shichibonsyari Kinowa. The nuances of the wooden vat give it a deep aroma. The mild sweetness, acidity, and rich umami of the Shichihon-yari are a true taste sensation. Namikudahigebi (shrimp) caught in Kinko Bay with fish sauce and white balsamic vinegar served with somen pumpkin and hana okra. The nettlesome sweetness of the shrimp matched well with the refreshing acidity. Next was the abalone with liver sauce, served with white beans and loofah. The intense mint flavor of this dish was very refreshing, but it was clean and took care of the impression and tightened it up.
Japanese>English
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alt 1
ずくだせ！信州の日本酒
68
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Mr. Nakanori. Brewed by Nakazen Sake Brewery in Kisodani, Nagano Prefecture, this is a bottle for the 2024 Hanpukai made with Yamae Nishiki grown in-house. It has a muscat aroma with banana nuances on the nose, In the mouth, it has a mild texture with a slight dustiness, which is the result of the soft water drawn from the side well in front of the brewery from the abundant underground water in the Ontake mountain range. The fruity sweetness and beautiful acidity are refreshingly clean and crisp with a tight bitterness. This is delicious!
Japanese>English
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ずくだせ！信州の日本酒
64
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Misuzu: Unfiltered, unpasteurized sake. The first Misuzu we have ever tasted is brewed at a small sake brewery in the Senma district of Nagano Prefecture, where the Senmajuku flourished as a post station on the Nakasendo Highway. The first impression is apple-like aroma, and after swirling, the impression of tropical fruitiness like pineapple becomes more pronounced. The wine has a slightly chili-like and soft mouthfeel, yet with a relatively high alcohol content of 17%, it has a robust drinking experience that belies the impression of a fresh aroma in a good way. The wine has been aged for 4 months before shipping and is now ready to drink!
Japanese>English
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Miwatari特別純米原酒無濾過
ToshimayaNagano
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kinasa（鬼無里）
61
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Kamidori Dry Special Junmai Directly Pumped Unfiltered Unrefined Genshu Yamae-Nishiki. The clear acidity gives it a crisp aftertaste. It goes well with stewed octopus with spicy shichimi (seven spice flavors)!
Japanese>English
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Masumi純米吟醸生酒
Miyasaka JozoNagano
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alt 2alt 3
kinasa（鬼無里）
58
YSTJ
Masumi Junmai Ginjo Nama Shu. At a Japanese-French bistro based on the concept of fusion of Shinshu Oninasato Village and French cuisine. The sake list was all from sake breweries in Nagano Prefecture. The taste is fresh and light, typical of nama sake. The fresh and clean acidity is impressive. The creamy, lactic acidic nuance paired well with the mushroom oyaki.
Japanese>English
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Hououbidenミクマリ FLY HIGH純米大吟醸生酒
Kobayashi ShuzoTochigi
alt 1alt 2
家飲み部
64
YSTJ
Houou Mita Mikumari FLY HIGH Junmai Daiginjo-shu, Nama-shu. I was finally able to enjoy this new product, which was sold in advance at CRAFT SAKE WEEK 2024, and which I had missed out on because I was unable to attend the Team Jyushiyo day! It has a fresh, berry-like aroma, and as the concept of "brewed with Nikko's divine water and delivered freshly pressed" suggests, it has a very fresh impression, with a pleasantly chili-like flavor that complements the silky touch typical of Hououmida. It is consistently fresh from the mild sweetness to the bitterness of the aftertaste!
Japanese>English
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Ubusuna穂増 四農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
66
YSTJ
San-do Ho-Masu Shi-no-Kozo. After a week of business trips, I had my first dinner at home since New Year's Day with a bottle of San-Do Hozasu Shi-No-Brew! In addition to the two-nouzou brewed with rice grown in the Kikuchi River basin and made from the same raw yeast, the Hozasu rice is grown without fertilizers or pesticides, making it a four-nouzou brew, which is the standard for Hozasu. In addition to banana, there is a slight spicy nuance on the nose, and in the mouth, the unique thick texture of Hozu and the gaseous sensation pleasantly stimulates the throat. The layered sweetness gives a sense of the wild and powerful flavor of Hozumasu rice. The crisp acidity and a touch of bitterness round out the aftertaste. This flavor is unique and outstandingly delicious!
Japanese>English
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