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SakenowaRecord your sake experiences and discover your favorites
ママさんママさん
ただ美味しいと飲んでいた日本酒 せっかくだから、記録に残そうと始めました〜

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Ippongi
2(33.33%)
Kokuryu
2(33.33%)
Hanagaki
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukui
10(16.95%)
Saitama
7(11.86%)
Shiga
7(11.86%)
Akita
5(8.47%)
Nagano
5(8.47%)

Timeline

ママさんママさん
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25
ママさん
Alcohol content: 15%. Polishing ratio: Koji rice 50%, Kake rice 60 Koji rice: 100% Yamadanishiki It is delicious! Today I drink it chilled. It contains brewer's alcohol, but it's just so crisp and dry, it's a dangerous sake that goes down easy.
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ママさんママさん
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ママさん
Kitamura Sake Brewery Alcohol content 15%. Rice: 100% Gohyakumangoku produced in Fukui Prefecture Polishing ratio 60 Junmai-shu I bought this sake as a souvenir for myself when I visited Tabumine Danzan Shrine in Nara in autumn. The brewer recommended this junmai sake when I told him I prefer dry sake. It was my first time drinking this sake, so I started with it cold. It was truly light and dry! This is the sake of Gohyakumangoku! This is the impression I got from the sake made from Ihyakumangoku. When I put it in my mouth, I felt a little bitterness on the gums of my back teeth. Sake is so delicious!
Japanese>English
ママさんママさん
Tsuchidaシン・ツチダ
Tsuchida ShuzoGunma
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18
ママさん
Gunma, rice, rice malt, brewer's yeast Alcohol content 16 Delicious at room temperature and lukewarm. Nama-zukuri sake that utilizes the action of natural fungi. The Edo period method of making sake is used, with no artificial addition of yeast, lactic acid, or other fermentation aids. Using 90% polished edible rice, modern brewing facilities, and traditional brewing methods. Light orange-colored sake A strange sake with the taste of rice and yellow malted rice for shochu
Japanese>English
ママさんママさん
Mimurosugi特別純米 辛口 露葉風
Imanishi ShuzoNara
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18
ママさん
Mimuro Sugi Romain Series Special Junmai Dry, Rohafu Specified name sake Junmai-shu Ingredients: Rice (100% Nara Prefecture dewy wind), Rice Koji (domestic rice) Rice polishing ratio 60 Alcohol 15%. This sake was served cold at a restaurant near Sarusawa Pond in Nara! 100% Nara-grown rice, dewy leaf wind. It was a refreshing yet mellow sake that I could drink more and more!
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ママさんママさん
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19
ママさん
Rice polishing ratio 90 Alcohol content 15 Yeast used: Association 701 Served at room temperature The taste of rice spreads softly on the palate and is delicious! It seems to be made from rice grown in Gunma Prefecture! Slightly dry is my favorite! The taste on the palate is just right! I bought this bottle at a sake brewery in Gunma Prefecture. I want to go back to buy some more!
Japanese>English
ママさんママさん
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27
ママさん
Rice polishing ratio 70%. Alcohol content 16%. It is indeed dry and refreshing! Dry and refreshing! Cold is crisp! A little bitterness in the mouth. It tastes a little bit bitter in the mouth. When heated up, it tastes a little bit bitter, but not bitter. But it's not bitter. It's like the bitterness of rice. Delicious 😋. I remember visiting the brewery 3 years ago! It's so good, I'd definitely buy it again.
Japanese>English
ママさんママさん
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23
ママさん
Alcohol content: 15%. Rice polishing ratio: 70 Dry taste Sake made with water from Hakushu in Yamanashi Prefecture Refreshingly dry Yamanashi Prefecture is inevitably famous for its wine, but Shichiken is delicious. It can be bought at supermarkets and has a gorgeous aroma.
Japanese>English
ママさんママさん
Kitaya特別純米酒　喜多屋
KitayaFukuoka
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24
ママさん
Alcohol content 15%. Polishing ratio 60 100% Yume Issen produced in Fukuoka Prefecture Sake made in Yame City It was so sweet in the mouth that I thought it was a bad choice (I like dry sake). But when it goes down your throat, it's dry and refreshing. I wondered what the sweet taste was when I put it in my mouth. I kept on drinking more and more sake while wondering what it was...
Japanese>English
ママさんママさん
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19
ママさん
Alcohol content 15 Sake meter degree +4 Rice: Modified Yatanryu 　　It is said to be a maboroshi sake rice produced in Shimane Prefecture. Rice polishing ratio 50%. It has a strong flavor, yet it is refreshing, dry, and mellow. I bought it at a sake brewery when I traveled to Okuizumo. I should have bought more...
Japanese>English
ママさんママさん
翠露純米大吟醸 山田錦 磨き39 無濾過原酒
Maihime ShuzoNagano
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16
ママさん
Rice polishing ratio: 39 Alcohol content: 16%. Rice used: 100% Yamadanishiki Sake meter: -2 Acidity: 1.6 Unfiltered The first thing you notice about this cold sake is the aroma. I have a feeling that this sake is absolutely delicious. It is full of Yamada-Nishiki character. Delicious sake. The sweetness spreads down the throat and is delicious! The sweetness is not too much, and I thought it was a refreshing sweetness.
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ママさんママさん
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17
ママさん
Alcohol content: 14%. Junmai Sake Ingredient rice: Kaze Sayaka from Nagano Prefecture Polishing ratio 60 This sake is from a tour of five breweries in Suwa. I talked with the brewer and said that it is a mysterious place with five breweries crammed into a mere 300 meters of road. I had never seen this sake before in my local liquor stores! It was refreshing and deep in flavor, which is a strange impression, but when you put it in your mouth, it was sweet? I thought it was sweet, but when I drank it in one gulp, the taste of sake went down my throat smoothly and refreshingly. I had it cold today, but I would like to try it warmed.
Japanese>English
ma-ki-
Good evening, mama. It's fun to visit the five breweries in Suwa 🎵. I went once, but I remember this Honkin very well✨. I recently saw a post about a brewery tour in Suwa and thought I'd like to go back 😊.
Japanese>English
ママさん
Thank you for your comment ma-ki-😊. I enjoyed the tour of the five breweries! Honkin, I enjoyed it too. It seems that "Suwa no nakimiyori" will also be held at the end of September this year!
Japanese>English
ママさんママさん
Biwanosazanami純米原酒無濾過　生
Asahara ShuzoSaitama
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21
ママさん
When I took a sip, the tangy sensation reminded me a little of Kamerei Hitogokochi Junmai Ginjo from Ueda. The rice polishing ratio is 70%, so it has a nice aroma and the flavor of rice can be felt, but because it is dry, the flavor disappears quickly and refreshingly. A dangerous sake to drink too much of! Rice polishing ratio: 70%. Alcohol content: 17%. Sake degree: +4 Acidity: 1.5 Amino acidity: 1.2 You may be wondering why Lake Biwa is the name of this sake brewery, even though it is located in Saitama Prefecture, The founder, Zenjiro Asahara, was born on the shores of Lake Biwa, and at the age of nine, he went to work for a sake brewery in Ome, Tokyo, and at the age of twenty-nine, in 1877, he started business in his current location, Mt. I read in the newspaper the other day that many sake breweries in Saitama Prefecture were started by a toji from Omi.
Japanese>English
ママさんママさん
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23
ママさん
Fully fermented, it is a dry sake with little sweetness, but has the flavor of rice and a sharp taste. Alcohol content: approx. 20%. This is the ultimate in dry sake.
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ひるぺこ
Hi Mom, nice to meet you. I'm interested in the dry sake! But it depends on the alcohol content 😱.
Japanese>English
ママさん
Thanks for your comment, Hirupeko. It was very sharp and dry! The alcohol content was also a real surprise, but if you have the chance, please try it 😆.
Japanese>English
ママさんママさん
SenkinオーガニックナチュールＸ
せんきんTochigi
5
ママさん
After drinking Yamamoto, I wanted to drink something shwashy, so I went for this sparkling one from the stable Sengoku. Ingredients: rice (domestic), rice malt (domestic) Rice: Organic Kame-no-o (produced in Sakura City, Tochigi Prefecture) Polishing ratio: 90% or more Sake Degree：Not disclosed Acidity: Not disclosed Sake strength: 14% (undiluted) Yeast used: Natural brewer's yeast Process: Super-ancient method, no yeast additives, natural brewer's yeast, brewed in wooden vats, Kimoto (original sake mother), unfiltered, undiluted, second fermentation in bottle, sparkling. 　　　　　Second fermentation in bottle, Sparkling
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ママさんママさん
Yamamoto純米吟醸　生原酒
YamamotoAkita
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26
ママさん
I had it right when I opened the package. When I put it in my mouth, I felt a slight piquancy. When I drink freshly opened sake, I feel that this is the taste that the toji wanted. When I read the text on the label, I understood. Specific name: Junmai Ginjo Rice Source: "Sake-komachi" from Akita Prefecture Polishing ratio : Koji rice 50%, Kake rice 55 Yeast used: Akita yeast No.12 Sake Degree: +2 Acidity: 1.7 Amino acidity: 1.0 Brewing temperature: 15°C
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ママさんママさん
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26
ママさん
Sake made with rice from Kumamoto in support of reconstruction efforts, even though it is from a brewery in Yamagata Ingredients: rice (domestic), rice malt (domestic) Ingredients: 100% Kumamoto-grown Morinokuma-san Brewer : Fuji Shuzo Co. Brewer's location：32-48, Sancho, Daisen, Tsuruoka-shi, Yamagata Rice polishing ratio: 50 Sake degree: -3.0 Acidity: 1.4 Amino acidity: 1.0 Alcohol percentage: 16.3 Yeast used: Yamagata yeast
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ママさんママさん
Doど辛純米
YamamotoAkita
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24
ママさん
First of all, I was drinking with a friend who was born in Akita. The first sip didn't seem as dry as the name. Junmai Nama-nazake Polishing ratio: 65% (Gikin-san) Yeast: Sexy Yamamoto yeast Sake meter: +15 Acidity 1.9 Amino acidity 1.9 Alcohol percentage 16%.
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ママさんママさん
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22
ママさん
Alcohol content 16%. Rice polishing ratio 55 Brewed sake I felt cold today, so I served it warmed. The warmed sake gives the alcohol a pleasant taste through the nose. Tomorrow, I will drink it cold.
Japanese>English
ママさんママさん
Shinshu Kireiひとごこち　純米吟醸
Okazaki ShuzoNagano
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31
ママさん
Rice polishing ratio: 55 Alcohol content: 15 Rice used: 100% Hitogochiki produced in Nagano Prefecture This sake is made from rice grown in Ueda City, Nagano Prefecture, and water from the Kitaguni Kaido Yanagi-cho Sugadaira water system. When we drank the water flowing through the zazah, which is called "Homeisui," near the brewery, it was unbelievably sweet water! The sake is a strange sake that tastes a little sour when you swallow it, sweetness spreads from the entrance of your throat as you swallow it, and freshness spreads as it passes down your throat. About "Hitogokochi" Sake Rice Hitogokochi is a sake rice bred in 1994 by crossing Shiromyo-Nishiki (Shinko Sake No. 437) and Shinko No. 444. Hitogokochi was created after Miyamanishiki, and is now recognized as a cultivated and encouraged variety, becoming a major sake rice. Characteristics of Hitogokochi Hitogokochi is an easier variety for farmers to grow than Miyamanishiki, a sake rice grown in Nagano Prefecture, because it is larger in size, has a more pronounced heart white, is more resistant to cold, and does not easily fall over even when blown by the wind. The ear emerges a few days later than Miyamanishiki, but the harvest time is about the same. Its large heart white makes it suitable for sake brewing, as it is easily dissolved in the sake mash (moromi), but its large heart white tends to make it brittle, and Hitogokochi is apparently not suitable for high rice polishing.
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