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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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21
ママさん
Alcohol content: 15%. Rice polishing ratio: 50 Junmai Daiginjo The label says that it is gentle and pleasant to drink, and that it is suitable for a mid-meal drink. I was surprised to find that Junmai Daiginjo-shu is not like this. I felt it was. For me, it was more than gentle; it was a sake with a strong rice flavor, but it was also a delicious complement to meals.
Japanese>English
ママさんママさん
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24
ママさん
Rice polishing ratio 60 Alcohol content 16%. Founded in 2017, this sake was created in Hokkaido by a former securities broker who after a period of hardship started his own brewery. It was a sake with a flavor I had never tasted before. In the mouth, the taste of sake came on quickly after a slight and refreshing bitterness that reminded me of spring wild vegetables. There was almost no sweetness, and the sake had a sharp aftertaste that lingered in the mouth. This sake is made entirely from rice grown in Hokkaido.
Japanese>English
ママさんママさん
Chikusen辛口純米　醇辛
TajimeHyogo
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17
ママさん
Rice polishing ratio 60 Alcohol content 15%. This sake was bought at Kinosaki Onsen, facing the Sea of Japan. It is a slightly yellowish sake. It is dry but has a profound taste. Delicious~!
Japanese>English
ママさんママさん
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21
ママさん
Rice polishing ratio 60 Alcohol content 17%. Junmai Ginjo-shu sake is made by letting the original sake mature for more than three years in the Seiun brewery. It has a light orange color. It has a mild and strong flavor. The aroma was more like whiskey than sake. Ogawa-cho, Saitama Prefecture, where the brewery is located, is a village of Japanese paper, so the label must be made of handmade Japanese paper. I am sure.
Japanese>English
ママさんママさん
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19
ママさん
Saitama rice Polishing ratio 70%. Alcohol content 17 Association yeast No. 901 Sake degree plus 6.0 Acidity 2.1 Unfiltered, uncured sake Dry, with a rice polishing ratio of 70%, so you can feel the richness of the rice, but it doesn't cling to the palate! Delicious~! Yeast No. 901 is a foamless mutant strain of representative yeast for No. 9 Ginjo-shu. This sake is not a ginjo-shu with 70% polished rice, but I wonder if they dared to use this yeast.
Japanese>English
ママさんママさん
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17
ママさん
Specially cultivated rice 100% pesticide-free during the growing season Polishing ratio 65 Alcohol content less than 15-16 degrees The driest sake I've had recently! Surprisingly dry, but the flavor was deep!
Japanese>English
ママさんママさん
Kirinzanぽたりぽたり　生原酒
Kirinzan ShuzoNiigata
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17
ママさん
Alcohol content: 17%. 100% Gohyakumangoku Rice polishing ratio 55 Junmai Ginjyo Nama-no-Genshu, a sake brewery established 180 years ago in Niigata Prefecture. The fresh aroma of new sake is fruity with a muscat aroma. The mouthfeel is soft and refreshing, with a taste of rice. I wonder what the yeast is?
Japanese>English
ママさんママさん
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22
ママさん
Rice polishing ratio 55 Alcohol content 16%. I visited a sake brewery at the end of the year and experienced sake brewing. I wanted to taste the original flavor of Tenranzan. I wanted to taste the original flavor of Tenranzan. It is my favorite flavor. It is freshly bottled, unfiltered, and has a fresh aroma and flavor! It was the new sake!
Japanese>English
ママさんママさん
媛一会純米吟醸　無濾過
Takeda ShuzoEhime
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25
ママさん
Alcohol content 15%. Polishing ratio 60 100% Matsuyama Mitsui from Ehime Oribatobori, Ogirami, Nama-zake Delicious ！！！！ Slightly cloudy, with a hint of rice flavor. Matsuyama-Mitsui sake rice is large-grained and low in protein, favorable conditions for sake brewing. It is said to contain less protein than Yamada-Nishiki, absorbs water at a slower rate, and is easier to polish than Yamada-Nishiki because it is large-grained and less likely to break into pieces. So it is a sake rice that can be used to make delicious sake. Let's keep that in mind! Matsuyama Mitsui.
Japanese>English
ママさんママさん
Masumi純米吟醸あらばしり　樽酒
Miyasaka JozoNagano
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30
ママさん
Alcohol content 17%. Rice polishing ratio 55 In-house yeast strain No.7 Nama-zake: Nama-zake made in cedar barrels for a few days to give it a cedar aroma Masumi yeast" is the head yeast of Miyasaka Shuzo, the most widely used Association Yeast No. 7 in Japan. Perhaps it is because this yeast is from our own strain No. 7, but it tastes like the hometown of sake. The trendy apple-flavored ethyl caproate and banana isoamyl acetate sake are also good, but for me, "Masumi yeast" is the starting point for sake, and I can breathe a sigh of relief and think, "This is sake! It is like drinking really good water. In other words, it is a sake that has the danger of being drunk in large gulps.
Japanese>English
ママさんママさん
Hakkaisanしぼりたて原酒 越後で候純米吟醸原酒
Hakkai JozoNiigata
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24
ママさん
Alcohol percentage 19.0 Sake degree +5.0 Acidity 1.4 Amino acidity 1.3 Rice and yeast used 　　Koji rice: Yamadanishiki 　　Kake rice: Gohyakumangoku, Koshibuki, etc. Rice polishing ratio 60 Yeast used: Association No. 701, M310 Nama-shu (raw sake) available from November. The fact that it is not fire-aged means that you can taste the sake as it is. There are two types of yeast in this sake: M310, which adds sweetness to the sake. I wonder if this yeast is responsible for the moderate mellowness of the sake... Sake with a lot of umami that can only be experienced with nama-shu (unpasteurized sake). The taste of sake really depends on the yeast!
Japanese>English
ママさんママさん
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21
ママさん
Special Junmai Sake Rice polishing ratio 60 Alcohol content 16%. Yamadanishiki produced in Shiga Prefecture This is the dry taste! When swallowing, you can taste it from the back teeth of the lower jaw...you get the idea... There is no sweetness at all, but the aroma is slightly sweet.
Japanese>English
ママさんママさん
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25
ママさん
Rice polishing ratio 60 Alcohol content 16%. Shiga rice special junmai sake Purchased at a local supermarket in Shiga Prefecture This is a sake that is rarely seen in the Kanto region. The aroma is mellow, but the taste is refreshing, making it a dangerous sake that can be consumed in rapid succession.
Japanese>English
ママさんママさん
唯々山廃純米大吟醸
Takechi ShuzoShiga
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18
ママさん
Polishing ratio 50%, alcohol content 15 100% Yamadanishiki Special A from Hyogo Prefecture Delicious! Delicious! Delicious! A sake brewery in Shiga Konan. Anyway, I drank well water from the Lake Biwa area and found it sweet, so you can bet the sake is good too!
Japanese>English
ママさんママさん
Nanbubijin槽搾り純米生原酒
NanbubijinIwate
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22
ママさん
Sake rice Ginotome is Iwate's sake rice Polishing ratio 55 Alcohol content 18 I don't know if I'd call it dry, but it's just the way I like it! It was the last of the Nanbu Bijin tank pressing process and was not carbon-filtered, so it was packed with all the deliciousness of sake!
Japanese>English
ママさんママさん
Ichinotani山廃仕込　特別純米酒
Uno ShuzojoFukui
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22
ママさん
Gohyakumangoku produced in Fukui Prefecture Rice polishing ratio: 55 Alcohol content: 15%. We toured a sake brewery in Ono City, Fukui Prefecture, listening to the brewer's explanation and tasting a variety of sake, and this is the sake we thought was the most delicious. It is almost not sweet, but it has a deep flavor and leaves a taste in the back of the teeth. The taste is deep and leaves a lingering impression in the back of the teeth.
Japanese>English
ママさんママさん
Hanagaki越の滴　第一弾
Nanbu ShuzojoFukui
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19
ママさん
Rice brand: 100% Koshinoshizuku produced in Fukui Prefecture Rice polishing ratio: 60 Alcohol content: 18%. Junmai Unfiltered Nama Sake It has a deep yet soft and refreshing impression. Even though it came unfiltered, it had a strong umami rather than a strong flavor. There are different rice varieties from the first to the fourth, so I would definitely like to try all four!
Japanese>English
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