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SakenowaRecord your sake experiences and discover your favorites
ねむちねむち
ねむちです。 太田和彦氏をお手本にアルコール性の脂肪肝と痛風に怯える酒呑み。 イベント投稿多めですが、ご容赦下さい。 ・変態酒愛好会メンバー🫶（筆頭見習い） ・酒宴にて醸す心をたしなミーツ（bouken氏の傀儡） 語彙力乏しいので同じようになり、主に標準語、時々関西弁表記になります。 飲みたくなったり、読んで購入の参考にさせて頂く為に♡はポチッとしております。 宜しくお願いします🙇

Registered Date

Check-ins

2,022

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
24(6.94%)
Kawanakajima Genbu
21(6.07%)
Shinshu Kirei
21(6.07%)
Fusano Kankiku
20(5.78%)
Jikon
20(5.78%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
177(8.75%)
Niigata
124(6.13%)
Hyogo
96(4.75%)
Shiga
92(4.55%)
Fukushima
81(4.01%)

Venues With Most Check-Ins

Yodobashi-Umeda (ヨドバシカメラ マルチメディア梅田)
16(100%)

Timeline

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Aichi Prefecture. Handa City. Morita Kinshachi Sake Brewery Co. Kinshachi Yumeginko Junmai Ginjo-shu Lately, I have been encountering Kinshachi at the sake shops I visit for the first time. I found it at a slightly deserted liquor store near my house. I had it cold. The color is a pale green with a hint of gold. The nose has a fruity aroma with a hint of ripe sweetness in the midst of a firm alcoholic aroma. The nose has a fresh citrus aroma for a moment, then an alcohole aroma that passes through to the nose. The attack is slightly astringent with a touch of acidity, and towards the mid-palate, the withering graininess, nuttiness, richness, and umami can be felt as the temperature rises. The aftertaste is a little crisp, and the sake has a classical quality, as if nothing has happened. Sake from the Handa region often has a strong, full-bodied flavor. I think it is because they do not lose to dishes with strong flavors such as tamari soy sauce and miso. Yumeginko is Aichi Prefecture's rice suitable for sake brewing, and is suitable for ginjo because its heart white is smaller than that of Yoshimizu. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yume-Ginko Polishing ratio: 60 Sake degree: +1 Alcohol percentage: 15% to 16%.
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SummerFallYUZU SPARKLIG LIQUOR発泡
WAKAZE KURA GRAND PARIS
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Sold by:WAKAZE Co. Production site: Takara Shuzo Co. Fushimi-ku, Kyoto. SummeR Fall YUZU SPARKLIG LIQUOR Yuzu flavor follows the plain one. This one is treated as a liqueur. It is served cold. The color is a little yellowish with a light misty tint. The fine bubbles are more vigorous than those of the other two, giving the impression of being more energetic. The top aroma has a strong scent of yuzu juice. The mouthfeel is powdery, with a sparkling, effervescent feel. Bittersweet astringency with citrus peel from the sweetness. After the taste is gone, there is a freshness and a slight mix of koji flavor and sweetness. It has a sake feel to it, but if you call it a yuzu sour, I guess it could be called that. It is delicious, though. Ingredients: sake (made in Japan), yuzu juice, carbonation Alcohol content: 11%.
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SummerFallSPARKLIG日本酒発泡
WAKAZE KURA GRAND PARIS
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Sold by:WAKAZE Co. Manufactured by:Takara Shuzo Co. Fushimi-ku, Kyoto. SummeR Fall SPARKLIG Sake. Summer is already over and the trees have blown away, but here it is, sitting in the refrigerator. The concept of the sake made by WAKAZE in California was retained and produced in Japan by Takara Shuzo. We will have it cold. The color is almost clear and the bubbles rise slowly. Numerous hardened bubbles surround the surface of the water on the side of the glass. The bubbles come up slowly from below. The top aroma has a slight, gentle sweetness. The mouth is filled with a slight aroma of koji, a gentle citrus acidity, and a slight sweetness derived from koji. The slightly astringent taste reminds one of wine. The "shwash" feeling is felt more when swallowing than when putting it in the mouth, and the aftertaste is refreshing due to the fizzy, shwash-like sensation. It is more like sake than expected. Ingredients: rice (domestic), rice malt (domestic), carbonic acid Alcohol content: 11%.
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Hokenレトロラベル純米
Hoken ShuzoHiroshima
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Charcoal Bar Ajito (6) It was the last order, and we chose the last drink to be consumed slowly over the next 30 minutes. ◉寳剱 Junmai-shu with a retro label The retro label is a straight forward and very striking one. The refreshing mouthfeel is followed by a pleasantly complex taste that spreads with a bitter acidity and umami flavor. The three-dimensionality of the flavor is a delight to the palate. I was quite drunk, but I think I was able to finish the last glass with a deep sake. I drank a lot and got drunk a lot throughout the day 🙏.
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Oroku超王祿　春季限定純米原酒生酒無濾過
Oroku ShuzoShimane
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Charcoal Bar AJITO (5) There was a king roku, so I ordered it to check the number of stars. ★★★★ Stars, three! ◉Chou Oroku Junmai Unfiltered Nama Sake Spring Season Limited This is one of the few freshly squeezed limited editions of Oroku, a sake that ages well. It is one of the few freshly squeezed limited editions of Oroku, a sake that is aged for a long time. It has a good balance of rounded umami and refreshing acidity. The aftertaste is crisp. The supplier was Sumino Sake Shop.
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族ZOKU純米ひやおろし
九重雑賀KWakayama
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Charcoal Bar Ajito I found myself drinking three Kanto region sakes in a row... I changed my mind and ordered a dry but never-seen-before sake. ◉族 ZOKU Junmai-shu Hiyoroshi I had never seen or heard of this sake before, and when I looked at the label I realized it was from the Zoku brewery in Wakayama Prefecture. It's a little refreshing. Clear without sweetness. I didn't really feel the maturity of hiyaoroshi. I have never had Zouga either.
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Charcoal Bar Ajito I found myself drinking in the Kanto region three times in a row. ◉Kameko Hanabishi Miyamanishiki Nakatori Junmai Nama-nazake The sweet and umami flavors are felt mixed together from the beginning, with a complex taste, followed by sourness and fullness. The richness from the umami and complexity gives it a slightly rustic feel. I remember a few good tasting favorite sakes, but the one I order is a sake I've never had that I don't know if it tastes good.
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悠純米生酒無濾過
NagaihonkeGunma
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Charcoal Bar Ajito This was my first drink while reading the description on the back label. I have not had much Maikaze, a Gunma Prefecture sake brewer's rice. ◉ Yu Junmai-shu Maikaze Unfiltered Nama-shu, Bag Shiboribori The attack has a strong umami attack with a strong sense of namaishu. The attack has a strong umami taste with a strong sense of nama-zake in the beginning. The acidity is a bit strong. On the all-you-can-drink sake menu at this restaurant, the name of the prefecture, the name of the brand, the type of sake with a specific name, and two kanji (Chinese characters) for "Umami," "Sweet," "Hot," "Hana," "Sou," and "Food" are written for each brand to give a rough idea of the taste, which I guess is a good guide for ordering.
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bouken
Nemuchi-san, excuse me here too😅. I drank the same sake at a national sake fair and had a good impression of it 😋. I wish there was a place where I could buy it in Kansai 🤔.
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ねむち
bouken, you are indeed a drinker of everything 😊 here too 😁 I would like to try other of Yuu brand, but I don't know where I can buy it in Kansai 🤔.
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Finally, I arrived at the place for a drink with my friends. (1) "Charcoal Bar Ajito" (1) The nearest station is Nakazakicho. It is also a 5-minute walk from Higashi-Umeda Station. Since I was a secretary and ordering was a hassle, I made a reservation in advance for the 4,400 yen course that includes all-you-can-drink for 2 hours (drinks L.O. is 90 minutes). The all-you-can-drink system includes 100 kinds of sake, and the system offers one sake for two people or half a sake by the glass. The quintessential sake, such as Jyushidai, was an extra charge... ◉Sairai Junmai Ginjo Namaizumi I've had this before, but I always order Sairai when I see it at a bar. It's fruity, yet smooth and elegant. I've had a lot of it, but I think it's a good first drink. I have never seen the other three drink sake, but this time they did, which was unusual.
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bouken
Hello Nemuchi, ☂️ I didn't know such a restaurant existed 😳Your research skills are top-notch 😆. I would love to go there offline 😁.
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ねむち
Good evening, bouken, good evening. 🌜️ It was a good choice for all-you-can-drink with some popular brands 😋I read a review that it was slow to bring, but there were times when it took a little bit of time 😅.
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Hanshin Department Store Nippon Sake Festival 10/29-11/04 This is not a "sake" festival, but a "Nippon Sake" festival. There are 4 participating sake breweries: Iori, Jinzo, Asakura, and Kikusui. In addition, there are 8 breweries in total: Godai-an (liqueur), Gotei (shochu), and 2 spirits breweries, GOTOGIN and NOZAWAGIN. The one that caught my attention was A-Sakura. ◉Junmai Daiginjo Unfiltered Nama-shu Misato Nishiki Rich and fruity, with a deep and rich umami. My favorite type. A-Sakura BLACK Junmai Daiginjo with a slightly sweet attack and a nice bitter aftertaste. I thought it was good, but the price is a little high, so I hesitated to try it. ◉Kame-no-o Unfiltered Unrefined Harazake Kame-no-o is a rare sake, so I had to try it. It seems to be made with out of quality rice, so it is treated as a regular sake. The taste is full, complex, and has a strong umami aftertaste, just like Kame-no-o. It is also my favorite. ◉Junmai Daiginjo, unfiltered, 35% Yamadanishiki, limited edition, bag-hanging. We were also allowed to sample a very expensive one, which we took. It is a beautiful and tasty water. ◉A Sakura Re-jozo Shuzukuri The taste is thick and syrupy, with a rich, syrupy mouthfeel. The sweetness is cut by the acidity and does not linger. Fukuhibiki is processed rice used to make rice crackers. Slightly sweet. Many of my favorite types.
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Hankyu Department Store Event October 29-November 4, 2025 (2) Taisetsukei booth. The brewers who come to the usual brewery festivals. The name "Daisekkei" comes from the first letter of the three D's in "Drinker's Delight Daisekkei," and is supposedly meant to bring joy to drinkers at Daisekkei. ◉Daisekkei Junmai Ginjo D Yamadanishiki This is a beautifully crafted, yet clearly acidic, Yamada-Nishiki. Taisetsukei Junmai Ginjo D Omachi I asked if Omachi could be grown in Nagano, and was told that it could be, for better or worse, due to the effects of global warming. I prefer it to Yamada-Nishiki for its fruitiness. Winner of the IWC2025 Junmai Ginjo Trophy. They are not coming to the brewery festival this time, so it looks like this is the last time they will be in Kansai this year. There is still time to visit the Hanshin Department Store, which is hosting the Nippon Sake Festival.
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After leaving the festival in Sake Forest, I had a gathering with friends today. I was the organizer, so I chose the restaurant of my choice. But before that, I went to a department store to shop and sample some things. I should also advertise Hankyu Department Store... The 25th Hankyu Sake Brewer's Festival" is coming up! ◎First half: Wednesday, November 12 - Friday, November 14 Second half: November 15 (Sat.) - 17 (Mon.) The number of breweries that come to the festival will be changed this time. If you have time, please come! Hankyu Department Store Event October 29-November 4, 2025 (1) Koshino-Kanchubai booth. A kurajin-san was at the booth. He was not at the Abeno Harukas event, but we had a short conversation. Junmai Ginjo A light and dry sake with a refreshing aftertaste. Sake meter +2 or so. ◉Kojunmai-Yamaguchi Junmai-Shu This is a standard umami-guchi sake. It has a nice, authentic umami taste. It seems to be a popular product. N-888 PREMIUM Nama sake Juicy, fruity and slightly chocolatey, it seems to have been made about a year ago and is naturally aged for one year. It was delicious. I told him about the Chosan series of stickers at the end of the picture, he said they were sold out and gave me a sticker 😁.
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ポンちゃん
Nemuchi, thanks for the event announcement 😊. Unfortunately I can't go, so I'm looking forward to your and everyone else's posts🎶.
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ねむち
Good evening, Ponchan, I'm sorry you can't go this time 🌜️ 😓It's an irregular event where the breweries that come change, so I'm planning to attend for Sawa Masamune, but I can only go on the last day so I'm afraid it may be sold out 😅.
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Today I went to Sake Forest 2025 hosted by Katano City Orihime University. It's a festival featuring craft beer and local sake from Katano. I haven't attended Orihime University once this year because I've been so busy, but I thought I'd just show up and say hello...but I'm still going to drink. The local sake booth in Katano. ◉Hyakuten Manten The sake brewing group of the Katano Orihime University's Osake Department brewed the sake at the Yamano Sake Brewery. The sake is full of flavor and deliciousness, and the brewers have a lot of fun making it. ◉Katanozakura Daiginjo I had never seen this label before, so I asked the chairman of the Yamano Sake Brewery if it had been like this before, and he told me that they had changed it. I didn't ask for more details about the sake, but it had a beautiful, well-rounded umami flavor with a light, refreshing finish. They also took a picture of me with the Osaka representative who is going to Tokyo this month for the national sake tasting competition 👊 Good luck! I hope to be able to participate in Orihime University again next year.
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ひるぺこ
Nemu, I'm waiting for you to come back next year 😆.
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ねむち
Hirupeko, I hope to manage to re-enroll next spring 😅🌸.
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival (6) The booth of Kokushimusou, Hokkaido. This was also a mannequin who poured one after another silently. Junmai sake Kokushi Musou The first taste of rice is delicious, followed by a crisp, light finish. Junmai Ginjyo Kokushimusou Limited Release Nama-Nazake This sake is made with Kitashizuku sake rice. A limited edition sake for a special event. The taste is slightly acidic with a refreshing dryness. Junmai sake Kokushimusou Nama Sake rice used is Comet. Slightly nutty aroma. The mouthfeel is full with a slightly nutty mid-palate. Junmai Ginjo-shu Kokushimusou Limited Nama-zake The rice used for this sake is "Kitashizuku". The balance of umami and acidity is good, which is my favorite type of sake. This one was missing and in the wrong order, but that's it.
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival (7) Booth of Takashimizu, Akita Prefecture. Takashimizu brews Junmai Daiginjo packaged sake, which was the topic of conversation at the Kansai Sake-no-Wa group, using a special brewing process. The mannequin from the neighborhood I mentioned earlier gave us a tasting. ◉Takashimizu Sake-no-Kuni Junmai-Shu The first taste is slightly fruity and sweet, with a slight spicy aftertaste, and the swing from sweet to spicy seems to be minimal and well balanced. ◉Takashimizu: Special Junmai Sake with a fresh yeast yeast yeast. The acidity is a bit high for a sake made from a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast. ◉Takashimizu Daiginjo A standard, cohesive sake with a smooth, smooth finish. ◉Takashimizu Junmai Daiginjo A beautifully balanced flavor with an elegant sweetness. The cost is quite reasonable. ◉Takashimizu Dry Junmai Mineral, clean and dry with little sweetness. This time we cut off the tasting after two hours and went home to visit the City Hunter pop-up store on the 6th floor.
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bouken
Good morning, Nemuchi 🌅. I'm a little curious because the drugstore in my neighborhood has Jun Dai for some reason 🤔. Was the mannequin a man?
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival⑤. Booth of Takarayama Brewery, Niigata Prefecture. Takarayama Brewery was at the Hankyu Brewery Festival in 2022, but in July 2024, they took over the business, changed the name to Takarayama Brewery, and started anew. This one is handled by a mannequin. I have been talking to the mannequin a lot lately, and this time, coincidentally, he lives in the same city and let me sample everything. Junmai ◉ Junmai Junmai is a refreshing yet slightly spicy sake. Junmai Ginjo The attack is sweet, with a punch, but overall not too sweet. ◉Ginjo A spicy, clean, full-bodied sake with a refreshing finish after swallowing. Aki-agari Akihitohitohi A very mellow, sweet and delicious sake. The sweetness is calm and gentle. Takarayama: Shinnosuke, fire-brewed sake, labeled with a rice bag. This sake has a very good flavor. The attack is sweet and tasty, with a slight bitterness in the aftertaste. Slightly bitter aftertaste. ◉TAKARAKAMA Yonebukuro Label Koshihikari Fire-brewed undiluted sake. 14% alcohol by volume. Slight sweetness. Slightly sweet, with a refreshing aftertaste. More impressive than the previous sake.
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ma-ki-
Good evening, Nemuchi-san. Thank you for the information on the Sake Festival. Thanks to you, I was able to experience a fun event today 🎵. I see you brought two bottles of Tenryo Sake with you 🤗. I'm looking forward to your post 😁✨✨.
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ねむち
Good evening ma-ki-, good evening 🌜️ I was just on vacation and was able to go ahead of you, so I'm glad I could help you 😊I couldn't choose just one tenryo sake cup, so I took two of them home with me 😅I see you bought one too 😆👍
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival④. Booth of Kiku-Masamune, Hyogo Prefecture. This time, I was able to talk with many young brewers. I heard that major breweries are having a hard time because of the rice riots in 2021 and the high price of rice from non-contracted farmers. The more rice they make, the more it costs. ◉ Kiku-Masamune Tokusen Kamikyo Hiyoshi Oroshi The Kikumasamune is the best sake in today's lineup. It is indeed a refreshing sake. ◉Hyakumoku ALT 3 This is a high-end brand, but the price was raised in October. Fruity and easy to drink, with a sake-like feel at the end. A blend of Hyakumoku's Junmai Daiginjo and Kiku-Masamune's Junmai-standard sake. Hyakumoku Junmai Ginjo Dry but fruity with a clean finish. Hyakumoku Junmai Daiginjo Hyakumoku will celebrate its 10th anniversary next year. It is a very tasty, refreshing yet full-bodied sake. The brewer also drinks sake from other breweries, and when I asked him which sake he liked best besides his own, he replied, "I like sake from the Tohoku region. He answered, "I like sake from the Tohoku region, and I like 00 Masamune. He told me that he joined Kiku-Masamune because he liked Hyakumoku, and that Hyakumoku also uses Tohoku yeast.
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival / Sake Festival ③. Booth of Shirataki Sake Brewery, Niigata Prefecture. The brewer we saw at Abeno Harukas. The brewer told us that he thought he had seen us at Abeno Harukas. Well, I didn't give him the one from the second time I went to Harukas... ◉Kamizennjosui Sparkling The first time I went to Harukas, I had a glass of Kozen Nyosui Sparkling, which was chilled and refreshing, with a hint of sweetness and a clean finish. I thought it would be sweet and low in alcohol, but it is a very strong sake. ◉Tanrei Dry Uonuma Junmai Daiginjo A Junmai Daiginjo with a very clean, light and dry taste, just like the model. ◉Kiwi-derived yeast by Jozen Junmai I thought it was a liqueur, but then I learned that it is properly sake and made with kiwi yeast. Sweet and sour, low 8% alcohol. It's hard to match it with sake drinkers, but it seems to be made as a gateway for people who don't drink sake.
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival / Sake Festival (2) The main sake booth of Hokuriku, Tenkafusake. The fishing signboard was for Toyama Prefecture's Sanshaku 🤣. We came to meet our hobby sake shop owner who has been a great help to us. Kuzuha had the same lineup as we had at the mall, and we were allowed to drink only one bottle, which we did not drink. ◉Akebono no Yoru Junmai Ginjo Akebono no Yoru Junmai Ginjo is a refreshing mid-meal sake with a moderate acidity. It would go well with sashimi. I had never heard of the Takazawa brewery, but I was surprised to learn that all of their sake is pressed in the tank. When the sake shop owner saw another customer at the cash register buying HAYAKAWA's Habutae walnuts, a famous confectionery in Fukui, he said, "It's rare that they sell them here! I like it best among Japanese sweets in my life", so I secured it in my basket before the sake 🤣. There was also a corner of Hokuriku sweets beavers, so I bought some 😁.
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival / Sake Festival (1-2) ◉Sado Daiginjo Premium Made with Koshi-tanrei, Shizuku-kiri. Pineapple aroma, slightly mild and mellow taste. The yeast used to be a Hiroshima Ginjo yeast, but the flavor was not very consistent, and even though there were 89 breweries in Niigata Prefecture, only a handful of them won gold medals at the National New Sake Competition. It seems that Niigata's sake rice and Niigata's yeast are more compatible. The combination of Koshitanrei and Niigata's new yeast (G74?) is becoming mainstream. ◉Sado Daiginjo Premium Nama-Shu This sake is aged for two years in a cold storage cellar (-8°C) built at a cost of 400 million yen. It is too soft on the palate, with a mellow pineapple feel. It has an alcohol content of 18%, but it is mild and refreshing. I stopped by to buy some on the way home and they let me drink it again 😆 They also talked about yeast for about 20 minutes. The brewer said he used to be a brewer and yeast maker, but when he became an old man, he was put in charge of sales. It was fun talking about koji. At the end, he was talking with a Tohoku accent, so I guess we got to know each other a little better.
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bouken
Hello Nemuchi! I told him that I had heard that Nemuchi was good 😁. He was a fun guy to talk to😊.
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ねむち
Hello bouken, ☀☀☀☀☀☀☀☀, I warmed up the talk in advance that my friends would be here later 😁 she was easy to talk to 😊By the way, I brought home two bottles of Tenryo sake cup this time 🤣.
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