SakenowaRecord your sake experiences and discover your favorites
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長いので名前変更。 眠たい治療家→ねむち。 太田和彦氏をお手本にアルコール性の脂肪肝と闘い、痛風に怯える酒呑み。 2022年9月2日に4合瓶のポチなし家飲みにて全国制覇達成しました〜🥳🎉 語彙力乏しいので、表現は同じようになり、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、読んで今後の購入の参考にさせて頂く為に、♡はポチッとさせて頂いております。 宜しくお願いします🙇

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Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
21(7.92%)
Kawanakajima Genbu
17(6.42%)
Fusanokangiku
15(5.66%)
Koeigiku
14(5.28%)
Shinshu Kirei
13(4.91%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
97(8.42%)
Hyogo
80(6.94%)
Yamagata
61(5.3%)
Fukushima
59(5.12%)
Shiga
56(4.86%)
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Yosamusume
Yosamusume ShuzoKyoto
83
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix㉖ 𓆏In connection with the emblem, the second brewery is Yosamusume's booth. This is a small sake brewery where Shiro Nishihara, the 6th generation president and toji, is a family-oriented sake brewer. They also have a new type of sake for Australia called "Yosamusume," which is a low-alcohol, slightly sparkling sake. Midori-no-Kaze Junmai-Ginjo Nama-Hara Sake I think he was calling it delicious. I think he was calling out how delicious it was. Wine yeast special junmai unfiltered nama sake. It has a sweet and sour taste made with wine yeast, but it is not winey. Both Yosamusume were good 😋. The first Yosamusume I drank was a sake with a cicada label, so I told them I drank the one with the cicada instead of the frog, but they said it was a rare one. I can't find it on google so I guess it's sold out 🤔.
Japanese>English
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Odayaka
Niida HonkeFukushima
84
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix㉕ This year, there are two breweries with 𓆏 emblems. The first brewery is the booth of Niidashi Zenshu. It will be a sake brewery that protects rice fields and water in Japan. They use only natural water from "Takeuchi well water (hard water)" near their own rice fields and "Mizunenaki spring water (soft water)" from their own mountain. Shuyo Odayaka Junmai Ginjyo Smooth and creamy. A dry and slightly creamy water with a sparkling taste. Slightly effervescent compared to sparring. Shuodai Odayaka Sparkling This is a bottle-fermented sake made by the same method as Champagne. It also has a dry aftertaste with a sense of sizzle. I think the power of nature is amazing.
Japanese>English
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Kazuhiro
中澤酒造Shiga
78
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix㉔ ICHIHAKO's booth. The current brewer, Kazuhiro Nakazawa's grandfather closed his business in 2000, and Daijiro Hata, the brewer of Hata Sake Brewery, suggested that he brew his own sake at Hata Sake Brewery. In 2015, the brand was launched and the company's own brewery was revived. The name "Kazuhiro" was taken from the names of two sake brewers, Nakazawa Brewery's Toji Sakagashira Houichi and Hata Brewery's Toji Taniuchi Hiroshi, who both learned the art of sake brewing. I had a chance to drink a lot of their sake at a tasting at the Otsu Prince Hotel. Ichihoro Junmai Mild Nigori Nama Sake It has a little sourness, sweetness, and umami. It's delicious 😋I liked it a lot when I drank it before. ICHIHIRO Junmai Light Nigori Nama Sake It has a sourness like a sake yeast yeast yeast, and it is intertwined with the flavor of the oli. I also like many of the sake at ICHIHIRO. I also drank the brewing water 😁.
Japanese>English
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Michizakura
Michizakura ShuzoHokkaido
84
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix㉓ The booth of Sanzen Sakura. Two girls in line in front of me were talking about "Is Jyuseki a Kyoto brand? I told them the story of Mr. Takagaki, Gekkeikan, and Matsuyama Shuzo, and they said "Wow, that's great! I told him about the story of the Sanzen Sakura brewery, and he said, "What? Sanzen Sakura Junmai Daiginjo Comet 45 The spread of umami from the sharp sweetness is exhilarating. Every time I drink it, I roar "Yum! I roar every time I drink it. In my opinion, this might be the one to vote for. Sanzen Sakura Normal Sake R class Naokumi Nama Sake. It is rich and full-bodied. It has a richness and fullness that is impossible to find in regular sake. In my opinion, it was my favorite, but it did not win the Grand Prix this time and came in 3rd place.
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boukenGood evening, Neemuchi 😁. Oh, I didn't know you said that 🙄🙄. If you use this technique, you can pick up women very well 😏.
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ねむちbouken-san, good evening 🌛I selfishly think that if you know the story of the sake, the brewery, the master brewer, etc., you can enjoy the sake twice as much 😁bouken-san knows more about sake than I do, so I will give you this technique 🤣.
Japanese>English
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七冠馬
ひかみしゅぞうShimane
81
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix㉒ The booth of Shichikanma. A brewery I've had several times at Japanese sake festivals. I can't read the name of the brewery no matter how many times I try to remember it, Hikami Shuzo. This brewery is said to be the one that discovered the original awamashi yeast. The brewery is related to the Wada family, the owners of Symbol Rudolph, and the Tamura family, the brewery's owner, so the horse has won seven gold medals. Shichikanma Junmai Daiginjo. Slightly sweet and slightly tasty. I would like to have a little more impact. Shichikanma Junmai Haru Nagomi Seven A little sweetness and a touch of acidity. I guess I'm not into spring sake as much as bouken.
Japanese>English
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Toyonome
高木酒造Kochi
79
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix 21 Toyonoume's booth. This is another unknown brewery in Kochi with a sales volume of about 300 koku. I wonder if they have been replaced by a new brewer, Mr. Kazuho Takagi (6th generation) from Mr. Naoyuki Takagi (5th generation). The Junmai Ginjo Shiboritate Nama Shuzake version is a refreshingly sweet and acidic sake. It has a refreshing sweet and sour taste, with a little bit of sake. A little bitterness at the end. Ito wo okashi Junmai Ginjo Activated light nigori Active light nigori with CEL-24 yeast. The aroma is fruity and gorgeous. The overall impression was that it would be sweeter, but at the end, it was surprisingly dry with a hint of sweetness and bitterness. It was originally supposed to be made with Kochi yeast, but CEL-24 yeast arrived by mistake. That's why the name "Itookashi" was chosen. It was also different from the image of Kochi sake.
Japanese>English
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Sawanohana
Tomono ShuzoNagano
78
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix⑳(⑳) The booth of Sawanohana. Mr. Takayuki Banno, the head brewer, and his sister Haruka support the brewery. The concept is to make sake that is "delicious" in one cup and "pleasant" in two cups. Beau Michelle is probably more famous. Sawanohana Hanaakari Junmai Daiginjo It has a refreshing sweet and sour taste with a little bitterness at the end. Beau Michelle cotton candy Nama-nazake This is one of the best in the series. Sweet and creamy cotton candy. I've had both of them before.
Japanese>English
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Yokoyama
Omoya ShuzoNagasaki
76
ねむちThe 7th Matsuo Taisha Sake Grand Prix The booth of Yokoyama. We met the owners of "Shinbaku" again and they asked us which one was the best. The owners of "Shinpaku" asked me which one was the best, but it was a difficult question. The owner's best was apparently the Yokoyama. Shigeke Shuzo has two breweries, a shochu brewery and a sake brewery, and in 2013 (Heisei 25), they revived sake production after a 23-year hiatus. The brewery is run by two brothers, Yuzo Yokoyama, the president and shochu master brewer, and Taizo Yokoyama, the managing director and sake master brewer. Yokoyama SILVER7 Junmai Ginjo Hi-ire The pink label of this hi-ire version of YOKOYAMA SILVER7 is a clear, elegant, sweet and delicious sake. It has a clear, elegant, sweet flavor, and even though it is fire-aged, it is fruity and extremely tasty. Junmai Daiginjo Princess Michiko Princess Michiko's rose yeast (PM-1) is used. It is gorgeous, fruity, and beautiful. It has a sweet flavor with just the right amount of richness. It is not too loose, not too assertive, and has a full-bodied aftertaste. Yokoyama was selected for this year's Grand Prix with flying colors.
Japanese>English
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Haginotsuru
Hagino ShuzoMiyagi
75
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix Haginotsuru and Hiwada booths. I found a cat series that I was going to follow by drinking a kotatsu cat. According to Yohei Sato, the 8th generation brewer, the goal is to create a sake that "enlivens the occasion when enjoyed with like-minded friends. By brand, "Haginotsuru" aims for a clean, refreshing sake quality that one never gets tired of drinking, while "Hiwada" is made entirely from junmai (pure rice) and aims for a casual, high-quality junmai sake. Haginotsuru Junmai Ginjo Separately brewed Nama-shu Sakura Neko It has a refined sweetness and umami taste. This is my favorite type. Hiwada Namahashimo Shiboritate Junmai Nama-no-Nagara Sake Lightly sweet and acidic, with a slight sweetness and umami from the lees. It is also delicious. I knew I had to keep up with the Neko series.
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さしゅーNemuchi-san Good evening (^o^) Hagi no Tsuru! The Neko series is delicious, but so is the Hiwada 😊It's also a fun event to talk with the toji-san about all sorts of things!
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ねむちSashiu-san, good evening 🌛Hagi no Tsuru has a strong impression of the delicious Neko series, but Hiwada was also delicious 😋I get involved with the brewers and strangers alike at events, so I may be rather annoying 😱.
Japanese>English
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Shinrai
Miwa ShuzoHiroshima
72
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix Sake that I have never drunk before because I can always buy divine lightning as well. Mr. Yuji Miwa, the 15th generation brewery master. Soft water springs from a shallow well in the mountains behind the brewery, while medium-hard water comes from 50 meters underground in the brewery. The brewery is located at the highest altitude in the prefecture, aiming for a "rich rice flavor and cool sake quality. Shinrai Junmai Ginjyo Senbon Nishiki The first sip is a junmai ginjo with a beautiful acidity. Slightly acidic, with a sourness that spreads over the tongue. It is not spicy. Shinrai Special Junmai Senbon Nishiki The first sip is a junmai with a soft taste. The umami spreads gradually and the sweetness is slightly soft.
Japanese>English
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Shichida
Tenzan ShuzoSaga
71
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix Shichida's booth. Mr. Sakaguchi, a sales representative, and the owner of a liquor store I sometimes visit were helping out at the booth. I wore my Tenzan T-shirt again today, so I stormed in, saying we are a family. The liquor store owner's face looked tired while he was helping 🤣. Shichida Junmai Shichibu Hashimai Yamadanishiki Tombaira Polishing Rice. It has a fruity taste and the acidity comes first. It is beautiful and tasty even at 70%-5%. Shichida Junmai Ginjo 50 Omachi Unfiltered Raw Fruity, dark and full-bodied, with a gradually increasing umami and sweetness, it is extremely delicious. I've been to the Tenzan brewery, so I'm a bit partial to it 😁.
Japanese>English
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Kudokijozu
Kamenoi ShuzoYamagata
72
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix (15) Kudoki-ue's booth, which rarely comes to the event. Toshiharu Imai, the fifth president of Kudokidote, trained as a sake brewer under Chikara Ogawa at Meiri Sake Brewery, famous for its Association No. 10 yeast. Kudokidokute Jr." is the product of Mr. Toshinori Imai, the executive director of Kamenoi Shuzo. The origin of the name "Kudokibe Jr." is "to persuade any person, whether above or below one's rank, with sincerity and not with force. He explained that it is the sweeter and more fragrant one. Kudokibe Jr.'s Hizumi Junmai Daiginjo This is the sweeter one, and it is already very sweet. Kudokidotte Jr.'s Shizuku Daiginjo The aroma is high, and it is gorgeous, sticky, sweet, and thick. There is a slight alkalinity in the aftertaste. I knew it was good, and after drinking it, I knew it was good.
Japanese>English
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Wakagoma純米原酒生酒無濾過
Wakakoma ShuzoTochigi
88
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix⑭ Tochigi love💕🤗Wakakoma booth. The sixth generation brewer, Yukihiro Kashiwase, who trained for three years at the famous Nara sake brewery Aburanaga Shuzo, known for its famous sake "Kaze no Mori," focuses on brewing sake with a clean flavor and clear acidity. The oldest sake brewery in Oyama City, which is also a national tangible cultural property, was used for filming in the drama "JIN". The sake is mainly unfiltered and unpasteurized, with a focus on low refining. The only image I had of the sixth generation that I had met and talked to before was that of a brusque and unfriendly man 🤣I checked, and this time, too, the response was from the sixth generation. I was surprised that he was so friendly 😳. Wakakoma Omachi 90, unpressed, unfiltered, raw sake. The explanation was that it was Muscat. Both are 90 and clean sake. It has a strong rice flavor, but is clean and clear. Wakakoma Aizan 90 unpasteurized, unfiltered, unpasteurized, unpasteurized sake. It is described as a peach. It has a lot of acidity and is a bit messy. In my opinion, I preferred Omachi.
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ジェイ&ノビィHi Nemuchi 😃 The golden duo of bou & nemu really have a wide range of skills 🤗. I saw Tochigi love 🥰 and JIN looked like J&N for a moment 😆 I'm so self-conscious 🤣 I'd like to try Wakakoma's Yumachi👍.
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つよーだいHi 😁I've had several kinds of Wakakoma thanks to chikumo and they all have their own expression and are fun to drink👍One of my favorite brands!
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ねむちJay & Nobby, Good evening 🌛Yes, I've been doing bou&nem recently 🎤Jin makes me jump 💕😁, why not 🫱I recommend Omachi for Wakakoma 👍.
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ねむちGood evening, Tsuyodai 🌛I like the exchange line with chikumo, it's a good and efficient way to get hard-to-find sake 😆I'm looking at you enviously 😁Wakakakoma is interesting because it has many varieties, low milled and high milled 😉.
Japanese>English
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Tosa-shiragiku
Sentoo ShuzojoKochi
84
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix I know Tosa Shiragikumo has a great reputation, but I feel like the image of Kochi sake = dry and not very drinkable. However, I checked the website and found that the brewery pursues a "pleasant drinkability" based on the concept of "fresh and juicy" sake. The brewer is Miki Sendo, and her husband, Ryuta Sendo, is in charge of brewing. Tosa Shiragiku Usuigui Junmai Ginjo Yamadanishiki Nama A seasonal sake. Fruity and fresh. It has a wide range of umami and sweetness, with a touch of bitterness afterwards, and a harmony of flavors like a famous orchestra playing. Quite my favorite. Tosa Shiragiku Junmai Orikarami Fruity, but with a strong sense of rice flavor and lactic acidity. It was quite impressive and different from the image I had of Tosa sake, so I thought it would be a shame if I didn't drink more.
Japanese>English
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津島屋
Miyozakura JozoGifu
70
ねむちMatsuo Taisha Sake-1 Grand Prix ⑫ Tsushimaya, which I drank before and had a very good impression of. The brewery uses pellucid Kiso River subsoil water drawn from a well on the brewery grounds. The ancestors of the founding family moved from Tsushima City in present-day Aichi Prefecture to Gifu, and used the brewery's trade name, Tsushimaya (津島屋), from the time of its founding. Tsushimaya Hachitan-Nishiki Junmai-Ginjo Nama-Nagarami Orikarami The sweetness spread out after it seemed slightly sour, and the bitterness of the lactic acidity was also delicious 😋. Tsushimaya Gaiden Junmai Sake Nordwind Perlwein2024 It has a refreshing sourness. It is clear and easy to drink, like a juice with wine yeast. I was shocked by the smokiness of this sake when I drank it before, but this time I didn't feel the smokiness so much. All Tsushimaya's are great 😆.
Japanese>English
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Tsuchida
Tsuchida ShuzoGunma
89
ねむちMatsuo Taisha Sake-1 Grand Prix (11) For some reason, Honor Kunimitsu was sold at Yama Fat, so I drank it, but I had never had Tsuchida, which is a strong, peculiar sake. Founded in 1907, Tsuchida is brewed with rice used for food and brewed using the "kimoto" method. Tsuchida 99 The color is the yellowest among all the sake we drank at this event. The taste is "omoro". It has a sweet, umami, thick, thick honey flavor, so the sour acidity seems to be only a little. As bouken-san said, it tastes like the koji mashimashi of Kamikai. Tsuchida, the oldest sake in the world. It has a smooth sourness, though it seems loose. It's rich but clean. I think I drank it in the wrong order. Tsuchida is too unique, so it's probably certified normal among perverted sake maniacs 🤣.
Japanese>English
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六歓
東和酒造Kyoto
87
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix 10 Rokuhan booth. Mr. Bouken said he wasn't really into it, but he had never had it before and there were not many people, so he tasted it. Fukuchi Sanman Niseki, a local Fukuchiyama sake brewed by Jun Imagawa (the eldest daughter), a female toji, and Rokuhan, a pure rice sake brand. Rokuhan. I wasn't expecting it at all, but it has a mild brown sugar sweetness and acidity. It has a slight kick to it, but it's delicious. My favorite type. Rokuhan Akekani Haru Koraru A bit lacking in the loose sake taste. The acidity is a little too much. The label is impressive and nice, and I thought I would like to buy and drink it.
Japanese>English
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Takesuzume
大塚酒造Gifu
86
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix ⑨ Takejaku's booth. The sparrow on the label is quite cute. Kiyotaka Otsuka, the fifth generation, trained for two years at Kitagawa Honke, the brewer of Tomio in Fushimi, Kyoto, and brews sake for local production for local consumption, living together with the local community. Seiichiro Otsuka, the sixth generation, studied sake brewing for two years at Motosaka Sake Brewery of Hachibei Sake Brewery in Mie. Turning his passion from the brink of going out of business, the young sixth generation brews "Hatsushimo" with Gifu Prefecture's specialty rice rice Hatsushimo as the raw material. Takejaku" is named after the family crest of the Otsuka family. Takejaku Yamahai Junmai Ginjo Unfiltered Unrefined Nama Sake Omachi 50 A little tangy, a little classical. Takejaku Namaishige Junmai Unfiltered Namaishige Noami Rice It has a mildly spicy taste from the lactic acid acidity with a profile that is typical of the yeast used in the brewery. It was not so impressive in my opinion.
Japanese>English
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Hojun
Komatsu ShuzojoOita
83
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix 8 Oita Sake's Houjun booth, where we drank a while ago. Founded in 1868, this sake brewery was closed in 1988. In 2008, the brewery resumed production upon the return of the sixth generation, Junpei Komatsu, who trained at the Ikemoto Brewery (Biwa no Chouju) in Shiga, the Drunken Whale Brewery, and the Senju Brewery in Kochi. The small, family-owned brewery is working to revive Oita Mitsui, which disappeared in the 1960s. Houjun aims for "sake that plays a supporting role. Houjun Special Junmai Orikagarami It has a lactic acid taste, and is not too sweet, but has a clean and crisp finish. Bottle-fermented, lightly cloudy. Houjun Shiro Koji Junmai Namaishu The freshness of the nama-shu stands out more than the acidity, compared to the hi-ire sake we drank the other day. The hi-ire sake was very sour, though. There is a place where you can buy Hojun, so let's drink Oita Sake as well.
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KabHi Nemuchi 😃 I'm curious about Houjun, as it seems to be my favorite strain and is surprisingly available at major liquor stores 👀. Orikagarami sounds delicious 😋.
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ねむちKab, good evening 🌛I haven't had much luck with the Yujun, but the Shiro Koji was pretty tart 😅The Orikarami was a bit modern, but it was nice and sharp with a low sweetness 😋Please try the Yujun if you see it 😊.
Japanese>English
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Matsunokotobuki
Matsui ShuzotenTochigi
85
ねむちThe 7th Matsuo Taisha Sake-1 Grand Prix ⑦ I guess since I drank it at a Japanese sake festival before. This brewery brews sake with very soft water with a hardness of 2 degrees. HADE na matsukoto. Fruity, sweet, and delicious, with a nice bitter aftertaste, my favorite type. Matsu no Kotobuki Junmai Ginjo Omachi Unfiltered Unrefined Nama Sake It has a wild, rich umami taste that is very Omachi-like. It has a moderate acidity and a lingering astringency. It is much tastier than the last time I drank it.
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