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SakenowaRecord your sake experiences and discover your favorites
MaryMary
日本酒大好き💕 いろんな日本酒を楽しみたいから、 基本は飲み比べしてます🎵 気に入ったら購入して、家飲み🍶 最近のお気に入りは鳳凰美田💕

Registered Date

Check-ins

74

Favorite Brands

6

Most Check-in Brands

Hiroki
2(25%)
Kokuryu
2(25%)
Tosatsuru
2(25%)
豊祝
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukui
11(14.86%)
Kochi
7(9.46%)
Niigata
6(8.11%)
Nara
6(8.11%)
Hyogo
4(5.41%)

Venues With Most Check-Ins

パーキング北浜醗酵所
15(35.71%)
和ル一誠
8(19.05%)
虎連坊 HILTON PLAZA WEST店
4(9.52%)
梅田麹室 豊祝
4(9.52%)
漁師酒場あらき
3(7.14%)

Timeline

MaryMary
Hakkaisan純米吟醸 しぼりたて生原酒「越後で候」原酒
Hakkai JozoNiigata
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山長 梅田店
25
Mary
Lunchtime drink ♪ Slightly glossy hue ✨️ The aroma is slightly sweet and fresh 😌. Smooth and moist on the palate 😌... rich and full-bodied 😆. Good dry Shiboritate with a freshness and drinkability only possible with freshly brewed raw sake 😆.
Japanese>English
MaryMary
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29
Mary
Popular Diner Nu. Lunchtime drinking♪ 5th cup The aroma of ginjo is gorgeous. After the sweetness and umami of the rice spreads, After the sweetness of the rice and the umami of the rice spreads out, a fine acidity comes in and the taste is crisp and clear.
Japanese>English
MaryMary
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29
Mary
Popular Diner Nu. Lunchtime drinking♪ 4th cup The gentle aroma, moderate sweetness and refreshing acidity felt on the palate go well with Japanese food! It is good to drink it cold. If I drink it at home, I would drink it in large gulps.
Japanese>English
MaryMary
HiranHIRAN-ひらん-にこまる
森酒造場Nagasaki
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26
Mary
Popular Diner Nu. Lunchtime drinking♪ Third cup Mild aroma and flavor of rice. Good as a mid-meal drink because of its acidity and sharpness.
Japanese>English
MaryMary
Tosa-shiragikuたっぷり飲める純米酒
Sentoo ShuzojoKochi
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27
Mary
Popular diner Nu. The second drink of the day at Nu. It is light and has a full-bodied sharpness. I would like to have this one heated too.
Japanese>English
MaryMary
Sakayahachibeeうっかり八兵衛本醸造
Gensaka ShuzoMie
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27
Mary
Popular Diner Nu. Lunchtime drink at Nu. It has a strong dry taste. Recommended drinking styles are cold, room temperature, and warmed sake, but I think warmed sake is better!
Japanese>English
MaryMary
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22
Mary
Kikisasa set 1,000 yen Denmabune 2175 Sakagoe, Ako, Hyogo 678-0172 Ingredients : Rice (domestic), Rice malt (domestic) Rice：Hyogo Yamadanishiki Rice Polishing Ratio: 47 Alcohol content: 16 This junmai ginjo-shu is made from 47% polished Yamadanishiki produced in Hyogo Prefecture. The rice is polished to 47% because there were 47 Ako Ronin. It is brewed slowly at a low temperature to produce a fruity and aromatic sake. The taste is light yet well-balanced with a rich acidity, full-bodied and umami, and sweetness in harmony, leaving a smooth and refreshing aftertaste.
Japanese>English
MaryMary
乙女播州赤穂の地酒吟醸
OkutoshojiHyogo
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20
Mary
Kikisasa set 1,000 yen Denmabune 2175 Sakagoe, Ako, Hyogo 678-0172 Ingredients : Rice (domestic), Rice malt (domestic), Brewer's alcohol Rice：Hyogo Yamadanishiki Rice polishing ratio: 55 Alcohol content: 17.5 This ginjo-shu is made from Yamadanishiki produced in Hyogo Prefecture. It is a ginjo-shu with a fresh ginjo aroma and gentle sweetness that is easy to pair with meals. Otome is a brand name that has existed since the time of the company's founding.
Japanese>English
MaryMary
Chushingura雄町純米生酛
OkutoshojiHyogo
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20
Mary
Kikisasa set 1,000 yen Denmabune 2175 Sakagoe, Ako, Hyogo 678-0172 Ingredients : Rice (domestic), Rice malt (domestic) Rice：Omachi produced in Okayama Rice Polishing Ratio: 65 Alcohol percentage: 16.5 Omachi from Okayama Prefecture is used. It is a junmai sake brewed using the traditional sake brewing method called "Namo Hashiroshi," which requires a lot of time and effort. It has the characteristic flavor and fullness of Omachi rice, and the rich mellow taste of the sake brewing process. It is recommended to be served at room temperature or warmed. When heated, the acidity mellows out and the range of flavors expands.
Japanese>English
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