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SakenowaRecord your sake experiences and discover your favorites
アザラシ3合アザラシ3合
華やかでフルーティーな日本酒が一番大好き！でも、米感がある日本酒や、お水みたいなするする日本酒も呑みます、お酒なら何でも好きかもしれない(о´∀`о)

Registered Date

Check-ins

356

Favorite Brands

2

Most Check-in Brands

Kaze no Mori
60(27.4%)
Daishinshu
23(10.5%)
Takachiyo
17(7.76%)
Okunokami
12(5.48%)
Nabeshima
11(5.02%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
76(21.35%)
Nara
63(17.7%)
Nagano
45(12.64%)
Akita
21(5.9%)
Hiroshima
15(4.21%)

Venues With Most Check-Ins

本多屋酒店
62(63.92%)
玉城屋旅館
11(11.34%)
佐藤商店
5(5.15%)
Yajima Saketen (矢島酒店)
5(5.15%)
碇屋酒店
4(4.12%)

Timeline

アザラシ3合アザラシ3合
Suigei純米吟醸生酒
Suigei ShuzoKochi
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家飲み部
32
アザラシ3合
Since it was my first visit to Kochi, I came to the drunken whale brewery and bought drunken whale (≧▽≦) and with bonito tataki! It's so delicious! Both the sake and the bonito! The sake is easy to drink and you can enjoy it very easily, but it is actually a very dangerous sake with an alcohol content of 17 degrees...! It seems to be quite calm and relaxing...! I think it's a mild and relaxing kind of drink...! Tosa Kura Limited Edition Gin-no-Yume Nama-Shu Rice used: Gin-no-Yume (100%) Polishing ratio: 50%. Alcohol content: 17%. Production date: 2025.08
Japanese>English
ma-ki-
Good evening, Mr. Seal3Gou! I see you are visiting Kochi🎵. The bonito tataki and Kochi sake sounds like a great match 🤤. I'd love to visit Kochi someday 😋!
Japanese>English
アザラシ3合
Hi ma-ki-, 🌞Thank you for your comment! It was too good, I ate & drank too much... 😅I also enjoyed sightseeing in Kochi because the scenery was beautiful in many ways!
Japanese>English
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東川酒店
家飲み部
23
アザラシ3合
I got the S Wind Forest I was looking for (≥▽≦) at a liquor store near the Aburacho Brewery ✨✨. It's a gentle and cozy type of dusty sake for a Kaze no Mori (≧▽≦)....so delicious! The label says "Higashikawa Sake Shop" where I bought it today..! I wonder if the sake shop bought the rice and asked Kaze no Mori to make the sake...? It's an interesting project! Sashimi of swordfish, abalone, and horse mackerel, together with nanbanzuke (pickled horse mackerel) and boiled fish! S Kaze no Mori South District Katsuragi Sanroku Brewery 2024☆☆Sugiura/South District 01. Nara sake unfiltered, unpasteurized, unpasteurized, unpasteurized sake 100% Akitsuho produced at the foot of Mt. Katsuragi without pesticides or chemical fertilizers Alcohol content: 14%. Grower: Eiji Sugiura Brewer: Yuna Nakagawa Sake rice purchased from: Higashikawa Sake Brewery
Japanese>English
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家飲み部
28
アザラシ3合
I felt that it was rounder and sweeter than the previous sake I drank! As the image of Daishinshu suggests, it is gorgeous, easy to drink, and yet delicious. Served with Hiramasa sashimi, yellowtail kama, and lettuce salad! Daishinshu Toyojo Club Jizumai Jijo no Sake Nama Alcohol content: 16%. Production Date: 2025.04 Date of release from the warehouse: 2025.04
Japanese>English
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Amanotoカエル純米吟醸生酒無濾過
Asamai ShuzoAkita
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本多屋酒店
家飲み部
31
アザラシ3合
First of all, the label is really cute 💖frogs are dancing🎶I looked closely at the lid ...... and found that it is the brewery that makes Amano-no-do in Akita! (≧▽≦) It is a sake that is easy to drink, calm, and friendly, while still being gorgeous! I think it would be good for a quiet nightcap alone on a frog-crying night. It is very delicious! Serve with striped horse mackerel sashimi, tororo tuna tataki, una onigiri, and lettuce salad! Frog Junmai Ginjo Nama Sake Dancing yeast 〜Awakening frogs Rice: Akita Akita Komachi Alcohol content: 16% alcohol by volume Polishing ratio: 60% flat polished rice (Takashimizu Rice Milling Plant)
Japanese>English
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家飲み部
30
アザラシ3合
I think it is a sake that retains the clean and gorgeous atmosphere of Takachiyo, but has a strong sense of clean water and familiarity. I thought it was better than the image of a scroll machine (≧▽≦). Serve with lettuce & tomato salad, chicken skin ponzu, egg soup, horse mackerel and salmon sashimi! Flat polished rice x Maiku bubble-washed rice, Gin Polishing ratio: 53 Alcohol content: 15%.
Japanese>English
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家飲み部
33
アザラシ3合
It is a Taishinshu sake, so it has a clean and gorgeous taste, but for a Taishinshu sake, it is "delicious! Today's dish is hormone yaki udon (fried udon noodles with hormone), so I chose a sake that tastes good! It has a fresh taste, and of course it has a presence by itself, but I think it is also a good sake to accompany dishes! Daishinshu Shishu Shigeto-61 Namazume Brewing water: Natural water from the melting snow in the Northern Alps Sake rice: All sake rice indigenous to Nagano Prefecture is grown under contract with contract farmers. Sake brewing: In-house rice polishing, limited water suction, natural cooling, in-house yeast, and all processes are top-quality Daigin-zukuri. Whole tank pressing: When separating the unrefined sake into sake and sake lees, the sake is pressed in a traditional tank, a tool used to press high-grade sake. The smooth and silky texture is unique to the tsuban pressing process. Unfiltered and bottle-stored: The sake is bottled immediately after pressing and stored at temperatures between -3°C and 0°C until shipping.
Japanese>English
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家飲み部
33
アザラシ3合
Today, I drank Minamiuonuma's sake, which has the same terroir as the pasta with Minamiuonuma vegetables I bought yesterday! Aizan no Yukio (≧▽≦), which is sold only in Niigata Prefecture. It has a clean, umami taste with a sharp, gorgeous flavor while still retaining the firmness of a white wine. It tastes similar to the delicious spring water from Urasa that I pumped yesterday! This is very delicious! I should have bought another bottle! Served with shrimp, cabbage, and mushroom junovese pasta! Rice used: 100% Aiyama Rice polishing ratio:70%. Alcohol content: 13%. Production date: 2025.04
Japanese>English
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家飲み部
30
アザラシ3合
My first sip gave me the impression of a slightly sweet but clear, spherical, glassy sake that disappeared. But when I drank it after tuna sashimi or liver stewed in sweet and spicy sauce, I thought it was quite a powerful and gorgeous sake. I served it with tuna sashimi (kama and red meat), braised liver with sweet and spicy sauce, and green leaf and radish salad! Limited edition 100% Uonuma Yamadanishiki Competition standard Daiginjo Rice polishing ratio: 40 Alcohol content: 17%. Year of production: 2024
Japanese>English
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Kaze no Mori純米生酒無濾過
Yucho ShuzoNara
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本多屋酒店
家飲み部
28
アザラシ3合
Kaze no Mori - (**ω*) - delicious as always! It has a complex bitterness like Kaze no Mori's dewy leaf wind, but also feels easy to drink like Yamada Nishiki! With fried rice with more garlic chives, Nishin sashimi, and steamed and grilled clams! Kaze no Mori WEEKS 2024 Yamada Nishiki 507 Nara-shu Junmai-shu Unfiltered, Unpasteurized, Unhydrated Nama-shu 100% Yamadanishiki from Hyogo Prefecture Alcohol content: 15%. Production Date: 2024.08 2024BY summer brewing tank 5009
Japanese>English
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本多屋酒店
家飲み部
25
アザラシ3合
It's been a while since I've had a drunken whale (≧▽≦) I knew it was good, but I rather bought the jackets & caps! I'm so glad I bought it! It's a light, umami-guchi sake without too many waves, a nice food sake... The term "mellow dry" seems to describe it well. Served with stewed beef tendon radish, green lettuce & radish salad! Junmai Ginjo Ginrei Mellow Dry Rice: 100% Hokkaido rice suitable for sake brewing, Ginpu Polishing ratio: 50 Alcohol content: 16%. Production date: 2025.03
Japanese>English
アザラシ3合アザラシ3合
Daishinshu純米大吟醸原酒生酒おりがらみ
Daishinshu ShuzoNagano
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家飲み部
32
アザラシ3合
Today, I bought another Yaebaru Junmai Daiginjo, which is different from the one that was prepared for the competition! It is not only refreshing and gorgeous, but also sweeter than expected, like a dessert sake... I served it with sashimi of horse mackerel and sea bass, salad of potherb mustard and radish, and yesterday's stewed pork and horse chestnuts! Shinshu Memonjuku Certified Sake Orikarami Nama-nazake Yaehara Junmai Daiginjo Nama Rice used: 100% Hitogochiki contract-grown rice from Yaehara, Shinshu Polishing ratio: 49% (home-polished rice) Alcohol content: 16%.
Japanese>English
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家飲み部
32
アザラシ3合
The brewed sake to be exhibited at the Dai-Shinshu sake competition! I wonder if any of them will eventually become Kozuki (≧▽≦). I went to a Daishinshu distributor today and found a complete lineup of the brewing series, so I bought the brewing series from No. 41 to No. 43. I will drink No. 43 today! It tastes very refreshing and gorgeous, but I think it has more sweetness than usual. It also has a white wine-like quality and would look great in a wine glass or champagne glass! The bitter aftertaste is also delicious! Served with stewed pork & horse mutton (no sauce, seasoned only with cooking sake and vegetable flavor)! Pre-brewed for the sake competition: No. 43 Unfiltered unpasteurized sake, Nakakumi All Kinmon-Nishiki rice grown under contract in Nagano Prefecture is used. Brewing capacity: 600kg Yeast used: Home grown yeast Water used: melted snow water from the North Alps
Japanese>English
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家飲み部
31
アザラシ3合
It is dry and refreshing for a Daishinshu! But it has a mild brightness while retaining the gorgeousness of Daishinshu, and it's delicious! We served it with simmered bamboo shoots and chicken, rolled asparagus and young corn! GI NAGANO Shinshu Matsumoto Hitogokochi Produced by Tamiya Contract cultivated rice Hitogochi 2...24 Alcohol Content:16 Rice used:100% Hitogochi from Nagano Prefecture Brewing area/water source:Shimadachi, Matsumoto City, Nagano Prefecture Production date: 2025.01 (bottled date) Year of release from the warehouse:2025.02
Japanese>English
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Kaze no Mori純米生酒無濾過
Yucho ShuzoNara
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本多屋酒店
家飲み部
34
アザラシ3合
It's been a while since I've had a Kaze no Mori! What can I say, Super Dry (≧▽≦) Dry sake that seems to go well with any dishes! I had it with stewed raw pork chops, grilled hamaguri clams, and boiled young corn, which I got on a tour of roadside stations in Chiba! I also had some hori-shi nuts, which I think would go better with beer. Akitsuho 657 Next Nara-shu Junmai-shu Unfiltered, Unpasteurized Nama-shu Rice polishing ratio: 65 Made from 100% Akitsuho grapes grown in Uda, Nara Prefecture Grower: Hiroshi Tsujimoto Alcohol content: 15 Production date: 2025.01 2024BY Autumn brewing tank 104
Japanese>English
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Nabeshima純米吟醸 山田錦純米吟醸
Fukuchiyo ShuzoSaga
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家飲み部
30
アザラシ3合
Well, Nabeshima indeed! Bright and gorgeous, but also very delicious sake with a sense of intimacy and a little snuggle. We had octopus and mussel sashimi, grilled tuna, stir-fried pea shoots, and lettuce salad! Junmai Ginjo Yamadanishiki Alcohol content: 16%. Rice polishing ratio: 55
Japanese>English
アザラシ3合アザラシ3合
Hanaabi純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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家飲み部
36
アザラシ3合
Overwhelmingly tropical! It is so gorgeous with pineapple! In a way, it's just as I imagined it to be (≧▽≦) It's not easy to find a hana-yosu and a four-pack bottle! It was a blissful moment. Sashimi of octopus and salmon, oven-baked kanpachi (yellowtail), and lettuce salad! Hanahyokyu Miyamanishiki Alcohol content: 16%. Rice polishing ratio: 48
Japanese>English
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家飲み部
30
アザラシ3合
We have been participating in the Daishinshu Harvest Club since last year, from rice planting to sake brewing, and this month we finally finished our sake (≧▽≦). The sake is originally a delicious Daishinshu sake, but it tastes even better! It is gorgeous and refreshing, but also easy to drink, and will be gone in no time. Serve with seri nabe, chicken skin ponzu, and egg soup! Dai-Shinshu Toyo Club Jibai Jijo no Sake Nama Alcohol content: 16%. Production Date: 2025.04 Year of release from the warehouse: 2025.04
Japanese>English
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家飲み部
35
アザラシ3合
Gorgeous but calming~ (≧▽≦) It looks good with a glass of wine (or on its own), but it also goes well with a meal. Delicious! I had it cold. Served with simmered bamboo shoots and tofu, and kipper sashimi! Tetorigawa Daiginjo Meiryu Rice polishing ratio: 40 Alcohol content: 16 Production Date:2025.01 Shipping date: 2025.03
Japanese>English
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Daishinshu純米大吟醸生酒槽しぼり
Daishinshu ShuzoNagano
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家飲み部
32
アザラシ3合
When I bought it, it was wrapped in newspaper...(≧▽≦) When I opened the bottle, the lid flew off! The color is a little yellowish and the taste is very fresh, sweet and delicious! Serve with yellowtail kama, yellowtail sashimi, and lettuce salad! Daishinshu Tankjo-Zume Junmai Daiginjo Tamboshibori Nama Water used: Water from the North Alps mountain range Rice used: 100% 2024 contract-cultivated Hitogochiki rice Rice polishing ratio: 49 Alcohol content: 16%. Production date: November 2024
Japanese>English
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Daishinshu八重原純米大吟醸純米大吟醸生酒中取り
Daishinshu ShuzoNagano
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家飲み部
32
アザラシ3合
The day before yesterday, I opened a bottle of sake I bought in Matsumoto (≧▽≦). It's a refreshing and gorgeous sake from Taishinshu, and it's also very stable and super tasty. I can't get enough of it! I served it with sashimi of swordfish and herring, and lettuce salad with choreggi dressing! Shinshu Memonjuku Certified Sake Selected Nakadori Yaehara Junmai Daiginjo Nama Rice used: 100% Hitogochiki contract-grown rice from Yaehara, Shinshu Polishing ratio: 49% (in-house rice polishing) Alcohol content: 16%.
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