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SakenowaRecord your sake experiences and discover your favorites
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岡山在住ですが、秋田を起点に、日本酒で日本旅行をしようと考えました。東北、北陸のお酒が美味しくて、この辺りに留まっていたのですが、みなさんのコメントを参考に、守備範囲が少しずつ広がりつつあります。 みなさんのコメントと晩酌が楽しみで、夜が待ち遠しい今日この頃です🔴 これから飲みたい⏩李白、千徳、黎明、勝駒、金雀

Registered Date

Check-ins

478

Favorite Brands

17

Hall of Fame

KamonishikiAKABUMansakunohana

Most Check-in Brands

Mansakunohana
36(15%)
Senkin
18(7.5%)
AKABU
15(6.25%)
Kamonishiki
13(5.42%)
Fusano Kankiku
11(4.58%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
75(15.69%)
Niigata
36(7.53%)
Nagano
32(6.69%)
Tochigi
28(5.86%)
Fukushima
25(5.23%)

Timeline

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御前酒菩提酛　貴醸酒
Tsuji HontenOkayama
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家飲み部
81
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15%, rice polishing ratio 65%, sake degree -24, acidity 2.2, amino acidity 1.9, 2,750 yen per quart. Kijoshu has the image of being sweet and suitable for pre-dinner drinks, and the specs make it sound very sweet, but it was not, and was a delicious sake to accompany a meal😋. It is a kijoshu with a challenging flavor, based on a junmai-shu from Bodai Hashiro (label on the back).
Japanese>English
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家飲み部
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14%, Polishing ratio 65%, Koji rice is Yamadanishiki, Kake rice is Nikkomaru, Harazake, Namaishime. It is a fire-brewed version of Hikaran's standard sake, Nikkomaru. It has an accent on acidity, probably due to the sake's "nama-hashiroshi" structure, and the slightly stronger umami and bitterness are also favorable, making it my favorite sake 😋. I bought Nikkomaru for rice for the first time today because all rice rice rice has become expensive and it tastes so good for sake.
Japanese>English
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Shinshu Kireiひとごこち　純米酒　無濾過生原酒
Okazaki ShuzoNagano
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家飲み部
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15 degrees, Polishing ratio: koji rice 55%, kake rice 70%. It has a fresh aroma like a spring breeze and a well-balanced, gentle taste. Taste it with a meal😋. Fresh, rich, sweet and tasty, enjoyed at 1,540 yen per bottle. I will make an effort to find the next one 😎.
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Wataya純米吟醸酒　山田錦55
Kanenoi ShuzoMiyagi
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家飲み部
94
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15°, rice polishing ratio 55%, sake degree +3, acidity 1.5, Miyagi yeast, Awa Yamadanishiki. Dry sake with light acidity🍶. We drank 6 sake in a row from the Kurihara City and Kurikoma Mountain area, and while they were all refreshing, this one tasted a little different and had a stronger umami flavor. I think that the R4BY sake is left to mature for about two years before being shipped, and that is why it has a mellower umami flavor. I would like to try the Kawaguchi natto here at some point.
Japanese>English
ゆかちん
Hello x777303 😃It's been a while! I love Wataya too! I hope you will try Kawaguchi Natto!
Japanese>English
x777303
Hi Yukachin-san, it's been a while. How are you ✨ Wataya's sake was delicious. Speaking of Kinai Sake Brewery, Kawaguchi Natto! I'll look for it 😎.
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Haginotsuru別撰　純米吟醸　生原酒
Hagino ShuzoMiyagi
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家飲み部
91
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Even with a rice polishing ratio of 48%, 15 degrees, and a rice polishing ratio of 48%, it is modestly labeled as junmai ginjo. Refreshing aroma. It has a fizzy, fizzy feeling, which is my favorite 🔖. It has a clean sweetness, and the flavor is somewhere between light and rich. Even though the flavor comes out day by day, the chili sensation is still there. Yummai😋.
Japanese>English
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15°, 55% rice polishing ratio, Sake degree +2, Sasanishiki. Kurikoma mountain subsoil water. It is light and has a nice, gentle taste. Pleasant to drink with a light acidity 🤗. For some reason, I wanted to drink a sake from the north of Miyagi Prefecture and bought 6 bottles 🍶. Two more bottles to follow.
Japanese>English
loopy
Hello, x777303. Thank you for your concern for Miyagi sake as a citizen of the same prefecture. What other sake did you purchase? Kurikomayama is not well known as it is not a national brand, but I love it.
Japanese>English
x777303
Hello loopy! I bought 6 bottles this time, Harukoi, Hakurakusei, Shoun Kinryu, Kurikomayama, Hagi no Tsuru, and Wataya, the last 2 bottles have not been tasted yet. Like Kurikomayama, they are all delicious sakes that remind me of good water 🍶.
Japanese>English
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Kinryu祥雲金龍　純米吟醸
IchinokuraMiyagi
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家飲み部
91
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16%, 55% polished rice ratio, Kura-no-Hana, 1650 yen per quart, Kinryuzo from Ichinokura. It has a clean, low-key taste with a mildly mellow rice flavor. I heard that George Tokoro praised this sake on a darts trip at the end of last year, and it lived up to his praise ✨.
Japanese>English
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15°, rice polishing ratio 55%, sake degree 4, acidity 1.6, amino acidity 1.1, flat rice polishing, Kura-no-Hana. We drank a bottle of Hakurakusei Junmai Ginjo, a classic. The flavor spreads with a clean mouthfeel and refreshing sweetness and acidity🤗.
Japanese>English
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Atagonomatsuはるこい　純米吟醸　活性生酒
Niizawa JozotenMiyagi
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97
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11 degrees, 60% polished rice, red yeast, -55% sake, 3.3 acidity, 1.5 amino acidity, 1870 yen for a quart. This year's Harukai is full of bubbly nigori. The taste was also upgraded to an even more delicious level. Unmai.
Japanese>English
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御前酒菩提酛　にごり酒　純米生原酒
Tsuji HontenOkayama
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97
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16%, rice polishing ratio 65%, sake degree -6, acidity 2.2, amino acidity 1.7, Omachi rice, 1650 yen per quart. The label looks very ancient, but the taste is quite modern. The chili-like milky lactic acidity is matched by sweetness 🤗.
Japanese>English
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60%, 18%, alky, Wakayama yeast, Gohyakumangoku. This is the first ginjo-shu that has appeared relatively recently. Only the ginjo-shu is not made with Yamadanishiki, but with Ihyakumangoku. It has a slight sweetness and a refreshing acidity, followed by a strong umami flavor and a sharp finish. It is the least rich of all the Ryujinmaru sake, easy to drink, delicious, and hard to believe that it is 18 🤗. This may be due to the difference in sake rice.
Japanese>English
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Odayakaおだやか　30周年記念酒　純米大吟醸　生酛　酵母無添加
Niida HonkeFukushima
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96
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Limited edition of 2,000 bottles, Kame-no-o, Polishing ratio 50%, 14 degrees. It has a firm, yet beautifully gentle acidity and a good balance of umami, bitterness, and sweetness. When I say 30 years ago, it was around the time Windows 95 was released. I was 30 years younger than I am now.
Japanese>English
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御前酒純米酒　雄町　1859　菩提もと
Tsuji HontenOkayama
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103
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Polishing ratio 65%, 15%, sake degree 2.5, acidity 1.6, amino acidity 0.8, Association 1401 yeast, 1540 yen per quart. Drink local sake once in a while. Gozenshu was the first sake brewed with Bodeshimoto before Nara. It has a good flavor and acidity. The acidity does a good job, and it is slightly dry and cuts through the bottle cleanly. It is described as modern, but in my opinion, it has a slightly classical impression and is delicious even when heated.
Japanese>English
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翠玉純米吟醸　亀の尾　ひとつ火
Ryozeki ShuzoAkita
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99
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Polishing ratio 55%, 16%, sake degree +0.5, acidity 1.6, amino acidity 0.9, 1,980 yen per quart. It is once-fired, so one fire. It has been a long time since I drank Suitama in its early days, and the impression that Suitama is really like a jewel has come back to me. The subtle sweetness spreads, while the umami is hidden. The delicate umami is Suitama. ☺️
Japanese>English
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Fusano Kankiku純米大吟醸　愛山40　中取り無濾過生原酒　Pray for 2024
Kankiku MeijoChiba
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15%, rice polishing ratio 40%, sake degree -6, acidity 1.2, amino acidity 0.8, 3300 yen per quart. It is moderately effervescent, fruity, juicy, deliciously sweet, and has a good amount of bitterness. If it were a sake in this direction, it would be one of the best 🤩.
Japanese>English
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Kinryo楠神　特別純米酒
NishinokinryoKagawa
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100
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55%, 14-15°, Oceto, natural Ookusu yeast, Oceto is rice rice. We drank a bottle of this sake made with yeast collected from the sacred Ookusu tree. The umami and acidity are in perfect harmony and delicious 😋. It is a "blessing of the great nature of the past" (Urabelle). It is a good sake that makes you drink more and more.
Japanese>English
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Tenmei中取り 壱号　おりがらみ　純米生酒
Akebono ShuzoFukushima
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109
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Bange-machi, Aizu-zaka, Kawanuma-gun, 70% polished rice, Gohyakumangoku and Yamadanishiki, 16 deg. The flavor of rice is plentiful🌾. The acidity is accompanied by bitterness in a clean and beautiful sweetness, making it delicious.
Japanese>English
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Denshu特別純米酒　山田錦
Nishida ShuzotenAomori
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106
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55%, 16%, -1 sake, 1.5 acidity, 1.2 amino acidity, 2,090 yen. Not the usual Hanafuki, but this year's seasonal Yamadanishiki is a repeat. The refreshing fruity aroma was followed by the umami of the rice, some sweetness and a beautiful acidity that came together to make it very easy to drink and delicious 😋. The taste is a little more robust and a little richer than usual.
Japanese>English
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AKABU純米　SNOW XMAS　生酒
赤武酒造Iwate
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108
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13%, 60%, orikara, 4 gos of wine, 2,420 yen. It has a light mouthfeel and is refreshingly delicious. The sweetness with a gaseous sensation disappears quickly with the acidity. 🌨️
Japanese>English
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Kawanakajima Genbu特別純米　山田錦　しぼりたて　無濾過生原酒
ShusenkuranoNagano
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103
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59%, 16°. Fresh aroma like muscat. The attack is richly sweet, mellow and full-bodied. The acidity and bitterness are well accented. I find myself drinking this Yamadanishiki every year 🥰.
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