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SakenowaRecord your sake experiences and discover your favorites
まっつまっつ
無濾過生系のお酒で精米歩合60〜70%くらいの酸度が少し高めのお酒が大好きです。 色々と気になるお酒をここで探せれば良いと思います。 美味しいお酒でマイペースな日本酒ライフを楽しめればと思います。

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The origins of the sake you've drunk are colored on the map.
Sugiisami出羽燦燦責め純米大吟醸原酒
Sugiisami Check-in 1Sugiisami Check-in 2
家飲み部
56
まっつ
This was my first Sugiyuu. I had had Senkou's Beetle before this, so I felt it was a very rich and heavy sake. The sweetness you can taste in the finish is very nice. This is 1,870 yen so it is very cosy 😊. Rice used: Dewa Sanzan Rice polishing ratio: 40% Sake degree: +2 Acidity: 1.6 Amino acids: - Alcohol level: 17 Yeast: Yamagata yeast (KA,16-1)
Japanese>English
かぶとむし純米吟醸原酒生酒無濾過
かぶとむし Check-in 1かぶとむし Check-in 2
かぶとむし Check-in 3かぶとむし Check-in 4
家飲み部
61
まっつ
Grapefruit juice in both aroma and taste. A refreshing bottle that goes very well on a hot day. Delicious 😋. Rice type: Yamadanishiki Polishing ratio: 50% for Koji rice, 60% for Kake rice Sake degree: - Acidity: - Amino acid: - Alcoholic strength: 14
Japanese>English
Hiraizumi飛囀 䴏純米大吟醸山廃
Hiraizumi Check-in 1
Hiraizumi Check-in 2Hiraizumi Check-in 3
家飲み部
55
まっつ
I was very curious 䴏. I wondered what a sake with a sake strength of -26 would be like. When you put it in your mouth, you are greeted with a strong sour taste. After that, the sweetness spreads in your throat as if you ate a sweet candy. I wondered if this was -26 😊. The first impact tastes similar to Shinsei. I am interested in the other series. Rice used: Akita Sake Komachi Rice polishing ratio: 35% Sake degree: -26 Acidity: 3.5 Amino acids: - Alcohol level: 13 Yeast: Chiyoda Yeast No. 77
Japanese>English
Akabu愛山純米吟醸
Akabu Check-in 1
Akabu Check-in 2Akabu Check-in 3
家飲み部
63
まっつ
Aizan has a cute pink label. It was sour-sweet and juicy fruit flavor, especially pineapple aroma and taste. I drank half of it and expect the taste to change after a few days😊. Rice used: Aizan Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
HoraiLimited GALAXY純米大吟醸原酒生酒無濾過
Horai Check-in 1
Horai Check-in 2Horai Check-in 3
55
まっつ
Purchased during a visit to Watanabe Sake Brewery. It is a clear sake with a citrusy aroma, full of flavor, and was served as a pre-birthday celebration. Delicious 😋. Rice: Yamadanishiki Rice polishing ratio: 45% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16
Japanese>English
Ubusuna山田錦 ニ農醸
Ubusuna Check-in 1
Ubusuna Check-in 2Ubusuna Check-in 3
家飲み部
53
まっつ
It has a very refreshing effervescence that makes you feel like you are drinking a fruit wine. You can also enjoy the taste change in a wide range of temperatures, so it is fun to enjoy it slowly in a wine glass to see the different expressions 😊. This is my second time drinking it and it's really good 🤤. Rice: Yamadanishiki Rice polishing ratio Sake degree Acidity Amino acidity Alcohol content: -13.0
Japanese>English
Ubusuna穂増 六農醸
Ubusuna Check-in 1Ubusuna Check-in 2
Ubusuna Check-in 3Ubusuna Check-in 4
家飲み部
49
まっつ
The lid flew off with a bang when I opened the bottle😅. It has a very elegant acidity and sweet flavor with a slight effervescence. I bought this bottle together with a bottle of Yamadanishiki Ni Nozomi and compared them. I felt that Rokunosojo has a pinpoint temperature range where it tastes best. It might be better to drink it with tin cups which are hard to cool down 😊. Rice: Hida Koshihikari Rice polishing ratio Sake degree Acidity: - Amino acidity Alcohol percentage: -13%. Yeast used: Kumamoto No. 9 yeast
Japanese>English
Horaiferme Mitsuwa純米大吟醸生詰酒無濾過
Horai Check-in 1Horai Check-in 2
家飲み部
61
まっつ
Junmai Daiginjo🍶 made with Hida rice Koshihikari. Very tasty sake with a gassy, clean ori, and sweet taste. Except for the W, there is no Watanabe Shuzo lineup at my local liquor store and I can only buy it online from the brewery 😢. Rice: Hida Koshihikari Polishing ratio: 50 Sake degree: -3.0 Acidity Amino Acid Content: -3.5 Alcohol content: -17%.
Japanese>English
Koeigiku黄昏Orange純米原酒生酒無濾過
Koeigiku Check-in 1Koeigiku Check-in 2
Koeigiku Check-in 3Koeigiku Check-in 4
家飲み部
59
まっつ
I bought a Gagakuyo for my business trip to Taiwan next week, and while I was there, I bought one for myself 😊. It definitely tasted like orange 🍊 as it got a little warmer than it did in the cold state. I should have bought another bottle for Mr. Ham in Taiwan😅. The label is beautiful with a very fresh color. Rice used: -Rice milling ratio Rice Polishing Ratio Sake degree Acidity Amino acidity Alcohol content: 14 degrees Celsius
Japanese>English
Utashiro月華純米吟醸生酒
Utashiro Check-in 1
Utashiro Check-in 2Utashiro Check-in 3
家飲み部
67
まっつ
I have been curious about this bottle since I had it at a bar before. It has a gorgeous aroma, melon, vanilla flavor, and a rummy taste. It is very refreshing and I still have half of the bottle left so I would like to enjoy changing the taste 😊. Rice Source : Koji rice Yamadanishiki, Kake rice Gohyakumangoku Rice Polishing Ratio : Undisclosed Sake meter: -1.0 Acidity : -0 Amino Acid Alcoholic Beverage : -15
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Mats 😃. Is this Masayo-san's first time drinking at home 🤗If it's a bottle, you can enjoy it a lot 😋.
Japanese>English
まっつ
Mr. Jay & Ms. Nobby Good evening. I'm drinking slowly. I had to interrupt my Kouei Kiku on the way (laugh).
Japanese>English
HoraiKAORU 凛と舞う純米大吟醸純米大吟醸おりがらみ
Horai Check-in 1Horai Check-in 2
Horai Check-in 3Horai Check-in 4
家飲み部
64
まっつ
Went to Watanabe Sake Brewery in Hida Furukawa on 3/30 and purchased. It had a gorgeous aroma, a slightly carbonated, milky white oily taste, and a good balance of sweetness and sourness. It was the 252nd bottle out of 300 bottles sold exclusively at the brewery, and although it cost a little over 3,000 yen, it was a nice sake to celebrate our anniversary. Rice: Hida Koshihikari Kaoru rice Polishing ratio: 50%. Sake meter: -1.0 Acidity Amino acidity Alcohol content: -17%.
Japanese>English
蔵まつり 生にごり活性原酒 Check-in 1蔵まつり 生にごり活性原酒 Check-in 2
蔵まつり 生にごり活性原酒 Check-in 3蔵まつり 生にごり活性原酒 Check-in 4
家飲み部
56
まっつ
I paid a long-awaited visit to Watanabe Sake Brewery. I bought many bottles, but I started with nigori. I was able to open the bottle without any difficulty, and the rice flavor was amazing. It is very dry, thick, and very tasty. It is not doburoku, but it is like doburoku.
Japanese>English
Aramasa産土2021純米
Aramasa Check-in 1Aramasa Check-in 2
家飲み部
67
まっつ
This was the second bottle for a room drink with my friends. I was asked to bring a bottle that had been laid down for over a year. It was very sour but very tasty. I can't drink it often, but I would like to drink it again if I have a chance. Rice used: Rikuu 132 (Aikame) Rice polishing ratio: 50 Sake degree: -1.0 Acidity Amino acidity Alcohol content: -13.0
Japanese>English
Fusano Kankiku閏日 Special One 2024純米大吟醸原酒生酒無濾過
Fusano Kankiku Check-in 1Fusano Kankiku Check-in 2
家飲み部
64
まっつ
I bought two bottles on the day it went on sale, one for Mr. Ham and the other for room drinking with friends. It was a good decision because it has a sweetness with a grapefruit-like acidity. See you again in four years. ‼️ Rice: Chiba Gohyakumangoku Rice polishing ratio: 29 Sake Degree: -5 (according to internet research) Acidity: -5 Amino acidity: -5 Alcohol content: -15
Japanese>English
Hanaizumi純米活性にごり純米吟醸にごり酒
Hanaizumi Check-in 1
家飲み部
59
まっつ
I have been a little lazy so here is a record of the past. I bought a bottle of activated nigori brewed by the Hanazumi Brewery in Lomang, because it is only available at this time of year. I looked back at my sake notebook ...... and opened the bottle without any blowout when I opened it. It was not too thick and creamy and sweet, and I enjoyed the top clearings as well. Rice used: Koji rice: Gohyakumangoku, Kake rice: Gohyakumangoku     Yondan rice: Himenomochi Rice Polishing Ratio: 55 Sake meter degree : -1 Sake Acidity : -3.5 Amino Acidity Alcohol content: -16.0
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
Fusano Kankiku愛山純米大吟醸原酒生酒無濾過
Fusano Kankiku Check-in 1
Fusano Kankiku Check-in 2Fusano Kankiku Check-in 3
家飲み部
68
まっつ
This is one I was looking forward to this year. The first day was sweet. On the second day, the acidity tightens up and it is delicious. The third day was even better. It was a bottle that was fun to taste the different flavors in one bottle. We opened a bottle of Murao because we wanted to drink shochu after a long time. Rice used: Aiyama Polishing ratio: 50 Sake degree: -3 Acidity Amino acidity Alcohol content: -15%.
Japanese>English
Shichidaおりがらみ純米生酒無濾過おりがらみ
Shichida Check-in 1
Shichida Check-in 2Shichida Check-in 3
家飲み部
62
まっつ
Today the weather was fine and I walked from my home in Adachi-ku to Ueno Station via Ueno Zoo🚶. On the way home, I went to a liquor store in Higashi Ueno. I was looking for a nigori-style beer, and I found it and bought it. The bottle was opened without any spewing when I opened it. It is a Calpis soda with a little carbonation. It is delicious. Very tasty when chilled to a crisp 🤤. Rice used: Koji rice: Yamadanishiki, Kake rice: Reihou Rice polishing ratio: 65 Sake degree: -1.0 Acidity Amino Acidity : -4 Alcoholic Beverage : 16
Japanese>English
風山漸純米生酒
風山漸 Check-in 1
風山漸 Check-in 2風山漸 Check-in 3
家飲み部
65
まっつ
La Jomon, which I had been curious about for a while, was recommended to me by a liquor store owner who told me it was new and that I should try the last bottle of raw sake. It had a refreshing grapefruit-like acidity and a white wine mouthfeel. It is a bottle that seems to go well with sashimi rather than strong-flavored entrées. I would like to try the fire-brewed version. I would like to try the other series 😅😅😅 Rice: -1.5%, Polishing ratio: 60 Rice polishing ratio: 60 Sake degree: - Acidity: - Amino acidity Alcohol content: -15%.
Japanese>English
空蔵雄町純米大吟醸生酒
空蔵 Check-in 1空蔵 Check-in 2
空蔵 Check-in 3空蔵 Check-in 4
家飲み部
62
まっつ
After enjoying meat at Waguro in Kobe with Mr. Ham, we went on a tour of Nada Sake brewery. We went to Hamafukutsuru and tasted some sake, toured the brewery, and then bought a bottle of Omachi, the same sake as Mr. Ham 😘. I just opened the bottle yesterday because of all that happened. It is a very light, clear sake with a slight aroma. The famous old man at the tasting place is 85 years old, he is always in good health. ‼️ I will go see him again. Rice:Omachi produced in Okayama Prefecture Rice polishing ratio: 45 Sake degree: -1.0 Acidity Amino acidity Alcohol content: -17%.
Japanese>English
Ooyama立春朝搾り純米吟醸
Ooyama Check-in 1
Ooyama Check-in 2Ooyama Check-in 3
家飲み部
66
まっつ
This is a seasonal bottle that I receive from a friend in Yamagata every year since 2018. Freshly pressed, beautiful acidity with a hint of fruitiness, and the acidity is still in good shape the day after opening the bottle. Rice:Dewasanbana from Yamagata Prefecture Polishing ratio 50%. Sake meter: -0.89 (according to the internet) Acidity: 2.48 (according to internet research) Amino Acid Content: -0.89 Alcohol content: 17.0
Japanese>English
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