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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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377

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Most Check-in Brands

Fusano Kankiku
28(15.47%)
Glorious Mt.Fuji
19(10.5%)
Aramasa
11(6.08%)
Senkin
9(4.97%)
Ooyama
9(4.97%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
44(11.67%)
Niigata
38(10.08%)
Chiba
31(8.22%)
Akita
21(5.57%)
Fukushima
18(4.77%)

Timeline

まっつまっつ
Shisoraラムネラベル純米吟醸生酒にごり酒
Shiwa ShuzotenIwate
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家飲み部
50
まっつ
Today, I went to eat horse sashimi and drank 2 gos of San-do there, then returned to the hotel and had my first Purple Air in a long time. It took me about 5 minutes to open the bottle, which was a bit of a chugging, because it was a Ramune label. ☺️ I carefully opened and tightened the bottle repeatedly before pouring it into a glass. The sweet and sour, milky taste, and then the shwashy feeling, it is a bottle that will make you very happy in the really hot summer. ‼️ Rice: Ginga Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
まっつまっつ
Shichiken空ノ彩スパークリング純米発泡
Yamanashi MeijoYamanashi
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家飲み部
48
まっつ
We went to a shish-kebab restaurant in Kawasaki and enjoyed taki-taki of ezo-deer, kangaroo and crocodile skewers 🤤. Then back to the hotel for a heat-blasting sparkling ☺️ The sparkling was made with Nanaken's signature junmai sake "Furyin Bizan" and second fermented in the bottle. It was delicious 😊.
Japanese>English
ジェイ&ノビィ
Hi, Mattu-san 😃! Gibier shish-kebabs! I'm interested 🤗 I was wondering if you matched it with sparkling wine, but it was back at the hotel 😅. Gibier seems to go well with schwag 😋.
Japanese>English
まっつまっつ
Senkinかぶとむしな純米原酒生酒無濾過
せんきんTochigi
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家飲み部
59
まっつ
We had a captive beetle 🪲. It was like sweet and sour lemon juice with just the right amount of acidity and we both killed it instantly. On Saturday, we had our usual room drinking with our friends, where we have our friends capture stag beetles 😊. Rice used: Yamadanishiki Polishing ratio: 50% for Koji rice, 60% for Kake rice Sake degree: - Acidity: - Amino acidity: - Alcohol level: 14 degrees
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Mats 😃. Beetle 🌈 is a blink-and-you'll-miss-it goodness, isn't it? It's reassuring to know that you're having the stag beetles captured separately too 🤗.
Japanese>English
まっつまっつ
Fusano Kankiku酒未来純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
58
まっつ
Kangiku's Sake Mirai, which I missed last year. The refreshing acidity from the sweetness typical of Kangiku is exquisitely good 😊. I drank it over the course of a week, and the second half became a little sweeter, but it was still delicious 🤤. I bought a bottle and a four-pack, and the four-pack will be my companion on my business trip to Taiwan starting tomorrow: 🇹🇼 Rice: Sake Mirai Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
まっつまっつ
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家飲み部
59
まっつ
Yesterday, in the heat of the day, I drove 45 minutes by bicycle from my house to the old Nakagawa River to fish for gobies. After catching 20 gobies, I couldn't beat the heat so I had to leave 😓. I went to the liquor store after preparing Nanban-zuke (pickled gobies) 🚲. It was so hot, so I had a sparkling and vinegared ‼️ It was the second time for me to drink sparkling sake, and I was addicted to its refreshing taste and cool feeling in the hot summer. I enjoyed it with Nanbanzuke and Tasake in two days 😌. Rice: -Polishing ratio: 55% Japan Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
まっつまっつ
Senkinオーガニックナチュール貴醸酒貴醸酒
せんきんTochigi
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家飲み部
56
まっつ
Good aroma of banana from the moment we opened it 😊. It was not too sweet and we both enjoyed drinking it with sashimi etc. 😌. Rice: Kame-no-o Rice polishing ratio: 90% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 13 Using last year's vintage naturals instead of brewing water, ultra-ancient method, no added yeast, public offering with the brewery, wooden vat brewing, raw yeast sake base, unfiltered unpasteurized sake, fire-refining.
Japanese>English
まっつまっつ
Hououbiden日光純米吟醸生酛生酒無濾過
Kobayashi ShuzoTochigi
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家飲み部
53
まっつ
A little old, but I'll go over the notes. Fresh and discreet aroma like pear. Soft in the mouth, with a moderate acidity and a silky finish that disappears quickly. It was a refreshing sake. ☺️ Rice: Yumesasara Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16° to 17
Japanese>English
まっつまっつ
とび六純米吟醸生酒にごり酒
Dewazakura ShuzoYamagata
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家飲み部
55
まっつ
I thought I would have a hard time opening the bottle, but it was an easy toast 🤭. My wife and I enjoyed it very refreshingly with a light cloudy, beautiful (slightly) sparkling wine. ☺️ Rice: -Polishing ratio: 50 Rice polishing ratio: 50% Sake degree: -3 (according to the internet) Acidity: 1.5 (according to the internet) Amino acids: - Alcoholic strength: 15
Japanese>English
まっつまっつ
菊勇ももくらうど純米にごり酒
吉川醸造Kanagawa
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家飲み部
50
まっつ
It is a light nigori with 10 degrees alcohol by volume, sweet but not harshly sweet and with a good acidity. I'm keeping a reminder in my notebook from a post from a while ago😓. Rice: Omachi Rice Polishing Ratio: 90% Sake Degree: - Acidity: - Amino Acid: - Alcohol: 10
Japanese>English
まっつまっつ
Nabeshimaきたしずく純米吟醸
Fukuchiyo ShuzoSaga
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家飲み部
60
まっつ
On my way home from work, I stopped by Yamauchiya in Nippori and looked at Amezuri, Hanaboe, Saku no Hana, etc. I suddenly wanted to drink Nabe-san and brought it home: ☺️ I enjoyed it until the 5th day after opening the bottle. I enjoyed it until the 5th day after opening. It tastes a little sweeter as it changes flavor, and it may be delicious a little warmer as the days go by 🤤😋. Rice used: Kitashizuku Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16
Japanese>English
まっつまっつ
WagaujiDive to Future純米吟醸原酒生酒無濾過
OujimanYamagata
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家飲み部
57
まっつ
Today is the day I go home to my parents twice a week. I made the mistake of peeking into a liquor store thinking I'd eat out and go home 😅I never saw anyone I've never seen in my life ...... I took them home to my parents as soon as I could 🤭. From the aroma of melon to the momentary schwirl in your mouth, to the pineapple feeling in your mouth that spreads through your mouth and out into your nose. This is really good. Rice: Yamadanishiki Rice polishing ratio: 55% Sake level: -2 Acidity: 1.7 Amino acids: - Alcohol level: 15
Japanese>English
まっつまっつ
Fukuumi山田錦スパークリング純米生酒
Fukuda ShuzoNagasaki
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家飲み部
53
まっつ
The perfect juice for this hot time of year. ☺️ Crisp, sweet and spicy taste from the schwashiness. A refreshing one. ‼️ During the day I went to Shobu Swamp Park in Kita Ayase, Adachi-ku to see irises. Flowers at this time of the year are beautiful, as are hydrangeas😃. Rice used: Yamadanishiki Rice polishing ratio: - Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 14
Japanese>English
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家飲み部
56
まっつ
I learned about this drink in April on the show "People are in that drink" and bought it. It is very good 😋 with a fruity feeling in the mouth from the taste of cider. I'm also interested in the black one, Rihachi 1801, so I'm going to go buy it 🤭. Today my friends and I went to Sakura no Yama Park near Narita Airport to see an A380 ANA plane departing from Honolulu. It was very nice ✈️ Rice used: Yamadanishiki Polishing ratio: Koji rice 50%, Kake rice 60% Sake degree: - Acidity: - Amino acid: - Alcohol: 15
Japanese>English
まっつまっつ
Murayu紺瑠璃ラベル純米吟醸
村祐酒造Niigata
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家飲み部
65
まっつ
Compared with Akane label which I drank a while ago. It has a sweeter taste and is good for a food sake that is easy to drink without any peculiarities. ☺️ Personally, I prefer Akane. I think both are very good when paired with cheese🙆 Ingredient Rice:-% Sake Rice polishing ratio: % Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16-17 degrees
Japanese>English
まっつまっつ
Shinshu Kireiひとごこち純米吟醸
Okazaki ShuzoNagano
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家飲み部
65
まっつ
In late March, I asked my sister who lives in Karuizawa to go to Ueda💦. I had her sleep for about 2 months before she woke up 🤭. It was delicious, but personally I think Yamae Nishiki is more refreshing from the taste of ramune, and the price is also better 😥😓, 3,300 yen here and 1,980 yen in Yamae Nishiki 😥😓. Rice：Hitogochiki from Nagano Prefecture Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Mats 😃. Your sister is very strong in Karuizawa🤗There are some good liquor stores around Saku area! I wish I could go to Nagano again!
Japanese>English
まっつ
Jay & Nobby. Hi ☀️ I like Nagano sake because I have a lot of opportunities to go to Nagano for work these days. Recently, when I want to drink Shinshu Kamerei, I tell my sister that I want to go to Ueda 🤭.
Japanese>English
まっつまっつ
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家飲み部
60
まっつ
A gift from my sister who lives in Karuizawa. She told me it seems sweet, and indeed it is a little sweet, but it tastes like ramune, some sourness, delicious 😋. A little old, but the day after, I was a little excited to see the Kanda Festival, which I have been familiar with for a long time 😃. Rice: Koudou Shinko from Agatsuma-gun, Gunma Prefecture Rice Polishing Ratio: 50% Sake Degree: - Acidity: - Amino Acid: - Alcohol: 15
Japanese>English
まっつまっつ
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家飲み部
57
まっつ
I bought it after tasting it 😊 after being told it was one of the liquor store's recommendations and that it had a complex flavor. It was dry with a touch of melon and rummy sweetness and I drank it over 4 days and ended up with a delicious sake with just the right amount of rummy feeling. It would be interesting to compare it with MACHO 🤤. Rice used: Tamanao (researched online) Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16
Japanese>English
まっつまっつ
Murayu茜ラベル純米
村祐酒造Niigata
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家飲み部
59
まっつ
Drinking Murayu's Black Label at SAKEMARU in Taipei, yummy ‼️ I immediately bought it on the Internet before returning to Japan and had it sent to my hotel in Kawasaki. It tastes like ramune and goes very well with cheese and sashimi. ☺️ Rice: Undisclosed Rice Polishing Ratio: Not disclosed Sake Degree: Not disclosed Acidity: Not disclosed Amino Acid: Not disclosed Alcohol Content: 16°-17°C
Japanese>English
まっつまっつ
Aramasa陽乃鳥　直汲純米
Aramasa ShuzoAkita
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家飲み部
65
まっつ
The third regular drinking session was Shinmasa's Kijoshu. We had Amefall (sparkling type), Shinmasa No.6 typeX (sour type), and Shinmasa Yonotori (sweet type). A delicious bottle with sweet and sour acidity 😋🤤I personally prefer this one over No.6 😊. After that, we had a delicious highball with KAVALAN triple sherry cask and went to the after-party, where we got drunk as usual 😅. Rice：Akita rice Rice polishing ratio: 55% for koji rice, 60% for kake rice Sake degree: - Acidity: - Amino acid: - Alcohol level: 13 Yeast used: Kyokai No.6
Japanese>English
まっつまっつ
AramasaNo.6 X-type純米生酛生酒無濾過
Aramasa ShuzoAkita
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家飲み部
64
まっつ
The second drink of the fellowship was Shinmasa No. 6 TypeX. The fruity acidity was very good, and the sake could be described as a white wine. The five of us killed it instantly. ☺️ Rice: Akita rice Rice polishing ratio: 45% Sake degree: - Acidity: - Amino acidity: - Alcohol: 13 Yeast used: Kyokai No. 6
Japanese>English
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