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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。

Registered Date

Check-ins

321

Favorite Brands

0

Most Check-in Brands

Fusano Kankiku
24(15.69%)
Glorious Mt.Fuji
19(12.42%)
Ooyama
8(5.23%)
Aramasa
8(5.23%)
Haneya
7(4.58%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
41(12.77%)
Niigata
34(10.59%)
Chiba
27(8.41%)
Akita
16(4.98%)
Fukushima
15(4.67%)

Timeline

まっつまっつ
Utashiro〜雪下〜純米原酒
天領盃酒造Niigata
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61
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A bottle I wanted to drink. It's still shrieking on the third day, as the micro-firing shrieks and sweet-sourness seem to turn into lychee at the end. Seriously good 😋. Rice: -Polishing ratio: -Rice ratio: -Rice ratio: -Rice ratio: -Rice ratio Rice polishing ratio: - Sake degree: - Acidity: - Amino acids: - Alcoholic strength: 14
Japanese>English
ジェイ&ノビィ
Good morning, Mr. Mats 😃. Yuki no shite masayo! It's delicious 😋.
Japanese>English
まっつ
Good evening, Jay & Nobby! It's really good, isn't it? If it's a liquor store tour on either Saturday or Sunday, I plan to buy some more: ‼️😂
Japanese>English
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Tenbi純米吟醸生酒にごり酒
Choshu ShuzoYamaguchi
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家飲み部
58
まっつ
On the way home, I had a long time Amami from the many I wanted at Hasegawa Sake Shop in Tokyo Station. It has a fresh gassy feeling, then a sweet taste, and finally a bitter taste in the throat. I drank it up to the 4th day, the gaseous sensation is far away from the stones, but the sweetness was delicious and enjoyable 😊. Rice: Yamadanishiki Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15 Yeast used: 901
Japanese>English
まっつまっつ
Shinshu Kirei純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
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家飲み部
64
まっつ
I went to Okazaki Sake Brewery again and purchased Yamae Nishiki-version. It has a beautiful acidity with banana, melon, muscat, sweet mandarin orange flavors, and a fruity aftertaste that lingers on the palate. Even on the third day, it still has the same slightly effervescent taste and is really good 😋. Rice: Yamae-Nishiki Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
まっつまっつ
Shinshu Kireiグリーンラベル純米
Okazaki ShuzoNagano
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55
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Yesterday I went to Ueda, Nagano Prefecture on a business trip. I took the Shinkansen three trains before the meeting time and went to Okazaki Sake Brewery from Ueda Station to have a glass of Green Label. I returned home and enjoyed it immediately. It has a melon-like aroma with a fresh gasiness. The first day, the taste was dry and tangy, and the hidden rummy taste appeared. The second day, the gaseous and rummy taste remains and it is delicious. This is a real blessing for 1,300 yen 😊. I'll drop a line to my sister who lives in Karuizawa and is close to Ueda. Do me a favor and have her buy it for me at ...... 😆. Rice used: -Polishing ratio: -Sake degree: -Sake alcohol content: -Sake alcohol content Rice polishing ratio: - Sake degree: - Acidity: - Amino acids: - Alcohol: 15
Japanese>English
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Fusano Kankiku電照菊純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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家飲み部
72
まっつ
I think this year's electric chrysanthemum tastes better than last year😊It's very good with the same adult calpis soda feel and the second and third days are also very good with the same shwashiness 😅 I'd love another bottle of ‼️ but I don't think I'll have any more 😅 Rice: Yamadanishiki Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
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60
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The last of the room drinking & horse race tournament was Alps Masamune, a completely different strain of sake. It was an elegant sweet sake and just right for the third bottle. The result was that I got 38x and 250.7x on the Argentine Republic Cup, so the drinking party was a great success 😆😆😆😆. Rice used: Miyamanishiki Rice polishing ratio: 49% Sake degree: - Acidity: - Amino acidity: - Alcohol: 15
Japanese>English
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The second bottle for the room drinking & horse race tournament was also Shinsei. This was an old bottle that my friend had kept in the fridge for 5 years😅. When I opened the bottle with trepidation, I found that the liquid level had risen to the point where it was completely full. The color of the sake is clear and a little bit thick, but there is no spoilage and the acidity of the Shinsei is still there, so in a way I was able to enjoy the very limited Shinsei. 😊 Good sake never goes bad. Ingredient rice: -Polishing ratio: 45 Rice polishing ratio: 45% Sake degree: - Acidity: - Amino acids: - Alcohol: 14
Japanese>English
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56
まっつ
Drinking party & horse race tournament at a rented room with usual members. I drank this about 2 months ago, and it's still good 😋. The label comments that the brewing was very difficult due to the worst sunshine and high temperatures in history. It has the acidity of Niimasa's Namahashio style while retaining the taste of rice due to low rice polishing. Everyone raved about it. Rice used: Akita Sake Komachi Rice polishing ratio: 88% Sake degree: - Acidity: - Amino acidity: - Alcohol: 13
Japanese>English
まっつまっつ
Glorious Mt.Fuji極超新星　HYPER NOVA純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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家飲み部
66
まっつ
I went to Ito for fun and bought Eikofuji🍶 there. On the way home in the evening, we were talking about having a light drink in the limited express Odoriko train, but the train stopped for a long time at Atami station due to ......☔️ heavy rain. In the end, my wife and I ran out of sake to drink, so we took the bullet train, which started moving, to Shinagawa🚅. The sake is made with Setsuwakamaru rice and has a fresh piquancy, a slightly sweet fruit-like freshness, and the very limited edition, which is only shipped one day a year, sounds great👍. Rice used: Setsuwakamaru Rice polishing ratio: 50% Sake meter: -8.0 Acidity: 1.7 Amino acids: 1.1 Alcohol level: 16.9 Yeast used: Yamagata yeast
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Mats 😃. Hey, I think I commented on the same post a while ago. I think I commented on a similar post a while ago 😆 I'm going to empty the car 🚃 while it's stopped 😄 great work 👍
Japanese>English
まっつ
Good evening, Jay & Nobby 😅. Stopped for 2 hours in quicksand and either sleep or drink. We chose the latter 😂. Every time we were on the train, we never saw any passengers drinking from a four-pack standing up except us two 😆😂.
Japanese>English
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Makihata初しぼり純米生酒無濾過
Takachiyo ShuzoNiigata
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家飲み部
66
まっつ
The second bottle at Nikko Hotel in Narita is a winding machine that uses the micro-bubble rice washing method. I am ashamed to say that I did not know it was made by Takachiyo Brewery😅. We both had a little too much to drink, starting with beer and then "Koshinohomare 90YELLOW", and we were both hungover the next day 😂. Rice used: -% Sake Rice Polishing Ratio: % Sake Degree: - Acidity: - Amino Acid: - Alcoholic Value: 14
Japanese>English
まっつまっつ
Koshinohomare90YELLOW純米生酒無濾過
Hara ShuzoNiigata
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家飲み部
61
まっつ
From Narita Airport, we watched a flying honu land at Narita Sakura no Yama Park, then went to sghr in Kujukuri🚙 and stopped at a liquor store before returning to the Nikko Hotel in Narita. New sake made from 100% "Hazuki Minori" produced in Kashiwazaki and Kariba Village, one of the first harvested in Niigata Prefecture😊. Toast to the feeling of freshly milled rice and freshly made gas, and to the eels we purchased on the approach to Mt. Narita 🥂. Rice used: Hazuki Minori Rice polishing ratio: 90% Sake degree: ±0 Acidity: - Amino acidity: - Alcohol level: 16
Japanese>English
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62
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Purchased Saku no Hana for a long time. It tastes like a dry grapefruit from the beautiful acidity. It is delicious. Rice: 100% Hitogokochi Rice polishing ratio: 59%, Sake meter: +2 (according to the Internet), Acidity: 2.2 (according to the Internet), Amino acids: - Alcohol level: 16.3% (according to the Internet) Yeast used: Flower yeast Cosmos (Saku yeast SAKU1)
Japanese>English
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64
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The liquor store called me and asked me to reserve a bottle for them. It is dry and has a complex flavor. The aroma was sour and citrusy, and when it was cooled down after being heated to 45 degrees Celsius, it had the aroma of mandarin oranges. I felt it was a sake that would warm up well. Ingredients: Rikuu 132 Rice polishing ratio: 66% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15 Yeast used: Association No. 6
Japanese>English
まっつまっつ
如空酒屋万流　限定醸造純米吟醸
Hachinohe ShuruiAomori
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家飲み部
61
まっつ
This is the first time I have tasted this sake. It has a grape-like aroma and is sharp and dry. It is a sake that you may like or dislike very much. It was neither good nor bad. Sorry for the fans. Rice: Omachi Rice polishing ratio: 60% Sake degree: +6 Acidity: - Amino acids: - Alcohol: 16
Japanese>English
まっつまっつ
Ooyamaハイブリッドシナジードリンク4純米大吟醸
Katokahachiro ShuzoYamagata
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家飲み部
58
まっつ
On the way back, we got off at Tokyo station and went to Hasegawa Sake Shop. While I was looking at the Houou Mita in my hand, Mr. Oyama, took it home with him 😂. The light, fluffy mouthfeel like cotton candy, the peachy sweet taste, the gentle aroma that lingers in your nose after drinking, the feeling of drinking it for the first time that is not a single taste. Yum 😋. Rice used: -Polishing ratio: 50% Japan Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
まっつまっつ
ChiebijinLAPIN(ラパン)純米生酒
Nakano ShuzoOita
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67
まっつ
On our last day in Taiwan, there is a Taiwanese drama called "One Thousand Pieces of Evening Peace," and in the drama there is a restaurant called Izakaya Torihisa in a place called Taoyuan. We decided to go there. We bought a medium bottle of Akahoshi and a bottle of Chiebijin. It is slightly sweet with a slight sweetness. The Chiebijin is also a sake that never fails to please, and this time the label was cute and we were both satisfied. Rice Source : Koji : Yamadanishiki Kakemai : Hinohikari Polishing ratio: Koji: 65% Kake: 70% Sake degree: -6.0 Acidity: 1.8 Amino acid: - Alcoholic strength: 15
Japanese>English
まっつまっつ
Mimurosugi酒未来純米大吟醸原酒
Imanishi ShuzoNara
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70
まっつ
The second bottle at the hotel in Tainan was Mimuro Cedar's Sake Mirai🍶. It was a very elegant tasting and honorable sake. Personally, I would have preferred it to have a little more character😊My wife agreed😅. Rice used: Sake Mirai Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcohol level: 13
Japanese>English
まっつまっつ
Utashiro試験醸造1401純米原酒
天領盃酒造Niigata
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68
まっつ
Brought from Japan and toasted at the hotel where we always stay in Tainan, Taiwan. Sake made by a young brewer. It tastes different from regular Gagakuyo. It tastes more like a rum and tastes better back at room temperature than cold. My colleague from Sado said Garakudai seems to be trying a lot of new things lately 😊. Rice: Koshitanrei from Sado Island Polishing ratio: - Sake degree: - Acidity: - Amino acids: - Alcoholic strength: 15 Yeast used: 1401 yeast
Japanese>English
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65
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Mitsuo Yamakawa has been curious about this wine for a long time and has not been able to drink it. It is a little bitter, dry, and acidic. It is a bit bitter and dry, with a hint of sourness, and it goes down your throat smoothly at the end. I will take a bottle of Mr. Yamakawa's Shogo-Bottle to Taiwan on my business trip starting tomorrow. ✈️ Rice：Yamagata Prefecture Izuwasanbara Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
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64
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I saw this sake for the first time at my favorite liquor store. There were three kinds of sake, including a sake made from the oldest sake yeast, and I was attracted by the POP of ‼️ and took home the remaining one. It was a sweet and sour sake that I didn't get tired of drinking. If you like Niimasa, you may like this taste. ☺️ Next, I would like to try a sake with a rice polishing ratio of 80% or 90%. I'd like to try the sake made with the same rice milling ratio of 80% or 90% next time 😊. Rice: Kame-no-o Polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcohol level: 12
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