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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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Fusano Kankiku
26(15.48%)
Glorious Mt.Fuji
19(11.31%)
Ooyama
9(5.36%)
Aramasa
9(5.36%)
Haneya
7(4.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
42(12.17%)
Niigata
35(10.14%)
Chiba
29(8.41%)
Akita
18(5.22%)
Fukushima
18(5.22%)

Timeline

まっつまっつ
AfuriRINGOSAN DRY純米発泡
吉川醸造Kanagawa
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まっつ
I was curious about this 🍎 after reading your post the other day. From the bottle label and other information, I'm convinced it can't be bad with Usunigori's microbubbles and dry acidity😊. It didn't disappoint with a fruity apple flavor and a little sweetness and acidity that was delicious 😋. This is my first time drinking rainfall, I want to try the others. The bottle also looks nice and classy ✌️ I wish I hadn't bought it though. Because it's too tasty and it will be gone in no time 😅😅 Rice: Omachi Rice polishing ratio: 60% Sake degree: -2.5 (according to internet) Acidity: 2.7 (according to internet) Amino acidity: 1.2 (according to internet) Alcohol level: 13 Yeast used: Apple acid 28 yeast
Japanese>English
まっつまっつ
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52
まっつ
I had already had Hanayuup and Ryoseki, and this was my first Suiyu. Like Hana Yuu, it was a very refreshing sake with a sweet taste and a slight rummy taste 😊. It is a bottle that does not interfere with the taste of the food. Rice used: -Polishing ratio: -0.5 Polishing ratio: 55% for koji rice, 59% for kake rice Sake degree: -4.8 (according to internet research) Acidity: 1.5 (according to internet research) Amino acidity: - Alcohol level: 15 degrees
Japanese>English
まっつまっつ
Usuzumizakuraピッチピチ生原酒純米原酒生酒
Shiraki Tsunehiko ShotenGifu
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家飲み部
48
まっつ
It is one of my favorite sake at this time of the year and I forgot to drink it last year. I had it for the first time in two years and it is still a good sake with a punchy 19% alcohol content. For me, drinking this sake reminds me that 🌸 is coming soon and I can feel the season. ☺️ Rice: Hatsushimo Rice polishing ratio: 70% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 19 degrees
Japanese>English
ひるぺこ
Good evening, Mattu-san. I want to drink this Usuzumizakura 😍I drink only matured sake, so I want to drink pitchy raw sake too and say 🌸 it will soon be spring 🌸 too 😊.
Japanese>English
まっつ
Hi Hirupeko, ‼️ is the aged sake Daruma? ☺️ somehow makes me feel the coming of spring 😊. Tokyo is also forecasted to have snow from this evening.
Japanese>English
まっつまっつ
Senkin0.0：どぶろく生酛生酒にごり酒
せんきんTochigi
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家飲み部
62
まっつ
I got the picture from my friend and went to the liquor store 🚗💨 as soon as I got it. I got it safely 😌. When I opened the bottle, I opened it a little at a time and it didn't spill. The second day, the fizziness remained and it was as good as ever. The second day, the fizziness was still there and it was as good as ever. The supernatant was also good 😋. Nothing to say for doburoku lovers 😊. Rice: Kame-no-o Rice polishing ratio: - Sake degree: - Acidity: - Amino acids: - Alcoholic strength: 13 Specifications: Nigori (nigori) sake, ultra-ancient method, no yeast added (kurage yeast), wooden vat brewing, sake yeast mother, unpasteurized sake
Japanese>English
ジェイ&ノビィ
Good morning, Mats 😃. Good sake contact network with friends👍You can't go wrong with Sentori's Dobrok 😋.
Japanese>English
まっつ
Good evening, Jay & Nobby! My friend is in Fukui and the other day he bought a repeat of the same doburoku, plus a picture of Jikin sitting on both sides 😬😬😬. I gave up on the Jikin without wasting my time 😆.
Japanese>English
まっつまっつ
Ooyama立春朝搾り純米吟醸原酒生酒
Katokahachiro ShuzoYamagata
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家飲み部
61
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Risshun Asa Shibori, sent every year by a friend in Yamagata, arrived on 2/4 and we had it on 2/8. I'm a little late, but I'm registering now 😓. It has a melon flavor from the tangy and dry taste, a lingering spiciness in the back of the throat, and lemon and grapefruit at the end. I enjoyed it for about a week. This year's is delicious 🤤. The entrée was delicious with crumb cheese, yellowtail, swordfish, and bonito sashimi that we got from Taiwan. Rice: Dewa Sanzan Rice polishing ratio: 50% Sake degree: -0.24 (according to the Internet) Acidity: 2.59 (according to the Internet) Amino acidity: 0.98 (according to the Internet) Alcohol level: 17
Japanese>English
まっつまっつ
Buyuアイラブユー純米吟醸生酒
BuyuIbaraki
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家飲み部
61
まっつ
I fell in love with the cute label🤭. Slightly schwishy, milk chocolay taste after drinking. I was right to fall in love at first sight 😊😉😉. I went to Kairakuen garden in Mito yesterday, but it's been so cold lately that the blooming seems to be two weeks late 😢 There were a few beautiful flowers among them🌸 Rice: Yamadanishiki Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 14
Japanese>English
ma-ki-
Good evening, Mr. Mats! I just made my Takeyuki debut, but some people say I love you when it comes to Takeyuki, so I would love to try this sake 🎵. Kairakuen is a famous place for plum blossoms✨. I can't wait for them to bloom 😊.
Japanese>English
まっつ
Good evening, ma-ki-. I'm a little late to the party 😓. I think this is the first time I drank Takeyoshi properly, but it was very tasty: ‼️ It was really good, so please take me out if you find it 😊It's time for Hanami sake 🌸
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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まっつ
Hitogokochi from Shinshu Kamerei was given to me by a colleague at work. It tastes like rum juice and is still very good. I have recently taken up the hobby of collecting sake cups and have found myself collecting a lot of them. It's fun to choose the right one to match the sake 😊. Rice: Hitogokochi Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
ジェイ&ノビィ
Good morning, Mattu 😃. What a good friend to give us Shinshu Kamerei 🥹. It's fun to change sake cups and taste the different flavors 🤗.
Japanese>English
まっつ
Good evening, Jay & Nobby. We enjoyed it 🤤. I'm about to get into the mire of liquor vessels 🤭.
Japanese>English
まっつまっつ
Tenmei中取り 参号純米原酒生酒無濾過
Akebono ShuzoFukushima
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78
まっつ
Tenmei, a long time no see, very beautiful acidity surrounded by a slight bubbly feeling, light melon type flavor, it was a dangerous one to drink so easily 😋😋. One label on the front is 80% Kame-no-o from Oogata Village, Akita Prefecture, another 50% Kame-no-o from Oogata Village, Akita Prefecture, and the second half is Yamadanishiki from Aizu 🤔🤔. Two different types of the same Kame🐢? It was delicious so I don't mind 😅 Rice: 82% Kame-no-o, 17% Yamadanishiki Rice polishing ratio: 80%, 50% Sake degree: +5 (according to internet) Acidity: 1.53 (according to internet) Amino acid: - Alcohol: 14.5
Japanese>English
まっつまっつ
夜明け前にごり生酒にごり酒
Ono ShuzotenNagano
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家飲み部
61
まっつ
This was the second bottle of Kangiku Pray for 2024. It was served with horse sashimi and raw mackerel sashimi. My wife and I killed it instantly 😊😊. Rice: Miyamanishiki Rice polishing ratio: 60% Sake meter: -4 (according to internet) Acidity: 1.1 (according to internet) Amino acidity: 0.9 (according to internet) Alcohol level: -4
Japanese>English
まっつまっつ
Fusano KankikuPray for 2024純米大吟醸原酒生酒中取り無濾過
Kankiku MeijoChiba
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64
まっつ
The taste is sweet like chrysanthemum, but not cloying or cloying. As an entrée, the cheese was a perfect match. Delicious 🤤. Rice: Aizan Rice polishing ratio: 40% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
まっつまっつ
Hanatomoe水酛×水酛純米生酒無濾過水酛
Miyoshino JozoNara
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まっつ
Onsen Trip Record No. 4 The last part of the hot spring trip was a private room on the Saphir Odoriko. Since it was a private room, we didn't have to worry about the return trip home and opened Izakaya Express 🤭 for sashimi and sake. The sake was very tasty with a strong acidity and sweetness. I thought it would be better to drink it with a chaser 😊. Rice: -Polishing ratio: 70 Rice polishing ratio: 70% Sake degree: - Acidity: - Amino acids: - Alcohol: 16
Japanese>English
ジェイ&ノビィ
Hi Mattu 😃 Private room on the Odoriko 😍It's great that you can spread your knob on the table 🤗I'd like to try it: ‼️
Japanese>English
まっつ
Good evening, Jay & Nobby. I was a bit concerned about my surroundings on the outward journey, but on the return journey, I was able to enjoy the private room without worrying about anything 😊. We arrived at Shinagawa in no time: ‼️
Japanese>English
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Onsen Trip Report No.3 We went to Ito New York Lamp Museum & Flower Garden in the daytime to see the early blooming 🌷tulips🌷, which were very beautiful. My wife and I decided to have a drink early and returned the rental car 😅😅. First time drinking Fukkai in Hirado, Nagasaki. Just one word. It's good 😋, beautiful acidity, fruity aroma, good food and good drink, sometimes we reward ourselves 😊😊. Rice: Yamadanishiki Rice polishing ratio: % Sake degree: ±0 (according to internet) Acidity: 1.3 (according to internet) Amino acids: 0.8 (according to internet) Alcohol: 14 degrees
Japanese>English
ジェイ&ノビィ
Hi Mattu 😃 Traveling with drinking 😋 you need a driver 😅. And you're right to drink early 🤗Fukkai-san is delicious 😋It's a beautiful picture that looks like it could be used for a Fukkai promotional material 🥹.
Japanese>English
まっつ
Hi Jay & Nobby, ‼️ I really felt the need for a driver 🙂. We also returned our 🚙rental car 🚗 with 4 hours left 😆 I would love to drink Fukkai again ‼️ photo, unusually well taken 😊.
Japanese>English
まっつまっつ
Aramasa秋櫻2024純米生酛
Aramasa ShuzoAkita
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77
まっつ
Record of Onsen Trip No. 2 Toasting in the open-air bath in the room with a glass of Taisho-Roman by Hirota Glass. Shinsei while soaking in the open-air bath, fresh aroma and sour taste, it was great. ☺️☺️ Rice type：Akita Koryoshinko Rice polishing ratio: Koji rice 60%, Kake rice 60% Sake degree: - Acidity: - Amino acidity: - Alcohol level: 13 Yeast used: Kyokai No.6
Japanese>English
ma-ki-
Good morning, Mattu-san. Looks like you had a fun trip to the hot springs 🎵. I'm sure you had a great time at the inn as well with your favorite glass from Hirota Glass ✨. Cosmos is the best for a nice drinking time 😊.
Japanese>English
ポンちゃん
Hi Mattu 🐦. Just the idea of an open-air bath in your room is enough to make my heart flutter, but the cosmos and the beautiful glass ✨ is the best luxury 😻I would like to have a drink in an open-air bath, just once in my life 😊.
Japanese>English
まっつ
Good evening, ma-ki-, ‼️ I had a good time ♨️ I've been using a lot of sghr glasses lately, but I'm very interested in Hirota Glass's glasses too: ‼️
Japanese>English
まっつ
Good evening, Pon-chan. ‼️ The previous day we had an indoor bath in the room, but this day we had an open-air bath in the room, which was very enjoyable ♨️ ‼️ Shinsei in the open-air bath, it was a very good memory for both of us ☺️
Japanese>English
まっつまっつ
Shinshu Kirei山恵錦蔵元限定純米吟醸生酒無濾過
Okazaki ShuzoNagano
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Onsen Trip Record Part 1 I bought sashimi at Takashimaya at Yokohama station on my usual Izu trip, and took the Odoriko train to Izakaya Express 😆😆😆. Shinshu Kamerei that I got sleeping at home. By the time we got to Odawara station, it was clean gone 😂😂. I've never seen a couple eating sashimi on a train before, but we were the first to see it ourselves: ☺️ Rice used: Yamae-Nishiki Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcohol: 15
Japanese>English
ぽわんぽわん
Hi Mattu 😃 We usually buy prepared foods at Yokohama Takashimaya and go to Izu for a beer party. ...... Shinshu Kamerei and sashimi are too good. ❣️ I'll try it next time 😆.
Japanese>English
まっつ
Good evening, Powan Powan, ‼️ Grilled fish might not be a good idea because of the smell, but by all means go out with sashimi + sake 😊The embarrassment was only for the first few seconds 😆😆. My wife and I are drunk 😅
Japanese>English
のちを
Nice to meet you, Mr. Mattu. This is my first time to see the organisms on the train. Shinshu Kamerei on the train is also a first time for me. People who ate natto on the Shinkansen have been talking about it recently. Please verify how far it is ok 🙏.
Japanese>English
まっつ
Hello, Nochi-san. After verifying up to a four-pack + sashimi, we decided it was safe and not too smelly 😊. I'm ready to get caught next time, even with kusaya 🐟 no, I can't 😅😅😅.
Japanese>English
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Nabeshima for the first time in a long time. It was a recommendation from the liquor store 😊. It tastes fresh and fruity, a little tangy on the tongue. Nabeshima is good! The glasses are my new favorite glassware, Taisho Roman Glass by Hirota Glass. I have been interested in sake cups for about a year and a half now and it has become a very fun hobby 🥂🥃🍶😊😊😊. Rice: Yamadanishiki Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcohol level: 16
Japanese>English
ma-ki-
Good evening, Mattu-san. I got this one the other day too and am looking forward to drinking it 🎵. Nabe-sama is still delicious, isn't it? ⤴️ I love the sake cups, they are so much fun to prepare, pour, and of course drink 😊.
Japanese>English
まっつ
Good morning, ma-ki-. ☀️ It's really delicious ☺️ It's really fun to see how the atmosphere of the same sake can change depending on the vessel 😊. We are looking forward to your feedback on Nabe-chan: ‼️
Japanese>English
まっつまっつ
Senkinモダン参式発泡原酒純米生酛生酒無濾過発泡
せんきんTochigi
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まっつ
Following the Origami, we will have a sparkling sake. I had a little trouble opening the bottle, but opened it successfully. I gave it to him as a New Year's gift and told him to be careful when opening the bottle (‼️). He told me that he had already drunk it and spilled it 😓😓. Of course, it was more effervescent than the Origami, with a nice tingling aftertaste on the tongue and less sweetness, and the second and third days were also very good. Personally, I preferred the Sanshiki: ☺️ Rice: Domaine Sakura, Yamada Rice polishing ratio: - Sake degree: - Acidity: - Amino acids: - Alcoholic strength: 13
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Mats 😃! I'm looking forward to the comparison between Renewal Sentori's Sanshiki and Sanshiki! I like it 🤗I have a bottle of Sanshiki waiting in the fridge 👍I'm looking forward to the taste 😋.
Japanese>English
まっつ
Good evening, Jay & Nobby! Please don't open the bottle without thinking. It will overflow 😂. Please let us know what you think 😃 We look forward to hearing from you at ‼️
Japanese>English
まっつまっつ
Senkinモダン弐式オリガラミ純米生酛生酒無濾過おりがらみ
せんきんTochigi
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I started with the oligarami in a comparison between the oligarami and the san-shiki fizzy sake. It's a milky, slightly sparkling oligarami with a slight schwashiness that is really delicious 😋🤤. On the second and third day, the sweetness starts to assert itself 🙆It's good. Rice: Domaine Sakura, reduced-agrochemical Yamadanishiki Rice polishing ratio: - Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 13
Japanese>English
まっつまっつ
Sasa no Kawa純米吟醸生酒無濾過
Sasanokawa ShuzoFukushima
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69
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I have neglected to record this and am back to New Year😓😓. At a New Year's party with my uncle, we were treated to a special product from Azumaya in Adachi-ku, Tokyo. It was a very elegant sake with a melon-like aroma and flavor and a well-balanced fresh acidity. ☺️ I know it's a little early, but I'm going to make a reservation for the end of the year 😅😅. Rice: -Polishing ratio: 60 Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 17
Japanese>English
まっつまっつ
Hirotogawa純米にごり生純米生酒にごり酒
Matsuzaki ShuzotenFukushima
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62
まっつ
The second New Year's Day drink is my favorite nigori no yokozuna class. This year, I'm going full throttle on the shwashy adult calpis soda ☺️ really good 😋. I tried to drink it with my brother-in-law but he drank most of it during his beer 😆. Rice: Yumeko Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Mats 😃. Just as we were about to serve Hiro-chan 🤗 It's really delicious 😋 my brother-in-law! I shouldn't have been drinking beer 🍺 😅 too bad I missed the chance!
Japanese>English
まっつまっつ
Yorokobigaijin阿州山田錦純米生酒無濾過
Maruo HontenKagawa
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We started drinking Etsukaijin at the end of the year and at the beginning of the new year. It's been a long time since I drank Etsukaijin. I still like it like sake ‼️ 😊. Thank you for your continued support in the new year 🙇. Rice: Yamadanishiki Rice polishing ratio: 70% Sake degree: +10 Acidity: 1.5 Amino acids: 1.0 Alcohol: 17-18 degrees Yeast used: Kumamoto No. 9
Japanese>English
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