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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

319

Favorite Brands

0

Most Check-in Brands

Fusano Kankiku
24(15.79%)
Glorious Mt.Fuji
19(12.5%)
Aramasa
8(5.26%)
Ooyama
8(5.26%)
Haneya
7(4.61%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
41(12.85%)
Niigata
33(10.34%)
Chiba
27(8.46%)
Akita
16(5.02%)
Fukushima
15(4.7%)

Timeline

まっつまっつ
NabeshimaHarvest Moon純米吟醸ひやおろし
Fukuchiyo ShuzoSaga
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家飲み部
59
まっつ
It is a very crisp hiyaoroshi with a slight gaseous taste, but no habit. It would be delicious with sashimi. It is a non-assertive sake, so it seems to go well with all kinds of food. Rice used: -1.5%, Polishing ratio: 60%, Sake alcohol content: 60 Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholicity: 15.degree
Japanese>English
まっつまっつ
Aramasa天鵞絨 ヴィリジアン
Aramasa ShuzoAkita
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家飲み部
64
まっつ
The second onsen trip was Shinsei Tengu Viridian. Along with the aroma of sghr's Sorino KIKINO series that I recently purchased. It has a gorgeous aroma and a light acidity on the palate 😊. My wife and I were unintentionally smitten with it. ☺️ Rice: Miyamanishiki Rice polishing ratio: 55% Sake degree: - Acidity: - Amino acidity: - Alcohol level: 13 Yeast used: Kyokai No. 6
Japanese>English
まっつまっつ
Yuki no Mayu (Kamosu Mori)純米大吟醸生酒無濾過
苗場酒造Niigata
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家飲み部
68
まっつ
A trip to a hot spring over a three-day weekend. The first one was a Junmai Daiginjo from Kosu-Mori. It has a gentle sweet aroma and when you drink it, it is like a lactobacillus drink and it is addictive. I would like to visit the hotel in Niigata next time 🤭. Rice: Gohyakumangoku Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 14
Japanese>English
まっつまっつ
Fusano Kankiku剣愛山純米大吟醸原酒生酒中取り無濾過
Kankiku MeijoChiba
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家飲み部
67
まっつ
This is a special edition Kangiku Ken Aizan from Yajima Sake Brewery that has changed a bit since last year. As soon as the bottle is opened, it has a sweet pineapple aroma and tastes like pineapple, with a slight sourness and a bit of a sourness. I tried three kinds of glasses, but I think it would be better to use a tasting glass rather than a sake cup so that you can smell and taste the aroma 😌. Rice: Tokushima Kenaiyama Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 15
Japanese>English
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家飲み部
62
まっつ
I was curious about this sake after drinking it at a bar last month. I found it at a liquor store and brought it home 😁. It has a fruity aftertaste with acidity and a sour taste. It's still hot, but I'd like to try it lukewarm or room temperature with the expectation that the taste will change. Rice: Yamae-Nishiki Rice Polishing Ratio: 70% Sake Degree: - Acidity: - Amino Acid: - Alcoholic Value: 15
Japanese>English
まっつまっつ
Ooyama山田錦五年熟成大吟醸
Katokahachiro ShuzoYamagata
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家飲み部
65
まっつ
A five-year aged Daisen given to me by an acquaintance living in Yamagata Tsuruoka. The aroma is a calm and gentle ginjo aroma, and the taste is a gentle sweetness like melon. A very elegant bottle. It is delicious. Rice: Yamadanishiki Rice polishing ratio: 40%, Sake degree: +0.5 to +1.5 (according to the Internet) Acidity: 1.10 to 1.20 (according to the Internet) Amino acids: 0.85 to 0.95 (according to the Internet) Alcohol level: 16.5 degrees
Japanese>English
まっつまっつ
Urakasumi原酒浦霞本醸造原酒
SaraMiyagi
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家飲み部
57
まっつ
Urakasumi, a Miyagi limited edition, was given to us by a relative in Sendai. It has a robust but crisp, slightly dry taste and is easy to drink. Rice: -1.5%, Polishing ratio: 65%, Sake strength: -0.1 Rice polishing ratio: 65% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 18-19 degrees
Japanese>English
まっつまっつ
Glorious Mt.Fujiクリムゾン・グローリー純米大吟醸
Fuji ShuzoYamagata
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家飲み部
51
まっつ
I was curious about it at Sake-no-Wawa and was wondering if I could buy it anymore, but then I found it at a liquor store in a department store. I quickly took it home. I thought it would be very sweet with a sake degree of -64.0, but it was a rosé wine with strong acidity. I don't mind the sweetness at all. I liked it so much that I asked the store to stock it for me 😂. Rice used: Haenuki Rice polishing ratio: 50% Sake meter: -64.0 Acidity: 10.5 Amino acid: 1.6 Alcohol level: 9.8
Japanese>English
まっつまっつ
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家飲み部
58
まっつ
After Shinmasa, I chose Tagaji from Okayama Prefecture. It is a refreshing 8 degrees alcohol with a punch of alcohol 😂. The Tagaji I drank before was a little fizzy, but this one was not so much. I heard that it varies a lot depending on the lot. But this one was also gone quickly while my wife and I were watching Netflix Groundhogs 😓. Rice: Omachi from Okayama Prefecture Rice Polishing Ratio: 68% Sake Degree: - Acidity: - Amino Acid: - Alcohol: 16 Yeast used: Kyokai No. 9
Japanese>English
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家飲み部
63
まっつ
I had a bottle of Ten Frog with my wife, following the Nilgame the other day. We both struggled to open the bottle for 5 minutes, and when we poured it into the glass, it had a slight citrus aroma and a taste of citrus on the palate 🤤. It took us 5 minutes to open the bottle and 15 minutes to empty it😅. Rice: Akita Sake Komachi Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcohol level: 8 Yeast used: Kyokai No. 6
Japanese>English
まっつまっつ
Aramasaにるがめ純米生酒
Aramasa ShuzoAkita
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家飲み部
57
まっつ
My first Nirugame. This is 88% polished rice, which is terrific 😊. Seared nuts from white wine, tangy and dry. With an aperitif after a hot spring bath on a hot spring trip with my wife. Rice used: Akita Sake Komachi Rice polishing ratio: 88% Sake degree: - Acidity: - Amino acidity: - Alcohol level: 13
Japanese>English
ハム
Lover It's sake! 😍
Japanese>English
まっつまっつ
Kamonishiki荷札酒　紅桔梗純米大吟醸
Kamonishiki ShuzoNiigata
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家飲み部
60
まっつ
I chose the Red Kikyo from Kafuda Sake as my last sake before my physical exam. This sake was full of energy and the lid was flying off in the fridge when I tried to drink it on the second and fourth days, so I was glad I kept it upright 😓. If you open the bottle on the first day, be patient and drink a small amount and drink it after the second day, it will taste dramatically better 😋 I hope you will enjoy the taste change. Rice used: Sake-komachi Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 14
Japanese>English
まっつまっつ
Hououbiden酒未来純米大吟醸生酒無濾過
Kobayashi ShuzoTochigi
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家飲み部
59
まっつ
I've had a few sake future drinks and they were not out of place. I forgot to upload the one I drank in Taiwan in May 😓. Rice: Sake Mirai Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16
Japanese>English
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56
まっつ
I brought it on a recent business trip to Taiwan and enjoyed it. Low alcohol, rummy banana-like aroma, taste, really delicious 😋. Rice used: - Polishing ratio Rice polishing ratio: - Sake degree: - Acidity: - Amino acids: - Alcoholic strength: 12.5
Japanese>English
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家飲み部
55
まっつ
Yui Yui, bought it after drinking it at a sake store in Asakusa and finding it so good I forgot to record that I drank it in March 😓. Rice: Kitashizuku Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16
Japanese>English
まっつまっつ
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家飲み部
56
まっつ
Very calm ginjo aroma and fresh fruit flavor down the throat 😊. I love the instrument so much that it's not too dull 😀. Rice used: - Rice polishing ratio: 43% Sake degree: - Acidity: - Amino acidity: - Alcohol: 15
Japanese>English
まっつまっつ
Sugiisami出羽燦燦責め純米大吟醸原酒
Sugiisamiwarabioka ShuzojoYamagata
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家飲み部
61
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
まっつまっつ
かぶとむし純米吟醸原酒生酒無濾過
せんきんTochigi
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家飲み部
64
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
まっつまっつ
Hiraizumi飛囀 䴏純米大吟醸山廃
HiraizumihonpoAkita
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家飲み部
57
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
まっつまっつ
Akabu愛山純米吟醸
赤武酒造Iwate
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家飲み部
66
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
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