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SakenowaRecord your sake experiences and discover your favorites
AAJIAAJI
学生時代から日本酒に親しみ、2021年1月で112の蔵元の酒を呑んでます。残念ながら味は何となくしか覚えていません。まあ、昔とは味わいも変わっているので、飲み直しをぼちぼちしたいと思ってます。北海道から沖縄県の全県制覇完了。コスパの良い酒、たまには少し高めの酒探してます　2025年半ばでやっと令和3年に有る全国の1164蔵元のうち225蔵元の酒と出会いました。2025年8月25日現在480銘柄達成

Registered Date

Check-ins

123

Favorite Brands

20

Hall of Fame

SenkinAramasa

Most Check-in Brands

Senkin
10(18.18%)
Unspecified
4(7.27%)
AKABU
3(5.45%)
Ubusuna
3(5.45%)
Shikizakura
3(5.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
13(10.57%)
Kumamoto
10(8.13%)
Yamagata
8(6.5%)
Fukushima
7(5.69%)
Miyagi
6(4.88%)

Timeline

AAJIAAJI
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AAJI
Amber 8 days after opening. Surprisingly, only half full, but when I opened the cork, I heard a "pop" The light, gentle flavor is still there. Melon type aroma. The aftertaste, yappari, AKABU is wonderful. Today we are having Chinu (black sea bream) with aqua pazza.
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ちぇすたー
Good evening AAJI🌝. It is a delicious sake, isn't it? The taste is a little bit subdued for AKABU, but it has a good balance of sweetness, flavor, and acidity.
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AAJI
Good evening, Mr. Chesta. The delicious Amber is empty, so Monster is waiting for me next. The superb Nozan that I bought for the celebration is also sitting in the refrigerator. I can't stop being excited. 😊
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Masaaki　Sapporo
Good evening, AAJI 😃Amber, I couldn't buy it this year because of the stock, but it still looks delicious 😋I'm interested in both Monster and the very best Nozan 😆.
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AAJIAAJI
Gasanryu影の伝説　無濾過純米原酒　山田錦
Shindo ShuzotenYamagata
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AAJI
It is said that this brand is only available at a few liquor stores, even among special distributors. This liquor store is particularly strong in Yamagata Prefecture, so it was possible to buy it. It had just arrived. My "sense of smell" for sake led me to this sake shop today 😅 Reasonably priced sake made in the tanks after the bag hanging for the sake competition. (Less than half the price of a Daiginjo) Good naming too.　　　　The melon aroma fills the mouth. The lingering aftertaste is also very pleasant. Slightly dry. The white ratio is 60, so it is actually a junmai ginjo. Today, there are 13 breweries and 30 brands in Yamagata Prefecture, but this was the first time for Shindo Sake Brewery. The level of Yamagata Prefecture is amazing. Today we enjoyed it with sashimi of shibi tuna and chinu (bluefin bream in eastern Japan).　4-goupe bottle: 2,090 yen
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ジェイ&ノビィ
Hello AAJI 😃 A "sense of smell" for alcohol and liquor stores is one of the necessary skills for the inhabitants of the sake world 🤗. Legend of shadows...it's so rare!
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AAJI
Jay & Nobby Good evening. My favorite liquor stores? I have four favorite liquor stores, each of which has its own unique flavor, so I make the rounds. I enjoy the conversation and new information when I say "that was delicious". Thank you very much!
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AAJIAAJI
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AAJI
This is the first Hirotogawa Special Junmai in a while.　It is brewed with 55% polished Yumenokou rice, which is a rice suitable for sake brewing produced in Fukushima Prefecture, and TM-1 yeast, which was developed in Fukushima Prefecture. The aroma in the mouth is soft and gentle, with a banana-like flavor. It has a refreshing taste, and the deliciousness of the rice spreads in the mouth. Today, I served it with a side dish of satsuma-age (fried fish cake) given to me by my sister, which was delicious and inexpensive.　　　It is delicious and inexpensive: 1,650 yen for a 4-goupe bottle. Hirotogawa Tokubetsu Junmai is the best in terms of cost!
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AAJIAAJI
Koimari Sakiすみやま　純米吟醸
Koimari ShuzoSaga
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AAJI
Sumiyama Sumiyama Junmai Ginjo, opened 40 days ago, is made from local contract sake rice, "Saganohana" from the Sumiyama district. It seems to have become drier than when we first drank it. The sweet and sour aroma is still there. The gassy feeling is gone. It seems to have changed to something else, but this may be a good thing. We are rearranging the fridge to secure new sake...
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AAJI
Today is the 16th night of the year, and I opened a bottle of Sentoku three months ago. There are only two sake breweries in Miyazaki Prefecture: Sentoku Shuzo and Unkai Shuzo, which mainly produces shochu. It tasted like the sake of 40 years ago. It is subtle, but it is good for remembering nostalgia. It is not bad, but it is not tasty either, so I am sorry to say that I will use it as a cooking sake. Shuubai, which I chose for the sake comparison, retains the traditional flavor, but is dry and goes in easily.
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AAJI
I'm working today, coughing from pneumonia, to finish the interim closing. (I didn't feel like it had been that long.) I opened a 32-day-old samorosugi and an 11-day-old Atago no matsu, both of which have a melon aroma. The samorosugi is a modern type with a melon type aroma that spreads and is not hectolithic. I have been putting it off because I thought it was too good to be true. All of them are delicious. Atago no Matsumatsu Junmai Daiginjo Hakutsuru Nishiki is more acidic and has a classical aroma like Yamadanishiki. It is not a "moon-viewing cup of sake," but it was enjoyable.
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AAJIAAJI
AKABU琥珀 　純米吟醸
赤武酒造Iwate
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AAJI
Today was a good day. I went to buy weekend liquor and found Amber and Monster. I bought both. I will drink the Amber today.　I went to buy some snacks and found a natural sea bream for sashimi for some reason for less than 700 yen. The soft taste spreads on the palate. The lingering aftertaste seems to disappear with a sense of regret. It is a sake with a somewhat autumnal flavor.　　　　　　　　Confidence in calling it junmai ginjo even though the white ratio is 50%? My wife also liked it.　AKABU is one of my favorite breweries. There are two more AKABUs in the fridge waiting for their turn. It is still delicious.
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ジェイ&ノビィ
Good evening AAJI 😃. You can buy 2 bottles of Mr. Akabu! You can also get ate for less ‼️ it's a good day 🤗 I'm glad you still have 2 bottles left ☺️ to feel the autumn🍂 with the deliciousness of the amber 😃.
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AAJI
Jay & Nobby Good evening, Monster seems to have a fixed price, but it was not a hurdle for me at all, as I could buy it after buying another bottle of AKABU. I have 5 liquor stores where I can buy local sake from other prefectures, so I am making the rounds 😊.
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AAJIAAJI
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AAJI
Worked until 10pm (interim closing), had a glass of Chiyozono Shuubai (Junmai-shu) opened 4 days ago, served with ham loin. It seems to be spicier than 4 days ago. It has a gentle hint of aroma and a nice lingering aftertaste. It reminded me of the Shuubai sake I had 40 years ago. I feel that this brewery has the same "core spirit" even if the owner and toji have changed. It never blurs 😊.
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AAJIAAJI
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AAJI
The second volume. At the time of this book, I liked Umeshiki from Ehime, Tasake from Aomori, Eikofuji from Yamagata, Urakasumi from Miyagi, Wakatake Onikoroshi from Shizuoka, Kamoizumi from Hiroshima, Window Plum from Saga, Koroh and Chiyoen Shubai from Kumamoto.
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AAJI
I am not drinking sake today. This is the book that got me into sake 42 years ago. It was my "Sake Textbook. Sake breweries that are still popular. Some breweries are not so popular today, but they still exist. There are many kinds of sake breweries. I know the picture is not so good, but if you have time, it is for your reference. I could upload only 4 photos. The first one
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AAJIAAJI
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AAJI
Kumamoto Sake Reflection #2: Soinier from Tongjun Shuzo. Mild and full, this one is a modern type, unlike the more classic Chiyozonoen. This one is also perfect with Hwang Hata. I would like to try this one warmed up. 300ml 671yen
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AAJIAAJI
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AAJI
Recently, I had been drinking only sake produced in Kumamoto Prefecture by the Hananoka Shuzo brewery. It was the first sake produced in Japan after World War II that was made with junmai (pure rice) sake. It is the representative brand of Chiyozonoen. Chiyozonoen's Shuubai refers to Junmai sake. Several decades ago, Mr. Tadahiko Hozumi (brother of Takanobu Hozumi of "Seki Kuzushi" fame and sake critic) and I happened to meet the predecessors of the couple at a small restaurant, where I told them I always read their articles and received a 2-goupe bottle. I remember reading your articles all the time and remember getting a two-pack of it. It was perfect with yellow grouper sashimi. 300ml 642yen
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ジェイ&ノビィ
Good evening AAJI 😃. We too have Kumamoto sake 🍶 almost exclusively from our birthplace 😅. But there is a sake brewery with such a long history! And with a memory of awesome encounters 🤗 I'd like to try it 😋.
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AAJI
Good evening, Jay & Nobby. I borrowed Tadahiko Hozumi's notebook and asked him if I could have his autograph. 😅 Some of the breweries have good food.
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AAJIAAJI
Atagonomatsu純米大吟醸　白鶴錦
Niizawa JozotenMiyagi
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52
AAJI
It was the first "Atago no Matsu". The rice is Hakutsuru Shuzo Hakutsuru Nishiki, which seems to have increased recently. It is more mature than my favorite Hakurakusei. It is drier than Hakurakusei, with a lingering acidity. （The comparison is San-do 2024 Homasu Shi-no-Sozo, which was opened about two weeks ago but still has a gaseous feel to it. The taste is alternating. I enjoy it with flounder mignonette as a snack. Hakutsuru-nishiki" may not be a good sake rice for me, but it goes well with yogurt.　But it is amazing that it goes well with yogurt.
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chika
Ohhhh... Synchronized 🤣🍶✨✨
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AAJIAAJI
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AAJI
Buried in the fridge?　Shikizakura Junmai Ginjo It had been 5 months since I opened the bottle because there were too many first time sakes to drink. To be honest, some of them were a little different from my taste. I found it to be a slightly dry and mellow type of sake. It still had a refreshing taste with a good acidity. This sake tasted good enough, but I bought too many sake that I was interested in at the Hananoka Sake Brewery's festival. 😅
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AAJI
The other day, I visited Myojin Pond, the source of the Ikeyama water in Aso. Adjacent to Myojin Pond is a restaurant called Myojin Soba. There was a buckwheat paste called "buckwheat miso" on sale. I drank sake with miso, remembering an old text from my school days. I drink it while thanking the person who put it in my textbooks for the wonderful and elegant sake drinking of Taira no Nobutoki and Hojo Tokiyori.　When I first opened the bottle of Nishi-no-Seki, it didn't suit my palate, but after aging it in the refrigerator, it became more mature. After aging it in the refrigerator, the taste became more relaxed. I think the lingering taste has improved as well. Was it a good match with miso?　　On the other hand, the Ko-Imari Sake Brewery's Sumiyama has a sour taste that spreads in the mouth and goes well with buckwheat miso.　(Tsurezuregusa, paragraph 215) In his old age, he told a story of the old days, Saemyoji Iridou said, "One night, I was summoned by Saemyoji Iridou, but I could not see his robe, so I was late to change my clothes. He was late in changing his clothes. It is late at night and no one is to be seen. He said, "Bring me a sake bottle and earthenware. I want people to be quiet without snacks.　You should ask for even one small thing. He said, "I would like to have a small dish of miso on a shelf in the kitchen. The guests were allowed to offer a few offerings.
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AAJIAAJI
Ubusuna2024 穂増　四農醸
Hananoka ShuzoKumamoto
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AAJI
Hokkaido's mizudako (octopus) and raw saury. There is no other way but to drink sake. When the bottle is opened, there is the usual "pop" sound. Slightly carbonated. The aroma is like pineapple. It seems a little more acidic than the other sanshu. It is best with grilled raw saury. Mizudako (Japanese octopus) is also delicious.　　Shi-no-jo sake is made from sake rice grown with (1) the land of its birth, (2) indigenous production climate, (3) a spirit of prayer, and (4) no fertilizers or pesticides. The sake is made from rice grown without fertilizers or agricultural chemicals.　(4-gos. bottle, regular price 3,280 yen)
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ちぇすたー
Hello AAJ I😃 Hozasu is a very good price for a very classy modern sake ✨. The salt grilled autumn swordfish and the sashimi of the octopus look delicious right now ✨ I'm trying to get a Sanzu, but I can't seem to find it 😅.
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AAJI
Hello, Chesta-san. There are only a limited number of stores in Kumamoto Prefecture that sell Hana-no-Kou Sake Brewery. I also look at the sales dates on the Hana-no-Kou Sake Brewery's Instagram and go there to buy. It's a local advantage that they don't charge for shipping. The saury and the mizudako were both delicious.
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AAJIAAJI
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AAJI
I left both of them for almost 3 weeks after opening the package.　The Shogen has a mellower taste, but it has a more gorgeous flavor on the palate. Toyo Bijin Hakutsuru Nishiki Jyundo Ittou is no match for it. Both of them are not bothersome to me when stored vertically in the refrigerator.　There is also a story that some sake rice (5,000,000 koku per bale is now priced at 18,000 yen to 32,000 yen). Also, the old structure where a 4-ounce bottle was half the price of a 1-ounce bottle has been broken down, and I appreciate sake that does not change in taste. I personally think that many of the Sengkyo bottles tend to lose their flavor after opening, but that's fine. It gives me an excuse to drink it 😊.
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AAJIAAJI
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AAJI
I have had two brands of Mimuro Sugi, but this is my first time drinking "Samorosugi". I received two bottles of "Bomobo" and "Bomobo" as part of a Furusato tax payment. next has a melon-like aroma and acidity, and is light and "super slightly carbonated". It has a gentle taste with a hint of lingering aftertaste. I am thankful to the sake god and enjoy it with sashimi. I envy people in Nara prefecture. I compared it with Toyo Bijin Jyundo Ittou Limited Junmai Ginjo Hakutsuru Nishiki, which I opened the other day, and found that the acidity of the latter was lighter than the former. It is a strange expression, but I feel that the acidity of the Sanomorosugi comes vertically down my throat, while that of the Toyo Bijin spreads horizontally. I don't know what you are talking about 😅 Bodai Hashihashi will be my next pleasure 😊.
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AAJIAAJI
Masuizumi純米大吟醸　（熊本酵母）「UNO²」一段仕込
Masuda ShuzotenToyama
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AAJI
It's been 13 days since I opened the package. The taste has hardly deteriorated at all. The balance between the full flavor and acidity is pleasant. In my experience, this has become one of the 9 brands with almost no deterioration in taste. A university student from Kumamoto studied sake brewing. He was inspired to make sake using the local "Kumamoto yeast". I am also grateful to "Manjusen" for recognizing this. We hope that he will become a young man who will lead the sake industry in the future. I enjoy it with okra from my vegetable garden. Even more delicious! 😊.
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