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Ranking

# 1
4.30 pt.
Aramasa
Aramasa ShuzoAkita
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Aramasa Flavor Chart
AcidityFizzySweetnessChampagneFruitySweet and SourWineCitrusy
Aramasa 1Aramasa 2Aramasa 3
# 2
4.13 pt.
Senkin
せんきんTochigi
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Senkin Flavor Chart
AcidityFizzyYogurtBitternessFruitySweetnessUmamiInvigorating
Senkin 1Senkin 2Senkin 3
# 3
4.11 pt.
Jikon
Kiyasho ShuzojoMie
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Jikon Flavor Chart
BalancedUmamiFizzyFruityAcidityBitternessSweetnessFresh
Jikon 1Jikon 2Jikon 3
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"Grainy" Ranking

We are ranking brands that are thought to have a strong impression of “Grainy” by analyzing the comments on Sakenowa.
# 1
4.96 pt.
Hanayo
Koya ShuzoYamagata
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Hanayo Flavor Chart
PearVelvety
Hanayo 1Hanayo 2Hanayo 3
# 2
4.46 pt.
Senkoma
Senkoma ShuzoFukushima
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Senkoma Flavor Chart
VelvetyStriking
Senkoma 1Senkoma 2Senkoma 3
# 3
4.22 pt.
Kaze yo Mizu yo Hito yo Flavor Chart
CleanCherryBlossom
Kaze yo Mizu yo Hito yo 1Kaze yo Mizu yo Hito yo 2Kaze yo Mizu yo Hito yo 3
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Kagawa Ranking

# 1
4.40 pt.
Yorokobigaijin
Maruo HontenKagawa
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Yorokobigaijin Flavor Chart
UmamiAcidityNuttyFirmDryRoom TemperatureHot TemperatureWeighty
Yorokobigaijin 1Yorokobigaijin 2Yorokobigaijin 3
# 2
4.10 pt.
Sanuki Cloudy Flavor Chart
CalpisYogurtJuiceYakultMilkyGulpingSweet and SourAcidity
Sanuki Cloudy 1Sanuki Cloudy 2Sanuki Cloudy 3
# 3
4.02 pt.
Kinryo
NishinokinryoKagawa
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Kinryo Flavor Chart
MuscatFruityAcidityInvigoratingUmamiDrySweetnessWine
Kinryo 1Kinryo 2Kinryo 3
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Timeline

3GAwKwm5YK3GAwKwm5YK
alt 1alt 2
3GAwKwm5YK
No sizzling sensation Watery and smooth from the moment you put it in your mouth Slight aroma of rice on the tongue Slightly bitter aftertaste It quickly disappears from the mouth. When served with duck pastrami, I could feel the delicious rice flavor.
Japanese>English
3GAwKwm5YK3GAwKwm5YK
Bunkajin有楽町で飲みましょう
ArisawaKochi
alt 1alt 2
3GAwKwm5YK
No schwarziness Sweet, juicy, grapey sweetness. Slight bitterness lingers on the palate for not too long.
Japanese>English
ぽんぽん
Asabiraki純米大吟醸 吟ぎんが仕込み純米大吟醸
AsabirakiIwate
alt 1
家飲み部
5
ぽん
Asakai Asakai Junmai Daiginjo Gin Ginga Brewing Morioka City, Iwate Prefecture. The rice is polished to 50% "Ginginga" grown in Iwate Prefecture. Fresh and fruity aroma, Soft and mellow rice flavor, Gentle and full-bodied aftertaste. #Japanese Sake
Japanese>English
ChokkiChokki
Iwakikotobuki磐城壽ゆい特別純米
Suzuki ShuzotenFukushima
alt 1alt 2
5
Chokki
Iwaki Kotobuki Yui Akaban Omachi rice 100% special junmai sake 15% 65% Shin Gin Seibai 720ml This sake is said to be a bonding sake born from the exchange with Akaban City in Okayama Prefecture. It has a simple taste but good acidity. It has a light acidity and elegant taste. It is also spicy and delicious. The rice is polished to a fine "shagin" (fine rice), which reduces the amount of impurities and makes the sake clearer, and even with low polishing, the sake quality is said to be at the level of ginjo-shu. On the way to this brewery, we encountered an earthquake of intensity 4. The staff at the adjoining roadside station said they could hear the earth shaking. Rating 4.0 (out of 5.0) 20240412
Japanese>English
身欠ニシン身欠ニシン
alt 1alt 2
8
身欠ニシン
I bought this sake on a business trip. It is not a local sake, and I thought I would never buy it here, but I bought it. There was a note saying that it is recommended to be heated, but I prefer it cold. It was a delicious sake with a lingering taste of koji.
Japanese>English
hoshiakihoshiaki
Mimurosugi純米原酒生酒無濾過おりがらみ
Imanishi ShuzoNara
alt 1alt 2
alt 3alt 4
海と
11
hoshiaki
Junmai 🍶Bodai ✨Non-filtered raw sake orikagarami 😆 Nara dewy leaf wind 🌾. Orikarami and schwaseme🫧 Slightly carbonated. Slightly carbonated, with a strong seme smell. It is dry but gentle. Milkiness of melon🍈. So is it melon soda? When combined with gibasa vinegar, the sukittiness is enhanced. The meat skewers soften the sharpness of the meat and it's nice👍 Umi to @ Takadanobaba 20250227
Japanese>English
にょこにょこ
Tsuchida能登ひかり　生酛
Tsuchida ShuzoGunma
alt 1
alt 2alt 3
6
にょこ
A limited edition sake made in collaboration with Super Ozeki. This sake is made by waiting for the yeast that lives in the brewery to ferment without grinding rice or adding yeast. The color is yellowish and you would think it was old sake. The color is yellowish and you would think it was old sake, but you can taste the flavor and aroma of the rice. The aroma spreads and deepens as the temperature rises, first at room temperature, then lukewarm, and then hot. I paired it with sukiyaki and nukazuke, both of which went well with it. It has a strong impact, but it is surprisingly easy to drink.
Japanese>English

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