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Sake Rankings for Shimane, Apr, 2024

The ranking is based on a proprietary algorithm that calculates scores using the number of favorites, hall of fame entries, and recent check-ins. Brands that are more frequently consumed tend to rank higher.
# 1
4.31 pt.
profile iconMy sake-loving boss recommended it as his favorite sake. He said it was the best sake of all. I felt a sense of familiarity with this sake because it is from Shimane, a place I have known for a long time.
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profile iconAt a farewell party for a senior. According to the record of the photo, he drank another bottle. We also drink a little bit of Ohroku at home. This one is from ⭐️5. It is definitely a good one, with the freshly cooked rice, the umami and the strong sake taste! It is good by itself, but I would have liked to have had it with a meal in the first half of the day if possible. But I drank a lot that day 😊.
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profile iconMild aroma. The crisp mouthfeel is balanced by the acidity throughout. The sharpness of the sharpness of the mouth leaves only the clear umami of rice on the tongue as an aftertaste. ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
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# 2
4.07 pt.
profile icon♥♥♥♥ Summer sake following the fresh green. Moderate aroma with a refreshing acidity that lingers afterwards.
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profile icon♥♥♥♥ It is a rare aromatic sake from Shimane, but I don't dislike its restrained aroma and moderate sweetness.
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profile iconIzumo Gassan" summer limited edition sake! It is characterized by a wide range of mellowness that allows you to taste the robust flavor of the rice, and a refreshing finish with pleasant acidity. It tastes great chilled! This junmai ginjo is perfect for summer.
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# 3
4.03 pt.
profile icon4.0 Mild aroma Delicious rice flavor in the mouth But it is not persistent. Sake that goes well with food.
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profile iconIt seems to be an irregularly created sake released as an extra edition because the acidity level of the sake brewed as "Saika" became extremely high. It is said to be triple fermented with wild yeast, lactic acid fermentation, and association yeast. It tastes like white wine because it has an acidity of 8. The aroma is also wine-like. It also tastes a little like a lactic acid drink. It has sharp specs, but it is easier to drink than expected. By the way, the sake level is -8. I think it is a strange sake in terms of its specifications, but it is easy to drink without any peculiarities. I'm glad I bought it right away because it seems to have sold out early at the liquor store that got it in stock 😊. I haven't tried it, but the liquor store said on social media that they recommend drinking it with tonic. I drank it again after 3 days and the top notes are like vinegar! Is it the type that gets more kinky as time goes by? I'm not sure 🤔
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profile icon冷酒で一杯
# 4
4.02 pt.
profile iconIzumo Fuji Junmai Daiginjo Nama Sake Opened today: ‼️ The aroma is different from the past with a mild ginjo aroma, and the initial attack is sweet and delicious, not unlike the Chugoku region...more like melted water with wasanbon sugar 💦. So good that I had to order another glass.
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profile iconIt's a flowery sake with a very nice aftertaste. tax1716 XXX
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profile iconAkimo" is named after the clouds that are illuminated by the bright red autumn sunset, and is intended to be a melancholy and quiet sake. It can be served at a wide range of temperatures, from cold sake to hot sake. Producer Fuji Shuzo Contents 720ml Place of origin Shimane Prefecture Specific name: Junmai Rice used: Yamadanishiki produced in Shimane Polishing ratio 70%. Alcohol content 15
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# 5
4.01 pt.
profile iconThe one I drank at a sake party bound for female toji. Record only
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profile iconGW San-in Trip 4 🍶The zodiac label of the tenth rising sun, Jin Tiger ORIGAMI NAMA I set a goal of one brewery per day on this trip to the San-in region! I was more like begging my companions to do so. I asked for Kumezakura on the first day and Jyugyohi on the second day. It has a slightly cream-colored appearance with a hint of orikara. It is served at room temperature. The top aroma is not so noticeable. The mouthfeel is light and smooth. The moment it enters the mouth, it has a sweet and sour taste reminiscent of juicy pears and grapes, with a milky rice flavor that spreads gorgeously. The fresh and bitter taste is well balanced with a refreshing aftertaste. Located in a shopping street just outside Izumo City Station. Go to Asahi Sake Brewery of the Ten Rising Sun. They offer six different kinds of sake tasting for 100 yen. I asked, "Isn't that 600 yen? I ask. They were all delicious 😋. Back to the campsite for the second day's party. We enjoy some Lake Shinji clams with miso soup with shellfish broth to help with the liver, and enjoy some sake while roasting Shimane's specialty, Akaten (roasted red tempura) 😊. Daisen & sake on both days 📷✨. We were very satisfied with our trip to the San-in region! It was a very satisfying trip to the San'in region. Daisen was so good, On the 3rd day, we will enjoy Mt. Daisen once more while we are packing up 🗻🚗💨.
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profile iconIt turned out to be like a comparison between Tamasakura and Juji Asahi's Gohyakumangoku 28 by raw yeast and 70% polished rice. Dark color. Golden color like mirin (sweet sake). Mature and sweet aroma. Caramel, brown sugar, a little dead leaves and black tea. Some banana-like fruits. Sweet at room temperature. Rich sweetness and firm acidity. Mineral, with plenty of texture and volume. The taste is said to be "flavorful," but it's not. It is delicious at room temperature! But it seems to be difficult to match with food. It is a good wine to add a touch of "sensation" to food. The sweetness is still there, so it is mainly sweet, but it also has umami and is very sweet and delicious. It would be easier to match it with food if it were heated. It also has a honey-like flavor, so depending on the dish, it may be possible to pair it with Western food. It's not just sweet. It also has an umami taste and maintains a good balance of flavors. It is interesting and delicious.
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# 6
4.01 pt.
profile iconBrand: Tamazakura Bottle: Torotoro Nigori Nama Junmai Sake Very smooth and clear initial taste with slight rice-y taste. Similar finish to Makgeolli but less the acidity Score: 3.5/5
profile iconClear with a slight yellowish tinge. There is a full aroma of rice and the fragrance of grains. The intensity of the aroma is medium. Moderate acidity and astringency. Moderate aftertaste. Mellow sake.
Japanese>English
profile iconThis time it is a bear tokkuri from Tamasakura. It is also a very attractive H29BY pure rice sake, "Gohyakumangoku", I was aiming to use it as a cup of sake! It's a sin to use a cup of sake Yuyuu Kanken-Yuyu as a cup of sake. I'm so excited to remove the crown with a corkscrew, isn't it ⤴︎? After opening the bottle, I immediately started to warm up the hot spring ♨️ Oh, I forgot to drink it at room temperature 😅😅. The color is lighter than the picture. The aroma is sweet, sour, spicy, and bitter. It also smells like soy sauce and shiitake mushrooms. The taste is like soup stock with a wild acidity and bitterness that is assertive and sharp. The contrast between the rich umami and bitterness is irresistible. The bitterness is a little more assertive than the impression of the cute little bear in the Yuyuyuukankan, but the flavor of the heated sake that brings out the broth-like umami is still 👍! I had a R2BY of the same sake at the end of winter, but the H28BY is more mellow and looks good when heated with water. TAMA-Sakura is so good! I think I could see a little bit of difference between breweries after my trip to San-in area in GW. But it's still too deep, I have to go back 💨. Here's a quick shot with the Tokkuri that contained the Ten Rising Sun's Gohyakumangoku, which I emptied earlier 📷✨. Now I have two more tokkuri as my favorites and my heated sake time is enhanced😊🍶♨️
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# 7
4.01 pt.
profile icon辛口。
profile icon@Benefactor. No matter how many times I drink this Seven Crown Horse, it never leaves an impression on me. I'm sure it's not flashy, tasty, quirky, modest, or impactful. But I like this sake. Maybe it's because it's Omachi, or maybe it's because it's unpasteurized, but it doesn't have the plainness that Shimane sake tends to have, and it has a mildly umami taste that I like. However, it is tasty, but there is nothing memorable about it.
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profile iconWell balanced and easy to drink
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# 8
4.01 pt.
profile iconLong time no post. It was clear, dry and just right for a mid-meal drink.
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profile iconThe smell is strong. Taste is refreshing but surprisingly heavy.
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profile iconDelicious 😋 Great! I could drink as much as I want...! It can be enjoyed as a food sake 👍or without food!
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# 9
4.01 pt.
profile iconI like it, it's firm, The acidity is pronounced, but when I put it with the pickled egg, it seems to offset the acidity, and I feel a sweetness. The cleanliness is good. I wonder if it would taste better if it were warmed up, but the label says it can be served both hiya (hot) and kan (warmed). I think it would go well with sour food.
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profile iconKannagi no Shizuku, a little spicy and refreshing, with a beautiful mouthfeel and a little bit of rice flavor.
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profile iconThe use of ultra-soft natural spring water and low-temperature fermentation gives it a mild, smooth taste and a clear, refreshing ginjo aroma. Sake rice is improved Omachi produced in Onamachi, Shimane Prefecture, with a milling ratio of 60% and Association No. 901 yeast. It was served well chilled. A little sweet at first. It seems mild, but both umami and acidity are easily felt later 🤤. The ginjo aroma is subtle but I couldn't tell what it resembles 🤔It's an easy drinking sake! Goes well with firefly squid✨.
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# 10
4.01 pt.
profile iconPolishing ratio 90 The top vat will be in 1991. Amber-colored matured sake. The aroma is of brown sugar and rice wine. In the mouth, the rich sweetness and umami of matured sake The aftertaste is clean with pronounced acidity and bitterness. The lingering aftertaste is quite bitter and chocolatey.
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profile iconThe back of the house is a fragrant osmanthus.
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profile iconThe following is a list of the ingredients of the wine. Rice: En-no-Mai Percentage of polished rice: 50%. Fermenter: No additives Japanese Sake Degree: -3 Acidity: 2.3 Alcohol content: 15 Enishinomai is a relatively new variety of sake rice produced in Shimane Prefecture and officially named in February 1991. It is expected to be a high-quality sake rice that can be used to brew daiginjo and other types of sake. Now, let's see what it tastes like: ...... A really faint yellowish color. The aroma is sour🍶 and the taste is fresh and sweet, like a melon or muscat, which is typical of ginjo. The beautiful acidity that is typical of "Kimoto" follows it. The taste is clean and refreshing, like water, while giving a sense of refinement. The bitterness that lingers in the mouth is a nice accent. My daughter wanted to eat oysters, so we bought rock oysters. This time, we tried eating them raw. It was hard to open the oyster. But the taste was great. The taste doubled when combined with yellowtail sashimi 🍶.
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