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SakenowaRecord your sake experiences and discover your favorites
冷は常温冷は常温
日本酒好きで居酒屋さんに転職しちゃった

Registered Date

Check-ins

96

Favorite Brands

0

Most Check-in Brands

Azuma no Fumoto
3(27.27%)
浜千鳥
2(18.18%)
Shinkame
2(18.18%)
Konotsukasa
2(18.18%)
Fumotoi
2(18.18%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shimane
12(12.5%)
Tottori
10(10.42%)
Saitama
9(9.38%)
Yamagata
8(8.33%)
Aichi
8(8.33%)

Timeline

冷は常温冷は常温
Hakkaisan特別本醸造特別本醸造
Hakkai JozoNiigata
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冷は常温
I know you have all had a drink before, right? The first time I drank sake was 20 years ago, when I was just learning about sake... I honestly thought at the time that it had no special characteristics and was very subtle. I was surprised when I drank it again... "Hmm? Is it strange?　The aroma is like that of a modest early spring, with a slight alcohol taste and a fine texture on the tongue that leaves you feeling light and refreshed". It's not the "wow" kind of impact you get with a sip nowadays, but rather a smooth, refreshing sake like Ishi Seimizu, which is a delicious sake that doesn't make you tired of drinking.
Japanese>English
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冷は常温
Takatsugawa is an everyday sake from Shimane's Fusozuru. Full-bodied and full of flavor when cold. Warmed up, it is a warm and mild sake. It goes well with solid everyday dishes and can also be drunk with oshiruko (soup stock). It is a soft, matured sake with a low price, and I love its mellow, umami taste.
Japanese>English
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It is a unique sake with 90% polished rice and no additive yeast. When I first drank it at a bar, I thought it was a bit of a surprise... but the strong backbone and deep flavor from the sake brewing process made it strangely addictive, and I bought it myself. It is a drink that invites food more than a capsule type drink.
Japanese>English
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冷は常温
We had a bottle of Junmai Yamahai Namaizu from Muramatsu Shuhan in Shinbashi, which is rarely sold in Tokyo... The soft taste and light acidity run through it. It is delicious as a stand-alone sake or as a food sake. I like strong sake, but this one has a perfect balance and can be drunk forever.
Japanese>English
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冷は常温
The first time I tried a regular Kenrishi, it was a little lighter than the Kuromatsu Kenrishi, but it was well-balanced and had a mellow, matured flavor. It is a perfect sake that you would not expect to find in a 2,000 yen bottle.
Japanese>English
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冷は常温
It tastes like white wine right after it is uncorked... It is delicious... It is left at room temperature for half a month (lol). It is softened by being chilled....it will be heated up.... It is smooth and delicious with a good accent of acidity.
Japanese>English
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冷は常温
I would like to visit again because I found a lineup of Yamagata Prefecture's sake at the Yamagata Prefecture Products Museum in Ginza, which is hard to find in Tokyo. Toji Shinri's [Higashi no foothill] is a type of sake with a beautiful flavor and moderate acidity, and can be drunk warmed forever!
Japanese>English
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冷は常温
Hamachidori Yamahai Junmai Limited Edition Gin Ginga at Yoshiike... It is delicious even when served chilled. I can feel the acidity of the Yamahai, but it is clear and has a moderate aroma. I'm not sure if it's because it's from Hamachidori or because it's a beautiful Iwate beauty.
Japanese>English
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冷は常温
It has a soft old sake flavor and softness that really comes into its own when it's cold, and a soft deliciousness when it's warmed up, and a firm, sweet aftertaste that doesn't fall apart when it cools down. It's a very robust sake, which is rare in Japan.
Japanese>English
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冷は常温
Junmai-shu made with Haenuki, edible rice produced in Yamagata by Fumotoi. It has a sweetness and body from the edible rice, but it's your choice..." It has a strong, clean sake quality and a crisp mouthfeel, and it can be served cold or hot. I love FUKUI!
Japanese>English
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冷は常温
This is the local brand "Miyanoi" from Okuharima... It is a dry sake with a mature aroma and a rich, full-bodied flavor that sharply sharpens when heated. The label is cool too!
Japanese>English
冷は常温冷は常温
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冷は常温
I've had a lot of goldfish this year, but this one is my favorite. It has a fresh aroma, juicy flavor, and a nice butt that makes you want to take another sip right away.
Japanese>English
冷は常温冷は常温
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22
冷は常温
This is the well-known (lol) Furoizumi's Yamahai brewed, unfiltered, unpasteurized sake! It still tastes fresh and hard right after being uncorked, but it is delicious. In fact, I bought a bottle of this sake, uncorked it, and started aging it in the basement to enjoy the changes in flavor.
Japanese>English
冷は常温冷は常温
Shichihon'yari木の環　木桶仕込　長浜産玉栄純米
Tomita SaketenShiga
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冷は常温
It has a lively flavor, or rather, a taste of sake, with wine-like acidity, food-enhancing bitterness, and dryness. It is delicious on its own, but it is also delicious when you pour it into your mouth with a pork cutlet on it (lol).
Japanese>English
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冷は常温
The Junmai Ginjo from Kaiun and the all-Shizuoka Kuzunosato made with locally grown rice and yeast... I haven't had them in a while but they are both delicious! If you are looking for a stand-alone sake, I would say Kuzunosato... but if you have food, Junmai Ginjo might be better.
Japanese>English
冷は常温冷は常温
Kinko本醸造山廃古酒
Ookura HonkeNara
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23
冷は常温
Okura's 20-year-old Yamahai Honjozo Kinzitsu, brewed in 2003, is being released as a product, which is a good thing because it is sharp among the above-average, characterless sake of today (laughs). It's not for everyone, but I want everyone to know that there is such a sake with roundness, depth and diversity of flavor.
Japanese>English
冷は常温冷は常温
Shinkameひやおろし2002年10月製造
Shinkame ShuzoSaitama
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冷は常温
I bought a bottle of 21-year-old Shinkame in 2002... The aroma of rice straw is rounded without corners, and the core is strong, crisp, dry, and of good alcohol quality.
Japanese>English
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冷は常温
It is a dry sake with a pleasantly mild umami followed by a sharp taste. I feel the strength of the core that is not blurred. I really like Shimane's sake, not because it is classical and gorgeous, but because of its gentle umami and sharpness of flavor.
Japanese>English
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