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SakenowaRecord your sake experiences and discover your favorites
うなろーうなろー
淡麗辛口だけど柔らかめな感じの日本酒が好みですが、気分でフルーティー系やフルボディ系等いろいろ飲んでます。ロードバイクでサイクリング中に酒屋を見つけてはふらっと寄って自宅のワインセラーにストックしてます。素人テイスティングですが備忘のつもりでコメント書きます。 お酒お好きな方、気軽にコメントいただけると嬉しいです😄 さいたま市✋

Registered Date

Check-ins

106

Favorite Brands

2

Most Check-in Brands

Bunraku
7(14.89%)
Chichibunishiki
5(10.64%)
Nanbubijin
4(8.51%)
Mizubasho
4(8.51%)
Kamonishiki
4(8.51%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
18(16.98%)
Saitama
15(14.15%)
Fukushima
9(8.49%)
Yamagata
8(7.55%)
Fukui
8(7.55%)

Timeline

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Dewazakura's raw sake. Muscat, Sanonto, juicy acidity, cucumber bitterness. Sakurabana is more balanced and complete, but this one has a freshness, youthful intensity, and maybe a bit of alcohol, as is typical of nama-shu. If you like Sakurabana and want a change of taste once in a while, I think this one is good too. I think it is a nama-shu that retains the goodness of sakurahana.
Japanese>English
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Asahiyama純米大吟醸 越淡麗
Asahi ShuzoNiigata
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From Asahi Shuzo of Hakkaisan. I like Koshitanrei, so the combination of Asahi Shuzo and Koshitanrei was enough to make my decision immediately. The taste is like a thickened Koshi-tanrei to the maximum extent possible. I had an image of Koshitanrei as being relatively light, but this sake is definitely Koshitanrei, but it has a very milky taste. For a sample, I paired it with a manju with an apple-scented sweet bean paste, and it was quite a marriage. It is a wonder. This sake itself is not a sweet sake. However, it is a rich and milky sake that can be paired with Japanese sweets. It is interesting that it does not resemble Hakkaisan at all.
Japanese>English
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Sake of Saitama, by Saitama Prefecture residents, for Saitama Prefecture residents. The label's Saitama Pose, Saitama rice, and Arakawa subsoil water. It's not good. The taste was also very strong. When the bottle was first opened, it was so intense that it tasted like a distilled spirit, like a rice shochu. It is good to make it intense to match the label, but I thought this was too much. But strangely enough, on the second and third days, it became more and more relaxed, and it became a good balance of intense and full-bodied, but also mellow and mild.
Japanese>English
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Dewazakura Cherry Blossom after a long time. It was Otters that got me interested in sake and made me want to try more of it. Then I started buying and drinking sake on my own. At first I didn't know what I was doing and just picked and bought sake at random at the supermarket. At that time, I thought, "Oh, this one tastes good, too. It was the first sake that I chose by myself and thought it was very tasty. Now I know that it is called "Dewazakura Sakurabana," but I didn't know that at the time, so I was happy to have discovered a sake as delicious as Otters. I had such fond memories of this sake, but my taste for sake has changed, and I wanted to take a break from the raw sake that I tend to get. As a result, I found it to be, well, very tasty. The taste that impressed me when I was a beginner still tastes fresh and delicious today.
Japanese>English
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Echino Kanmei Sake. I rarely drink sake, but I received a bottle of Echino Kanmei sake. My honest impression was, "Oh, it's sake. I have not even drunk enough sake to compare them, but they all seem to have a similar taste. I had the impression that even if the brand name was Koshinokanbai, it would be no different than a packaged sake from the supermarket. Maybe it would be different if we compared the sake.
Japanese>English
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Nanbu Bijin Junmai Ginjo, once fired. Wow, delicious😃. Just a little bit of muscat, silky rice flavor and sweetness, rich milkyness that spreads, moderate and just right acidity, and a long aftertaste. I think it's in the "sharp, light, dry" genre, but you can taste the transition of flavors and sweetness. I love this kind of sake. It is a happy sake that makes you want to keep drinking it slowly. When I buy sake at a liquor store, I tend to buy raw sake, so I'm going to go with the fire-brewed sake series for a while, even though I can get it home from the supermarket. Well, this time it is Nanbu Bijin, so you can't find it everywhere, but at my local Japan Meat, you can usually find it in the corner where it is not refrigerated.
Japanese>English
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It is tasake. And it is made with 100% of my favorite comet. How could I not drink it? Actually, this is the first time for me to drink Tasake. I really wanted to drink it while comparing it with the Sake Komachi that I bought together with it, but I bought this one as a gift, so I can't compare them this time. This is Comet's Tasake, and I thought, "Wow, it's really good. It opens up better when left a little longer than when the bottle is just opened. The flavor is complex yet powerful. First minerality, then juicy with a punch, then rice flavor, and all flavors are rich. No wonder Tazake is so popular. It made me want to try other Tasake as well.
Japanese>English
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I thought it would be light and dry since it is a Fukui sake, but I was wrong. I see, it has an old-fashioned, slightly old-fashioned hut aroma and a thick core. I wonder if it would be better if it were warmed up.
Japanese>English
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Fukuju純米吟醸 生酒 爽生
KobeshushinkanHyogo
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I like Fukuju and drink it often, but I didn't hesitate to buy it when I saw the label Sousei, which means "fresh" in Japanese. Fukuju itself is relatively rich, so I was very curious to find out what it would be like with the title "Sousei" and the name "Nama-shu. The result was a strong, punchy sake with the usual Fukuju base boosted by the strength and richness of nama-shu. It was not refreshing or invigorating, and although the title may not be appropriate, the sake was delicious. The taste was so strong that even when paired with grilled mackerel kimchi, it was not overpowered at all.
Japanese>English
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jozanとびっきり辛口 純米吟醸 直汲生
Jozan ShuzoFukui
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18
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Dry! Really dry! Even spicier than the skunk cabbage I had the other day! You can feel the spiciness and minerality. It is like drinking fizzy hard water. Recommended for those who like dry taste. For me, I would have liked to taste a little more umami.
Japanese>English
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Tenmei純米 槽しぼり
Akebono ShuzoFukushima
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Tenmei is my favorite brand. It has a juicy aroma of pineapple, sourness, rice flavor, and sweetness, all in good balance. I have never felt so much juiciness in my usual Tenmei, but I feel juiciness in this sake.
Japanese>English
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Shimeharitsuru純米吟醸 生原酒
Miyao ShuzoNiigata
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This is a raw, unblended sake from Shibarihizuru. In the mouth, there is a slight sweetness and melon, followed by a mellow rice flavor, and a crisp finish that lingers. The overall impression is crisp, rich, and rough. I was surprised that it was darker and had a thicker core than I had expected.
Japanese>English
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Mizubasho◎夏酒 純米吟醸 おりがらみ生貯蔵
Nagai ShuzoGunma
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I found a fresh storehouse of skunk cabbage, which I raved about the other day. Yes, it was just as good as expected. Compared to the last skunk cabbage, it is much thicker. But the basic characteristics are the same. It is a little strange that it seems so thick for a summer sake, but that is to be expected from a skunk cabbage. I'll be sure to get a bottle of skunk cabbage when I find it!
Japanese>English
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Well, the aroma of brewer's alcohol lingers in the taste. It is more like drinking sake-flavored alcohol than sake. The 18% alcohol content may have something to do with it. What's wrong with Kuroryu? It's like a one-cup or packaged sake.
Japanese>English
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First time for Isobojiman. Purchased at Tokyo Station Hasegawa Sake Shop. It is light and dry. The moment it enters the mouth, there is a slight spiciness, followed by a slight bitterness. No fruity aroma. The mild umami of rice spreads from there. The umami is strong. However, the aftertaste is short and sharp at the end. A manly sake. I was surprised because I thought Isobojiman was a fruity and mellow type of sake. It was delicious, but I felt a slight alcohol taste consistently, and it didn't have a clear feeling in the mouth. I did not like the taste in this area. So, it's not that famous brands are universally tasty. For the same price, I would definitely prefer Katsuyama Sen.
Japanese>English
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This is the second sake I bought on my trip to Gunma. It is from the same Nagai Shuzo brewery as Tobikara. It is also light and dry. It has a stronger flavor than Tobikara. On the other hand, light-bodied dry sake tends to have a thin taste, but this one does not have a thin taste. It is light and dry, but it is more mellow. It has a slightly fruity aroma and a mild, powdery rice flavor. It is neither thin nor harsh, with just the right amount of umami. The balance is very good, and it is delicious. It was an ideal sake for my taste. I had never heard of Basho, but it was a great discovery. Very tasty. I would never have picked up a bottle if I hadn't been on vacation, so I'm glad to have had this encounter.
Japanese>English
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I went on a trip to Gunma and bought some local sake. Nagai Sake Brewery in Kawaba Village. I was attracted by the name "Tobikara". It is said that the sake was made with the aim of making it extra dry. This is delicious! It is light and dry. It starts with a refreshing clear stream, and the powdery rice flavor spreads without any fruity aroma or other unpleasant taste. I imagined it to be sharp and spicy that would stimulate the tongue, but it is mellow and soft. There is no minerality. It is soft water with only the umami of rice. It does not lose its sharpness, and the aftertaste lingers pleasantly. The fact that there are no unnecessary aromas at all is wonderful. It was very delicious. All the Nagai sake brewery's products are delicious. If I find it somewhere, I will buy it again.
Japanese>English
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Musubi Yui純米吟醸 山田錦 亀口直汲み 生酒
Yuki ShuzoIbaraki
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20
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The aroma of melon, bitterness, and rich rice flavor spreads. It is rich and full-bodied. It is quite rough. I had imagined it to be slightly effervescent, fruity, white wine, and light, based on the name "Yui Yui" and the image of a female toji, but it was not at all what I had in mind. Personally, I found it too heavy and bitter. If I had drunk it in the cold season, my impression might have been a little different.
Japanese>English
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13
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Delicious! The light, refreshing taste is softly followed by a slight muscat, a soft, gentle rice flavor supported by a slight bitterness, and gradually the umami becomes more mellow. This sake is almost in the ideal strike zone. Kamonishiki goes well with anything. It is not only a favorite of mine, but also has no unpleasant flavors at all, and the sweetness and richness are just right. It is so good that I dare to say that I would like to have more of the ginjo aroma or the feeling of alcohol at the moment of swallowing. If you drink this sake without any accompaniment, the bitterness will be amplified because the alcohol taste you had before still remains in your mouth. It is also good in terms of cosmetics.
Japanese>English
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Kakureiしぼりたて 純米酒 生原酒
Aoki ShuzoNiigata
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18
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Tsururei's raw sake has a completely different expression from that of fire-aged Tsururei. While regular Tsururei is like a thin, beautiful boy standing in a snowy landscape, this sake is like a strong young man sweating as he removes snow from the ground. The Tsururei flavor is preserved, but it is surprisingly thicker and has a stronger core. This is fine, but I like Tsururei's light and soft taste. I think I prefer the hi-ire style.
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