SakenowaRecord your sake experiences and discover your favorites
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岩手在住、平成生まれの30代。 昨年、日本酒の魅力にどっぷりハマってしまいました! 日々のテイスティングの記録をする中で、日本酒好きな方々との繋がりを築けたらと思います😊 そして日本酒検定にも挑戦しています📖 2024年2月:3級取得 2024年3月:2級取得 目指せ日本酒名人🍶

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The origins of the sake you've drunk are colored on the map.
Murayu緑ラベル原酒生酒無濾過
家飲み部
36
UTK
Sweetness: 2 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 3 Flavor: Melon The appearance is slightly yellowish, but there is a residue. The upper aroma is more of an ethyl caproate apple-like aroma. There is also a hint of rice in the background. The attack is sweet and umami from the rice, followed by sourness and bitterness, making it a good mid-meal sake! This is my first Murayu. I thought it would be more modern, sweet and umami, but it is interesting because it has a strong acidity and bitterness 🤔. I'm curious to see how it changes over time, so I'm going to enjoy it slowly! On the second day, the overall impression is more rounded. The bitterness and acidity have settled down and I feel a little more sweetness, but it is still a food sake. 🙆‍♂️
Japanese>English
家飲み部
30
UTK
Sweetness: 3 Umami: 3 Astringency: 3 Acidity: 3 Bitterness: 2 Fullness, body: 3 Flavor: Yogurt The aroma is yogurt-like, derived from lactobacillus acidophilus. The sake is cloudy, perhaps because it has not been strained, and has the sloppy texture of unrefined sake. Tono City in Iwate Prefecture is famous for its kappa. I have seen it at roadside stations and other places, but have always been unable to buy it because of the stock in my refrigerator. It just happened to be available in a 1-goupe bottle, so I opened the bottle! The muddy sake has a delicious rice flavor, but it also has a tangy acidity that keeps you going, and the low alcohol content keeps you going... 🫣.
Japanese>English
Taruhei特別純米原酒特別純米原酒
家飲み部
26
UTK
Sweetness: 2 Umami: 3 Astringency: 3 Acidity: 2 Bitterness: 3 Fullness, body: 5 Flavor: Wood, smoke The color is light brown, and the head aroma is of thick cedar, as if this were the only thing in the world. In the mouth, the aroma of wood barrels initially passes through the nose, but the delicious taste of rice follows later, with a soft smokiness lingering on the palate 🤔. I happened to be making a snack with avocado and tuna, so I paired it with that and it also went well with it! Is this a marriage? It was such an exquisite pairing that it made me think 😆. This was the first barrel sake I received as a souvenir from Yamagata, a bottle stored in the famous Yoshinosugi cedar tree. I was expecting it to have a stronger flavor, but I was pleasantly surprised by the rice flavor and the discovery of a new pairing, which made it enjoyable from start to finish!
Japanese>English
Shichida純米おりがらみ純米生酒無濾過おりがらみ
家飲み部
33
UTK
Sweetness: 2 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 4 Flavor: Yogurt First, the supernatant. It has a clear, colorless color and a crisp, bubbly aroma, with a rising aroma of lactic acid bacteria and rice-derived ingredients. When you sip it, you will be pleasantly surprised by the gentle yogurt-like flavor and the bitterness that leaves your nose! Next, I tried a sip with some of the tailings. The aroma is almost imperceptible, but from the moment you put it in your mouth, you are struck by the rich flavor of the tailings and the exquisite balance of sourness and bitterness that comes later 😆. It is enjoyable enough on its own, but if the umami is this clear, it would go well with a slightly crispy snack or bowl of food that uses this as a toner or complementary 🤔. When you let it sit for a day, the acidity rounds out and the umami of the tailings becomes more pronounced! This is the one that will make you not stop drinking...
Japanese>English
Hohai純米吟醸
家飲み部
33
UTK
Sweetness: 3 Umami: 4 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 3 Flavor: Banana Slightly yellowish, with an isoamyl acetate-type banana aroma in the upper aroma. While there is a gentle banana-like flavor and sweetness from the attack, a moderate bitterness brings the aftertaste together nicely 😊. Although it is a ginjo-shu, it is not too clean and will stand up well as a food sake! Miura Sake Brewery's sake is my personal favorite 😆.
Japanese>English
HououbidenBlack Fhoenix純米吟醸生酒無濾過
家飲み部
35
UTK
Sweetness: 4 Umami: 4 Astringency: 2 Acidity: 2 Bitterness: 2 Fullness, body: 3 Flavor: Banana, Pineapple The color is slightly yellowish, with an apple-like ginjo aroma that is more of an ethyl caproate type. On the attack, a banana-like sweetness spreads, gradually followed by a fresh pineapple-like bitterness and acidity. This is the first sake brewed with Aizan. The sweetness and umami are robust, similar to Yamadanishiki, and the Hououmida character adds to the enjoyment of even beginners! I had purchased this as a little treat for myself since I recently passed the second level of the sake proficiency test 😆. The next test will be in September, as the examinations up to Level 2 are online, but from Level 1 onwards, the examinations will be taken on site. I have time, so I will study with the textbook, but I also want to make sure I study sake well with my evening drinks! LOL! On the second day, the corners of sweetness round out a bit, with a thickened banana-like flavor and mild acidity to finish. Personally, I prefer this one!
Japanese>English
Hidakami超辛口純米酒純米
家飲み部
28
UTK
Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 2 Flavor: Mint Color: clear and colorless, with a cedar barrel-like upfront aroma. On the attack, one senses the gentle umami of the rice, and then it is instantly snapped back into shape, making it truly a very nice and spicy wine. Although it is a standard sake, it is an excellent match with sashimi! Red meat, white meat, shellfish, anything is OK. 🙆‍♂️ I had purchased this as a souvenir for my father back home to have him enjoy it, as he prefers dry sake. I have not been able to bring him a sake that he likes, but this time he hit the nail on the head! Now that I've got my father's tastes under control, I'll have to keep that in mind when choosing a brand next time... 📝.
Japanese>English
Izumofuji純米 白ラベル純米原酒生酒
家飲み部
24
UTK
Sweetness: 2 Umami: 4 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 3 Flavor: Young leaves, yogurt First Izumo sake! Uitatekoso gives the impression of a calm, rice-derived grain aroma. Despite the rice polishing ratio of 70%, the lingering aroma is reminiscent of yogurt rather than a cloying taste. After the umami taste, a refreshing bitterness sets it off, so it is best served cold 🤔. I thought this sake was like a combination of Kaoru-shu and Mochu-shu (I was also having a lot of cups, so I am not sure if I was able to feel the fine flavors...)
Japanese>English
Kakuemonピンクラベル特別純米
外飲み部
27
UTK
Sweetness: 4 Umami: 3 Astringency: 1 Acidity: 2 Bitterness: 2 Fullness, body: 3 Flavor: Melon I was curious about this Kakuemon. And it's a pin square! It is clear and colorless, with an isoamyl acetate aroma. Melon-like sweetness spreads in the mouth from the attack. The bitterness is rounded out and the sweetness comes to the fore 🤔. I thought it would be close to Souzake, but it was a middle of the road sake!
Japanese>English
Fusano Kankiku晴日純米大吟醸原酒生酒無濾過
外飲み部
28
UTK
Sweetness: 4 Umami: 3 Astringency: 1 Acidity: 2 Bitterness: 2 Fullness, body: 4 Flavor: Pineapple The nose has an upfront aroma of sweetness, typical of Omachi, due in part to the use of Akaban Omachi. The attack has a robust pineapple-like sweetness that comes from Yamadanishiki and Omachi. There is not much bitterness, and the fruity flavor is in full swing from start to finish.
Japanese>English
Kinoenemasamuneうららか純米大吟醸
家飲み部
28
UTK
Sweetness: 4 Umami: 3 Astringency: 1 Acidity: 2 Bitterness: 2 Fullness, body: 3 Flavor: Pineapple The color is almost colorless and transparent, with some isoamyl-type ginjo aroma. From the attack, a sweetness reminiscent of pineapple spreads in the mouth and disappears quickly and cleanly. Because of its cleanliness, it can be enjoyed on its own or as a mealtime sake 🤔. It has almost no bitterness or acidity, so even sake beginners should be able to enjoy it easily 🍶.
Japanese>English
Kenkon'ichi特別純米辛口特別純米
家飲み部
23
UTK
Sweetness: 2 Umami: 3 Astringency: 1 Acidity: 2 Bitterness: 3 Fullness, body: 4 Flavor: Yogurt → Melon The color is a little yellowish, and there is almost no scent of suplementary aroma. Some ethyl caproate-like aroma? Slight ethyl caproate-like aroma? The attack has a clear yogurt-like flavor. The umami spreads gradually rather than sweetness. The lingering aroma has a melon-like bitterness that tickles the nose, while the umami has a presence at the top below. It is a kind of "umami spiciness," and perhaps because it is a special junmai, the umami comes forward more than one might expect. As a pairing, it seems to cover both tonal and resetting effects, so it seems to go well with a wide range of fish and meat!
Japanese>English
Mutsuotokoyama裏男山 超辛純米生酒
家飲み部
30
UTK
Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 4 Flavor: apple, melon Let's start with the appearance. The color is almost colorless and transparent, and there is almost no scent. If I had to guess, I would say that it has a capsule-like aroma.) The attack has a gentle apple and melon-like sweetness, but soon a bitter taste spreads to the upper part of the body. It is labeled "super-harsh," but it is more like super-harsh among the sake brewed by the Hachinohe Sake Brewery rather than overwhelmingly dry. The sharp texture, while still retaining its characteristic fruity character, strikes me personally!
Japanese>English
家飲み部
25
UTK
Sweetness: 4 Umami: 3 Astringency: 1 Acidity: 2 Bitterness: 3 Fullness, body: 3 Flavor: Banana → Melon The color is a little yellowish, and the top-tasting aroma is raw material and a slight banana-like aroma. The attack is banana-like sweetness and flavor that seems to thicken on the bottom. The lingering aroma is a clean bitter taste reminiscent of melon. Although I live in Iwate, this was the first time I drank Hamamusume! The balance of sweetness and bitterness, and the sharpness is pleasant and keeps the cup going 😄. On the second day, I got the impression that the sweetness was a little more angular than right after the start of the war. The sharpness is still the same, so this one might be better as a food sake 🤔.
Japanese>English
Kokuryuしずく
家飲み部
26
UTK
[Reflective Posting Sweetness: 3 Umami: 4 Astringency: 3 Acidity: 3 Bitterness: 3 Fullness, body: 3 Flavor: Banana, Smoke The attack has a rounded banana-like sweetness, followed by a smoky bitterness that spreads on the palate (the mouthfeel is still gentle). I received this sake after a year of aging 🍶. It was the first time I felt smokiness in sake! I'd like to try aged sake someday 🤔.
Japanese>English
Yoemon活性にごり特別純米にごり酒
家飲み部
31
UTK
Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 4 Fullness, body: 4 Flavor: Melon First, the supernatant. The color is clear and colorless, with a faint scent of raw materials. The attack is gaseous and ricey, but is immediately followed by acidity and a bitter taste that lingers on the nose. It is then served with a dash of sake lees. The heady aroma is so subdued that it does not have a distinctive aroma. The texture gives the impression of rounding out the acidity and bitterness, probably thanks to the help of the sake's tailings. Since the sake rice is gin-ginga, one would expect it to be a bit sweeter, but it is much drier than expected, which I personally prefer! It is enjoyable enough on its own. It can be enjoyed on its own, but it has a strong resetting effect, so it would go well with dishes with strong flavors or sashimi 🤔. On the second day, the top clear liquid has a slightly rounded sweetness and a stronger bitterness, but the texture is the same as ever when combined with the tailings!
Japanese>English
N純米
家飲み部
31
UTK
Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 3 Flavor: Apple The color is almost transparent, and the head aroma is soft and raw. On the attack, the sweetness and umami of the rice smoothly passes through the nose, followed by an apple-like lingering aroma. The bitterness that lingers at the end is not heavy at all, but it is still very tight. Although the alcohol content is 13%, you can enjoy the sweetness and umami of the rice and drink it easily without getting tired of drinking it 😆. On the second day, there is no particular change in texture as the sake is still stable as a fire-brewed sake. It is still an excellent food sake and goes well with teriyaki yellowtail and canned mackerel! Delicious!" but more like "Oh, it's so good!"...lol
Japanese>English
Denshu秋田酒こまち純米吟醸
家飲み部
31
UTK
[Looking back post] Sweetness: 4 Umami: 4 Astringency: 2 Acidity: 3 Bitterness: 4 Fullness, body: 4 Flavor: apple, melon Sweetness and umami come in the attack (you can smell it from the aroma), but the gentle bitterness follows later. Compared to Yamahai, it still gives a clean impression 🤔. The sweetness mellows out as the day goes on, and when heated, the aroma and tangy acidity stand out more than the sweetness.
Japanese>English
abe純米吟醸おりがらみ
家飲み部
31
UTK
Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 3 Bitterness: 4 Fullness, body: 4 Flavor: Melon First, the supernatant. The color is almost transparent with a gaseous feeling, and the head aroma is an ethyl caproate-type green apple-like ginjo aroma. In the mouth, after the gaseous sensation spreads, sweetness and umami overlap, with a pleasant bitter melon-like aftertaste passing through the nose. The next taste is a combination of the two. The viscosity is on the lighter side of orikarami, and the aroma has a softness unique to orikarami. The texture remains the same as melon, but the sweetness, umami, and acidity round out and the bitterness in the aftertaste becomes more pronounced without being unpleasant 🤔. On the second day, the sweetness and umami are more rounded and the acidity is a bit more pronounced. Either way, it is easy to drink and good as a food sake👍.
Japanese>English
Mutsuhassenヌーヴォー直汲み特別純米原酒生酒
家飲み部
23
UTK
[Looking back post] Sweetness: 3 Umami: 4 Astringency: 2 Acidity: 3 Bitterness: 4 Fullness, body: 4 Flavor: Melon The first touch is sweetness and flavor, but the bitterness gradually spreads in the mouth later (the initial sweetness tightens up just enough to make it delicious!) Goes well with seafood snacks such as mackerel. On the second day, the flavor changes from melon to a banana-like texture, and the bitterness softens as well as the sweetness 🤔.
Japanese>English
1