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SakenowaRecord your sake experiences and discover your favorites
UTKUTK
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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Check-ins

124

Favorite Brands

6

Most Check-in Brands

Mimurosugi
5(8.2%)
abe
4(6.56%)
Senkin
4(6.56%)
Fusano Kankiku
3(4.92%)
Harugasumi
3(4.92%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
17(13.71%)
Iwate
11(8.87%)
Fukushima
10(8.06%)
Miyagi
9(7.26%)
Yamagata
9(7.26%)

Venues With Most Check-Ins

酒ノ蔵わたなべ
3(100%)

Timeline

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Hiraizumi山廃純米酒純米山廃
HiraizumihonpoAkita
alt 1alt 2
家飲み部
32
UTK
Sweetness: 2 Umami: 4 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 4 Flavor: Yogurt It has a light yellowish color, a faint yogurt-like aroma, and a gentle yogurt-like flavor on the attack, just like the impression of the Kamitatekoso. The attack has the same gentle yogurt-like flavor as the Kamitachi-kou impression. The nose is followed by a fluffy alcoholic bitterness, and the full-bodied, umami flavor of Yamahai can be tasted without any unpleasantness 😁. It is one of the oldest sake breweries in Japan, with a history of over 500 years (it was founded around the time of the Onin War). I was curious about this sake brewed by such a Hiraizumi Honpo, and when I found it in a single-bottle, I immediately bought it 😂. It is a classic type of sake, but it is easy to drink with a deliciously dry taste! 🍶
Japanese>English
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Suigei吟麗しぼりたて純米吟醸生酒
Suigei ShuzoKochi
alt 1alt 2
外飲み部
39
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Memory of Drinking Outside (3) Following Shuho, I ordered a dry type of drunken whale. It has a crisp, fresh flavor that is typical of nama-zake, but at the same time it has the sharpness that is typical of drunken whales. I felt that the ginjo sake was more delicate than the special junmai sake and went well with sashimi 🤔. I would like to try another label of drunken whale if I have a chance 😄.
Japanese>English
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Shuho超辛口+10生特別純米生酒
Shuhozo ShuzoYamagata
alt 1alt 2
家飲み部
42
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Memories of Drinking Outside (2) The waitress recommended this drink to me so that my father, who likes dry sake, could enjoy it. Personally, I find it difficult to enjoy sake that is too dry, so I was a little nervous when I drank it, but it was a deliciously dry sake with a strong umami flavor! Until then, I had always thought that sake with a strong umami flavor suited me, but this was the start of my interest in umami dry sake. I'm gradually learning how to choose sake, and I'd like to further improve my discernment from now on 💪.
Japanese>English
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alt 1alt 2
外飲み部
44
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Memories of Drinking Outside When I went to a restaurant in Otsuka, Tokyo with my father and brother-in-law. The rice flavor was delicious, but there was a sharp aftertaste that kept me coming back for more 🤣. It is hard to find this sake at my favorite restaurant, but I would definitely like to drink it again if I have the chance!
Japanese>English
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Washinoo特別純米山廃
WashinooIwate
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alt 2alt 3
家飲み部
31
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Sweetness: 2 Umami: 4 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 4 Flavor: Banana, Melon Slightly yellowish appearance and a grain-like raw material aroma in the back. The attack is full of flavor reminiscent of banana and melon, but the sharpness from there on is amazing👍. It has a thick flavor unique to Yamahai with a firm dry aftertaste, making it an excellent mid-meal sake. It goes well with chilled tofu and sashimi! Next, we warmed it up, which is typical of Yamahai. The umami flavor spreads at once, and the attack of the upper aroma and the alcohol tickles your nose! This is local sake! I have loved this brewery's sake since I was a college student when my friends and I drank a regular sake called Washinoo no Kinjirushi! This time it was a limited edition sake from ganshu, a joint project of 7 breweries in Iwate 🍶. I enjoyed it while drawing memories of those days. I was deeply impressed by the fact that this is Washinoo, which can be served cold or warmed up.
Japanese>English
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Nitoうすにごりスパークリング生純米吟醸生酒にごり酒
Maruishi JozoAichi
alt 1
alt 2alt 3
家飲み部
36
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Sweetness: 2 Umami: 3 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 4 Flavor: cottage cheese, mint Upright aroma is like lactic acid bacteria and yogurt. Sparkling and niggly from the outside 😳 The attack is silky and gassy like cottage cheese. After that, a cool bitterness like mint passes from mouth to nose. I thought it would be sweeter, but the taste is similar to dobrok! Good on its own or as a food wine 😆. I found this bottle at my favorite liquor store. Took me about 10 minutes to open the bottle 😂. The alcohol content is a low alcohol type at 14 degrees and it's sparkling so you can't help but guzzle it... lol...
Japanese>English
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Gokyo純米生酒純米生酒
Sakai ShuzoYamaguchi
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alt 2alt 3
家飲み部
35
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Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 3 Flavor: Banana, Melon Pale yellowish appearance and subtle banana-like suplementary aroma. On the palate, the attack is banana-like sweetness and flavor, but soon acidity and bitterness rush in. The sharpness is outstanding! Not too sweet and not too spicy, it maintains a perfect balance, making it an excellent food sake 😊. It complements the umami and would go well with bowls and spring wild vegetable dishes 🤔. On the second day, the sweetness softens and changes to a lychee-like texture! The acidity and sharpness are still there, making it more suited for a food sake.
Japanese>English
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Kariho春 kawasemi sakura label純米吟醸生酒おりがらみ
Akita SeishuAkita
alt 1alt 2
家飲み部
33
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Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 4 Flavor: Apple Start with the supernatant. Almost colorless and clear, it has an apple-like ethyl caproate-type ginjo aroma (banana is also noticeable). The attack is banana-like sweetness and umami, followed by sourness and bitterness that quickly settle down. When mixed with the tailings, the rice aroma mixes in and the texture changes to a melon and caramel-like flavor, although it is very calm 😳. However, it is a ginjo with a refreshing sweetness, and the moderate acidity and bitterness give it a sharpness that makes it good as a mealtime sake! I had an image of Kariho as a classic sake, but this one is more modern 🍶. I had been curious about Kariho, but the timing was not right and I had not been able to buy it! I immediately bought it and opened the bottle. This is the one I can't stop drinking... 🤣
Japanese>English
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Dan山廃純米純米原酒生酒無濾過
Sasaichi ShuzoYamanashi
alt 1alt 2
家飲み部
33
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Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 3 Flavor: Banana → Melon The color is slightly yellow, and there are some residual residues that are unique to unfiltered. Uitate is mild, with a slight raw material aroma. The attack has a banana-like thickened flavor and a small amount of gas. The lingering aroma has a melon-like bitterness that sets the flavor, making it clean and easy to drink. I was so impressed with the Junmai Hudan that I bought the Yamahai this time! It has a more robust flavor than the Junmai 🤔. Since it is Yamahai, I then warmed it up. The nose has a zing of alcohol, and the attack has a banana-like umami followed by a tangy, pungent acidity and bitterness that leaves the palate. Personally, I prefer it hot to lukewarm! I think this may be the first time I've ever had an unfiltered, unfiltered, uncured sake that was better heated up 😳. On the second day, the sweetness is a little less pronounced and the acidity and bitterness are more assertive. Personally, I prefer this one!
Japanese>English
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Gikyo五百万石純米原酒純米原酒生酒
Yamachuhonke ShuzoAichi
alt 1alt 2
alt 3alt 4
家飲み部
37
UTK
Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 4 Fullness, body: 4 Flavor: Banana, yogurt to young leaves The color has a slight yellowish tinge, and the heady aroma is of raw materials reminiscent of alcohol, which is more akin to dry junmai sake. On the attack, it has a mild sweetness and umami reminiscent of bananas and yogurt. After that, sourness and bitterness slowly override the taste buds, and the lingering scent of young leaves leaves leaves the nose. Because the sake rice is Gohyakumangoku, the aroma is reminiscent of a dry sake, but the umami and sourness are also present, making it a truly umami dry sake. The texture has a bone structure, so it would go well with bowls and cheeses! Personally, it's a bottle that I'm totally in love with 😆.
Japanese>English
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Mimurosugi木桶菩提酛　山田錦
Imanishi ShuzoNara
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alt 2alt 3
家飲み部
39
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Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 3 Flavor: Banana The color is almost colorless and clear, and there is little to no scent of cedar, but there may be a slight cedar-like aroma derived from the wood vat 🙄. Very mild flavor and acidity from beginning to end. There is really just a little bit of gasiness, and the lingering aroma is a little bit banana-like. Yamadanishiki-esque rice flavor is present in the back, but the impression is that it is a beautiful sake from start to finish 🤔. That's why it seems to be a versatile all-around food sake. I heard that from this year Imanishi Shuzo will be specializing in Bodai-Hashimoto sake brewing, so I will enjoy this series with attention! On the second day, the umami becomes a little rounder and the acidity seems more pronounced, making it more suitable for a mid-meal drink👍. On the third day, the acidity settles down this time, and a gentle sweetness softly escapes into the nose. I personally like this texture😊.
Japanese>English
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Murayu緑ラベル原酒生酒無濾過
村祐酒造Niigata
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alt 2alt 3
家飲み部
37
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
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alt 1
alt 2alt 3
家飲み部
31
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
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Taruhei特別純米原酒特別純米原酒
Taruhei ShuzoYamagata
alt 1alt 2
alt 3alt 4
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
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Shichida純米おりがらみ純米生酒無濾過おりがらみ
Tenzan ShuzoSaga
alt 1
alt 2alt 3
家飲み部
34
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
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alt 1
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家飲み部
34
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
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HououbidenBlack Fhoenix純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
alt 1
alt 2alt 3
家飲み部
36
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
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Hidakami超辛口純米酒純米
Hirako ShuzoMiyagi
alt 1alt 2
家飲み部
29
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
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Izumofuji純米　白ラベル純米原酒生酒
Fuji ShuzoShimane
alt 1alt 2
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
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Kakuemonピンクラベル特別純米
Kimura ShuzoAkita
alt 1alt 2
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
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