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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🍶

Registered Date

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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Fusano Kankiku晴日純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
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
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Kinoenemasamuneうららか純米大吟醸
Iinuma HonkeChiba
alt 1
alt 2alt 3
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
UTKUTK
Kenkon'ichi特別純米辛口特別純米
大沼酒造店Miyagi
alt 1
alt 2alt 3
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
UTKUTK
Mutsuotokoyama裏男山　超辛純米生酒
Hachinohe ShuzoAomori
alt 1
alt 2alt 3
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
UTKUTK
alt 1
alt 2alt 3
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
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alt 1alt 2
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
UTKUTK
Yoemon活性にごり特別純米にごり酒
Kawamura ShuzotenIwate
alt 1
alt 2alt 3
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
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alt 1
alt 2alt 3
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
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Denshu秋田酒こまち純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
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
UTKUTK
abe純米吟醸おりがらみ
阿部酒造Niigata
alt 1
alt 2alt 3
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
UTKUTK
Mutsuhassenヌーヴォー直汲み特別純米原酒生酒
Hachinohe ShuzoAomori
alt 1alt 2
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
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Senkinオーガニックナチュール2024どぶろく生酛にごり酒
せんきんTochigi
alt 1
alt 2alt 3
家飲み部
33
UTK
Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 4 Flavor: Green apple First, the supernatant. It is fizzy with a yellowish tinge and has a subtle apple-like aroma with a hint of leesiness. The taste has a green apple-like flavor, acidity, and some gas. The taste is green apple-like flavor, acidity, and some gasiness. The aroma of the lees comes forward and the attack is sweeter and more umami from the lees than before, but the pleasant acidity comes forward as well. Since the sake rice is Kame-no-o, one would think that it would have a strong unique assertiveness, but that is not the case 🤔. Rather, it seems to be a sake that can be used in a wide range of applications as a food sake, and it is a dangerous sake that is easy to drink... 🫣. On the second day, the acidity is getting out of the corners and the sweetness of the rice comes forward a bit. In any case, it is excellent as a food sake!
Japanese>English
UTKUTK
Yukinobijin山田錦　6号酵母　超辛純米吟醸
Akita JozoAkita
alt 1alt 2
家飲み部
28
UTK
[Looking back post] Sweetness: 2 Umami: 4 Astringency: 1 Acidity: 2 Bitterness: 4 Fullness, body: 3 Flavor: apple, green leaves There is no sweetness that lingers on the palate, and after the simple umami of rice spreads out, the bitterness and acidity give it a sharpness that does not tire the drinker, making it a good mid-meal drink as well! When heated, the umami spreads quickly, but disappears quickly. The bitterness that lingers on the nose at the end is a nice touch 🤔. The sake has a very dry taste, but it has enough umami of rice to keep it warm 🍶. It made me think that I would enjoy not only fruity sakes but also umami dry ones in 2024!
Japanese>English
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Gohho特別純米　彗星特別純米
Hakodate JozoHokkaido
alt 1alt 2
家飲み部
25
UTK
Sweetness: 2 Umami: 4 Astringency: 2 Acidity: 2 Bitterness: 4 Fullness, body: 4 Flavor: Mint The color is slightly yellowish and thickened. Upright aroma: ethyl caproate green apple-like and a little alcohol. On the attack, the sweetness is moderate, but the umami of the rice is clear. After that, a minty bitterness gradually fades into the back of the nose. This is a mellow sake that is more like a local sake. This is the first sake from Hokkaido. It was given to me as a souvenir, but it went great with the octopus and rice that I bought it with! The wash reset effect made the drink go down the drain... 😆.
Japanese>English
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Gokyo山廃酛　白麹造り純米原酒生酒
Sakai ShuzoYamaguchi
alt 1
家飲み部
27
UTK
[Reflective Posting Sweetness: 3 Umami: 3 Astringency: 4 Acidity: 4 Bitterness: 3 Fullness, body: 3 Flavor: melon, nutty Appearance: Viscous and thick. The flavor is unique (a bit nutty?). However, it is not too sweet and leaves a slightly bitter aftertaste. It is not too acidic and can be enjoyed on its own. On the second day, the umami, sweetness, and bitterness become milder, making it even easier to drink (the slight bitterness, acidity, and umami are not watery, but rather addictive). (It is not watery, but the slight bitterness, acidity, and umami become habitual.) The bitterness of the aftertaste becomes more assertive, but it is not unpleasant and pleasant! I drank it before I started to learn more about sake, so now I wish I could have felt the taste of white malted rice production more... 🤣 This is a sake I want to revisit 🍶.
Japanese>English
UTKUTK
電照菊純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
家飲み部
33
UTK
[Looking back post] Sweetness: 4 Umami: 4 Astringency: 2 Acidity: 4 Bitterness: 2 Fullness, body: 4 Flavor: apple, muscat Slightly yellowish and thick in appearance, with a gassy feel when opened. While the sweetness and umami spread slowly in the mouth, there is a hint of bitterness and acidity in the aftertaste (but it is still a delicious sake). Even on the second day, there is still some gasiness, and the sweetness seems to settle down a bit. This is also delicious because the bitterness is enhanced by the sweetness!
Japanese>English
UTKUTK
alt 1alt 2
家飲み部
34
UTK
Sweetness: 2 Umami: 3 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 4 Flavor: Green plum Slightly yellow in color, plum aroma with a hint of sourness from the top-tasting aroma (also derived from the sake yeast?). The aroma is a little yellowish, with a hint of sourness from the top-tasting aroma. From the attack, the taste is sweet and sour and fresh, reminiscent of plum wine. After that, the lingering sourness that slowly spreads over the bottom is impressive and new to me 😳. From the aroma, I thought, "Hmm? What is this? and it took me a while to write it down...lol It is good on its own or as a food wine, and I am looking forward to the changes in flavor after the second day! On the second day, there is no major change in aroma or taste, but the sweetness seems to come forward a bit. Still, the unique sourness is addictive 😄.
Japanese>English
UTKUTK
NabeshimaClassic特別純米酒特別純米
Fukuchiyo ShuzoSaga
alt 1alt 2
家飲み部
36
UTK
Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 3 Flavor: Apple → Melon Transparent and slightly thickened appearance. The top aroma is green apple with ethyl caproate and raw material aroma in the back. The first touch in the mouth is soft and gentle apple-like sweetness and flavor. As time goes by, the overtone reminds us of melon, which passes through the back of the nose. Although little gas is felt, the balance between sweetness and bitterness is exquisite, and it is a middle-of-the-road type of sake that you will never get tired of drinking 😊. There is no major change in flavor over time, but the overall flavor seems to round out a bit (if I had to say, the bitterness in the aftertaste seems to come forward more than it did on the first day).
Japanese>English
UTKUTK
大嶺冬のおとずれにごり酒
大嶺酒造Yamaguchi
alt 1alt 2
家飲み部
38
UTK
[Reflective Posting Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 3 Flavor: Muscat, Melon The supernatant is slightly gassy and slightly acidic, but drinkable without habit. When lees are involved, the bitterness becomes a little stronger, but it's still very clean and unctuous, so it can go with anything 🤔. On the second day, the original sweetness and umami of the rice is more pronounced, which is why I personally prefer this one!
Japanese>English
UTKUTK
Hyakujuro赤面　大辛口純米純米
Kuramotohayashi HontenGifu
alt 1alt 2
家飲み部
27
UTK
[Looking back post] Sweetness: 2 Umami: 2 Astringency: 1 Acidity: 2 Bitterness: 3 Fullness, body: 2 Flavor: Mint In the mouth, you can taste not only the umami from the 70% polished rice ratio, but also a complex grain-like flavor, with a minty finish. The taste will appeal to those who like classic dry sake. I only drank it cold at the time, but I think it would be more interesting if it were heated up, as the aroma would expand and the complexity would become more interesting 🤔. I'm looking to expand my repertoire of sakes that I can recommend not only to beginners but also to those who prefer light dry sake, so this was a great learning experience 🍶.
Japanese>English
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