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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

UTKUTK
Kamonishiki越淡麗純米大吟醸
Kamonishiki ShuzoNiigata
alt 1alt 2
家飲み部
27
UTK
Sweetness: 3 Umami: 4 Astringency: 2 Acidity: 3 Bitterness: 4 Fullness, body: 4 Flavor: Apple to Muscat The color is clear, and the head aroma is more of an ethyl caproate-type ginjo aroma. The first touch is a gentle apple-like rice flavor and sweetness. As one enjoys the flavor, the bitterness gradually follows and changes to a muscat-like texture. A beautiful sake with sweetness and umami, but with a nice sharpness in the second half 😊. Day 2, I don't feel a big difference from the first day. I still enjoy the sharpness of the aftertaste! I can't stand the feeling of combining the best parts of Kaoru-shu and Soshu 😆.
Japanese>English
UTKUTK
alt 1alt 2
家飲み部
31
UTK
Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 3 Flavor: Muscat to Melon The color is slightly yellow, and the gasiness is amazing from the moment it is poured! Maybe pour it in a flute glass. Uitate: Slight ginjo aroma of ethyl caproate type. In the mouth, there is a strong gaseous sensation that makes you think it is a sparkling sake, followed by a clear acidity. After the muscat-like texture settles down, there is a gentle sweetness and umami that quickly passes through the nose. Finally, a melon-like bitterness rounds out the flavor. Sake brewed from Higo Kako, which was revived from only 40 seed hulls over a period of 3 years. Interesting storyline as well as a unique texture that I have never tasted before🤔. I would like to enjoy the changes after the second day and try it with herbal dishes! On the second day, the gasiness is still present, though weaker than when the bottle was opened. The acidity has lessened, but the bitterness on the nose is a little stronger, but pleasant! This one seems to be more suitable as a food sake.
Japanese>English
UTKUTK
Atagonomatsu純米吟醸ささら純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
alt 1alt 2
家飲み部
34
UTK
[Looking back post] Sweetness: 3 Umami: 4 Astringency: 2 Acidity: 4 Bitterness: 4 Fullness, body: 4 Flavor: Muscat The supernatant has a ginjo aroma and a muscat-like flavor. More umami than sweetness, with bitterness and acidity spreading quickly afterward, making it a good mid-meal sake. 🙆‍♂️ When mixed with lees, the sweetness is reduced and the acidity and bitterness stand out. I remember thinking it was interesting to see the difference in texture between the supernatant and the lees! I have a feeling I'm going to get more and more addicted to it...
Japanese>English
UTKUTK
AKABUNEWBORN純米生酒
赤武酒造Iwate
alt 1alt 2
家飲み部
41
UTK
[Reflective Posting Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 4 Flavor: Apple The appearance of lees is stronger than expected, and the aroma of rice can be felt. After the clear and gentle sweetness and umami, acidity and bitterness follow in that order. It is sweet and umami, but at the same time it has a sharpness that makes it easy to drink! The umami taste appears again after the sourness and bitterness disappear. Personally, I prefer Junmai sake with a strong sense of umami!
Japanese>English
UTKUTK
Kamoshibitokuheijiうすにごり生酒にごり酒
Ban JozojoAichi
alt 1alt 2
家飲み部
35
UTK
Sweetness: 3 Umami: 4 Astringency: 3 Acidity: 3 Bitterness: 4 Fullness, body: 4 Flavor: Banana to Muscat Only the supernatant has a yellowish, rather isoamyl acetate-type banana aroma. The first touch reveals a robust sweetness and umami that is typical of banana-like Yamada-Nishiki. After that, a tangy, muscat-like bitterness gradually permeates the taste. The next sip is slightly cloudy. The lees are not so thick that they turn only slightly white, but they do not stay because of their high viscosity. In the mouth, it has a sweet and umami taste, and a slightly acidic taste. The bitterness, on the other hand, is not as angular as the previous one and gives a rounded impression. I finally got to drink the sake I had pre-ordered since the end of last year 😄. On the second day, the sweetness, umami, and acidity have settled down, and the bitterness is a little stronger, but it is also pleasant! I can feel the unique lees flavor in the back 🤔.
Japanese>English
UTKUTK
Takaji赤ラベル純米山廃原酒無濾過
Juhachizakari ShuzoOkayama
alt 1
alt 2alt 3
家飲み部
29
UTK
Souvenir Sake (No.2) Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 4 Bitterness: 4 Fullness, body: 3 Flavor: Mint The bottle was opened because of an interest in Omachi Yamahai Junmai. When served cold, it has a sourness typical of Yamahai and a tangy, gaseous stimulation. When heated, the acidity rounds out and the umami and bitterness are more pronounced. I have the impression that both Ishichi and Tagaji will appeal more to the sake connoisseur or core sake lover than the beginner. This is what local sake is all about 🤔. Personally, I had an image of Omachi sake as sweet and tasty, but the two bottles I drank today were refreshing because they had a firm acidity and bitterness. Moreover, in Tagaji, it was an unfiltered, fire-aged sake, a specification I had never tasted before. Sake, after all, is a profoundly deep drink!
Japanese>English
UTKUTK
Ishichi辛口特別純米特別純米
Kumaya ShuzoOkayama
alt 1alt 2
家飲み部
29
UTK
Souvenir Sake (No.1) Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 2 Flavor: mint, (a little) muscat Color: slightly yellowish. Aroma: pungent with a tang of rice bran and alcohol. There is an Omachi-like sweetness, but it is more dominated by a minty bitterness, with a slight muscat-like texture in the aftertaste. My father bought this for me when he went to Okayama on a business trip! Okayama is known for its Omachi. However, the label says it is a dry special junmai, so I was curious to see what it was like 🤔. This is interesting. Someday I would like to conquer sake from all 47 prefectures! I don't know how long it will take, but I'm enjoying every bit of it 😊.
Japanese>English
UTKUTK
Glorious Mt.Fuji森のくまさん純米大吟醸原酒生酒無濾過おりがらみ
Fuji ShuzoYamagata
alt 1alt 2
家飲み部
36
UTK
Sweetness: 3 Umami: 3 Astringency: 3 Acidity: 4 Bitterness: 4 Fullness, body: 4 Flavor: Banana → Melon, Yogurt The upper aroma is rather isoamyl acetate type banana aroma. The first touch is a tart sweetness reminiscent of banana and a little gas. The sweetness does not linger, and the bitterness slowly follows, changing to a melon-like sweet bitterness in the nose. Then it is intertwined with lees. The white cloudiness is not that strong, but the high viscosity prevents the lees from settling. The sweetness and bitterness in the texture are suppressed and the acidity is enhanced, strengthening the yogurt-like sensation. When it is mixed with lees, the flavor of rice malt is mixed in, so it would be good with seafood snacks, and it would also go well with kimchi and other dishes 🤔.
Japanese>English
UTKUTK
alt 1alt 2
家飲み部
25
UTK
[Reflective Posting Sweetness: 3 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 3 Flavor: Muscat The rice flavor spreads gradually, and the bitterness in the aftertaste tightens it up. It is not too assertive, but rather cohesive, making it perfect as a food wine! On the second day, the sweetness and umami are slightly stronger. However, the acidity and bitterness follow, which is also good 😆. Looking back at past records, the flavors are mostly "muscat" 🙄. I would like to expand the range of textural expression in the future!
Japanese>English
UTKUTK
Senkinゆきだるまにごり酒
せんきんTochigi
alt 1alt 2
家飲み部
34
UTK
[Looking back post] Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 5 Bitterness: 4 Fullness, body: 3 Flavor: Muscat It has a strong gassy taste, as if you are drinking a carbonated beverage. The top clear layer alone has a strong acidity, leaving a subtle bitterness in the aftertaste. Next, when mixed with lees, the gassiness and sweetness increase even more, and the bitterness becomes milder (the acidity is still there). As soon as the sweetness is felt, the sourness and bitterness come with a thud, and the umami taste peeks out slightly in the aftertaste. This is the first nigori sake I have ever had. The unique sourness is unbearable, and even though the texture rounds out after the second day, the pleasant acidity does a good job, I feel 🍶.
Japanese>English
UTKUTK
alt 1alt 2
家飲み部
30
UTK
Sweetness: 4 Umami: 4 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 3 Flavor: Banana, Muscat Color: slightly yellow. Aroma: ginjo aroma reminiscent of banana. The first touch is a fruity sweetness and umami, just as the aroma suggests, followed by a muscat-like bitterness that tightens the finish 🤔. On the second day, the overall impression is that the corners have been removed. The acidity settles down and gives it a white peach-like texture, but the bitterness that comes through to the tip of the nose regulates it at the end 👍.
Japanese>English
UTKUTK
alt 1alt 2
家飲み部
34
UTK
Sweetness: 3 Umami: 4 Astringency: 2 Acidity: 4 Bitterness: 3 Fullness, body: 4 Flavor: Banana The color is light yellowish, and the aroma is a faint isoamyl acetate banana aroma. As the aroma suggests, the first attack has a banana-like sweetness and flavor that spreads over the tongue, followed slowly by a strong acidity and bitterness. This is my first Bodhi yeast. I thought it might have a strong habit, but it still has the Momirosugi character. The thickening, which is not found in ginjo-shu, makes it interesting to drink both in texture and on the tongue! The acidity and bitterness are well balanced, so it goes well with smelly fish dishes 🤔. When warmed to lukewarm, the aroma expands to a twang on the nose. The whole flavor is rounded out and the gentle rice flavor fills the mouth comfortably 😊. On the second day, the corners are removed and the flavor becomes almost melon-like. Among them, the tangy acidity and bitterness at the end bring it all together nicely.
Japanese>English
UTKUTK
月の井本醸造　生貯蔵酒本醸造生貯蔵酒
Tsukinoi ShuzotenIbaraki
alt 1alt 2
alt 3alt 4
外飲み部
25
UTK
Travel Record (Ibaraki Oarai-cho, Ibaraki) Sweetness: 2 Umami: 3 Astringency: 1 Acidity: 1 Bitterness: 4 Fullness, body: 2 Flavor: mint, young leaves Despite the nose-irritating brewer's alcohol aroma, the first touch is a delicious rice flavor. The hint of mint in the nose is reminiscent of mint, with a sharpness that is typical of honjozo sake! I really wanted to try authentic dobu-jiru, so I went to Oarai Town in Ibaraki Prefecture. I drank a cold sake from the Tsukii Sake Brewery near the restaurant and found it to be a perfect match 😆. It is fun to drink a wide variety of modern sake, but it is also interesting to enjoy local specialties with local sake! I'd like to try this kind of enjoyment in other areas as well: ☺️
Japanese>English
UTKUTK
Abekan特別純米うすにごり特別純米生酒にごり酒
Abekan ShuzotenMiyagi
alt 1alt 2
外飲み部
31
UTK
Trip Record (Utsunomiya Part 3) Sweetness: 2 Umami: 3 Astringency: 2 Acidity: 3 Bitterness: 3 Fullness, body: 3 Flavor: Yogurt The milky-silky sweetness and flavor unique to nigori sake, and the tangy acidity and bitterness are very pleasant! Because it is a well-balanced sake, you can drink it by itself with gusto. What kind of food would go well with this kind of sake? Spicy, hot food with spices? Let's learn about pairing from now on 🙄.
Japanese>English
UTKUTK
Abukuma純米吟醸　山田錦純米吟醸生詰酒無濾過
Genba HontenFukushima
alt 1
alt 2alt 3
家飲み部
24
UTK
Travel Record (Utsunomiya Part 2) Sweetness: 3 Umami: 4 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 3 Flavor: Apple It has the stable, robust rice flavor and sweetness typical of Yamada-Nishiki, but it disappears without a dulling aftertaste. The ethyl caproate-type apple-like ginjo aroma passes from the mouth to the nose, making it a good choice for beginners. It gives umami to the dashi guy ordered as a side dish, so it goes well with 🙆‍♂️
Japanese>English
UTKUTK
Daina純米吟醸純米吟醸
Kikunosato ShuzoTochigi
alt 1
alt 2alt 3
外飲み部
26
UTK
Trip Record (Utsunomiya Part 1) Sweetness: 4 Umami: 3 Astringency: 2 Acidity: 2 Bitterness: 2 Fullness, body: 3 Flavor: Strawberry Yesterday I ventured to Utsunomiya for the first time! We enjoyed the sake bar 😆. Let's start with Ona. I had been curious about this sake, but had not been able to try it. The one I had yesterday was made with rice (Gohyakumangoku), but I could taste a firm berry-like fruity flavor. However, I was satisfied with the sharpness of the aftertaste 🤔. According to the owner, many sake made from 2023 rice are sweet and tasty. Since I got into sake last year, I would like to enjoy not only the brand name but also the difference in texture depending on the year. ☺️
Japanese>English
ジェイ&ノビィ
Good evening, UTK 😃. Welcome to Utsunomiya 🤗I wonder which sake bar 😊Tochigi is a treasure house of great sake including Ona 😚I'm looking forward to the rest of the Utsunomiya section 👋.
Japanese>English
UTK
Good evening, Jay & Nobby! Sorry for the late reply: 🙇🏻‍♂️ I went to a sake bar called Haku, which is like a hideaway 😆 This was my first visit to Utsunomiya and I fell in love with it all over again! I will visit again😊.
Japanese>English
ジェイ&ノビィ
Not at all 🤗I was wondering if it was amber 🤔 when I saw the picture, so that clears things up 😄. Please come again!
Japanese>English
UTK
Did you know that 😄Quite the quintessence! We also visited another stand bar called Takehiro and got some figure and chuai, but I was so engrossed in talking with other people that I forgot to take a picture 🤣 All the drinks were delicious and I was surprised at the high level of quality!
Japanese>English
UTKUTK
alt 1
外飲み部
17
UTK
Travel Record (Iwaki Part 4) Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 2 Bitterness: 3 Fullness, body: 2 Flavor: Mint The last one is Shichibonjari. It is refreshingly light, but has a pleasantly subtle rice flavor! I had it cold, but it will be more full-bodied and delicious when heated 🤔. I was at the after-party at this restaurant, so I didn't notice the subtle changes in flavor... 🤣
Japanese>English
UTKUTK
alt 1
外飲み部
16
UTK
Trip record (Iwaki version (3)) Sweetness: 2 Umami: 2 Astringency: 2 Acidity: 5 Bitterness: 2 Fullness, body: 3 Flavor: Young leaves? Lemon? Unique sourness but not at all unpleasant. I was drunk, but I want to be able to describe this well with a texture I've never tasted before 😂. Like young leaves, like lemon🤔. I drank it with mackerel stewed in miso and it was just as good. Next time I want to try it with carpaccio or something!
Japanese>English
UTKUTK
alt 1
外飲み部
15
UTK
Trip Record (Iwaki Part 2) Sweetness: 2 Umami: 3 Astringency: 2 Acidity: 2 Bitterness: 4 Fullness, body: 3 Flavor: mint, muscat A bitter taste in the nose (reminiscent of mint) with a delicious rice flavor. It is a mellow sake type that tends to be more like a sake with a fragrance, and can be used as a food sake. 🙆‍♂️
Japanese>English
UTKUTK
Wakanami純米吟醸純米吟醸
Wakanami ShuzoFukuoka
alt 1
外飲み部
16
UTK
Trip Record (Iwaki Part 1) Sweetness: 3 Umami: 4 Astringency: 1 Acidity: 2 Bitterness: 2 Fullness, body: 3 Flavor: Muscat, apple Slight ginjo aroma, soft umami and sweetness spread in the mouth. However, the aftertaste is sharp and does not linger at all. It has a fruity flavor reminiscent of muscat and apple, but you will not get tired of drinking it.
Japanese>English
5

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