Logo
SakenowaRecord your sake experiences and discover your favorites
apyapy
暇さえあれば お酒とお料理の事を考えてます。 化石と化したこのアプリに気づき、8月から真面目に始めました。

Registered Date

Check-ins

15

Favorite Brands

1

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
3(20%)
Niigata
2(13.33%)
Nara
2(13.33%)
Miyagi
1(6.67%)
Yamagata
1(6.67%)

Timeline

apyapy
Harugokoro生酛純米　五百万石(無農薬　化学肥料不使用)純米生酛生酒
Nishide ShuzoIshikawa
alt 1
20
apy
Pesticide-free rice, low polished rice, sake sake sake sake, +8%, no added yeast, handwritten label and comments... All the information you see is fascinating. What does it taste like? I opened the bottle with unbounded excitement. cold The aroma of rice is wafting through the air from the beginning. If there is a middle ground in the aroma of a sake, the middle ground of this sake is at the entrance. It's hard to describe, but this is my first impression. In the mouth, the aroma of sticky rice, like cooked glutinous rice, intensifies, followed by bitterness, a slight sweetness and then bitterness. The bitterness in the mouth is faint and addictive. It's a sake made with carefully grown local Gohyakumangoku, and is made with brewer's yeast. The story behind the sake is also a snack for me. It's a taste that divides my taste buds, but it's also a good example of how to enjoy a drink that's a bit like meat and potatoes, teriyaki chicken, or beef stew. I think I would enjoy the flavor of the sake even more if I combined it with a brown snack made with soy sauce and mirin. I can't believe I forgot to try the heated sake... if you've heated it up, please let me know what you think of the taste!
Japanese>English
apyapy
Kamonishiki荷札酒　純米大吟醸　槽場汲み　瓶火入れ純米大吟醸生貯蔵酒
Kamonishiki ShuzoNiigata
alt 1
37
apy
cold As the bottle is opened, PUSH♡ What a sin this sounds like on such a hot day. And moreover, it's still light...today's snack is immoral. The fruit scent spreads with the sound. I just opened it and it is a pear? Melon? Peaches? and the smell of fresh fruit kept my sense of smell busy. I later learned that it was 1-fired and took my hat off to the technique. In the mouth, it's piquant and slightly carbonated, lightly sweet and slightly bitter with a full-bodied flavor, and the carbonation and acidity kick in nicely. I don't really understand what a miscellaneous flavor is, but there's no miscellaneous flavor in this drink! And I say that without any evidence. The alcohol content is 13 degrees, so you won't get tired of drinking it and the cup will go on. And what surprised me the most was how well it went with the fat. Brie cheese and dried figs. Grilled Tuna Toro in a Crust A good combination with strong fats◉ The sweetness and tanginess of the fat seems to be flushed away by the refreshing sake, and the appetite is amplified. The fact that I drank too much and ate too much is the deliciousness which cannot be expressed in words. Looking back at myself last night, I thought that it is impossible to express in words that I ate too much.
Japanese>English
apyapy
Wataya特別純米原酒　美山錦特別純米原酒生酒
Kanenoi ShuzoMiyagi
alt 1
23
apy
Cold to room temperature In the glass, it smells mildly rice-like, not much of a sweet fruitiness. On the palate. A melon-like scent, bamboo? (I've never eaten bamboo before, but...) - Gentle bitterness - Light and sweet - Finally, the flavor seems to melt away in your mouth. Like a gentle river, the elements of flavor flow hand in hand and disappear. It's a beautiful taste, but it's about medium-heavy. It's like being in charge of the smoothness of the flavor world. The flavor expands after about five minutes out of the fridge rather than when it's chilled to a kink. I've also tried it in a wine glass and a cup, but the aroma factor changes slightly, which is also fun. I wanted to pair it with dishes that use the broth, such as soaked vegetables and chawanmushi (steamed egg custard).
Japanese>English
apyapy
alt 1
27
apy
My first bodaiji temple! I've always wanted to experience this sake, brewed on the traditional sake mashiko (traditional sake mashiko) that has been handed down since the Nara period. I've had enough of this! After all, the scent is amazing. There are some fragrances that I can think of from my experience, but it's hard to describe them if they are taken negatively. ...with a distinct aroma! That's why. It's quite a favorite flavor. In my mouth, it's quite creamy, sweet, and tender, and reminds me of an aged sherry. If I made this drink while imagining the aroma I'd get the next morning after finishing it with a pork bone ramen late at night, this is the kind of drink I'd be able to make. I savor it tonight while imagining such a aroma. It's good to drink with delicious miso and old pickled vegetables. It was more of an experience than I liked, but it wasn't a bad drink to experience! Thank you, sake gods and the breweries that protect the ancient sake!
Japanese>English
apyapy
秋鹿　霙もよう純米吟醸原酒生酒にごり酒
Akishika ShuzoOsaka
alt 1
29
apy
cold The aroma of ripe melon, with a hint of bitterness in the mouth, followed by sweetness. When the bitterness and sweetness is crisp, the flavor remains softly. The punch was so fast that you don't notice the fact that you were hit, but the fingernail mark is amazing. This is the kind of sake that you don't know you've been hit too soon, but it has a great claw marks. It's warmed to 48 degrees Celsius. The aroma of sweet koji is stronger than when it is cold, and the sweetness of the rice aroma spreads. The back end is as crisp as ever even when it's warmed up. The alcohol level was 17 degrees, which is a bit higher than usual, so I got drunk right away. A good night.
Japanese>English

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title