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SakenowaRecord your sake experiences and discover your favorites
ぽいぽいぽいぽい
自身の記録用に。 日本酒は奥が深くて面白いですね。

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14

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0

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Kirakucho
2(50%)
Haginotsuyu
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shiga
4(28.57%)
Niigata
2(14.29%)
Kyoto
2(14.29%)
Fukui
1(7.14%)
Nagano
1(7.14%)

Timeline

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Shinsei純米大吟醸　氷温囲い
Yamamoto HonkeKyoto
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19
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■Smell sake with a refreshing rice sweetness & aroma -Produced in Fushimi Ward, Kyoto -100% Yamadanishiki -Alcohol content: 15%. How to drink: Cold (snow-cold) -Women's sake made with Fushimi soft water -It can be recommended for beginners of Japanese sake. -The aroma is fruity with a hint of rice. -The mouthfeel has a moderate aroma of rice, with a short aftertaste. -Easy to drink, recommended for spring -It is recommended to drink in spring. -It is best paired with simmered fish, grilled fish, grilled edamame, etc.
Japanese>English
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Kirakucho純米吟醸　first
Kita ShuzoShiga
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12
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■Clear aroma, sweet smelling sake -Produced in Shiga Prefecture -Rice used: 100% Ginbukiyo produced in Shiga Prefecture -Alcohol content: 15%. How to drink: Cold (snow-cold) -A more refreshing sake that is perfect for the spring season. -Supportive sweet aroma and a refreshing taste. You can drink it with gusto! -The low alcohol content of 15 degrees is also a good match for the flavor. The sweetness of the sake is also well balanced by the use of ginjo-shu, which is probably because the sweetness of daiginjo-style sake becomes too strong. -I would like to drink it during cherry blossom viewing. -It seems to go well with Japanese sweets.
Japanese>English
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Haginotsuyu今朝しぼり　純米吟醸　生原酒
Fukuiyahei ShotenShiga
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17
ぽいぽい
Newly squeezed on March 9, 2023 -Made in Shiga Prefecture -Alcohol content 18%. -How to drink: Cold (or on the rocks) -High alcohol content, but you can drink it cold. -Fruity aroma -Sourness and a little bitterness -Mild and mild taste characteristic of the unpasteurized variety. -Refreshing and easy to drink, so be careful not to get drunk too quickly. -Great with zaru soba (buckwheat noodle) and pickles, or as a palate cleanser for strong flavors such as curry.
Japanese>English
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Katanosakura山廃仕込　純米酒
Yamano ShuzoOsaka
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23
ぽいぽい
■Mellow and mellow sake with a full-bodied flavor -Produced in Osaka -100% Omachi rice suitable for sake brewing -17% alcohol by volume -How to drink: Hot sake -Deep flavor typical of Yamahai brewing -It is recommended to drink cold, room temperature, or hot, but we overwhelmingly recommend heating it up. The aroma and flavor are very pleasant. -The good aroma of rice lingers for a while. -The aroma of rice lasts for a while, and it has a good matured aroma. -Sake to drink in autumn. It seems to go well with takikomi-gohan (cooked rice), soup, etc. It seems to go well with Japanese dishes using mushrooms.
Japanese>English
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Unzan純米生原酒
YoshinoyaNagano
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20
ぽいぽい
■Fresh, raw and crisp sake -Produced in Nagano Prefecture -Miyamanishiki produced in Nagano Prefecture -17% alcohol by volume How to drink: Cold (snow-cold) -The mouthfeel is a little bit mild, but the aftertaste is refreshing and pleasant. -It has a nice freshness, and we recommend drinking it cold. It is recommended to drink it cold. -It seems to go well with poultry dishes such as yakitori and fried chicken.
Japanese>English
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Dassai純米大吟醸　磨き二割三分
Asahi ShuzoYamaguchi
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18
ぽいぽい
■Famous sake that took the world by storm -Produced in Yamaguchi Prefecture -Alcoholic strength 16%. -How to drink: Room temperature -Very luscious and rich aroma of strawberry and pineapple. It has a rich aroma of strawberry and pineapple. -The careful polishing makes it very smooth and easy to drink. Slightly thickened, honey-like sweetness. -It is a sake to drink after a meal instead of a dessert. -It would be good with sponge cake. -It could also be used to make sweets.
Japanese>English
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14
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■Sake with a fragrance as beautiful as water -Nara Prefecture Junmai Daiginjo -100% Nara Prefecture sake rice suitable for sake brewing -Alcohol 15%. -How to drink: Room temperature Sweet aroma like pineapple or strawberry, well-balanced with the aroma of rice. -The color is clear and watery, very beautiful. -As beautiful as it looks, it is smooth, light, and easy to drink with a slight sweetness. -Slight bitterness, but it is a nice accent. -Short aftertaste. -Wash presence that would go well with strong aromatic dishes such as bonito tataki and gibier dishes. -Too easy to drink, I opened a bottle in one day.
Japanese>English
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Haginotsuyu純米大吟醸あらばしり　無ろ過生原酒
Fukuiyahei ShotenShiga
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22
ぽいぽい
■Mellow sake with the aroma of cooked rice -Produced in Shiga Prefecture -Alcoholic strength: 16 -How to drink: Cold sake (snow cold) -The aroma of cooking rice. -Arabashiri & unfiltered & raw & undiluted sake and Made with the best of the ingredients anyway. -The sake is made from rice. -Slightly dry at the moment of drinking, but with a short aftertaste. -The aroma of rice, moderate acidity, and sweetness are good. -It is like drinking rice. It can be paired with any food that goes well with rice.
Japanese>English
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13
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Mellow Sake with Dried Shiitake Mushrooms -Made in Kyoto -Alcohol 15%. How to drink: Cold (snow-cold) -Close to the taste of New Year's sake. -Elegant flavor that reminds you of the scenery of Kyoto. -Aroma: Aroma of dried shiitake mushrooms. -The aroma is like that of dried shiitake mushrooms. It is probably a mellow sake. It is a good match for stewed dishes such as chikuzen-ni and miso nabe. -It is also useful as a cooking sake. （I would like to use it when making sukiyaki.)
Japanese>English
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18
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■Mellow Sake with Cheese Aroma -Niigata Prefecture -Junmai Daiginjo -15% alcohol by volume -Aroma of dairy products like cheese. The mouthfeel is a bit bitter and full-bodied mellow sake. -The mouthfeel is mellow with a slightly bitter and rich flavor. Next time, I would like to drink it lukewarm. -It seems to go well with smoked cheese and cheeses. It would also be interesting to pair it with tomato nabe or spiced curry.
Japanese>English
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14
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apple-scented sake -Kamo Nishiki Slightly filtered Junmai Ginjo Nama Shu -Made in Niigata Prefecture -Alcohol 15.2 Cold sake (snow-cold) -The mouthfeel is slightly dry. It also has a slight bitterness, but the sweet aroma is rich and neutralized by the faint scent of apple. Is this the unique aroma of slightly filtered and unpasteurized sake? I have the impression that this is a soft-water women's sake unique to Niigata Prefecture. -I would like to drink it in a wine glass. -It seems to be a good match with refreshing dishes such as white meat fish carpaccio.
Japanese>English
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Kirakucho吟醸　氷温囲い
Kita ShuzoShiga
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19
ぽいぽい
■Super Refreshing Sake -Shiga Prefecture -Cold sake (snow cold) -15% alc. -Slightly dry Slightly dry -I like to drink it chilled in summer. -Flavor and aroma are both very light, so you can enjoy it more through the throat than on the palate. -It is good with sashimi and other light dishes. It is also good with barbecued meat and beer.
Japanese>English
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12
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No longer a sweet smelling sake -Fukui Prefecture -Limited edition Yamada-Nishiki (Hyogo Pref. Special A district) -Polishing ratio 35 -Alcohol level 16%. -Clear taste with no bitterness. -Aroma of apple and pineapple. -Aroma of apple and pineapple. -The taste of rice is sweet and aromatic, which I personally like very much. -The alcohol taste through the nose is dry, but the mouthfeel is sweet.
Japanese>English
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11
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■Fruity aroma of sake -Produced in Hiroshima Prefecture. -Slightly apple and banana-like aroma. -Slightly dry. -It is a little dry, and when served cold, it becomes sharp and not dull. At room temperature, it becomes a bit thicker and richer, giving it an after-dinner drink flavor.
Japanese>English

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