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SakenowaRecord your sake experiences and discover your favorites
ochi ochi

Registered Date

Check-ins

58

Favorite Brands

22

Most Check-in Brands

大嶺
7(17.5%)
Nito
6(15%)
Akabu
6(15%)
Kankobai
4(10%)
Glorious Mt.Fuji
3(7.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
16(27.59%)
Yamaguchi
10(17.24%)
Aichi
6(10.34%)
Mie
6(10.34%)
Yamagata
5(8.62%)

Timeline

ochi ochi
Glorious Mt.Fuji純米大吟醸無濾過生原酒　黒狐
Fuji ShuzoYamagata
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Preferred ★★★☆☆☆☆☆☆ Thick texture. Mixture of acidity as well as sweetness. Although the sake is -5 on the sake meter, it feels sweeter than that, perhaps because it stays on the tongue longer due to the thickening? Other sakes that I have liked so far have the image of umami spreading out in the mouth horizontally and vertically in a three-dimensional manner, but this one has the image of a dripping drop of umami that goes down slowly and gently in spots. Perhaps it was the fact that it was paired with gratin and hamburger steak, but I felt that the true flavor could be enjoyed more if it was served by itself rather than as a food wine. I would give it a 3, which is close to a 4 for my taste. My husband seemed to like it a lot and wanted to repeat it.
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Akabu琥珀　純米吟醸
赤武酒造Iwate
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21
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Preference ★★★★☆ Autumn sake from Akabu. We had it with nabe (hot pot). It is smooth and pleasant to the taste, with a sweetness followed by a strong umami. It is clear but has depth.
Japanese>English
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Toyobijin醇道一途　白鶴錦
Sumikawa ShuzojoYamaguchi
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22
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Preference ★★★★☆ Jundo Isshu, very tasty, so repeat. The rice this time was Hakutsuru Nishiki. It was sweet and delicious, and I really liked it too. The rice flavor and sweetness spread softly throughout the mouth, leaving a lingering aftertaste before disappearing. Since it was cold, we enjoyed it with nabe (hot pot).
Japanese>English
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22
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Preference★☆☆☆☆ Ni-Rabbit's limited edition sake "Ni-Robo🐺". This limited edition sake, not made by Ni-Rabbit, is made every year under the concept of "a wolf in a rabbit's skin making sake instead of a rabbit." The theme for 2024 is low-polished sake. This is the first time I have had a sake with 80% polishing. Compared to junmai ginjo and daiginjo, it is a little rough, but it is surprisingly refreshing without any unpleasant tastes. The theme is different every year, so I look forward to enjoying it in the fall.
Japanese>English
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大嶺大嶺3粒　生詰ひやおろし　雄町
大嶺酒造Yamaguchi
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24
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Preferences: ★★★★★ I am still convinced that I like Omachi. I really like its smooth, mild and gentle sweetness. It has a strong umami flavor, but it also has a nice, natural cut. There is no bitterness and almost no sourness. It is exactly what I like, and I felt that it is very well-balanced with no elements that interfere with my taste. The following is a quote from their website. Luscious aroma reminiscent of yellow peach and lychee. The texture is thick, with layers of concentrated sweetness and flavor reminiscent of Pione grapes. Pairing Roasted duck Salt Grilled Autumn Swordfish Blue cheese
Japanese>English
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Kankobai純米吟醸　AKI
Mie
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21
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Kanbongubai's Autumn Sake Owl🦉. Chose from the fridge which one to drink to go with the delicious salmon kamata and the miso soup with lots of ingredients. Consumption could not keep up with my desire to buy, and the number of bottles I have yet to drink has finally reached double digits. Now that the weather is finally getting colder, I will enjoy it with the flavors of autumn. What is clearly different from the other three is that you can feel the sourness from the moment you taste it to the aftertaste. I don't dislike it, but I don't really like it either. As a result of drinking the entire Four Seasons series, my preference was Summer > Winter > Spring & Autumn.
Japanese>English
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Nanbubijin糖類無添加　ゆずレモン酒
NanbubijinIwate
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15
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Preferences: ★★★★★ The 10th drink of the event. The 8th glass was grape juice from Kamegamori Brewery, The 9th glass was the Angel's Smile from Shiwa, a home-brewed wine, and the 10th glass was Yuzu Lemon from Nanbu Bijin. The refreshing aroma of yuzu and lemon, and the fresh fruitiness of the wine is just as I imagined. It has a natural sweetness and sourness like real yuzu and lemon, with a strong, dark flavor. Nanbu Bijin also makes a dark and delicious plum wine, no doubt about it. I want to buy this one.
Japanese>English
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Asabiraki純米大吟醸　結の香仕込み
AsabirakiIwate
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13
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Preferred ★★★☆☆☆☆☆☆ The 7th cup of the event. Made with Iwate's original sake rice, Yui no Kou. We heard a recommendation for a sweet sake, so we went with this one after hesitating between it and the top-rated Asahi-Ougen Yamadanishiki. It has a moderate sweetness and a clean and beautiful mouthfeel. It was fun to compare it with the Black Style, which is characterized by its mellow and sour taste. Incidentally, the first time he drank the Gokujo Asahi Fan Yamadanishiki, he said he cried because it was so delicious, so I am going to try it later.
Japanese>English
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Asabiraki特別純米酒　ブラックスタイル
AsabirakiIwate
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13
ochi
Preferred ★★★☆☆☆☆☆☆ The 6th drink of the event. Bottom left of the image, black style. The sake rice is Aizan, which I like. It is called Black Style because it is made with black malted rice instead of yellow malted rice. As the story goes, it is characterized by a strong sour taste. I was surprised by the aroma, which was a bit like a black vinegar drink, and was a bit worried. However, when I put it in my mouth, it was not as strong as I imagined from the aroma, but mildly sour, sweet and sour, and delicious. It was a sake of a type I had never had before, but the sourness was addictive. It was the best hit of the day for both my husband and me.
Japanese>English
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Azumamine純米吟醸　美山錦　生
Azumamine ShuzotenIwate
1
ochi
Preferred ★★☆☆☆☆☆☆ The fifth cup of the event. This sake is made from Miyamanishiki, the standard sake rice of this brewery. There were many varieties, and I was torn between junmai ginjo nama and junmai nama, but I went with the junmai ginjo nama, which has a more robust rice flavor. It is true that the rice flavor is very strong. It is easy to drink, with a taste that is neither too sweet nor too spicy, but somewhere in the middle. I had it with soy sauce-based chanko-nabe and takoyaki (octopus dumplings), and it went well with both, so it may not be a good match for many dishes.
Japanese>English
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The fourth cup of the event. After the super-harsh Shichifukujin, I wanted to try another dry junmai sake, so I chose this one. This one was like water at first, but later I felt a strong alcohol taste. Compared to the Shichifukujin, which was dry but had a mellow rice sweetness and a strong umami flavor, this was a bit thin. It was not my favorite.
Japanese>English
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13
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Preferred ★★☆☆☆☆☆☆ Third drink of the event. (Right side of the photo) Challenging the ultra-harsh taste of the Kiku no Tsukasa Sake Brewery 1 in pursuit of sharpness. The sake degree is 12 degrees. I was suddenly intrigued by the story of an old man who was drinking nearby, so I decided to give it a try. This is the kind of encounter that makes an event attractive. I had imagined it to be dry and sharp, so I was surprised by its mild taste. I was surprised at the mildly mellow mouthfeel. It betrayed my expectations in a good way, and I think I am going to be addicted to the dry swamp. It has a soft umami of rice, which my husband especially liked. The reasonable price is also great. It would go well with sashimi.
Japanese>English
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2
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好み★★☆☆☆ イベント2杯目。 飲んでみたかった限定スパークリング。 強めの炭酸にドライな飲み口で、後味もすっきり軽やか。甘さと酸味のバランスが良く、日本酒が苦手な人でもスパークリングワイン感覚でグビグビ飲める。
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Akabu純米大吟醸
赤武酒造Iwate
2
ochi
Preference ★★★★☆ First drink of the event. Sake served in JAL international business class. It is gorgeous and fragrant like a Daiginjo, with a fresh sweetness that spreads in the mouth. The sweetness was just to my liking, so much so that I clearly remember how good it tasted even though it was my first drink. I would like to drink this again.
Japanese>English
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Ine to Agave稲とリンゴ(紅の夢)
Ine to Agave BreweryAkita
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23
ochi
Preferred ★★★☆☆☆☆☆☆ 10/1 Sake Day. Today, we opened a bottle of the rice and agave we received. I was quite excited when I got it because I had been wanting to drink it someday. When I opened the bottle, there was a nice sweet and sour aroma of apples. Unlike ciders (which smell like apples but are not sweet and have a sour and sharp taste), it has a refreshing sweetness like apple juice, and if anything, it has more apple than sake, so it is recommended for those who do not like sake and those who like fruit wine. It might be good to drink it like a juice, and instead of coffee or tea, drink it at lunchtime on holidays. That's how casual I like to drink it. Since it is slightly sparkling, we recommend drinking it crisp and chilled.
Japanese>English
ochi ochi
Hououbidenひやおろし　純米吟醸酒
Kobayashi ShuzoTochigi
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26
ochi
Hououmida hiyaoroshi purchased in August. There were two types, Gohyakumangoku and Yamadanishiki, but I bought Yamadanishiki. Perhaps it is because I have been drinking only low-alcohol or sweet sake recently, but it has a strong alcohol taste and no sweetness, giving it a slightly sharp impression. It has a clean aftertaste, so it is good as a food sake. On the second day, it became rounder on the palate with a slightly bitter aftertaste. Today's meal Negitoro rice topped with negitoro Tempura of maitake mushroom
Japanese>English
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Fusano KankikuTrueWhite　純米大吟醸　雄町　無濾過生原酒
Kankiku MeijoChiba
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22
ochi
Preferred ★★★☆☆☆☆☆☆ Like a sweet, slightly sparkling white wine. Less sweet than Blue Sapphire. The sweetness is light, with a slight acidity, lush, muscatel and grapefruit-like. Immediately after taking it out of the refrigerator, it has a wine-like mouthfeel, especially because of the gaseous sensation, but once it returns to room temperature, the sake-like rice flavor and alcohol taste become more assertive. It is not too sweet, so it would go well with shellfish or white fish. Today's meal German potatoes Chicken nuggets Blue cheese
Japanese>English
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神心純米吟醸原酒　涼吟醸
Kamikokoro ShuzoOkayama
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23
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Preference★☆☆☆☆ When I visited the restaurant for hiyayoroshi (grated yam) after the Bon Festival when it was still hot, I bought this recommended for a hot day. The alcohol content is 13 degrees. It is smooth, refreshing, watery, and does not interfere with food. Neither sweet nor spicy is assertive, and the slight sweetness of the rice in the mouth and the gentle bitterness that comes afterward fade away quickly. The brewery uses mineral-rich oyster shells to improve the soil, so I would like to try it with fried oysters with a squeeze of lemon.
Japanese>English
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大嶺大嶺3粒　生詰ひやおろし山田錦
大嶺酒造Yamaguchi
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26
ochi
Preferences★☆☆☆☆ We started with Ohmine's hiyaoroshi Yamadanishiki from among the many autumn sakes we stocked. It has a mellow hiyaoroshi taste with a rounded and rounded flavor without any corners, and you can feel the footsteps of autumn, while its refreshing aroma and minerality are just right for the still hot late summer. The following is a quote from the website. The aroma has hints of muscat and apple, and the rice-derived plump umami, acidity, and layers of minerality bring a deep and long aftertaste. Today's meal Pork and mushrooms simmered in ponzu sauce with grated radish Kinpira burdock Miso soup - eggplant and leek
Japanese>English
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Yamamoto純米吟醸　フォレストグリーン
YamamotoAkita
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22
ochi
Preferred ★★☆☆☆☆☆☆ Misato Nishiki was born in the same year as me. I felt a connection with this sake because it is 100% Misato Nishiki, which was born in the same year as me. Personally, I have a strong image of Yamamoto as a very spicy sake, but at a sake strength of +2, it was perfect for summer, as it was easy to drink like water. I felt more alcohol than Omine's summer sake, which also tastes like water. It is usually served in early summer, but this year it was served at the height of summer. I asked the store owner and he recommended this one over Sunshine Yellow.
Japanese>English
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