Logo
SakenowaRecord your sake experiences and discover your favorites
YukiOk0408YukiOk0408
飲んだ日本酒の忘備録にしています。

Registered Date

Check-ins

230

Favorite Brands

0

Most Check-in Brands

Kaze no Mori
9(8.91%)
Ugonotsuki
8(7.92%)
Rumikonosake
7(6.93%)
Yorokobigaijin
5(4.95%)
Juyondai
5(4.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
19(8.26%)
Yamagata
16(6.96%)
Nara
11(4.78%)
Miyagi
10(4.35%)
Fukui
10(4.35%)

Timeline

YukiOk0408YukiOk0408
Tsuchida生酛 別誂 Ver.WARAKU
Tsuchida ShuzoGunma
alt 1
2
YukiOk0408
Commentary. Full aroma like cooked rice. Banana flavor and melon-like sweetness. Smooth and intense flavor of rice. Freshness. Acidity. The bitter taste with a beautiful and umami taste that goes down the throat and keeps on going. Delicious.
Japanese>English
YukiOk0408YukiOk0408
Koshigoi純米吟醸 総の舞
Yoshino ShuzoChiba
alt 1
3
YukiOk0408
Commentary. This is a new product from Koshikoi after a long time. It is a junmai ginjo made from "So-no-Mai" rice, which is recommended by Chiba Prefecture for sake brewing. The color is slightly tinted, suggesting little filtration. The aroma is gorgeous with a sweetness that is typical of junmai ginjos. The taste is sweet and smooth on the tongue when drunk at room temperature. The sweetness is followed by sourness.
Japanese>English
YukiOk0408YukiOk0408
町田酒造純米吟醸55 雄町 夏純うすにごり
Machida ShuzotenGunma
alt 1
25
YukiOk0408
Commentary. This year's summer junmai is a junmai ginjo-shu from Omachi. Machida Shuzo Junmai Ginjo 55 Yumachi Summer Jun Usu Nigori has a full, rich flavor with a refreshing carbonation. It leaves a fruity aftertaste and is perfect for summer with its refreshing carbonation. It was fruity.
Japanese>English
YukiOk0408YukiOk0408
alt 1
19
YukiOk0408
Description. About the product: Tokyo Minato Brewery was revived in 2011 in Minato Ward, Tokyo. This is the basic lineup of sake "Edo Kaijo" since its initial release. The yeast and production method used in each tank is changed to reflect the ever-changing Tokyo, and the resulting sake can be enjoyed for the various differences in taste and aroma each time it is produced. Yamada-Nishiki is a light, refreshing, and deliciously crisp bottle. It tastes better than expected.
Japanese>English
YukiOk0408YukiOk0408
Niwa no Uguisu鶯印のどぶろく ピンク
Yamaguchi ShuzojoFukuoka
alt 1
18
YukiOk0408
Commentary. Red yeast, which is a mutation of red pigment, is used in the fermentation process. The pink color derived from the yeast is naturally occurring and coloring. The taste is sweet and sour like that of strawberries. Enjoy it chilled on a hot day to enjoy a soothing cup. We also recommend comparing this drink with the standard "Garden Uguisu Uguisu Doburoku" (doburoku with a Japanese name of "Ying"). Red yeast is used, so no red yeast is used. It was a delicious, yogurt-like muddled sake.
Japanese>English
YukiOk0408YukiOk0408
Senkinモダン 弐式 オリガラミ 生酒
せんきんTochigi
alt 1
22
YukiOk0408
Commentary. A fresh aroma reminiscent of muscat and white peaches rises up with a pleasant gaseous sensation. Once you take a sip, you will feel the fresh, slightly effervescent bubbles bounce lightly on your tongue, and the creamy, soft flavor unique to "orikarami" will fill your mouth. The gentle acidity and the beautiful flavor of Yamadanishiki blend together to create a light yet deeply enjoyable drinking experience. This is delicious. Fruity flavor.
Japanese>English
YukiOk0408YukiOk0408
alt 1
20
YukiOk0408
Description. This junmai sake is made from 100% Yamada-Nishiki grown under contract in Miyazaki Prefecture. It is a sake that has a firm, full-bodied flavor with a refreshing finish. It is a delicious sake from Miyazaki Prefecture.
Japanese>English
YukiOk0408YukiOk0408
Tamagawa純米酒 山廃 無濾過生原酒
Kinoshita ShuzoKyoto
alt 1
21
YukiOk0408
Commentary. The "Yamahai" series is a staple of Tamagawa. This junmai sake is rich in acid and amino acids, born from a yeast-free yeast yeast yeast yeast yeast. The five tastes are powerfully expressed and the richness and sharpness are outstanding. In addition to this product, there are seasonal limited editions such as "White Label" and "Different Genmai Variety".
Japanese>English
YukiOk0408YukiOk0408
alt 1
15
YukiOk0408
Commentary. This is a popular classic sake from Shikano Shuzo, where Mr. Naohiko Noriguchi, known as the "God of Sake Brewing," helped revive the Yamahai brewing method and established the popularity of ginjo-shu. It is a gem of a sake that harmonizes the ample flavor of rice with the breadth of flavor unique to Yamahai. It can be served either cold or lukewarm to show its true value.
Japanese>English
YukiOk0408YukiOk0408
Wataya純米吟醸 山田錦
Kanenoi ShuzoMiyagi
alt 1
21
YukiOk0408
Commentary. Wataya's standard and core Junmai Ginjo. This junmai ginjo is made from Tokushima Prefecture (Awa) Yamada-Nishiki, carefully polished to 55% polishing, in pursuit of the clean and delicate flavor of Yamada-Nishiki. The pure rice ginjo "Yamadanishiki" is typical of Wataya, with refreshing acidity, a clean, clear, soft flavor, and a gentle mouthfeel. The elegant taste that brings out the flavor of the ingredients is very appealing.
Japanese>English
YukiOk0408YukiOk0408
大嶺Ohmine 3粒 無濾過生原酒 出羽燦々
大嶺酒造Yamaguchi
alt 1
26
YukiOk0408
Commentary. Carefully selected Dewa Sanzu rice is used at 50% polished rice. This fresh, unfiltered, unpasteurized sake is carefully crafted using Ohmine's unique brewing method to extract the full extract of the rice. The refreshing flavor of Dewa Sanzu is combined with a fresh, fruity aroma, making this an easy-to-find sake. It complements both Japanese and Western cuisine, such as steamed chicken with yuzu salt, tofu with hwasansho (red pepper), and marinated salmon. Please enjoy it with a glass of wine. Mild citrus aroma. It has a fruity aroma. The fresh texture characteristic of nama-shu bursts from the soft mouthfeel. Juicy sweetness and umami, with hints of young pineapple and melon, spread lightly. The flavor is full of extract and is exquisitely tightened by a light acidity, giving it a very friendly impression. A pleasant gas and minerality derived from the brewing water finish off the palate with a clear finish.
Japanese>English
YukiOk0408YukiOk0408
alt 1
23
YukiOk0408
Sweet, fruity ‼️ This is Kagoshima sake! Here is the description Nishi Shuzo, famous for its sweet potato shochu "Hozan", has created a sake! Junmai Ginjo-shu made with Yamada-Nishiki. It is a refined sake that should be drunk in a wine glass. The glass overflows with a gorgeous ginjo aroma of pears, melon, and white peaches. When the glass is turned to let the air in, the aroma of yogurt, fresh cheese, fresh chestnuts, and chestnut flowers can also be detected, allowing you to enjoy the harmony of layers of aromas. On the palate, the attack is mellow. Creaminess with umami, and the fruit flavors that were also present in the aroma spread out. The lingering finish has excellent penetrating power, and despite the richness of the mid-palate, the finish is delicate, as if drawing a straight line.
Japanese>English
YukiOk0408YukiOk0408
alt 1
14
YukiOk0408
Commentary. The dry label "Shinku" is dyed bright red. It is a very sharp type of sake even for Hakugakuzen. It flows smoothly and softly on the palate, and the umami of the rice spreads softly. So, if you are thinking, "This is a beautiful sake, but I don't feel much spiciness," it suddenly becomes sharp toward the end of the bottle. It is just like a "snap! The crisp finish makes you want to drink another glass. It is a very troublesome sake. It can be enjoyed at a wide range of temperatures, from cold to warm.
Japanese>English
ジャイヴ
Hello YukiOk0408! Thank you very much for trying "Shinken" which is one of my favorite sake from "Hakugakusen" 🙇. The "Shinken Nama Shu" with the transparent bottle has a different taste, so if you have the chance, please do try it ✨.
Japanese>English
YukiOk0408YukiOk0408
Sohomare生酛仕込 特別純米
Sohomare ShuzoTochigi
alt 1
16
YukiOk0408
Commentary. This wine is characterized by a high density of umami as well as firm acidity. The sweetness and umami characteristic of junmai and the acidity unique to sake brewing are mixed together to produce a rich, full-bodied special junmai sake, The result is a special junmai sake with a full-bodied flavor. It is best served cold at 12-15°C (about the temperature of well water), If you want to warm it up, it is best to warm it up to 45°C. The flavor is enhanced even more when served cold (12-15°C) or warmed (45°C).
Japanese>English
YukiOk0408YukiOk0408
Jokigen純米 出羽燦々
Sakata ShuzoYamagata
alt 1
17
YukiOk0408
Commentary. This sake uses "Dewasanzan" sake rice developed in Yamagata Prefecture, and is a rare junmai sake in the prefecture. Sake made with "Dewa Sanzan" rice is often gorgeous, slightly sweet, and can be drunk chilled and refreshed. It is a sake that should be tried by all those who are looking for a food sake.
Japanese>English
YukiOk0408YukiOk0408
Morishima彗星 純米大吟醸 新酒搾りたて生
Morishima ShuzoIbaraki
alt 1
21
YukiOk0408
Commentary. In the sixth year of the Morishima series, a new attempt was made to brew a junmai daiginjo using 100% "Comet," a rice suitable for sake brewing produced in Hokkaido. We went to Higashikawa-cho in Hokkaido to experience firsthand the characteristics of "Comet" and brew it. Due to the small number of people involved in this season's brewing, only a limited amount of freshly squeezed, unpasteurized sake will be available for sale. The taste is smart, with a light umami flavor, accented by a burst of acidity. The finish is soft and fluffy. Please enjoy it while feeling the gaseous sensation typical of new sake when the bottle is opened. It is also delicious.
Japanese>English
YukiOk0408YukiOk0408
Tatenokawa無我 グリーンボトル 純米大吟醸
Tatenokawa ShuzoYamagata
alt 1
34
YukiOk0408
Commentary. Unfiltered, unpasteurized, unpasteurized. No bubbles, no time. TATENOGAWA MUGA is the result of a "selfless" pursuit of freshness and deliciousness. 100% Miyamanishiki produced by contract farmers in Shonai is used. The acidity and rice sweetness harmonize to produce a sharp fruitiness. Although it is an unfiltered, unpasteurized sake, it is light on the palate. Refreshing on the palate with a harmony of dignified acidity and rice flavor. Delicious.
Japanese>English
YukiOk0408YukiOk0408
Yukinobijin純米 完全発酵
Akita JozoAkita
alt 1
29
YukiOk0408
Commentary. What is the complete fermentation of Yuki no Bijin? It is not simply a desire for spiciness (drier), It is a bottle in which the moromi (the stage before pressing to make sake) is fermented to the very limit while maintaining the fresh rice flavor and firm acidity that is characteristic of Yukinobijin. It is delicious.
Japanese>English
2

RecommendedContentsSectionView.title

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