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SakenowaRecord your sake experiences and discover your favorites
smokysmoky

Registered Date

Check-ins

444

Favorite Brands

2

Most Check-in Brands

Juyondai
43(15.52%)
Toyobijin
24(8.66%)
Ugonotsuki
22(7.94%)
Aramasa
21(7.58%)
Wakamusume
13(4.69%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
66(14.86%)
Akita
56(12.61%)
Yamaguchi
53(11.94%)
Hiroshima
23(5.18%)
Chiba
21(4.73%)

Timeline

smokysmoky
Juyondai酒未来　上諸白
Takagi ShuzoYamagata
alt 1alt 2
18
smoky
To put it bluntly, all Jyushiyo is good. Comparing them, there is a slight difference, but the cheapest one is more than enough. When you put it in your mouth, the flavor overflows like a raging torrent. However, it costs 6,000 yen.
Japanese>English
smokysmoky
alt 1alt 2
17
smoky
Kangiku Meikozo has nothing to offer. The alcohol content is 14%. It is fresh and crisp. It is very good.
Japanese>English
smokysmoky
alt 1alt 2
18
smoky
This is the third time to have all kinds of Jyushidai in three sessions. This time there were 9 kinds of sake and 3 kinds of shochu. All the shochu were outstandingly delicious, but the newest addition this year, Ryusen Hayabusa, was very good. It is a light nigori (light cloudy) sake with a clear and beautiful taste. The rice used is a test rice that does not yet have a name, but we are looking forward to seeing what will happen next year and beyond.
Japanese>English
smokysmoky
alt 1alt 2
18
smoky
I have never had a good memory of sake made with wine yeast, But this one is good. It has a complex and well-rounded flavor.
Japanese>English
smokysmoky
alt 1alt 2
20
smoky
I found Wakamusume after a long time and got it immediately. It is a light nigori with good sharpness and full of flavor. It is very good.
Japanese>English
smokysmoky
Juyondai中取り　播州愛山　上諸白
Takagi ShuzoYamagata
alt 1alt 2
24
smoky
It is rich and has a wonderful balance of umami and aromatic acidity. I drank it over three days, but the second day seems to have the best flavor spread.
Japanese>English
smokysmoky
alt 1alt 2
27
smoky
Perhaps it is because it is a Yamahai sake, but after a little time, the umami flavor comes out and it is a good sake overflowing with both acidity and umami. It is a good sake full of acidity and umami.
Japanese>English
smokysmoky
Kinryo煌金陵　純米大吟醸
NishinokinryoKagawa
alt 1alt 2
23
smoky
It is a nice, clear, dry sake. Japanese food should be served with sake like this. It was a nice and neat sake.
Japanese>English
smokysmoky
Ugonotsuki純米大吟醸　白鶴錦
Aihara ShuzoHiroshima
alt 1alt 2
27
smoky
Amego no Tsuki Daiginjo made from Hakutsuru Nishiki. It is light and has a nice aroma and is easy to drink. It is very good!
Japanese>English
smokysmoky
alt 1alt 2
19
smoky
It's quite dry, and I think it's best served with a meal. The label says it is best served chilled, but I think it can also be served warm. r
Japanese>English
smokysmoky
Hayasera純米大吟醸　山田錦
Miyakehikoemon ShuzoFukui
alt 1alt 2
19
smoky
When opened, the sake did not have much aroma or flavor, but the aroma and flavor developed with time. It is a good sake that is pure and neat, as is typical of high-finesse sake, but also has a strong rice flavor.
Japanese>English
smokysmoky
alt 1alt 2
25
smoky
This is the first time I have had Koei Chrysanthemum. It is quite sour and low in alcohol, so it might be suitable for summer. On the second day, it became even more sour. Maybe I should have finished it on the first day.
Japanese>English
smokysmoky
alt 1alt 2
25
smoky
After a series of Jyushiyo, it seems to have a somewhat ordinary taste, but when you have it for the first time in a while, you will be surprised at how good it is. No, it is good.
Japanese>English
smokysmoky
Minami特別純米　ひやおろし
Minami ShuzojoKochi
alt 1alt 2
23
smoky
I bought hiya-otoshi because it has become available. It is dry and tastes like autumn. It goes perfectly with Japanese food.
Japanese>English
1

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