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SakenowaRecord your sake experiences and discover your favorites
ぐっちぐっち

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39

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4

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The origins of the sake you've drunk are colored on the map.

Timeline

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23
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Yamadanishiki Junmai Daiginjo by Kudoki-Ute. I wanted to try it once and served it well chilled. The aroma is sweet and refreshing. The taste has sweetness, sourness, and a little chilliness, followed by a lingering bitterness and a long aftertaste of alcohol. It goes well with Japanese food with dashi broth, but it also goes well with sweet and sour type of snacks, and it is delicious with something rich like cheese.
Japanese>English
Takaji純米大吟醸 朝日 無濾過生原酒
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15
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Junmai Daiginjo from Tagaji. Fruity fresh aroma and a strong gassy, refreshing taste. The alcohol is strong and has a solid sake feel. Relatively easy to find in the neighborhood, it is quite nice to be able to drink this anytime.
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19
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Kouei Chrysanthemum Halcyon Strong gas when opened, fresh aroma as expected. In the mouth, it has a unique green aroma with moderate sweetness and acidity. The aftertaste is clean with a slight fullness. The taste changes a lot after the bottle is opened, gradually becoming mellower on the second and third days. Personally, I like the taste after a few days.
Japanese>English
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25
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This is Senkou Kabutomushi. The aroma is gentle and refreshing, with a strong acidity and moderate sweetness in the mouth. It finishes with a slight bitterness like grapefruit, making it a very refreshing sake. After a few days, the acidity rounds out and mellows out. It can be enjoyed with a variety of dishes due to its moderate sweetness.
Japanese>English
Sakehitosuji純米酒 限定夏純米
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16
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Today we opened a bottle of sake from Akaban, a sake brewery. It is a summer limited edition sake, so it is refreshing and has a moderate sweetness, with a moderate acidity and a full-bodied flavor that comes through and finishes off with a firm and slow finish. We enjoyed it with a giant pondering ring inspired by Myakmyak.
Japanese>English
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26
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First crop in a long time, junmai with fresh aroma and crisp acidity, served well chilled. Not too sweet for me and just the right amount of acidity. Today is green curry, so I will have it as an aperitif.
Japanese>English
Takaji純米大吟醸 朝日 無濾過 原生酒 直汲み
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15
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The second bottle opened today. Tagaji's Asahi Rice. This one has a fresh aroma and a strong gasiness. It is a sweet, sour, and mildly modern sake. It has a sweet taste and is best enjoyed well chilled. It is good as a stand-alone sake rather than as a food sake. It goes well with fruits and sherbet. It is served with strawberries for dessert.
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14
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Two bottles are open today. The first one is Kurumizaka from Wakayama. This one has a fruity aroma and a solid weight in the mouth. It has a sweet and umami taste. It can be used as a toast or as a food wine. It is somewhat delicate and when the temperature rises, it is mellow and very tasty. Today, it is served with fried skewers as a food sake, and it is good for refreshing oily food. I am also glad that it is cosy.
Japanese>English
Denshu純米吟醸 山廃仕込 秋田酒こまち
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21
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A special one of Tasake for a dinner for a special occasion. This junmai ginjo from Akita Sake Komachi has a refreshing sweetness. It is made with Yamahai and is delicious with added acidity and richness. We toasted with fresh spring rolls and cake.
Japanese>English
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29
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Kaze no Mori ALPHA 1. The aroma is fresh. In the mouth comes a refreshing gasiness and characteristic acidity, with a low sweetness and a fruity taste. The alcohol content is low at 13%, and the fruity taste is more noticeable than the alcohol. Serve with tomato-based spice-filled curry. Nice combination of alcohol and tomato acidity sweetness.
Japanese>English
Kamonishiki荷札酒 酒未来 純米大吟醸
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31
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It is the sake future of packaged sake. It only looks good, but it is still good. The aroma is fresh, and in the mouth it has the perfect balance of sweetness, acidity, and richness, with a hint of gas. The taste of freshly squeezed sake is evident. The aftertaste is neither too light nor too sweet. Muscat Kibi Dango with this sake. Muscat Kibi Dango by itself is delicious, but when combined with sake, the sweetness is reduced and the acidity and fruity aroma are enhanced, making it a high-class sweet.
Japanese>English
大嶺3粒 夏のおとずれ
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23
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Today is a special sake from Daimine. First of all, the bottle is refreshing. The aroma is subdued, and in the mouth it tastes like fruit cider with a refreshing citrus and muscat flavor and a fresh gassy feeling. The alcohol content is moderate at 13%, and there is not much bitterness, making it fruity all the way through. When served chilled, this is a drink that will go on and on and on. I am looking forward to seeing how the taste changes after the second day.
Japanese>English
Hanamura秋田こまち 純米吟醸 生
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28
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Today we opened a bottle of Hanayu Akita Komachi, which we were looking forward to. It was served well chilled. It has a fruity aroma and is a gorgeous sake with sweetness and a slight sourness in the mouth. For the meal, we prepared horse mackerel, various smoked fish, and Itadori gohan, which we love and love to eat! The sweet and sour hana eup and itadori gohan are the best of both worlds! It was a day when we could fully enjoy the pleasures of this season.
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29
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Houou Mita is made with Omachi from Akaban, Okayama Prefecture. In addition to sweetness and acidity, there was a slight aroma of nostalgic classic sake. It was calm and mellow and delicious.
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20
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Today I was able to enjoy a rare sake that is rarely found in my hometown. I was very much looking forward to this sake made by the famous Touji Noguchi, Naohiko Noguchi Laboratory. It was well chilled at first, with a good balance of umami, bitterness, and acidity, followed by a solid finish with alcohol and a full body. It has a very robust impression. It is also enjoyable at different temperatures, and the sweetness and umami become more intense and interesting as you drink it slowly over time. Today, while watching a DVD of Mr. Touji Noriguchi, I will enjoy this sake slowly, imagining how it was brewed together with him.
Japanese>English
Denshu特別純米特別純米
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28
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Today I opened a bottle of Tasake. It has a fruity aroma, sweetness, and the flavor of rice. It has a nice clean aftertaste. I will try it cold at first, with jellyfish salad, and now I will try it warmed.
Japanese>English
Tenbi純米吟醸 うすにごり
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23
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I had a pink Amami that I was planning to drink when the cherry blossoms bloomed. It has a gorgeous, fruity aroma and a refreshing gassy feeling in the mouth. Along with the gorgeous aroma, it leaves a sweet taste and a full flavor at the end. The green and pink jacket of sashimi konnyaku matched nicely. We enjoyed it with salad udon. We are looking forward to seeing how the flavor changes after the bottle is opened.
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15
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This sake was given to me by a friend because it is reasonably priced and delicious. It has a mild aroma and a delicious taste of rice. When drunk chilled, it has a strong sweetness, and when heated, you can taste the umami of the rice. It can be enjoyed with a variety of meals.
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20
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Junmai Daiginjo Asahi Okayama Sake I had heard that it had arrived at the store a while ago, so I was about to give up thinking that it had already been sold out, but it was still there! I was grateful to be able to purchase it. Uratagaaji is a sake called Tagaaji. The top aroma is mild and there is no gasiness, but on the palate it has a more robust aroma and flavor than a regular Tagaji Asahi. It has a concentrated sweetness and is dark and crisp. Since the sake is said to go well with dishes from the Setouchi area, we served it with oysters from the Setouchi area marinated in olive oil. The concentrated flavor and spice of the oysters and the sharp sake are a perfect match.
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19
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A relative gave me a set of Yamagata sake drinking comparisons and I tasted the different rice varieties. Dewanosato Tokubetsu Junmai was the most acidic of the three, with a clean taste and no clutter. The Tsuyahime Junmai Ginjyo had a delicious rice-like aroma that left the nose with a slight sweetness. Dewasanzan Junmai Ginjo has a slight sweet sake-like aroma and a clean taste. All three have a classic taste, with a strong umami flavor and a delicious aroma of rice. It is interesting to compare the aromas of the different rice varieties. After the comparison, we had it warmed up and served with taimeshi (rice with sea bream) and shiitake mushrooms. The combination of hot sake and grilled shiitake mushrooms made for a very happy evening.
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