悠
At Fisherman's Bar Araki in the basement of Shinsaibashi Parco.
It was served hot.
It was soft and smooth on the palate with a refreshing acidity and dryness.
The acidity and dryness give it a refreshing aftertaste.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
悠
At "Koryori Nara" in Nara, Japan.
It was served warm.
Lactic acid flavor.
Not much sweetness, slightly bitter.
Bitter aftertaste, dry and disappears quickly.
Japanese>English
悠
At Koryori Nara in Nara, Japan.
This sake has won a gold medal in a heated sake contest.
Warmed, of course.
Gently sweet and clean taste.
Cut by bitterness.
Japanese>English
悠
At "Koryori Nara" in Nara, Japan.
Sake made from 100% Yamadanishiki produced in Kushira.
It has a fizzy and bubbly taste.
The aftertaste is dry, bitter, and crisp.
It is like a dry sparkling.
When paired with food, you can't tell it's fizzy.
Japanese>English
悠
At "Koryori Nara" in Nara, Japan.
Sake made with 100% "Gin-no-sato".
It has a sweet and sour taste with a strong acidity.
The aftertaste is dry and dry.
Japanese>English
悠
At "Koryori Nara" in Nara, Japan.
Sake made with 100% "Aizan."
It has a strong sweetness that hits you hard.
It also has a slight bitterness.
Mixed with cheese.
The bitterness that comes afterward mixes well and mellows out.
Japanese>English
悠
At "Koryori Nara" in Nara, Japan.
Sake made from their own rice, "Yumesansui".
Sweetness with bitterness and sourness.
Richness like green ume plum wine.
The freshness that lingers on the side of the tongue afterwards.
The sweetness stands out when paired with food.
Japanese>English
悠
At "Koryori Nara" in Nara, Japan.
Sake made from "Tsuyu Hakaze" rice produced in the prefecture.
It is mellow and has a good balance of sweetness.
It has a sour taste and a slightly dry and refreshing aftertaste.
Japanese>English
悠
Watanabe Sota Hanpukai sake.
The rice is 100% Yamadanishiki produced in Aizu.
It is not the type of sake that spreads in a spectacular way.
It has a rich sweetness, but it is smooth.
It has a sweet and sour taste at a low level.
The bitterness comes in moderation.
Date of manufacture: March 2024
Date of closure: March 17, 2024
Japanese>English
悠
A special order product from Watanabe Sota Shoten.
The rice is 100% Yamadanishiki produced in Aizu.
It has a melon flavor with a very seme-like smell.
The taste is soft and smooth.
The bitter taste that comes along with the robust sweetness leaves a dry and refreshing aftertaste.
Production date: March 2024
Close date: March 17, 2024
Japanese>English
nabe
Hello.
Thank you for having a drink from my hometown, Minamiaizu Town!
Japanese>English
悠
Thanks for your comment, nabe!
I got a taste of my hometown 🍶.
Japanese>English
悠
Delicious.
The strong sweetness is accompanied by sourness and bitterness, and leaves a refreshing aftertaste that is not overly sweet.
Once you get used to drinking it, you will feel the bitterness.
Easy to pair with food.
Goes well with sashimi.
It goes well with the sweetness of scallops and yellowtail.
You can drink it without getting tired of it.
Date of manufacture: February 2024
Close date: March 15, 2024
Japanese>English
悠
A winter-only product.
Strong bitterness..!
It tastes sweet and bitter with sweetness.
When combined with food, the dryness is not bothersome.
Date of manufacture: February 2024
Close date: March 10, 2024
Japanese>English
悠
The rice used is 100% "Hyakumangoku No Shiro".
At first, just the supernatant.
When you put it in your mouth, bubbles with a fluffy texture spread and a slightly strong acidity comes.
After drinking, you will be left with a sense of graininess.
When I mixed the cage, the bitterness was added and it became dry.
It is quite bitter.
Date of manufacture: February 2024
Sealing date: March 10, 2024
Japanese>English
IchinokuraMadena 2017
悠
A dark, mellow, long-aged sake brewed in 2017.
Dark in color but crisp.
It has sweetness and strong acidity.
Rich but not at all harsh.
Light and easy to drink.
It goes well with bitter and rich pumpkin pudding.
Manufacture date: December 2023
Japanese>English
悠
Very seme-odor type, gorgeous and mellow flavor.
Slightly carbonated and slightly cloudy.
The flavor is broad.
Production date: March 2024
Close date: March 9, 2024
Japanese>English
悠
100% Yamadanishiki produced in Hyogo Prefecture.
Rich sweetness like honey.
The astringent bitterness that comes afterwards gives it a nice sharpness.
The rich flavor does not overpower the food.
It also doesn't interfere with the food.
I paired it with scallops and pork shabu-shabu, and it enhances the flavor of the food.
The best food sake.
Production date: December 2023
Japanese>English
悠
Strong sweetness.
It has a broad, dry mouthfeel.
The aftertaste is bitter, sharp, and lingering.
Goes well with fava beans.
Production date: November 2023
Japanese>English
悠
It is sweet but refreshing and easy to drink.
The moderate acidity is crisp and not heavy.
Light.
Manufacture date: February 2024
Japanese>English
悠
Light and light.
It is like water with a delicious flavor.
The bitterness comes in moderately and the aftertaste is refreshing.
Manufactured: February 2024
Japanese>English
Koeigiku希望の湖 生酒×火入れ酒
悠
The liquor is aged in sherry brandy casks for three years.
Like a sweet caramel.
It has a rich honey taste.
The acidity is crisp and not harsh.
It is an old wine that is light and easy to drink.
It is like an adult's drinking pudding.
Production date: November 2022
Japanese>English