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The origins of the sake you've drunk are colored on the map.
60
叫ぶ蝶
We participated in a project where we were offered a cup of sky freshly squeezed the day before, and it was beyond delicious. The water is super soft and the sake is very soft on the palate, so even though the alcohol content is 16.5 degrees, the saké goes down like a low alcohol. It is sweet and has a slight roughness like a raw sake, with a smooth and satisfying aftertaste.
Japanese>English
ジェイ&ノビィ
Hi screaming butterflies😃. Freshly squeezed sky😍good project to be a part of 🤗humpers are delicious 😋I'd like to taste them 🥹.
Japanese>English
叫ぶ蝶
Good evening, Jay & Nobby. Thank you for the sake relationship friends. It seems that the Houraisen Haru no Kotobure Jun Daigin Namawara to be released next month is made from the same 40% Yamadanishiki as the Sora, so it may have a similar taste.
Japanese>English
Sogenしぼりたて生原酒
54
叫ぶ蝶
I came up with the idea of re-watching "Issen no Keifu" but it was already unavailable on Amapura. The sweet and umami taste condensed in the middle of the tongue is very mellow, but the finish is crisp and clean, so sip after sip after sip of the sake. It was exactly what I was looking for in an aluzoe shiboritate nama sake, and it was delicious.
Japanese>English
Yorokobigaijin燕石 純米大吟醸
44
叫ぶ蝶
Alc 16~17%, Yamadanishiki from Hyogo prefecture, 35% polished rice, Sake degree +5, Acidity 2.0, Amino acidity 0.9, Kumamoto No. 9, bottled 2022/11. We are glad to see the full specs listed. Stored in house ice temperature for about a year. Why is the sweetness and umami so elegantly full even when the sake is cold? Why is the amino acidity of 0.9 so high? Why is it so green even though it is so polished? Why is the acidity so high and the amino acidity so low, yet the acidity is not prominent and well balanced? Why is it made with No. 9 Ginjo-style sake with a high alcohol content but a moderate aroma? It is a beautiful and delicious sake.
Japanese>English
Hirotogawa特別純米おりがらみ生
58
叫ぶ蝶
The Hirotogawa nigori is exploding in the area, and I enjoy seeing many of your contributions. This year, too, I got a rare Hirotogawa, which is a "must ride this big wave". It is an ogara-mi (ori-gara-mi) nama sake. The aroma is beautifully banana-like. Taking a sip of the supernatant, the soft sweetness combined with the freshness of nama-zake makes it very juicy, and it finishes with a slight bitterness and a touch of alcohol. Gentle and elegant, this is delicious. Blended with a little bit of fresh Hirotogawa nigori right after opening the bottle, it is the best of the day.
Japanese>English
Aizumusume芳醇純米酒 上汲み
40
叫ぶ蝶
This is messed up and delicious. The yeast is TM-1, and the fruity aroma of ripe bananas is gorgeous. The taste is soft and clean, with a soft aftertaste and no hint of 17% alcohol. The sweetness lasts from the beginning to the aftertaste, but it is refreshing and light, with just the right amount of sweetness. Neighborhood ladies (in their 60s and 70s) we invited today also enjoyed it, saying, "It's easy to drink and goes down easy.
Japanese>English
Jikon純米吟醸千本錦2021
42
叫ぶ蝶
I am concerned that it has been left in the fire for a little over a year with the excuse of being fire-retarded, and that there is not the slightest smell of burning, etc. Now, the color is slightly yellow with a hint of green, which is a bit unsettling. The aroma is a beautiful apple type, which is a relief. The taste is delicious, with a firm, swelling sweetness that is quickly cut by the bitterness in the second half, leaving a bottle-fired freshness. My master seems to be bothered by the pronounced bitterness. I am not very fond of the aftertaste and hints of direct apple-type ginjo-shu, so I like the way the bitterness masks and balances it out.
Japanese>English
Aramasaコスモス2022
39
叫ぶ蝶
The characteristics of this lot are described as "rough, good at room temperature, good for 3 to 5 years of aging in cold storage". When served cold, it has a refreshing sweetness combined with a youthful roughness. At room temperature, it has a soft sweetness with a carbonation that rises, and at lukewarm temperature, it has a softer feel with a little bit of alcohol and a nice sharpness. I like all of them because of their rich expression. I can only imagine what it would be like after 5 years of aging, but it's good to be enjoying it at various temperatures.
Japanese>English
Kikusuiふなぐち一番しぼり新米新酒吟醸生原酒
33
叫ぶ蝶
I have been in love with it for almost a year and bought it on the first day of its release directly from the manufacturer. The full, sweet flavor expands nicely, but where does this juiciness come from that regular cans don't have? There is not much of a gassy feeling. It has a rich sweet and sour taste, or just delicious. The back palate has a good sharpness, with a bitter taste layered on top of the acidity. Perhaps because it is ginjo-styled, even the same Kikusui Shiboritate Nama-nihonshu is different from the thick, rich flavor of the Honjozo.
Japanese>English
Hakkaisan越後で候しぼりたて原酒生酒
28
叫ぶ蝶
The season for comparing al-soke Shiboritate Nama sake is very exciting. There is almost no freshness to the sake, but rather a moderately thick sweetness, with a touch of bitterness early in the middle and a crisp finish. As one would expect from a high alcohol (19%) sake. If we had to choose between sweet and spicy, we would say that it is a unique sake that can be described as either sweet like a mellow sake or dry with a sharp taste. I like to drink it warmed up to let the alcohol's sharp edge stand out against the rich sweetness and flavor.
Japanese>English
Hirotogawa純米にごり生酒
38
叫ぶ蝶
I had planned to drink it in the summer, but inadvertently aged it in ice temperature for a year. I'm not sure if it has mellowed or not, but I wonder what it will be like after 5 years of aging. I guess it would be like a sparkling wine on the outside with a thick inside. As one would expect, there is some residues clumping up at the bottom of the bottle. I like the supernatant, but Hirotogawa's sake with the tailings is still the best.
Japanese>English
Shimeharitsuruしぼりたて生原酒
29
叫ぶ蝶
One year after its impact, the long-awaited day has finally arrived. The Nouveau Nouveau, a comparison of Aruzoe Shiboritate Nama-shu, is now available. The concentrated, rich sweetness that swells on the tongue with the freshness of the nama-zake flavor profile is irresistible. Despite its high alcohol content (20%), it is surprisingly easy to drink with almost no bitterness in the latter half. It is recommended at this time of the year because it is extremely tasty, gets drunk quickly, and is inexpensive.
Japanese>English
Izumikawa純米吟醸ふな口本生
24
叫ぶ蝶
This is an irresistible taste with the popping flavor typical of this season's new sake. The exquisite texture that combines softness and freshness on the palate with refined sweetness fuses together to create another dimension of juiciness, a parallel world of supreme quality. It has a beautiful finish with absolutely no hooks. I liked it last year, but I like it even more this year.
Japanese>English
Hoka純米 無濾過生原酒 新酒初しぼり おりがらみ 生一本
ずくだせ!信州の日本酒
26
叫ぶ蝶
This is delicious. The roughness that is typical of new sake is at the forefront, while the moderate sweetness is exquisite. I fell in love with Suwa.
Japanese>English
麗人純米吟醸無濾過生原酒 限定品ふなくち直汲み 第一号令和五年醸造年度
ずくだせ!信州の日本酒
22
叫ぶ蝶
Beautiful golden color and apple aroma Glossy, full-bodied sweet and savory flavor Transparent murmuring Slight bitterness and good sharpness of alcohol Prematurely in November The only new sake we encountered after visiting 5 breweries in the area Modest, but with a rough new sake character. It is very soft, perhaps because it is made from the first fermentation. You may be starting to fall in love with Suwa!
Japanese>English
Mikotsuru純米吟醸 五百万石 無濾過生原酒
ずくだせ!信州の日本酒
24
叫ぶ蝶
At the brewery in Shimosuwa, Shinshu. It was bottled immediately after pressing from a vacuum barrel, and the date on the label was my mother's birthday, to my delight. It has a refreshing green apple aroma, a soft and fresh mouthfeel with a pleasant sweetness, and an aftertaste that fades away as all tastes come together in harmony. There is no way to describe the light and soft feeling of gas. It is too delicious.
Japanese>English
21
叫ぶ蝶
I had been on two 1,000 km tours in the past, but had not been able to harvest anything. This time, thanks to the kindness of the local people, we were finally able to obtain some. Compared to the Jyushiyo Nakadori Junmai Ginjo Akaban Omachi, the Jyushiyo has a longer aftertaste of sweetness, while the Akaban Omachi is more refreshing and clean. It is a delicious and emotionally satisfying sake.
Japanese>English
霧降純米大吟醸原酒生酒無濾過
21
叫ぶ蝶
After visiting liquor stores and supermarkets in Nasushiobara city, we were able to obtain the best soon-to-be bottled after our fourth visit. The fruity ginjo aroma and the fresh aroma of lactic acid and green grass foretell of a sweet and sour taste. The sweetness in the first sip is refreshingly light and pleasant. Compared to Sentori, this sake gives the impression of a well-balanced all-purpose sake, and is very tasty.
Japanese>English
ジェイ&ノビィ
Good morning, screaming butterflies😃. Foggy Mr. ❗️ is delicious 😋. It was worth going around the stores looking for the best 🤗.
Japanese>English
叫ぶ蝶
Hello Jay & Nobby. Yes, the Kirifuri is very tasty. Today I got Ona's Mashidaya collection in Tochigi and tried to win the lottery for Jyushiyo.
Japanese>English
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