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SakenowaRecord your sake experiences and discover your favorites
つかつつかつ
Sake Diplomaの端くれです。日々のテイスティングをメモしていきたいと思います。

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20
つかつ
Koshinoroku Haku" is a new genre of sake that is a well-balanced blend of sake from six representative Niigata sake breweries: Takano Shuzo "Hakuro", Niigata Daiichi Shuzo "Koshinohakucho", Nakagawa Shuzo "Echino Hakugan", Yahiko Shuzo "Koshino Hakusetsu", Hakuryu Shuzo "Hakuryu" and Shirotaki Shuzo "Shirotaki". It has a light, refreshing taste with a moderate sweetness and acidity that is typical of Niigata, and although it is alky, it also has a strong rice flavor, with a hint of lime and a slight green bamboo aroma. Cooked rice, lime, cypress, and a hint of green bamboo
Japanese>English
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18
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I bought it at a supermarket in Numata, but I guess it is not easily distributed outside of the prefecture. It is a firm sake, typical of Gunma. As is typical of highly polished junmai (pure rice), there is a hint of fruit and flowers in the aroma. It has a sweetness and umami that comes out when it is lukewarm or more, which is typical of Gunma, and I think it would go well with motsu-ni (stewed pork), pork dishes, mushrooms, and wild vegetables. Freshly pounded rice cake, lime, green bamboo, pear, lime tree, slight apple
Japanese>English
Niseko特別純米酒特別純米
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つかつ
A little bitter, but pear, apricot, green bamboo, lime, and a hint of apple. Perfectly paired with raw oysters from Hokkaido. The photo shows Shoryu oysters from Lake Saroma. The oyster had a very good balance of sweetness and aroma.
Japanese>English
本州一無濾過 純米酒 中汲み純米中取り無濾過
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つかつ
It has a fruity aroma that makes you wonder if it is a raw sake, even though it is said to be heat-treated. In the mouth, there is a great sense of white peach, followed by a soft sweetness and umami like that of apricot pudding. The acidity is also moderate (actually, it may not be moderate, but it is in the mouthfeel). In other words, it is very tasty, but the strong personality of this gorgeous sake makes it difficult to serve with food. It would be good with white meat or local fish with lemon or sudachi, or something with yuzu (a citrus fruit). White peaches, muscats, apples, acacia, apricots, lime
Japanese>English
Seikyo番外品 純米雄町八十 生詰純米生詰酒無濾過
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The 80% junmai does not have an unnatural fruitiness, which may be due in part to the fact that it is freshly bottled. Apples, bananas, muscats, white peaches, acacia, freshly pounded rice cakes, fresh cream, lime
Japanese>English
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24
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I like it because it is well-balanced, with a good aroma even though it is called "very dry". It has a moderate sense of Yamadanishiki, but not too much Junmai. Green bamboo, lime, slight peach
Japanese>English
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21
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I like the balance of rice flavor, sweetness, and fresh aroma while having the lightness typical of Niigata. Muscat, peach, green bamboo, lime, cooked rice, yogurt
Japanese>English
立山ひやおろし純米吟醸純米吟醸生詰酒ひやおろし
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Tateyama is a light sake, which is rare in Toyama, and even when hiyaoroshi (hiyayoshi) is served, it still has that refreshing feeling. However, the junmai-like rice and lactic acid flavors are well expressed, which is certainly a characteristic of Toyama sake. Pear, muscat, acacia, green bamboo, white dumpling, fresh cream, lime
Japanese>English
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20
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It has a golden color and a mellow mouthfeel that is typical of low-polished rice. The caramel and white peach-like sweetness are in harmony with each other, and the robustness of the wine is unbeatable even when served with strong dishes such as umami-rich blue fish or fried chicken. Caramel, white peach, lychee, cypress, lime, cooked rice, yogurt
Japanese>English
原田特別純米 西都の雫特別純米
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Sake made from Yamaguchi Prefecture's sake brewing rice, Saito no Shizuku. It is not often seen, so I bought it without a second thought. The rich fruity aroma, reminiscent of a sparkling but unpasteurized sake, is well balanced with the robust rice flavor of a special pure sake. The acidity is moderate and smooth. White peach, lychee, freshly pounded rice cake, honeysuckle, lime, slight hint of cypress.
Japanese>English
Mimurosugi純米吟醸 雄町 ひやおろし純米吟醸ひやおろし
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The balance between aroma and sweetness is very good. The fruity aroma typical of ginjo, the creamy, sweet aroma of junmai-derived apricot jelly, the creaminess of the oyster ponzu, and the citrusiness of the ponzu go together perfectly. Muscat, white peach, apricot, lime, green bamboo, apple
Japanese>English
Sanshoraku直汲み生原酒山廃純米山田穂
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22
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It's a very rich sake, almost the opposite of Kurobekyo by Kokoku Shuzo, which I drank the other day even in the same prefecture of Toyama. But I like it. When I was drinking it at an izakaya (Japanese-style bar) in Toyama, a local told me that people who like Sanjoraku are perverts. It is the exact opposite of the fruity, light, refreshing, and easy-to-drink sake that is so popular these days. It's great. LOL! It has a gutsy taste with a gentle and soft lactic acidity typical of Yamahai, and there is no strange lingering taste on the tongue. However, it has a long aftertaste, and although there is a slight bitterness, it may be the reverse of the umami of the original sake. There is a fruity aroma typical of nama-shu, and even though it is 65% polished rice, I picked up a slight apple aroma. Is it from the yeast? I am not sure and am somewhat confused. Hinoki, apple, muscat, white peach, melon, cooked rice, cream, lime. Slightly mushroom.
Japanese>English
Maboroshinotaki雄山錦 純米大吟醸 雫酒純米大吟醸生酒
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It has a deliciously mellow flavor that reminds one of a Toyama sake, with a low acidity and a nice sharpness. It has a complex aroma of fruit and flowers, which makes you think it is a Junmai Daiginjo. White peach, melon, muscat, white dumpling, green bamboo, acacia, and mushroom.
Japanese>English
Masumi本醸造本醸造
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It is probably one of the best sake for cosmetic purposes. The aroma is so rich that it is hard to believe that it is a fire-aged honjozo sake. I was again impressed by the balance of the No. 7 yeast. White peach, melon, freshly pounded rice cake, hinoki cypress, honeysuckle
Japanese>English
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It is a pure rice that is typical of Yamada-Nishiki and has a good balance of firmness, umami, and sharpness despite its slightly high acidity. The aroma of cooked rice, which is typical of low-polished rice, is clear. Cooked rice, lime, Slightly white peach
Japanese>English
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つかつ
Low alcohol dessert sake. It's very sweet, but it's delicious when you consider it to be a dessert to end a full meal. Caramel, white peach, melon
Japanese>English
Sharaku純米吟醸 赤磐雄町純米吟醸生酒
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It has a good balance between the floral aroma and rice flavor typical of nama-shu junmai ginjo, while retaining just the right amount of Omachi. As expected. I like the firmness of junmai omachi, but I think this is a typical Sharaku omachi. Green bamboo, acacia, Kamishinko, lime, and apricot.
Japanese>English
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23
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It doesn't say "Nama-shu" on the label, but I wonder if it is Nama-shu. It has a lot of fruitiness that is typical of nama-shu. I also like the firmness and riceiness typical of junmai. Muscat, white peach, melon, lime Cooked rice
Japanese>English
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The unnatural and deliberate apple aroma, which is typical of cellulosic yeast, is the first thing that comes to my mind, and I don't like it. The bitterness is also strong and unbalanced... If the balance is like this in a draft sake, it would be more stable if it were hi-ire, as the unnaturalness of the yeast would settle down. This is the first locally brewed sake to appear in Hakodate in a long time, so I hope it will help boost the area.
Japanese>English
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