Logo
SakenowaRecord your sake experiences and discover your favorites
サケマササケマサ
Sake Diplomaの端くれです。テイスティング練習中。日々のテイスティングをメモしていきたいと思います。

Registered Date

Check-ins

71

Favorite Brands

0

Most Check-in Brands

Mimurosugi
3(33.33%)
Shirataki
2(22.22%)
Kasumitsuru
2(22.22%)
Naebayama
2(22.22%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
12(16.9%)
Toyama
5(7.04%)
Nara
5(7.04%)
Fukushima
4(5.63%)
Gunma
4(5.63%)

Timeline

サケマササケマサ
alt 1
22
サケマサ
Compared to Saidaishin from the same brewery, the quality of this sake is heavier and more robust. It is lighter and more fruity than Left Oshin, although Left Oshin also has a strong flavor. It is a traditional sake, but I like it because it is not dominated by trends. I paired it with a raw, de-aged mountain udo from Numata (sashimi, if you will), and it turned out to be an absolutely wonderful pairing. Grapefruit, honeysuckle, cooked rice, freshly pounded rice cake, white dumplings
Japanese>English
サケマササケマサ
alt 1alt 2
28
サケマサ
It has a mild aroma and a refreshing rice flavor. Compared to Shirataki Junmai-shu from the same Uonuma area, the aroma is dry. Conversely, Shirotaki is a bit sweeter. The low acidity, typical of Niigata, makes it easy to drink. There is almost no bitterness, but there is something that lingers on the tongue in the aftertaste. Grapefruit, honeysuckle, freshly pounded rice cake
Japanese>English
サケマササケマサ
alt 1alt 2
8
サケマサ
It is a clear, bright gold color with a strong caramelized aroma derived from the Maillard reaction. It is a sake that I would describe as old-fashioned, in a good sense of the word. I like the balance of its umakuchi, gorgeous aroma and sweetness, and its restrained acidity and bitterness. It has a robust flavor, making it suitable as a food sake, but it is better with meat dishes and warm dishes seasoned with fermented seasonings such as miso and soy sauce than with fish. It may be hard to find outside of the prefecture, and even in Gunma, outside of the Numata area. Cooked rice, cream, caramel, white peaches, grapefruit, honeysuckle, bay leaves
Japanese>English
サケマササケマサ
Shiratakiくらんしょ　純米吟醸　無濾過　生　原酒純米吟醸原酒生酒無濾過
Shirataki ShuzoNiigata
alt 1
21
サケマサ
Shirotaki Shuzo is famous for Kozen Josui, but when you visit Niigata, you will find rather a lot of Shirotaki brand sake. This one is a limited edition sake for the Niigata Sake-no-jin. Of course, it is distributed only in Niigata Prefecture. It has a fruity aroma typical of nama-shu and a floral aroma typical of ginjo, but it is not too prominent, and the elegant sweetness lingers in the aftertaste, which is typical of Niigata. It is very well-balanced. Muscat, white peach, acacia, white dumpling, fresh cream, lime
Japanese>English
サケマササケマサ
alt 1alt 2
23
サケマサ
This is Kirinzan's standard sake, but it is wonderful because both the rice and the rice malt are made from Niigata rice. It is a standard sake, but it is also labeled as GI Niigata. The taste is a bit different from the light, dry Niigata-style dry sake that has been around since Koshinokanbai, and is more like traditional Japanese sake, with a firm dryness. Still, it has the lightness that is typical of Niigata. The aroma is mainly keynote, as is typical of ordinary sake, with leafy rather than fruity or floral notes. There is nothing outstanding about it, but it is definitely delicious, and I am sure it has been loved by the locals for a long time. Grapefruit, honeysuckle, chervil, slightly cooked rice
Japanese>English
サケマササケマサ
Koikawa純米　完全発酵純米
Koikawa ShuzoYamagata
alt 1alt 2
26
サケマサ
It is rated as super-harsh +21, so there is almost no sweetness to it. I don't like the bitter taste that lingers in the aftertaste when the sake is over +10, but I thought this sake had a good balance of fruity and floral aromas. Lime, grapefruit, cypress, honeysuckle
Japanese>English
サケマササケマサ
alt 1alt 2
21
サケマサ
Sake from Omachi, on the Nagano side of the Tateyama Kurobe Alpine Route. I had thought that Kurobe was synonymous with Toyama, but it is certainly possible to call oneself from the other side. It is said to be super dry with 70% polished rice, but it also has a fruity and floral aroma. I felt that the advantages of Aruzoe were well expressed in this wine. It is also good without the limeiness that is often associated with ultra-harsh wines. I would like to try it again to see if the inorganic quality characteristic of dry sake stands out more or if the fruitiness comes out more when it is heated up. White peaches, mushrooms, lime tree, freshly pounded rice cake, lychee
Japanese>English
サケマササケマサ
Shichihon'yari木桶仕込　木ノ環
Tomita SaketenShiga
alt 1alt 2
29
サケマサ
The sake rice was Tamakae, and it was brewed in a wooden vat. It was the kind of sake that made me want to imagine what sake tasted like in the Edo and Meiji periods. I was impressed by the strong sense of maturity, but maybe I was drunk and had a stupid tongue. Freshly pounded rice cake, honeysuckle, lime, cypress, melon, caramel
Japanese>English
サケマササケマサ
Morishima美山錦　純米吟醸純米吟醸原酒生酒無濾過
Morishima ShuzoIbaraki
alt 1
alt 2alt 3
27
サケマサ
There was a good balance between the fresh fruit aroma typical of nama-shu and the sweet rice flavor typical of highly polished junmai. Muscat, apricot, acacia, cypress, lime, white dumpling
Japanese>English
サケマササケマサ
Aramasaエクリュ純米生酛
Aramasa ShuzoAkita
alt 1
alt 2alt 3
32
サケマサ
It is often served chilled, but I dared to drink it at room temperature. It has a strong lactic acidity from the sake yeast, a slight aroma of wooden vats, and the flavor of rice is easy to pick up. I wondered what sake-komachi tasted like. Yogurt, white peach, sour cream, cooked rice, wooden vat
Japanese>English
サケマササケマサ
Mimurosugi蔵出し限定酒純米吟醸原酒生酒無濾過
Imanishi ShuzoNara
alt 1
33
サケマサ
It has a robust flavor and a strong aftertaste. The aroma is gentle and fruity. White peach, lychee, slight muscat, lime, white dumpling, apricot, lime, cypress.
Japanese>English
サケマササケマサ
Iyokagiya責任仕込み別囲い限定酒おりがらみ
Seiryo ShuzoEhime
alt 1alt 2
27
サケマサ
A fresh sake with a strong acidity typical of orikara-mi. The aroma of white peaches and a slight floral note is present, while the rice flavor and lactic acidity are strong. White peach, honeysuckle, white dumpling, sour cream, lime, green bamboo
Japanese>English
サケマササケマサ
alt 1alt 2
30
サケマサ
This is a nigorish sake. The acidity is very strong, but it is in harmony with the robust flavor of nigori sake. Because of the strong taste of sake, even strong meat dishes such as stir-fried hormone do not defeat it! White peach, lychee, lime, lime tree, sour cream
Japanese>English
サケマササケマサ
NabeshimaNew Moon しぼりたて純米吟醸原酒純米吟醸原酒生酒
Fukuchiyo ShuzoSaga
alt 1alt 2
35
サケマサ
It has a fruity aroma typical of nama-shu. The junmai-like rice flavor also comes through later on. I would serve it with white sashimi with lemon salt or something with ponzu flavor. Muscat, white peach, green bamboo, acacia, white dumpling, lime
Japanese>English
サケマササケマサ
alt 1alt 2
34
サケマサ
It is full of lactic acidity, which is typical of a sake made from a traditional sake yeast yeast yeast yeast! I could drink it endlessly with fried oysters. The subtle floral aroma in the firm flavor is well-balanced. Yogurt, cooked rice, mushrooms, cypress, linden
Japanese>English
サケマササケマサ
Bornゴールド　無濾過　純米大吟醸純米大吟醸無濾過
Katokichibei ShotenFukui
alt 1
31
サケマサ
The clear gold color is impressive. The characteristics of Yamada-Nishiki are well expressed, and the robust flavor is good enough to be enjoyed with seafood, meat, or even Chinese food. White peach, green bamboo, lime, white dumpling, acacia
Japanese>English
サケマササケマサ
alt 1alt 2
24
サケマサ
This sake is made with Ginga from Otsuchi Town, Iwate Prefecture, and water from the town's Gensui district. It is a junmai ginjo with a strong umami flavor and a ginjo-like aroma of fruits and flowers. Perhaps due to its slightly high alcohol content (16%), the stimulating sensation on the tongue may appeal to different tastes. The yeast used is Yuko no Sou, one of Iwate's original yeasts. It is said to be a yeast that produces a mild aroma, strong fermentation, and a gentle flavor with umami, and one can certainly sense this tendency. Fresh cream, white dumplings, banana, violets, wasabi and white peach
Japanese>English
サケマササケマサ
Kasumitsuru酒談義純米吟醸山廃
KasumitsuruHyogo
alt 1alt 2
25
サケマサ
It has a full-bodied sweetness, gentle acidity, and a rich balance that makes you think it is a Tajima sake, and you can't help but say, "This is good! The aroma of fruit and flowers is followed by a lactic acidity that seems to be that of a pure rice wine. The aroma of fruit and flowers is followed by the lactic acidity that is typical of Yamahai Junmai. It is a gorgeous sake that can be enjoyed on its own, but it also has a firmness that can be used as a food sake. White peach, muscat, acacia, apricot tofu, white bean dumpling, mushrooms
Japanese>English
サケマササケマサ
alt 1
alt 2alt 3
19
サケマサ
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
2

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title