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SakenowaRecord your sake experiences and discover your favorites
タロウタロウ
熱燗推し。 日本酒メインではなく、あくまで食事を楽しむ中で日本酒を楽しみたい。

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Check-ins

294

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0

Most Check-in Brands

Hiokizakura
16(10.6%)
久米桜
14(9.27%)
Jujiasahi
13(8.61%)
Tamasakura
10(6.62%)
Kaishun
10(6.62%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
58(19.73%)
Shimane
57(19.39%)
Tottori
52(17.69%)
Hiroshima
12(4.08%)
Fukushima
11(3.74%)

Timeline

タロウタロウ
御前酒美作の極み普通酒
Tsuji HontenOkayama
alt 1alt 2
24
タロウ
It is a regular sake because it is made with out-of-grade rice, but it is firmly made from 100% Omachi. It should be locally distributed sake. The color is slightly tinted but almost transparent. The aroma is difficult to describe. Alcohol, lactic acid, banana. I'm not sure. Dry taste. You can taste the acidity from the lactic acid, but it is not that strong, and the sweetness is moderate. Really dry. Warm it up. A gentle sweetness appears, but it is still dry. Can't complain since it's 2,500 yen, but I guess rice is important.
Japanese>English
タロウタロウ
Tosa-shiragikuぼっちり特別純米
Sentoo ShuzojoKochi
alt 1
21
タロウ
Clear in color. Smell of isoamyl acetate. Banana. Some etherealness. Pineapple-like. Soft sweetness and a hint of acidity. Dry but with volume. It's nice and chunky! Warm it up. It becomes a more relaxed sake. It's just like a chunky sake. It's a genmai sake that warms you from the bottom of your heart. It makes you feel like you can be kinder to others. It will make you a better person than you are now. It is such a sake. Kochi sake has a deep pocket.
Japanese>English
タロウタロウ
alt 1
23
タロウ
Miyoshigiku has been on my mind lately. According to the liquor store, Hushun is his daughter's name. I wonder if it is locally distributed. I wonder if it is distributed locally, unlike Walking on the Wild Side? The color is yellow. It is more colorful than I expected. The aroma is beautiful, with notes of pineapple, apple, and some ripe nuances, with a hint of black tea. There is also a floral aroma. The taste is delicious! It has a good balance of sweetness and bitterness with a beautiful acidity. The sweetness is not too strong, and it tastes great at room temperature! Warm it up. This is also good. The sweetness comes out and the sourness is there, but the taste is more relaxed than at room temperature. I love Miyoshikiku. It's delicious. I want to drink more.
Japanese>English
タロウタロウ
alt 1alt 2
20
タロウ
I don't think it's a draft sake, but it's fizzy. The color is clear. The aroma is of rumney and pineapple. Anyway, it has a refreshing aroma. I drank it at 13 degrees Celsius, but I think it would have been better if it were cooler. It is dry and has little sweetness. I wonder if it was fermented because it had been in the cellar for about 2 months after I bought it. I don't know if this is the original flavor. I heated it up. It tastes a little sweeter and is still good. I suspect that the fermentation process may have reduced the sweetness, so this is just a reference record.
Japanese>English
タロウタロウ
alt 1
alt 2alt 3
25
タロウ
I drink it at the store, but this is the first time I've had a Kaijin at home. R4BY Kame-no-o. Slightly colored crystal. The aroma comes even when the glass is on the desk. Aroma of koji and fruits like raw sake. Maybe apple? Some white flowers. It tastes good at room temperature. The mouthfeel is a bit spiky, probably because the bottle has just been opened, but it has a rich sweetness and acidity. You will want to leave it at room temperature for more time. Warm it up. I'm going to put a lot of heat on this one! It has a caramelized taste, and the sweetness and umami are a harmonious whole. However, it still feels like it hasn't reached its full potential. I'm having trouble with the temperature range, but I think I'll leave it at room temperature for the time being. I think it will become more delicious!
Japanese>English
タロウタロウ
Hiokizakura本懐の盃純米生酛
Yamane ShuzojoTottori
alt 1alt 2
18
タロウ
Slightly colored liquor. The aroma is complex, with a hint of juku. There is a spice aroma like cumin, but is this something wrong with my nose? At room temperature, it has a strong character. It has a strong acidity and a strong texture. However, the earthiness and umami power that can be felt at the back of the bottle is so strong that it makes you want to warm it up as soon as possible. I warmed it up. It's wonderful. The flavor is indescribably rich. Not too sweet, but you can really enjoy the nastiness and umami. This is really good. You definitely need to warm it up, and not many people enjoy it warmed up, but it's good.
Japanese>English
タロウタロウ
alt 1alt 2
21
タロウ
Lightly colored. The aroma is more mature than expected. Banana, black tea, and nuts. It tastes good even at room temperature. It has a full-bodied sweetness and beautiful acidity. It is delicious enough as it is. Warm it up. It's really good! Kaiharu is delicious! It has a rich flavor, sweetness, and umami. The acidity is alive and well, rich yet beautiful. It is delicious.
Japanese>English
タロウタロウ
alt 1alt 2
21
タロウ
There are also bananas, tropical fruits, and koji. Since it is a Kochi sake, this is also dry. It goes down smoothly. It has a gentle sweetness and a sharp taste. It's not too harsh and is very good. I heated this up too. It is also good. The balance is not lost, and the dry mouthfeel has a little volume to it. But it's still not a warmed sake. It has a dry taste with no quirks. That's why it goes well with food and goes in smoothly. Kochi sake is good! I would like to drink it with a slightly larger sake cup like a buckwheat noodle cup.
Japanese>English
タロウタロウ
alt 1alt 2
24
タロウ
Was it space deep sea yeast? It seems to be a sake made with such yeast. They say it is a yeast that has withstood space and deep sea, but so what it is is unknown. The aroma is gentle, with banana and mango fruits. The aroma is gentle, with banana and mango fruit, and a little strong floral, like an orchid. The palate is dry, sweet, and mineral with a hint of bitterness. Slight bitterness. It's not the same, but it's not the same as the other wines, but it's not the same. The dryness increases and the sweetness is balanced, but this is not a sake to be heated. It really goes well with raw fish. Sake from Kochi. It's delicious!
Japanese>English
タロウタロウ
alt 1alt 2
23
タロウ
I'd say it's been about a month since I opened the bottle. Banana, apricot, just a hint of fruitiness. There is also a floral aroma. The taste is dry. Tangy and soft sweetness.
Japanese>English
タロウタロウ
alt 1alt 2
23
タロウ
The color is about the same as white wine. The aroma is of ripeness, black tea, mushrooms, and spices. There is a sense of curry. It is delicious at room temperature, even as it is! The wine has a nourishing sweetness and a quiet acidity. There is also a delicious flavor that is very sinking in. I love it! Warm it up. Naturally, it's delicious. It's a combination of umami, nourishment, and a whole lot of other things that make it, well, just delicious. It's good at room temperature, but it's also good when heated. It's very San-in-like, but it's still easy to drink. Umaumauma!
Japanese>English
タロウタロウ
Narutodai阿波の辛口　番外編純米
Honkematsura ShuzojoTokushima
alt 1alt 2
29
タロウ
It seems to be a PB of Amaha Shuho in Tokushima. It is said to be drier than the regular Naruto Tai. The color is clear. The aroma is rather strong. Banana, pineapple, apricot, I don't know if there are flowers. Fruity. Mineral texture. Sourness and bitterness with just a touch of sweetness at the back of the tongue. But this is delicious. Makes you want to heat it up. So I heated it up. It's good. The sweetness expands and it becomes easier to drink. It would be interesting to warm it up higher. It has the depth of flavor that can be served with any food.
Japanese>English
タロウタロウ
YokoyamaSILVER超辛7純米吟醸生酒無濾過
Omoya ShuzoNagasaki
alt 1alt 2
26
タロウ
Pineapple, koji, apple. Fruity aroma with a raw sake feel. Chilled, it has a crisp texture with sourness and sweetness. Since it is chilled, it has none of the heaviness of nama-shu and can be drunk smoothly. There was a gassy feeling at first, but it went away within a week of opening the bottle. No wonder. I heated it up. It's rather good! It tastes better this way, doesn't it? When heated up high, it has a delicious sweetness and a good acidity. It still has a fruity aroma and a fresh taste. Interesting! I have an image that this kind of sake tastes best between 10 and 15 degrees Celsius, but this one tastes better at lower temperatures, from 5 degrees Celsius. After the gaseous taste is gone, it might be better to warm it up.
Japanese>English
ひるぺこ
Good evening, Tarou-san. I didn't expect you to drink Yokoyama because I didn't have an image of you drinking it, but you warmed it up properly and drank it deliciously even after the gassy feeling was gone, which was a pleasant ending that made me feel strangely relieved 😊.
Japanese>English
タロウ
Good evening, Hirupeko-san. 2025 is the year I will drink more various kinds of sake! I'm thinking about it!
Japanese>English
タロウタロウ
alt 1alt 2
25
タロウ
Deep yellow. Some sweet aroma. What is it? Caramel? Also a woody aroma. There's also a lactic acidity. Even at room temperature, it is surprisingly tasty. Deep sweetness and astringent acidity. The overall volume is rich and pleasantly complex. I like it! Warm it up. This is also delicious! Pleasant sweetness and voluminous umami and nourishment. It has a soy sauce-like quality that I'm not sure how to handle, but the volume of the umami swallows up any discomfort. It's so nourishing and good! I want to add water and drink it slowly.
Japanese>English
タロウタロウ
alt 1alt 2
20
タロウ
Is there a little green in it? Well, it is colored. Nourishing from the aroma. Banana, apricot, black tea, iodine. The taste is more beautiful than I imagined. It is mainly acidic with a quiet sweetness. The bitterness is not too strong, so while it has a complex flavor, it is easy to drink. Warm it up. It's beautiful, so it's better to serve it a little lukewarm or with a lot of heat. If it is lukewarm, the volume of sweetness will increase, making it easy to drink and relaxing, and if it is warmed up, it will have a more complex flavor, but it will still be easy to drink. I prefer it when it's turned up to full strength.
Japanese>English
タロウタロウ
alt 1alt 2
21
タロウ
H28BY Kume-zakura has recently been introduced in the context of "Iromono", but I think it might be a trend from this time around. Yellowish yellow. The aroma has a sense of maturity, but it also has fruits in it. Banana, apple, black tea, iodine, lactic acid? The sweetness is well contoured and tastes good at room temperature. The acidity is also making a contour. The bitterness also adds depth to the flavor. It would be better served warmed, but it tastes good enough as it is. Warm it up. The richness of the flavor comes out gradually, and the overall taste is well integrated, making it easy to drink and delicious. The acidity and bitterness are stronger than expected, so there is some tension in the taste. It is easy to drink heated, but I prefer it at room temperature. I think you can really taste the flavor of this sake that way. I had an image of Kumezakura at this level as a rustic Tenjyu, and I thought it would be like Tenjyu, so I guess I didn't know what I was getting myself into when I drank Kumezakura now.
Japanese>English
タロウタロウ
alt 1alt 2
21
タロウ
It is R3BY, but it is more colorful than I expected. I thought it would be like that, but it's already been seven years since 2025. I'm afraid that the speed at which time passes and the speed at which I feel time passing are too far apart. Anyway, the color is a bright golden yellow. The aroma has a sense of maturity. Black tea, red dried flowers, tropical fruits, and a hint of seashore. The taste is calm even at room temperature, probably because it has been open for a while. The acidity is the main flavor, but the sweetness of the base makes it easier to read than expected. The quiet minerality and bitterness are pleasant and delicious! It's not quite a "good" wine, but it's pleasant to the body. Warm it up. Oh, I can't resist. It's so comfortable. The rich umami and sweetness spreads to the palate and relaxes the whole body. The acidity and bitterness finish off the taste, so you can't stop drinking. It has been about one month since the bottle was opened. It is much better now than when it was just opened. It's still good. It's a comfortable sake that soaks into your body.
Japanese>English
タロウタロウ
Kaishun純米大吟醸生酛
Wakabayashi ShuzoShimane
alt 1alt 2
25
タロウ
A raw yeast daiginjo. It has been in the cellar for about a year, so it is slightly colored. The aroma is calm but gorgeous. Banana, apricot, apple, a little lactic acidity, and a touch of black tea. At a little over 10°C (50°F). Naturally, it tastes good at this temperature. However, I think it is still hard. Sourness and quiet sweetness. It has more minerality than usual Kaiharu. As the temperature rises, the volume of sweetness also increases, Warmed up. I like this one better! Soft sweetness and acidity. It has a nice, rich flavor. I think it's difficult to make a raw yeast daiginjo.
Japanese>English
タロウタロウ
alt 1alt 2
21
タロウ
At the end of the year. Better sake than usual. I usually drink wine for 8,000 yen or so (though it is expensive), but 5,000 yen for sake No. 4 is a mystery that makes it special. Slightly colored but almost clear. Banana, apple, acidic aroma. Small white flowers. At room temperature, this is delicious! Mild acidity and sweetness spread quietly. Smooth texture followed by a squeaky minerality. The taste is calm and not prominent, quiet and pleasant to drink, but the volume is solid. What is the best drinking vessel for this? I guess a wine glass, but I wonder if there is a good magnetic one. I heated it up. I warmed it up to lukewarm. It's too simple. It may have been warmed for a long time, but the balance of the acidity, which was there for a long time, was lost. I think it's better at 13 to 20 degrees Celsius. I have to drink this kind of sake once in a while. It is delicious. However, it is difficult to drink at home because of its delicate taste. It is good not only with Japanese food but also with French and Italian food. I would like to drink it at a good restaurant.
Japanese>English
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