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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。

Registered Date

Check-ins

314

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0

Most Check-in Brands

Hiokizakura
17(10.63%)
久米桜
14(8.75%)
Jujiasahi
13(8.13%)
Tamasakura
10(6.25%)
Kaishun
10(6.25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
63(20.06%)
Shimane
58(18.47%)
Tottori
56(17.83%)
Hiroshima
14(4.46%)
Okayama
13(4.14%)

Timeline

タロウタロウ
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22
タロウ
deep golden yellow Tea, brown sugar, mushrooms, tobacco, ripe fruit. Aromas of the area. Full-bodied sweetness and acidity. Bitterness and astringency are softer than expected. Warm it up. Mild sweetness and relaxed flavor. Smooth texture and rich flavor permeate the entire body. Surprisingly tasty at room temperature. But it is best served heated. It is recommended to drink it hot.
Japanese>English
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Hiokizakura生酛強力純米生酛
Yamane ShuzojoTottori
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23
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The color is a yellowish golden yellow. The aroma appeals to me to warm it up. Black tea, iso, banana, big white flowers, mushrooms. Sourness and astringency, texture smooth but with a squeaky clean finish. The layers of flavors are pleasant, but it's not enough to say it's delicious as it is! I can't honestly say that it is delicious as it is. Anyway, I had to heat it up to get it going. So we warmed it up. This is it. It has a depth and umami that I can't describe in one word. The sweetness and acidity are relaxed. The astringency and bitterness also accentuate the depth of flavor. It is not a simple taste, but it is definitely delicious. It is a wonderful sake that will soak into your body.
Japanese>English
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19
タロウ
It is lightly colored. The aroma is fruit, koji, and lactic acid. Ripe banana, apple, and lactic acid with a hint of koji. The taste is refreshing and clean. After a hint of sweetness, there is a mineral texture and astringency. The taste is refreshing, but the aftertaste is deep. Warm it up. The sweetness increases and the taste becomes more savory. Delicious! It tastes better when heated. Sake with beauty and depth. The white label of Tensho is really not to be underestimated. I even like it better than Muhaku Tenshu.
Japanese>English
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Sensuke純米大吟醸
泉酒造Hyogo
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21
タロウ
Transparent in color The aroma is pleasantly fruity. Pineapple, apple, banana. It is a beautiful sake and very tasty. Pleasant acidity and a hint of sweetness. The taste is refreshing but has depth, and while it is voluminous, it has a pleasant feeling that it slips in smoothly. I like it. It is very good, just like a good sake. Even when lukewarm, it has a solid structure that does not fall apart and is still delicious. But I think it tastes best at 10 to 15 degrees Celsius. It tastes like a good sake.
Japanese>English
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22
タロウ
Light golden yellow. Banana and pineapple aroma. Small white flowers. Beautiful sweetness and refreshing acidity. Delicious even at room temperature. It is also delicious when heated. Quiet umami and mild tastiness. More like a hot sake from Shizuoka or some other region than a hot sake from the San'in region. Beautifully heated. Some natural wine stores have heated sake, but if you want to pair it with naturals, this is probably a better choice than the Sanin type. It's easy to pair with everyday meals.
Japanese>English
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21
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Slightly golden yellow. Lactic acidity with a sense of maturity. Ripe fruit. The taste is beautiful. It has sweetness and umami, but it is not harsh and goes in smoothly. It is delicious enough at room temperature. It tastes even better when heated. The richness of flavor and nourishment is maintained without sacrificing its beauty. Somewhat like Tenjyu. No, it's delicious. When I drank it before, I couldn't get a good sense of the big name, but this is delicious. You have to keep track of the breweries. It's delicious!
Japanese>English
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20
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Okuharima Yamahai, which I buy every year. It is slightly colored. Lactic acidity and a little malted rice. It has a pineapple flavor with a hint of banana and a little bit of maturity. Already good. The taste is voluminous, with a subtle but core sweetness. The acidity in the back is also pleasant, and it penetrates into the body at room temperature. Warm it up. The depth of earthiness deepens and it is truly delicious. I'm really grateful that they always serve this. Delicious.
Japanese>English
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22
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Maybe there was a storage problem, so it might not even be helpful. I think I drank better when I opened it. Slightly tinted. The aroma is quite koji-like. It needs to be refrigerated. Was it actually unpasteurized? It seems to have been left in the cellar for less than 2 months after opening the bottle. The taste is rich, but there is little sweetness, and the voluminous flavor is tightened by astringency and bitterness. Warm it up. The sweetness comes out and it's nice. But there is a lot of miscellaneous flavors. There is a theory that this was probably a draft sake. I think the extra flavor changes are adding to the miscellaneous flavors. I had to drink this one quickly.
Japanese>English
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alt 1
27
タロウ
Transparent in color. The nose is soft, with white balls, lactic acid, big white flowers, and a little apple. Some tea, probably because it was in the cellar for about 3 weeks after opening. The main flavor is sweet, but there is also a sharp astringency that keeps the taste pleasant. It is soft and easy to drink. I have recently been in the mood to drink cold sake in a large sake cup that is smaller than a bowl, and I think this sake tastes better in such a cup than in a wine glass.
Japanese>English
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23
タロウ
Flagship made by Takara Shuzo. Purchased to learn what a major company thinks is good sake. Stored in a cellar at 10°C for less than half a year. It is slightly tinted, but is still clear. The aroma is subdued but strong, with a mix of apple and apricot aromas. There is also a lactic acid-like aroma. The texture is very smooth. It fits into the body without any stress. After entering the mouth, there is a gentle acidity and a moderate but rich sweetness. Unlike the impression it gives when it first touches the palate, there is a rich flavor spread in the mouth. The texture is smooth, so you feel more fullness? The lingering aftertaste is quietly long. A pleasantly relaxed feeling that you are drinking a good sake. This is good. Depending on how you take the volume of sweetness, it may or may not suit you, but it is definitely well thought out. It is a sake that should be talked about more than it is, although it can't be helped because of its small distribution volume. I think it is a good model for good sake. I wonder what people who like wine think about this. It's great that a major company is producing this. Keep up the good work! Also, make the labels cooler!
Japanese>English
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Junsei特別純米生酛無濾過
FukunishikiHyogo
alt 1alt 2
20
タロウ
It is slightly colored. Pleasantly acidic aroma. Apple, pineapple, and lactic acidity. Very good. Voluminous sweetness and acidity. It has a charm that makes you want to drink more and more. I heated it up. This one is also very good. The acidity is still alive and fresh, but the flavor is rich. Junsei is still good.
Japanese>English
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大正の鶴RISING 60特別純米
Ochi ShuzojoOkayama
alt 1alt 2
25
タロウ
Slightly lighter in color. The aroma is rich. Tropical aromas such as banana, maybe some tea and mushroom-like aromas. Kelp? Somewhat nourishing aroma. Pleasant taste. It has a long aftertaste with a clean but deep flavor and a sharp but lingering aftertaste. Warm it up. YUMMY. The sweetness and umami are pleasant. Can be served at room temperature or warmed, but I'd have to say heated. Taisho no Tsuru is great! It's mellow but has a nice astringent taste. It's like it fits into your body, or at least it's delicious!
Japanese>English
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穰特別純米原酒無濾過
Nakawa ShotenTokushima
alt 1alt 2
25
タロウ
Light yellow in color. The aroma is powerful, as only an unfiltered undiluted sake can be. It has aromas of apricots, bananas, apples, and large white flowers. There is also a pleasant and quiet lactic acid-like aroma. It is moist and delicious. The acidity and sweetness are pleasant. The volume of the original sake is there, but it does not smell dull and has a beautiful acidity. The sharpness of the minerality is also good. Nice, it is delicious. Warm it up. It tastes good even when heated up, without losing its balance. The volume of sweetness increases, so I guess it's a matter of taste. Personally, I prefer it at room temperature, but it's really a matter of taste and the food you serve it with. Delicious!
Japanese>English
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alt 1
26
タロウ
Wild yellowish-blue. Mature aroma, with basic tropical fruit notes, mushrooms, black tea, and mineral notes. Mineral-like aroma. The taste is voluminous with a touch of sweetness. The acidity is pleasant and melts slowly in the mouth. Delicious. Warm it up. Voluminous sweetness and acidity. The umami flavor is accompanied by the sensation of being enveloped by the sake. The acidity balances out the volume without being overpowering. It is delicious. It is good that it retains the cleanliness of a ginjo, so it does not become too harsh.
Japanese>English
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29
タロウ
Lightly colored. The aroma is soft and lactic acid-dominated. There is a hint of banana and black tea. It tastes good even at room temperature. The acidity and sweetness are moderate, and the astringent aftertaste is pleasant. Warm it up. More umami and sweetness than at room temperature. Umami, sweetness, and moderate acidity. It has a pleasantly gentle taste that is easy on the body. This is delicious. I bought it because I was told it was peculiar, but it's not at all. It's just plain delicious. I didn't know there was such a sake in the Kanto region.
Japanese>English
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25
タロウ
I thought it was pretty colorful though it was R1by, but it was 2025. Time flies. The aroma is well matured. The banana-like aroma is covered with the aroma of black tea and mushrooms. It tastes good even at room temperature. A mature yet clean taste. It has a good balance of sweetness and astringency. However, I have an overwhelming urge to warm it up. Heated! It's still delicious when heated. It's too delicious. It's too delicious. It's a taste that makes you hungry. I don't think this is in the context of a normal ginjo, but as a heated ginjo, it makes me think this is the right choice. The acidity that comes out as the sake warms up is also pleasant. It's really tasty!
Japanese>English
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19
タロウ
Probably locally distributed liquor. Slightly colored. Aroma: Aroma of mustard, or perhaps potato salad with a lot of mustard. Aroma of potato salad with a lot of mustard. Why? Tastes good at room temperature. It tastes good normally. It is soft and fluffy with a rounded sweetness, but the astringency tightens it all up. Definitely good as an everyday sake. This is a good one! I heated it up. This one is good, too. But it has too much sweetness, so I think it's a matter of adding water or balancing it with food. It's really good. It makes me happy when a regular sake sold at the local supermarket tastes good like this!
Japanese>English
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神心純米吟醸生貯蔵酒中取り
Kamikokoro ShuzoOkayama
alt 1alt 2
22
タロウ
It's only listed as once-fired, but it's probably freshly stored. The color is clear. The aroma is like isoamyl acetate. It smells like banana. There is also a hint of koji (malted rice). There is also some black tea, which may be due to the fact that it was left at room temperature. A little bit of a tangy texture on the tongue. Is this acidity? There is a volume of sweetness. Also, the texture is tight. Warm up the sake. This one is delicious! The acidity softens and the sweetness and crisp texture match well. Ginjo is difficult to make, isn't it?
Japanese>English
タロウタロウ
alt 1
24
タロウ
Reference record as it's been days since the bottle was opened. Aroma of banana and apricot. Pineapple-like aroma. Keep the temperature below 10 degrees Celsius. Delicious. It has a nice balance of sweetness and acidity. The texture is smooth and it goes in easily, but it also has a solid volume. It didn't feel right when I first opened it, but has it gotten better? Is it my physical condition? Anyway, it is delicious. I heated it up. It's not bad either. It's rather tasty. It has a loose backbone that cold sake has, but it's much better than most of the other sake around. Naturally, cold sake is better. And it tastes good. The alcohol content is different, but if it has this nuance, it can compete with a little wine, can't it? It's good.
Japanese>English
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