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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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303

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Most Check-in Brands

Hiokizakura
16(10.39%)
久米桜
14(9.09%)
Jujiasahi
13(8.44%)
Kaishun
10(6.49%)
Tamasakura
10(6.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
59(19.47%)
Shimane
57(18.81%)
Tottori
54(17.82%)
Okayama
13(4.29%)
Hiroshima
12(3.96%)

Timeline

タロウタロウ
Junsei特別純米生酛無濾過
FukunishikiHyogo
alt 1alt 2
14
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
タロウタロウ
大正の鶴RISING 60特別純米
Ochi ShuzojoOkayama
alt 1alt 2
19
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
19
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
タロウタロウ
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
タロウタロウ
alt 1alt 2
27
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
タロウタロウ
alt 1alt 2
23
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
タロウタロウ
alt 1alt 2
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
タロウタロウ
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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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
24
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
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