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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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310

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0

Most Check-in Brands

Hiokizakura
16(10.19%)
久米桜
14(8.92%)
Jujiasahi
13(8.28%)
Tamasakura
10(6.37%)
Kaishun
10(6.37%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
62(20%)
Shimane
57(18.39%)
Tottori
54(17.42%)
Hiroshima
14(4.52%)
Okayama
13(4.19%)

Timeline

タロウタロウ
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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
タロウタロウ
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21
タロウ
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
タロウタロウ
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20
タロウ
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
タロウタロウ
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22
タロウ
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
タロウタロウ
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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
タロウタロウ
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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
タロウタロウ
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
タロウタロウ
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
タロウタロウ
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
タロウタロウ
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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
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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
タロウタロウ
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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
タロウタロウ
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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
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
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
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
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