タロウ
I forgot about it because it's been quite a while since I drank it, but it was delicious.
I will buy Miyoshikiku again.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
304Favorite Brands
0Most Check-in Brands
Timeline
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
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
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
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
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
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
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
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
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
タロウ
Different from recent Kume-zakura, H28by.
It is colored with wild golden yellow.
The aroma of maturity is strong.
Mushrooms, bananas, black tea, and maybe pineapple. Something like that.
It is firmly astringent at room temperature. The sweetness is at the bottom, but the astringency is all over the place. It has a flavor that makes you want to warm it up. It's a heated sake!
I'm going to heat it up.
I knew I had to warm it up.
It has sweetness and richness, but it's dry. I'd like to drink this at a higher temperature. It's interesting because it has a beautiful sharpness once it's warmed up.
It might have been even better in the summer. It is interesting to see how Kume-Zakura has evolved from here to what it is today.
Japanese>English
タロウ
Nama sake but left at room temperature for about six months.
The color is a little bit attached.
Nama-shu-like aroma. Koji, rice bran, pineapple, banana.
Naturally, it tastes good at room temperature. It is mainly acidic with some sweetness. There is a slight bitterness and minerality in the aftertaste. The sweetness is not unpleasant, so it is easy to drink.
Heating up the sake.
Ah, it's better than I imagined.
The gentle nastiness is very satisfying. I prefer it heated.
Interesting. I couldn't imagine the gentle flavor and nourishment when heated at room temperature. I'll drink it slowly as it may change in the future.
Japanese>English
タロウ
Bought a few months ago and stored at 10°C.
Color is almost transparent.
The aroma is raw koji. Koji is strong. Is it banana in it?
The taste is a little bit sweet and sour, with a bit of a sourness. The texture is not as heavy as the aroma, but it is sticky. It is truly mellow.
I heated it up.
Oh, it's good. The raw weight is gone and a fruity freshness comes out. The taste is mellow and sweet. It's very solid!
How about salted fish or something? I think it would be better with a solid snack rather than a dish.
It's going to be winter from now on, and it will get better if left at room temperature!
Japanese>English
タロウ
If you ask me who is my favorite sake brewery, I will say Wakabayashi Shuzo. I'm into Kaiharu to the extent that I answer "Wakabayashi Sake Brewery" when asked what my favorite sake brewery is.
The color is slightly tinted.
Pineapple, apricot, lactic acid, mushroom, and black tea.
Delicious. The sweetness and acidity are well pronounced. The aftertaste is pleasant and goes into the body nicely.
Warm it up.
The sweetness and umami are present, but the taste is still beautiful. What is this balance? It has a sweetness that is not too strong, and a strong umami. It's not too sweet, but it's not too bad, so it's easy to drink.
Kaiharu is delicious! I think so especially recently.
Japanese>English
タロウ
R3BY
It is colored with wild golden yellow.
The fragrance is difficult to find. I really like the aroma. Tropical fruits, black tea, green grass, milk and minerals. Maybe some caramel? Anyway, it smells good.
Even at room temperature, it's delicious with a caramelized sweetness. Sweetness, astringent acidity, bitterness and minerals. It tastes good, but it also makes you itch to warm it up.
Warm it up.
Umama-no-Uma-Uma-Uma-Uma-Uma-Uma-Uma-Uma-Uma. Umah, 🐎.
I love it. It's got a deep, umami flavor, but there's also a refreshing nuance to it, so it's not heavy. I think it needs to be heated up! I think it tastes better if you heat it up a lot.
Benten Musume has an image of being inconsistent, but this is delicious! It's not special, but it's special. It makes everyday meals taste even better.
Japanese>English
タロウ
This is a limited edition sake from Amboa, located in my hometown, Omori-cho, Ota City, Shimane Prefecture. The characters for Omori are written by Mr. Toshiro Nakamura of Brace, so we feel nothing but a connection.
This is R5BY.
It is lightly colored but almost transparent.
The aroma is fruity. Banana and apple. It also has a little lactic acidity and a yogurt feeling. The aroma is calm and pleasant.
It tastes good at room temperature. It has a beautiful sweetness and acidity that is not so sharp that it is hard to detect. The bitterness and minerality in the aftertaste are deeply tasty, and you can't help but drink it smoothly.
I knew it would be delicious!
Warmed sake.
This is also good. It has a beautiful, tempura-like flavor, but it has a strong umami. It's easy to drink without any stress.
It can be served either at room temperature or heated. The atmosphere is good to drink it at room temperature with a buckwheat noodle cup. I think it would be better to use earthenware rather than porcelain.
I think it would be nice to drink this while eating something like fish in a pickled dish.
I'm getting hungry.
Japanese>English
タロウ
My first calcis.
I saw that the name is a combination of calpis and catharsis, but I wonder if it's true.
I've never had fresh and this is my first calcis.
It has a light color of golden yellow.
The aroma is vinegar. I have smelled it before, but I can't remember. What is it? Sweet and sour aroma. Also, there is a graininess.
At room temperature, it's delicious. It is not sake. It has a pleasant sweet and sour taste, and the alcohol content is low, so you can drink it smoothly. It looks good with ice, and it would be interesting to drink it with milk.
Warm it up.
The sweetness and sourness make it a normal tasting sake. It also feels good for your health.
I'd rather drink it with food from a hot place than from a cold place. I think it would go well with meat carpaccio with pak choi.
It's interesting. I think this sake tastes better than the usual sweet sake, so I guess it is good as a regular sake.
Japanese>English
タロウ
I had only had junsei, so I was ready for the regular Fukyu-nishiki.
It is a basic product, but it is colored. A little surprising. The color is more yellowish than yellow.
The aroma is also a scent that is laid down. Fruits in tea and tobacco. Maybe apricot? There is also a lactic acidity.
Even at room temperature. This is delicious! I drank too much because it was hard to grasp the flavor, but it has a good balance of deep earthy flavor and sweetness. The minerality at the end finishes it off.
Warm it up.
Uma-uma-uma. The minerality that was present at room temperature is gone, and the umami, nastiness, and sweetness are wonderful. It has volume, but not too much, so it is easy to pair with a meal.
It is delicious. I knew Tomikunishiki was good. This is the normal line. I think this is better than Junsei, depending on the product.
Japanese>English
ひるぺこ
Hello, Tarou-san. Tomikunishiki is good, isn't it? Since I got it at last year's go-around, I've been wanting to take the time to drink it again to compare 😊I'll drink it when I find a junmai sake!
Japanese>English
タロウ
Hirupeko-san
I underestimated Tomikunishiki. I underestimated it because it was a locally distributed sake.
It is a good sake.
They are able to make a standard sake well. It is wonderful to have such a sake brewery.
Japanese>English
タロウ
やや色づいている。緑かかったイエロー
落ち着いた香りだが山廃っぽい乳感。乳酸、アプリコット、りんご、紅茶もあるかな。
常温でも十分に美味しい。甘さと酸味のバランスがよく、後口にミネラル感の余韻を長く楽しめる。
燗をつけても全体のバランスは大きく変わらない。甘味のボリュームがふえ、全体に優しい味わいとなる。
清く正しい山廃。
タロウ
I'm so glad I bought this drink! Delicious!
Fresh out of the cellar.
The color is lightly tinted.
More gorgeous aroma than expected, banana, apple, flowers, fresh milkiness.
Taste is easy to drink. Or rather, delicious. Quiet sweetness and tartness. A little tingling. Mild texture and refreshing aftertaste. I like this. Delicious!
I'll warm it up.
Wow, it's delicious! It's beautiful!
Mellow, really mellow. And while it's beautiful, it's also full-bodied. The taste is a mixture of sweetness and sourness that spreads in the mouth, leaving behind an indescribable deliciousness.
I had never heard of this brand, but I am glad I bought it. It's different from San'in heated sake, and different from Shizuoka heated sake. Taisho no Tsuru is another one, but Okayama is amazing!
I want to know more about Okayama. Delicious!
Japanese>English
まるわ
Good evening, Tarou-san.
Okayama sake is good, isn't it?
I love Taisho no Tsuru and Sake Isshuji too.
They look great warmed up.
Japanese>English
タロウ
Maruwa-san
Okayama sake is good.
It has the depth of nostalgia to handle any temperature range. It tastes great cold, and even better heated. It is delicious cold, and even better when heated...
Japanese>English
ひるぺこ
Good evening, Tarou-san. I would like to try various temperature ranges at home 😊.
Japanese>English
タロウ
Hirupeko.
I get agitated when I meet a good sake from a brand I don't know. It looks great warmed up, and has the nuance of a major, high-end line, though it's subtle. Please try it!
Japanese>English