Logo
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

280

Favorite Brands

0

Most Check-in Brands

Hiokizakura
15(10.07%)
久米桜
14(9.4%)
Jujiasahi
13(8.72%)
Tamasakura
10(6.71%)
Kaishun
9(6.04%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
58(20.71%)
Shimane
55(19.64%)
Tottori
51(18.21%)
Hiroshima
12(4.29%)
Fukushima
11(3.93%)

Timeline

タロウタロウ
alt 1
15
タロウ
Series of drinks at the store @ Koukoushi 20 years old, all malted rice brewed Very dark in color. Looks like balsamic vinegar. The aroma is full of Maillard, burnt soy sauce, and mitarashi. Makes you hungry. The taste is quite clear, unlike the appearance and the image of the aroma. It is mainly sweet, but has a good balance of acidity and umami, and is tasty because of its volume. It is difficult to drink. It is difficult to decide how to drink it, but I guess it can be used as an after-dinner drink or for dessert.
Japanese>English
タロウタロウ
alt 1
14
タロウ
Series drank at the store @ Koukoushi Hikomago Junmai Daiginjo 2005 Brewing It was probably kept at a temperature below refrigeration, so the strong coloring and Maillard-like aroma are not strong. The color is crystal to yellow, and the aroma is of tropical fruits. Pineapple, melon, banana, or something along those lines. The palate is very smooth and slightly mineral, but smooth and pleasant to drink. The taste is mainly sweet and the acidity is not that strong. I have had some old Daiginjo-style sake from Ryuriki, but this is close to it. The flavor is a bit dry. I don't think it is weak because it is a hikoginjo, so if a daiginjo is aged at a low temperature, it will probably change in this way. Sake aging. If possible, I would like to systematize the changes caused by aging by assigning parameters such as storage period, sake quality, and storage temperature. But the storage temperature is too difficult for my hobby...
Japanese>English
タロウタロウ
alt 1alt 2
22
タロウ
Labels overflowing with love for sumo Kume-Zakura labels are great! More colorful than I expected. Crystal. Gentle aroma with a hint of fruit. Banana, apricot, white flowers. Some mineral notes. Hard, probably because it was opened today. Gentle sweetness and acidity, a mineral-like texture, and a gentle bitterness, followed by the freshness of fruit again. It is interesting when heated. The acidity comes out more interesting. It would have been better to serve it hotter. Still a bit stiff. Maybe it would be better if I decanted it. Maybe I should let it sit a little longer.
Japanese>English
タロウタロウ
Okuharima袋しぼり純米吟醸生酒袋吊り
Shimomura ShuzotenHyogo
alt 1
23
タロウ
I bought this sake to be left at room temperature even though it is a draft sake, and it will probably come into its own in the summer. The color is slightly tinted. The aroma is mellow. The aroma is mellow, with a hint of koji (malted rice), milkiness, and maybe a hint of pineapple. The taste is also mellow, but also beautiful. It is rich in sweetness and moderate in acidity, and the volume comes with a bang, but for some reason it has a clean finish. It tastes good even at room temperature. Warm it up. The mildness of the sweetness rises and it goes in smoothly, and the volume of the flavor remains the same as it fits better in the body. It's meant to be left on the table, but it's delicious even in its current state! Will it last until summer? It is delicious both at room temperature and heated. How about chilled? I really like Okuharima!
Japanese>English
ひるぺこ
Good evening, Mr. Tarou. I'm uninformed, so I have a question 💦Do you mean that the sweetness seems to expand in a rounded way if it is left at room temperature until summer? In fact, when I opened the bottle, did it seem like it would have tasted better without being laid out? Anyway, it looks delicious and I want to drink it 😋.
Japanese>English
タロウ
Hirupeko. I know this may not be helpful because it is entirely subjective. I imagine that after leaving it at room temperature, the raw sake-like aroma fades and the umami and caramel-like flavors come out, but the cleanliness in its current state was unexpectedly good. It's like that.
Japanese>English
ひるぺこ
Thanks for the detailed explanation! I see what you mean, I agree that it skips the fresh-aged aroma and brings out the flavor. You didn't have to go that far to make it beautiful😊If it tastes good now, it will taste even better around summer 😋.
Japanese>English
タロウ
I wonder how it will turn out... The good thing about a bottle of sake is that you can drink it while enjoying the changes!
Japanese>English
タロウタロウ
Jujiasahi鏡草純米生酛にごり酒
Asahi ShuzoShimane
alt 1
alt 2alt 3
25
タロウ
Cloudy, but thinly muddy Lightly tinted yellow and muddy Bananas, tropical fruits, colored flowers, koji, Taiwanese black tea, white jade. Tastes well even at room temperature. Moderate sweetness, refreshing acidity, squeaky texture and bitterness are also pleasant. This is a calm sake, and this is delicious! Warm it up. The main flavor remains the same. It could have been warmed to lukewarm. Naturally it has a more relaxed flavor, and I think many people would say it's more friendly and tasty. But I think it's also quite tasty at room temperature. It's not a very popular flavor, and it may not be good when chilled, but this flavor, which has a kind of tension, is tasteful. I think so. I would like people who like heated sake to try it at room temperature. What do you think?
Japanese>English
タロウタロウ
alt 1alt 2
24
タロウ
I think it is called "Ryo" because it is easy to drink after being watered down to 14 degrees. Naturally, it is colored. It is not quite yellow. The aroma is also mature. Banana, apricot, black tea, mushroom, cedar. Maybe even some white beans? Light enough to be cool and easy to drink at room temperature. Very moderate sweetness. The acidity is relatively strong and the astringency gives it volume. However, the umami that can be felt even at room temperature makes this sake special. It is light but has a strong presence. Warm it up. The deep, earthy flavor develops and is indescribably delicious. It is not assertive, but has a strong presence. It would be better to drink it at room temperature than to warm it up badly. If you want to warm it up, do it well. I hope this light, matured sake will spread more and more. Delicious.
Japanese>English
タロウタロウ
自然酒にいだのごさん純米原酒
Niida HonkeFukushima
alt 1alt 2
26
タロウ
Is this the right name? It's a reference record because it's a draft sake but stored at 10 degrees Celsius and it's been about 2 weeks since I opened it. The color is clear. The alcohol content is 16%, but it is thick. The aroma is raw and mulled. Aroma of apple, passion fruit, and malted rice. There is also a chalky aroma. It is said that the name comes from the strong acidity, but to be honest, I don't know much about it. If anything, it is sweet. Rich and gentle sweetness, followed by sourness. The volume of sweetness is sufficient. Heated. The sweetness is rich, but if you heat it up, the acidity becomes citrusy and refreshing, and it is very smart. I think it tastes better if it is heated up a little too high. It is delicious. At room temperature or moderately warmed up, the sweetness was the winner, but when heated up higher, the acidity did a good job and made it a refined sake. I was honestly surprised. This is delicious hot!
Japanese>English
タロウタロウ
alt 1alt 2
24
タロウ
Lightly colored but almost transparent. The aroma is calm but fruity. Flowers, pineapple, banana, and white beans. The volume of the original sake is ample, but it also has a beautiful flavor that is typical of Tensho. The sweetness, slight acidity, and mineral-like texture are clear and sharp. I heated it up. This is better! The taste is more relaxed and the sweetness and acidity are pleasant. It would be better at 45℃ or thereabouts rather than too warm. Because it is a pure sake, it can naturally be watered down, and it is easier to drink when watered down. It is not a special taste, but it is a taste that is well integrated into daily life.
Japanese>English
タロウタロウ
Kaishun超特選純米原酒
Wakabayashi ShuzoShimane
alt 1alt 2
23
タロウ
50% polished rice. Light yellow color. Aroma of ripe fruits and koji. Banana, white flowers, pineapple, koji, and lime. Delicious at room temperature. The sweetness is the main taste, with a subtle acidity and a pleasantly tight texture, and the astringency creates a pleasant aftertaste. It is delicious. Warmed up. This one is also delicious! The sweetness is more pronounced, but it also has a rich flavor. It makes you want to eat, and is indescribably pleasant. This is delicious. Maybe it's not a good analogy, but I think it would go better with izakaya (Japanese-style pubs), dishes with a strong flavor, or Chinese food, rather than elegant Japanese food. It can be served heated or at room temperature. If the sweetness is too heavy, you can add water.
Japanese>English
タロウタロウ
月の井Vinaiota純米生酛原酒
Tsukinoi ShuzotenIbaraki
alt 1alt 2
20
タロウ
There's no doubt that it's delicious. Delicious. But the personality that exudes is all over the place. Its still and distilled, watered down and brewed. It's R4BY, but it's colored unexpectedly. Pale yellow. The aroma has matured nuances. The nose is complex, with white flowers, pineapple, white gem, malted rice, black tea, and caramel. These aromas are all in harmony. There is little sweetness, but acidity and astringency, and since it is a pure sake, the volume derived from the 20% alcohol content is tremendous. The alcohol content is probably over 20 degrees. The sweetness seems to be like the sweetness of alcohol, like shochu. It tastes good, but the alcohol is too strong and it tastes like distilled liquor. I will heat it up. It will be like that! When the temperature is higher, the sweetness of the rice suddenly appears. Sourness and sweetness, a world view on a large scale. However, the alcohol is still too strong. Heating up the sake + adding water It's okay if it's well watered. It's not too strong at all, even if you lower the temperature to 12 degrees or so. A big and rich flavor. Even if you add water, the volume doesn't drop too much. It is definitely easier to match with a meal if it is well watered. I think it is closer to Taketsuru than Tsuki no I. I don't know if I can pay 10,000 yen for this. I wonder if you can pay 10,000 yen for this. You should definitely pay 10,000 yen for this. I hope the sake community can appreciate this flavor.
Japanese>English
タロウタロウ
alt 1
7
タロウ
The liquor store recommended that the brewer also said this honjozo was delicious. The color is clear. The aroma is mild, with hints of rice malt, melon, and pineapple. It has a nice sweetness, a hint of sourness, minerality, and astringency, and is delicious at room temperature. No, this is really good. It's Asahi Kiku, so I heated it up right away. This is delicious! The balance of sweetness and acidity is just right, and the astringency is nice. There's nothing special about it, but that's why it tastes so good because it's so ordinary. If you like it, it can be heavy, but this is not that kind of sake. A bottle costs 2,200 yen. Too good a deal. I wish they would have this in stores. Especially if they are not particular about heated sake. I'm serious. If you're going to have this kind of sake in a store, I want you to have this kind of sake. If they serve it for 550 yen for a single brew, it's a god thing.
Japanese>English
ひるぺこ
Good evening, Tarou-san. I didn't know they have Asahi Kiku Honjozo. It's absolutely delicious 🍶♨️✨I'm sure you'll be a regular at any restaurant that carries this kind of sake 😊.
Japanese>English
タロウ
I forgot to add the photo. I don't see any Honjozo in a google search. I don't think it's something you would go out of your way to find, but it would be nice to have it nearby.
Japanese>English
タロウタロウ
alt 1alt 2
18
タロウ
I've never drank much Sake. I drink sake at izakaya (Japanese style pubs), but to be honest, I don't really know what sake tastes like at izakaya. The temperature and cleanliness of the tableware is unknown. It is said to be the hottest sake in Sesshikoyama. The color is clear. White flowers and fruits. Pineapple, melon. A little bit of muddy koji (malted rice). The taste is indeed dry, dry and tangy, but the sweetness is also there, and the sweetness and mineral-like astringency are the main taste. It is not particularly tasty, but with buckwheat noodles, this kind of sake is better than one with a strange sourness. When heated, the sweetness increases, but the overall balance remains the same. Even though it has a high sake content, it is a bit different from Sanin-style sake. The sweetness is rather strong. It has a nuance similar to the minerality of Ryuriki. This may be a good thing, since they wanted to make a spicy sake anyway.
Japanese>English
タロウタロウ
alt 1alt 2
22
タロウ
This sake is sold at Amboa, a liquor store in Shimane Prefecture. It is lightly colored but almost transparent. The aroma is of fruits and some malted rice. The nose has pineapple, banana, melon, rice malt, white flowers, and a little bit of dead leaves. Very tasty at room temperature. The sweetness and acidity are the main flavors, but they are not overpoweringly sweet, and the sweetness and acidity coexist in a humble manner. The aroma is not too strong and does not interfere with meals. The sweetness stands out even more when the sake is lukewarm, and it is delicious enough, but I think this sake is better drunk at 13 to 17 degrees Celsius or thereabouts. It tasted better than I had imagined. Sometimes I think Tenju is a bit different from other sakes, but this one is delicious! This sake has the sexiness of a sleek, beautiful woman at a moment's notice. It turns sexy when heated up, so it's up to your taste buds.
Japanese>English
ひるぺこ
Good evening, Mr. Tarrow. Another good drink! I haven't seen Omori before - I see it's handled by Ambois. I've never seen Omori before, but I've never seen Amboa's sake.
Japanese>English
タロウ
Hi there, I'm not sure if this is for your taste but I recommend it! I don't know if this is for your taste, but I recommend it! Dourness, that's it! I think Muteki Tianzhuang is sometimes dour like loftiness.
Japanese>English
タロウタロウ
alt 1alt 2
18
タロウ
I bought it in a bottle because I had a good impression of the one I bought before. Therefore, it was fire-aged. Slightly colored. The aroma is fresh, with hints of apples, white flowers, and white gemstones. There is a good balance between sourness and sweetness. At first, it seems to be mainly acidic and crisp, but later the volume of sweetness comes in and gives the drinker a sense of fullness. The aftertaste is sweet, but the acidity and minerality do not leave a bad aftertaste. If it were to be heated, it would probably be to lukewarm. Basically, it is a sake to be drunk at 10 to 20 degrees Celsius. I think it would probably taste even better if it were served at a more appropriate temperature. I really wish that sake breweries would not leave it up to the consumer to decide how to drink sake, but rather provide some recommendations on temperatures and sake containers.
Japanese>English
タロウタロウ
Banshuikkon七宝純米原酒生酒
San'yohai ShuzoHyogo
alt 1alt 2
19
タロウ
New sake, I guess. There was also nigorigo, but it wouldn't fit in the fridge, so I chose the strained one. Aroma of ripe fruit, banana, and koji like raw sake. The taste is clean and sweet. I am not sure if this cleanness is due to the rice or the design of the brewing process. There is a slight rummy flavor, which is very modern. There are no strange nuances that are sometimes found in nama-shu, so it is easy to drink in spite of its volume.
Japanese>English
タロウタロウ
alt 1alt 2
25
タロウ
Is this the last of Kaiharu's Yamahai? 28by, just opened. It is colored but not particularly dark. The aroma is of maturity. Caramel, tea, tobacco, and a little banana-like fruit in the background. Not bad at room temperature. Or rather, it is delicious. It has a nice sweetness and a good balance of acidity and astringency. It would be delicious with red meat dishes at room temperature, don't you think? I heated it up. This is also delicious! The sweetness and nourishment spread powerfully in the mouth. The volume of the sweetness is a bit large, but there is enough acidity and astringency to give it an ample umami. The taste is indescribably delicious. I did not expect this, but it is delicious! Deep flavor with nourishment and complex umami. I think I can match it with gibier dishes. I think I'll buy another bottle.
Japanese>English
タロウタロウ
alt 1alt 2
22
タロウ
Pale yellow. Quite pale. Aroma of ripe fruits. Banana, a little kumquat, lactic acidity and peppery spice. Delicious at room temperature. Rounded sweetness spreads at first, followed by a slight acidity, and then a sharp mineral bitterness. The texture is also mineral. Warm it up. The acidity at room temperature becomes a nice umami, and the sweetness and umami spread. It's not a sharp sake, but a relaxed and easygoing sake. It has a sophisticated taste without being blunt. If it is the season, I would like to drink it with soba noodles. It is a sake that accompanies you in your daily life.
Japanese>English
タロウタロウ
alt 1alt 2
25
タロウ
Yellow, close to topaz Aroma and fruits reminiscent of something like Shaoxing wine. Apple, apricot, caramel, a little bit of soy sauce, black tea. At room temperature, there is a quiet sweetness at the bottom, but acidity and astringency are the main flavors, but there is a nourishing flavor that holds the whole thing together, which is pleasant in its own way. Warm it up. The mild tartness spreads gradually. It is dry as ever, but the deep, earthy flavor spreads out and eases the tension. It is a sake that has a deliciousness that cannot be identified by its taste. When drunk with a glass of sake in the evening, it will relieve the fatigue of the day. It is a sake with such a relaxing power.
Japanese>English
タロウタロウ
Hiokizakura転純米大吟醸生酛
Yamane ShuzojoTottori
alt 1alt 2
25
タロウ
I was too lazy to drink it, but I decided to. I left it at 13°C for about a year. Pale yellow. It seems to have a slight bluish tint. The aroma is more fruity than I expected. The aroma is calm, but it's apple and banana. There is a little bit of cemedine in it, and a sweetness like a white bean. Quite dry. Mild acidity and even milder bitterness. The texture is more interesting than the taste, with minerality, astringency, and a fine roughness reminiscent of lime. Warm it up. Warming to lukewarm increases the volume of the sweetness and other flavors. The taste is not rich or clean, but the stress of the liquid as you swallow it is very strong. However, there is no stress when swallowing the liquid, so it is easy to drink. It is a tasty sake, but it is not a clear-cut tasty sake! It is a good sake, but it is not a "clear" sake. The flavor will probably change if you let it sit for a while, but I don't think it was made with that in mind. It has no disturbing elements, but there are not many special elements either. It's like that. It is best drunk with friends around a brazier or a sunken hearth, with a bowl of soba noodles, grilled fish, and soup. Such a scene suits me.
Japanese>English
タロウタロウ
alt 1alt 2
20
タロウ
They use Koshihikari rice, and the fields where they use Koshihikari rice have not been treated with pesticides since 1999. The grower's nickname is written on the back label, and he has strong feelings about his rice. It is lightly colored. The aroma is fresher than expected, with notes of pineapple, banana, apple, small white flowers, and a little lime? Big volume from the first sip. The sweetness and acidity are well balanced, and the volume of flavor is amazing despite the clean drinking style. The aftertaste after drinking is also long, with nourishment and sweetness spreading, but the minerality tightens it up. This is delicious! Warm it up. It is a beautiful sake, but even if you put a lot of heat on it, it does not lose its balance at all. It has a thick structure. It has just the right amount of sweetness, nastiness, and acidity. It has a calm taste, but the amount of energy in the liquid is so great that you feel as if your body is full of energy even as it settles down. I like this one. There is no messy taste of edible rice, and a beautiful complexity has been created. It is full of mysterious energy, but the taste does not interfere with the meal. I wonder what it would be like if it were fresh sake. I wonder how it tastes when it's fresh and when it's laid down. I would like to drink more.
Japanese>English
3

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title