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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

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290

Favorite Brands

0

Most Check-in Brands

Hiokizakura
16(10.6%)
久米桜
14(9.27%)
Jujiasahi
13(8.61%)
Tamasakura
10(6.62%)
Kaishun
10(6.62%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
58(20%)
Shimane
57(19.66%)
Tottori
52(17.93%)
Hiroshima
12(4.14%)
Fukushima
11(3.79%)

Timeline

タロウタロウ
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Stories, stories, and such sake. The second line of Light yellow color. Aroma. Better impression than when I bought it! Pineapple, white flowers, maybe some apricot. It's a gorgeous scent, but the tone is calm so it doesn't disturb me. Probably at 13℃ or so. The sweetness is the main taste, but there is also a refreshing acidity. The back end has a mineral texture and a bit of bitterness, so it has a strong profile. This is unexpectedly good. I warmed it up to lukewarm. This one is not as bad as I thought it would be. The sweetness is still too much, but the acidity and minerality just barely keep the balance. It's a good taste for some people. I think it was a bit expensive. When I tasted it, I didn't have a good impression of it, but I was betrayed in a good way. It is delicious! I think it would be good at a lower temperature, like 10℃ or so.
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Kaiharu is my recent boom. Almost transparent with a slight color. Bananas, white balls, malted rice, apples, and white flowers. It tastes good enough at room temperature. In fact, it is very tasty. The sweetness and acidity are pleasant and there is no bitterness. The astringency at the end broadens the scale of the flavor. It's really delicious! I heated it up. It's also good. It's not very tasty, but the sweetness and sourness that spreads slowly is pleasant to the body. It may be a little too sweet, but it's just right when paired with salty food. It has a fresh element, and I think it is delicious at various temperatures from cold sake to hot sake. Very nice!
Japanese>English
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It's 27by and probably stored at room temperature, color and aroma. The color is a deep golden yellow. Aroma is mature, with notes of caramel, dead leaves, black tea, mushrooms, and deep fruit. The alcohol content is 20%, so it is very generous. It has a deep sweetness, acidity, and astringency on the back end, and while it can be served at room temperature, it makes me itch to warm it up. So we warmed it up. I can't get enough of it. It has a deep, soft sweetness that spreads in the mouth. It also has a sourness and a refreshing aftertaste. I can't get enough of it. I want to match it with spice dishes. It is delicious!
Japanese>English
タロウタロウ
Nitoドアラと二兎純米吟醸
Maruishi JozoAichi
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25
タロウ
Purchased to celebrate Doala's 30th anniversary. Stored at 10°C. Reference record as it has been over a month since the bottle was opened. I kept it at 10°C. Immediately after opening the bottle, it was hard and the bitterness was still very strong, so I left it alone for a bit. The color is clear. Pineapple, white flowers, malted rice, maybe a little milkiness? Quiet sweetness and acidity. There is a solid minerality. I think it tastes better than right after opening the bottle, but I don't know. I think it's about 15 degrees Celsius, but it would be good chilled more. I think it is a refreshing sake.
Japanese>English
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It turned out to be like a comparison between Tamasakura and Juji Asahi's Gohyakumangoku 28 by raw yeast and 70% polished rice. Dark color. Golden color like mirin (sweet sake). Mature and sweet aroma. Caramel, brown sugar, a little dead leaves and black tea. Some banana-like fruits. Sweet at room temperature. Rich sweetness and firm acidity. Mineral, with plenty of texture and volume. The taste is said to be "flavorful," but it's not. It is delicious at room temperature! But it seems to be difficult to match with food. It is a good wine to add a touch of "sensation" to food. The sweetness is still there, so it is mainly sweet, but it also has umami and is very sweet and delicious. It would be easier to match it with food if it were heated. It also has a honey-like flavor, so depending on the dish, it may be possible to pair it with Western food. It's not just sweet. It also has an umami taste and maintains a good balance of flavors. It is interesting and delicious.
Japanese>English
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Goyumangoku 28by Darkly colored. Yamabuki, yellow. Aroma of maturity but also freshness. Ripe fruit, banana, a little citrus. Tea-like notes and caramel remind of the complexity of maturity. It is recommended to be served warmed because it is a Tamasakura, but it is well-balanced even at room temperature. The sweetness is the main component, with a good amount of acidity and a pleasant bitterness at the end. There is a slight sweetness in the aftertaste as well, giving it a rich flavor. Warm it up. It is delicious! The volume of umami and sweetness increases dramatically, creating a rich flavor that spreads through the body. It has a fresh image, while still being voluminous and tasty. I wondered if it would be good at room temperature. I thought it could be served at room temperature, but I think it should be heated. It's amazing! It doesn't have a huge impact, but it tastes great. I can't get enough of it. I want to drink it every day!
Japanese>English
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Series drank at the store @ Kuize It seems to be the sake that inspired the creation of the Forged Nama-Hashimoto Strong series. H18by Yamada Nishiki. The body is firm while aging.
Japanese>English
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Series of Drinks at the Restaurant @ Kuise Itoshiromi 29by. It was stored at room temperature, so the changes due to Maillard reaction are likely to be significant. It has a gentle aroma of aged caramel and black tea. I think the volume of sweetness has increased in the taste as well, but still the complexity and volume as a flavor is irresistible. I wonder what kind of flavor it will have in my Itoh Hakimi, which I have not been able to open for some time.
Japanese>English
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Series of drinks at the restaurant @ Kuize This is the first time I've had this brand, but it's delicious. It's a heated sake store, so it's heated, but it has a full sweetness and gentle flavor. It looks delicious whether it's heated or not. I want to have this kind of sake in my daily life. That's the kind of sake I want to have in my daily life.
Japanese>English
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Series of drinks at the store @ Koukoushi Kijoshu Old Sake The color is surprisingly black. Is it soy sauce? If you let the light through, you can't see the light. The aroma is cocoa. It is naturally sweet because it is a noble sake, but it is quite delicious! It has a good balance of sweetness and bitterness, and the aroma is rich. It is not very drinkable, but it is very tasty to drink with a cup of chocolate. This was great. I should have bought it when it was on sale.
Japanese>English
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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
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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
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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
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Okuharima袋しぼり純米吟醸生酒袋吊り
Shimomura ShuzotenHyogo
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23
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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
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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
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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
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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
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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
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Kaishun超特選純米原酒
Wakabayashi ShuzoShimane
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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
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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
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