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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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283

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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(20.49%)
Shimane
56(19.79%)
Tottori
51(18.02%)
Hiroshima
12(4.24%)
Fukushima
11(3.89%)

Timeline

タロウタロウ
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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
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Hiokizakura転純米大吟醸生酛
Yamane ShuzojoTottori
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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
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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
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Hiokizakura本懐の盃純米生酛
Yamane ShuzojoTottori
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20
タロウ
The sake you will want to drink just by the document of introduction, the Honkai no Sake Cup. Colored sake. Calm but mature aroma. Ripe fruits like banana, black tea, and maybe caramel? There is also some beautiful nuance. Even at room temperature, it is deeply nourishing and delicious. It has a strong acidity, but for some reason, you can't help but drink more and more of it. Even if the alcohol content is low, it is still strange. It is easy to drink, but that does not cure the problem; you want the next sip after you finish it. Even if you heat it up, the main point remains the same. It has a nourishing and umami flavor, but there's a cleanliness that envelops it all. I don't know if "delicious" is the right word. There is no doubt that it is delicious, but there is something more than that that makes you want another cup. It's more like it becomes familiar to your body. I think this sake is perfect for the food served at festivals. It is similar to the spirituality of eating the same food as the gods.
Japanese>English
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Jujiasahi御幡の元気米純米生酛原酒
Asahi ShuzoShimane
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17
タロウ
The color is solid yellow. Delicious aroma. Takuan? No bad feeling. If anything, it makes you hungry. Woody nuances and grain, with a hint of apple. It tastes moist and delicious at room temperature, but it has a strong punch because it is a pure sake. It has sweetness, nastiness, and a nice sharpness, but the volume of alcohol is overwhelming. It is better to add water. It has a good flavor, but it is too strong to be drunk at room temperature. This is good! The sweetness and earthiness are increased by about two steps, and the umami explodes! There is no problem even if you raise the temperature firmly. I think it's no problem even if you add water up to about 14 degrees Celsius. It packs a strong punch, but it's too strong as it is. It might be OK as it is for grilled chicken with sauce. It is difficult to drink. It is difficult to drink, but this one seems to be more so. It is a sake that makes cooking fun.
Japanese>English
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17
タロウ
The color is a light tinted yellow. Fruit in the nose with a sense of maturity. Grains, strawberries, bananas. There are also nuances of spice. Moist and delicious even at room temperature. There is little sweetness and it is dry, but the nourishment and umami spread gradually. The overall world view is wonderful and makes you drink on a scale. Warm it up. It is better to warm it up. The sweetness increases, and the sweetness, umami, and nastiness are wonderful. The quiet scale that existed at room temperature is gone, and it expresses a rich world. This sake shows the world beyond the taste. Very good.
Japanese>English
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Tatsuriki純米吟醸ひやおろし
Honda ShotenHyogo
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19
タロウ
It's a draft sake, but it has been in the fridge for more than 2 weeks after opening, so it's just for reference. I remember thinking it was delicious the day I opened the bottle. The color is slightly tinted, but it is clear. Aroma of koji (malted rice), like a nama-shu, and the fruit is 3:1 apple and banana. Pineapple with a hint of apple. Oh, it still tastes good. The sweetness is the main taste, but it is well-balanced and not too harsh. The small round shape swells up in the mouth and can be easily swallowed. I heated it up. Surprisingly, it is not bad. The graininess in the aroma increases, giving it a texture and nuance that was not present in the cold sake. The texture is smoother. The aroma and taste may be different for different tastes because of the increased grain and plantiness. This is just plain delicious. The freshness of the sake is well balanced with a slight sense of maturity.
Japanese>English
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冨玲純米生酛にごり酒
Umezu ShuzoTottori
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17
タロウ
Naturally muddy, cloudy with color. The aroma is, what is this? Grain? Corn, perhaps? There are banana and lactic acid-like aromas in it. Sticky and textured with a hard taste. How do you like it? The milky texture wraps around a strong astringency like There is some sweetness, but it is quite moderate. It might be good with carbonated water and a squeeze of lemon or something. Hard core. Don't be fooled by its appearance. Warm it up. This one is hard core too. It might be better to add water and raise the temperature. This is the kind of wine that can be a big hit depending on what you serve it with. Corn tempura, corn potage, grilled meat. Also, Japanese sweets with red bean paste. It would be good to add water and drink it when eating Japanese sweets.
Japanese>English
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コイクマ純米生酛原酒無濾過
Ariga JozoFukushima
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18
タロウ
Lightly colored. Refreshing aroma with a hint of sourness. Pineapple, lactic acid, and a little vegetal. A friendly, chubby sake. The sweetness and acidity are pleasant, and the rich flavor fills the mouth. The minerality finishes the palate. It is relaxing. It is like a spontaneous and natural state. It's nice. Warm up the sake. It's more tasty and acidic, and it makes me want to eat strong-flavored food. I'm heating it lukewarm, but I'm sure it would be good heated up too. Relaxing, like sleeping in a fluffy place like in the picture. Delicious. But it's delicious! I'd rather say it's relaxing. I think it can be paired with any meal that has some volume to it. I've only ever had it fire-brewed, but I wonder how it tastes when it's fresh? I want to try it.
Japanese>English
タロウタロウ
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14
タロウ
Eagle label, also handmade, too awesome. It's a daiginjo, but still Kumezakura. Lightly colored sake. Mild but gorgeous aroma. It contains white flowers, banana, quince, black tea, and mushroom-like nuances. It tastes great at room temperature. It has a good balance of umami and sweetness, and the subtle acidity is pleasant. The wine goes into the body smoothly, and the aftertaste is quiet and beautifully clean. It has a sense of transparency but also presence, and is quiet but voluminous. It is a wonderful expression of a raw yeast daiginjo. To be honest, I think it tastes better at room temperature, but I heated it up. It tastes great this way too. It's amazing. The depth of flavor comes out and the sake, which is already familiar, becomes even more familiar. It's like a bodily fluid? If you want to pair it with a meal, this one might be better. It's delicious. A bottle of this is less than 4,000 yen, so I have no choice but to buy it. I want more. It's a sake that doesn't give you a bad taste, but it has a special taste.
Japanese>English
タロウタロウ
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19
タロウ
He is a young master brewer who worked at Taketsuru and Kitajima Sake Brewery. I bought it because more and more liquor stores are selling hot sake. The color is pale yellow. The aroma is calm. It also smells like corn. I washed the glass. Is there something wrong with my nose? Without commenting on the aroma. A refreshing sake without being disgusting. It has a delicious sweetness. The acidity is pleasant and the astringency and bitterness are slight. This is delicious! Warm it up. The acidity and richness increases and a different flavor comes out. This is just as good as it sounds. I don't think it's the sake I'm aiming for. It's delicious, but it lacks a certain depth and worldview. But it is delicious. It is a sake that makes you want to support it.
Japanese>English
タロウタロウ
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19
タロウ
It is naturally murky but slightly yellowish. The aroma has a graininess to it. What is this aroma? Corn, yogurt, moss, herbs. The taste is clean contrary to its appearance. The sweetness is at the bottom, but the acidity is the main flavor. The bitterness is also a good accent, so it tastes good even at room temperature. Is the corniness of the aroma good or what? Warm it up. The general flavor remains the same. It is crisp and easy to drink even when heated. Personally, I'd like to see a little more volume. The aroma suggests it would go well with corn dishes such as corn potage or French cuisine with a sour taste. It is refreshingly good-looking despite its appearance.
Japanese>English
タロウタロウ
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19
タロウ
The color is light golden yellow. Firm aroma. Black tea, lactic acid, mushrooms, apricots in the back or something like that. Calm sweetness, nourishment, acidity and slight astringency are well balanced. The aroma is pleasant and can be enjoyed slowly even at room temperature. Delicious. Warm it up. The deep, nourishing flavor increases dramatically. The deep, rich flavor is enveloped by a gentle sweetness. The acidity and astringency are also pleasant and clean. This is delicious! It is a beautiful sake that is good at room temperature, but also beautiful when heated. It would go well with grilled white meat fish or soup. I would like to pair it with delicious Japanese cuisine. Beautiful and delicious!
Japanese>English
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米宗特別純米生酛
青木酒造Aichi
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13
タロウ
Slightly lighter but topaz. Mature nose with strawberry-like nuances. Black tea, mushrooms, strawberries. A beautiful sake that goes in easily. The sweetness is the main taste with some acidity. There is a hint of astringency, but it is only accentuated. Warm it up. It's delicious. Beautiful. The balance of sweetness and sourness is well balanced and the texture in the mouth is smooth, soaking into the body easily. It's delicious. It's beautiful, but it also has a sweetness to it.
Japanese>English
タロウタロウ
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14
タロウ
Sake made from rice called Kinki 33, which was often used before Koshihikari was available. No pesticides, no chemical fertilizers. The color is topaz. Slightly sweet aroma. Caramel, banana, black tea. A fragrance that is easy to get used to for its atmosphere. Deeply nourishing. Sourness, astringency, and a sense of dryness. It may be that the room temperature is over 30 degrees Celsius, but there is a deep nourishment that permeates the body. It is delicious, but it is more than that. Warm it up. The sweetness comes out and it tastes even better. The sweetness envelopes the sweetness and astringency. It's a rice rice, so the flavor isn't packed in too tightly. It has a light but deep flavor, which broadens the range of dishes to which it can be combined. It is delicious. Because it is so easy to drink, you won't even notice it's gone before you know it.
Japanese>English
タロウタロウ
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18
タロウ
The labels are all different because each one is dyed by Aizome. In addition, it takes time to make the labels, which is why the delivery of sake is delayed. Kume-Zakura labels are cool. It seems to be a blend. The color is topaz. The aroma is of flowers and fruits with a sense of maturity. Tobacco, mushrooms, and black tea on a white flower and papaya-like base. It can be drunk smoothly at room temperature. The astringency and acidity appear on the surface, but sweetness and nourishment surround the whole. It is delicious enough as it is. It is also good to drink at room temperature. Warm it up. Warming will greatly increase the depth of flavor. It has a deep bosom and can be paired with any dish. The best temperature range is from room temperature to a little above lukewarm, but it's also delicious hot. But it tastes great even when heated. It is a relaxed and easygoing sake. It would be great in a restaurant in an old private house, including the label, for its taste and atmosphere.
Japanese>English
タロウタロウ
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20
タロウ
Color: yellow Southern fruit like lactic acid aroma and banana. Maybe some pineapple. Slightly black tea, though I can't make out the wood vat-like aroma. At room temperature, it has a strong acidity and astringency, but it is not as bad as I expected. There is a sweetness as well. Warm it up. Wow, it changes. This one is definitely better. The sweetness and nourishment spread out. It's not very beautiful, but it's good. I think it's good even if you add water and heat it up higher. It has a deep nourishment. It is good with sweet boiled dishes and spicy dishes.
Japanese>English
タロウタロウ
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18
タロウ
2015by but not that much color. Nearly crystalline yellow. Maybe it was laid down at a low temperature before shipping. The nose has a mature aroma. Sticky fruits like black tea, caramel, and mango. There is also a somewhat hard aroma. Lime? It is very tasty even at room temperature. The taste is not heavy with a good balance of gentle sweetness and acidity, yet it has a voluminous flavor. It is very tasty. The aftertaste is beautiful and goes in easily. I heated it up. Yaah, it's delicious. The overall balance is the same, but the sweetness and acidity combine to create a more relaxed taste. Both room temperature and warmed are delicious. It's up to you to decide what you want to do with it, depending on the dish and your mood. Both are delicious. This is very tasty. It has a good balance of sweetness and sourness and a good volume. It is somewhat like Kenrishi. The acidity is not as strong as advertised. It may have more acidity in cold weather or if it is stored at a lower temperature. It is better to store it at room temperature. I don't know how it will change in the future, but I think room temperature is the way to go, at least for now. I like Taisho's Tsuru. It tastes good in a different direction from Hiokizakura and others.
Japanese>English
ひるぺこ
Good morning, Tarou-san. Taisho no Tsuru is very good. I'd like to try it, but I can't seem to find it 💦Taro's comment makes me want to drink it more and more 😊.
Japanese>English
タロウ
Hirupeko-san, Taisho cranes are hard to find. I buy mine at Urara in Michimae. I highly recommend the sake here!
Japanese>English
ひるぺこ
Thanks for the great info😊I want to go to Urara so badly! I'll make it my summer agenda 🚗💨
Japanese>English
ひるぺこ
Good evening, Mr. Tarou. I got the same sake at Urara! I'm a beginner so I was worried about room temperature but when I heated it up it was great 😆 I also brought home a pink Omachi so I'll enjoy it slowly 😊.
Japanese>English
タロウ
Congratulations on your purchase! The taste may settle down again by leaving it at room temperature after opening the bottle, so if you drink it again at room temperature in about 2 weeks, you may get a different impression. Pink Omachi, I envy you!
Japanese>English
タロウタロウ
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24
タロウ
Yellow to topaz color. It is said to be aged for three years in tanks at room temperature. The aroma is more room temperature than expected. Caramel, black tea, banana, and a little citrus. A little spice. It tastes good enough at room temperature. The taste is a little dry, but there is a pleasant acidity in the sweetness. The astringency gives it a nice volume. Warmed up. It is delicious. It has a different taste from San-in style. The acidity and sweetness are combined in a single flavor that spreads out. The minerality and thick texture are not unpleasant and clearly show the outline of this sake. I must drink a variety of sakes. It is delicious. If we choose information and drinks based on taste, our world will become smaller and smaller, so we must drink a variety of drinks.
Japanese>English
ひるぺこ
Good evening, Mr. Tarou. I understand your last comment very well. I am very impressed when I drink sake that I would not choose for myself. I would like to meet many different kinds of sake that I don't know yet 😊.
Japanese>English
タロウ
Hirupeko, if you are obsessed with sake, your view of wine and other things will be narrowed. Recently, I am beginning to think that I need money as much as I need curiosity.
Japanese>English
ひるぺこ
I really need curiosity and money 🤔I'll work hard and do my best.
Japanese>English
タロウタロウ
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20
タロウ
2014by When I go to a sake brewery, they sell this one in its original form, but I feel this one is less expensive. It's a yamabuki colored sake. Aged sake aroma but also pineapple. Pineapple, tea, dead wood, koji, maybe some caramel? At room temperature, it goes in easily without volume. The crisp sweetness, slight acidity, and a touch of astringency come in easily. Warm it up. Not much change in volume. The balance is not bad, but it is somewhat thin. It has a dry taste. This is the kind that goes well with anko (red bean paste), isn't it? It would probably be delicious with Japanese sweets as if it were tea or black tea! Please enjoy the withering taste with Japanese sweets with red bean paste!
Japanese>English
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