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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

Check-ins

268

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0

Most Check-in Brands

Hiokizakura
14(10.07%)
Jujiasahi
13(9.35%)
久米桜
12(8.63%)
Tamasakura
10(7.19%)
Ten'on
7(5.04%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
57(21.27%)
Shimane
52(19.4%)
Tottori
45(16.79%)
Hiroshima
12(4.48%)
Fukushima
10(3.73%)

Timeline

タロウタロウ
alt 1alt 2
17
タロウ
The bottle looks frosted and fashionable. Lightly tinted in color. Ripe fruit. Aroma muremure, banana or something like that. A little lactic acidity. Erotic aroma. At room temperature, it is mainly astringent and acidic, but the sweetness gives it depth. It has a rough, wild taste, but it has a refined, bewitching charm. Warm it up. The sweetness spreads quickly. It too has sex appeal, but it is more erotic than bewitching. The taste is easy to understand and erotic. It's a combination of nastiness and urban eroticism. If the temperature range can be controlled, all people can enjoy it. It is delicious. And erotic.
Japanese>English
タロウタロウ
alt 1alt 2
17
タロウ
Sake that has a bright yellowish color. Aroma with a sense of maturity. Ripe fruits, black tea, mushrooms, caramel. Slightly fruity but exciting. Soft and delicious even at room temperature. Gentle sweetness and quiet acidity spread. The astringency at the end gives depth. It is a little thin at times, but the rich nourishment spreads gradually. Warm it up. Ah, it's delicious. It has a deep flavor, but not too rich. The rich sweetness is the main component, and the acidity in the middle is wonderfully balanced. It is very tasty with a sharp texture in the aftertaste. Hiokizakura is really delicious. It is not too matured, so it can be served with any kind of food. Highly recommended!
Japanese>English
タロウタロウ
alt 1alt 2
21
タロウ
Brewed in 2015 It is well colored. It looks delicious by itself. Aroma is mature but also fruity. Caramel, tea, moss, ripe fruit. It is surprisingly good even at room temperature. Gentle sweetness and rich flavor. Gentle acidity and bitterness that gives depth to the flavor. It has a good balance between a three-dimensional taste and a beautiful taste. Warm it up. Ah, it's just like heated sake. The sweetness and umami fill the mouth with a big sweetness. The wildness of the flavor also accentuates it, making it indescribably delicious. I think it would go well with grilled fish marinated in sakekasu or miso. I want to drink it with delicious Japanese food. It is delicious.
Japanese>English
ひるぺこ
Good evening, Tarou-san. I love that you are drinking Tomirei 😊The ripeness of the 27BY looks absolutely delicious.
Japanese>English
タロウ
Good evening. I have an image that Umezu has a large variation in quality, and right after opening the bottle, it was hard. But after leaving it alone for about 2 weeks, it turned out to be good. I recommend it!
Japanese>English
タロウタロウ
久米桜春夏秋冬純米大吟醸生酛
KumezakurashuzouTottori
alt 1alt 2
21
タロウ
The label "Kume-Zakura" is something amazing. The label is probably a thoughtful one. Lightly colored sake. Yellowish. The aroma is light. If you smell it carefully, you can detect a cemedine-type aroma. It is a beautiful sake. The mouthfeel is especially beautiful, and it goes down smoothly. It has a refreshing sweetness and acidity, followed by astringent bitterness. It has a beautiful and calm taste. Warm it up. The acidity is the main taste, and the bitterness and sweetness give it a three-dimensional flavor. This is a difficult one - maybe it would be better to leave it a little longer. At room temperature, it is a beautiful sake, but there is something missing, and when heated, the depth of flavor is lacking. The balance is good as it is now, but that makes me expect it to go one step further. Leave it at room temperature. If you want it to age nicely, leave it in a wine cellar. I would like to buy several bottles and leave them at room temperature and in a wine cellar.
Japanese>English
タロウタロウ
盛典純米吟醸原酒生酒
Okada HonkeHyogo
alt 1alt 2
alt 3alt 4
20
タロウ
Is it Kinshi-Morinori or Morinori? I don't know the name first of all because it is a product that is not on the brewery's website. Isn't there a lot of sake like that? This sake is brewed with Yamadanishiki produced by the students of an agricultural high school. The color is a light yellow, but almost transparent. The aroma is floral but not overpowering. Apricot, peach, apple, and as the temperature rises, it smells like raw sake with malted rice, etc. At around 13 degrees Celsius. Although it is a nama-zake, it gives a light impression. The balance between sweetness and acidity is pleasant, and the aftertaste is refreshing and goes down smoothly. The aftertaste is long. This is delicious. I'm not good with nama-shu, but this one has a good balance. The acidity, which might make it seem chubby, is well balanced to keep it from feeling too heavy. I think it tastes good even at a lower temperature. Will the bitterness come out? I heated it up for now. Hmm? It became colorless and clear. Did I warm it up too much? The balance of the flavor is not as bad as I thought it would be, so heating it up is fine, but the flavor is too weak. What is this? If it were lukewarm, it would be fine. I had underestimated it as a draft sake. This is delicious. This is my first time to try this brewery, but I must drink more. I think it would be good with potato salad. But it is delicious.
Japanese>English
タロウタロウ
Okuharima袋しぼり純米吟醸生酒
Shimomura ShuzotenHyogo
alt 1
13
タロウ
Lightly colored sake. Aroma that is typical of sake made from raw sake. It has the aroma of koji, rice bran, and lightly ripe fruits. At room temperature, it has a plump image. It has a deep sweetness and contour, and acidity and bitterness that give it depth. The volume of flavor is great because it is a draft sake. Warmed up to hot. I prefer it this way. The acidity gives it a more defined profile. Still voluminous, with a strong sweetness, but not overpowering. I don't drink a lot of sake that's why it's so difficult for me. It has a lot of umami, so maybe it goes well with cheese.
Japanese>English
タロウタロウ
Tamasakura純米にごり純米にごり酒
玉櫻酒造Shimane
alt 1alt 2
19
タロウ
Not sludgy but firmly muddy. Slightly yellowish. Mild but gorgeous aroma. Lactic acidity and rice-like aromas with hints of apple and pineapple. There are some nuances of maturity. At room temperature, it has a gentle sweetness and layered acidity. The acidity is the main component, but it is not too strong. Complex acidity. Warm it up. A full sweetness develops. The acidity is less pronounced than at room temperature and tightens the overall profile. The moderate bitterness broadens the flavor scale. It is a relaxed and leisurely sake. It goes well with cooked vegetables and spicy dishes such as curry.
Japanese>English
タロウタロウ
alt 1
15
タロウ
The first drink of Tsuki-no-i after becoming Touji Ishikawa. Color is slightly darker. Aroma of a sleeping sake. Lactic acidity, isoamyl-like ripe fruits, mushrooms. The taste is strongly acidic and astringent, and makes you want to warm it up. It has a crisp sweetness at first, so it can be drunk at room temperature, but you will want to warm it up. Warming up the sake The sweetness is not as strong as expected. The tasty astringency spreads gradually. It seems that people's tastes differ depending on whether they like it at room temperature or warmed up. It is not a sake that is primarily sake, but rather a sake that accompanies a meal.
Japanese>English
タロウタロウ
alt 1alt 2
13
タロウ
It seems to be the alcoholic beverage paired with CANON. This one is well colored. The aroma is as if it has been left at room temperature. Banana, mushrooms, black tea, caramel. Quite complex. The taste is quite dead leafy. There is no sweetness, and it goes right in. But there is something strange about it. Is it spicy or spicy? The acidity is not as strong as it seems, and there is little bitterness, but there is something else. What is it? I warm it up. The taste is gradually delicious. The irresistible umami and sweetness envelops the entire body. However, there is also something strange about it at room temperature. The sweetness is a little strong, and there is a mysterious spicy hotness. There is no doubt that this is a delicious sake when heated. But there is something about it that I can't quite put my finger on. I'll have to keep drinking it.
Japanese>English
タロウタロウ
alt 1alt 2
21
タロウ
Hioki Cherry Blossom Project Products It is said to be made differently from the usual way of production. For more details, please refer to the website. The color is clear. The aroma is isoamyl type, but gorgeous and powerful. White flowers, ripe fruits, quince, and apple. Somewhat milky aroma. Sweetness with a sense of weight. Sweetness, acidity, and minerality on the back palate, which is smooth at first but is felt on the way down. Well balanced and delicious. It's not like Hiokizakura, but it's not bright and full-bodied. The balance is not lost when heated, and the sweetness and familiarity increase, making it easier to drink. It is also delicious heated. It is recommended to drink it at room temperature, as it loses some of the tension that is present at room temperature. It's delicious, though. It has something in common with Tenju or Kumezakura. If I want to drink Hioki Sakura, I won't drink it. I would not drink it if I wanted to drink Hioki Sakura, but it is delicious in a different vector from that.
Japanese>English
タロウタロウ
Kujira純米生酛原酒
Chiyo ShuzoNara
alt 1alt 2
26
タロウ
Slightly colored liquor. Gently ripe fruit aroma. Pear, koji, lactic acid, moss, and I don't know what else, but something oceanic. The balance of sourness and sweetness is pleasant and fits into the body easily. It also has a mineral taste and a beautiful aftertaste. It tastes great at room temperature. When heated, the lactic acid aroma becomes stronger. The acidity becomes stronger when heated, so it is difficult to choose the right temperature. It is better to warm it up to lukewarm. Warmed to lukewarm. Yes, it is better this way. The acidity is very strong and expands on a large scale. Definitely tasty at room temperature. It would probably be delicious well heated, but the temperature range is difficult to determine. It may be best at 25℃ or 30℃, or at room temperature in summer. This is my first time drinking Kushira, but I would like to spend more time with it.
Japanese>English
タロウタロウ
alt 1alt 2
23
タロウ
Almost transparent. The aroma is strong, but it is not a ginjo aroma. It has a koji-like, white flower, and citrus-like aroma. It is sweet. There is a strong sweetness, a slight sourness, and a bitter aftertaste. This is difficult. It's a draft sake, but I heated it up. Oh, isn't it better this way? If you warm it a little higher, the acidity increases and the balance becomes more drinkable. The sweetness is a bit muted, and the generous volume can be tasted. This is a good warmed sake. If it is heated, it would go well with potato salad. I have a bad image of blue bottles because of their deterioration, but I don't know. I didn't feel that at all with this one.
Japanese>English
タロウタロウ
Uzenhakubaiちろり純米吟醸
Haneda ShuzoYamagata
alt 1alt 2
24
タロウ
Lightly colored but almost transparent. The aroma of ripe fruits is gently fragrant. Banana, pear, and a slight woody atmosphere are also present. At room temperature, acidity is the main flavor, but it is not harsh because the overall taste is gentle. Slight sweetness, acidity, minerality, and astringency round out the aftertaste. Warm it to lukewarm. Sourness and gentle sweetness spread out, and there is a gentle sense of scale. It is gentle and has no sharp characteristics, so it can be easily matched with all kinds of dishes. It may be easy to use in restaurants.
Japanese>English
タロウタロウ
Banshuikkon播州愛山純米吟醸
San'yohai ShuzoHyogo
alt 1alt 2
21
タロウ
Lightly colored but almost transparent. The aroma is gorgeous, maybe isoamyl acetate type. White flowers, ripe fruits, apples. There is also a sweet aroma that smells like white eggs. Rich sweetness spreads. There is little acidity, and the bitterness and minerality broaden the scale of the flavor. If it is served lukewarm, the volume of bitterness and sweetness becomes too large and unbalanced. It is not undrinkable, but it is best served at room temperature or lower. It is best served chilled in a glass. When chilled, the bitterness is reduced and the rich aroma and gently spreading sweetness can be enjoyed.
Japanese>English
タロウタロウ
Kikumasamuneしぼりたてギンパック普通酒
Kikumasamune ShuzoHyogo
alt 1
alt 2alt 3
17
タロウ
Beautiful transparency. The aroma is gorgeous but not obnoxious. White flowers, apple, and quince. It has a gentle sweetness and acidity, with a bitter aftertaste, but the bitterness is not too strong compared to the caproic acidity. Mineral taste in the aftertaste. It is normally tasty. The aftertaste is a little bit impressive, but if you were drinking it with a meal, you probably wouldn't notice it that much. It's not as bad as I thought it would be because it has a sharpness due to the addition of alcohol, although the sweetness comes out when it is lukewarm. I know it's a little late to say this, but isn't this great? It's a packaged sake, easy to manage, and has a simple, delicious taste. I would be more than happy if the alcohol content could be reduced from 13 to 14 degrees. I only drink major alcohol occasionally, but it's still great. I wonder who will buy this because they will not be able to enjoy the nerdy fun. I'm sure it will satisfy the demand for a certain level of aroma-based sake at a reasonable price, but I wonder how many people in the sake community are in this market? I think there is more room for growth if it is marketed overseas.
Japanese>English
タロウタロウ
Jujiasahi鏡草純米生酛
Asahi ShuzoShimane
alt 1
alt 2alt 3
30
タロウ
Colored young grass color. Mature aroma. Black tea, dead leaves, mushrooms. Dried raisins, spices. When I drank it at room temperature, thinking it might be austere, I was pleasantly surprised. The sweetness and umami are well pronounced, and the astringency that follows gives depth to the flavor. It tastes like it should be heated up, but it is also delicious at room temperature. The caramel-like sweetness is nice. Warm it up. If you warm it too quickly, the acidity will be too strong. If you want to warm it up, add more sake if it's at room temperature. The rich flavor with sweetness and umami spreads. It has a deep, nourishing flavor that makes you think, "This is delicious! This is delicious! Juji-Asahi has some sakes that I like and some that I don't, but this one I liked. It has a deep nostalgia and is deeply delicious. It is the kind of sake that when you are tired, it seems to tap you on the shoulder and tell you that there are many things in life.
Japanese>English
タロウタロウ
Tamasakura純吟にごり純米吟醸にごり酒
玉櫻酒造Shimane
alt 1alt 2
30
タロウ
The nigori is thin. Rich sweet aroma, tropical fruits. Aroma of white bean and rum. It is delicious even at room temperature. The sweetness and acidity are the main flavors, so it flows smoothly while still having umami. The flavor is firm, yet all the while pleasant. When heated, the core of the flavor remains the same, but the mildness and umami increase. The acidity in the aftertaste is also pleasant and sharp. It is delicious both at room temperature and warmed. It has a solid volume, but does not become too tannic. Because it has a strong sweetness, it is best served with dishes that are either sour or sweet, such as simmered dishes. But it is still delicious. It is also good to drink after a meal.
Japanese>English
タロウタロウ
alt 1alt 2
24
タロウ
R3BY but lightly colored, perhaps because it is 81% polished. Aromas of ripe fruit, apricots, nuts, lactic acid, and dead leaves. It has a long finish with sweetness and a hint of acidity, followed by umami, astringency, and minerality. It is delicious at room temperature. When heated, the sweetness, umami, and acidity become one, and the taste is different from that at room temperature. Naturally, it is also delicious. The acidity is more pronounced when heated, so it is better to warm it slowly or drink it a little after heating. Although it is 81% polished rice, it has a beautiful face and a firm umami flavor. It can be enjoyed at all temperatures and naturally goes well with meals. It is delicious. Mei Mei was good in other years, but this one is good too. Is the rice good?
Japanese>English
タロウタロウ
alt 1alt 2
23
タロウ
Strong H27by 27th daughter Colored sake. Paler than the color of "yamabuki". Might have been different when shipped because it was left there at room temperature. Aroma with a sense of maturity. Caramel, mushrooms, tree bark, ripe fruits. At room temperature, as usual, it is a hard sake with mainly acidity, but there is a hint of sweetness and Maillard caramel. When heated up, it turns into a different sake. The gentle sweetness envelops the drinker and makes it a very tasty sake. It's delicious. It's indescribably delicious.
Japanese>English
タロウタロウ
Jujiasahi御幡の元気米純米生酛
Asahi ShuzoShimane
alt 1alt 2
17
タロウ
Yellow colored sake. The aroma is mature. Aromas of quince, apple, banana-like fruits, caramel, moss, and mushrooms. At room temperature, the main flavors are sourness and astringency. It is not that heavy as it is watered down to 14%. Warm it up. The acidity is hard as it is. I would like to see a little more sweetness come out. Sourness is too strong. It might be good with ethnic food. I wonder what will happen if I leave it longer. I'll leave it alone for the time being.
Japanese>English
5

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