SakenowaRecord your sake experiences and discover your favorites
profile iconMilan Hauser
I only started exploring sake

Registered Date

Check-ins

176

Favorite Brands

0

Most Check-in Brands

Gekkeikan
7(8.33%)
Tengumai
6(7.14%)
Rihaku
4(4.76%)
Kuromatsukenbishi
4(4.76%)
Kikumasamune
4(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
24(13.64%)
Kyoto
21(11.93%)
Ishikawa
12(6.82%)
Akita
11(6.25%)
Yamagata
10(5.68%)
profile iconMilan Hauser
TsuchidaKimoto純米吟醸生酛
Tsuchida ShuzoGunma
100
Milan HauserI liked the sake, however, I wouldn't guess it was kimoto style. It's some time ago so I don't remember the aroma. Flavor was slightly sweet and then some bitterness. A hint of yogurt which might be a sign of kimoto. It is good with food but without it too! It has a character.
profile iconMilan Hauser
黄桜Dry普通酒
KizakuraKyoto
84
Milan HauserEnjoying sake after a long time. In beautiful Kota Kinabalu. Type: futsushu, Rice: Koshihikari, SMV: +3, acidity: 1.2, amino acid: 0.8, alc.: 13.5% Ricy aroma. Dry, light, refreshing. Suitable with fish, meat and basically anything.
profile iconMilan Hauser
Jikon純米吟醸生酒無濾過
Kiyasho ShuzojoMie
108
Milan HauserMy first Jikon. It's too expensive here in Shanghai. Type: junmai ginjo, style: namazake muroka, rice: Yamada Nishiki, polishing rate: 50%, alc.:16% It smells like fruit milk candy. Flavor is refreshing with sweetness followed by strong umami and light refreshing acidity.
profile iconMilan Hauser
KiwamihijiriHENPEI SEIMAI純米吟醸
Miyashita ShuzoOkayama
101
Milan HauserI chose this bottle because it's made from flat polished rice and I wanted to try it. Type: junmai ginjo, rice: Yamada Nishiki, polishing rate: 60%, alc.: 16% I didn't get ginjo aroma. I got mild rice aroma, alcohol and just a hint of floral aroma. Flavor starts mellow then dry finish with umami that resonates in the aftertaste. I expected ginjo aroma and flavors and to my surprise I got somewhat traditional sake with rice flavors and dry finish. Very clean however, without any peculiarities
profile iconMilan Hauser
Miyoshikiku眠りと死純米大吟醸
Miyoshikiku ShuzoTokushima
79
Milan HauserI opened the bottle three days ago and next day I got Covid. Type: junmai daiginjo, style: pasteurized once, rice: Yamada Nishiki, polishing ratio: 50%, alc.: 16% This daiginjo is yellow and rich. Not your usual daiginjo. Aroma of rum and raisin icecream, bit of huangjiu. There is a strong acidity and richness. Plum wine like juicyness.
profile iconMilan Hauser
abeAgewa-Shinden純米
阿部酒造Niigata
100
Milan HauserI bought this sake because I liked the label. The label feels vintage. The sake is different from what I drank so far. Type: junmai, rice: Koshitanrei from Kamiwashinden, Kashiwazaki City, alc.: 16% Aroma of melon, vanilla and lactic acid. Flavor is dry, with some acidity and savoury flavor of rice. Very savoury. Lingering aftertaste. I had problems to pour a secong glass the first day. The minerality and saltiness was too strong. Probably because the rice grows right next to the sea.
profile iconMilan Hauser
Kamonishiki黄水仙純米大吟醸無濾過
Kamonishiki ShuzoNiigata
95
Milan HauserType: junmai daiginjo, rice: Omachi, polishing rate: 50%, alc.: 13% Color is just slightly yellowish. Aroma of sweet fruits like bananas and white flowers. Flavor is a bit on the sweet side. It is an elegant sake and there is nothing to dislike about this drink.
うまいうまいMilan-san, Hello!! Did you feel like a banana? I felt like a peach! It's funny😄
profile iconMilan Hauser
AramasaPrivate lab AMANEKO純米
Aramasa ShuzoAkita
99
Milan HauserType: junmai, rice: Akita rice, polishing rate: 55% koji and 60% kake rice, yeast: no. 6, alc.: 13% Unlike any sake I drank before. The acidity is strong. Aroma mild. Peach, root vegetable, freshly cut grass. Flavor is refreshing. Strong citrus like acidity is followed by savoury umami of rice. Grapefruit for sure. Low alcohol (13%) so no bitterness. Strong acidity is from using white koji. Sake was brewed in cedar tank (no. 14). It's refreshing and sour. Great for summer. Love it.
profile iconMilan Hauser
KankikoSmall pleasures純米吟醸
Sawada ShuzoNara
90
Milan HauserType: junmai ginjo, rice: Yamada Nishiki, polishing rate: 50%, yeast: No. 1901, alc.: 17% Aroma is fruity and classic for ginjo. with notes of pear and white flowers. Flavor is juicy with decent sweetness, mouth-filling umami and bitterness of alcohol. The bitterness lingers for a while. It is rather rich.
profile iconMilan Hauser
酔機嫌純米吟醸
ヨイキゲンOkayama
90
Milan HauserType: junmai ginjo, style: pasterized once, rice: Omachi, polishing rate: 50%, alc.: 14.5% I could not find much information about this sake. The label looks playful and summery. Aroma is mild and grainy. Flavor is dry with sharp acidity and grainy notes. It is clean and refreshing.
profile iconMilan Hauser
FusanokangikuSpecial yell純米大吟醸原酒生酒無濾過
寒菊銘醸Chiba
106
Milan HauserThe bottle looks beautiful. The label is orange and reminds me of fruit. Type: junmai daiginjo, style: muroka nama genshu, rice: Yamada Nishiki and Omachi, polishing rate: 50%, alc.: 15% When I smelled the sake I knew exactly what it will taste like. The aroma is fruity like pineapple with citrus. Flavor is sweet and sour, refreshing and quite rich. It is juicy like pineapple with a touch of grapefruit like bitterness. It is refreshing and there is a tangy taste because it is unpasterized.
profile iconMilan Hauser
翠玉特別純米生酒無濾過
Ryozeki ShuzoAkita
106
Milan HauserElegant and good looking label. Type: tokubetsu junmai, style: muroka, namazake, rice: Akita rice, polishing rate: koji rice 55%, kake rice 59%, alcohol: 16% It's simply delicious. There is nothing one can say against this drink. Charming fruity aroma like pears. Flavor is fruity and deep. There is a nice balance of mild acidity, sweetness and earthy finish. I didn't get any of the gentle fizziness which is characteristic for namazake.
profile iconMilan Hauser
TamasakuraJunmai Nigori純米にごり酒
玉櫻酒造Shimane
98
Milan HauserI rarely drink nigorizake because I am not a big fan of it. This one is actually the best nigorizake I had so far. Type: junmai nigorizake, rice: Hyakumangoku no Shiro, polishing rate: 70%, SMV: -34, acidity: 1.7, amino acids: 1.5, yeast: no 701 Aroma of nigorizake: sweet cream, rice and lactic acid. Mouthfeel is velvety and thick, however, no big chunks of rice. Flavor is sweet but not overly sweet with nice acidity. The flavor seems to be more fruity than the aroma suggests.
profile iconMilan Hauser
Shichihon'yariJunmai Daiginjo Wataribune純米大吟醸
Tomita SaketenShiga
98
Milan HauserType: junmai daiginjo, rice: Wataribune, polishing rate: 50%, alc.: 15% Aromatic. Aroma is not overly strong and pleasantly sweet and floral. Flavor is a big surprise. It is juicier and more full-bodied than the aroma suggests. It's not acidic nor spicy. There is fizziness like that of namazake which is very pleasant. Mouthfeel is silky and oily. Great sake from once almost forgotten rice made by ancient kura.
profile iconMilan Hauser
EnasanGohyakumangoku 35純米大吟醸
はざま酒造Gifu
127
Milan HauserType: junmai daiginjo, rice: Gohyakumangoku 76% Yamada Nishiki 24%, polishing rate: 35%, alc.: 16% Sweet aroma of ripe bananas. Flavor is juicy and sweet. Sweetness is balanced with gentle acidity. Sake is elegant and clean, it almost feels like water from a spring. Finish is lingering in mounth for quite a while.
profile iconMilan Hauser
ZakuSinshu NOUVEAU 2022純米大吟醸
Shimizuseizaburo ShotenMie
156
Milan HauserType: junmai daiginjo, rice polishing rate: 50%, alc.: 15% Aroma is magnificent. It has fruity scent of tropical fruit candy and pineapple. Flavor is refreshing, clean and bright. It's not too sweet and there is fresh fruity acidity. It is light and elegant. This drink is so good that I can't stop pouring yet another glass. This made my Sunday afternoon even better.
profile iconMilan Hauser
Shichihon'yariKinowa純米
Tomita SaketenShiga
117
Milan HauserI bought junmai and kimoto junmai version of this sake for comparism. Basic specs are the same: Type: junmai, rice: Tamazakae, polishing rate: 60%, alc.: 15% The sake is made in wooden barrel but I couldn't feel it in the aroma or flavor. Aroma is mild, I could smell apricots. The flavor is slightly fruity. I had a feeling of soft tingling on the tongue the first day I opened the bottle. At room temperature this has stronger aroma and more flavor than the kimoto version. Kimoto has more color.
profile iconMilan Hauser
Shichihon'yariKinowa純米生酛
Tomita SaketenShiga
106
Milan HauserI bought junmai and kimoto junmai version of this sake for comparism. Basic specs are the same: Type: junmai kimoto, rice: Tamazakae, polishing rate: 60%, alc.: 15% The sake is made in wooden barrel but I couldn't feel it in the aroma or flavor. At room temperature the aroma is very weak. I couldn't get any kimoto notes. Flavor was not as rich as I expected. There was sharp acidity followed by bitterness. When hot this sake shined. Beautiful sweetness in aroma, savoury taste full of umami.
profile iconMilan Hauser
Tengumai本醸造
Shata ShuzoIshikawa
90
Milan HauserI went to izakaya for quick dinner after hard day in the office. I ordered some meat, doufu, miso soup, mushrooms and honjozo Tengumai. Aroma was mild and flavor was refreshing. The sake is light-bodied with just a tiny hint of some yamahai blended in. It was light with mild aroma so it didn't interfere with food. Suits many kinds of food.
profile iconMilan Hauser
MukadeBetsukoshirae純米
Gyokusendo ShuzoGifu
101
Milan HauserI am so surprised by this sake! I would always keep a bottle of this in my fridge. This is the ultimate everyday junmai. Type: junmai, rice: Hida Homare, polishing rate: 65%, SMV: +2, acidity: 1.3, amino acids: 1.2, alc.: 16.5% Mild aroma of grain, rice and ripe bananas. Flavor seems sweet to me with acidity that seems to be escaping and strong umami of rice. There is a really slight juicyness caused by the sweetness and acidity. I bought a big 1.8l bottle and I know I will buy another one.
1