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

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177

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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(13.56%)
Kyoto
21(11.86%)
Ishikawa
12(6.78%)
Akita
11(6.21%)
Yamagata
10(5.65%)
profile iconMilan Hauser
OujimanYuki Megami純米大吟醸
Satonizaemon ShuzojoYamagata
96
Milan HauserJust look at the beautiful red bottle! Type: junmai daiginjo, rice: Yuki Megami, polishing rate: 50%, SMV: -3, acidity: 1.3, alc.: 15% Aroma is strong. I can smell green apples and flowers. Taste is clean and sweet with light juicy tones of fruits such as apples and pears. It is clean, light and elegant. I brought this sake to tasting event with my friends and especially girls liked it. Not only the bottle but the drink too!
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TamagawaYanwari純米山廃
Kinoshita ShuzoKyoto
93
Milan HauserJust seeing the beautiful color makes me feel warm. Type: junmai yamahai, rice: Kita Nishiki, polishing rate: 66%, alc.: 12.5% Color is amber which is a sign of aged sake. I love the color Aroma is mild and pleasantly grainy with signs of yamahai The label is cute and calls us to warm the sake. Flavor of aged sake with sharp acidity and plentiful umami. I drank it both at room temperature and hot. Although, I am not a fan of warmed sake, in this case, I found it better than room temperature
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HiraizumiHakucho Type B純米吟醸山廃
HiraizumihonpoAkita
104
Milan HauserIs this white wine I am drinking? With SMV -22 I was expecting sweet sake. Type: yamahai junmai ginjo, rice: Akita sake Komachi, polishing rate: koji rice 50% kake rice 60%, SMV: -22, acidity: 5.2, yeast: no. 77, alc.: 14% Mild aroma of koji. I didn't smell ginjo aroma. Flavor is sour, very sour. I couldn't feel any sweetness. White koji (citric acid) + yeast no.77 (malic acid) + yamahai (lactic acid) = a lot of acid The brewery is very old, 535 years. The third oldest brewery in Japan.
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TamagawaMyaa 3純米吟醸
Kinoshita ShuzoKyoto
112
Milan HauserIt's the end of the work week and time for a glass of good sake. Or two glasses. Type: junmai ginjo, rice polishing rate: 60%, alc.: 15% Color is slightly yellowish. Aroma is mild. Very ripe bananas, cocoa, caramel. Hints of aging right there. Flavor is refreshing but rich. Sourness comes first, followed by spreading savoriness and umami, then sweetness and slightly tart finish that lingers. Caramel notes in the flavor reminds me of aged sake. This is not your light ginjo. This is Tamagawa.
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ShichidaJunmai 75% Yamada Nishiki純米
Tenzan ShuzoSaga
108
Milan HauserType: junmai, rice: Yamada Nishiki, polishing rate: 75%, alc.: 17% I ordered junmai in restaurant and I was surprised by the rich flavor. I didn't expected this. Later I read about it online, that it is from low milled rice and aged over a year. No wonder it is so rich. Aroma of rice and mochi. Flavor is sweet with full umami of low polished Yamada Nishiki that fills the mouth quickly and followed by gentle acidity at the end. Good balance and rich flavor. Grilled beef, hot pot.
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Tatenokawa2023 Rabbit Zodiac Bottle
Tatenokawa ShuzoYamagata
117
Milan HauserThe Lunar New Year is coming soon and it's time for some celebratory sake. Rice: Miyama Nishiki from Yamagata prefecture, polishing rate: 50%, yeast: no. 6, alc.: 15% Fruity ginjo aroma, bananas and a hint of citrus fruit. Flavor is juicy, sour and sweet. Sweetness ends quickly but it has a white wine like sourness that remains till the end. It is delicious and refreshing. It is made with white koji which brings that sourness.
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Miinokotobuki+14純米吟醸
Mii no kotobukiFukuoka
106
Milan HauserType: junmai ginjo, rice: Yamada Nishiki, polishing rate: 60%, SMV: +14, acidity: 1.8, amino acids: 0.9, alc.: 14% Had dinner in izakaya with my colleagie today and saw this sake on the menu. I thought it would go well with grilled food because it's dry. Oh boy, I was right. Aroma is very mild, mostly rice with notes of ginjo aroma. Flavor is dry and light. Really goes well with grilled meat. Great food sake.
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TedorigawaGenshu namazake純米原酒生酒
Yoshida ShuzotenIshikawa
124
Milan HauserType: junmai genshu namazake, rice: Ishikawamon, polishing rate: 60%, SMV: -1, acidity: 1.8, alc.: 14% I love the elegant and fancy label. Aroma is not strong. I could smell rice and chestnuts. Flavor is juicy, with strong presence of rice and koji. It has the right amount of sweetness and acidity. It is refreshing, light and clean. There is a slight fizziness of namazake. I could drink the whole bottle in one evening.
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IzumibashiRaku-fumai shiboritate純米吟醸
Izumibashi ShuzoKanagawa
104
Milan HauserThis delicious baby is my first sake after I recovered from Covid-19. Type: junmai ginjo, rice: Raku-fumai, polishing rate: 55%, yeast: no. 901, alc.: 16% This sake is freshly bottled from this brewing season's first tank. It is pasteurized only once. Aroma is fresh with some smell of alcohol. Flavor has a lot of lively acidity with some tartness. I can feel strong presence of umami.
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TomioGohyakumangoku特別純米
Kitagawa HonkeKyoto
92
Milan HauserMy wife got Covid-19 three days ago. My daughter and son got fever tonight. I guess it's my turn next, so I drink some more tonight. Type: tokubetsu junmai, rice: Gohyakumangoku, polishing rate: 58%, SMV: +2, alc.: 15% Aroma is pleasantly fruity. I could smell apricots. Flavor is clean and light with strong acidity, moderate umami and slight dryness. Clean finish.
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Dewatsuru純米吟醸
Akita SeishuAkita
89
Milan HauserToday we came back from Disneyland. I opened a bottle of Dewatsuru tonight. Type: junmai ginjo, rice: Tsubuzoroi, polishing rate: 60%, SMV: -2, acidity: 1.7, alc.: 15-16% Aparently this sake is made of new rice strain from Akita called Tsubuzoroi. That is interesting. Aroma is charming. Rice and ripe sweet fruit - bananas. Flavor is rather sweet with crisp finish. There is a slight fiziness. It is very tasty and drinks very easily. I could finish a whole bottle in one evening.
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Kuromatsukenbishi本醸造
Kenbishi ShuzoHyogo
92
Milan HauserToday is my daughter's birthday. She is asleep now and I can finally have few glasses of Kenbishi to celebrate her birthday. We decorated Christmas tree today too. I hope you have a glass of nice drink too, my friends.
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TengumaiJunmai yamahai純米山廃
Shata ShuzoIshikawa
91
Milan HauserType: junmai, yamahai, SMV: +4, acidity: 1.9, alc.: 16% I bought this again. I love this drink. Beautiful golden color and aroma like rice with wet leaves and maple syrup sweetness. Classic yamahai flavors, strong umami and dry finish. Beautiful.
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Shochikubai冷酒本醸造
Takara ShuzoKyoto
81
Milan HauserThis sake is made in Beijing, China. I bought it in sushi restaurant to drink it with my lunch. It's nothing special, goes well with food, especially sushi.
小猫火儿beijing can go out to eat now？ I have to stay at home for the week maybe。try kameizumi，good sake
Milan Hauser@小猫火儿 I love Kameizumi. Had 3 kinds of sake made by them. Even their honjozo is very good. Cheers!
小猫火儿cheers！yes，nihonhshu is great！i like kameizumi，and jikon great too。honhjozo？
Dutch>English
小猫火儿next time，i would like to try some！
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Shuho本醸造
Shuhozo ShuzoYamagata
77
Milan HauserType: honjozo, rice polishing rate: 65%, alc : 15.5% Nice surprise. I really liked this honjozo. I would put it on 3rd place in my honjozo list, behind Kameizumi and Kenbishi. Mild but beautiful sweet aroma of rice and ripe bananas. Flavor is refreshing but with kind of depth. Too bad I only bought 300 ml bottle.
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FurosenPurple label純米吟醸山廃原酒
Uehara ShuzoShiga
88
Milan HauserGive me rich yamahai with high alcohol content and I am the happiest person in the world. Type: junmai ginjo genshu yamahai, rice: Yamada Nishiki, polishing rate: 55%, yeast: in house yeast, SMV: +2, acidity: 2.1, amino acids: 2.1, toji: Yasuo Yokosaka, alc.: 17% Aroma is mild and grainy. Body is rich with strong umami. There is gentle acidity and just the right amount of dryness. It is mellow. Signs of yamahai and aging. Sake was aged for one year and pressed in wooden funa. Happy weekend!
Milan HauserI heated it up today. The aroma mellowed out. No aroma of grain, more flowery tones.
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NoguchinaohikokenkyujoJunmai純米原酒生酒無濾過
Noguchi Naohiko Sake instituteIshikawa
99
Milan HauserI wanted to try Mr. Noguchi Naohiko's sake for a long time and the day finally came. Type: junmai, muroka, nama, genshu, rice: Gohyakumangoku, polishing rate: 60%, alc.: 19% This is how I like my drink: robust, deep, dark and with high alcohol content. Aroma of rice, flowers and exotic spices. Flavor is rich and layered with strong sweetnes and strong acidity followed by earthiness of alcohol. None overpowers the other, there is beautiful balance. Poetry from the hands of Mr. Noguchi Naohiko.
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NitoAiyama 48純米大吟醸
Maruishi JozoAichi
95
Milan HauserToday is my birthday so I opened a bottle of daiginjo, although, I prefere more full-bodied drinks. Type: junmai daiginjo, rice: Aiyama, rice milling rate: 48%, alc.: 16% Aroma is floral with a hint of freshly cut grass. Flavor is fruity with strong sweetness and sharp acidity. Finish is clean. I wanted to try Nito for a long time, because I find their labels very funny. I finally got it for my birthday. It's elegant and clean.
ちょろき>Milan Hauser. Happy Birthday ㊗️ I've been looking forward to this one for a long time. You have a wonderful birthday ✨.
Japanese>English
ポンちゃんHappy Birthday to Milan Hauser 🎉🎂🎂. Nice drink to celebrate! Have a great birthday ✨!
Japanese>English
Milan HauserThank you very much, @Pon!
Japanese>English
Milan Hauser@choroki Thank you!
Japanese>English
MantaMilan Hauser Good evening ^ ^ Happy Birthday 🎉 I haven't had Ni Usagi yet 🥲. Aizan's 48% is delicious 👍 Pour a full glass and let it overflow 😁.
Japanese>English
おやじぃHappy Birthday Milan Hauser 🎉Ni Hare is a delicious sake 🍶🎶I reserved the zodiac label Ni Hare 😊.
Japanese>English
Milan Hauser@Oyajii Thank you!!! 🙂
Japanese>English
Milan Hauser@Manta I will, thank you 🍶🙂
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HakushikaKijuro特別本醸造
Tatsumahonke ShuzoHyogo
79
Milan HauserType: tokubetsu honjozo, rice polishing rate: 60% ginjo and 70% honjozo, SMV: +3, alc.: 14.7% I had this sake in yakiniku restaurant. It is blended sake with 25% of ginjo and 75% of honjozo. It is more than suitable for grilled beef. It's light and dry with slight depth.Blended to a beautiful balance of refreshing flavor and depth. Kijuro was a name of famed Hakushika's Tatsuma family member who lived in 19th century.
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