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SakenowaRecord your sake experiences and discover your favorites
fu-さんfu-さん
酸度の高いお酒が好きです。 表現は一貫できてなくて、申し訳ないです。 とはいえ、その時感じた表現を投稿できたらと思います。

Registered Date

Check-ins

62

Favorite Brands

0

Most Check-in Brands

Kaze no Mori
9(45%)
abe
3(15%)
Aramasa
2(10%)
Nabeshima
2(10%)
Hanamura
2(10%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
15(24.19%)
Akita
9(14.52%)
Gunma
5(8.06%)
Niigata
5(8.06%)
Fukushima
4(6.45%)

Timeline

fu-さんfu-さん
Nito純米吟醸 雄町55% うすにごりスパークリング生
Maruishi JozoAichi
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22
fu-さん
You can really smell the aroma of rice from the aroma before you drink it. It is not quite like freshly cooked rice. The gas pressure is high and it took me 10 minutes to open it. A lot of high aroma of rice, sweetness of rice is a little above medium? Bubbles at the level of soda water, and a nice sharpness at the end, so this is one of the products I want to buy next time: ✨️✨️✨️
Japanese>English
fu-さんfu-さん
Hanaizumi純米無濾過生原酒 上げ桶直詰
Hanaizumi ShuzoFukushima
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19
fu-さん
The mouthfeel is moderately sweet, fragrant, and acidic, and the finish is a little sake-like. It has a slight sake-like taste at the end of drinking. It is best served as an aperitif, or with strong flavored or aromatic food. P.S. If you heat it up and remove a little of the alcohol, it becomes easier to drink, which is what I like now. ☺️
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
fu-さんfu-さん
Kinoenemasamune星合 純米吟醸純米吟醸生酒
Iinuma HonkeChiba
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21
fu-さん
Slight sweetness, a little acidity, and a little alcohol aroma. A little more than an aperitif. P.S I felt it was well-balanced the next day after drinking.
Japanese>English
fu-さんfu-さん
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25
fu-さん
11 days after opening the bottle. There are no bubbles, and the acidity is still present, giving it a beautiful taste with the umami of the sake's original yeast. No sense of the land of origin. The importance of the bubbles was reaffirmed! Freshly opened seems to be the best. ✨️ I learned a lot!
Japanese>English
fu-さんfu-さん
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21
fu-さん
I couldn't drink it all at once, and this is my impression on the fourth day after opening it. There are almost no bubbles, just a hint of sweetness, acidity, and the aroma of the sake's yeast. If I had to compare it to something else, I would say it is like Kaze no Mori Alpha 1.
Japanese>English
fu-さんfu-さん
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22
fu-さん
The supernatant is a very beautiful junmai ginjo. It is light and has a moderate acidity. After mixing it, you can taste the lightness of the sake, but you can also taste the good flavor of rice. The sake has a good sharpness and can be enjoyed as a food sake. It also went well with nabe (hot pot). ☺️
Japanese>English
fu-さんfu-さん
Hanaabi美山錦 無濾過生原酒
Nan'yo JozoSaitama
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25
fu-さん
It was not too sweet and had just the right amount of sourness that I really liked! I often find huayoukas too sweet for my liking, but I found a huayoukas that I like: ✨️
Japanese>English
fu-さんfu-さん
Asukai純米かすみさけ 無濾過生原酒
Nyu ShuzoFukui
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20
fu-さん
Slightly sweet and well-balanced with just the right amount of acidity. I would like to drink it again. ☺️
Japanese>English
fu-さんfu-さん
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20
fu-さん
It is moderately sweet and has a rounded acidity. It really felt right in the middle of sweet and sour! I wonder if it has aged a bit? I'm anxious to see it freshly made: ✨️
Japanese>English
fu-さんfu-さん
Hanamura純米吟醸 雄町
Ryozeki ShuzoAkita
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26
fu-さん
Hanamup's characteristic sweetness tends to be the same as that of Junmai, but it is lighter than Junmai, so it is easier to drink! If you are going to drink Hanamup, this might be a good choice.
Japanese>English
fu-さんfu-さん
Hanamura純米酒 陸羽田
Ryozeki ShuzoAkita
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23
fu-さん
I guess it's like a sweet taste with a hint of bitterness to finish it off. Last year I could only taste the sweetness, but now my palate has improved and I can understand the flavor profile. Thanks to all those who taught me so much! However, I can't drink a lot of it because it's pure rice and very drinkable💦.
Japanese>English
fu-さんfu-さん
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27
fu-さん
I received the rest of the drink and commented a week later. Compared to right after opening the bottle, the wine has aged better, and the mouthfeel is still as refreshing as a good white wine, but the second half is a little more drinkable. I personally like this one. I still have some left, so I will comment again after another period of time.
Japanese>English
fu-さんfu-さん
abe楽風舞 純米吟醸
阿部酒造Niigata
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27
fu-さん
Lightly cloudy with just the right amount of sweetness, I really like the balance of sweetness and acidity! I like it! I would buy this bottle if it were available!
Japanese>English
ジェイ&ノビィ
Good morning, Fuji 😃. Abechan💚 is delicious 🤗 we are also repeat drinkers 😋.
Japanese>English
fu-さんfu-さん
abe尾崎商店限定純米
阿部酒造Niigata
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25
fu-さん
Sake with a muscat-like flavor, neat and crisp. It was a sake that did not seem to be junmai.
Japanese>English
fu-さんfu-さん
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18
fu-さん
This is the first time I've seen it under the Takachiro brand...is it FB? Please let me know! It is a sweet and sour Muscat type of raw sake. A bottle I would like to have at home. Depends on the price. Who is it? Please tell us!
Japanese>English
fu-さんfu-さん
Yamamotoスパークリング
YamamotoAkita
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22
fu-さん
I drink this baby every year! This year it blew up a few seconds after I opened it (lol). I guess it has stronger bubbles because it hasn't had them before? It looks light cloudy and tastes like strong bubbles, moderate sweetness, and a hint of acidity. I like it very much. See you next year (*^^*)
Japanese>English
fu-さんfu-さん
Senkinクラシック 零式
せんきんTochigi
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23
fu-さん
After purchasing it shortly after its release, I put it to bed. As it is a draft sake, it was second fermented in the bottle. The bubbles were quite large, probably due to the fact that it was a draft sake. It was very foamy, probably due to the fact that it was a draft. As for the taste, the sweetness at the beginning of drinking was weak, and although the sake had a touch of sake yeast in the latter half, it tasted light overall. For sake lovers, I thought it would be better to design a sake with a bit more of a "sake yeast" taste. Is it designed for those who are not accustomed to drinking sake?
Japanese>English
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