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SakenowaRecord your sake experiences and discover your favorites
ゆーゆー
2024年11月より日本酒活動開始 日ハム熱中してます。 札幌近郊 飲み屋より家飲み多め予定、、

Registered Date

Check-ins

331

Favorite Brands

21

Hall of Fame

UtashiroMimurosugi

Most Check-in Brands

Utashiro
10(6.62%)
AKABU
8(5.3%)
Masumi
7(4.64%)
Kaze no Mori
7(4.64%)
Kamonishiki
7(4.64%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
39(11.78%)
Nagano
26(7.85%)
Akita
25(7.55%)
Fukushima
19(5.74%)
Yamagata
16(4.83%)

Timeline

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Banana sweet and sour, flavor and aroma at the right time. The taste is thick and heavy in the mouth, but at first it starts with a mild and soft taste like water. Fruity category with a little bit of dark sweetness and acidity and a little bit of main umami, watery bitterness and al, a little bit out of it. Strong tongue roughness
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nabe
Hello. Thank you for drinking sake from my home town of Minamiaizu!
Japanese>English
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Hatsukame純米大吟醸 東条愛山
Hatsukame ShuzoShizuoka
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23
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Bananas ready to eat. It also smells delicious. The sweetness and acidity are first thickened, then the same intensity of umami, alcohol loss, and astringency. It is not dry. When the umami comes out, there is already a strong roughness on the tongue. Bitterness remains, but the rest is very clean. High class food sake! It is a sake with a sweetness that is as good as Aizan's sweetness!
Japanese>English
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26
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Refreshingly delicious pineapple in the back. Elegant aroma. Little thickening. More like water. Light sweetness and acidity to rather umami bitterness. The nose is not too strong, A little roughness. The aftertaste is short and clean. The peak of the intensity of the flavor is around the mouthfeel. It is quite light and has a short ending. It is a very versatile wine that can be drunk alone or as a companion.
Japanese>English
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Hakutsurualternative 白鶴錦
Hakutsuru ShuzoHyogo
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Ginjo aroma is a mixture of apple and pineapple, but not to a spectacular degree. Aroma of sweetness, acidity, and gradual umami. The aroma is not too thick, with a light sweetness and acidity that gives way to the main umami bitterness, but the nose is smooth and dry at the end. A little rough on the tongue. The umami bitterness lingers for a long time. I like it better on the second day.
Japanese>English
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10°C Green melon type Equal parts sweet and sour Slightly thickened, smooth entry Not sweeter than the aroma from the acidity, but delicious. Bitter and astringent taste in the mouth. In general, it is sweet and sour with a little bit of sweetness. The tongue is rough, and the alu is not too much. When the temperature rises, it is easy to feel the sweetness. There is volume even at low alcohydrates. It is surprisingly good with beef curry.
Japanese>English
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29
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15°C (59°F) Melon type, lightly acidic, sweet, slightly umami aroma. Slightly thickened, with a little gas. Umami mixed with acidity, sweetness and bitterness. The umami flavor lasts until the end, and the alcohol does not leave the nose. In general, it has a slightly strong, rich flavor. Went well with vinegar and smoked cheese!
Japanese>English
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Utashiro鳴神 火入れ 中取り
天領盃酒造Niigata
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15°C (59°F) Rumney, muscat aroma as the temperature rises. Sweet and acidic. There is a lot of gas. Mild entrance, followed by acidity, sweetness and umami. After that, it finishes dry with bitterness and astringency. There is a little roughness on the tongue. It is dry but has a strong aroma. It went well with light sashimi and negi shio tan!
Japanese>English
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Utashiro日和 火入れ 中取り
天領盃酒造Niigata
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27
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Both green melon type and Muscat float. Aroma of sweetness followed by mild acidity. Sweetness, umami, and alcohol from a less-than-thick entrance. After that, it ends with bitterness from the acidity. The tongue is a little rough and there is a little residue. The sweetness is the strongest here. It went well with bulgogi, scallop butter soy sauce, yakitori with sauce and sweet sauce!
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29
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Ripe banana aroma. Bitter sweetness and umami. Heavy mouthfeel. First, bitter sweetness and acidity, then alcohol with umami. It leaves a long aftertaste with a rough texture on the tongue, leaving a thickening effect. Goes well with Toppo and Ghana. As it is an old noble sake, it may go well with Chinese food such as mapo tofu.
Japanese>English
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30
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A green melon with refreshing acidity and umami. The first taste is a little thick and watery, followed by a bitter taste and then a sweet and acidic taste in the second half. But the sensation is short. A little rough on the tongue. The sweetness is in the second half, but the aroma is more floral, so it is in the fruity category. It is always good!
Japanese>English
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23
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Aroma with red apple floating in the air. Sweet, tasty, acidic. Slightly thickened. The sweet and acidity are sharp and umami, followed by a mouthful of Bitterness and alu from the nose. A little roughness on the tongue Even in the low alcohol sweet and acidic category, the umami is strong and cohesive, as if you are drinking apple juice. A good sake that is easy to drink and easy to introduce 🍶.
Japanese>English
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A little ripe banana, melon. Aroma: Sweet and tasty with a little bit of sweetness. A little bit of sweetness, a little bit of sweetness, a little bit of sweetness, a little bit of sweetness, a little bit of sweetness, a little bit of sweetness, a little bit of sweetness Bitterness and sourness from the nose. The tongue is rough and firm. It has a very good balance of sweetness and umami. I liked this brand, but when I bought it for the first time and drank it, I realized that it was even more delicious!
Japanese>English
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25
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Citrusy with a slight lactic acid drift like tangerine Intense aroma of sweetness and acidity Slightly thick on the palate. The acidity is the main flavor, and the bitterness and umami from the sweetness spreads in the mouth without a pause. The tongue is rough and the alcohol is a little bit strong on the nose. It has a lot of volume in Garakudai. It gives the impression of being a versatile sake!
Japanese>English
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21
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Lactic sweet and acidic aroma Thick entrance, acidity from sweetness, bitterness Tongue roughness is also firm I am curious about the structure. There is also a grapefruit feeling that is both calpic and Koei Chrysanthemum-like! The aftertaste is also very beautiful!
Japanese>English
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24
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Savory nutty aroma. Smooth on the palate but surely thickens as it enters the mouth. Along with the sweetness, there is a strong umami flavor and alcohol on the nose. Bitterness, acidity, and alky finish. Powerful but with a very beautiful aftertaste. When heated, it is full of umami, acidity, and alcohol. I like it cold.
Japanese>English
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26
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Doi Shoten's Limited Ice-Tempered 3-Year Aged Sake The first thing to notice is the cocoa-like aged aroma and sweet acidity. The first thing you notice is the umami that comes from the thickened mouthfeel. The sweetness and umami come from the acidity that is typical of Yamahai sake, which spreads in the mouth with a sweet taste. It has a long lingering aftertaste with a firm rough texture on the tongue and the umami lingers for a long time. I will drink this one right away and let the rest sit in ice temperature for a little longer 😊.
Japanese>English
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Minenoyukiハツユキソウペア洋梨
Minenoyuki ShuzojoFukushima
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Sweet, acidic aroma of pear juice, which is not found in sake. The sweetness and acidity of the fruit juice is felt when drinking, followed by the umami of rice and a hint of bitterness. Alcoholic nose. The juice lingers as an aftertaste. This is the first time I bought a craft saké, and it is very interesting!
Japanese>English
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26
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The aroma is a mixture of deep buttery flavor and sweetness. Acid also stands out. Strong thickening. Combination of acidity, sweetness, and umami makes it a very strong sake. The taste makes you think it is a very strong sake. I was so shocked when I got this 3 year old sake, I could finally buy it! I look forward to seeing how it grows in the future!
Japanese>English
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20
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Tropical flavor like a hana-yoku, pineapple Aroma of sweetness with a strong rice flavor Lightly thickened, with a juice-like sweetness and acidity, and a strong rice flavor that does not lose to the sweetness. The bitterness is hard to notice and the aftertaste is beautiful. Light roughness on the tongue. When heated, the umami becomes the main flavor. I like Hachitan-Nishiki again!
Japanese>English
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26
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Green banana aroma The order of acidity is from strong umami to bitter-sweet, and the umami lasts until the end. Even though the alcohol does not leave the nose, the aftertaste is beautiful and the alu feeling remains in the mouth.
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