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SakenowaRecord your sake experiences and discover your favorites
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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

315

Favorite Brands

19

Hall of Fame

HiranHijiri

Most Check-in Brands

AKABU
8(5.63%)
Kaze no Mori
7(4.93%)
Denshu
7(4.93%)
Masumi
7(4.93%)
Aramasa
6(4.23%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
32(10.16%)
Nagano
26(8.25%)
Akita
25(7.94%)
Fukushima
17(5.4%)
Yamagata
16(5.08%)

Timeline

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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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20
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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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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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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.
Japanese>English
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28
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Gorgeous green banana, sweet acidity with a touch of sweetness. The nose has a strong sweetness and umami after a mild entrance with a little bit of thickening, alcohol on the nose, light acidity, and a slight roughness and bitter umami on the tongue at the end. It is short from the moment of drinking to the end of the nose. It has a strong flavor, but it is just before juicy.
Japanese>English
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Takachiyo魚沼山田錦おり絡み生
Takachiyo ShuzoNiigata
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32
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Sweet and sour taste in the back, tropical aroma. Slightly thickened. More gas than it looks. Bitter and sweet with a strong flavor. Pineapple. Juicy. There is a roughness on the tongue with some residual umami flavor. It may be similar to the Kameizumi cel-24 Ooragarami we had at the weekend meeting.
Japanese>English
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20
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Green banana, melon. Deliciously sweet aroma. Slightly thickened entrance. The main flavor is bitterness, with sweetness and acidity at the end. The alcohol level is just barely above the level of the nose. The finish is a little dry but has a rich aftertaste. Kuroryu is always too satisfying!
Japanese>English
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Juicy aroma of dark sweetness like red apple honey. Slightly thickened entry, strong sweetness with bitterness and acidity, and finally a strong umami alcohol on the nose. No roughness on the tongue. It is just like an apple fruit wine, but with a strong rice element. It is one of those Hana Yuu that is hard to get tired of drinking. I can understand why the sales person said that only Rikuwada is sufficient for Junmai spec!
Japanese>English
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20
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Lychee comes to mind, with a calm yet acidic taste. As the temperature rises, the bitterness and umami increase. Acid and a little sweetness from the light entry. The umami and bitterness also come out softly and firmly. There is a sense of alcohol, but it does not escape from the nose. It is well-balanced and stable Masumi. It is delicious!
Japanese>English
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宮寒梅スプリングタイム
Kanbai ShuzoMiyagi
4
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Strong sweetness and a hint of acidity standing out in the middle. Tropical flavor of banana and mango. Syrupy and thick mouthfeel. Strong sweetness with a hint of acidity. Later, as the temperature rises, a caramel-like bitterness emerges. Bitterness remains a little bit and does not leave a rough feeling on the tongue.
Japanese>English
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Denshu純米大吟醸 秋田酒こまち
Nishida ShuzotenAomori
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23
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Quite gorgeous, a mix of pineapple sweetness, umami, and acidity. The sweetness and acidity start at the entrance, which settles down for a moment, then the bitter acidity follows with a bang, and then the alcohol. What remains is a beautiful sweetness. A good tasake!
Japanese>English
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23
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First, heavy alcohol and a little zingy acidity. A little bit of apricot bean curd comes to mind. The acidity is strong and the alcohol leaves the nose early, and sweetness is also felt. After this, it will be aged at room temperature.
Japanese>English
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24
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Calm but fruity aroma like melon. Slightly thickened entrance, with sweetness and a gentle bitterness typical of Hououmida. Alcohol and acidity are light at the end. The aftertaste is short and finishes nicely. No roughness on the tongue. It tastes quite gorgeous as I have only had wines under 2,000 bottles!
Japanese>English
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20
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Refreshing aroma like young banana. Alcohol from dark sweet and bitter umami. Sharp acidity from start to finish. I have never had Omachi 48, so I can't compare it, but it is clearly more acidic than the usual Futatsugi. Even though it seems to be a summer sake, it has a strong umami flavor and is light, which is nice because it is easy to pair with rice.
Japanese>English
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Gensai特別純米火入れ
Suehiro ShuzoFukushima
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21
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After the wasanbon type aroma, a close sniff reveals muscatel. Strong sweetness and acidity from a mature mouthfeel. After the alcohol, it ends with bitterness and a slightly long aftertaste. The aroma of muscat, which is very current, and the acidity stand out and it is quite good!
Japanese>English
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The aroma is a bit on the loud side for a pineapple type Hiroki. A little bit of alcohol. While the entrance is mild, it is accompanied by sweetness and acidity. Bitter umami after the sweetness. Juicy type Alcoholic bitterness through the nose Rough on the tongue with a long bitter aftertaste
Japanese>English
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The aroma has the sweetness and acidity of green apple and the umami of rice. On the palate, the gas hits the mouth and smoothly fills the mouth with sweetness and acidity, the low alcohol passes through the nose, and bitterness and umami linger in the aftertaste. There is no particular texture on the tongue.
Japanese>English
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23
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Calm aroma, a hint of young banana and pineapple, and a hint of ginjo aroma. Lightly thickened and quiet at the start, but with a robust flavor of Omachi, pineapple sweet and sour with a clean aftertaste, and elegant bitterness and alcohol. It is easy to match with rice, and also fits well in the fruity category. It is too versatile!
Japanese>English
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HijiriHizirizm　試験醸造　五百万石　生酛
Hijiri ShuzoGunma
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21
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Dark aroma of tropical honey that is not too floral. Strong sweetness and bitterness from the dark umami, and after the nose of alcohol from the bitter taste, the acidity passes through with the bitter umami. Ripe bananas are clearly visible on the palate. This one is made with Tsuchida's brewer's yeast. I haven't had a bottle of Tsuchida yet, so I'd like to get my hands on one soon.
Japanese>English
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