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tomytomy
家飲みのみ投稿。 飲み終えてから投稿。 自分のお金で買って飲んでるので、旨いも不味いも、はっきり書きます。 はっきり書くからには、店でちょっと飲み比べ程度で感想を述べるのは、作った方々に失礼かなと思うので。 いただきもの以外は、購入価格も記入しています。

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45
tomy
 It is a common regional junmai sake with no aroma or special flavor and a slightly bitter taste when drunk cold. It does not taste like sake. At room temperature, it starts to taste a little sweet, and when heated up, it starts to taste sour and sweet and has a thicker flavor. I think it is best served at room temperature or higher. I don't drink sake with meals, so this type of sake didn't suit me. This type of sake makes me drunk too quickly.  I think this brewery is more famous for its Asahi Nikko brand, but their website only lists Biwa no Mai as Daiginjyo and above, so I guess it is not the kind of sake that should be listed on their website, but rather a sake for local consumption. This is one of the sake I received as a souvenir from Shiga.
Japanese>English
Jikon八反錦無濾過生純米吟醸生酒無濾過
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50
tomy
 It has a strong fruity aroma. The sweetness and umami are followed by a slight bitterness at the end. It does not go well with spicy Taiwanese mazesoba, but it goes well with sweet stewed dishes.  I usually finish a four-pack in about a week, but I finished it in two days. The second day, the bitterness became less pronounced and I was able to drink more and more. Recently, the brands that have been gaining momentum (Kangiku, Koeikiku, Shinshu Kamerei, etc.) have a taste that is out of the ordinary, but Jikin is a sake that tastes good within the framework of the traditional Japanese sake taste. I guess it is the difference in the time when they came out. Some of the older sake drinkers said that if the dryness of the sake is weak, it is not enough for them, and that the latest trendy breweries are not good enough for them. Some of them said that Jikin is good.  To be honest, I don't think it is worth mentioning anymore, since all the recent breweries are at a high level when compared blind. The reason why the status of "pre-sake" is so strong is because of the scarcity of supply. Taste is information. There is no such thing as good or bad pre-prepared sake. Drink it with gratitude. If you can buy it at a fixed price, you should buy it anyway. Tax included 1980
Japanese>English
Miyosakae近江米のしずく純米吟醸
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tomy
 It was given to me as a Shiga souvenir. I guess it is a souvenir sake of Kitajima's local brand. It has been a long time since I have had a boxed sake with a string. When I took a sip from the ginjo aroma, I could taste a grape-like flavor that was a little different from the current style of sake, which is not so glamorous. This is the first time I've tasted something like this. It is strong but easy to drink.  I tried it cold, chilled, on the rocks, and heated, but surprisingly, the acidity and sweetness were better when heated. I'll be drinking sake less often this time of year. I'm always happy to receive unexpected gifts.
Japanese>English
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49
tomy
Koikawa Special Junmai It has a light color. It had a subtle ginjo-like aroma, but after a sip, it tasted like it had matured. It was initially served cold, but I quickly warmed it up to find out that it was heated. It goes well with food. Today we had sweetened pork, so the sweetness went well with it. I asked the liquor store if they had any sake in the 2,000 yen range that could be heated or chilled, and they said this was the one.  I wrote "aged aroma," but this is aged aroma, right? It's not aged aroma, is it?  I had a bottle of Atago no Matsu tokubon before this one, but I think I prefer Atago no Matsu. I felt it was out of season for peculiar heated sake.  It's not bad, but I think it goes better with strong, sweetly seasoned meals than Atago no Matsu. 2640 including tax (1.8L)
Japanese>English
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54
tomy
It is a honjozo, but the aroma is light and fruity. It is easy to drink with little peculiarity. There is no harshness or sake-like taste, which explains why it is so well received. It becomes even easier to drink when heated. It is a sake to be drunk slowly as a mealtime drink. It has a bitter taste when served with grilled pork, so it doesn't go well with everything. I think this sake was originally made for the local market with a low price tag, but I believe that a brewery that can make a sake of this caliber can become a national leader in its field. 2200 including tax (1.8L)
Japanese>English
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41
tomy
 My first impression after drinking it is that it's a cut cheaper than the big packaged sake these days. I realized that big-name sake is sophisticated. This sake is best at room temperature. If you heat it up, the alcohol smell gets stronger. It should be warmed up to lukewarm.  Compared to other sake, it has a lot of sweetness. What is this sweetness? Kai," which is made by the same brewery and has 17 degrees, has the same ingredients, but it is not as sweet. By the way, this one is 14 degrees. Is it the difference in taste adjustment for thinness, or is it the taste of this sake's buyer base?  Now that there are more and more beautiful sake with less and less miscellaneous taste, it is good if you don't mind the peculiar taste (so-called "sake"). The price is a great corporate effort. Cheaper than packaged sake. I use it as cooking sake in the kitchen and drink it occasionally. 657 (2L) including tax
Japanese>English
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46
tomy
Fruity sweetness and acidity. Very easy to drink, with no bitterness or unpleasantness at all. The alcohol content is 9 degrees. Feels much lower. This is great. Even for those who don't like sake, this is good. 1320 including tax (500ml)
Japanese>English
Shichihon'yari純米 吟吹雪 搾りたて生原酒
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tomy
This is delicious. I can feel the sweetness. It has a nice depth of flavor. I felt that the bitterness increased with each passing day with the cold sake, but the lukewarm sake also had a nice, broad flavor. It is a wild theory, but I think the level of junmai sake is different between breweries that appear in the national market and those that are mainly regional. I am not saying that one is better than the other, but they can either be drunk on their own, or they are more of a food sake. I suppose that professional sake brewers choose from among the many breweries in the country those that can produce a Junmai sake with a strong character. Well, to tell the truth, I chose this sake by a process of elimination because I couldn't find what I wanted at the sake shop. I am glad I bought this one. 1540 including tax
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44
tomy
Shun Yingtong Junmai Sake Shunoyingitsune is read as "Shunoten". It's hard to read. It's a good name for the current season. Since I went to Yamanashi and drank and bought famous sake and sake above the ginjo class, I decided to buy some ordinary sake as well, so I bought a junmai hi-ire sake for about 1,000 yen. It was very nice and unrefined when drunk chilled. The second half was all heated. I think it is better heated. It's a food sake with a lot of flavor, but no unpleasant peculiarities. I think most local junmai level sake has no peculiarities, or no clinginess. It is a food sake for everyday drinking. I went to several local sake breweries in Yamanashi, and they were easy to talk to. There are also many hot springs, and I would like to visit again when I have more time. Tax included1131
Japanese>English
Shichiken春しぼり おりがらみ 純米生酒
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tomy
Nice aroma, sweetness, but with some bitterness at the end. It has a nice cohesiveness to it. On the third day after opening the bottle, the bitterness is gone and the sweetness has increased, but there is also a sense that the sake is deteriorating, and it is only good until the second day.  Shichiken's sake from the brewery was sometimes absurdly good and other times so bitter that it was undrinkable. However, if you are in another prefecture, it is a once-in-a-lifetime experience, so while a certain amount of change is acceptable, I think it is better to think about a big change. I'm not saying that this sake is so good that you should buy it this year, but you should think about making a big change. 1045 including tax At the end of March, I bought it at a discount price at Aeon.
Japanese>English
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52
tomy
LIBROM Lemom Verbena  During my trip, I stopped by a liquor store that handled a few different kinds of wine. I thought they were all interesting because I could taste the flavors of the ingredients. The one I bought had lemon verbena in it. It was effervescent, with a strength of 10, and easy to drink, with a sweetness and dryness that comes from the effervescence.  Craft saké requires the inclusion of ingredients that are different from sake ingredients in the production process, so the company has been thinking outside of the box and has released a variety of products one after the other with this as the main feature.  The price is quite reasonable at 2,600 yen for 500 ml including tax. The price is for people who receive receipts and can write it off as an expense. It is probably not something that the general public drinks on a daily basis.  I think the price is fair since the business seems to be successful with small-scale production and selling out unique and tasty products, but craft saké is generally priced quite high. Craft beers such as Yona Yona and Spring Valley are mass-produced and widely known for their reasonable prices, but craft saké is different from the background of its establishment, so I don't think it will be popularized among the general public.  However, if you go to a region, it would be nice to have a sake unique to that region. I guess that is the stance of this type of sake.
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Kinoenemasamune春酒 香んばし純米大吟醸
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tomy
 The motif is cherry blossoms, but when the cherry blossoms bloom, the next sake is released.  This is good. The back of the bottle says to enjoy the change of sweetness after opening the bottle, and it is getting better as it should be. Let's drink it little by little.  The sweetness seems to increase, but I wonder if the bitterness in the second half is also increasing. The alcohol content is 16, so if you're not a fan of alcohol, this could be a good entry point into sake.  The Kanto region has quite a few high quality sake brands such as Koshi, Kangiku, Sairai, Machida Shuzo, and Morishima. Personally, I think the Kanto and Nagano areas are becoming much more modern sake. 2200 including tax, isn't that about 200 yen more than last year? I know it's a Junmai Daiginjo, so I guess it's always been expensive, but as an everyday sake, it's getting tougher and tougher. This is true for sake as a whole.
Japanese>English
黄桜香り一献 辛口一献
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48
tomy
Sake sold in the Seven series. At Seven it is up to the owner, but Ito-Yokado seems to have it in almost all their stores. The aroma is not that strong. It has a thin sweetness and acidity. There is no bitterness or other unpleasant taste. It is very easy to drink without being thick. The name "Dry Issen" is not quite right. I think it is a loss. I finished the bottle quite slowly, and it may have been my imagination, but I felt that the aroma had faded from when the bottle was first opened, and it was more like a regular packaged sake. I had thought that major brands of sake would not change their aroma or flavor even if they were left at room temperature. This sake is easy to drink, just like water, without any discomfort. It's like a yellow cherry blossoms water, not like a Kozen water. Can be served heated or at room temperature. 1097 including tax (1.8L)
Japanese>English
Kikumasamuneセセシオン スパークリング
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44
tomy
This is good. The acidity and sweetness spread in a natural way, and the sake aroma is definitely different from wine, but not unpleasant at all. The alcohol content is 6%, which is fine for those who don't like sake or those who don't like high alcohol content. Since this sake is sold in supermarkets and drugstores, I think it would be easier to purchase if it were sold in PET bottles instead of bottles. Tax included 393 (250ml)
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42
tomy
Nigori sake with strawberry juice and other ingredients. It has a sweet taste and is very easy to drink. Even those who do not like sake can drink it without any resistance. The alcohol content is 7 to 8 degrees, but I felt it was much lower. Nigori sake and fruit juice go well together, and I sometimes mix juice with nigori sake myself, so I think this is a good idea. 525 including tax (300 ml)
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Dan無濾過生原酒純米吟醸
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48
tomy
Before drinking it, I thought it would be flashy, but it has a modest aroma, a decent umami or flavor, and a thin sweetness at the end, making it a solid sake. I am not a big drinker, but I was able to drink more and more and got drunk. I have a strong impression that Yamanashi is known for its wines, but sake is also good. It took me a few days to finish it, but it was good all the way through. 1800 yen including tax
Japanese>English
Do純米生酒
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47
tomy
I looked at the brewery's website to see what the official name was, and it was "Do". I liked the birth story. I feel like I missed the opening of the bottle. It was calm when I opened the bottle. It was not too dry, not too muddy, not too sweet, and easier to drink than it looked. The alcohol content is 15, but I didn't feel it that much. After a few days after opening the bottle, the sweetness seems to increase. It was also nice to taste it with some soda water. 1339 including tax
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51
tomy
It is a junmai sake, and the aroma, sweetness, and acidity are all present, but nothing spectacular. There is no bitterness or unpleasantness, and it is an easy-drinking sake. The second day after opening the bottle was the best. The alcohol content is 14, and a one degree difference in alcohol content makes a big difference. There are no stores that carry this sake in my prefecture, so I will not have a chance to drink it again, but I would recommend this sake. It is nice to find a good sake at the junmai level. 1820 including tax
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Hakutsuruまる しぼりたて生貯蔵酒
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48
tomy
I started drinking it around the end of January. It was very cold at the time, and I didn't want to drink sake that had already been taken out of the refrigerator. I heard that this is recommended to be drunk cold, but it doesn't matter. The Hakutsuru Maru in the red package looks thick, but this one is lighter and gives a very different impression. The aroma is different from the so-called "sakey" ones, and the taste is not unpleasant. There was no problem heating it up, and after less than two months of storage at room temperature, there was no problem at all. The alcohol content is 13-14 degrees. Not always available as it is a seasonal product, but this is a good one. 943 including tax (2L)
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55
tomy
The bottle was opened quietly, probably because it had been waiting in the refrigerator for a long time. The second half of the bottle is quite dry, although the mouthfeel also has a hint of sake sweetness. I wonder if this weak bitterness is due to its effervescence, or if I would like to drink it more slowly. It is easy to drink with a nigori that does not feel heavy, but be aware that it is 16 degrees Celsius. Since it is a bottle, I tried mixing it with grape juice and tomato juice, warming it up, and various other things. Well, I got tired of it in the second half. Mixing grape juice and carbonated soda is good. This sake is considered "god sake" in local sake circles, but is it that good? I think Kubota nigori is much better. Everyone has their own tastes, and my own taste buds may be off, but I don't think it's something to rave about. I also like local sake, and I often check social networking sites such as Sake-no-wa and saketime, but I think that the opinions about sake in this area are very uniform, or rather, there is a strong tendency toward discovery and consensus, and I think that it is very narrow. 3190 including tax (1 bottle)
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