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SakenowaRecord your sake experiences and discover your favorites
ぽんしゅぽんしゅ
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213

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Most Check-in Brands

Juyondai
10(11.24%)
Unspecified
9(10.11%)
Gokyo
8(8.99%)
Denshu
5(5.62%)
Masuizumi
5(5.62%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ehime
24(11.27%)
Yamagata
17(7.98%)
Toyama
15(7.04%)
Ibaraki
11(5.16%)
Yamaguchi
11(5.16%)

Timeline

ぽんしゅぽんしゅ
Shikun特別純米原酒無濾過
高田酒造Tottori
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ぽんしゅ
#Lactobacillus acidophilus Sake Mother Brewing (Wine Yeast Brewing) #Tamaei, 601 yeast #Polishing ratio: 55 #Brewing year: 2023BY My master improvised and made this with beef tataki (roast beef). It certainly gives the impression of going well with meat dishes.
Japanese>English
ぽんしゅぽんしゅ
Gokyoあらばしり純米
Sakai ShuzoYamaguchi
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21
ぽんしゅ
Five bridges. I think I haven't seen the label "Gobashi" in Japanese for a long time 😆. I think I prefer this one to Otters.
Japanese>English
ぽんしゅぽんしゅ
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ぽんしゅ
#100% Omachi This wine has the richness characteristic of Omachi, but the acidity or crispness is a characteristic of the brewer's side. It would go well with fatty sashimi such as medium or large fatty tuna or yellowtail, or with thick simmered dishes. I'm using fava beans as a side dish, though. I'm not sure if I'm right or not 😗. （I'm sorry, but the first thing I asked for just came out....)
Japanese>English
ぽんしゅぽんしゅ
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24
ぽんしゅ
#Akita Sake Komachi 100%. It's been a while since I had a drink at the counter of my favorite Japanese restaurant. It seems to be busy with many reservations due to the time of year, so I don't think I'll be able to chat with the owner very much, but I'm going to drink alone in peace and quiet 😊. So, it's been a while since I've had a drink here. Tasake. The rich aroma and flavor is perfect for Japanese food. I am thankful for the happiness of drinking good sake 🥰.
Japanese>English
ぽんしゅぽんしゅ
Shusen EikoLaugh with SAKE 伊予しずく媛純米吟醸
Eiko ShuzoEhime
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20
ぽんしゅ
I happened to find it at a nearby coop, so I bought it. I think I have drunk many kinds of Ehime sake, but this may be my first time to drink Eikoh Shuzo's sake. It is a little dry, but rich in essence. The aftertaste is lighter than expected. That was my impression. To be honest, I would say that it is "neither good nor bad. Please understand that this is just my personal impression. m(_ _)m However, it was perfect for today's pork stew. ‼️ I think it would look different if it were heated or lukewarm.
Japanese>English
ぽんしゅぽんしゅ
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17
ぽんしゅ
# Polishing ratio 60 # 15% alcohol by volume I bought this when I visited a roadside station in Joso the other day. It is quite spicy. I got the impression that she was a very determined young lady 😅. Please note that this is just my personal impression 💦. With today's offerings (grilled barracuda, steamed clams with sake, soba noodles), the sake wins out. It might be perfect with grilled chicken or pork belly stew.
Japanese>English
ぽんしゅぽんしゅ
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19
ぽんしゅ
It has a strong umami flavor, or rather a strong flavor. I think it is a sake suitable for heating up. Today's accompaniments are simmered taro, lightly pickled lettuce, and miso soup with shijimi clam.
Japanese>English
ぽんしゅぽんしゅ
Juyondai中取り純米吟醸純米吟醸生酒中取り
Takagi ShuzoYamagata
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1
ぽんしゅ
#2004 Bizen Omachi #2004 Made in 2004. The leftmost of the four bottles. The freshness of this sake is hard to believe that it is 20 years old, as we felt in BY2011. Not only that, you can taste the deep umami that is typical of old sake later on. It was a great sake 🥺.
Japanese>English
ぽんしゅぽんしゅ
Juyondai中取り純米吟醸純米吟醸生酒中取り
Takagi ShuzoYamagata
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1
ぽんしゅ
#Bizen Omachi #BY2011 Manufactured in 2011. Second from the left in a line of four bottles. I thought it was amazing that the freshness of the acidity could still be felt even though it was over ten years old.
Japanese>English
ぽんしゅぽんしゅ
Juyondai中取り純米吟醸純米吟醸生酒中取り
Takagi ShuzoYamagata
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1
ぽんしゅ
#Akaban Omachi #BY2020 Produced in 2020. Second from the right in a line of four bottles. According to the explanation of the event organizer, after the current owner of the Takagi Brewery (the 15th generation) took over, the brewery started improving the 14th generation, and it is around this age that a different taste from the previous generation can be felt.
Japanese>English
ぽんしゅぽんしゅ
Juyondai中取り赤磐雄町 上諸白純米吟醸生酒中取り
Takagi ShuzoYamagata
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30
ぽんしゅ
#Akaban Omachi #BY2024 One of the main attractions of this event was a comparison of the Jyusyuyo by age. The rightmost of the four bottles was produced in 2024. Well, Jyushiyo is still delicious.
Japanese>English
ぽんしゅぽんしゅ
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21
ぽんしゅ
#Oucho #Omachi #Brewing #47 #Takagaki Toji Since the cuisine has changed to simmered and grilled dishes from this point on, the sake has also changed to one with more umami than acidity. This sake was made in 1996, so it is what we call old sake. It is so precious that it makes me shiver to think that it was made 28 years ago, and that it was made by Mr. Takagaki, a master brewer.
Japanese>English
ぽんしゅぽんしゅ
御前酒如意山純米吟醸
Tsuji HontenOkayama
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21
ぽんしゅ
#Omachi Both rice and water are "100% Okayama-grown". I thought this might be the most "fitting" sake in the Omachi-bound lineup this time. I think this is just my personal opinion. Please understand 😅
Japanese>English
ぽんしゅぽんしゅ
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23
ぽんしゅ
#Omachi #Making with Bodai Hashiroshi This sake is made with a very rare method called "Bodhi Hashiwake". It is a very sharp sake with a slight carbonation feeling.
Japanese>English
ぽんしゅぽんしゅ
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20
ぽんしゅ
#Omachi Ishizuchi" is now one of Ehime's most famous sake. I was amazed by the indescribable complexity of the acidity, which is one of Ishizuchi's characteristics, and the fullness of Omachi 😲.
Japanese>English
ぽんしゅぽんしゅ
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ぽんしゅ
#Omachi #Sakeya Manryu Limited Jokku" came out with Kaiun. Mutsu Hachisen is a popular sake from Hachinohe, Aomori, and it is delicious. This one is also refreshing and went perfectly with the tuna sashimi 😋.
Japanese>English
ぽんしゅぽんしゅ
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22
ぽんしゅ
#Akaban Oumachi Participated in an event at a liquor store of an acquaintance. This time, the main lineup is "Omachi". The first one was "Kaiun". It is refreshing, but also has a full-bodied taste that is typical of Omachi.
Japanese>English
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