SakenowaRecord your sake experiences and discover your favorites
profile icon38号
好みのお酒に巡り会えたときが至福のひととき。 基本、純米酒。東北の酒蔵さんを選びがち。 季節を感じながら週末のんびり楽しんでます。

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Check-ins

136

Favorite Brands

5

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The origins of the sake you've drunk are colored on the map.

Venues With Most Check-Ins

Hoken純米酒 湧水仕込純米
79
38号
Houken Junmai-Shu (spring water brewed) HATAN NISHIKI 100% from Hiroshima Prefecture Rice polishing rate: 60%. Alcohol content: 16%. Mild aroma, sweet and sour, good aftertaste Sweetness like a pear on the palate, beautiful acidity and deliciousness combine to make it hard to stop drinking, and the lingering effect is not too long, but pleasant. For this quality at this price, I'm afraid to say... Good balance, good cost performance, good value for money, good food poisoning. I like it when you can play it without being overbearing...
Japanese>English
Romanかすみロ万 うすにごり生原酒純米吟醸原酒生酒にごり酒
84
38号
Kasumil-Roman, lightly goried and unpasteurized Rice used: koji rice/gohyakumangoku, kake rice/ Yume-no-Kochi, four-stage rice/hymenomachi Rice polishing rate: 60%. Alcohol content: 17%. Moderate aroma, moderate sweetness, mild acidity, short aftertaste... Freshness and just the right amount of sweetness and deliciousness fill the mouth, with a gorgeous aftertaste that soaks up a pleasant aftertaste...this is delicious...smooth on the palate, yet sweet and tasty enough... As I later learned... I thought it looked good and casually bought this sake, but apparently it was only available in February... I didn't know it, but I enjoyed it to perfection... Next time I want to taste it fresh off the shelf... This time, we received a finished product that was aged at a low temperature for 9 months under strict temperature control. I decided to think "LUCKY?
Japanese>English
Azumaichi純米吟醸 白鶴錦純米吟醸
79
38号
Toichi Junmai Ginjo Shirazuru Nishiki 100% Shirazuru Nishiki Rice polishing rate: 49%. Alcohol content: 15%. Moderate aroma, mildly sweet, slightly acidic, slightly long aftertaste...slightly alcoholic The aroma is faintly muscatine. When you drink it, the aroma is full of acidity and flavor, with a juicy, plump finish and a pleasant bitterness. It's great to drink while drinking...great with prosciutto and cheese, and seems to go well with blue fish... I enjoyed "Saku" and "Toichi" with Shirazur Nishiki sake rice, and they were both appealing... Despite the different flavors, I found both to be mellow and profound... I'd like to taste other brands... 11 breweries currently brewing Shirazuru Nishiki Hakutsuru Sake Brewery "Hakutsuru"(Hyogo) Takagi Sake Brewery "Jushiro" (Yamagata) Sumikawa Sake Brewery "Toyo Bijin" (Yamaguchi) Gomachida Sake Brewery "Toichi" (Saga) Kiyosaburo Shimizu Store "Work" (Mie) Umeshiki Yamakawa "Umeshiki" (Ehime) Aihara Sake Brewery "Ugo no Tsuki" (Hiroshima) Kudokidake" by Kamenoi Sake Brewery (Yamagata) Kan Abe Sake Brewery "Abe Kan" (Miyagi) Shinzawa Brewery "Atago no Matsu" (Miyagi) Momokawa "Momokawa" (Aomori) It's a long way to go to taste all the brands
Japanese>English
Zaku白鶴錦 純米大吟醸純米大吟醸
81
38号
Produced by Shirazur Nishiki Junmai Daiginjo Rice polishing ratio: 50%. Alcohol content: 15%. Aroma, mild sweetness, acidity, bitterness, good lingering taste It has a clean and smooth taste with a hint of citrus, with just the right amount of acidity and bitterness to accentuate the depth. I tried this with Cod with Shirako Yuzu Ponzu, and it has a great synergistic effect. It's been a while since I've gotten my wife's "girls absolutely love this" comment, lol I've never tried Hakutsur Nishiki before... so I did some research... Conventional breeding of sake-rice varieties is usually done by the children and grandchildren of Yamada-Nishiki, but Shirazuru-nishiki was developed by Shirazuru Shuzo, and it is a brother to Yamada-Nishiki, and some of its siblings may even surpass it. It's about... It has larger grains and a larger heart white than Yamada-Nishiki, and its protein content is about the same level as Yamada-Nishiki, which tends to give it a refreshing aroma and a gorgeous, soft taste... The potential of this variety is unknown because it has only been developed for a short period of time. ... SAKE, which I have always enjoyed casually... Once again, I would like to express my respect and gratitude to all those involved in the brewing of sake
Japanese>English
Senkinあかとんぼ原酒無濾過
99
38号
Damselfly. A red dragonfly. 40% Domaine Sakura Kamenoo (from Sakura City, Tochigi Prefecture) Domaine Sakura, 30% Yamadanishiki (from Sakura City, Tochigi Prefecture) Domaine Sakura, Omachi (from Sakura City, Tochigi Prefecture) 30%. Milled rice ratio: 60% (35% milled rice ratio, 20% assemble) Alcohol content: 15% (unpasteurized) Specifications: unfiltered Moderate aroma, sweet and moderate acidity, slightly short lingering effect A faint aroma like an apple, a tangy and sweet taste spreads when you drink it, the acidity immediately follows and tightens it up. This year, I was able to successfully conquer the handwritten labels of winter "Snowman", spring "Cherry Blossom (OHANAMI)", summer "Kabutamushi" and autumn "Akatonbo". And... the "snowman" that will appear later... I look forward to it every year, so of course I will have a taste for it this year too... I can't get out of the unlimited loop of birds of prey like this... no, no ...I'd rather not get out of it. lol
Japanese>English
Dassai等外 23
83
38号
獺獺獺, etc. 100% Yamada Nishiki Alcohol content: 16%. From the label: This otter is made from 23% of Yamadanishiki isozai rice polished to 23%. It is a very good example of how well the rice is polished and how quickly it deteriorates after bottling. Moreover, it is not ultrafiltrated at all. We recommend that you drink it as soon as possible, within three months after bottling. I'll taste it as soon as I hear it deteriorates quickly... Fragrant, sweetness, good acidity, short lingering effect. Fruity, pear-like aroma, fresh and clean on the palate, full of flavor... this is delicious... Only one point: it uses the same level of rice as the 20% to 30% polished Junmai Daiginjo... and above all, it's half the price... great value for money! I'm confident that I wouldn't recognize an otter even if it were served to me as a normal otter 23.
Japanese>English
Kinoenemasamune純米大吟醸 直汲み 生原酒純米大吟醸原酒
74
38号
Koko Junmai Daiginjo Jikokumi Raw Sake Rice polishing ratio: 50%. Alcohol content: 16%. It has an apple-like ginjo aroma, fresh sweetness and gasiness, good acidity, and a clean finish...delicious! It enhances the flavor of boiled and sashimi... The proprietress of the liquor store where I occasionally stop by recommended it to me as a "hidden sake"... Whenever I'm not sure, I buy it by the proprietress' choice... After tasting it myself, my own impressions were right on the mark, and it's extremely reliable... walk! Thank goodness there are good liquor stores in the area...thanks!
Japanese>English
Soku純米酒 美山錦
72
38号
Sozora Junmai-Shu Misamanishiki Miyamanishiki 100% Rice polishing rate: 60%. Alcohol content: 16%. The bottle is Venetian glass... Cloth labels and corkscrews...I'm excited... Moderate aroma, sweetness, mild acidity, short lingering effect... The taste of the rice and its rounded sweetness spreads and quickly disappears..... It's a bit pricey because of the 500ml size, but it's satisfying... I'll support you by consuming it because it's a revival brewery!
Japanese>English
71
38号
Rice wine. It's an amazake made from sake lees... It's non-alcoholic, so I'm not sure if it's appropriate here, but I was slightly impressed by how much of the flavor and sweetness of the rice can be produced without additives, so I couldn't help but publish it... Please forgive me... The manufacturer was not Nishida Sake Brewery, but Miura Zouzo, a Tsugaru miso maker that has been brewing for over 200 years in Ohama, also in Aburukawa... Even though they are struggling with the waves of the times, they continue to make natural brewed miso, which is the backbone of their business, and they continue to challenge themselves to make products that are based on traditional techniques and keep the uniqueness of Aomori... This product made me want to support them... From the back label: "Amasake" is made by adding sake lees from the famous Aomori sake "Tansake" to domestic rice malt. No additives are used and the natural flavor is preserved. Our original blending and manufacturing method results in 0% alcohol. It is a safe fermented drink for both children and adults to enjoy. It also has zero allergens (out of 27)... I don't usually drink amazake so I don't know about other amazake, but I enjoyed drinking it for a few days instead of breakfast... if you're interested... but it's pretty sweet!
Japanese>English
DenshuNOSTALGIA特別純米原酒
77
38号
NOSTALGIA, a joint project by Nishida Sake Brewery, Hato Masamune and Hachinohe Sake Brewing Co... Honestly, I was bitten and caught by the project because of Tajima Sake... and I'm looking forward to it... TASEI NOSTALGIA 720ml Rice polishing ratio: 55%. Alcohol content: 17%. The aroma is gentle and not flashy, but the rice flavor, sweetness, acidity and calm quality of the sake are all deep and subtle... it's soothing and delicious... it's just what you would expect... it's the best balanced of the three... I took the opportunity of the project to learn more about each brewery and listed them a bit... Producer : Nishida Sake Brewery [quoted/excerpted below, from aomori-sake.or.jp] Michinoku Aomori, the northernmost port in Honshu, was the most prosperous port in the soto-ga-hama (the eastern coast of the Tsugaru peninsula) from the Kamakura period to the Warring States period... Rice wine...Brewing alcohol, a product of Japan's non-paddy fields With a determination to go back to the basics of sake and create a genuine sake with style, in 1970, the brewery began brewing pure rice wine completely by hand in the traditional way... It took three years to commercialize it, and it was not released until 1974. October 1, 2005...
Japanese>English
MutsuhassenNOSTALGIA特別純米
71
38号
NOSTALGIA, a joint project by Nishida Sake Brewery, Hato Masamune and Hachinohe Sake Brewing Co... I'm looking forward to the different color labels with the same design of the three breweries... "Mutsu Hassen NOSTALGIA Rice used: Hanabuki and Matagura Rice polishing ratio: Koji 55%, Kake 60% Alcohol content: 16%. Citrus aroma, fruity and gorgeous, with just the right amount of lingering aftertaste...delicious...a very Mutsu Hassen-like flavor...the most gorgeous of the three... I don't have my wife's permission, but she's probably going to say "girls like this" lol. We took the opportunity of the project to learn more about each brewery, so we listed them a bit... Producer: Hachinohe Sake Brewing Co. [quoted/extracted below from mutu8000.com] In 1740, Shozaburo Komai, the founder of the brewery, left the country of Omi and started making sake in Mutsu... The Chinese legend of the Eight Immortals (Eight Immortals of the Drunkenness) tells many interesting stories about these immortals and their interesting ways of enjoying alcohol. The name "Mutsu Hassen" was chosen with the hope that the drinker will enjoy sake in the realm of the Eight Immortals.
Japanese>English
HatomasamuneNOSTALGIA特別純米
66
38号
NOSTALGIA, a joint project by Nishida Sake Brewery, Hato Masamune and Hachinohe Sake Brewing Co... I love these projects....I'm looking forward to it... Hato Masamune NOSTALGIA 720ml Rice polishing rate: 60%. Alcohol content: 15%. Calm aroma, fresh flavor and just the right amount of acidity...moist and delicious...a taste that makes it easy to drink without being overbearing...the softest of the three... I've been to Towada several times, but I've never really enjoyed Hato Masamune, so I'm sure I'll have more opportunities to enjoy it from now on. We took the opportunity of the project to learn more about each brewery, so we listed them a bit... Producer : Hato Masamune Hato Masamune, which is known as Towada's "Beautiful Sake". [quoted/extracted below from hatomasa.com] Founded in 1899, the origin of Hato Masamune is the warehouse where the pigeon god resides. Hakkoda and the Oirase River system, and pumped up soft, soft water from beneath the brewery to make sake... The brewery continues to brew sake that is made in Towada using local water, local rice, and local techniques.
Japanese>English
Miinokotobukiひやおろし 秋純吟 porcini純米吟醸ひやおろし
76
38号
Mitsui no Kotobuki Hiyaoroshi Autumn Jun-Gin Porcini birthplace of gin Rice polishing rate: 60%. Alcohol content: 15%. It's a very fall-like label... Rich in aroma, mild in sweetness, moderate in acidity, slightly bitter, short in length... The taste is refreshing, with a gentle acidity and a hint of ripeness, with a hint of bitterness and a sharp edge... The aromas and flavors are interestingly full and varied... delicious... It's a fragrant drink, so it must have been made with autumnal ingredients in mind... I wonder if this should be paired with porcini... But I don't have any plans to stock up on them... so please don't use maitake mushrooms here. lol
Japanese>English
Yamakawa Mitsuo2020 あき
70
38号
Mitsuo Yamakawa 2020 Aki Rice polishing ratio: 50%. Alcohol content: 13%. It's the first Yamakawa Mitsuo... Mitsuo Yamakawa... what kind of a man is he? I was just wondering... Mitsuo Yamakawa Project: Mitsuo Yamakawa is an aspiring unit formed by four breweries in Yamagata Prefecture. It was named after one letter of each brand name, and was brought to life. It was named after one letter of each brand name, and was brought to life.   Yamagata Masamune (Japanese political party) TATENO-RIVER  Toko (Japanese political party) Banyangshan So... that's how it is... And this time's host was Kojima Soohonten, a brewery whose products include Toko and Kiyoshi's... Low alcohol, juicy, with a flavor that lingers... yes, there it is... the one that won't stop drinking... I drank it all down before it lost its freshness.
Japanese>English
Kazenomoriみんなで花火を打ち上げるお酒
78
38号
Forest of the Wind Drinking fireworks with everyone Junmai Nara Sake, unfiltered and unpasteurized 100% dew-leaf wind from Miye Village, Nara Prefecture Rice polishing ratio: 50%. Alcohol content: 14%. We will be making a toast on October 1 (Sake Day) and setting off fireworks to cheer everyone up. The sound of a clunking bottle being opened is very encouraging. Enjoying a glass of wine... Aroma, sweetness, moderate acidity, a little bitterness, short-lasting. The aroma is like a pear. A quick Sake Day toast... a little bit, a little bit, a little bit late... but here's to you... A toast to all those involved in the sake business!
Japanese>English
Kamonishiki御礼酒 備前雄町 純米大吟醸 無濾過・仲汲み純米大吟醸中取り無濾過
85
38号
Bizen Omachi Junmai Daiginjo (Bizen Omachi Junmai Daiginjo) Unfiltered, Nakagomi 80% male town from Okayama Prefecture Rice polishing ratio: 50%. Alcohol content: 15% (unpasteurized) Remarks: Unfiltered, unfiltered, middle distilled BY: '19 Tank No. 134 Enjoying a glass of wine... Mild aroma, sweetness, moderate acidity, slight bitterness, short lingering effect. It has a tingling sensation on the tongue, fresh sweetness and acidity, a three-dimensional flavor, and a bittersweet, crisp finish. A masterpiece of Omachi's character... And, as always, great balance... it's just as good as it gets.
Japanese>English
Hyakujuro純米吟醸 秋桜純米吟醸
85
38号
Hyakujuro Junmai Ginjo Akizakura Akita Sake-Komachi (Japanese sake brand) Rice polishing ratio: 55%. Alcohol content: 16%. From the label: Fragrant Aroma Enjoying a glass of wine... Slightly elevated aroma, sweetness, moderate acidity, short lingering effect. Lychee aroma, gentle sweet and sour on the palate, opening instantly and disappearing quickly... like water... It's a beautiful drink with an impressive aroma... it's easy to drink without being cloying... on its own, it's a little underwhelming for me... The aftertaste is short and refreshing, so it will be useful as an accompaniment to a wide range of meals. This is my first Hyakujuro...the unique label is very appealing and I've always wanted to try it someday...I bought it for the 100th time in my check-in, so I thought it would be a brand with a hundred on it...but when I looked at it more closely... ...was a hundred and ten.
Japanese>English
香穏kanon
Good evening, #38! And congratulations on your 100 check-ins! I'm also curious about this Hyakujuro, as I heard they use my favorite sake, Komachi, but I haven't found it yet 😅. I love the design!
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付喪神
🎉100 posts🎉 Congratulations🎊. Hyakujuro, it's a fun drink for many reasons. Keep up the fun drinking.
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38号
Thank you, Kanon, thank you. Sake Komachi is delicious, isn't it? It is one of my favorite sake rice with a beautiful aroma and flavor. Hyakujuro's kabuki face... it's a design that can't help but catch my eye.
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38号
Thank you, Tsukimogami-san. When I looked up Hyakujuro, I found that it was a brand founded by Eiko Hayashi, the fifth generation brewer of Hayashi Honten, and I sympathized with the concept as well. The other types look like fun...I'd like to try them too.
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まりぽんぬ
Hi, #38 🌞 🎊100 C.I Congratulations! It's good for you 😉 The image of a delicious drink with no hazards ✨ I'll be referring to your posts in the future!
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おやじぃ
Congratulations on your 100th check 🎉
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Manta
Sorry for the comment, #38. Congratulations on your 100 check-ins 🎉 Hyakujuro's label has a lot of impact 👍. I'd like to drink it myself 😊.
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ゆかちん
Congratulations to #38 on your 100 check-ins 🎊I've never seen Hyakujuro before. I love the label too 😉.
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38号
Thank you, Mariponu. This is my first time to try Hyakujuro, but I will try to enjoy it. I'm the one who always enjoys reading your posts, Mariponu. I always enjoy reading your posts.
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38号
Grandpa, you are always soothing your cute doggie. Thank you.
Japanese>English
38号
Thank you, Manta. I heard that Hyakujuro was named after a real-life kabuki actor, Ichikawa Hyakujuro, and the label has a kabuki face too...it's a face with impact that looks like it would appear in a dream.
Japanese>English
38号
Thank you, Yucachin. I also rarely see them. This autumn cherry blossom was smooth in the mouth. It does not seem to miss it, so if I have a chance, I would like to have it.
Japanese>English
Sharaku純米吟醸 備前雄町 一回火入れ純米吟醸
93
38号
Over the last 4 weekends, our stock of sake was reduced to zero... I'm in the mood for a drink today... or at least a bottle... Go to the liquor store in the station after work... 5 minutes to transfer... After some hesitation, the Collage came across a sure thing. After purchasing it on a hunch, I rushed to the platform... I missed it just in time... missing one train in the country is too painful... It's all part of the plan, but... You're just lucky you didn't fall down in a hurry, right? Tears in my eyes. Well, well... that's how I chose this one... Collage of Junmai-Ginjo Bizen Omachi 100% Omachi from Okayama Prefecture Rice polishing ratio: 50%. Alcohol content: 16%. Enjoying a glass of wine... Brilliant aroma, sweet and sour, good lingering aftertaste Nose: Muscat fruit aroma, fresh, full flavor and richness fill the mouth, with a hint of mango. It works especially well with cheese... This is a gem of a piece that gives you a direct sense of the character of Yuko in the midst of elegance. If you were going to delay the train by one, you could have chosen another... Reluctantly choosing to be disrespectful to SAKE... good choice! It's not bad to meet someone like this once in a while...
Japanese>English
MimurosugiFROM BROOKLYN
93
38号
Sentry and Mimuro Cedar from Brooklyn From the back label: In honor of Brooklyn Kura's sake, we have brewed this sake using American Calrose rice and the same brewing method. We hope you enjoy comparing these two breweries' sake. As you said, I'm going to enjoy drinking and comparing them. Both specifications Ingredients: Rice (produced in the U.S. and Japan), rice malt (Sentry is produced in Tochigi prefecture and Mimurosugi is produced in Nara prefecture) Rice: 80% Calrose rice, 20% Yamadanishiki Rice polishing rate: 60%. Yeast used: No. 9 yeast Alcohol content: 15%. The koji rice comes from a different region of Yamada-Nishiki... and the rice from their home prefecture... [ Mimurosugi FROM BROOKLYN ] Moderate aroma, sweet and sour, good lingering taste. When you swallow it, the gingery sensation on your tongue enhances the flavor of the rice, with a pear-like aroma that is pleasantly refreshing. The sweetness and flavor are more entwined on the tongue compared to Xianbao... They're both delicious... the rest is a matter of taste... I think the right answer is to enjoy the "character" of both breweries without daring to make a distinction... I agree with your fun and avant-garde approach... Sentry and Mimuro Cedar are both my favorite brands!
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うみねこ
Nice to meet you! I recently compared FROM BLOOKLYN and I completely agree with #38's review. It was great to see someone else drinking the same drinks and feeling the same way.
Japanese>English
38号
Good morning, Umineko. Thank you for your comment. It was interesting to see the two breweries' attempts this time. I'm glad I can relate to it.
Japanese>English
SenkinFROM BROOKLYN
85
38号
Sentry and Mimuro Cedar from Brooklyn From the back label: In honor of Brooklyn Kura's sake, we have brewed this sake using American Calrose rice and the same brewing method. We hope you enjoy comparing these two breweries' sake. As you said, I'm going to enjoy drinking and comparing them. [Both specs] Ingredients: Rice (produced in the U.S. and Japan), rice malt (Sentry is produced in Tochigi prefecture and Mimurosugi is produced in Nara prefecture) Rice: 80% Calrose rice, 20% Yamadanishiki Rice polishing rate: 60%. Yeast used: No. 9 yeast Alcohol content: 15%. The koji rice comes from a different region of Yamada-Nishiki... and the rice from their home prefecture... [ SACRIFICE FROM BROOKLYN ] Moderate aroma, good sweetness, good acidity, good lingering aftertaste It's a perfect combination of sweetness and flavor like a pear on the tongue with a beautiful acidity. Compared to the Mimuro cedar, it has a characteristic sour taste... I was surprised and impressed by how much the expression of the drink changes with the same specs... I enjoyed comparing them. I agree with your fun and avant-garde approach... Sentry and Mimuro Cedar are both my favorite brands!
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