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SakenowaRecord your sake experiences and discover your favorites
a_ma_m
最近日本酒ナビゲーターを取得。 将来は唎酒師も目指しています

Registered Date

Check-ins

114

Favorite Brands

16

Hall of Fame

Hououbiden

Most Check-in Brands

Hououbiden
13(32.5%)
Kid
4(10%)
Tsuchida
3(7.5%)
Aramasa
3(7.5%)
Nabeshima
3(7.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
18(15.79%)
Niigata
11(9.65%)
Akita
7(6.14%)
Yamagata
5(4.39%)
Gunma
5(4.39%)

Timeline

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Muso特別純米原酒生酒
Taiyo ShuzoNiigata
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12
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The brand is called Taiyo Shuzo in Murakami, which is not easy to find in Tokyo. It's a pure rice sake with a light, dry taste that is typical of Niigata, but it also has a good aroma and a strong flavor. Well, Niigata's sake breweries are very deep.
Japanese>English
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Hououbiden純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
alt 1alt 2
18
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This is the first Shibori of this year of Hououmita. The freshness which seems to be the first Shibori and the roughness of the unfiltered taste are good.
Japanese>English
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Sakunohana辛口純米直汲み吟醸
Sakunohana ShuzoNagano
alt 1
18
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This is the first Shibori of the year. It is a ginjo-shu with a slightly floral aroma and mouthfeel, and a crisp, dry aftertaste. It will go well with a wide range of meals, making it the perfect sake for a meal.
Japanese>English
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alt 1alt 2
24
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The first, Snow Kaya is a junmai ginjo of 8 Akitakomachi and 2 Yamadanishiki. It is a well-balanced junmai ginjo that is popular among the drinkers.
Japanese>English
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Sogen特別純米原酒生酒無濾過
Sogen ShuzoIshikawa
alt 1
19
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It's delicious and has a strong flavor of rice.
Japanese>English
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alt 1alt 2
19
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This one is a collaboration with the Xiangyou. It is more gorgeous and fruity than the Mimuro cedar.
Japanese>English
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alt 1
21
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Inspired by a brewery in Brooklyn, the Mimurosugi brewery used the same brewing method to make this one. The taste is refreshing, like white wine, and the rice used to make this sake is American Calrose rice. It's quite impressive to know that Japanese sake is made in the US.
Japanese>English
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Hououbiden大地純米吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
alt 1alt 2
24
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This is one of my favorite Ho'oubiden series, the Daichi made with Omachi. This one has a gorgeous mellowness and a full flavor that is typical of Omachi. Mmmm, delicious.
Japanese>English
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Masumi漆黒純米吟醸
Miyasaka JozoNagano
alt 1alt 2
28
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I didn't know Masumi, which I used to drink a lot, had such a stylish label. It's not too fragrant and very easy to drink. It's not too fragrant, refreshing and very easy to drink.
Japanese>English
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alt 1alt 2
15
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Katsuragi of Kochi. It is a dry sake made from Akitsuho rice from Tosa region. It is dry and easy to drink, and it is good for fish. After a week of opening, it becomes mellow a little.
Japanese>English
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alt 1
19
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It was only sold at the brewery of Tsuchida Shuzo in Gunma, but recently it was sold to a special distributor. The rice used for this sake is Asahi no Yume, which is also a food rice, and it has a strong acidity. It has a strong acidity and a firmness that is typical of Sanpai.
Japanese>English
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alt 1alt 2
20
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The first time I drank afs from the Kidoizumi Sake Brewery in Chiba. It's more of a white wine than a Japanese sake at first impression. It has a sweetness and umami from the rice, and if you keep drinking it, you'll be hooked. I think it goes better with flavored meat than Japanese food.
Japanese>English
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Kid夏の疾風純米吟醸
Heiwa ShuzoWakayama
alt 1
27
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My favorite summer sake from Kido, Natsu no Shippou. The refreshing taste, typical of Ihyakumangoku, and the sourness of Kido are exquisite.
Japanese>English
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alt 1
23
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At 29on Kakuchi. Jikon's Junmai Ginjo and Omachi. This is a truly wonderful sake with the unique flavor of Omachi, but at the same time it is easy to drink.
Japanese>English
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alt 1alt 2
18
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29on at corner hitting. The Murasuke of Niigata. It's not a light and dry wine, but more of a ginjo and refreshing Kamonishiki, which will appeal to everyone.
Japanese>English
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Yamamotoサンシャインイエロー山廃
YamamotoAkita
alt 1alt 2
20
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First time, Akita Yamamoto! This Sunshine Yellow is a bottle that was made with the aim of making a fresh summer sake with Yamahai. The sourness of the flavor of Sanpai is very effective and goes well with cheese.
Japanese>English
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alt 1alt 2
13
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This is the one we bought on the label. It's light and dry, which is typical of Gohyakumangoku, and refreshing, perfect for summer. How is the taste change after a few hours?
Japanese>English
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Nito山田錦六十五純米
Maruishi JozoAichi
alt 1alt 2
15
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You can only do two things at once. Right after opening the package, the ginjo is relatively strong, but as time passes, the flavor and acidity increase. field
Japanese>English
3

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