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SakenowaRecord your sake experiences and discover your favorites
這松這松
日本酒初心者です。

Registered Date

Check-ins

123

Favorite Brands

9

Hall of Fame

AKABU

Most Check-in Brands

Glorious Mt.Fuji
4(12.9%)
Afuri
4(12.9%)
Dassai
3(9.68%)
Mizubasho
2(6.45%)
Izumibashi
2(6.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kanagawa
15(12.2%)
Yamagata
11(8.94%)
Ishikawa
8(6.5%)
Fukui
6(4.88%)
Nagano
6(4.88%)

Venues With Most Check-Ins

三河屋
10(14.49%)
Nihonshu Genka Sakagura (日本酒原価酒蔵)
8(11.59%)
米沢牛ステーキ 星乃
4(5.8%)
さざん屋
4(5.8%)
鮨 まぜき
4(5.8%)

Timeline

這松這松
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 ザ・プラチナ
Fuji ShuzoYamagata
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三河屋
30
這松
Mild sweetness with intense fruity notes like ripe peaches felt in the first sip. A moderate sense of gas leaves a slight bitterness. This is so good! Eiko-Fuji is delicious no matter what you drink.
Japanese>English
這松這松
alt 1alt 2
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18
這松
Sake made to suit the Kaisen of the Seto Inland Sea 13 degrees Celsius Apple and citrus-like acidity Mild sweetness with a slight astringent aftertaste
Japanese>English
這松這松
Kagami辛み純米酒
Oota ShuzoMie
alt 1
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たまえ
16
這松
It has just the right amount of acidity, just the right amount of sweetness, and just the right amount of everything. Sake that is easy to drink.
Japanese>English
這松這松
alt 1
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24
這松
Tokishirazu is a sake that has been slowly aged at a low temperature of 5°C for five years. It is clean, neat, crisp, and dry. It has an image of blue and yellow. I served it cold, but it could have been served lukewarm. At Sushi Village in Kawasaki.
Japanese>English
這松這松
alt 1alt 2
alt 3alt 4
三河屋
16
這松
A gem brewed with the world's second oldest sake yeast, discovered in 1909. First time on the palate. It has a mild, gentle, sticky sweetness. However, it is slightly sparkling, so it has a refreshing taste.
Japanese>English
這松這松
alt 1
alt 2alt 3
三河屋
16
這松
A super-sweet, melt-in-your-mouth sake made with sake that has been aged for two years as part of the brewing water. Umai! Rich! I love it! On the rocks with ice. Goes well with mixed nuts.
Japanese>English
1

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