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Fukukomachi
3(10.71%)
Ranman
3(10.71%)
Eikun
3(10.71%)
imayotsukasa
3(10.71%)
Hijiri
3(10.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
28(45.16%)
Akita
6(9.68%)
Kyoto
6(9.68%)
Fukushima
4(6.45%)
Tochigi
3(4.84%)
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Manozuru純米吟醸酒の陣　弐零弐参
Obata ShuzoNiigata
2
さけまる
The alcohol content is 17.5, which gives it a strong alcoholic taste. The ginjo aroma is restrained, but when you put it in your mouth, the aroma permeates your tongue along with the alcohol. The aftertaste is strong alcohol, followed by sourness, bitterness, and acidity, leaving a lingering aftertaste. When heated, the flavor reaches its peak immediately after swallowing and becomes moderately sharp. For those who like dry sake, heated sake is recommended.
Japanese>English
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imayotsukasaIMA
Imayotsukasa ShuzoNiigata
2
さけまる
This sake is said to be best paired with oysters. When served cold, it has a slightly sour and acidic taste with a restrained aroma. The flavor quickly becomes sharp. When paired with oyster nabe, the flavor changes noticeably, becoming less acidic and more reminiscent of tropical fruit. You can enjoy the changes in flavor afterwards, and you will want to pair this wine with other shellfish and fresh fish.
Japanese>English
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Koshinobairi純米吟醸　祝酒の陣2023
Oguro ShuzoNiigata
2
さけまる
When served cold, it has a refreshing acidity on the palate. It is easy to drink and you would not expect it to be alc16. When heated, the sweetness increases and the ginjo aroma becomes richer. It has a lingering aftertaste without losing its sharpness. A sake that should be drunk with care, as it can be drunk easily.
Japanese>English
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Kirinzan酒の陣2023限定　吟醸酒
Kirinzan ShuzoNiigata
2
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At Alc 17, this sake is a model of light, dry sake. It is 100% Koshitanrei, 55% polished rice, but is very affordable. The dryness stands out at room temperature, and a hint of sweetness is apparent when heated in the sun. The aroma has a strong alcohol taste with a restrained ginjo aroma, making it a reset type sake that can be enjoyed over and over again with meals.
Japanese>English
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Kamonishiki無濾過純米吟醸
Kamonishiki ShuzoNiigata
2
さけまる
At room temperature or chilled, it has a strong bitterness and almost no ginjo aroma. The impression is similar to that of a honjozo. The price is appropriate immediately after opening the bottle. It seems to stabilize around the second day after opening. When heated to human skin, the ginjo aroma comes out, the bitterness is reduced, and the acidity becomes slightly weaker, making it easier to drink, but it is still a sake like a honjozo. It is best enjoyed warmed.
Japanese>English
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神鶴　紅
鶴見酒造Aichi
3
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Yamahai Honjozo. Like Murasaki of the same brand, the first contact is caramelized pudding. It is also easy to drink despite being a Yamahai, and has a pleasantly slight acidity and a loose bitterness. It is recommended to be heated up to the level of human body temperature. It is a waste to warm it up too hot, as the acidity and bitterness will die out. It is a good sake for beginners who want to break out of the "young leaves" mark.
Japanese>English
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kamosu mori純米大吟醸　生酒
苗場酒造Niigata
3
さけまる
It is not so much that the taste is strong, but rather the presence of the sake is very strong. After drinking this sake, if you drink Naebayama new sake or two-step brewing sake, all the flavors will be blown away and you will feel as if you are drinking water. It has an oriental taste, and as it nears the end, the acidity increases and the taste changes to be more refreshing. As the gaseous sensation that can be enjoyed in the beginning disappears, and as the last of the gaseous sensation is gone, the ori and acidity can be enjoyed, making this a bottle that one will never get tired of.
Japanese>English
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神鶴　紫
鶴見酒造Aichi
2
さけまる
Ginjo. The first impression is like caramel in a pudding. It has a moderate sweetness and a delicious bitterness, and it finishes quietly without any unnecessary unpleasant taste. The aroma is restrained. The flavor is more enjoyable at room temperature. It can be drunk at room temperature, but we recommend drinking it at room temperature.
Japanese>English
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Naebayama二段仕込純米吟醸
苗場酒造Niigata
3
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Aromatic ginjo aroma and acidity burst in the mouth. The aftertaste is immediately clean and refreshing. It is more of a sour type of sake, but it is easier to drink than Abe-type sake. When heated, the sourness stands out, but the alcohol punch is just the right amount. Recommended for those who want to immerse themselves in the refreshing acidity reminiscent of citrus fruits.
Japanese>English
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Naebayama新酒生酒
苗場酒造Niigata
3
さけまる
Alcohol 18 degrees, probably ginjo. Obtained in a grab bag. Easy to drink, although the alcohol taste comes after the iso-type aroma. After a slight bitterness, it quickly becomes sharp. When heated to human body temperature, the iso-type aroma and alcohol taste become stronger and it turns dry. It is a sake that can be both mellow and dry. Interesting.
Japanese>English
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Kayama越淡麗無濾過原酒純米吟醸
Oguro ShuzoNiigata
2
さけまる
The ginjo aroma is mellow and easy to drink, which is hard to believe at 17%. A moderate acidity and a moderate bitterness fill the palate, leaving a sweet and sour aftertaste. Warming it to human body temperature will enhance the acidity and give it a different flavor.
Japanese>English
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COWBOY山廃純米吟醸原酒
Shiokawa ShuzoNiigata
1
さけまる
A strange sake with "soy sauce and miso" appearing in front of your eyes when you smell it. When you take a sip, the miso-like aroma and the sweetness of ginjo litter the palate. The aftertaste is slightly bitter. The second day after opening the bottle, the flavor becomes more subdued, but the soy sauce and miso that would go well with meat still linger in the mind. This sake is the embodiment of the peculiar Yamahai style. When heated, the peculiarity disappears and the soy sauce and miso go away. The aftertaste is bitter, but it has a nice sharpness. Beginners will have a hard time with this sake, but intermediate and advanced drinkers will definitely enjoy it in many ways. I would recommend serving it at room temperature to feel the peculiarity.
Japanese>English
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Hakutsuru大吟醸純米
Hakutsuru ShuzoHyogo
1
さけまる
After opening the bottle, the flavor is a bit thin. The ginjo aroma becomes prominent on the second day after opening. At room temperature, the isoamyl alcohol and capechi aroma is weak. When heated, the isoamyl alcohol and capaeti are intensified in the same ratio. At this price, it is a good value for the money.
Japanese>English
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Eikunしぼりたて生原酒
Saito ShuzoKyoto
1
さけまる
This bottle has a dark iso-type flavor, yet it is one that slurps and drinks at a fast pace. All the sake made with Shuku is easy to drink at a leisurely pace. When heated, the iso-type flavor intensifies, and those who like it will love the taste.
Japanese>English
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Eikun純米吟醸生原酒24h
Saito ShuzoKyoto
1
さけまる
When the bottle is opened, the aroma of ginjo, the thickened liquid, and a slight gassy sensation on the palate are followed by a sweetness and a ginjo aroma that comes through to the nose, enhancing the flavor. The aftertaste is bitter, but it quickly resets itself, leaving no trace. 720 ml is gone in a matter of minutes. And to my surprise, the sensation did not change even when the sake was heated up. Of course, the alcohol taste is stronger, but it really drinks as if it were at room temperature. A new sensation!
Japanese>English
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Hakkaisan特別本醸造
Hakkai JozoNiigata
さけまる
At chilled to room temperature, the bitter aftertaste of the honjozo sake is subdued, and surprisingly, the sake does not taste like sake! It is not a sake. The hot sake was just right in terms of aroma and flavor, and the hot sake had a good punch.
Japanese>English
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稲花純米かもし酒
Inahana ShuzoChiba
2
さけまる
Junmai with a pleasantly persistent acidity. At room temperature, the acidity and bitterness continue. The acidity remains after swallowing, but it is pleasant. When heated, the alcohol is less stimulating, but the acidity remains the same, smoldering pleasantly in the back of the tongue. The acidity is strong, but it is different from the sour type that is popular nowadays. Good.
Japanese>English
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abe純米大吟醸　生原酒
阿部酒造Niigata
1
さけまる
The image is of a sour Abe, a pure Daiya with a restrained aroma. It can be used as a food sake. The aroma is a little peculiar, but the flavor is good and it does not bother me. The aftertaste is clean and smooth. The flavor is deep, just like a jun Dai. This is delicious.
Japanese>English
1