のの３
Sour and tasty mouthfeel
Would go well with tonight's sukiyaki!
I'm looking forward to the fresh sake that comes out in the spring!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
のの３Registered Date
Check-ins
112Favorite Brands
0Most Check-in Brands
Timeline
のの３
The raw oysters from Rikuzentakata, my hometown in Japan, finally arrived, so I'm s.tokyo tonight!
Fresh oysters that I shucked myself!
Sake that I carefully stored in the fridge!
Delicious 😋!
Japanese>English
ジェイ&ノビィ
Good evening, No 3😃.
The stunning oysters🦪 are shining 🤩.
Fresh seafood and sake🍶 are unbeatable 🤗.
Japanese>English
のの３
It has a mild aroma, a strong umami flavor, and is easy to drink, yet fruity and free of cloying flavors.
Exactly ideal! Delicious 😊.
Today, we are having a hot pot with fresh crabs that we received from our hometown.
It will go well with it!
100% Omachi rice produced in Okayama Prefecture
Polishing ratio 50%.
Japanese>English
のの３
Today's sashimi is tuna sashimi, so I decided to use Kotohime!
It goes well with simmered dishes with strong flavor!
Every time I drink it, I think it has a strong umami taste!
What is it? This umami component?
It's a rich, mellow dashi-like umami.
Aroma is not so strong.
Japanese>English
のの３
Dried hokke (hokke), grilled eggplant with shigiriyaki Junmai sake~ 575?
Dangerously hot, so chill it in the fridge and enjoy 🍴🙏.
The flavor is strong!
Cold, so refreshing and easy to drink without any cloying taste.
Delicious!
Japanese>English
Horai蔵祭り福しぼり
のの３
Delicious!
Sweet and easy to drink, with no odor or cloying taste.
Not much acidity.
In my opinion, it should be drunk chilled.
Alcohol content 19 degrees Celsius
Japanese>English
のの３
Fruity and refreshing daiginjo
Chill the sake well, chill the wine glass, and enjoy it cool.
Oh, it is delicious!
Soft and light image
Low alcohol content
100% Omachi grown in Okayama Prefecture
Polishing ratio 50%50
Japanese>English
のの３
Slightly effervescent, which is rare for sake.
When poured into a flute glass, it softly bubbles and foam sticks to the glass.
It is lightly cloudy with some residual moromi.
The fact that it is not carbonated, but is instead the result of secondary fermentation within the bottle is a high point.
The taste is sweet and easy to drink with a refreshing acidity.
It is easy to drink with a sweet taste and a refreshing sourness.
Japanese>English
のの３
This is the work of a young master brewer who has been improving on the theme of balance between sweetness and acidity.
It is sake but can be enjoyed like white wine.
Is it the mangosteen of the sake world?
I like it very much and the price is reasonable, but it sells out quickly and is not always available.
Japanese>English
のの３
Daiginjo for summer only.
Please chill it in the refrigerator.
Chilled well and served in a chilled sake cup 🙏.
It is easy to drink and refreshing!
You can't help but drink more sake!
100% Omachi produced in Okayama Prefecture
Polishing ratio 50%.
Alcohol content 14-16%.
Japanese>English
のの３
Uma! Strong flavor! And yet it is easy to drink!
Not too spicy, not too sweet, not too peculiar, but surprisingly strong in richness and umami.
Since it is drunk well chilled, it tastes refreshing and delicious.
It is best drunk chilled, not warmed up.
Japanese>English
のの３
I finally opened the Daiginjo that I had carefully stored in the fridge.
It was too good to open even though it was a fresh sake😅.
It's delicious when it's well chilled and then warmed up a little before drinking!
It is mellow and has a nice aroma.
It has a rich umami flavor and is very drinkable, so it goes well not only with light Japanese dishes, but also with Western snacks.
Yamada-Nishiki" from Okayama Prefecture, 50% polished rice
Japanese>English
のの３
KURANDO's Collaboration Sake Gacha
Junmai Ginjo made with 10% Hime no Mochi from Shinanomachi, Nagano Prefecture and sake rice from Nagano Prefecture
Refreshing acidity, low alcohol, sweet taste, easy to drink.
Unique flavor from the glutinous rice?
Polishing ratio 59
Japanese>English
のの３
Purchased the freshly made 2023 version at the brewery.
It is easy to drink!
I was told it was sweet, so I chilled it well and served it in a glass.
The sourness and bitterness followed afterward, making it refreshing and delicious!
The yeast is "Saccharomyces tokyo Nakazawa" (^_^)long w
I wonder if that is why it is called "S.tokyo"?
Polishing ratio 55
Japanese>English
のの３
The label is THE sake label, yet it tastes tropical.
Slightly sweet, with a fruity acidity and a lingering bitterness, it is, in my opinion, the perfect sake.
Maybe it's because it's well chilled and served in a wine glass? Delicious!
Japanese>English
のの３
The Wakamizu version of Ryo was delicious, so I compared it with the Kinuhikari version.
I like Wakamizu better because of its aroma and fruity acidity.
It is a junmai ginjo, of course 😄.
It tastes better when it is slightly warmer than when it is freshly refrigerated.
Japanese>English
のの３
Delicious tropical acidity
Fresh and thick.
I'm chilling it in the fridge and drinking it in a wine glass, and it's quite delicious!
This is a challenge sake by Ryo Kagiwada XI, and he has been improving it every year.
R4BY
Japanese>English
のの３
Gorgeous aroma.
The crisp, not-so-dry mouthfeel matches the aroma, and it's delicious!
I love it!
Japanese>English
のの３
It was kept standing in the refrigerator, so the oriole has settled.
When mixed, it becomes a light nigorigo.
It has a good aroma of ginjo.
It is soft and dry with a sour taste.
I used to dislike sake with acidity, but this is delicious.
Maybe it is because it is well-balanced with no miscellaneous tastes?
Japanese>English
のの３
Gorgeous good smell!
Refreshing acidity? It has a sweetness, but it's understated and characterized by acidity. Maybe it's because it's chilled in the fridge and served in a glass?
It is refreshing and tastes like a good sake, not like a sake.
Made with Kawazu-zakura yeast. I would call it a Japan rice wine.
Japanese>English