ゲン
It is a very old-fashioned sake, very much like Koikawa.
It is a dry junmai ginjo that can be enjoyed warmed.
A good mid-meal sake.
Koikawa's sharpness ver B++.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
90Favorite Brands
6Venues With Most Check-Ins
Timeline
Glorious Mt.Fuji煌凛 純米大吟醸無濾過 出羽燦々
ゲン
It is precisely during this time of spring that the gorgeous aroma of Dewa Sanzu, Daiginjo, comes alive.
Perfect for a sunny scene with cherry blossoms in full bloom.
A+ with cherry petals on it
Japanese>English
ゲン
The aroma is weak, but it has a yogurt-like clinginess that is unique to ogurimi. It has a sweet and sour taste like a pear.
A beautiful sake.
A+ for women who like it.
Japanese>English
Mukyu Tenon天雲 生酛 純米吟醸
ゲン
A strange sake.
First, there is a slight sweetness, followed by a strong bitterness.
From there, a characteristic aroma like that of octagonal herbs comes through.
The second sip suppresses it, and it turns into a smooth, truly food-friendly sake.
It is good warmed up to about 40℃.
Good with simmered vegetables, wax gourd, fu, etc.
Bitter octagon A++
Japanese>English
ゲン
It is creamy yet incredibly powerful.
After pouring it into a glass, it bubbles up.
It is about to ferment more.
It was a bit too much for my taste buds.
It is like a dancing white fish.
Sweet and creamy.
I like it with strong acidity for a cloudy wine.
Cloudy. A++
Japanese>English
Tsuchida稲とアガベ ササニシキ 生酛純米
ゲン
The sweetness and bitterness hit first, followed by a strong acidity.
A powerful sake like burdock.
It has a strong power.
A bottle for when you want to step up to the plate.
Sweet, bitter, robust, acidic, sharp, A++.
Japanese>English
ゲン
Rice and Agave Craft Series Kame-no-o Whole Rice Malted Rice
An up-and-coming brewery. Sweetness, viscosity, and acidity come at you like a toro.
The acidity is strong in the latter half, and it finishes with a biliousness.
It is like an old Shaoxing wine without the Shaoxing wine habit.
A+++.
Japanese>English
Tamagawa地酒の粋 本醸造
ゲン
It's a bit of a mellow, mellow wine. Can be drunk at room temperature or heated.
Seems to go well with soup stock.
Sake from Kyoto. Good old sake.
It can also be warmed up to lukewarm to be received in a circle.
Japanese>English
Tamagawa本醸造地酒の粋
長珍生生熟成5055 純米吟醸 令和２年BY
ゲン
The rice bran-like flavor that is typical of Chochin also flows in a glamorous way, perhaps due to its freshness.
It has a strong umami and acidity. No, no, this is just as it is. It tastes like it should.
It would go well with Chinese frozen dishes.
Umami Nunyoshi Smooth A++
Japanese>English
ゲン
The bitterness is squeezed out after the sharpness and the doshishiness.
It seems to go well with oden and lightly simmered fish.
Yes, it is good for simmered flounder or in the coming season.
Sweet and spicy bitter A
Japanese>English
Hououbiden出羽高島 亀の尾 純米吟醸
ゲン
Beautiful ginjo aroma, sweet and spicy acidity.
The fluffy ginjo aroma like sake lees is good.
Sweet and acid A++.
Japanese>English
ゲン
First bite, swoosh, sweet, oh my!
The first time I was given a bowl of cotton candy, I was shocked.
Can I drink a second cup of this? But from the second cup, I begin to feel a little acidity.
Sweet and sour, a recent trend.
If Senkou and Shinmasa are more acidic, this is the opposite.
I wish that the range of sweetness that is popular these days would be limited to this level.
Sweet Melon A
Japanese>English
ゲン
A dry and robust sake for Ichinokura. It has a dryness and umami like a mealtime sake like Kurogyu.
I paired it with a duck dish at a soba restaurant, but I guess it can be served with anything.
I enjoyed it in the sun with the smell of straw in the countryside.
Sliced deliciousness A++.
Japanese>English
Rokkon純米吟醸タイガーアイ
ゲン
The taste is completely unlike Rokune.
There is almost no sweetness, no acidity, and no juiciness.
It tastes like it should be heated up after aging.
I drank it cold, so I don't think this is it.
Kazuhiko Ota would have said it was delicious.
C cold.
Japanese>English
Mizubasho春酒 純米吟醸 生貯蔵酒
ゲン
Skunk cabbage, I've visited the brewery here a few times.
The basic taste is the same as the spring water flowing from the side of the parking lot. It is rare to find sake with such a direct taste of brewing water.
The taste is a bit hard and bitter, and the sweetness and alcohol are just added to the spring water.
Knowing this water, one can imagine a scene of spring in that place.
Sweet, small acid, small bitter, just like the water from which it comes A++.
Japanese>English
ゲン
A beautiful drink.
Like a ghost, disappearing into a snowy valley.
The pleasant sweetness like a pale pear disappears soooo fast.
A faint sweetness like melted snow in Nagano.
Disappearing Sweetness A
Japanese>English
Ryu純米吟醸無濾過生原酒
ゲン
Cherry blossom label.
Sweet, sour, bitter and astringent in turn. The umami is also well felt. It tastes like a mixture of Kangiku and Sengoku.
Delicious.
Wakamizu's bitterness, Miyama's gorgeousness, and Ihyakumangoku's transparency are exquisite.
Bepin-san, perfect for my taste.
sweet, sour, bitter and bitter A+++.
Japanese>English
Ookura陽の光山廃純米 直汲み
ゲン
Stout and impressive. No sweetness, no acidity, no sharpness. Just limp. A mysterious sake.
Although it is a draft sake, when I tried it warmed up, it blossomed.
Strong acidity and moderate umami. The right answer.
Both people and sake sparkle in the right amount of sunlight.
The drinker should also be concerned about awakening sleeping talent.
Sake with a message that you can feel.
Cold, limp. C
Warmed, good flavor and acidity, A++.
Japanese>English
Fusano Kankiku晴日 Special Yell 純米大吟醸 山田錦×赤磐雄町 生原酒
ゲン
The aroma is restrained for a daiginjo.
Despite this, a fluffy muscat aroma appears on the palate, and the crisp acidity that is just waiting to come in will wash it all away.
You're giving away too much, Kangiku!
I'd love to drink it this spring with the feeling of spring in the air.
Can't wait for the cherry blossoms to bloom.
Huwa, sweet acid A+
Japanese>English