SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
60Favorite Brands
0Timeline
moussy297
Lifen from Gifu Prefecture.
It is 55% polished rice made from "Hidahomare", Gifu Prefecture's preferred rice for sake brewing.
Pair this freshly squeezed, unpasteurized sake chilled with sashimi.
It has a freshness, but the umami of the rice is well expressed and seems to be a good match with fish.
Japanese>English
moussy297
Morishima Sake Brewery in Hitachi City, Ibaraki Prefecture.
Although Morishima is well known.
It is made from 100% Yamadanishiki, with a rice polishing ratio of 65%.
It is a dry honjozo with a sake degree of +10.
We enjoyed it cold, and it had a clear, sharp taste without the peculiarities of a honjozo.
Japanese>English
moussy297
Daishinshu - from Matsumoto City, Nagano Prefecture.
Nagano sake rice used.
The taste is slightly dry. The moment you put it in your mouth, you will feel a slight tingling in your mouth. As the temperature rises, the aroma becomes fuller.
The overall taste is fresh and crisp.
Japanese>English
moussy297
Kikuhime Hiyoshi Oroshi, a famous sake from Ishikawa Prefecture.
First, it was served cold.
Unlike other Kikuhime sake, it is light and fresh with a lingering banana aroma.
I would like to try it at room temperature and then warmed.
Japanese>English
moussy297
Myoko Shuzo, Myoko City, Niigata Prefecture.
Junmai Ginjo-shu made from Joetsu-produced sake rice, Mizuhono-shine, which was created in 2011.
It has a strong, gentle aroma of rice and a light, refreshing taste that is typical of Niigata.
Japanese>English
moussy297
Kiminoi Sake Brewery, Myoko City, Niigata Prefecture.
This is a local sake from Myoko City, a region of Niigata with heavy snowfall.
Sake with a rice polishing ratio of 65% at 17 degrees Celsius.
There is some lees because it has been chilled and laid down for about two years at home.
The slightly yellow color of the sake is a combination of the freshness of the freshly squeezed sake and the punch of the original sake, and it has a smooth texture.
Japanese>English
moussy297
Shichiken is a famous sake from Yamanashi Prefecture.
Shichiken's Shichikenjin series is a limited edition sake from the brewery.
Shichiken has a gorgeous image, but it has a slightly dry taste with a refreshing aftertaste.
Japanese>English
moussy297
This is a limited edition sake from the Watanabe Shuzo Brewery, well-known for its Hourai sake, for this year's Kura Matsuri held in March.
Junmai Daiginjo-namaishu with a rice polishing ratio of 45%.
Anyway, it is fruity.
Japanese>English
moussy297
Kitajima Sake Brewery, Konan City, Shiga Prefecture.
This nigori sake is only available in winter.
The name is charming, as it is meant to be heated.
The taste is dry and sweet because it is nigori. The sake has a sake strength of +11.
Japanese>English
moussy297
Gifu City, Gifu Prefecture Nippon Izumi Sake Brewery.
The mash is fermented at low temperature and slowly pressed in a traditional wooden vat.
It is not flashy at all.
It is just mild.
The acidity is relatively firm.
Japanese>English
moussy297
Hanzo" Ota Sake Brewery Company, Iga City, Mie Prefecture
Sake rice produced in Mie Prefecture Kami-no-ho
Koji produced in Mie Prefecture MK3
Polishing ratio 50%.
Slightly sweet ginjo aroma unique to junmai daiginjo. The sweetness is gentle rather than floral.
Recommended to be served chilled with a glass of wine, but the taste of rice is enhanced by serving it at room temperature or warmed.
Japanese>English
moussy297
Iinuma Honke, Sakasai-cho, Chiba Prefecture
Shasai no Dawn Junmai Daiginjo
50% polished rice produced in Chiba Prefecture.
The freshness of the sake. The fruity taste is as expected of a junmai daiginjo. No gassiness.
The plump flavor is the best.
Japanese>English
moussy297
Okaya City, Nagano Prefecture Toyoshimaya
100% Nagano sake rice, 59% polished rice.
The sake is unfiltered and unpasteurized at 16% alcohol by volume.
There is a slight effervescence when the bottle is opened.
The acidity is strong, and at first there is an impression of bitterness, but when you drink it, the sweetness and umami come in easily later.
Personally, I felt more sweetness and umami on the second day after opening.
Japanese>English
moussy297
Sanuki Kuraudai by Kawatsuru Sake Brewery, Kanonji City, Kagawa Prefecture.
Low alcohol content of 6 degrees.
A sweet and sour lactic acid bacteria drink of choice.
Japanese>English
moussy297
Gassan by Yoshida Shuzo Co. in Yasugi City, Shimane Prefecture.
It is sweet but has a thick core. It also has a strong acidity.
The label is pink in color and evokes Izumo, a place of marriage.
Japanese>English
moussy297
仙禽 クラシック 壱式 火入
安定のお味。
個人的には豊かな酸が好き。
moussy297
Koshino Katora Super Dry Taste from Nagaoka City, Niigata Prefecture.
It is a junmai sake with a rice polishing ratio of 65%.
It has a sake strength of +12, which is very dry for a Niigata Prefecture sake, but it is very refreshing at the moment of drinking. It is a good representation of Niigata's unique light and dry taste.
Japanese>English
moussy297
Tenmei Nakadori No. 2.
Miyamanishiki and Yamadanishiki from Aizu, with Fukushima dream yeast F701.
The aftertaste is completely bananas.
Light taste, not heavy.
Japanese>English
moussy297
Naruto Tai LED" from Tokushima Prefecture
100% Awaichiba Yamadanishiki produced in Tokushima Prefecture is used, and the rice polishing ratio is 58%.
You would think it would be red since it is LED, but it uses what is called LED Dream Yeast developed by Tokushima Prefecture.
Only sake breweries in Tokushima Prefecture use this yeast.
The taste is particularly fruity.
It has a rich and sour taste like yogurt, with plenty of sweetness. Yet it is easy to drink without getting tired of it.
The atmosphere of this sake is perfect for its gorgeous label.
Japanese>English