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SakenowaRecord your sake experiences and discover your favorites
umum
横浜在住です。

Registered Date

Check-ins

266

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
13(8.67%)
Juyondai
11(7.33%)
Jikon
11(7.33%)
Denshu
10(6.67%)
Sharaku
8(5.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
22(8.27%)
Akita
21(7.89%)
Niigata
21(7.89%)
Mie
19(7.14%)
Yamagata
17(6.39%)

Timeline

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KoeigikuHello！KOUEIGIKU 愛山 2024原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
外飲み部
86
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Alcohol content: 14%. Aizan Rice polishing ratio:undisclosed At the corner of Hasegawa Sake Shop in Tokyo Station. The aroma is muscat and green apple-like. Almost clear, but with a slight yellow tinge. In the mouth, the sweetness is quickly followed by sourness and the umami from Aizan. The freshly opened bottle gave off a slight gassy sensation on the tip of the tongue. The aftertaste is sour and bitter in the back of the throat. Since it was a corner bar, there were not many dishes, but this was a delicious sake that I would like to enjoy with a variety of dishes.
Japanese>English
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Hanaabi純米大吟醸 越後五百万石 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
88
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Alcohol content: 16 Echigo Gohyakumangoku Rice polishing ratio: 48 Perhaps due to the color of the label, it has a pineapple aroma, which is a characteristic of Kahayotsu, but it also has a melon-like aroma. The taste is a firm, sweet and umami type of flavor. The aftertaste is dryer than the pineapple juice flavor of other Huayouyosu wines, with a noticeable bitterness. It has a clean aftertaste that is designed to be paired with food, which I like. I have had the opportunity to drink a variety of Huayouyasutake, and I like them all.
Japanese>English
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alt 2alt 3
外飲み部
85
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Alcohol content: 14% to 15 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 60 The aroma itself is fruity. It has a clean, light dry taste, partly due to the fact that it is alky. As it is not enough on its own, it would be suitable for evening drinking with oden or other gentle dishes.
Japanese>English
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alt 1alt 2
外飲み部
78
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:65 This sake claims to be organic. It has a yellowish hue and a relatively light flavor. For those who drink sake in the evening, it may be good with food.
Japanese>English
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Koimari Saki垂直落下式 純米吟醸純米吟醸袋吊り
Koimari ShuzoSaga
alt 1alt 2
外飲み部
82
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Alcohol content: 16 Yamada Nishiki Rice polishing ratio: 55 The name sounds like a wrestling match. The color is clear and colorless, and the aroma is unobtrusive, with no particular impression of ginjo aroma. In the mouth, there is a fruity sweetness, but the aftertaste is spicy, reminiscent of alcohol. It is not a beautiful sake, but rather a sake that makes a statement but does not interfere with the food. I have not tasted this kind of sake recently, but I personally like it. It went very well with pork stew, especially with boiled eggs.
Japanese>English
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Honkin純米吟醸 雄町純米吟醸
Sakenunoyahonkin ShuzoNagano
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外飲み部
78
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Alcohol content: 15%. Omachi Rice polishing ratio: 55 At a sake party in Tokyo. It was given to us by a person who brought it as a souvenir from Nagano. The origin of the name comes from the desire to "brew the real best (gold) sake". This sake has a tingling acidity on the tip of the tongue, but at the same time it has a sweet and sour flavor that is typical of Omachi. It also has a fruity nuance like grapes. I could not feel any alcohol.
Japanese>English
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EmishikiSensation 古代式生もと生酛生酒おりがらみ
EmishikiShiga
alt 1alt 2
外飲み部
84
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. The color is slightly cloudy. The aroma and taste are full of sweet-sourness with a sense of sake yeast, and the crispness is delicious.
Japanese>English
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alt 1alt 2
外飲み部
78
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Alcohol content: 15%. Watafune No.2 Rice polishing ratio: 50 Since there is no specification, it is not known if this is a ginjo-shu or not. If it is a ginjo-style sake, it must be junmai ginjo or junmai daiginjo. The taste is slightly thickened in the mouth. When tasted slowly in the mouth, it tastes sweet and delicious. On the other hand, it is interesting that it becomes like a clear dry sake if you drink it immediately while it is still cold.
Japanese>English
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Matsumidori純米大吟醸純米大吟醸
Nakazawa ShuzoKanagawa
alt 1alt 2
外飲み部
74
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Alcohol Content: 16% to 17 Yamada Nishiki Polishing ratio: 50 The aroma and taste give the impression of a beautiful Junmai Daiginjo. The honey nuance in the aftertaste was interesting.
Japanese>English
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KinryoJELLY 白麹純米吟醸原酒 一火純米吟醸原酒
NishinokinryoKagawa
alt 1alt 2
外飲み部
86
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Alcohol content: 14% to less than 15 Oceto Rice polishing ratio:58 The label is very stylish. The sake itself is slightly yellowish. There was a note of caution, but there was no nigori or other particular nigori. The aroma has a sweet and sour apple nuance. The taste was delicious, with a yogurt taste and a refreshing sweet and sour taste.
Japanese>English
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若蔵純米酒 KURA CHALLENGE2024純米にごり酒
Takasago ShuzoHokkaido
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alt 2alt 3
外飲み部
83
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Alcohol content: 8% to 9%. Ginpu Rice polishing ratio: 60 This sake is produced by Takasago Shuzo, famous for Kokushi Musou. Limited edition of 4,000 bottles. The color is a light pink with a hint of red, like white peach juice. The color is derived from the use of red sake yeast. The aroma is similar to that of a lactic acid beverage or drinkable yogurt. It tastes like sweet and sour yogurt and is easy to drink with a clean aftertaste and no alcohol. It has a mild, thick texture and can be drunk like a dessert drink.
Japanese>English
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Hououbiden純米吟醸酒 ひやおろし純米吟醸ひやおろし
Kobayashi ShuzoTochigi
alt 1alt 2
外飲み部
85
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Alcohol Content: 16% to 17 Yamada Nishiki Rice polishing ratio: 55 This is a limited edition of Houou Mita. The aroma is a gorgeous ginjo aroma. The mouthfeel is smooth with a slightly thickened texture, and it is easy to drink without any alcohol. It was a delicious sake with a good balance of sweetness, umami, and acidity.
Japanese>English
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Hanaabi純米吟醸 山田錦 おりがらみ純米吟醸生酒おりがらみ
Nan'yo JozoSaitama
alt 1
外飲み部
95
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Alcohol content: 16 Yamada Nishiki Rice polishing ratio: 55 Comparison of the Hanahayo Kurosawa (5). The right end of the case in the front. The aroma is more like apple than pineapple. The mouthfeel is smooth and thick, with acidity and bitterness slightly more dominant than sweetness. While other Hana-yosu are thick and juicy, this is a refreshing and relatively easy-drinking type. I like this one and it is delicious.
Japanese>English
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Hanaabi純米吟醸 美山錦 無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
95
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Alcohol content: 16 Miyamanishiki Polishing ratio: 55 Comparison of Hanahayo Kuyu (4). Third from the left. Since we drank the Junmai Daiginjyo Miyamanishiki at the same time, we could compare a Junmai Ginjo and a Junmai Daiginjo. The aroma was as gorgeous as ever, with a hint of pineapple and honey. The mouthfeel is rather refreshing. The sourness and sweetness that gradually spreads in the mouth are delicious. The lingering aftertaste is dominated by bitterness and acidity, but they are not dominant and are in harmony with the other sweet and umami flavors. The slightly alcoholic taste is the same as in (3). I do not think this is a characteristic of Miyamanishiki, but if you have a chance to drink other Huayotaro brewed with Miyamanishiki, I would definitely like to check it out.
Japanese>English
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alt 1alt 2
家飲み部
95
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Alcohol content: 16 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 40 This locally distributed sake from Hiroki Shuzo, famous for Tobiroki, is sold mainly only in Fukushima Prefecture. I bought it as a souvenir on a recent business trip to Fukushima. The aroma is fruity with nuances of peach and melon. The fruity sweetness is noticeable in the mouth, with a slight acidity in the mid-palate and a clean finish. I thought this was a delicious sake. As the temperature rose from chilled to hot, a slight bitterness was felt in the aftertaste, but the sake could be enjoyed at any time during the changing flavors. The label on the front is Japanese paper, and unfortunately the label was a little scraped off when I took it out due to condensation during transportation.
Japanese>English
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Hanaabi純米大吟醸 美山錦 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
105
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Alcohol content: 16 Miyamanishiki Polishing ratio: 48 Comparison of Hanahayo Kurosawa (3). The upper right of the photo. The color is slightly cloudy. Compared to the other Hanahayotsu, the aroma is not as strong and moderate. Of course, the aroma itself has a pineapple flavor unique to Huayouyasumi. As for the taste, while there was a slight alcohol taste, the sweetness, sourness, and bitterness were well balanced. In general, the sweetness and bitterness of the aftertaste predominated, but it was a delicious drink. I wondered if Miyamanishiki could be made into such a sake. I was deeply impressed by the taste comparison.
Japanese>English
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Denshu50周年記念 純米酒 古城錦純米山廃
Nishida ShuzotenAomori
alt 1alt 2
外飲み部
100
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Alcohol content: 16%. Koshiro Nishiki Polishing ratio: 50 The 250th check-in was a 50th anniversary bottle of Tasake. I was in the vicinity of Fukushima station on a business trip. At this restaurant, one hour for 3,500 yen includes all-you-can-drink sake from the store's fridge. This was also an all-you-can-drink deal. This is a limited edition sake produced to commemorate Tasake's 50th anniversary in 2024. The rice polishing ratio may be related to the 50th anniversary. The aroma had nuances of pear, cherry, and strawberry. The taste is fruity and sweet, but there is no sweetness in the aftertaste, and it is very tasty with a clean and crisp acidity. The mouthfeel is very smooth. I sipped it while eating potato salad with a lot of potatoes, and it went very well with it. I think it has potential and goes well with most dishes.
Japanese>English
ma-ki-
Good evening, um. Congratulations on 250 check-ins 🎉. A knot sake with good rice wine - that's nice ⤴️ I'm curious to see your review ✨I'm sure Tasake is delicious 🎵. Keep up the good sake life!
Japanese>English
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Hanaabi純米大吟醸 さけ武蔵 瓶囲 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
101
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Alcohol content: 16%. Sake Musashi Rice polishing ratio: 48 Comparison of Hanahayotsuki (2). The second one from the right. The color is slightly yellowish. Like the Hachitan-nishiki version mentioned above, it has a thickened mouthfeel. The aroma is more like flower honey than pineapple. The taste has a juicy pineapple-like sweetness, but the aftertaste is noticeably bitter. The impression is that it is dry and dry among the Hana-yosu. The impression is that it is dry and dry among the Huayouyasus. Of course it was delicious, but it was very enjoyable to compare them and discover differences that we usually don't notice.
Japanese>English
ポンちゃん
Hi um 🐦. 9 bottles in all of the Huayouyas? That's a drinking comparison 😳 too nice, sigh 😻 It's a wonderful opportunity because it's not easy to pursue your tastes ✨.
Japanese>English
um
Thanks for your comment, Pon. There were more than 20 Huayoukas on this day! I really want to post my thoughts on all of them, but I missed taking notes on my impressions in favor of drinking, so I will be posting excerpts in the future 💡.
Japanese>English
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Hanaabi純米大吟醸 八反錦 瓶囲 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
98
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Alcohol content: 16 Hachitan Nishiki Rice polishing ratio: 48 Comparison of Hanahayo Kurosawa (1). The second one from the right. There is a note that says, "Since it is unfiltered, some oriki may be mixed in. The color is not clear, but rather slightly cloudy. The aroma is a rich pineapple, similar to that of white peach. It is also close to white peach. It has a smooth, slightly thickened mouthfeel with just a hint of carbonation, pineapple-like sweetness, and a strong acidity and umami. I really like this sake. Delicious.
Japanese>English
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Senkinクラシック仙禽 無垢純米生酛原酒無濾過
せんきんTochigi
alt 1alt 2
外飲み部
85
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Alcohol content: 14%. Domaine Sakura Yamadanishiki Rice polishing ratio: 50% (Koji rice), 60% (Kake rice) This is Sengoku's standard sake. The aroma is similar to that of muscat, but the strength itself is restrained. The taste is dominated by acidity, followed by a sweet juicy flavor. The aftertaste is refreshing, and it is interesting how the impression changes from the moment it enters the mouth to after drinking. This is delicious.
Japanese>English
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