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SakenowaRecord your sake experiences and discover your favorites
やす☆やす☆
名古屋市民 レビューは適当です 飲んでみたいお酒👉遥香、三春五万石、雅山流、本金、鼎、金雀など インスタアカウント👉yas_suuu

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Sake Map

The origins of the sake you've drunk are colored on the map.

Timeline

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國酒bar 幸古士
31
やす☆
The base junmai sake is concentrated by freezing and separating the water, so the degree is 38 degrees. The production date is H20, not 2020. The color is dark red. It has a matured, caramel-like sweetness like most old sake, but the aftertaste is interesting, with a hard liquor-like whisky-like aftertaste. I drank it straight, but it might be good with a splash.
Japanese>English
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熟成古酒 Élevage
37
やす☆
Aged senbyo served for the first time to rebuild the brewery. The color is a light yellow. It has a mildly matured and sharp taste. Although it is an aged sake, it has an overall sense of crispness that is typical of Senpyo.
Japanese>English
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凡人
42
やす☆
First Hida Sansui. 2015BY at room temperature. The color is yellowish. It is easy to drink because it is mellow and not too matured for a BY, and has the refreshing crispness that is typical of aluzoe. It has both the goodness of matured sake and the goodness of aluzoe, and it is delicious.
Japanese>English
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凡人
39
やす☆
It is believed to be 2023BY. The color is a little yellowish. At room temperature, it has a good umami and sharpness with a mild sense of maturity, and is delicious.
Japanese>English
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凡人
38
やす☆
This is the first Kokufutsuru. It is impressive for its petit-fresh, clear and clean acidity, but it also has a good umami flavor typical of a 65% polished sake. It gives the impression of being a light, food-friendly sake.
Japanese>English
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みち藤
お燗酒部
35
やす☆
2011BY was served warm. The color is a pale yellow. While it has a sense of maturity, it has an exquisite sweetness and flavor that is elegant and soft, as if it were made with 50% polished rice.
Japanese>English
RIE STYLE特別純米山廃無濾過
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みち藤
お燗酒部
31
やす☆
R5BY served lukewarm. The soft umami spreads on the palate with a gentle mouthfeel, and it finishes with the moderate acidity of Yamahai. Well balanced.
Japanese>English
Tamagawa自然仕込 ビンテージ純米山廃古酒
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小料理Bar結
お燗酒部
44
やす☆
2018BY。色は茶色に近い。常温でもまろやかな飴感あり。燗だとまろやかな焦げ感、飴感と山廃の酸を伴うキレあり。
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小料理Bar結
お燗酒部
42
やす☆
The first Okushika was made in H29BY. At room temperature, it has a mildly matured taste with a strong acidity. When heated, it has a mild burnt taste and a strong sharpness with acidity.
Japanese>English
BentenmusumeR2BY 11番娘純米古酒
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小料理Bar結
お燗酒部
40
やす☆
The color is pale yellow. At room temperature, it has a burnt taste and a sharp taste. When heated, the mild burnt taste is irresistible. It has a nice sharpness and should definitely be drunk warmed. Pair with Benten Musume's Narazuke.
Japanese>English
Kenshin夕涼み純米吟醸生酒
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旨いもんTEN
35
やす☆
It has a strong impression of mild sweetness and umami. It has a mildly sweet and umami impression, with a raw feeling that fades away, leaving a weak sense of sharpness. It is best served warmed to eliminate the raw taste.
Japanese>English
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米家
お燗酒部
35
やす☆
It is soft on the palate, but has a robust, robust flavor that is not typical of a 55% polished sake. It has a good sharpness with acidity, making it an excellent mid-meal sake. It might be better to call it "Tokujun".
Japanese>English
Akishikaひや純米生貯蔵酒
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米家
お燗酒部
33
やす☆
A summer sake named Hiya, served warm. It has a soft umami and sharpness, and has a slight fresh-stored sake feel on the palate.
Japanese>English
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米家
お燗酒部
31
やす☆
R5BY was served warm. It has a soft, full flavor and is crisp and clean. No sense of maturity. Goes well with a bowl of gentle dashi broth.
Japanese>English
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