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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

Registered Date

Check-ins

2,873

Favorite Brands

10

Hall of Fame

KoeigikuHirotogawa

Most Check-in Brands

Koeigiku
59(7.28%)
Senkin
49(6.05%)
Fusano Kankiku
42(5.19%)
Nabeshima
38(4.69%)
Jikon
34(4.2%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
212(7.38%)
Fukushima
167(5.81%)
Nagano
162(5.64%)
Mie
145(5.05%)
Tochigi
141(4.91%)

Venues With Most Check-Ins

日本酒Bar やわらぎ
306(17.71%)
ばんめし家ぽっけ
261(15.1%)
とまとらーめん専門店　蕃茄
96(5.56%)
地炉の間
75(4.34%)
なかたけ
66(3.82%)

Timeline

やす☆やす☆
Furosen特別純米山廃原酒古酒
Uehara ShuzoShiga
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alt 2alt 3
日本酒Bar やわらぎ
お燗酒部
39
やす☆
R2BY. The color of the sake cup was difficult to distinguish, but it was yellowish in color. At room temperature, it has a slight umami with a hint of maturity and acidity from the Yamahai process. When heated, it has a candy-like rounded sweetness and a sharpness. Preferably warmed.
Japanese>English
やす☆やす☆
Koeigiku黄昏Orange原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
家飲み部
39
やす☆
Sweet apricot-like aroma. The palate opens with a strong impression of fresh grapefruit-like bitter acidity and a touch of sweetness, but it is moderate. As the day goes on, the freshness lessens and the sweetness increases, and the sweetness changes from grapefruit-like to apricot-like.
Japanese>English
やす☆やす☆
Kachikomaしぼりたて本生生酒
Kiyoto ShuzojoToyama
alt 1alt 2
なかたけ
32
やす☆
This is the first time to drink Kachikoma's Shiboritate Hon Nama. Although it is a nama-shu, the freshness is subdued and it has a clear, crisp flavor typical of Kachikoma. The crisp and clean taste was stronger than the Kakishikoma Kanji we have had in the past.
Japanese>English
やす☆やす☆
alt 1alt 2
家飲み部
33
やす☆
At room temperature, it has a clear and soft umami flavor that disappears quickly. It gives the impression of an elegant, umakuchi sake. When heated to 40°C, the soft sweetness of the rice expands and the sharpness increases, but it is still gentle. I am not sure whether to drink it at room temperature or lukewarm. Both are good, but I personally prefer it lukewarm, and it goes well with boiled eggs and boiled fish. I had never heard of this brand, but I had a good impression of it.
Japanese>English
やす☆やす☆
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米家
お燗酒部
37
やす☆
Warmed. It has a softly spreading rice sweetness and umami, with a jungin-like refinement. It has a sharpness, but it is more gentle than Asahi Kiku Rei, which we had just before.
Japanese>English
やす☆やす☆
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alt 2alt 3
米家
お燗酒部
33
やす☆
R5BY was served warm. It is clear and colorless with no sense of maturity. Gentle umami spreads, with a slightly stronger sense of sharpness. Pair with white sashimi.
Japanese>English
やす☆やす☆
alt 1alt 2
家飲み部
36
やす☆
Drank 2023BY at home. The color is almost colorless. At room temperature, it has a strong impression of the acidity of the sake's original yeast, so it would go well with grilled fish. It is rather delicate, so if you want to warm it up, it would be best to do so at around 50℃. When heated, it has a mild flavor with a mild mouthfeel, and the acidity of the sake's yeast gives it a crisp, clean taste. Good as a food sake.
Japanese>English
やす☆やす☆
Okuharima播秋純米山廃生酒
Shimomura ShuzotenHyogo
alt 1alt 2
お燗酒部
38
やす☆
Drinking R5BY at home. When served cold, it has a clear and mellow flavor, with little raw or Yamahai sensation. When heated, it has a mild flavor and the acidity of the Yamahai is apparent. 55°C is my favorite temperature for the balance of sweetness and sharpness.
Japanese>English
やす☆やす☆
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alt 2alt 3
39
やす☆
Almost no aroma. When served cold, the crisp acidity of the sake is impressive. As the temperature rises, the umami increases and the acidity becomes gentler. Personally, I prefer it at room temperature.
Japanese>English
やす☆やす☆
Wakaebisuワカエビスプラス 003 コウボ純米吟醸
Wakaebisu ShuzoMie
alt 1
alt 2alt 3
33
やす☆
Fruity aroma is due to yeast? It is clear, light, and has a strawberry-like sweet flavor. It has a modern sweetness, but it is not sticky sweetness, and there is a little acidity, so it can be used during a meal.
Japanese>English
やす☆やす☆
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alt 2alt 3
41
やす☆
Tanaka Sentori, which I had been curious about but had not had a chance to try. It has a low-alcoholic mouthfeel with a clear lightness reminiscent of Tanaka Rokuugo, and it has the acidity typical of Sengoku, but it is sharp but not assertive. It has some Sentori-like qualities, but in general, the impression is close to Tanaka Rokugo.
Japanese>English
やす☆やす☆
alt 1alt 2
家飲み部
36
やす☆
When served cold or at room temperature, it has a thick texture and a strong, syrupy sweetness. When heated to about 60°C, the sweetness is less clinging and more crisp, creating a balance that makes it easy to drink. Pairing with sweets is not a bad idea.
Japanese>English
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