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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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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
43
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
KoikawaDRY 夏の辛口特別純米
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米家
お燗酒部
33
やす☆
Summer sake, heated. It has a soft umami flavor. It has a crispness with acidity that is typical of a sake with a sake meterage of +14, but it is softened by the warming.
Japanese>English
KoeigikuNoon Crescent原酒生酒無濾過
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家飲み部
42
やす☆
Lime-like aroma. Shuwa shuwa. The smooth milky taste of the rice is balanced by a crisp, bitter acidity. Low alcohol content, light and easy to drink.
Japanese>English
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