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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

2,911

Favorite Brands

10

Hall of Fame

KoeigikuHirotogawa

Most Check-in Brands

Koeigiku
59(7.24%)
Senkin
49(6.01%)
Fusano Kankiku
42(5.15%)
Nabeshima
38(4.66%)
Jikon
34(4.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
213(7.32%)
Fukushima
171(5.87%)
Nagano
162(5.57%)
Mie
146(5.02%)
Tochigi
141(4.84%)

Venues With Most Check-Ins

日本酒Bar やわらぎ
306(17.7%)
ばんめし家ぽっけ
261(15.1%)
とまとらーめん専門店　蕃茄
96(5.55%)
地炉の間
75(4.34%)
なかたけ
66(3.82%)

Timeline

やす☆やす☆
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お燗酒部
40
やす☆
2018BY. almost brown in color. At room temperature, it is very scruffy and has a strong sharpness. Warming up to 50-55℃ seems to be a good balance between the thick-bonedness typical of Taketsuru and the sharpness with acidity. There is a burnt aftertaste, but the sense of maturity is moderate for a BY.
Japanese>English
やす☆やす☆
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お燗酒部
39
やす☆
At Nihon Shuya Shuroku. H29BY. yellow in color. At room temperature, it has a strong burnt taste. When heated without adding water, it has both umami and sharpness with a burnt taste. Goes well with blue cheese.
Japanese>English
やす☆やす☆
山陰東郷純米生酛原酒にごり酒古酒
福羅酒造Tottori
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お燗酒部
38
やす☆
At Nihon Shuya Shuroku. The first Sanin Togo was H29BY. The color is quite yellowish. At room temperature, it has a nigori rice flavor and a strong sharpness with the acidity of a sake yeast yeast. When heated, the soft umami increases and the sharpness becomes gentler.
Japanese>English
やす☆やす☆
Akishika純米原酒生酒無濾過古酒
Akishika ShuzoOsaka
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お燗酒部
37
やす☆
At Nihon Shuya Shuroku. 2018BY. yellow in color, though hard to tell. It is surprisingly easy to drink at room temperature, with an umami flavor that includes a sense of maturity. When heated, it reveals a candy-like sweetness.
Japanese>English
やす☆やす☆
Akishika純米山廃原酒無濾過
Akishika ShuzoOsaka
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お燗酒部
37
やす☆
At Nihon Shuya Shuroku, 2022BY. 2022BY. Impressive acidity of Yamahai at room temperature. Even when heated, it has a strong sense of sharpness with acidity. It also softens as it warms up.
Japanese>English
やす☆やす☆
Jokigen純米吟醸生酛原酒生酒無濾過
Sakata ShuzoYamagata
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38
やす☆
At Nihon Shuya Shuroku. Fresh, clear, with a slight apple-like fruitiness and a crisp finish. Easy to drink, not unlike an unfiltered, raw sake made from a traditional sake yeast yeast yeast yeast.
Japanese>English
あおちゃん
Hello Yas☆San 😃 I've been wondering about Shuroku-san for a while! I've been curious about Shuroku for a while now, I've been to the stores alongside it 😅. I'm interested in this Kamikigen, it's very easy to drink, which is not typical 😊.
Japanese>English
やす☆
Hi Aochan 😃Thank you for your comment: 🙇‍♂️ I was in Kyoto yesterday. Shuroku was an amazing restaurant beyond my imagination 😆 They seem to be a big fan of heated sake, but they had a lot of cold sake as well 🍶. If you would like to try it ✨
Japanese>English
あおちゃん
Thanks for the information, Yas☆San 😃. I will go there next time!
Japanese>English
やす☆やす☆
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日本酒Bar 畠山
お燗酒部
16
やす☆
A blend of 2014BY and 2015BY. At room temperature, it has a closed, scruffy feel. When heated, it has a good umami and sharpness. The sense of maturity is surprisingly modest.
Japanese>English
やす☆やす☆
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嗜酒
39
やす☆
It has a light red color as if it was aged in red wine barrels. It has a light taste with a refreshing acidity from the mizu-hashiro (water yeast), and a slight red wine-like grape flavor.
Japanese>English
やす☆やす☆
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alt 2alt 3
燗の美穂
お燗酒部
37
やす☆
R5BY in warm water. The color is slightly yellow. It has a firm texture, and perhaps because it was poured directly from the Chirori, it has a slightly strong sense of sharpness. There is a sense of maturity in the aftertaste.
Japanese>English
1

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