Logo
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

2,995

Favorite Brands

10

Hall of Fame

KoeigikuHirotogawa

Most Check-in Brands

Koeigiku
62(7.41%)
Senkin
50(5.97%)
Fusano Kankiku
42(5.02%)
Nabeshima
38(4.54%)
Jikon
36(4.3%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
219(7.31%)
Fukushima
174(5.81%)
Nagano
165(5.51%)
Mie
151(5.04%)
Tochigi
145(4.84%)

Venues With Most Check-Ins

日本酒Bar やわらぎ
306(17.11%)
ばんめし家ぽっけ
266(14.88%)
とまとらーめん専門店　蕃茄
99(5.54%)
地炉の間
80(4.47%)
なかたけ
70(3.91%)

Timeline

やす☆やす☆
alt 1
alt 2alt 3
家飲み部
37
やす☆
R5BY was corked in February 2025. At room temperature, it had a mild and elegant umami, but it also had a strong sharpness and a slightly hard impression, so it was aged in house. After aging, it was warmed up to about 45°C. It had a mild sweet umami and a good sharpness, and the corners were removed.
Japanese>English
やす☆やす☆
alt 1
alt 2alt 3
椿ん屋
38
やす☆
The last of the three Niigata sakes in a row is the first Tsuru no Tomo. It has a clear, crisp, sweet flavor with a nice sharpness. Despite the simple label, it is the sweetest of the three and tastes more modern.
Japanese>English
やす☆やす☆
Sasaiwai笹印純米無濾過
Sasaiwai ShuzoNiigata
alt 1alt 2
椿ん屋
34
やす☆
This is the first Sasazuku. It has a clear, crisp flavor in a similar vein to the Takachidai we had just before, but with more light acidity than the Takachidai.
Japanese>English
やす☆やす☆
alt 1alt 2
alt 3alt 4
椿ん屋
38
やす☆
A limited version of Takachidai for Niigata Prefecture, with a clear, crisp flavor that is hard to believe that it is 65% polished, yet it disappears quickly. It is a versatile all-around food sake, typical of the Kanji character Takachidai.
Japanese>English
やす☆やす☆
Koeigiku月下無頼原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
家飲み部
44
やす☆
It is fresh on the palate, with a heavy umami of 17 degrees including the grape-like juiciness of Omachi, and a sharpness accompanied by acidity. At room temperature, the impression of firmness becomes stronger than freshness, which is not bad. When heated to 55-60°C, the sweetness increases and there is a sharpness with acidity, so it is not bad when heated.
Japanese>English
やす☆やす☆
Ten'on純米原酒ひやおろし
Itakura ShuzoShimane
alt 1
alt 2alt 3
家飲み部
44
やす☆
R5BY hiyaoroshi. When I bought it, I had the impression that the acidity was too strong, so I let it sit for about a year and finally finished it. When I warmed it up at 50°C after letting it sit, the mild umami expanded and the acidity became gentler.
Japanese>English
やす☆やす☆
Koikawaブラック鯉川特別純米
Koikawa ShuzoYamagata
alt 1alt 2
alt 3alt 4
酒と肴もり
お燗酒部
42
やす☆
R1 bottled Koikawa. At room temperature, it has a strong sense of maturity. When warmed, it has a strong sense of sharpness at higher temperatures, but as the temperature drops, the balance between umami and sharpness, including a mild sense of maturity, improves.
Japanese>English
やす☆やす☆
alt 1alt 2
酒と肴もり
42
やす☆
A local label that is rarely seen. It has a clear, full rice flavor that quickly disappears. It can be served cold, but I prefer it at room temperature as it softens. It has a classical flavor, but it is well-balanced without being cloying.
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title