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SakenowaRecord your sake experiences and discover your favorites
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主にInstagramでもlast.riverとして投稿してますが味の感想を書くのはこっちにしようと思ってます。

Registered Date

Check-ins

169

Favorite Brands

8

Most Check-in Brands

Jikon
9(15.79%)
積善
4(7.02%)
Juyondai
4(7.02%)
Aramasa
4(7.02%)
Zaku
3(5.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
14(8.28%)
Mie
12(7.1%)
Yamagata
11(6.51%)
Nagano
11(6.51%)
Fukushima
10(5.92%)

Timeline

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Itaru純米原酒　辛口純米原酒
Henmi ShuzoNiigata
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Dry. I had it with grilled fish, and it went very well with grilled fish. The moment you drink it, it feels fresh and light afterwards. I have the impression that it has a good sharpness and is excellent as a food sake. It is a sake that I personally don't see very often, so if I find it, I will order it.
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Zarusohorai純米吟醸　Queeen　薄濁り活性生原酒純米吟醸にごり酒発泡
Ooyatakashi ShuzoKanagawa
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This is another item from the Oyataka Sake Brewery's brewery meeting. It is made by secondary fermentation in the bottle by mixing 1% of the normal Queeen with oli. It is also very tasty, and you can drink more and more of it. I have a feeling that this brewer is particular about acidity. By the way, the name "Queeen" is a combination of 12% alcohol and 12 (Queen) of playing cards. When I asked why there was one more "e" in the name, the master brewer told me that he added one more "e" to mean "it is a good (e) sake.
Japanese>English
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Zarusohorai純米吟醸 山田錦60 おにごり 生原酒 おりんごください純米吟醸原酒生酒にごり酒
Ooyatakashi ShuzoKanagawa
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38
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I met this sake at a brewer's meeting at Oyataka Sake Brewery. It has a great apple flavor, and the pichisuwa taste makes you feel as if you are drinking a cider. I paired it with a Nobuta-maki (rolled sea bream), and it was very tasty because the sourness of the apples in this sake accentuated the flavor of the oil from the fried fish in the Nobuta-maki and the light flavor of the sea bream.
Japanese>English
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長珍純米　八反錦60　ささにごり生純米にごり酒
Chochin ShuzoAichi
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32
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Chochin is usually associated with heated sake, but this is the perfect cold sake. The freshness and sweetness come first in the mouth, followed by a lactic acidity and a pleasant bitterness, and finally, it finishes with a smooth finish. It's really delicious. In the end, the cold sake was so good that I didn't have it warmed up, but I'm wondering if there is a temperature range where it would be drinkable heated up.
Japanese>English
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Tedorigawa白い山廃純米純米山廃おりがらみ
Yoshida ShuzotenIshikawa
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40
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White Yamahai Junmai from Tedorigawa. I got one that was almost a soko-sake. The taste is much richer than it looks. It also has a lactic acidity. The alcohol content is 15 degrees, but the taste is so impactful that I felt it was more than that. Although it is Yamahai, I think it is best served cold.
Japanese>English
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Hanagaki山廃本醸造　豊満のいろけ本醸造山廃
Nanbu ShuzojoFukui
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31
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I am sorry to say this from an amateur's point of view, but I think this is the first time I have seen a Yamahai sake with alcohol added after the Yamahai. The addition of alcohol diminishes the lingering aftertaste that is unique to Yamahai, and in a good way, it gives the sake a sharpness. I tried heating it up to various temperatures because it is a Yamahai and a Honjozo, but in the end, the cold sake that was served first was the best (lol).
Japanese>English
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北信流純米吟醸 赤金 生酒純米吟醸生酒
Matsubaya HontenNagano
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32
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This sake brewery seems to mature their sake in their own brewery until it is at its best before shipping, and this Hokushinryu is one of the rarer ones, being served as a raw sake before aging. It has a gorgeous aroma that spreads on the palate, and its sharpness makes it ideal as a mid-meal sake.
Japanese>English
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Nabeshima隠し酒(裏鍋島)　純米吟醸純米吟醸生酒
Fukuchiyo ShuzoSaga
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42
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It's been a long time since I've been back in Nabeshima. I think it was a blend of arabashi and blame. There was a slight apple aroma on the nose. When you drink it, the fresh and sweet flavor spreads on the palate, and the fresh stimulation leaves your nose with a nice aroma. The anniversary price was 390 yen for 90ml, so it was a good deal.
Japanese>English
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42
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Akabu AIR This is the first time I've had it. It was supposed to be an airy sake, but the first sip tasted like a stale ramune. After a little while, I took another sip, and the ramune flavor had a little more depth, and I got the impression that the original Akabu flavor was coming out. The low alcohol content makes it refreshing and easy to drink. Personally, I prefer Natsukasumi if they are the same Akabu.
Japanese>English
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Rakunoyo山廃純米 無濾過 滓絡み純米山廃生酒無濾過おりがらみ
Marui GoumeiAichi
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38
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This is the first time I have seen this sake. The initial aroma is slightly fruity, like pineapple. The initial aroma is a little fruity, like pineapple. When you drink it, it tastes like unripe green pineapple. The alcohol content is 18%, but the acidity and sweetness do not make you feel it, so it is a scary type of sake that you can easily drink and get very drunk (laugh).
Japanese>English
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Amabukiピンクレディ春
Amabuki ShuzoSaga
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33
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Sake made with ancient rice and strawberry yeast. The acidity is very strong. Ine Mankai in Kyoto is also made with ancient rice, but this one has a slightly darker rosé color. I don't know if it is because it is made from ancient rice, but it has a unique umami taste (ancient rice contains anthocyanin, so maybe that is the reason?) I don't know if it's because it's made from ancient rice, but it has a unique umami taste. If someone poured this into a glass and served it without showing me the bottle, I would drink it without thinking it was sake.
Japanese>English
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Nichinichi山田錦　生酒生酒
Nichinichi Inc.Kyoto
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41
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The much talked about sake by Hibi Shuzo. The one that is different from the Musha Shugyo series. I was told at the izakaya where I drank it that the raw sake is quite rare among them and may not be available in the future (lol). The taste is fresh and crisp. The taste is fresh and crisp, and it can be served as a mid-meal drink. It seems to be running in the current era. I am happy to drink any sake for the first time, whether it is rare or not (lol).
Japanese>English
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Chiebijin純米吟醸 愛山 直汲純米吟醸生酒
Nakano ShuzoOita
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40
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It was a Junmai Ginjo from Chiebijin and a raw sake from Aizan. Moreover, it seemed to be a limited edition from some liquor store, and I was told it was very rare. The taste is of a strong sweetness. Perhaps because of the gorgeous aroma characteristic of Aizan, it tasted even sweeter. There is a slight acidity, but the balance is not bad. It seems to be popular with women. I haven't had Aizan Aizan sake recently, so I am glad to be able to enjoy that feeling for a long time (lol).
Japanese>English
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Mikawabushi純米吟醸　生原酒純米吟醸原酒生酒
Maruishi JozoAichi
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31
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This sake is brewed by Maruishi Brewery, famous for Ni-Hare. It has a perfect balance of rice flavor and acidity, and the aroma is fresh. Because it is a draft sake, it may seem heavy at first, but as the temperature gradually rises from cold to hot, it becomes very easy to drink, and the overall balance becomes apparent. Many people around me had another glass (lol).
Japanese>English
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Horaisen空純米大吟醸
Sekiya JozoAichi
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38
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It's been a long time since I've had a Houraisen sky. Has the label changed? Do you mean the label of the nama-shu version? The label has become very photoshopped (lol). I don't have to tell you that the taste has a fruity aroma and a delicious rice flavor that spreads in the mouth. I was happy to taste the moderate acidity, probably because it was a draft sake. I wonder when I can drink it again.
Japanese>English
takeshon
Hi Last River 😃. The label on the raw sake version is from last year👍It's hard to see 😆 I bought 2 bottles this year and still have one bottle left 😋 surprisingly it's still unsold at the liquor store 🤣 maybe because the label is hard to see 😅.
Japanese>English
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Hi takeshon😊 So you started last year! You really can't tell it's empty at a quick glance 😂 I wonder if the fireplace is more popular 💦 lol.
Japanese>English
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Sharakudot SAKE project Vol.5 冩樂ボトル純米
Miyaizumi ShuzoFukushima
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I've recovered from reflux esophagitis, so I'll post it here soon. This is the 5th Collage bottle of "dot SAKE project" that Marie Chiba, a sake sommelier, proposes a new way to enjoy sake in cooperation with sake breweries across the country. This time, Miyazumi Meizumi brewery challenged the first low-pasteurization brewing. The rice is 90% polished with "Yume-no-Kou" from Fukushima prefecture. The taste is not too heavy and not too light, but the rice and acidity are very pleasant. The taste is different from the usual Sharaku taste, but it also has a clear taste that is typical of Sharaku. The label said to try it warmed, so I tried it warmed (lukewarm) for the second cup. The acidity was quite noticeable. It tastes like it could be a hit or miss. Maybe it's the type that opens up at higher temperatures... lol.
Japanese>English
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Sakehitosuji番外 等外米赤磐雄町 原酒普通酒原酒
Toshimori ShuzoOkayama
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36
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Although it is classified as a regular sake, it has a different flavor than most regular sake. The umami of the rice is clear, and the sharpness is good. The mouthfeel is a bit hard, but I have the impression that the flavor will open up more if the sake is warmed to lukewarm.
Japanese>English
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