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SakenowaRecord your sake experiences and discover your favorites
相酒相愛相酒相愛
日々凡庸。日本酒独り言ノート。

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57

Favorite Brands

3

Hall of Fame

YorokobigaijinTakaisami

Most Check-in Brands

Hououbiden
2(25%)
Takaisami
2(25%)
Yamakawa Mitsuo
2(25%)
Kawanakajima Genbu
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
4(7.02%)
Yamagata
3(5.26%)
Nagano
3(5.26%)
Tottori
3(5.26%)
Tochigi
2(3.51%)

Timeline

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At Shunsai Dining Hachi, Sapporo Sake rice and yeast not disclosed. Polishing ratio 40%. Slightly colored. There is a raisin-like sweetness on the attack, and the acidity and bitterness of the Mizutobe brewery. From the softness, is it brewed with soft water? It is said to be a sake to match with meat dishes, so my imagination was stirred before drinking it. Will it be in sync? Does it make it refreshing and easy to eat? It's in tune, isn't it? But is the price too high? Sheep man. Where's Toko? (laughs)
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Sagaminada純米吟醸 無濾過生原酒
Kubota ShuzoKanagawa
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Miyamanishiki 100%, Polishing ratio 50%. The aroma is apple. The attack tastes like a wooden vat, and the aftertaste is a little astringent and sharp. The memory is fading because of 50% drunkenness, but it was my favorite taste.
Japanese>English
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Ibi無濾過生原酒
杉原酒造Gifu
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Ibo no Homare Rice polishing ratio 60%. A little while has passed since the bottle was opened. Fully ripe melon. It was dull, but I could feel the potential.
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Bentenmusume純米無濾過生原酒
Oota ShuzojoTottori
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At Shunsai Dining Hachi, Sapporo r2by 14th daughter 100% kawachi rice polishing ratio 80%. Surprisingly, it has an understated apple-like ginjo aroma. The mouthfeel is also? More mature? When the temperature rises a little, it shows its true colors. The rice surges. The acidity is strong. The aftertaste of astringency. Hard punch of full body. It is stable and delicious. This is a wine to drink at the end of the day.
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At Shunsai Dining Hachi, Sapporo Omachi polished rice ratio 50%, heat-pressed Ginjo aroma like apple. In the mouth, the taste changes to banana like, and the acidity extends and it becomes sharp. From the package, I thought it would have a light flavor, but unexpectedly, it has a core flavor. Super rookie is to be feared.
Japanese>English
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At Shunsai Dining Hachi, Sapporo 100% Nanatsuboshi, Polishing ratio 55%. Kanazawa yeast (Undisclosed) The aroma is subdued, or rather absent. When you put it in your mouth, you will be surprised by the gorgeous taste like grapefruit. At the same time, it has a deep taste like a wooden vat, which draws you in at once. After that, the astringent taste continues, and the aftertaste of bitterness lingers a little longer. It is a reliable dedication of the good cost so far with edible rice. I was betrayed in a good sense. Hats off to Super Rookie who came late.
Japanese>English
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Hououbiden純米吟醸 BLACK PHENIX 生詰
Kobayashi ShuzoTochigi
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At Shunsai Dining Hachi, Sapporo 100% Aizan, Polishing ratio 55%, Bottled and heated This is Hououmida's Aizan. This is a bottle that knows all about the character of the rice, which is typical of Hououmita, where you can feel the transparency and rice in the gorgeousness. The aroma is reminiscent of apples, and the taste spreads to the palate with a mint-like clarity. You will be reminded that it is Hououmida.
Japanese>English
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Fumotoi (hiragana)純米吟醸 生酛 生酒純米吟醸生酛おりがらみ
Fumotoi ShuzoYamagata
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Bizen Omachi 100%, Polishing ratio 50%, Yamagata yeast Ikegami Origarami On the first day of opening the bottle, it does not open. The impression is that it is hard. As it warms up, it becomes bubbly and soft like porridge, with the rounded acidity of a traditional yeast. On the second day, the hardness of the previous day eases. It has a freshness more like a grape than a grape. There is not much sweetness, but the taste of rice, astringency and acidity stand out first, and the aftertaste of astringency and acidity lasts long. Will it open up more if I let it sit for a week? I recommend heating it up. It's been a while since I've had an unpretentious rice sake.
Japanese>English
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Kamonishiki荷札酒 黄水仙 純米大吟醸
Kamonishiki ShuzoNiigata
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At Shunsai Dining Hachi, Sapporo Tamba-kumi unfiltered unpasteurized sake Omachi 80%, Polishing ratio 50%. The photo is from a long time ago and the bottle is empty. It has a light and refreshing taste that is not typical of Echigo. It has a gentle and juicy impression. I went to buy it to drink again, but it was out of stock.
Japanese>English
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At Shunsai Dining Hachi, Sapporo 100% Gohyakumangoku Lightly foaming in the mouth with a clear and gentle taste. It is a perfect sake for a meal. Is the brewer going to change now? I hope they don't change the taste.
Japanese>English
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Akishika山廃純米 無濾過 生原酒
Akishika ShuzoOsaka
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At Shunsai Dining Hachi, Sapporo 100% Yamada Nishiki, Polishing ratio 70%, Yeast No.7 Akika Toji, a master of the Izumo Toji style As you'd expect from a sake brewer, this one is full of rice flavor. It can be served cold or warmed. The sense of maturity is closed with a crisp acidity. You can have it with any meal, but if you drink it first, will you have trouble finding something to drink next?
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At Shunsai Dining Hachi, Sapporo 100% Ishikawa-grown Gohyakumangoku, Polishing ratio 55%. The fruity ginjo aroma is surprisingly refreshing. The balance of sweetness and acidity with a sense of transparency is suitable for everyone. Sip it with a yukata.
Japanese>English
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Junmai Nama Genshu, 100% Hachitanishiki, Polishing ratio 60%. The quality of the sake gives a powerful impression. The sweetness and umami are both balanced and impressive. The Omachi is also strong but well balanced.
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100% Yamada Nishiki, Polishing ratio 58%. Stylish cup sake. The taste is also stylish. It has a clear and refreshing taste. It is an orthodox sake with an emphasis on rice. This is a sake that can be served with any dish and anywhere. This size is just right for the refrigerator. It is in the refrigerator quite often.
Japanese>English
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Yamada Nishiki 100%, Kake rice 55%, Rice malt 50%. This is the perfect bottle for 🍍max summer. On the contrary, it is so thick that there is no sake feeling. There are many of this kind in Kyushu, but it is interesting. Be careful not to drink too much. You have to choose the ingredients.
Japanese>English
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Kawanakajima Genbu幻舞 純米大吟醸生酒 ハーモニックエモーション
ShusenkuranoNagano
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At Shunsai Dining Hachi, Sapporo Junmai Daiginjo double blend sake with 49% Miyamanishiki and 35% Yamadanishiki The most luxurious bottle is summoned by Genmai. It swirls gracefully while retaining the flavor of the rice. It leaves a gentle and sweet aftertaste that only Genmai can provide. A trampoline of encounters.
Japanese>English
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Koeigiku白月 無濾過生原酒
Koeigiku ShuzoSaga
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At Seasonal Dining Hachi, Sapporo Shinryoku 100%. The taste is typical of Kouryugiku. It has a thick, sweet and umami taste. Every time I drink it, I feel it is similar to Shinsei. It is the work of Mr. Toji Yamamoto that Shinsei is similar. The fruitiness is far away from the rice. The green apple and the acidity press in thickly, and it is crisp and sharp. The impression is also strong though the dish is chosen.
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Tsuchidaシン・ツチダ
Tsuchida ShuzoGunma
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Rice: 90% polished rice from Gunma Prefecture Sip at room temperature. It has a punchy taste like a raisin. After opening the bottle, it was recommended to keep it at room temperature for about a week, so we did. More raisins. It tastes like a full-bodied Italian wine. Sangiovese Grosso🍇 It has a great habit.
Japanese>English
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Tenmei純米大吟醸 火入れ 一年熟成
Akebono ShuzoFukushima
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100% Yamada Nishiki, Polishing ratio 50%. Aged at low temperature for one year. Full-bodied and powerful flavor. You can feel the mellow and rich rice. It is an aged sake with a strong and masculine flavor. It is a sake that leaves a lasting impression even after being drunk.
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