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SakenowaRecord your sake experiences and discover your favorites
ひでゆきひでゆき
お酒が好きです。日本酒が一番ですが、ワイン、焼酎、ビール、ウィスキーなども大好きです！

Registered Date

Check-ins

109

Favorite Brands

0

Most Check-in Brands

Honkin
14(28.57%)
Shinanonishiki
10(20.41%)
夜明け前
8(16.33%)
Mikotsuru
7(14.29%)
Unspecified
4(8.16%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
58(53.21%)
Akita
5(4.59%)
Tokyo
5(4.59%)
Other
4(3.67%)
Yamagata
3(2.75%)

Timeline

ひでゆきひでゆき
alt 1
28
ひでゆき
Chogen's Yamae Nishiki. Is Yamae Nishiki difficult this year? It seems like all the breweries are struggling. Or perhaps it takes time for the flavors to come together. It may be matured for a year if it's not good enough. I think it finally has the label I was hoping for at the end of drinking.
Japanese>English
ひでゆきひでゆき
alt 1
26
ひでゆき
It's an award-winning sake or so it seems. It was a gift. I don't drink much except junmai type. It is a so-called daiginjo, and it may be easy to match with meals. After all, junmai or jungin is easier to enjoy.
Japanese>English
ひでゆきひでゆき
alt 1
26
ひでゆき
This year's Yamae Nishiki. It's a little difficult to make. It doesn't open up very well. It may be better to wait until the autumn season. It might be better to drink it chilled.
Japanese>English
ひでゆきひでゆき
Tauchi Suppin本金　雨あがりの空と純米
HonkinNagano
alt 1
26
ひでゆき
Here it comes again this year! Honkin summer sake. Miyamanishiki. Refreshing acidity. It has a strong summer sake feel and goes down smoothly. The label says it has an alcohol content of 15 degrees Celsius! What, because I drink it at about 15 degrees? It has a nourishing flavor that comes from the loss of umami and acidity. I put some ice on it to cool it down a little. It is like an easy-drinking sake cocktail. It is not to my liking, so I put it back. The acidity is very good, so it will be a better marriage when paired with a meal with good umami!
Japanese>English
ひでゆきひでゆき
alt 1
26
ひでゆき
Sake from Tokyo once in a while. Unfiltered Junmai. It must have been quite aggressive. The color and taste are reminiscent of old sake. It is not modern, but it has a sense of nostalgia and warmth. A bit of playfulness without abandoning the dryness. The sincerity of the brewer can be seen in this sake.
Japanese>English
ひでゆきひでゆき
Imanishiki酒槽搾り　純吟　山惠錦純米吟醸生酒
Yonezawa ShuzoNagano
alt 1
24
ひでゆき
Unusual color bottle. The usual tadpole is not drawn. Maybe because it is a limited edition sake. It has a strong sense of being raw. At first, the harmony between the raw sake feeling, acidity, and nastiness is not quite right. It soon opens up. Tuna tataki is very good with wasabi and soy sauce. Strangely enough, the flavorful tataki does not go well with this sake without soy sauce. Once it opens, the balance is wonderful. It seems like it would be a bit hard to like, but it crumbles nicely. When you roll it around in your mouth, the umami seeps in and the nourishment comes when you swallow. If it's a calculation, I can only be surprised. And it goes well with the spring rolls I really wanted to try ^ ^.
Japanese>English
ひでゆきひでゆき
alt 1
22
ひでゆき
Yamae Nishiki This is highly anticipated. Oh, no doubt. This is Junmai. 16 degrees, what's going on with this? Is it fermenting too well? I'd rather have spiciness and a bit of a tangy taste.
Japanese>English
ひでゆきひでゆき
Shinanonishiki超玄　山惠錦純米
Miyajima SaketenNagano
alt 1
26
ひでゆき
I guess I expected a little too much. It is too sweet. I wonder why this is the case with this creation. It should be rather earthy and spicy. It is too sweet, so I tried it with cheesecake, and it turned out to be a good clarification. I once had a chocolate thrown into my mouth as a joke, and the sake came out surprisingly good. The flavor and heaviness of the sake was a bit harsh. I remember asking the owner and he told me that chocolate and sake go surprisingly well together. Maybe something sweet would be better than ham. Dried persimmons, chocolate, etc. might be good. Dried fruits and dried tomatoes would also be good!
Japanese>English
ひでゆきひでゆき
alt 1
33
ひでゆき
15 degrees. Brew of the year. Too good. I think using this as a food sake is a good way to drink it. Good white meat sashimi, for example, will bring up the flavor of the sake.
Japanese>English
ひでゆきひでゆき
alt 1
26
ひでゆき
16 degrees. A gift. Beautiful bottle. Dark color and an aroma that reminds us of a long time ago. The dry finish may be due to the high sake strength. It is a good sake.
Japanese>English
ひでゆきひでゆき
Dewatsuru秋田　松倉　自然米酒　純米
Akita SeishuAkita
alt 1
29
ひでゆき
The alcohol content is high at 16 degrees. At first, it is mmmm. It has a tasty flavor. It gets a little more interesting when it is lukewarm. A few snacks. Not bad. More of a sweetness than umami. You can taste the umami by heating it up to lukewarm. This strength is like an old sake. It is good to leave it lukewarm for a while. I like the way it changes with the food and enhances each other. I look forward to seeing what happens on the second day.
Japanese>English
ひでゆきひでゆき
Mikotsuru山惠錦　純吟無濾過生原酒純米吟醸原酒生酒無濾過
Suwa Mikotsuru ShuzojoNagano
alt 1
33
ひでゆき
2022 What a drink! It's completely different from anything I've ever tasted. Slightly effervescent. Why? For me, it's not enough. Is it good with something else? It is easier to drink than the previous ones. This is for sure. Is it because it is jungin? Kiriboshi-daikon goes well with it. The taste of sake goes up dramatically. Chikama is also good, but not as good as kiriboshi-daikon. I see, it's a food sake when it's just opened! Looking forward to the future ^ ^.
Japanese>English
ひでゆきひでゆき
Amanoto天黒　黒麹仕込み　純米原酒
Asamai ShuzoAkita
5
ひでゆき
Citric acid is what this is called! Not bad. It's very good, perhaps because of the high umami content, like an old sake, but with a smoky, mellow flavor!
Japanese>English
ひでゆきひでゆき
Hokkomasamune北光トライアルシリーズ純米吟醸
kadoguchiNagano
alt 1
30
ひでゆき
All white malted rice Sake mother Kinmon-Nishiki, fire-brewed, 15%. This brewery is good at making rice cakes. It is quite aggressive. It has a strong flavor. It is good to work with it slowly. Since it is a one-sho bottle, look forward to the changes!
Japanese>English
ひでゆき
After the second day, the flavor is strong and remains the same. When combined with Shimane squid in soy sauce, the flavor becomes milder and the umami comes to the fore.
Japanese>English
ひでゆきひでゆき
4
ひでゆき
The labeling is different for the 1.5 liter bottle and the 4.0 liter bottle. My first impression is that it has a great spiciness and nastiness. This is a good way to convey what the "nastiness" is. If the umami is added, it will be a wonderful sake. Let's wait for it to open.
Japanese>English
3

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