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SakenowaRecord your sake experiences and discover your favorites
大木大木
自分の備忘録として利用しています。 素人が酔っ払って書いてるため、あてにならないと思います。 上げてるのは宅飲みしたものだけなので更新は遅いです。 東北出身のため東北のものが多めです。 甘めが好きです。

Registered Date

Check-ins

83

Favorite Brands

0

Most Check-in Brands

Hanamura
10(22.22%)
Mansakunohana
4(8.89%)
Denshu
3(6.67%)
Haginotsuru
3(6.67%)
Kudokijozu
3(6.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
25(30.12%)
Aomori
12(14.46%)
Miyagi
7(8.43%)
Iwate
6(7.23%)
Yamagata
5(6.02%)

Timeline

大木大木
Naminootoなみのおと 〜てとて〜　純米吟醸　吟吹雪　生純米吟醸生酒
Naminooto ShuzoShiga
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23
大木
Grapes? Apple? Fruity, like grapes or apples. The sweetness spreads out, but the acidity gives it a crisp and refreshing aftertaste. It has a sharpness, but you don't feel bitterness, astringency, or fizziness, so it goes in smoothly and effortlessly. Transparency. I was not familiar with Shiga sake, but it is very good. (A little bit of magic ink? (A little magic ink? -ish aroma. I'm not sure because my sense of smell, taste and knowledge of this area is limited).
Japanese>English
大木大木
Kudokijozu純米大吟醸 備前雄町 生詰純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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25
大木
Gorgeous and fruity. The sweetness may be a little stronger than the Junmai Ginjo we usually drink. Immediately after the sweetness is felt, spiciness and bitterness come over it, and the aftertaste is clean and refreshing. But the lingering aroma lingers. It is delicious. A bit gassy when opened. Sake meter reading -1.0 Junmai Ginjo is mellow, Junmai Daiginjo has a strong flavor impact, and Super has a strong aroma. I thought so, but I am not sure.
Japanese>English
大木大木
AkitabareA ~エース~ Red Label 純米吟醸純米吟醸
Akita ShuzoAkita
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18
大木
Fruity, sweet and delicious. But it is also sour and spicy, so it is rather refreshing. Delicious. It is freshly opened now, but it will be different tomorrow. I thought it might be similar to Toyo Bijin Junmai Ginjo 50, so I compared them. Both are green apple type. Ace - Sake meter degree -8 Toyo Bijin -> Sake meter degree -5 Toyo Bijin is stronger in fruitiness, aroma, and acidity. (Sweet and sour fruity). Ace is a little weaker in fruitiness but stronger in sweetness. (A little heavy sweetness + spiciness) I like both. Postscript: It seems richer after it has settled down overnight. Kudokidokute Junmai Ginjo might be close to it...? I thought Kudoki-uide was a heavier version of Ace, but I'm a little drunk, so I'm not sure.
Japanese>English
大木大木
Toyobijin純米吟醸 50純米吟醸
Sumikawa ShuzojoYamaguchi
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25
大木
Gorgeous and fruity. Compared to the Jyundo Ittou and Princess Michiko wines we have had in the past, this one is light and refreshing. Compared to the more modern and modern Snow Kayasha Junmai Ginjo in the same price range, this one has more acidity and fruitiness. （It has more acidity and fruitiness than the Snowy Kayasha Junmai Ginjo, which is more modern and in the same price range.) Snow Kayasha is a bit more robust and bitter. I like both. They are delicious. Postscript: I compared 3 Junmai Ginjos that I have on hand, including the price, that I think are in the same family. Toyo Bijin: the most fruity with a strong acidity Yukino Kayasha: sweet with a strong bitterness Seductive: Sweetness is strong, bitterness and acidity are about the same. I like sweetness and heaviness, so I think I would choose "Seduction skill" as the best.
Japanese>English
大木大木
Haginotsuruしぼりたて 無濾過生原酒 特別純米特別純米原酒生酒無濾過おりがらみ発泡
Hagino ShuzoMiyagi
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27
大木
It is fresh and gassy, with a hint of garnish. The aroma is fruity, sweet and sour. The taste is sweet and refreshing. The sourness seems like lactic acid bacteria. (Is it because of the origami? I am not sure about this...) It might be lactobacillus-like...? I thought it might be lactobacillus-like...? Postscript ∶. I drank it with just the supernatant and found it to be sweeter than when mixed. When mixed, it's more bitter and less sweet...sort of. I like them both...twice as good. In connection with Miyagi, triangular fried tofu + grated soy sauce also went well together.
Japanese>English
大木大木
Yuki no Bosha純米吟醸 生酒純米吟醸生酒
Saiya ShuzotenAkita
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22
大木
This is the first new sake of the year. The regular version is also modern, gorgeous, and fruity, so it's hard to make a good comparison, but the new sake is fresher and lighter. I think the spiciness is milder. At any rate, it is delicious.
Japanese>English
大木大木
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23
大木
Low alcohol, light and fruity. Freshness and moderate acidity. It's the kind that goes down easy. I use edamame, olive oil, powdered cheese, and black pepper as a snack, but I can drink it forever. I thought it might be a bit sweet before I drank it because it has a sake level of -7, which is about the same as Hanamup, but the sweetness is light due to the acidity and the low alcohol content. It's good for those days when you have to work the next day but still want to drink sake. However, it goes so smoothly that I might end up drinking too much...
Japanese>English
大木大木
Denshu純米吟醸 百四拾（夏）純米吟醸
Nishida ShuzotenAomori
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24
大木
It has a more floral aroma while retaining the sweetness and deliciousness of the rice that is usually enjoyed with special junmai sake. The aroma is fluffy, but this one is lighter. It also has a slight bitterness to finish it off. It has a slightly fizzy taste when opened. Very tasty. If I had kept it after buying it, summer would be over, so I'll use "nebuta" just for the sake cup... (From a festival point of view, "nebuta" is more familiar. (From a festival point of view, "Neputa" is more familiar.)
Japanese>English
大木大木
Haginotsuru純米吟醸 別ラベル (猫ラベル ハロウィン)純米吟醸
Hagino ShuzoMiyagi
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24
大木
Gorgeous and fruity. Compared to a recent autumn sake, Harukasumi Kuri-Label, Kuri-Label has a stronger aroma that enters through the nose, but the taste is clean and crisp, while Neko-Label has a more robust sweetness. The Neko Label is sweeter than the Kuri-Label, but the Kuri-Label goes down much easier, so I think it goes well with autumnal foods. It goes well with autumnal foods such as fried lotus root and soaked deep-fried eggplant. Haruka is more likely to go well with fatty grilled autumn fish. If you want to enjoy it with a meal, both are delicious. If you want to enjoy it by itself, I think it would be Neko Label.
Japanese>English
大木大木
Harugasumi栗ラベル黄 山田錦
Kuribayashi ShuzotenAkita
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21
大木
It's slightly sweet and fruity, but disappears quickly before I can think of what fruit type it is. Maybe white grapes...? It's like clean water, or a pale image, with great clarity. It has a slight fizzy feeling when opened. It's refreshing and perfect for an autumnal sake. It went great with maitake mushrooms (just roasted and sprinkled with salt). Delicious.
Japanese>English
大木大木
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19
大木
The aroma is mild but the flavor of the rice is strong. The sweetness and acidity are well balanced and cohesive. It can be served by itself or as an in-between-dinner drink. It is also good when served warm. It is a bit on the classic side, but it is still delicious. I didn't know it had changed its name from "Kinryu".
Japanese>English
大木大木
Yokoyamaよこやま SILVER 純米吟醸(ひやおろし)純米吟醸ひやおろし
Omoya ShuzoNagasaki
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35
大木
Dark fruity, like a ripe sweet pear. Mature mellowness coexists with a bit of freshness. I think there is just a little bit of fizziness. Very tasty. To be honest, I have been avoiding autumn sake because I am not very good at it, but maybe I can enjoy it if it is from a modern sake company. (Personal note: I didn't like Chikuma Nishiki's Aki-agari because it was too classic. I can drink it if it's heated up or with hot water)
Japanese>English
大木大木
Kikunotsukasainnocent-無垢- 60 生酒純米生酒発泡
Kikunotsukasa ShuzoIwate
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19
大木
I bought the most affordable 60 in a line of 60, 50, and 40. It has a juicy pear-like taste. It is sweet and tasty, but has a refreshing aftertaste. It has a fizzy feeling when opened. Delicious.
Japanese>English
大木大木
Ohmine JunmaiOhmine 3grain 大嶺3粒 生詰 ひやおろし 雄町純米生詰酒ひやおろし
大嶺酒造Yamaguchi
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alt 2alt 3
25
大木
It's mellow with a heavy ripe fruity and sweetness, like a ripe peach or banana. Is there brown sugar in it? I thought for a moment. The aroma and taste are broad and deep. I would like to drink it by itself, not as a food wine. It is very delicious. I used to prefer fresh and fruity new sake and nama sake, but I think my perception is about to change. It's like the difference between shinzake/nama-shu -> cake with fresh fruits and ohmine hiyaoroshi -> stollen with dried fruits... I like them both. （I like both... (maybe it's similar to Fuku-komachi's Kijoshu? (I thought it might be similar to Fuku-Komachi's Kijo-zake, but I'm not sure)
Japanese>English
大木大木
Torai特別純米酒特別純米
Rokka ShuzoAomori
alt 1alt 2
21
大木
I had a classic image of Jyobari, so I was surprised to see that it was a more modern fruity type. The aroma is apple-like? The sweetness is not that strong, and the spiciness and bitterness come through gradually. It is well-balanced and not too strong, so it is perfect as a food wine. It is delicious. (Compare with Tasake, a special junmai sake also from Aomori. Tasake has a stronger aroma and lingering taste. Tasake is stronger in aroma and aftertaste, while Morai is mellower and milder. I like both)
Japanese>English
大木大木
町田酒造町田酒造55 純米吟醸 雄町特別純米無濾過発泡
Machida ShuzotenGunma
alt 1alt 2
27
大木
Sweet and delicious. It's fruity, but it's hard to describe... if I had to say, strawberry...? It's like rice turned fruity as it is. It has a fizzy feeling when opened. It has a fizzy feeling when opened. The fizziness may also be the reason for the spiciness, and it is rather refreshing. Delicious. Postscript: After the second day. The fizzy sensation has settled down, and the sweetness and umami can be felt more firmly. The sharpness is still there and the balance is good even though it is a little sweeter.
Japanese>English
大木大木
Okunokami純米吟醸　無調整生　雄町特別純米生酒
Toshimaya ShuzoTokyo
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20
大木
Sweet aroma, pear-like and fruity. The sweetness is accompanied by a strong umami flavor, which gives it a rich taste. There is also a bit of bitterness and acidity, and this tightness is well balanced with a gorgeous breadth. There is a gaseous feeling when opened. Very tasty.
Japanese>English
大木大木
Harugasumi純米吟醸　六号酵母　生酒純米吟醸生酒発泡
Kuribayashi ShuzotenAkita
alt 1alt 2
22
大木
Sweet and sour and fruity. A little gassy when opened. I think the impression is similar to SweetEmotion, including sweetness, acidity, and a slight alcohol taste. Haruka has a softer aroma and stronger flavor. (I can't be sure, as I've already had Sweet Emotion and can't compare the two.) (I haven't drank Niimasa recently, so I don't know the difference of Rokugo-yeast...) (I haven't had Shinsei recently, so I don't know the difference between the two... Is this sweet-sourness the Rokugo-yeast?) At any rate, it is delicious.
Japanese>English
大木大木
Sara純米吟醸 生詰純米吟醸生詰酒発泡
Kitanishi ShuzoSaitama
alt 1alt 2
20
大木
Muscat-like fruity and sweet. A little gassy when opened. Sake level unknown, but it seems sweeter than SweetEmotion at -2. It has a good acidity, but it is fruity all the way through with a lingering aftertaste. Very tasty.
Japanese>English
大木大木
alt 1alt 2
15
大木
Melon-like aroma. When I opened it, I thought it was a melon soda type with a strong gaseous taste. But it has a nice sharpness and the sweetness does not remain that much. The aroma is fruity, but the drink is refreshing, so I think it can be used as a food wine. It is delicious.
Japanese>English
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