SakenowaRecord your sake experiences and discover your favorites
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栃木県出身の淡麗甘口が好きなインドア人間 飲む頻度は週に2日ぐらい。 あまり頻繁には投稿できませぬ。 アイコンは大好きな白神酒造の蔵です!

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The origins of the sake you've drunk are colored on the map.
てふ純米
家飲み部
26
くぅ
Tefu" is a popular series. This junmai-shu is made from 80% polished "Yume-no-Kou" rice, which is highly suited for sake brewing. Despite the low rice polishing, it is a dry sake with a rich and robust flavor. It is easy to match with any dishes, making it a perfect mid-meal sake. Tefu": "Tefu Tefu" → "butterfly" → "chou" (butterfly). In Aizu Tajima, where the brewery is located, the "Oomurasaki," the first candidate for the national butterfly, occurs and inhabits the area from June to July. The name "Butterfly" is a combination of the butterfly's elegance and the meaning of "limited time only. (From Okazaki Sake Brewery website) It is a clear, dry sake with a slightly sweet aftertaste. It is a versatile sake that can be served with both food and dessert. As one would expect from Kokugen, everything about it is delicious. If you come to Aizu, please try it once.
Japanese>English
Hakkaisan純米大吟醸
家飲み部
31
くぅ
This junmai daiginjo is brewed with handmade koji and Raiden-sama's fresh spring water from the melting snow of Hakkaisan. 45% polished Yamadanishiki and Gohyakumangoku, combined with Miyamanishiki, create a junmai sake with a sharp and persistent taste, typical of Hakkaisan, despite being a junmai sake. It is a slightly upscale food sake with a clean, clear taste and an elegant sweetness that gently spreads to complement the food." I drank this one because I finished (in multiple senses) the Applied Information Technology Engineer exam, which I took as self-listening even though I don't even belong to an IT department for some reason. It was my favorite!
Japanese>English
Glorious Mt.Fuji純米吟醸 SHOOTING STAR ~夏の流れ星~純米吟醸生酒
家飲み部
23
くぅ
The rice used is "Haenuki," a nationally renowned rice for rice in Yamagata. Do not underestimate the rice used to make rice. Recently, we have been making sake that brings out the best of its flavor, creating a delicious sake that can only be made with this rice. This "Shooting Star in Summer" is one of them. The sweetness of rice is the base of this sake, so anyone would like it, and the acidity from Eiko-Fuji's excellent koji production surrounds it beautifully to give it a long-lasting flavor. The freshness is added, the gaseous sensation hits the tongue, and the aroma is well and vigorously released to make it a "STAR" sake! ☆☆☆☆☆ Rice used: 100% Haenuki Sake rice Produced in: Yamagata Prefecture Rice polishing ratio: 60% Yeast used: Yamagata yeast Sake meter: -6.0 Acidity: 1.8 Amino acidity: 0.8 Alcohol content: 16.7 Producer: Fuji Shuzo, Tsuruoka City, Yamagata Prefecture From Sake Sento Horiichi's website It is the first sake made from edible rice in a long time. It has a clear, carbonated, sweet taste and goes well with fish! I bought it at the Megada Sake Shop in Utsunomiya, which I hadn't visited in a while.
Japanese>English
Otokoyama開当 夢の香特別純米
家飲み部
20
くぅ
This special junmai sake is made from 100% Yumeko. It has a soft aroma and a refreshing flavor. (Acidity 1.4) (from CRAVITON's website) Lightly sweet, my favorite sake. My father said it was too sweet. Parents and children have different tastes in sake, don't they?
Japanese>English
nabe
Hello. Yumeko is brewed by Kaido Otokoyama, located in my hometown, Minamiaizu-cho, Fukushima Prefecture. Thank you very much for your appreciation!
Japanese>English
くぅ
NABE. Oh, wow! So you are from there! I am from the northern part of Tochigi Prefecture, and this bottle is also a souvenir from my hometown. Speaking of Minamiaizu Town, there is also the Kunigon Sake Brewery, which makes delicious sake!
Japanese>English
nabe
Kunigon is a 5-minute walk from my parents' house. Kaito Otokoyama's brewer's sister is a classmate of mine. There are also Aizu Shuzo and Hanaizumi Shuzo, so if you have a chance, please try them.
Japanese>English
Gakki Masamune純米吟醸中取り
家飲み部
32
くぅ
This wine is made from Dewa Sanzu, a sake brewing rice produced in Yamagata Prefecture. It has a gorgeous and juicy fruity aroma similar to that of white peaches and muscats. Only the best parts of the rice are collected at the time of pressing, which is called "Nakadori," and the rich flavor of the rice and its glossy texture are well balanced. The brewery recommends Burrata cheese? Serve with peaches, muscats, spring rolls, spare ribs, etc." (From Hasegawa Sake Shop website) Fresh aroma and sweet taste. It is less sweet than the Bessen we had before, but still sweet enough. I paired it with a greasy chicken skin yakitori, which was very tasty.
Japanese>English
加賀桜月純米吟醸
23
くぅ
Fukumitsuya is a sake brewery with the longest history in Kanazawa, founded in 1625. This time, a collaboration project between Fukumitsuya and Hasegawa Sake Brewery has been launched, resulting in the release of Kaga Sakuragetsu! The project began in earnest in March. As a commemorative and important month, Hasegawa, the president of our company, named the product "Sakuragetsu," which is another name for the month of March. The full aroma of bananas, apricots, and white peaches is complemented by a sharp bitterness. The refreshing acidity and clear gassiness give a sense of freshness and lightness to the taste. The sharp pungency is felt in the aftertaste at the end." (Hasegawa Sake Shop HP) The full aroma is quite strong, and there is a bit of bitterness at the end. This was a moderately tasty sake!
Japanese>English
34
くぅ
SENKYO's popular summer limited edition sake. It combines the light, sharp malic acidity with the drinkability of low alcohol. The outline is clearly SENKYO, and a new concept of both clarity and three-dimensionality of low alcohol is presented. The acidity has been refined from last year to produce a sparkling acidity. In addition to the pursuit of clarity and lightness, the alcohol content and amino acids were reduced as much as possible to produce a lightness and freshness that is easy to pull off. Yamada-Nishiki is a late rice variety that tends to have a lot of flavor, but we faced the "acidity" and made it simple and clear. Top notes of grapefruit and lemongrass, with a refreshing citrus aroma. In the mouth, it has presence and sparkling beautiful acidity. It is as if you are biting into a fruit and it overflows with juiciness! The second half is light and crisp, with a light, pale, pleasant acidity. The aromas and flavors are clear and fresh, along with a variety of acids, and are just what is needed to bring out the summer. This year, too, "Adult Lemon Squash" is alive and well! (From Hasegawa Sake Shop's website) Hmmm, it tastes like a child smash between apple and lemon, more like a sweet sparkling white wine than a sake?
Japanese>English
千万石純米大吟醸
24
くぅ
It has a mellow aroma with a strong depth and richness. It is delicious on the rocks as well, as it is brewed to pursue the flavor of rice. Onda Shuzo Co. Sake rice/domestic rice Rice polishing ratio / 50%. Sake meter / +3 Alcohol content / 15%. How to drink / ◎Cold sake ○Rock" (from Rakuten website) I had this sake at a relative's house. I drank it at room temperature, but it was so rich and umami that I think it goes well with cold sake.
Japanese>English
Hakurakusei純米吟醸純米吟醸
外飲み部
34
くぅ
Hakurakusei Junmai Ginjo has a fresh, gentle aroma and a moderate sweetness and acidity on the palate that enhances the taste of delicate Japanese dishes such as tofu, vegetables, and albacore. It has a delicate yet core flavor, and the more you drink, the more pleasant the umami becomes." (From Hasegawa Sake Shop's website) The usual bar had a notice that "Nibemonai" Nibe had just arrived! I drank it when I visited my usual bar. I was glad to know the origin of the word "Nibemonai". I thought I often saw Hakurakusei at bars, but it turned out to be the master's recommendation, so that explains why I see it so often. I would like to see more variations of Hiryu, as I am a fan of Shinzawa Brewery's Hiryu. The nibe is firm and meaty, and when you swallow it, you can still taste the oil.
Japanese>English
Morishimaひたち錦 辛口純米吟醸原酒生酒無濾過
家飲み部
31
くぅ
The sake is made from "Hitanishiki," a sake brewing rice developed and grown in Ibaraki. The freshness of freshly squeezed new sake is the first thing that jumps out at you. It has a young and lively mouthfeel, with a clean, light and refreshing taste. It is also characterized by a moderate acidity. It has a smooth and clear flavor, with a smart, dry finish. Please also enjoy the lively gasiness. (From Hasegawa Sake Shop website) I tried a bottle that I purchased from the sake shop's recommendation corner for a sake debut! The gasiness came at first, followed by the sweetness and umami! The middle part of the bottle is dry, but the sweetness continues on. The mid-palate is dry, but the aftertaste is smart? The aftertaste is not so much dry in the middle but rather rich.... The aftertaste is not so strong... This is a type of wine that may be suitable for different people.
Japanese>English
旭興たまか純米吟醸生酛
家飲み部
21
くぅ
This is a pure Kimoto junmai ginjo made with "Yamadanishiki". It is a well-balanced sake with an emphasis on flavor, avoiding showy aromas. It is made with warming in mind, but it is also delicious cold because of its good balance. (from Yodogawa Sake Brewery's website) I drank the red set with the blue set that I had before. I got the impression that the taste was more robust than the blue. Kyokko is one of my favorite sake, so please try it when you come to the northern part of Tochigi Prefecture.
Japanese>English
Hokusetsu佐渡のきりょうよし
外飲み部
20
くぅ
It can be enjoyed warmed to lukewarm or cold. A dry, limited edition sake with a hidden aroma, deep flavor, and a clean finish. It can be enjoyed cold or lukewarm." (from Hokusetsu Shuzo's website) (From Hokusetsu Shuzo's website) Here's another sake we didn't mention. I had a bottle when I visited Sado Island a long time ago, and it was very tasty, so I recommend it!
Japanese>English
Gakki Masamune別選生詰本醸造
外飲み部
26
くぅ
This time, a spring pink-labeled "Bessen Nama-Zume" from the "Bessen Special Honjozo," which is upwardly compatible with the flagship "Honjozo" of "Gakki Masamune," is available! This special honjozo is made by carefully polishing the rice to a 60% polishing ratio. The flavor is opened up by moderate exposure to air, and it is ready to drink immediately after opening the bottle. The gasiness is restrained, but the gentle sweetness and umami are enjoyable. It has a fresh aroma of grapefruit and muscat, and the overall impression is light. It is easy to drink with a gentle and crisp aftertaste, and goes well with both simple and rich dishes. Of course, as always, it is very cost-effective. Recommended as a springtime sake! (Sayaka Kurihara's website) I was served this sake at my usual bar Ashigoe with a steak of tuna blood. The one I had before was very sweet and was like a very light sweet sake, but this one was sweet but went well with the steak, which had a hearty flavor from the garlic and soy sauce. It was a drink that washed away the rich flavors of the dish, reset the palate, and made me think, "Now, let's move on to the next one! It was a drink that made me think, "Now let's move on! Master! Thank you. I look forward to working with you again in the future.
Japanese>English
関山純米吟醸
家飲み部
21
くぅ
Sekiyama Junmai Ginjo is Ryoban Shuzo's flagship product. The sake rice "Ginga", yeast, and koji are all produced in Iwate Prefecture. The moromi is fermented at a low temperature for a long time to bring out its elegant aroma. The taste of rice spreads in your mouth and leaves a refreshing aftertaste. Food that goes well with this sake It goes well with lightly seasoned dishes such as white fish sashimi, tempura, and tofu. (From Ryoban Shuzo's website) This is a bottle that was given to him. It is described as having a graceful aroma, but the aroma was light and came through very clearly. The refreshing taste is like water down the throat. It was like drinking water with a refreshing taste! It was like drinking rice water! It would go very well with white fish. I drank too much.
Japanese>English
旭興たまか特別純米
家飲み部
25
くぅ
This is a special junmai sake made with "Gohyakumangoku" produced in Ohtawara City, Tochigi Prefecture. It is a well-balanced sake with an emphasis on flavor, avoiding showy aromas. It is made with warming in mind, but it is also delicious cold because of its good balance. (from Yodogawa Sake Brewery website) This is a sake from my home prefecture. It is a very tasty sake with a refreshing sweet taste!
Japanese>English
ジェイ&ノビィ
Hi Kuu 😃 I see it here in Yodogawa, but I've never bought it through 😅. So sweet and refreshing! I'll bring you next time 🤗
Japanese>English
くぅ
Jay & Nobby. By all means!!! Enjoy the sake from the northern part of the prefecture 😋 Besides this one, they also have a pink label junmai ginjo: ☺️
Japanese>English
Higenざんから純米
家飲み部
24
くぅ
Zankara, which means "cutting spiciness," is recommended for those who want to taste sake-like flavor. It is a regular sake that can be served at various temperatures. Recommended dishes: classic Japanese cuisine and simple flavors (sushi, cheese, etc.)" (from Gunma Sake Brewers Association website) It is a very refreshing sake. It's so refreshing! I paired it with salmon and drank it straight through.
Japanese>English
Kid春ノ薫風純米吟醸生酒
家飲み部
36
くぅ
This is a raw sake with a soft taste like a spring breeze and a slight bitterness. This year, too, we have created a junmai ginjo with a gorgeous aroma, sweetness, and a lingering finish that can be enjoyed. This year's rice was difficult to melt, but we worked hard to create a strong koji to bring out the sweetness and umami. The pump used to press the sake was changed to one that does not damage the sake as much as possible, resulting in a more refined flavor than last year. It is a perfect accompaniment to seasonal foods such as spring vegetables and a warm atmosphere. Let's celebrate spring with this sake." (From Hasegawa Sake Shop's website) I bought this bottle because it was delicious when I passed by a store that was holding a tasting event. I have known the name for a long time, but this may be the first time I have had it. I guess it is classified as one of the thicker, sweeter versions of the light sweet sake. It tastes a little carbonated, but it is basically a sweetness that rides on the tongue. It was delicious with fried chicken, but it might be better to drink it with vegetable dishes that have sweetness.
Japanese>English
Gakki MasamuneTYPE-C貴醸酒
27
くぅ
TYPE-C" is now available from Kijoshu, which uses sake as part of the brewing water! The difference between this and the previous Kijo-shu by Masamune Kikki is the strong volume of the aroma and taste. The mouthfeel is thickened, and the sweetness and acidity are well balanced. It has a rich taste with a mellow flavor that spreads and lingers for a long time. I heard that a very sweet sake had been added to the usual bar, so I tried it. Oh no! It was so sweet! But it's a refreshing drink, so you can easily enjoy it. That's it, isn't it? It's like adding alcohol to the top clear part of amazake made from rice malt. This is the kind of drink you drink for dessert because there is nothing to match it with.
Japanese>English
Kokken俺の出番純米
家飲み部
24
くぅ
The tiger on the label is the Chinese zodiac sign for the year 2022. We launched this new product (at the end of December 2021) with the hope that it will be a year as powerful as the tiger, which can travel 1,000 miles in a day. It is the driest Junmai sake in the history of Kunigon Shuzo. It is a junmai sake with a refreshing taste and light aftertaste. Enjoy it cold or at room temperature! From the Yajima Sake Brewery website A bottle found at my parents' house. It was a delicious bottle, easy to drink and refreshing. As expected from Kunigon Shuzo, everything is delicious!
Japanese>English
旅酒28特別純米
家飲み部
20
くぅ
A junmai ginjo that lets you enjoy the flavor and sharpness of rice typical of junmai ginjos." From the official website. I finally opened a bottle I bought on my recent trip to Kusatsu. It is a nice sake with a light dry taste and umami flavor. Unexpectedly, there are some good sake in Gunma.
Japanese>English
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