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SakenowaRecord your sake experiences and discover your favorites
くぅくぅ
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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112

Favorite Brands

4

Hall of Fame

KokkenShirakami

Most Check-in Brands

Shirakami
6(13.95%)
Senkin
5(11.63%)
Kokken
5(11.63%)
Tentaka
3(6.98%)
Gakki Masamune
3(6.98%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
18(16.07%)
Fukushima
13(11.61%)
Niigata
11(9.82%)
Miyagi
8(7.14%)
Aomori
6(5.36%)

Timeline

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旭興雲厳の峰月純米
渡邉酒造Tochigi
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21
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A local drink. A cup that can only be drunk locally, locally. There is no such thing as pure rice flavor. It passes quickly and finishes quickly. It was such a drink. It's a sake for everyday use that goes well with anything, whether it's meat or fish. This is the kind of sake that you can drink everyday. This is the kind of sake I like. Amataka, Senkou and Hououmita. These are probably the three most popular Tochigi sakes in the country, but there are many more delicious sakes to be found.
Japanese>English
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From this season, the bottle has been made transparent in order to visualize the degree of swelling due to aging. Also, the sake rice has been changed from Yamadanishiki to Omachi. The reason for this change is The rice is suitable for the taste structure that we are aiming for in the future. The reason for this change is that the rice is more suitable for the taste structure that we are aiming for in the future, and also to make the sake more complex and deep (similar to wine). The sake is brewed with a view to being evaluated overseas. Just after pressing, the sake has a rough taste due to the instability of the ingredients. Some people consider this to be a stimulus, but However, by letting it mature for 3-4 months, the alcohol and water combine as they should, and a mellowness is brought out. Then "Fukamari" is shipped in autumn. You can enjoy its smooth and clear taste. The characters for "Fukamari" are written by Rei Izumi, a calligrapher active in Tokyo. Please come and try the new Fukamari. (From the Yajima Sake Store website) A friend of mine brought me this bottle at the cost of lodging. It is very fragrant and smells like white wine. I want to taste the aroma for a while. The taste is light and dry, and it goes in easily. My friend, I've never told you what I like in sake, so how can you bring me a sake that suits my taste?
Japanese>English
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25
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"October 1st is both Sake Day and Glasses Day. The brewers, all of whom wear glasses, created this product while struggling to keep the lenses from fogging up. Two types of sake are brewed at the same time, one with a firm sweetness from the Ginjo yeast and the other with a clean sourness from the malic acid yeast. The sake is then immediately blended, heated, bottled and refrigerated as quickly as possible to keep the beautiful aroma and cute, sweet and sour taste fresh in the bottle. This year's goodies are special masks for glasses." (Excerpted from Hasegawa Sake Store's website) I think it is classified as one of the Danrei sweet sake with a strong sweet taste. Rather than being a sake for sipping, I think it's best to combine it with dried fruit. I failed to pair this sake with fish before, and I failed to pair it with grilled salmon again... I never learn....
Japanese>English
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Dassai純米大吟醸45純米大吟醸
Asahi ShuzoYamaguchi
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25
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Sweet... Anyway, it's sweet.... I don't remember Ottersai being this sweet. I drank it as a mid-meal sake, but this was an after-dinner dessert. Was it really this sweet?
Japanese>English
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Nishi Shuzo, famous for its sweetpotato shochu "Takarazan", has created a new sake! It is a Junmai Ginjo sake made with Yamada Nishiki. It is a refined sake that should be drunk in a wine glass. A gorgeous ginjo aroma of pear, melon and white peach overflows from the glass. When the glass is swirled and aired, the aroma of yogurt, fresh cheese, fresh chestnuts and chestnut blossoms can also be detected, allowing you to enjoy the harmony of layers and aromas. On the palate, the attack is mellow. It is creamy with a delicious taste, and the fruit flavors that we felt in the aroma spread out. This wine has excellent penetration through the finish, and despite the richness of the mid-palate, it finishes delicately as if it were pulling a line. It can be paired with a wide range of Japanese, Western and Western cuisine, including sashimi, Japanese dishes with soup stock, Western dishes with butter or cream, fatty Kurobuta shabu-shabu, and savory dishes such as tempura and fried dishes. (quoted from the website of Hasegawa Sake Store) It's a very straightforward sake that goes well with everything. At best, it is an excellent sake, but at worst, it has no personality. More fish than meat! It's a sake that goes well with sashimi and grilled fish. It may be the type you want to keep on hand at all times.
Japanese>English
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Buyu純米吟醸
BuyuIbaraki
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27
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With the concept of being a sake that accompanies your meals, this sake has a gentle but elegant aroma and a slightly light taste despite the use of Yamadanishiki as an ingredient. Its mild acidity and a hint of freshly opened gas make it a perfect match for both Japanese and Western cuisine. Yamadanishiki and the brewing water of the brewery's soft water are also ideal for aging. After bottling, we let it mature for about six months before shipping it. So you can enjoy it as it matures further after you buy it. (Quoted from Hasegawa Sake Store's website) It's a light, non-habit-forming sake that goes with just about any dish! However, if you drink it alone, it's a bit weak. It's a good food sake.
Japanese>English
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29
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This is an original sake made by Hasegawa Sake Brewery, which does not indicate the specific name, the rice used, or the polishing ratio, but is made to be enjoyed purely for its taste. We chose the best of the tanks we brewed this time. It has a gentle and elegant aroma, a delicious yet crisp taste, and an exquisite balance of bitterness and spiciness in the aftertaste. Endorsed by our president Hasegawa! (Excerpted from Hasegawa Sake Store's website) I asked Hasegawa Sake Store for a bottle of "Danrei Dry Taste". I asked them to introduce this bottle to me. When I opened the bottle, I was warned to keep my face away from the bottle because the carbonation might make it fly off. As I was warned, there was a popping sound when I opened the bottle. As I said, it was a refreshing sake with no aftertaste and was really easy to drink. However, it's not as if it's watery, and it does have a good taste of rice. As you would expect from Hasegawa Sake Shop, it is a delicious sake.
Japanese>English
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Tenbi純米吟醸原酒
Choshu ShuzoYamaguchi
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28
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Junmai Ginjo Usu Nigori Nama Genshu, available in limited quantities only in spring! It is a fresh sake with a rich rice flavor, a slight sweetness from the nigori, a clear acidity, a slight bitterness to accentuate the flavor and a sense of gas. (From the Hasegawa Sake Store website) This is one of the bottles that was advertised as the first shipment sold out in no time. There was so much carbonation that you could hear it when you opened the bottle! When I drank it, I felt a strong sweetness that came after the swooshing sensation, and it was one of those bottles that went down easy. If you want to pair it with something sweet like sukiyaki, I think it would go very well with that. Kanpai while crying to the factor of a certain horse personification game! I thought horse racing was just public gambling at the end of the day, but I'm overwhelmed by the heat.
Japanese>English
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Chuai純米吟醸純米吟醸
Tomikawa shuzotenTochigi
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Tomikawa Sake Brewery, located in Yaita City between Utsunomiya City and Nasushiobara City, was established in 1913. The brewery was founded in 1913 and is led by a female president who believes that "local sake is local food culture" and aims to brew sake with care. We strive to pass on the traditions and culture of the region by providing sake that is processed in a way that takes advantage of the characteristics of the ingredients and that takes safety into consideration. Sake with a mellow aroma and a light taste is produced by the hands of brewers who continue to preserve the tradition of sake production in this day and age. Quote from Masudaya Honten Local Sake Part 2! I'm such a lucky person to be able to drink two local sake in one night! When you drink it, the ginjo aroma spreads fluently, but after that, the aftertaste clears up smoothly. It was delicious!
Japanese>English
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Sawahime生酛純米　真・地酒宣言純米生酛
Inoeseikichi ShotenTochigi
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22
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It is a revived junmai-shu brewed using the traditional natural brewing method and Tochigi's original sake brewing rice "Tochigi Sake 14". Since the 2015 brewing year, it has been renewed using Tochigi yeast "T-ND". It is now an all Tochigi sake in both name and reality. It has a slightly smoky aroma and a light but crisp flavor with a focus on acidity, and is recommended for use with smoked and dried fish dishes. 40-45°C lukewarm heating is also good. This sake is made entirely from Tochigi-origin ingredients, so it's been a while since I've had a local sake! It has a strong flavor, but it's easy to drink. It has a strong flavor, but is easy to drink. It's a good sake for sipping.
Japanese>English
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Raifuku特別純米　節分特別純米
Raifuku ShuzoIbaraki
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26
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Setsuburger! Setsubunga! No, it's Setsubun. Misoshiki is a breeding of Yamadanishiki and Miyamanishiki. It is a sake rice with low protein content and high heart white expression rate. You can feel the gentle sweetness of Misoshiki and the aroma like apple or melon. After drinking, the sweetness and the lingering aroma make it a pleasant sake. You can enjoy pairing it with fish and egg dishes and beef. It is a special junmai sake that is easy to drink even for women and sake beginners. (Excerpt from Hasegawa Sake Store's website.) I bought this bottle at the usual Hasegawa Sake Store. I've been grilling Angus beef, and as it says, it washes away the fatty meat quickly, and the refreshing fruit aroma makes me want to eat meat again. But if you drink it as is, the aftertaste might bother some people. A friend recommended it to me while watching a suit bike ride.
Japanese>English
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Wataribune純米吟醸55純米吟醸
FuchuhomareIbaraki
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29
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It has the voluptuous taste of Watashibune, but at the same time it is clean and smooth. It has a moderate crispness, so the drinker does not feel stressed. It is a recommended bottle as a regular everyday sake. (Quote from Hasegawa Sake Shop) I drank too much at the end of the year and didn't keep a record of it... It's this time of year, so it's only with my family, but I was drinking Urakasumi and Shirakami. I think this sake has a rich taste and is more sweet than dry. It's not a food sake like Atago no Matsu, which I drank the other day, but more of a sake to drink after dinner while picking up some snacks. While watching the recording of Yuru Camp△, which gave me the hobby of camping in my life, Kanpai! Camping is good!
Japanese>English
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Atagonomatsuささら　おりがみ生酒純米吟醸
Niizawa JozotenMiyagi
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25
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It is made with the ultimate food sake in mind, with a lower sugar content to complement the ingredients. Enjoy the fresh taste that only freshly pressed sake can provide, and the sharpness that has evolved especially with flat rice polishing. From Hasegawa Sake Store's website. It's Christmas Eve in the world, but I'm sadly single and can't go out for a drink because of this situation. So tomorrow is my day off, and I'm drinking alone. Hooray! The other day, I had a chance to visit one of the Hasegawa Sake Shop's stores for the first time on my way back from a business trip, and they introduced me to this bottle. I like "Hiryu" from Shinzawa Jyoten, but this one is also delicious. Personally, I think it's more suited to meat than fish. It's a sweet avoidance that seems to go better with grains than meat. It was delicious! Kampai on a holy night!
Japanese>English
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Please give me a "light, dry, watery, crisp, watery sake" at Hasegawa Sake Shop! I asked him to introduce me to this bottle. Itoshima Island, where Shiraito Shuzo Brewery is located, is one of the leading producers of Yamada Nishiki in Kyushu. Itoshima is one of the leading producers of Yamada Nishiki in Kyushu, and it's made exclusively with locally grown Yamada Nishiki. It's a fresh-tasting, unpasteurized sake, gently squeezed through a honeycomb press. It has a clean, round texture that is typical of Tanaka Rokugo, even though it is unpasteurized, and it has a smooth, refreshing acidity. The origin of the brand name, which is unforgettable once you've heard it, comes from the brewer's surname and the location of the brewery, where the brewery is located in a field of Yamada-nishiki paddies. After much trial and error, we arrived at Rokugo, a rice polishing ratio that we are confident will bring out the best flavor. It's a simple name that succinctly expresses the concept, but it's filled with a lot of thought. I thought it would be a bit thick in the mouth for a light and dry sake, but the finish is really refreshing. As I continued to drink the sake, I didn't mind the strong taste at first, and it went well with sashimi. It went very well with sashimi.
Japanese>English
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In the fall of 2019, Sentry and Mimurosugi traveled to the U.S. to share their country's sake with the world of Japanese sake in New York City, as well as with Brooklyn Kura, a Brooklyn brewery, where they discovered their many passions. As a tribute to the evolution of sake brewing abroad, they have brewed this sake using the same American Calrose rice and the same brewing methods! The taste of hard and hard-to-melt Calrose rice is expressed to the utmost limit and brewed to a high quality by soaking the rice for about 6 times longer and making the koji twice as long as usual. Yamadanishiki rice from Tochigi Prefecture is used for the koji rice, which is grown in the same water vein as the brewing water. The mild fruity aroma of fresh bananas and white peaches, along with a juicy sourness and smooth sweetness, give this beer a light, crisp flavor with a light aftertaste that never gets old. (From the website of Hasegawa Shouten.) It has a fresh, carbonated taste. It has a carbonated taste and is fresh and fresh. It's more like an aperitif than an aperitif, more to do with meat than fish. I'm glad to see the local sake taking on the world before I knew it. I hope sake will eventually become as popular as wine in the world.
Japanese>English
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This luxurious liqueur is made entirely from Tochigi prefecture's nationally famous "Tochiotome" brand strawberries. We adopted a new technology that uses the power of enzymes to create a strawberry liqueur with a crunchy texture and a gorgeous aroma that allows you to feel the strawberry's original, natural form. And as a result of pursuing more deliciousness, we have arrived at a sweet and milky taste that is slightly nostalgic and easy to approach. Even those who don't normally like to drink alcohol can enjoy this product. (From the website of Hasegawa Shouten. I debated for a moment whether or not to include it here because it's not a Japanese sake, but the joy of finally getting a bottle of it overcame me and I decided to include it. The Tochiotome is not only sweet but also sour. The sweetness and sourness of the Tochiotome are used to their fullest potential, and a little milk is added to make an exceptionally delicious fruit wine. It's sweet and it takes a long time to finish the fruit wine when you drink it by yourself, but this is the kind of sake you can gulp down. I'm really glad I bought it.
Japanese>English
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Hokusetsu純米大吟醸純米大吟醸
Hokusetsu ShuzoNiigata
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It won the highest gold medal at the Delicious Sake in a Wine Glass Awards 2012 and the Niigata Trophy Gold Medal at the IWC 2012. The sake rice used for this sake is Koshitanrei, which is safe and secure and complies with Sado's own "Toki to Kurashiki Homebuilding Certification". It is characterized by its fullness of flavor and crispness in the mouth. It has a fluffy taste and a crisp finish," says the official website. It has a clean aftertaste, and the aroma is not too strong. I got the impression that it goes with everything. It's very easy to drink, so it's a drink that should be labeled as a cautionary tale about drinking too much.
Japanese>English
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This sake was brewed with "Hakkami Yeast of Hirosaki University" provided by Professor Akio Tonouchi of the Faculty of Agricultural and Life Sciences, "Matashigura" rice grown in Nishimeya Village, and water from the Shirakami Mountains. The sake had a strong sweetness in a refreshing finish. It is indeed Shirakami Shuzo.
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