SakenowaRecord your sake experiences and discover your favorites
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The origins of the sake you've drunk are colored on the map.
Glorious Mt.Fuji森のくまさん純米大吟醸原酒生酒無濾過
17
quoth
Buy the label. Sake made with Morinokuma-san rice. It has a fruity mouthfeel, followed by a gradual acidity that leaves a lingering aftertaste of miscellaneous flavors and umami.
Japanese>English
Jikon千本錦火入純米吟醸
18
quoth
Sweet, with a hint of sourness and a clean acidity that cuts through the umami mouthfeel.
Japanese>English
Ubusuna山田錦 自然農法生酒
23
quoth
It has been more than two months since the bottle was opened, so the freshness has indeed decreased from when the bottle was first opened, but the melon-like fruitiness and the gradual acidity is the same as ever.
Japanese>English
Jikon千本錦火入れ純米吟醸
19
quoth
A gift. The sweet, thick flavor is followed by a melon-like, clean acidity.
Japanese>English
Manozuru赤紋純米原酒生酒無濾過
13
quoth
I found it on a trip and finally opened it. It's delicious, from the pineapple fruitiness to the strong dry acidity that cuts through only 18.5 degrees alcohol, but leaves a clean, beautiful aftertaste.
Japanese>English
Hatomasamune一期二会純米大吟醸
17
quoth
The wine has a slightly sweet mouthfeel that is broken by a strong, pungent acidity, leaving a bitter and umami aftertaste.
Japanese>English
Haneya雄町純米吟醸生酒
22
quoth
Drank it with bonito tataki. Omachi has a gorgeous flavor, so it is easy to pair with fish.
Japanese>English
Haneya雄町純米吟醸生酒
20
quoth
The melon-like fruitiness spreads out to a flamboyant, wild flavor, as is typical of Omachi, with a lingering hot acidity that is delicious.
Japanese>English
Ubusuna山田錦 自然農法純米生酒
24
quoth
Finish with a fancy drink today. The melon-like fruitiness is followed by a slight acidity that leaves a sweet and sour aftertaste.
Japanese>English
Haneya純米吟醸雄町純米吟醸生酒
22
quoth
Fresh, melon-like fruitiness on the palate, followed by a gradual acidity that leaves a lingering acidity and fruity flavor.
Japanese>English
Denshu一期二会純米大吟醸
20
quoth
This sake is made from 100% Toyobai rice, with a rice polishing ratio of 48%. The sweet and umami taste of the mouthfeel is followed by a tangy, dry acidity that leaves a pleasant dry aftertaste.
Japanese>English
Ubusuna山田錦 自然農法生酒
25
quoth
It was Hana-no-Ka, which I had favored because it was near my parents' home, but they stopped selling it outside of the prefecture, so I finally found it for sale in Sansho. It is slightly effervescent, with a fruity mouthfeel of pear and pineapple, followed by a beautiful acidity that leaves a lingering taste of fruit and a hint of umami.
Japanese>English
18
quoth
Pair it with straw fish sashimi. It has a melon-like fruity sweetness that is cut by a clean acidity. The lingering fruitiness on the nose is also pleasant.
Japanese>English
Gakki Masamune黒鼓大吟醸
22
quoth
It has a sweet umami taste on the palate, followed by a refreshing acidity. It is aluzome, as usual, but I think it is better to have a surprise in a ginjo-shu rather than a daiginjo.
Japanese>English
Denshu一期ニ会純米大吟醸
17
quoth
Sake made from 100% Toyobai rice. The sweetness of the mouthfeel is broken by a beautifully clean acidity, leaving a lingering umami taste.
Japanese>English
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