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SakenowaRecord your sake experiences and discover your favorites
こうちゃんこうちゃん
鮨屋を営んでおります。日本酒探訪が趣味な２2歳です。 日本酒の好きな方のコミュニティーを広げたく、「さけのわ」を入れたのでお声など頂けると幸いです 今年、唎酒師という日本酒のソムリエ資格を取得しました。試飲コメントは、感じた事を箇条書きにしてるだけなので、あくまで個人の感想です。

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27

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0

Most Check-in Brands

Zaku
4(26.67%)
Unspecified
3(20%)
Koshinotaka
2(13.33%)
Emishiki
2(13.33%)
別嬪
2(13.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
4(14.81%)
Shiga
3(11.11%)
Other
3(11.11%)
Yamagata
2(7.41%)
Chiba
2(7.41%)

Timeline

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AFURI Ameuri Yamahai/Junmai Omachi 　2,750 yen, sweet taste. (The hue is an amber color characteristic of Yamahai. It has a subtle aroma of lactic acid bacteria and steamed rice that gives the impression of yogurt. The mouthfeel is sweet, but the 90% rice polishing ratio and the use of water with an altitude of 150 give it a sharpness and thickness. The lingering taste of rice stands out. More koji rice than usual is used in "double koji". The yeast No. 701 brings out moderate acidity, which is good. Sake from Okayama
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PINK HAWK Koshi no Taka 　1300 yen (It has a pink hue. This rare junmai sake was created using low-alcohol lactic acid fermented sake production technology. The milky, sweet and sour taste is just like Calpis for adults. The sweet and sour aroma is reminiscent of Yakult. Recommended especially for foreign people and women who are not good at sake. Also available at the end of the course. Sake of Fukui
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Saku Masanochi Junmai Ginjo 2255 yen （The color is clear. The aroma is sweet and sour with a hint of apple. The mouthfeel is smooth with a sharp aftertaste. It goes well with a wide range of food, both before and during meals. The concept of Masanochi is "a taste as pure and deep as a flower that combines gentleness and elegance. Elegant sake quality wrapped in an elegant daiginjo-class ginjo aroma. Sake from Mie
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Amefall MIZUMOTO Mizumoto Mizuhashi yeast stock brewing 　　2,500 yen (The color is slightly amber.) It is brewed by a method established in the Muromachi period. This is a rare brewing method established in the Muromachi period (1333-1573), in which raw rice is soaked in water to promote lactic acid fermentation, thereby increasing the acidity level and safely brewing. The finish is soft on the palate and well-balanced with a clean, firm acidity. Mizu-Hashimoto → Also called Bodai-Hashimoto There are various theories, but this is said to be the oldest brewing method. Sake from Kanagawa
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Minami Junmai Daiginjo Ayu （The color is clear. It has a gentle aroma with a hint of citrus. The mouthfeel is clean, but the mellow aroma passes through the nose. The lingering aftertaste has a good depth and umami flavor. As the name suggests, this sake goes well with ayu fish. It is so light that you would not feel the 17% alcohol content. Personally, I would like to have it with nigiri (hand-rolled sushi) and a la carte dishes. I would like to have it with nigiri and a dish. Sake from Kochi
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Shisui no Yoake Shisui no Yoake 　Junmai Daiginjo (The color is slightly amber. A gentle aroma with a hint of steamed rice. The freshly pressed sake is juicy and slightly effervescent. The rich umami flavor spreads quickly, and the aftertaste is pleasant. We hope you will enjoy it before you start nigiri (hand-rolled sushi) such as appetizers. Perfect for summer. It is also fashionable when served in a champagne glass. A special bottle that is bottled and shipped within 24 hours of the top of the tank and completed at the crack of dawn after working through the night. Chiba Sake
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Chinese "Heart" constellation (one of the 28 mansions) (Transparent in hue. Gorgeous sweet aroma as if reminiscent of melon. Careful low-temperature fermentation with multiple yeast blends. It has a clean, crisp mouthfeel with a sharp aftertaste. The unctuous sweetness spreads quickly and fades away. It is suitable before, during, and after meals. It is suitable for any occasion. We recommend drinking it chilled in a wine glass or other glassware that allows you to easily smell its aroma. Iwate Sake
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Saku Waetsu Junmai Ginjo (Transparent in color. Slightly nutty, subtle aroma. This is a sake for restaurants only. Sake forbidden to be sold on the Internet or to the general public. A limited edition. Mie Sake
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Yamahai-brewed Junmai Ginjo Tabayashi 　1760 yen (The color is amber. The aroma is slightly reminiscent of sake rice. The mouthfeel is simpler and gentler than expected. It has a rich and thick aftertaste. It is not too assertive, so it can be used as a food sake. Recommended for those who want something rich. Sake from Miyagi Prefecture
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Iwano-i 240 1760 yen (The color is slightly amber. (The color is slightly amber with a faint aroma reminiscent of light citrus fruits. The mouthfeel is simple, but the unique aroma and umami spread in the mouth afterwards, leaving a good aftertaste. It also has a dignified acidity that is not cloying. This sake is made from very hard water with a hardness of 240. The hardness of mineral water is about 30 to 40. Sake from Chiba
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Besshin Dewanosato (The color is slightly amber. The mouthfeel is simple, but there is a slight acidity. The aftertaste is a little thick. It has just the right amount of umami from the rice, making it a good choice for a mid-meal drink. It is refreshing and easy to drink even before a meal. Sake from Yamagata
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Tabayashi-Kamishibashi Special Junmai Sake (The color is amber. The aroma has a hint of yogurt and steamed rice. As soon as you drink it, the rich rice flavor spreads. The lingering taste is deep with a moderate aftertaste. It is also good to drink warmed. The original flavor will be more apparent. It would be good to serve it to foreign and Japanese people who are accustomed to drinking sake in the middle to latter half of the nigiri. Sake from Miyagi
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Nishinomoto Yoshinoya Sake brewery ginjo amazake 1,200 yen (The color is cloudy white. This amazake is made from rice malt with a 60% rice polishing ratio, which is used to make ginjo-shu. It tastes like gentle calpis. Although it is called sake, it does not contain alcohol and is made by using the saccharification action of rice malt. There are many ways to taste it, such as making it into a sorbet or mixing it with sake. Not only health benefits such as relieving fatigue and constipation, but also beauty benefits such as weight loss, skin whitening, and prevention of graying hair can be expected. Recommended for women who are not fond of sake and for people from overseas. Sake from Nagano
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Unzan Junmai Nama-zake 1600yen (The color is clear. It goes down smoothly on the palate. The delicious taste of rice and the juiciness of the sake will hit your tongue. The aftertaste is not harsh, but moderate. We recommend drinking it with appetizers, sashimi, and other dishes that are served with dashi broth. The target group is sake drinkers. It is good for those who want dry sake. Sake from Nagano
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Saku Impression Unfiltered unpasteurized sake, directly pumped 2035 yen 　Junmai Ginjo-Ginjo-Nenzake Unfiltered Direct Kumi （The color is clear. (The color is clear and has the characteristic of nao kumi. Slightly effervescent and fresh. It is the perfect sake for hot summer. The aftertaste is thick and juicy. It has a beautiful aroma that spreads like fresh, sweet fruit, and is easy to drink with a sense of coolness. It is a sake to be enjoyed with a glass of wine.　Sake from Mie
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YOKOYAMA SILVER7 Junmai Ginjo Nama-zume 　1640 yen (Transparent in hue. This sake has a gorgeous flavor. It is best to drink it in a wine glass or something that makes it easy to sense the aroma. The taste is simple, but the juicy sweetness spreads on the palate. It is easy to drink. It is not too assertive, so it is good as a food sake. Nagasaki Sake
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2023BY Tokubetsu Junmai Namahashikomi Frog blue Asajinou 　1870yen （The color is clear. The mouthfeel is smooth, but at the same time the umami of the rice comes through quickly. It also has a long aftertaste. It is an easy-drinking sake, but the slightly high alcohol content (17ºC) may make it unsuitable for sake beginners. For those who love sake Recommended Shiga Sake
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Mochi 4-step brewing Nama sake (The color is clear. (The color is clear. Generally, three-stage brewing is used, but this sake is brewed in four stages, and has a sweetness unique to this technique. It has a sweetness unique to this technique. Recommended for those who do not like sake. Generally, Uruchi rice is used for sake, but this is glutinous rice. You can also taste the flavor of different rice. Sake from Kyoto
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