SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
292Favorite Brands
0Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
ChuaiSparkling
Ryota
A sparkling, slightly sparkling sparkling wine that will make you feel the early summer of Chuai. The delicate bubbles created by secondary fermentation in the bottle using the same method as that used for champagne will spread in your mouth.
Japanese>English
Ryota
Yukimanzai is derived from a Zen word. This is a two year old Dewazakura Daiginjo. It is characterized by the fragrant aroma and rich, ripe flavor of Daiginjo.
It is a very elegant sake with a beautiful and gorgeous aroma and a sweet taste that cuts through smoothly.
The sake level is +5.
It is not difficult to drink, even though it is dry, but has a deep and mellow taste with a sharp and well-balanced flavor that is unique to Yukimanma.
Japanese>English
Ryota
It is super dry, with a sake degree of plus 15.
The rice used is Gohyakumangoku. It is the main sake rice used in the neighboring prefecture of Niigata, and produces a light, refreshing sake.
Although Gohyakumangoku tends to be too light, Kamikimoto has brewed a super dry sake that cuts through quickly while retaining its umami flavor.
Japanese>English
Ryota
Looks like a wine bottle
Junmai Daiginjo brewed with 50% polished Yamadanishiki rice
Elegant and fruity aroma reminiscent of strawberries and a clear taste,
Japanese>English
Ryota
It is very dry, but the fresh mouthfeel makes you wonder if it is really spicy as you down the drink, and a dry feeling that tightens your mouth comes later. It refreshes and tightens the palate, making you want to have both a snack and the next cup of sake.
Japanese>English
Ryota
The aroma is subdued and the taste is powerful.
Dry aftertaste.
Japanese>English
Ryota
Dense rice flavor, subtle sweetness, and refreshing acidity
In recent years, Harukaze has evolved in the way it brings out umami in a modern way, with an impressive rich flavor reminiscent of German wines with a slightly high sugar content and refined acidity.
Japanese>English
Ryota
I will have it with pear.
In addition to the usual sake koji, it is brewed using shochu koji (white koji), which has a strong acidity, so you can enjoy a sourness that is not typical of sake.
Japanese>English
Ryota
Smooth mouthfeel
Firm, full-bodied sweetness
Slightly acidic
Japanese>English
Ryota
It is brewed with rice, rice malt, and water,
Kijo-zake" is brewed by replacing part of the water with sake.
The rich sweetness is made light and refreshing by the strong acidity.
Japanese>English
Glorious Mt.FujiCrimson glory pink sapphire
HaneyaClear blue
Ryota
Nihonbare" rice is used. As the description says "unique," details are not disclosed, but after the usual three-stage brewing, the brewing process is increased to four and five stages.
This is clearly evident when you drink it.
The first sweetness comes from the fifth-stage brewing.
If it ended with this, it would just be a heavy sake, but the aftertaste is clean and dry with a hint of bitterness.
Japanese>English