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SakenowaRecord your sake experiences and discover your favorites
ジョナジョナジョナジョナ
お酒を飲む以外に楽しみがない人。自炊や健康的な習慣は全て晩酌のための布石と言ってよい。 それはともかく、飲んだお酒の感想が皆さんの次の一杯に役立てば幸いです。私も皆さんの投稿を参考に文化的な生活を送りたいと思います(酒は文化です)。

Registered Date

Check-ins

358

Favorite Brands

6

Most Check-in Brands

Tsuchida
14(11.48%)
自然酒
8(6.56%)
Hijiri
7(5.74%)
Hanatomoe
7(5.74%)
Oosakazuki
5(4.1%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gunma
59(16.48%)
Fukushima
29(8.1%)
Akita
17(4.75%)
Nara
17(4.75%)
Chiba
14(3.91%)

Timeline

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Oosakazuki春しぼり純米吟醸生酒
Makino ShuzoGunma
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20
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A spring-like drink because of the warm weather. The aroma is round, gorgeous, and sweet. The mild sweetness is accompanied by a sizzling carbonation, and the complex and deep acidic flavor is reminiscent of the vivid vitality of spring creatures. The sweetness becomes more pronounced when the wine returns to room temperature. If only there were no pollen, this would be the best time of year.
Japanese>English
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Ine to Agave×土田酒造純米生酛
Ine to Agave BreweryAkita
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26
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Sake produced by Tsuchida Sake Brewery, a non craft sake produced by rice and agave. It is made from naturally grown Sasanishiki rice from Akita prefecture, with 90% polished rice and no added yeast, reminiscent of Shin Tsuchida. The aroma is mildly sweet and banana-like. The strong sweetness and deep richness are supported by rich acidity, and the lingering aftertaste that lingers with umami leaves you with a sigh. It has a wonderful taste. I think that the richer the flavor, the more richness and grace you can feel.
Japanese>English
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Kozaemon酔むすび純米吟醸生酒
Nakajima JozoGifu
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22
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Gifu's sake, which reads "Kozaemon," and rice is said to be the first variety developed in Gifu in 42 years. The aroma is moist and muscat-like. It has a mild, clear sweetness and moderate acidity, with a touch of umami, but overall it is light. It is good to drink on a hot day. According to my research, the brewery was founded in 1702. There are still many brands that I am not familiar with.
Japanese>English
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Tsuchida99 活性にごり純米生酛原酒生酒にごり酒
Tsuchida ShuzoGunma
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20
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Tsuchida Sake Brewery's United Arrows collaboration project, active nigori nama sake with 99% koji and No. 6 yeast. Anyway, I'm curious. The aroma is mildly sweet. On the other hand, the mouthfeel is citrusy and crisp, revealing a fruity acidity and a shwashiness that is quite different from that of the fire-aged version. The taste becomes milder if nigori is included. It would go well with sweet and spicy dishes and sashimi.
Japanese>English
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Ine to Agaveどぶろく純米生酒無濾過水酛
Ine to Agave BreweryAkita
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23
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Rice and agave doburoku, and a Bodhidashi with no added yeast. I couldn't help but pick it up. It has a sweet and sour aroma of rice with a hint of baker's yeast. In the mouth, the rich, but not dull, sweet and sour taste and complex aroma spread with a slight carbonation. The rich flavor of doburoku is refined and sophisticated. The maitake mushroom tempura was even more delicious.
Japanese>English
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Yamamoto7号酵母純米吟醸原酒生酒
YamamotoAkita
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26
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I bought only the No. 6 yeast version of this two years ago, but I used that reminder to get both No. 6 and No. 7. They are label-less, but you can tell them apart because of the different color of the bottles. A clean aroma of green apples and bananas. Fruity sweetness and acidity with a pleasant mouthfeel and a slight carbonation accent. The clean flavor lingers softly, allowing you to enjoy dishes with a fresh taste. Even a poorly rolled egg can be forgiven.
Japanese>English
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Usuzumizakuraピッチピチ生原酒純米原酒生酒
Shiraki Tsunehiko ShotenGifu
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23
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This rare sake is made from Hatsushimo rice, which is rarely grown outside of Gifu. It has a relaxing sweet aroma, and its color is slightly candy-like, which is different from the color of aged sake. It has a moist sweetness and rich umami flavor, with a nice lingering aftertaste. Even though it is very crisp, it is not fizzy and has little acidity, so it is not suitable for all tastes. I did not have lunch, but this is a good substitute for rice if it is rice rice. The photos make me appreciate the farmer and the brewery even more.
Japanese>English
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Bentenmusume中垂れ純米原酒生酒中取り槽しぼり
Oota ShuzojoTottori
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20
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A very local sake made with rice harvested in the town where the brewery is located. The variety is Tamakae. The label features a more prominent aperture than the name. Recommended to be heated, but served chilled. The aroma is not so strong, and the mouthfeel is mellow, not sweet. It has a hint of koji (malted rice) and a lingering aftertaste. It is the type of sake that should be paired with food. It is like a dry Tamagawa.
Japanese>English
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Come to think of it, I hadn't had any Otters. This is a Junmai Daiginjo with 45% polished rice. It has a fresh aroma of fresh sake, a light and clean sweetness, and an elegant umami taste. It seems to go well with delicately flavored dishes.
Japanese>English
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醍醐の泡純米原酒生酒無濾過おりがらみ
Terada HonkeChiba
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25
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Natural sake made from Bodhi yeast. This is characterized by fizzing caused by live yeast. It is difficult to open due to gas... The aroma is reminiscent of the gentle sweetness of Yakult and refreshing acidity. The modest sweetness of the rice, the firm carbonation, and the pleasant lactic acidity all come together to make an already fine saké sour. It seems to go well with strong dishes. Chikuzen-ni was just right.
Japanese>English
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Tsuchidaはつしぼり純米生酛
Tsuchida ShuzoGunma
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24
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Tsuchida Shuzo's new sake is a challenging sake made with so-called kuzumai rice. It has a refreshing aroma of banana and melon. The clear sweetness and clean acidity spread out after one breath, leaving a subtle aftertaste that quickly recedes. It is delicious both with food and as a dessert. There may have been some trial and error, but with this level of perfection, it has the power to convince people not to call it kuzumai.
Japanese>English
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19
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This is a sake from Nagano, which is read "doburoku" (doburoku in Japanese). It has a sweet and sour aroma like sake mother, with bubbles floating in the sludgy rice. In the mouth, the simple flavor of rice rises, and the gentle, firm sweetness is enriched by the crisp acidity and carbonation. With only 1/3 of the alcohol content of sake, it can be drunk three times as much as usual by simple calculation.
Japanese>English
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Kudokijozu新酒　しぼりたて純米大吟醸生酒
Kamenoi ShuzoYamagata
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29
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Kudoki-ue's new sake, Junmai Daiginjo. The ginjo aroma is cloaked in the sweetness of nama-shu. It is full of gorgeous honey-like sweetness and juicy acidity. The aftertaste is refreshing and the sake goes down smoothly. I bought it at New Year's when it was at its best. I would like to have it as an accompaniment for happy occasions.
Japanese>English
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Ugonotsuki純米吟醸原酒生酒無濾過
Aihara ShuzoHiroshima
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26
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Retro labeled Amego no Tsuki, unfiltered unpasteurized sake made with No. 9 yeast. The refreshing aroma and sweetness are fruity, and the astringency and sourness that spread together resemble the taste of biting into an apple. It is highly satisfying due to its umami flavor and alcohol content, with a clean aftertaste that makes it easy to pair with food. It is delicious in a different direction from Jusan-no-Yoru.
Japanese>English
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Kontekiしぼりたて特別純米原酒生酒無濾過
Higashiyama ShuzoKyoto
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21
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This sake is from Fushimi, Japan. They use only Yamadanishiki from designated farms. It has a sweet aroma like melon. It has a mild taste with a moist sweetness and a moderate but fresh acidity. The juicy flavor and the alcohol content, which is unique to the original sake, make it very satisfying to drink. It goes well with stir-fried beef burdock.
Japanese>English
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Kaiun純米生酒無濾過
Doi ShuzojoShizuoka
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21
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The bottle was opened with the nagging desire for good things to happen. This is an unfiltered sake. The aroma is mild and melon-like. The mild sweetness adds depth to the acidity, and the rich umami overlaps to create a robust flavor. The aftertaste is slight. The entrées are herring sashimi, octopus sashimi, and fried burdock root, all of which are delicious. All are delicious. A good thing happened.
Japanese>English
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御前酒古式菩提酛純米水酛
Tsuji HontenOkayama
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16
ジョナジョナ
All Omachi sake is brewed with raw rice and soyashi water. Cold, room temperature. No particular aroma. It has the same dry mouthfeel and refreshing acidity as the sake we are used to, but the umami and core bitterness come through clearly. The aftertaste is hard, with a hint of natto (fermented soybeans). When heated, it has a rich sweet and sour aroma and a robust drinking experience, with a lingering, gradual umami aftertaste. I don't know what's going on here, but it's amazing.
Japanese>English
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Aramasa亜麻猫純米生酛原酒生酒
Aramasa ShuzoAkita
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23
ジョナジョナ
Try the famous series of sake. Considerable care is put into the sake, such as no additives, wooden vats for brewing, etc. Aroma of red grapes. What the heck is that? A hint of sweetness spreads quickly, with a firm acidity and astringency reminiscent of red wine. I drank it after dinner, but it would be good with both Japanese and Western dishes. I don't remember the taste, but it must be a different type from No. 6.
Japanese>English
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Koeigiku清海特別純米原酒生酒無濾過
Koeigiku ShuzoSaga
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27
ジョナジョナ
Seikai (Sky) in Koueikiku. Is it the sea or the sky... A faintly sweet aroma. The carbonation on the tongue and the mild sweetness spread gently, and the citrusy acidity is a refreshing accent that boosts the flavor. It is not only fruity, but also very good.
Japanese>English
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