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SakenowaRecord your sake experiences and discover your favorites
ハムハム
日本酒大好きな台湾人です。 日本酒も日本語もまだ勉強中ですが、 いろんなおいしい日本酒と巡り会えるのを楽しみにしています。🥰 いつか全国制覇出来るかな🥲🥲🥲

Registered Date

Check-ins

896

Favorite Brands

1

Hall of Fame

蔵まつり生にごり活性原酒

Most Check-in Brands

Glorious Mt.Fuji
27(10.67%)
Horai
21(8.3%)
Aramasa
20(7.91%)
Fusano Kankiku
19(7.51%)
Afuri
11(4.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
81(9.04%)
Akita
63(7.03%)
Yamagata
61(6.81%)
Gifu
52(5.8%)
Chiba
49(5.47%)

Venues With Most Check-Ins

心白
9(18.75%)
YATA (純米酒専門 YATA)
6(12.5%)
知心寮
5(10.42%)
SAKEMARU日本酒酒藏
4(8.33%)
觀醬手 寿司
3(6.25%)

Timeline

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This Junmai Ginjo is brewed with 55% Fukushima-produced Yumen no Kaori rice and Utsukushima Yume Yeast, and is a Junmai Ginjo that is made with the Fukushima Prefecture brand. It has a clean, refreshing aroma and a sharp, crisp, well-balanced taste.
Japanese>English
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As the brewery introduced it. Junmai-shu is a junmai-shu that can be served with food." Its full flavor and crisp aftertaste make it the perfect accompaniment to food. Sales period: All year round Special Junmai Sake junmai
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Aroma is fruity (pear and white peach type) Soft and juicy on the palate Clearness characteristic of centrifugal separation + slight bitterness and fullness The aftertaste is crisp, with a balance of sweetness and acidity.
Japanese>English
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Limited release every January, sold only once a year. It has a sweet, rich aroma with hints of dairy and caramel. It is more ideal to drink at room temperature, with the acidity lingering on the tongue for a long time. The nama-zake character is subdued, and the overall balance is very good. When paired with cheese birthday cake, it was a truly exquisite match.
Japanese>English
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Aroma: Ranging from mild to floral, with many ginjo aromas such as apple and pear Taste: The flavor of the rice is well balanced between sweetness and acidity. Mouthfeel: Smooth, soft, and easy to drink Aftertaste: crisp and not leaving a heavy aftertaste
Japanese>English
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This is the only sake in the low-alcohol series that is brewed quickly, and is a junmai sake that makes the most of the light, rising quality of Yamae-Nishiki rice. The lychee-like fruitiness is pleasant on the nose, and the juicy acidity bursts on the palate.
Japanese>English
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The first time I drank it was at a liquor store in Ito. This is my first time in Taiwan. The rice is milled to a combined 80%, but it is very refreshing! The strong, sharp, spicy texture is strong and abrupt, like a wind blade tracing the tongue surface, bringing out the flavor of the rice in the tailing, and the mouthfeel is smooth, crisp, and pleasant.
Japanese>English
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It is from the same brewery as our favorite Sansho! Umehana" is Hanaoka Shuzo's top-quality Junmai Daiginjo-shu, made from Yamadanishiki rice polished to 35% and brewed with No. 9 yeast and in-house yeast. It is characterized by a gorgeous, fruity aroma, and when sipped, the delicious flavor of rice spreads out, and a moderate bitterness tightens the whole flavor.
Japanese>English
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It is a versatile sake that can be enjoyed at a wide range of temperatures, whether cold or at room temperature, with a strong flavor and a good balance of acidity.
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A summer-only version of the Funaka Hachisaku series The combination of ultra-harsh and unpasteurized sake gives it a refreshing and sharp taste at the same time.
Japanese>English
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Junmai Daiginjo-shu "Denshin Bute", brewed entirely with rare sake rice "Koshinoshizuku", will be shipped in limited quantities as a summer product. This luxurious bottle is bottled with only the "drops" that naturally drip from the bottle using the kuro-hozuri (bag suspension) method. It has a refreshing aroma reminiscent of lily of the valley, a clear mouthfeel, and a long, sweet, pineapple-like aftertaste.
Japanese>English
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They say Naturals are made from organic rice. I would like to record some special specs Rice / Organic Kame-no-o Alcohol content/13% (undiluted) Specifications / Super-ancient method, no yeast added, brewer's yeast, brewed in wooden vats (new wooden vats), aged in wooden vats, raw sake mother, fire-aged
Japanese>English
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I picked this bottle up because of the cute yokai label. In addition to the fresh, invigorating feel that only nama-shu can provide, the aroma is denser and richer than the regular version of summer jungin, thanks to the characteristics of the haze sake. The melon-like aroma and mouthfeel reminiscent of marble soda spread out, and the sensation of bubbles dancing on the tongue amidst the intersection of sweet and sour flavors is very pleasant, making it even more refreshing.
Japanese>English
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Takashima Omachi is the original Omachi rice variety, and the unique flavor and receptiveness it brings to the sake gives it depth. The rice polishing ratio is 50%. As soon as the bottle is opened, it has a gorgeous fruity aroma reminiscent of muscat and apples, and the mouthfeel is mild and soft. The flavor of the rice can be felt, and the nuance of lactic acidity characteristic of the sake's "nama-hashi" brewing process is in perfect harmony with the full-bodied thickness of the Omachi rice. It is a bottle with a delicate, natural sweetness and a refreshing coolness.
Japanese>English
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The aroma of soft sweet and sour fruits like pears bloom lightly, accompanied by the rich flavor characteristic of Akaban Omachi.
Japanese>English
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Okutanba Yamana Shuzo's new series of Junmai Happoshu with delicate and elegant bubbles uses the same foaming process as champagne, producing fine carbonation through secondary fermentation in the bottle. The clean rice sweetness contains an elegant grapefruit-like acidity and refreshing bitterness, and the delicate and beautiful bubbles created by the secondary fermentation in the bottle are a sake that can be drunk with all your might and savored slowly.
Japanese>English
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Murayu紺瑠璃ラベル
村祐酒造Niigata
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Gentle sweetness x Delicate acidity x Clean aftertaste, sweet but not cloying Fruity aroma reminiscent of pears and white peaches, light and clear on the palate Purer and clearer sweetness than "Akane label" and "Tokiwa label
Japanese>English
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Aroma: Modest but fresh rice aroma. It has a simple and gentle impression rather than the flamboyance of a ginjo-style sake. Taste: It is refreshing and light to drink. It has a good balance of umami and acidity, and has few quirks, making it easy to pair with any dish.
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