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SakenowaRecord your sake experiences and discover your favorites
hachihachi
色んなお酒との出会い、日本酒に於ける新たな発見を楽しんでます(^^) 先入観に囚われず、気になったお酒はとりあえず飲んでみるのが大事やなぁと思う、今日この頃。 拙い表現力ですが、備忘録がてら自分の感じた事を記録してますので、温かく見守ってやってください(*´-`)

Registered Date

Check-ins

191

Favorite Brands

1

Most Check-in Brands

Koeigiku
15(16.3%)
Horai
6(6.52%)
Tenbi
5(5.43%)
津島屋
4(4.35%)
Kazenomori
4(4.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gifu
22(11.52%)
Saga
19(9.95%)
Fukushima
15(7.85%)
Nagano
12(6.28%)
Akita
11(5.76%)

Timeline

hachihachi
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家飲み部
67
hachi
The aroma is quite subdued. The taste is light, with just a hint of rice flavor and a slight bitterness. There is almost no lingering aftertaste, and it disappears quickly like water. As a sake on its own, it's a little lacking in flavor, but since it's not peculiar, it was easy to pair with meals😃. Thanks for the treat! Sake rice: Good rice for sake brewing Rice polishing ratio: 60%. Alcohol content: over 14 degrees and under 15 degrees Sake meter: +4 (*) This is a reference value on the web as it is not on the label. Sake cup used: Adelia Ajiya Glass
Japanese>English
hachihachi
Kamikokoroしゅわしゅわ純米発泡
Kamikokoro ShuzoOkayama
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家飲み部
67
hachi
Low alcohol sparkling with second fermentation in the bottle. It has a pleasant stimulus of swooshing and is slightly sweet~. The soft acidity you feel in the second half makes it go away smoothly. Not much of a sake feel, but I like this a lot😊. It was delicious✨. We had it as an aperitif, but it could also be a light dessert sake. Thanks for the treat♪ Sake rice: Akebono rice (*) Rice polishing ratio: 70% (*) Yeast: Okayama Hakuto yeast Sake degree: 5.5 Sake meter: -60 (*) Sake degree: -60 (*) *Reference value on the web as it is not on the label. Sake cup: Adelia Ajiya Glass
Japanese>English
hachihachi
Chiyomusubi一際特別純米中取り
Chiyomusubi ShuzoTottori
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家飲み部
72
hachi
I got this from a customer, my first Tottori sake😊I appreciate it. The aroma is a little strong and sweet with a hint of pineapple. In the mouth, it has a voluminous sweetness that feels thick, and then a crisp alcohol feeling comes and kicks in. Personally, I thought it had a taste like Omachi, but when I looked it up on the internet, I found it was Gohyakumangoku. I was a little surprised because it was different from the image of Gohyakumangoku😳. I still need more experience🤣. After a couple of days, the alcohol feeling eased up a bit, and it became a good balance of sweet and savory, and it was delicious👍. Thanks for the treat... Sake rice: Gohyakumangoku (*) Rice polishing ratio: 55 Sake degree: 17 degrees Sake degree: +1 (*) Acidity: 1.5 (*) This is a reference value on the web as it is not on the label. Sake cup used: Aji glass
Japanese>English
hachihachi
alt 1alt 2
家飲み部
60
hachi
I got this one as a gift too😊. Compared to the Junmai that we received earlier, it has a clearer taste. I'm not sure if I like it more than the Junmai, but I like that it has a little bit of umami in the aftertaste. I think I prefer the Honjozo if I had to choose ☺️. It's very light and comfortable for this time of year, so I drank it easily. Thank you for the treat. Sake rice: Hidahomare from Gifu Prefecture (*) Rice polishing ratio: 65 Sake degree: 15.5 Sake degree: +3 (*) Acidity: 1.6 (*) This is a reference value on the web as it is not on the label.
Japanese>English
hachihachi
Kusudama手造り純米純米
Hirase ShuzoGifu
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家飲み部
59
hachi
Sake from a souvenir The design of the sarubobo is cute✨. The aroma is mild, the taste is light and refreshing, and the sharpness is good. I tried to transfer it to a sake cup, but it tasted best in a cup👍. It's only one cup, so it was empty in no time☺️. Thanks for the treat! Sake rice: Hidahomare from Gifu Prefecture (*) Rice polishing ratio: 60%. Sake degree: 15.5 Sake meter: +4 (*) Acidity: 1.6 (*) This is a reference value on the web as it is not on the label.
Japanese>English
hachihachi
Furosen総の舞純米吟醸山廃原酒生酒無濾過
Uehara ShuzoShiga
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家飲み部
81
hachi
I thought I'd try Yamahai, so here it is. I started with a cold sake. It has a gentle aroma of rice and something unique. When you put it in your mouth, it has a bit of acidity and a bitter and unique flavor that spreads quickly. The aftertaste is long and complex. A little medicinal aroma remains in the glass after drinking. I'm sorry, but I'm not sure I'm ready for this. I'm sorry, I guess it's too early for me to try Yamahai. I heard it had a complex flavor, but it lightly exceeded my imagination. I guess people who like this complex flavor will get into it. I'm not sure if I like it when it's cold, but I'd like it when it's warm. At first, I heated it up. I'm not a fan of it on its own, though it does soften a bit. I'm not sure if I'll be able to do it again. I'm not sure if it's a good thing or not. I'm not sure if it's a good match for something that's a little quirky or has a lot of flavor. I'll try Yamahai again soon. Thank you very much for the food. Sake rice: Sounomai 94%, Yamadanishiki 6%. Rice polishing ratio: 55 Yeast: Kura-tsuki yeast Temperature: 17 degrees Sake degree: +2 Amino acidity: 2.7 Acidity: 2.2 Sake cup: Porcelain tumbler, etc.
Japanese>English
takeshon
Hi hachi-san😃! I've never had Yamahai before, but I've heard it has a strong flavor 😁I'll give it a try 😆.
Japanese>English
hachi
Hi takeshon, good evening 😆. It might depend on the brand, but this drink was very peculiar🤣. If you try anything else, I look forward to your review then👍.
Japanese>English
hachihachi
Minami五百万石純米大吟醸
Minami ShuzojoKochi
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家飲み部
78
hachi
It has a refreshing aroma with a hint of sweetness. In the mouth, it has a refreshing yet mellow flavor, with a slight astringent taste as an accent. It's a high level of sake, but it's not just spicy👍. I'm sure you'll agree that it's a great sake, but it's not just spicy. Personally, I found it best with grated shirasu topped with chopped green onions and shiso leaves✨. Thanks for the treat... Sake rice: Gohyakumangoku from Fukui Rice polishing ratio: 40%. Yeast: Kochi yeast Sake degree: 17 degrees Sake meter: +11.0 Acidity: 1.9 Sake cup: Adelia scent glass
Japanese>English
hachihachi
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家飲み部
79
hachi
I'm scared of heat stroke, it's been a long time since I've seen hell 🥵. Take care of yourself, too. I've been lagging behind in recording the drinks I had a while ago, so I'm going to make a series of posts m(_ _)m The first one is here. Hirotogawa Special Junmai ODARI When I posted about Hirotogawa's Jun Gin before, T.KISO recommended it to me, so I went and got it right away✨. The aroma is gentle. The moment you put it in your mouth, you can feel the gentle aroma with a hint of melon, and the sweetness and umami are gentle and gentle. The moderate alcohol and a little bit of bitterness are good accents, and it finishes off nicely. Delicious 😆✨. As the temperature gradually rises, the roundness and fullness increase, and the balance becomes more to your liking👍. For what it's worth, I've been enjoying it a bit since I opened the bottle at a drink the other day✨. My wife and her friend liked it too😊. I'd love to get my hands on some winter nigori. Thanks for the treat ♫ Sake rice: Fukushima's Yume-no-Ko (*) Rice polishing ratio: 55%. Sake degree: 16 degrees Sake degree: +2 (*) Acidity: 1.4 (*) This is a reference value on the web as it is not on the label. Sake cup used: Adelia Taste Glass
Japanese>English
T.KISO
Hi hachi, hello here too😄. You drank Tokujun 🤣. It's good enough to drink cold, but lukewarm is my personal favorite 😋 In winter we have nigori too 😁👍
Japanese>English
hachi
Good evening, T.KISO! It was delicious cold, so I drank it all up 🥲. I'll try it lukewarm next time I have a repeat 😆 oldest I can't wait for the winter nigori too✨.
Japanese>English
hachihachi
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家飲み部
68
hachi
Wakayama buried👍 I was aiming for Kido, but I happened to come across this sake, so I bought it✨. The aroma of the rice is very rich. When I put it in my mouth, the flavor of the rice was as expected. I thought it was going to stay in the bottle for a long time, but then it went away quickly, leaving a bit of astringency. It's not exactly how I like it, but it's good. I had a little bit of it while eating. Thank you for the meal! Rice type : Kojime Yamadanishiki, Kakeime Gohyakumangoku (*) Rice polishing ratio: Koji rice 50%, Kake rice 60%. Temperature: 15 degrees or more but less than 16 degrees It is a reference value on the web because it is not on the label. Sake cup used: Adelia taste glass
Japanese>English
takeshon
Good morning, hachi😃. I'm not sure if I'll be able to do it. I'm sure you'll be able to find something that works for you.
Japanese>English
hachi
takeshon, sorry for the late reply to your comment💦I've been down the last few days 🥵. I've been thinking a bit about conquering the whole country in the summer, but I'm abstaining from alcohol until I'm back in shape, so I'm hoping to accomplish it before the end of the year 🥲.
Japanese>English
hachi
Oh, and by the way, I was drinking with Masa the other night ✨he's been a great friend of mine for a long time😊.
Japanese>English
takeshon
Hi hachi😃! You were friends with Masa 😆.
Japanese>English
hachihachi
Zaku雄町2021純米吟醸
Shimizuseizaburo ShotenMie
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家飲み部
77
hachi
It's been a while since I've done anything✨. Fruity aroma typical of Omachi. For a moment, it seems light. It's also a great way to start the day. It's a great way to end the day with a little bit of bitterness. I personally like the flavor of the saku because it gives a gentle and clean impression, making it easy to drink✨. It's a brand you can buy with confidence. My wife was a little uncomfortable with Omachi, but she enjoyed Saku and Tenbi. I appreciate that there are more brands that I can drink with👍. Thanks for the treat. Sake rice: Okayama Omachi Rice polishing ratio: 55 Temperature: 16 degrees Sake cup used: Adelia Aroma Glass & Taste Glass
Japanese>English
takeshon
Hi hachi😃! I'm sure you can't go wrong with Sakura's Omachi! I'd love to try the premium version, but it's too expensive! I'd love to drink Ochi, the same name as my second son, one day😋.
Japanese>English
T.KISO
Hi hachi, good evening😄. I'm not sure what to say, but I'm going to say it. (laughs) I'm sure you'll love it.
Japanese>English
hachi
Good evening, takeshon😃. It's been a while since I've had a good one 👍. I was surprised when I saw the price of the premium saku 🤣 but it will be good for your child's memorial ✨saku for sure👍.
Japanese>English
hachi
T.KISO-san, good evening😄. The Omachi was delicious, I felt the quality of the saku construction again👍. My wife also liked it and I would like to try the other saku again✨.
Japanese>English
hachihachi
Morishima雄町純米大吟醸
Morishima ShuzoIbaraki
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家飲み部
77
hachi
This is the next Morishima drinking comparison. The silvery one👍. Gentle and fruity good aroma😊. In the mouth, it tingles and stimulates the tongue pleasantly. Beautiful taste with just the right balance of soft umami and sweetness✨. The aftertaste is also good with no miscellaneous flavors ☺️. I like this overall sense of balance 👍. It has lightly exceeded my expectations✨. I'm convinced that I see it often at Sake no Wa. I'm sure if I changed the glass my impression would be different, but I'll spare you this time😆. By the way, I think this might have been the first time I've ever had a proper fire-hardened sake made with Omachi. The freshness of the raw sake is nice, but I like the fire-aged Omachi. I'll have to try the other brands again ☺️. I'm also curious about the other Morishima🤔. I think I prefer the silvery one this time, so maybe I'll try it again sometime to compare. Thanks a lot my friend, for all the great encounters 😆. Thanks for the treats ♫ Sake rice: Omachi Polishing ratio: 50 Yeast: No.9 yeast (*) Sake degree: 15 degrees Sake meter: +2 (*) Acidity: 1.7 This is a reference value on the web as it is not on the label. Sake cup used: Adelia scent glass
Japanese>English
takeshon
Good morning, hachi😃. It was another great drinking party😍. The label looks elegant and the taste looks good too 😋 when you drink with friends, it makes you drink even more 🤣.
Japanese>English
hachi
Hi takeshon 😆. When you drink with friends, it's really fun and it goes on and on 👍 I opened some other drinks that I didn't post, so I really drank too much 🤣. I'd love to have a Morishima distributor near me😊.
Japanese>English
hachihachi
Morishimaひたち錦純米吟醸
Morishima ShuzoIbaraki
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家飲み部
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hachi
The second project that my best friend brought in was the Morishima Drinking Contest✨. I've been wanting to try this for a while now, but I've never been able to find it anywhere near me💦. I'm so excited! Thank you so much! The first one is the red label. I'm not sure what to make of it, but I'm sure it's worth it. When you put it in your mouth, it snaps into place with soft acidity and rice flavor☺️. The slight bitterness is a good accent. It's a beautiful wine that can be drunk easily. This is a dry sake that is easy to drink, even when the temperature rises 😋 Thank you very much. Sake rice: Hitachinishiki Polishing ratio: 55 Yeast: No.901 (*) Sake degree: 15 degrees Sake meter: +7 (*) This is a reference value on the web as it is not on the label. Sake cup used: Adelia Ajiya Glass
Japanese>English
香穏kanon
Good evening, hachi! You're a wonderful friend✨. I've never had red or silver before, only white! I'd love to try them both 🥰Album
Japanese>English
hachi
Hello there, Shangguan kanon😊. I'm really grateful to my friend ♪ I like Miyamanishiki, so I'm interested in the white too✨. Drinking comparison is fun because it's easy to understand the goodness of each👍.
Japanese>English
hachihachi
Tenbi赤磐雄町純米吟醸
Choshu ShuzoYamaguchi
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家飲み部
71
hachi
The next one is Akaban Omachi✨. It's a different brand, but I'm a little attracted to Akaban Omachi after drinking Kagoshima's Tenbi ☺️. It has a fruity aroma with green apple and grape. In the mouth, it has a pleasant tingling stimulation✨. The taste is refreshing and gentle, but sweet and delicious like Omachi. Juicy aftertaste from there. This is also delicious♪ If I had to choose one or the other, Daikokuten would be more my type, but each had its own merits and was delicious😊. Thank you for the meal. Sake rice: Akaiwa Omachi Polishing ratio: 50 Yeast: No.901 (*) Temperature: 15 degrees This is a reference value on the web. Sake cup used: Adelia scent glass
Japanese>English
hachihachi
Tenbi東条山田錦純米大吟醸
Choshu ShuzoYamaguchi
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家飲み部
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hachi
The first project that I brought my best friend, Tenbi drinking comparison✨. I missed it and gave up 🤣 Thank you♪ First up was the Daikokuten 😊. I was told that it's been a little while since I opened the bottle, but that doesn't matter anymore. I'm just grateful to be able to drink it✨. The aroma is similar to Momoten? Nice aroma with a hint of white peachiness. I've had the three black and white peach namaishu from Tenbi in the past, and compared to that impression, the taste is more refined. It has a beautiful sweet and savory taste in the mouth✨. The balance of the mild acidity is also to my liking, and it combines with the sweet umami taste very well. The aftertaste is also gentle and happy☺️. It was a top class satisfying taste👍. It's been a while since I've enjoyed a drink with a friend and I'm more than satisfied😊. Thanks for the treat ♫ Sake rice: Tojo Yamada Nishiki Polishing ratio：40 Yeast: No. 901 (*) Temperature: 15 degrees This is a reference value on the web because it is not on the label. Sake cup used: Adelia scent glass
Japanese>English
hachihachi
AramasaNo.6 上国料勇type純米生酛生酒
Aramasa ShuzoAkita
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家飲み部
68
hachi
The other day, I miraculously got a special bottle of alcohol, so I drank it at home with two of my best friends from my hometown that I haven't seen in a while😊. I was wary of the automatic opening of the bottle and all that, but I was relieved to see that it opened more quietly than I expected✨. I can detect some sweet vanilla notes in the nose though. I'm not sure what to make of it, but I'm sure it'll be great. In the mouth, there is a tingly, slightly fizzy feeling, a beautiful sourness, a gentle sweetness, a slightly savory aroma and richness, and a slight bitterness and astringency. They all come together beautifully and flow smoothly✨. And after drinking it, the glass is filled with the aroma of the wooden vat? It leaves a woody aroma behind ☺️. It's low alcohol so it's quite easy to drink👍. I tried drinking it in different glasses as well to test it out, and it's interesting to see how the impression changes, with more sweetness, more creaminess, and more woody notes😃. Even though it's a limited edition, I'm happy that I got to know the taste of No.6✨. And best of all, we both got to share the joy of our first No.6 with our friends😊. Thanks for the treat🙏. Sake rice: Misoshiki Rice polishing ratio: 55 Yeast: Kyokai No.6 Frequency: 13 degrees Sake cup: Adelia Aroma Glass & Taste Glass
Japanese>English
masanooori
Hachi, good evening❗️I'm jealous of the No.6 limited edition 😆 Above all, drinking with a good friend who knows your heart makes the drink taste even better😁.
Japanese>English
hachi
Good evening, masanooori-san! I also saw your post about the purple boat type and thought it was great 😆 I didn't think I would be able to buy this one myself, so I was happy👍. I'm so glad I was able to buy one 👍.
Japanese>English
hachihachi
Atagonomatsuひと夏の恋純米吟醸
Niizawa JozotenMiyagi
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家飲み部
67
hachi
In the glass where the aroma comes from, you get a bit of meloniness and a yogurt-like lactic acidity. On the palate, a clean and subtle sweetness spreads out, and it clears up nicely. Depending on the sake cup, you may feel some astringency, so your preference may change depending on the cup🤔. This day, I enjoyed it with grilled fish👍. Thank you for the treat. Sake rice: Hitomebore from Miyagi Prefecture (*) Rice polishing ratio: 55 Yeast: Miyagi yeast (*) Strength: 15 degrees Sake degree: +3 (*) Amino acidity: 1.1 (*) Acidity: 1.6 Reference value on the web as it is not on the label. Sake cup used: Adelia scent glass, etc.
Japanese>English
hachihachi
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家飲み部
63
hachi
It has a refreshing ginjo aroma. In the mouth, it is smooth and clean. It has an elegant sweet and sour taste with a touch of berry, and fades out with a bitter taste. The sake has a dignified impression. I like the berry taste that spreads faintly in the first sip✨. From the second sip, it weakens, and the impression of bitterness increases a little. The bitterness doesn't bother me as much as it would if I had a meal with it👍. If you want to try it while you're eating, the bitterness won't bother you as much. Thanks for the treat! Sake rice: Yamada Nishiki from Hyogo Prefecture Rice polishing ratio: 49%. Temperature: 16 degrees Sake cup used: Adelia Aroma Glass
Japanese>English
hachihachi
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家飲み部
73
hachi
The aroma of rice is fluffy. A classic impression of umami-rich sake 😆. You can feel a hint of sweetness, but the full-bodied flavor spreads slowly and smoothly. It's a little further away, but personally, I'd like to pair it with autumn flavors. It's not my usual favorite strain, but sometimes this kind of sake is good too☺️. My wife, who likes dry sake, seemed to like this type of sake as well, which was a bit of an unexpected discovery. Thanks for the treat! Sake rice: Yamada Nishiki from Yoshikawa-cho, Miki City, Hyogo Prefecture (special A district) Rice polishing ratio: 65 Yeast: No.9 yeast (*) Sake degree: 14 degrees Sake degree: ±0 (*) Acidity: 1.3 (*) This is a reference value on the web as it is not on the label. Sake cup used: Glass sake cup
Japanese>English
takeshon
Good morning hachi😃! I love Kikuhime 🤣I've never had it before and it makes me want to 😋I don't have much of an appetite on a hot day, so having this kind of sake is good for me 😋.
Japanese>English
hachi
Hi takeshon😃. It's not as refreshing as summer sake, but if you have a chance, try it☺️.
Japanese>English
hachihachi
Mukade涼や香純米吟醸
Gyokusendo ShuzoGifu
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家飲み部
68
hachi
Unique label. The aroma is refreshing. The taste is light like smooth water, with a hint of umami. If you drink it by itself, it may be a little lacking, but it shows its true potential when served with a meal 😆. It is easy to feel the flavor of the sake itself while it accompanies the food, and I feel that it brings out the best of each ✨. It's a very good summer sake👍. Thanks for the treat ♫ Sake rice: Hidahomare Rice polishing ratio: 60%. Temperature: 14-15 degrees Sake degree: +2 Amino acidity: 1.1 Acidity: 1.2 Sake cup: Adelia scent glass
Japanese>English
hachihachi
HoraiW 赤磐雄町純米原酒生酒無濾過
Watanabe ShuzotenGifu
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家飲み部
72
hachi
Compared to the Hidahomare ver that we checked in earlier, this one has a more fruity aroma. It has a thick texture, and the sweetness and richness of the umami spread out like water. In addition to the typical Omachi flavor, there is a light bitterness and astringency in the aftertaste. There is a light bitterness in the aftertaste. Personally, I prefer it to be a little lighter. In the comparison of the two kinds of drinking, Hidahomare was easy to drink and I preferred it👍. It's a little heavier than the other Omachi sakes I've had in the past, such as Hanaupu and Tenpui. Maybe it's better for those who prefer sweeter? 😆. 5 days after opening the bottle The bitterness and richness come forward and the sweetness takes a step back to achieve a good balance✨. Personally, I liked this one a lot. Thank you for the food! Sake rice: Akaiwa Omachi Polishing ratio: 50 Yeast: M310 (*) Sake degree: 17 degree Sake degree: -6 (*) Acidity: 1.5 This is a reference value on the web as it is not on the label. Sake cup used: Adelia Ajiya Glass
Japanese>English
takeshon
Good morning, hachi😃. So you compared the drinks👍. It's so cool with the distinctive label. I think I'll try to buy it at Horiichi next time. I like sake that tastes good a few days after opening the bottle😋.
Japanese>English
hachi
Good morning, takeshon 😆. I'm glad you enjoyed the taste of each sake rice, although the rice polishing ratio is a little bit different in drinking comparison😊. It's also fun to find your favorite flavor over time👍.
Japanese>English
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