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SakenowaRecord your sake experiences and discover your favorites
kikokiko
甘すぎず辛すぎず、ひと癖あるような、自分にとって理想的な日本酒を追い求めています。神奈川県在住。

Registered Date

Check-ins

387

Favorite Brands

8

Most Check-in Brands

Sogen
9(7.09%)
Yonetsuru
7(5.51%)
Tedorigawa
6(4.72%)
Koeigiku
6(4.72%)
Akishika
6(4.72%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
29(7.49%)
Niigata
28(7.24%)
Nagano
27(6.98%)
Fukushima
25(6.46%)
Yamagata
24(6.2%)

Timeline

kikokiko
Roman純米吟醸　二回火入れ
Hanaizumi ShuzoFukushima
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70
kiko
This is the second Loman, this time a twice-brewed type. The taste is lighter than expected. It has a unique smoky flavor on the finish, which is quite unique. The charm of Romain is that you can enjoy various types of sake depending on the season.
Japanese>English
kikokiko
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66
kiko
Jungin from Kuroryu, a classic Fukui sake. It has just the right amount of bitterness mixed with the clean sweetness of Gohyakumangoku. Not too light, not too heavy, and with a nice sharpness, it is a versatile food sake that complements meals. There is no doubt about it.
Japanese>English
kikokiko
Itaru純米吟醸　生酒
Henmi ShuzoNiigata
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63
kiko
This is the first time I have had sake from Itaru, Sado City, Niigata Prefecture, the smallest sake brewery on Sado Island. It has a gorgeous ginjo-shu aroma and a fruity, gorgeous taste. The taste is also very good, with a subtle bitter aftertaste. It is different from the image of Niigata sake, but it is a bottle I would like to pick up again.
Japanese>English
kikokiko
Haginotsuru辛口　特別純米
Hagino ShuzoMiyagi
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60
kiko
Haginotsuru from Kurihara City, Miyagi Prefecture, standard dry type. It is refreshing and has a moderate sweetness. The umami flavor is more pronounced. It is not flashy, but it has a straightforward taste typical of Miyagi sake, and goes well with meals without getting tired of drinking. It is a great everyday food sake.
Japanese>English
kikokiko
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49
kiko
I have been wanting to drink Daishichi, but have been putting it off for a long time. The sweetness and acidity of the sake's nama yeast yeast yeast is strong and full-bodied, but the freshness of the sake makes it easy to drink. The lingering bitterness in the finish was just right, and even a novice drinker of Daishichi could enjoy it.
Japanese>English
kikokiko
Sagaminada辛口　無濾過生原酒特別純米
Kubota ShuzoKanagawa
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57
kiko
A dry type of Sagaminada that comes out every year at this time. It is lightly cloudy with no bubbles. It has a fresh, refreshing Miyamanishiki taste, a moderate sweetness, and a crisp, dry finish. This year, too, it is well-balanced.
Japanese>English
kikokiko
Yoemon特別純米酒　無濾過
Kawamura ShuzotenIwate
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56
kiko
Hanamaki City, Iwate Prefecture, is home to Yoemon, or more precisely, "Yo" is "yuyo". A traditional sake brewed by the Nanbu Touji, the taste is strong in acidity and rice flavor, yet refreshing. The taste is sour and ricey, yet refreshing. The finish is bitter and spicy, and the overall flavor is complex. It would be better served hot. It has a depth that makes you want to drink it again.
Japanese>English
kikokiko
Hatsukame特別純米　無濾過生原酒
Hatsukame ShuzoShizuoka
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54
kiko
Hatsukame in Fujieda City, Shizuoka Prefecture, was founded in 1636 and is said to be the oldest sake brewery in Shizuoka. It is a fresh, unfiltered, unfiltered sake only available at this time of the year, but with a strong flavor. The sweet and sour taste is followed by a dry and bitter aftertaste. I see what you mean, this is "classic sake in the Shizuoka style. I like this type of sake because it is not too refreshing and is very drinkable.
Japanese>English
kikokiko
Shichidaおりがらみ　生　無濾過純米
Tenzan ShuzoSaga
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61
kiko
It had been a while since I had had a Shichida, and I had not had any Saga sake recently. The bottle was opened with a splash of orikara and stirred by myself surprisingly easily. It is light and refreshing with the sweetness and umami of rice. It has a chirichiri-ness and a dry bitterness. It tastes like rice juice and you can't help but drink too much of it.
Japanese>English
kikokiko
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53
kiko
Taiheikai from Ishioka City, Ibaraki Prefecture, Japan. It's cold again, so I made some meat tofu to go with it. Unlike the classic label image, it has a clean, apple-like flavor. It is light and dry, but also different from Niigata sake. The fruity mouthfeel makes it easy to drink, and the tangy dryness of the aftertaste is nice.
Japanese>English
kikokiko
Ten'on春の月　にごり生原酒純米吟醸
Itakura ShuzoShimane
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55
kiko
This year's second spring sake, Spring Moon from Tenju. The bubbles are strong and the bottle is opened carefully, and the nigori is naturally stirred. The mouthfeel is light and light, with a pleasant sweetness that is typical of spring and a gaseous feel. The finish has a unique flavor typical of Shimane sake, and the dryness of the taste makes it very drinkable and delicious. The alcohol content is high at 18 degrees Celsius, giving it a strong punch.
Japanese>English
kikokiko
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55
kiko
I will drink it for the first time, Biwa no Sasanami. It is a sake brewery in the town of Moroyama, Saitama Prefecture. The name is said to come from the founder's birthplace near Lake Biwa. Just like the classic label, the taste is also very classic. It has a rich sweetness and umami flavor with a clean, dry finish. It is my favorite type. And the price is reasonable, so I am sure I will repeat my purchase.
Japanese>English
kikokiko
Kariho春 kawasemi "sakura" label純米吟醸
Akita SeishuAkita
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57
kiko
Spring sake is now in stores one after another, and it is starting to look like spring. Kariho has the impression of being dry and refreshing, but this is an orikarami (dry sake) with an impressive sweetness that is typical of spring sake. The taste is dry like Kariho and not too sweet, which I like. Today, I paired it with tempura of butterbur sprouts and kogominoes. It was a perfect combination with the bitterness of wild vegetables.
Japanese>English
kikokiko
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52
kiko
Ishizuchi, from Saijo City, Ehime Prefecture, is a sake that I have often seen as a standard sake, but this was the first time I picked it up. It has a clean rice flavor and comes in easily and naturally. I also like the dry taste and lingering bitterness. It is not a trendy taste, but I feel that it is a high level of sake, which I would call "royal road" sake.
Japanese>English
kikokiko
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57
kiko
Hakui, Ishikawa Prefecture, where the Goso Sake Brewery is located, is in the middle of the Noto Peninsula. It was manufactured this year, so the damage from the earthquake must have been relatively small. I picked it up without a second thought. The freshness of the unpasteurized sake combined with the rich flavor and acidity typical of Noto sake is a wonderful balance. It suddenly got cold again, so I enjoyed it with oden.
Japanese>English
kikokiko
Jokigen神力純米吟醸
Sakata ShuzoYamagata
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58
kiko
Today's Kamikigen is made with Jinryoku. Jinriki is a revived sake rice that was produced in the Meiji era (1868-1912) and was said to be one of the three major sake rice varieties of the Meiji era (along with Kame-no-o and Aikoku). The taste is fruity and refreshing, unlike the image of the name. It is characterized by a crisp acidity with a moderate sweetness. It is not too light and has a good balance of sake and sake-like taste.
Japanese>English
kikokiko
Takesuzume槽搾り　純米おりがらみ生
大塚酒造Gifu
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56
kiko
Takejaku is one of my favorites, and I drank it last year at this time of the year. The nigori (bitterness) is low and the effervescence is moderate. It has a strong umami of rice and a strong sweetness. Last year it was dry, but this year's is also delicious. We enjoyed it with yellowtail shabu-shabu.
Japanese>English
kikokiko
Naraman純米生酒　中垂れ
Yumegokoro ShuzoFukushima
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64
kiko
Naraman from Kitakata City, Fukushima Prefecture, is a standard sake, but surprisingly new to me. It has a freshness typical of nama-shu, with a very slight effervescence. It has a melon-like fruity sweetness, but it's understated and refreshing. The finish is slightly bitter, and you will never get tired of drinking it. This is the type of wine that anyone can enjoy and end up drinking too much of.
Japanese>English
kikokiko
Yorokobigaijin山廃讃州雄町　無濾過生
Maruo HontenKagawa
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54
kiko
This month's issue of danchu features "Sake of the Royal Road," and we are delighted to find that it is all sake that we like. Among them, Etsukaijin was rated as "a yokozuna-class sake with a rich, mellow flavor that is truly unique," and that is exactly right. Drinking it cold, the complex combination of rich sweetness, bitterness, and dryness was indescribably delicious. Next, we tried it hot. The peculiar flavor of Yamahai is emphasized, but the taste is mellow, as if the rice has been cooked. Whether served cold or hot, we enjoyed a truly royal sake.
Japanese>English
kikokiko
Bornときしらず純米吟醸
Katokichibei ShotenFukui
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64
kiko
I wanted to drink it for the first time in a long time. We started with a cold sake. Although it is a junmai ginjo, it has a full-bodied flavor from its long-term aging in ice temperature, with a clean, dry taste on the palate. Next, we tried it hot. It is not sticky sweet, but full-bodied and dry, with a different taste. It can be enjoyed either cold or hot.
Japanese>English
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