SakenowaRecord your sake experiences and discover your favorites
profile iconKab
東北在住。 2022年あたりから本格的に全国の日本酒に関心を持ち出しました。2024年以降外飲みが増えてゆっくり更新になりそうですが、少しずつ飲んでいこうと思います。 モダンもクラシックも何でもいけますが、どちらかといえばややクラシックで旨味とキレがあるものが好み。 さけのわの投稿は主に家飲みの感想の備忘録です(外飲みでも落ち着いて書ける環境なら書くことがあります)。

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The origins of the sake you've drunk are colored on the map.
Chikuhaとり純米 2020BY
49
KabThis sake is 3 years old with thoughts of Noto. The aroma is quite distinct with a grain-like flavor. It is suitable for cold sake, but can also be served warm. The first day was cold, so it was warmed up to 45°C. The acidity came out quite well, but it is not modern. It has a lot of acidity, but it is not modern. At 50°C, the acidity is the same, but the bitterness is a little more pronounced, so I'd go with 45°C. It's not as sweet as expected when heated, but it's still a good sake. At 50℃, the acidity is the same but the bitterness is a little more pronounced, so I would say 45℃. On the second day, serve cold. The aroma is a little weaker, but the baked sweet potato-like flavor changes a little and becomes more syrupy. It is also aged for 3 years, so it is probably best served warmed. I tried it with chicken, but it goes well not only with chicken but also with salads and seafood, making it a good food sake. It seems to have only been made once, but we hope it will be revived after the reconstruction.
Japanese>English
Yoemon生酛純米 陸羽132号60% 直汲み生原酒 2021BY
43
KabBrewed with Kenji Miyazawa's rice (rice rice), this sake was shipped in January 2023, so it appears to have aged slightly at the brewery. Start with a cold sake. The color is slightly yellow. It has a slight cemedine aroma, typical of Yoemon. There is a slight gaseous sensation when it is drunk. The acidity comes first, then the juicy ripe citrus sweetness and the umami of the rice swell a bit, and the finish is bitter and gradually fades. Warmed on the third day after a day's sandwich at 40°C. The cemedine smell is gone. The cemedine smell is gone and the emphasis is on the sharpness. At 45℃ and 50℃, the aroma is not significantly different, but the fragrance is a little more pronounced. It has a good flavor even when it cools down. It is also good heated, but I personally think it is more for cold sake. 2 years of aging makes it more modern for Yoemon, and I think it is more about balance. It seems to me that it is very balance-oriented for a rice wine. It has a nice, clean taste. It can be served with vegetable salad, boiled vegetables, herring, oysters, Iburi ginger, and anything else.
Japanese>English
Banshuikkon七宝 純米 澱絡み生
47
KabIt seems to be well received. Still in stock and miraculously purchased. Since it is screwed and has been shipped for a long time, I opened the bottle without any problem in the order of opening and closing. The bottle was warmed on the first day, as it is said that it is better to drink it a little after opening. The aroma is slightly nigori-ish, like amazake (sweet sake). When you drink it, there is a bitter taste at first, but it turns to amazake-like sweetness. The spiciness comes in at the end, and it is very refreshing. 40℃, 45℃, and warming up does not make much difference. The second day, I drank it cold. It still has more gas. It is almost sparkling. The taste itself does not change much other than the gaseous sensation. On the 5th day, the bitterness is a little stronger and seems to have dropped off a little, but not to the extent that the balance is lost. It is a highly finished nigori, and although it loses some of its gaseousness, it can also be served warm. It is a nigori that can be enjoyed by those who like dryness and sharpness. We can see why it has a good reputation.
Japanese>English
Kariho山廃純米酒 燗あがり
43
KabFrom 40℃. It has a slight aroma of aging, and when you drink it, you will unexpectedly feel the sweetness of kibi sugar as well as the umami of rice. At 45℃, it is almost the same. At 50°C, the sweetness is present but the sharpness is more pronounced, and at 60°C, the sharpness is even more pronounced, similar to the image of Kariho super-harakuchi. It has different qualities when warmed to lukewarm/jokan, heated to hot, or quickly heated. It has a sharpness, but I think it is on the sweet side for a Kariho. It does not have a Yamahai-like feel, which is surprising. It is especially good with meat and nuts, but of course iburigakko is also good, and anything is OK.
Japanese>English
Nisekoきたしずく 紫ラベル 辛口特別純米酒
53
KabNiseko is increasing the number of distributors in the Tokyo metropolitan area, and the June shipment will probably be the 2022BY. It's too cold to drink, so I'll start with heated sake. 45℃. It has a slightly classical aroma with a graininess. When you drink it, the first thing you notice is a grain-like umami like baked potatoes, then it turns spicy and sharp. At 50°C, the umami becomes a little more syrupy, but 45°C is probably better. When it is cooled, it becomes a little more refreshing and the umami becomes more rice-like. Cold sake and room temperature are the same as heated sake. The rice flavor changes to a spiciness that is sharp and sharp. At low temperature, it is dry and refreshing with rice flavor, and when heated, it has a different grain-like umami that makes you feel relaxed, but it is still sharp. Both of them turn into spiciness, and it is a good flow. A versatile all-around food sake that can be picked up with confidence. It is quite classic, but there may be nothing else like it. It is a bit like the dry junmai from the north and south-east, but in a better sense, it is more simple than that.
Japanese>English
Gokyofive ブルー 2022BY純米吟醸生酒
37
KabIt is out of season, but it is a summer sake. It was shipped in June last year. The aroma has a hint of melon or lemon. When you drink it, you will feel a citrus-like sweet and sour taste, and the umami will expand while it remains sweet. The slight bitterness is felt, and at the end, it changes to a spiciness that finishes off the taste. After the second day, the sourness becomes a little stronger, but not to the point of being bothersome. It is well-balanced with just the right amount of umami on top, and is quite excellent. It is more than expected. The bitterness, which is said to be a characteristic of this wine, is only an accent and does not bother me at all. Has it changed since the beginning of the summer?
Japanese>English
Shigemasuにごり 純米大吟醸 生々
42
KabThe stopper has a hole in it, but it is sealed with a seal, so only the bottom is removed to open the stopper. The aroma is sweet, like white peaches. When you drink it, you will taste sugar-like sweetness with bitterness and a sweet sake-like thickening, followed by a little bitterness that will gradually lift you up. The impression of bitterness remains and it is not that sweet. The bitterness is lessened on the second day. Heated to 40°C on the third day. The bitterness changes to a slightly pungent nuance and the sharpness improves. At 45°C (45°F), the acidity suddenly becomes stronger, and the original smoothness is lost. 40°C (104°F) is good enough for warming. At 40°C, it is good enough to be served warm. 4th day at room temperature. It is just like an adult's sweet sake😅. It's a bit bitter, but it's not out of balance and it stays that way. The balance is not broken and it stays, and as the day goes by, the bitterness diminishes and it becomes sweeter. If anything, it is suitable for eating. It is good with strong flavored dishes such as kuwai and lotus root stew. Cost performance is high without any complaints.
Japanese>English
まつちよGood evening, kab. My personal impression is that breweries that make a lot of dry sake tend to use bitterness to give it a dry feel. I don't know 🙄😇
Japanese>English
KabGood evening, Mr. Matsuchiyo, thank you for your explanation: 🙇‍♂️ I guess it could be to match with food. ☀️
Japanese>English
Hatsuyukihai袋吊り斗瓶取り無濾過 50%純米吟醸生原酒 2019BY
44
KabThe New Year sake is four years old, 2019BY Hatsuyukibai (it will be shipped in 2023, so it is aged at the brewery). We are worried about the damage caused by the big earthquake at the beginning of the New Year, including the brewery. From cold sake. It has a gorgeous apple-like aroma. The taste is clean and clear. It has a lemon-like acidity and a slight umami of rice, along with a fair amount of bitterness, but it is not unpleasant and is beautiful. There is also a slight feeling of gas. After a few minutes after opening the bottle, a fine sweetness appears, and the bitterness gives it a sharp edge, giving it a more balanced and improved impression. On the third day, it was heated to 40℃. At 45°C and 50°C, it has more umami and sharpness, and it is also warmer. It is also good at room temperature on the 4th day. It opens up a little after the bottle has been opened. At 3,000 yen for a 4-pack, it's a price range I wouldn't normally buy, so you have to discount it a bit, but it's a beautiful, good sake. Remembering the year 2019, I felt the familiarity of 4 years time, as it was more beautiful than the 2018 Beian Daigoku I drank the other day, with no sense of aging at all.
Japanese>English
まつちよHappy New Year, kab🎍! I wish you a happy new year 🍶. That's a very astringent choice, kab 😊. I've never had such an expensive bottle of Hatsuyukibai, but there are many delicious ones.
Japanese>English
KabMatsuchiyo, I wish you a happy new year 🎍🙇‍♂️ Jizakeya Kodama's mail order is good because there are quite a few brands that are almost exclusively available here, and many of them don't need to be stored 😄.
Japanese>English
まつちよOh! So you are Kodama-san? That place is awesome, isn't it? I laughed when you said you don't care about storage 😆. But I understand you well😅.
Japanese>English
Miyakobijin山廃純米 とり 五百万石 無濾過生原酒 2021BY
47
KabProbably the last bottle opened this year. The toji seems to have moved to another brewery in the prefecture this year, but this sake is two years old. Surprisingly, the aroma is slightly fruity, like a slightly burnt orange. From 45°C. There is a slight lactic acidity, and a rather strong pungent taste that hits you slowly. The juicy flavor of rice, or perhaps a fruity flavor as well, gradually expands, and the bitter or pungent taste gives it a sharp edge. The temperatures of 50°C and 60°C do not change much, but the higher the temperature, the more pungent and sharp it becomes. On the fourth day, it can be heated or slightly watered down. On the 2nd day, cold sake. Not much has changed, but the aroma is almost gone, and after the juicy citrus sweetness and umami, it is gradually lifted by the bitterness and spiciness. It is a little heavy as it is, so you may add a little water. It is a well-balanced, dry, mature sake with a fruity flavor and a Yamahai-like character. As it calls itself "Tori" (chicken), it goes very well with chicken meat as the fat is washed away and the red meat is tightened. It can be stored at room temperature.
Japanese>English
Naruka初しぼり 純米96 生原酒
46
KabIt is brewed with a yeast from the brewery's own yeast and 96% polished rice. The color is brown, not like new sake. It is probably the brown rice itself. The aroma is also that of grain mixed with brown rice and alcohol. The temperature starts at 50℃ because of the cold weather. It is sour! The sourness and alcohol smell come to the forefront, and after the umami expands, the sourness and bitterness kick in. Would 60°C be better? The sourness is still there, but the umami expands and it finishes with a dry feeling. If you make it more extreme heat, the sourness weakens and a slight sweet potato-like feeling comes out. The dryness and dryness of the sharpness are the same. It is rather sour even at room temperature. Cold sake on the 4th day. The sourness becomes relatively weaker and tastes like burnt sweet potatoes, although some time may have passed. This is a very individualistic or even perverted sake. It mellows out after a long time after opening the bottle. It is best served at extremely hot temperatures. Let's raise the temperature as high as we can and tease it (?).
Japanese>English
まつちよGood evening kab🍶. 60℃ or it will burn your tongue😅. Iwanoi and other breweries in Sotobo are very unique and interesting.
Japanese>English
KabGood evening, Matsuchiyo-san😄. In the end, it is raised even more than 60°C, and it also tastes the best 😁. Chiba sake is really unique.
Japanese>English
北安大國純米生原酒 地酒屋こだま別誂 米旨熟成 2018BY
42
Kab🏆2023 10 personal sake selections Nama sake, but as a matter of course (?) Store at room temperature (at your own risk, of course!!!) Store at room temperature (at your own risk, of course!). It is already getting drunk, but it was too cold on the day of opening the bottle, so I started at 50℃. It has a slightly alcoholic but also sugary-sweet aroma. When you drink it, it has a sweetness and deliciousness like cotton candy, but it also has a cleanness that makes you wonder if it has been 5 years. It also has a spiciness to it, and it gets sharp. The spiciness is also very nice and sharp. At 60℃, you would expect it to become even spicier, but instead it becomes milder, and the sweetness becomes more orangey, and you can really feel it. Personally, I find it hard to say no to the sharpness at lower temperatures, but this one is the best by a narrow margin. It is good when cooled down as well, not much different from the highest temperature. I will try it at room temperature. It is still the same. A cotton candy-like sweetness and a slight alu taste come to the fore. There is not much sharpness. It has three different temperatures: sugary room temperature, sharp hot sake, and fruity hot sake. It shows different expressions at different temperatures. Much cleaner than I expected, and it's aged well with a nice sharpness, especially at medium temperatures. I was reminded of 2018, and the cleanliness of the sake, and I was also struck by the fact that it wasn't as heavy as I thought it would be at 5 years old.
Japanese>English
Naraman純米生酒 おりがらみ
41
KabOpened the bottle without difficulty. The aroma is surprisingly alcohol-like in some areas, but is still strongly melon-like, as one would expect from the image. The gasiness is slight. When you drink it, it has a slight peachy sweetness, followed by the umami of the rice, and then, almost at the same time, a strong bitterness and spiciness, and it finishes rather quickly, which is unusual for a new sake. Even when it is close to room temperature, it is still at a high level. On the fourth day, I tried heating it up, and there is not much difference between 40°C and 45°C, except that the gassiness disappears; at 50°C, the sweetness is mild and the sharpness is good, and surprisingly, I think it is better to heat it up (it may be because it is a very cold day). It is modern, but has a classic aftertaste, which I quite like. The bitterness is at the perfect level to keep the balance, and I don't mind it. It goes well with light dishes.
Japanese>English
ZaoZAO 特別純米酒K 初しぼり 寒来 SAMURAI 直汲み生原酒
20
KabDrinking outside. No photos, but I went out a lot, so here are my impressions. The aroma is clean and rummy. When you drink it, it is also refreshing, with a sweetness like that of rummunee or calpis, and then it gradually lifts up with an herbal feeling. There is a slight nigor. It has a general sweet and tasty fresh modern taste, rather than the umami and sharpness that is typical of Zao. It has enough characteristics as a refreshing sake, and the perfection level is very high, but it is a brewery that specializes in fire-aged sake.
Japanese>English
Retsu純米
42
KabToko has an image of being a relatively large scale brand that is particular about its production, and a representative of light, dry sake. Start with a cold sake. Almost no aroma. When you drink it, it is like water at first, but there is a swelling of some matured alcohol or minerality, followed by a slight swelling of umami, and then it slowly lifts up with a bitter taste. Warmed at 40℃, the umami comes out and the spiciness suddenly becomes sharp. At 45°C, the umami comes out slowly, and then the spiciness rises to the surface and it becomes sharp. At 50℃, it becomes a little bitter. It has a mature feel for a standard junmai from Tohoku, but it is not so much a mature sake as it is a sake for warming up.
Japanese>English
Tatsuriki純米 神龍錦70
40
KabRyuriki prior to the Year of the Dragon. It is said to be limited to Iwaya. It was produced in May. The aroma of alcohol is quite strong. The color is quite yellow. From room temperature. It has a light nutty ripeness. There is a bit of bitterness and a little bit of thickening. The umami is a bit bloated and the spiciness gradually finishes it off. Warmed at 40℃. The spiciness becomes stronger and it finishes quickly. 45℃ and 50℃ are almost the same. Personally, I like it best at medium temperatures, but it does not change much. Cold sake. It still has a ripe taste, but not as much as at room temperature. It has a refreshing feeling and a slightly milder ripeness and bitterness than at room temperature. It is a refreshing sake, but the vector is different from the same type of sake from the Tohoku region. Because it is a spring shipment, it has more ripeness than expected and is a light ripe sake. When heated up, the ripeness is lessened, but the sharpness improves, and you can enjoy the change in temperature. Personally, I would say that the order is: heated > chilled > room temperature. It goes well with a variety of dishes, but grilled mackerel was the best.
Japanese>English
Kamonishiki荷札酒 槽場汲み純米大吟醸生酒
51
KabSlightly low al at 14 degrees. It is a new sake from Gohyakumangoku. The taste description is "light and fresh". The aroma is slightly muscat-like, but mild. It has a bitter taste like a slightly bitter lemon and a sweet taste like muscat or light citrus, but the bitterness is a little stronger. The bitter taste is slightly stronger than the sweet taste. The sweetness is stronger during the meal than on its own, and it goes well with light foods such as salads and asazuke (lightly pickled vegetables). It is better in the middle of the meal than on its own, and goes well with light foods such as salads and asazuke (pickles).
Japanese>English
マルGood evening, Kab 🌖. Oh no, it wasn't to your taste 😅 It was just right 🎯 for my stupid tongue 😆.
Japanese>English
KabThank you for your comment, Maru: 🙇‍♂️ I'm sorry about that... it's just a reminder, so please don't mind me: 🙇‍♂️ I am rather a classic and umami lover, so I guess we have different tastes.
Japanese>English
大嶺3粒 冬のおとずれ純米
44
KabIt is a corked bottle, but when opened, it is almost inactive. However, when opened, it is sizzling. There is not much aroma. When you drink it, it has a pleasant red-melon or sugar cube sweetness, with a clean Calpis-like taste and a slight deliciousness. There is a bit of bitterness in the background, but it is just an accent, along with the acidity, and is just well controlled. This year's winter arrival seems to be well received, and it is certainly up there with the other nigoris I have had. It is an adult Calpis soda, but with a slight bitterness. It can be enjoyed on its own or with simmered dishes.
Japanese>English
Kozaemon特別純米 信濃美山錦 直汲み 2022BY
54
KabIt seems to be a limited edition sake that is only available at some distributors. The aroma is quite apple. Modern itself. When you drink it, you can feel some gas, and it has a smooth texture with low acidity, gradually revealing sweetness and umami like amazake, while it finishes with a light bitterness. On the fourth day, we tried heating it up to 40°C (104°F), where the sweetness comes out first, followed by a spiciness that quickly takes over. 45°C (104°F) and 50°C (122°F) are almost the same, but it feels just a little bitter. It is still modern. The bitterness is in the trend direction, but it has just the right range of accents to be pleasing and tasty. It goes well with salads and boiled fish, but it is best with light cheese. Stewed sweet potatoes, which bring out the sweetness, are also good. It is a bittersweet wine that is good with food instead of sourness. It is a versatile sake with a mellow, sweet flavor that is surprisingly good warmed up and can be served by itself or with food. It is somewhat like a Nagano sake, perhaps because the sake rice is from Nagano. The flavor is stable even after the bottle is opened.
Japanese>English
Sotenden特別純米 滓がらみ しぼりたて生原酒
49
KabThe first new sake of 2023BY. This is the second brewing after the change of toji (master brewer), and the emphasis is more on sharpness than before. I took it out of the refrigerator an hour ago, and it was about 10 degrees Celsius. The aroma is subtle, minty and slightly sweet. When you drink it, there is a faint melon-like sweetness, but the spiciness of the rice is strong, and after the spiciness, the umami expands a little, and then the spiciness prevails and gradually pulls you up. Typical Miyagi sake with umami and sharpness. However, the sharpness is not sharp, but rather gradual. It is difficult to adjust the balance of new sake, but it has a high degree of perfection. The flavor is more pronounced when the temperature is slightly higher. It is better to serve it at room temperature. It goes well with fish, but it is also good with salads, stir-fries, and anything else. Even on the fourth day after opening the bottle, the wine has not lost any of its flavor.
Japanese>English
Chikusen熟成愛酒 りん純米
39
KabTakezumi has a good reputation these days. It is a blend of 10 years old Yamadanishiki, 5 years old Yamadanishiki, and 5 years old Gohyakumangoku. First, a little at room temperature. The aroma is very mature. The aroma is very mature. It has a strong medicinal taste, and the bitterness is very sharp. It is a little bitter even while eating. This should be heated. 40°C (104°F). The bitterness is the base, but the umami gradually swells and lifts. 45°C (45°F). The bitterness quickly diminishes and the umami of the fine rice gradually comes through. At 50℃, the umami is still present, but the impression of bitterness and sharpness becomes stronger. The best temperature would be 45℃. It is a taste that you can breathe a sigh of relief when heated, but it also has a somewhat blurred impression, and personally, it is not one that sticks with me that much in this series. It mellowed out after 2 weeks, so it may not be focused immediately after opening. I think it's a good brewery, so I'm looking forward to seeing the changes after opening the bottle and another spec.
Japanese>English
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