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SakenowaRecord your sake experiences and discover your favorites
ショーンショーン
水筒に大吟醸

Registered Date

Check-ins

88

Favorite Brands

1

Most Check-in Brands

Hohai
3(12.5%)
abe
3(12.5%)
Hououbiden
2(8.33%)
Kid
2(8.33%)
Fukucho
2(8.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
11(12.5%)
Fukushima
10(11.36%)
Ibaraki
7(7.95%)
Niigata
7(7.95%)
Yamagata
5(5.68%)

Venues With Most Check-Ins

おのざき 駅前ラトブ店・寿司ラトブ店
2(100%)

Timeline

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24
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Ki: The smell of the original sake. Ginjo aroma Seiatsu: Thin, watery, light TEN Chirichiri-style schwar Conclusion: Sweet. Not bitter. It is gentle, refreshing and sweet like cider. Just the taste of a ginjo that you get tired of drinking. Easy to drink among unfiltered sake.
Japanese>English
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Urazato２　うすにごり
Urazato ShuzotenIbaraki
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19
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Explosion! wake Chilli Chilli fizziness. Sei Jwajuwa Too much foamy bubbles increase in volume. Nigori taste TURN The stimulating sensation of bubbles strongly activates the taste buds and fits during eating, increasing sensitivity (although the bubbles are a bit too strong) Conclusion: No aftertaste, but the thirst-quenching sensation of a carbonated juice! No longer a Champagne 🍾. I thought the fermentation of sake in the bottle was just like a slightly carbonated juice, but my sake has been updated!
Japanese>English
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3
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irst: A little bit of alcohol, tingling on the palate Sei: Fine-grained effervescence that stimulates a more frizzy or fizzy sensation than schwarz TURN: Shuwa melon Conclusion: Aftertaste slowly fades away with a fizzy feeling Easy to drink, but not too much.
Japanese>English
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28
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Ki The smell is of pure rice with a nice rice aroma, and the first touch is the tingling sensation of alcohol. Sei TURN: The taste is mellow and gentle, perhaps due to the aging process, and the acidity is similar to the taste of sake after a few days of eating seafood. Conclusion If you ask me if it's apple, banana or pineapple, I'd say banana. It's a bit like Kuroryu, except juicier, and has a Kuroryu feel to it, very nice Junmai. You can roll it around and enjoy the sharpness. The sharpness is very refreshing and it doesn't leave any aftertaste.
Japanese>English
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15
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Ki: Bubbly on the palate Sei: Chirichiri, more ginjo aroma than banana that comes through to the nose Tensei: Chiri-chiri-chiri-chiri-chiri-chiri, Conclusion: More acidic and dry than the other wines in the "Field" series, a little bit banana-like, but it sizzles and goes away. It is not cheesy, but it feels like it. I processed some flounder. Suage Umesu!
Japanese>English
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32
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beginning Light Sei Shuwa Shuwa Shuwashuwa: Not so strong. Conclusion: A little dry, the slight dryness reminds me of gentle waves. It's been a long time since I've had a good Tokusyu sake! I'll buy it. Polishing ratio 50, 60 Indeed.
Japanese>English
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25
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Ki: Mouthfeel like a raw sake Sei: No acidity, no sweetness, no taste, just like carbonated juice. TEN Conclusion: Lingering sweetness from rice No peculiarity! 12% alcohol by volume, almost like a juice! This is delicious and easy to drink!
Japanese>English
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22
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Ki The smell is alcohol The mouthfeel is sweet rice sweetness, Sei: Slightly fermented, easy to drink, not too strong, not too spicy. TEN: Melon or something, hard to describe, but easy to drink, maybe a little banana. Not too fizzy, not too strong, well adjusted, good. Conclusion Dry, with a clean aftertaste, acidic but relatively cool
Japanese>English
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Zenkichi特別純米酒しぼりたて生原酒
Nakazen ShuzotenNagano
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27
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Oki: Slightly effervescent Shou: Bittering TURN: Melon-banana type Conclusion: Small to medium sharpness, a little carbonation, a soft ginjo-like flavor on the throat, and a banana aftertaste. It is like a trendy sake. It has a strong flavor and is easy to drink without being too strong.
Japanese>English
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21
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Juicier than the one I had in the summer. I don't remember it being this apple-y. Neither sour nor sweet. 👍️ Is it because it's freshly opened? I remember the one I had at the store in the summer was much easier to drink.
Japanese>English
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Kidカラクチキッド
Heiwa ShuzoWakayama
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27
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wake up slight smell of banana Sei Banana melon TURN: Slightly sweet taste of rice Conclusion Sweetness derived from glucose and dry sharpness Crisp!　Sweetness and dry sharpness. There is no aftertaste after the sharpness, and it doesn't remain after the sharpness. ps Observation Banana on first touch Dry, sharp, and easy to drink, even for a sake that has been aged for some time! I can enjoy it over time so much that I think it's better this way!
Japanese>English
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23
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wake Up: As you can see, it's a "shwashuwashi" type. Sei Shuwa Shuwa, bubbles are as granular as micro carbonated juice Tumble: Slightly banana Conclusion Apple sweetness, apple flavor rather than apple acidity, easy to drink! There is no alcohol. (It's 13 degrees, so I guess it really wasn't there.) But it's a little thin. Empty, void, like a splash of water. It's a little thin!
Japanese>English
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26
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wake up My lips are tingling too 承 A little schwarz, gradually feeling bananas TURN Banana type. The aroma and sweetness stand up with the movement of the mouth when it is contained. Insistence is strong. Conclusion The sharpness and the numbness of alcohol are strong, and the alcohol content is perceived to be high (it was 17%). It has a strong claim. When it is gulped down further, a banana-like fruity flavor appears in the back of the mouth. From the moment you take it in your mouth to the moment you swallow it, the taste spreads in tandem with the movement of your mouth. This tingling sensation makes you feel that cold tap water is tap water, and wakes up your tongue and makes it function. I think this is the perfect food wine.
Japanese>English
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15
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Ki: Light! Watery, a little ginjo sweetness, but weak Sei: Easy to drink, goes in easily. Rolling: You can finally taste the flavor after rolling it over. Conclusion: Dry and sharp with a hint of acidity It is too good as a food sake! The aroma, sharpness, and taste are all good, and it comes in easily without any resistance! I have no choice but to buy it again!
Japanese>English
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19
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Junmai Daiginjo, clear on the palate, with a hint of acidity, banana type, easy to drink! It's smooth, crisp, and cohesive. Junmai Ginjo: Tastes different from Daiginjo, tastes like it has been open for a while, full-bodied, a hint of a sting, mmmm.... Junmai: rice-like, dry, light, not sweet, very good blackness. It is dry, light, not too sweet, blackness is very good, not too sweet, dryness that you can continue to drink without difficulty.
Japanese>English
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15
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Room temperature Hara: Juicy fruity and acidic smell. Light on the palate, oil-like. Sequence Tumble Sweetness on the tip of the tongue Conclusion: Numbness of alcohol and acidic aftertaste. Maybe better when chilled? First touch is good 😋 Aftertaste is subtle, pairing may improve
Japanese>English
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Juyondai中取り播州山田錦純米大吟醸
Takagi ShuzoYamagata
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22
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Ki: Fresh aroma with a gassy feeling, light on the palate, then a little bit of a sizzle. Seiou: Shuwa TURN: Shuwa, no peculiar taste. Conclusion: A very dry and sharp taste, rather bitter. It's like the bitterness of soda water. Nothing like apple or pineapple. Tastes like tasteless soda water, not sweet. Easy to drink. It tastes like Shinshu Kamerei, or Musical Instrument Masamune Nakadori DRY. A good sake that you can keep drinking. This is my first Jyushidai, but I don't feel that it is outstandingly good. So far, Jikin > Jyushiro
Japanese>English
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Kamokinshu特別純米酒１３生酒
Kanemitsu ShuzoHiroshima
3
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Ōki Acid smell 承 Tingling Tingling, banana-like smell when looking for it Conclusion: Sweetness and rice flavor Low alcohol content, easy to drink at first glance, but gives the impression of sake with a core
Japanese>English
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