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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

69

Favorite Brands

1

Most Check-in Brands

Denshu
2(11.11%)
Raifuku
2(11.11%)
Hououbiden
2(11.11%)
Fukucho
2(11.11%)
Roman
2(11.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
10(14.49%)
Fukushima
10(14.49%)
Ibaraki
6(8.7%)
Niigata
6(8.7%)
Akita
3(4.35%)

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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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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15
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ORIGIN Acid Sei Fruity sweetness (not too fruity, but sweet that way) TURN: Easy to drink Conclusion Glucose sweetness! The sweetness of the glucose tablets, the feeling of saliva coming out of your mouth Acid It's very acidic for a daiginjo. It has acidity, but it is easy to drink and sweet! This makes me worry about drinking too much and the sugar content
Japanese>English
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20
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Ki Light, thin Sei No (texture of water without thickening or anything like that) TURN: Sweet, sweetness without impurity, like sweetener Conclusion: Medium sharp, with sweetness and ginjo aroma, melon-like aftertaste
Japanese>English
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18
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起 The smell of rice, a little bit of aging Sei: Tastes like nothing but corona. Tense, almost tasteless. Yui: No sharpness, a little acidity, some ripeness, and a slight taste of it. Perfect calm, too much water, this is more devil than Sto. Zero, it doesn't taste like 14 degrees. Salmon, tempura, oil, but it would go well with non-junk food.
Japanese>English
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25
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Ōki: a little heavy Sei: A little acidic (not too strong) Tensei: Slightly sour Conclusion: Sweet! Interesting, with a fast sweetness like an artificial sweetener. More like a banana or white grape. It's a ginjo sweetness, but it's the first sweetness I've ever had.
Japanese>English
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神心３期熟成純米吟醸
Kamikokoro ShuzoOkayama
alt 1
14
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Ki Ginjo aroma Sei (matured): Not angular, not circular, but with rounded corners. TURN: Mellow ginjo aroma that passes through the nose. Conclusion: Taste and sweetness, followed by a dry bitterness. No pineapple or sweetness! It has a spiciness that would go well with dashi (a Japanese soup stock) as a middle-class sake. Easy to drink after 2 days! Standard Ginjo-shu
Japanese>English
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15
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Beginning Sequence: calm to feeling more and more bloated change, green apple Conclusion: Juicy and acidic, a little bit like eating lemon, and a little bit like eating a lemon.
Japanese>English
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22
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Ōki: Bilious tongue sensation from microcarbonation Seiou Dry Tumble dry, unsweetened soda water, banana-like Conclusion: Fluffy and weak banana as it goes down the throat Popular
Japanese>English
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18
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Ki: gentle, weak ginjo aroma Sei: It's cool and pleasant. Roll it over and you can smell the banana aroma. Yui: Dry, light and dry. Dry and bitter, with a banana acidic aftertaste. A gorgeous yet cool ginjo-shu!
Japanese>English
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18
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alcohol numbness sharp, sharp, sharp, sharp, sharp, sharp aftertaste Not bad Goes well with oden, but not the best match? Tastes different from Takeyuki Shuzo Super Dry
Japanese>English
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13
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First, it's light. Sho Tense, no sense of alcohol Conclusion: Like Harushika, only dry with acidity. It is good that it is super dry with a rice polishing ratio of 50.
Japanese>English
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14
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No smell Sequence Rolling Good when rolled Conclusion Good sharpness. It goes well with dashi (may have been open for a long time). It can be served with water when combined with food.
Japanese>English
1

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