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SakenowaRecord your sake experiences and discover your favorites
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19
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It has a pronounced lactic acid aroma derived from the sake yeast. It is gentle on the palate, but has a firm thickness that makes it suitable for a wide range of meals. Five-step brewing
Japanese>English
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20
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It was slightly effervescent when just uncorked. The rice polishing ratio is undisclosed and there is no specific name, but I think it might be Junmai Daiginjo. Explanation by the brewer Ultra" because the rice is grown in a different dimension. The Tojo area is divided into three areas: Kami-Tojo, Midori-Tojo, and Shimo-Tojo, and only "Yamadanishiki" rice harvested in the contract-grown rice fields of Kami-Tojo is used for brewing.
Japanese>English
Morishima25+ Silver 純米大吟醸
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20
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Although it is a daiginjo, the ginjo aroma is rather subdued, and although it is polished to 40%, the color is a bit yellowish and the taste is powerful.
Japanese>English
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18
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The appearance is medium lemon in color. Behind the fruit aromas of apples, white peaches, and other fruits are aromas of cooked rice and yogurt. In the mouth, it is powerful and thick.
Japanese>English
Yuki no Bosha美酒の設計 生酒 純米吟醸
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21
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Apple, pear, quince, white peach, mint, cooked rice. It is fruity with a hint of sweetness. At lower temperatures it can be light, but the texture is thick and mellow with a slight viscosity. This is my favorite type.
Japanese>English
Kagatobi純米大吟醸46 百万石乃白 限定醸造
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15
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Apples, white peaches, top-fruit powder, chervil, lime. As stated on the back label, the nose is fruity but sharp.
Japanese>English
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