Logo
SakenowaRecord your sake experiences and discover your favorites
Go Cubs goGo Cubs go

Registered Date

Check-ins

41

Favorite Brands

1

Sake Map

The origins of the sake you've drunk are colored on the map.

Timeline

alt 1alt 2
18
Go Cubs go
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
alt 1alt 2
21
Go Cubs go
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
alt 1alt 2
15
Go Cubs go
Apples, white peaches, top-fruit powder, chervil, lime. As stated on the back label, the nose is fruity but sharp.
Japanese>English
alt 1alt 2
16
Go Cubs go
Apple, chervil, cooked rice This is the first time I have had Manju since I started studying sake, and I thought it had a relatively mature aroma among Junmai Daiginjos, and as is typical of Niigata, it was light, dry, and sharp. It seems to go well with sashimi.
Japanese>English
alt 1alt 2
18
Go Cubs go
Apples, grapefruit, chervil, cream, and freshly ground flour. It is dry but gives the illusion of a hint of sweetness. It has a beautiful lingering taste and can be drunk even without an entrée.
Japanese>English
Ishizuchi純米吟醸 緑ラベル
alt 1alt 2
22
Go Cubs go
Apple, grapefruit, white dumplings, chervil, lime. Dry but with a soft attack. We had it with leftover festive food, and it went well with both sweet and spicy foods without interfering with them.
Japanese>English
Shidaizumi純米吟醸 焼津 山田錦
alt 1alt 2
14
Go Cubs go
Even at lower temperatures, the Shizuoka-like isoamyl acetate aroma is pronounced. Banana, grapefruit, cooked rice, cotton candy. It is dry but has a mellow aftertaste typical of Yamada-Nishiki. A good marriage with New Year's stew.
Japanese>English
Kozaemon限定醸造 純米吟醸 信濃 美山錦
alt 1alt 2
17
Go Cubs go
Apples, grapefruit, chervil, top-grade flour, lime I think it is typical of Miyamanishiki that the taste changes from a slight sweetness to bitterness in the mouth.
Japanese>English
alt 1alt 2
17
Go Cubs go
It seems rather mild, perhaps because it was a bit too cold. Apples, bananas, mint, lime, and topical powder. Slightly dry. It also has a slight bitterness in the aftertaste.
Japanese>English
alt 1alt 2
16
Go Cubs go
The nose has sweet nuances of apple, pear, white peach, and freshly pounded rice cake, while the taste is dry and slightly bitter, typical of Niigata.
Japanese>English
Kamikokoro特別純米 渚のうた
alt 1alt 2
20
Go Cubs go
Grapefruit, lime, chervil, and cooked rice. I thought the texture was light at lower temperatures, but as the temperature rose a bit, it thickened.
Japanese>English
Aizu凛 一回火入れ
alt 1alt 2
19
Go Cubs go
It has a simple aroma, such as banana bread and green bamboo, which is typical of Aruzoe, and a clean taste.
Japanese>English
alt 1
alt 2alt 3
13
Go Cubs go
Although it is alsobeared, the extract is relatively rich and not too much like alsobeared. Grapefruit, apples, chervil, koshinko, and white dumplings.
Japanese>English
alt 1alt 2
23
Go Cubs go
There are notes of apple, pear, grapefruit, topknot, cotton candy, spice, and lime. The texture is thick with a slightly thickened viscous texture. It is sweet but at the same time acidic, so it is well balanced. It seems to go well with a wide range of dishes, from light to somewhat rich. However, as the temperature rises, the aftertaste of alcohol becomes a bit of a problem, so it would be better to drink it at a lower temperature.
Japanese>English
Hiraizumi山廃純米大吟醸 マル飛 限定別誂
alt 1alt 2
21
Go Cubs go
Sweet and sour with a slight greenness. It has nuances of green apple and pear. In the same direction, it would go well with vinegared food. Fish marinated in sake lees would also be good. Alcohol content: 15%. Acidity: 2.8 Sake degree: -18 Rice used: Momota (Akita) Rice polishing ratio: 50
Japanese>English
Zaku雅乃智 中取り 純米大吟醸
alt 1alt 2
26
Go Cubs go
At lower temperatures, aromas of grapefruit, apple, lychee, mint, and top notes. The subtle sweetness and acidity are well balanced. It has a higher level of concentration and a longer aftertaste than Honochi, but I think it has more bitterness in the aftertaste than Keizan Ichidokusui.
Japanese>English
alt 1alt 2
17
Go Cubs go
Compared to Enochi. Honochi has no ginjo aroma and gives a strong impression of banana bread and cooked rice. There may also be a hint of white pepper. The texture of Honochi is more viscous and voluminous.
Japanese>English
1