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

Registered Date

Check-ins

47

Favorite Brands

1

Most Check-in Brands

Zaku
6(42.86%)
Yuki no Bosha
2(14.29%)
Kagatobi
2(14.29%)
Kamoizumi
2(14.29%)
TENBU
2(14.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
6(12.77%)
Hiroshima
5(10.64%)
Akita
4(8.51%)
Niigata
4(8.51%)
Iwate
2(4.26%)

Timeline

Go Cubs goGo Cubs go
Nanbubijin純米吟醸 斗瓶囲い 別誂
NanbubijinIwate
alt 1
alt 2alt 3
19
Go Cubs go
Aromas of apples, pears, lychee, chervil, and top notes. It has the sweetness of ripe fruit, but also a little green note of alcohol, giving it an elegant impression. It is sweet in the mouth, but when cooled, it is balanced with moderate acidity. As one would expect from a tobin-enveloped sake, I felt that it had a clean structure. It has the atmosphere of a Junmai Daiginjo, but it is a Junmai Ginjo.
Japanese>English
Go Cubs goGo Cubs go
alt 1
alt 2alt 3
19
Go Cubs go
Akita Sake Komachi, 40% polished rice Apple honey parts, fruit tree flowers, joshinko, white dumplings, white pepper. Sweet, but balanced with acidity. It was a mellow bottle with concentrated extract and a good amount of bitterness felt in the aftertaste.
Japanese>English
Go Cubs goGo Cubs go
3
Go Cubs go
A bottle from the Today's Sake Project. The attack is as described, with aromas of grapes and white flowers, but on the palate, you can taste cotton candy and other glutinous rice-like nuances. The balance of sweetness and acidity and the density of flavors are all excellent.
Japanese>English
Go Cubs goGo Cubs go
alt 1alt 2
16
Go Cubs go
Rice used: 100% Yamadanishiki (100% rice grown in the Zouga district of Higashi-Hiroshima City, Hiroshima Prefecture) Rice polishing ratio: 35%, alcohol level: 16%, sake level: +1.0 Acidity: 1.2 Yeast: Momiji The nose is very clear, but the extract is strong and thick, with a slight sweetness. It also has a capsule-like aroma, but it is not extremely floral. It has a lingering aftertaste that is free of any unpleasant taste. It is suitable for simmered dishes cooked in white soup.
Japanese>English
Go Cubs goGo Cubs go
Kamoizumi純米大吟醸　延寿
Kamoizumi ShuzoHiroshima
alt 1alt 2
13
Go Cubs go
Rice used: 100% Yamada Nishiki from Hiroshima Prefecture, Polishing ratio: 50%. Alcohol content: 16% Sake degree: ±0.0 Acidity: 1.7 Yeast used: KA-1 There is a sweet aroma of ethyl caproate, but it is relatively mild. For the sake level, it is a little sweet and has a good balance with some acidity. The length of the aftertaste, typical of Yamadanishiki, is impressive.
Japanese>English
Go Cubs goGo Cubs go
Kamoizumi純米大吟醸　白寿純米大吟醸
Kamoizumi ShuzoHiroshima
alt 1alt 2
17
Go Cubs go
Rice used: 100% Senbonishiki (100% rice grown in Hiroshima Prefecture) Polishing ratio: 40% Alcohol content: 16% Sake degree: ±0 Acidity: 1.3 Yeast used: Momiji It has a gorgeous capricious aroma, but it is not unpleasant. It has a long aftertaste, but it is a little more bitter than Yamadanishiki.
Japanese>English
3

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title