Logo
SakenowaRecord your sake experiences and discover your favorites
ほっとりんごほっとりんご

Registered Date

Check-ins

10

Favorite Brands

0

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukui
2(20%)
Toyama
1(10%)
Gifu
1(10%)
Shizuoka
1(10%)
Shiga
1(10%)

Timeline

ほっとりんごほっとりんご
alt 1alt 2
19
ほっとりんご
Tenth drink Sake said to have been drunk often by the late Fujiko F. Fujio This time, I will have a ginjo-shu. The aroma is refreshing and gorgeous at the same time! Grapefruit, apple, lychee, golden osmanthus, herbs, chestnuts, nuts, and a hint of rice and lime. Light on the palate Mild sweetness Refreshing acidity and rice flavor as it passes down the throat The lingering finish is short, crisp, and slightly full. Although it is a ginjo-shu, you can taste the umami of the rice even though the rice polishing ratio is equivalent to that of a daiginjo. The sweetness, acidity, umami, and richness were well balanced. It is relatively easy to match with any dishes as long as the seasoning is not too strong. Sashimi with white fish such as sea bream and flatfish, sushi, carpaccio, fugu sashimi, fruit-based dishes, soaked spinach, etc. seem to go well with it.
Japanese>English
ほっとりんごほっとりんご
alt 1alt 2
19
ほっとりんご
indicates position in a sequence Modest aroma for a junmai daiginjo. Banana, white peach, lavender, honey, hints of lime and rice Slightly light on the palate Mild sweetness with a hint of acidity including a slight effervescence. Bitterness is moderate The fresh acidity is impressive, and the slightly strong sweetness is not bothersome. The aftertaste is dry. Refreshingly dry sake Seems to go well with tofu paste with fruits, etc., sesame paste, sweet dishes, etc. Since it is a sweet sake, it is difficult to match it with other dishes. It is recommended to drink it as it is.
Japanese>English
ほっとりんごほっとりんご
Naminooto純米大吟醸、渡舟、生酒
Naminooto ShuzoShiga
alt 1alt 2
alt 3alt 4
17
ほっとりんご
The eighth cup Green apple with a hint of green apple after a semedyne-like aroma Smooth mouthfeel, gentle sweetness, elegant flavor of rice and harmony of bitterness. The sourness expands the flavor and the flavor quickly fades away. The bitterness lingers for a long time because the taste retreats quickly. Although it is a Junmai Daiginjo, the gin aroma is quite low, and although there is an aroma like semedyne, it is not that strong. There is a good balance of sweetness, umami and bitterness in the mouth, and it has an elegant umami like high polished rice. The balance of the sourness is also excellent, but the taste disappears quickly and the solid bitterness remains for a long time. The outline of the taste is dominated by the bitterness. The bitterness is deep and long, reminding us of a dandy. If you drink it only with sake, the bitterness will accumulate, so it is more of a food wine. The bitterness supports and harmonizes a little sweetly seasoned dish. It goes well with simmered dishes, teriyaki, etc., but if you want to make the best use of the sake's flavor, sashimi of fatty fish, grilled dishes and vegetables such as pumpkin and small potatoes cooked a little sweetly will also go well. On the other hand, it does not go well with fruits, and the bitterness interfered with the fresh sweetness. In addition, it is unsuitable for the dish which the bitterness is emphasized.
Japanese>English
ほっとりんごほっとりんご
Tamagawa五百万石、無濾過生原酒
Kinoshita ShuzoKyoto
alt 1alt 2
alt 3alt 4
31
ほっとりんご
The seventh cup The aroma of freshly made rice cake and banana, the rich sweet caramel smell is like brandy from the high alcohol. The sweetness and moderate sourness envelop the gentle rice flavor in a slippery mouthfeel. When the sourness spreads in the mouth, bitterness is also added and the taste becomes more complex and the aroma through the nose is like white wine. The aftertaste of bitterness lingers and it gradually becomes sharp. It is a natural yeast brewed Yamahai, unfiltered unpasteurized sake, so the aroma and taste are complex and mellow. You can feel the sweetness a little strongly, but it is not too sweet. The acidity mixed with lactic acid is also strong, but it feels refreshing. The alcohol content is about 20 degrees, so the taste is strong. The sake itself is tasty and well worth drinking. Since it has a strong flavor, it goes well with strong sweet dishes. Yellowtail radish, yellowtail teriyaki, eel kabayaki, hamburger steak, steak, pork belly, etc. On the other hand, it does not go well with delicate dishes, because the high alcohol content hides the taste of the dish. In Tamagawa, we recommend keeping it cold (room temperature) and drinking it. We would like to enjoy the change of taste with the passage of time. If you don't like the taste of unpasteurized sake, please refrigerate it properly.
Japanese>English
ほっとりんごほっとりんご
Iyokagiya無濾過味口本醸造
Seiryo ShuzoEhime
alt 1alt 2
alt 3alt 4
24
ほっとりんご
Sixth glass Mild aroma, sweet with light melon and muscat notes. Gentle mouthfeel, with a refined but firm rice flavor and a hint of sweetness, and a bitterness that adds depth to the taste, but still with a moderate expansion of flavor. The acidity is not strong, but the bitterness remains. Because it is a honjozo, the aroma is slight, but it has a soothing scent of fruit. When you put it in your mouth, you can feel the umami as it is called "Ajikuchi". It has a good harmony with the bitterness underneath the umami and moderate sweetness, but the overall impression is moderate. It is difficult to say that it is a good sake by itself. However, as a sake-within-a-sake, it is very easy to match with the delicate flavors of Japanese cuisine, and the umami and sweetness go well with the food. On the contrary, it is difficult to make the best use of each other because the sake is overpowered by strong flavored dishes.
Japanese>English
ほっとりんごほっとりんご
alt 1alt 2
alt 3alt 4
26
ほっとりんご
The fifth cup Aroma of fermented cheese and cedar barrels with the characteristic lactic acid of a water mash A light mouthfeel, the taste of rice and sweetness is felt, and the bitterness spreads with the acidity that comes soon. When the taste of rice is gone, the sourness mixed with lactic acid goes through the nose. The bitterness remains in the aftertaste. MIZUIDATAN (BODOIDATAN) is a historical sake production method. At the beginning, there is an impressive fermentation smell reminiscent of blue cheese, which will divide your taste. Unlike ordinary sake, you will be surprised at the unique sourness you feel as soon as you put it in your mouth. The sourness is strong but not unpleasant. The outline of the taste is occupied by the acidity. It goes well with grilled fish with fat. It is more delicious if you add sourness such as vinegar and citrus. When it is combined with cheese dishes, the unique aroma of lactic acidity is further enhanced and spreads in the mouth, but the taste is divided.
Japanese>English
ほっとりんごほっとりんご
alt 1alt 2
alt 3alt 4
29
ほっとりんご
Fourth cup Elegant pineapple aroma Light mouthfeel, gentle sweetness The taste is moderate, with a balance of sourness, bitterness and sweetness, followed by a pineapple aroma. There is a lingering aroma and a slight sweetness, but it disappears soon. It has an elegant pineapple aroma and a well-balanced taste, and is not overpowering. However, the pineapple aroma always comes with it, so it is difficult to match it with food. It was not bad with Nanbanzuke. Vinegar dishes are still easy to match. The aroma of the pineapple wrapped the muscat and made it a higher rank taste.
Japanese>English
ほっとりんごほっとりんご
alt 1alt 2
alt 3alt 4
26
ほっとりんご
Third glass. Mild apple aroma. It has a light mouthfeel, a gentle sweetness and umami of the rice, a sharp bitterness and sourness, and almost no sweetness left. A refreshing aroma passes through the nose, but there is not much of an aftertaste. It leaves the mouth feeling refreshed. Ginka is moderate and does not interfere with food. It will reset your mouth after eating greasy food, strong flavored food and spicy food.
Japanese>English
ほっとりんごほっとりんご
alt 1
29
ほっとりんご
The second cup Full sweet aroma of freshly cooked rice Pale yogurt-like aroma of lactic acid characteristic of Yamahai Mellow and sweet taste The solid taste of the rice is harmonized with the bitterness, and a thicker taste spreads in the mouth. The sourness is moderate, and a faint sweetness remains in the aftertaste. The aftertaste of the rice flavor lingers in the mouth for a long time. The sea bream in the photo was served with homemade sake and soy sauce. It was better to eat it with roasted sake, but I thought it was not perfect. The combination with boiled mackerel (soy sauce flavor) was very tasty. It seems to be a good match with strong flavored blue fish. If you want to drink this sake, I would recommend it as a food sake.
Japanese>English
ほっとりんごほっとりんご
Bornborn gold純米大吟醸無濾過
Katokichibei ShotenFukui
alt 1
23
ほっとりんご
Gorgeous pear aroma Gentle sweet taste in the mouth Aroma of pears from the mouth to the nose A slight bitterness is felt. It goes away quickly. The aftertaste of sweetness remains. It is fragrant and gentle to drink. Easy to drink even for those who are not used to drinking.
Japanese>English

RecommendedContentsSectionView.title

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