Logo
SakenowaRecord your sake experiences and discover your favorites
mirinmirin
日本酒を好きになるきっかけとなった、 熱燗、純米酒、低精白、生酛造り、 を好んで飲みますが、吟醸も本醸造も 冷酒も、日本酒全般が大好きです♡♡ 酒蔵に直接足を運んで購入するのが趣味で、さけのわ🍶を知り、自分の記録用に投稿しています( ˆ ˆ )

Registered Date

Check-ins

153

Favorite Brands

8

Hall of Fame

BentenmusumeTamagawaShinkame

Most Check-in Brands

Bentenmusume
20(36.36%)
Hiokizakura
7(12.73%)
Shinkame
4(7.27%)
Tamagawa
4(7.27%)
Okuharima
4(7.27%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
45(29.41%)
Tottori
29(18.95%)
Kyoto
19(12.42%)
Hyogo
11(7.19%)
Nagano
5(3.27%)
mirinmirin
純米大吟醸 力士純米大吟醸原酒生酒無濾過
KamayaSaitama
純米大吟醸 力士 Check-in 1純米大吟醸 力士 Check-in 2
純米大吟醸 力士 Check-in 3純米大吟醸 力士 Check-in 4
5
mirin
My own preference ★★★★★ Not for sale, given at a party to enjoy Kamaya's new sake. Pineapple-like aroma. The mouthfeel is mild and smooth, with a pineapple-like fruity flavor, a firm rice flavor, and a bitter taste at the end. It was very tasty with a long aftertaste.
Japanese>English
mirinmirin
釜谷新八純米原酒生酒無濾過
KamayaSaitama
釜谷新八 Check-in 1釜谷新八 Check-in 2
6
mirin
My preference ★★★★☆ ●2019BY The aroma is rice. Mouthfeel is lean and mellow. The taste has a melon-like aroma, sweetness and umami of rice, and a strong pungent bitterness. When opened, it has a slight carbonation. It is heavy but firm, and would go well with a well-seasoned meal.
Japanese>English
mirinmirin
Yosamusumeしぼりたて純米原酒生酒無濾過
Yosamusume ShuzoKyoto
Yosamusume Check-in 1Yosamusume Check-in 2
Yosamusume Check-in 3Yosamusume Check-in 4
6
mirin
My preference ★★★★☆ 100% Kyo no Mamekko Koshihikari rice Yeast used: 1801 Polishing ratio 60 Gorgeous aroma of rice and fruity. The mouthfeel is mellow and fresh with a slight carbonation. Along with the gorgeous flavor, it has a strong rice flavor and a bitter taste at the end. It is light, but delicious with a tangy feel. And the label is cute ♡.
Japanese>English
mirinmirin
瀧澤純米
Shinshu MeijoNagano
瀧澤 Check-in 1瀧澤 Check-in 2
8
mirin
My preference ★★★★☆ At room temperature. Sweet aroma of rice. Soft and light syrupy on the palate. The sweet umami of the rice is quickly followed by sourness and spiciness. Finally, a faint sweetness lingers. You can taste the umami of the rice, but it is not heavy. Next time, warm it up to lukewarm. The mildness and sweet umami of the rice increases, and it is also delicious.
Japanese>English
mirinmirin
Hakkaisan純米吟醸純米吟醸
Hakkai JozoNiigata
Hakkaisan Check-in 1Hakkaisan Check-in 2
8
mirin
My Preference ★★★☆☆☆☆ Ingredient rice Koji rice → Yamadanishiki Kake rice: Yamadanishiki, Miyamanishiki, Gohyakumangoku, etc. Yeast used: Akitakonno No. 2 Soft fruity aroma. Mouthfeel is mellow but smooth. First comes the gentle sweetness of the rice, and then it becomes fuller and fuller. Finally, there is a slight bitterness and a tightening sensation.
Japanese>English
mirinmirin
Nanbubijin特別純米
NanbubijinIwate
Nanbubijin Check-in 1Nanbubijin Check-in 2
9
mirin
My preference ★★★★☆ Raw material rice Ginki-Otome Polishing ratio 55 Gorgeous aroma. Mouthfeel is round and smooth, but very light. The taste is also gorgeous. First, a pleasant aroma escapes from the nose, followed by an elegant sweetness of rice, and finally a subtle spiciness. It is well-balanced, perhaps because it finishes off with a tightening effect, and is perfect as a mid-meal drink.
Japanese>English
mirinmirin
三笑純米吟醸
老松酒造Hyogo
三笑 Check-in 1三笑 Check-in 2
9
mirin
My Preference ★★★☆☆☆☆ 100% Yume-Nishiki produced in Shiso City Polishing ratio 60 Banana-like aroma. The mouthfeel is smooth and square, with a hint of sweetness from the rice, followed by sourness and spiciness. The aroma lingers in the mouth for a long time. It is similar to Denju, which we drank the other day, but the taste is more robust.
Japanese>English
mirinmirin
Ippin特別純米生酒特別純米生酒
吉久保酒造Ibaraki
Ippin Check-in 1
Ippin Check-in 2Ippin Check-in 3
15
mirin
My preference ★★★★☆ Very fruity aroma like ginjo incense. Very delicate and smooth on the palate. The taste is also exquisitely fruity with the sweetness of the rice, giving it a delicate image. There is no pungency or bitterness at all, and it goes down the throat nicely. It flows smoothly down the throat. With brewing water.
Japanese>English
mirinmirin
伝授純米大吟醸
Shimomura ShuzotenHyogo
伝授 Check-in 1伝授 Check-in 2
7
mirin
My favorite ★★☆☆☆☆☆☆ Raw material rice: Yamadanishiki produced in Hyogo Prefecture Polishing ratio 38 Association No. 9 yeast Here is the last sake of 2019 🍶. Aroma of rice with fruity notes. No cloying taste at all, and the nose is full and elegant with a refreshing mouthfeel. The aftertaste is pungent and bitter.
Japanese>English
mirinmirin
釜屋新八 純米吟醸 生酛仕込 無濾過生原酒純米吟醸生酛生酒無濾過
KamayaSaitama
釜屋新八 純米吟醸 生酛仕込 無濾過生原酒 Check-in 1釜屋新八 純米吟醸 生酛仕込 無濾過生原酒 Check-in 2
11
mirin
My preference ★★★★☆ Aroma of sourness along with sweet aroma of rice. The mouthfeel is smooth without being heavy. First, there is the sweetness of rice. The lightness on the palate is syrupy. The sourness is followed by a pleasant aftertaste with a pungent spiciness at the end. It has a strong flavor, so it will go well with dishes with a strong flavor that will not be overwhelmed by sake, or with meat dishes. Hot sake increases the umami and acidity, but it is light. I like the taste. More elegant than the red label we had the other day.
Japanese>English
mirinmirin
Sasanami 冬純米原酒生酒
Asahara ShuzoSaitama
Sasanami 冬 Check-in 1Sasanami 冬 Check-in 2
11
mirin
My favorite ★★★☆☆☆☆ Rice used: Hachitan-Nishiki Polishing ratio: 70 Fruity aroma. Very smooth on the palate. Slightly fizzy when opened. While it is fruity, the sweetness of rice leaves the nose. It also has a coconut-like taste. After that, there is a pungent bitterness. Unlike the calm impression of sasanami autumn (hiyaoroshi), it gives the impression of roughness in a good sense.
Japanese>English
mirin
翌日飲むとかなり印象が変わっていた。口当たりがより滑らかで、まろやか。味わいも辛味がなくなり、膨よかさとまとまりが出た印象。個人的には開けたてよりも、1日寝かせたこちらの方が好み。
mirinmirin
釜屋新八 赤ラベル純米吟醸生酛
KamayaSaitama
釜屋新八 赤ラベル Check-in 1
7
mirin
My preference ★★★★☆ Raw material rice: Sake Musashi Warmed up. Yogurt-like aroma. The flavor of the rice is concentrated and has a good acidity. I am a fan of sake with a traditional sake yeast yeast yeast yeast yeast. At the 🍶New Sake and Food Party
Japanese>English
mirinmirin
特別純米酒 加須の舞特別純米
KamayaSaitama
特別純米酒 加須の舞 Check-in 1
6
mirin
My Preference ★★★☆☆☆☆ Rice used to make the product: Sake Musashi produced in Kazo Warmed up. Good aroma of rice. The taste has a strong impression of minerality. The palate is smooth and easy to drink. At the 🍶New Sake and Food Party
Japanese>English
mirinmirin
純米酒 力士 搾りたて新酒純米
KamayaSaitama
純米酒 力士 搾りたて新酒 Check-in 1純米酒 力士 搾りたて新酒 Check-in 2
6
mirin
My preference ★★★☆☆☆☆ Banana-like impression. The mouthfeel has an image of no corners, but is generally light. The taste is fresh, with a soft sweetness of rice and a moderate pungency in the aftertaste. At the 🍶 New Sake and Food Party
Japanese>English
mirinmirin
純米大吟醸 力士純米大吟醸原酒生酒無濾過
KamayaSaitama
純米大吟醸 力士 Check-in 1純米大吟醸 力士 Check-in 2
5
mirin
My preference ★★★★☆ Raw material rice: Awa Yamadanishiki produced in Tokushima Prefecture Polishing ratio 50%. Slightly cemedine with a sweet aroma. Very smooth mouthfeel. It has a gorgeous, yet expansive rice flavor that increases as time goes by. There is also a pungent aftertaste that lingers nicely. This is a different yeast from the sake I posted one post ago. At the 🍶New Sake and Food Party
Japanese>English
mirinmirin
純米大吟醸 力士純米大吟醸原酒生酒無濾過
KamayaSaitama
純米大吟醸 力士 Check-in 1純米大吟醸 力士 Check-in 2
純米大吟醸 力士 Check-in 3純米大吟醸 力士 Check-in 4
6
mirin
My favorite ★★★☆☆☆☆ Raw material rice: Awa Yamadanishiki produced in Tokushima Prefecture Polishing ratio 50%. Gorgeous ginjo aroma over time. Rounded mouthfeel. The slightly carbonated, fresh impression, perhaps due to the fact that it was just opened. The taste and aroma of rice bran is released through the nose, and the aftertaste is crisp. As time goes by, the gas is released and it becomes more expansive. At the 🍶New Sake and Food Party
Japanese>English
mirinmirin
大手門 純米酒純米吟醸
鈴木酒造Saitama
大手門 純米酒 Check-in 1
大手門 純米酒 Check-in 2大手門 純米酒 Check-in 3
7
mirin
My Preference ★★★☆☆☆☆ Raw material rice Yamadanishiki Miyamanishiki Polishing ratio 55 Tasted at the Showa brewery and was the only one purchased. Sweet aroma and subtle ginjo aroma. Light but not hard on the palate, it is impressive for its delicacy and smoothness. The taste is mineral, with a lovely sweetness like kompeito sugar. On the other hand, the nose has a gorgeous aroma and spiciness, and the finish is strong and dry. When lukewarm, the smoothness is maintained, but the fullness, acidity, and pungency increase, which is also good.
Japanese>English
mirinmirin
Kokuryu大吟醸大吟醸
Kokuryu ShuzoFukui
Kokuryu Check-in 1
Kokuryu Check-in 2Kokuryu Check-in 3
10
mirin
My favorite ★★★☆☆☆☆ Raw material rice: Yamadanishiki Polishing ratio 50%. Melon-like ginjo aroma. The smooth and delicate taste is impressive. A slight bitterness can be felt. The aftertaste is refreshing and has a good lingering aftertaste. At 🍶Bic Camera tasting corner
Japanese>English
mirinmirin
大吟醸 我山荘大吟醸生貯蔵酒
外池酒造店Tochigi
大吟醸 我山荘 Check-in 1
大吟醸 我山荘 Check-in 2大吟醸 我山荘 Check-in 3
6
mirin
My favorite ★★☆☆☆☆☆☆ 100% Yamadanishiki rice Rice polishing ratio 40 It was free of charge at the tasting corner of Bic Camera. It has a ginjo aroma and a mild mouthfeel. It has a fruity, mild sweetness, followed by a spiciness that gives the overall impression of freshness. At 🍶Bic Camera tasting corner
Japanese>English
mirinmirin
Kikusui菊水の辛口本醸造生詰酒
Kikusui ShuzoNiigata
Kikusui Check-in 1
5
mirin
My Preference ★★☆☆☆☆☆ Polishing ratio 70%. Not much aroma. Hard, light, and smooth on the palate, with a hint of sweetness. There is a slight sweetness in the hard, light mouthfeel, followed by alcohol and bitterness, and finally a harsh spiciness with a good finish. I would like to try it heated or with a meal. At the 🍶 tasting corner
Japanese>English
5