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SakenowaRecord your sake experiences and discover your favorites
ただしただし
純米酒が好きです。純米吟醸や純米大吟醸にはない個性に魅力を感じます。

Registered Date

Check-ins

25

Favorite Brands

0

Most Check-in Brands

AKABU
3(30%)
Unspecified
3(30%)
Raifuku
2(20%)
Hoken
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
4(16%)
Iwate
3(12%)
Other
3(12%)
Ibaraki
2(8%)
Miyagi
1(4%)

Timeline

ただしただし
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25
ただし
The theme of this sake is to bring out the full potential of the legendary Kame-no-o rice. The key point of this sake is its hardness, but although it was hard, I did not feel that it was hardness maximal. However, it was a delicious sake with just the right amount of fruity and rice flavor. It is not easy to drink, but I would like to drink it again.
Japanese>English
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22
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Abe produced in small quantities. The concept of this sake is to have the flavor typical of junmai sake and the sharpness typical of shochu. The real appeal of Abe's sake is its robust aftertaste, which can be said to be common to all of its sake. The degree of rice polishing is not disclosed, but there is little miscellaneous taste. It is delicious.
Japanese>English
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18
ただし
Green apple and lemon are definitely there. I had it at about room temperature and it was delicious, not sharp.
Japanese>English
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20
ただし
Although it is a 59% junmai sake, it has a low miscellaneous taste. Miyamanishiki is used. Moderate apple-like fruitiness and sweetness. Good chilled or at room temperature.
Japanese>English
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Unspecified純米大吟醸
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21
ただし
Aizan goes well with Junmai Daiginjo. Very fruity and sweet like peach or banana. Delicious.
Japanese>English
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11
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80% Opus rice from Australia and 20% Yamadanishiki from Nara. The aroma is not that spectacular. Moderate viscosity. Slightly sweet.
Japanese>English
ただしただし
Hoken湧水仕込み純米
Hoken ShuzoHiroshima
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14
ただし
HOKEN is a super dry sake. The sake degree is +10, and it is made from Hachitanishiki. It is crisp and dry. It goes well with sashimi of white fish. The lower the temperature, the better the dryness.
Japanese>English
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20
ただし
90 points. Aisan's Hououmida. It has a cool name, Black Phoenix. The taste is very smooth and fruity, which is typical of Aizan. It is a junmai ginjo, and it still has a good sake flavor.
Japanese>English
ただしただし
AKABU極上ノ斬純米大吟醸生酒
赤武酒造Iwate
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26
ただし
It is a 35% Daiginjo made with "Yuinoka" rice from Iwate prefecture. It's hard to get the character of a refined sake polished to this level, but it has a stronger sweetness than Yamadanishiki. It tastes like a peach. Of course it is delicious.
Japanese>English
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16
ただし
I hit the jackpot when I bought the label. It is made with Hitomebore from Miyagi prefecture. It is very gentle and smooth to the touch. It's a little fruity with just the right amount of sweetness. Melon or banana would be a good analogy. When the temperature rises, the sweetness comes to the fore, so it is best to drink it chilled.
Japanese>English
ただしただし
Yonetsuru高畠ワイン樽貯蔵純米吟醸生詰酒
Yonetsuru ShuzoYamagata
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14
ただし
This sake is said to have been stored in Chardonnay barrels. There is only a little vanilla, which is considered to be the so-called Chardonnay oakiness. The sweetness is strong and sticky. The rice is 55% Dewa Sanzano. I prefer it a little spicier.
Japanese>English
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27
ただし
This is a summer gin of Noriguchi Naohiko Laboratory. The rice used is Gohyakumangoku. It has a unique strong aroma of rice. It feels like a rice shochu liqueur. The alcohol is 17 degrees and strong. It is good for the person who want to enjoy the strong taste. 85/100 points.
Japanese>English
ただしただし
AKABUSEA純米ひやおろし
赤武酒造Iwate
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25
ただし
SEA by Akatake. 82/100 points. This is a new summer bottle that was inspired by the sea. Although it is a junmai-shu, it has little miscellaneous taste. It is a little tangy. It's not Akatake's style, but something new.
Japanese>English
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12
ただし
The strongest foam sake. Both in terms of the foam and the taste. It is the pinnacle of secondary fermentation in the bottle.
Japanese>English
ただしただし
Mimurosugiディオ アビータ
Imanishi ShuzoNara
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14
ただし
90 points. This sake is from Miwa in Nara prefecture. The water of the Miwa mountain is used. It is served at room temperature. It has a gorgeous aroma and sweetness. It tastes like white peach or banana. However, it has a clean and crisp taste like Junmai-shu.
Japanese>English
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13
ただし
88 points. The sake rating is +3, but the acidity is not high, and it is slightly dry. However, it is quite crisp and delicious. I would like to drink it cold. Produced by Hamakawa Shoten in Kochi Prefecture Rice】Matsuyama Mitsui 【Yeast】Kyokai 701 [Award] SAKE competition 2019 gold 4th place
Japanese>English
ただしただし
Emishikisensation純米吟醸
EmishikiShiga
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14
ただし
A Junmai Ginjo from Shiga Prefecture. There are white label and black label, and this is a sweet white label. It is made of 50% polished rice from Shiga Prefecture. It is fermented with Kyokai 1001 yeast (in-house No.19). Please drink it well chilled.
Japanese>English
ただしただし
AKABUひやおろし
赤武酒造Iwate
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16
ただし
AKABU hiyaoroshi. It is made from Iwate Prefecture Ginginga with 60% polished rice. The yeast is Iwate-20, and the taste is quite mild. As the temperature rises, it has a fruity taste like a banana. It tastes better at room temperature.
Japanese>English
ただしただし
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14
ただし
Raifuku no hiyaoroshi. It uses 100% of Dewa flaming. It was served at room temperature from a cold bell. It is dry, but has a mild taste like hiyaoroshi. It has a delicious taste of 62% polished rice.
Japanese>English
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