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SakenowaRecord your sake experiences and discover your favorites
KarenKaren

Registered Date

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51

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Hiroki
3(30%)
Unspecified
3(30%)
Shichihon'yari
2(20%)
宮泉
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
14(27.45%)
Nagano
4(7.84%)
Shiga
3(5.88%)
Other
3(5.88%)
Akita
2(3.92%)

Timeline

KarenKaren
Fukumuryo純米大吟醸　金紋錦純米大吟醸
沓掛酒造Nagano
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13
Karen
Rice polishing ratio: 55 Kinmon-nishiki →Variety for competitions (like Geisha) Melon, mandarin orange Although it has a fresh and brilliant ginjo aroma, it has a fullness in the aftertaste and stretches out in a soft and sweet way.
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KarenKaren
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15
Karen
Sasanishiki (edible): 100%. Rice polishing ratio: 90 In 1993, Rikuwa 132, a rare variety bred 100 years ago at the former National Agricultural Experiment Station in Daisen City, was revived and cultivated without pesticides and released as Yamahai Junmai Sake by the Kariho Brewery. Nuances of rakuche, apple, and green melon. It is fruity and a bit cloying, but not too much in the way of negativity. The quality of the sake is strong. It is surprising that such a flavor can be obtained with 90% edible rice. Delicious!
Japanese>English
KarenKaren
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17
Karen
Rice polishing ratio: 65 Alcohol content: 15 Fairly dry and dry Alcoholic sensation It is said that it is made with Atami Reisui, which may be the reason for its smooth impression.
Japanese>English
KarenKaren
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18
Karen
H30BY Rice polishing ratio: 75 Mr. Takayuki Nakajima's rice He only handles rice from fields within a 5-minute radius. Powerful, yet mellow and gentle. It has a sweetness and richness like white miso. It is delicious.
Japanese>English
KarenKaren
Naminootote to te純米吟醸生酒
Naminooto ShuzoShiga
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16
Karen
Rice : Ginbuki, a mixture of Tamakae and Yamadanishiki Rice polishing ratio :55 Alcohol percentage :15 Just fruity! Sweet melon, white peach, and bittersweet aftertaste. The lingering aftertaste and pure fruitiness disappear smoothly and smoothly. Naminonon" has a history of over 200 years, and was named by the high priest of the crimson crimson crimson forest. In the spirit of Naminohn's motto, "Kotsuboshinzhu," Mitsuya Nakai, the 11th generation, combined traditional Naminohn techniques to brew "Tetotte".
Japanese>English
KarenKaren
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23
Karen
Rice sweetness, fullness and sharpness. Goes well with oysters! Rice Polishing Ratio : Koji rice 50%, Kake rice 55 Alcohol content : 14.3%.
Japanese>English
KarenKaren
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22
Karen
New sake is fired in early spring and stored and aged in tanks After one summer, when the temperature in the cellar has reached the same level as the outside air, the moderately matured "shizen-shu" is shipped fresh without a second fire-brewing. The flavor and sweetness of rice can be felt softly and firmly. Taruzake and Aka Aku-ari are good. It has a soothing taste.
Japanese>English
KarenKaren
Roman純米吟醸　一回入れ純米吟醸
Hanaizumi ShuzoFukushima
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21
Karen
Koji rice／Gohyakumangoku 55 Kake rice／Yumenokou 55 Yondan rice／Himenomochi 55 Yeast used: Utsukushima Yume Yeast Alcohol percentage: 15 This sake is brewed using the traditional four-stage glutinous rice brewing method. It has a gorgeous aroma and a strong sweetness. It has a gorgeous aroma and a strong sweetness. It has a slightly strong sake taste when heated, but when cooled, it is smooth and sweet.
Japanese>English
KarenKaren
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18
Karen
Rice polishing ratio: 60 Rice, Rice Koji：Made in Aizu (not disclosed) The sake can be called junmai ginjo because it does not contain brewing alcohol, but there is no mention of it. Please drink it as you feel it. It has a refreshing sharpness when opened, but after a month of drinking, it has a sweetness and a refreshing acidity like a rummy. It is rounded and easy to drink. It is easy to drink. (50℃ or so?).
Japanese>English
nabe
Hello, I'm a new member of the community and I'd like to thank you for your interest. Thank you for having a drink in my hometown!
Japanese>English
KarenKaren
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23
Karen
Rice : Hokkaido Rice Polishing Ratio : 45 Alcohol content : 16 The quality of this sake is heavy and heavy. But it has sweetness and mellowness.
Japanese>English
KarenKaren
めろん3.33純米吟醸生酛にごり酒
Niida HonkeFukushima
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27
Karen
Melon light nigori 3.33 Rice polishing ratio : 60 Rice : Natural rice Alcohol content : 15.5 NIIDA brews sake in a four-stage process, as opposed to the usual three-stage process. Melon is named 3.33 because the amount of steamed rice used in the third and fourth brewing stages is 1/3 of the normal amount. This unique combination produces a flavor similar to that of ripe melon.
Japanese>English
KarenKaren
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33
Karen
Ripe melon and kiwi fruitiness. Aftertaste is fresh and fresh with a good amount of bitterness. It is best served cold. Very nice! Rice: 100% Fukushima-grown "Yumenokou Rice polishing ratio: 55
Japanese>English
KarenKaren
Aizuchujo純米吟醸純米吟醸
Tsurunoe ShuzoFukushima
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23
Karen
Rice: Fukushima Prefecture's "Yumeko" rice suitable for sake brewing Yeast: Utsukushima Yume Yeast Rice polishing ratio: 55 Alcohol content: 15 Clean, clean mouthfeel and clean, clean taste. It has a sharp and crisp aftertaste with a hint of elegant sweetness. It has good balance. A beautiful sake. Delicious!
Japanese>English
KarenKaren
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29
Karen
Rice: Watafune Takego (father of Yamadanishiki, a strain of Omachi) Rice polishing ratio: 50 Alcohol percentage: 16 It has a firm rice taste, alcohol, sweetness, and elegant balance. It is firm but also fruity, comfortable to drink, and glossy. TANKANWATARIBUNE is the father line of YAMADA-NISHIKI, the highest grade of sake rice, and is a thoroughbred of royal dignity, a descendant of OMACHI in Okayama Prefecture.
Japanese>English
KarenKaren
aizunishiki無濾過純米生原酒　さすけね純米原酒生酒無濾過
Fukushima
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21
Karen
Aizu Nishiki Limited Partnership, Takasato Village, Kitakata City Rice：Ameno-no-tsubu(cooked rice) Sake Degree -2 Acidity 1.7 Rice polishing ratio: 60 Alcohol content: 16 It has a full flavor and a slight sake-like sensation. It is slightly dry and goes well with abuguma-momizuke. It is best served cold! Sasukene = "it's OK" or "it's fine". It is an unfiltered, unpasteurized sake with no "orikiri" or "filtration.
Japanese>English
KarenKaren
Shichijuro特別純米　無濾過原酒特別純米原酒生酒
Inagawa ShuzotenFukushima
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27
Karen
Shichijero Special Junmai Unfiltered Nama Sake Blue Label Rice: Miyamanishiki Rice polishing ratio: 55 Alcohol percentage: 15 Sake meter rating: +4 Just the right amount of freshness and sweetness. Slightly cider-like To bring out the full flavor of Miyamanishiki, the sake is fermented at a low temperature and brewed slowly. No filtration is used in order to deliver the original flavor. Slightly dry, sharp, and refreshing, this sake is full of flavor. The red label is Gohyakumangoku.
Japanese>English
KarenKaren
宮泉渡船武号純米吟醸
Miyaizumi ShuzoFukushima
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23
Karen
Aizu Miyazumi Watabune Takego Hi-iri Rice: Watafune Takego (Father is Yamadanishiki) Rice polishing ratio: 50 Alcohol percentage: 16 Good balance between sharpness and bitterness. Although the alcohol content is rather high at 16%, it is a light type. We would like to enjoy this beer with food. If it were a beer, it would be a well-structured Pilsner.
Japanese>English
KarenKaren
Buyu黒ラベル　純米吟醸　山田錦　2019醸造純米吟醸
BuyuIbaraki
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18
Karen
Rice: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio: 58 Alcohol content: 15 Takeyuki was released as a new challenge sake due to the popularity of the first summer sake, Tokubetsu Junmai. It is a valuable sake and is no longer available. It has a cool and refreshing taste with a good amount of fresh gas even though it is fire-aged. The sharp umami and moderate acidity give it a crisp and clean aftertaste. It is easy to enjoy without getting tired of drinking. It's so good!
Japanese>English
KarenKaren
Kei純米吟醸　生詰　2013 ⭐︎⭐︎純米吟醸生詰酒
Oroku ShuzoShimane
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19
Karen
Rice: Yamadanishiki Rice polishing ratio: 55 Alcohol content: 15.5%. Cool, fresh and smooth. The ultimate food sake! It has a richness and umami flavor from being aged moderately well in 2013. Oroku is made from 5 different types of sake from a single brewing tank. The higher the star number, the smaller the quantity.
Japanese>English
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