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SakenowaRecord your sake experiences and discover your favorites
はがねはがね
兵庫出身広島市在住　転勤営業リーマン お酒は苦手だったものの30歳になり覚醒。 お客さんとの会食の傍ら各地の日本酒を楽しむ。 お酒に弱い体質は変わらず、銘柄の記憶を残すために始めました！！

Registered Date

Check-ins

44

Favorite Brands

2

Most Check-in Brands

Tatsuriki
2(25%)
Ugonotsuki
2(25%)
Kamokinshu
2(25%)
KONISHI
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
15(34.09%)
Hyogo
8(18.18%)
Yamaguchi
5(11.36%)
Okayama
4(9.09%)
Shimane
3(6.82%)

Timeline

はがねはがね
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家飲み部
17
はがね
This is a local Hyogo sake that I purchased on my way back home! You can feel the hot spiciness that you can find in other Nada sakes. It has a hot spiciness that can be felt in other Nada sakes, but it may be less alcoholic than other sakes. The alcohol content seems to be low, so it is good for evening drinks when you don't want to get too drunk! Light and dry I heard it is characterized by its fruity taste, I didn't feel it that much. Rice polishing ratio 57 Sake strength 13.5 Sake degree +1 Acidity 1.1 Amino acidity 1.1
Japanese>English
はがねはがね
Kamokinshu純米大吟醸40千本錦純米大吟醸
Kanemitsu ShuzoHiroshima
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15
はがね
A little excited, I went for my favorite Junmai Daiginjo from Kamo Kanehide! The aroma is gorgeous, as is typical of Junmai Daiginjos, but not too assertive. In the mouth, it has a sweet apple-like aroma, followed by a strong but deep flavor. It has a delicate aftertaste. Delicious. It is a good, slightly dry sake with not too much sweetness. I think Ottersai is the benchmark in my opinion, I think it has a more profound flavor when compared to 30%9%. I would like to lay it down for a bit and enjoy it sipping. ☺️
Japanese>English
はがねはがね
Taitenshiragiku生酛純米　にごりざけ純米生酛にごり酒
Shiragiku ShuzoOkayama
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14
はがね
This sake is made by Shirakiku Shuzo in Takahashi City, Okayama Prefecture. It is a nigori sake that tends to be sweet, yet very spicy in spite of its shwashiness! The aftertaste is also rich with acidity and complex flavor. Very tasty. How was it made in the ikuhashi-zukuri style? 🧐 However, I found it hard to recommend this sake to people who are not used to sake. It is deep. Sake degree +13.5 Acidity 2.1 Amino acidity 1.9
Japanese>English
はがねはがね
Rihaku純米吟醸 超特選純米吟醸
Rihaku ShuzoShimane
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19
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Drinking started a week ago! Yonago horse mackerel fishing Neighborhood sake Smooth and full of flavor Junmai Ginjo with a San-in character! The horse mackerel caught was also delicious!
Japanese>English
はがねはがね
Ten'on純米大吟醸純米大吟醸
Itakura ShuzoShimane
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13
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For better or worse, this sake is not like a Junmai Daiginjo! It is not as flamboyant, and seems to be a sake that is very typical of sake. A series of sake tasting at Yonago!
Japanese>English
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Gassan and Ura-Gassan in Yonago I think Urazukiyama is sweeter. Junmai Ginjo Daiginjo feeling My sense of smell is still not cured😭
Japanese>English
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家飲み部
22
はがね
This sake was brewed by Ume Nishiki, a sake brewery in Shikokuchuo City, Ehime Prefecture. It is also the first sake brewed from Shizukuhime sake rice, and uses a flower yeast isolated from Delphinium cherry hime! 　I may be biased, but it has a slight flowery sweetness on the palate with a pleasantly sharp and pungent finish. 　Unfortunately, I think my sense of smell is slightly impaired after the Corona. How about drinking alcohol and sniffing incense and still smelling the same? 😅 Shizuku Ehime 100%. Sake degree +3.5 Acidity 1.6 Amino acidity 1.5
Japanese>English
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Zuikan純米吟醸　新千本純米吟醸
Yamaoka ShuzoHiroshima
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家飲み部
19
はがね
Sake from Miyoshi City in the mountains of Hiroshima! Literally refreshing and full-bodied! The diversity of sake is really wide. The only way to remember 💦 is to post it. 100% Shin-Senbon Sake degree +4 Acidity 2.4 Amino acidity 1.8 Association 701
Japanese>English
はがねはがね
Hoken純米吟醸八反錦湧水仕込み純米吟醸
Hoken ShuzoHiroshima
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家飲み部
23
はがね
I got this sake yesterday from a neighbor of Amego no Tsuki! I think "deep flavor" is the best word to describe this sake. 　It is like a refined sake! If I were to use it as a food metaphor, would it be grilled fish? (Mysterious expression). In terms of compatibility, I would say it goes well with meat and fish dishes. I think it goes well with both meat and fish dishes. Hachitanishiki 100, ratio 55 +5 1.5
Japanese>English
はがねはがね
Ugonotsukiブラックムーン　純米大吟醸純米大吟醸
Aihara ShuzoHiroshima
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家飲み部
23
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This is Aihara Shuzo's version of Ugo no Tsuki Omachi! A fruity but not overly floral daiginjo with a complex aftertaste. It may go well before or after dinner! Yumachi 100, ratio 50 +2 1.4 　As I was drinking, I suddenly thought about the difference in sake rice. There are only a few brands that I have yet to try, but I feel that Omachi is characterized by its fullness. 　Living in western Japan, I feel that I naturally tend to choose Yamada-Nishiki and Omachi, but I would like to try sake made with Gohyakumangoku and others!
Japanese>English
はがねはがね
Dewazakura純米大吟醸 雪女神 四割八分純米大吟醸
Dewazakura ShuzoYamagata
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27
はがね
First time in Yamagata, first time in Izuhazakura, first time in Snow Goddess! I instantly felt the difference from the Junmai Daiginjos I have had in the past. It was another first for me. Ice cream? Vanilla feeling? It is delicious. It seems to have a piercing coolness. Sake is so deep. Degree 16 degrees Sake degree -3 Acidity 1.3
Japanese>English
はがねはがね
Ugonotsuki純米酒 呉未希米八反錦純米
Aihara ShuzoHiroshima
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家飲み部
21
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Sake limited to 3 sake stores in Hiroshima! Purchased at Sake Sho Yamada! This is probably my favorite junmai sake I've ever had, including the cosmetics. The mouthfeel is smooth, refreshing and gorgeous. The aftertaste has the depth of a junmai sake. It also leaves a melon-like freshness at the end. I am happy from Monday. Hachitan-Nishiki (Kure Miki rice) produced in Kure City, Hiroshima Prefecture 60%. +3 1.5 16% abv.
Japanese>English
はがねはがね
Hakutsuru特別純米酒　特撰　山田錦
Hakutsuru ShuzoHyogo
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20
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Hakutsuru, which I used to drink occasionally when I was at my parents' house and was not fond of sake. It is a local sake with a nostalgic taste. I wonder if my father used to drink it too. 　The impression of spicy and alcoholic taste is still the same, and I remember the part of the taste that I was not good at. 　Now that I am used to sake, the light flavor goes well with meals and I enjoy it even more. 　Lemon sour in my early 20s 　Beer in my late 20s 　Sake in my early 30s What will I be drinking in the future?
Japanese>English
はがねはがね
Koshinokanbai灑 純米吟醸純米吟醸
Ishimoto ShuzoNiigata
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17
はがね
Sake that is not flamboyant but calm. It has a clean mouthfeel and a standard, flavorful aftertaste. Not much acidity. It is a sake that I would like to drink as a food sake. Rice: Gohyakumangoku (produced in Niigata Prefecture), Yamadanishiki (produced in Shizome-cho, Miki City, Hyogo Prefecture) Rice polishing ratio 55 Alcohol 15%. Sake degree +2
Japanese>English
はがねはがね
KONISHI大吟醸 ひやしぼり大吟醸
Konishi ShuzoHyogo
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15
はがね
This sake was made by Konishi Sake Brewery, which is considered to be the birthplace of sake and is located near my hometown! It was a delicious sake, very easy to drink but not too sweet. After a modest melon-type ginjo aroma, it had a deep flavor. It seems to go well with meat dishes! Even if it is not junmai, it is still delicious. I haven't had much sake from Hanshin since I started liking sake, I want to dig deeper.
Japanese>English
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家飲み部
16
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Sake in Hagi is good everywhere! I drank Nagato Kyo, which I bought on a trip to Hagi and brought back. This sake also does not have much of a ginjo aroma, but you can taste the rich flavor. It may be due to the type of sake I chose, but it may be due to the type of sake selected. Choyo Fukumusume Nagato Kyo Toyo Bijin Abu-no-Tsuru, which I drank at the bar. All of them were delicious. I would like to try other sakes. GI Hagi Iwasaki Sake Brewery Choyo Fukumusume Hagi City （Okazaki Shuzo Brewery Nagato Gorge （Sumikawa Shuzo Brewery Toyo Bijin Nakamura Shuzo Co. Yachiyo Shuzo (Name) Yachiyo, ROOM Abu-no-Tsuru Shuzo (Shisui) Abu-no-Tsuru, Miyoshi
Japanese>English
はがねはがね
Fuyu no Tsuki純米吟醸生酒 無濾過生原酒純米吟醸生酒
Kamikokoro ShuzoOkayama
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家飲み部
20
はがね
Okayama Kuramoto was the second brewery besides Gozenshu! The taste is mellow and very deep. The taste is mellow and very deep, with not so much ginjo aroma and a modest floral note. I have an image of Omachi when I think of Okayama, I heard that Akihikari is a type of sake rice. It was also the first time for me to drink Hakuto yeast. The more I drink, the more I realize that the world of sake is very deep. The degree of alcohol is 16.5 degrees Celsius. Okayama Hakuto Yeast Polishing ratio: Koji rice 50, Kake rice 58 Akihikari
Japanese>English
はがねはがね
Senkinクラシック仙禽　亀の尾
せんきんTochigi
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家飲み部
25
はがね
Nostalgic sake from the northern Kanto region in Hiroshima. Gorgeous ginjo aroma of apples, clear sweetness. I couldn't find out the acidity, but it seemed to be around 1.5-2? I couldn't find the acidity level, but it seemed to be around 1.5-2. I think it is a refreshing sake that would go well with white meat fish! Koji rice/Kake rice: 50 Yamadanishiki/60 Kame-no-o Degree of alcohol content 14 Nama yeast, unfiltered unpasteurized sake
Japanese>English
ジェイ&ノビィ
Good morning, Hagane-san 😃. Have you lived in northern Kanto? Senkou is delicious no matter where you drink it 😋.
Japanese>English
はがね
Thank you for your comment, Jay & Nobby! It was in Saitama, but I was running around the northern Kanto area for three years in sales until four years ago. The taste made me wish I had fallen in love with sake earlier lol.
Japanese>English
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家飲み部
16
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Purchased on a bullet trip to Hagi City. I was not expecting sake, mainly because of the Matsushita Village School, but it is so good! It has just the right amount of acidity and mellow flavor. The ginjo aroma is not too assertive only at the moment you put it in your mouth. I think it is a versatile sake that goes well before, during, and after meals. 16% abv. Yamada-Nishiki (Hagi City) Sake degree: 3.0 Acidity: 1.6
Japanese>English
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家飲み部
20
はがね
This is a light, dry, crisp sake that makes you think this is Japanese sake. It has body and is very tasty. It is somewhere between the umami that was popular in the past and the umasa that is popular today. It is not without flamboyance, though, I found it to be a good salted plum with a noticeable sharpness. Sake Quality Bodai-moto Nama-zake Ingredients Rice, rice malt, brewing alcohol Rice / Polishing ratio 100% Omachi rice from Okayama Prefecture (out of the best rice) / 70 Alcohol content 17 degrees Celsius Sake Degree 11.0 Acidity / Amino acidity 1.2/1.1
Japanese>English
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