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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

45

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(33.33%)
Hyogo
8(17.78%)
Yamaguchi
5(11.11%)
Okayama
4(8.89%)
Shimane
3(6.67%)

Timeline

はがねはがね
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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
はがねはがね
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家飲み部
15
はがね
I bought it because it was a Kuramoto near Hiroshima. Watery mouthfeel, slimy on the palate. There is no ginjo aroma, which is not my favorite smell. The aftertaste is mellow and typical of sake. This is the first time I have had a daiginjo-shu that is not junmai (pure rice), It may depend on the person, I felt it was not my favorite sake.
Japanese>English
はがねはがね
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家飲み部
23
はがね
Purchased a very famous sake! And this is the first Ihyakumangoku I have consciously started drinking. The acidity was lower than the Yamaguchi sakes I had been drinking recently, The acidity was lower than the Yamaguchi sakes I had been drinking recently, and I felt it was relatively dry. The aftertaste is wonderfully sharp, and the mellow mouthfeel is quickly followed by a smooth finish. It may be said to be the standard of sake. Delicious. Rice Polishing ratio Koji rice / Kake rice 50% Gohyakumangoku / 50% Gohyakumangoku Alcohol content 15 Sake degree ±0 Acidity 1.3
Japanese>English
はがねはがね
Toyobijin純米吟醸 うすにごり生 キヌヤ純米吟醸
Sumikawa ShuzojoYamaguchi
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家飲み部
26
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I heard that Kinuya, a supermarket in Masuda City, asked for a three-way deal. We had a bottle of Toyo Bijin. The ginjo aroma reminded me of melon, and the mellow sweetness and gasiness came later. Not too sweet and not too spicy. Since I was in Hiroshima, I mainly enjoyed Hiroshima sake, but I felt that Yamaguchi's sake breweries also have a very high level of quality.
Japanese>English
はがねはがね
桜吹雪純米吟醸純米吟醸
Kanemitsu ShuzoHiroshima
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家飲み部
20
はがね
I like Kamo Kanehide so much that I bought another brand from the same brewer! The moment you put it in your mouth, it is tangy and spicy. The ginjo aroma is not that strong, but the aftertaste is gorgeous. I prefer Kamo Kanehide, but it is not available everywhere, I prefer Kamo Kinshu, but it is not available everywhere, so I would like to enjoy this one, which is easier to find now.
Japanese>English
はがねはがね
Ishizuchi純米吟醸 緑ラベル純米吟醸
Ishizuchi ShuzoEhime
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家飲み部
18
はがね
Purchased on my way back from a business trip to Matsuyama. As the concept suggests, it is a "food sake"! Not too floral and a bit dry, but with depth of flavor. Slightly muscat aroma and soft mouthfeel. The taste is well-balanced and not too assertive. Yamadanishiki from Hyogo Prefecture Matsuyama Mitsui from Ehime Prefecture Degree of alcohol content: 16 Home-brewed yeast KA-1 Sake degree +4.0 Acidity 1.5
Japanese>English
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原田純米吟醸純米吟醸
HatsumomijiYamaguchi
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家飲み部
16
はがね
Gorgeous melon on the palate. The acidity is perceptible, but not too strong, and it lingers in the aftertaste. The taste is harmonious, not too sweet and not too sharp, and delicious. It is similar to Ottersai, which is also from Yamaguchi, but Ottersai is more flamboyant and this one has a deeper image (prejudice, perhaps?!). Anyway, it was delicious. ☺️
Japanese>English
はがねはがね
Tatsuriki特別純米生酛仕込み特別純米
Honda ShotenHyogo
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家飲み部
19
はがね
Recently there have been a lot of sweet sake, but this time it was not so sweet, but it was sharp and masculine. 　I also drank it hot as it was recommended, It was very well-balanced and delicious. 　It was the first time for me to drink a sake made with a sake brewer who does not add lactobacillus to the brewing process. I would like to try other sakes as well, as I have yet to discover their flavor trends. Yamadanishiki from Hyogo Prefecture, special A district, 65% polished rice ratio, sake degree ±0, acidity 1.7, alcohol 16.0%.
Japanese>English
はがねはがね
Dassai磨き二割三分 純米大吟醸純米大吟醸
Asahi ShuzoYamaguchi
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家飲み部
24
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We had a tour at Asahi Shuzo, the brewery of Otters! To commemorate the visit, I bought a bottle of Polished 20% Sanbu, labeled by the head brewery,..! It is very clear on the palate with a clear sweetness afterwards. The sake was made with the aim of achieving a sake degree of +/- 0 and the pyruvic acid content was kept under control by daily graph control in each tank. The rice polishing ratio is 23%, giving the impression of a noble sake with little cloying taste. It was the first time for me to visit the brewery, I feel that sake tastes better when you know what is going on at the brewery. The head office is a 12-story building, and the processes proceeded in order from the top floor. I was able to learn a lot from the tour, which showed me the general process except for the koji room. At the end of the tour, we were able to compare three different daiginjos, which was very satisfying. The label depicts the Kuma Kengo-designed Hisasugi Bridge that connects the Otters Store across the Higashigawa River from the head office. If I have a chance, I would like to go back.
Japanese>English
はがねはがね
Kameizumi純米吟醸生原酒純米吟醸原酒生酒
Kameizumi ShuzoKochi
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家飲み部
18
はがね
The moment you open the lid, it bubbles like carbonation lol. And sweet! Melon-like aroma and mild aftertaste. 　Is it a rice wine? lol I feel it is similar to Wind Forest.
Japanese>English
はがねはがね
Kamokinshu純米吟醸 雄町 火入純米吟醸
Kanemitsu ShuzoHiroshima
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家飲み部
23
はがね
This is my favorite brewer's brand so far in Hiroshima! It has a moderate dryness and a mellowness that comes from a firm acidity. Its deep flavor and lack of peculiarities make it versatile enough to be enjoyed both during and after meals! You can't find it in supermarkets even in Hiroshima City, though, It is a sake that you will want to buy regularly, even though it is not available in supermarkets in Hiroshima City. No. 9 yeast Alcohol level: 16 degrees Sake alcohol level: +3.5 Acidity level: 1.5
Japanese>English
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KONISHI純米吟醸 ひやしぼり純米吟醸
Konishi ShuzoHyogo
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家飲み部
18
はがね
Hiyashibori lol, which was a gift and brewed 2 years ago! It smells like old sake probably and is clean and dry. It has a sake-like feel to it, which I like. This is my first time to drink sake from Itami, but like Nada's sake, it is impressive for its light and dry taste. I heard that there are only two breweries in Itami now, but I would like to try some more.
Japanese>English
はがねはがね
Akabu純米吟醸純米吟醸
赤武酒造Iwate
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家飲み部
28
はがね
Iwate Kouramoto Akabu, popular on sns, was purchased in front of Hiroshima Station! First Tohoku sake post. Sweet, mellow and very fruity. I just don't know which fruit to describe it with, （I just don't know which fruit to describe it with (between apple and melon???). Please tell me...) As a food sake, I think it goes well with beef. It may be too sweet with ordinary Japanese food. As a junmai ginjo sake, it is best enjoyed before or after a meal! Sake degree ±0 Acidity 1.5 Alcohol: 15 degrees Celsius Ginga
Japanese>English
はがねはがね
Senpuku純米生貯蔵酒純米生貯蔵酒
Miyake HontenHiroshima
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家飲み部
16
はがね
Light, dry, and spicy. It was served at the G7 Summit in Hiroshima as a light meal beverage sake, but it is reasonably priced at around 400 yen per 300ml. Although it had a slight alcohol smell, it had a refreshing aftertaste, just like a cooking sake. The Akita katayaki I had with it was also delicious! Alcohol content: 14.5 Sake strength: +5 Acidity: 1.4
Japanese>English
はがねはがね
GOZENSHU9レギュラーボトル
Tsuji HontenOkayama
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家飲み部
21
はがね
My first Bodai yeast, probably my first Omachi. My first Okayama sake. It is gorgeous with a crisp aftertaste. It has acidity and a mellow, umami taste. It is my type of sake, as I prefer dry sake with a gorgeous taste. I feel that sake from eastern Japan is relatively popular, but I would like to start with western Japan, where I live now. I have also read through a book on the science of sake and enjoy drinking sake more. I will have it today while thinking about sake brewing in the past!
Japanese>English
はがね
4/24 Purchased again based on memories of delicious taste! It is spicier than I remember and has a sharp and tasty flavor. Rice used 100% Omachi rice produced in Okayama Prefecture Rice polishing ratio 65 Alcohol content 15 degrees Celsius Sake degree +5.0 Acidity 1.4 Amino acidity 1.4
Japanese>English
はがねはがね
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13
はがね
At the moment of drinking, there is a conflicting sensation of sweetness, spiciness, and alcohol. The aftertaste is mellow and moderately acidic, with a faint hint of melon. 　This sake is from Saijo, one of the three major sake brewing regions in Japan. The drunker one gets, the less alcohol one feels and the more refreshing the aftertaste becomes. The birthplace of ginjo-shu is no joke.
Japanese>English
はがねはがね
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16
はがね
Mellow dry taste 15.5°+3 1.4 apple ginjo aroma Hachitan-Nishiki K901 　A phantom that I had drunk only at an izakaya six months ago. 　At that time, I didn't drink much sake, so I checked it again. 　The ginjo aroma was moderate, and I felt it was suitable for a mid-meal drink. After a meal, you can concentrate more on the flavor and enjoy the apple-like sweetness, which is delicious. 　However, I had sushi and cheese with it, and in this case, a drier, lighter sake might have been better as a mid-meal sake. 　If anything, I felt the after-dinner taste was more pronounced. The ingredients are mainly from western Japan, such as Yamadanishiki, Hachitanishiki, and Omachi. Hiroshima has a high share of sake produced in Hiroshima, and not many sake from outside the prefecture are available. If you have any recommendations, I would like to hear them.
Japanese>English
はがねはがね
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16
はがね
My first keg of sake. And my first one-cup in a long time. To be honest, I had underestimated it. I feel that local Hyogo sake doesn't see the light of day very often anymore, and I had a strong image of mass-produced sake, but it was very tasty. The aroma of cedar helped, and the taste was mellow and refreshing. I think my taste buds may have been dulled after drinking a couple of shots at an izakaya (Japanese style bar), I think it is very good for a refresher. (Note to self: I was drinking Ottersai Junmai Daiginjo Kappa Junmai Ginjo...) I can think of dishes that would go well with it, I think it is very deep.
Japanese>English
はがねはがね
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14
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A glass at room temperature. Ondo-cho, on the other side of Kure City. A relaxing country town lined with dykes where you can catch a lot of fish. The gentle taste reminds us of such scenery. The aftertaste is rich in acidity and the flavor is robust. It is not a sake that one would expect to have a ginjo aroma. I thought it was a sake to enjoy the depth of flavor, not the flamboyance. I love sake. Sake meter value +1, acidity 1.6 Kumamoto yeast, Hiroshima Reiwa No.1
Japanese>English
はがねはがね
Taketsuru清酒竹鶴 純米酒
Taketsuru ShuzoHiroshima
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18
はがね
I happened to have it with grilled mackerel from Seven, and it was a perfect partner. Sake meter value +10, acidity 2.2. It is mellow, dry, and has a good taste that does not lose to the mackerel oil. The richness of the flavor can be appreciated when served by itself. It is a cool sake that makes the most of the 70% rice polishing ratio. I would like to know the difference in the yeast, I would like to know the difference of Kyokai yeast, but I would like to know if there is anyone who knows more about it. This one seems to be Kyokai No. 7, and I can't get my hands on No. 6. Saijo is famous for Hiroshima sake, but Takekaku is a brewery in Takehara City, which is east of Hiroshima City. Sake from the Seto Inland Sea side, from Kure City to Takehara City, is also delicious. I would like to try Hana Hato next time.
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