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SakenowaRecord your sake experiences and discover your favorites
うみどりうみどり
ただの酒好きです。 これまでそれなりに沢山の日本酒を飲んできましたが、どのお酒にどんな印象を持ったか忘れないようにするために始めました。 ガンガン記録するぜ！というより、ゆるく、忘れなかった時だけ記録していこうと思います。

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Akabu
2(50%)
長珍
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
3(16.67%)
Aichi
3(16.67%)
Niigata
2(11.11%)
Yamagata
1(5.56%)
Fukushima
1(5.56%)

Timeline

うみどりうみどり
Kyonoharu特別純米特別純米
Mukai ShuzoKyoto
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18
うみどり
This sake is brewed by Mukai Shuzo in Tango, Kyoto. It is said to be made from 100% Kyoto sake rice, "Kyo-no-Kiraki," and although it was served at room temperature, it had a very robust rice flavor. It had a pleasant bitterness along with acidity, but it was not so difficult to drink and was a delicious sake. It is somewhat similar to Hannya-yu from Wakayama. I would like to try it with heated sake next time.
Japanese>English
うみどりうみどり
Izumibashiとんぼラベル4号生酛原酒生酒無濾過
Izumibashi ShuzoKanagawa
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22
うみどり
It's full of raw sake goodness!" This sake is brewed by the Izumihashi Sake Brewery in Ebina, Kanagawa Prefecture. Based on the belief that "sake brewing starts with rice cultivation," Izumihashi Sake Brewery brews sake using rice grown in the neighboring district. The dragonfly on the label is a symbol of the reduced use of pesticides in the sake rice they grow. Dragonflies gathering in the rice paddies are proof that they are friendly to nature, right? This sake, in particular, is extremely fresh, having been bottled on the spot right after being squeezed. To be honest, I don't really know what the terroir is because of my tasting ability, but this sake is delicious, as if it were the very best raw sake. The aroma is rather mild, and it has a robust, robust flavor that sake lovers will fully enjoy. #Yamada Nishiki #Junmai
Japanese>English
うみどりうみどり
Kirei純米　六拾八　火入れ純米
Kirei ShuzoHiroshima
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23
うみどり
Sake produced by Kamerei Shuzo in Higashihiroshima City, Hiroshima Prefecture. It seems to be shipped only once a year. It is a crisp, dry sake, as is typical of Kamerei, but perhaps because it is made from Koimomiji rice grown in Hiroshima Prefecture, which is used for food, or because it is 68% polished, the flavor of the rice can be felt gradually, making it a perfect match for a mealtime sake. It can be served with everything from sashimi to Chinese food. To be honest, I thought the world was a joke when such a delicious sake could be purchased at a local supermarket for around 1,000 yen. I would definitely drink it again.
Japanese>English
うみどりうみどり
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19
うみどり
Ozawa Sake Brewery, which brews Sawanoi, is a historic sake brewery founded in 1702. In addition to preserving tradition, the brewery is actively taking on new challenges, such as the creation of "Daiginjo Naobigami," a collaboration sake with the game software Shin Megami Tensei V. This is a nama-genshu brewed in a wooden vat by Ozawa Brewery. I am a big fan of nama-gara-shu (unpasteurized sake) as well as karu-shu (barrel sake), and nama-tan is also a favorite of mine. I can't stop being excited even before drinking it. Let's start with a sip of cold sake. It has a sweetness that is typical of a nishimoto, or rather a nigori sake. Of course it has the freshness that is typical of nama-gara-shu, but it also has a strong impression of mellow sweetness, which is quite a perfect match. There are many people who don't like the taste of traditional sake, but it is very easy to drink. It shows a different expression when heated. The woody aroma that seems to come from the wooden vat comes out clearly. The sweetness is more subdued, and the sake becomes much easier to drink. The woody aroma doesn't mean you have to choose what to drink with. We tasted it with sasakama (fish cake), shiokara (salted fish paste) and miso nabe, and all of them were good. Personally, I haven't had this type of sake recently, and it made me happy. I felt again that the world of sake is very deep.
Japanese>English
うみどりうみどり
Sotenbo高嶺錦　純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Kawachu ShuzoNiigata
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27
うみどり
Niigata sake is often too clean for me, but this one is delicious. It's crisp, but it's also rich in flavor, with a hint of ginjo aroma that comes later. I have never drunk Takamine Nishiki with this in mind, but I wonder if it is a characteristic of the rice. I would like to keep an eye on it from now on. It is a sake that I would like to drink at night after my family has gone to bed, while reading a book.
Japanese>English
うみどりうみどり
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17
うみどり
Good old sake with refined flavor! The Miyaizumi is produced by the Miyaizumi Meishu in Aizuwakamatsu City, Fukushima Prefecture, which is famous for the sake that they used to call "Collage". The acidity and flavor of the sake is clean and clean, but this Miyaizumi is less acidic and has a harder to describe flavor. But this Miyazen is less acidic and it is hard to express the taste. You can drink it, eat it, drink it, and eat it, when you match it with a nabe dish or Aizu kozuzu sauce. It's a solid, reassuring drink. The taste is different, but it reminds me of the time I received a bottle of Shirafall as a gift from the master of a famous tavern in a town by the sea in Akita Prefecture, who said, "After all, this is the kind of drinkers that drinkers like". It won first place in the SAKE COMPETITION 2018 Junmai Sake category. Rice: 60% polished rice (suitable for sake brewing) Frequency: 16 degrees
Japanese>English
うみどりうみどり
Tsukimizunoike純米吟醸　夏吟醸純米吟醸生貯蔵酒
猪又酒造Niigata
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18
うみどり
It is a clean, light, dry and clean sake, typical of Niigata. It has the flavor of a summer ginjo, or rather a sense of alcohol. However, it is rather refreshing and runs down the throat like water. Rice polishing rate 50%. Alcohol content 15.8%. Sake meter value +2 Acidity 1.4 Raw Rice Koshitanrei
Japanese>English
うみどりうみどり
Mansairaku純米吟醸　生原酒
Kobori ShuzotenIshikawa
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15
うみどり
Smells like vanilla. Mellow like whiskey. At the first sip, the taste was very refreshing and different from what I had imagined based on those aromas. Amazing. Hokuriku is the sake of Ishikawa Prefecture, and it has the feel of a five-million-goku sake. The second sip, however, was more surprising. The second sip, however, was even more surprising: it was really fruity. It's quite delicately fruity, and on closer inspection, you can taste some whiskey-like flavors. It's definitely dry, but there's a complex flavor to it. I don't know what it is, but I think it's a good drink. In a good way, of course. I like Manjiraku the best, and I've been repeating it many times, but it's totally different than that. I don't think I'll repeat it often, but I think it's really good if you drink it once in a while. Limited time only, summer raw sake. Reprinted from the official website below Rice polishing ratio 55%. Alcohol Content 18%. Stock water: Water from the Tedori River system Raw Rice: 5 million goku (late-planted rice) Raw Rice Hakusan City, Ishikawa Prefecture Sake meter value +10 Acidity 1.7 Amino acidity 1.2
Japanese>English
うみどりうみどり
長珍純米60純米生酒無濾過
Chochin ShuzoAichi
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16
うみどり
Rich acidity, firm flavor, yet sharp finish. I don't see those anti-degradation newspapers very often these days, but I think I used to see them a lot in the old days. Chouchin Brewery Junmai (pure rice) Yamada Nishiki/Hatan Nishiki 60% polished Alcohol content 18%. How to drink cold sake
Japanese>English
うみどりうみどり
長珍純米60純米生酒無濾過
Chochin ShuzoAichi
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14
うみどり
Rich acidity, firm flavor, yet sharp finish. I don't see those anti-degradation newspapers very often these days, but I think I used to see them a lot in the old days. Chouchin Brewery Junmai (pure rice) Yamada Nishiki/Hatan Nishiki 60% polished Alcohol content 18%. How to drink cold sake
Japanese>English
うみどりうみどり
Shichida純米　七割五分磨き　雄町　無濾過生原酒純米原酒生酒無濾過
Tenzan ShuzoSaga
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17
うみどり
To be honest, I really like the taste of this wine. It has a rich flavor and a full-bodied taste that is typical of Omachi. The rice ratio is 75%, and the flavor is very low-polished. Some people may find this kind of sake difficult to drink if they are not used to drinking sake. It is easy to drink with little taste, so it is recommended to try Junmai sake with strong flavor. I paired it with a simple meal of salted grilled Mebaru, and it would be great to drink it while eating a one-pot dish in winter. Uno. Tenzan Sake Brewing Company Rice polishing ratio: 75%. Sake rice: 100% Omachi Alcohol content: 17%. Sake level: Unknown Acidity: unknown
Japanese>English
うみどりうみどり
Zaku雅乃智中取り純米大吟醸中取り
Shimizuseizaburo ShotenMie
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22
うみどり
This is probably the second time I've had it. It's a Junmai Daiginjo, with a solid, gorgeous aroma, but it's just as robust as that aroma. It has a very pleasant taste. Therefore, it's easy to drink. It seems that they made the highly aromatic and the flavorful sake separately and blended them together. Apparently. That's why it's such a well-balanced sake with a rich aroma and taste. Even Hidetoshi Nakata, who has been in the news a lot in recent years, liked the taste of this sake and visited the brewery. There is also an episode called. Manufactured by Shimizu Seisaburo Store (Mie Prefecture) Specific name: Junmai-Shu Sweet and spicy: Slightly dry Raw Rice: Yamadanishiki Rice polishing ratio: 50%. Alcohol content: 16%. Sake level: not disclosed Acidity: Not disclosed
Japanese>English
うみどりうみどり
Kudokijozu亀仙人　純米大吟醸純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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21
うみどり
It's crazy delicious. A lot of Junmai Daiginjo is not my favorite because it has too much of a ginjo aroma, but this one has a gorgeous aroma, but It's subdued and fruity, but also has a complex depth rather than coming to the fore. In recent years, I have been reluctant to drink Junmai Daiginjo, but the one I drank recently was uniform in quality. Maybe the quality has gone up a notch. Place of production: Yamagata Prefecture Manufacturer Kamenoi Sake Brewery Condition of heat treatment etc. Ingredients Rice, rice malt Alcohol content 17.2％. Raw Rice Kame-no-o #4 (from Ogata, Akita Prefecture) Rice polishing rate 40%. Yeast used: Ogawa 10, M310 Sake meter value -5 Acidity 1.3
Japanese>English
うみどりうみどり
Yoemon夏ぎんが　純米吟醸　生原酒純米吟醸原酒生酒
Kawamura ShuzotenIwate
うみどり
It's very refreshing and easy to drink, which is typical of summer sake. It's very easy to drink, and yet it has a sweetness like a ramune, which is very delicious. The Kawamura Sake Brewery in Hanamaki City, Iwate Prefecture, famous for Miyazawa Kenji. The etiquette of the drink is probably inspired by the night on the Galactic Railroad, with a star-filled summer sky. Yooemon Natsu Yoemon Natsu Ginga Junmai Ginjo Namaiginjo 720ml/1420 yen (tax not included) 1.8L/2,860 yen (tax not included) Alcohol content 14-15%. Sake meter value +8-9 Acidity 1.8 to 1.9 Amino acidity 0.6 - 0.7 Rice used Ginginga (Polishing ratio: 50%)
Japanese>English
うみどりうみどり
Kamoshibitokuheiji彼の地純米大吟醸
Ban JozojoAichi
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うみどり
This is the first Daiginjo I've had in a long time, and it's the best I've had in years. The aroma is gorgeous and the taste is delicate and fruity. It has a refreshing sweetness like grapefruit and a torrid sweetness like honey combined with The taste is indescribable. It's not sticky at all and easy to drink. When the bottle is opened, it is tight and fresh. After a few days, the taste becomes mellow. After a few days, it became mellow. I left a little bit of it in the bottle for three weeks, but it didn't taste strange. The freshness was gone, but the taste was milder and easier to drink. I haven't seen it in the market much and I happened to get it this time, but if I see it, I will definitely buy it again. Ingredients: Yamadanishiki Rice polishing rate: 40%. Sake content: Not disclosed Acidity: Undisclosed Alcohol content: 16%.
Japanese>English

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