Logo
SakenowaRecord your sake experiences and discover your favorites
atsuking18atsuking18

Registered Date

Check-ins

26

Favorite Brands

0

Most Check-in Brands

Kikuhime
4(25%)
Kazenomori
3(18.75%)
Ryu
3(18.75%)
Jokigen
2(12.5%)
Koeigiku
2(12.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
5(19.23%)
Ishikawa
4(15.38%)
Yamagata
3(11.54%)
Kanagawa
3(11.54%)
Kyoto
2(7.69%)

Timeline

atsuking18atsuking18
alt 1alt 2
家飲み部
17
atsuking18
Unblended Alcohol content 16 Rice polishing: 60 100% Nojoho from Hyogo Prefecture Lactic acid-free yeast Made in wooden vats Cold sake I wanted to try this Nojoho sake. The gentle and soft taste is impressive. It seems to be good cold or warmed sake. Tasting notes (cold sake) Appearance Transparent Pale Gold, yellow Fragrance First impression Full-bodied, mellow Characteristics sour cream, yogurt, cooked rice, melon, banana, hinoki, soy sauce, mushroom Taste First impression Slightly light Sweetness Mellow Acidity Round, smooth Bitterness Mild Balanced Mellow, sticky Lingering Slightly short Name Junmai-shu
Japanese>English
atsuking18atsuking18
風の森　未来予想酒Ⅰ純米酒　無濾過無加水生酒
Yucho ShuzoNara
alt 1alt 2
家飲み部
14
atsuking18
Alcohol content 14 Rice polishing: 50%. 100% Akitsuho produced in Nara Prefecture 2022BY winter brewing Cold Sake Light acidity and mouthfeel, good for aperitifs. Can be drunk chibi-chibi forever. I want to drink it when the temperature is somewhat high. I wish I could take it camping! Cream cheese Fat mackerel Burnt mackerel Gari (ginger) Roast beef (salty) Tasting note (cold sake) Appearance Transparent Pale Green, silver Fragrance First impression Refreshing, youthful Characteristics grapefruit, muscat, lychee, chervil, lime, white dumpling, yogurt, cream cheese Taste First impression Light Sweetness Acidity Refreshing, sharp Bitterness Mild Balanced Vibrant, smooth Lingering Slightly short Name Junmai-shu
Japanese>English
atsuking18atsuking18
Rokkasen五段仕込　純米酒
RokkasenYamagata
alt 1alt 2
13
atsuking18
Alcohol content 15 Rice polishing ratio 70%. Cold sake Warmed to about 55°C (55°F) Sweetness predominates at 45℃. I didn't measure it, but the balance of sweetness and acidity at around 40℃ is exquisite. Comfortable to drink and keeps you coming back for more. Tasting note (cold sake) Appearance Transparent Near colorless Silver, crystal Fragrance First impression Refreshing, gorgeous Characteristics melon, pear, white peach, fresh cream, apricot, cooked rice, honeysuckle, grapefruit Flowery, thawpy Taste First Impression Slightly light Sweetness Elegant Acidity Mellow, smooth Bitterness Gives fullness Balance Mellow, flat Lingering Slightly short Name Junmai-shu
Japanese>English
atsuking18atsuking18
Yamatoshizuku純米酒　秋田県産山田錦90%精米　直詰瓶火入
Akita SeishuAkita
alt 1alt 2
15
atsuking18
Alcohol content 16 Rice polishing: 90 100% Yamadanishiki from Akita Prefecture Cold Sake Well-balanced, good for a mid-meal drink Clear and dry impression. It goes well with white meat sashimi and salads. When heated, it becomes fluffy, with a pea-like aroma and a pronounced acidity Tasting notes (cold sake) Appearance Transparent Pale Gold, yellow Fragrance First Impression Refreshing, gorgeous Characteristics banana, melon, cooked rice, cooked rice cake, lime, grapefruit, chervil, hinoki Taste First impression Slightly light Sweetness Elegant Acidity Gentle, smooth Bitterness Mild Balance Compact, flat Lingering Slightly short Name Junmai-shu
Japanese>English
atsuking18atsuking18
Yorokobigaijinオオセト無濾過生原酒
Maruo HontenKagawa
alt 1
alt 2alt 3
16
atsuking18
2014 Stocking Etsukaijin Oceto 100% unfiltered unpasteurized sake Kumamoto No. 9 yeast Polishing ratio 60 Alcohol 18-19%. Sake degree +12 Acidity 1.6 Aroma Mellow aroma from aging, like western sake Mitarashi-dango Cacao Matching snacks ◎Mentaiko (cod roe) ◎Potato salad ◎Tofu (as it is) ... Potentially conducive to bringing out the umami of soybeans
Japanese>English
atsuking18atsuking18
Koeigiku無濾過生原酒
Koeigiku ShuzoSaga
alt 1
18
atsuking18
100% Hachitan Nishiki Slightly light acidity and slightly sweet cheesecake go well together Yummmm! I wonder if it goes well with dairy products. It gives a mellowness.
Japanese>English
atsuking18atsuking18
Koeigiku月光生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
20
atsuking18
100% Hachitan-Nishiki Unfiltered unpasteurized sake 14% abv. Appearance Clear crystal Slightly carbonated Aroma Citrus like lemon and lime Fruity aroma such as melon Refreshing woody aromas such as cypress Flavor grapefruit, lemon Muscat Slight bitterness and clean sweetness. Well-balanced with a good acidity. Fresh taste even though it is unfiltered. Body Slightly carbonated and pleasant to drink. Overall impression ◎Cucumber pickled in kimchi to be served with Pasta with lemon sauce, salad
Japanese>English
atsuking18atsuking18
Kameizumi純米吟醸原価純米吟醸
Kameizumi ShuzoKochi
alt 1
20
atsuking18
Study of CEL Yeast Appearance Light crystal with faint carbonation Aroma clear ginjo aroma Strawberry, pear Slightly faint aroma of fresh powder Flavor A sharp acidity comes first on the attack. Fruity sweetness and a hint of bitterness follow.
Japanese>English
atsuking18atsuking18
alt 1alt 2
15
atsuking18
Junmai Sake 100% Dewanosato Polishing ratio 65 Alcohol 16 Aroma Melon, lychee-like fruity Flavor While barbecuing Dry to match the sweetness of onions Moderate acidity and aftertaste of spiciness and bitterness Serve cold, fresh from the refrigerator. It goes well with white meat fish carpaccio.
Japanese>English
atsuking18atsuking18
alt 1
ペアリング部
18
atsuking18
Aged Sake Comparison for 2014 14 days after opening Kikuhime Junmai Sake Kinchien Hayasake Aroma Faint iodine aroma Slightly fruity, peach and melon in the depths. Flavor Clean, sweet taste. Mildly acidic compared to freshly opened Kikuhime Yamahai Junmai Aroma Pickles such as pickled radish Seafood soup stock Mellow aroma like Western wine Rice that has been cooked for several days Flavor More acidic than Jinchen Sweetness is also milder than Kinkyon Bitterness and complexity are broad and interesting. But it's not easy to drink, so both are good. Good with Sukiyaki
Japanese>English
atsuking18atsuking18
Kazenomori雄町607 Challenge Edition
Yucho ShuzoNara
alt 1alt 2
家飲み部
20
atsuking18
Aburacho Shuzo Kaze no Mori Junmai Sake Unfiltered, unpasteurized, unpasteurized sake 100% Omachi produced in Okayama Prefecture Polishing ratio 60 16% alcohol content Aromas of strawberry, blackberry and cherry. Fruity sweetness predominates, but acidity and bitterness follow. Sourness and bitterness follow. Slightly effervescent and smooth, it is easy to sip and savor. Sime saba (mackerel) Strawberry A versatile all-purpose sake that can be served after or during a meal.
Japanese>English
atsuking18atsuking18
alt 1
alt 2alt 3
家飲み部
20
atsuking18
Aged Sake Comparison in 2014 Kikuhime Junmai Sake Kinjon Aroma Faint iodine aroma Sea-like minerality Rice that has been cooked for a few days Slightly tangy acidity Flavor Clear sweetness and a hint of acidity Slight bitterness in the aftertaste Umami predominance Kikuhime Yamahai Junmai Appearance This one is a darker yellow. Aroma Slightly caramel-like aroma Aroma of pickles such as pickled radish Mellow aroma like western wine. Slightly woody vanilla Flavor Unexpectedly clean flavor Sweetness is milder than that of the kinky kinky jade. Residual taste is similar to that of Western wine.
Japanese>English
atsuking18atsuking18
alt 1alt 2
18
atsuking18
Second day after opening. Well balanced with a distinct sweetness, but the bitterness and acidity are well balanced. Thick but Pairs well with pastrami beef and pintxos with small tomatoes. Pairs well with spicy, herbal meals and sour dishes.
Japanese>English
atsuking18atsuking18
Ten'yurin手造り純米酒　伊勢錦100%
Takahashi ShuzoMie
alt 1alt 2
15
atsuking18
Manufactured June 2008 Aged 15 years in refrigerated storage Derived from amino acids? Rich sweetness from amino acids Thick taste with a hint of Shaoxing wine. It has a pungent spiciness when it goes down the throat.
Japanese>English
atsuking18atsuking18
Ryu純米酒雄町　小藤隆　無濾過生原酒
Kawanishiya ShuzotenKanagawa
alt 1
家飲み部
15
atsuking18
Special Junmai Omachi Sukuro-hozuri 100% Omachi from Okayama Prefecture 60% for rice polishing Sake degree +18 Sake degree +8 Association 701 Acidity 1.4 5 days after being opened Fresh from the refrigerator, chilled. Aromas Muscat, fruits fresh flour, sour cream Flavor Full and coherent, with a pronounced cherry and plum-like acidity. Bitterness gradually increases as the temperature rises. The finish is thick and refreshing. BODY Medium-bodied. The sticky impression gains in strength. Appearance Transparent with a slight hint of color. As it neared the bottom of the bottle, it became slightly leesy. Overall impression Gradually increasing fruity acidity. A dish to be served with a meal Matching meal Grilled beef and vegetables with barbecue sauce It goes especially well with carrots and lotus root. I wonder if it goes well with the acidity of tomatoes.
Japanese>English
atsuking18atsuking18
Ryu小藤隆　袋吊り　無濾過生原酒
Kawanishiya ShuzotenKanagawa
alt 1
18
atsuking18
Special Junmai Omachi Sukuro-hozuri 100% Omachi from Okayama Prefecture 60% for rice polishing Sake degree +18 Sake degree +8 Association 701 Acidity 1.4 Fresh out of the refrigerator and served cold. Aroma Fruity aromas increased compared to day 1 Strawberry, melon Other aromas of soup stock, lime, rain-soaked concrete. Mineral notes Flavor Impression of sweetness enhanced. Well-balanced with a touch of acidity that enhances the lightness and acidity in the roundness. Body Medium-bodied The mouthfeel does not seem to change much from the first day. Overall impression The bitterness and sweetness that were prominent on the first day are balanced and harmonized, and I personally prefer the second day's taste. Pairing Cheese (orthodox processed cheese, etc.) Smoked cheese might be surprisingly good.
Japanese>English
atsuking18atsuking18
Ryu小藤隆　特別純米　無濾過生原酒
Kawanishiya ShuzotenKanagawa
alt 1alt 2
15
atsuking18
Special Junmai Omachi Sukuro-hozuri 100% Omachi from Okayama Prefecture 60% for rice polishing Sake degree +18 Sake degree +8 Association 701 Acidity 1.4 Cold, fresh from the refrigerator. Appearance Slightly greenish crystal Transparency that is not typical of unfiltered unpasteurized sake Aroma Cream, buttery baked goods, minerals, and a hint of soup stock Flavor Low acidity Light mouthfeel, not too sweet Bitter and sweet with a hint of sweetness Body Medium-bodied The finish is pleasant for an unfiltered unpasteurized sake, and does not remind you of its alcohol content. Overall impression It is light and easy to drink without being reminded of its alcohol content. It seems to be easy to match with food, especially with a meal with acidity. Sakeware Tasting glasses, sake cups Mixed meal Pork shabu shabu with sesame sauce ◎sour cream Meals to be matched Dengaku Miso Eggplant Tomato Sauce Based Pizza
Japanese>English
atsuking18atsuking18
alt 1
22
atsuking18
Comparison with yesterday Aroma Increased aromas with fresh acidity like strawberry. Flavor more strawberry Body Less carbonation, slightly muddy mouthfeel, but The freshness has not been lost by any means. Fat Sour Cream flavor is not bad with potato chips.
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title