SakenowaRecord your sake experiences and discover your favorites
profile icon新丸子屋
2024年2月から開始しました。 辛口からフルーティーな日本酒まで、 その時に出会った日本酒をレビューします

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10

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The origins of the sake you've drunk are colored on the map.
Niseko特別純米吟風特別純米生酒
外飲み部
39
新丸子屋
Yellow Label, a popular dry sake from Hokkaido's Niseko Shuzo, is a seasonal, freshly squeezed, unpasteurized sake. The dry finish makes it easy to pair with meals. They hope you enjoy the fresh taste of new sake. Sake rice is Ginpu, rice polishing ratio 60%, yeast No. 6 Gutsy and dry, the acidity has a big enough impact👍. The umami flavor follows afterwards. Strong impression of dry and refreshing! But it also has a mild taste ✨. Served with gari, mini tomatoes. The acidity of the gari goes well with it 🤤.
Japanese>English
Hijiri山田錦 純米吟醸純米吟醸生酒
外飲み部
45
新丸子屋
The backbone of the Sei series is this junmai ginjo made with Yamadanishiki and M310 yeast. It has a gorgeous fruity aroma reminiscent of pineapple and a juicy mouthfeel. It is said to be light and easy to drink. Sake rice is Yamada-Nishiki, rice polishing ratio 50%, and M-310 yeast. It has a strong sweetness from the first sip, and it's well chilled. The ginjo aroma is pineapple-like and fruity 🍍 with good acidity, making it easy to drink👍. I paired it with my favorite horse mackerel sashimi 🐟.
Japanese>English
Shisora純米吟醸 春酒 桜ラベル純米吟醸生酒無濾過
外飲み部
43
新丸子屋
The sweet, full-bodied aroma that reminds one of spring, the gentle mouthfeel, the soft taste characteristic of purple air, and the crisp, refreshing acidity are all in harmony, making this a bottle that is truly recommended for spring. Sake rice is Gohyakumangoku, rice polishing ratio 55%, and yeast is Giovanni's research. From the first sip, it was a wow! It is gorgeous, clean, and gentle on the palate. Like the calmness of spring! There is also a slight shwashiness derived from nama-zake. This is the first time I've had this purple air, but I like it a lot ✨It has a nice sweetness, and as you drink it, you can feel the acidity and the shwashiness. The label also has a lovely spring cherry blossom hue. It also goes well with fried taro (with a little bit of garnish).
Japanese>English
Sugata斬れすがた特別純米特別純米
外飲み部
39
新丸子屋
It is a rare super dry sake among the many mellow umami-guchi sakes in the "Sagata" series. It is said to have the full flavor of Yamada-Nishiki, a gentle sweetness, and an excellent sharp finish. The sake rice is Yamadanishiki, the rice polishing ratio is 60%, and the yeast is the prefectural yeast ND-6/1801. We had it well chilled. It was fresh and easy to drink. The ginjo aroma is sweet and banana-like 🍌. Yamada-Nishiki, umami, and a firm dry taste! It has a sharp and clean taste just like the name "Zare Sagata"! I like it more and more as I drink it 😊. I would like to compare the appearance with other types of sake
Japanese>English
ジェイ&ノビィ
Hello, new Marukoya 😃. Mr. Sagata's dry sake! The name "Zare Sagata" is also excellent 🤗I said that but I've never had it 😅We are awakened to the dry taste! I'd love to try it 😋.
Japanese>English
新丸子屋
Jay & Nobby! Thanks for your comments! This is the first time I've had a Sake with a figure, and it makes me want to try many different kinds of Sake. We hope you enjoy it! Looking forward to your review 😋.
Japanese>English
Seikyo純米たけはら純米
外飲み部
32
新丸子屋
The label is a reissue of a junmai-shu that has been the core of the brewery since its establishment, with a font that was used until the beginning of the Showa era (1926-1989). It is said to be a junmai sake with a slightly sweet taste and the flavor of koji extracted to the fullest. Sake rice is local rice, milling ratio 65%, and yeast K1001. At room temperature. At first, the impression was clear and dry. The mouthfeel is mild. There is a slight fruity sweetness like apples in the middle. It is a taste that people who like sake with a dry taste would like. We paired it with firefly squid, vinegared mozuku, and cream cheese marinated in saikyo miso as a side dish. It is a sake that goes well with food!
Japanese>English
Kinryo濃醇純米純米
外飲み部
38
新丸子屋
Junmai-shu has the original taste of rice and a full-bodied flavor. It is said to be a full-bodied type of sake, different from Yamahai-brewed sake. Sake rice is Oceto, rice polishing ratio is 70%, and yeast is undisclosed. The last sake of the day was served lukewarm. You can clearly see that the richness of the rice flavor and sweetness increases as the sake is warmed. The aroma gives the impression of being a little sour. As the name suggests, it is rich and delicious! I enjoyed the last glass of warmed sake with oshinko.
Japanese>English
Kirakucho純米吟醸 first純米吟醸
外飲み部
38
新丸子屋
Being "for the first time". It is something special no matter how old you are, with great expectations and a little anxiety. This sake was brewed under the theme of "first encounter with sake," as Kirakucho sees it. Sake rice is Ginbukietsu produced in Shiga Prefecture, the rice polishing ratio is 55%, and the yeast is home-cultivated yeast. It has a slight sweetness at first. The taste is easy to drink and easy to get into, as it goes down smoothly and has little habit. As the name on the label suggests, it is a spring-like sake that evokes the feeling of a first encounter. The label pays homage to the shape of Shiga Prefecture.
Japanese>English
Ryoga純米 ピリ辛 生酒純米生酒
外飲み部
29
新丸子屋
It was bottled immediately after the vatting. It is said to be +10 dry junmai raw with a tingling carbonation sensation. Sake rice is Gohyakumangoku and Koishibuki, rice polishing ratio is 65%, and the yeast is Association yeast 1401. It is well chilled and very refreshing! It is clean and dry with a hint of acidity at first ✨. It is a type of sake that can be drunk smoothly. The impression of dry and refreshing is so strong that it is easy to see the contrast with the sweet sake I had one time before! It is perfect as a mid-meal drink, with a slight tingle and a slight carbonation. The rice flavor is also apparent as you drink it. Even after a little time has passed, the spiciness remains, and the spiciness and the umami of the rice seem to blend together. This is recommended for sake lovers!
Japanese>English
大嶺大嶺3粒 火入れ 山田錦純米
外飲み部
33
新丸子屋
A standard Omine sake that is brewed year-round in order to be delivered in its freshest state. It is said to have a juicy flavor with a sweet and sour taste like muscat and a gentle Yamadanishiki flavor. Sake rice is Yamada-Nishiki, Polishing ratio 50%, Yeast is undisclosed. Since there were only a few left, the sake seems to have been exposed to air, giving it a strong impression of sake. Soft sweetness and aroma like melon or muscat. The sweetness is strong at first, and the umami of rice is also gradually felt later. It goes well with chilled drinks👍. The sashimi of smelt squid 🦑 was my favorite snack. This is my favorite ✨I enjoy the sake itself and it goes really well with food 🤤. No gassiness. It is an easy to drink sake!
Japanese>English
ChiebijinLAPIN 純米おりがらみ生酒純米生酒おりがらみ発泡
外飲み部
36
新丸子屋
This sake is made with rice polished to 70%, and the specifications for "gentle sweetness and beautiful acidity" are the same as before! Please enjoy it with a feeling of spicy gas! Sake rice is Hinohikari produced in Oita Prefecture, milling ratio 70%, yeast is home cultivated yeast. Strong acidity. It is followed by a slight carbonation. As you drink it, you can gradually taste the umami of the rice and the sweetness👍. Great sense of balance. Ummm.... The sweetness of the soy sauce is Kyushu soy sauce and goes well with the sake!
Japanese>English
HanatomoeJun Dai Dai 無濾過生原酒山廃生酒無濾過
外飲み部
31
新丸子屋
It has a refreshing acidity reminiscent of citrus fruits, a gentle bitterness from low-temperature fermentation, and the rice is polished well above the standard milling ratio in order to dissolve the rice to its maximum extent. The bitter acidity reminiscent of citrus fruits along with a sweet, fruity aroma is said to make this sake attractive. Sake rice is contract-grown rice from Nara Prefecture, polished to 50%, no yeast added The impression is that the sourness of the acidity and the umami are in harmony with each other. Refreshing and slightly carbonated✨ Overall impression is gentle, with a touch of gorgeousness. It feels like it goes in like water! ✨ I paired it with potato salad as a side dish
Japanese>English
Mansakunohana純米大吟醸一度火入れ原酒 超限定純米大吟醸原酒
家飲み部
35
新丸子屋
This is a limited edition bottle of Mansaku no Hana, released in limited quantities only twice a year, in April and October. The bottle is a once-heated Junmai Daiginjo that tastes very good when drunk chilled. Although it is a Junmai Daiginjo, it has excellent cost performance at just under 2,000 yen for a 4-gou bottle, making it one of the most popular bottles among fans. The sake rice is Akita Sake Komachi and Yamadanishiki, the rice polishing ratio is 45%, and the yeast is in-house yeast B. We found it at a local liquor store and drank it well chilled! Pouring it into a glass, you can smell the ginjo aroma even before you drink it. The first sip has a gentle aroma of white flowers and green apples, and the aroma becomes stronger in the mouth with the umami of the rice. The dry sharpness is felt later. This sake has an elegant aroma with not too many habits and a moderate umami and sweetness. Very easy to drink. Ummm 🤤 this is quite my favorite✨. Since we were drinking at home, I paired it with cheetara for the Tsumami!
Japanese>English
Daishichi純米 生酛純米生酛
外飲み部
32
新丸子屋
This is a junmai kamishibashi from Daishichi, which is highly regarded as the definitive version of the kamishibashi style of sake making. The richness, umami, and acidity blend perfectly with a nice crisp aftertaste. When heated up, it is said to have a delicious taste that will soak into your heart and soul. Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast. The last sake of the day was hot 🍶. From the first sip, it was ahhh-ma-zing! By heating it up, the rich mellowness, sake aroma, and rice flavor all spread out at once! It was served with pork miso soup!
Japanese>English
Isojiman別撰本醸造本醸造
外飲み部
33
新丸子屋
A fresh, single-hot brew. A popular product only available during the new sake season. It is carefully and slowly brewed at a low temperature to give it a gentle, fresh aroma. Sake rice is Yamadanishiki, rice polishing ratio 60%, in-house cultivated yeast The first sip is very refreshing. It was served cold. The ginjo aroma lingers as you drink, and when you pull in your breath through your nose, your mouth is filled with the good smell of sake. You can also taste a little sweetness from the rice 🤤. I thought it would go well with sashimi, so I paired it with bonito tataki.
Japanese>English
Zaku奏乃智 純米吟醸純米吟醸
外飲み部
30
新丸子屋
It has a fresh, clean aroma and a clear, glass-like taste. It has a sharp mouthfeel with a slight umami flavor, and leaves a crisp, clear impression with a gentle fruity sweetness. Sake rice is unknown, rice polishing ratio 50%, Association 14 yeast It was served well chilled. The first sip is very refreshing, like water. The freshness stands out. After the second sip, the umami of the rice and the crispness of the dry taste start to emerge, and gradually sweetness can also be felt. It is easier to feel the sweetness if it is brought back to room temperature a little bit than if it is chilled too much! It goes well with everything you cook with! This time with firefly squid and potato salad 🦑.
Japanese>English
Glorious Mt.Fuji純米酒 無濾過生原酒 おりがらみ 暁乃翼純米生酒無濾過おりがらみ
外飲み部
40
新丸子屋
Junmai-shu Akarino Wings" is a limited edition sake for early spring, only available once a year. "Akatsuki" is a phonetic variant of "Akatoki," meaning dawn or daybreak. It is a wing that spreads the moment when what you have been waiting for comes true. It is said to be a white "orikara-mi" junmai sake that awaits the spring. Sake rice is Haenuki, rice polishing ratio 65%, yeast is Association No. 10 series Similar to the impression of the sake that preceded it, it is a cup with a fresh, apple-like, fruity aroma and a moderate umami flavor. The orikara nigorami was also beautiful and easy to drink! The pink wings on the label also made a big impact✨.
Japanese>English
町田酒造特別純米55 美山錦 にごり特別純米生酒無濾過にごり酒
外飲み部
41
新丸子屋
Fresh aroma and volume of acidity. The freshness of the aroma is said to spread directly to the palate. Sake rice is Miyamanishiki, rice polishing ratio 55%, Association 1801 yeast + Gunma KAZE yeast Nigori is a limited version only for the first shipment! We had a freshly opened, well-chilled bottle. It has a fruity aroma with moderate sweetness and excellent acidity. It is easy to drink and has a refreshing aftertaste. It also went well with aji sashimi (horse mackerel). Sashimi and sake, why do they go so well together? It was delicious 🤤.
Japanese>English
Tedorigawa春 純米 うすにごり純米生酒にごり酒
外飲み部
28
新丸子屋
They say it has a fresh aroma of new sake and a smooth, deep flavor. Sake rice: Yamadanishiki, Kake rice: Gohyakumangoku, Polishing ratio: 60%, Yeast: in-house cultivated yeast It is impressive with a gaseous, lingering tangy feeling and a light nigori, refreshingly dry taste. The overall impression is calm, with a subtle aroma. The label has a warm image of a small bird flying over the Tedori River blooming with spring flowers, which fits the image of sake perfectly.
Japanese>English
Haneya純米吟醸 煌火 生原酒特別純米生酒
家飲み部
26
新丸子屋
It is like the glossy sparkle of fireworks in the night sky and gently envelops you like the sea. It is said to be a gentle sake that will touch your heart. This sake fits this image perfectly! Sake rice is Gohyakumangoku, rice polishing ratio 60%, yeast is home cultivated yeast When opened, it is slightly carbonated. It is like quiet water and the slightly dry sharpness spreads little by little. The tingling and dryness remain on the tongue until the end, the aroma is subtle, and the overall impression is calm, clear, and gentle. The overall impression is calm, clear, and gentle. As you continue drinking, you can taste a little sweetness.
Japanese>English
Suigei純米吟醸 高育54号 新酒生酒純米吟醸生酒
家飲み部
27
新丸子屋
It has a crisp acidity and a powerful flavor typical of nama-zake. This bottle can be enjoyed only during the new sake season in spring. Sake rice is Gin-no-Yume, rice polishing ratio 50%, yeast is Ko-iku No. 54. Found and purchased at a local liquor store. First drunk whale. The first impression when you open the bottle is a slight carbonation, and the umami flavor is well spread on the palate. The aftertaste is dry, crisp, and powerful. As you continue to drink, you will notice a fruity aroma with a hint of apple. It was a great match for the Aji Tataki (horse mackerel) ✨. It seems to go well with a wide range of sashimi. It also went well with cheese dipped in tamari soy sauce.
Japanese>English
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