SakenowaRecord your sake experiences and discover your favorites
profile iconYU

Registered Date

Check-ins

64

Favorite Brands

0

Most Check-in Brands

Fusanokangiku
5(16.13%)
Kokuryu
4(12.9%)
Kamoshibitokuheiji
4(12.9%)
Sharaku
3(9.68%)
Kazenomori
3(9.68%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukui
10(15.63%)
Chiba
8(12.5%)
Fukushima
6(9.38%)
Aichi
5(7.81%)
Hiroshima
5(7.81%)
profile iconYU
空純米大吟醸
Sekiya JozoAichi
16
YUThree times a year, the famous "sky" is hard to buy. (It is quite easy to write about in Chiba Prefecture). It is moderately priced, but less sweet than Sekiya Shuzo's Biyawa. Sora is refined, "sharpened and sharp. The crisp dryness that makes everything "nothing" and the soft-landing sweetness of Karo's aftertaste. If we unravel what makes it such a popular brand, we can unravel it as "intense crispness".
Japanese>English
profile iconYU
Hakugakusen黒鉄　純米大吟醸　生純米大吟醸生酒
Yasumoto ShuzoFukui
17
YUDespite being a junmai daiginjo, the aroma sweetness is moderate, with a slight acidity. Super clean and dry aftertaste from an elegantly clear initial aroma. It was soon gone, as it is a food sake with too high a level to match any dish.
Japanese>English
profile iconYU
Harugasumi栗ラベル白純米吟醸生酒
Kuribayashi ShuzotenAkita
27
YUIt is said to be one of the most popular Harukasumi sakes. This was my first time to drink Haruka, and I was surprised at how delicious it was. It had a strong acidity and sweetness, and the expression "Niagara grape juice" was very apt. It was so good that I drank it all by myself in one night.
Japanese>English
profile iconYU
Fusanokangiku39純米大吟醸原酒無濾過
寒菊銘醸Chiba
29
YUThis is a special annual sake among the Kangiku varieties. The taste of Kangiku is particularly smooth, with a clear sweetness and acidity followed by a slight carbonation. The fruity aroma was so gorgeous that I finished a bottle by myself right away! LOL!
Japanese>English
profile iconYU
Sharaku純米原酒生酒無濾過
Miyaizumi ShuzoFukushima
27
YUProbably a limited time only unfiltered raw sake. Can be fresher and fresher than hi-ire. The aroma is fresh and crisp with a hint of banana.
Japanese>English
profile iconYU
Kikuhime吟醸荒走り
KikuhimeIshikawa
24
YUIt is rich and umami-kuchi. So called "dark and sweet". If you think the price is high, it is Yoshikawa Yamadanishiki. If you think the sweetness is a step above, that's what it is. In a sense, it is rare to drink a ginjo-shu with this level of rice. We recommend it to those who are tired of Junmai Daiginjos that are sweet and refreshing.
Japanese>English
profile iconYU
Kazenomori雄町607生酒無濾過
Yucho ShuzoNara
25
YUThey said it was a one-time challenge drink. There is a tag warning against carbonation, but there is no explosive fizz to that extent. The slight bubbling is typical of Kaze no Mori, and the rich sweetness of Omachi makes for a fuller, rounder flavor than the usual crisp Kaze no Mori.
Japanese>English
profile iconYU
Mutsuhassen華想い40純米大吟醸
Hachinohe ShuzoAomori
24
YUI opened the bottle with a happy occasion. It has a crisp aftertaste that is typical of Hachisen. However, the combination of the gorgeousness of the rice and the 40% milling ratio of Hwaso rice gives it a rich, sweet flavor to start, and the crispness and tightness of the Hachisen character is a surprising combination.
Japanese>English
profile iconYU
Kamoshibitokuheijihuman純米大吟醸
Ban JozojoAichi
19
YUComparison of human and Kurodasho. The tastes are similar, with human at 45% and Kurodasho at 50% milled rice. The difference in sweetness is 5%. The strength is the same whether you drink it fresh or 3 days later. It has a slightly carbonated taste and a bitter (pungent) taste. However, the sweetness that comes after the carbonation is stronger in human. It is a noble sweetness that is typical of polished Yamadanishiki. Even after a few days, there is no strange aroma, and the flavor remains the same. Sake with strength.
Japanese>English
profile iconYU
Koeigiku月影原酒生酒無濾過
Koeigiku ShuzoSaga
3
YUKoei Kiku is an up-and-coming Saga brewery. It was introduced as lactobacillus fermented, which is a combination of sweetness with a slight sourness and the carbonation that is typical of Koeikiku. We love it because it is a sake brewery that produces a unique flavor.
Japanese>English
profile iconYU
自然酒生酛しぼり生純米生酛生酒
Niida HonkeFukushima
26
YUThe NIIDASENSHU. Because it is a "nama-hashimoto" sake, it has a unique taste and aroma when brewed with yeast from the brewery's own brewery. In particular, the richness of the flavor, the natural taste, and the resulting sweetness and aroma are the characteristics of Niidashizen-shu. These are the characteristics of Niidashi Zenchu, but this sake is especially refined and shows them off.
Japanese>English
profile iconYU
Kinoenemasamune生原酒直汲み純米大吟醸原酒生酒
Iinuma HonkeChiba
24
YUFresh when opened. Koshi has a particularly strong fruity freshness, and it shows strongly. The label on the back describes it as having "a gorgeous ginjo aroma reminiscent of apples," and that is exactly what it is! Incidentally, if you let the sake sit for three days, the freshness subsides and it becomes a mildly fruity sweet sake.
Japanese>English
ジェイ&ノビィGood evening, YU 😃. Since you all raised it and gave it high marks, we finally got ours and it's sitting in the fridge waiting for us! We'll think about letting it sit for a while without drinking it all 😊.
Japanese>English
profile iconYU
Kidoizumi特別純米樽酒
Kidoizumi ShuzoChiba
22
YUSake that has been transferred into not so many barrels to transfer the aroma. Aroma of cedar. If you like it, this is the first sake for you, but if you like the oaky aroma of sake yeast and white wine, this is the one for you. The aroma of the oariness, which does not disappoint, combined with the sweetness of the sake, is the only flavor to be found.
Japanese>English
profile iconYU
Fusanokangiku純米吟醸原酒生酒無濾過
寒菊銘醸Chiba
26
YUKangiku is delicious. I drink it throughout the year and never miss it. It has a fresh flavor and a hint of sweetness that passes through it. I finished a bottle by myself in one night.
Japanese>English
profile iconYU
Nabeshima愛山純米大吟醸
Fukuchiyo ShuzoSaga
2
YUIt has a slight acidity typical of Nabeshima and a sweetness typical of Aizan. It is easy to drink and goes down a treat.
Japanese>English
profile iconYU
Kamoshibitokuheiji彼の地純米大吟醸
Ban JozojoAichi
26
YUWhen cold, the taste is not as strong as the other order, a little sour and languid. But when it gets lukewarm, the taste becomes more intense and surprising. It tastes better than the "Made to Order". Why is that? Why? This is interesting! (3 days later) The taste is milder, the carbonation is gone, and the sweetness has depth. However, the sweetness is more normal than the other order I had at the same time.
Japanese>English
profile iconYU
Kamoshibitokuheiji別誂純米大吟醸
Ban JozojoAichi
24
YUWhen cold, it tastes more intense. More so than his land which we drank at the same time. However, when the temperature drops, it becomes a mild and gentle sake. An interesting change that shows the exact opposite reaction when compared to his ground. (Added 3 days later) Carbonation is gone and sweetness remains. The sweetness has a royal sweetness. Sweetness like Yoshikawa Yamadanishiki. The rice flavor seems to have been sharpened and remained.
Japanese>English
profile iconYU
jozan槽場造り生酒槽しぼり
Jozan ShuzoFukui
2
YUFresh sweetness typical of unpasteurized sake
Japanese>English
1