Logo
SakenowaRecord your sake experiences and discover your favorites
murasakitamanamurasakitamana

Registered Date

Check-ins

11

Favorite Brands

1

Most Check-in Brands

浜千鳥
2(33.33%)
Kikunotsukasa
2(33.33%)
Unspecified
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
5(45.45%)
Other
3(27.27%)
Aomori
1(9.09%)
Niigata
1(9.09%)
Gifu
1(9.09%)

Timeline

murasakitamanamurasakitamana
alt 1alt 2
22
murasakitamana
Modern Senkou 2021 Carbonic acid gas◎. Good mouthfeel, but bitterness lingers at the end. Green apple, and a little bit of caramel popcorn flavor from Disneyland. It is good to drink while talking, but it gives the impression of choosing a snack. Cream cheese and sweetened apple Caprese of white peach and carpaccio of salmon came to my mind. However, we have only boiled chicken wing with plum vinegar. Hmmm. But! The bitterness of the sake and the soy sauce used for stewing blended together and went well together (^^) It's delicious. I wish I didn't have to go far to buy it. I'm a fan.
Japanese>English
murasakitamanamurasakitamana
alt 1alt 2
17
murasakitamana
Hamachidori Junmai Usu Nigori Ginga no Shizuku The POP said it had a banana aroma. There are flavors of crunchy pear🍐 and melon rind, sometimes watermelon and ramune. The aftertaste is bitter. It might have been better with sashimi than fried food.
Japanese>English
murasakitamanamurasakitamana
alt 1alt 2
26
murasakitamana
The aroma of this sake changes rapidly depending on the glass and temperature. Perhaps it is because it is freshly squeezed, but you can feel the carbon dioxide strongly. When it is chilled, it is a semedyne type. In a glass with a wide mouth, the aroma stored in the empty space smells of white grapes (with seeds, the happy smell when the pulp is left on the skin after the fruit is released and it is sucked up). In a glass without a wide mouth, it smells like a nutritional drink and human. Strange. The taste is very acidic, and it is hard to finish. It is a sake to drink slowly. It is a sake to be drunk slowly. 14% alcohol is not so strong.
Japanese>English
murasakitamanamurasakitamana
alt 1
23
murasakitamana
Delicious. It's been about 2 days since I opened it, but it's more settled at a higher temperature (currently room temperature 15C). it was about 900 yen, but it has a nice aroma, pineapple, melon. When you sniff the glass, the aroma is weak, but when you put it in your mouth, it is fluffy. I met with cured ham, cured ham with camembert wrapped around it. It's too cosy to pull off. It's a waste.
Japanese>English
murasakitamanamurasakitamana
alt 1
15
murasakitamana
Kosaemon Bizen Omachi Junmai-Ginjo This is a sake from Gifu and Nakajima Brewing. I met this at a supermarket in Iwate. I did not know how to read it? Shouzaemon? I love the first scent. It smells like a sweet strawberry core. The aftertaste is refreshing, crisp and sour, but it's also very refreshing. Rice? I like the plump, mellow look.
Japanese>English
murasakitamanamurasakitamana
alt 1
18
murasakitamana
plover on the beach rough-hewn Junmai-nama gara-shu Sticking to Iwate Prefecture ingredients Gin Gin Gin is 100% pure sake. Rice polishing ratio is 55% koji rice, 60% hanging rice The smell of canned peaches and munching on tissues (have you ever done that before?) It's a bit of a surprise. It is 17% alcohol by volume, so there is a sense of alcohol in this drink. But it feels sweet. It has a gentle sweetness like powdered sugar that lasts a long time. Is it because it has less acidity? I don't want to warm it up since it's a raw sake. If anyone has done this, I'd like to know what it's like. When you combine it with albino tempura. I recommend it because the tissue is thinner.
Japanese>English
murasakitamanamurasakitamana
alt 1alt 2
13
murasakitamana
About 600 yen for 720 ml. Too cheap. The date was 20.03. It's over six months old, so it's got some quirks, and it's rich and slightly yogurt-like. It goes well with salted fish and cheese. It was delicious 😋.
Japanese>English
murasakitamanamurasakitamana
alt 1
22
murasakitamana
Sake from Mie Prefecture. It is about 1,500 yen at the supermarket. It is the brewery of "Zakuzu". The cap looks like a snake, which is often used for hard-to-find sake. It is not possible to open it, and somehow open it with scissors. It becomes dry, and my hand is defeated by the roughness. Sigh. And the mouth of the bottle stinks of sweat. Oh, is this caproic acid? I pour it into a glass, thinking. There's a plumping sensation, a puffy red apple aroma and a rumpled feel. And it feels sweet. A little bit of old fashioned mise-en-scene when combined with the fried food. I've felt this in the old fashioned honorable class. I guess a glass of wine is good for a crisp, chilled glass of wine. As it warms up, the plump aroma becomes stronger and the bitterness floats away at the same time. I don't feel much acidity, so it's easy to drink, which is wonderful. It's easy to drink, it's nice.
Japanese>English
murasakitamanamurasakitamana
alt 1alt 2
17
murasakitamana
It has a low refined habitual aroma that is buzzing. It is also yellowish in color. When cold, it has a white wine flavor, but when it comes back to temperature, it has a sweetness and aroma like mirin. It didn't go well with the Gouda cheese, but it went very well with the salmon carpaccio (more lemon).
Japanese>English
murasakitamanamurasakitamana
alt 1
20
murasakitamana
Mutsu Hassen Rice Ale 2019 Poured into a glass, it's between orange and brown. A light color that doesn't taste very good in a craft beer. In my mouth, it's a memory of the orange powder I drank as a child. It makes my face twitch. I can't say for sure because it might be my preference, but I had to have a snack to make it spicy.
Japanese>English

RecommendedContentsSectionView.title

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