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profile icon海の男
飲んだ酒の記録として。端麗旨口が好みですが知らない銘柄はとりあえずチャレンジしています。家飲み中心です。うまさと甘さの区別が苦手なので糖度計を使用しています。表現力に乏しいのでご了承を。

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The origins of the sake you've drunk are colored on the map.
Hououbiden酒未来 純米大吟醸 無濾過本生
23
海の男
Junmai Daiginjo with a 50% rice polishing ratio. Sake rice is "Sake Mirai". The aroma is sweet, typical of Hououmida. However, the aroma is different from the other ones we have had so far, and it has less of a pineapple flavor. It is more like pear. Maybe because of the weak aroma, it does not feel sweet for a sake with a sugar content of 13.2%. Is it just me? There is a slight astringency that remains until the light sweetness.
Japanese>English
Kagura純米大吟醸 無濾過 無加水 生酒 正月限定酒
21
海の男
Junmai Daiginjo made from Kyoto Gohyakumangoku polished to 50%. Since it is designed for the New Year, it comes with a mizuhiki of cranes. Aside from that, the important thing is the taste. It has a refreshing citrus aroma. It has a light carbonation. If you leave it for a while, small bubbles of carbonation will stick to it. There is a slight sourness and astringency, and grapefruit shows its face. It was refrigerated, so when it was warmed up, the acidity and umami came out. The astringency is reduced and it is very tasty. Surprisingly, it is recommended to be served hot. It is said to be limited to 500 bottles.
Japanese>English
大正の鶴純米 二夏越え 無濾過原酒
18
海の男
Aged for two summers after bottling. The color in the glass is slightly tinted. Aroma: Subdued, fruity, apple-like? Apple-like? The taste is firm with a hint of sourness. The astringency of the taste is a little strong. It is said to be good when heated, so we tried it and found it to have a nice aroma. The acidity and umami are more pronounced and the astringency is less pronounced. It is better to be heated. It seems dry, but the sugar content is 11.5%, making it a sweet wine. I wanted to enjoy the changes over time, but unfortunately I dropped the bottle and broke it just after pouring the first glass, so it was my first and last glass.
Japanese>English
Chiyodagura純米大吟醸 生原酒 フクノハナ
20
海の男
Junmai Daiginjo Nama-shu with a 50% rice polishing ratio. The rice is fukunohana. When chilled, the aroma is not very pleasant, but when warmed, it has a melon-like aroma. It feels sweet, but the acidity and astringency after the umami are not so different from those of special junmai. Incidentally, the sugar content is 10.3%, almost the same as that of Tokusyu Junmai. The slightly peculiar lingering aroma also bothered me. It is not the fresh fruity Junmai Daiginjo that is common these days.
Japanese>English
Chiyodagura特別純米原酒 フクノハナ 秋あがり
18
海の男
Special pure rice with a 60% milling ratio. The rice is fukunohana. The aroma is not much, or almost none at all. It is dry, with sourness and astringency coming immediately after the umami. The sugar content is 9.9%. No aroma even when heated very hot. The acidity is also not very noticeable. It is best lukewarm.
Japanese>English
泰然純米大吟醸 しぼりたて 無濾過生原酒
16
海の男
This is the first time I have heard of this brand. A quick search reveals that the brewery also produces Koshino-Kanchubai. It has been bottled for a while, so it does not have a fresh feeling. The aroma is melon-like and a bit heavy. Is it similar to Naraman? It is said to be dry, but I personally felt it was quite sweet, and the actual sugar content was 12.2%. The astringency remains a little.
Japanese>English
Fusano Kankiku電照菊 純米大吟醸 山田錦50
28
海の男
Fruity aroma. The aroma is light, not heavy like melon or pineapple. Peach-like? There is also a hint of apple. Fairly sweet. There is a slight carbonation, but not much gasiness. The acidity is light and juice-like. Would it be better to say that it is like peach soda water with alcohol in it?
Japanese>English
宮泉純米吟醸 山田穂 火入
22
海の男
It has a nice, fresh aroma. The taste is clean and umami spreading as expected from Sharaku. It feels sweet but is less sweet and has a sugar content of 10.5%. On the first day of opening, it has a slight sourness and a clean aftertaste, but after about three days, the astringency becomes stronger. It was refrigerated, so we drank it cold for now, but the acidity and astringency mellowed at room temperature, and the acidity became more pronounced when it was heated. Both are good in their own way.
Japanese>English
Tabika槽搾り 豊穣
18
海の男
Although not stated, it is a junmai sake with a rice polishing ratio of 60%. It has a light, slightly sweet flavor on the palate with little aroma. A little acidity and astringency finish the taste. Simply delicious. Better served at room temperature than chilled. It was not bad when heated.
Japanese>English
山の壽純米 ひやおろし
18
海の男
It smells fresh. Citrusy? A very thick mass of umami flavor jumps into the mouth. It's really good! It is very light and easy to drink. It is better to drink it at room temperature rather than chilled. It is very good, but not heavy, and has a light taste. The astringency becomes stronger the next day and as the days go by. I wish it would continue to taste the way it did on the first day it was opened.
Japanese>English
Watarai8+ エイト
23
海の男
KURAND items. It is a product of Watarai Honten in Wadarai. It is a product of Watarai Honten in Wadarai, and it is said to be brewed by 8 brewers. When poured into a glass, there is not much aroma, but when you put it in your mouth, a fruity aroma like muscat spreads. It has a mild umami flavor with little acidity. When heated, it has a sour taste, but it is not very strong. After about 3 days from opening the bottle, a slight sourness and astringent aftertaste appear.
Japanese>English
Komeichizu宝富貴 原酒しぼったまんま 生貯蔵
21
海の男
I am writing this here because there is no brand name registered. It is not a "sake" because it contains sugar and acidifiers, but I happened to have it on hand. The alcohol content is 19%, and the rice polishing ratio is not stated. It is fairly sweet. The sugar content is quite high at 14.6%, but it doesn't taste that much. It is like a sweet shochu. So I drank it with carbonated water, but when I drank it again about a week later, it tasted better. I felt it could be a good sake without sugar or acidifiers if it was serious. What a waste.
Japanese>English
Fumotoi純米吟醸 DEWA33 おりがらみ 生
18
海の男
The bubbles that come out of the bottle when opened are intense. It stops just before it overflows from the bottle. The aroma has a hint of koji sweetness. The taste is quite dry, with little acidity but a touch of astringency. The sugar content is 9.3%. It is said to have a freshness, but I personally do not find it so fresh, and it is too neat and dry to be very tasty.
Japanese>English
Koro特別純米
14
海の男
Special junmai with a rice polishing ratio of 58%. The color is dark when poured into a glass. The aroma has a sense of maturity with acidity. It has a good balance of rich sweetness and acidity, just like Yamahai. The sugar content is 12%, but the sweetness is more than that. It is best when slightly lukewarm because the acidity only gets stronger when it is heated. The aftertaste is sharp despite the strong flavor, and the taste is perfectly balanced. I don't really like heated sake, but this is good!
Japanese>English
Kaga no Tsuki純米酒 石川のにごり酒
20
海の男
We found this nigori sake series from Ishikawa when we were looking for Noto sake. It is a junmai nigori sake with a rice polishing ratio of 75%. The nigori is a little bit low. The supernatant has a slightly matured taste. It is similar to the Jyudaijime that I drank the other day. It is quite sweet. I thought it might be due to the water since the brewery is located close to the brewery. I thought it might be because of the location of the brewery, but that was not possible. The honjozo and junmai daiginjos that I have had in the past were in the neat and dry category. Did they make them like this? When nigori ingredients are mixed in, a little dryness and astringency are added.
Japanese>English
Kuramotokuramoto64 SAKE-TEN 生酒
22
海の男
Slightly good aroma. The color is dark and the taste is a little strong. There is a sweetness, but the umami is also quite strong. A little astringency remains. The brewer uses its own dry sake at the end of the brewing process. Even if alcohol is added, it is a better idea to use the company's own sake than to use sugar cane or other alcohol of unknown origin. Is it a bit like kijoshu in that they use sake in the brewing process?
Japanese>English
ChiebijinLOVE PINK 純米酒 にごり酒
24
海の男
It has a lot of cloudy components and is red! When poured into a glass, it looks like a rosé wine. The aroma is a little sour. It is said to be like strawberry, but it is not. It is sweet and sour and fresh. It is like a really sweet rosé wine and easy to drink. The alcohol content is 12%. When the nigori ingredients are mixed, the acidity is a little stronger. There is a little astringency. The coarseness of the nigori ingredients remains.
Japanese>English
天満月純米大吟醸
19
海の男
Junmai Daiginjo with a rice polishing ratio of 50%. There is not much aroma, only a heavy banana-type fruit aroma. It is very good and even sweet, but the sugar content is in the dry category at 10.1%. As each day passes after opening the bottle, it becomes less sweet and more dry. After 5 days from opening, the taste changed to dry with an astringent aftertaste. I liked the sweetness of the first day.
Japanese>English
サケサウルス純米大吟醸
18
海の男
KURAND's product. Not much aroma. There is none of the fruity flavor that is common in recent sakes. It is full-bodied, dry, and has a firm umami taste. At room temperature, it has a strong astringent aftertaste, but as it warms up to lukewarm, the acidity comes out and the balance improves. The hotter it gets, the more acidic it becomes, so it's up to your taste.
Japanese>English
Judaimeうすにごり
16
海の男
I was looking for Noto sake and found this nigori sake series from Ishikawa. It seems to be often mistaken for Jyushiyo. First, the supernatant. It has a slightly matured koji aroma. It has a sweet taste, but the sugar content is 10.0%, making it a bit dry. The next day after opening the bottle, it feels a little dry, but is it because of the temperature? When it is lukewarm, the sweetness felt on the first day returns. The astringency remains a little strong, perhaps due to the light nigori taste.
Japanese>English
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