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SakenowaRecord your sake experiences and discover your favorites
gobujogobujo

Registered Date

Check-ins

194

Favorite Brands

2

Most Check-in Brands

Tamanohikari
8(10%)
Daishichi
4(5%)
Suigei
4(5%)
Ichinokura
4(5%)
Denshin
3(3.75%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
15(7.73%)
Niigata
14(7.22%)
Nagano
13(6.7%)
Fukushima
12(6.19%)
Akita
11(5.67%)

Timeline

gobujogobujo
Fukukomachi特別純米原酒生酒
Kimura ShuzoAkita
alt 1
16
gobujo
I was lured to buy it by the handwritten-style label, which is just rolled up and fastened with cellophane tape. If you peel off the label, you will find a normal label underneath. The mother sake is Gin no Sei, the rice is polished to 50% 50%, and the alcohol content is 16.5 degrees.
Japanese>English
gobujogobujo
Kuromatsu Hakushika蔵出し生酒本醸造生酒
Tatsumahonke ShuzoHyogo
alt 1
19
gobujo
At Tempura no Tsunahachi. I went there for the wild vegetable tempura, but perhaps because it was the end of the season, I didn't smell much of it. Too bad. This is Shiraga with the TSUNAHACHI label. Easy to drink.
Japanese>English
gobujogobujo
Ichinokura特別純米酒 辛口特別純米
IchinokuraMiyagi
alt 1
14
gobujo
I bought miso nanban, which is often served with beef tongue, and Miyagi sake.
Japanese>English
gobujogobujo
alt 1
12
gobujo
With anglerfish. It is said to be the only sake brewery in Shimokita. You can tell that it was not a land that produced much rice.
Japanese>English
gobujogobujo
Kubota純米吟醸　にごり純米吟醸
Asahi ShuzoNiigata
alt 1
16
gobujo
Spicy hot bean curd with slightly sweet nigori sake 13% alcohol by volume
Japanese>English
gobujogobujo
Urakasumi寒風沢純米吟醸
SaraMiyagi
alt 1
19
gobujo
It is made from Sasanishiki, isn't it? Sasanishiki has been completely absent from the market since the Heisei era's great crop failure, but I used to rather like this brand. The price was high, but it was delicious.
Japanese>English
gobujogobujo
Horai蔵人しか飲めぬ新酒（裏）原酒おりがらみ
Watanabe ShuzotenGifu
alt 1
13
gobujo
It is strained, so it has some oli. It also has 19 degrees of alcohol.
Japanese>English
gobujogobujo
alt 1
17
gobujo
While today, the mainstream is 10 koku of rice and 12 koku of water, the Edo period specification was 10 koku of water, which is said to be richer and richer. It is indeed very rich and thick. I may want to repeat this.
Japanese>English
1

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