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SakenowaRecord your sake experiences and discover your favorites
KumaKuma
Mostly checking in at home. 酒は原価、Rice is life. Like it cold!

Registered Date

Check-ins

118

Favorite Brands

2

Most Check-in Brands

Harugasumi
9(10.84%)
Mansakunohana
8(9.64%)
Shinshu Kirei
7(8.43%)
Yukinobijin
6(7.23%)
Hanamura
5(6.02%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
47(39.83%)
Yamagata
11(9.32%)
Fukushima
11(9.32%)
Nagano
9(7.63%)
Tochigi
8(6.78%)

Venues With Most Check-Ins

Suzuden (鈴傳)
3(42.86%)
Taiyo Sakaba (タヰヨウ酒場)
2(28.57%)
栃木地酒館 登屋本店
2(28.57%)

Timeline

KumaKuma
Karihoホワイトラベル 白麹仕込み純米生酒純米生酒
Akita SeishuAkita
alt 1alt 2
34
Kuma
When I was a shochu drinker, I liked shochu made with white koji (black koji tasted dry and I did not like it much, but I had an image that shochu made with white koji had a softer flavor and a better aroma). I bought it because I heard that using it for sake gives it a citric acid type sour taste, and I like sour taste. I had had a 13% sake that was also made with white koji, but it was the most sour & flaky sake I've ever had, and the farthest away from sake I've ever had. I didn't dislike it, but it wasn't what I was looking for in a sake. This one has a very strong acidity in the mouth, but the body of the Junmai is solid, so it is a bit too much. However, the Junmai body is firm, so it is a bit full-bodied. It's not the kind of sake you drink in gulps. Also, it is still easy to drink when it is cold, but as the temperature rises, the drinking speed slows down. This kind of acidity may not be the acidity I am looking for. I learned a lot.
Japanese>English
Kuma
After about three weeks, the acidity seemed a little more square and easier to drink.
Japanese>English
KumaKuma
Yamamoto試験醸造酒 純米生原酒 百田90純米原酒生酒
YamamotoAkita
alt 1
32
Kuma
Watermelon? Grain? Aroma: Watermelon? It is a little sweeter and lighter than expected. There is a bit of bitterness and astringency, but it is not bothersome. It is just a hidden taste. Easy to drink. After a few days, it becomes rather flabby. That's how I imagine Momota to be.
Japanese>English
KumaKuma
Koeigiku黄昏オレンジ 無濾過生原酒原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1
33
Kuma
I'm glad to finally be able to buy Koei Chrysanthemum in my neighborhood after wondering where I could buy it. It's really orangey. Especially after the second day. I am happy to finally be able to drink the Kouei Kiku that I have been longing for, but I realized that I am not a fan of continuing to drink sake that has a distinct lactic acidity. I wonder what in the Koei-Kiku lineup is less lactic acidic. Any recommendations from the experts?
Japanese>English
KumaKuma
Kudokijozu酒未来 純米吟醸純米吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1alt 2
29
Kuma
I bought it because I enjoyed the sake Mirai from Hana Yuu that I drank before. After I bought it, I noticed that the alcohol content was 17-18%, so I thought it might be heavy. I thought it might be heavy, but I didn't feel much heaviness or alcohol, and it was reduced at the speed of a normal sake. It wasn't particularly fruity, and I didn't feel any strong character. I didn't notice any major changes in flavor over time, and the sweetness seemed subdued compared to other kudo-no-shu I have had. The acidity did not come out until the end. The price is reasonable. It wasn't bad, but it was a little different from my taste (partly because I was in the mood for a light, very light drink). If I were to buy another sake from Sake Mirai, I would try something else.
Japanese>English
KumaKuma
Maruhi山廃純米 No.9A純米山廃
HiraizumihonpoAkita
alt 1alt 2
34
Kuma
No.77 was interesting, so I bought this one too. On the first day, it has a light tortoiseshell candy feeling and a sourness that comes together, so it's like a craft cold candy with more lemon and no ginger. I also feel a touch of spice, which I think comes from the bitterness. Although the needle is not as sharp as No.77, it has just the right amount of sweetness and acidity due to the sake degree of -8 and acidity of 2.8, and it also has a sharpness that makes it easy to drink. It is delicious. It is also good that you don't get tired of drinking it at 14 degrees Celsius. It can be drunk with or without food. On the third day, the sweetness is suppressed and it becomes like a thick apple juice. And it has a nice sharpness. Even if you feel the sweetness for a moment, you want to drink more right away because it has a great sharpness. I've been comparing it to No.77 for a while now, but I like this one better. I don't see many places selling it...maybe they don't make it in numbers? Hmmm...interesting Yamahai! I'd like to try a variety of this Maruhi series.
Japanese>English
KumaKuma
千代緑純米大吟醸 SP純米大吟醸
奥田酒造店Akita
alt 1alt 2
30
Kuma
Sake from a small family-run brewery in Kyowa-cho, Daisen, Akita. This is the first time to drink it. SP" means "Komachi Yeast SP". Light ginjo aroma. Quite dry? The acidity, spiciness, and bitterness all attack at once, but it ends with a long, lingering aftertaste. and it ends with a long aftertaste. It is dry while eating. On the third day, it is still dry and sharp, but the sharpness of the bitterness and lemon-like acidity becomes sharp in a way that makes you say "zuvaaaaaaahhh! It's not my favorite, but it's good. It is a bit high in alcohol content, so I drank it with a light Maruhei from Hiraizumi, but I drank too much of it. I wonder if the people in Kyowa Town drink this kind of sake. It's not good. Next year, I would like to have a jar of this sake.
Japanese>English
KumaKuma
Ippakusuisei純米吟醸 美郷錦純米吟醸
Fukurokuju ShuzoAkita
alt 1alt 2
37
Kuma
I was torn between this and Sake Mirai, but chose this one because I was planning to buy Kudoki's Sake Mirai. The pink label of this Misato Nishiki is said to be a "limited edition sake" that is called the strongest in the Isshaku-Suisei lineup. It has a modest ginjo aroma, and in the mouth you can feel its volume, but it is not heavy, with a light sweetness and a nice acidity. It's been a while since I've had a sake like this, and I'm glad I did. ...... This kyunic acidity is already great and makes me drink it many times over. It was also good when it became a little dry after 2 weeks of drinking.
Japanese>English
KumaKuma
Dewatsuru純米吟醸 おりがらみ生　袋吊り雫純米吟醸生酒袋吊りおりがらみ
Akita SeishuAkita
alt 1
alt 2alt 3
34
Kuma
It's summer sake season and no one is drinking ORIGARUMI BAGASHI! It doesn't matter, it was in stock! Suddenly I got curious and ordered some and found it was still in stock at my local Yamaya. I'm glad to be able to buy Akita sake in my neighborhood, though. Soft sake made with Yamadanishiki. It looks like a picture painted with a fine brush. It has no peculiarities and goes in like water. I'd drink it endlessly with a sake that has a bit of character. I opened it with Miso Nishiki from Isshaku Suisei, and as a result, I had a hard time getting over a hangover the next day. If you are interested, check your nearest Yamaya! Shiawase Hakobu Seishu Dewazuru
Japanese>English
KumaKuma
Gakki Masamune混醸 出羽燦々 純米吟醸
Ookidaikichi HontenFukushima
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34
Kuma
Light and slightly effervescent, melon on the palate. Fruity and slightly sweet but crisp and crushable. It's very current. On the second day, it calmed down and became even easier to drink. The melon feeling lasts rather long. You can drink it for a long time even without an entrée. It is delicious. Honjozo was difficult for me, but I liked this one. Ideally, I would like to buy this kind of light and easy-to-drink sake in 1-sho bottles and use it as a chaser to enjoy various other sake I bought in yongou bottles...
Japanese>English
KumaKuma
Yanma仕込み9号 中採り直詰め 生原酒純米吟醸原酒生酒中取り
Niigatadaiichi ShuzoNiigata
alt 1alt 2
35
Kuma
Mountain Ma Yum! I drank it a while ago. The aroma was subdued, and it had a slightly thickened, rather Niigata-like lightness to it, but it wasn't particularly modern. I was expecting a little of the freshness of the direct-fermented sake I had drunk before, but I didn't get that feeling. After opening the bottle, there was almost no acidity from start to finish. It was more like a food wine. For some reason it went well with goat cheese 🐐.
Japanese>English
KumaKuma
Yukinobijin純米吟醸 生酒 改良信交純米吟醸生酒
Akita JozoAkita
alt 1alt 2
31
Kuma
I drank the fire-brewed one last year and liked it. I ordered the nama-shu because it is only available in Akita. Light apricot head and slight bubbles. Light acidity and sweetness from the first day. It was like there was suddenly a Yukimi that was opening up too. It is a little different from the usual tsundere. It is easy to drink with not much alcohol and just the right lightness and sharpness. I've had Hiyayogoshi as well as Hi-ire, but I like this one the best! I think I will repeat it.
Japanese>English
KumaKuma
Mansakunohana純米一度火入れ原酒 巡米 亀の尾70純米原酒
Hinomaru JozoAkita
alt 1alt 2
26
Kuma
70 but light and slightly sweet without any cloying taste, slightly bitter. Well balanced and tasty. I can see why it has a good reputation. You can enjoy it easily.
Japanese>English
KumaKuma
Harugasumi純米大吟醸 雄町50純米大吟醸
Kuribayashi ShuzotenAkita
alt 1
34
Kuma
Forgot to check in on this one too. There's a reason I dare buy a bottle of this during the new sake season! I bought this because it was so good last year, but it didn't impress me as much as last year... probably because my palate is more discerning. But in the second half of the bottle, it became a dry but juicy wonder, and I couldn't stop thinking, "This is a real juicy dry sake! I couldn't stop. Harukasumi is still good for its subtle balance.
Japanese>English
KumaKuma
Kudokijozu純米大吟醸 Jr.の不思議ちゃん純米大吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1alt 2
37
Kuma
I have a pool of sake that I haven't checked in on. This one I've had in the past has a "beautiful ginjo aroma, a mouth feel from the upper jaw to the nose, light acidity, and a light honey-like sweetness that shows up and disappears before it kicks in." He left a note saying, "It is a very subtle sake to be used as a food sake. It was a little too sweet to be a food sake until the end. It was a bit too sweet to be used as a food sake. It was tasty, but the acidity didn't come out much, so it may not be to my taste. I guess the reason why there are not many check-ins for Sake-no-Wawa is because it is resting in your Lemacom for comparison with Mahamagi-chan, which will be released in June. I opened a bottle of sake in our refrigerator because we can only keep one bottle standing up.
Japanese>English
KumaKuma
Maruhi山廃純米 マル飛 No.77純米山廃生酒
HiraizumihonpoAkita
alt 1alt 2
35
Kuma
Hiraizumi is the image of Yamahai sake in a cool green, hexagonal-shaped bottle. I used to get these bottles at my parents' house, but this was the first time I bought and drank them myself. The sake level is -18.0 and the acidity is 2.8, both of which are a bit of a needle in the haystack, but the sweetness is not unpleasant because of the acidity... It is a sweetness that is not clingy but rather crisp, so it is surprisingly good as a mealtime sake. The sweetness adds thickness to the body. The alcohol content is only 15 degrees, so it is easy to drink. It is easy to drink on the rocks with a honey lemon flavor. After a week or more, the acidity will settle down, so if you want to enjoy the sweet and sour taste, you might want to drink it as soon as possible. It is an interesting sake, so I would like to try others.
Japanese>English
KumaKuma
Kakuemon特別純米 超速即詰特別純米生酒
Kimura ShuzoAkita
alt 1
27
Kuma
When I heard it was straight-from-the-pot, Pavlov's-dog-drooling-arabashiri state! （I bought it, thinking it was time to drink Fukkomachi sake, which I (probably) had never had before. It's a sake brewery in Yuzawa (corrected). Day 1, anmaaaaay! Very slight fizziness. On the second day, the sweetness has settled down to a nice balance with a slight bitterness. After a week, the sweetness has completely settled and it is easy to drink. This is the only sake! I didn't feel that it was a "good" sake, but it was a sake that I could drink with peace of mind.
Japanese>English
Kuma
It was Yuzawa, not Yuri Honjo! Correction.
Japanese>English
KumaKuma
Harugasumi純米吟醸 栗ラベル・白 酒こまち 生特別純米生酒
Kuribayashi ShuzotenAkita
alt 1alt 2
28
Kuma
The sake is sweet when opened and fresh with bitterness coming later. On the third day, it is a sweet-tasting sake with a low center of gravity, but since it is a Komachi sake, it is not too heavy but moderately light. The first week, it is a lightly sweet but sharp, Harukasumi's own style that you can continue drinking it without any snacks even if it is a clean watery food sake. It was a fun sake with a lot of variation, and it would be good to buy it in 1 square bottle and drink it in the evening ❤︎.
Japanese>English
KumaKuma
Tenmei新米新酒 中取り零号 瑞穂黄金65純米生酒中取り
Akebono ShuzoFukushima
alt 1
32
Kuma
Kikuze when you hear TENMEI! People who think that they are of the same generation are usually of the same generation. I've never read it. I opened it thinking that I was going to have a sake from Tohoku on 3/11... but Zero was a product that was started just in 2011. Why Zero now? I was told that it had the highest acidity in the series. I mixed the oli from the beginning and it was a delicious mix of sourness, sweetness, bitterness, and a bit of astringency. After 2 days, the bitterness decreased and it was more like gentle sourness and sweetness rather than sweet and sour, which was well balanced and delicious. Still, the sweetness is a bit strong. I heard that Tenmei is the only company that makes sake from Mizuho Koganei. I now have another favorite sake.
Japanese>English
KumaKuma
Sawayamatsumoto守破離 山田錦 うすにごり生酒おりがらみにごり酒発泡
Matsumoto ShuzoKyoto
alt 1alt 2
35
Kuma
The local sake is too good to have a chance to drink sake from the west: ...... For the first time I bought sake from Sawaya Matsumoto. They use Yamadanishiki from Okamoto Village in the middle of Tojo, Hyogo Prefecture, where they have a village rice contract with us, and I expected it to be in good condition this year, which is rare in recent years. When I opened it, the cork flew out like champagne. I've never had such an intensely gassy sake before. Slightly sweet and grapey, with a crisp finish. I may have never tasted a sake with such a flavor. Interesting. I have never been in the habit of drinking light nigori, so I completely forgot to shake it and ended up with a thick orikori. It was also delicious. It didn't have much acidity, but it was a delicious sake that you could gobble up.
Japanese>English
KumaKuma
Mansakunohana純米一度火入れ原酒 巡米 百田70純米原酒
Hinomaru JozoAkita
alt 1alt 2
30
Kuma
I was curious about Hyakuden because it is a new sake rice developed by Akita Prefecture. I ordered it and last year's came in😇 I don't know how much that affected the taste, but it was like Komachi sake, but from Akita! The feel is light, like a lightweight, lightweight, lightweight wine. The taste is sweet and not very complex. Is this what it's like? But after a week, it changed to dry. I was surprised to see a very different impression. I would like to try other liquors. Please look forward to Dr. Momota's (not the racist bald guy) next work.
Japanese>English
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