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SakenowaRecord your sake experiences and discover your favorites
MasaMasa

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Nagatoro純米吟醸 瓶火入れ La fusion
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Masa
It is made by blending "Arabashiri" and "Hitoshi" in a perfect ratio and aged at a low temperature for a certain period of time after being heated in a bottle. The hi-ire process gives the sake a subdued aroma, and the sweetness from the rice is matched by a pleasant acidity, resulting in a smooth, easy-to-drink taste with a sharpness. From the Goto Sake Brewery website
Japanese>English
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酒Bar艶
Masa
Sweet and mild on the palate. The sweetness lingers, but it doesn't seem to stay on the tongue forever. According to the restaurant staff, it goes well with meat because of the fire-roasting plus the taste of the rice.
Japanese>English
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Masa
Hot sake of Chiketsuru. The smell of alcohol is strong when heated, though it is hard to tell with cold sake. When served with something else, it has a delicious flavor that makes you drink more and more.
Japanese>English
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14
Masa
It is a cloudy sake with a yogurt-like aroma. I paired it with hot bean curd, but the spiciness was neutralized and it was very tasty.
Japanese>English
長珍目黒雄町50 【生】[無濾過]
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こびと
17
Masa
We learned that even in the same brewery, different rice can change the flavor.
Japanese>English
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18
Masa
Hot sake of Ryusei. The alcohol taste, which is unique to hot sake, is weak, and the sweetness is also well felt. The impression is that it is an easy-to-drink hot sake.
Japanese>English
Dassai純米大吟醸 磨き三割九分純米大吟醸
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Masa
Sweet but leaves a clean aftertaste. Aroma-wise, it is close to melon.
Japanese>English
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