Logo
SakenowaRecord your sake experiences and discover your favorites
toyo0111toyo0111

Registered Date

Check-ins

34

Favorite Brands

0

Most Check-in Brands

Aramasa
2(33.33%)
Tenshin
2(33.33%)
Zaku
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
6(17.65%)
Akita
4(11.76%)
Iwate
3(8.82%)
Yamagata
3(8.82%)
Fukui
2(5.88%)

Venues With Most Check-Ins

いわし料理 いなせ
5(55.56%)
zaku (美酒佳肴　作)
2(22.22%)
DEN ROCK
2(22.22%)

Timeline

toyo0111toyo0111
alt 1alt 2
19
toyo0111
From a local supermarket after a long time. I have a little faith in this gold medal brand of SAKE something lately. It has such a straightforward and strong aroma that you can completely imagine from the smell that it is a junmai ginjo and slightly sweet. No drinking habit, slightly sharp. Although there is a slight sake-like sensation in the mouth, it is as watery at the throat, and it goes down well as it is. This "watery throat" may be a requirement for the Gold Award. I have already consumed one gong of sake just by writing this.
Japanese>English
toyo0111toyo0111
alt 1
いわし料理 いなせ
13
toyo0111
After a long absence, a new sake is served at a restaurant specializing in sardines in Oita. A brief review: timeless, consistent quality. The aroma is elegant, with a gentle sweetness of rice, different from that of ginjo, and the alcohol is thin. The mouthfeel is soft and gentle. It does not bounce further in the mouth, but is gentle to the end and does not stimulate the throat in a good way. After drinking it, I have come to understand the meaning of "not being influenced by the times," and it can be used with any food. In other words, this is a sake that you can continue drinking even if your tastes change.
Japanese>English
toyo0111toyo0111
alt 1alt 2
23
toyo0111
I found it at a liquor store a short distance away and bought mainstream with some hesitation. The aroma is rather subdued. The mouthfeel is soft, with the sweetness of rice, ginjo aroma, and a slight sourness all in one. The sweetness lingers until the end, but is consistently mild through the aftertaste. Throughout, I got the impression of an unobtrusive, honors-bearing sake, or at best, elegant, and at worst, lacking in character. It is a well-balanced sake that is well worth the price of 2600 yen for a four-pack, and is definitely a good choice as a mid-meal sake. There are various other current series in addition to the mainstream series, and I would definitely like to compare them with this one.
Japanese>English
toyo0111toyo0111
alt 1alt 2
24
toyo0111
A gift from a person in Nagasaki. It seems that "Rokujyosu" means all over Japan. The aroma is definitely that of a daiginjo. It does not have a floral or strong aroma, but its definite ginjo aroma makes one imagine it is a good sake. It may be better to drink it slightly cold rather than very cold. The aroma spreads in the mouth. It is unmistakably a daiginjo. The second cup was more fragrant than the first, so it is probably best to drink it a little after it is taken out of the refrigerator. The throat is flat to slightly spicy. It has a good balance of lingering aroma and sharpness, making it a versatile sake that can be used either as a mealtime sake or as a main course.
Japanese>English
toyo0111toyo0111
alt 1
alt 2alt 3
32
toyo0111
First I want to apologize, I probably won't rely on the sketches. Annual gift, this year, is an S-type of Shinsei number 6. I had a glass of wine. When I uncorked the bottle, there was a slight effervescence of bubbles. The aroma was distinctly different from that of other sake, ripe, or perhaps wine would be too conventional, but it was not strong, but it certainly had a concentrated flavor. The first thing that hits the palate is the light stimulation of slight bubbles. Unable to resist, I let it go down my throat. The digestive system of this sake is a combination of the best parts of sake, champagne, and Semillon white wine. I was amazed at how the same sake can produce such different flavors. While you are admiring it, it gets sharp. It's not so much that it's sharp, but it's that it's sharp. You can't talk about sake by drinking this. But when talking about sake, this is a bottle that cannot be missed.
Japanese>English
toyo0111toyo0111
alt 1alt 2
22
toyo0111
The first thing to do with Osechi is to drink sake from your hometown. I had somewhat low expectations for sake since I had arranged for hanami sake in the spring and was slightly disappointed, but on my way home, I found some at the train station and found it in my refrigerator. The rice polishing ratio is 50% and it is a daiginjo brand. The aroma, which was that of Nanbu Bijin, which even made me feel nostalgic, was well detected. Suddenly, I had high expectations. The mouthfeel is neither soft nor hard, and the gorgeous aroma spreads in the mouth. However, the potential of Nanbu Bijin is not like this. It should have been as gorgeous as Saku, but it seems to have been suppressed on purpose. The throat is flat, and the sake level is actually +/- 0, so yes, it has the appearance of a watery type. It also has a sharpness. In general, there is no doubt that it is a delicious sake, and it is a solid daiginjo. However, if the direction the sake brewery is aiming for is the trendy mizu-kei style, it makes me feel very sad. It seems as if they are trying to make a sake that can be sold by suppressing its unique and gorgeous aroma, and I could not enjoy this bottle honestly. It would be better if the brand names were separated. But again, it is definitely a good sake.
Japanese>English
toyo0111toyo0111
Tenshin純米大吟醸　清夜の吟
Mizokami ShuzoFukuoka
alt 1alt 2
17
toyo0111
It's the end of the year, but until today, a series of supermarkets in my neighborhood. Tenshin Junmai Daiginjo from Mizokami Shuzo, a local sake brewery, was called Seiyoru no Gin, and although it didn't seem like the sake of the day, it was cold. Aroma: ◎, solid daiginjo with high expectations. The mouthfeel is soft and fine, and the sweetness of the rice can be felt as much as it is polished. (+3 according to my research). The taste is not sharp like a Daiginjo, but the aftertaste is also very strong, and for this price range (2500 yen for a four-pack), it is well within the range. Mizokami Shuzo has been good lately.
Japanese>English
toyo0111toyo0111
alt 1
八右衛門
23
toyo0111
A variety of drinks in your spare time Reasonably priced Hakurakusei Junmai Ginjo from Miyagi in Tohoku The aroma is clear and slightly aromatic, but the impression of clarity is the first thing that comes to mind. The clear aroma is a strange expression, but it makes you imagine a crisp taste even before you drink it. This imagination is correct from the mouth to the throat, and by the time you put the glass down, for better or worse, it has a sharpness that is complete. Although it is a junmai ginjo, it also does not have a strong sense of rice sweetness, for better or worse. It is a perfect sake to drink with anything, from seafood to meat to Western cuisine. I would like to order it again, remembering this.
Japanese>English
toyo0111toyo0111
alt 1alt 2
26
toyo0111
Annual gift, Yonotori from Shinmasa Sake Brewery this year This is sake, but it is not sake. It is a noble sake. From the aroma to the mouthfeel, it seems to be somewhere between cheap sake and wine, and from there on it is consistently super sweet all the way down to the throat. The sweetness and tropical aroma with a hint of acidity, just like a white wine, but with a slightly effervescent texture and the dominant rice flavor in the sweetness, it has a mysterious deliciousness that keeps you going from one sip to the next. I said tropical aroma, but after looking at the label, there is definitely a sense of onsen-like cedar in the wooden vat. This time, I chose to accompany it with sashimi, but this was a mistake. It is a sake that enjoys its own peculiarities, and is completely sake oriented, as if unsalted nuts and the like would be good.
Japanese>English
toyo0111toyo0111
Zaku雅の智　純米吟醸
Shimizuseizaburo ShotenMie
alt 1alt 2
19
toyo0111
A work found in a supermarket during a trip back home. I first encountered Saku 12 years ago at Saku Izakaya in Oita, and was hooked at that moment. I hadn't had it for a few months, but from the moment I put it in my mouth, it had an unmistakable and unique floral flavor. It is soft on the palate and has a sharp finish. There were concerns that the price would rise to a premium after the Ise-Shima Summit, but fortunately the price has remained relatively stable due to the attention paid to Jushiyo and other mizu-kei (water-based) styles.
Japanese>English
toyo0111toyo0111
Asabiraki純米吟醸白ラベル
AsabirakiIwate
alt 1alt 2
17
toyo0111
I bought a bottle of sake from my hometown at a supermarket a little far from here. The aroma is fat, and the price (1200 yen for a 4-pack) is very reasonable for such a fruity sake. It is very soft on the palate and leaves a lasting impression. The aroma is gorgeous, and the taste is refreshing afterwards. In general, the good balance and the sweetness of the rice stand out. I feel that junmai ginjo is more appropriate than daiginjo, but I would like to have daiginjo as my main sake (I think I had it a long time ago, but I do not remember). I won't say what it is, but I also drank a daiginjo the other day that is also from my hometown and costs 3,800 yen for a 4-goupe. I am sure I will repeat the experience.
Japanese>English
toyo0111toyo0111
alt 1alt 2
15
toyo0111
Perfect jackets It is labeled as a daiginjo (50% polished rice), but the ginjo aroma is more subdued than a polite ginjo. The alcohol is also felt in a certain way. The aroma is a little strong and aromatic, and is of the mellow type. The throat is more acidic than spicy, and this is where the daiginjo really comes into its own. I think the price was about 2,000 yen for a four-pack, but I think Yoshinogawa Ginjo is more cost-effective for me. But it is cute, so I may buy it again.
Japanese>English
toyo0111toyo0111
Seisen純米吟醸 七代目
Kusumi ShuzoNiigata
alt 1
いわし料理 いなせ
14
toyo0111
Once again, Seisen caught my attention from the menu. The introduction reads, "Sake like a clear autumn sky. One sip and I was convinced: it was clear and clear. The nuta was the right choice for the entrée. (It is only natural that I asked for it after hearing the recommendation.) The review does not go on when it is clear. The throat is a little spicy and the alcohol is a little strong. However, I feel the impression changes depending on how you drink it, the spiciness stings when you try to taste it. It is definitely a good food sake, but it is not for those who want to drink mainly sake.
Japanese>English
toyo0111toyo0111
alt 1
いわし料理 いなせ
11
toyo0111
The second drink was a bijou, which I was curious about from the menu. The introduction by the restaurant describes it as "a delicate taste reminiscent of a Kabuki onnagata." The menu listed it as a ginjo, but a quick search revealed that it was a daiginjo, or "dance" in Japanese. The clear, transparent taste of this sake would make one suspect that it is a premium sake priced at about 10,000 yen for a four-quart bottle. Although I was expecting a dry sake from Kochi, what struck me was the sweetness of the sake. It is true that at the end you can find the sake level rather than the dryness or spiciness, but the clarity throughout the entire bottle swallows it up and does not leave a spicy impression. Once again, sake is more than fish. I thought I had made the wrong choice with the tatsuta-age, but it was surprisingly not bad. But the sardines are just delicious.
Japanese>English
toyo0111toyo0111
Takakiyaひやおろし　純米吟醸
Hamashima ShuzoOita
alt 1
いわし料理 いなせ
16
toyo0111
A toast at a restaurant specializing in sardines in Oita is a glass of locally brewed sake. All brands are good, but this restaurant had a hiyaoroshi junmai ginjo. It is a light cloudy sake with a soft mouthfeel and a slight effervescence, not even to the point of being slightly effervescent. From start to finish, the sweetness and umami of the rice can be felt, giving the sake the image of fish rather than meat. It has a nice sharpness and a slightly spicy feel through the throat. According to the data, the sake has a sake meter rating of +4. This is a convinced Oita best-selling sake, in which the sake comes before the fish.
Japanese>English
toyo0111toyo0111
alt 1
DEN ROCK
17
toyo0111
Second drink at the same restaurant. The lineage is similar to that of Itaru, and if this is this restaurant's taste, I have a feeling I'll be going back. It has a slightly dryer throat (plus 2.0) with a positive sake degree compared to Itsuki, but overall it is a good sake that brings to mind the careful craftsmanship of this water-based, ginjo, and sukkiri sake.
Japanese>English
toyo0111toyo0111
Itaru純米吟醸生酒
Henmi ShuzoNiigata
alt 1alt 2
DEN ROCK
17
toyo0111
Here's one of this month's sake, for 1,000 yen a batch (at the store), enjoy. Watery mouthfeel, solid ginjo aroma, sharpness...I just hope the world doesn't find this one. If I find it at a liquor store in the future, I will buy it.
Japanese>English
1

RecommendedContentsSectionView.title

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