SakenowaRecord your sake experiences and discover your favorites
profile iconひえだの
海外生まれ育ちの20代。 紅茶ガチ勢ですが、ワイン、コーヒーもほどほどに嗜みつつ過ごしてたところ、新政をふとした機会でいただいてから沼にハマりました。（2021年11月から） 紅茶やワインのレビューのような単語を使用させていただくかもです。基本家飲み。 よろしくおねがいします。

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Hououbiden
7(29.17%)
Aramasa
5(20.83%)
Zaku
3(12.5%)
Jikon
3(12.5%)
Kazenomori
2(8.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
12(23.08%)
Akita
7(13.46%)
Mie
6(11.54%)
Chiba
5(9.62%)
Niigata
3(5.77%)
profile iconひえだの
Ocean 99 銀海 Departure純米吟醸
寒菊銘醸Chiba
家飲み部
26
ひえだのSpeaking of Shungiku, I have a strong impression of Densho Kiku Origarami, which I bought at a liquor store for the first time after I got into sake. The taste of Densho-Kiku, which is made with hard water and has a lot of gas, is extraordinary, and I remember that I recognized the current trend of sake here. Well, this time I got a new one from the Ocean99 series, which tends to be limited to Chiba Prefecture or breweries, so I opened it. The color of the bottle is yellowish green. The aroma is not that strong, it's more like refreshing water. When I put it in my mouth, I was surprised. First of all, because it is brewed with hard water, there is a strong sense of gas. And the first impression of the taste is like lemon squash with alcohol. It is young. The sweetness can be felt at first, but the bitterness like the citrus remains as an aftertaste. I imagined something sweet like Denshogiku, so I was betrayed in a good way. I have a feeling that this would go well with pork cutlets and fried foods. It's a little bland to drink on its own, but the possibilities expand with pairings, and it's rightly subtitled Departure. (I don't think that's what it means, though).
Japanese>English
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Kazenomorialpha type1純米生酒無濾過
Yucho ShuzoNara
家飲み部
23
ひえだのKaze no Mori opened the door to the world of modern sake in a big way with Akitsuho 657, but as for Alpha 1, it was honestly too low-alcohol and too juice-y. (Although I don't dislike it) Honestly, it was so easy to drink that I finished the four-pack in 15 minutes... It might be good for first time sake drinkers, but personally, for the same money and purpose, I'd rather buy the normal Akitsuho 657. I think it's easier to understand the quality of sake that way. I think it's because it has too little body. That's how unsure I was of its position.
Japanese>English
ラストリバーHiedano-san, nice to meet you 🙇 I'm referring to you because your writing is easy to understand. By the way, it's not a good idea, but Kaze no Mori Alpha 1 tastes surprisingly good when it's heated up (55°C to 60°C).
Japanese>English
ひえだのMr. Last River, nice to meet you! I'm so glad you found my ramblings useful...! I see, so it really comes into its own when it's heated! I haven't actually had a heated sake since I got into it, so I'd like to try it!
Japanese>English
ラストリバーI have the impression that Kaze no Mori's unique aroma stands out more when it is heated than when it is served cold. I think the brewer would normally want you to drink it chilled (lol).
Japanese>English
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Jikon千本錦 火入 2020純米吟醸
Kiyasho ShuzojoMie
家飲み部
27
ひえだのI bought it at a liquor store I always go to. I myself was born and raised overseas, but my father's (Japanese) parents live in Ise, so I feel a strong affinity with Ima-yasaku. In fact, I got Takasago before Zijima, and I've been keeping it in the fridge, but I had to drink Zijima first, so I opened it as soon as I got home. The color of the water is yellow. The aroma is gorgeous, with hints of green apples and pears. The aroma is gorgeous, with hints of green apple and pear. When you put it in your mouth, the sweet tangerine flavor spreads in your mouth, and the sourness and sweetness remain on your tongue, but it turns into a light aftertaste. The first touch is a strong attack, so it fights with the food for a moment, but it soon becomes harmonious. Delicious, just delicious. Certainly, nowadays, if it is sold at a fixed price, there is a recognition that it is a sake that you can pick up without question, but if it is said that it is something that you can buy by paying 10,000 in effect through mail order or combination sales, it is delicate. In the sake world, where "premier sake" is often talked about more strongly than in the wine or tea world, I honestly think that this is blind faith. Recently, I've come to think that this is a bit blind. (Of course, so-called premier sake is also delicious.) But there are many sake that are not premiered that are still delicious. That's why I think sake is so fun and addictive.
Japanese>English
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Hououbiden赤判純米大吟醸
Kobayashi ShuzoTochigi
25
ひえだのYamada Nishiki, Polishing ratio 40%. The alcohol content is 16 to 17 degrees. Yamada Nishiki was harvested by elementary school children in Nishiwaki City, Hyogo Prefecture, after planting rice together with the brewery staff. You can understand why the brewery wants children to taste it one day. The color of the water is yellow. The aroma is not of apples but of bananas. The alcoholic scent also rises faintly. When you put it in your mouth, the juicy banana nuance spreads at once, and when you swallow the liquid with a little viscosity, the delicious part of the rice is sublimated beautifully. When you roll it around in your mouth, the sweet component seeps out softly where it touches your tongue. It's as if the sake is happy. Personally, I think the tendency of the ups and downs of the taste is similar to that of Nikko no Yumesa. If you raise the temperature a little, the aroma is more prominent, but a little bitterness is also added to the aftertaste. The price is a little high, 3,300 yen, but the finish is satisfactory. If this were 2,000 yen, I think it would be a premium sake and people would pick it up. Now, I think I'll let it sit for a while.
Japanese>English
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Yuki Daruma
せんきんTochigi
家飲み部
35
ひえだのLet's make a snowman. That's why I've had this Senkou Snowman for two weeks. I've heard the name since I first got into sake, so I was waiting for the first batch to arrive. It has a silky mouthfeel, with a soft rice sweetness and acidity that travels down the throat. It's not very sticky, and despite its appearance, it's rather refreshing. Is it good with a meal? I'm not sure. I know it's delicious, but if it's so similar to a certain chuhai, what's the point of using sake? (I'm sorry if I offended anyone.) I wonder if it's because it's better to do it in the range of sake than to call it liqueur.
Japanese>English
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Aramasaヴィリジアン 2020生酛
Aramasa ShuzoAkita
家飲み部
26
ひえだのIt's been almost three weeks since I got into sake, but I show up at the nearest liquor store every day, so it's about time I learned... (happy) Well, today's first glass is a viridian of Shinsei, which I had laid down. Colors will be followed by Lapis and Cosmos. The light blue is a little yellowish. It is clear and transparent. The aroma is a soft and sweet sake, typical of the No.6 yeast. In the end, it's all about the sense of Shinsei. When you put it in your mouth, you can feel the gas. It has a pleasant, petite texture. The taste is a berry sweet taste that is typical of Shinsei (those who understand will understand). But what remains underneath is a sour taste like yuzu that comes to the front. The throat is light and the aftertaste as sake is short. It has the strongest acidity of all the Colors I've had. In the sense that it has a good balance of umami, I think Cosmos (Aki-sakura) is my favorite. But it's fun because the taste of Shinsei comes out right away. Oh, this is it, this is it. I reaffirmed that I want Colors to be in my refrigerator at any time.
Japanese>English
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Hououbiden碧判 純米吟醸原酒 無濾過本生純米吟醸原酒
Kobayashi ShuzoTochigi
家飲み部
22
ひえだのAfter drinking Hououmita Nikko, I became more and more a fan of Hououmita. This is the first time for me to experience assemblage in sake. This is the first time I've experienced this with sake, so I'm excited to see what it's like. The aroma is fresh and green apple-like. The water color has a slight yellowish tinge. On the palate, you can taste strawberry-like berries, but there isn't much gas, so it's a bit of a choppy drink. The high alcohol content (16 degrees) also helps to give it a nice crisp aftertaste. And after drinking it, you will feel like you drank good water (in a good way). I want to visit the brewery next time...
Japanese>English
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Dassai純米大吟醸 磨き三割九分
Asahi ShuzoYamaguchi
家飲み部
17
ひえだのOttersai. The first time I drank it was when I was living in Germany and went to Paris. I had a craving for sake, and I couldn't get enough of Riesling, so I had a glass at a "sake bar" with a friend in Paris. The aroma was rather strong, almost like a white wine. When you put it in your mouth, you can taste the sweet rice taste, and the alcohol vaporizes immediately. It really is like a Riesling, and an excellent sake. It goes well with rich beef dishes, and it also goes well with seafood dishes like paella. If I were in Japan, I wouldn't have bothered to choose it, but it's easy to find overseas, especially in Europe and America, so I'm grateful. I was living in Germany when it exploded in popularity thanks to the Prime Minister, Eva, and Uniqlo, so I definitely remember being impressed when I could drink it. Is it interesting? If you were to ask me if it was interesting, I would say it wasn't, but of course it was delicious. I'd like to try Polished Beyond sometime.
Japanese>English
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Sharaku純米吟醸 東条山田錦純米吟醸
Miyaizumi ShuzoFukushima
家飲み部
29
ひえだのIt's my first Keisaku and I got a little bit of a good one.... It's only been a week since I started drinking sake, but I'm really enjoying it. By the way, the glass I use for drinking sake is a Riedel Riesling glass. The aroma is like a melon, but not that strong. The color of the water is not so yellowish, but clear and clean. When you take a sip, you'll feel a little tartness on your tongue, and then suddenly you'll get a rich melon-like taste! The aftertaste lingers for a bit afterwards, and even after swallowing, you can still feel a hint of melon in your nostrils. Oh my god, it's so delicious... (Vocabulary). Personally, I thought the ups and downs of the taste tended to be similar to Hououmita Nikko. I was reminded that this is the power of Tojo Yamada Nishiki and the power of the brewery that brought it out to the fullest. It is not a sake to be enjoyed with a meal, but rather a sake to be enjoyed by itself. Tojo Yamadanishiki and Yoshikawa Yamadanishiki were both on sale, and while the Yoshikawa had an acidity that could be felt throughout, the Tojo had a sweetness that came in and then tightened up at the end. My personal preference would be Tojo.
Japanese>English
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Hououbiden日光 limited edition 2020純米吟醸生酛
Kobayashi ShuzoTochigi
家飲み部
23
ひえだのHououmita is a brewery that impressed me when I drank it when I worked at Utsunomiya. At the time, I wasn't that interested in sake, so I can't compare the two breweries. This time, I bought it because of the stylish etiquette, the official fan book, and the Nikko water. The sake rice is Yumesasara, which is a relatively newly developed rice from Tochigi. It has a sweet rice aroma. You can feel the alcohol in the aroma itself, but you can also feel the freshness like a pear. As soon as you take a sip, the sweetness spreads through the mouth without a hint of gas, and the aftertaste quickly disappears as soon as it slowly permeates the tongue. The aftertaste is only slightly sweet like a pear. Did I just drink alcohol? You may wonder if you have just had a drink. The top note is a strong rice flavor with a middle note of pear, and the last note is an interesting sake with a clean, thin pear flavor. I thought it would go well with a meal. I thought so. If you drink it by itself, before you know it, the whole bottle will be gone, and it's a dangerous sake in a good way! (Hououmita is very delicious...!)
Japanese>English
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Denshu特別純米酒 生 2021年新酒
Nishida ShuzotenAomori
24
ひえだのIt's actually my first sake, but I got it because I suddenly got something special. It is clean and has a color like crystal. The aroma is light but with a hint of green apple. When you first put it in your mouth, you feel a small gassy feeling, and after the attacking rice sweetness, it tightens up. It's quite light on the throat, which makes me want to drink it in the summer, but it's good for a quick drink in a warm room.
Japanese>English
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