Logo
SakenowaRecord your sake experiences and discover your favorites
寿梨庵寿梨庵

Registered Date

Check-ins

449

Favorite Brands

10

Most Check-in Brands

Koeigiku
36(18.95%)
Gunmaizumi
13(6.84%)
Takachiyo
10(5.26%)
町田酒造
10(5.26%)
Shinshu Kirei
8(4.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
127(28.29%)
Gunma
59(13.14%)
Saga
39(8.69%)
Nagano
22(4.9%)
Fukushima
20(4.45%)

Timeline

寿梨庵寿梨庵
Yorokobigaijinクリアボトル純米吟醸生酒無濾過
Maruo HontenKagawa
alt 1alt 2
82
寿梨庵
This is the first time I've seen this bottle of the esteemed Etsu Kaijin 👀. Similar visual to the blue bottle 🌊. It looks like they brewed Omachi in the same way. That Omachi also seems to be a mixed brew from Kagawa and Okayama ✨. The nose is subtle, with a caramel-like aroma and a sweet aroma of rice 🌾. But when you drink it, it's surprisingly refreshing and super spicy ❕ (Sake meter rating +15💦MMMM...). Really tastes as pure as the bottle 🍃. As the temperature rises, the umami starts to come out and I started to taste some melon and pear-like fruitiness in the back 🍈. I tried heating it up to lukewarm and it became more refreshing and sharp. But I think it's better when it's cooled down... I thought this sake should be cooled down before tasting to enjoy its hidden quality and Etsukaijin's complex character 🤔. And I think it is a good introductory sake to Etsukaijin 👍.
Japanese>English
寿梨庵寿梨庵
alt 1alt 2
77
寿梨庵
Version I was previously reported. Again, no mention of the rice (last time was Gohyakumangoku). Sparkling 🌟. The sweet, honey-like aroma suggests a rich, mellow sake. It is sticky, viscous, fresh, and fruity like a peach 🍑. The rich umami is thick, but the acidity is assertive and gives the impression of being balanced at a high level. The lingering finish is also firm👍. The temperature rises, and the sake becomes more like a sake yeast yeast yeast yeast yeast yeast. I think it is a valuable individuality in Niigata 🤗.
Japanese>English
寿梨庵寿梨庵
Itaruグリーン純米吟醸原酒
Henmi ShuzoNiigata
alt 1
77
寿梨庵
Sometimes I go here for after-parties ✨ It calls itself a dining bar, and the food is mainly Italian and Western 🍕🥩. I've only been drinking wine and other western liquors, and I don't think I've ever taken the time to look at the drink menu... Then, to my surprise, there were about 20 kinds of sake on the list 😮, including sake from outside of the prefecture such as Romain ❕. I selected the first one I've ever had, the Green Itsu🍀. It was rich in fruitiness like melon and pineapple, and had a strong umami after the sweet and sour taste 😋. The only thing is that it seemed to be the last glass in the dark place, and I had the impression that the bottle had been opened for quite some time. It's not a draft sake, but if it had been earlier after opening, it would have shined more 💦🤔. I took a sip of my companion's Tsururei Koshitanrei, which was also delicious 😆.
Japanese>English
寿梨庵寿梨庵
山陰東郷オレンジラベル純米生酛
福羅酒造Tottori
alt 1alt 2
74
寿梨庵
We revisited the tavern we visited at the end of the year 🚶. After having beer, draft sake, nigori, etc., we asked for a recommendation for heated sake, and this is what we were served 😮. As the name suggests, it's a laughably clear orange. The color is brighter than amber 🍊. R1BY, the first release from the brewery was in April last year! Tobikiri heated up to about ♨️ It is surprisingly light with good acidity. But it has a great aged umami and is wonderful ✨. I had another glass without even having time to try the warming sake 😋. The perfect balance to suit the mood of the day at this temperature 👍. I knew it would taste even better warmed up, but I wanted to enjoy the flavor so much that I quickly opened another bottle 💦. It's nice to end the day with this kind of sake 🤔. The owner of the restaurant lamented that Togo's production was changing. I looked it up... it was already sold out 😢.
Japanese>English
寿梨庵寿梨庵
Uto山田錦大吟醸
Nishida ShuzotenAomori
alt 1alt 2
75
寿梨庵
New Year's house drinking starts here 🎍. Green apple, pear, grape...elegant ginjo aroma 🍏. Smooth flow, sharp taste, and a gentle aftertaste... But it's not a clear, gorgeous (lacking in character) daiginjo, it has a solid umami and sweetness in the middle, which is the very flavor of tasake 🌾. Very clean, refined, and rich ✨. It is a sake that is both modern and classic 😋.
Japanese>English
ボブ彦
Good evening, Jurian! I actually bought the same bottle, but I didn't open it yet because I felt like it was a waste. After reading your post, I made up my mind to open it.
Japanese>English
寿梨庵
Hi Bob Hikohiko 😊. At first it was like a Daiginjo-esque Daiginjo, but after some time, I realized that this is indeed a Tasake ❕. Please enjoy it ❕.
Japanese>English
寿梨庵寿梨庵
alt 1alt 2
76
寿梨庵
A cool way to stop by and enjoy a hot spring: ♨️ Take just a sip! It's delicious with the aroma of cedar barrels! It's a bit heavy at the beginning of the New Year, but I feel a little better. Thank you all for your continued support this year. 🙇‍♂️
Japanese>English
寿梨庵寿梨庵
alt 1alt 2
80
寿梨庵
I had a lot of trouble purchasing this alcohol 🤔. I've had some alcohol to go through recently and the price... ⤴️ However, it is a stored sake from the sake brewed around the time of the opening of the business, so I thought it might be filled with the thoughts of the brewer. I've had a lot of sake from here during that time, so I still wanted to taste it 😌. It was aged unfiltered and raw in sherry casks. I like sherry and sherry cask whiskey, etc., so this was another deciding factor ✨. On opening sip. The aroma is a sweet aroma of rice and floral aroma of sherry. When you taste it, freshness and maturity coexist, with a woody aroma and a citrusy orange-like flavor in the back. It has a woody aroma and a citrusy orange aroma in the back. This is an after-dinner drink after all 🤔. As the days go by, the freshness recedes and there is a complex cereal aroma, a savory sweetness like caramel. In addition, coffee, nutty, vanilla-like flavors stand up and become a bit rum-like 🥃. I wonder if its rivals are dessert wines 🙂. I don't have much of a habit of drinking it myself, so I've been chipping away at it for over 6 months now in refrigerated storage😅. Thank you very much for your support this year: 🙇‍♂️ Happy New Year everyone 🎍.
Japanese>English
ジェイ&ノビィ
Good evening, Jurian 😃. I don't know this one, so I googled it and 😳I've got a great one 🤗. I've never had dessert wine 🍷...but I guess I can sip it 😋. Have a nice new year 🤗
Japanese>English
寿梨庵
Good evening, Jay & Nobby 🌙. I always enjoy your revues 😊. It is similar to Kijoshu, but I think you are offering a new way to enjoy sake 🤗. Have a happy new year 🤗
Japanese>English
ポンちゃん
Happy New Year, Jurian 🎍. I have never seen this label before 😳Is it a sweet taste? I look forward to working with you again this year 😊.
Japanese>English
寿梨庵
Happy New Year to you, Pon 🎍. I look forward to working with you in the new year 😊. I think it's a sake that enjoys sweetness✨ It also has a strong Koei Chrysanthemum character ✨.
Japanese>English
寿梨庵寿梨庵
Gunmaizumi初しぼり特別本醸造生酒
Shimaoka ShuzoGunma
alt 1alt 2
72
寿梨庵
A treat every year at this time of the year😊. However, this time I had a slightly different impression. There was a fruity element in the sweet koji aroma ❔. I think it was something like this if I recall... When I drank the supernatant, I found a fresh but slightly matured flavor, with a pear-like fruitiness. It is more voluptuous than before, and the sweetness is more rounded than before 😮. Try mixing the lees: ♻️ The bubbles are more fizzy, but it's more rounded and milky ✨It's also more voluptuous, more elegant❔, and a step higher in quality: ⤴️ It was a case for me 🫨.
Japanese>English
ヒラッチョ
Hi Jurian 😊. This is delicious👍 I am curious about your impression that it seems to be one rank higher in quality. It's been a while since I've had it 👍
Japanese>English
寿梨庵
Hiraccio, good evening 🌙. This sake had a very nice taste, but it also had a fruitiness and roundness that I have never felt before ✨.
Japanese>English
寿梨庵寿梨庵
KoeigikuSNOW CRESCENT原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
69
寿梨庵
The overall alcohol content was high in 2022BY. This SNOW CRESCENT was also 15 degrees ⤴️ The Yamadanishiki version was also 15 degrees. I think this is the first Koei Kiku sake brewed with Sagabiyori. I was able to open the bottle successfully, and the first thing I did was to drink the supernatant: ✌️ Tingling and light fizziness 🫧. Fruitiness like orange and apricot is where I often find it. Just maybe a bit aged 😥. High acidity, low sweetness, maybe dry in the Kouei Chrysanthemum... There is a sense of alcohol, but not enough in terms of flavor. Mix it... More lactic acidity, more effervescence and volume✨. This way 👍 Still dry, a bit bitter 😕. Hardest hardness so far (high degree ➡︎ hardness, ball theory ❔😅) In any case, I think low alu would be more suitable for snoclet 🤔.
Japanese>English
寿梨庵寿梨庵
jozan辛口　超純米生酒
Jozan ShuzoFukui
alt 1alt 2
74
寿梨庵
New sake, freshly squeezed, straight from the bottle ✨. Chill it well 🧊. The standing aroma is that of fresh koji. It's very fresh with a chirichiri-feeling 🫧. It is not rough, but rather soft on the palate, flowing smoothly and disappearing. This is a sensation not often experienced in the raw 😮. It has a banana and a bit of green apple. It is quite dry for raw. It was also cooler than the temperature, which may be only possible with Ihyakumangoku 🤔.
Japanese>English
寿梨庵寿梨庵
alt 1alt 2
89
寿梨庵
Second round of drinks at Muikamachi Izakaya✨ Sake that I was so worried about purchasing this season that I cried and cried over how much I had on hand💦. I was wondering how I could meet him at such a place (I don't mean a store, but a place like this. I was so impressed that I was able to meet you at such a place 🥺. I don't dare to talk about it because many reviews have already been written about it, but what made a new impression on me was that it was very light and refreshing. That doesn't mean it lacks what I'm looking for in nigori 🤔. I asked him about it, and he told me that he had opened the bottle on the same day. Lucky ✌️ I found a great place to store 😊.
Japanese>English
寿梨庵寿梨庵
Jikon白鶴錦純米大吟醸
Kiyasho ShuzojoMie
alt 1alt 2
79
寿梨庵
I was interested in Hakutsuru Nishiki sake and just recently popped in a Kyushu... I visited an izakaya in Muikamachi for the first time, which I had been curious about for a while. To my surprise, Hakutsuru-nishiki, which I wanted to try the most, was on the list ❕. I had it as my first drink after the beer✨. The aroma is very mild. The aroma is mature, but when you drink it, the juicy fruitiness (muscat?) that is typical of Jikkomai overflows. The aroma is not as gorgeous as I know it to be, but it is tight and has a low center of gravity. The elegant sweetness turns bitter in the mid-palate and lingers for a long time. It has a solid body and is very drinkable 😋. I don't know if this is a Hakutsuru-Nishiki characteristic, but it was a taste that set it apart from the other Jikin I've had😊.
Japanese>English
寿梨庵寿梨庵
Bornひやおろし純米吟醸中取り
Katokichibei ShotenFukui
alt 1alt 2
75
寿梨庵
At the last restaurant I went to, I requested a heated sake followed by an out-of-prefecture cold sake and was served. It is labeled Junmai Ginjo, but it seems to be a blend of Junmai Daiginjo with 50% polished rice. It doesn't have the power of a hiyaoroshi, but it is smooth and has dignity in both taste and aroma ✨. It went well with the squid from Sado, which was sticky with flavor from the aging process, and washed it down nicely 😋.
Japanese>English
寿梨庵寿梨庵
旭興初秋の純米吟醸純米吟醸原酒無濾過
渡邉酒造Tochigi
alt 1
alt 2alt 3
67
寿梨庵
First drink at Maki's Kappo Restaurant They have a variety of sake from outside of the prefecture... It was quite cold on the way there, so I requested the recommended sake from outside of the prefecture to be heated up. The sake served lukewarm was Kyokko. I haven't had it since Tamaka. It was served lukewarm since Tamaka. A great number of mixed brews with different rice polishing ratios 😮. It is sweet, sour and fruity with a strong Aiyama flavor, probably due to the large percentage of Aiyama. It is plumped up, perhaps due to the warming, and has a strong, layered umami flavor. But the body is surprisingly light. It went well with kombushimame amaebi (sweet shrimp) and was a great introduction 👍.
Japanese>English
ジェイ&ノビィ
Good evening, Jurian 😃. The restaurant looks like a nice kappo restaurant 🤗. And I'm glad you chose Tochigi sake as your starting point among all the sake 🍶‼️😄.
Japanese>English
寿梨庵
Hi Jay & Nobby, good evening 🌙. They have a tatami room, but the counter was fun with a live atmosphere... (they also have an auberge ❕) Gyokkyo was followed by Bon, then Niigata sake 🍶.
Japanese>English
寿梨庵寿梨庵
Furosen純米吟醸山廃原酒生酒無濾過
Uehara ShuzoShiga
alt 1alt 2
73
寿梨庵
Many titles ❕😆. Yamada Nishiki✖️ Watabune, all Shiga ✨ I can't stand it anymore! The aroma is caramel-like and sweet, with fresh banana fruitiness, spicy ripeness, and enough rice flavor to make the complex flavors come alive. It has too many elements similar to Etsukaijin, which I adore, and I realized once again that I really like this kind of thing 🤤. But what is unique about this one is that it is crisp, sharp and light 🤔. I also enjoy that after the second day, the sweetness recedes and the acidity, spiciness, and bitterness assert themselves👍.
Japanese>English
寿梨庵寿梨庵
alt 1alt 2
79
寿梨庵
When the bottle was opened, tropical flavors rose to the surface 🌴. You can feel the fine bubbles and rise to fresh green apple and pineapple fruitiness ⤴️ It has a non-Japanese sake feel at first because of the acidity, but the second half has a firm, spicy sake feel, with a bitter aftertaste and the umami of rice 🌾. The cool air is pleasantly reminiscent of the dawn 😌.
Japanese>English
寿梨庵寿梨庵
Denshu四割五分　山田錦純米大吟醸
Nishida ShuzotenAomori
alt 1
89
寿梨庵
Fresh, green apple, ripe pineapple-like fruitiness. More than a cool daiginjo, it has plenty of umami and casual 👍. It is a very well-balanced and nice sake.... I was impressed with the taste, and then I had a flashback to a junmai ginjo I drank a long time ago and was very impressed with, but my memory of the taste has become fuzzy 😮 It tasted like this.... I think it had green letters on a white background like this label 🤔. I wonder if that Junmai Ginjo was also Yamadanishiki ❔. I thought it was a universal great sake from the past to the present ✨ The old one was jungin though💦.
Japanese>English
寿梨庵寿梨庵
alt 1
81
寿梨庵
It just so happens that a reunion coincides with a reunion, or the last Beatles? By the way, the meaning of "now and then" seems to be "sometimes" as in "sometimes," but I think "then" means "at that time" and that makes me even more sentimental 😢. I'm thinking "then = that time", which makes me even more sentimental 😢. The aroma is slightly matured, and the rice flavor is very tasty 👊. It tastes like a condensed version of the regular Yukichubai 😋. It tastes like a concentrated version of the regular Yukichubai 👊 😋. This company also releases some more modern sake, such as raw sake and a sake stored in the snow, which was not available in the past, but I feel the individuality and core of Yukichubai in all of them. It may sound rude to say, but it has a purity like that of a pure culture. A policy of not being influenced. Solitary✨ It sounds somewhat cool, but it is not, No, it feels very gentle 😌.
Japanese>English
付喪神
Hi Jurian 🍶. Records, eh? I don't take the time and effort to listen to music anymore😅. I'm impressed that you've updated your playlist of the complete Beatles collection on Spotify😃.
Japanese>English
寿梨庵
Good evening, Mr. Tsukemogami😊. I think the NOW AND THEN single was probably only available on analog and cassette. I'm pretty sure the CD is only on the upcoming blue vinyl 💦. I think I'll buy it 😅
Japanese>English
寿梨庵寿梨庵
Aramasaコスモスラベル純米生酛
Aramasa ShuzoAkita
alt 1alt 2
74
寿梨庵
It's been a long time since I've been to a Shinsei house. Cosmos has been a long time too✨ I think I've already talked about the taste, so I'll just mention what impressed me this time. I'm talking about the foaming 🫧. I think of it as a byproduct of raw or nearly raw sake, and I don't think it's something to talk about except in the case of sake that calls itself sparkling (I'd like your opinion on this one). So, while I don't think we should talk too much about it... The bubbles are very fine, and the feeling on the oral mucous membrane is something I have never experienced before. Silky is a different word. In a way, it might be more pleasant than champagne 😋. It's a strange thought, but it reminded me of the wind from a Dyson dryer that I used for the first time the other day and felt on my skin: 🌪️ As for the taste... I was tempted to look for the ara, but it's still delicious 😆.
Japanese>English
寿梨庵寿梨庵
Koshiji no Kobai秋刀魚と呑む純米原酒生酒
Kubiki ShuzoNiigata
alt 1
75
寿梨庵
Kubiki Shuzo's main line Koshiji-no-Kenbai, which brews my recent favorite Yaeguhiki. This is their seasonal limited edition sake that seems to be specifically designed for pairing with autumn fish✨. It has a rich koji sweetness, and when you drink it, the rice flavor comes through with a bang 🌾🌾🌾🌾. It is like a hiyaoroshi, and the umami of the rice is just riding on it. The acidity is also effective, but it is defeated by the sweetness and umami and does not come out too much 😮😮. Now, how does it go with the Akinatai fish? The concept is to pair fatty swordfish with umami-flavored sake ❔. Maybe it's because this time's swordfish was not very fatty, but I felt that the sake was too strong and defeated the fish 😢. I think it would be better if the sake was a little more acidic and refreshing, and if it was for watashi, I think it would be a better match for a fire-roasted junmai or something similar 🍶.
Japanese>English
5

RecommendedContentsSectionView.title

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