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SakenowaRecord your sake experiences and discover your favorites
麹 Joe麹 Joe
飲みに行く時は 脚下照顧 （自分の足元をよくよく見よ） 宅吞みの時は 吾唯知足 （満ち足りていることだけをしっている） 好きな酒は 火入熟成

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92

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Tamagawa
6(17.14%)
立山
3(8.57%)
Hanagaki
3(8.57%)
Kazenomori
3(8.57%)
Kaiun
2(5.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shiga
11(11.96%)
Kyoto
11(11.96%)
Fukui
7(7.61%)
Nara
7(7.61%)
Niigata
5(5.43%)

Timeline

麹 Joe麹 Joe
Shinomineろくまる　雄町特別純米生酒槽しぼり
Chiyo ShuzoNara
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麹 Joe
First time in a while to drink outside in Kyoto. Started off under 1000 yen at the commoner in Shijo-Omiya. We went to Asano Sake Shop in Tominokoji, which was our main choice, and enjoyed several kinds of sake. Shinomine was the sake I requested for Shiboritate. It is a new sake with a sweet, gassy bite that makes the dandyism of OMACHI disappear, and the bine nappo aroma is a nice surprise. Kyoto is a place where one can experience and learn about many different cultures. Incidentally, this week was a week for promoting Furoizumi, but I tasted it at the first flea market at a sake brewery last summer, so I have a general idea of what it tastes like, so I'm going to pass on it this evening. Afterwards, it was organic wine night in Kyoto at CHOTTO WARAKU in Shijo-Karasuma, reading a magazine I bought at a bookstore.
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麹 Joe麹 Joe
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麹 Joe
This sake was recommended to me at a sake store in Kyoto. The sake has a plain label with a clear and pleasing quality that is typical of Niigata-Uonuma, and a nice sweet aftertaste. Of course, it is fire-aged, so it can be enjoyed at room temperature until spring.
Japanese>English
麹 Joe麹 Joe
Eikun純米大吟醸原酒生酒
Saito ShuzoKyoto
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20
麹 Joe
It has been a while since I had a sake from Fushimi, Kyoto. The crispness and daiginjo aroma go well with osechi dishes. While regular heated sake is fine for dinner, a fine sake served at New Year's is a refreshing treat.
Japanese>English
麹 Joe麹 Joe
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22
麹 Joe
Looking back on this year, climbing Mt. Tateyama was the big event. My friend gave me a bottle of ginjo-shu that I could not afford on my own. It was very smooth and had a pleasant ginjo aroma. I am glad I kept it in the refrigerator.
Japanese>English
麹 Joe麹 Joe
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24
麹 Joe
When I stayed in an executive room of a certain hotel in Osaka 20 years ago, Ryuriki was the only sake that was available. My impression at the time was that it was easy to drink for a wide range of people and had a sweet taste. I had a chance to get it for the first time in a while and bought it. The aroma is mild and delicious.
Japanese>English
麹 Joe麹 Joe
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麹 Joe
Aged sake, which can be purchased at a stable supermarket. Today, we went out of our way to buy a bottle of "Tokusen" and had dinner. Boiled fish, grilled fish, stewed potatoes, and pickles. All of them are a perfect match. It has a strong aroma when heated, but it's also good. It is a dandy sake, and it is good when the temperature drops after heating up.
Japanese>English
麹 Joe麹 Joe
稲乃花原酒生酒無濾過
inada shuzoNara
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22
麹 Joe
Aged for 9 months, this is a basic unfiltered nama sake with a slight 4VG smell, but the taste is not unpleasant at all. In other words, it gives the impression of a junmai namaishu in the strike zone. The unique front label is my personal favorite.
Japanese>English
麹 Joe麹 Joe
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36
麹 Joe
We had junmai ginjo at the top of the mountain and honjozo at the campsite. The cold weather made the heated sake sink in. Tateyama in the dark enhanced the view of the mountain.
Japanese>English
麹 Joe麹 Joe
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25
麹 Joe
On Sake Day, drink Tateyama at Tateyama, a long-sought-after destination. The main attraction is the view of the mountain. I don't need anything.
Japanese>English
麹 Joe麹 Joe
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25
麹 Joe
A smooth, dry junmai. It has a crisp mouthfeel that goes well with Kochi cuisine. When heated, the sweetness comes out and it is really good. My personal opinion is that warming up a bottle of hi-iru junmai will soak up all the juices in your guts. I'm so glad I bought it again. Ranked as a repeat purchase.
Japanese>English
麹 Joe麹 Joe
Fukumasamune初心純米大吟醸山廃
FukumitsuyaIshikawa
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20
麹 Joe
Fukumitsuya's Fukumasamune Yamahai Junmai Daiginjo, aged one year. Quite a possession, a luxurious title. The quality of the sake based on the aging process is excellent. It is neither too rich nor not enough to be drunk, and the exquisite taste comes through and the acidity derived from Yamahai can be tasted without being unpleasant. If you have a chance to visit Kanazawa, I highly recommend you to visit. https://www.fukumitsuya.co.jp/sake-shop/higashi/
Japanese>English
麹 Joe麹 Joe
Fukumasamune加賀鳶純米吟醸ひやおろし
FukumitsuyaIshikawa
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24
麹 Joe
Expedition to Kanazawa. Fuku Masamune and Kagatobi. The stable Kanazawa yeast (unconfirmed) of the once-fired hiyaoroshi (hiyaoroshi is a type of sake made from the yeast of the Kanazawa region) seems to have an excellent sharpness and lingering taste. （The sharpness and lingering aftertaste, which seems to be a stable Kanazawa yeast (unconfirmed), are very excellent. Fukumitsuya Higashi is a pilot store in Higashi Chaya-gai that offers sake tasting, so we were able to try some of the sake recommended by the brewery. The standard sake was good, but when I told them what I liked, they recommended a variety of high-class sake. I can't afford high-class sake, so I like to drink casual hiyaoroshi sake this time of year.
Japanese>English
麹 Joe麹 Joe
Tamagawaアイスブレーカー純米吟醸原酒生酒
Kinoshita ShuzoKyoto
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27
麹 Joe
Tamagawa after a long time. This unfiltered raw barley has a solid structure. The rich sweetness and acidity, as if dripping from the chisel of the tank, are deeply savory. The green apple-like aroma is really nice. It reminds me of the vivid impact I had when I participated in the first flea cutting at a nearby brewery last month. Sake has a wide variety of characteristics. Among them, the ones that are bottled and shipped have a sense of stability. It is on my repeat purchase list. I prefer the hi-iru aged style, but the unfiltered fresh style is also good for summer.
Japanese>English
麹 Joe麹 Joe
Hidakami超辛口純米酒純米
Hirako ShuzoMiyagi
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23
麹 Joe
Junmai sake with only a clean front label. It has a dry taste that says, "Drink it! Even when heated, it has a nice crispness that goes well with fish dishes.
Japanese>English
麹 Joe麹 Joe
Daijiroよび酒純米山廃生酒
Hata ShuzoShiga
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26
麹 Joe
Rice to drink. Sake with a firm body and clear acidity. The softness of the rice from the Ginbuki rice is fully expressed in the sake. Goes well with sukiyaki and other strong flavors.
Japanese>English
麹 Joe麹 Joe
Bijofu夏酒特別純米
Hamakawa ShotenKochi
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32
麹 Joe
When served cold, the sweetness comes through with full force. Then, when the temperature is lowered in the refrigerator, it becomes lighter and more pleasant on the palate. The aftertaste is nice, with a hint of sweetness. Kochi sake is dry and has a nice sharpness.
Japanese>English
麹 Joe麹 Joe
Kazenomori秋津穂657純米生酒無濾過
Yucho ShuzoNara
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37
麹 Joe
Repeat purchase sake. The quality of sake can be affected considerably by the quality of the rice of the year, but modern technology has made it seem much less varied. Among them is the stable Kaze no Mori. The refreshing hint of sour grapes and the gas bite are perfect for summer. Omachi is also good, but in summer, it is the acidity that is the most important.
Japanese>English
麹 Joe麹 Joe
Denshu純米酒70 華想い
Nishida ShuzotenAomori
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27
麹 Joe
The aroma is mild, and the taste has a nice sourness, perhaps derived from the sake rice, like a bite of an apple. It is a delightful variation from Tasake's signature Junmai sake, which is a more complete version of Tokujun. It is a great match for sushi, and is a superb sake in that it does not insist on being a "food sake" in its own right.
Japanese>English
麹 Joe麹 Joe
Asahikiku生酛純米純米生酛
Asahigiku ShuzoFukuoka
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24
麹 Joe
Asahi Kiku, which I liked at an izakaya in Osaka some time ago. It is a brand that is not often seen in Kansai. The 27BY has a very nice color. In cold sake, it is blunt, bold, and acidic at 65% polished rice. However, when warmed up to 45 deg. When heated up to about 45 degrees, it is a smooth, dry, fire-aged junmai that I like. When I learned that the brewery is located in Kurume City, Fukuoka Prefecture, I thought of Mashan, a carp catcher on the Chikugo River. I caught a crucian carp in the river, which was only a five-minute walk away, boiled it, and served it to myself with sake. It's been a while since I've had a fresh-smelling sake. It was delicious.
Japanese>English
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