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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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Check-ins

92

Favorite Brands

0

Most Check-in Brands

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
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25
麹 Joe
Sake from the Tohoku region that you don't often see in your neighborhood. Nanbu Bijin, which I was curious about because of the movie Kanpai. The impression is of a local sake with a unique character of the rice used to make it. From the perspective of the Yamada Nishiki benchmark, the lingering finish is unique. The ginjo aroma that pierces the nose is subdued, and the texture that lingers on the tongue leaves a favorable impression. It is a very hard-to-find sake, but I felt I understood a little bit of what Iwate Prefecture stands for. The taste is full of the brewer's attention to detail.
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麹 Joe麹 Joe
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28
麹 Joe
Sake brewed by HIDEHIKO MATSUMOTO is on sale in stores today. I immediately opened a bottle at a campsite full of fresh greenery in the early afternoon. I thought it would be a freshly pressed sake, with a bit of gas and a lingering sweetness, but it gave a pleasant impression, accented by a woody aroma that had a good impact. The quality of the sake is fully characterized by the characteristics of Yamadanishiki, in other words, it seems as if the characteristics have been fully extracted. Nichinichi Brewing is looking forward to seeing how its signature character will be developed. The dazzling greenery of the mountains is enough for the athetes. By the time the sun goes down, the four-pack will be empty.
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ポンちゃん
Koji Joe, good evening 🌙 You are drinking in a pleasant place 🏕️Is it about time you had a bonfire? Enjoy your delicious sake 🌙.
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麹 Joe
Thanks for your comment, Pon. We have a regular campsite, or rather, we camp there twice a year, in early summer and late fall, deep in the mountains of Fukui Prefecture. We had a blissful time at the campfire, heating up some Tamagawa Hi-iri Junmai and enjoying some dried squid with it.
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麹 Joe麹 Joe
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22
麹 Joe
2017BY Tokujun. A few years from the stiff dryness of the hard sake rice Gohyakumangoku, this matured sake has a tangy acidity when served cold. It has a deep flavor and a drinkability close to the rice that makes you want to stir it up in the morning with a tamayu. The flavors and after-nose are so rich and mellow that it is impossible to describe. I was told that the brewer was so absorbed in his work during the brewing period that he lost weight. Sake is deep when you think of all the time and effort that goes into it.
Japanese>English
麹 Joe麹 Joe
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27
麹 Joe
Kurumata Shuzo's sake is a very common junmai sake displayed in supermarkets in the Hokuriku region, but with this mellow taste, you can drink it at home in a No. 4 bottle for 1,000 yen. Perhaps it is the benefit of Nakasaburo Touji, but this junmai sake has a great sense of maturity. It is dry and smooth when chilled, but when heated, it reveals a gentlemanly aroma and a glamorous full body, with a nice lingering acidity and sharpness. When heated, it has a nice acidity and a nice sharpness in the aftertaste. It is a must for those who like hi-iru junmai. My guess is that it has been aged for 2 years.
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麹 Joe麹 Joe
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29
麹 Joe
When the busy farming season comes and we cannot have a leisurely evening drink, a light Niigata sake that can be drunk cold and refreshing is very useful. After a bit of a sweat, I enjoy a glass of SNAKEIHARIZURU. The light, easy drinking taste is not too sweet, perhaps due to the 55% rice polishing ratio, but it is very well designed. This is a good Niigata sake recommended for beginners.
Japanese>English
麹 Joe麹 Joe
Takesuzume純米山廃古酒槽しぼり
大塚酒造Gifu
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19
麹 Joe
A luxurious 6-year aged Yamahai Junmai made from Omachi sake rice. 28BY was brewed in 2016 and heated up to reflect on the many difficulties of the year. The aroma has a punchy, mature aroma with a high level of acidity. The richness and dandy omachi make up the backbone of a fine sake. I can't get enough of hi-iru junmai.
Japanese>English
麹 Joe麹 Joe
Hiran愛酒クリーム純米原酒生酒無濾過
森酒造場Nagasaki
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25
麹 Joe
I scream! Ice cream! I love sake cream! It's been a while since I've been to a sake meeting, and the chairman brought Murokanamagen, which I would never buy. What a nectarous light cloudy liquid. It had been a while since I had had a glass of nama-sake, and the aroma was so good that I was overpowered and sunk at an overpace. It was quite a treat to taste the range of Kyushu's sake.
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麹 Joe麹 Joe
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麹 Joe
Well, here I come. I thought I was ahead of the slam dunk topic, but I tasted the potential of hi-iru junmai ginjo. The aroma is along the lines of a ginjo aroma, which I like, and the mouthfeel is mild. I couldn't help but drink more. The label on the back of the bottle reads +14 sake degree, but it was not dry enough to roll off the tongue, and I personally felt it was +5 due to the balance with the acidity.
Japanese>English
麹 Joe麹 Joe
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25
麹 Joe
Honjozo sake is a sake brewery's fringe product, but since it is an entry-level ponzu, you can feel the brewery's passion for sake. I have tasted Masumi's flagship sake made with the top-grade specs of the No. 7 yeast, but I also feel a glimpse of this in the Honjozo, which aims to be the best food sake in Japan. In other words, the first sip is Masumi. It is different from what other breweries brew with the No. 7 yeast.
Japanese>English
麹 Joe麹 Joe
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29
麹 Joe
In sake brewing, they do not use oars to stir the moromi, but let the convection currents of fermentation do the stirring naturally. Snow Kayasha. It is a different line from the familiar Hokuriku-style Yamahai Junmai sake, and does not feel like Yamahai. The aroma is moderate when served cold, and the taste is crisp and clean. The rice polishing ratio is 65%, but it is not as if the rice is polished to 65%, giving it a refreshing impression. I was impressed by the refreshing taste, which is not like 65% rice polishing ratio. On the other hand, when heated to lukewarm, it has an ennui, but at around 45 degrees, it has a nice acidity from the Yamahai, and when it cools down to human body temperature, it hits my taste buds perfectly. Next time, I would like to try it with Hinai Jidori chicken kiritanpo nabe. Along with Tasake and Kaiun, this ranks in the top three fire-aged junmai that you can finish a bottle in two days and never get tired of drinking.
Japanese>English
麹 Joe麹 Joe
Mifuku純米山廃原酒生酒荒走り
Mifuku ShuzoShiga
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22
麹 Joe
It's been a long time since I've had a draft sake. Yamahai Junmai. The sweet and sour taste, like a ripe melon, is really good. It also has a slight tingling and gaseous sensation, and you can taste the real pleasure of arabashiri, which is the first to dive into a tareubo (a pot to pour). It was a great decision to buy the label without preconceived notions at the store. I discovered a local sake that is dark under the lamp.
Japanese>English
麹 Joe麹 Joe
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20
麹 Joe
At a liquor store where I usually buy rich, fire-aged junmai, I found a junmai that was different from the fire-aged line and bought it. According to the owner, it has a crisp and clean finish like Takayasu. So, to go with it, I prepared an Italian-style tomato stew with motsu and smashed it. Hmmm. This kind of dry taste may go well with yellowtail sashimi or fatty flounder stew. At the end of the day, a full-bodied wine is your buddy for stewed meat. Tomorrow, I'm going to buy some fatty fish that would go well with Sanzenmori.
Japanese>English
麹 Joe麹 Joe
Suigei特純特別純米
Suigei ShuzoKochi
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21
麹 Joe
I was reading Ryoma Ga Go, a book by Ryotaro Shiba, and I bought some sake from Kochi in town. It's called Kujikaishou. It has a mild aroma and a medium-bodied mouthfeel. I usually prefer thick, ripe sake, but there are sake that are neither wonderful flowers nor dead trees, but evergreen trees. Drunken Whale, along with Kaikun and Tazake's Tokujun, is also in the Hall of Fame. This is my personal opinion.
Japanese>English
麹 Joe麹 Joe
Kenbishi上撰普通酒ひやおろし
Kenbishi ShuzoHyogo
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20
麹 Joe
The Kamisho. I found a bottle of one year old Kenryo on the shelf of a liquor store in town and bought it. It is not as rich in flavor as Kuromatsu, but has a moderate color and a very mild aroma. It tastes dry, and when served cold, it has the stability of a fire-roasted sake and the approachability of a sake for a meal. When heated, it has a pleasant sweetness. Hine-sake is different from new sake, and the sweetness is a highlight of the sake design and technique.
Japanese>English
麹 Joe麹 Joe
Hanagaki山廃純米　1BY純米山廃古酒
Nanbu ShuzojoFukui
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23
麹 Joe
Hanagaki Yamahai which I bought for the end of the year and the New Year. It is also matured. I paired it with some fine meat that I received as a gift, and it was a perfect match! It was a perfect match! When served cold, the acidity quickly removes the fat from the meat and resets it. It's even better warmed, with the acidity asserting itself. Uehara-sensei says Junmai is the best sake, even better when heated.
Japanese>English
麹 Joe麹 Joe
Dewazakura枯山水特別純米古酒
Dewazakura ShuzoYamagata
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29
麹 Joe
It's right in the middle of what I like. Just looking back the last 10 years. I feel the depth of maturity even in the dead. Four stars to drink
Japanese>English
麹 Joe麹 Joe
Haginotsuyu純米吟醸ひやおろし無濾過
Fukuiyahei ShotenShiga
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23
麹 Joe
Haginokuro is lightly aged for one year in the cellar under the floor. Since it is a Jun Gin, I thought it would be good to age it for a year to enjoy the aroma. In Hiya, the aroma is mild and the maturation is slight. The aftertaste is sweet. It also warms up well, and the aroma of Moromi (fermented rice) comes out. The aftertaste is tingly and dry. Perhaps because it is unfiltered, it has matured well. I'm looking forward to drinking it tomorrow night when it comes into contact with the air.
Japanese>English
麹 Joe麹 Joe
Tamagawa純米酒山廃ビンテージ純米古酒
Kinoshita ShuzoKyoto
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22
麹 Joe
This is also Tamagawa, which was grown in the cellar under the floor for a year and a half. A sake to be savored slowly with a feast. When served cold, it has a sweet, dried-fruit-like maturation aroma. When warmed, it has a pleasant crispness that wraps around the sweetness. The lingering aftertaste of maturity is a nice touch. Mmmm!
Japanese>English
麹 Joe麹 Joe
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麹 Joe
I don't have two Japanese bush warblers in my garden, but I've been curious about them for a long time, so I got some new sake from the garden warblers. It has a sourness and gastronomic bite that is right in line with my tastes, but not sweet. The aroma is mild, with a hint of muscat. The sake goes on and on.
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