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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

Registered Date

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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24
麹 Joe
Kikumasamune in the west and Daishichi in the east. I was again convinced that the quality of sake is a benchmark of royal sourness and richness. Served cold, it's crisp with a hint of sweetness, and warmed to a gentle temperature, you can taste the lactic acid bacteria lingering in the nose. Try it hot, fully heated, or warmed and chilled now.
Japanese>English
麹 Joe麹 Joe
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31
麹 Joe
I was curious about the Fukuoka Tanaka Rokugo. It has a solid body as a food sake. The taste is clear. Normally, I only drink Hiiri, but at this time of year, all the nama-shu is good. Tanaka Rokugo in particular is rice-like and has a mild aroma. The after-flavor is a definite Yamada-like landing spot.
Japanese>English
麹 Joe麹 Joe
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25
麹 Joe
A small spring day off, leftover snow crab and Akishika Junmai. With an alcohol content of 14%, it's a solid Junmaishu worth the price. Even when water is added, the structure of the brewing seems to be solid, and the heavy Akushika signature can be fully enjoyed. It is a good sake.
Japanese>English
麹 Joe麹 Joe
Hayasera夜長月特別純米ひやおろし
Miyakehikoemon ShuzoFukui
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20
麹 Joe
Onsen (hot springs) and snow crab are my favorite foods, but since I can't make the trip, I bought some crab at the supermarket and sipped on some sake. Hayaseura is a sake brewed with spring water from the coast of the Sea of Japan, and the brewery has an interesting product line with elaborate specifications. Yachogatsuki is a special junmai sake that has been brewed over a single summer and is suitable for drinking during meals. After all, local sake from the coast of the Sea of Japan is the best for seafood from the Sea of Japan.
Japanese>English
麹 Joe麹 Joe
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19
麹 Joe
Lighthouse Moto Darkness. I came across a dry sake made by a local brewery. I prefer rich sake, but the richness and crispness of the sake made me rush to grill some herring and prepare a side dish. It is one of the top three sake for dinner every day.
Japanese>English
麹 Joe麹 Joe
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10
麹 Joe
Onosho Komachi, Nigorizake. It is an alcoholic nigorizake made with Nihon Haru, which gives it a familiar feel. It's a new sake that is probably only brewed in one tank and not passed around in the cities. The taste is not too sweet, and it seems to have fermented for a few days after the borderline between Beaume and sake content. It's not something you can repeat, but drinking it in winter is a year-round event to savor the power of the yeast and the season.
Japanese>English
麹 Joe麹 Joe
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18
麹 Joe
This is a local sake from northern Hyogo that I bought at a supermarket on a random trip. The cost performance of this sake was shocking. I was impressed by the price and the quality of the sake, which keeps locals coming back for more. It tastes hard when served cold, but warms up well and shows potential as a food sake. If you can easily afford it, this is a brewery you'll want to check out for other specs.
Japanese>English
麹 Joe麹 Joe
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22
麹 Joe
We drink Kaiun Hananouka Junmai Ginjo to pray for good luck! It is the best of local sake brewed with Shizuoka yeast and sake rice, Honefuji. It is a sake that is hard to find, with a perfect balance between a light mouthfeel and a hint of bitterness (personal opinion).
Japanese>English
麹 Joe麹 Joe
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25
麹 Joe
The sake is carefully crafted and the sense of good hygiene management is evident in the quality of the sake. The sweetness is refreshing and there is none of the harshness of processed sake. It is different from the cleanliness of the popular Fukushima yeast. The drawback is that it is not readily available.
Japanese>English
麹 Joe麹 Joe
Tamagawaコウノトリラベル純米生酛古酒
Kinoshita ShuzoKyoto
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12
麹 Joe
2015 BY Gohyakuman, 77% polished rice. From the floatation, it looks like the ori pulling after the top tank is lazy. It feels dry with a fairly gentle impression. The mild acidity, which doesn't feel like a nama yeast mash, is what I thought it would be when served cold, but when it's warmed up, the acidity stands out and goes well with crab nabe.
Japanese>English
麹 Joe麹 Joe
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13
麹 Joe
The sake is a little hard. The potential of this sake will explode when it is aged for a few years. I will buy another bottle and raise it.
Japanese>English
麹 Joe麹 Joe
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15
麹 Joe
I visited this brewery on my way back from Kinosaki spa this New Year. It was aged for two years, but I aged it for about one year at home. It has a dandy flavor from the sake rice Omachi and a moderate hiney aroma. It is a different worldview from the sake that is popular at the National Tax Administration New Sake Competition. In a sense, it is a straightforward sake. It will definitely go well with snow crab.
Japanese>English
5

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