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SakenowaRecord your sake experiences and discover your favorites
みいたろみいたろ

Registered Date

Check-ins

23

Favorite Brands

0

Most Check-in Brands

Aramasa
2(33.33%)
Nabeshima
2(33.33%)
Sharaku
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
4(17.39%)
Akita
3(13.04%)
Shimane
3(13.04%)
Mie
2(8.7%)
Saga
2(8.7%)

Timeline

みいたろみいたろ
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23
みいたろ
This is the first time I have had a kijoshu, and despite its sweetness, it is not overly aromatic, so I did not feel any dullness, and I was able to drink it in large gulps. I must verify whether this brand is uniquely delicious or whether I tend to like kijo-zake! I have to find out if this brand is uniquely delicious or if I have a tendency to like kijo sake! LOL!
Japanese>English
みいたろみいたろ
NabeshimaNew Moon純米吟醸原酒生酒
Fukuchiyo ShuzoSaga
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25
みいたろ
It has a freshness that is typical of nama-shu, and the aroma is gorgeous and fruity, but it has a good finish, so you can drink it indefinitely. Also, when the temperature of the liquid reaches about 10°C, the mouthfeel becomes rounded, which is also very tasty. It is rare to find a sake that changes its mouthfeel so much depending on the temperature of the liquid, making it a very enjoyable brand!
Japanese>English
みいたろみいたろ
Aramasaコスモスラベル
Aramasa ShuzoAkita
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21
みいたろ
Good acidity and great fruitiness, combined with a smooth, easy-drinking finish! This is delicious! It goes best with horse mackerels and oyster tataki, which have been seasoned with ume plum vinegar.
Japanese>English
みいたろみいたろ
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31
みいたろ
The unfiltered draft has a mellow aroma with a good amount of effervescence that gives it a sharp finish. It is a dangerous sake that you can drink as much as you want, as the saying goes. I would like to compare it with Hachitan-Nishiki Unfiltered Nama.
Japanese>English
みいたろみいたろ
Takasago松喰鶴 純米大吟醸
Kiyasho ShuzojoMie
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26
みいたろ
It has a strong ginjo aroma with a good acidity and a pleasant throat sensation. This is a bottle to be enjoyed with a bowl of soup with mitsuba leaves floating on it.
Japanese>English
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