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SakenowaRecord your sake experiences and discover your favorites
かわさんかわさん
61歳孫一人。お酒は何でも好き！ 日本酒だけは適当に飲んでました。 しかーし コロナになり、家飲みで日本酒に完全にハマり、専用冷蔵庫を買い、書斎に籠もり、You TubeやTwitterで、先輩方にて勉強させていただきながら、ブツブツ独り言いいなごら、日本酒を日々楽しんております(汗)まだまだ初心者ですが、ご自由にコメント歓迎です。

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Sogga pere et fils
7(13.73%)
Aramasa
6(11.76%)
Denshu
4(7.84%)
Ubusuna
3(5.88%)
Yamagata Masamune
3(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
10(9.26%)
Nagano
10(9.26%)
Aomori
6(5.56%)
Akita
6(5.56%)
Yamagata
5(4.63%)

Timeline

かわさんかわさん
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かわさん
Amami Junmai Daiginjo Aroma: Modest sweetness wrapped in a refreshing acidity. When dissolved in water, sweetness and bitterness emerge. The aftertaste is long. It can be enjoyed on its own or during a meal. When it is warmed, the flavor is even better! Be careful not to chill it too much.
Japanese>English
かわさんかわさん
山の壽ヤマノコトブキフーリークス2
Yamanokotobuki ShuzoFukuoka
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かわさん
4MMP aroma component liquor! Aroma Muscat and grapefruit, Refreshing aroma Taste Fruit acidity, light! Rice taste is in the back when you taste it well. Can go well as an after-dinner drink 😊. Carpaccio and other dishes are good.
Japanese>English
かわさんかわさん
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かわさん
Ichiki Nikai Junmai Daiginjo Hasegawa Koshiro Nishiki Nose: Gorgeous ginjo aroma, lightly sweet peach Taste: Unlike the image from the aroma, the taste is not as sweet as the aroma. The soft water is enhanced by bitterness and acidity, and softly enveloped by sweetness. Healing water! The taste is very refreshing. It is dry, if you can call it dry. Koshiro Nishiki is characterized by a cross between Gohyakumangoku and blue Soft and elegant aroma Citrus fruit flavor after the palate is satisfied, with good sharpness. This characteristic is showing. Toyobai Aroma: Mild compared to Hachisen. Slight aroma of freshly cooked rice. Taste: Soft hints of umami and sweetness spread through the mouth, with a long aftertaste. Same rice, same rice polishing ratio. But they are totally different!
Japanese>English
かわさんかわさん
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かわさん
Ichiki Nikai Junmai Daiginjo Hasegawa Koshiro Nishiki Nose: Gorgeous ginjo aroma, lightly sweet peach Taste: Unlike the image from the aroma, the taste is not as sweet as the aroma. The soft water is enhanced by bitterness and acidity, and softly enveloped by sweetness. Healing water! The taste is very refreshing. It is dry, if you can call it dry. Koshiro Nishiki is characterized by a cross between Gohyakumangoku and blue Soft and elegant aroma Citrus fruit flavor after the palate is satisfied, with good sharpness. This characteristic is showing. Toyobai Aroma: Mild compared to Hachisen. Slight aroma of freshly cooked rice. Taste: Soft hints of umami and sweetness spread through the mouth, with a long aftertaste. Same rice, same rice polishing ratio. But they are totally different!
Japanese>English
かわさんかわさん
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22
かわさん
Nose Not spectacular. Just a hint of grape? Taste: Sweetness spreads from the vanilla aroma. Bitter taste spreads in the second half and finishes nicely. Delicious!
Japanese>English
かわさんかわさん
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かわさん
KUROUEMON XVI Yamahai Miyamanishiki 13 Nama-zake Aroma: Slightly tasty lactic acid smell! Nice! Taste: Super slightly carbonated, with a nice acidity, and a little sweet and tasty when cold, but even better when a little warmer! Delicious. Nagano Miyamanishiki Yamahai Mmm, my favorite taste!
Japanese>English
かわさんかわさん
Sogga pere et filsリア　サケ　ナチュラル
Obuse WineryNagano
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かわさん
Sogapele Efis Ria Sake Natural Tenjinbara Aroma Quite a lactic acid smell! Not Ya 😂 a little cemedine. Taste Acid, acid, then sweet and delicious, and then, oh my, it's gone. In the mouth, it's as if nothing was there? Strange! While reading the description on the back cover I want to savor it carefully. Gulping it down is a waste 😂.
Japanese>English
ちょろき
>Kawasan Good evening! I just bought this one too! After reading your review, I'm suddenly very interested. I'm looking forward to it 😊.
Japanese>English
かわさんかわさん
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かわさん
Yoshida Kura u Hyakumangoku No Shiro Aroma: Refreshing yakult Taste Pretty bitter when you open it up! It's stronger than the natural sweet and sour taste of lactic acid. There is a cutting taste. This bitterness seems to divide tastes. Is Ishikawa-mon easier to drink? Enjoy the taste change.
Japanese>English
かわさんかわさん
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かわさん
Jyugendai Kurouemon Yamae-Nishiki 13 Nama-no-Mazake Aroma: Almost none, moderate pear Taste From a refreshing cider, sourness sizzling! A good one. I bought it thinking it was yamahai but it was a fast brew 😂 yamahai might be a bit more mellow.
Japanese>English
かわさんかわさん
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18
かわさん
Sake Forest Junmai Daiginjo Aroma: Soft lactic acid drink, milk soap Taste Sweet and tasty slight carbonation hits you right from the start, and then, oops, it changes to bitter sourness shortly after you think. A very good one. It is a daiginjo, but it has a core. Surely it would go well with tiramisu! I don't have any.
Japanese>English
かわさんかわさん
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かわさん
Nose: Slightly slight, young melon Taste: Dryness comes, with a slight bilipirality. The taste is dry, with a hint of bilipartisanship and a cider-like sensation. Modern sake yeast. It will be better when it tastes a little more. It is similar to the freshly opened Sansho.
Japanese>English
かわさんかわさん
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20
かわさん
Sogapeur Effice Doux Yeast No. 2 Nose: Fresh grapes Taste: The lewd, deliciously sweet grape aroma spreads, and from the mid-palate comes citrus, peel bitterness and sourness, which disappears before you know it. This wine is very good. Kyoto Fushimi Gekkeikan brewery. Female sake.
Japanese>English
かわさんかわさん
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かわさん
Kikuhime Tsuru no Sato Yamahai Junmai Limited Sake Nose: Not as strong as expected, lactic acid smell Taste: Gutsy and rich, with a nice Yamahai acidity. 19 degrees! Dangerous to drink in quantity! Not as sake-y as one might expect, maybe closer to modern!
Japanese>English
かわさんかわさん
Senkinオーガニックナチュールゼロ
せんきんTochigi
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26
かわさん
Senkori Organic Naturals Zero Nigori Aroma: Active smell characteristic of cucumber Taste: Unlike its appearance, it is super dry when opened. The flavor of lactic acidity from the yeast yeast yeast is hidden in it. When it warms up a little, it is delicious!
Japanese>English
かわさんかわさん
Sogga pere et filsイリヤ　ソントン
Obuse WineryNagano
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22
かわさん
Sogapère Effice Ilya Thornton Nose: Dense, sweet spring aroma, released from young trees in the forest. Refreshing lactic acidity. Mouth: A strong attack, typical of a sake yeast yeast yeast, followed by sweetness and bitterness. The aftertaste is short and dry. The endorsement is too good to be true! The technology is amazing, more than 100 years old. It's a miracle that it's brewing the modern taste we like today. The bitterness is quite bitter and lingers in the mouth. Is it different for different tastes? I'm Suki!
Japanese>English
かわさんかわさん
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かわさん
Soil: Hommasu Nose Moderate lactic acid, pear. Taste: freshly opened Very light carbonation, with a sweet flavor enhanced by a light acidity. After that, the flavor and bitterness stick in the mouth and linger. It has a good aftertaste rather than a crisp finish. It is drier than Yamada Nishiki. This is good in its own way. More Japanese food than cheese. Let's enjoy the changes with time.
Japanese>English
かわさんかわさん
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かわさん
I'm here 😂. Ine in full bloom Aroma: Sweet and sour The taste is sweet and sour. It's good both cold and warmed! I didn't know I liked it so much 😂. It's good with Genghis Khan. We're both crooks!
Japanese>English
かわさんかわさん
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かわさん
Sanguiku Aizan 50 Super Limited Edition Unfiltered Raw RedDiamond Junmai Daiginjo Aroma: Fresh and sweet. Taste: The Aizan, elegant and sweet. It can be cut with time. Similar to Hanayoi?
Japanese>English
かわさんかわさん
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18
かわさん
Land of origin Efervescents White wine! Almost no sweetness version! Cospa? What's the point of having this between Yamada Nishiki and Homasu? It's a completely different trend. In a way, it's disappointing. The manager of a famous liquor store also said that.
Japanese>English
かわさんかわさん
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17
かわさん
Sogapelle Efis No. 3 Nose Yakult Taste Acidity is felt first, coating the whole. The flavor is concentrated in the center. The sharpness is good, different from No. 1 and No. 6. No. 1 is the queen, No. 6 is the king, and No. 3 is the princess! Delicious!
Japanese>English
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