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SakenowaRecord your sake experiences and discover your favorites
stnaiglion2stnaiglion2

Registered Date

Check-ins

31

Favorite Brands

2

Sake Map

The origins of the sake you've drunk are colored on the map.

Timeline

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19
stnaiglion2
This was the first time I bought this sake by mail order, not from the local liquor store or something. I heard it won the highest gold award at a sake contest to be enjoyed in a wine glass. Although it goes into your mouth quickly, it's tangy and slightly sweet afterwards. It tastes like a work of art... I like it just fine. But I can't drink it all at once lol. I also ordered Japanese by mistake, and next time I want to try some warmed sake. I'd like to drink it in a wine glass. I wonder what kind of rice would go with this...
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21
stnaiglion2
As soon as I put it in my mouth, it tingled at the bottom. It had a strong sour taste. It might not be good for us. I wonder if this tingling sensation is due to the so-called "snap"...?
Japanese>English
Sawanoi本醸生本醸造生酒
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19
stnaiglion2
Smooth on the palate, with a slight aroma of liquor spreading in the mouth. I like it a lot. This is the first time I've had this kind of sake. It's delicious. I think I'll try Sawanoi again this time.
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18
stnaiglion2
It's quite refreshing on the palate and looks like water. But on the other hand, it doesn't have much of a scent... I didn't like it much...?
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26
stnaiglion2
With a set of sake from Aomori. First of all, the clarity in the glass is beautiful. The mouthfeel is smooth and mellow, and it's good. The aroma and sweetness is slight. I made it lukewarm in the middle of the drink to test it out. I just didn't like this one as much...
Japanese>English
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18
stnaiglion2
I forgot to take a picture of the label m(_ _)m I heard that Prime Minister Abe served this at the G20. It has a pleasant taste to suit all tastes, and you can smell the alcohol afterwards. Delicious!
Japanese>English
Dassai発泡にごり酒スパークリング 50純米大吟醸にごり酒
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9
stnaiglion2
high-grade mulled wine The sweetness of the rice spreads and is delicious. The carbon dioxide from the second fermentation is a nice touch.
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