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SakenowaRecord your sake experiences and discover your favorites
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Most Check-in Brands

Mutsuhassen
2(10%)
Masuizumi
2(10%)
Hatsukame
2(10%)
Emishiki
2(10%)
Tomio
2(10%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
12(23.08%)
Yamagata
4(7.69%)
Kochi
4(7.69%)
Aomori
3(5.77%)
Fukushima
3(5.77%)

Timeline

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EmishikiSensation BLUE②
EmishikiShiga
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23
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How can I bring out the flavor? How can I bring out the flavor? I'd like to let it sit for a while and see how it goes, but I'm too impatient to do that. I opened the fridge after coming home from work for a week and shaken the bottle. Then, I tasted it. First of all, the initial aroma... Whoa! It smells much more like apples than the last time. It's neither strong nor weak, and when you take a sip, you can feel the apple lingering slightly, which is just right. The alcohol smell that I felt last time has been suppressed, and I can feel a slight sweetness and umami. The clear taste is still there, but the outline has become a little firmer. In conclusion, the last time I tasted it, I was a little confused. I think it was the semedyne smell that gave me the impression that it was? This time, too, I felt a little of that in the aftertaste, but I was able to stay a few steps before the impression became blurred.
Japanese>English
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EmishikiSensation BLUE 生酒①
EmishikiShiga
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28
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○○ Around January. When I saw the bright blue label and bottle, I thought, "I want to drink this! But it was buried under all the new sake being released one after the other, so we never got around to buying it. It uses Series 6 yeast, so we're expecting it to be fruity ⤴⤴⤴. Now, the palate is a bit mellow. The fruitiness is only slightly noticeable. After that, there's a strong alcohol smell, and then it disappears without leaving much of an impression. It's not like the aftertaste is completely cut off, but there's definitely something (umami?) left. It's not like the aftertaste is completely cut off, but it's like "there's definitely something (umami?) left," and then it fades out quietly and gently without you knowing what it is. It's a beautiful taste, but it's elusive. I'm looking for a little more, a little more. When the temperature rises a little, the apple aroma appears, but not to the point of blooming. The mouthfeel is mellow, so the flavor and sugar should be there! I'll change the temperature range and how I drink it and see how it goes.
Japanese>English
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Bunkajin純米吟醸 雄町 おりがらみ生②
ArisawaKochi
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26
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Two days after opening the bottle. The last time I drank it, it had a lingering, milky aftertaste that lingered for a while. It's like drinking a classic sake. I wonder if the rice flavor is too strong? To try again, I chilled it in the freezer to 2 or 3 degrees Celsius, and served it cold in the snow. Well, that was the jackpot ⤴⤴ It's smooth on the palate. The "fluffy" roundness and volume was reduced, and the throat was sharper. Also, the flavor of the rice has been weakened, so we can now taste the fruitiness. In the aftertaste, the bitterness of the mirin is gone, and the fruitiness and rice flavor remains well. Also, you can feel a rich sweetness like brown sugar, and it's like "What the hell is this? What the hell? I opened a four-pack at once.
Japanese>English
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Bunkajin純米吟醸 雄町 おりがらみ生①
ArisawaKochi
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18
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Οh! I often see revues describing Omachi sake as "fluffy," and the word is right on the lips ⤴⤴. There's not a lot of lees, but there's a gassy feel, as you'd expect from raw sake. As you drink it, the light fruit aroma, rice flavor, and alcohol come together in your mouth in a "round and fluffy" way, and you feel the volume as you drink. So this is what volume means. This is a sake that I want to drink slowly and patiently.
Japanese>English
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Kamoshibitokuheijiうすにごり生酒 黒田庄産山田錦
Ban JozojoAichi
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22
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○○ I reserved this Kyoheiji for my father's birthday. When you drink it, a gentle fruit aroma drifts in the air, and then a solid alcohol feeling comes, but it quickly recedes. It's not like it's cut off by acidity or bitterness, nor does it have a pull like a mizuguchi. The fruit aroma and sweetness remain lightly, and you can't help but drink it one after another. This is the kind of sake that makes you drink. ⤴
Japanese>English
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AKABU純米　SNOW EXTRA
赤武酒造Iwate
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23
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○○ When you open the bottle, you can hear a light popping sound. Thanks to the vent hole, there is no spillage. When you drink the supernatant, you'll notice a pear-like fruit aroma, slight carbonation, and a young alcohol smell that's refreshing and ramune like. Yes, it's delicious ⤴⤴. Juicy is exactly what it means. After mixing in the oli, the fruit aroma is preserved, but the alcohol smell is suppressed and the flavor is integrated. And it's smoother on the palate. Wow, it was a very wonderful drink!
Japanese>English
きっしー
I drank it too. It goes in smoothly and is easy to drink~♪ There's no doubt about it...
Japanese>English
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Atagonomatsu純米吟醸 はるこい
Niizawa JozotenMiyagi
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25
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XX I chose this because I felt the arrival of spring as the temperature gradually rose. When I drank it just to taste it, a large ori was poured into the glass. The viscosity was high, and there was a sense of swooshing, but I felt like I was covering the gas, and I thought, "This is not good. I transferred the contents from the four-pack bottle to a bowl. Remove the ori with a strainer, add a little water, and stretch it out. Mix it with the sake in the bowl, and put it back in the bottle to smooth out the mouthfeel. The aroma is really berry-like. Combined with the acidity, it's like strawberries! It's muddled sake and sweet, but it also has acidity and a slight bitterness that makes it refreshing to drink ⤴⤴
Japanese>English
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Raifuku純米大吟醸 生酒 ぐれふるばなな
Raifuku ShuzoIbaraki
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20
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XX From now on, it will be about 2 bottles/month for home drinking. This week is Gure Furu Banana. It has acidity, bitterness, and alkali smell when you take it out of the refrigerator. Hmmm... When the temperature is low, the isoamyl of the banana weakens, and combined with the alcohol smell, it's citrusy! When the temperature rises a little, the isoamyl is in full bloom. It's like the alcohol softly wraps around the banana aroma. Taste-wise, it's dry, but thanks to the aroma, it feels sweet. Well, really. Sake is interesting, isn't it?
Japanese>English
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Tomio純米酒　プルミエアムール
Kitagawa HonkeKyoto
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16
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The fourth cup Since we had a lot of clear sake, we drank something before. The aroma is almost white wine, and the acidity comes to you when you drink it. There is a sweetness, and the aftertaste is light astringency and bitterness. It is delicious after all.
Japanese>English
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Shinsei源べヱさんの生貯 しぼりたて
Yamamoto HonkeKyoto
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15
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The third cup We chose the recommendation of the waiter that we can drink freshly squeezed sake in this season. This is a perfect mizukuchi (laugh). It has no peculiarity and almost no aroma. It has no lingering aftertaste. It's a dangerous sake that can be drunk easily.
Japanese>English
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13
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The second cup is also a jacket decision. The ginjo aroma is even fainter than the first cup. There is a slight sweetness that can be felt when the tongue is turned slowly, just before the first sip of water. There is no sharpness here either, but only a lingering aroma that is refreshing.
Japanese>English
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15
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On my way home from work, at the Fushimizu Sake Brewery Koji Annex. I'm the only guest, which is nice ⤴⤴. First, I decided on a jacket. A light pear? Lychee? pear? lychee? When you take a sip, it's modestly sweet, with only a light (gentle) lingering aftertaste. It's not sharp, but it's not peculiar, and overall it's refreshing.
Japanese>English
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Mutsuhassenヌーボー 特別純米 生原酒 おりがらみ
Hachinohe ShuzoAomori
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32
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This is delicious!!! Green apple aroma, slightly sweet. The acidity and bitterness come together, and the aftertaste is also apple. It's not just an apple aroma. It is very green and young, like the wind blowing in the meadow. Fresh and juicy. It's a refreshing sake. ⤴⤴
Japanese>English
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21
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I heard that it was produced only this season. I bought a bottle of the Ginjo type Abnormal together with the Nouveau. First of all, I had a cold glass. (I can only drink cold). Is this the normal sake? It's like drinking a dry Junmai Ginjo. It is not habitual and a little mellow. There is a hint of apple, and at the end, you can feel the tangy alcohol. It's delicious. I want to get rid of some of the horniness, so I'll leave it for a few days. One day later (a flying taste) A little more mellowness. I want to make the aroma stand out, so I wait a bit and cool it down. Around 16°C, the apple aroma became much stronger ⤴⤴, but the alcohol smell also came to the fore. Will it settle down after letting it sit, or is it best to drink it cool or below? It's a difficult question. Two days later. Yes, it's mellower and mellower. It's even easier to drink now. If you wait a bit before drinking it, the apple aroma will increase ⤴ and the alcohol smell will also increase ⤴... Ah, it rocks! I'm really into this one. The aroma, the sharpness. Is this the right way to make ginjo sake? It's so delicious!
Japanese>English
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奥純米吟醸 生原酒 うすにごり
山﨑Aichi
alt 1
18
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Celebration sake for the New Year When you drink a little of the supernatant, you can feel the lively gas popping. At the beginning of drinking, you can feel a light pear aroma and it is refreshing. After a little while, as the temperature rises, the aroma and sweetness open up, and it becomes mellow. Fruity, really delicious sake ⤴⤴⤴
Japanese>English
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Minenohakubaiking of modern light 純米吟醸 五百万石
峰乃白梅酒造Niigata
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17
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Clear, light fruit aroma. Then I smelled alcohol, so I chilled it in the freezer for 5 minutes and tried again. The alcohol smell disappears and a soft sweetness envelops you. As the temperature rises a bit, the fruit scent opens up, with a slight hint of pineapple. The aftertaste is not sharp, but lingers gently. It was delicious.
Japanese>English
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11
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The second drink. I asked the waiter for a recommendation and chose this one. It was "fruity and sweet", but it was refreshing with a slight fruit aroma and almost no aftertaste. I'd like to drink this in the summer, too, chilled.
Japanese>English
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Shotoku特別純米 無濾過生原酒 京の輝
Shotoku ShuzoKyoto
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13
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I had two glasses after work. It is refreshing, with a slight sweetness and aroma of rice. There is almost no lingering aftertaste, and the sake can be drunk like water. I would like to drink it chilled in summer.
Japanese>English
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16
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Part 5 This was my first sake with wine yeast, and my last choice.　This was amazing. The aroma was smoked itself, like smoked cheese or beef jerky.　I wondered if I had made a mistake. But then I took a sip, and the fruit-like sweetness and aroma hit me like a ton of bricks. Smoked? Fruit? My head was confused. In the aftertaste, there is a bitterness and astringency like wine, but combined with the aroma of smoked fruit, it makes me want to say "one more sip". It's a strange sensation, but it's very delicious. (cold)
Japanese>English
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Joyo原酒にごり酒(新酒)
Joyo ShuzoKyoto
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19
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Part 4 This time of year you can drink new sake, so we chose the nigori sake. It's very fresh, and you can smell the scent of melon the moment you taste it. It is refreshing, but tastes sweet and sweet, just like a candy. (Cold)
Japanese>English
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