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KaoriKaori

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60

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Senkin
7(20.59%)
Aramasa
5(14.71%)
Denshu
4(11.76%)
Akabu
4(11.76%)
NEXT5
3(8.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
12(20%)
Tochigi
10(16.67%)
Fukushima
5(8.33%)
Aomori
4(6.67%)
Iwate
4(6.67%)

Timeline

KaoriKaori
Aramasa亜麻猫スパーク2022純米生酒
Aramasa ShuzoAkita
alt 1alt 2
27
Kaori
Last day of the year, toast to the end of the year with a very special flax cat spark 🥂. When you open the bottle, it spurts out, so take your time. The firm bubbles are well visible from the appearance. There is also a little lees. The aroma is reminiscent of lemon with a firm acidity. It also has a dairy-like aroma like yogurt and a rice cake-like aroma. The alcohol content is low at 11ºC, and because it is sparkling and has a strong acidity, it is very light on the palate.
Japanese>English
ジェイ&ノビィ
Good evening, Kaoii! I'm sure you'll have a great time at the end of the year with your favorite flax cat spark ‼️ 🤗It's sooooooo good 😋.
Japanese>English
KaoriKaori
alt 1alt 2
30
Kaori
Firm active nigori. The appearance is solidly cloudy, and the mouthfeel is quite fizzy and foamy. The aroma is reminiscent of apricot bean curd and white bean dumplings. The mouthfeel is much lighter and more refreshing than the appearance suggests. The aftertaste has the flavor of ori (rice curd), but the sake has a firm sharpness.
Japanese>English
KaoriKaori
Aramasa産土2022純米生酛
Aramasa ShuzoAkita
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30
Kaori
Sansho (Earth) 2022, pure rice with raw yeast and wooden vat. ALC 13 degrees. Polishing ratio is 55% for koji rice, 60% for kake rice. The color is clear and colorless. The first impression is a fruity aroma with a gentle sweetness reminiscent of Japanese pear. There is also a raw material aroma like white dumplings, and an impression of soft dairy products such as fresh cream, perhaps derived from the sake yeast. The attack has a bright sweetness and acidity reminiscent of fruitiness, and a slightly fizzy mouthfeel, though not as fizzy as it should be. The second half of the wine develops a gentle and soft flavor, but the overall impression is of bright and refreshing acidity with a clear outline. The lingering umami on the tongue is moderate, but the aftertaste on the nose has a very pleasant aftertaste without the heavy riceiness that is so typical of sake. It is very cheesy to describe it as easy to drink, but it does not make you tired of drinking it, nor is it boring to drink, It is a sake to be savored and enjoyed slowly over a long night.
Japanese>English
KaoriKaori
Aramasa亜麻猫スパークリング2021-2022
Aramasa ShuzoAkita
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24
Kaori
Highly acidic sake made with white malted rice. alc 12°. Firm and sparkling, it gushes out when the bottle is uncorked. The aroma is mainly raw material aroma like cooked rice, with a refreshing impression of citrus fruits. Surprisingly, the elements that remind one of sweetness and acidity are modest, and the aroma has a dry impression, like dry wood. The taste is characterized by its rich acidity, as it is a highly acidic sake. It is not a refreshing acidity, but a slow acidity that mixes with umami and sweetness. In fact, for a sparkling sake, it has a strong lingering umami flavor and is very drinkable.
Japanese>English
KaoriKaori
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32
Kaori
Junmai, alc 14 degrees, rice polishing ratio 60 The color is clear and colorless, The aroma is like that of white peaches and white flowers, but it is not fruity and floral, but rather mild and gentle. The aroma is of raw materials such as glutinous rice cake and white dumplings. The texture is smooth on the palate. The palate has a slightly sweet attack, followed by a sweet and sour taste like berry fruits. The overall impression is that there is nothing outstanding in terms of sweetness, acidity, or sharpness, in a good sense, and the wine is easy to drink. The lingering umami lingers moderately and slowly. The aftertaste is a little like that of cooked rice.
Japanese>English
KaoriKaori
KazenomoriAlpha6 6号への敬意純米原酒生酒無濾過
Yucho ShuzoNara
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29
Kaori
Respect for No.6, harvested in the middle of the year, white malted rice used Junmai, unfiltered, unpasteurized, unpasteurized sake, alc 14 degrees, Akitsuho, 66% polished rice ratio The fizziness is evident from the appearance. The aroma evokes a sweetness that gives the impression of white sugar or syrup rather than fruitiness. The raw material aroma is like that of white dumplings. On the palate, there is a full-bodied sweetness on the attack, but as it spreads out, a fine acidity emerges, and the second half is surprisingly firm and dry. The aftertaste has a sweet flavor like mochi (rice cake) or chocolate, and the aroma in the aftertaste is like that of unfiltered raw sake.
Japanese>English
KaoriKaori
Kazenomori未来予想酒Ⅰ純米生酒
Yucho ShuzoNara
alt 1alt 2
27
Kaori
Unfiltered, unpasteurized, unpasteurized sake. 100% Akitsuho from Nara Prefecture, Polishing ratio 50%, ALC 14%. It has a fresh fruity aroma like green apple, but it also has a strong raw material aroma like white sugar and glutinous rice. There is also a nutty, slightly savory, full-bodied impression. The taste has a slightly thick texture, which is typical of Kaze no Mori with its hard water. When opened, it has a fine fizzy feeling. Although there is a delicious aftertaste, bitterness is added in the second half, and the sharpness is also firm, giving the impression of a dry mouthfeel with a higher alcohol content than the 14% alcohol content.
Japanese>English
KaoriKaori
Akabu翡翠　純米吟醸純米吟醸
赤武酒造Iwate
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29
Kaori
Polishing ratio 50%, Alc 13 degrees. The color is clear and colorless. The nose is gorgeous with fresh fruits such as pears and green apples. There is also a very sweet impression, like sugar candy or cotton candy. The intensity of the aroma is strong and robust. On the palate, the sweetness is less intense than the impression of the aroma, and the overall flavor component is not strong either. The mouthfeel is light, but the texture is moderately thick. From the aftertaste to the lingering finish, there is a slight juicy acidity and bitterness that pulls the whole thing together.
Japanese>English
KaoriKaori
Senkinオーガニック・ナチュールX2023 sparkling生酒
せんきんTochigi
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30
Kaori
Sparkling with such vigor that it blows out of the bottle from the moment it is uncorked. Polishing ratio 90%, Acl. 14 degrees (original). The color is white and slightly cloudy. The aroma is of white peaches, white flowers, rice cakes, and white dumplings. The aroma is gorgeous, but it has a strong impression of raw material-like, white sugar-like sweetness. On the palate, there is a slight sweetness at the attack, but it quickly fades away, leaving a dry impression on the palate with less sweetness than the aroma suggests. From the aftertaste to the lingering finish, the elegant bitterness is firm and complex. It has a sharp and light aftertaste.
Japanese>English
KaoriKaori
SenkinUA さくら吹雪
せんきんTochigi
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30
Kaori
100% Yamadanishiki, 60% polished rice, red yeast. The color is a solid peach. There is a faint effervescence. The aroma is not as peachy as one might expect from a peach-colored sake, but rather, it has the impression of fresh citrus fruits such as grapefruit, lactic acid beverage, and white dumplings, which is typical of Senkou. On the palate, there is a slightly stronger sweetness, with a peachy, cherry-like, reddish color. It has a firm koji-like sweetness and umami, similar to that of amazake (sweet sake) or sake kasu (sake lees). There is also a light acidity in the latter half, and a surprisingly light aftertaste.
Japanese>English
KaoriKaori
Senkinグリーンナチュール生酛
せんきんTochigi
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30
Kaori
Super-ancient method, no added yeast (brewer's yeast), brewed in wooden vats, sake yeast. 10° Alc. The color is a faint greenish yellow. The aroma is unique from the start, but it is immediately recognizable as "unusual". The aroma is reminiscent of a sweetness that is slightly different from that of fruits, such as candy, sugar candy, and cotton candy. It is not only sweet, but also has an impression of sweet and sour honey. There is also an aroma of raw rice, but it is not polished and powdery, nor is it a solid cooked rice, but rather it has the impression of chunky white dumplings and grain-like impression of barley (barley shochu). The flavor is a little juicy sweet and sour on the tip of the tongue at the attack. However, the overall strength of the flavor is weak and gives a fresh impression. The texture is very smooth. This texture and delicacy of flavor is something that is hard to find in sake, and is reminiscent of a cocktail made with sake or a fruity-scented shochu with water. However, the aftertaste is moderately sharp and firm, and the lingering umami flavor is not strong, but it lingers for a long time and is very drinkable, as is typical of sake.
Japanese>English
KaoriKaori
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30
Kaori
Yamada-Nishiki 2022 Nama Sake, made in a wooden barrel. When opened, it has a firm effervescence like a sparkling wine. The aroma is of white peaches, white flowers, and well-polished raw materials such as Kamishinko powder. The sweetness on the attack is subdued, and the mouthfeel is much drier than the aroma suggests. The sweet and sour taste can be felt from the mid-palate, but the second half of the palate is still dry.
Japanese>English
KaoriKaori
NEXT5HARVEST 2017
Akita
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26
Kaori
Aged for 5 years in the Isshaku Suisei brewery from the 2017 Harvest, this sake is said to be aged in ice temperatures below 0 degrees Celsius. The aroma reminds me of gentle white sugar and sweetness like canned white peaches. There is also a slight raw material aroma like rice cakes. The taste has a smooth texture with a somewhat powdery mouthfeel. The sweetness is subdued and the attack is refreshing, but from the second half, the flavor develops with acidity. The lingering finish is tangy and slightly bitter. The ice-aged sake has not undergone any Maillard reaction, and if one were not told, one would not think it had been aged at all. Sake from Isshuikusuisei is generally clean and refreshing, with a firm sharpness in the latter half, but this one has a juicy umami aftertaste. Whether this is due to aging or NEXT5 is unknown.
Japanese>English
ジェイ&ノビィ
Good evening Kaori 😃 I think you have a great sensibility 😊 from impression to aroma to taste 👍.
Japanese>English
KaoriKaori
Aramasa異端教祖株式会社2021純米
Aramasa ShuzoAkita
alt 1
26
Kaori
Tasted at CSW prior to the release of the bottle. Junmai made with white malted rice. No yeast added. 100% Akita Sake-Komachi, 35% polished rice, fermented in wooden barrels, Alc 13 degrees. The color is almost colorless and transparent. The aroma is not that strong, but it has a gorgeous impression of white flowers and lemon-like acidity. Slightly effervescent in the mouth. It has a light but firm acidity, probably from the white yeast rice. It has a juicy sweet and sour taste like citrus fruits with strong acidity. Although the rice is polished to 35%, the aftertaste is also umami (light and refreshing). The after-flavor has an element of sourness like yuzu (citrus fruit) and some raw material aroma like rice cake and white dumplings.
Japanese>English
KaoriKaori
Shichida純米 7割5分磨き 春陽純米無濾過
Tenzan ShuzoSaga
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24
Kaori
Unfiltered, single filtered. This sake is made from a low protein content rice called "Shunyo". Although no wine yeast or other yeast is used, the sake is said to have a Sauvignon Blanc-like quality. The aroma is refreshing, with a clean, crisp impression of lemon, lemongrass, and herbs. The aroma is a little sweet, like syrup or glacial sugar, and raw material aroma like white dumplings. The taste is also very clean and refreshing, with a moderately soft sweetness and smooth texture. Speaking of Shichida, one has the impression of unfiltered raw sake with a strong, raw material aroma, but this one is very clean. The flavor is so clean and refreshing that it is hard to believe that it is 75% polished. However, the juicy and firm acidity that develops in the latter half of the bottle, and the robust flavor that is not found in sake that is merely high in purity and whiteness, makes it not only light, but also very drinkable. Texture was also smooth, but after a little time, the mouthfeel of the somewhat rough and powdery ingredients emerged.
Japanese>English
KaoriKaori
alt 1alt 2
25
Kaori
Acl 11%, red yeast is used, and the rice used is mainly Yamadanishiki. The red yeast has low fermentation power and does not raise the alcohol content, resulting in a low alcohol, high residual sugar content. The top sparkling wines are secondary in the bottle, but this one is carbonated. The aroma is gorgeous, with berry fruits and cherry-like impressions, just as it looks. There is also a light raw material aroma. The first thing to taste is the impressive sweet attack with a lot of residual sugar. It also has a moderate acidity, making it sweet and sour and very easy to drink. The high sugar content gives it a strong flavor, but the effervescence and gorgeous aroma, as well as the lingering acidity that is more pronounced than the sweetness, make it drinkable without a sticky impression.
Japanese>English
KaoriKaori
Kokuryueshikoto awa 2020 Extra Dry
Kokuryu ShuzoFukui
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26
Kaori
Low alcohol content of 13% Alc. Colorless and transparent. The rice is Gohyakumangoku produced in Fukui Prefecture. The nose has a surprisingly strong rice cake-like aroma. The fruitiness has a slightly bitter citrus impression, like grapefruit or yuzu. The taste is also mainly composed of a strong rice flavor and acidity. The acidity is not fruity and refreshing, but rather rice-like and gradual. The bubbles are very pleasant and fine. The aftertaste is still bitter. As a sparkling sake from Kuroryu, I expected it to be a refreshing and gorgeous sake with a strong ginjo aroma, but it is quite the opposite, with the full flavor of the rice. Although it is a low-alcohol sake, it does not seem to be so, and has a strong sake flavor.
Japanese>English
KaoriKaori
OujimanSAKE HANDRED 天雨純米大吟醸生酒
Satonizaemon ShuzojoYamagata
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21
Kaori
100% Snow Goddess from Yamagata Prefecture A popping sound is heard when the bottle is uncorked. Visually, there is no effervescence and it is colorless and transparent. The aroma is white and gorgeous, with white peaches, lychee, and white flowers. The aroma is not light, but rather firm and concentrated. Although the rice is highly polished to a ratio of 18%, it does not have a powdery impression like that of Kamishinko, but rather a firm aroma like that of white dumplings, which may be due to its nama-zake origins. In the mouth, the first thing that strikes the palate is a slightly piquant attack, though not so much a fizzy feeling. The sweetness is rather subdued, and the acidity is the main flavor. The aftertaste is smooth and umami, with a lingering bitterness that lingers for a long time. Overall, the wine is smooth and nicely integrated, but I personally dislike the strong lingering bitterness.
Japanese>English
KaoriKaori
AkabuSNOW EXTRA純米生酒にごり酒
赤武酒造Iwate
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31
Kaori
The appearance reveals a firm cloudiness and a fizzy feeling. The nose is gorgeous white flowers. The aroma is more reminiscent of a slightly powdery sugar sweetness than of a sugary candy or icing sugar-like image of fruit. After a little while, there is an aroma that reminds one of the sweetness and flavor of rice in amazake, which is exactly what it is. On the palate, I expected to taste more lees, but the texture is firm, clear, and smooth. There is also a hint of bubbles. The attack has a refreshing sweetness that is more subdued than the aroma suggests, with a refreshing sharpness and a slightly dry, refreshing umami aftertaste. The aftertaste has a hint of leesiness, but the overall flavor is surprisingly refreshing. The crisp taste and fizziness make it a good aperitif as well.
Japanese>English
KaoriKaori
Senkin立春朝搾り 純米吟醸 生原酒純米吟醸原酒生酒
せんきんTochigi
alt 1alt 2
30
Kaori
The color is clear and colorless. There is also a faint appearance of bubbles. The aroma is first of sweetness of white fruits such as white peaches. There are also elements that remind one of sweetness other than fruit, such as white flowers, sugar, and cotton candy. Although it is a fast brewer, the aroma is somewhat like that of a lactic acid bacteria beverage. As an ingredient aroma, it has the image of white dumplings. There is also a mild nutty element like cashew nuts. The taste is mildly sweet and pleasantly slightly effervescent. The smooth texture and mild sweet attack make it easy to drink. The second half of the wine has a slightly acidic flavor. The lingering umami is not that long and fades away quickly, but there is a raw rice-like aroma in the aftertaste that is a little more robust than the Kamitachiko.
Japanese>English
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