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SakenowaRecord your sake experiences and discover your favorites
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知らないお店で知らない銘柄を頂くのを楽しみにしています。

Registered Date

Check-ins

66

Favorite Brands

19

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
10(15.15%)
Yamagata
3(4.55%)
Fukushima
3(4.55%)
Niigata
3(4.55%)
Shimane
3(4.55%)

Timeline

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The sake is served with sardine in sweetened soy sauce and grilled and soaked abalone mushrooms. Although the aroma of the sake was not noticeable due to the fact that it was well chilled, the texture of the mushrooms and the sweetness of the grilled soaked mushrooms mixed well with the sake and went down my throat.
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We will have ika shumai (squid shumai) with warmed Tamasakura nigori and smoked fugu (puffer fish) with warmed daiginjo. The nigori was nice and thick, and the daiginjo was easy to drink even when it was heated and the smell rose to the surface.
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Kunimei is served with scallops grilled with butter. The scallops, chopped for ease of eating, deliver a mellow buttery aroma and scallop flavor, and the dry sake tightens it up. The subtle, refreshing aroma is alcohol-free, and the spiciness of the sake or the dryness of the sake spreads on the palate as you take a sip. It would be good to sip it alternately with the food after you have enjoyed the aftertaste. Thank you very much for your kindness.
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Tamitsu is served with scallops. It is easy to drink and round, with a nice umami taste and acidity that follows. We ordered more and enjoyed it.
Japanese>English
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The fantastic Black Label is served in a shabu-shabu hot pot. The sake goes down smoothly, with a pleasant aroma and a delicious flavor. The vegetables and meat were both delicious.
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Koshino Kanme is served with boiled Umazura-hagi. It was served at room temperature, but was easy to drink and the ginjo aroma could be felt even after several glasses. We also added oden and boiled prawns to our snacks and enjoyed them.
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Tobiroki is served with sashimi of tuna. Since it is a cold sake, it was easy to drink with a soft and fluffy aroma. It went well with the tuna sashimi, and was a good match with the fried mushrooms with butter that I ordered as an additional dish. I had to have another glass of this sake as I thought it was a sake with deep pockets. Be careful not to drink too much.
Japanese>English
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Otokoyama is served with three kinds of omiyaki. It has little aroma, but its dry taste and lingering aftertaste go well with simmered dishes. We enjoyed it as a mealtime sake.
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Mansaku no hana is served with boiled oysters and ponzu (citrus juice). It is a good sake with a pleasant aroma and a flavor that spreads in the mouth without any habits. It is also good with boiled oysters, so it might be good with nabe dishes. I was told that the label looked like a sake made for a test.
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Koryu 皚 is served with seared sashimi of mackerel. It has a slight effervescence and a boiling flavor on the palate, and the aroma of the seared skin is a nice touch. I think it would be interesting to enjoy it as a food sake with kushikatsu or other fried foods. We enjoyed it very much.
Japanese>English
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We had the Takashi no Tsukasa Hiyayogoroshi with Yakitori. For some reason, the refreshing aroma made me think of green apples. The refreshing aftertaste made it easy to drink without any habit, so I enjoyed it in between the skewers.
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We will have Kitaro Chaya Jungin with three kinds of Gohtamami. It has a subtle aroma and a lingering aftertaste that follows you for a long time. It is very good with vinegared mackerel and isogai, and we enjoyed it very much.
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We will have Teioh at night with hot sake, beef shigureni and boiled egg. Because it is heated, the aroma of the royal sake increases, and the drink makes you feel poka-poka. The sweet shigureni and the robust flavor of the sake softened the sweetness of the beef and made me feel warm. I ended up having another glass of hot sake.
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Shinomine is served with yakitori. Because it is well chilled, the aroma is cool and the delicious aftertaste is nice with the fat from the chicken wings. It was an enjoyable sake to pair the skewers with the aftertaste of the drink, or to savor the mouthful of skewers and sake with a little bit of it in your mouth.
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Kamikimoto is served with boiled fish. The aroma is a classic sake, clear, dry, and easy to drink. It is easy to drink and goes well with boiled fish, so we finished the cup in no time.
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Hana Hato Kijo Sake is served with boiled egg. It was a sweet sake with a gorgeous aroma until the end of drinking, thanks to the glass. This is a sake for those who say they are not good at sake.
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We had the Shichibon-yari with pickled vegetables. I enjoyed the taste of the sake after drinking it. It would be good to eat meat with sauce after drinking sake, instead of drinking sake after eating snacks.
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The "Mother" had a fluffy and gorgeous aroma. It was sweet with a slight sourness, and I was convinced by the shopkeeper's words, "We have prepared a selection that goes well with it. I heard that the black and dry wines are completely different, so I am looking forward to trying those as well.
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Kure is served with hoba-yaki. It is chilled so there is not much aroma, but it is firmly dry. It has an aftertaste that washes away the sweet miso taste. We enjoyed it as if we were tasting the snacks and then sipping the sake to reset the palate.
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