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SakenowaRecord your sake experiences and discover your favorites
ともぞともぞ
日本酒勉強中です！ 皆さんの感想と自分の感想を擦り合わせて、より広く日本酒を楽しませてもらっています！！ 基本家飲みを上げてくつもりですが、飲みに行ったら気分でその時は投稿してみます！

Registered Date

Check-ins

43

Favorite Brands

0

Most Check-in Brands

Kaze no Mori
3(33.33%)
Hououbiden
2(22.22%)
Hoken
2(22.22%)
Sharaku
2(22.22%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
5(11.63%)
Hiroshima
4(9.3%)
Tochigi
3(6.98%)
Niigata
3(6.98%)
Nara
3(6.98%)

Timeline

ともぞともぞ
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23
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It's been a while since I've been slacking off lately and haven't kept any records. Kikuhime's 2015 It's still as strong as ever! The room was filled with the aroma of Kikuhime when it was heated up. It has a distinct sweetness, umami, and brandy-like aroma. It's a perfect marriage with sesame miso nabe!
Japanese>English
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18
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Kameizumi is the one that made me change the way I think about sake. Kameizumi or KahayoYoku for this robust pineapple-like fruity taste. Sometimes I drink Shiki no Ao. When I open it, there is no bitterness, just fresh pineapple 🍍. It's sweet but silky and goes on and on.
Japanese>English
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19
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Gorgeous aroma Slightly green apple and young melon. Slightly sweet with a refreshing sharpness. The taste of clean and soft water. Looks like it would go well with tempura or something. The production was in February of this year, but there were no elements of deterioration.
Japanese>English
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15
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The taste of rice. The taste of freshly cooked rice spreads out in a flash. After that, it has a clear and sharp finish. The sharpness is typical of Miyagi sake. I tried heating it up, but it turned out to be too mild and lackluster.
Japanese>English
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AKABU純米吟醸　new born
赤武酒造Iwate
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29
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More transparent sweetness than junmai sake. Slightly perceptible bitterness reduces the sweetness. The aroma is of fresh green apples. It may be a little tough for a new sake, but it is tasty enough, so we can expect another hi-ire this year.
Japanese>English
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Hidakami特別純米　魚ラベル
Hirako ShuzoMiyagi
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21
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The rice has been changed this time to special junmai. The aroma is quite subdued. The umami of the rice spreads softly. The great thing about Hidakami is that after the umami spreads, it disappears without lingering. I paired it with bluefish, whitefish, redfish, and salmon. The best match for me was bluefish with a good amount of fat! Of course, the others were also good, but I felt they would not match the sweetness of the salmon.
Japanese>English
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Hoken純米吟醸　呉
Hoken ShuzoHiroshima
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23
ともぞ
Slightly fresh and sweet green apple aroma. Gentle sweetness and umami that is typical of Houken. Jungin cleanness. Sharp and cohesive with light acidity. The bitterness is moderate. The thin and long lingering aftertaste tempts you to drink the next cup. Although he is a stoic brewer, the sake is more gentle than stoic, making it one of my favorites.
Japanese>English
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22
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Dry white wine-like aroma. Light and floral. The alcohol content is 16%, so the aroma is strong despite the light mouthfeel. It may be good for those who are looking for a refreshing, gorgeous, dry wine. It can be enjoyed both with food and on its own. I've always been curious about Hakutsuru Nishiki ✨ from Amego no Tsuki. I think it's similar to Shunyo, but more floral than Shunyo! It's delicious and easy to drink 😋.
Japanese>English
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23
ともぞ
The aroma of freshly pounded rice cake has a distinct sweetness. It is thick and has a slight bitterness after a while. At first, I thought I would get tired of drinking it, but a few days after opening the bottle, I felt it was a little easier to drink. But a few days after opening the bottle, it became a little more refreshing and easier to drink.
Japanese>English
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16
ともぞ
The one that got me completely hooked on sake. I still can't forget the one before I became a stubborn table. The fresh and sweet apple-like aroma that spreads the moment you open the bottle. Even if the taste changes, I will continue to drink it.
Japanese>English
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14
ともぞ
Juicy, thick and sweet. The alcohol flavor softens the sweetness and makes it easy to enjoy. It is a little heavy when the temperature rises, so I like to drink it well chilled.
Japanese>English
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29
ともぞ
Yonemitsu presented as 150th anniversary. Pink is Yamadaho. The black one is Watabune No. 2. In other words, Yamadanishiki mother and father's rice. The two types are similar at their core, but have distinctly different flavors. Yamadanishiki is quite rich and mellow. Yamada-Nishiki is quite rich and mellow, and gives you the pleasure of chewing and savoring the flavor while drinking. It is the type of sake that can be savored on its own. On the other hand, Watafune No. 2 is mellow but light. Of course, it is a Mita, so it has a strong flavor. But because of its lightness, it is the type of sake that goes well with food. Both have different characteristics, and considering that they were made more than 100 years ago, I think that Japanese sake brewing techniques are something to be proud of.
Japanese>English
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Yamamotoピュアブラック　生原酒純米吟醸
YamamotoAkita
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15
ともぞ
The aroma is sweet, like green apple. The aroma is designed to be reserved but firmly perceptible. It is juicy, with citrus sweetness such as orange and dekopon, and a bitter taste and acidity. The overall taste is mellow, as if it has been aged for 3 months. Delicious.
Japanese>English
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18
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Soft yet firm rice sweetness. The aroma of maturity passes through the nose and finishes with a crisp finish. It is a summer sake, but it would be more absorbing if it were warmed up in the winter. I think it is best to drink it at room temperature. It is a summer sake.
Japanese>English
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20
ともぞ
If you like sweet and fruity, you'll be hooked! Fresh green apple aroma. The acidity is juicier and fresher, without any cloying taste. It has the image of being a good combination of Akabu and Sentori. It would be good to drink it by itself at a party or something fun like that!
Japanese>English
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23
ともぞ
Sharaku's Banshu Aizan Junmai Ginjo Best as a food sake. Full-bodied with the complexity of Aizan. Ripe banana aroma and elegant bitter aftertaste This lingering aftertaste brings out the full flavor of the food. Best served with meat or fatty fish.
Japanese>English
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19
ともぞ
The taste is rich, firm, and robust. It has a gut-punching umami flavor and a sharp acidity. You can't help but feel the manly spirit of the brewer. It's not just dry and refreshing, it's dry and robust. I would like to warm it up in winter!
Japanese>English
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Hoken純米酒　白ラベル
Hoken ShuzoHiroshima
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28
ともぞ
Houken is different from the standard Junmai, which is made with the same No. 9 yeast as Jungin. The taste is mild, but not until it is not clear. On the first day, it tasted a little salty? I felt a slight saltiness, but as the day went on, it mellowed out. It brings out the flavor of the ingredients to the fullest. I think it goes especially well with dishes made with dashi soup stock. A definite sake for a mealtime drink.
Japanese>English
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