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Check-ins

18

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0

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Kid
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
3(16.67%)
Yamagata
2(11.11%)
Wakayama
2(11.11%)
Hokkaido
1(5.56%)
Iwate
1(5.56%)

Venues With Most Check-Ins

Suzuden (鈴傳)
3(60%)
Higasa Amagasa (日がさ雨がさ)
2(40%)

Timeline

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Tsuruoka Station (鶴岡駅)
27
toudokougen
We hesitated between Kamikimoto and this one. This sake is from Haguro, Tsuruoka City. Rather than being fruity, this sake has a strong rice flavor. The flavor and sweetness is slightly peachy. After that, the rice flavor comes and goes, followed by a bit of bitterness. I imagined Kudoki-ue to be a bit more fruity, but since it is a 300 ml bottle sold at train stations, I guess it is a bit different. (Not that it tastes bad or anything.)
Japanese>English
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22
toudokougen
I would say that it is a sake to be served with yakiton (grilled pork and vegetables), but I like the fact that it is refreshing and yet does not interfere with a little bit of the umami. I personally like the fact that it is not too bitter and refreshing.
Japanese>English
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26
toudokougen
It is an ogoragami (a type of rice wine) made from 5hyakumangoku (five hundred million stone). Even though it is an ogara-mi, it is a junmai daiginjo, so the aroma is mild. It has a peachy-banana sweetness and smoothness. A little acidity finishes it off nicely. A stable brand.
Japanese>English
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20
toudokougen
First time drinking. The first taste was a little lychee-like sweetness. The first saké has a sweetness like lychee, then a sweetness unique to rice, followed by an acidity that finishes the saké. I would like to try it with some of my other sakes.
Japanese>English
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24
toudokougen
White gen 2 Old-style Nama-moto At first, the flavorful and acidic taste is followed by the bitter taste, which makes you feel like you're drinking sake! I felt like I was drinking sake!
Japanese>English
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27
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I found the recently talked-about Akabu, labeled 24/10. The first sip went in like water, had a little bit of umami, and then quickly faded away. Maybe it was a little too cold. Then I rolled it around in my mouth and found a soft, subtle peachy sweetness. Then there was an attack of acidity and a sense of brewing, and it was very smooth and clean. It may have been a little early in the day after being uncorked. But I can imagine how fresh it is when it is opened. I think you have to drink it right after opening it.
Japanese>English
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21
toudokougen
At a yakiton restaurant. The mild mouthfeel continues for a little while. Then the acidity comes through in the aftertaste. I have been drinking only umakuchi, so it has been a while since I have had something with this kind of mouthfeel. It may be good for thick yakiton. Manufactured in August 2024.
Japanese>English

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