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SakenowaRecord your sake experiences and discover your favorites
まめうめまめうめ
備忘録として、投稿はじめました。今まで飲んだことのない地酒にふれてみたいです。みなさまの情報を参考にして、日本酒LIFEを愉しみたいと思います。

Registered Date

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87

Favorite Brands

0

Most Check-in Brands

Born
4(18.18%)
Mikotsuru
3(13.64%)
Imanishiki
3(13.64%)
Kikuhime
2(9.09%)
Tsuchida
2(9.09%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ibaraki
14(16.09%)
Nagano
8(9.2%)
Niigata
6(6.9%)
Fukushima
5(5.75%)
Chiba
4(4.6%)

Timeline

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It's a new brand launched by Haneda Sake Brewery in Kitayama, Kyoto in 2017. Both the 🌾 and yeast are from Kyoto. It is easy to drink cold or warmed up, dry and easy to drink with good flavor. Be careful not to drink too much: ⚠️
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Daigourei八反錦　純米生原酒　6号酵母　おりがらみ純米原酒生酒おりがらみ
馬上酒造場Hiroshima
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まめうめ
100% Hachitan-Nishiki produced in Hiroshima Prefecture. Tropical sweetness like pineapple. The alcohol content is 17% and it has a punchy sharpness. Easy to drink, but very drinkable.
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Fresh fruit flavor and clean finish that matches the fresh impression of the label and name. It is best paired with white meat fish carpaccio, etc.
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Born地球（ほし）純米大吟醸
Katokichibei ShotenFukui
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まめうめ
This Junmai Daiginjo is made from 35% polished Yamadanishiki rice produced in the special A district of Hyogo Prefecture, stored at -5℃, and aged in ice temperature for 1 to 2 years. It has a clear aroma, elegant and soft taste, and a sweetness like apple and pineapple. It also has an apple-like, pineapple-like sweetness.
Japanese>English
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Hakkaisan大吟醸大吟醸
Hakkai JozoNiigata
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まめうめ
Daiginjo with a rice polishing ratio of 45. It is an elegant mid-meal sake with a sharp taste. It is more comfortable when heated lukewarm. We had it with Sendai Seri hot pot that we ordered.
Japanese>English
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Hiranにこまる生酛生酒無濾過
森酒造場Nagasaki
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81
まめうめ
Even though it is unfiltered, it has a low alcohol content and is easy to drink with a pineapple-like, citrus-like flavor. Serve with marinated celery and apple, simmered radish, etc.
Japanese>English
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Hakuin Masamune新米新酒純米原酒生酒
Takashima ShuzoShizuoka
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78
まめうめ
Junmai-shu unadulterated sake made with Yamadanishiki produced in Naka Izu. It has a fresh melon-like sweetness typical of new sake with a dry and crisp finish. It is recommended to be served cold. It is also good lukewarm when heated.
Japanese>English
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帝松PREMIUM にごり酒純米にごり酒
matsuokaSaitama
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80
まめうめ
A limited quantity winter product recommended by a passing liquor store. Caution when opening: ⚠️ contains carbon dioxide gas. Not too sweet, strong attack, fresh nigori sake. It seems to go well with Chinese and fried foods. It is also recommended to be heated, so I would like to try it when the bubbles settle down. ⇨Changes to fuller when warmed.
Japanese>English
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まめうめ
100% Omachi produced in Okayama Prefecture. Because it is brewed with ungraded rice that has not been inspected, it is not designated as a sake with a specific name, but rather as a sake. It is said that it is commonly called "Ura Hyakugakumon" or "Ura Sae," a mirror image of Hyakugakumon. The taste is sharp with Omachi's characteristic umami. I thought it would become fuller when heated, but there was no lingering aftertaste. Give it some time. When lukewarm, it was a little savory.
Japanese>English
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Haginishikiおまち2021BY純米吟醸
Haginishiki ShuzoShizuoka
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75
まめうめ
Both the label and copy are unique and eye-catching, This is the first brand we have encountered that allows you to enjoy the changes in omachi. Omachi from Okayama Prefecture is brewed with Shizuoka yeast in Shizuoka Ginjo style. It has a melon-like, loquat-like fruit sweetness and a gentle mouthfeel.
Japanese>English
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This sake was served at an Italian restaurant that promotes local production for local consumption, and is a limited edition sake made with Chiba rice. It had a refreshing acidity and went well with the Chiba-grown eel. Although we were in the neighborhood, we gave up the idea of going to Kangiku Meikozo because we were told that we might not be able to buy sake there.
Japanese>English
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Emishiki透明な感性生酛
EmishikiShiga
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70
まめうめ
I bought it for the naming and label. It has a mild flavor with a bit of herbal bitterness. The transparency or acidity is low, giving a gentle impression.
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まめうめ
A famous oden restaurant in Kanazawa that is a must for Kikuhime lovers. The lineup ranges from hiyaoroshi (cold sake) to a lineup that cannot be found in the Kanto area. There are many other things I want to eat besides oden. I will have to come back!
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Kikusuiしぼりたて純米　生原酒純米原酒
Kikusui ShuzoNiigata
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71
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The first sake to be drunk at home in a while is a new product from Kikusui Shuzo: Shiboritate junmai nama sake. Kikusui Funaguchi has been a long seller for over 50 years, but this is an unlikely junmai sake in an aluminum can. It starts out with a bang, but it blends well with food and is well-balanced. You will finish a can in no time. If I had stopped here, I would have had the right amount. They recommend pairing it with Chinese food. It seems to go well with dumplings.
Japanese>English
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MutsuhassenISARIBI 特別純米　火入れ特別純米
Hachinohe ShuzoAomori
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77
まめうめ
Mutsu Hassen IRARIBI from the Hachinohe Sanja Grand Festival. It was created with the image of a "fisherman's sake," and was a perfect match for sticky seafood such as scallops, kombu-majime (kelp-fringed flatfish), and hoya (dried mullet roe), It was so good that I couldn't help but drink too much of it.
Japanese>English
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Jin'yu九献　夏の生純米生酒
NabetanaChiba
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82
まめうめ
It's been a while since I've had sake at home. I got this seasonal sake the other day after tasting it at a pot store in Narita. It was a bit of a sizzle when it was first uncorked. It was sharp but not light, leesy, and the flavor was a bit sweet, sour, and complex, but it went well with white sashimi ✖️ salt ✖️ and olive oil.
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Canned Comparison of "Ichihodzumi" and "Momota" Junmai Sake Cultivated in the Company's Own Rice Fields. Ichihodzumi is so light that it is hard to believe it is an Akita sake. It is very light. Is it more of the mother's Koshi-tanrei gene? On the other hand, Momota is a gorgeous sake with an assertive aroma, with both parents using Yamada-Nishiki. They are completely different types of the same brand.
Japanese>English
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まめうめ
Made with "Hyakumangoku no Shiro," Ishikawa's newest rice suitable for sake brewing, and Kanazawa yeast. It has a gentle touch and a clean aftertaste. It goes well with sushi rolls with amazu (sweet vinegar).
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