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SakenowaRecord your sake experiences and discover your favorites
キタカミキタカミ
ひとりで宅飲み。 まだまだ初心者だけれども、少しずつ日本酒の味わい方がわかってきた…ような？ まだまだ勉強中。 好きなお酒の系統はあれど、いろんな味わいを楽しみたい。 お米、酵母、磨き、保存、酒蔵さんのおもい…で、まったく違う味わいになるなんて日本酒は深すぎる。 酒蔵さんのことを知ると、もっとおいしく飲めますね(*^ω^*)

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69

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0

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Tsuchida
3(20%)
Fukuiwai
2(13.33%)
Jikon
2(13.33%)
Aramasa
2(13.33%)
Soku
2(13.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
8(11.59%)
Fukushima
6(8.7%)
Chiba
5(7.25%)
Gunma
4(5.8%)
Yamaguchi
4(5.8%)

Timeline

キタカミキタカミ
Hiroki黒ラベル純米吟醸
Hiroki Shuzo HontenFukushima
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3
キタカミ
Tobiroki Junmai Ginjo Black Label 720ml I won this in the Imadeya lottery! This is my first Tobiroki. The aroma is slightly sweet, but not too strong. The aroma is not too strong. It spreads quickly in the mouth and disappears as soon as you swallow. Not too sweet. It goes well with food.
Japanese>English
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Sohomare生酛仕込純米吟醸生酛
Sohomare ShuzoTochigi
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15
キタカミ
Sochue Unshushu Brewery (1) Freshly squeezed Junmai-nama sake Polishing rate 67%. 15% alcohol by volume. The aroma and taste are sweet. As the temperature rises gradually, it is even sweeter. The aroma is light and sweet. It has a refreshing citrus aroma with a sweetness that spreads in the mouth. Delicious. It is even sweeter with strong flavored snacks. (2) Special Junmai - 1BY - Breweries - 53 Imadeya The aroma is clean. The acidity is there. The flavor is very clean on the palate. There is no dull sweetness. But it has a lingering aftertaste like thick Japanese sweets. I think you can enjoy the sweetness of this sake and the lingering aftertaste at a more moderate temperature.
Japanese>English
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16
キタカミ
Fukushuku Junmai Sake Tohei Sake Brewery 15-16% alcohol by volume. Rice polishing rate 70%. It has a yellow tinge to it. The sweetness and umami of low polish The sweet smell of it, even in the mouth. It is piquant and lingers weakly.
Japanese>English
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Raifuku純米 ひやおろしひやおろし
Raifuku ShuzoIbaraki
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20
キタカミ
Fukukuru Hiyaoroshi Fukuroi Sake Brewery 100% butterflies 62% rice polishing ratio 16% alcohol by volume. Yeast: Isolated strains from Tokyo University of Agriculture Slightly yellowish. The aroma is clean, with a hint of sweetness The first sip is refreshing, though, and there's almost no lingering effect. The sweetness and aroma spread gently. The Fukuroi Brewery was discovered by a professor at TUAT. It looks like it's made with flower yeast. I'd like to try the standard one as well as the hiyaoroshi. The mellow is so good!
Japanese>English
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Fumotoi (hiragana)秋あがり吟醸ひやおろし
Fumotoi ShuzoYamagata
alt 1alt 2
19
キタカミ
100% Yamada Nishiki Rice polishing rate 50%. 16% alcohol by volume. Acidity 1.2 A sweetness and aftertaste you don't get with Junmai sake! I like junmai sake, so this is a bit different than usual. I wonder if this is as good as it gets. It's easy to drink.
Japanese>English
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25
キタカミ
Black Mountain Well Autumn Aizu Sake Brewery Rice polishing rate 60%. 15% alcohol by volume. It smells great when you pour it on. It comes into the mouth nicely and is sweet. The scent comes out of the nose and lingers in the mouth. The scent is sweet. It has a strong scent.
Japanese>English
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Yamamotoターコイズブルー純米吟醸
YamamotoAkita
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26
キタカミ
Yamamoto Turquoise blue Improved communication 100%. Rice polishing rate 55%. 15% alcohol by volume. Anyway, it smells good. Strong. Sweet in the mouth and rich to the end. It goes well with sushi.
Japanese>English
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20
キタカミ
Furosen Moke-Brewed Junmai-Ginjo Rice polishing rate 55%. 17% alcohol by volume. Sake after a long absence The aroma is fruity. It's sweet and woody, but the end result is usually fruity and sweet. Served with pumpkin and carrot chiffon cake.
Japanese>English
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Yamatoshizuku爽秋ひやおろし純米吟醸ひやおろし
Akita SeishuAkita
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22
キタカミ
Yamato Shizuku Junmai-Ginjo Hiyaoroshi Rice polishing rate 55%. 16% alcohol by volume. The nose is mature. The taste is sweet and thick. Mellow! Uniform sweetness from start to finish To make it, I'll use sashimi and grilled swordfish simmered radish and chikuwa
Japanese>English
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alt 1
21
キタカミ
Five million stones 100%. Rice polishing rate 65%. 16% alcohol by volume. The scent is fish. Fruitiness that is easy to swallow After you swallow, you're clean. Neat. It's good. Sweet. Cheese and squid are pickled in the sea
Japanese>English
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Ohmine Junmai大嶺3粒 生詰ひやおろし 山田錦ひやおろし
大嶺酒造Yamaguchi
alt 1alt 2
23
キタカミ
100% Yamada Nishiki Rice polishing rate 58%. 14.5 percent alcohol by volume. It is light in the mouth. It has a sour taste of alcohol. It has a nice aroma that spreads after you swallow it. This good wine is good. Eat flatfish with sushi, Kombu-jime and pickles
Japanese>English
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alt 1alt 2
27
キタカミ
Hachitan Nishiki 100% Rice polishing rate 48%. 16% alcohol by volume. The Last Drink. A fruity scent, sweetness in the mouth, swallowed and gone. It wasn't sweet and it was very tasty.
Japanese>English
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25
キタカミ
Hidan Nishiki 100% from Hiroshima Prefecture Rice polishing rate 50%. 16% alcohol by volume. Tokyo Sake Brewery It was sweet and delicious. Squid and salted salmon roe to match
Japanese>English
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Kazenomori秋津穂567純米生酒無濾過
Yucho ShuzoNara
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26
キタカミ
100% Akitsuho Rice polishing rate 65%. 17% alcohol by volume. fruity I thought the Forest of the Wind was the right place to be.
Japanese>English
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Ten'on山田錦純米山廃無濾過
Itakura ShuzoShimane
alt 1alt 2
22
キタカミ
First all-you-can-drink session at Neo Japan 100% Yamada Nishiki Rice polishing rate 70%. Sake meter value +4 The Yamahai unfiltered polish 70 would be Fruity scent and crisp sweetness! Is it? I thought. It was so tight at the end. crisp and clear impression
Japanese>English
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Yokoyama GojuよこやまSILVER純米吟醸ひやおろし
Omoya ShuzoNagasaki
alt 1alt 2
27
キタカミ
YOKOYAMA SILVER Junmai Ginjo (Hiyaoroshi) Shigeya Sake Brewery(Nagasaki Prefecture) 100% Yamada Nishiki Rice polishing ratio: 55% Kake rice, 50% Koji rice 16% alcohol by volume. This is sweet. The scent of this is what you would expect. The alcohol is tangy at the moment of drinking, and the sweetness gently sticks to you. The sweetness remains even after swallowing. But it lingers on, crisp and fruity!
Japanese>English
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Yuho純米吟醸生酛
Mioya ShuzoIshikawa
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22
キタカミ
Rice polishing rate 55%. Miyamanishiki 73% acidity＋5.5 17% alcohol by volume Subtlety seems to be better at room temperature, but cold sake. Sweet aroma. It's refreshingly fruity on the palate, but it gets sweeter as you roll it down. A sweetness that lingers after you swallow. As time passes, the sweetness lingers. At first, you want the fat, but in the second half... it's a beautiful feast. It's a beautiful meal.
Japanese>English
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16
キタカミ
Rice polishing rate 70%. 16% alcohol by volume. Aged for 3 years. Aromatic aroma of aged sake. Lightly tasted for a moment? The strong aroma that goes through your nose. The strong taste that sticks in your mouth while you think "oh". But the sweetness disappears as soon as you swallow it.
Japanese>English
2

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