Logo
SakenowaRecord your sake experiences and discover your favorites
goodsmithgoodsmith
全国津々浦々 日本の日本酒を知りたい そんな気持ちで日々飲んでおります 自分の勉強と備忘録で味の感想を感じたまま投稿しております

Registered Date

Check-ins

29

Favorite Brands

26

Most Check-in Brands

Noguchinaohikokenkyujo
3(42.86%)
Kihoturu
2(28.57%)
Kikuzakari
2(28.57%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kanagawa
4(13.79%)
Ishikawa
4(13.79%)
Aomori
2(6.9%)
Iwate
2(6.9%)
Nagano
2(6.9%)

Timeline

goodsmithgoodsmith
Kozaemon純米吟醸 備前雄町 パイルドライバー
Nakajima JozoGifu
alt 1
家飲み部
16
goodsmith
Kozaemon Junmai Ginjo Bizen Omachi Pile Driver Kozaemon, from Gifu Prefecture, is a draft sake! After much thought about how to bottle the sake They say it's called "Pile Driver". (Please look up the details.) Slightly effervescent, with a strong aroma. More sweetness than acidity. The sharpness is good, but the sweetness remains a little. It is very good to drink immediately after opening the bottle. I wonder if it changes a little if you drink it again after a day. I expect it will become an interesting drink after the freshness of micro-foaming is gone... Such a good sake! Kozaemon, a good sake from Gifu, Japan
Japanese>English
goodsmithgoodsmith
Izumibashi山田錦 純米酒 酵母無添加 生酛
Izumibashi ShuzoKanagawa
alt 1
家飲み部
14
goodsmith
Izumihashi 2025 Limited Edition Tonbo Label Extra Yamadanishiki Junmai-shu, yeast-less, pure rice sake, raw yeast yeast This is Izumihashi's limited brewery opening sake! Purchased at a slightly off-timing. The aroma is moderate, with a hint of acidity and umami more intense than sweetness. The sharpness is good, and there is an astringent taste at the end. It is a good sake that makes you think about what you want to taste.
Japanese>English
goodsmithgoodsmith
Kameizumi純米吟醸生原酒　高育63号
Kameizumi ShuzoKochi
alt 1
家飲み部
27
goodsmith
Kameizumi Junmai Ginjyo Nama-no-Genshu Takayuki 63 This is Kameizumi, not CEL-24. The yeast is AA-41. Kameizumi using a sake rice called Kaze-Naruko (Koiku 63). Slightly effervescent, with a strong aroma and acidity. The taste is not very sweet, and goes from acidity to sharpness. It is a good taste without feeling sluggish. Sake with a refreshing aroma and umami flavor. It is a good sake.
Japanese>English
goodsmithgoodsmith
alt 1
家飲み部
24
goodsmith
Kihon Crane I love it, Kifeng Crane Kihotsuru is a very low-polished, out-of-spec Yamadanishiki grape variety. The aroma is strong, almost grape-like. More acidity and umami than sweetness. The taste is broad and sharp, with a sense of rice. A little astringency is also felt. It is an interesting and good sake!
Japanese>English
goodsmithgoodsmith
Masumi純米吟醸　すずみさけ
Miyasaka JozoNagano
alt 1
家飲み部
14
goodsmith
Masumi Junmai Ginjo Suzumisake Masumi from Nagano, Japan. A summer sake made with white malted rice. Gentle and refreshing" is the only word to describe this sake! One would think that white malted rice would have a strong acidity, but the acidity is quite gentle. The sweetness is also gentle and just right. Mild aroma Good sharpness Really cool taste There is a sense that it is not enough, but it is a very good sake that can be drunk quickly and easily. It is a good sake!
Japanese>English
goodsmithgoodsmith
Kikuzakari純米原酒　タクシードライバー　仕込み6号
Kikuzakari ShuzoIwate
alt 1
家飲み部
18
goodsmith
Kikumori Junmai Genmai Taxi Driver, No.6 Kikumori from Iwate Cab Driver is a famous(?) brand with impact. It is a well-known representative brand. It is said that the specs change with each brewing... This is brewing No.6 Rice is Kakehashi, Yeast is Kyokai No.6 The yeast is "Reimei Hiraizumi". Reimei Hiraizumi is... a unique koji mold in Iwate. The taste is well-balanced. Aroma is fresh, sweetness and acidity are good. And it finishes well. Sake that you will never get tired of drinking! It's like a good sake that you never get tired of drinking! I think it is better to drink it at room temperature rather than chilled to feel 120% of its full potential. I love Kikumori!
Japanese>English
goodsmithgoodsmith
Mutsuhassen芳醇超辛　特別純米酒　火入れ
Hachinohe ShuzoAomori
alt 1
家飲み部
22
goodsmith
Mutsu Hachisen Houjyun Chou-Harai Special Junmai Sake Hi-ire Mutsu Hachisen, Aomori's delicious sake! Mutsu Hachisen's "mellow, super-harsh" sake is exactly what it sounds like! From the strong aroma... Slightly tangy and slightly effervescent, with more acidity than sweetness. Then, it gets sharp at once, and the astringency lingers in the aftertaste. I like it, the aroma is strong, but the taste doesn't drag so much, so it doesn't taste sluggish. It was a good sake.
Japanese>English
goodsmithgoodsmith
Shoryuhoraiきもと純吟　雄町60 R1BY
Ooyatakashi ShuzoKanagawa
alt 1
家飲み部
19
goodsmith
Shoryu Horai Kimoto Jungin Omachi 60 R1BY Mellow, dry taste, Sake meter value +13 Omachi from Okayama Prefecture is used. It is delicious! I drank it at room temperature, and the aroma of the rice swelled up. Aroma of maturity, not old fragrance. When you put it in your mouth, it is a mass of goodness that mingles together. The aroma and taste are deep, but it has a very good pull. From chilled to room temperature to warmed. This sake changes its taste depending on the temperature range. Sake that can be enjoyed like Shinkame Shoryu Horai, Kanagawa Good sake.
Japanese>English
goodsmithgoodsmith
Sensuke純米吟醸　おりがらみ　無濾過生原酒
泉酒造Hyogo
alt 1
家飲み部
21
goodsmith
Senzuke Junmai Ginjo ORIGARUMI Unfiltered Nama-shu Junmai Ginjo made with Senzuke from Hyogo and Yamadanishiki from Hyogo The mouthfeel starts with a slight effervescence, and the aroma is gorgeous. Sweetness and acidity spread on the palate. The aroma is strong, as you would expect from unfiltered, unpasteurized sake. I prefer to drink it after mixing with orikashi rather than drinking only the supernatant. The sweetness doesn't drag on, and it goes away with a little bit of astringency. It is a good sake that is not sluggish.
Japanese>English
goodsmithgoodsmith
Noguchinaohikokenkyujo純米吟醸　無濾過生原酒　2019Vintage
Noguchi Naohiko Sake instituteIshikawa
alt 1
20
goodsmith
Naohiko Noguchi Laboratory Junmai Ginjo Unfiltered Nama Sake 2019 Vintage This is another fun sake... Junmai Ginjo Unfiltered Nama Nama Sake with a little bit of aging. It has a slight aroma that is typical of aging. The taste is well-balanced between umami and Hikariki, without being weirdly unpleasant. It is good at room temperature after being chilled, but it makes you wonder if you should go as far as heating up the sake. Is this the end of the line, or can it be expanded? It leaves the choice to the drinker. That's what I felt. This is the most enjoyable drink I've ever had
Japanese>English
goodsmithgoodsmith
Masuizumi生純米吟醸　Omachi
Masuda ShuzotenToyama
alt 1
17
goodsmith
Manjusen Nama Junmai Ginjo Omachi LIMITED EDITION It's a raw junmai ginjo from Toyama, Japan. It is a sake that has all the requirements of a good sake. The aroma in the mouth and on the nose is both raw and ginjo! The acidity and the sweetness are equally good and well balanced! The sharpness of the finish is also good. ...... is also an excellent grade! There is no room for any points to be deducted from the taste. This is a good sake!
Japanese>English
goodsmithgoodsmith
Unspecified純米吟醸
alt 1
21
goodsmith
Junmai Ginjo Hirabayashi This sake is produced in Yamanashi by a company called Manya Jozo, which makes a sake called Haruyingtsuyuen in Yamanashi. Hirabayashi is a sake that preserves the terraced rice paddies in the Hirabayashi area of Fujikawa-cho and carries on the local sake brewing tradition. Hirabayashi" is a sake that values such culture. It's very well-balanced. Acidity comes from the aroma, sweetness, sharpness, and astringency. It goes straight into the mouth. It has a taste that is typical of Japanese sake, and is the kind of sake that makes you say, "Ah, it's sake! It is a good sake!
Japanese>English
goodsmithgoodsmith
Zarusohorai四六式　特別純米　槽場直詰生原酒
Ooyatakashi ShuzoKanagawa
alt 1
16
goodsmith
Zanko Hourai Tokubetsu Junmai Namazake Zancho Horai by Oyataka Shuzo in Kanagawa Shirokushiki" means "Shiro" in white malted rice. Because it is made with white koji, the acidity is very strong. The aroma is moderate and the aftertaste is refreshing. Sake with a refreshing sharpness that lingers in the mouth. I think it is more enjoyable in a glass than in a cup. It is the kind of sake that refreshes you on a slightly hot and humid day. It is a good sake!
Japanese>English
goodsmithgoodsmith
Hanatomoe四段うすにごり生酒
Miyoshino JozoNara
alt 1
21
goodsmith
Hanaboe 4-dan light nigori (unpasteurized) sake Sake brewing that liberates acidity. Miyoshino Brewery brews such a sake, Hanaboe I really like the pleasantness of this acidity. Usually sake is made in a three-stage brewing process. This is a four-stage brewing process. The sweetness comes out more strongly. It has a mild aroma, sweetness and acidity, and a wide range of umami from the sweetness of the four-stage brewing process. It has a richness that reminds one of brown sugar. The taste may be far from "sake-like", but it is a sake with different vectors of goodness that are well matched. It has sweetness and acidity. But you will never get bored of it! Hanaboe 4-step brewing It's a good sake.
Japanese>English
goodsmithgoodsmith
Shinkame純米酒　GAMERA -Rebirth-
Shinkame ShuzoSaitama
alt 1
17
goodsmith
Shinkame Junmai-shu GAMERA -Rebirth The label is so cool... I'm in love with the label... I'm in love with Shinkame's sake! This Gamera Shinkame is a blend of two types of aged sake I drank it from chilled to warmed temperature. As I thought, the goodness of Shinkame is released much more when it is warmed up! The aroma, sweetness, umami, and sharpness overflows! The sweetness is strong and gives the impression of "freshly cooked rice". Such a Gamera Kamikame! It is good to be sharp without pulling the sweetness out of it. As always, you can feel the depth of sake! It is a good sake!
Japanese>English
goodsmithgoodsmith
alt 1
24
goodsmith
Naohiko Noguchi Research Institute Kannon Shita This sake is called "Mature Sake" by Naohiko Noguchi Laboratory. According to the specs, it is a fire-aged version of Honjozo unfiltered unpasteurized sake. The aroma is a little less intense, and the sweetness, umami, and alcohol content are higher than the acidity. It's very good, and with this potential, it tastes like it won't fall apart even if it's heated up. A bottle that can be enjoyed cold or hot. It has a good balance of umami and sharpness, so please enjoy it in different ways depending on who you drink it with. It is such a good sake!
Japanese>English
goodsmithgoodsmith
alt 1
25
goodsmith
Naohiko Noguchi Institute Honjozo Unfiltered Nama Sake I was looking forward to drinking this sake from Naohiko Noguchi Laboratory. I thought it would be Junmai ......, but in a twist, I chose Honjozo Unfiltered Nama-shu! Honjozo Unfiltered Nama Sake by Mr. Noguchi! Is there any sake more exciting than this? The strong aroma and acidity are typical of unfiltered unpasteurized sake, while the sweetness is moderate. The sweetness is moderate. You can also feel the sharpness of the sake, which is typical of honjozo. And here, the "umami" is still there. From the image of a light, refreshing, everyday sake, it has become a very elegant sake. That's how it tastes! Honjozo sake that should be savored thoroughly. Interesting! It's a good sake.
Japanese>English
goodsmithgoodsmith
alt 1
20
goodsmith
Morai Junmai Shu Aomori sake. Mouthfeel with "strong slight effervescence", although there is a contradiction in the word. Good aroma and a noticeable acidity. And yet, the pull here is good. The fizziness and acidity are left on the tongue as it recedes.... This is addictive! Sake that is not "sweet and sour" but "slightly acidic How can I say, I want to enjoy another glass! That's the kind of sake I want to enjoy! Aomori no Morai It's a good sake!
Japanese>English
goodsmithgoodsmith
Sogen純米　山田錦　生酒
Sogen ShuzoIshikawa
alt 1
20
goodsmith
Sogen Junmai Yamadanishiki Nama Shuzake Sogen Sake Brewery, you had a disaster, didn't you? We are still making sake in spite of all the hardships. I am filled with gratitude! I was expecting a strong aroma from the sake, but it wasn't like that. It had a fresh aroma and a good sweetness and umami. I learned that there is a difference between unfiltered nama-shu and nama-shu. This Sogen is good! It has a good balance, and although the sweetness may be strong, it has a good umami and a nice sharpness. This is a good sake! I want to enjoy this Sogen forever!
Japanese>English
goodsmithgoodsmith
Seikyo竹原　純米酒
Nakao JozoHiroshima
alt 1
17
goodsmith
Seikagami "Takehara" Junmai-shu Sake from Hiroshima, Seikagami I like Hiroshima sake. Not strong aroma, loose sweetness and umami. Sake with a nice sharpness that does not drag. It's also great warmed up. This sake has the most potential at room temperature or slightly hotter than chilled. Good Hiroshima sake! There are many different kinds of sake to enjoy in Hiroshima! It's fun!
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title