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SakenowaRecord your sake experiences and discover your favorites
コタローコタロー
記録用に始めました。 ここ数年で日本酒を嗜むようになった初心者です。皆さんから勉強させていただいてます。 旅先で地酒を買うのが好きです。

Registered Date

Check-ins

369

Favorite Brands

4

Most Check-in Brands

AKABU
14(8.43%)
Senkin
12(7.23%)
Yamasan
12(7.23%)
Mimurosugi
12(7.23%)
Denshu
8(4.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
46(12.47%)
Fukushima
30(8.13%)
Niigata
24(6.5%)
Tochigi
23(6.23%)
Nara
19(5.15%)

Timeline

コタローコタロー
Denshu純米吟醸 生 うすにごり純米吟醸生酒
Nishida ShuzotenAomori
alt 1alt 2
125
コタロー
When it was first released, a liquor store on a social networking site wrote that the gasiness might increase if it was laid down, and I couldn't help but lay it down too long. The aroma is apple and sweet rice. When you drink it, it is full of the flavor of chirichiri, apple, and rice! There is also a robust sweetness, but thankfully it doesn't sink in. When mixed, it becomes more dry and the sweetness disperses. The sourness and umami spread out and are capped off by a bit of bitterness. The next day and beyond, the apples are still there. It is more languid than when the bottle was first opened, but the aftertaste is refreshing and keeps you going. The umami spreads slowly, and the bitterness at the end is the same as before. It's hot, but this kind of slow and steady style is also good. It wasn't so shwashy at the liquor store, though! It was delicious ✨
Japanese>English
マナチー
Good evening, Kotaro 🌆Hey, is it possible to increase the gasiness if you leave it 😳‼️ I'd love to try it, but I'd have to buy two bottles to find out 🤣.
Japanese>English
コタロー
Manachy, good morning ☀☀☀☀☀☀☀☀. According to the liquor store it will increase in the secondary fermentation 🧐 but I don't know if this is normal or if it is increasing or if it increased but left out 😝 I can't tell without drinking it side by side 🤣 I can't lay it down to lay it down 🤣.
Japanese>English
コタローコタロー
Fuyu no Tsuki蒼月純米吟醸にごり酒
Kamikokoro ShuzoOkayama
alt 1alt 2
104
コタロー
I was caught by the words "secondary fermentation in bottle" 🫧. I was afraid to open the bottle, but it opened without incident. The aroma is slightly sour. When you drink it, you will notice a slight carbonation. The yeast may have given it a peachy impression. After mixing, the flavor increases. It has a slightly bitter citrus flavor and a fresh peach fruity flavor. It is crisp and dry, and it makes you want to drink more. After a few days, there is still some chili. It is sweet and bitter dry with peach and a little bit of yogurt. The citrusy freshness is mixed with a rich sweetness like amazake or honey in the back, and finally it breaks off with a sizzle combined with the carbonation. It's a winter month, but it's delicious enough to gobble up in the summer 🍶.
Japanese>English
ジェイ&ノビィ
Good morning, Kotaro 😃. I understand! It's the kanji that gets you caught 😍I think if I were a fish 🐟 I'd be in for a bite 😆. I'm curious about the sashwa dry 🤗.
Japanese>English
コタロー
Hi Jay & Nobby, ☀️ Yes, I know, right? I couldn't go through with the secondary fermentation in the bottle 😆 Definitely a nibble 😚. Sashwadry is perfect for summer, try it if you get a chance 👍.
Japanese>English
コタローコタロー
Wakanami純米吟醸 雄町純米吟醸
Wakanami ShuzoFukuoka
alt 1alt 2
121
コタロー
Golden Wakasama🥇. It is a sake made with Omachi from Fukuoka Prefecture. I bought it last year and actually hadn't drunk it yet, and I wanted to open it on Wakanami day (7/3), but the timing wasn't right, so I opened it on Nago day(?). I wanted to open it on Wakanami day (7/3), but the timing wasn't right. The aroma is sour and softly sweet. When you drink it, it is chili-swirling and fresh, even though it has been aged for quite a while. The citrus-like sweet and sour bitterness dissolves into a zesty dryness. It's amazingly tasty! Is this last August? Not at all 👌. The next day is not much different, but it's clearer and more muscat-like and fruity. It tastes even better too. It was a delicious drink I would drink again 🍶 Will it be available again this year?
Japanese>English
ichiro18
Good evening, Kotaro 😃. Wakanami's Oumachi looks delicious 😍fruity sweetness, fresh gas, dry closing and delicious, of course ✨.
Japanese>English
ヒロ
Good evening, Kotaro 😃. I don't remember drinking Wakanami because I haven't had a chance to encounter it very often, but Omachi looks delicious 🤤.
Japanese>English
コタロー
Good evening, ichiro18! You are right! Dry from fresh sweet and sour is definitely a tasty one 😆 even writing this makes me want to drink it again 🤤.
Japanese>English
コタロー
Good evening, Hiro-san 🌙 This Omachi is really delicious! I hope you will try it if you come across it 😚 Also, I heard that Wakanami's Honjozo is very good, so I would like to try it 😆.
Japanese>English
コタローコタロー
Yamasan純米大吟醸 金紋錦 三割五分 無濾過原酒純米大吟醸原酒無濾過
山三酒造Nagano
alt 1alt 2
ずくだせ！信州の日本酒
116
コタロー
The one I've never had from Yamazan. The aroma is sour. When you include it, it's fire-roasted but fresh chile! Rumne gradually seeps in, and then it closes with a fresh herbal cleanness. It is calm, but the gradation of flavors is interesting and satisfying. As the day goes by, the rummy feeling increases. But it's not sweet, it's crisp. At the end, there is a soft forest-like aroma. It's delicious. After more time, it is fresh and fruity like white grape and citrus, and it is clear. The aftertaste is a bit herbal, so it doesn't end up monotonous. It is an excellent food wine and a delicious sake to be paired with delicate dishes.
Japanese>English
マナチー
Good evening, Kotaro-san 🌆The review looks really good ‼️ Kinmon-nishiki seems kind of fancy, but if it's good as a food wine, I'd like to try it 🤤.
Japanese>English
コタロー
Good evening, Manachie! I'm glad to hear that it looks so good 😆I also had an image of Kinmon-nishiki as being quite sweet or rather assertive, but I liked this one because it was refreshingly smooth 🥳.
Japanese>English
ジェイ&ノビィ
Good evening, Kotaro-san 😃. I've never had the Yamasan 🩶 but I'll make a note of it 🥲 as we like it for a refreshing, dry, food-friendly drink 😙.
Japanese>English
コタロー
Good evening, Jay & Nobby! This Yamazan, with its austere label, is not a strong tasting sake, but I think it can meet J&N's international standards 👍 Please consider it when you see it 😆.
Japanese>English
コタローコタロー
La Jomon匠門 麹三倍増醸酒
Shuhozo ShuzoYamagata
alt 1alt 2
111
コタロー
The aroma is slightly sour. When you take a sip, you will feel the smoothness in your mouth, followed by a citrusy sourness. The last taste is slightly bitter. It is sweet and sour and goes down smoothly. The sourness is quite similar to that of Niida no Go-san, which I drank the other day. After drinking it for a few days, I felt that the flavor gradually became more concentrated, and it became more and more to my liking. I wanted to try it with Japanese sweets, but I forgot to prepare them, so I went with sweetened chestnuts🌰 that were in the fridge. The sweetness in the sweet and sour taste was offset by the acidity. It's amazing that it has a wine-like quality on its own, but when paired with Japanese sweetness, it's perfect ✨. I would like to try the raw sake as well 🍶.
Japanese>English
ichiro18
Good morning, Kotaro 😃. It looks really delicious when combined with Japanese sweetness ✨I still don't know about these brands, I would like to try them too 😍.
Japanese>English
コタロー
Good evening, ichiro18! I thought this sake itself was rather westernized. I felt that this sake itself has a rather western aspect, but it was indeed a Japanese sake 🍶 that goes well with Japanese flavors 👍I also recently got this brand for the first time and I'm hooked 😆 If you find it, please do 😉.
Japanese>English
ジェイ&ノビィ
Good morning, Kotaro 😃. I love your sense of combining La Jomon with Japanese sweets 🍡🤗The world of Sake is about to expand even more with this blend of Japanese and Western 😙.
Japanese>English
コタロー
Good evening, Jay & Nobby 🌙 When I saw that Wakata-san had paired La Jomon with Uiro, I wanted to try it ‼️ I haven't prepared the all-important Uiro yet 🤣The possibilities for Sake are endless 🥳.
Japanese>English
ワカ太
Good evening, Mr. Kotaro 😃La Jomon and sweetened chestnuts, what a mature combination 😃I'm impressed that the acidity is so pronounced but also goes well with sweet 😊I guess Japanese sake and Japanese sweets are good friends after all 🥰.
Japanese>English
コタロー
Hello, Wakata-san: ☀️ I saw that Wakata-san paired epokey with Uiro, and although the things are different, I imitated him: ☺️ It's a really strange combination, but it's amazing how well Japanese things get along with each other 😆.
Japanese>English
コタローコタロー
Kihoturuがばにごりにごり酒
Kiyama ShoutenSaga
alt 1alt 2
105
コタロー
I've read many reviews of Kibotsu Tsuru that made it look delicious, and I'll definitely drink it this year! I was thinking "I'll definitely drink it this year! I started with the nigori, not the clear sake. The aroma is a little sweet with a hint of rice. When I drank the supernatant, I could see bubbles on the cup. Mildly sweet rice, cut by a little bitterness. When you mix it, oh, it's rice! Mushibu gohan, but mushy. The koji-like sweet aroma is diluted and it feels more refreshing. After a few days, the balance remains the same. The rice is mashed and crunchy, and it is as satisfying as doburoku. The mildly sweet flavor of the rice and the slightly bitter dry sharpness are nice. The sweet aroma is calmer than on the first day, making it easier to drink. The mild sweetness and chiri-shuwa taste, which is like Fujiya's Milky, makes you want to drink more and more. When I try mixing it with carbonated soda, it becomes crispy while the good parts remain, which is also good. Perfect for summer! I'd love to try a non-nagori one 🍶.
Japanese>English
マル
Good evening, Kotaro-san! I also had a chance to drink Kibotsuru Haba Nigori at a bring and buy off-line meeting just the other day 🙌 Milky sweetness and dry bitterness as you said. I also split the dark part of the lees 🤣 with sake ☺️
Japanese>English
まつちよ
Good evening, Mr. Kotaro! Where did you buy the gaba nigori? I couldn't find any notice on the internet in Tokyo, so I gave up this year. I didn't have enough room in my fridge 😅.
Japanese>English
ジャイヴ
Hello Kotaro-san! I too was intrigued by the "Kibotsu" that you recommended, but I didn't expect you to start with the "Gabai" one first 🤣. I hope you will try the regular series and the CWS "Kibotsu" next time 🥰.
Japanese>English
コタロー
Hi Maru, good evening 🌙 Oh, the timing was perfect 🥳It's a mild milky yet dry drink, so I'm going to go for it👍 I love the idea of making love to the darker parts...with sake 🤣I'm curious to see what kind of sake would go with it 😝.
Japanese>English
コタロー
Good evening, Matsuchiyo 🌙 I bought this at Shu Sake in Nakanobu 😉 They still seem to have some in stock online so maybe in stores 🤔 but the fridge issue is quite a tough one 😂.
Japanese>English
コタロー
Hi Gyve, good evening 🌙 I've been curious about this since Maru's post too, but I didn't think I'd start with this "gabai" guy 😆. The CWS that everyone in Kansai is talking about also looked delicious 🤤Next time usually 💪✨.
Japanese>English
ichiro18
Good evening, Kotaro 😃. That's a great drink ✨This review looks delicious 😋I would love to try it if I can find it 😍I learned a lot about how to drink it 🍶.
Japanese>English
まつちよ
Thanks for the information Kotaro! I'll get it when it's available now 😆.
Japanese>English
コタロー
Good evening 🌙ichiro18! It was very, very cloudy😆It was as satisfying as it looks👍If you don't dislike nigori doburoku, please give it a try 🥳It's also good to drink it with carbonated water in summer 😋🫧.
Japanese>English
コタロー
Matsuchiyo, I'm glad I could help! And the fridge 👍. I look forward to your review when you buy it 🥳.
Japanese>English
コタローコタロー
Yamamotoピュアブラック 生原酒純米吟醸原酒生酒
YamamotoAkita
alt 1alt 2
103
コタロー
It's my first time to try a raw sake, but pure black should be a no-brainer! The aroma is rummy. When you drink it, it has a chili-swirling, berry-like sweetness, and the umami of the rice slowly permeates through, while it finishes crisp and clean. It's delicious and quirky. The fire-aged version gave the impression of banana and citrus, so I wonder if it is a little different. This one has a more concentrated flavor. Both are good. No big change after a few days. The sweet and sourness comes in a very sharp and sharp taste, and then it is cut off. I like this cleanness. I want to drink it anytime 🍶.
Japanese>English
ma-ki-
Good morning, Kotaro-san! I would like to drink Mr. Yamamoto's Pure Black. ⤴️ The 123 Anniversary Sake is so good that I'm curious about the Pure Black used for brewing 😋. It looks delicious in your review 🤤.
Japanese>English
コタロー
Hi ma-ki-, good evening 🌙. I've just looked back at your review of 123 Anniversary Sake 😆 It looks delicious 😍Pure Black, it's quite sharp but has a modern, sweet and tasty side, please try it 🥳.
Japanese>English
まつちよ
Good evening Kotaro🍶. Yamamoto's Nama Sake is delicious 😊. I think it's refreshing and perfect for summer, so if you can find it, ma-ki-san, try the nama-shu instead of the fire-brewed one 😉.
Japanese>English
コタロー
Hi Matsuchiyo, ☀️ Yamamoto's Nama was delicious! It has a strong raw flavor, yet is crisp and refreshing, great for summer 😋ma-ki-San, I highly recommend the raw sake if the timing is right 🙌✨.
Japanese>English
コタローコタロー
abe楽風舞 純米吟醸純米吟醸生酒おりがらみ
阿部酒造Niigata
alt 1alt 2
109
コタロー
The moment I removed the stopper of the stopper, the lid footedda... and it blew out...! I hastily held it down but it overflowed. I don't remember it being this energetic! The aroma is sour and grapefruit. The kind that tastes good just from the aroma~. When you drink it, it's a grapefruit soda with a swish-wash-wash 🫧 and the flavor of rice. The aftertaste is clean. The next day, taste the top clear. Without mixing, it is a fairly clear and tight citrus soda. When mixed, limey citrus 🍋‍🟩 and rice sweetness, silky but keeps the cleanness. I like it better when mixed! Tastes as good as you'd expect ✨ as always. Gone before you know it 🍶.
Japanese>English
ひなはなママ
Good evening, Kotaro-san😄. I see that you are doing so well with Abe💚! I drank some the other day too, and Abé 💚 is excellent. ❗️ I liked it better mixed too 👍It seems that different tanks have different flavors and production 🤗.
Japanese>English
ムロ
Good evening, Kotaro-san! I remember when HinaHanaMama told me to drink quickly ‼️ 🤣. I will refer to Kotaro's review to know how to be careful when opening the bottle 😁.
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Kotaro 😃. I'm so happy to hear you say Abee-chan💚 is delicious 😋🤗. I think the Ars way of opening the bottle is the recommended way to make a vigorous sake! For more information, please refer to the post by Als, a prefectural resident 👋.
Japanese>English
コタロー
Good morning, HinaHanaMama ☀☀☀☀☀☀☀☀! Abe💚It was so healthy, maybe because I let it sleep a little 🤣It really is excellent 😚It would be interesting to compare the drinks by tanks! I would love to drink it as many times as I can 😆.
Japanese>English
コタロー
Good morning, Mr. Muro. This time, it was good? I'll make love to you before the bottle explodes 🤣Take care to open the bottle!
Japanese>English
コタロー
Good morning, Jay & Nobby ☀. I remember you telling me that J&N and T.KISO guessed 💚🥳Als formula, I have seen it 👍I will use it 😆Als, can you also give me the tech in case of a stopper 🤣.
Japanese>English
コタローコタロー
自然酒にいだのごさん純米生酛
Niida HonkeFukushima
alt 1alt 2
個性的なお酒愛好会
108
コタロー
Unexpected fermentation raised the acidity level tremendously, Shizenshuu. According to the story, the acidity is over 5, so it's a miscalculation of 5 acidity? After all, when it is hot like this, I want acidity. The aroma is sour and a little alcoholic...maybe even a little sakekasu-like? When you drink it, it is not as sour as you expected? Along with the thick acidity, the sweetness and umami of the rice can be felt. The last part is also acidity and a little bitterness. The umami acidity slowly permeates the palate as it rolls around in the mouth, and it is delicious. It is different from the light sweet and sour taste, and the richness of the rice is balanced by the acidity, which is interesting and delicious.
Japanese>English
ジェイ&ノビィ
Good morning, Kotaro 😃. It's true that we want sourness in summer 😙 so I'm curious about this miscalculation 🧐 but 500 at 14 degrees is going to kill you in an instant 😋.
Japanese>English
ねむち
Japanese>English
コタロー
Jay & Nobby, good evening 🌙. This miscalculation, it was a delicious summer sake, not too sour, with a good taste of rice but still quiky 😋 As you said, 500 at 14 degrees is a blink of an eye 🤣.
Japanese>English
コタロー
Good evening, Nemuchi! I'm curious to know what's in it, and the name is so clever that I want to pick it up 😋. Hengta...I'm happy to contribute to a unique group of drinks 😝It would be the best if it was charged not only with acidity but also with metamorphosis 💪🤣.
Japanese>English
コタローコタロー
Mimurosugi菩提酛 山田錦原酒生酒無濾過
Imanishi ShuzoNara
alt 1alt 2
110
コタロー
The nose is sour, rice, and a little grapey. On the palate, it is dry with fruity flavors of chili rice, muscat and apple. However, rather than being crisp and clean, the rice flavor permeates through, and the bitter taste finishes off gently. As the temperature rises, it also has a rummy flavor. I think the complexity is more pronounced than the Romain series. But it is still a Mimuro cedar with a clear taste. It's complex...but it's not a cloying taste...it's a layered complexity. It's like a round reverberation in the mouth. As usual, the low alcohol content was appreciated, and I enjoyed it very much.
Japanese>English
まつちよ
Good evening Kotaro-san 🍶. Bodhi yeast gives a thicker taste 🤔.
Japanese>English
コタロー
Good evening, Mr. Matsuchiyo🌙 That's it! It was just that kind of deliciousness that makes it thicker... Thanks for the accurate description 😆.
Japanese>English
ジェイ&ノビィ
Hello Kotaro 😃 We here at MimuroSugi have never had it 🥲 but it has a thicker taste! I'd like to try it and see if I can feel it 🤗.
Japanese>English
コタロー
Good evening, Jay & Nobby! It's a delicate, multi-layered flavor, rather than a thick, guttural one 🤔I don't know about that 🤣. I love this series by Mimuro Sugi
Japanese>English
コタローコタロー
AKABU翡翠 純米吟醸純米吟醸
赤武酒造Iwate
alt 1
alt 2alt 3
107
コタロー
This is the one that I end up buying because of its extremely cool...no longer cold appearance 🧊. The aroma is a hint of grape-like sweetness. I think it's sweeter than last year, but less acidic. The next day, the chili-chilis are gone. The next day, the chirichiri-ness disappears, and the nose is filled with the usual Akabu-like aroma of sweet and sour. There is also a fruity flavor like peaches and apples. At the end, there is a soft bitterness. The contrast between sweetness and bitterness may be surprisingly noticeable, but it may be just right to gobble up. It was a delicious taste that I appreciated on a hot day 🍶. I've also included the eel ramen I got the other day. It was the first time for me to try 100% eel broth, but it was delicious, with the aroma of eel and the richness of the broth combined with a touch of savoriness 🍜.
Japanese>English
ジェイ&ノビィ
Hello Kotaro 😃 I had a drink outside a while ago! It was so good 😋 that we also had a drink at Akabu's house for the first time in a while 🤗I haven't raised it yet 😅. I've never had eel ramen 🍜!
Japanese>English
コタロー
Hi Jay & Nobby, ☀️ I saw your post on the Summer Sake Army👍I guess it was SEA you drank 😚 Red Takeshi, it's always delicious...because it's Red Takeshi 😆 If you get a chance to try the eel ramen, please do 🤣.
Japanese>English
ワカ太
Good morning, Kotaro 😃I feel summer when I see redwings and jade, and the end of summer when I see amber. I haven't got jade yet this year, I'll try next year 🤔Eel noodles, I can't imagine anything, but I was curious: ❣️
Japanese>English
コタロー
Good morning, Wakata! I think Jade and Amber are a good pairing in terms of appearance and name 😍I hope to see you next year 🥳The eel ramen was better than the name implies 😆.
Japanese>English
コタローコタロー
Gensai特別純米特別純米
Suehiro ShuzoFukushima
alt 1alt 2
110
コタロー
Recently, we have been seeing a lot of Genzai-san. It is a brand named after a retainer of the Aizu clan. The aroma has a slight sourness and rummy flavor. When you take a sip, it is quite a bit chili. The sweetness and richness of the rice gradually come to the side of the tongue...I wonder...if many sake have the image of the flavor spreading horizontally, this one seems to spread vertically. I can't explain it, but.... As it rolls around in the mouth, the temperature rises and a bit of bitterness comes out. The temperature is 15 degrees Celsius, but it feels like 13 degrees Celsius to me. It has a full-bodied flavor with a slight bitterness, and is light, clear, crisp, and delicious 🍶.
Japanese>English
マナチー
Good morning Kotaro 🌞This is a brand I really want to try 😆 It's quite light 😊It looks easy to drink even in hot summer 🍶.
Japanese>English
こぞう
Mr. Kotaro. Good morning! Many sakes have a flavor that spreads horizontally, but this one has a flavor that spreads vertically! I know exactly what you mean! I think it's because my sense of taste is different from yours 🤣.
Japanese>English
フリーター一代男
Good morning, Kotaro! Your high resolution review is very hot 😊I've already had the Tokujun, so I'd like to try the Tokujo I got the other day as a reference 😌.
Japanese>English
ジェイ&ノビィ
Hello Kotaro! I've been curious about this bottle since I saw on social media that Mashidaya has started to carry it: ‼️ It looks delicious 😙I'd like to taste it vertically 😇.
Japanese>English
コタロー
Good morning, Manachie! It's quite light and easy to drink 😋, even in this season, it's a delicious drink that will make you want to drink more 👍Please give it a try 🙌🎊
Japanese>English
コタロー
Good morning, Kozo! ☀️ Eh! Do you know this feeling‼️I'm glad you can relate😆I see🧐You're right, different drinks may have different ways of picking up what taste they have💪Thank you for the love!
Japanese>English
コタロー
Good morning, Mr. Freelancer First Generation Man ☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀. I appreciate you saying so, even though it's my poor opinion 😁. Oh! Did you get the extra top 👍 looking forward to your review 🥳.
Japanese>English
コタロー
Good morning, Jay & Nobby! I don't know if you are really a vertical jeweler ⁉️ or if you are a horizontal jeweler ⁉️ 😆Please pick me up at Mashidaya and verify this for me 😉.
Japanese>English
コタローコタロー
Tamagawa雑酒(山廃)白ラベル 無濾過生原酒山廃原酒生酒無濾過
Kinoshita ShuzoKyoto
alt 1
alt 2alt 3
112
コタロー
This year I want to make Umeshu (plum wine) with Sake! and found some for fruit wine 👀 but not commonly sold around here... hmmm.... Hmmm...? I thought that the sake that the "15 degrees is water 🙂‍↔️" people drink at Sake-no-Wa would have something over 20 degrees. So, here it is. And this year, for the first time in 5 years? And this year, for the first time in 5 years, the temperature is over 22 degrees Celsius. Before that, I tasted a little 🍶 at room temperature. The aroma is of rich, rich rice with a salty flavor like mirin (sweet sake) or mitarashi (sweet sake). When I took a sip, I could not help but say, "Wow, it's delicious! I exclaimed. I could still taste the saltiness, but there was also a sweetness like a Western wine...not quite fruity, but sweet, with a rich umami that made the sides of my tongue squeak and my cheeks drop ✨. To be honest, I was expecting it to be harder to drink, but it wasn't. I was expecting it to be more difficult to drink, but it wasn't. It has a heat that comes on when swallowing, and the temperature in the mouth drops immediately afterwards. The sensation of heat when swallowing and the temperature of the mouth dropping immediately afterwards? It is delicious even when it is warmed up...but if I don't drink enough of it, I will run out of plum wine...next time, I want to drink it normally! It's a fresh sake, but I don't have room in my fridge for a bottle of plum wine. But I learned at Sake-no-wa that Tamagawa can be stored at room temperature, so it should be fine! Looking forward to the finished product 🥳.
Japanese>English
ジャイヴ
Hello Kotaro-san ☀☀☀☀☀. Pon-chan was also looking for a sake over 20° to make ume-shu with sake, but it's very rare. But with over 22°, it's almost like shochu 😲.
Japanese>English
ポンちゃん
Hello, Kotaro 🐦. I'm looking forward to seeing what the Yamahai would be like at 22°C! I can't wait to see what it will be like when it's unfiltered raw Yamahai ✨I'm sure it'll be fine at 22 degrees Celsius.
Japanese>English
コタロー
Hi Gyve, good evening 🌙 It's hard to find anything over 20 degrees 🧐I honestly thought this was it 🙌 when I thought of it 🤭. Surely, it could be as cackling as shochu 😆.
Japanese>English
コタロー
Hi Pon, good evening 🌙 This was the only one I could get near me, so I came up with the idea and made a quick decision 🤣 I can't wait to see how we both end up tasting it 🥳. I know, right? I trust Tamagawa and all of you and keep it in a cool dark place as it is 🫣.
Japanese>English
コタローコタロー
alt 1alt 2
101
コタロー
I went to a liquor store and saw a tasting event. I was allowed to taste four different kinds in turn, and I bought one because it was interesting that it tasted quite different from the three I had drunk before this one. Wassa means "mischief," and it seems to be a test brew that is only brought to tasting events. The aroma is not very strong? It has a slight grapefruit-like acidity. When you drink it, the sourness spreads immediately after a slight chilli sensation! But there is also a firm sweetness, and at the end, there is bitterness. The flavor gradates, then disappears after a squeak on the side of the tongue. When I tasted it, I thought it had more of a yogurt feeling, but when I drank it at home, it wasn't so bad. After a few days, the chili is gone, but the sizzling sweet and sourness remains thick, like apricot or plum. The balance of the flavor is very well balanced, and yet the aftertaste is crisp and easy to drink. It's delicious and interesting.
Japanese>English
ジェイ&ノビィ
Good morning, Kotaro 😃. I think I've never seen it before 😳I googled it and found that Hime-no-i was changed from Kanji to "Himenoi" to fit modern times🧐Sweet and sour low als are very interesting this time of year!
Japanese>English
コタロー
Hi Jay & Nobby, ☀️ I see 🧐I guess the katakana is more current and catchy 😆 We had all kinds of interesting subtitles 🙌. Low al gogok sweet and sour comes in handy on a hot day 😁.
Japanese>English
コタローコタロー
Senkinレトロ 直汲み おりがらみ生酛原酒生酒無濾過おりがらみ
せんきんTochigi
alt 1alt 2
仙禽教信者
103
コタロー
Sake shop's hanpukai's, Retro's direct pumping light nigori ver. The aroma is clean and fruity, like grapefruit and muscat. When the supernatant is added, it is drier than the aroma suggests! It has a light muscat, rice flavor, and a bit of bitterness. When mixed, it becomes cohesive, with rice and maybe pear. I also sense some calpis. The end is light, fruity and dry. Sweet and sour dry and delicious. After a few days, the taste becomes more cohesive with some chili. It is silky and mildly sweet and acidic grapefruit soda with a fresh yeast-like acidity. 🍋‍🟩 I think this is an Edogari version of last year's Modern Oumachi, but it still tastes a bit different. Both are delicious though ✨
Japanese>English
ジェイ&ノビィ
Hey Kotaro, I'm with you 😃. Yes, it is! It's definitely delicious 😋. But... it also makes me want to drink modern omachi again before it returns 😌.
Japanese>English
コタロー
Jay & Nobby here too 😁. I understand so much! Of course the retro is delicious, but I loved the modern omachi up until last year and would love to drink it again 😋.
Japanese>English
コタローコタロー
Jikon純米吟醸 三重山田錦 生純米吟醸生酒
Kiyasho ShuzojoMie
alt 1alt 2
107
コタロー
The aroma is rice and rum. When you drink it, it is chili! The taste is slowly and gently rich and umami. It has a fresh mouthfeel even though it has been laid down to rest, and although it is not fruity, it is somehow gorgeous. The sweetness of the rice is also present, but with a light bitterness, and it finishes quickly and crisply. It has a rich flavor, but you can't help but go on drinking it. After a few days, it becomes mellow and mild. It is well-balanced and delicious. After a few more days, the alcohol taste disappears and it becomes mellow and clear like peach juice......also delicious! It reminded me of the owner of a yakitori restaurant I once went to, who said that he doesn't serve yakitori now because it is too delicious and the food would lose out. Well...that's one way of thinking. Indeed, the sake itself seemed to stand out more on its own than during the meal.
Japanese>English
ジェイ&ノビィ
Hello, Kotaro 😃. I see what you mean 🧐I think that restaurants that are particular and confident about their food tend to have a lot of dry sake 🍶😋. Jikin is perfect on its own👍.
Japanese>English
コタロー
Hi Jay & Nobby! I think the combination of dry sake and Japanese food is very trustworthy 👍It's interesting to see how each restaurant thinks about it depending on the sake they have 😊. I knew Jikin-san was ace on its own 🥳.
Japanese>English
コタローコタロー
Yoshidagura uNight & Dance improvisation for UA山廃原酒
Yoshida ShuzotenIshikawa
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102
コタロー
Last year, it was also used as a low-alcoholic drink on a hot day. This year, UA ver. The aroma is sour, with a slight alcohol-like rummy taste. When you drink it, you can feel light citrus, light carbonation 🫧, rumney, orange soda 🍊 and rice in the back, and juicy acidity on the side of your tongue. Although it is 9 degrees, it is not too light and satisfying. A few days later, I thought it was sweet and sour like mandarin oranges until a few days ago, but it's now clear on the palate and the bitterness is accentuated by the watery taste. It's like lemonade 🍋 with a little leftover chili, a clean citrus sweetness, and a lemon peel-like bitterness at the end. I enjoyed this year's refreshing citrus soda 🍊🍋 as expected.
Japanese>English
ヒロ
Good evening, Kotaro😄. Is this a UA collaboration of Yoshidagura u. ❗️ I don't see it very often, but it looks citrusy and easy to drink 😁. I'm glad that low alu doesn't leave a residue the next day 🤣.
Japanese>English
コタロー
Hi Hiro, ☀️ It was citrus fresh, piquant, and delicious on a hot day 😉. Especially this time of year when we sometimes want to gobble it down, so a low alcohol that doesn't leave a lot of residue is very useful 🤣.
Japanese>English
コタローコタロー
alt 1
alt 2alt 3
102
コタロー
Kamikawa Taisetsu with white koji: ❄️ It's getting hotter and when I hear "white koji" I just pick it up. The aroma is sour with a hint of sweetness. When you drink it, it has a pleasant sweet and sour taste with grapefruit and white grape-like acidity and sweetness. It has a smooth mouthfeel that is cut off by a sizzling acidity. The aftertaste is sweet and sour, leaving a lingering sweet and sour aftertaste. After a few days, it seems to have settled down to a slightly sweeter taste. The smooth acidity is still there, making it easy to drink even on a humid day. I think the acidity was a little more noticeable right after opening the bottle, but overall it was light and gentle. I think the acidity was a bit more pronounced right after opening the bottle, but overall it is a light, gentle sweet and sour sake, perfect for this time of year. I enjoyed it to the end ✨.
Japanese>English
コタローコタロー
Yamasan純米吟醸 山恵錦 五割五分 無濾過生原酒純米吟醸原酒生酒無濾過
山三酒造Nagano
alt 1alt 2
ずくだせ！信州の日本酒
106
コタロー
It has the same specs as the green one 🟢 that was available when it was new, but apparently the yeast and rice production area have changed. The aroma is sour and also a little greenish and fresh, like herbs. On the palate, it is quite chili🫧. The full-bodied flavor seeps in, and then comes a lemony, herbal, and slightly acidic taste. After the light flavor spreads, there is a hint of bitterness, and the sensations converge at a dizzying pace. Overall, it is quite dry. My memory is a little fuzzy, but I think it might be more refreshingly dry than the last time I tasted it. This one is delicious, too. After the next day, it becomes more cohesive. It becomes dry, a little bit calm and smooth. The acidity is very tasty, and the richness and bitterness gradually permeate the taste. The sweetness does not become stronger even after a few days. After a week or so of not drinking it for a while, the sweetness and bitterness increased. I think I like it better if I drink it earlier, as it has a slow, light, and deliciously dry taste. This one was also delicious!
Japanese>English
コタローコタロー
Honkin純米吟醸 美青 活性にごり 無濾過生原酒純米吟醸原酒生酒無濾過にごり酒
Sakenunoyahonkin ShuzoNagano
alt 1alt 2
ずくだせ！信州の日本酒
102
コタロー
I was scared to open the bottle, but it was perfectly fine and docile. Aroma: sourness, sake lees, grapefruit? When you drink it, it's not very lively, but there is a slight carbonation. It's deliciously schwashy. The fresh sweetness and sourness are on the tongue, and as it rolls around, you can feel the light and rich flavor. At the end, the bitterness comes in gradually. A delicious, active nigori with a refreshing aftertaste that is perfect for drinking 🫧. Even after a few days, when the fizz is gone, it is still crisp and cohesive. The supernatant alone is more acidic and has a clear, delicious aftertaste, but when mixed, it becomes silky and mellow. I was happy to be able to drink it this year, although it seems that last year there was quite a small amount!
Japanese>English
＠水橋
Good evening, Kotaro-san! I've got a bottle of active nigori waiting in the fridge. I haven't been able to open the bottle yet, but I think it's time to do so 😄.
Japanese>English
コタロー
@Mizuhashi, good evening 🌙 Oh✨I see that the drink you're drinking and the fridge standby have been covered 🤭. It's getting hotter these days, so it might be tasty to open it now while the schwarziness hasn't disappeared 😆.
Japanese>English
ジェイ&ノビィ
Hello, Kotaro 😃 Honkin-san! I remember my first drink was ridiculously delicious 😌 but I can't seem to find a second bottle 🥲. I found out that there is a liquor store in Utsunomiya station building, so I hope to get it soon!
Japanese>English
コタロー
Hi Jay & Nobby, ☀️ It's a deliciously acidic, refreshing and ridiculously delicious 😆. I hope you'll take this opportunity to find it in your area 😚 If you still have Junmai Ginjo Suwa unfiltered raw, it's delicious too, so please consider it if you like👍.
Japanese>English
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