落ち酒屋
I really wanted to try this sake because I like Miyamanishiki. It is slightly effervescent and the flavor is well-balanced and smooth without being too rich. 17 degrees, so be careful not to drink too much 🍶.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
112Favorite Brands
2Most Check-in Brands
Timeline
落ち酒屋
I hadn't had Koigawa since Tokusyu Junmai. I bought it on the recommendation of my favorite liquor store and finished it today. Kame-no-o has a nice bitterness and wild aroma, but I have the impression that it is a difficult sake rice to drink if it is too strong. This sake also has a bitterness that I don't like when it is too warm, but when I warmed it up to lukewarm, it turned out to be a good match and delicious! I need to work on how to warm it up. The last glass of warmed sake was especially good.
Japanese>English
落ち酒屋
I bought it at a liquor store I visited while on an errand in Tokyo. It was 19 degrees when I drank it and felt dizzy. It is a 203-day old sake with a reputation for being a bit of an addictive cheese. I can't drink a lot, so I'll drink it slowly.
Japanese>English
落ち酒屋
Many people's writings follow in the footsteps of their favorite toji. I opened the sake recommended by the liquor store while basking in the afterglow 🍶 It seemed dry when just opened cold, but when warmed to lukewarm, it was delicious! The umami of Misato Nishiki is not too strong, and it has a nice balance that makes it easy to drink. I can drink it as much as I want as a food sake.
Japanese>English
落ち酒屋
It was pricey, but I saw it in stock at a liquor store, so I bought it. It had been a long time since I had had a Junmai Daiginjo. It has a gorgeous aroma and a dense flavor, but it is not cloying and is easier to drink than the Hana Oup I had before. It's too good to be a food sake, so I'm going to drink it a little at a time.
Japanese>English
落ち酒屋
I heard that my favorite sake was in stock again this year, so I ordered it right away. The first sip gave the impression of acidity, but the more you drink, the more the taste of Miyamanishiki gradually emerges, and it is a good sake that can be drunk as much as you like without being cloying.
Japanese>English
落ち酒屋
This is my first Morishima. It has a beautiful aroma, umami that spreads slowly but crisply, and a pleasant bitterness and savory flavor.
Japanese>English
落ち酒屋
This is the first bottle of this year's hiyaoroshi. It has a banana-like flavor, a delicious rice flavor, and a mature taste, but it is very easy to drink and delicious. I personally prefer it a little closer to room temperature than warmed up.
Japanese>English
落ち酒屋
Sake recommended by the liquor store based on my taste. This was my first time drinking Kitajima. The banana-like aroma didn't really suit me when I first opened the bottle, but as the sake was kneaded, the umami flavor came out and the sake went down smoothly and smoothly. I guess warming up sake is good for you even when it gets hot.
Japanese>English
落ち酒屋
久しぶりの県産酒。いやあ美味しかった。すっぱりキレるけど純米酒の旨味もあって冷やして飲んでいい感じです。お手頃な価格も魅力ですね🍶
落ち酒屋
I found a brand I was interested in at a liquor store and bought it. It was a well-balanced sake, neither too heavy nor too light. It tastes best when drunk cold, not cold or heated.
Japanese>English
落ち酒屋
I bought this sake in April and finished it today. It was delicious. Sake made with famous sake rice tastes good, but it is possible to make delicious sake without it. Or is it proof that I am getting closer to being a drinker? Thank you very much 😊.
Japanese>English
Ine to Agave稲とホップ 02＋03
落ち酒屋
I bought a new batch because it was so good before. The aroma of hops is still very aromatic when opened. After a few days, it has a delicious lychee-like fruitiness.
Japanese>English
落ち酒屋
The liquor store recommended a sake that was close to my favorite sake 🍶 It is a sake made from a traditional sake yeast stock but not too heavy, full of the Miyamanishiki flavor I like, and crisp and clean. Delicious! I like this kind of sake.
Japanese>English
落ち酒屋
This sake was purchased in Akita during GW and is the blamed part of the exhibited sake. I was happy to taste it and feel the friendly Amano-no-To character again. Whatever the outcome of the competition, I will support "Nanuneno" sake, which makes me feel relieved and refreshed. It was delicious 🍶.
Japanese>English
落ち酒屋
This time it was all koji sake. Although it was all koji sake, it was not too sweet, and the bitterness and acidity of Kame-no-o made it honestly delicious.
Japanese>English
落ち酒屋
This is a sake from Jigoku Touji, which I purchased before. It has more depth and acidity than the hiyaoroshi sake I had before. It is a good sake to warm up with a meal because it can be served with a meal and a strong flavorful meal.
Japanese>English
落ち酒屋
I drink this sake slowly because it is a bottle. It is sharp and spicy, but also has a nigori taste. I'm looking forward to seeing how it changes as it warms up. It's a bit rustic, but this kind of sake is also great.
Japanese>English
落ち酒屋
A bottle I drank before. I opened it a little at a time at rest with the crown cork, but I still spilled a little, what a waste....
Japanese>English
落ち酒屋
Continuing with the sake I enjoyed at GW. I was attracted by the label on the back and bought it.
It is not a showy sake with an aroma, and although it has a sour taste, it has a complex flavor after the end of drinking, perhaps due to the effect of the assemblage. It is a draft sake, but I preferred it at room temperature instead of chilled. I don't know if that's right.
Japanese>English