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SakenowaRecord your sake experiences and discover your favorites
なまころなまころ
「月桂冠」の府生まれ 「沢の鶴」の県育ち 「呉春」の府で学生時代を過ごし 「花の舞」の県に生息中

Registered Date

Check-ins

240

Favorite Brands

7

Hall of Fame

HanzoKamoshibitokuheijiAramasa

Most Check-in Brands

Aramasa
8(8.42%)
Denshu
7(7.37%)
Kaze no Mori
7(7.37%)
Isojiman
6(6.32%)
Hidakami
4(4.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
20(8.33%)
Shizuoka
15(6.25%)
Nara
15(6.25%)
Gifu
14(5.83%)
Akita
13(5.42%)

Venues With Most Check-Ins

日本酒少量飲み比べの店 酒蔵
142(92.21%)
神津島　熟成魚工房
4(2.6%)
居酒屋 度々平
3(1.95%)
くぐりんしゃい
3(1.95%)
旬味 いやさか
2(1.3%)

Timeline

なまころなまころ
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28
なまころ
You can taste the flavor of rice in its gentle, full flavor. The rice used to make this sake is Nanatsuboshi, a flavor unique to Hokkaido. It seems to be doing well for 1500 yen including tax, but we hope it will continue to do well!
Japanese>English
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家飲み部
27
なまころ
It tastes like a honjozo (pure rice sake). There is no ginjo aroma and the taste has an eginess. The aftertaste is clean and the aftertaste is soft with a little fullness. It is said to be made in Oizumi-cho, Yamanashi with natural water from the Yatsugatake Mountains and sake rice produced in Yamanashi Prefecture, but I would like to see it made with Yamadanishiki. I wish they would try making it with Yamadanishiki, and then it would be clear whether the Yamanashi sake rice was bad or the toji's skill was bad. I feel it can't be helped though, since it is inexpensive at around 1,200 yen for a No. 4 delivery...
Japanese>English
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叶屋純米原酒生酒責め無濾過
Machida ShuzotenGunma
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29
なまころ
The melon ginjo aroma is amazing 🍈. The slightest hint of bubbles is felt, which adds a slight sourness and tightens the taste. The richness of the rice derived from the unfiltered raw sake can also be felt, and the sake is very drinkable. This rare sake is sold at only seven stores in Japan. 1650 yen including tax, not that expensive and good value for money👍.
Japanese>English
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家飲み部
29
なまころ
The taste is so fresh that it is literally like drinking water. The overall impression is thin, and to be honest, a little unsatisfactory.
Japanese>English
なまころなまころ
Hanaemi純米吟醸純米吟醸
Oochi shuzoOita
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家飲み部
25
なまころ
Sake from Saiki City, Oita Prefecture🍶. Like "Sorin" from Usuki City, Oita Prefecture and "Sentoku" from Nobeoka City, Miyazaki Prefecture, this sake is from a warm region and has a rich, robust flavor. The aftertaste is slightly acidic, with a full-bodied lingering aftertaste that lingers for a long time. The store where we purchased it described it as slightly sweet, but to be honest, we thought it was slightly dry. Based on my experience at Sentoku, I prepared chicken tendon as a side dish, but it was so mellow that the side dish was still too much to compete with it.
Japanese>English
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家飲み部
29
なまころ
Purchased at Kotegawa Sake Brewery in Usuki City, Oita Prefecture. The combination of honjozo and sake was rare, so I bought it without thinking. It tastes like old-fashioned sake, with a strong acidity and amino acid flavor. The brewer told me that unlike Niigata and Yamagata, Oita has mild winters, which makes it difficult to make clear sake. I think it goes better with rich food such as nandoroni than sashimi.
Japanese>English
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Sentoku純米おりがらみ
Sentoku ShuzoMiyazaki
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家飲み部
34
なまころ
I bought this sake because it was a rarity in Miyazaki Prefecture, a major shochu producer. Perhaps it was the high temperature, but it was the opposite of refreshing, with a strong amino acid content and a strong umami flavor. It has a rich, mellow flavor with a good amount of sourness and sweetness. It is better to be served with a strong flavor like Miyazaki Jidori chicken nanban than sashimi.
Japanese>English
ジェイ&ノビィ
Hello Namakoro😃! Congratulations on your difficult first Miyazaki sake ㊗️ with Sentoku Kasumisake 🎉Jidori and sake must go well together 😋You also conquered the difficult Okinawa, so you have a good view to conquer Japan 🤗.
Japanese>English
なまころ
Thank you for your comment, Jay & Nobby... It's wonderful to see that you have already conquered all the prefectures of Japan ✨. I'm looking forward to achieving that soon too 😊.
Japanese>English
なまころなまころ
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家飲み部
34
なまころ
It is dry and has a clean aftertaste. Yet, it also has a strong umami flavor. The acidity is moderate. It seems to go well with Kumamoto's horse sashimi ^_^. Purchased at Michi no Eki Aso (Roadside Station), we enjoy this sake while remembering Mt.
Japanese>English
なまころなまころ
Takakiya手作り槽しぼり純米槽しぼり
Hamashima ShuzoOita
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家飲み部
31
なまころ
Slightly dry but overall neutral taste. The distant umami and citrus aroma are pleasant and very good as a food sake. 🙆🏻 It is nice to see that even in Kyushu, a shochu powerhouse, sake is being made in the good sense of the word: ☺️
Japanese>English
なまころなまころ
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家飲み部
31
なまころ
Acidity and sweetness are neutral, with a slight citrusy ginjo aroma. The aroma is slightly citrusy with a hint of ginjo, but the taste is still a bit bitter for a junmai sake. Considering the price of 1,150 yen (tax not included), it is a good value as a mid-meal sake.
Japanese>English
なまころなまころ
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家飲み部
32
なまころ
It has a citrusy acidity on the palate, a slightly full-bodied umami, and a slight sweetness, with a watery aftertaste that cuts through easily. It does not have the clingy sweetness or richness that is often found in nama-shu, but is rather light and dry in taste. Not only is it an excellent food sake, but it also has a high quality for the price of 3,100 yen for a bottle, making it a very cost-effective sake.
Japanese>English
なまころなまころ
Isojiman純米大吟醸エメラルド
Isojiman ShuzoShizuoka
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家飲み部
48
なまころ
Happy New Year 🎍. I paired Isojiman's Junmai Daiginjo Emerald✨ with the New Year's morning festivities. Very fragrant, with a pleasant fruity aroma before drinking. As you drink it, the peachy sweetness spreads and the richness of the rice spreads in the aftertaste. It was a wonderful sake.Â
Japanese>English
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家飲み部
37
なまころ
Very round and full, mild and neutral on the palate. Delicate sweetness from the mouth, moderate taste, and extremely delicate acidity in the aftertaste. Too well-balanced, you may not find it interesting, on the contrary, I drank it with a flounder that I had left to rest for a week and then kombu-marinated, and was able to fully appreciate the flavor of the flounder thanks to the sake's unassertiveness. I would definitely recommend this sake to be served with delicate tasting Japanese food.
Japanese>English
なまころなまころ
Hidakami初しぼりかすみ酒純米生酒
Hirako ShuzoMiyagi
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家飲み部
37
なまころ
It has an elegant acidity that is typical of Hikakami, and the richness and umami that can only be found in nama-shu. It has more umami than super-harakuchi junmai, so it can be drunk on its own while enjoying fish. The slightly hazy lees are also fantastic, and the light cloudiness of the taste is also good. If you want to match it with seafood, this is definitely the one to drink!
Japanese>English
なまころなまころ
Shimeharitsuruしぼりたて生原酒原酒生酒
Miyao ShuzoNiigata
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家飲み部
32
なまころ
The alcohol content is 20%, so I drank it with a piece of ice as recommended by the guy at the liquor store, and it turned out to be a nice dry drink with just the right amount of salt. 🙆🏻 Best if you drink it with fish. ❗️ It also goes well with tempura👍
Japanese>English
なまころなまころ
Shidaizumi花Flores特別純米原酒中取り槽しぼり
Shidaizumi ShuzoShizuoka
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家飲み部
29
なまころ
Shitaizumi is soft and gentle. This sake has a gorgeous, fruity aroma that deviates greatly from its characteristics🍶. It has a firm sweetness and a full-bodied flavor, as is typical of the original sake. However, there is no acidity at all, so to be honest, it is unbalanced and heavy 💦. I think it would be great to drink with rice cake with red bean paste under the cherry blossoms during hanami season. However, it is not suitable as a food sake.
Japanese>English
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