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SakenowaRecord your sake experiences and discover your favorites
しみーしみー
岩手出身。在東京。 JSAワインエキスパート、SAKE DIPLOMA。

Registered Date

Check-ins

258

Favorite Brands

0

Most Check-in Brands

Yonetsuru
12(13.48%)
Sawanoi
6(6.74%)
Denshu
4(4.49%)
Kamoshibitokuheiji
4(4.49%)
Dassai
4(4.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
23(8.91%)
Fukushima
21(8.14%)
Yamagata
20(7.75%)
Gunma
15(5.81%)
Saitama
13(5.04%)

Timeline

しみーしみー
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22
しみー
Crystal silver color, with a blue reflection. Plenty of fruit ginjo aromas of apples, pears, melon, bananas. Kamishinko, white dumplings, and lime. Mellow sweetness and dense acidity, with a pleasant bitterness and a clean finish that retains the sweetness. I thought it tasted like a typical Fukushima ginjo-shu!
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しみーしみー
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23
しみー
As the name suggests, it is dry. Dry without sweetness, with a firm acidity. It is not like Yamada-Nishiki. It is a refreshing drink, so it might be good for the first cup or as a finish. So we had it to finish!
Japanese>English
しみーしみー
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24
しみー
It has been a long time since I have had Nabeshima. It has a good balance of fruit aroma, pleasant sweetness, and acidity. I think it is an excellent sake.
Japanese>English
しみーしみー
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24
しみー
I decided to try Tobiroki for the first time in a while. I compared it with Junmai Ginjo and thought that since they are both made by the same company, the base flavor is the same. It has aromas of apple, melon, and a hint of banana, and both ethyl caproate and isoamyl acetate are present in a nice way.
Japanese>English
しみーしみー
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25
しみー
I asked for a stag beetle, now I want a beetle (laughs). Aromas of pineapple and grapefruit. Characteristic taste like pineapple dissolved in clean water, dry and firm acidity.
Japanese>English
ジェイ&ノビィ
しみーさん、こんにちは😃 仙禽UAでは無い茨城クワガタからの栃木カブトムシ🌈良い流れですね🤗今年のカブトムシは一味上がってる気がします😋
しみーしみー
Raifukuオオクワガタ純米吟醸
Raifuku ShuzoIbaraki
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21
しみー
I was curious about the name "giant stag beetle" and ordered it. I was asked "Do you taste like a stag beetle? I have never eaten a stag beetle (laugh). The color is a crystal silver with a sense of transparency. Apple, melon, a hint of banana, chervil, and joshin powder. There is a rich aroma of fruit, and perhaps insects are attracted to it because it looks so delicious? (Laughs) Pleasant sweetness and clean, extended acidity. Delicious.
Japanese>English
しみーしみー
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21
しみー
Clear crystal hue. Fruit aromas of apple, pear, melon, and a hint of banana, with a hint of chervil and top-fruit. Pleasantly sweet, with smooth acidity and a slight bitterness in the finish. It has been a long time since I had a sip, but it is delicious!
Japanese>English
しみーしみー
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22
しみー
They are doing something quite interesting, such as blending the sake yeast, yamahai, and mizu-hashimoto. Basically, it is probably a blend of the mizu-hashimoto type, but I would love to hear from the brewer about the difference between the two. It has a strong acidity, as is typical of a sake made from the "sake yeast" family, and when warmed, it was very smooth and tasty.
Japanese>English
しみーしみー
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20
しみー
I personally have the impression that Shizuoka has a strong vinegary iso-type nuance, but this one has a banana-like nuance, but it is moderate and dry.
Japanese>English
しみーしみー
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24
しみー
Aomori's Toyobai Dry mouthfeel. It has a sharp, yet moderately fruity nuance. It has the feel of Tasake's special junmai.
Japanese>English
しみーしみー
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20
しみー
We had a sake that is rarely available. It has a banana aroma, but is dry and crisp, and I thought it was very complete as a food sake.
Japanese>English
しみーしみー
帝松PREMIUM 純米吟醸生原酒純米吟醸原酒生酒
matsuokaSaitama
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28
しみー
It seems to be a premium one from Teisho in Saitama, Japan. Crystal color with yellow tints visible. It has a very strong aroma of ginjo aromas such as apple, banana, melon, and pineapple. Also, joshin powder and lime. The attack is strong, mildly sweet and tart. A refreshing acidity spreads along with the pineapple flavor, and when it begins to subside, a pleasant bitterness spreads to the side, giving it a full body. It is strong and robust at 18% alcohol, but I am afraid that the gorgeousness of the aroma might mask it. I like it a lot.
Japanese>English
しみーしみー
Fukutsuru純米吟醸生貯蔵酒
Fukuda ShuzoNagasaki
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19
しみー
Crystal silver coloration. Melon, apple, etc., ethyl caproate. Ueshin powder, white dumplings, lime. Elegant sweetness, acidity is smooth, full-bodied and pleasantly bitter. While it has a sweet aroma, it is relatively dry and clean as a taste. Personally, I quite like the taste.
Japanese>English
しみーしみー
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19
しみー
At a tonkatsu restaurant. Transparent crystal silver. Sweet fruit aroma with ethyl caproate such as apple, pear, and white peach. On the palate, there is a sweet nuance from the aroma, but the acidity is smooth and crisp, typical of Aruzoe. The taste is not distinctive, but I thought it was delicious.
Japanese>English
しみーしみー
Senkameかるくいっぱいにごり酒
Shinkame ShuzoSaitama
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15
しみー
Shinkame nigori sake. It is an active sake, and when the seal is opened, a tremendous amount of bubbles rise to the surface. As is typical of nigori sake, there are nuances of cooked rice and yeast, and an aroma of sweet sake that is not sweet. The taste is light and dry, and as the name suggests, it is easy to drink. The 10.5% alcohol content is also good. I loved it!
Japanese>English
しみーしみー
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26
しみー
Red Takeshi after a long time. Transparent crystal silver with just a hint of yellow. It has nuances of apples, muskmelon, green bananas, and other fruits, as well as grapes, freshly ground rice cake, and rice flour. The mouthfeel is surprisingly strong and robust. It has a mild sweetness, and fruit flavors spread across the palate, but as the sweetness fades away, acidity spreads horizontally, followed by a full-bodied bitterness that tightens up the palate. I remember that Akabu's ginjos were made with ethyl caproate, but this one has that nuance, but also retains the heaviness that comes from the rice and the nuances of classic yeast.
Japanese>English
しみーしみー
帝松褻と霽れ(ケトハレ)純米吟醸
matsuokaSaitama
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23
しみー
Sake brewed with red wine yeast. I have seen some white wine yeast sake recently, but red wine might be rare, so I bought it. So I bought it. The color is a crystal silver with a slight green tone. Aromas of dense melon, banana, black grapes, apples, pears, and other fruits, with a hint of lactic acid, such as yogurt. There is also a faint scent of cedar and other wood vats. The mouthfeel is powerful and robust. It has a sweetness, but the acidity keeps the sweetness in check. The full-bodied bitterness is accompanied by a mellow flavor. Many white wine yeasts are sour, sweet, and light, but this one has a robust taste with a hint of acidity, which strangely convinces us that it is a red wine yeast (laugh). This is a sake that I would definitely pair with red meat.
Japanese>English
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