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SakenowaRecord your sake experiences and discover your favorites
mayumayu
東京在住、育ちは宮城。活性うすにごり的に生きるwoman💓🫧一人角打ちが大好きです😋フレッシュ狂🤘同じお酒でも感じ方は人それぞれなのが素敵だなって思います✨

Registered Date

Check-ins

180

Favorite Brands

5

Most Check-in Brands

Hanatomoe
8(12.9%)
Senkin
5(8.06%)
Atagonomatsu
4(6.45%)
Hatsukame
4(6.45%)
Banshuikkon
3(4.84%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
17(9.44%)
Niigata
16(8.89%)
Yamagata
11(6.11%)
Tochigi
11(6.11%)
Nara
9(5%)

Timeline

mayumayu
TakachiyoGreenラベル純米原酒生酒無濾過おりがらみ
Takachiyo ShuzoNiigata
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47
mayu
A new sake from the Takachiyo series with a fruity flavor. This is a freshly squeezed raw sake with ogara-mi. A handsome and delicious sake for sure! She must be a very nice woman to call up Hyogo-Yume-Nishiki even though she is in Uonuma. The MISA I saw earlier was also Hyogo Yume Nishiki. When you put it in your mouth, the juice of the pink grapefruit comes out in a sizzle. The aftertaste is just like the skin of a pink grapefruit. The sweet ripeness is irresistible. There is not much leesiness, which is also good because it is fresh. Sweet, young, wet, acid, bitter. Wow, spicy girl 🩵. 100% "Hyogo Yume Nishiki" specially contracted rice from Ichikawa-cho, Hyogo Prefecture is used. It is an unfiltered, unpasteurized junmai-shu named after the toji (master brewer) Kawaishi Mitsusa. It is brewed at a low fermentation temperature to preserve the original flavor of the rice, and then aged at a low temperature in a refrigerator at 1°C (41°F). It has a dignified, crisp, core sweet taste with a refreshing acidity in the aftertaste. It is a new type of sweet sake with a fusion of sweetness and acidity. Sweet ★☆☆☆☆ dry Taste: smooth, umami, refreshing Aroma: Refreshing Recommended temperature: Chilled ◎, on the rocks ◎. Ingredients: Rice (domestic), Rice malt (domestic) Rice type: Hyogo Yume Nishiki, produced in Ichikawa-cho, Kanzaki-gun, Hyogo Prefecture Rice Polishing Ratio: 70 Alcoholic Beverage : 15
Japanese>English
mayumayu
MISA特別純米生酒
灘菊酒造Hyogo
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36
mayu
Sticky cotton candy sweetness, strong lactic acidity and blue fruity acidity. It's like a plummy zero of those at a very high level. A sweet white wine type of position, like pineapple in a vinegared pork. 100% "Hyogo-Yume-Nishiki" specially contracted rice produced in Ichikawa-cho, Hyogo Prefecture is used. It is an unfiltered, unpasteurized junmai-shu named after the toji (master brewer) Mitsusa Kawaishi. It is brewed at a low fermentation temperature to preserve the original flavor of the rice, and then aged at a low temperature in a refrigerator at 1°C (41°F). It has a dignified, crisp, core sweet taste with a refreshing acidity in the aftertaste. It is a new type of sweet sake with a fusion of sweetness and acidity. Sweet ★☆☆☆☆ dry Taste: smooth, umami, refreshing Aroma: Refreshing Recommended temperature: Chilled ◎, on the rocks ◎. Ingredients: Rice (domestic), Rice malt (domestic) Rice type: Hyogo Yume Nishiki, produced in Ichikawa-cho, Kanzaki-gun, Hyogo Prefecture Rice Polishing Ratio: 70 Alcoholic Beverage : 15
Japanese>English
mayumayu
alt 1alt 2
44
mayu
It looks like the sake my grandfather used to make toso. Very hard.... I couldn't drink it because it was too hard and spicy😔I'm sorry.
Japanese>English
mayumayu
Ten'onイトナミ神楽 白蛇生酛にごり酒
Itakura ShuzoShimane
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41
mayu
I thought it was a dry junmai nigori, but there were five grains in it, including millet and Japanese millet 🌾 Of course, it is a sake made using a traditional sake yeast. This is exactly the kind of sake that wishes for a bountiful harvest ✨. Dry, tight, silky and cloudy. I recommend it for during a meal. If you drink it while eating your grandmother's old pickles, you will feel grateful for the blessings.
Japanese>English
mayumayu
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54
mayu
My favorite brewery forest has changed its name to "Yuki no Mayu". My name is "yu*mayu", I was born on a snowy day ❄️ I feel amazingly close to you! Milky white. You can feel the freshly opened gas as you drink it. It has a gentle mouthfeel, but it has a feathery comfort that immediately makes you feel fluffy and good. The sweetness of rice without corners, the acidity of still green LaFrance and lychee. Slightly spicy aftertaste. I would love to have a sparkling bottle of this second fermentation in the bottle! Please, Naeba Brewery, please 🍾.
Japanese>English
mayumayu
Hoyo生原酒うすにごり純米原酒生酒おりがらみ
uchigasakiMiyagi
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40
mayu
(If you go to Miyagi, visit Fujiwaraya in Sendai Station. This Uchigasaki Sake Brewery's Fujiwaraya limited edition sake "Toraya" is delicious and you can taste it for 100 yen ✨) This limited edition sake has the aroma of freshly made cotton candy floating in the air at a fair, with a hint of joa (plain flavor). The first sip gives off the sour taste of the joa. The sweetness and tenderness of the candy is nostalgic, like when you bite into a piece of cotton candy that is still a little too soft. This sake is fresh yet nostalgic. It's like going back to your Manamusume days. Sake degree -8 Acidity 1.4 Amino acidity 1.2 Rice polishing ratio 65 Yeast: Miyagi yeast Rice: Manamusume (Miyagi) Alcohol 14%.
Japanese>English
ひるぺこ
Good evening, mayu. When I go to Sendai station, I go straight to Muto-ya 🫡It's like chomping down on a warm cotton candy 🫡The nostalgic taste is very appealing 😊Manamusume is a rice dish, which is also typical of Miyagi Prefecture!
Japanese>English
mayu
Correction! The limited edition sake is Fujiwaraya. Be sure to try the Uchigasaki Sake Brewery's "Toraya", which is exclusive to Fujiwaraya, located on the second floor of the station building! Once you have conquered all of those other 100 yen tastings, move on to Mutoya on the first floor. Here you can sample about 25 kinds of Miyagi sake for a fee 😏.
Japanese>English
mayu
Hirupeko↑If you are in Sendai, you should definitely visit Kaku-uchi! You will be absolutely satisfied ✨There is a store outside the station where you can have a Kaku-uchi!
Japanese>English
mayumayu
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37
mayu
Glittery pink label like neon 🩷. The series is said to be a new sensibility from the young sisters and brothers of Sato Sake Brewery. I had high expectations because of the good reviews, but it was even better than I expected ✨I can taste the clean water and the sweetness of the rice, but it's more cool than sweet. I really like the aftertaste. There really is none. Just beautiful, like the flow of a river, like plum blossoms flowing from a clear stream, very beautiful and fresh sake. The taste of the water is similar to the recent big hit "Mizuto Rice" 🩷I really like it.
Japanese>English
ジェイ&ノビィ
Good morning, mayu 😃. I can really feel how much you love this review 🤗Nakadaya! I've never seen it before but I'll keep it in mind👍.
Japanese>English
mayu
Good evening, Jay & Nobby. Yes, I really liked it (lol) ✨I heard that the rice is a food rice from Saitama called Sai no Kizuna, and I would like to try this rice too.
Japanese>English
mayumayu
KaikaKAIKA80TAJIMA特別純米
Daiichi ShuzoTochigi
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45
mayu
100% Hitogochi grown in our own rice paddies. It has the roundness and depth of organic cotton candy. I like Tochigi sake because it has the softness and sweetness of water. Beautiful, round sake to be drunk slowly. This sake is from Tajima-cho, Sano. An acquaintance of mine from Sano said that the taste of Sano ramen could not be made without Sano water. I know what that means 💧✨.
Japanese>English
ジェイ&ノビィ
Hi mayu😃. Tochigi's sake 🍶 is good 🤗. I think the expression "round sake" describes this sake perfectly 😌. I've never had it though 😆.
Japanese>English
mayu
Jay & Nobby, all sake from Tochigi is gentle and kind, but I wonder if the prefectural character comes out in the taste. Thank you for the sake, grown with love from the rice ✨.
Japanese>English
mayumayu
RyokoJUICE純米吟醸生酒
峰乃白梅酒造Niigata
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51
mayu
For girls who are not sure which one to drink, this is the one! Ryoko recommends it 🩵 Sparkling acidity, juicy sweetness of citrus fruits close to dekopon 🍊Ah, it's delicious 😋.
Japanese>English
mayumayu
Masumiスパークリング発泡
Miyasaka JozoNagano
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44
mayu
I am a fan of secondary fermentation in the bottle. The bubbles are quite fine, ranking high among second fermentation sake. The silky bubbles are wonderful, but the taste is disappointing. The Miyasaka I just had was so good 🥲.
Japanese>English
mayumayu
Atagonomatsuさらら純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
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46
mayu
Gentle origami that goes well with a sharp, mid-meal taste. It is carefully crafted without roughness. The full-bodied flavor is mild, but the sweetness of the rice is still felt. Local Miyagi and Atago's Matsu evolves rapidly, but the base remains the same. Ai💓
Japanese>English
mayumayu
みやさか一度火入れ純米吟醸中取り
Miyasaka JozoNagano
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42
mayu
It hit me! Pale white peach and pineapple juice, and the sheer sweetness of the sweet sake that envelops them. The smoothness. The sizzle of the middle. Oh, this is a total trickle💓. The combination of Aisan and No.7 yeast, always a hit! I had something like that before but can't remember 🙃.
Japanese>English
mayumayu
Hatsumidori特別純米原酒無濾過
Takagi ShuzoGifu
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46
mayu
I was born in Yamagata, Japan and read "first green" as "first grandchild" 😅because it looks like it in my handwriting 😂I got this guess from someone in Gifu 🍶. It is made from Gifu Hidahomare whole sake and is served cold (room temperature). It is said to go well with fried shrimp, ginger yaki, and other strong-flavored dishes, but this sake is just as rich and full-bodied, so you don't need an entrée to enjoy it. The ginjo aroma is impressive, with a moist, cocky, pear-like flavor. Speaking of pears, the Tama Nashi Yokan from Kawasaki City, which is only available this time of year, is as delicious and impressive as the pear itself ✨✨. It makes a yellow curtain on the glass wall, looks delicious even when aged 😋. Postscript. I drank it cold, the pear flavor faded and you got the graininess. I like this one better cold.
Japanese>English
mayumayu
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50
mayu
This is my favorite sake I have had recently. It is so pure and heartwarming. In a good sense, there is no bitterness, pungency, sourness, or anything like that. There is really nothing at all, but it is enough. Only a clear, gentle sweetness soaks through, and the saliva glands salivate ✨. It is said to have won various awards including a silver medal in the Junmai Sake category at the IWC 2024 Wine Awards. For women and foreigners who are new to sake, you can't go wrong with this. Drink it in a wine glass. It would be a great alternative to cheese, ajillo, or white wine 🍾.
Japanese>English
ジェイ&ノビィ
Good evening, mayu 😃. We had our first Tokushima sake 🍶, a Naruto sea bream sandesi, and it hasn't happened since 🥲. Enough for nothing😍I suddenly want to drink it after reading this review😙.
Japanese>English
mayu
Maybe too sweet for Jay & Nobby. I told the staff at Asano Sake Shop that I wanted a bubbly or lees-based drink and this is it for me 😅I thought I'm not good with white wine types and it ascended. I won't go against your recommendation anymore lol.
Japanese>English
ポンちゃん
Good morning, mayu 🐥. Naruto sea bream has a stylish bottle like wine 😳and it looks so delicious ❣️ I'm curious because I've only had the more classic version 😊.
Japanese>English
mayu
Good evening, Pon-chan! I poured a little into a wine glass every day and enjoyed it, but now it is finally empty (lol). I was surprised to find myself drinking sake in a different way than I usually do. Please try it!
Japanese>English
mayumayu
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49
mayu
It's a nice shwashy feeling! This taste is pineapple core! This is the sake I was looking for right now after a sweaty work day 🫧 foamy pineapple 🫧. 100% En no Mai sake rice from Shimane Prefecture. Second fermentation in bottle, 13% alcohol by volume. Low alcohol but not watered down 😋, so I felt a strong sake flavor 😋.
Japanese>English
mayumayu
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40
mayu
I had a 12 degree sake earlier, so this 15.5 degree Hakkaisan was like, "Gooooh!" I'm so excited 🫨 It feels about 18 degrees to me. Light and dry, Niigata winters are harsh. ❄️ I'm a bit of a bitch, I'm going back to the tropics. 🏝️
Japanese>English
mayumayu
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40
mayu
Sake from Nobeoka, my dad's hometown 🍶 The atté is a tsu-bo-zuke (pickles) purchased at the Miyazaki Products Museum. It is thinly sliced dried daikon radish soaked in soy sauce. My grandma's handmade tsu-bo-zuke is so good that I can't stop eating it 🥢. The alcohol content is 12 degrees. It's like sake with just one ice cube. It has a thin sweetness, a gentle sourness, a smoothness without being fussy, and a southern breeze. I wish I could go to Miyazaki. 🏝️ Now 3 more prefectures to go. Kumamoto, Oita, and Okinawa, and I'll conquer the whole country!
Japanese>English
ひるぺこ
Good evening, mayu. I can't believe you combined Chitoku with pickled Tsubo-zuke from Miyazaki... 🐎🐎✨Three more prefectures to go... I'm getting close to conquering the whole country 😆.
Japanese>English
ジェイ&ノビィ
Hi mayu 😃 We were also in Miyazaki at the Shinjuku product store 😌. Kumamoto and Oita are doable, but Okinawa is the hardest one 😅Good luck with your national conquest 👋.
Japanese>English
mayu
Good evening, Hirupeko. I have a few memories of my grandmother warning me not to eat too much of pickles because they swell up in your stomach! I have a few memories of my grandmother warning me not to eat too many tsubozuke because they swell up in your stomach!
Japanese>English
mayu
Good evening, Jay & Nobby! I have been trying to make a connection with you, but I think it's time for me to go to the end of the road 😅 Will you end up in Ginza, where Okinawa is located?
Japanese>English
mayumayu
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37
mayu
There was sea urchin. The series to check the taste at room temperature was followed by a sake, which was apparently a Kanazawa souvenir. A sip at room temperature. It tastes like sea urchin. There is sea urchin. It tastes like Beyond Tofu, like the sea urchin in the tofu section of the supermarket. When it is cooled down, it still tastes like sea urchin. Kelp broth, sea urchin, and a hint of grain. Is it sea urchin clear soup? This is my first time tasting it.
Japanese>English
mayumayu
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42
mayu
Continuing from the last time, we get to know the taste of room temperature. I find that room temperature tastes better on the tongue, and this one has sweetness and sourness, followed by a sharp taste. I'm not very good at this "kick", so I always chill it, but I enjoy it at room temperature, too. The next day, I chilled it and drank it! Sake with acidity and umami is best served cold!
Japanese>English
mayumayu
alt 1
40
mayu
The other day, I stopped by a liquor store in Tokyo, where I was sitting next to a Yonezuru Sake Brewer, who also stopped by on a whim. Aside from that, I bought this limited edition Yonesuru at a supermarket in Sendai. I drank it at room temperature, and it was absolutely delicious! It tastes like Yamagata rice! The sweetness and umami of the rice gently caresses my throat. I realized that I am still a bit of a bitch for always wanting a cold one. This one from Seven. It goes well with sake, so I feel like hoarding it.
Japanese>English
ジェイ&ノビィ
Good evening, mayu 😃. Seven's cup side dishes are excellent 🤗There is one store right next to my house so I call it "my Seven" and it's very useful👍. The grilled mackerel is a good choice for the next time I have a drink! I'll put it on my list of side dishes for the next time I drink 😙.
Japanese>English
mayu
Good evening, Jay & Nobby! I hope my Seven has it. I think this entrée is a champ with sake and white rice! I've never had much else because of my single-mindedness (lol) I also like hijiki and tofu stew!
Japanese>English
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