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SakenowaRecord your sake experiences and discover your favorites
SakenomimikyuSakenomimikyu
クラシック系から入り、だんだんとモダン系に目移りしてしまった化けの皮

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Check-ins

23

Favorite Brands

0

Most Check-in Brands

Aramasa
3(60%)
Denshu
2(40%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
5(21.74%)
Fukushima
3(13.04%)
Aomori
2(8.7%)
Mie
2(8.7%)
Nara
2(8.7%)

Timeline

SakenomimikyuSakenomimikyu
YukinobijinNEXT FIVE COLOR’S純米
Akita JozoAkita
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18
Sakenomimikyu
Favorite (out of 5 points) ★3.7 A wart that appeared suddenly and out of the blue without any context. Strong rice flavor, clear and dry + some bitterness. It may be good for drinking at a leisurely pace, but once again, I realized that I prefer the sweet and delicious sake at the opposite end of the spectrum. Also, the bottle is so beautiful! I can't deny that I'm being carried away by the scarcity, but I want to keep it!
Japanese>English
SakenomimikyuSakenomimikyu
AKABUSNOW EXTRA純米おりがらみ
赤武酒造Iwate
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28
Sakenomimikyu
Favorite (out of 5) ★4.55 🍎+🥛+🫧 Very sweet among light nigori, but no aftertaste drag. I don't drink that much Akabu, but this was too good to resist, so I'll certainly be back!
Japanese>English
SakenomimikyuSakenomimikyu
Aramasa陽乃鳥スパーク純米貴醸酒発泡
Aramasa ShuzoAkita
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31
Sakenomimikyu
Favorite (out of 5) ★4.75 Spark version of my favorite bird. It has a minerality with a little bit of sweetness. The end of the bottle is a mixture of gassiness and a hint of cedar, and the liquid is twice as thick and exquisite as the normal. The first half and the second half show completely different expressions, so you can enjoy it twice in one bottle! It was so impressively delicious that I wonder if you could release it all year round... 🥺.
Japanese>English
SakenomimikyuSakenomimikyu
Hanaabi純米大吟醸　山田錦火入純米大吟醸原酒無濾過
Nan'yo JozoSaitama
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29
Sakenomimikyu
Degree of favoriteness (out of 5) ★4.5 A memorable hana-yosu that I was able to buy for the first time two years ago. It brings back the tension of the moment I found it! Very sweet, more like a baked good than a fruit. It's fire-roasted, so it's milder and more flavorful than raw. I personally prefer it to raw because it can be served with meals!
Japanese>English
SakenomimikyuSakenomimikyu
Banshuikkon大吟醸　袋搾り斗瓶取り大吟醸袋吊り
San'yohai ShuzoHyogo
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27
Sakenomimikyu
■Specifications: Yamada-Nishiki 40 Favoriteness (on a 5-point scale) ★4.55 Kansai limited to bottling specification Melon + sweet flavor + roundness, overall gentle and elegant The final sharpness is very crisp and would go well with Osechi (New Year's dishes) and other dishes. Enjoyed with take-out sushi this time!
Japanese>English
SakenomimikyuSakenomimikyu
Ugonotsuki純米大吟醸　愛山純米大吟醸
Aihara ShuzoHiroshima
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19
Sakenomimikyu
Specifications: 50% Aizan Shipment year：22/7 Favorite (out of 5 points) ★4.35 Aroma and flavor is between melon and banana It has a mild sweetness that is typical of Aizan, but it is moderate and goes well with meals because of its strong umami and sharpness. I quite like Aizan with a moderate sweetness I felt a similar atmosphere with other brands of Aizan, such as Jizumaya and Banshu Issen, so I would like to compare them somewhere else!
Japanese>English
SakenomimikyuSakenomimikyu
Fusano Kankiku電照菊原酒生酒無濾過
Kankiku MeijoChiba
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27
Sakenomimikyu
Shangiku Denshogiku Unfiltered Nama Sake Spec: 50% Yamadanishiki Shipping date: 22/10 Favorites (on a 5-point scale): ★4.45 The aroma and flavor are apple. It is gorgeous and has a strong sweetness, but the aftertaste is clean and cohesive! The taste is somewhere between Huayouyu and Kamerei. If it's this good, it might be hard to buy next year...
Japanese>English
SakenomimikyuSakenomimikyu
Sharaku純米吟醸　なごしざけ純米吟醸
Miyaizumi ShuzoFukushima
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20
Sakenomimikyu
Specs: Koji rice: Yamadanishiki 50%, Kake rice: Yumenokou 55 Shipping year：22/10 4.5 Favorite (on a scale of 1 to 5) The name is cooler than Hi Hiyamoroshi (Hiyamoroshi is a sake that has passed through the summer). The aroma and flavor are both bananas, and the bottom line is very rounded, without the lumpiness that is easily felt. The sweetness is less than that of Aizan, which is my favorite sake, and it is more focused on roundness and umami, which is my second favorite after Aizan.
Japanese>English
SakenomimikyuSakenomimikyu
Aramasaヴィリジアン純米
Aramasa ShuzoAkita
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15
Sakenomimikyu
Spec : Misato Nishiki (malted rice 45%, premium rice 50%) Lot: 21-04 Shipping year：22/9 Degree of Favorites (on a 5-point scale) ★4.3 It has a sense of gravity, strong umami and astringency. I think the 04 lot has outstanding characteristics among Viridian wines. No unwanted clutter in the finish with wood & black tea flavors. I paired it with a matcha MOW I had lying around in the freezer because of the strong black tea flavor.
Japanese>English
SakenomimikyuSakenomimikyu
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Sakenomimikyu
■Kokugon Tefu Junmai-shu Spec: Yamadanishiki, Yume no Koka 60 Shipment date: 22/9 Favorite degree (out of 5 points) ★4.25 I bought it because of its cute size and label. The aroma is mild and the taste is milky and round. It has a gentle sweetness and umami derived from rice, and the aftertaste is not too bitter, so you can drink it without any resistance. It's been a while since I discovered a type I like! Looks delicious even when heated 🍶.
Japanese>English
nabe
Hello. Thank you for the compliment on the sake from my home town of Minamiaizu!
Japanese>English
Sakenomimikyu
Hello! This was my first time with Kunigon, and it's a delicious saké, full of flavor and not overdressed! 🍶
Japanese>English
SakenomimikyuSakenomimikyu
Jikon特別純米　火入特別純米
Kiyasho ShuzojoMie
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31
Sakenomimikyu
Spec: Polishing rice 60% [Yamadanishiki 20% (Koji rice), Hachitanishiki 80% (Kake rice) Shipping year：22/8 Favorites (on a scale of 1 to 5) ★4.2 I buy a bottle every year, but I'm not as impressed as I used to be. The aroma is a little peachy and there is a slight gassy feeling. The taste may be more delicious than Momirosugi. Personally, I prefer the unfiltered raw Tokujun, which has more peachy aroma and gas.
Japanese>English
SakenomimikyuSakenomimikyu
Mimurosugi純米大吟醸純米大吟醸
Imanishi ShuzoNara
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29
Sakenomimikyu
Specs: Yamada-Nishiki 50%, single exposure Shipping date: 22/10 Favorite degree (out of 5 points) ★3.9 It is very well-balanced, with aroma, sweetness, umami, acidity, and bitterness forming a beautiful regular pentagon. It is a modern style, but it may be a good match for Japanese food with strong flavors. We compared it with Jikin Tokujun. Both are well-known balanced brands, but it was interesting to see the difference in aroma and flavor.
Japanese>English
SakenomimikyuSakenomimikyu
Daina特別純米13度原酒特別純米原酒
Kikunosato ShuzoTochigi
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20
Sakenomimikyu
Spec: Yamada-Nishiki 55 Shipping year：22/7 Favoriteness (on a 5-point scale) ★3.4 I bought this because it was eligible for double points at a certain store. Slight aroma of rice → strong sweetness like kompeito → slight bitterness to finish nicely. The sweetness is a little too chemical-like for my liking. The aroma is weak and there is a little bit of umami, so it seems to be suitable for eating, but I can't think of anything that would go well with this sweetness at the moment... →Postscript (10/20) As each day goes by, the gum syrup taste becomes weaker, and it's much easier to drink. With a light appetizer (*3.9)
Japanese>English
SakenomimikyuSakenomimikyu
Kudokijozu全国新酒鑑評会出品酒　斗瓶囲大吟醸大吟醸袋吊り
Kamenoi ShuzoYamagata
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23
Sakenomimikyu
Spec: 35% Yamadanishiki Shipping year：22/9 Favoriteness (on a 5-point scale) ★4.1 Strong 🍈 aroma + elegant sweet flavor + sharp taste It is a Capulet modern style that has something in common with "Jyushiyo". The sharpness in the aftertaste may come from the brewer's alcohol, but there is no sense of alcohol or bitterness. I was hoping for a little more sweetness, but the aroma subsided after the first day, and the sweetness grew and became even better!
Japanese>English
SakenomimikyuSakenomimikyu
Hiroki純米吟醸純米吟醸
Hiroki Shuzo HontenFukushima
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25
Sakenomimikyu
HIROKI Junmai Ginjo Specs : Yamadanishiki, 40% Koji rice, 50% Kake rice Shipping date：22/10 Favorites (on a scale of 1 to 5) ★4.2 Safe and reliable black label Melon-type tempeh ginjo aroma, delicious taste, strong sharpness, and bitterness More dry than other Tobiroki, it goes very well with sushi and other Japanese dishes. Bitterness is also strong, so it is not suitable as a stand-alone sake.
Japanese>English
SakenomimikyuSakenomimikyu
Aramasaエクリュ純米
Aramasa ShuzoAkita
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21
Sakenomimikyu
Spec：Akita Sake Komachi, Koji rice 55%, Kake rice 60%, Nama yeast, Wooden vat Junmai, 1 time heating Shipping date：22/8 Lot number 21CEC-01 Yakitori degree (on a scale of 1 to 5) ★4.65 The first time I drank ecru directly pumped, I compared it with plain ecru. Unlike the plain Ecru, which has a woody aroma, the grape-like fruit aroma stands out and the flavor is sweet and acidic with a slight bitterness and finishes with a pleasant freshness. I don't know if it's from the 01 lot or the direct pumping, but it was the most delicious ecru ever, albeit different from the previous ones! The plain one has aroma: wood, taste: yogurt, finish: clear, acidic, bitter and astringent, safe and trustworthy, always Ecru! (21CEC-07 ★4.3)
Japanese>English
SakenomimikyuSakenomimikyu
Nabeshima裏鍋島純米吟醸生酒
Fukuchiyo ShuzoSaga
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27
Sakenomimikyu
Nabeshima Hidden Sake Junmai Ginjo Namaishu Spec: Blended 50% polished rice Namaishu Shipping date: 22/1 Favorability (on a 5-point scale): ★4.7 This year's Ura-nabeshima was shipped in three batches, with only the first batch being a nama-shu, the second and third batches being hi-ire, and the breakdown of the blend was all different from the first to the third batches. This year's Ura-Nabeshima (January lot) has a strong, fresh citrus aroma + umami flavor, and is not as dry as last year's Ura-Nabeshima. This type of sake with a strong aroma tends to have a noticeable bitterness and other unpleasant tastes, but the balance is as perfect as that of Teshu and will go with meals indefinitely. This was by far the best Nabeshima I've had in the past! *Supplemented with my impressions of the hi-iri I drank before. March lot (2nd time): The bitterness is so strong that I thought there was some KITASHIZUKU mixed in... but it goes well with meals (*3.6). May lot (3rd time): It has a mildness that is typical of Hiiri, and the taste is more well-rounded than the other three (★4.2).
Japanese>English
SakenomimikyuSakenomimikyu
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Sakenomimikyu
Sakenomimikyu■Takasago Matsukizuru Junmai Daiginjo Specs: Yamadanishiki 45% polished rice, once fired Shipping date: 22/8 Favorite degree (out of 5points) ★3.7 I had a preconceived notion that this was different from Jikin, but when I actually drank it, I found that the taste and aroma were based on Jikin. It has a mildly matured aroma, and it tastes and smells like Jikin Yamada (or Hachitaro?). (or Yatagami?) might taste like this when hiyaoroshi (hiyayogoshi) is made. I like it as a food sake, but if you ask me if it's worth 3300 yen, it's not... If it were half the price, I'd give it a 4.3!
Japanese>English
SakenomimikyuSakenomimikyu
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Sakenomimikyu
Tazake Junmai Ginjo Yamahai Spec: Hanafukuyuki 50% polished rice, Yamahai brewing (once fired?) Shipping date: 22/9 Favorite degree (out of 5 points) ★4.4 This is the Jungin type of the Yamahai specification that I trust the most among my favorite Tasake. The normal Jun-gin is apple-like, but the Yamahai is citrusy in both aroma and flavor, with an appealing acidity and strong umami! Because of the acidity, it tastes better when well chilled. As is common with rice wine, it is a bit lacking on its own, but when paired with a meal, it shows its explosive power. Suitable for all kinds of meals, and we have not been able to find an "ultimate food sake" that surpasses Tazake in the past two years.
Japanese>English
SakenomimikyuSakenomimikyu
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25
Sakenomimikyu
Hanamayu Junmai Daiginjo Aizan Spec: Aizan 45% polished rice, once fired Shipping date: 22/9 Favoriteness (out of 5 points) ★4.1 The aroma and taste are both of cotton candy type with elegant sweetness. It is surprisingly refreshing and hard as usual in the Hanamup series right after the bottle is opened. On the 6th day, the bitterness has settled down to a good level, but the sweetness has not grown that much. On the other hand, the moderate sweetness makes it easier to drink with a meal than on its own.
Japanese>English
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