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SakenowaRecord your sake experiences and discover your favorites
ももこももこ
2022年に日本酒に目覚め、楽しく勉強中。ようやく甘口が好きなんだな、と理解したぐらいなので、今は何を飲んでも楽しいな。

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275

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7

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Most Check-in Brands

Afuri
7(8.54%)
Aramasa
4(4.88%)
Senkin
4(4.88%)
Denshu
4(4.88%)
Mansakunohana
4(4.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
26(9.45%)
Fukushima
22(8%)
Nagano
18(6.55%)
Toyama
17(6.18%)
Aomori
16(5.82%)

Timeline

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Kintsuru風和（かぜやわらか）純米吟醸生酒
Kato ShuzoutenNiigata
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Rice used: Sado Island rice grown with less fertilizer, Gohyakumangoku Yeast used: Association 1501 Sake meter: +1.4 Rice polishing ratio: 60 Acidity: 2.1 Amino acidity: 1.1 Alcohol percentage: 15.7 Release date: June (once a year) ◆Storage: Refrigeration required It is said that this sake is stored and aged in a frozen container at -5 degrees Celsius to keep it fresh, and is sold only through the summer. I purchased four bottles of sake during my trip to Niigata. These were purchased at a liquor store on Sado Island and sent home via cool delivery. When I opened the bottle, the lid popped off with a pop. Expectations were high for the gaseous sensation. At first sip, I could feel the tightness. The taste is refreshing, but you can taste the sweetness of the rice, and there is also a moderate acidity and a nice sharpness! This is a taste I would like to repeat.
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Ingredients Koji: Gohyakumangoku, etc. / Kake Rice: Koshiibuki, etc. Alcohol 15.6 Sake meter degree +3 The second day of the trip to Sado Island in Niigata After drinking a lot of Hokusetsu, Kintsuru! An everyday sake loved by the locals Pairing with fresh cheese, an evening of seafood Pale aroma, sweetness at first sip, and a slight sourness to finish. Impression of a sake that makes meals more interesting
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(From the Internet) This bottle was created with the concept of a Junmai Daiginjo-shu that can be drunk every day, without being particular about rice such as Yamada-Nishiki. It is brewed with ultra-soft water and brewed slowly at low temperatures, and has a mild yet crisp aftertaste with a fruity tropical aroma of apples and cassis that is easy to pair with everyday meals. ---------- Although it is reasonably priced at around 1,500 yen for a four-pack bottle, from the aroma to the first sip and the lingering aftertaste, it has a sweetness and gentle fruity aroma with no unpleasant taste. It is a quiet, graceful wine! This is a bottle that you will always have on hand in your refrigerator, and when you are tired of your favorite sake or strong sake, you will want to relax with this one. If I see it at the store and I am tired of adventures or want to make the right choice, this is the one I would go for first.
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Fusano Kankikusilverlining純米大吟醸
Kankiku MeijoChiba
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Sake meter -6 Specific name/type Junmai Daiginjo Acidity 1.3 Rice used: Chiba So-no-Mai Nama Rice polishing ratio 29 Alcohol percentage 15 At a local buckwheat noodle restaurant we visited for the first time, we were delighted to find Kangiku on the limited sake menu and ordered it! It was delicious! The ginjo aroma and the first impression on the palate is sweet and gentle, a taste that soothes the Monday night fatigue! I will come back to this restaurant again!
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My sake of origin. The day my friend from Kochi sent me a bottle of sake, I opened my eyes and wondered how such a delicious sake could be! I thought. That's where the joy of bathing in sake began. CELL24 reigns supreme as my sake of choice that I have been searching for since the day I learned of the existence of a sake that I would describe as pineapple-based! I went to the liquor store that hosted Kameizumi's tasting event this time, and I had one thought. I knew it was the origin. I love it! This time I also brought home Tosa Rei and Gin no Yume. I've encountered so many sake through these tastes! I have nothing but gratitude!
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Tamagawaアイスブレーカー原酒生酒無濾過
Kinoshita ShuzoKyoto
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Specific name: Junmai Ginjo Ingredients : Rice, Rice malt Alcohol Content: 17-18 Sake Degree : Not disclosed Acidity : Not disclosed Rice used for making：domestic rice Rice Polishing Ratio : 60 After an exhibition at Big Sight, I went to Oimachi to have a sake by myself! After drinking beer, I looked at the whiteboard to see what sake I should order, and found a summer sake called Tamagawa Icebreaker. The aroma is light. The aroma is light, but the texture is heavy and round on the tongue. The alcohol content is high, but because it's on the rocks, you don't feel any alcohol and it goes down easy! You can drink as much as you want on the rocks! With oden potatoes served with sour cream, it's a night to relax after a hard day's work at the exhibition!
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菩提酛純米生原酒にごり酒
Tsuji HontenOkayama
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Okayama Prefecture]Tsuji Honten Ingredient rice: 100% Omachi rice produced in Okayama Prefecture Ingredients: Rice (Okayama Prefecture), Rice Koji (Okayama Prefecture) Rice polishing ratio: 65 Alcohol content: 13%. Sake meter: -23.0 Acidity: 2.0 Amino acidity: 1.3 During a trip to Kyoto I ordered a sweet sake at a bar in Uji, and this was selected for me! There is an oriental flavor Sweet aroma It reminded me of rum raisins. Sourness and clarity on the palate It is a unique sake, but I want to drink it quickly on a hot summer day!
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Roman２回火入れ純米吟醸
Hanaizumi ShuzoFukushima
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Rice used: Koji: Gohyakumangoku 55% polished rice Rice used: Kake: Yume no Kaori 55% polished rice Rice used: Yondan: Himenomochi 55% polished rice Alcohol content: 15 Yeast used: Utsukushima Yume Yeast Sake meter: Undisclosed Acidity: Not disclosed This is the only sake in the Loman series that is twice-fired. The aroma and initial impact are gentle! The acidity is round! The richness, umami, and alcoholiness are also present, but very mild! All in all, it gives the impression of being modest, but it is a sake that enhances the food.
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Rice (domestic), rice malt (domestic) Ingredients] Rice (domestic), Rice malt (domestic) Rice Polishing Ratio】 70%. Alcohol content】 16 Sake meter degree】 +1.0 Acidity】 1.8 Amino Acidity】 0.8 Yeast】 Akita yeast No.12 Anyway, acidity! You can feel the acidity. Even if you don't compare them side by side, you can tell that this wine has a unique character. It has a matured feel. Yamadaho, the parent stock of Yamadanishiki, tastes like this? Mature! A senior! The taste of rice that makes you want to compare it in such a way
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From the official home page of the "Tourmai Series Sake is made by grinding the rice to remove impurities to produce a beautiful sake, but we decided to bring out the best flavor and characteristics of the rice by using a low (70%) rice polishing ratio. The ability to bring out a flavor that is as good as junmai ginjo even at low refining is a result of the accumulated skills and experience of our brewers, who have taken on the challenge of brewing a wide variety of sake. First, we opened the April, May, and June bottles. This is the May Yamadanishiki. Rice produced in Hyogo Prefecture. Ingredients] Rice (domestic), Rice malt (domestic) Polishing ratio] 70% [Alcohol content] 16 Alcohol content】 16 Sake meter degree】 +1.0 Acidity】 1.7 Amino Acidity】 0.8 Yeast】 Akita yeast No.12 The least angular of the three. However, the acidity is stronger than my impression of Yamadanishiki so far. I wonder if this is due to the rice polishing ratio.
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Mansakunohana巡米酒 星あかり70
Hinomaru JozoAkita
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From the official home page of the "Tourmai Series Sake is made by grinding the rice to remove impurities to produce a beautiful sake, but we decided to bring out the best flavor and characteristics of the rice by using a low (70%) rice polishing ratio. The ability to bring out a flavor that is as good as junmai ginjo even at low refining is a result of the accumulated skills and experience of our brewers, who have taken on the challenge of brewing a wide variety of sake. First, we opened the April, May, and June bottles. This is Hoshiakari from April. Akita Hoshiakari rice Ingredients] Rice (domestic), Rice malt (domestic) Rice Polishing Ratio] 70% [Alcohol Content] 16 Alcohol content】 16 Sake meter degree】 +0.5 Acidity】 1.8 Amino Acidity】 0.9 Yeast】 Akita yeast No.12 The crispest of the three. It has a strong rice flavor and acidity!
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Rice used for making sake : Sake rice Rice polishing ratio : 55 Alcohol content : 15-16 Place of origin : Chiba Prefecture Kangiku Meikozo A bottle I tasted and purchased at a liquor store when I visited Chiba. My favorite sake from Kangiku, distributed only in Chiba Prefecture. It is a sweet sake with a slight alcohol taste. It is sweet with a slight alcohol taste.
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Rice used: Gohyakumangoku, Koshibuki Rice polishing ratio 60 Alcohol 18.5 Sake degree -25.0 Acidity 1.3 Amino acidity 2.0 Opened a bottle I purchased last November when I went on a sake brewery tour in Niigata. As we knew from the It key, this brewery is located in an area with heavy snowfall, and they store their sake bottles in a snow warehouse using the snow that falls during the winter! This is a sweet nigori sake. It is a high-alcohol adult sweet sake with a strong rice flavor and roundness. It also has a strong alcoholic taste! Even when mixed with soda, the taste is unbeatable! I want to use it as a nightcap or for dessert!
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Glorious Mt.Fuji星天航路純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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Rice used: Hokkaido Comet Rice polishing ratio: 50 Sake meter: -2.0 Acidity: 1.7 Yeast used: YK009 Alcohol content: 16.9 A very limited Junmai Daiginjo that is only shipped once a year. Chosen as this month's recommended sake at a restaurant serving Yamagata soba noodles. Light aroma Sweetness comes first, followed by acidity. The sweetness comes first, followed by the acidity and then the umami. It is not watery, but has character. But it has a sharpness, so you can't catch it. Is it a summer sake? I have the impression that it can be matched with rich dishes.
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Sake strength +1.0 Alcohol content 16%. Acidity 1.4 Amino acidity 0.9 Yeast used: Kyokai 1801 Rice: Yamadanishiki produced in Banshu Polishing ratio 39 This is one of the bottles we purchased at the Homare Sake Brewery during our trip to Kitakata. The moment I put it in my mouth, I was amazed! Delicious! I love it! I was enraptured. The sourness appeared just before I swallowed it, as if following the tropical sweetness that spread across my mouth, and the bitterness was far away and disappeared quickly. It has a beautiful, calm and mature impression at the end of the bottle.
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Roman福乃香 もち米四段仕込み純米大吟醸
Hanaizumi ShuzoFukushima
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Rice used: Koji] Fukunoka 50% polished rice Rice used: Kake] Fukunoka 50% polished rice Rice used: Yondan] Himenomochi 50% polished rice Alcohol content] 15 Yeast] Utsukushima Yume Yeast Sake meter] Not disclosed. Acidity] Not disclosed This is an evening drink with a modest sweet aroma and a gorgeous umami presence. It gives the impression of a quiet adult with hard-to-understand habits. Garlic sauteed green vegetable Snap peas with moromi miso Vinegared mackerel with sweet vinegar Salmon with sashimi
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Kazegafuku生うすにごり 金純米吟醸山廃生酒
Shirai ShuzotenFukushima
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Rice / Gohyakumangoku (organically grown rice) Polishing ratio / 50%. Sake meter / +3 Acidity / 1.5 This is one of the bottles we were allowed to sample at a sake shop we stopped by during our trip to Fukushima. As it was introduced as an apple/pineapple type sake, it has a refreshing acidity, a firm sweetness, and a nice crispness from the umami. And the crispness from the umami! I was impressed that the owner of the store added that the sake was like Kanna Hashimoto's sake! I also bought a bottle of sake compared to Ayase Haruka, so I am looking forward to drinking that one too!
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Rice used: Hwasoi Rice polishing ratio 40 Alcohol content 16%. Sake degree -3.0 Acidity 1.3 Yeast: Aomori Prefecture's Mahoroba Gin yeast When I go to a bar that serves bourbon or scotch on my own, the owner says, "Sake is in the bar! Here is today's sake! I always get the recommended one. This time it was this one. Sweet aroma, crisp mouthfeel, and a sake that flows smoothly and disappears. I love encounters like this.
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Daiginjo Hi-iri Sake meter rating: +5-+9 Acidity: 1.1-1.4 Ingredients: Rice, Rice malt, Brewer's alcohol Rice polishing ratio: 40% (Yamadanishiki) Alcohol content: 15-16 Brewing water: Oigawa river system, Southern Alps subsoil water (soft water) Yeast: Shizuoka yeast The last night of my business trip I found a bottle of sake at a wine shop, slipped behind the counter and ordered a glass of this wine! The sweet aroma heightened my anticipation! The presence of umami and acidity was detectable, but it seemed to run away very fast! The next thing I know, it's gone!
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Dewazakura出羽燦々誕生記念純米吟醸生酒
Dewazakura ShuzoYamagata
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Type Junmai Ginjo-shu Polishing ratio 50%. Alcohol 15 Rice used: Dewasanbana Koji mold: Olise Yamagata Yeast: Yamagata yeast Sake brewed only with Yamagata's original ingredients Today is the 5th day of business trip, no overtime! (My senpai worked overtime) I came to a restaurant (chicken restaurant) that I had hoped to go to, and when I ordered sake, they offered me one free appetizer, which made me feel exhausted! I'm so happy! Oh, it's delicious! The aroma is fruity and youthful! The mouthfeel is clean and crisp with little lingering aftertaste, which I like a lot! It is also cosy! I'm wondering whether I should drink this as an okawari or be adventurous and try a local sake.
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