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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。

Registered Date

Check-ins

298

Favorite Brands

7

Hall of Fame

ocean99

Most Check-in Brands

Afuri
7(8.33%)
Roman
4(4.76%)
Senkin
4(4.76%)
Mansakunohana
4(4.76%)
Aramasa
4(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
30(10.07%)
Fukushima
29(9.73%)
Nagano
20(6.71%)
Toyama
17(5.7%)
Aomori
16(5.37%)

Timeline

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Product Name Raku Masamune FUZZY GREEN Junmai Type Junmai-shu Capacity 720ml Alcohol content 13%. Ingredients Rice (domestic), Rice malt (domestic) Rice used Polishing ratio: Koji rice: 60%, Kake rice: 66 Sake degree Sake Brewer Oki Daikichi Honten/Fukushima Prefecture Clear, simple, and cornerless impression. (though I prefer a touch more sweetness from it). My companion, who knows I like that kind of taste, said "You'll love this sake! who knows that I like that kind of taste.
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Roman十ロ万純米大吟醸
Hanaizumi ShuzoFukushima
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Product name Jurouman Junmai Daiginjo Single heat-refining Type Junmai Daiginjo Alcohol 15%. Ingredients Rice (produced in Minamiaizu Town), Rice malted rice (produced in Minamiaizu Town) Rice used: Koji rice: Gohyakumangoku, Kake rice: Yumenokou, Shidan rice: Himenomochi Polishing ratio 50%. Sake degree -1.0 Sake Brewer: Hanaizumi Shuzo / Fukushima Prefecture Rounder than Eiko Fuji
Japanese>English
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Glorious Mt.Fuji黑狐純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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Rice: Yuyamanishiki (Toyama Prefecture) Polishing ratio 50%. Yeast: Yamagata yeast Sake degree ±0 Acidity 1.3 Alcohol 16.3 The first glass was made by Kangiku, therefore, this is the second glass, aromatic but clear! Water! Yet it is also acidic and enjoyable.
Japanese>English
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Fusano Kankiku電照菊原酒生酒おりがらみ
Kankiku MeijoChiba
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Specific name and type Junmai Daiginjo Acidity 1.3 Rice used: Yamadanishiki Nama, Hi-ire Nama Rice polishing ratio 50 Alcohol content 15 When I went to a Japanese bar, I found Kangiku on the menu, and immediately ordered a bottle of Denshikiku, which had just arrived yesterday! I saw this on Kangiku's Instagram! I didn't expect to drink it so soon! Juicy and juicy! Sweet, tasty, fresh and my favorite type!
Japanese>English
ma-ki-
Good evening, Momoko-san! Oh, I'm so jealous that you can drink Denshogiku's ogara-mi that just came out 🤤! Sweet and tasty fresh is definitely my favorite one 😍! I probably won't be able to drink it this year, so I'll be able to drink it after reading your review 🤗.
Japanese>English
ももこ
Good evening, ma-ki! I didn't expect to be able to drink it and I thank you for the wonderful encounter. It is a sweet and tasty fresh wine, can't get enough of it, right? I had it in a small glass, but afterwards I had to have another glass 🤤.
Japanese>English
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Fukumimi純米吟醸生酒発泡
Fukugen ShuzoNagano
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Ingredients: Rice, rice malt, North Alps subsoil water Place of origin: Nagano Prefecture Content 330mL Alcohol content 16 Sake meter -10 The bottle is a beer bottle with a crown stopper. I didn't have a bottle opener, so I used kitchen scissors to open the bottle. The last time I drank it, it was poorly stored and I got a distant blue cheese smell, but this time it was properly temperature-controlled! First came the piquancy and sweetness, then the amazake-like mellowness, and finally the slight bitterness and acidity. It has a complex depth, but it does not feel heavy, perhaps because it is effervescent. It was an aperitif or dessert wine that girls would like.
Japanese>English
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Rice used for making sake Polishing ratio 55 Sake degree -5 or so Acidity around 1.6 Alcohol content 15 We selected ocean99 orange sea, purple air Junmai Ginjyo unfiltered unadulterated ginjyo with autumn leaves label, and Tasake special junmai for the three types of drinking comparison. Murasakyu is clear and watery. Tasake is smooth, sweet, and mellow. And the orange sea is juicy sweet and sour I really like its pineapple-like fruitiness and non-sticky flavor! We savored the beginning of autumn while looking at the label, which was inspired by the autumn evening sky.
Japanese>English
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Rice：Asahi no Yume (Gunma Prefecture) Rice polishing ratio: 60% (70% in some cases) Water used for brewing：Takeson-renpo subsoil water (selected as one of the best 100 waters in Kanto) Koji ratio：17 Koji type : Yellow koji for shochu, rot36 Sake Making Process ：Nama yeast Yeast : Association No.701 Alcohol percentage：13％（Non-draft) Glucose: 4.0 Sake meter: -16 Acidity: 5.3 Amino Acid: 1.5 ■ Fire retiring: Once fire retiring I tasted the active nigori at Tsuchida Sake Brewery, but bought this one. I asked the staff if it was difficult to open the bottle of the active nigori. I asked the staff, and they laughed and said, "It takes at least 10 minutes at the earliest, so it must be difficult when you are in a hurry. I had the impression that Tsuchida's sake was robust, but I bought this one because of its crispness despite its strong acidity. The "F" stands for "Fantastic. It is said to be an irregular sake produced by the power of nature and the coincidence of microorganisms, and only released when the lactic acid bacteria increase to an extreme level during the fermentation process. It has a sour fruitiness, and although it is 13% alcohol, it is satisfying and surprising to know that you are drinking alcohol.
Japanese>English
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KameizumiCEL24 吟の夢純米吟醸原酒
Kameizumi ShuzoKochi
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Ingredients Rice (domestic),Rice malt (domestic) Alcohol percentage 14 Rice used: 100% Gin-no-Yume from Kochi Prefecture Polishing ratio 50 Yeast used: Kochi yeast CEL-24 Sake degree -15 Acidity 2.3 Amino acidity 1.2 Nama/Hiire Nama CEL24 is the yeast that got me into sake. In June, there was a Kameizumi Sake Brewery fair at Asano Sake Shop, and I couldn't miss it! I went there, tasted all the varieties, and bought a bottle of my beloved Kameizumi, which I have been drinking with great care. But it was time to finish it. I want to drink it, but I don't want to finish it, and I'm experiencing the sadness of parting with my favorite CEL24. The unadorned label, the gentle aroma, and the immediate impact of the sweetness and acidity in the mouth. And then the simple parting. I really like this type.
Japanese>English
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宮泉低温長期熟成大吟醸
Miyaizumi ShuzoFukushima
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Rice polishing ratio 40 Alcohol content 16%. The bottle was delivered at Miyazumi's brewery during a trip to Fukushima in July and was opened today. It has a subtle aroma, an immediate sweetness, and a mild umami flavor that quickly disappears from the palate. It is sweet! It has an impression of being sweet, but it has no corners. It tastes beautiful.
Japanese>English
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嘉山純米吟醸生酒無濾過
DHC酒造Niigata
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Sake] Sake / Junmai Ginjo Ingredients] Rice (Niigata), Rice malted rice (Niigata) Koji rice, Kake rice: 100% Koshitanrei (Niigata) Polishing ratio] 55 Alcohol content】17.0 Sake meter] -7 Acidity] 2.0 Storage Method】Refrigerate When I was on a trip to Niigata in June, I had a few bottles at the Ponshukan and this one was my favorite. When I took a picture of the label, the staff told me the shelf where it was sold and the color of the bottle, so I could buy it without making a mistake. I remember thinking, "Ponshukan only displays labels, so why is the color of the bottle blue for this flavor? I remember I was surprised. And today I opened the bottle. I was smitten. I still like it. It has a rich aroma, juicy, juicy, sweet, and tasty, with a refreshing aftertaste despite the sourness, alcohol taste, and a slight spicy stimulation. It is very easy to drink. My favorite sensation is not blurred.
Japanese>English
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Rice used: Hyogo-ken Yamadaho Polishing ratio 50%. Alcohol content 16%. We bought this bottle after tasting it at a liquor store we stopped by during our trip to Fukushima. According to the owner, if he were to compare this sake to a woman, he would compare it to Haruna Ayase. (There were also Kanna Hashimoto and Manami Hashimoto.) I guess the nuance is that of a calm woman. It has a sweet taste, but at the same time it is crisp and clear, giving the impression of being an honor student. The taste is very nice.
Japanese>English
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Dassaiスパークリング45
Asahi ShuzoYamaguchi
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A drink that was served to me at a standing bar. I thought it was amazing that the pizzazz was still there even though the drink was over a year old.
Japanese>English
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Katafune純米吟醸原酒生酒無濾過
Takeda ShuzotenNiigata
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40
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I liked it so much that I googled it on the internet and didn't find much information about it? Is this brand not sold very often? But I like it amazingly. I want to drink it again if I see it! Uma! Ama! Suki, I like it so much!
Japanese>English
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Rice used: Gohyakumangoku Rice polishing ratio: 40 Alcohol content: 16%. Sake meter: +1 Acidity: 1.4 Twice-fired (normal delivery possible) At a sake bar in Fukushima, I picked up several sakes from the menu and asked the master which was the sweetest of them all. The master prefaced his answer by saying that the word "sweet" did not apply to it, and after listening to the rich, interesting, and intense story of a sake geek, I chose this one. I was told that it would not be popular with the general public, but I liked it! Subdued aroma Sweetness and umami are present. Acidity and bitterness are far away. I wonder if this taste is not popular with the general public. I will remember, this name. If I meet her at some restaurant, I'll say, "Oh, I like her, I'll have her!" I think I'll be like.
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