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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

293

Favorite Brands

7

Hall of Fame

ocean99

Most Check-in Brands

Afuri
7(8.43%)
Aramasa
4(4.82%)
Denshu
4(4.82%)
Senkin
4(4.82%)
Mansakunohana
4(4.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
30(10.24%)
Fukushima
27(9.22%)
Nagano
19(6.48%)
Toyama
17(5.8%)
Aomori
16(5.46%)

Timeline

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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Katafune純米吟醸原酒生酒無濾過
Takeda ShuzotenNiigata
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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!
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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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Rice used: Watafune Nigyo Rice polishing ratio: 50 Alcohol content: 16 Place of origin:Fukushima Tempering: Yes (single heating) *Cooling required During my trip to Fukushima last week, I went to Miyazumi Sake Brewery and bought this seasonal sake. I brought it home in a cooler box. At first sip, the aroma is discreet, but the presence of the aroma is obvious. After tasting, the lingering taste is elegant acidity and sweetness, with great sharpness! Not round, but not cloying either. Clear impression! The impression of a well educated, good boy!
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Hokusetsu夏限定純米吟醸
Hokusetsu ShuzoNiigata
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Rice: 100% Gohyakumangoku Rice polishing ratio 55 Alcohol percentage 14 Sake degree +0.1 Acidity 1.75 Amino acidity 1.1 The label is foil-stamped in light blue. It is a perfect match for the clear and refreshing impression. It is light enough to be enjoyed after taking a bath. The presence of acidity is effective, making it a light sake that is easy to drink and enjoy without being sticky.
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Ingredient rice: Naturally grown Koshihikari rice Polishing ratio 55 Alcohol content 16 Sake degree +0.2 This sake is made from Koshihikari rice grown in no-till cultivation, where the rice is grown in a natural state without tilling the fields. I had tried Tsunan Brewery's Koshihikari sake (GO GRANDCLASS Uonuma Koshihikari Edition) and really liked it, so when I was on a trip to Niigata, I happened to find a Koshihikari sake made by Kitayuki at a liquor store on Sado Island, which I really liked. I was so intrigued that I delivered it to my home without even tasting it. The first sip of the cold sake was unexpectedly sweet, and my first impression was that it was my favorite type of rice. I would exaggerate to say that it was as if there was honey in it. (Of course, it is not that sweet.) It is not only sweet, but also has a complex flavor, sourness, and bitterness. However, it is dry, or rather, it has a strong mineral taste, and it runs away very quickly. My palate is not that sensitive, so I can't really describe it in words. If you want to taste it carefully, it would be better to drink it warmed.
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(From the official website)Three types of new barrels made of Japanese solid wood (mizu-nara, cherry, and chestnut) were prepared for the production of aged sake. The sake selected for aging was packed into the barrels and stored in ice-cold storage, resulting in "Kaiun," which has a unique taste and aroma depending on the barrel material. Please enjoy this new challenge in commemoration of the 150th anniversary of the company's founding. Rice used: 100% domestic rice Rice Polishing Ratio：55 □Fermentation : 55 Sake degree: □Acidity : 0.01 □Amino Acidity: ALC degree： 17 □Barrel Sake ：Chestnut □Maturation Period：2 years Second drink at the BAR Impression of nuts and chocolate floating in the air. Interesting sweetness and richness. This was also a good encounter!
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Sake quality Junmai-shu Ingredients: Rice (domestic), Rice malt (domestic) Rice used: Koshihikari (from Tango, Kyoto) Rice polishing ratio 60 Alcohol content 15.5 Sake degree +3 Acidity 2.6 Nama-shu/Hiirei Nama-shu I asked my favorite bar what was today's sake, and was offered a bottle of wine that he had bought at Ginza SIX. I asked what the sake of the day was and was served a bottle of wine that he had bought at Ginza SIX. It had a fresh fruity ginjo aroma, gradual acidity, sweetness, and umami, all of which were present, but also had a nice sharpness. It was a nice encounter.
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