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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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279

Favorite Brands

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
28(10.04%)
Fukushima
24(8.6%)
Nagano
18(6.45%)
Toyama
17(6.09%)
Aomori
16(5.73%)

Timeline

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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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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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