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SakenowaRecord your sake experiences and discover your favorites
GANOGANO
醸造酒より純米酒好きです。 今まで色々な日本酒を飲んできましたが、全然記録してこなかったので、備忘録としてアップしていきます。

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56

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0

Most Check-in Brands

Senkin
6(40%)
Hanaabi
3(20%)
Mutsuhassen
2(13.33%)
Zaku
2(13.33%)
Fusano Kankiku
2(13.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
9(16.07%)
Akita
5(8.93%)
Niigata
5(8.93%)
Fukushima
4(7.14%)
Saitama
4(7.14%)

Timeline

GANOGANO
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15
GANO
Junmai Ginjo-shu made from Hachitan-Nishiki with a polishing ratio of 50%. Watery, fruity and melon-like on the palate. There is no acidity, and the aftertaste is so refreshing and easy to drink that you can drink it like water. The POP at the liquor store where I bought it said it was similar to Hana-yosu, and that's exactly what it was! It is a sake that you can drink as much as you want!
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GANOGANO
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GANO
Junmai Ginjo-shu made with 50% polished rice using Bizen Omachi Watery and slightly sour on the palate, but fruity and melon-like. The aftertaste is refreshing and quite easy to drink. The aftertaste is a little sharp after the second day of opening the bottle, but it still goes down a treat! It is indeed a popular sake!
Japanese>English
GANOGANO
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19
GANO
Honjozo sake made with Gohyakumangoku with a 65% rice polishing ratio I rarely drink brewed sake, but for a change of pace, I suddenly bought this one. The aroma is fruity with a strong melon flavor. The mouthfeel is sharp and the aftertaste is quite sharp. After the second day of drinking, the sharpness of the aftertaste softened slightly. It has the sharpness characteristic of brewed sake, but also coexists with a fruity flavor, making it an easy to drink sake even for those who do not like dry sake.
Japanese>English
GANOGANO
Takachiyoハロウィンラベル
Takachiyo ShuzoNiigata
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20
GANO
Limited edition unfiltered, unpasteurized sake. The mouthfeel is a bit sharp, but the aroma and taste are fruity. The aftertaste is acidic but clean and very easy to drink. After the second day of opening the bottle, the mouthfeel softened and it became even easier to drink. The flattened rice polishing effectively removes protein (miscellaneous flavor), which may be the reason why the taste does not change easily and the sake is easy to drink. I would like to drink this sake again.
Japanese>English
GANOGANO
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24
GANO
Special junmai sake with 60% polished rice using Hokkaido rice Ginpu. The mouthfeel is harsh, but the taste is fruity. The aftertaste is as refreshing as water. After the second day of drinking, the mouthfeel softens considerably, making it very easy to drink. If you are going to drink it, I thought it would be best to drink it after the second day.
Japanese>English
GANOGANO
Mutsuhassenワイン酵母仕込み
Hachinohe ShuzoAomori
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30
GANO
Sake brewed with Danish white wine yeast V1116. It has a light, watery mouthfeel and a fruity aroma. It is described as having a refreshing acidity, but as a sake, I thought it had a harsh acidity aftertaste. (If you look at it as a wine, it does not seem to have that much acidity.) The acidity became stronger after the second day of opening the bottle. Personally, I thought it was similar to Momogawa, which is also a sake from Aomori.
Japanese>English
GANOGANO
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25
GANO
Sake made at LIBROM, a brewery and restaurant that opened last year in Fukuoka. Their products include sake with fruits and herbs, and this time I bought a sake with strawberries! As it was a bit of a mixed liquor, it spilled out like Mentos Cola right after opening the bottle... (LOL) (Laughs) The mouthfeel is fizzy, with a harsh aftertaste. It has a fruity taste, but the strawberry flavor that is said to be used cannot be felt very much... Also, although the beer has a strength of 13%, I felt that it might actually be a little higher than that. I would like to buy it again because I am interested in other flavors.
Japanese>English
GANOGANO
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26
GANO
Brewed with 92% polished rice using Akita rice Kame-no-o. Slightly effervescent on the palate, with a strong melon taste in the mouth. It is quite easy to drink with a clean aftertaste. Agave syrup, which is similar to honey, seems to have been added, so it is thought that the syrup makes it easier to drink. Next time, I would like to drink one without agave syrup and compare the two.
Japanese>English
GANOGANO
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14
GANO
Junmai Ginjo-shu with 55% polished rice using Omachi The mouthfeel is fizzy and fruity. The aftertaste is a bit harsh, but the fruity flavor remains until the end, making it easy to drink. Even after the second day after opening the bottle, the fruity taste is strong and the aftertaste is mellow, making it drinkable all the way through.
Japanese>English
GANOGANO
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27
GANO
Junmai Ginjo-shu made from Akita rice with a polishing ratio of 50-55%. Slightly effervescent and fruity on the palate with a sharp finish. The aftertaste is refreshing. After the second day of drinking, the fruity taste becomes weaker and the aftertaste becomes more sake-like, but you can feel another delicious taste. It is a bottle I would like to drink again.
Japanese>English
GANOGANO
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30
GANO
Junmai Ginjo-shu made from Yamada-Nishiki with a polishing ratio of 50%. The mouthfeel is fizzy, but it comes in easily like water. At first fruity, then sake-like, but hardly harsh. After the second day, the aftertaste is a little tougher, but it is not a degraded taste, and is different from the taste after opening the bottle. Personally, I quite like this sake.
Japanese>English
GANOGANO
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28
GANO
Sake made in France with wine yeast. The mouthfeel is smooth and non-fizzy, with a melon flavor. The aftertaste is slightly winey and acidic, but not harsh. After the second day of opening the bottle, the corners are removed and the taste becomes mellower, closer to that of white wine, and tastier than at first. It is a wine-like sake that tastes good even after a long time, and I would like to drink it again.
Japanese>English
GANOGANO
Harugasumi純米吟醸　栗ラベル白
Kuribayashi ShuzotenAkita
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27
GANO
Junmai Ginjo with 50% polished rice using Akita Sake Komachi The mouthfeel is fizzy with a strong aftertaste, but not harsh, a good balance for my taste. It has a strong melon flavor, a type of flavor that I have never had before, which can be felt from the moment it enters the mouth to the moment it leaves the nose after drinking. After the second day after opening the bottle, the melon flavor is reduced, but it is still delicious and easy to drink. We enjoyed it with sushi.
Japanese>English
GANOGANO
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13
GANO
Niigata Limited Edition Daiginjo-shu, a gift from Niigata The aroma is fruity, but the mouthfeel is sharp and the aftertaste is quite harsh. Is the aroma due to added brewer's alcohol? Personally, I found it quite harsh, but it matched the salty flavor of the seafood hot pot we had together, so I thought it would be delicious depending on how it went with the meal.
Japanese>English
GANOGANO
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19
GANO
Junmai Ginjo with 55% polished rice using Kami no Ho The mouthfeel is slightly effervescent and smooth. The aroma is fruity, the aftertaste is quite refreshing, and personally, it is quite easy to drink. The aftertaste becomes a little tougher after the second day of opening the bottle, but it is still totally drinkable and I would buy it again.
Japanese>English
GANOGANO
Toyobijin限定　大吟醸　地帆紅
Sumikawa ShuzojoYamaguchi
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23
GANO
Daiginjo-shu made from Yamadanishiki with a rice polishing ratio of 40%. Slightly effervescent and smooth on the palate. The aroma is fruity and the aftertaste is quite refreshing, making it quite easy to drink for me personally. Even after the second day after opening the bottle, it remained mellow and very easy to drink, and I finished it quickly. I usually only drink junmai sake, but I think this is one that will change my mind about ginjo-shu. I would like to buy and drink it again.
Japanese>English
GANOGANO
Matsunokotobuki純米吟醸　HADEなMATSUKOTO
Matsui ShuzotenTochigi
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20
GANO
Purchased because of the HADE label, which is not a sake. Junmai Ginjo-shu with 55% polished rice using Gohyakumangoku The mouthfeel is smooth, probably due to the use of ultra-soft water. The aroma is fruity and slightly effervescent. The aftertaste is a bit harsh, but it is a unique aftertaste not found in other Japanese sake. After the second day, the aftertaste is a bit harsh, but the rice flavor is strong and mellow. Surprisingly, I thought it might taste better after the second day.
Japanese>English
GANOGANO
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14
GANO
Peach sparkling sake made with pure rice ginjo of Surigamigawa from Golden Crystal Shuzo. It is produced by Momoka Saito, a freelance announcer. The alcohol content is 7 degrees, so you can drink it like peach juice. I had it with rusks from Gateau Festa Harada, and it matched well.
Japanese>English
GANOGANO
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14
GANO
SAZANAMI from Abe Brewery in Niigata As it says on the back label, this variety is only served in years when the rice is soluble. (In years when the rice is hard, ARANAMI is served.) The mouthfeel is smooth and fizzy. The aroma is fruity, and at 14 degrees, it's easy to drink, and you can drink it fast. The label says that it aims to be a sake that you will never get tired of drinking, and it's a taste that will make you want to drink it again. After the second day of opening the bottle, the fruity taste diminished and the aftertaste became harsher. I have the impression that the taste of this sake changes quite a bit.
Japanese>English
GANOGANO
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14
GANO
I was attracted by the name and the label, so I bought it. Looking at the label on the back, there are nine different types of rice used, and I've never had a sake that used so many different brands. When I drank it, the mouthfeel and aftertaste were tight, but the aroma was quite fruity. After the second day of opening the bottle, the aftertaste is tighter. Compared to other Junmai Ginjo sakes, the aftertaste was strange. (I can't think of a way to describe it, so I can't write it down...)
Japanese>English
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