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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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49

Favorite Brands

0

Most Check-in Brands

Senkin
4(44.44%)
Hanaabi
3(33.33%)
Mutsuhassen
2(22.22%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
7(14.29%)
Akita
5(10.2%)
Niigata
5(10.2%)
Fukushima
4(8.16%)
Saitama
4(8.16%)

Timeline

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.
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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
GANOGANO
Hououbiden初しぼり　純米吟醸酒
Kobayashi ShuzoTochigi
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19
GANO
I had only ever drunk Hououmita at the store. It was the first time I bought and drank this new sake since it was on sale. It's smooth on the palate and comes in quickly. It is fruity and has a clean aftertaste, making it quite easy to drink. After the second day of opening the bottle, the fruity taste became stronger, and it was even easier to drink. I would like to drink this brand again.
Japanese>English
GANOGANO
Tenmei純米吟醸　秋あがり50 本生
Akebono ShuzoFukushima
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19
GANO
Junmai Ginjo with 50% polishing ratio using Miyamanishiki and Yume no Ka. The mouthfeel is slightly fizzy and it comes in easily. The taste is melon-like, but the aftertaste is a bit harsh. On the second day after opening the bottle, the melon taste becomes stronger and more fruity. The aftertaste is still a bit harsh, so it will not be repeated.
Japanese>English
GANOGANO
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11
GANO
A special junmai-shu made from Ihyakumangoku with a 55% polishing ratio It was bought by my father when he went back to Niigata. It is smooth on the palate, but the aftertaste is quite sharp. It smells like old-fashioned sake and is quite strong. I don't like dry sake, so I won't be repeating it.
Japanese>English
GANOGANO
Aramasa陽乃鳥純米貴醸酒
Aramasa ShuzoAkita
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18
GANO
This is my first attempt at a noble sake! When I drank it to see what it was like, it was melon-like on the palate, and the sweetness didn't make me think it was 13 degrees. Although it is brewed in a wooden bucket, you can't feel the unique flavor of the wooden bucket, it is like juice! The aftertaste is also very refreshing, and I felt like I was drinking juice all the time, and it was gone in no time. There is a warning to chill it and drink it in a slim porcelain or glass. I don't think I'll be able to find this brand very often, but when I do, I'll be sure to repeat it!
Japanese>English
GANOGANO
Sakayahachibee純米大吟醸生原酒
Gensaka ShuzoMie
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24
GANO
Junmai Daiginjo made from Omachi at a milling ratio of 50%. The mouthfeel is slightly fizzy and the smell is fruity. The taste is melon-like and the mouthfeel is clean. It is easy to drink in general because the aftertaste is not tight though it comes to a halt. I drank it while eating Spanish mackerel in Saikyo, and it was a good match.
Japanese>English
GANOGANO
Haginotsuru純米吟醸　別仕込
Hagino ShuzoMiyagi
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25
GANO
Junmai Ginjo with 50% polishing ratio using Miyamanishiki. The label of a cat is lovely. The taste is slightly foamy and the smell is fruity. The mouthfeel is soft and the aftertaste is refreshing and quite easy to drink. It has a gentle taste that you can imagine from the label, and it is easy to drink.
Japanese>English
GANOGANO
川鶴たのののた　純米吟醸
Kawatsuru ShuzoKagawa
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21
GANO
Junmai Ginjo sake made with Yamada Nishiki from Tanono in Kagawa at a milling rate of 58%. The mouthfeel is slightly fizzy and the smell is fruity It's refreshing right away on the palate, but it's got a kick later on. I didn't feel that much after the second day of opening the bottle, so after a day the aftertaste softens and it feels easy to drink. It's fruity, but I think it would go well with Japanese food.
Japanese>English
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