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SakenowaRecord your sake experiences and discover your favorites
なべなべ
この国に長く住み、この歳になって日本酒の旨さに気がつく、うっかり者。旨濃く、低磨、燗で覚醒する生酛が好きなようです。淡麗より単体でお腹いっぱい胸いっぱいになる重ねの厚い地酒を求めて、迷いまくる初級冒険者です。

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78

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Most Check-in Brands

Miyakobijin
5(23.81%)
Takasago
4(19.05%)
Taketsuru
2(9.52%)
Toyobijin
2(9.52%)
Kikuhime
2(9.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gifu
14(17.95%)
Hyogo
11(14.1%)
Okayama
8(10.26%)
Hiroshima
7(8.97%)
Shizuoka
5(6.41%)

Timeline

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It is honest. It's not flashy and self-assertive, but honestly made to go along with your daily dinner. Looking back on the tumultuous years in the past, the sake is so delicious that you can't help but wonder if this is how it was in the past. When it is warmed up against the human skin, the flow of time slows down and it soaks into the body and mind. This is a good sake. It must have been brewed slowly and deliberately and allowed to rest. Rice flavor, round sweetness and sourness, and a hint of maturation aroma softly. A core that is not driven by maturity, fumegin and trends. Taste the sincerity of the brewer's heart. Take your time.
Japanese>English
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Nagaragawaしぼったまま熟成純米純米生酒
Komachi ShuzoGifu
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It was mentioned that it was made by maturing raw sake at low temperature. It has a grainy aroma like Awamori, but the taste and color are different from the so-called aged sake. Perhaps the low temperature prevents the oxidation and various denaturation processes that accompany aging. It has a solid structure and a slight bitterness that further tightens the flavor. Even after being uncorked, there is not much change in the taste, and the aging process must have stabilized it. After drinking a bottle of this wine, I regretted that I should have left it at room temperature and let it ripen, but I didn't put it back in the bottle.
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Koeigiku月影　雄山錦原酒生酒無濾過
Koeigiku ShuzoSaga
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A dense sweet and acidic system. It pushes the fermentation down to low alcohol with a combo of residual sugar and acidity. This is a medium sweet Riesling, like Trockenbeerenauslese. We found it better to taste it by itself than as a pairing. After a few days, the gas is gone and the wine has oxidized well, and the corners are coming off. It has a firm yet feminine impression. Hmmm, this comment is a bit biased, as being masculine doesn't necessarily mean it's solid. The skeleton is solid, yet organic and curvy and fleshy. Oops, how about this one too? Can I simply describe it as a simple, easy to understand deliciousness?
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御前酒菩提酛雄町にごり火入にごり酒
Tsuji HontenOkayama
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This is an old labeled Gozenshu. After about a year of aging, can more flavor come out of the cloudiness? Compared to the taste that I remember without aging, the alcohol is more crisp and the fresh aroma is more subdued, and it is not the sweet aroma of the Okayama type, but it is more refreshing. Because the sourness is relatively strong, it is best to drink it at room temperature or a little bit lukewarm to open up the flavor and aroma. On the other hand, the flavor is not as good as it should be, or is it because of the deterioration of my memory and taste buds? Was it better to keep it raw and mature instead of adding fire?
Japanese>English
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Oze no Yukidoke酸酸甜甜純米大吟醸生酒
Ryujin ShuzoGunma
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The first time I went abroad was in China. When I became a member of society, I suddenly went on a business trip to Shanghai by myself, and I needed a visa for the first time in my life. It was the first international flight in my life and I needed a visa at that time. I don't know how many times I've been to China since then, and I've been blessed with the opportunity to meet many of my friends and eat a lot of local specialties. But even with such delicious Chinese food, I couldn't eat dessert (beetroot). Compared to the clear and crispy dishes, the taste of the dessert beet is dim and unrefined. Seeing the label "Acid Acid Beet" reminded me of my now fond memories of China. As the label says, it has a fairly high sugar content and a citric acidity. A soft drink-like composition? When I think of how such nectar juice can be made from rice, I feel the mystery of fermentation. If you think of it as Japanese sake, it's not deep enough, but it's a heavenly grade in terms of how far it can be transformed using rice as a starting material. By the way, my favorite dish is Szechuan hot and spicy food. By the way, my favorite dish is Sichuan hot and spicy. Chinese cola) and white wine. Skip the dessert.
Japanese>English
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Amabukiバナナ酵母純米大吟醸
Amabuki ShuzoSaga
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Huh? You couldn't check in? I'm so frustrated I'm posting again! Great reproduction! This is a banana. When I asked my three elementary school girls to listen to the incense, they all said in unison, "Banana! . That sweet flavor with a little bit of greenness, still hard. Even the astringent astringency of the skin is like a banana. Is the aroma of a banana developed in yeast fermentation? It becomes a sake after some time after being uncorked, but it's a banana anyway when it's fresh. I'm confident I would say "banana" even if I was blind. It was worth the trip to the brewery on a business trip to Kurume. By the way, one of our twin team is an avid banana enthusiast. He's a second grader who never misses three bananas every day. In the past, he was fed to sick people, so maybe that's why his body size is different even though they are identical twins. In Southeast Asia, where I used to spend a lot of time, there were all sorts of bananas, some hanging on the eaves of food stalls, others lying on crude wooden stands. Super-sweet, super-sweet, red ones for cooking, slightly roasted and sprinkled with spice powder with red pepper, flambéed bananas with ice cream in a rather fancy cafe. When I'm free of the corona, I'll let my girls have some real bananas!
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ヒラッチョ
Your experience and commitment to banana puffs is amazing. It's also amazing to let your daughters try the scent.
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Thanks to my daughter, who is a devout banana man. Thanks for the comment!
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Chiebijin愛山純米吟醸
Nakano ShuzoOita
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I was hesitant to unpasteurize this gold gorgeous label, but I didn't want to let it sit for a year, so I decided to go for it. I was hesitant to release the bottle, but I decided to let it sit for a year. A gorgeous fragrance blooms in spite of the fact that it is over the summer. The sweetness and accompanying acidity are accompanied by an assertive astringency. The wine has a high extract content, but it is very viscous in a wine glass. I could feel the maximum flavor at room temperature. Not quite Sauternes, but I'd like to drink it with a plate of sautéed foie gras with a berry sauce. I'll take it with my ever-present snack of Kure Soba, Kaeri Chirimen, fried in Ondoura!
Japanese>English
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Senkin無垢純米吟醸生酛生酒
せんきんTochigi
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From the very ambitious specs, I expected a thick character, but it was a well-balanced bottle. If it is a traditional sake yeast starter, I thought it would have a strong acidity and complex fermentation product phase, but it has a relatively clean finish. On the other hand, it's not flimsy as we can see in the fast brewing type, but the smooth surface hides a complex base. It looks like a multi-layered lacquer ware, which is hard to imagine from the glossy surface. I thought it tasted better at room temperature, a little lower than cold sake. As for the perverted orientation, it is a bit of an honors student.
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I thought of a medium-sweet German white, which I've been drinking less and less of lately. A northern brew made with wine yeast. Slightly viscous light green, residual sugar and malolactic acidity that could be considered leggy if it were a wine. If you are snacking on it blind, you will be dazzled by its perfection, even with white wine. The overripe, late harvested grapes catching the sunlight dancing on the surface of the River Rhine make this wine a Riesling, but it doesn't have the characteristic volatile aroma that makes it a Japanese wine. It is not the best with seafood but with cream or light meat dishes. In the sake market, there are more and more products brewed with various types of yeast to meet the challenge of brewing sake, which is an enjoyable trend for me. The yeast that normally controls the brewing process is the one that is best suited to the climate in which it is brewed, and the evolution and spread of technology to control the brewing environment has enabled various "crosses" to occur. Since sake is brewed by first performing acidic fermentation and then alcoholic fermentation in parallel, is it possible to introduce a variety of yeasts, especially since the acidity can be artificially controlled? Fermentology is totally in the realm of my imagination, but nature and man-made collaboration, interesting!
Japanese>English
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Gokyo騎乗 ride?純米生酒
Sakai ShuzoYamaguchi
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It's Iwakuni Gotohashi's yancha-type batch. It is made by the black malted rice which is a prerequisite for distillation of shochu or awamori in high temperature Kyushu and Okinawa. It must produce a lot of citric acid to form microfloridomics in the high temperature, but the taste is not as sour as I thought. It's that rich, seductive juice feeling of the most deliciousness concentrated between the flesh and rind of the grape. Wildness. Bias from the label, but the drudgery and vibrancy of the V-twin engine? It's not the silky-smooth blowout of the electronically controlled direct-injection multi-cylinder inline, but rather a classic mechanism that dares to make the rider and horse feel like one. Hot burnt and cracked Route 66, faded posters of Elvis, and an overdue refueling pump. Lunch at the diner with a burger with a red-yellow Heinz W and a bite to it. Instead of asking for a beer here, I'll try to decide if I want a milkshake or a five bridge. Nah. The Route 66 magnet in the fridge conveniently distorts and revives memories of our old visit. My favorite car for the trip is not a Harley, but a tired Ford rental car from around Florida, and my drink is a Diet Coke. I'd like to travel the Grand Circle at will again someday. I don't think the Five Bridges is for sale.
Japanese>English
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Miyoshikiku限定直汲み純米吟醸原酒生酒無濾過
Miyoshikiku ShuzoTokushima
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The jackets are of the subdued type, but the contents of the liquor were as strong as the rumors say they were, with a strong push. It had a sourness like grapefruit and sweetness like pineapple juice, with a slightly heavy liquidity. A friend of rice that makes you want to mildly emulsify it with a raw egg, and Tokushima Ramen is also thick. Carbonated water is my personal favorite. The kind that makes you want to breathe water through a straw in full concentration mode suctioning before it fades to crushed ice by the pool? Oh, I'd like to do it in the public pool, not at a fancy resort, but Zu-Zu-Zu (I'm sure they'll get mad at me). My daughters chided me for doing it at home. A delicious drink with no need for a one-sided attitude.
Japanese>English
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Junsei愛山　galaxy生酛生酒おりがらみ
FukunishikiHyogo
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I loved Galaxy Express 999. It's the longest and coolest thing I can think of today, and the Galactic Super Express with the boy Tetsurō Hoshino on board speeds along an endless track to the end of its far-flung journey, visiting the stars. At each stop in the stars, there are episodes with pathos for good and bad people, for the powerful and the city dwellers alike, and as he comes into contact with them, Tetsuro realizes that the warmth of the human heart is the ephemeral light of life itself. With courage, kindness, and a warrior's gun in his heart, and with the mysterious beauty Mater, the boy wanders the galaxy. What makes the stars twinkle is the dedication of the lives that live there. There are many elements in this sake named Ginga. The complex sourness and deliciousness of the sake principle, the sweetness of Aizan, and the fragrant aroma of koji (perhaps because of the oriental rind). Perhaps because of the horigara, it has a good ripe aroma of koji. A high temperature fixed star that burns all in a shimmering light. If you bundle them together, they are like a cotton ball, a band of galaxies gently waving in the night sky like a group of snow disappearing. And the brilliance of endless people's lives revolving around that luminous point. I close my eyes and remember my mother's face The ending theme of Galaxy Express 999 plays in the air of my tipsy brain. This is a good drink.
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This year, when it tries to go to the inn in Iki which the person who had been taken care of before runs, it gives up due to circumstances and worldly circumstances. Instead, it is a bottle from a brewery that started again in Iki, the mythical island of the birthplace of barley shochu. The alcohol and thick sweetness become the spearhead, and the bitterness which you feel a little astringency refrains to the rear. It might be like a little bit of salt and the bud of water pepper of Tsumagoi (bud of water pepper), which is the pitchy yellowtail whose flavor shifts to sweetness fished in the sea of Iki. If you want to add sourness, it would be just right to give it a hint of Cabos. The impression of this drink is a delusional food pairing in my drunken mind. Why do animals instinctively avoid bitterness (oxalic acid and highly toxic alkaloids in plants are typical of nature's bitternesses) and alcohol content (apparently, only primates are drinkers with ethanol resolution), but when you're an adult, you like it so much? The sourness and bitterness of the Hiramasa sake-making process makes the flavor of the sake pop. Life can be fun when there is a bit of bitterness and sourness, and maybe a mild drunkenness is just right. Oh, this is an excuse for a middle-aged man. Although I gave up this summer, Iki can go again sometime. Kanpai!
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Miyakobijinしぼりたて純米吟醸
Miyakobijin ShuzoHyogo
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Jun-Gin with an overflowing sense of coolness and sizzle from Awaji Island's Miyako Bijin. It has a firmness that is typical of this brewery. A tidal wave of acidity and umami. Combined with the kick of the alcohol, it is thick but crisp. You will get intoxicated firmly. It is in the ginjo class, but it is a summer-oriented bottle that is typical of Miyako Bijin and focuses on flavor rather than aroma. Speaking of summer on Awaji Island, the hamo (Japanese hamo) is a must. In the Kansai region, the hamo are as delicious as the anago and octopus in Akashi and the sea bream in Naruto. Hamo is boiled quickly and served in a pot with plum paste and onions, and the skin is roasted and used as sushi. My personal preference is to cut the bones into shallow slices and make them tightly mushy. In the summer when the corona has converged, we had a full plate of hamo at a guest house and this one might be just right for that time.
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This is a Nagano sake made with high malic acid producing yeast. It doesn't seem to reproduce the taste of apples just because it's malic acid, but it certainly has the refreshing sweetness and clear sourness of apples, which is just right for summer. Is the illusion of drinking rather thick, non-concentrated reduced apple juice overly psychological bias? Chilled and gobbled up, it's very tasty. In fact, raw, or rather fruit apples are not my favorite ingredient. I love juicing and heating them, especially caramelized tart tatin, but I just can't take a bite out of an apple. I can't shake the feeling of fear that my teeth might fall out or my gums might come off. I can definitely attribute it to the psychological trauma of a long ago toothpaste commercial. When I go to America, I often find apples in my breakfast or lunch bag, and I think "Eat an apple a day and you won't need a doctor! When I see people chewing on their teeth, I think they have confidence in their teeth (or no trauma). By the way, dental care products at the drugstore are very good because dental treatment is very expensive in America. I don't think I'll be going to Corona for a while.
Japanese>English
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MiyakobijinMiracle Rose純米山廃
Miyakobijin ShuzoHyogo
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A miracle rose. This is a unique work by Mr. Miyabijin, a my favorite brewer on Awaji Island, who insists on using Sanpai. The brewing of a sweet and light sake in Yamahai is not as precise as it should be, but it is packed full of flavorful elements. It has a complex sourness unique to Miyako Bijin and a layered sweetness. It may be a bit chaotic. To be honest, this kind of sake seems to be often positioned for beginners, but this one? Hmmm...a bit kinky oriented for beginners? It was a very unique bottle. By the way, when I ask for a recommendation at the liquor store I'm always at, if I tell them I like kinky stuff, the hit rate is high. Come to think of it, I get so excited and obsessed with fashion, perfume, food, and travel destinations that I'm out of the high road. Should I tell them that I don't like kinky things, but that I am, correctly, a kinky person?
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A bottle of colossal peril that I sought on a business trip to Kyushu just before the first impact. I imagined that if the misfortune passed, the bottle would be uncorked, and that it would probably recede like seasonal influenza when the warblers returned to the mountains. If it becomes like this, we'll rely on the best of a hundred medicines and drink it. In the summer, from the season of the Japanese warblers to the heat of summer, you can enjoy it at room temperature, but I think it's also good to drink it cold to bring out the sour and bitter flavors. It is refreshing, moderate, and smooth to drink. It goes well with green, earthy summer vegetables such as myoga, manganji, and bitter gourd. This wasn't a food pairing comment, it was a list of things I want to eat now and drink now. I love foods that I hated as a kid, summer. I'll miss the river I swam in every day as a kid, summer. Maybe the kids and the public pool on the weekend.
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The heat wave has started, and the hot sake has finished. This season's last bottle of Takekaku, a male Hiroshima brewer. A brewery associated with Massan, the founder of Japanese whiskey, which is now one of the top class whiskeys in the world. It has a robustness that seems to brew from the power of the earth, and you can feel the boldness of Massan, who opened the brewery all the way to Hokkaido for the peaty aroma. It has a clumsiness that does not pander to the times. This is a delicious taste that goes deeper than the five internal organs and six internal organs, resonating with the heart and soul. Of course, it's exceptionally good hot! However, unlike whiskeys that cauterize your throat, it's soft and snuggly. Japanese whiskeys are highly regarded overseas, and while there is a scarcity of whiskeys available for speculative buying, Takekaku's and hot whiskeys' deliciousness has yet to stimulate international demand. Fortunately for consumers, and sadly for admirers.
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This brewery offers both modern and classic wines, but this one is a classic for the locals. Isn't it? A green bottle with an old-fashioned label. It looks like an old man of the Showa era drinking at night, but the inside of the bottle is super fruity and the acidity is well balanced with the sweetness and richness. It is a good drink. When it's cooled well, the viscosity increases and the intensity of the drink becomes more pronounced, making it the best drink for the last dessert. Unfortunately, because there is no self-control to end it in one drink, we add a snack to it and eat a calorie before bedtime. Ingestion. I felt tipsy and guilty and slept through the morning. Oh, I slept through my morning run today and skipped it. It was going to rain, so I spoiled excuse me for not being able to do it. Is it because I got a little fat because I got less exercise because of the rain, or is it because of Emi's weight gain method? Maybe no rain this weekend? I haven't been able to go for a while, but I'm wondering if I can do a 30km mountain trek up Mt. For those who have been affected by heavy rains or live on the side of a weakened floodplain, the safety and security of Please give them good weather, God the Dragon God!
Japanese>English
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Toyobijin醇道一途純米吟醸
Sumikawa ShuzojoYamaguchi
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A hearty bottle from Sumikawa Shuzo in these times. A ginjo that everyone can enjoy at a price that everyone can afford. It's easy to drink, especially if it's a four-pack bottle. The taste of the second day was The sweet and sour taste is spherical and rolls around in your mouth. I hadn't tried it much because it's a popular brand, but it's still delicious! The boss of my family has the same maiden name as this one, and his family comes from the mountains of the next prefecture, not far from the brewery. Is it true or not? But I heard that they are of the Heike lineage. I've said that I want to visit there someday, but I haven't been able to do so yet. If I ever go there, I'd like to visit the brewery and ask for a bottle to offer to my late father-in-law's grave. In his lifetime, my father-in-law was a super drinker who never missed a drink in the evening. He didn't like to drink much alcohol at the time and missed the opportunity to drink with us. It's precisely because we live in such an era that breweries are trying hard to keep up with the demands of the times, but we want everyone to be able to enjoy this beautiful sake that fills the sake cup that brings people together. You put it out into the world at a price you could afford. In my case, it made me think of a tithe with someone I can no longer connect with.
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