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SakenowaRecord your sake experiences and discover your favorites
さけざんさけざん
日本酒が好きで飲み続けて来ましたが、覚えていない❗️で、備忘録として書き込みしていこうと思います 基本は家飲みです

Registered Date

Check-ins

37

Favorite Brands

2

Most Check-in Brands

Miyoshikiku
3(30%)
Wakamusume
3(30%)
Narutodai
2(20%)
Endo
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamaguchi
9(24.32%)
Tokushima
8(21.62%)
Hiroshima
5(13.51%)
Nagano
3(8.11%)
Yamagata
2(5.41%)

Venues With Most Check-Ins

ワインと地酒のムラタ
7(100%)

Timeline

さけざんさけざん
Umenishiki純米酒 さくらひめ酵母 TYPE-2
UmenishikiyamakawaEhime
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ワインと地酒のムラタ
31
さけざん
Slightly sweet with a grape aroma. The mouthfeel is slightly sweet and soft, with a slight bitterness, but mild and easy to drink. I would like to drink it leisurely and lazily while reading a book. I'd like to enjoy the marriage with a meal, but all I can think about is drinking 😅.
Japanese>English
さけざんさけざん
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ワインと地酒のムラタ
46
さけざん
My first sake from Chiba Sake temperature is about 12 degrees Celsius. When you open the cork, it's a bit of a surprise that it's not a draft sake. I feel a sense of anticipation, even though it is not a draft sake. The aroma is slightly sweet with a hint of peach. In the mouth, there is a juiciness after a little bit of a chili sensation, and a mild acidity lingers on the tongue. It is said to have won the highest gold medal at the "Sake in a Wine Glass Award". No wonder it is so delicious!
Japanese>English
さけざんさけざん
Kuroobi悠々 特別純米
FukumitsuyaIshikawa
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ワインと地酒のムラタ
41
さけざん
Sake temperature is about 12 degrees. There is almost no aroma. The mouthfeel is very sharp, but the umami is also very strong. It does not linger, so you can enjoy it as much as you want. I'm going to try heating it up. It's 45 degrees, and when it's warmed up, it has a certain aroma, but I can't smell it. More umami, but the sharpness is still there. Well, this one will be gone soon, too!
Japanese>English
さけざんさけざん
Tanigawadake純米ひやおろし
Nagai ShuzoGunma
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ワインと地酒のムラタ
43
さけざん
A bottle that had been sitting in the fridge (you forgot to drink it) Sake temperature: about 10 degrees Celsius. The aroma is almost imperceptible, but there is a slight minerality followed by a candy-like aroma. On the palate, it is refreshing but has a light sourness and a slight bitterness at the end. It is a good companion for reading or a mealtime drink. When I drank it with fuguchi-chiri (blowfish stew) at New Year's, it was so drinkable that I was about to finish it before writing down my impressions, so I put it back in the fridge for a while! So I put it in the fridge for a while and drank it again.
Japanese>English
さけざんさけざん
Miyoshikikuネコと和解せよ 無濾過生原酒
Miyoshikiku ShuzoTokushima
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39
さけざん
First post of the year My favorite Miyoshikiku. Sake temperature is about 6 degrees Celsius. The nose has a fruity aroma like lychee, followed by a sweet vanilla ice cream aroma. In the mouth, there is a faint scent of pears. The mouthfeel is soft for a native variety. The sweetness remains on the tongue without being sticky. (When the sake temperature reaches about 10 degrees Celsius, the aroma of cypress is released, and this change is so interesting that I can't stop drinking sake.) Today is the end of a long New Year's Day... I finished off the New Year with my favorite Miyoshigiku (maybe tomorrow I'll start my work day with my favorite XX).
Japanese>English
さけざんさけざん
Choyofukumusume山田錦純米酒ライト うすにごり生微発泡
Iwasaki ShuzoYamaguchi
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地酒処みやた (みやた酒商)
42
さけざん
There is a tag that says, "Beware of opening the bottle," so when you slowly open the bottle, the bubbles slowly rise with a nice "pop" sound! The bubbles are dancing in the bottle with the bubbles. Just seeing this makes me happy! Sake temperature is about 8 degrees Celsius. The aroma is a combination of pear and banana, with a hint of grain, which is common in orizake, but it is not sticky. The mouthfeel is soft and thick without much acidity, and soon after, a carbonic acidity is felt. I have never tasted anything like it. Sweet, but not sticky, with a refreshing lychee-like sweetness. The low alcohol content (13%) makes it easy to drink, so I had a bottle.
Japanese>English
さけざんさけざん
Narutodai純米 瓶貯蔵 新酒(LED夢酵母12422)
Honkematsura ShuzojoTokushima
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ワインと地酒のムラタ
39
さけざん
Nihon Meimon Sake Hanpukai The nose has a milky, koji-like aroma immediately after pouring, which is then muffled by a sweet, juicy aroma. On the palate, there is a faint scent of banana. The mouthfeel is not as juicy as the aroma suggests, with a slight sourness followed by a slight bitterness. It can be served either as a food sake or on its own.
Japanese>English
さけざんさけざん
冨玲原酒 にごり酒
Umezu ShuzoTottori
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34
さけざん
First of all, I like the label. No idea, just an old-fashioned label. Now, the bottle is full of cakes. The instruction says, "First, loosen the lid slowly to release the gas," so I slowly release the gas. (I've had a similar sake overflow with the sound before...) Pour the clear supernatant part slowly. The aroma is sweet for a moment. Later, there is the aroma of koji (malted rice) and milk, which is characteristic of orizake. But there is a hard mineral aroma. This eliminates the sweetness of the aroma. The mouthfeel is clean and crisp, with no aftertaste. Then, slowly turn the bottle and mix it with the cask. The milky aroma increases and the mouthfeel becomes richer. It's a good sake that can be enjoyed twice without heating it up! I know it's a bit of a crazy idea, but heating up this kind of sake is like drinking a sweet sake (very good) without the sweetness (my own image).
Japanese>English
さけざんさけざん
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ワインと地酒のムラタ
27
さけざん
Hanpukai of Japan Famous Sake Association 13 degrees Celsius. It's winter, so it's at room temperature. The nose has a hint of banana. The mouthfeel is a little thicker than I expected due to the sake being a pure sake, but it doesn't leave as much of a residue as I thought it would. I thought it would be good warmed up. It has a nice aftertaste. Next, I warmed it up, and lo and behold, the richness and umami came out, and it was very drinkable, but not too heavy. When the temperature drops, it smells like koji mold and doburoku. It's hard to keep it heated up, because the temperature rises gradually. But in winter, it's best to warm up sake. It was a delicious sake, just like the image of Kochi sake!
Japanese>English
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Wakamusume純米吟醸酒 牡丹 うすにごり
Araya ShuzoYamaguchi
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36
さけざん
9 degrees. When you open the cork, you can hear a nice sound. I think the gasiness is stronger than that of Kaede. First, there is a nice aroma like sweet butter candy. Next, apple aroma. When you put it in your mouth, the sweetness spreads and the mouthfeel is thick. There is quite a bit of carbonation. but it does not linger and is refreshing. My preference is hana tachibana, but peony is also good.
Japanese>English
さけざんさけざん
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34
さけざん
A bottle from the Japan Meimon Sake Club hanpukai 14 degrees Celsius at room temperature. The nose is full of grape aroma, but it is crisp and refreshing. The mouthfeel is a little thick but has a nice crispness. Try drinking it warmed up to 45 degrees Celsius The aroma changes to a milky aroma. It has a moderate acidity and a good sharpness. Kamoizumi is not filtered with activated charcoal, so it has a slightly golden color, which is also good.
Japanese>English
さけざんさけざん
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35
さけざん
When you open the cork, you can hear the sound of gas escaping. The aroma is a sweet ginjo aroma with a hint of buttery, milky sweetness. Sweet and soft mouthfeel, with a low acidity. There is also a freshness. The lingering aftertaste is not so long and disappears easily. Wow, it's delicious! I finished a bottle!
Japanese>English
さけざんさけざん
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35
さけざん
Aroma is not standing up. Slightly sweet aroma when warmed to lukewarm. At room temperature, the softness and umami spread to the palate, and the acidity is easy to drink. When warmed to lukewarm, the acidity becomes a little stronger, but the taste is generally soft. Pleasant to drink. A delicious evening drink.
Japanese>English
さけざんさけざん
Wakaebisu純米吟醸 甕貯蔵
Wakaebisu ShuzoMie
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23
さけざん
A bottle of Meimon Sake Kai's Hanpukai About 15 degrees Celsius. The aroma is subdued but has a hint of sweet vanilla. In the mouth, it is thick and tart like fruit juice. The mouthfeel is soft but thick. You can drink it slowly. I wonder if it goes well with long autumn nights.
Japanese>English
さけざんさけざん
MiyoshikikuWILD-SIDE おりがらみ 生原酒
Miyoshikiku ShuzoTokushima
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33
さけざん
Sake temperature: about 10 degrees Celsius. Very fruity aroma, like a combination of pear and peach, with a sweet aroma of condensed milk in the back. The mouthfeel is thick and thick, and because it is a pure sake, it has a strong sweetness and acidity, but there is not a strong aftertaste. The second bottle of Miyoshikiku from our trip to Tokushima! This one is also delicious! It's a cloudy sake, so when you put it in the glass, you can see a thin white cloud and a glimmer of oriki. It might be good on the rocks, too!
Japanese>English
さけざんさけざん
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26
さけざん
Nihon Meimon Sake Hanpukai Served at room temperature as recommended by the brewer (about 22) The aroma is faintly grapey. The grape aroma opens up on the palate. It has a moderate acidity, is not sticky, and has a lingering sweetness and grape aroma in the mouth. I drank it last night, chilling it in the fridge. So I looked at the flyer and found that the recommendation was room temperature. ❗️
Japanese>English
さけざんさけざん
Hanahato純米吟醸原酒無濾過
榎酒造Hiroshima
alt 1alt 2
25
さけざん
Mineral type, a little sugar or kompeito like aroma in the back, not so much aroma. Sake temperature: about 15°. Thick and thick, but relatively light. Bitterness remains a little. A little bitterness lingers on the palate, a little bit like old sake. Serve with homemade stew It washed away the richness of the Hatcho miso and was a good match.
Japanese>English
さけざんさけざん
alt 1alt 2
27
さけざん
Sake temperature: about 10°. There is a subtle mineral aroma, but the flavor is not strong. Warmed to lukewarm The aroma is the same as before, but the taste is not so strong, but it is crisp and tasty. If you drink it hot (which has almost disappeared in recent years), you'll drink a lot of it!
Japanese>English
さけざんさけざん
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28
さけざん
I had the good fortune to receive this from the sake brewers' association and let it sit in the fridge for a little over a year (I had forgotten about it). 12° Mineral aroma with a hint of sweet milk. A bit of a kick in the mouth. Sweet, but not sticky, and the aftertaste is short and melts away quickly. I've heard that the parent company, Changshu Sangyo, farms sturgeon and makes caviar to pair with this sake. I'd like to try it!
Japanese>English
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