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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

29

Favorite Brands

2

Most Check-in Brands

Wakamusume
3(42.86%)
Miyoshikiku
2(28.57%)
Endo
2(28.57%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamaguchi
8(27.59%)
Tokushima
6(20.69%)
Hiroshima
5(17.24%)
Nagano
3(10.34%)
Okayama
2(6.9%)

Timeline

さけざんさけざん
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ワインと地酒のムラタ
22
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
さけざんさけざん
Wakamusume純米吟醸酒 牡丹 うすにごり
Araya ShuzoYamaguchi
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33
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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32
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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32
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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34
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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22
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
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MiyoshikikuWILD-SIDE おりがらみ 生原酒
Miyoshikiku ShuzoTokushima
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32
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
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Hanahato純米吟醸原酒無濾過
榎酒造Hiroshima
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24
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
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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
さけざんさけざん
Keiryu氷冷熟成 朝しぼり出品貯蔵酒
Endo ShuzojoNagano
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23
さけざん
The last sake as a gift from my brother's girlfriend First of all, sake temperature 14 degrees Celsius. The aroma is not strong, mineral type aroma. The mouthfeel is thick and sweet, but not "rich". The alcohol content is 20 degrees ❗️ Let's cool it down a little more. 10 degrees, a little bit thick and not too much. It is sweet but not sticky. I think it tastes better on the rocks, but it's 300 bottles, so it's gone. ❗️ I'll buy some when I get a chance!
Japanese>English
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Miyoshikiku無濾過生原酒 WILD-SIDE 袋吊り雫酒
Miyoshikiku ShuzoTokushima
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26
さけざん
One of the four bottles I bought at Taro Sake Shop in Tokushima City on a trip to Tokushima. The aroma was not long, but it had a hint of tangerine, and when you put it in your mouth, it had a cedar aroma. The mouthfeel is very thick like a pure sake, but the citrus-like acidity spreads and it is refreshing. You can gobble it down! I went to buy it on Friday. On Saturday, Miyoshikiku was closed, so I planned to stay one more night. All 4 bottles need to be refrigerated! I put a big ice pack in my shopping bag to keep them chilled and tried my best to bring them home with me! It was worth it!
Japanese>English
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Gangiひやおろし 純米
Yaoshin ShuzoYamaguchi
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34
さけざん
No standing aroma, but a faint buttery candy-like sweet aroma is visible and hidden. The mouthfeel is smooth but thick. But it does not linger. I've heard that Ganki is brewed so that the aroma doesn't stand out. When I open the window, I can feel the cool air. It looks good lukewarm. So I warmed it up to lukewarm. It's a little more acidic and makes you want to drink it in a relaxed atmosphere. A glass of sake with a side of soup
Japanese>English
さけざんさけざん
Toyobijin純米大吟醸 女神の秋の詩純米大吟醸
Sumikawa ShuzojoYamaguchi
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31
さけざん
12° or so. A strong ginjo aroma (like grapes, but this is a ginjo-shu) spreads out softly, followed by a hint of woodiness. The taste is strong, but the acidity is surprisingly refreshing. Even when the temperature is raised (20°), the sweetness is not overpowering and it is delicious! This is good. However, it is not so good, I wonder why they put it on the beer shelf at MaxValu (I guess they have to keep it cold). The limited edition tags and labels are very annoying. I looked closer, and it turns out that a regional bank is involved in this, as well as a regional trading company promoted by the prefectural government. It might be a good way to expand the sake fan base, though!
Japanese>English
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今小町本醸造 生 貯蔵酒
Nakawa ShotenTokushima
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23
さけざん
Tokushima Travel A drink at a hotel in Miyoshi City Slightly banana-like aroma. Slightly sweet and flows like water. Perfect as a food sake. It is also good on its own. For some reason, Tokushima City izakayas don't have much local sake, but here (at a hotel in Miyoshi City), there are three Miyoshi breweries on the menu, which is great!
Japanese>English
さけざんさけざん
Hosui明快辛口吟醸
Hosui ShuzoTokushima
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24
さけざん
First time writing from outside only Late summer vacation in Tokushima Ginjo aroma is not so long Soft and dry Refreshing and soft As for snacks, fried food, sashimi, yubiki (boiled fish)... It goes well with any kind of food. A perfect sake for a mid-meal drink without being overbearing.
Japanese>English
さけざんさけざん
Endo渓流 大吟醸 しずく大吟醸
Endo ShuzojoNagano
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21
さけざん
This was also a gift from my son's girlfriend and had been sitting in the fridge. The aroma is like a Daiginjo with apple and apricot added to the Ginjo aroma. Later on, there is also a slight scent of cypress, which is a little subdued, but combined with the soft mouthfeel, it is just right. It's been a while since I've had a Daiginjo! I'm so happy!
Japanese>English
さけざんさけざん
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25
さけざん
First of all, it is served chilled. A little acidity and a little bitterness. Not much aroma. Then I tried heating it up. Even though it is heated, the flavor is soft and spreads like water on the tongue. Slightly milky aroma. I thought it would go well with grilled white fish, and drank it with Hiraten as a side dish!
Japanese>English
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