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SakenowaRecord your sake experiences and discover your favorites
みもとなるみもとなる
SAKEは日本を救う。 そう思いはじめた初心者です。 甘口、精米歩合大きいのが好み。 趣味でお手植え手刈りの田んぼ1.5反をやっています。（イセヒカリ） たくさんとれたらお酒にしたい。 ゆくゆくは馬で耕したい。 京都伏見出身。

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Shidaizumi
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
3(13.64%)
Niigata
2(9.09%)
Shizuoka
2(9.09%)
Aichi
2(9.09%)
Mie
2(9.09%)

Timeline

みもとなるみもとなる
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18
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My favorite taste. Junmai genmai sake is really good. The umami soaks in. I bought a bottle in anticipation of it getting better and better. The price is reasonable. I am looking forward to enjoying the changes and welcoming the New Year. I have a feeling that it will run out soon without waiting for the change. Because it tastes so good.
Japanese>English
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15
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Musuhi after a long time. It tastes like rice brine (brown rice) mixed with apple juice and fermented with lactic acid bacteria. Well, this is it. I think the alcohol content is too high. I only need a little.
Japanese>English
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19
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Finally, the bottle is open! Every time I take a sip, my eyes light up. As I took a sip, my eyes lit up and I couldn't help but say, "This is so good! It was less winey than I had expected, fruity but with a strong sake flavor. It has a very nice aftertaste! It has a complex and exquisite taste that is impossible to describe with my vocabulary. It's probably the best sake I've ever had. But because of the price, it will probably be the first and last time for my family, who are commoners. A phantom.
Japanese>English
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33
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I bought it because it has a sweet taste and cold sake is recommended. The taste is full and mellow, yet crisp. At first it seemed like an orthodox sake, but But when I paired it with food (grilled fish, miso soup, etc.), it tasted even better. When you drink it again the next day, it tastes even better. It is a sake that you can enjoy every time you drink it.
Japanese>English
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Shidaizumi開龍　朝比奈山田錦　純米原酒
Shidaizumi ShuzoShizuoka
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22
みもとなる
The full flavor of the rice! It also has a fruity sweetness, but without being overbearing. It has a lot of flavor, but it is not peculiar and easy to drink. It goes well with meals. It's a rather ideal balance for me. Thank you, Izumi Shida!
Japanese>English
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29
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Rice polishing ratio 60%. Alcohol content 15%. I drank it chilled. It has a light, sweet taste. It has a sweet taste, but it is not overpowering and has a clean aftertaste. It has a sake flavor and goes well with food. I don't know what to say. Personally, I like the balance. It is easy to drink, so be careful not to drink too much.
Japanese>English
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22
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It has a fruity sweet taste. When drunk at room temperature, it has a sweet sake like finish. If you drink it chilled in the refrigerator, the fruity taste like a sweet white wine stands out. It goes well with nuts and raisins. It is recommended when you feel lonely after a meal or when you want to have a drink.
Japanese>English
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玉風味イットキー　It's the key 純米吟醸
Tamagawa ShuzoNiigata
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37
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I made a mistake and drank it at room temperature first. Hmm? It says "at 5°C or 50°C". I chilled it in the fridge and drank it. It tastes totally different! It's fruity like a sweet wine. You can feel muscat. It's so easy to drink, you'll drink too much. It would definitely go well with pongrias. It's not good with Japanese food. It's good for the cost. I would recommend it to friends who are not yet into sake!
Japanese>English
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Ichinokura有機米仕込み　特別純米酒
IchinokuraMiyagi
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32
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Hitomebore is the raw material of this rice. Polished to 55%. At room temperature. The flavor of the rice spreads in the mouth. It has a pleasant aftertaste. Not spicy and very easy to drink. It is said to be good lukewarm, but we drank it all at room temperature.
Japanese>English
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30
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The sweetness and flavor of the rice is dense. The aftertaste is also rich. When it is served with food, it has a different feeling. It becomes much easier to drink. The taste becomes more familiar with each passing day after opening the bottle. Sake is very interesting.
Japanese>English
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自然酒生酛　純米原酒
Niida HonkeFukushima
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30
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Serve cold. When you put it in your mouth, it has umami and good acidity. It has a pleasant aftertaste. It has a fruity feeling. A favorite type. Let's have fun drinking sake and protect Japan's rice paddies together! is written on the label, which is highly sensitive. The fact that it is brewer's yeast is also a hit. I want to try the Meron one.
Japanese>English
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23
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Cold. My first taste. After the flavor, there is a peculiar bitterness. The aftertaste is, if I may say so, a blue cheese type aroma. A light shock. I didn't know there was such a thing as sake. I'm learning a lot.
Japanese>English
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Shidaizumi名古屋生活クラブオリジナル料理酒
Shidaizumi ShuzoShizuoka
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23
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Don't underestimate it as a cooking sake. Whenever I serve it to friends who come to my house without calling it cooking sake, they always say, "This sake is delicious. Sweet taste. Full and rich. And yet, the aftertaste is clean. A little fruity. It is like a white wine. It is too easy to drink, so be careful not to drink too much. The best cospa. When I run out of sake, I always drink it. It sounds like I'm an alcoholic, but I'm relatively sober. This is the starting point of my sake journey. (It's a cooking sake, but lol)
Japanese>English
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Mikotsuru純米吟醸　美山錦　瓶燗一回火入れ
Suwa Mikotsuru ShuzojoNagano
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25
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Umami and sweetness, firm taste. A lingering aftertaste. A subtle sensation of sizzling or not. I want to visit Suwa-taisha and Shimo-suwa again. By the way, if you look closely, you can see that the sake is made by a shipping company. Very rare.
Japanese>English
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Kikusui菊水の四段仕込み　本醸造生詰
Kikusui ShuzoNiigata
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19
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I like sweet taste, so I tried it. I had it at room temperature. I guess the sweet taste and the aftertaste of brewing alcohol don't match. It was a little different from my taste. My husband said it was delicious. Next time, I'll try it warmed.
Japanese>English
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Tabika純米吟醸　雄町100%
Hayakawa ShuzoMie
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24
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When you put it in your mouth, it has a sweet taste at first. The taste is firm. But later, the astringent taste comes. Oh. It is dry. It has a peculiarity that makes it addictive. I wonder if this is a characteristic of Omachi. April 7 postscript When I drank it today, it was better than yesterday. Maybe it was because I drank a lot of other sake yesterday. I don't feel the astringency so much today. The solid umami spreads. Is this what it means to have a full-bodied umami flavor?
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