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SakenowaRecord your sake experiences and discover your favorites
AAJIAAJI
学生時代から日本酒に親しみ、2021年1月で112の蔵元の酒を呑んでます。残念ながら味は何となくしか覚えていません。まあ、昔とは味わいも変わっているので、飲み直しをぼちぼちしたいと思ってます。北海道から沖縄県の全県制覇完了。コスパの良い酒、たまには少し高めの酒探してます

Registered Date

Check-ins

78

Favorite Brands

5

Hall of Fame

Senkin

Most Check-in Brands

Senkin
8(40%)
Shikizakura
2(10%)
Nishinoseki
2(10%)
Aizuhomare
2(10%)
Glorious Mt.Fuji
2(10%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
10(12.82%)
Yamagata
4(5.13%)
Fukushima
4(5.13%)
Kumamoto
4(5.13%)
Miyagi
3(3.85%)

Timeline

AAJIAAJI
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27
AAJI
Purchased this sake because I wanted to try a sake from Tochigi Prefecture other than Sengoku. This sake is made with Kumamoto Prefecture's pride and joy, Karo yeast (mostly No. 9 yeast). Dry, mellow, taste cuts off smoothly, matured at less than 5 degrees Celsius.
Japanese>English
AAJIAAJI
Suigei酔鯨　TOSAGURA Craft Series あまね　Clear
Suigei ShuzoKochi
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31
AAJI
The rice is Hachitan-Nishiki. It is a test brew of limited quantity, slowly fermented with Kochi yeast at low temperature. Rich aroma, light and dry.
Japanese>English
AAJIAAJI
Kid純米大吟醸　山田錦
Heiwa ShuzoWakayama
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35
AAJI
This is the second bottle of KID. It is fragrant and fluffy. One word: delicious.
Japanese>English
AAJIAAJI
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31
AAJI
The seventh type of New Sentori. Retro means "to go back to the past. Retro means "to go back to the past, to be nostalgic for the good old days. It has a nostalgic taste. My favorite Omachi is also used. It is an unfiltered, unpasteurized sake with a temperature of 13 degrees C. The aroma is a little mature. The aroma is a little like a matured Senkou. I compared it with Kawanakajima Genmai, which I opened the other day, and I thought it was hard to tell the difference because they are different types, but my wife said she likes Sengoku better.
Japanese>English
AAJIAAJI
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32
AAJI
阿蘇山の麓に有る　山村酒造。熊本酵母を使い華やかな香り。余韻が強く続くタイプ。度数は最近では高い方の17度
AAJIAAJI
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38
AAJI
Obuse Winery switched from sake making to wine making before World War II. This sake was made only during the winter season for a few weeks during the off-season of winemaking. Fermentation was done with yeast No. 6, familiar from Shinsei. The aroma is a bit like a gentle version of the Shinsei style! The stopper is a cork, as one would expect. The cork goes right in. It is not a wine, but it reminds me of white wine. It may be difficult to obtain, but the list price is not expensive.
Japanese>English
AAJIAAJI
Tengumai特別純米　（能登の復興支援　つなぐ石川の酒）
Shata ShuzoIshikawa
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33
AAJI
Tengumai after a long time. Soft mouthfeel brewed at low temperature. It is light and has a lingering aftertaste. Tengu Mai is delicious. 100 yen will be donated to Ishikawa Prefecture and 100 yen to the Ishikawa Sake Brewers Association. 200 yen more? 200 yen more? But it is a cosy sake. Ishikawa is a prefecture with delicious food. I hope it will recover soon.
Japanese>English
AAJIAAJI
Koganesawaうすにごり生原酒
Kawakei ShotenMiyagi
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32
AAJI
It was recommended by the liquor store that recommended Gikkyo's Tajiri Farm and Nokomi Joker to me. It was recommended to me by the liquor store owner who recommended Nokomi Joker to me. The aroma is elegant and melon-like, and the aftertaste and aroma linger well after drinking. The price was about 1,600 yen. The cost performance is also excellent.
Japanese>English
AAJIAAJI
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42
AAJI
This is the 6th type of Sentori I have had with the new Sentori, and the 16th type in total.　The aroma is like white grapes. It has a fresh and elegant aroma, mild sweetness and umami. The acidity is well balanced. It has a light and gentle taste. The current SENKYO is made with local Yamada Nishiki. Local Yamada Nishiki, alcohol level of 13 degrees, but other than that, not disclosed. Kawanakajima Genmai opened the other day for drinking comparison. Happy ❤️❤️
Japanese>English
AAJIAAJI
Kawanakajima Genbu純米吟醸　しぼりたて無濾過生原酒
ShusenkuranoNagano
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41
AAJI
Kawanakajima Genmai is said to be getting harder to find. It has a gorgeous melon-like aroma and a full flavor, and is drunk with Uesugi Kenshin's favorite drink, Bajo Cup, in honor of the brewery founded in 1540 in Kawanakajima. The rice is Miyamanishiki, and the white ratio is 49%.
Japanese>English
AAJIAAJI
Glorious Mt.Fuji純米大吟醸　無濾過生原酒　MAGA 原始の胎動　赤磐雄町
Fuji ShuzoYamagata
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36
AAJI
This is a limited edition sake made from "Akaban Omachi" from Okayama Prefecture, one of my favorite Omachi varieties. It is an elegant, soft sake with a hint of fragrance. The sake level is -5.0, but there is no sweetness. The aroma spreads softly in the mouth. It is served with oysters from Noto, so the sake goes well with them.
Japanese>English
AAJIAAJI
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30
AAJI
Sometimes I buy sake that I don't even know the name of (please forgive me for being rude). It has a refreshing taste and a nostalgic feeling as if I drank it somewhere in the past. Brewer's alcohol, sugar, less than 13-14% alcohol by volume.
Japanese>English
AAJIAAJI
Senkinオーガニックナチュール （0．0ドブロック）0
せんきんTochigi
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35
AAJI
Dobrock with vent hole. It can only be stored standing up in the refrigerator. It seems to be a good match for Kame-no-o. It bubbles like cider when poured. No yeast is added. It has a melon-like taste with a gentle flavor. No sticky feeling. 10 brands of Sengoku before the renewal, and after the renewal, 4 brands and 1 unopened brand. I don't know how much Sengkyo I drink, am I a "Sengkyo addict?
Japanese>English
AAJIAAJI
Kudokijozu辛口純吟　本生
Kamenoi ShuzoYamagata
alt 1
39
AAJI
I'm drinking this as a reward for my work this week. It is jungin, but the white ratio is 50%. The aroma is very fragrant just by putting your mouth close to the glass, and the hint of aroma is wonderful. It was a very easy to drink.
Japanese>English
AAJIAAJI
7
AAJI
Since long ago (I first drank Tazake more than 30 years ago), I have an image of Yamahai when I think of Tazake. I think it is a great legacy that it has always tasted so good since then. I think the basic taste is the same. It is still one of the most delicious sake no matter what time of year you drink it.
Japanese>English
AAJIAAJI
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25
AAJI
When I went to a sake shop, I noticed the words "whole tank-furoshiki". It had a nice aroma and sharpness. It was a dark and flavorful sake that went well with meals. Local (Kumamoto Prefecture) sake has also improved and is a pleasure to drink.　There are two other junmai ginjos that I would like to try someday.
Japanese>English
AAJIAAJI
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26
AAJI
A gift from my brother-in-law. Typical ginjo aroma, a little dry. Recommended as a food sake. To be honest, the first sip before we ate was ordinary (but I felt it was at a reasonable level). But once we started eating, it started to taste good. It is one of the best sake with a satisfying taste. I have never had a sake that changed my opinion so much.
Japanese>English
AAJIAAJI
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26
AAJI
Hakkaisan for the first time in over a decade. Basically, it is still the same light and dry taste as it has always been. It has a nice aroma and a good sharpness. It is one of the sake that can be purchased with peace of mind.
Japanese>English
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