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SakenowaRecord your sake experiences and discover your favorites
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東京在住のおじさん。 今年は飲んだお酒を記録してみようと思い立ちはじめました。基本は自宅で一升瓶。 いつまで続くか期待できませんが温かい目でみてもらえると…

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124

Favorite Brands

0

Most Check-in Brands

Sharaku
4(8.33%)
Suehiro
4(8.33%)
Asabiraki
4(8.33%)
Denshu
3(6.25%)
Aizuchujo
3(6.25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
37(29.84%)
Iwate
8(6.45%)
Akita
7(5.65%)
Yamagata
7(5.65%)
Miyagi
5(4.03%)

Timeline

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Suehiro純米山廃ひやおろし
Suehiro ShuzoFukushima
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30
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A seasonal sake series available at your local supermarket. It is a Yamahai Junmai, although there is no back label and only simple information is provided: 60% polished rice ratio, rice (domestic), and rice malt (domestic). When you sip it at room temperature, you can feel its firm sweetness and umami. It is delicious! The aftertaste is also gently sweet without alcohol, which I personally like. I hope to get healthy soon so that I can taste more sake.
Japanese>English
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Asabirakiうまkoi純米原酒ひやおろし
AsabirakiIwate
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I almost always buy Asakai, one of the seasonal series products at my local supermarket. The rice and rice malt are domestically grown and domestically produced, but the label says it is made from 100% Iwate rice Ginga no Shizuku. With a rice polishing ratio of 65% and an alcohol content of 17%, it is said to be a play on the words "dark" and the season to "fall in love" with the autumn flavors. We drank a little at room temperature, and it is indeed dark. However, the alcohol taste is only slightly perceptible in the aftertaste, and the sweetness and umami are very strong! The aroma is not so strong, but the sweetness that is immediately felt in the mouth is not too thick, and can be fully enjoyed on the tongue or in the mouth. It is delicious. I frankly love this type, and it is sold at supermarkets for a reasonable price. I might want to buy another bottle.
Japanese>English
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29
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Polishing ratio 65%. The ingredients are modestly labeled as rice (from Aizu) and rice malt (from Aizu), but the love and confidence are conveyed clearly. I can only drink it little by little due to my physical condition, so I kept it at room temperature for a long time after buying it in Minami-Aizu during my summer vacation, and after opening the bottle, I kept it in the refrigerator and served it cold. When poured into a glass, it has a slight golden color and you can taste the deliciousness of the rice in the mouth. At room temperature, it is directly sweet and delicious. When served cold, the aftertaste is a bit dry, which may be due to my physical condition. Even though I personally am not feeling well, I could still enjoy this sake.
Japanese>English
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25
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Rice and rice koji are domestically produced, labeled as domestic rice, 55% polished rice ratio. Purchased at a roadside station in Fukushima on a previous trip. I was not able to drink it as much as I used to due to my health condition, so I kept it cold and drank it little by little. It tastes sweet and tasty even when cold. I hope my health improves and I can drink again.
Japanese>English
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21
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It was a delicious sake, but my own health deteriorated and I couldn't drink it after opening the bottle. I drank the remaining sip today and that was it. It seems that I will hardly drink any more sake from now on. I may be finished.
Japanese>English
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22
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Rice and rice koji are domestically produced, labeled as domestic rice, and the rice polishing ratio is 60%. It is one of the seasonal sake series at a local supermarket, so it is a summer sake or 14% alcohol by volume. When poured into a glass at room temperature, the sake is almost transparent, and the ginjo aroma is quite subdued. In the mouth, you can taste the delicious flavor of rice straight away. It is quite light and a little spicy, but it is delicious with a strong rice flavor! The aftertaste is a little dry and sharp, but you can taste the umami of the rice so well that it makes you want to put it in your mouth one after another. It gives the impression of being a junmai sake rather than a junmai ginjo, but it is a reasonably priced and delicious sake, which is what I like about it!
Japanese>English
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23
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This is the last in the GW buying series. Both rice and rice malt are domestically grown and produced in Japan, but the label on the back of the bottle details the revival of Fukunohana, a rice suitable for sake brewing, and the episode with the Tsurunoe Sake Brewery. The slight golden color in the mouth at room temperature is like muskmelon! I am impressed by this fruity flavor from the rich, rice, and although it is rich, it is not only sweet but also crisp and tight. Once the muskmelon settles down, the flavor of the rice can also be felt and is delicious! The aftertaste is surprisingly crisp, but of course there is no unpleasant alcohol taste. I thought it was rare for an Aizu Nakasyo to be this fruity (or really a muskmelon), but I was newly impressed by its deliciousness, and it was a delicious sake to let go of!
Japanese>English
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Eisen純米吟醸生貯蔵酒
Eisen ShuzoFukushima
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29
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It has already been a month ago, but here is a series of Fukushima shopping for the consecutive holidays. This time, too, it was purchased at Yutsukura in Bandai factory. Both rice and rice malt are domestically produced and labeled as domestic rice, but it is a summer-only sake using 100% Aizu-produced Yume-no-Kou. When poured into a glass at room temperature, it has a slight golden color and a ginjo aroma. When you take a sip, you will be surprised to find that it is a type of sake in which the flavor of the rice can be savored slowly. It is not very floral, and the aftertaste is a little hard, but very light. It could be described as light and dry. Although it is a junmai ginjo, it seems to go well with dishes with strong flavors.
Japanese>English
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27
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We have only a few days left in our spring Fukushima buying series. This time it is Loman from Minamiaizu. According to the back label, both the rice and koji are from Aizu and the rice is from Aizu. The rice polishing ratio is 55%. The yeast is Utsukushima Yume Yeast, and the water and brewer are also local. When poured into a glass, it has a slight golden color and is served at room temperature. The fruity sweetness in the mouth is impressive and delicious! The sweetness is quite strong, which I personally love, but it has a fruitier (but still quite ripe), more gorgeous, and lighter feeling than other breweries' four-step brewing. It is easy to drink, and I can see why it is popular with everyone. It is quite rich in flavor, but there is no harshness or cloying taste, and there is no unpleasant alcohol aftertaste. In general, it is really delicious at a high level!
Japanese>English
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25
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There are only a few bottles left in the Aizu Buyout Series. Made with 60% polished rice and 100% Yumen no Kou. It is once-fired. It requires refrigeration, but for some reason it is stored at room temperature and served at room temperature. When poured into a glass, it has a very slight golden color and a modest aroma, but with a hint of sweetness. The taste is surprisingly beautiful in the mouth, with a strong sweet flavor! It has a strong impact of being sweet and umami, but it is clear sweet and umami without any harshness or alcohol. The aftertaste is also sweet-sweet without any pungency or alcohol, so it is delicious with cold soothing water! This is my favorite type of sake. It is my favorite type of sake!
Japanese>English
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28
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Polishing ratio 70%, both rice and koji are domestic and made in Japan, and the yeast used is Utsukushima Yume Yeast. The label further states that the rice is "Amano-no-tsubu" from Kitakata, a brand of edible rice produced in Fukushima Prefecture. We feel that they are very particular about their hometown, Fukushima! When poured into a glass at room temperature, it has a slight golden color. The aroma is very subdued, but when you put it in your mouth, you get a surprisingly crisp first impression. The lack of flamboyance makes it feel light. However, the next taste is a delicious rice flavor! It is not simply sweet and tasty, but has a slight element of complexity in a modest way, so it is a taste that can be felt with a strong awareness. Once you notice the deliciousness, your tongue will remember it and you will be able to savor it without any hesitation. It would be a shame to drink it too much. The aftertaste is also surprisingly spicy. But the deliciousness of the rice still remains in the mouth. As you continue to drink, you will be pleasantly surprised by the reassuring aftertaste, and you will continue to drink one cup after another.
Japanese>English
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26
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The second bottle of Fukushima buying results, 70% polished rice ratio. Rice and rice malt are domestically produced and labeled as domestic rice. There is also a seal of Tohoku Reconstruction Space Sake. When I asked the proprietress at the Bandai Shuzo store about the origin of the sake, she told me that it was brewed with yeast that had gone to space. I thought this was a good idea, so I bought it. I also received a leaflet. When poured into a glass, it was a very light golden color. The aroma is typical of sake at room temperature, and when you sip it, it tastes quite old-fashioned, complex, but powerful! The rice flavor is thick and delicious, but as you savor it, the sourness and bitterness, which is akin to astringency, start to come out, and it is quite complex. The aftertaste is not pungent or alcoholic, but it leaves a numbing presence in the mouth. After a few days after opening the bottle, it seems to become easier to drink. It was surprisingly old-fashioned and novel for a space sake.
Japanese>English
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Hanaizumi純米吟醸にごり酒純米吟醸
Hanaizumi ShuzoFukushima
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26
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The first harvest from GW's Fukushima shopping trip. Polishing ratio 55%, rice and koji are from Aizu, and rice from Aizu is indicated. It is a muddy sake with the unique Hanazono four-stage glutinous rice brewing process and Fukushima yeast. When poured cold into a glass, the cloudy color is not so thick. It is surprisingly light on the palate. The texture is subtle and smooth, and the original flavor of the sake can be felt, with a refined acidity and spiciness! The aftertaste is slightly spicy, but that makes it seem lighter than it is.
Japanese>English
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27
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Polishing ratio 55%. The rice and rice malt are domestically grown and produced in Japan, the koji rice is Yamadanishiki, and the kake rice is Yume-Ichiken. The ratio of rice used is 20% Yamadanishiki and 80% Yume-Ichikyo. All are carefully described on the back label. It is also carefully described on the back label as a rare junmai ginjo-shu brewed with black malted rice from shochu (Japanese liquor). When poured into a glass at room temperature, it has a rather solid golden color. When you take a sip, you first taste a rich sweetness. It is hi-iru, but there is a slight effervescence? It is delicious! After the rich sweetness, there is a moderate acidity. There is no unpleasant alcohol taste, and the rich umami of the rice can be felt well. The aftertaste is also mild, and the first taste is very sweet. The aftertaste is mild, and the initial sweetness is characteristic, but my impression is that it is more of an authentic sake than the black malted rice or the description on the back label would imply. It is a delicious sake that makes me look forward to drinking it every evening! It is the type of sake that soaks in when you are tired, and I love it!
Japanese>English
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The label states that the rice is domestic, the rice koji is domestic, and the rice polishing ratio is 70%. It is also labeled as a five-step brewing process, but there is no explanation for this on the label. When sipped at room temperature, the overwhelming sweetness with a unique slight sourness spreads on the palate. It is easy to understand and delicious on the tongue. The aftertaste is also extremely sweet and delicious, with no sense of alcohol. I love it, though I have the impression that it is so sweet that it is swerving toward the sweet side even in the sweet-tart type!
Japanese>English
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Yamamotoうきうき純米吟醸生酒
YamamotoAkita
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32
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The rice and rice malt are labeled as being from Akita Prefecture and Akita rice. We slowly turned the four-pack bottle upside down, which had a slight amount of rice slime in it, and poured it into a glass while it was still cold. The ginjo aroma is subdued, perhaps because it is cold, but in the mouth it has a pleasantly fine effervescence and a clean, clear, gorgeous flavor. It also has acidity, and as is typical of nama-zake, various flavors can be generally tasted, but everything is balanced on the moderate side, making it very tasty. The name "Uki Uki" has no particular meaning according to the label on the back. But spring in Michinoku, it is very exciting, isn't it? I would like to visit Michinoku in spring myself this year.
Japanese>English
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25
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Rice and rice malt are domestically grown and produced in Japan. Polishing ratio 60%. The first bottle at the beginning of the fiscal year was a selection of sake that I have had many times and thought I would take it one step at a time. I have been working until the last train every day, which has slowed down my consumption. I felt it was a little drier than before, perhaps due to my physical condition, but I kept it at room temperature and felt it became much rounder towards the end.
Japanese>English
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Aramasaコスモスラベル純米生酛
Aramasa ShuzoAkita
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24
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Both the rice and koji are from Akita Prefecture (rice), and 100% of the rice is from Kyokai Shinko. The yeast used is Kyokai No. 6, Shinsei yeast. The fermentation vessels are also labeled as wooden vats (No. 37 and No. 38). That's a lot of attention to detail. When you taste it in the mouth while it is still stored in the refrigerator, it is very rough. It has a fruity taste with a hint of bitterness, like grapefruit. It is not a taste that can be resolved in one word, "refreshing," but it is certainly a beautiful taste. It even has a slight bitterness to it, yet it has a bottomless sense of clarity. Even leaving aside the fact that it is drunk cold, the freshness is amazing, as if citrus fruits were squeezed into natural water. I am amazed that this is done using the sake yeast yeast. It was delicious!
Japanese>English
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Yomigaeru純米吟醸
Yamagata
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23
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Polishing ratio 55%, rice and koji are labeled as domestic and domestically produced rice, but according to the episode on the back label, it is believed that Rainbow Plan certified rice "Sawanohana" is used. This year it was a week late, but I have been allowed to buy and drink it every year. (I also bought and read "I want to make sake in Fukushima" as soon as it was released, and if you say I am a fan of the sake brewery, you may be right.) This time, when poured into a glass at room temperature, it has a slight golden color and the ginjo aroma is subdued, but on the palate, the refreshing sweetness is impressive, almost like a muskmelon! It is a very beautiful junmai ginjo, and on top of that, you can taste the delicious flavor of the rice! The aftertaste is also beautiful, with a slight dryness at the end.
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