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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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Check-ins

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

ﾏｶﾛﾆﾏｶﾛﾆ
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Aromatic dry junmai ginjo with 50% polished rice. When poured into a glass at room temperature, it has a very slight golden color. The ginjo aroma is subdued. There is a small label that emphasizes the spiciness, but it is not so spicy on the palate. Rather, it is mellow, and that is the impression one gets. It has a beautiful taste, but it is not fruity. It is easy to drink with no spicy aftertaste, and you can enjoy the taste of the rice. Since I went to Ishinomaki as a volunteer for the first time, I have been interested in this sake from Ishinomaki, a town I have always wanted to visit.
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Polishing ratio 60%, rice and koji are domestically produced and labeled as domestic rice. It's been a while since I've had an Akabu Junmai Sake, but I definitely felt it had gotten even better! When poured into a glass at room temperature, it has a very slight golden color and a slight ginjo aroma. The taste in the mouth is shocking, beautiful, but overwhelmingly sweet and delicious! It is a bold but clear sweet and delicious taste that is different from the fruity taste. I don't have the vocabulary to describe it... The aftertaste is clean, with no unpleasant alcohol or spiciness, and the sweetness is so crisp that it makes you want to drink one cup after another. A great high level dish. This sake brewery was originally located in Otsuchi Town, Iwate Prefecture. This time of year reminds me that sake brewing is still evolving today.
Japanese>English
ヒラッチョ
Good evening, Macaroni 😊. I love Akabu's fire-brewed Junmai sake, I think it is a wonderful sake, but it has evolved to be even more delicious👍. I would like to drink it.
Japanese>English
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Good evening, Mr. Hiraccio! Thank you for your comment. Red Takeshi is so delicious that it surpassed my own past memories😇It tastes beautiful, but it's full of a different flavor than fruity, and you can drink as much as you want 😆.
Japanese>English
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Junmai Namaishi Sake with a 65% rice polishing ratio. A local sake from Tokyo. I had a preconceived notion that it was somewhat dry, but when I sipped it at room temperature, it was mildly sweet and delicious! It is not spicy, so you can enjoy the full flavor of the rice in your mouth.
Japanese>English
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Mansakunohanaうまからまんさく純米
Hinomaru JozoAkita
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The rice polishing ratio is 55% and the alcohol content is 16%. According to the label on the back, it can be served cold or warmed, but I had it at room temperature. When poured into a glass, it has a slight golden color. In the mouth, contrary to expectations, it has a fresh acidity. After that, it's all about the umami! Surprisingly, the acidity lingers in the mouth, but it is a nice, sharp taste. The aftertaste is not as spicy as the name implies, and the tangy sourness asserts itself in a good way until the very end, making it "umapichimansaku" in my opinion. I wonder if I am strange to be able to taste such sourness. But "umami" for sure!
Japanese>English
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It is an ambitious work, made with a 65% polished rice ratio and 100% Miyamanishiki from Akita Prefecture. I fell in love at first sight with the adorable Akita dog label and bought it on impulse at a local supermarket. When poured into a glass at room temperature, it has a slight golden color and a surprisingly mild impression on the palate. When you taste it carefully, you will notice the deliciousness of the rice, and by the time you realize that this is how you should taste it! By the time I realized it, I had finished half of the four-pack. The aftertaste is gentle and the alcohol is not strong, so it is generally easy to drink. The Akita dog on the label makes it easy to drink for beginners as well.
Japanese>English
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When poured cold into a glass, the ginjo aroma does not rise so much, but it is surprisingly gorgeous on the palate. The first thing that spreads on the palate is a fresh melon that is not too ripe. This is too good to be true. The aftertaste is exactly like melon. The aftertaste reminds me of a young melon, and while I was trying to figure out how this flavor could be made from rice and water, I discovered the deliciousness of rice and was again impressed. I found myself getting completely drunk on this dangerous sake. I would like people who say they have never drunk sake before or that they are not good at it to try it. On the other hand, even sake connoisseurs who say they usually prefer dry sake will have to say, "This is delicious! This is a sake that we want to preserve for future generations. This is a product that we want to leave to posterity.
Japanese>English
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25
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The same series as Asa-opening, which is sold seasonally at a local supermarket. It is labeled as shinzake shiboritate (freshly squeezed sake). The rice and rice malt are domestically grown and produced in Japan. Junmai Ginjo with a rice polishing ratio of 60%. When poured into a glass at room temperature, it has a slight golden color. It has a gentle sweet aroma rather than a ginjo aroma. It is quite sweet in the mouth, with a pronounced sweetness. However, there is nothing clingy about it, it is pure sweetness and deliciousness! Although it is heavily skewed toward the sweet side, the taste is basically clean and smooth, and it is truly delicious. The aftertaste is gentle and sweet, and you don't feel any alcohol at all. I think it is a reasonably priced masterpiece for which a four-pack bottle is not enough.
Japanese>English
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Polishing ratio 50%, 100% Iwate rice. I buy this Asa-Akiraki every time I see it in the seasonal sake series at my local supermarket. This time I had it cold. When poured into a glass, it was clear and colorless, and the ginjo aroma was almost nonexistent when served cold. It is naturally clear and crisp in the mouth because it is served cold. It is not gorgeous, but it tastes beautiful. However, as it warms up in the mouth, the umami of the rice can be felt, and the mild umami lingers in the mouth with a slight spicy aftertaste. Even if the rice used to make the sake is different each time, the gentle umami of the Asa-opening is easy to recognize.
Japanese>English
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Keiryu純米どぶろく純米生酒
Endo ShuzojoNagano
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Polishing ratio of 70%, active sake. There are warnings on the lid and label against blowout, but the gas pressure is not high enough to cause problems, and there is a pleasant sizzling sound. When poured into a glass, it is quite cloudy. When you put it in your mouth, you can enjoy the fizzy sensation. It is thick and bumpy, with a nice thick texture. The taste is drier than expected, and the sense of rice is not as strong on the palate as it is on the sense of touch, and the aftertaste is slightly spicy and slightly bitter. In conclusion, I like Nigori-shu after all!
Japanese>English
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23
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Polishing ratio 50%, 100% Yamadanishiki. When poured into a glass at room temperature, it is almost colorless and transparent with a slight golden color. When you take a sip, you will be amazed at its deliciousness! First, it is overwhelmingly sweet. First of all, it is overwhelmingly sweet, but not at all sticky, and is the ultimate in lightness. The taste is really clear and beautiful, but you can also fully enjoy the umami of the rice. Truly delicious 🍶.
Japanese>English
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Shigemasuクラシック特別純米
Takahashi ShotenFukuoka
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The milling ratio is 60%, and both the rice and koji are domestically produced. The small print on the bottle says it is from Fukuoka Prefecture. When poured into a glass, it has a slight golden color, and in the mouth it tastes like sake, despite the preconceived notion that it is a classic. The deliciousness of the rice comes to the fore, but the aftertaste, while alcoholic, is not harsh or harsh, but rather light. In fact, I think it tastes rather beautiful. The label clearly states "Shigemasu Classic Special Junmai Sake," but the text in small letters says "Shigemasu Classic Junmai Sake is -" which is a bit of a distortion.
Japanese>English
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Nanbubijin雄町純米酒純米
NanbubijinIwate
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27
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The rice and rice malt are 100% Omachi, produced in Japan, and the rice polishing ratio is 60%. When poured into a glass, it has a light golden color. In the mouth, you can enjoy a refreshing yet gentle taste, followed by the sweetness and umami of the rice. The aftertaste is rather refreshing, with a slight spiciness that is well balanced. It is very tasty, with a strong umami flavor, but not too much of a harsh taste.
Japanese>English
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WAKAZE三軒茶屋のどぶろく
WAKAZE KURA GRAND PARIS
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24
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Both rice and rice malt are labeled as Yamagata Prefecture-grown Tsuyahime, and the alcohol level is 12 degrees. As a doburoku lover, I was impressed to encounter something made locally. Pouring it into a glass, I could tell it was doburoku. There was a warning label on the bottle to be careful when opening the bottle, but the bottle was opened mildly. The delicate carbonation in the mouth is delightful. The taste is refreshing, with an impressive yogurt-like acidity at first, but it is not too heavy and you can also enjoy the umami of the rice.
Japanese>English
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Otokoyama北海道限定特別純米
OtokoyamaHokkaido
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The rice and rice malt are domestically produced, and the rice polishing ratio is 50%. I got the Hokkaido limited edition as a gift. The appearance of the light blue frosted glass bottle with a label using Shinzo Maeda's work "White Illusion" according to the cosmetic box, makes one imagine a refreshing, crisp, dry sake. When poured into a glass at room temperature, it has a light golden color, and the aroma is more fragrant than expected. However, it is not a ginjo aroma, but rather a surprisingly mellow, thick, and deep aroma that is often found in sake made from sake yeast or yamahai, and is a rather complex aroma. When you put it in your mouth, the complexity is foretold by the aroma. It is a little different from the cool and refreshing impression given by the bottle and label. The rich flavor is enjoyable and tasty, but when you taste it, you will notice that it is crisp and cohesive with a very light aftertaste. When I enjoyed the entire bottle, not just parts of it, from the aroma to the final aftertaste, I realized that the impression on the bottle and label were not far off from what I had expected.
Japanese>English
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The rice and rice malt are domestically produced, and the rice polishing ratio is 60%. When poured into a glass, it has a slight golden color, and in the mouth at room temperature, it is very clear and even a little hard at first, but you can immediately taste the umami of the rice without any unnecessary spiciness or other unpleasant taste. The aftertaste is not alcoholic, but rather refreshing and a bit more mature. It is not flashy, and it may seem a bit spartan or a bit tsundere, but it is delicious in its own way. I finished the bottle thinking that it would go well with fatty yellowtail sashimi or simply wasabi shoyu.
Japanese>English
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This ambitious work is a Junmai Daiginjo brewed in Yamahai style with a rice polishing ratio of 45% and 100% Yamadanishiki produced in Aizu. The specifications alone convey the skill and enthusiasm of the brewer. When poured into a glass, it has a slightly golden color. However, when you take it into your mouth, it is a Junmai Daiginjo! It has a very rounded, extremely mellow, and very beautiful taste. It is not so much a floral and fruity flavor, but rather a direct sensation of the deliciousness of the rice on the tongue and in the mouth, without any cloying taste. If we were to talk about sweet and spicy, it is a beautiful sweet sake, but there is no unpleasant alcohol taste or strong peculiarities in the aftertaste.
Japanese>English
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Polishing ratio 55%, rice and rice malt are domestically produced and labeled as domestic rice. When sipped at room temperature, it is refreshing and the gentle flavor of the rice can be clearly felt. It is not dry, but there is no unnecessary sweetness, and it is well balanced in a refreshing direction. It is delicious. The aftertaste is surprisingly dry, and although it does not allow for any lingering sweetness, it is well balanced at a high level.
Japanese>English
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Polishing ratio 60%, 100% Gohyakumangoku from Fukushima Prefecture. It was stored at room temperature and served at room temperature. The first thing that surprised me was when I opened the bottle. Like a sparkling wine, the bottle popped open as if it were going to blow away. When poured into a glass, it had a slight golden color and was more like a carbonated beverage with fine bubbles. In the mouth, it's more fizzy than I expected! The stimulation is delightful! The bubbles are strong and the taste is dry, but there is no unpleasant alcoholic kick, and the deliciousness of the rice hidden deep within can be felt. I kept it at room temperature after opening the bottle and drank it a little at a time, but after about the third day, the fizziness was almost gone and the delicious rice flavor came to the fore. It is still dry and has a slightly dry aftertaste. I think the name "Seiki-Saoma" is exactly what it should be. It is a good sake that gives you a sense of power and core strength that you can't touch if you really put your mind to it. This time it was at room temperature, but I would like to try drinking it cold if it is kept refrigerated for a long time.
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Eisen一火原酒純米吟醸原酒
Eisen ShuzoFukushima
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Rice and rice malt are domestically produced and labeled as domestic rice. Polishing ratio is 60%. Purchased at the Bandai factory's Yutsukura. I think there used to be an Ippiki Haraju labeled as Fukunoka, but the rice used seems to be different this time. When poured into a glass, it has a very slight golden color, and the taste of rice is simply delicious in the mouth at room temperature. The aftertaste is very slightly dry, but in general it is a mild rice flavor type.
Japanese>English
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Both rice and rice malt are produced in Yamagata Prefecture. The rice and malted rice are all produced in Yamagata Prefecture, and 100% of the rice is from Dewanosato. The rice polishing ratio is 60%. Perhaps it is due to the fact that recently there has been a succession of strong, punchy sake, but my first impression when I sipped it was that it was refreshingly simple. However, the core is strong and you can enjoy the taste of the rice. I don't think it tastes sweet. Moreover, even when drunk at room temperature, the aftertaste was surprisingly dry and spicy. I don't think it will interfere with the taste of food, so please try it with your regular dinner.
Japanese>English
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