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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…

Registered Date

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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100% contract-grown rice Gohyakumangoku, 65% polishing ratio. The alcohol content is high at 17 degrees. When poured into a glass, it has a deep golden color. It has a unique aroma that is not sweet even at room temperature. It is thick in the mouth! There is a bit of acidity, but it is quite complex and has a bold flavor with some stimulating parts. The aftertaste is also rich, and it even feels spicy, passing through sweetness. It is a good match for strong flavored food. After opening the bottle, it should be left at room temperature for a few days to allow the complex flavors to become sweeter and easier to drink. It is very different from the popular "gorgeous clear" type, so some people may not like it, but I feel it has a high potential and I like it.
Japanese>English
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Miyakobijinうさぎ純米山廃原酒無濾過
Miyakobijin ShuzoHyogo
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Kacho-fu-getsu "Bird" series Rabbit Yeast additive-free Yamahai Junmai, unfiltered, Hi-iru sake The rice is produced in Hyogo Prefecture, and the rice malt is produced in Toyooka, Hyogo Prefecture. It has a solid golden color when poured into a glass, and is thick in the mouth at room temperature! You can feel the intense sweetness in your throat. And it is delicious. The overwhelmingly powerful flavor of the rice. The aftertaste is not so refreshing as the sweetness remains, but on the contrary, it has a sense of being completely devoid of any cloying taste, which makes it easy to drink for a Yamahai. It is an individualistic sake that makes you feel the persistence, but surprisingly, it may be a type that can be enjoyed by everyone. At least, I like it!
Japanese>English
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The rice polishing ratio is 55% for koji rice and 70% for kake rice, and the alcohol content is low at 13%. When poured into a glass, it is almost transparent, and when taken at room temperature in the mouth, it is surprisingly refreshing and easy to drink. It has no peculiarities as you drink it, and is just right for everyday drinking. It is a sake that plays a supporting role and does not interfere with any dishes, but as its name suggests, it is a sake that makes you feel "delicious" deeply.
Japanese>English
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According to the back label, it is made from 100% domestic sake brewing rice, the rice polishing ratio is 55%, and in-house yeast is used. When sipped at room temperature, the sweetness spreads to the point that it hurts the inside of the mouth. The taste is basically beautiful, but then it is so rich that even a slight bitterness can be felt. The aftertaste is so strong that it passes through sweetness and even feels a little spicy. We had it at room temperature from start to finish, but it is really best served cold.
Japanese>English
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Denshu四割五分　古城錦純米大吟醸
Nishida ShuzotenAomori
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It is made from 100% Kojo-nishiki rice with a milling ratio of 45%. Kojo-nishiki is a sake brewing rice developed by the Aomori Prefectural Agricultural Experiment Station and revived by the Nishida Sake Brewery. You may be drinking Kojo-nishiki for the first time, although the love for Aomori is palpable. When poured cold into a glass, it is almost colorless and the aroma is mild. In the mouth, it is rather sharp, and while it has an elegant sweetness and umami flavor, it is unexpectedly refreshing, perhaps because it was served cold. It was easy to drink, and the four-pack was finished immediately, but it was so delicious that I wanted to taste it at room temperature as well.
Japanese>English
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The name of this sake evokes the port city of Kamaishi. The ingredients are rice (domestic) and rice malt (domestic), and the rice polishing ratio is 55% for koji rice and 60% for kake rice. When poured into a glass, it has a slightly golden color, and when sipped at room temperature, one can gradually taste the sweet and umami flavors wrapped in acidity. The aftertaste is a little dry and surprisingly dry. It is rather crisp, well-balanced, and in short, delicious.
Japanese>English
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Rice and rice malt are domestically produced and labeled as domestic rice, but the label also states "brewed with Shinshu rice". The rice is polished to 70% and made with Masumi's own strain of yeast No. 7. When you take a sip of the slightly golden color at room temperature, you can feel the thick umami, acidity, and a bit of spiciness all at once. It seems to go well with meals, and the thick umami gives it a sense of stability. The aftertaste is a bit dry and sharp, but the lingering umami is pleasant and keeps you drinking more and more! Delicious!
Japanese>English
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The label says the rice is domestic, the rice koji is domestic, and the rice polishing ratio is 40%. It is a limited edition called Kurotefu. The ginjo aroma is fragrant even when cold, and in the mouth it is gorgeous yet crisp with a strong sense of clarity. The taste is overwhelmingly beautiful! But you can taste the sweetness and the umami afterwards. This is amazing! The aftertaste is also beautiful. It gives the illusion that you can drink as much as you want without getting drunk. It was a little different from my preconceived notion of Kunigon, but it is unquestionably delicious, or rather, a delicious sake!
Japanese>English
nabe
Hello. Thank you for praising our sake from our hometown, Minamiaizu Town!
Japanese>English
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Both rice and rice malt are produced in Yamagata Prefecture, and 100% Dewanosato is used. The rice polishing ratio is 60%. When poured into a glass, it has a slight golden color, and the first thing you taste in your mouth is the delicious flavor of the rice. Yet it is not heavy, but light! It is not dry, but rather gentle, but not at all harsh, and the taste is more refreshing and clean than expected. The aftertaste is slightly dry, yet there is no unpleasant alcohol taste. This is delicious! You won't be able to stop drinking it once you start, and you'll want to drink it every day!
Japanese>English
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This is the fourth GW purchase. This is also a work of the best efforts, with a rice polishing ratio of 55% and 100% "Yume-no-Ko" sake rice produced in Aizu, Fukushima Prefecture. When poured into a glass at room temperature, it is a little cloudy, and the ginjo aroma is discreet. The first thing you feel in the mouth is a moderate acidity, followed by a rich muscat-like floral flavor that is richer than you might expect. The sweetness and umami of the rice can be fully appreciated while maintaining a beautiful flavor. This is delicious! The aftertaste is unexpectedly dry and spicy for a moment, with a variety of flavors that all come together elegantly and without any unpleasant alcohol sensation. This is a great sake that allows you to enjoy the various expressions of sake in one sip!
Japanese>English
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The third GW purchase. Both rice and rice malt are domestically produced, and the rice polishing ratio is 60%. The label on the back of the bottle says, "Made with rice suitable for sake brewing," so it would be nice if they wrote the brand name of the rice as well. If you pour it into a glass and look closely, it has a slight golden color. It tastes gentle but not sweet in the mouth at room temperature. It is quite beautiful and you can enjoy the deliciousness of the rice, but the aftertaste is sharp and spicy. It is a type of sake in which you can taste the umami of the rice in total, but it seems simple, light, and clear. Even though there is no ginjo aroma, it is a surprisingly modern, easy-drinking, and delicious sake with a gorgeous flavor.
Japanese>English
ﾏｶﾛﾆﾏｶﾛﾆ
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The second GW purchase, a full-bodied Yamahai Junmai Daiginjo made from 100% Yamadanishiki produced in Aizu. The price is very reasonable. We had it cold. When poured into a glass, it had a slightly golden color and the ginjo aroma was subdued. It has a surprisingly hard and crisp impression in the mouth. The dryness is more refreshing than expected, but the deliciousness of the rice can also be enjoyed momentarily. There is no sense of alcohol at all, and it seems that you can drink as much as you want to taste the momentary deliciousness. The aftertaste is also crisp and rather bitter, but it is a sharp bottle with no wasted parts.
Japanese>English
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This is the first in a series of personal shopping trips to Fukushima (Aizu) during GW. The rice is domestically produced, the rice malt is labeled as domestic rice, and the rice polishing ratio is 60%. The alcohol is light at 13 degrees. According to the label, it is made by applying the process of making a sake from the traditional sake yeast stock and emphasizing the sourness of the natural lactic acid bacteria. When poured into a glass, it is a solid golden color, and at this point, a slight sour smell rises. When you hold it in your mouth at room temperature, you can feel the sourness running through it! But at the same time, a mellow sweetness also spreads, reminding us of citrus fruits, which are quite ripe after being matured in the sun. Fruity and easy to drink, like juice! But I think this acidity is a very mature taste.
Japanese>English
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It is said to be made with a 65% rice polishing ratio, junmai once-fired, and 100% Iwate-grown Hitomebore. They sell several brands of seasonal sake at a local supermarket, like a campaign by a sake company. I remember that they used to offer Asa-opening, a 100% Hitomebore summer sake, which was very tasty. This time, it was a bit more acidic on the palate. This may be because the sake had been kept at room temperature in the store despite being once-fired. When you taste it carefully, the sourness goes away and the umami of the rice can be felt. It is a stable taste even for edible rice.
Japanese>English
ﾏｶﾛﾆﾏｶﾛﾆ
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Junmai, 60% polished rice, hi-ire. When poured into a glass, it had a slight golden color at room temperature. The rich sweetness spreads in the mouth. And since there is no unpleasant alcohol taste, you can taste the transition from sweetness to deliciousness in your mouth comfortably and to the fullest. It is really delicious! Like Sharaku, it is right in the middle of the lineage of beautiful flavors, but this sweet-amazing flavor makes you feel the depth of nostalgia and momentary happiness, especially if you want to have it as a daily companion.
Japanese>English
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Polishing ratio is 70% for koji and 80% for kakemai. Yamadanishiki and Miyamanishiki are indicated as the raw materials. The yeast is Association No. 7. The red label is said to be a camellia. The website says "Yuyamanishiki," but perhaps the website is mistaken. I had previously had a special junmai (orange dahlia) from Hanashimi, which was very tasty, so my expectations were high. It was rich on the palate! Yum! The first sip is impressively acidic, but then you can enjoy the deliciousness of the rice, which is not sweet. As the cup progresses, the sourness becomes familiar and the umami comes to the fore. The aftertaste is a little dry and dry, but it is not unpleasant at all and can be drunk very easily.
Japanese>English
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Polishing ratio 60%, 100% Yamadanishiki from Hyogo Prefecture. Low temperature storage. It is also labeled "jun-harai" (purely hot), and while we do it with fish, it's Hidakami! The first time I saw it, I was surprised. When you take a sip, expecting it to be quite dry, you are surprised to find that it is mild and clean on the tongue, and you can fully enjoy the deliciousness of the rice. The aftertaste is dry and certainly goes well with fish, especially grilled fish. I have not been to Tohoku, especially the coastal areas, since Corona, and I strongly wish to visit there soon.
Japanese>English
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Yomigaeru純米吟醸
Yamagata
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Every year in March, I always buy a bottle of sake to drink. This year I had it late due to personal reasons. When served at room temperature, it seemed to have a stronger acidity than last year. However, it tasted relatively clean, and I was able to enjoy the umami of the rice without any unnecessary alcohol.
Japanese>English
ﾏｶﾛﾆﾏｶﾛﾆ
Denshu百四拾純米吟醸
Nishida ShuzotenAomori
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Polishing ratio 50%, 100% Hanasoi rice is used. Hanasoi is a cross between Yamadanishiki and Hanabukiyuki, which is a rice suitable for sake brewing and associated with Aomori Prefecture. The label is also gorgeous, reminding us of the full bloom of the season, so we served it cold with high expectations. When poured into a glass, it is beautifully clear and colorless. Perhaps because it is cold, there is not much of an overtone of fragrance. The first thing you feel in your mouth is a sense of transparency. It tastes very beautiful. It is not as gorgeous as you might imagine, and has a nice sweetness in a clean and refreshing taste. The aftertaste is not alcoholic at all, and the taste is beautiful, gentle, and elegant all the way through.
Japanese>English
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