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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

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Junmai Ginjo with a rice polishing ratio of 55%; rice and rice malt are marked up to domestic production. When served at room temperature, the aroma is quite subdued. On the palate, it immediately feels refreshingly light and slightly dry at the outset. It is not sweet, but when you savor it carefully, you can taste the umami of the rice. The aftertaste is very clean with no sense of alcohol, and that is exactly what makes it light and dry.
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The rice is polished to 69%, super flat polished. The back label says it is "medium dry with a deep and full flavor," but I personally think it is quite beautiful and sweet with a delicious flavor. It's also very umami. When you hold it in your mouth at room temperature, the rice spreads gently and deeply. The aftertaste is surprisingly refreshing, with a bit of acidity and a slight alcohol taste, but it is easy to drink. I would like to drink it every day with rice. This is a Japanese artisanal technique that I hope will remain for a long time.
Japanese>English
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Junmai-shu with a 63% rice polishing ratio. When you sip it at room temperature, it has a mellow sweetness with a slight sourness. The aftertaste is also mild and gentle, sweet and delicious, yet refreshing and not overpowering at all. The aftertaste is mild and gentle.
Japanese>English
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This is a favorite of mine every year at this time. When I chilled it well and poured it from the bottle into a glass, I could almost feel the rice clogging the mouth of the bottle at this stage! In the mouth, it's sweet and delicious! The graininess of the rice and the subtle bubbles are a delight to the tongue! The aftertaste is surprisingly refreshing and sweet. The aftertaste is surprisingly light and sweet. 5% alcohol, so you could say it's similar to amazake, but it's good! The taste is much more elegant and delicate than the name "doburoku" suggests.
Japanese>English
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The rice polishing rate is 60%, 100% Aikoku. I was a little nervous when I drank it because the label says it has a "wild taste," but surprisingly, it tastes beautiful and delicious! At room temperature, there is almost no aroma, but in the mouth, you can taste the flavor of the rice, which is not too sweet. At room temperature, there is almost no aroma, but in the mouth, you can taste the flavor of the rice, which is not too sweet. The aftertaste is a little spicy, but it is delicious without leaving a messy or alcoholic taste.
Japanese>English
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Suehiro新酒しぼりたて純米吟醸
Suehiro ShuzoFukushima
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The rice polishing ratio is 60%, and the rice and rice malt are domestically produced and labeled as domestic rice. This is one of the sake breweries that are sold seasonally at my local supermarket, and I always buy Suehiro and Asa-biraki. The price is less than 1,000 yen for a 4-gallon bottle, but it is a Junmai Ginjo, and when you pour it into a glass, you can smell a modest ginjo aroma. When you put it in your mouth, you will be able to enjoy the flavor of the rice in a modest yet beautiful taste. If you savor it slowly, you can taste it well and it's delicious! The four-pack bottle will be gone soon. It is consistently delicious! It has a light aftertaste, but it is not alcoholic, so it is what we call an easy drinking sake. It's a sake that is easy to find and too good to pass up.
Japanese>English
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Although the rice polishing ratio is 65%, it has a strong aroma even when poured into a glass at room temperature. In the mouth, the sweetness and flavor of the rice spreads generously, yet there is almost no alcohol or pungency, so you can savor it carefully. The aftertaste is clear but soft. It is very tasty, friendly, and yet not boring. It is my favorite sake that warms my heart.
Japanese>English
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Asabirakiしぼりたて純米吟醸
AsabirakiIwate
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The rice is polished to 55%, 100% Iwate rice is used, and it is brewed with Ojishimizu, Iwate's famous water. I personally buy Asaikai and Suehiro when I find them. This time it was domestic rice, from Iwate Prefecture, but I was impressed by the fact that they used to make a really good sake from edible rice from Iwate Prefecture (for U1000 yen!) and serve it in the summer. This time, the alcohol content was a little stronger. This time, it was a little more alcoholic and spicy, but the taste made me think, "It's Asa Kai! This time, it was a little more alcoholic and spicy, but I was able to instantly taste the flavor that reminded me of summer. I would like to visit Morioka when the weather gets warmer, as it is one of my favorite cities. Corona, please go away!
Japanese>English
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It is brewed with Kumamoto yeast and the rice polishing ratio is 45% for koji rice and 55% for kake rice. It is a representative work of Kumamoto Sake Brewery Research Institute, the birthplace of Kumamoto yeast, or JSA No.9 yeast. I bought it at the souvenir shop in the airport at the end of the year. It was kept at room temperature, so I'm a little worried, but I'm sure it's OK! (By the way, the souvenir shop at the Aso Kumamoto Airport, which is under renovation, has a larger repertoire of sake than the souvenir shop in the area after the security check!) ) The box says it is suitable for cold sake, but I had it at room temperature. When poured into a glass, it has a slightly golden color and a slight ginjo aroma. When you sip it, you will be surprised by its surprisingly calm and rather austere appearance from the image of Kumamoto yeast. It is different from the preconceived notion, but it is a type that makes you feel a slight spiciness and then the flavor of the rice slowly. When you drink it, you can't feel the glamour that is associated with Kumamoto yeast because of the unexpected hardness of the mellow Aso subsoil water. Of course, it is not badly made, and after tasting it carefully, the aftertaste is modest without any alcohol feeling, and the flavor lingers. It may be called modest and elegant. Personally, with KARO, I prefer the Tokubetsu Junmai where the sweetness is more pronounced, but there is no doubt that this Jun Gin is also of a high level!
Japanese>English
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It is made from 100% KODAWARI, a sake brewing rice indigenous to Tottori Prefecture. The rice polishing ratio is 60%. It has a golden color when poured into a glass. You can feel the sourness in your mouth at room temperature. If you take it in without being intimidated by the sourness, you will find that it has a complex, thick, and mature taste with many different flavors concentrated in it, including the flavor of the rice. By the time you finish a bottle, you will get used to this complex taste and enjoy it purely.
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The label has two simple kanji characters written in big letters, but when you pick it up, you can see that the characters are hollowed out, which is unexpectedly elaborate and stylish. The rice polishing rate is 65%, and the color is slightly golden, and the acidity is impressive. After the sourness, you can taste the mild flavor of the rice. It is delicious. The aftertaste is a little dry and refreshing, so you can enjoy this sake without hesitation.
Japanese>English
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It is a junmai-shu with a milling ratio of 70%, but the rice used is 100% Yamadanishiki from Shimane Prefecture. When you taste it, you can feel the flavor of the rice in the clean taste. This is the Yamadanishiki we are talking about. The aftertaste is clean and slightly spicy, but there is no alcohol feeling, making it a very pleasant sake.
Japanese>English
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The rice polishing ratio is 50%. It is Junmai Ginjo made by Nishi Shuzo in Kagoshima prefecture which is famous for the shochu liqueur. It is served cold, but it is very delicious at a high level! When you put it in your mouth, you can feel the sweetness of the rice and the umami immediately. The umami swells and swells, but at the same time it is swept away by a clear and refreshing aftertaste, and there is also a slight astringency in it, which is really cool. You can taste a lot of different flavors packed into this beer, but it's also very refreshing. It's an amazing sake with an outstanding balance at a very high level!
Japanese>English
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The rice polishing rate is 60%, 100% Yamada Nishiki. On the back label, there is a word for dahlia, "splendor and gratitude", so I thought it was a flower yeast, but it is not, it is KA-4. We had it with cold sake, and it was delicious! There wasn't much ginjo aroma, but it was clean and light in the mouth, with a light sweetness and deliciousness, and the moderate acidity was exquisite. The aftertaste is refreshing, but there are no negative elements such as alcohol. It is easy to drink because it is sharp but not spicy, and it is not too sweet. I think this is a good sake that will appeal to everyone.
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つよーだい
Good evening 😄 I've been looking for this drink for a long time, but I haven't seen it yet. I'd like to try it. The label looks great.
Japanese>English
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Good evening, Tsuyodai-san! I am in Tokyo, so I bought it at Kagoya in Komae. https://www.kago-ya.net/ They have everything from low-polish to Junmai Daiginjo, and all of them are attractive. It's elegant with a flower theme.
Japanese>English
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Junmai-shu with a rice polishing ratio of 50% for koji rice and 60% for kake rice. The koji and the yeast are made of Yamadanishiki, and the Kake rice is made of Gohyakumangoku and other good rice for sake brewing. Moreover, the yeast used is the K9 series, which is a profile of a major player in the industry. When poured into a glass at room temperature, the color is slightly golden, and since it was cold, the aroma is not very strong. When you put it in your mouth, it is surprisingly not glamorous, and you can feel the flavor of the rice right from the start. It's a little dry, but calm and beautifully crafted with a lot of class. It's extremely refreshing, but you can still taste the flavor. The aftertaste is a little dry but not intense. It is noteworthy for its astringency, which would be best complemented with a witty snack.
Japanese>English
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The rice polishing ratio is 55%, and when it is served cold, it is not spicy, but has a refreshing sweetness, and the flavor of the rice can be felt even though it is a little dry. It is quite delicious. The shop's pop-up and the back label say it is dry, but I personally think it is a sake that you can taste the umami rather than the spiciness.
Japanese>English
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This sake brewery is located in Bandai town before going to Aizuwakamatsu. The last time I visited there, it was a Sunday when the brewery was closed, but I was able to buy some at Watanabe Sota Shoten. The rice polishing ratio is 58% and the color is slightly golden when poured into a glass. It has a sweet ginjo aroma. When you sip it at room temperature, you can feel the moderate sweetness and the flavor of the rice almost at the same time. This is quite high level and delicious! The aftertaste has a slight spiciness and sharpness while retaining enough umami. This is my personal favorite type and it's delicious! I think it has a good balance and will be popular with everyone.
Japanese>English
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Aizuchujo会津産山田錦純米吟醸
Tsurunoe ShuzoFukushima
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I have always loved Aizu Nakasho. It was recommended by the person in the shop and I bought it at Watanabe Sota Shoten. This is the only place you can buy it. If it's Aizu Nakamasa and 100% Yamada Nishiki from Aizu, it must be good! It's colorless and clear, with a light ginjo aroma, and when you put it in your mouth, it's also gorgeous and light! The taste is surprisingly refreshing and clean. The aftertaste is extremely light and refreshing, with no alcohol or spiciness at all. It's the perfect easy drinking sake. It is certainly extremely delicious, but personally, I think I would prefer the robustness of the Aizu Nakasho Special Junmai.
Japanese>English
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The rice polishing ratio is 50%, 100% of Fukunoka from Aizu is used, and it is heated once. It won a prize at the New Sake Competition in its first year of revival, and was made with locally grown rice. This sake was recommended by the chairman of Sota Watanabe Shoten. When poured into a glass at room temperature, the sweet ginjo aroma rises and raises expectations. On the palate it's sweet and delicious! It's a very sweet sake, which I personally love, but as expected of a Junmai Daiginjo, it maintains a very clean and clear feel. The aftertaste is not pungent or even dry, and the flavor of the rice just lingers elegantly. This is delicious, and I can't find any flaws. I felt that it has the potential and direction to be popular with the masses.
Japanese>English
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Whenever I go to Aizuwakamatsu, I always stop by Suehiro Shuzo Kaminagaura. The first thing I found there was this Junmai Ginjo Akabeko, which exorcises the plague. The rice polishing ratio is 55%, and on the label there is a lovely Akabeko figure and an episode of gratitude. The color is slightly golden when poured into a glass, and when it is served cold, it is not so gorgeous, and the sourness and dryness prevail. However, there is no pungency or unpleasant taste at all, and you can gradually taste the flavor of the rice. Sake like this should be more appreciated! The rest of the drink is dry again, and as the cup progresses, you'll notice a bit of hardness left in the mouth. It's a very popular and cute Akabeko, but in fact it's all about selflessness, zen-chu-hokoku, for the sake of the world and people. It may not be noticeable, but it is very high quality. I thought it would be the kind of sake that sake lovers would like if they drank it every day.
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