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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

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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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27
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On the weekend after the state of emergency was declared, I went on a long-awaited tour of Fukushima's sake breweries, and I found this bottle. I found this Nanasi-White at Eigawa Shuzo and YUKURA. It's a sake planned and produced by a group of nameless young brewers. Just pouring it into a glass, its golden color gives off a rich, sweet aroma. It is sweet in the mouth! Delicious! It is extremely sweet, but there is no unpleasant taste that lingers in the mouth. This is delicious! If I say it is similar to Niida Natural Sake, it is similar. The aftertaste is not unpleasant at all, but you will find yourself getting warmed up. The person at the store told us to chill it well, but we drank the whole bottle at room temperature, drowning in the sweetness and flavor.
Japanese>English
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Miyakobijin桃ラベル純米山廃
Miyakobijin ShuzoHyogo
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25
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Hinohikari rice produced in Minami Awaji, polished at a rate of 60%, with Kyokai No. 7 foam yeast. This is an ambitious work of 100% Hinohikari, a quality local food rice. When you take a sip of the golden color, you can feel the sourness typical of Yamahai. The sourness is quite mild. The aftertaste is dry with some hardness left. As you drink more and more, the sourness and hardness remain in your mouth, and personally, I felt it was unexpectedly light. The sourness of the first impression could have been more intense, but that's just my personal opinion.
Japanese>English
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Raifuku純米ひやおろし
Raifuku ShuzoIbaraki
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33
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It is made from 100% Dewa Sanzu from Yamagata Prefecture, and the yeast is a strain isolated from Tokyo University of Agriculture. The label is decorated with yellow ginkgo leaves, giving the impression that autumn is in full swing. When you taste the slightly golden color in your mouth, you will find just the right amount of acidity, followed by the gentle flavor of the rice and enough sweetness. It's mild, well-balanced, and delicious! The aftertaste is a little pungent, but you don't feel any negative elements such as alcohol, and it was a delicious sake.
Japanese>English
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Kazenomoriみんなで花火を打ち上げるお酒2021純米生酒無濾過
Yucho ShuzoNara
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37
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Yamada Nishiki 100%, Polishing ratio 50%, Junmai Nara sake, unfiltered unpasteurized raw sake. YUCHO and Katsuragi fireworks, the sponsorship of the fireworks on October 1st, the day of sake, is included in the price. It must be hard for the sake brewery and the fireworks shop because of the Corona disaster, but I hope they can do their best! I had it cold, and when I put it in my mouth, I was surprised to find a Muscat, which is a delicious Shine Muscat style. It's delicious! In the aftertaste, you can feel the hardness unique to namaishu, but the overwhelmingly gorgeous shine muscat makes you want to keep drinking more and more, and you can't stop. It is a sake with too much flavor.
Japanese>English
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Miinokotobuki秋純吟ポルチーニ純米吟醸生詰酒ひやおろし
Mii no kotobukiFukuoka
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35
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Horizontal letters and Minomushi-kun that don't look like sake labels. It's already the season of Hiyaoroshi. According to the back label, it's a fragrant Jun Gin with an image of Porcini, the Italian matsutake mushroom. I wondered what kind of mushroom image it had, and when I took a sip, it was indeed mushroom-like! Even if you drink it cold, the taste is very mild and gentle. Without the hint of the name or label, you might have wondered what it tastes like. I might have wondered what it was. But because I knew the answer first, I was able to enjoy the simplicity of a country home-style soup with lots of mushrooms in it.
Japanese>English
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Yokoyama Gojusilver1814純米吟醸
Omoya ShuzoNagasaki
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33
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100% Yamada Nishiki is used. The rice polishing ratio is 55% for Kake rice and 50% for Koji rice. Whenever you open the lid, you will hear a pleasant sound and the sweet and mellow ginjo aroma will spread out. When you put it in your mouth, you can enjoy the foaming sensation on the tip of your tongue and the rich sweetness spreads all over your mouth, but it is not too sweet. The aftertaste is not alcoholic or spicy, and the sweetness lingers without being unpleasant. It's my favorite flavor, so it's really good for me personally! But I think it is a very tasty sake that is easy to drink in general.
Japanese>English
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37
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The rice is polished to 65% and 100% Oceto is used as the raw material rice. According to the back label, it is a sake brewed by making the most of the sensitivity of UMAMI, the iriko soup stock culture that has been popular in Kagawa Prefecture for a long time. We had it cold, but it was surprisingly hard. There is no ginjo aroma or gorgeous sweetness, only a delicate sourness and bitterness, and the aftertaste is very dry. It is not the type of sake where the flavor of the rice spreads quickly as I imagined from the name, but it is certainly the perfect sake to bring out the flavor of the food.
Japanese>English
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Kinkame緑60原酒生酒槽しぼり
Okamura HonkeShiga
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34
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The alcohol content is high at 17% due to the fact that all of the Chouju Kinki Midori 60 is pressed in a wooden 艚 bag and is undiluted. The back label says that it is light and dry, but I personally think that it is not light and dry, but has a very complex taste and punch. It may not be because it is a MIKI-KOCHI, but it has a strong taste and acidity that reminds of wood, and the aftertaste is finally dry. I felt it to the sake of a considerably individualist.
Japanese>English
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Mizubasho翠純米大吟醸
Nagai ShuzoGunma
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33
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It is a Junmai Daiginjo with a 50% rice polishing ratio, and I was surprised to find that it tasted even more beautiful than I imagined when served cold. The ginjo aroma is not so strong, but it is gorgeous in the mouth, yet light and crisp. The rice used is 100% Yamadanishiki from Miki Bessho, Miki City, Hyogo Prefecture, which somehow made sense to me. It's a delicious sake without question, and the quality is such that you could drink it as much as you want. It is gorgeous and has a strong umami taste, but there is no miscellaneous taste or alcohol, and it disappears leaving me with a sense of surprise and happiness.
Japanese>English
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Ishizuchi純米土用酒純米
Ishizuchi ShuzoEhime
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35
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The rice polishing ratio is 60%, 100% Matsuyama-Mitsui from Ehime Prefecture, and home-grown yeast is used. There is even an eel on the label because it is a Doyo sake. I think it is a summer sake, but the alcohol content is not low at 16%. It has just the right amount of sweetness in the mouth, and you can taste the firm rice flavor. The taste is quite dense, but there is no miscellaneous taste, which is a negative factor, and you can feel the flavor of the rice for a long time. I like it a lot! The aftertaste is refreshing, but there is no alcohol or spicy taste that lingers in the mouth, just a lingering sense of umami. It's a shame that it's only available for a limited time, but it's a delicious taste that I want to keep on hand.
Japanese>English
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Totally uninteresting post for a 35 check-in.
Japanese>English
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Gokyo純米吟醸生酒にごり酒
Sakai ShuzoYamaguchi
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36
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The rice is polished to 55%, the rice and koji are both produced in Yamaguchi prefecture, and the label is a panda-like tanuki. When I was a child, I loved amazake and drank it every day, so when I see muddled sake, I still buy it, expecting it to be sweet. Since it is a nama-shu, it was naturally served cold, so it was surprisingly hard and dry right after opening the bottle. It's delicious in its own right, but if you let it sit in the refrigerator for a few days, you'll find that the sweetness has increased dramatically to your liking! It's also strange that the nigori has become more mellow and easier to drink.
Japanese>English
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32
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The rice polishing ratio is 70%, and according to the back label, it is "a refreshing dry taste with the umami of the rice penetrating through". When you actually sip it, it is surprisingly intensely sweet and you can certainly enjoy the umami of the rice. This sweetness leaves a searing impression that lingers in the aftertaste. It seems that this is evaluated as dry taste. If you drink it at room temperature, you will find that it is quite concentrated in flavor, which is the type you like. And the unusually high price of a little over 2,000 yen for a bottle was also a happy sake.
Japanese>English
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Kidoizumiactiba生純米山廃生酒
Kidoizumi ShuzoChiba
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29
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It is a low alcohol sake with an alcohol content of 13 degrees. The rice polishing ratio is 80%, the brewing process is high temperature Yamahai, and no yeast or lactic acid bacteria are added. As part of the Chiba Sake Revitalization Project, 100% of the rice is Yamada-Nishiki from Chiba Prefecture, and the rice malt is also from Chiba Prefecture. Perhaps because the rice is polished to a low level, there is no ginjo aroma with cold sake. When you hold it in your mouth, you can feel the unique sourness strongly. It may be the sourness or the unique taste. There are complex flavors hidden in it, and it seems that there is also the flavor of the rice in it, but the wall of acidity is so thick that you cannot enjoy it. You can also feel the hardness that is often present in raw sake. The aftertaste is a little dry, I guess you could say. The unique taste lingers until the end.
Japanese>English
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Senkinクラシック無垢生酛原酒
せんきんTochigi
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42
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I've had this sake at a pub before, but I never had a chance to buy it myself. I found it at a newly opened liquor store in my neighborhood and bought it without hesitation. The rice polishing rate is 50% for koji rice, 60% for kake rice, and 100% for Domaine Sakura Yamada Nishiki rice. The rice is made from local Yamada Nishiki grown only in the fields that are on the same water vein as the brewing water. You can feel the unbelievable commitment! When you pour it into a glass, you can smell a slight ginjo aroma. When you put it in your mouth, the taste of green apple spreads with impressive acidity. While the sourness leaves a strong impression, it is indeed Yamadanishiki. The flavor of the rice can be felt quickly and smoothly. This crispness is the lightness of the aftertaste. Perhaps it was because it was chilled well, but it was surprisingly crisp and refreshing, with a clean aftertaste that left almost no residue. Personally, I don't mind if it's more dense and stubborn, but in general, I think this elegance will be highly appreciated. Anyway, I think it's a delicious sake with an impressive acidity that doesn't need to be written about.
Japanese>English
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32
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When the bottle is opened, it makes a nice popping sound! When poured into a glass, it is almost colorless with a slight hint of color. When you put it in your mouth, you can enjoy the fizzy feeling on the tip of your tongue. The taste is rather firm, and you can feel a bit of miscellaneous flavors. The aftertaste can be called dry. I kept it at room temperature, but the popping continued every time I opened the lid, and I enjoyed the fizzy feeling for about a week. I thought it was a unique and interesting sake with a big-boned taste and a fizzy feeling.
Japanese>English
ﾏｶﾛﾆﾏｶﾛﾆ
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30
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It was the first time for me to have a nama-shu. When I poured it cold into a glass, the ginjo aroma was surprisingly subdued. I couldn't hold back my expectations, and when I sipped it, I found that it was also surprisingly unpretentious. Perhaps it was because it was a raw sake, but it gave me the impression that it was quite hard and even bitter. It's a big departure from the Tobiroki I drank before... After opening the bottle and letting it sit in the fridge for a few days, I felt that the sweetness and deliciousness finally came out. Maybe it was because I was in bad condition due to some personal depression...
Japanese>English
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40
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The label has changed drastically from when I drank it before. Maybe it's the same "natural sake" but a different brand... I think it's a very unique sake, so this label is a bit urban, but I think it's not a bad combination. When poured into a glass, it is a rather solid golden color. It's thick in the mouth at room temperature! It has an intense sweetness with ambivalence that makes you feel even spicy! After that, the taste of Shaoxing wine, which mature wine has, unexpectedly, left a strong aftertaste. After opening the bottle, I drank it for a few days, but day by day, the Shaoxing wine part became less and less of a concern, and the rice flavor that hides behind the sweetness came out, and I think it changed so that I could honestly feel the deliciousness. I still love natural sake!
Japanese>English
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Aizuchujoうすにごり特別純米生酒
Tsurunoe ShuzoFukushima
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43
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The rice polishing ratio is 55%, and it is raw sake, so it should be served cold. Aizu Nakasho, which I always buy when I go to Aizu Wakamatsu, was sold at a newly opened liquor store in my neighborhood. You can feel the ginjo aroma even when it's cold, and when you put it in your mouth, it's like muscat, no, this is kyoho! Fruity and rich sweetness. And it's delicious! From there, you can feel the slight hardness and bitterness that only raw sake can provide, but you can also feel the flavor of the rice, which is somewhat similar to the fire-hardened Aizu Nakasho Special Junmai. The aftertaste is refreshing and there is no alcohol or spiciness at all, but rather a sweetness similar to that of a Kyoho grape that lingers in the mouth. After all, Aizu Nakasho is delicious! I can't wait to visit the breweries in Aizu.
Japanese>English
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Limited edition Miyamanishiki, Polishing ratio is 60%. The aroma is slightly golden and slightly sweet. When you sip it at room temperature, you can feel the rich sweetness and taste the flavor of the rice. Personally, it's my favorite type! However, the rich sweetness momentarily lingers in the aftertaste as a pungent taste, and even though it was overwhelmingly sweet at first, once you drink it, you feel like it was dry. From the name, I imagined it to be a light and refreshing type, but unexpectedly it was more of a humanistic type? It was.
Japanese>English
ﾏｶﾛﾆﾏｶﾛﾆ
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28
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It is a rich, dry Junmai, 100% Yamadanishiki with a milling ratio of 80%. The color is slightly golden and the aroma is almost imperceptible. While imagining that it is Yamadanishiki, but polished to a lower level, it is indeed "rich and mellow" in the mouth. You can feel the umami of the rice. It is a little dry. However, it is only for a moment. The pungent taste will soon chase you and destroy you. Personally, I would like to taste it a little more slowly. The aftertaste is also dry, but it is still dry and does not linger. It is crisp and clean. I think it goes well with dishes with strong flavors, but I can't break my style of drinking only chimichimasake alone before going to bed... Somewhere in Japan, every day, I have dinner with my family while drinking. A drink that can't be missing in such a common scene. How my imagination swelled.
Japanese>English
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