SakenowaRecord your sake experiences and discover your favorites
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としちゃん
It smells like lychee on the label.
In reality, it was a gorgeous aroma
The balance of sweetness and flavor
It is very good and easy to drink.
I drank it with horse sashimi.
It has a very good affinity and the food went well.
As expected of a saku, it is delicious.
Japanese>English
hiro
Yamada Nishiki is polished to 50% rice.
It seems to have a good balance of sweetness, sourness and bitterness. It also has a good sharpness.
What should I serve with it⁉️?
I want to enjoy it slowly.
Japanese>English
hiro
The sake rice is 100% Gohyakumangoku and the polishing ratio is 53%.
It has a gentle ginjo aroma, and when you take a sip, you may think it is heavy and thick, but the bitterness comes a little and it breaks off quickly.
It is delicious.
On the back label, it says "I want everyone who drinks this to feel happy" and I felt happy 😋.
Japanese>English
hiro
In Kura Master 2020, it was ranked as one of the top 5 in the Junmai Daiginjo category❗.
This 2021 seems to have been brushed up even more. (From the back label)
It is made from 100% Yamada Nishiki grown by local Murata-san and polished to 40%.
It has a floral ginjo aroma rather than a fruity one.
It has a honey-like sweetness and a slight sourness at the end.
It's delicious.
I'd rather enjoy this sake on its own all the time than with food👍.
Japanese>English
hiro
Concept ⋅ Workers ⋅ Selection?
According to
Concept
From different angles
to find the value of the product
Workers
Based on the concept
people who work together to create
Selection
The products completed by
Selected products
It seems to be
The aroma and taste of rice. Dry and sharp taste.
It's easy to drink.
Japanese>English
hiro
55% polished "Wakamizu" rice from Kanagawa Prefecture.
ACL 17~18 degrees.
It has a light fruity aroma.
After a firm sweetness, alcohol and a slight sourness come and it breaks quickly.
It's also very good 🤤.
It was a great match with the Namero-modo, which is salmon dressed with miso, cream cheese and chopped onion😁.
Japanese>English
hiro
Hitogochi" sake rice from Nagano prefecture is polished to 55%.
It is fire-retarded.
It has a refreshing fruity aroma with a moderate sweetness followed by a moderate sourness and a quick finish.
Well, it's delicious!
It's a perfect balance that you won't get tired of drinking❗️.
Japanese>English
hiro
It is made from 60% polished Omachi rice and 15 degrees alcohol.
It is unfiltered raw sake, but the alcohol is a little low.
Since it is an unpasteurized sake, no water is added.
It has a fresh fruit aroma and a bit of alcohol, and is dry on the palate.
You don't feel the weight of unfiltered undiluted sake very much, and after a good acidity, it breaks off quickly.
It can be paired with many different types of food ✨🎵.
Japanese>English
あねさん
Hello... I got this sake at a bar a while ago and fell in love with it's dryness. The liquor store near me carries Fukuda, but not the unfiltered Omachi... I want to drink it again.
Japanese>English
hiro
Aneesan-san
Hello ministry!
It's a good dry feeling.
I was lucky to buy it😁.
I hope to come across it again🙏.
Japanese>English
hiro
Kitashizuku, a sake rice from Hokkaido, is polished to 55% rice.
It has a fruity ginjo aroma with a faint scent of withered grass behind it.
On the palate, there is a good balance of sweetness and sourness.
At the end, I felt a unique aroma like withered grass or withered leaves. I felt it.
It's delicious❗️🎵.
Japanese>English
hiro
I heard that heart beauty = attempt.
It has an aroma reminiscent of apples, a dry mouthfeel, a slight sweetness and a delicious taste.
It goes down easily.
I had it chilled.
I want to eat tempura.
Japanese>English
hiro
It is a freshly squeezed, unpasteurized sake, but it feels light in a good way.
The aroma is a little alcoholic, but it is not a semedyne smell.
The mouthfeel is dry, but you can feel the solid flavor.
It's delicious~!
I think this is another sake that is easy to match with food, regardless of genre.
Japanese>English
hiro
Chiba's original sake rice "So no Mai" is polished to 60%.
It is fermented at low temperature for a long time and the production seems to be quite small.
It has a hint of honey and floral aroma.
It has a good balance of sourness and fruity sweetness with a good tingling sensation~.
I like it ♥.
It's not too sweet, so it will be easy to match with food✨.
I had this with firefly squid in olive oil and fried soaked eggplant.
It's the best 🤤!
Japanese>English
