SakenowaRecord your sake experiences and discover your favorites
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のみぴか
Kokkuri kanzake (warmed sake).
Japanese>English
のみぴか
燗酒で。
Jujiasahi山燗四温 純米酒
ぐがげご
The acidity and umami are immediately followed by a soft mouthfeel. After that, the acidity is gone and the umami remains as it is. As expected.
Japanese>English
ぐがげご
扶桑鶴、玉櫻と比較すると、明らかに綺麗にまとまったお酒。優しい口当たり、中口に旨み、そのままフィニッシュへ。同じ条件で醸しても、こんなに違うんだ。
Tamasakura山燗四温 生酛純米 山田錦
ぐがげご
It has a firm flavor and strength. The aftertaste is a bit like rice shochu.
Japanese>English
Fusozuru純米酒 山燗四温
ぐがげご
A collaboration of four breweries in the San'in region.
I drank it warmed, and it was soft and simply gentle. It is soft and gentle, but has a strong sake aftertaste.
Japanese>English
ぐがげご
The taste is firm with a bitter note. However, it is not particularly heavy. Maybe it will suit beer lovers.
Japanese>English
Sakayahachibee山田錦 生酛純米生原酒
ぐがげご
Mild mouthfeel. Moderate sweetness. Slightly acidic. Soft water. And umami at the end.
Japanese>English
Ten'on春の月 微発泡 純米吟醸 にごり生原酒
ぐがげご
Soft mouthfeel like white sake. The light acidity, perhaps due to the carbonation, is pleasant.
Japanese>English
じゅんさん
Kitajima KAN TOAD - Shimotsuki Ver.
Yamadanishiki, additive-free yeast, pure rice sake
The last of the hot sake, KANGAERU, is a yeast additive-free version of YAMADA NISHIKI.
Dry hot sake is delicious.
Ingredients : Rice(domestic), Rice malt(domestic)
Rice type used: Yamadanishiki
Rice Polishing Ratio：55
Sake meter rating: +5.5
Acidity: 1.8
Yeast used: No yeast added
Alcohol percentage: 17
Chabujyoji
Japanese>English
じゅんさん
Hirotogawa, Fukushima, Junmai Nigori Nama
Brilliant and sharp
Balance of sweetness and acidity
Creamy, naturally drink it cold.
It goes down well.
Rice used: "Yumenokou" from Fukushima Prefecture
Polishing 60
Strength 16%.
Chubajinji
Japanese>English
じゅんさん
It's the season for hot sake.
Shiga's Sugi Nishiki, Tamae Yamahai Junmai
Sake degree +13
Acidity 1.6
Alcohol content 15.5
Rice: 100% Tamakae from Shiga Prefecture
Rice polishing ratio 65% (only the rice used for the 720ml sake is 70%, all other rice is 65%)
Yeast used: Kyokai No. 701
Chabujinshi
Japanese>English
ぐがげご
Sake that has few peculiarities and can be drunk plainly. It has a strong full-bodied flavor and umami, with a really faint bitterness at the end. It has an honorable taste.
Japanese>English
ぐがげご
Gentle and fluffy warmed sake. It has a slightly old sake-like feel to it, but only slightly. Soft and fluffy sake.
Japanese>English
ぐがげご
No sticky sweetness, refreshing sweetness, a good amount of strength, and a light acidity at the end for a good balance.
Japanese>English
Shinomineろくまる美山錦 純米吟醸うすにごり生原酒
ぐがげご
Both the front and the back of the bottle are carbonated and refreshing. It has a gentle sweetness due to its light nigori taste. It is an elegant sake that does not make you feel the alcohol content.
Japanese>English
じゅんさん
The last sake of the day was from Shimane.
Ten Asahi Hiyahiroshi (Hiyahiroshi)
A dry junmai that tastes very good hot.
Rice: Shimane Gohyakumangoku
Polishing 70%.
Yeast: Association No. 701
Sake degree +10.5
Sakumoji
Japanese>English
じゅんさん
I wanted a slightly dry cold sake, and Kushira's Junmai Ikki Hara Sake came up. Probably this year's sake.
It is a sake made from rice grown in their own rice paddies.
Alcohol content: 16%.
Rice, Rice Koji／60% Yamadanishiki produced in Kushira, Gosho City, Nara Prefecture (in-house cultivated)
Raw yeast / Association No. 6
Fire-quenched / Unfiltered
Sakujoushi
Japanese>English
じゅんさん
Kume cherry blossoms in Tottori. Encountered again.
First time in 7 months.
Dry, robust sake suitable for hot sake.
Rice: Yamanishiki produced in the Yamada rice field in Yatsugo, Tottori Prefecture.
Rice polishing ratio: 60
Alcohol content: 15%.
Yeast: No yeast added
Sake meter: +5, Acidity: 2.4, Amino acidity: 2.3
Sakujoushi
Japanese>English