SakenowaRecord your sake experiences and discover your favorites
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Yuko
Limited edition sake. Beautiful sparkling-like bottle. Refreshing and really tasty.
Japanese>English
Yuko
Totally a fan of Fukushima sake on my trip to Fukushima😊.
Beautiful winter label, sweet and delicious.
Japanese>English
Yuko
We received a craft liquor and an unusual one.
A forest-inspired liquor made with hiba, geranium, bergamot and lavender.
Wine? Gin? Sake? It tasted like a mysterious wine.
Japanese>English
Yuko
There are several new political ‼️
and Tangerine, which I am not so familiar with.
It is delicious, with a refreshing sourness that only Niimasa can offer.
Japanese>English
ほにほに
Nice to meet you! Excuse my comment! Shinsei is delicious, isn't it? Tangerine! I'm surprised I've never seen or heard of it! I want to drink it! (LOL)
Japanese>English
Yuko
I found a sake BAR and came here.
It is a hideaway store, and the sake menu is too extensive to worry about 🥰.
The sake is lightly cloudy and fruity.
Japanese>English
じゅんさん
Finally, a fully ripe version of Koshi's Apple, which we drank this summer, came out in the fall, so we all drank it!
Damn, it's sweet, man! But not unpleasantly sweet, the ripeness of the apple!
Ingredients: rice, rice malt
Alcohol content: 15
Sake meter rating: -15
Acidity : 3.0
Rice type : Kake/Yamadanishiki, Koji/Gohyakumangoku
Rice Polishing Ratio：58/50
Japanese>English
じゅんさん
After the blamed sake, we had a pure shizuku-brewed Hououmida. It is a special limited edition sake with a slight effervescence, but perhaps it had been too long since the bottle was opened, or maybe there was just a little bit of it left in the bottle.
However, the aroma is sweet and refreshing, and the mouthfeel is elegant and full of umami.
Rice used: 100% Tochigi rice
Polishing ratio 50%.
Strength: 15-16 degrees Celsius
Japanese>English
じゅんさん
Blame sake. In the process of pressing the unrefined sake for junmai-daiginjo-shu, the process of pressing the unrefined sake under natural pressure and then applying artificial pressure to finish pressing the unrefined sake is called "blaming".
Therefore, the sake may taste a little bit like a leftover flavor,
But this Urasugiyuu is not like that at all, and has a beautifully concentrated flavor.
This is the result of Junmai Daiginjo.
Rice 100% Izuwasanzu from Yamagata Prefecture
Yeast: Yamagata yeast KA, 16-1
Alcohol 17%.
Rice polishing ratio 40
Sake degree +2
Acidity 1.6
Japanese>English