SakenowaRecord your sake experiences and discover your favorites
Timeline
UGOAURORA
yuta
UGO AURORA
Low-alcoholic and refreshing, my favorite!
Delicious!
Japanese>English
としちゃん
It has been a long time since
Kouei Chrysanthemum.
Citrus flavor
Pitchy fresh!
Clean and thirst-quenching
And yet
yet it has a firm umami taste.
yet has a robust flavor.
Perfect for summer!
It is the perfect sake for summer.
Japanese>English
MAJ
Good evening, Toshi-chan! I'm so glad you're here 😄.
The acidity of Sunburst is something my body craves in the summer 😋. 🤣
Japanese>English
としちゃん
Mr. MAJ
Hello.
MAJ, you always introduce us to the beautiful chrysanthemums.
You always introduce us to the delicious chrysanthemums.
I was envious to see you always introduce Koei Chrysanthemum.
It is a real maru sake, isn't it?
If I have a chance, I'll try a different kind.
I will try a different kind if I have a chance.
Japanese>English
yuta
Yoshida Kurau Mangoku No Shiro
Night & Dance was delicious.
This one is also delicious. My favorite.
Personal ranking is high.
Japanese>English
yuta
Tamitsu Kami no Ho
Special Junmai sake, unfiltered and unpasteurized
Personal classification
Umami, Doshiri type
Not like fruity, easy-drinking type
Japanese>English
yuta
Saint Hizirizm Hizirizm
Omachi 50 Junmai Daiginjo Namaoto
100% Omachi rice produced in Okayama
Polishing ratio: 50
Alcohol content: 15%.
It has a strong and powerful feeling, perhaps because it is Omachi.
When the bottle is opened, it pops and the mouthfeel is gassy.
It is delicious!
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 100% Onshu mandarin oranges
Yeast: (%)
Rice Polishing Ratio (%): 1
Alc(degree): 5
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (production area): 80% of 5 million stones
Yeast.
Refined rice 歩合(%): 50
alc(degree): 15
Chinese>English
Yoshiki｜生酛好き🌾
Rice (producing region): 100% Domaine Sakura Kame-no-o (produced in Sakura City, Tochigi Prefecture)
Yeast: Brewer's yeast
Rice polishing ratio (%): 90
Alc(degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast: Yeast
Rice polishing ratio (%): 40
Alc(degree): 15
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: 100% Yamadanishiki
Yeast: Kyokai No. 9
Rice polishing ratio (%): 60
Alc(degree): 13
Japanese>English
Yoshiki｜生酛好き🌾
Raw rice (production area): 5 million stones 100%
Yeast.
Refined rice pedigree(%): 50
alc(degree): 16
Chinese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 80% Domaine Sakura, Omachi (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc (degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): 80% Domaine Sakura Kame-no-o (produced in Sakura City, Tochigi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 14
Japanese>English
Yoshiki｜生酛好き🌾
Rice (producing region): Yumeko
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 16
Japanese>English
Yoshiki｜生酛好き🌾
Rice (Origin): Apples (Tochigi Prefecture), 100% natural apple juice
Yeast: (%)
Rice polishing ratio (%): 1
Alc(degree): 6
Japanese>English
Yoshiki｜生酛好き🌾
Rice (region): Gohyakumangoku 72%, Himenomochi 6%.
Yeast: Utsukushima Yume Yeast
Rice polishing ratio (%): 50
Alc(degree): 15
Japanese>English
nabe
Hello.
Thank you for drinking sake from my home town of Minamiaizu!
Japanese>English
Yoshiki｜生酛好き🌾
Hello NABE. Thanks for your comment! Loman is my favorite brand👍.
Other than Romain, which sake from Fukushima do you recommend?
Japanese>English
nabe
If I may introduce some of the sake breweries in Minamiaizu Town, the Yamanoi series from Aizu Shuzo and the Tefu series from Kunigon Shuzo are interesting because they change monthly, just like the Romanchi series.
Japanese>English
Yoshiki｜生酛好き🌾
I'm embarrassed to say I've never heard of both!
If I see them at the liquor store, I'll definitely ask for them and drink them 🍶.
Thank you very much.
Japanese>English
Kumakichi
One of the top 5 bottles of Tasake I got into last year.
Tasake Junmai Ginjyo Comet 100% was able to get it again this year!
The red comet reminds me of the anime.
The top aroma is very refreshing and slightly sweet!
When you take a sip, you will be impressed by the elegant sweetness and the acidity that spreads gradually.
You can enjoy the lingering aftertaste of umami and spiciness until after swallowing.
The contrast between the red Tasake and the blue Akabu we had the other day was so beautiful that I put them together for no reason!
Rice polishing ratio: 50% (100% Comet)
Alcohol content: 16%.
Japanese>English
酔nosuke
Nice to meet you, Nichinichi 🎉.
A slightly gassy, elegant white grape aroma. The acid bitterness that comes afterwards is like grapefruit.
Light and very clean drinking with a low alcohol content of 13 degrees Celsius.
Perfect for the extreme heat we've been having the past few days 👍I'd love to cool it down in the fridge and drink it while it lasts 😋.
I'd like to try the other sake rice varieties out there 😊.
Japanese>English
酔nosuke
I'm not a big fan of the "Cherry Blossom". The best way to get the best price is to buy a bottle of wine.
The aroma is quite mild right after opening the bottle. It has a soft and refreshing mouthfeel with a good balance of sweetness, acidity, astringency, and bitterness.
As the temperature rises from chilled to slightly warmer, the flavor becomes easier to understand and the aroma and deliciousness increase👍.
Overall, it is modest, so it is suitable as a mid-meal drink. It has a flavor that gradually permeates the palate 😋.
I have a feeling that after a few days, it will become even deeper. I would like to enjoy it while drinking it little by little.
Japanese>English