SakenowaRecord your sake experiences and discover your favorites
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ターク
Yamahai Junmai 3 years old, hot sake.
It has a nice sharpness and richness. I wish I had ordered this from the beginning.
The entrée was raw tsukune ne and squid gratin with salted fish.
They don't always have them on hand, so it's a once-in-a-lifetime experience.
Japanese>English
Koganesawa120周年記念のお酒
shinjii_tabelog
5.0 Mellow and full-bodied.
Japanese>English
shinjii_tabelog
4.0 Slightly clear and acidic
Japanese>English
shinjii_tabelog
5.0 Easy to drink and full-bodied
Japanese>English
アラジン
Just one glass before a drink at work!
Eikofuji Junmai Daiginjo Spring Blessing Kiorin from Fuji Shuzo in Yamagata Prefecture (Tsuruoka City).
This sake is made from 100% Dewasan, a crossbreed of Miyamanishiki and Hanafukuyuki developed in Yamagata Prefecture, polished to a 50% rice polishing ratio, and brewed with Yamagata yeast.
It has a sake strength of -9, acidity of 1.5, amino acidity of 1.0, and alcohol content of 15.9 degrees, making it a little sweet and crisp.
Eikoufuji's labels are always very strong, but this time, the pink color was more spring-like and understated. I guess. I appreciate the amount of information.
The appearance is clear, with a slight hint of wild cherry.
The aroma is round and gentle ginjo aroma like ripe melon and banana with a hint of gentle sweetness.
The mouthfeel is smooth, starting with acidity, followed by sweetness and umami with complexity, and then a lingering sweetness in the mouth.
The back palate is quickly followed by a strong bitterness and crisp acidity, which leaves a stimulating sensation on the tongue.
When rolled over, the umami comes forward and combines with the acidity to create a nice sensation.
It was an easy-drinking sake with a spring-like beauty, though it did not have the usual glamour of Eikoufuji, and the lightness of Dewa Tsannin was well expressed.
It was a treat 🍶.
Japanese>English
アラジン
This is Nabeshima Special Honjozo Pink Label from Tomikuchiyo Shuzo in Saga Prefecture (Kashima City)!
I love Nabeshima, but this is the first time I have had a honjozo with brewing alcohol added.
It is a special honjozo with a rice polishing ratio of 60%.
The appearance is crystal with a slight lemon yellow tint.
The aroma is sweet and fruity, as is typical of Nabeshima, but the brewing alcohol gives it a cool, refreshing feeling that is very nice!
On the palate, there is an attack of light acidic stimulation with a slight schwarziness!
From there, the acidity and fruity sweetness spread in harmony with the umami and richness, and I instantly understood that this was delicious! I instantly understood.
Moreover, the aftertaste has a sharp alcohol taste as if it were a special honjozo!
When I rolled it around on my tongue, I could feel the refreshingly stimulating acidity from the shuwa sensation, the juicy sweetness and umami mellowing out, and the bitter taste coming out at the end of the finish.
It has a deeply fruity flavor, and it is the Nabeshima of peace of mind and trust.
To put it mildly, it is delicious.
It is the kind of Nabeshima that you would want to have on hand for everyday drinking.
It was the best. Thank you very much for your hospitality.
Japanese>English
アラジン
This is Koei Kiku Anastasia Green from Koei Kiku Sake Brewery in Saga Prefecture (Ogi City).
There is no indication of junmai sake as a specific name, but the ingredients are pure rice.
Anastasia is a green chrysanthemum with petals shaped like fireworks. It is very summery.
The alcohol content is 15 degrees. It was served cold.
The appearance is crystal like yellow diamonds with a hint of yellowish yellow.
The aroma is gentle, with a hint of acidity, vanilla-like sweetness, fresh green buds, and woody nuances.
The attack on the palate is gentle and smooth, with a refreshing watery feel, followed by a stimulating acidity.
As it rolls around in the mouth, it has a gentle sweetness and umami, but also a flavor like sake lees and a slight bitterness.
Like the coloring of the label, it has a refreshing aroma and taste that evokes fresh greenery, and like the anastasia on the reverse side, it is a refreshing sake that gently and gracefully blooms, perfect for early summer!
Thank you for the treat 🍶.
Japanese>English
アラジン
This is the Haneya Junmai Ginjo Prism Ultimate Shiboritate hologram label from Fumigiku Shuzo in Toyama City.
The label is glittering.
It was served cold.
It has a clear appearance with a slight yellow tinge and a ladylike but mellow apple-like ginjo aroma.
The texture is refreshing, but the pleasant acidity and sweetness are in harmony.
Rolling on the tongue, you can enjoy the juicy and gorgeous ginjo aroma, and the sweetness can be felt even more in the hints.
The finish has a slight whiff of the freshly squeezed, raw sake flavor, while retaining the crisp acidity that is typical of sake.
Both the label and the contents are gorgeous, and those who like gorgeous, juicy sake will love it.
I would like to try it with the juicy fish from Toyama.
Japanese>English
アラジン
This is a Junmai Ginjyo Usu Nigori Nama Shu from Hirataka Shuzo in Ishinomaki City, Miyagi Prefecture.
The design of the bottle is reminiscent of the winter sea, with whales and polar bears swimming in the murky sea, but it looks a little cramped because the contents have been reduced considerably. However, it looks a little cramped because the contents have been reduced considerably. The sake is still delicious, so we will eat it.
The appearance of the sake is a thin cloudiness, about the same level as that of orikara.
It has a sweet aroma with a hint of sweetness from the rice malt.
The texture is smooth and gentle.
In the sweetness, or rather, on top of it, there is a sourness that coexists without mixing with it.
As you enjoy it on the palate, the sourness comes out in the aroma and the aftertaste, and it ends with the stimulation of the sourness typical of sake.
It is a light nigorigo that does not emphasize the sense of koji or rice so much, and I thought that this sake also expresses the coldness of the aquarium in winter and the feeling of water, just as the name suggests.
I think this is not so bad.
It does not seem to interfere with food, so I think it goes well with just about anything.
I had it with sesame kanpachi.
Thank you very much.
Japanese>English