Sakenowa

bull’s‐eye

Kinoenemasamune大辛口　冷やおろし純米ひやおろし

Iinuma Honke Chiba

10/20/2025, 10:15:15 AM

10/20/2025

bull’s‐eye

Preferred: ★★★★☆ Cold sake: ★★★★☆ Cold: ★★★☆☆☆☆ Lukewarm: ★★★☆☆☆☆☆ Hot Aroma 　Refreshing, fruity 🍶Taste 　Dry sharpness and gassy mouthfeel, fruity sweetness in a gassy spread 🍶Accompaniment 　mackerel simmered in miso, sesame puffer fish

Japanese>English

yuki

Koshinohakugan純米大吟醸ひやおろし無濾過

Nakagawa Shuzo Niigata

10/20/2025, 10:13:45 AM

10/20/2025

yuki

9.2/10

French>English

しだふぃー

Kankobaiふくろうラベル純米吟醸

Mie

10/20/2025, 10:10:18 AM

10/20/2025

しだふぃー

やまもと森

ガチャピン

Kachikoma大吟醸

Kiyoto Shuzojo Toyama

10/20/2025, 10:10:03 AM

10/20/2025

ガチャピン

After all, Katsuma is delicious 🍶.

Japanese>English

さるすべり

Hohai特別純米酒

Mira Shuzo Aomori

10/20/2025, 10:08:06 AM

さるすべり

Opened to compare with Kameizumi The snacks were potato butter and salted squid The smell is extremely fruity. Is it similar to "Takachiyo" or "Kangiku"? When you put it in your mouth It is very easy to drink and well-balanced. When you taste it thoroughly, you can feel the slight bitterness of alcohol. Not too sweet, but well balanced. And there is no feeling of lingering in the back of the throat. It is a sake that can be drunk mildly and deliciously. If I had to pick a favorite, I would say Kameizumi. If I see it again, I will bring it to you again!

Japanese>English

haru

Sansha純米吟醸花酵母造純米吟醸

Harada Shuzoujo Gifu

10/20/2025, 10:06:23 AM

haru

It's insanely delicious. modern style Nice aroma just by opening the cork Very gorgeous! Honey-like sweetness A perfect balance of sweetness and umami, spreading mellowly Flower yeast, I thought it would be more lactic acidic, but it has a beautiful soft acidity. Bitterness is very slight, no need to comment. It's so complete on its own. I prepared some snacks, but drank more than half of them first So much sweetness and yet it's so easy to drink.

Japanese>English

はるアキ

Aramasa亜麻猫白麹仕込純米酒二〇二四純米

Aramasa Shuzo Akita

10/20/2025, 10:06:07 AM

10/20/2025

はるアキ

Shinmasa Shuzo's "Flax Cat White Koji Brewed Junmai Sake Ni 024 This special junmai sake by Shinmasa Shuzo is characterized by its use of white koji for brewing. In addition to koji for sake, white koji for shochu is used in the brewing process at the same time. This gives it a crisp, strong acidity that is not usually found in sake, and a fresh, elegant taste. This fresh flavor goes very well as a food sake. Rice Akita Sake Komachi (produced in Akita Prefecture) Polishing ratio: Koji rice: 55%, Kake rice: 60-65 Yeast used: Kyokai No. 6 Alcohol content: around 12-15 Sake meter degree -15 Acidity 2.2 Koji used: In addition to the usual yellow koji, white koji for shochu is used. Brewing vessel Wooden vat

Japanese>English