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Sakenowa记录你的日本酒体验，发现你的最爱
Milan HauserMilan Hauser
I only started exploring sake

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Gekkeikan
7(8.24%)
Tengumai
6(7.06%)
Rihaku
4(4.71%)
Kuromatsukenbishi
4(4.71%)
Kikumasamune
4(4.71%)

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你喝过的清酒的产地在地图上会被标色。
Hyogo
24(13.11%)
Kyoto
21(11.48%)
Akita
12(6.56%)
Ishikawa
12(6.56%)
Yamagata
10(5.46%)

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Milan HauserMilan Hauser
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Milan Hauser
Type: daiginjo, rice: Yamada Nishiki (koji), Yamada Nishiki, Gohyakumangoku, other (kakemai), polishing rate: 45%, SMV: +5, acidity: 1.2, amino acid: 1.0, yeast: No. 901, alc: 15,5% Faint aroma of melons and alcohol. I couldn't smell any ginjoka. Flavor is dry with sharp acidity at both sides of my mouth and moderate umami. Strong flavor of alcohol a little bit like vodka. Cool and light mouthfeel. I liked Hakkaisan junmai daiginjo better. I engraved that 酒 character on the glass myself 😃
Masaaki　Sapporo
Milan Hauserさん、おはようございます😃洒落た建物ですね👀グラスの文字、自分でとはすごいですね✨
Milan Hauser
@Masaaki　Sapporo Thank you for your comment. Yes, I went to an old glass factory and made it 😃
Milan HauserMilan Hauser
MitsutakeSolitary Gourmet大吟醸
Mitsutake ShuzojoSaga
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Milan Hauser
Type: daiginjo, polishing rate: 50%, SMV: +5, acidity: 1.1, alc.: 15% It was on promotion in supermarket and I liked the label, so I bought it. I got it for a very good price. Aroma is fruity. Tropical fruits and fruit candy. Love it. Flavor is sweet with dry finish. Light body. Not bad but it feels like I can taste the added alcohol.
Milan HauserMilan Hauser
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Milan Hauser
Type: tokubetsu junmai, rice: Koji Yamada Nishiki, Kakemai Gohyakumangoku, polishing rate: 60%, SMV: +1, acidity: 1.5, amino acid: 1.8, yeast: No. 9, alc.: 15% I had Yoka's JDG for comparison. This TJ has more umami and higher amino acid content. More flavor of rice. It is great drink and goes well with fish.
Milan HauserMilan Hauser
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Milan Hauser
Type: junmai daiginjo, rice: Yamada Nishiki, polishing rate: 40%, SMV: +3, acidity: 1.2, amino acids: 1.1, yeast: Kumamoto yeast, alc.: 17% They had this sake on promotion in a sushi restaurant. Lovely strong ginjo aroma that suggests freshness. Full bodied and elegant drink, slightly fruity. Delicious. Went very well with raw tuna. I loved the high alcohol content of 17% I would buy this again any time ❤️
Milan HauserMilan Hauser
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Milan Hauser
Type: junmai daiginjo, polishing rate: 50%, SMV: +1, acidity: 1.3, yeast: ND-4 (Tokyo University of Agriculture and Technology), alc.: 15% Gorgeous aroma of ripe fruits. Gentle mouthfeel, elegant and easy to drink. Sweeter with bitterness at the end. Maybe I am wrong but I can slightly feel just a bit of effervescence on the tongue. This sake won gold medal at Kura Master 2023 in Paris. Tenju Shuzo's toji took his position when he was 30 years old and thus becoming the youngest toji in Akita.
Milan HauserMilan Hauser
HakkaisanJunmai Daiginjo純米大吟醸
Hakkai JozoNiigata
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Milan Hauser
Type: junmai daiginjo, rice: Yamada Nishiki, Miyama Nishiki, Gohyakumangoku, polishing rate: 45%, SMV: +4, acidity: 1.4, amino acid: 1.3, yeast: Akitakonno No.2, alc.: 15.5% Very clean and refreshing. Feels almost like drinking cold water with few drops of lemon juice in it. Color is crystal clear. There is savory flavor just before dryness at the end. Aroma was not too strong as I drank it cold but flowery notes and rice appeared when the drink got close to room temperature.
Milan HauserMilan Hauser
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Milan Hauser
Type: honjozo, rice: Asahi no Yume, polishing rate: 65%, SMV: -5, acidity: 1.5, alc.: 15-16% Sweet aroma of rice and cotton candy. Sweet and sharp flavor. Present umami, light acidity. I learned that this brewery is aging sake in a cave which used to be an underground factory that produced tanks at the end of World War II.
Milan HauserMilan Hauser
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Milan Hauser
type: ginjo, rice: Dewa San San, polishing rate: 50%, alc.: 15% Beautiful ginjo aroma with floral notes Flavor is medium dry, light body, less umami. I read that this sake was lead the ginjo boom in 1980's when ginjo was made for competitions. Dewazakura wanted to make this style of sake available to public.
Milan HauserMilan Hauser
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Milan Hauser
I had this sake during Christmas time last year. I tried it both at room temperature and warmed. Type: junmai, rice: Haneuki, polishing rate: 60%, SMV: +4, acidity: 1.4, alc.: 15% This is well-balanced sake for everyday enjoyment. Aroma of rice flower and bananas. Slightly dry, mild and soft. It's not complicated and can be enjoyed with most kinds of food. I learned that Haneuki is a table rice. The brewery is very old. It was established in 1597 which makes it the 13th oldest sake brewery.
Milan HauserMilan Hauser
IzumibashiOyuki Nigori - Sparkling sake純米にごり酒発泡
Izumibashi ShuzoKanagawa
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Milan Hauser
Type: junmai, style: nigorizake, rice: Yamada Nishiki, polishing rate: 70%, alc.: 15% I drank this winter sake in April. I don't mind the season because it was delicious. Sweet, carbonated, fluffy, full-bodied and fresh.
Milan HauserMilan Hauser
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Milan Hauser
This sake is made in Beijing. Type: tokubetsu honjozo, rice milling rate: 60%, alc.: 15,5% I tried this sake at room temperature with sushi. Aroma was mild with promising sweetness. Flavor is refreshing and medium sweet. Sake has medium body and feels very light. Went well with the dinner. It is also very cheap.
Milan HauserMilan Hauser
GekkeikanYamada Nishiki特別純米
GekkeikanKyoto
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Milan Hauser
Type: tokubetsu junmai, rice: Yamada Nishiki, SMV: +4.5, acid: 1.5, amino acid: 1.6, alc.: 14.6% I bought a small bottle in Apita supermarket last night. I like the pleasant and gentle aroma. Rice, grain, honey, apple and bananas. Flavor is drier, body is medium. Sharp acidity of apples and gentle sweetness of Yamada Nishiki. I like it and would happily buy it again. very good price/performance. I want to visit Kyoto again.
Milan HauserMilan Hauser
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Milan Hauser
I bought a small bottle in izakaya in Shanghai.This is a bottle designed for Heiseiya Izakaya chain in China. Type: daiginjo, rice: domestic rice, rice polishing rate: 50%, alc.: 17% Aroma is mild for daiginjo. I don't get much fruity aroma. Flavor is dry and light. I am missing the elegance of daiginjo.
Milan HauserMilan Hauser
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Milan Hauser
Daiginjo-like aroma with fuller body. Type: tokubetsu junmai, rice: Ginotome, polishing rate: 55%, SMV: +4, acidity: 1.5, yeast: M310 and No.9, alc.: 15% - 16% The aroma is beautiful. Bananas, exotic fruit like pineapple, sweet rice cake. Smells like ginjo sake. Smells so good that one must drink it right away. Flavor is medium dry but the sweetness of rice can be felt. Umami is strong in the mid palate. Juicy. Not too bitter. Short aftertaste. Great balance!
Kab
Milan Hauserさん、おはようございます☀️ 特別純米にしては多少高めですが、綺麗で上質ですよね！ 居酒屋で飲み放題にあると得した気分になります😁
Milan Hauser
Hello Kab @Kab The brand is well established here in Europe. I find its taste is almost like ginjo
Milan HauserMilan Hauser
EmishikiHorizon純米大吟醸
EmishikiShiga
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Milan Hauser
Horizon is a brand produced by Emishiki for a Chinese distributor. The bottle comes with a nice glass as a gift. Type: junmai daiginjo, rice: Yamada Nishiki, polishing rate: 50%, SMV: -5, acidity: 1.6, alc.: 13% Aromatic. It has a nice ginjo-ka. Pears, melon, lichi. Flavor is sweet, complex and elegant. It's delicious and light on alcohol content.
ポンちゃん
Milan Hauserさん、おはようございます☀ 笑四季プロデュースのお酒が中国で売られてるんですね😳ボトルがお洒落！味も美味しそうですね👍
Milan Hauser
Hello! Thank you for the comment. It does taste good. And the glass is nice too 😀
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Milan Hauser
The bottle is so very elegant and beautiful. Style: muroka nama, rice: Gohyakumangoku, alc.: 17% This is a summer release, so it's supposed to be lighter. The alcohol content is only 17% which is low for this producer. Aroma of bananas, it's not too strong. Body is lighter than other Noguchi Naohiko's products. There is still notable umami. I'm a bit confused. It's lighter but not refreshing enough for summer sake.I love the bottle.
Milan HauserMilan Hauser
HatsumagoKimoto Tradition本醸造生酛
Tohoku MeijoYamagata
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Milan Hauser
It's getting cold so I am drinking more and more warm sake. Let's warm this kimoto baby up. Type: honjozo, style: kimoto, rice: Haenuki, polishing rate: 70%, SMV: 0, acidity: 1.5, amino acid: 1.6, alc.: 15.5% This honjozo is so good. Mild aroma of rice and grain. Feels like traditional sake. Flavor is sweet and mellow with bright acidity. I love the acidity. When warmed up, this is a lovely drink. Very versatile sake. Next time I must try their junmai.
Milan HauserMilan Hauser
AmabukiRhododendron純米大吟醸生酛
Amabuki ShuzoSaga
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Milan Hauser
It was my birthday on November 17th so I opened a bottle of daiginjo. Type: junmai daiginjo, style: kimoto, rice: Omachi, polishing rate: 40%, SMV: +5, acidity: 1.8, yeast: flower yeast rhododendron, alc.: 16% This is not a classic DGJ. The aroma is mild, no ginjoka. It is made by kimoto method and flower yeast is used (Amabuki's style). Aroma of cooked rice and bananas, honey. Flavor is dry, full of umami. Drinks easily like DGJ but with full body and firm acidity and tartness.
ポンちゃん
Milan Hauserさんお誕生日おめでとうございます🎉🎂 花酵母の純米大吟醸！華やかでお祝いにピッタリですね✨素敵な一日になりましたね！ なでしこ酵母の純米吟醸も美味しいので日常にどうぞ🎶
Milan Hauser
Thank you very much! 🙂 And thank you for the recommendation. I will remember it next time.
Milan HauserMilan Hauser
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Milan Hauser
The color is pink, but the aroma and flavor are typical sake. Type: junmai, rice: Gohyakumangoku and black rice, polishing rate: 58%, yeast: peony yeast, alc.: 15% The aroma of blackcurrant. flavor is dry with notable sourness and tartness. The color is very special. One might think this is not sake but when you taste it, it's sake.
Milan HauserMilan Hauser
SakayahachibeeTalkin' Loud And Sayin' Something純米
Gensaka ShuzoMie
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Milan Hauser
I'm on a business trip in Shanghai. I wanted to try this sakeforva long time. Type: junmai, rice: domestic rice, yeast: MLA-12, alc.: 14% Very refreshing mouthfeel. Aroma of ripe bananas and lactic acid. Flavor is sour and juicy like green apples. MLA-12 is a yeast from Mie prefecture. This sake was brewed brewed to be surprise in a bottle. It smells sweet and taste sour. Juicy, delicious, easy to drink.
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