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SakenowaRecord your sake experiences and discover your favorites
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220

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13

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Harushika
6(8%)
Dassai
5(6.67%)
Okuharima
5(6.67%)
Zaku
4(5.33%)
Kid
3(4%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
25(11.36%)
Niigata
16(7.27%)
Yamagata
13(5.91%)
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12(5.45%)
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12(5.45%)

Timeline

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Kamoshibitokuheiji純米大吟醸純米大吟醸
Ban JozojoAichi
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The last sake at Bosei in Nagahoribashi. Kunmai Daiginjo by Kuushinin Kuheiji Aromatic, with a mildly sweet aftertaste. That was all that was left in my notes. I don't know anymore. （Rice dishes) Seasonal kamameshi （Mizuimono.) I didn't even take a picture of it and forgot about it. I forgot how I got home afterwards, but I found the cab receipt in my pocket later.
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Michisakariれいじょうドライ純米大吟醸
MichisakariGifu
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At Bosei in Nagahoribashi. Sanzenzori Junmai Daiginjo-shu He was already in a state of inebriation. The only note I have is, "It's so sharp, I've been betrayed!" was all he wrote down. The smile of the owner, who kept serving us rare drinks, was already full of insanity.
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Sogen純酔無垢特別純米
Sogen ShuzoIshikawa
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At Bosei in Nagahoribashi. At this point, I have already drunk more than 5 gou? Sogen Junsoke Mukunin Special Junmai I vaguely remember it tasted like an aged sake. I think I managed to note it down because it seemed to like it. It goes well with pickles!
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At Boseiyama in Nagahoribashi I wonder how many cups this is. Created by Condensed H The alcohol content is 30 degrees, which is the same as spirits. The owner, who serves such a high alcohol content after making us drink a lot, is no longer a devil's work. The aroma is amazing! I don't remember what it tastes like. I only remember saying something like, "Oh, you understand, don't you? I remember that I forgot to take a picture of it, and of course I remember the paired rings. I forgot to take a picture, and of course I don't remember the pairing. As for the stew, Nanjing 、、、、 manju? I don't remember if it matches or not, although I took a picture of it.
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Bosei in Nagahoribashi, come! OMACHI GARL As the label suggests, this sake has an anime illustration. The sake has an anime illustration on the label. It looks like an old sake brewery with a long history, but it seems to be in line with the changing times. I was too drunk to remember most of it, but I think it tasted rich and delicious. The dishes (appetizers) were vegetables with sesame paste and vinegar, grilled white fish in miso Of course, there was no way I could remember what the pairing was.
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奥丹波純米生酒純米生酒
Yamana ShuzoHyogo
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At Bosei in Nagahoribashi Okutanba Junmai Namaisake Dry but mellow. I drank it with a dish, but I was too drunk to taste it or write it down, and I forgot whether it matched or did not match as a pairing. When I come to this restaurant, the owner is happy to serve me a variety of sake, but at the same time, I drown in alcohol. I probably drank 2.3 liters of cold sake.
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At Bosei in Nagahoribashi. 7 Haginotsuru Style Junmai Daiginjo This sake is a joint project of seven sake breweries in Miyagi. Haginotsuru Style was made at Hagino Shuzo. The bottle has a portrait of what appears to be the toji (master brewer) of each of the seven breweries. The taste is almost the same as the Yamawa style we just drank. It is light and refreshing, too refreshing, like a sports drink. However, perhaps in anticipation of this, the owner served it to us together as a drink comparison. When compared, this Haginotsuru style still tastes more like sake and has a rice flavor. But I had to compare them at the same time to be sure of the level. However, the difference between the two is at a level that cannot be understood without comparing the two at the same time.
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At Bosei in Nagahoribashi. 7 Yamawa Style. Sake made by a joint project of seven sake breweries in Miyagi Prefecture. Yamawa Style is made at Yamawa Sake Brewery. The bottle has a portrait of what appears to be the toji (master brewer) of each of the seven breweries. It looks like a sports drink. It is too refreshing or too clear. Is it sake? It is so light that you would think it was sake. It may be good for those who don't like sake, but for me personally, it's not enough. I paired it with sashimi, which was neither good nor bad.
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Sawanoizumi白夏(びゃっか)季節限定特別純米酒特別純米
Ishikoshi JozoMiyagi
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At Bosei in Nagahoribashi Sawanoizumi Byakka Seasonal Special Junmai Sake Clear and dry, but something gentle on the tongue. It may also have a touch of sweetness? It also has a watery clarity. I paired it with Zunda beans and steamed egg custard with tomatoes. Well, it was neither too much nor too little.
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Afusu高温山廃一段仕込み　生酒山廃生酒
Kidoizumi ShuzoChiba
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At Naniwa Kappo Kou afs Nama Sake High Temperature Yamahai One-step Brewing This sake was served as an extra with dessert. I was too drunk to remember it well, but it had a sour and refreshing taste, like drinking a white wine. If I had not been told it was sake, I would have recognized it as a sake-like white wine.
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Minami特別純米　古酒特別純米古酒
Minami ShuzojoKochi
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At Naniwa Kappo Kou Minami Old Sake Special Junmai ✖️2 cup When I told the owner that I like aged sake, I received a hidden sake that is only offered to regular customers! This is delicious! It was so good that I had to have another glass. It was so rich and had a strong rice smell. But I love this peculiarity. It is so thick that even with a colored bowl, you can see the golden color! It is so peculiar that you really have to be a sake lover. But it seems the owner doesn't really understand it (laughs). Hot dishes Deep-fried tofu with corn and eggplant. Delicious! It goes well with sake (but I can't remember exactly). Rice It is delicious, but I can't say that it goes well with this sake, even if it is an aged sake. If you want to go with rice, it should be "Sora".
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片野桜山廃仕込純米酒 山田錦全量 無濾過生原酒純米山廃原酒生酒無濾過
Yamano ShuzoOsaka
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At Naniwa Kappou Kou-san Katanozakura Yamadanishiki whole Yamadanishiki pure rice sake, unfiltered and unpasteurized Dry, with a strong rice flavor. It has a nice complexity and richness of the unfiltered uncured sake. Match it with dishes. Well, it goes well with everything.
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Born磨き三割八分純米大吟醸　氷温熟成限定純米大吟醸
Katokichibei ShotenFukui
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Continued at Naniwa Kappo Koukou. Bon Bon: Polishing 30% to 80% Junmai Daiginjo, ice-cold aged, limited edition Not dry? Not sweet either? It is fruity and easy to drink. It seems to be popular with the general public. If I had to say whether I like it or not, I wouldn't say I like it. Bowls Sea bass and shijimi clam shijo Dashi broth, bonito broth and sea bass bones. Ginger is also effective. No salt is used, which is good. It has a very good flavor. It's hard to match with sake. But it's not bad. appetizers grilled ayu, vinegared whale's tail, vinegared nuta, vinegared octopus, pickled cabra with shellfish broth Of these, the sweet ones go well with it.
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Tsukimizunoike夏純吟　氷点生貯蔵酒純米吟醸生貯蔵酒
猪又酒造Niigata
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At Naniwa Kappo "Kou" in Nakatsu, Osaka Tsukifumi no Ike Summer Jun-gin Hyoketsu Nama-Shu Junmai-Ginjo It is dry and has the richness and fullness of a fresh-stored sake, with a slight sense of maturity. It is a little heavy. The matching dish was served as an appetizer. Miwa somen Hamo (hamo) and wax gourd jus Lightly seasoned but with a good dashi broth, the hamo aroma is enjoyable, and the refreshing sudachi is a nice touch. Goes well with sake. It fits well without fighting with the heavy portion. It's a great dish! The zōzō (sashimi) includes sea bream, manakatsuo (bonito), and I forget the other one. The seaweed soy sauce is too good. This is a good sake too.
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Yamagata Masamune Dry Junmai. Hmm? Dry? Impact like sweet. A little numbness on the tongue, mellow texture. Only the first sip, but I could smell the aroma of oak. Matching. Miwa somen noodles, neither too much nor too little. Tuna fillet, neither good nor bad. Maybe it would go well with Japanese side dishes or tempura. The dishes for that night. Negitoro roll with tuna, goes well with it. Finally, it's good. The simmered tuna, does it go well with it? It's about the same. Meat and potatoes, hmmm. It was not good, because I thought it would go well with it. It was neither good nor bad. It might be difficult to match this sake with food. So we quickly changed to beer.
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カメーユ・ビダン
Delicious. Clean and sweet. Easy to drink.
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Fukuju純米酒 エコゼロ純米
KobeshushinkanHyogo
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A four-pack bottle sold at the supermarket. Dry and refreshing, the spiciness lingers afterwards. The taste of rice is quite strong. I thought it was a rice polishing ratio of 80. I drank it a second time a little later and it was different. I felt freshness. The sake was paired with somen noodles. I paired it with somen noodles. Well, it was neither good nor bad. But the condiments are very peculiar, so it might have been better with dry taste. Later, I paired it with Sashimi fillets, not too much, not too little Grilled shishamo, not too much, not too much Chilled tofu, well, I thought it would go well with it. Canned mackerel simmered in miso, not too much, not too little Torn shellfish in oil (canned), hmmm. The seasoning was olive oil, so it was not good.
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Gangiひとつび純米
Yaoshin ShuzoYamaguchi
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It is dry, a little rough and umami. There was a hint of sweetness at the back (or so it seemed). It goes well with sushi. There is no way that dry sake and raw seafood do not go well together. Tuna head sashimi I found it again at a department store and bought it. It's really good, lighter and richer than chutoro. It's also good value for money. It goes well with sake. Cold tofu with summer vegetables, shiso leaves and ume plum paste, not too bad, not too bad.
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Suigeiなつくじら純米大吟醸原酒
Suigei ShuzoKochi
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It is clear and tangy dry. However, since it is a pure sake, it also has a roughness that gives it a punch. The illustration and color of the label are beautiful. It is perfect for summer. Nadaman's Japanese side dish lunchboxes go well with it overall, especially the shigureni. Eating Soup "Potato", delicious in itself, but not a good or bad pairing. Grilled mackerel, hmmm. I don't know, I can't say it's good. Onsen egg, not so good, not so bad. Silken tofu with summer vegetables, shiso leaves, and ume plum paste, well, does it go well with it?
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Purchased at a department store tasting. Although I said I wanted a super dry wine, I chose Tayu, which was brought to me at the end of the tasting. I was surprised to find that it was the first makari type in a long time. It was so mild that I might have mistaken it for a sweet sake. It is so slightly dry that you might mistake it for sweet. It smelled good the moment I opened it. It was gorgeous and juicy, but also refreshing. The match was, Sushi Cut off pieces of tuna, mmmm for sake. Not so good, not so bad. Homemade tuna cooked with ginger Tender and delicious. It goes well with sake, not too much, not too little. I prefer a dry sake. Home-made pickled horse mackerel Vinegar and sweetness of rice may go well with this. Or is this rice?
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It has nothing to do with spring deer. A small bottle purchased at a supermarket. It was at room temperature, so I chilled it in the freezer, but it was too cold. When I poured it into a boar cup, it was at the level of thickening. That may be why I did not feel any aroma at all, it was just a refreshing cold sake. After a while in the cup, it reached a good temperature of around 10 degrees Celsius, so I drank it again. It was still refreshing, but the umami of the rice? I can feel the peculiarity of the rice well. I don't dislike it in this way. I see that the rice is 70% polished. Then, there is a slight sweetness. I paired it with a mostly homemade prepared dish. Saba (mackerel) simmered in red miso paste, nice. You can feel the peculiarity of the rice more than drinking it as it is. Miso dishes and sake with high rice polishing ratio may go well together. Aji-nanbanzuke (horse mackerel), also good. I strongly felt the aroma of sake, which I did not feel at all. Maybe vinegar goes well with it? Simmered sardine (ginger and ume plum paste), nice. Negitoro maki and chikuwa cucumber, not too much or not too little, maybe the soy sauce is good. Homemade salad (shiso dressing), not too much, not too little. Half-price Japanese salad from the supermarket, neither good nor bad. Overall, good. Maybe it is a sake suitable for a supporting role.
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