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SakenowaRecord your sake experiences and discover your favorites
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Registered Date

Check-ins

220

Favorite Brands

13

Most Check-in Brands

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%)
Nara
12(5.45%)
Wakayama
12(5.45%)

Timeline

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Hakkaisan特別本醸造特別本醸造
Hakkai JozoNiigata
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A single bottle bought at the supermarket. It is a clear and dry wine, without much depth and aroma. But I think it is easy to match. I think it is a supporting role type. It goes well with sashimi. I mean, it was good sashimi, so it was even better. Nadaman's Japanese side dishes also go well with it. It's more like a natural taste. Not too bad, not too bad at all.
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Shirayuki純米吟醸純米吟醸
Konishi ShuzoHyogo
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A single bottle of sake bought at the supermarket. Dry. You can taste the umami of rice. It does not have a deep flavor, but it seems to be an all-around sake that goes well with everything. Tuna sashimi goes well with it. As you can see in the picture, there are various other Japanese side dishes, but basically it goes well with all of them. Overall, it is a safe dish.
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A single bottle of sake bought at the supermarket. It feels light and flimsy because I was drinking a bottle of "Nakayamaya" junmai daiginjo sake that I got as a tax-deductible gift from my hometown. Perhaps it is not supposed to be so. Is it dry? I think it has aroma and flavor, but I can't say for sure because I can't help comparing the two. It's no good if you drink a good one first. I paired it with sushi and some strips of bonito fish. It was neither too much nor too little, but I think it would probably go well with them. After a while, I could taste the dryness, umami and aroma. But I would like to try it again. The glass bottle for cold sake is good. You can drink it while it's still cold.
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It is rather spicy? But you can hardly feel the spiciness. It has an aroma and a delicious taste of rice. It has an aroma and a delicious taste of rice. This is delicious. I will pay my tax again. However, I can't drink a lot of it. It may be a pure sake, but the strong taste makes it hard to drink. It might be good if you drink it with a chaser. The important pairing. Tuna sashimi, sea bream sashimi, good. Miso cucumber, not good. Boiled prawns in salt, not so good, not so good. Soft-boiled Sanma (saury), good. Deep-fried tofu, good. Onsen egg, not so good, not so good.
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Takachiyo酵素濾過火入 美山錦純米
Takachiyo ShuzoNiigata
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A return gift from the hometown of Uonuma City, Niigata Prefecture, a rice-producing region. It is super dry, as if the yeast has eaten up all the sugar. It is so clear that I can't taste any other characteristics. You might want to be a little careful because it is so easy to drink. I paired it with seafood sushi, and it went well with it. Might go well with soy sauce. If you drink it as it is, it is really just dry, but if you drink it with some soy sauce left in your mouth, it mellows out nicely. It is not so good with other Japanese side dishes. I mean, I would like to have one more aroma or richness.
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Postscript on 2022.12.12 I liked it so much that I got it again as a tax return from my hometown, but this time I felt it was matured. The color is almost golden. Moreover, it has a rich flavor. I wonder why? It tastes good this way, though.
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A single bottle purchased at a prohibited supermarket. Clear and dry. It has a little bit of rice flavor. As they were selling a la of tuna, I sorted them into two categories: sashimi and roughly simmered tuna. Cut off pieces of tuna. It goes well with sashimi. It also goes well with sansanma and sudachi. It is good. Homemade tuna simmered roughly. This is good! Tuna is tender and good. The soy sauce might have been a little strong, but as a pairing, the result was okay.
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Kyohime磨き四分五厘 純米大吟醸純米大吟醸
Kyohime ShuzoKyoto
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I got it with a Lawson trial voucher. Even though it is sake sold in convenience stores, it is quite tasty. Dry? Or maybe sweet? It's almost like it's sweet. It is refreshing. It has a decent aroma. It is quite easy to drink. Goes well with sushi and sashimi. Grilled yellowtail kama with salt Saikyo-yaki with stone Tempura All go well together. It may be almighty.
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Minatoyatosuke純米大吟醸純米大吟醸
Shirataki ShuzoNiigata
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The mouthfeel is rather dry. Then it starts to feel sweet, and then it is dry. Which is it? It has a moderate depth of flavor, with a hint of daiginjo aroma. It seems to go well with all kinds of food. This time, I paired it with sukiyaki (Japanese style of cooking) with melted egg. It was a good match. It matched the sweetness of the sukiyaki and did not lose out to the richness of the soy sauce.
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A single-batch bottle that I got at a local supermarket. It is quite dry. It has a little bit of umami, but I don't think it has any other characteristics. I think it is the type of sake that plays a supporting role. Following the "Echigo-Tsurukame" wine yeast mentioned earlier, we paired it with the same menu item. It goes well with all the dishes we prepared, and is safe or what? As expected. Dry wines are all-around great. It goes especially well with homemade boiled eggs.
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Echigotsurukameワイン工房仕込み純米吟醸
EchigotsurukameNiigata
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A single-batch bottle purchased at a local supermarket. The mouthfeel is sour and fruity. For a moment, it was hard to tell that it was sake. So this is a wine yeast brewed sake. The aftertaste is clean and dry. There is a hint of wine, but not much. This sake might be a good match with sauces such as French sauces. So, I may have chosen the wrong dish this time. Homemade dashi nabe and yuzu kosho Japanese side dish from the supermarket Miso cucumber Cold tofu Boiled egg Saba Ajigio (mackerel) As expected, none of them were good. They didn't overlap in my mouth, or something. Only the ajillo seems to go well with the other dishes.
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I hurriedly paired it with a bottle of "Hanaboe" fully matured, unfiltered, raw sake, which I had left over from the other day. After taking a sip, I was a little surprised to find out that they are opposite sakes (laugh). (Laughs) It has too strong a habit and does not go well with this one either.
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Hmmm, failure this time! By no means is "Echigo-Tsurukame" a failure. There are absolutely wonderful pairing dishes. It would be good to put it in a French restaurant or something...
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Later, I paired it with frozen pasta Neapolitan, and it was surprisingly not bad. It is a Japanese sake, but it doesn't interfere with it. It might be a surprisingly good pairing. Perhaps it goes well with pasta?
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This is also a 1-goupe bottle of sake bought at a local supermarket. I can't make a proper announcement since we drank it after the Uonuma and compared them, but this one is drier, cleaner, and thinner. The aroma and the flavor of the rice are not so strong. I would like to match it with simmered vegetables as well, but...hmmm.... I think the Uonuma would be a better match.
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One of the single bottles I bought at the local supermarket. Super refreshing, dry and not deep. Not much aroma, a little bit of rice flavor. It is easy to drink because it has few peculiarities. I paired it with simmered yellowtail and tuna. This is a good match. It plays a supporting role to the strong flavor.
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Gekkeikan鳳麟 超特選純米大吟醸
GekkeikanKyoto
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I bought it at the supermarket. I think it's dry, but the mouthfeel is mellow and even sweet. It is also mellow. The aroma spreads in the mouth. However, there is no depth. Homemade simmered yellowtail with ara. The sake does not lose to the richness of the soy sauce and does not fight with it. The sake does not lose out to the richness of the soy sauce and does not fight with it. Steamed matsutake mushrooms in an earthenware teapot. I paired it with a steamed dish of matsutake mushrooms from China that was sold at the same supermarket, but since I wanted to enjoy the aroma and taste of this dish, a sake that plays a supporting role would be better. Sushi. I paired this with sushi I bought at the same supermarket. 500 yen, but the fish is big, fresh, and delicious. I like it because it is too cosy. But as a pairing, it is neither too good nor too bad.
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It is quite dry, and you can feel the umami taste. I feel it penetrates into my stomach. It does not have a mellow aroma, but I personally like it. I paired it with sushi, slices of tuna, pickled salted mackerel, and salted fish. Sushi and sashimi go well together without question. The salted mackerel in a salted fish sauce is neither good nor bad. I bought this salted squid at a roadside station in Tottori. It is a simple one with no seasoning other than salt. Compared to regular salted squid, it has less richness without the guts. But this is just the way I like it. It was delicious in itself, but it was neither good nor bad when it comes to whether or not it goes well with sake. If it is very dry without umami, it might go well with sake.
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Atagonomatsu出品酒　大吟醸大吟醸
Niizawa JozotenMiyagi
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At "Bosei" in Nagahoribashi. One of the two off-menu sakes served by the owner. An "exhibit sake" made for a competition. Of course, it is not available on the market. It has a strong aroma and is fruity. It is rather dry. Putting aside all the nonsense, this is really good. I mean, it is really delicious. When it's really good, all I can say is "Delicious! is all I can say. It was funny that the owner was tasting it while squatting.
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As a side note, more than 10 years ago, I bought several kinds of sake and a small bottle of sake that had won a competition in front of the cash register (I don't remember the brand) at a sake shop in Okage Yokocho of Ise Jingu Shrine to compare them.
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When I opened a bottle at room temperature at the ryokan where I was staying at the time, I was surprised to find a gorgeous aroma spreading throughout the room. I wasn't into sake at that time, but the fact that I still remember how good it was must have been.
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I also remembered that the lady at the store said that she felt sorry for that drink if it was compared to other drinks. If a sake is entered in a sake competition, it means that the sake brewer has done everything in its power to make it a great sake. If you see a sake being entered in the competition, don't hesitate to drink it!
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At "Bosei" in Nagahoribashi. Having had a wonderful encounter with "Sora" before, I asked for a sake recommendation at dinner, and the proprietor offered me two off-menu drinks. One of them was "UGO." My impression of the drink, but to be honest, I was pretty drunk and don't remember. I think it was good, but I don't think it was dry or sweet. Or rather, I don't remember because the one that came after was so outstandingly good. So I shouldn't comment on it, but I'm posting it for my own footprints. I enjoyed only the sake after I had finished the rice, rather than with the rice. I think I paired it with some kind of fish in ochazuke. I remember that the ochazuke was also delicious.
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Zaku雄町 2022純米吟醸
Shimizuseizaburo ShotenMie
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I have often heard of "zak" but this is the first time I have had it. Dry? Well, it seems sweet. But the aftertaste is sweet. It has a gorgeous aroma and is full of flavor and richness. This is the type of sake that can be enjoyed on its own. It's certainly delicious. I paired it with tempura (bitter gourd, nankin, onion, yam). This kind of sake goes well with grilled or fried food.
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Sogen純粋無垢特別純米
Sogen ShuzoIshikawa
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Dry? But it also has a delicious flavor. Immediately after drinking, it is thick! but the aftertaste is flat. The sashimi (sea bream and scallops) that was served with the sake was also good. The scallops happened to be seared, so their aroma matched the sake.
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TamanohikariGREEN(グリーン)純米吟醸
Tamanohikari ShuzoKyoto
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At Tsumugi in Nagahoribashi. We had a half-bottle of Tsumugi. It is said to be a sake made by organic farming. Is it spicy? It has a strong umami taste. It is the type of sake that can be enjoyed on its own. But it doesn't have much aroma. I paired it with 3 kinds of appetizers (seasonal soup stock, carrot tofu, and squid with nuta). It is a good match for the three appetizers (seasonal soup stock, carrot and tofu, and squid with nuta). It was a nice touch.
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Hanatomoe完熟 2019 無濾過生原酒純米原酒生酒無濾過
Miyoshino JozoNara
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The sake in the cup is golden! First, enjoy it with your eyes. When I drank it, my first reaction was "I see...". was my first reaction. So this is how unfiltered, unfiltered, unfiltered, unfiltered, unfiltered sake is brewed! It is dry and refreshing despite the sticky flavor that old sake tends to have. It is full of richness and umami. But it seems to be a love-it-or-hate-it kind of sake. Personally, I like it. I wondered if this might be the case, so I tried heating it up and drinking it. Well, it tasted good, but it was heated up in the usual way. Personally, I think it's better to enjoy it cold. As for the pairing. It goes well with sashimi and sushi. The flavor and richness of the sake matches the soy sauce. It seems to wrap up the smell of fish well. I can't say for Japanese side dishes. Some ingredients go well with it, but not as a whole. It's not a bad match, but I think it's a waste. I think it would go well with egg rice. Maybe I'll try egg rice with dashi broth and soy sauce to finish it off.
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Pairing Hanaboe's fully ripe with egg rice made with "Dashi Doraku" from Futananda Soy Sauce in Hiroshima. The flavor of the green onion ruined everything. So, I had the egg rice without the green onion. Well, it was just average. Not so bad, not so bad, not so bad.
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