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たけさんたけさん
大倉、嘉美心などの濃厚旨口で日本酒にハマり、いろいろ飲み漁った結果、今は料理を引き立てる、香り控えめな食中酒をよく飲んでます。 甘くて香りの派手なお酒は、食前酒としてたまに飲むぐらいです。

Registered Date

Check-ins

329

Favorite Brands

0

Most Check-in Brands

Ookura
8(7.21%)
Kaiun
8(7.21%)
Akitora
5(4.5%)
Tamagawa
5(4.5%)
豊祝
5(4.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kochi
34(10.33%)
Nara
32(9.73%)
Niigata
25(7.6%)
Shiga
19(5.78%)
Shizuoka
17(5.17%)

Venues With Most Check-Ins

まぐろ問屋
50(25.51%)
Ushitora (丑寅)
33(16.84%)
酒場恩人
24(12.24%)
立ち呑み処 おかもと
14(7.14%)
またたび堂
8(4.08%)

Timeline

たけさんたけさん
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14
たけさん
#Drinking at home The taste is quite subdued at first, then mild and mellow. It finishes with a tangy finish. It has a deep and reserved taste just like the jacket says, but I'd like to see a little more umami or something. It might be better if it were heated up. Postscript When heated, it did not turn into a beer, but it was still tasty.
Japanese>English
たけさんたけさん
Tamagawa純米酒　ひやおろし
Kinoshita ShuzoKyoto
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23
たけさん
#Drinking at home This is a hiyayagoroshi that I bought last year and let sit for a year. It has a surprisingly dry aftertaste without the heavyweight flavor with sweetness that is typical of Tamagawa. It is mellow and has a slightly matured taste. It lacks the best characteristics of Tamagawa and gives the impression of drinking barley tea. I like Tamagawa, but I don't want this one. Postscript I thought it might turn into a warm barley tea, but it turned out to be a warm barley tea. It seems to be suitable for fin sake.
Japanese>English
たけさんたけさん
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Ushitora (丑寅)
20
たけさん
Oh, this is special. It tastes yellow, but there is something different from the others. It is sweet, with almost no ripe aroma, and has a umami taste that is different from the umami of rice in sake, with almost no spiciness or bitterness. The taste is flat, without any beginning or end, and indescribable. Hmmm, what is this? It's like Shaoxing sake stretched out with a pasta roller. I would not drink it the next time I encounter it.
Japanese>English
たけさんたけさん
Hatsusakuraニューハツサクラ　生酛太郎　吟吹雪　火入
Yasui-shuzojoShiga
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Ushitora (丑寅)
19
たけさん
It has a slight sense of aging, but not enough to be bothersome, and has a mild umami and a tangy spiciness. It is not in the image of Shiga sake's umakuchi (flavorful) taste, but it is good in general. It has a mild maturity with little character, so it is suitable for a wide range of dishes except sashimi. It tastes better warmed than cold. It's not what you would expect from Shiga sake, though.
Japanese>English
たけさんたけさん
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Ushitora (丑寅)
19
たけさん
It has a strong flavor, slightly sweet, slightly sour, and rather tangy and dry at the end. It has a slightly bitter aftertaste, so it is not too much, but it has a rich taste. It is a bit distinctive, but it is easy to match with food. But why such a strange name?
Japanese>English
たけさんたけさん
Kakurei特別純米　雄町
Aoki ShuzoNiigata
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23
たけさん
#Drinking at home Tsururei is a robust wine with a good balance of umami, acidity, and sweetness. It has the style of a yokozuna. The slightly strong pungency from the beginning and the moderate aroma of Omachi are different from the usual Yamada, but they are also within the range of Tsururei. I hope they will continue to keep this taste.
Japanese>English
たけさんたけさん
Minami特別純米　出羽燦々　ひやおろし
Minami ShuzojoKochi
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19
たけさん
#Drinking at home Mild and mellow. It has acidity, but not too much, and has a slightly rough texture, allowing you to enjoy the umami of the rice. The spiciness in the back end is not too much for a Kochi sake, but just enough to tighten it up. This is a food sake that is more hiyaoroshi than takashirashi. It would be delicious warmed up and paired with salted grilled fish.
Japanese>English
たけさんたけさん
Keigetsu吟の夢　純米吟醸酒55
土佐酒造Kochi
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28
たけさん
#Drinking at home What's wrong? It's been a while since I've had this, but the ginjo aroma is so strong... I didn't know it had such sweetness and acidity? No, it's delicious in its own way, but it's different from Kaygetsu Gin-no-Yume, which is a model of mildly delicious sake. It has a much more lively and lively taste. Have my taste buds changed?
Japanese>English
たけさんたけさん
Matsunohana無濾過　純米生原酒
Kawashima ShuzoShiga
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まぐろ問屋
21
たけさん
It is a solid, head-on, robust sake with the power of a yokozuna, which I felt when I drank Tsururei. The most royal of all the royal roads. This is sake. It has a good balance of sweetness, acidity, and umami, and is not too pungent. It has the richness of unfiltered sake. It does not have a raw sake feel. It is powerful but not too strong or too thick, so it can be used with anything except sashimi, such as grilled or simmered dishes, or heated up in a hot pot.
Japanese>English
たけさんたけさん
片野桜純米吟醸　風の香
Yamano ShuzoOsaka
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まぐろ問屋
22
たけさん
I ordered the wrong sake, and what came out was a summer sake at a time of year when hiyaoroshi is at its peak. This is what you would expect if Katanozakura made a summer sake. It was not the typical sour-sweet summer sake, but rather a refreshing summery version of Katanozakura's straightforward sake. It's not the usual sour-sweet summer sake, but rather Katanozakura's head-on sake, made refreshingly summery and clear. It has a strong umami flavor, and is like a slightly carbonated version of the original sake. It is a seamless sake that can be enjoyed on its own when thirsty, or with any dish.
Japanese>English
たけさんたけさん
Manrei純米酒　全量山田錦
小松酒造Saga
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まぐろ問屋
21
たけさん
It has a unique taste with a well-balanced combination of umami, acidity, dashi (Japanese soup stock), and a piquant spiciness. It is unique but not assertive or peculiar, making it easy to pair with food. The spirit of not going with the latest fads and following one's own path is something that is similar to Okura's.
Japanese>English
たけさんたけさん
Kontekiひやおろし　特別栽培米「山田錦」
Higashiyama ShuzoKyoto
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まぐろ問屋
22
たけさん
The combination of Fushimi and hiyaoroshi (mildly mellow and mild). Fushimi sake is often referred to as "women's sake," and it has a soft and gentle flavor from start to finish. The taste is not bland or dull, and it finishes with a crispness. It is a perfect match for food without asserting itself.
Japanese>English
たけさんたけさん
Seppiko-san純米酒　ひやおろし
Tsubosaka ShuzoHyogo
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26
たけさん
#Drinking at home The mild and gentle flavor of hiyaoroshi comes first, followed by a slight dashi (Japanese soup stock) taste. It finishes with a tangy finish. It has no unpleasant taste or peculiarity, and can be easily matched with any dishes. It is a gym-like sake that is characterized by its lack of features.
Japanese>English
たけさんたけさん
Kasumitsuru山廃　純米　原酒　但州
KasumitsuruHyogo
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26
たけさん
#Drinking at home It is unusual that the spiciness comes to the forefront from the very beginning with a moderate sense of sankai (mountain waste) and sourness. It is full-bodied and deep in flavor, but the spiciness insists from start to finish, so it is not coherent. It's not bad, and it would go well with simmered or grilled fish, but the rarity is what draws my attention to it. It would also be delicious heated.
Japanese>English
たけさんたけさん
白嶺辛口純米　酒呑童子
Hakurei ShuzoKyoto
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麒麟堂
20
たけさん
I had been curious about this sake since I saw it at Haretoke, but never drank it. I didn't have high expectations for it, but there was nothing else that intrigued me, so I decided to try it. The label said the brewery was Hakurei. Oh, I like Hakurei. It's cheap, tasty, and has a bit of character. I had high expectations for this one. It has a barrel-like feel, but not too much, and it is unusually sour and unique for a barrel-type sake. It goes well with richly seasoned simmered dishes. It would also be delicious heated. In any case, it is a sake that produces the best synergy when served with simmered dishes and delicacies.
Japanese>English
たけさんたけさん
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麒麟堂
21
たけさん
The hiyaoroshi. It has a mild and mellow umami taste that comes and then disappears. I have not had many Hiyaoroshi, but I think they were a bit more umami.... No, this is delicious in its own way. It is a wonderful sake as a food sake that smiles with any kind of food. I'll drink it again when I see a different tribe.
Japanese>English
たけさんたけさん
Kirakucho純米大吟醸　潤わ潤わ
Kita ShuzoShiga
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麒麟堂
21
たけさん
Although it is a daiginjo, it is neither perfumey nor has a scanty aftertaste. If you drank it blind, you would probably think it was a junmai ginjo. I don't know about the juwajuwa on the label, but it has a good balance of umami, bitterness, astringency, and acidity, and is neither too robust nor too mature, with a core but not overly ostentatious, a rather mild umakuchi. It has a good balance of umami, bitterness, astringency, and acidity, not too robust and not too mature, a core but not overbearing, and a slightly mild umami taste.
Japanese>English
たけさんたけさん
Hidakami純米秋あがり　山田錦100%
Hirako ShuzoMiyagi
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麒麟堂
27
たけさん
The flavor comes quickly with a gorgeous sourness and gradually disappears with a mellow taste. It finishes with a tangy finish, so it never gets dull. Thanks to its gentle but tasty acidity, it is delicious on its own, and when paired with dishes ranging from sashimi to obanzai, the synergistic effect makes it even more delicious. Similar to Wataya, Hidakami is very reasonably priced.
Japanese>English
たけさんたけさん
Iwanoi御宿産山田錦　純米酒
Iwase ShuzoChiba
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またたび堂
26
たけさん
The aroma and umami are subdued, and the sharp pungency comes out in full force. At the end, a rough texture is left along with the pungency, and a desolate landscape comes to mind. It may be similar to after drinking strongly carbonated water. It is better to drink it with food because it is too stimulating to drink by itself. It goes well with sashimi, but it is also good for tightening up dishes such as simmered meat or meat with a strong flavor.
Japanese>English
たけさんたけさん
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またたび堂
25
たけさん
It is slightly dry but has a mild umami flavor, and after the umami flavor disappears, it is spicy. It is not flashy at all, and its crisp aftertaste is perfect with sashimi. It is also good with gently seasoned obanzai. When I come to Matatabi-do, I usually start with this and sashimi.
Japanese>English
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