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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

265

Favorite Brands

0

Most Check-in Brands

Ookura
8(8.79%)
Kaiun
7(7.69%)
豊祝
5(5.49%)
Akitora
5(5.49%)
Tamagawa
4(4.4%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
30(11.32%)
Kochi
30(11.32%)
Niigata
20(7.55%)
Shizuoka
16(6.04%)
Shiga
12(4.53%)

Venues With Most Check-Ins

まぐろ問屋
33(21.85%)
Ushitora (丑寅)
24(15.89%)
立ち呑み処 おかもと
14(9.27%)
酒場恩人
14(9.27%)
酒蔵なら泉勇斎
6(3.97%)

Timeline

たけさんたけさん
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22
たけさん
#Drinking at home The aroma, acidity, spiciness, bitterness, and sweetness of this dish are all moderate, as if it is hiding in plain sight, as if it were named after a ninja, but the umami flavor is still there. It has a deeply nourishing flavor, like a clear soup made from kelp broth and a pinch of salt. As a food sake, it goes well with sashimi, but it also goes well with a wide range of seasoned dishes from obanzai to yakiniku (grilled meat). It may not be marketable because it is plain and not modern, but I like it.
Japanese>English
たけさんたけさん
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29
たけさん
#Drinking at home Slightly sweet, with a light but firm acidity. Unlike the robustness of Nara sake, the acidity feels fresh and the aftertaste is not so long. The aftertaste, which is neither spicy nor astringent, is light and refreshing while still having a clear flavor. It is ideal as an aperitif, but would also go well with cheese or other dishes with acidity.
Japanese>English
たけさんたけさん
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Ushitora (丑寅)
19
たけさん
This is unique. Mouthful of "nothing". Mellow and tasty water. It is not a fresh and clear water, but a mellow and chunky water. The alcohol taste comes out after the middle of the bottle, but there is no moment when you can feel the taste of the water. Would it taste better if it were heated up? No, it probably just gets warmer... Hmmm, I wonder what the brewer was thinking when he made this sake.
Japanese>English
たけさんたけさん
Bojimaya純米無ろ過生原酒
Tokoro ShuzoGifu
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Ushitora (丑寅)
19
たけさん
The moment you put it in your mouth, you will be hit with a unique but familiar aroma. But I can't remember what kind of aroma it was. What was it? It has a strong sense of unfiltered sake, but I can't really taste the raw flavor. The acidity is not so great, and the umami is the key to the flavor. The taste is not too flashy, and the astringency tightens it up at the end, making it a compact unfiltered sake in a good sense. It seems to be easy to match with all kinds of obanzai.
Japanese>English
たけさんたけさん
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Ushitora (丑寅)
14
たけさん
As if to say that this is a "big hot" sake, it is crisp and piquant from the moment it enters the mouth, but it is not hot and spicy all the way through. The umami flavor fades away moderately, and the end result is a very dry taste. It is not just spicy, but spicy with flavor. Combined with the aroma of the sake itself, rather than the ginjo aroma, it is a very hard-core dry sake. This type of sake may be rare nowadays. It is similar to Kochi sake in that it can be easily matched with everything from sashimi to simmered dishes.
Japanese>English
たけさんたけさん
Doukan特別純米　生酛仕込　湖弧艪　生原酒　美山錦
太田酒造Shiga
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20
たけさん
#Drinking at home The gentle Miyamanishiki taste can be felt, but the acidity is impressive, perhaps because it is a sake made from a sake brewer's yeast. The astringency and bitterness that comes toward the latter half of the bottle is the same as that of the first sake released from the warehouse and Watabune. It is a stable taste of Doukan.
Japanese>English
たけさんたけさん
Fukucho辛口純米　新橋の男達の酒
Imada Shuzo HontenHiroshima
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まぐろ問屋
25
たけさん
Slightly sweet and mildly umami. There is almost no pungency, and it is mild throughout. I think it could have a little more character, but it's still very tasty. I don't know why they put a strange subtitle on it, but I don't know if it's the current style, marketing, or just throwing it to AI. I don't know if this is the current style, marketing, or throwing it all on AI. It's delicious, but I don't like the name for this sake, which has neither a Shinbashi nor a salaryman feel to it. I wish the name represented the body.
Japanese>English
たけさんたけさん
Takachiyo美山錦100% 　59Takachiyo
Takachiyo ShuzoNiigata
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まぐろ問屋
24
たけさん
I ordered it without thinking because it said "Miyamanishiki" on the menu, but it turned out to be Takachiyo. As you can imagine from the names "Takachiyo" and "Miyamanishiki," it is what is commonly called "fruity. But it's not that showy, so it can still be paired with food. Well, I wouldn't drink it willingly, but it's good to have it once in a while.
Japanese>English
たけさんたけさん
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まぐろ問屋
21
たけさん
Yamasan Masamune, which I am not familiar with. I ordered it with no hint that it was a sake from Shimane. I thought this would be the usual Tekkamen, but the mild umami was unexpected. The contrasting, strong pungent spiciness that lasts from beginning to end is a new sensation. I guess you could call it "super spicy, mildly umami. It is delicious in its own way. It seems to go well with various dishes from sashimi to rich simmered dishes.
Japanese>English
たけさんたけさん
Kid純米吟醸　カラクチキッド
Heiwa ShuzoWakayama
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24
たけさん
#Drinking at home Slightly subdued umami, elegant aroma not so much of a ginjo aroma, slightly effervescent and sharp in Kido. It is not assertive, but has a strong core, making it a great food sake. Junmai is also delicious, but this one is more refined and polished. This one goes well with sashimi and boiled vegetables. But why does Kido taste so good for such a cheap price?
Japanese>English
たけさんたけさん
Hidakami特別純米酒酒　純辛低温貯蔵　魚でやるなら日高見だっちゃ！！
Hirako ShuzoMiyagi
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25
たけさん
#Drinking at home The moment you put it in your mouth, you will feel a good flavor and a spicy taste. The spiciness is fresh and new. The umami gradually fades away and the spiciness remains, but there is not much bitterness. It is not only spicy, but also has a nice and clean taste with just the right amount of umami, and it certainly goes well with sashimi. This is a unique taste. I would like to have it on hand at all times.
Japanese>English
たけさんたけさん
Dokan特別純米無濾過生原酒　渡船直汲み
太田酒造 千代田蔵Hyogo
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19
たけさん
#Drinking at home The spiciness, sweet umami, and moderate acidity come quickly, and while enjoying the aftertaste, the bitterness comes unexpectedly. It is similar to the first sake released from the brewery, but I think this one has a clearer outline. I think Doukan is stable in its line of slightly sweet umakuchi at first and finishes with bitterness. Like Okura and Tamagawa, if the direction of the flavor is consistent, we can drink it with peace of mind. Anyway, Shiga sake is generally very tasty.
Japanese>English
たけさんたけさん
Doukan不盡蔵　うま口特別純米生原酒　蔵出し一番酒
太田酒造Shiga
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22
たけさん
#Drinking at home The moment you put it in your mouth, you will be hit with a burst of flavor with moderate acidity. It is full of vigor with a lively flavor and slight effervescence that is typical of nama-shu, but the aftertaste finishes with bitterness and spiciness. It is slightly fragrant, but not cloying or glaring, and can be used as an in-between-dinner drink. It would go well with vinegared dishes, nugi-nimono, and doteyaki.
Japanese>English
たけさんたけさん
Seikyo純米生詰　ひやおろし　無濾過原酒
Nakao JozoHiroshima
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22
たけさん
#Drinking at home The mild, slightly sweet umami comes on quickly, followed by a moderate lingering aftertaste, and finishes with a faint bitterness and spiciness. It has a mild and gentle umami taste without assertive acidity. It is best paired with gently seasoned obanzai.
Japanese>English
たけさんたけさん
alt 1alt 2
18
たけさん
#Drinking at home If you drink it thinking it is autumn, you will be surprised. It has a clear acidity, a firm umami, and a bitter taste that makes your tongue clench. There is also a slight effervescence. The spiciness that tingles in the aftertaste lingers for a long time. Rather than the mellowness and sense of unity typical of the autumn harvest, it has the feel of a variety of people enjoying themselves in a lively, lively manner.
Japanese>English
たけさんたけさん
Hideyoshi特別純米酒　神代
Suzuki ShuzotenAkita
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酒場恩人
26
たけさん
It has a clear and clean umami taste. It has a clear and clean umami taste, which is different from the gentle umakuchi taste. It is completely different from what is commonly referred to as "super-harakuchi," and has a deep and refreshing flavor. This may be a genre I had never been aware of before. It is a versatile all-around dining sake that goes well with anything from sashimi to simmered dishes. I'll have another one for now.
Japanese>English
たけさんたけさん
Hyakusai夜桜　漆黒　特別純米生酒
Ibaraki
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酒場恩人
23
たけさん
It's very mature for a spring sake, but I guess that's what nighttime cherry blossoms are for. There is a slightly floral aroma, but it's not enough to bother me, just enough to change my attention a bit. It is gentle and tasty, but the line is thin and I would like to see more thickness.
Japanese>English
たけさんたけさん
Miyanoyuki山廃仕込　特別純米酒
Miyazaki HontenMie
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酒場恩人
21
たけさん
It has a soft and gentle flavor, without the unpleasant tartness of Yamahai. The lingering aftertaste is unexpectedly tangy, but not so much that it is spicy, but rather that it tightens up the flavor, creating a good balance. I would like to match it with gently seasoned obanzai.
Japanese>English
たけさんたけさん
Yuho山おろし純米　無濾過生詰原酒　ひやおろし
Mioya ShuzoIshikawa
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23
たけさん
#Drinking at home I bought hiyaoroshi last fall and have been saving it until now. The first mouthful of this wine seems to be quite mild, but it is soon followed by a strong and delicious acidity, which is quickly replaced by astringency and spiciness, and finally finishes with a slightly astringent and spicy taste. It has a mildness that is typical of hiyaoroshi, but it is also enjoyable just as a stand-alone sake. Of course, it is easy to match with food. It goes well with sashimi, but it would also go well with grilled dishes or oden. I really like hiyaoroshi the best!
Japanese>English
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