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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

273

Favorite Brands

0

Most Check-in Brands

Ookura
8(8.6%)
Kaiun
7(7.53%)
豊祝
5(5.38%)
Akitora
5(5.38%)
Tosatsuru
4(4.3%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
30(10.99%)
Kochi
30(10.99%)
Niigata
20(7.33%)
Shizuoka
16(5.86%)
Shiga
12(4.4%)

Venues With Most Check-Ins

まぐろ問屋
36(22.78%)
Ushitora (丑寅)
24(15.19%)
酒場恩人
18(11.39%)
立ち呑み処 おかもと
14(8.86%)
酒蔵なら泉勇斎
6(3.8%)

Timeline

たけさんたけさん
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17
たけさん
#Drinking at home I had a drink at a tuna wholesaler and enjoyed it so much that I bought a bottle on the way home! A bottle costs 2200 yen without tax. It looks the same, but are the specs different? I thought, "It looks the same, but the specs are different. It has a refreshing taste with just the right amount of acidity and umami. With a bottle of sake costing 3,000 to 4,000 yen across the board, it is hard to bow down to the corporate efforts of Kido and Kurumizaka. How can they make such delicious sake at such a low price? Other breweries should learn from them!
Japanese>English
たけさんたけさん
jozan超　純米辛口
Jozan ShuzoFukui
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まぐろ問屋
17
たけさん
It says "Dry" on the jacket, but it's not dry, it's more like a sophisticated, clean, and crisp sake. By "modern" I don't mean "flirtatious" or "perfumed", but rather "stripped down to the bare essentials". Like Nanao, not Yuuchami. It has umami and spiciness, but not too much, and you have to look for the bitterness and astringency, but it keeps the taste tight so that it doesn't become dull. I wonder if this is a coincidence or if they are aiming for it. If it's a deliberate effort, I think it's a very precise technique. I don't know.
Japanese>English
ジェイ&ノビィ
Hi, Takesan 😃. Dry sake 🍶 for sashimi, right? I've only had two bottles of Tsuneyama, but both were very tasty 😋. I've heard it was originally super spicy, so it must have changed with the times 😌. I don't know 😆.
Japanese>English
Termat
Hello Takesan🌞 Glad you enjoyed drinking Tsuneyama! It seems that when the current brewery toji was replaced, he invested in technology to refine it while keeping the original goodness (like micro-bubble rice washing). In other words, they are aiming 😎.
Japanese>English
たけさんたけさん
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まぐろ問屋
17
たけさん
The refreshingness typical of summer sake and the umami flavor typical of Kurumasaka are in perfect harmony, and I would like to call it mildly refreshing and umakuchi. I used to have the impression that summer sake was too light and not very drinkable, but this is wonderful. It has just the right amount of umami, acidity to support the base, and just enough spiciness to tighten the flavor, but not too much. This is the kind of summer sake that I welcome.
Japanese>English
たけさんたけさん
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まぐろ問屋
21
たけさん
It is a low-alcohol summer sake from Iwaki Kotobuki, and as the name suggests, it is light and refreshing, with a mild flavor that makes it very easy to drink. It's easy to drink, but it lacks the feeling of being watered down, or the strength of a drink. I heard it's popular these days, but I prefer "furu-aru" or "koi-aru" to "lowaru".
Japanese>English
たけさんたけさん
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酒場恩人
15
たけさん
It has a mild umami taste, followed by a dry taste, but it is finally tightened up by the acidity and astringency that sticks to the tongue. It is a unique sake, but it is not unique, making it a versatile food wine that can be easily matched with a wide range of dishes.
Japanese>English
たけさんたけさん
Raifuku純米酒ふくまる
Raifuku ShuzoIbaraki
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酒場恩人
21
たけさん
Mild, mellow and gentle. There is almost no bitterness, pungency, or astringency. I thought Raifuku had more flavor, but I didn't know they made something like this. This is a good food sake, but if you drink it thinking it is Raifuku, you may be surprised.
Japanese>English
たけさんたけさん
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酒場恩人
18
たけさん
It has a slightly sweet taste with a mild umami and a slight soupiness, but it is also clear and has a flavor that is not often found. It is not so thick as to be called a "pure sake," and the aftertaste is tight, making it easy to drink like a summer sake. It is easy to match with any dishes. But, 18 Mori makes a lot of different brands. They must be full of creativity They must be full of creativity.
Japanese>English
たけさんたけさん
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酒場恩人
20
たけさん
It doesn't have that much of a raw feel, but it has a moderate umami and a beautiful Kagatobi-like flavor that finishes without any change. It has a freshness that is typical of summer sake, and is very easy to enjoy. It goes well with a glass of beer or with sashimi.
Japanese>English
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
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