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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

343

Favorite Brands

0

Most Check-in Brands

Kaiun
8(6.96%)
Ookura
8(6.96%)
Akitora
5(4.35%)
Tamagawa
5(4.35%)
Kakurei
5(4.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kochi
34(9.91%)
Nara
33(9.62%)
Niigata
26(7.58%)
Shiga
21(6.12%)
Shizuoka
18(5.25%)

Venues With Most Check-Ins

まぐろ問屋
53(25.98%)
Ushitora (丑寅)
33(16.18%)
酒場恩人
29(14.22%)
立ち呑み処 おかもと
14(6.86%)
またたび堂
8(3.92%)

Timeline

たけさんたけさん
Kasumitsuru生酛　からくち
KasumitsuruHyogo
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まぐろ問屋
24
たけさん
There is a slight yellowish taste, but it is not that pronounced, and then it fades away gently and quietly. It has no distinctive characteristics. It is tasty, but there is nothing special about it, and it has no presence. I wonder if it would be better if it were heated up.
Japanese>English
たけさんたけさん
Kamotsuru酒中在心　茜　広島錦　純米酒
Kamotsuru ShuzoHiroshima
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まぐろ問屋
23
たけさん
It has well-balanced umami, sweetness, acidity, bitterness, and spiciness, as is typical of Hiroshima sake, but it is also characterized by a rough, unfiltered taste. Nevertheless, it is a well-made food sake that can be easily matched with any food. Like the indigo we drank earlier, the sense of unfiltered, unfiltered residual flavor is a characteristic of Shuchu Zaishin, isn't it?
Japanese>English
たけさんたけさん
Kamotsuru酒中在心　藍　特別純米酒　生酛雄町
Kamotsuru ShuzoHiroshima
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まぐろ問屋
22
たけさん
It is beautiful but has a strong umami flavor, and the aroma is more like sake lees than Omachi. The good balance is typical of Hiroshima sake. It also has a nice acidity, as is typical of a sake yeast yeast yeast, which makes it suitable as a stand-alone sake as well as with well-seasoned dishes.
Japanese>English
たけさんたけさん
Daijiro山廃純米火入れ　吟吹雪
Hata ShuzoShiga
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20
たけさん
#Drinking at home It has a robust umami that is typical of Ojiro, acidity that is typical of Yamahai, and a good sweetness and dryness. The aftertaste is long and enjoyable, but it never gets dull as it finishes with a hint of bitterness and spiciness. Delicious! This is what sake from Shiga should be like.
Japanese>English
たけさんたけさん
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酒場恩人
20
たけさん
Unexpectedly, it was aged for 7 years. I ordered it to go with sashimi, but I was surprised to find that the ripe aroma was just for aroma, and it went surprisingly well with the sashimi. However, it is not enough for those who want a mature sake, and the ripe aroma is a little too much for those who want a refreshing sake. I guess Sairyu is not for me after all.
Japanese>English
たけさんたけさん
森本特別純米酒　令和誉富士100%
森本酒造Shizuoka
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酒場恩人
20
たけさん
The gentle, delicious taste of Shizuoka sake is a model of what it should be. It is not at all intrusive, but is very amiable and will listen attentively to any person you talk to. I've never heard of 2038 Honorific Fuji rice, but I wonder if it is suitable for mildly delicious sake. I would like to have this kind of sake on hand at home, but strangely enough, I can't seem to find it.
Japanese>English
たけさんたけさん
Hanahato純米吟醸　番外酒　メリメロ
榎酒造Hiroshima
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酒場恩人
23
たけさん
The jacket is momentarily disconcerting, but there's nothing to it. It is a well-balanced, honors type of sake, typical of Hiroshima sake. The umami flavor comes to the fore, and the sweetness, acidity, and astringency are just enough to support the base, with a moderate lingering aftertaste that finishes off nicely with a zing. I don't think there is a sake lover who doesn't like it. It is a sake like Satomi Ishihara or Yui Aragaki.
Japanese>English
たけさんたけさん
Nanbubijin雄三スペシャルの日本酒
NanbubijinIwate
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酒場恩人
24
たけさん
It has a gentle umami taste with a slight astringency and a profoundly elegant flavor. It is not too much, but has well-balanced umami, astringency, spiciness, and sweetness. It is suitable for sashimi, but also goes well with salted grilled fish and other elegant dishes.
Japanese>English
たけさんたけさん
Shichisui純米60　五百万石
Toraya HontenTochigi
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酒場恩人
27
たけさん
Oh, this is amazing. It has a robust flavor and aroma that makes you think it is Omachi, even though it is Gohyakumangoku. The acidity is strong, and the moderate sweetness gives it a heavyweight taste. This is the quintessence of Tochigi sake. If I can get this kind of flavor from Gohyaku-mangoku, how much more intense would it be if I used Omachi? I wonder how much more intense sake can be made with Omachi...
Japanese>English
ジェイ&ノビィ
Hello, Mr. Bamboo 😃. Nanamizu's Omachi is delicious 😋. Please try it once: ‼️
Japanese>English
たけさんたけさん
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27
たけさん
#Drinking at home The first taste is mild, and the grain-like flavor and pungency slowly emerge. The spiciness and the dashi taste linger in the back of the mouth. There is not much sweetness or sourness, and the taste is honest and straightforward. It is not too sweet or sour when served cold, but it is delicious when heated.
Japanese>English
たけさんたけさん
水神純米大辛口
AsabirakiIwate
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24
たけさん
#Drinking at home As one would expect from a so-called "big dry", it has a clean taste with a moderate aroma and flavor, and is tangy and spicy from start to finish. There is no ups and downs, it is monotonous, and although it is not bad, there is nothing to praise it. It is not bad, but there is nothing to praise. Postscript When I heated it up, it turned into something else. It has a soft umami taste, followed by a spiciness, and then it finishes with a crisp finish. It goes well with any dish, whether it's a simple obanzai or yakiniku (barbeque). This one is only for heating up.
Japanese>English
たけさんたけさん
Mutsuhassen黒ラベル　純米吟醸　火入れ
Hachinohe ShuzoAomori
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29
たけさん
#Backstreet Bar: Makoto Kiya It has a certain amount of flavor, but it is soft, mild, and gentle. There is no flashy ginjo aroma, no bitterness, no excessive sweetness or sourness, and the end is not so much sharp as it is a bit of a letdown. It is different from the calmness of Shizuoka sake, and this calmness is what I like about Aomori sake. It is calm, but also charming, and has no unpleasant taste, making it suitable for any occasion. I want to keep this one on hand at home.
Japanese>English
たけさんたけさん
Ippakusuisei特別純米酒　良心
Fukurokuju ShuzoAkita
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22
たけさん
#Backstreet Bar - Makoto Kiya It starts out refreshing, but then the umami comes in quickly and there is a hint of bitterness. The bitterness remains at the end, but it is sharp and sharp. I have never had much Tohoku sake, but this is delicious. It has a certain flair, but it is dignified and not showy, making it easy to pair with food. It made me want to drink more Akita sake.
Japanese>English
たけさんたけさん
Kakurei特別純米　山田錦　ひやおろし
Aoki ShuzoNiigata
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31
たけさん
#Drinking at home The flavor and acidity are right in the middle, with a slight bitterness that adds thickness, a moderate aroma, and a mellowness that is typical of hiyaoroshi (cold sake). The aroma is moderate, and it has a mildness that is typical of hiyaoroshi. This is a sake of the "yokozuna" (champion). Omachi was delicious, but this is truly Tsururei. It is delicious on its own, and goes well with a wide range of dishes such as obanzai and grilled dishes.
Japanese>English
たけさんたけさん
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19
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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24
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
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