Logo
SakenowaRecord your sake experiences and discover your favorites
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

224

Favorite Brands

0

Most Check-in Brands

Ookura
8(9.41%)
Kaiun
6(7.06%)
豊祝
5(5.88%)
Akitora
5(5.88%)
Tosatsuru
4(4.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
29(12.95%)
Kochi
28(12.5%)
Niigata
17(7.59%)
Shizuoka
14(6.25%)
Hyogo
10(4.46%)

Venues With Most Check-Ins

まぐろ問屋
26(20.63%)
Ushitora (丑寅)
18(14.29%)
立ち呑み処 おかもと
14(11.11%)
Sakanaya Hidezo (魚屋ひでぞう 立ち呑み店)
6(4.76%)
葉花
6(4.76%)

Timeline

たけさんたけさん
Denshu特別純米酒　山廃仕込
Nishida ShuzotenAomori
alt 1
alt 2alt 3
山葵
24
たけさん
A little showy for a rice wine. I don't think it's a raw sake, but it is slightly effervescent and has a modern fruity taste. There is no unpleasant Yamahai sensation, and if you weren't told about it, you would think it was a draft sake, but it's not what you expect! There are plenty of other sake like this, even if they are not tazake.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
山葵
19
たけさん
It has a good balance of umami, sharpness, and acidity typical of Shiga sake, with just the right amount of rawness. It has a delicious taste but is not too heavy, has a beautiful finish, and can be enjoyed for a long time. It is not unique, but it is a sake that everyone will like. It seems to go well with all kinds of food.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
山葵
19
たけさん
Although it is called junmai ginjo, the aroma is subdued and the flavor is full of slightly matured flavor. It does not taste like Fujin Raijin. It has a long, pungent aftertaste, but it is not acidic, and the taste is very crisp. It seems to go well with simmered dishes rather than sashimi.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
30
たけさん
#Drinking at home Slightly fruity and slightly effervescent, with a balance of umami and spiciness that is unmistakably Kochi. I would prefer it if it were less fruity, but maybe this is the taste of Kameizumi? Of course, it goes perfectly with sashimi. But if you are looking for Kochi sake, there are many Kochi sake that I like, such as Tsukibotan, Keigetsu, Drunken Whale, and Aki Tiger.
Japanese>English
たけさんたけさん
alt 1alt 2
20
たけさん
#Drinking at home The slightly sweet, robust flavor and moderate acidity allow you to enjoy a full-bodied taste for a long time. The slightly dry aftertaste tightens up the flavor. It is more suitable for elegant obanzai (side dishes) than sashimi. It has a mild umami taste that makes you feel relaxed. Surprisingly rare, so you will want to keep it on hand.
Japanese>English
たけさんたけさん
来楽特別純米　山田錦　たなか酒店限定醸造
茨木酒造Hyogo
alt 1alt 2
18
たけさん
#Drinking at home The taste is beautiful and not unlike Rairaku. The robustness has been hidden away, and it has an elegant and gorgeous flavor without any of the current flamboyance, and a wonderful lingering taste that is not too sharp and can be savored for a long time without any unpleasant aftertaste. It does not have the Rairaku style, but its dignified appearance can be likened to that of Yuriko Ishida or Tomoyo Harada. This is a very well-made sake that can be easily matched with a wide range of dishes as a food sake. I will definitely buy it again.
Japanese>English
たけさんたけさん
Hiroki特別純米　磨き六割
Shiwa ShuzotenIwate
alt 1alt 2
21
たけさん
#Drinking at home Gentle The last time I drank it, I thought it had a bit more of a unique flavor, but this time it was just mild. There is no flamboyance or spiciness. It tastes like an unseasoned soup stock, with some umami to support the base. It's not enough to drink by itself, but when served with a side dish, the salty taste of the side dish enhances the sake's deliciousness. It would be delicious warmed up with dried fish. Postscript I refilled the bottle and drank it two weeks later. It is still mild, but the umami has increased and it is a little more dependable. It will be even better after a few more days.
Japanese>English
たけさんたけさん
Akitora雄町　82%精米　純米
Arimitsu ShuzojoKochi
alt 1alt 2
23
たけさん
#Drinking at home The Omachi character spreads from the moment it enters the mouth, and there is also a bitter taste that lingers into the aftertaste, giving it a robust flavor. It ends up being sharp, but the bitterness remains even after it finishes, so it is not what you would expect from a Kochi sake. However, Aki Tora is still very tasty. It would go well with simmered dishes or grilled dishes.
Japanese>English
たけさんたけさん
超久純米酒　超辛口
Nakano BCWakayama
alt 1
alt 2alt 3
まぐろ問屋
23
たけさん
It does not have the glamour of today's style, but has a refined and clean taste that makes you want to call it neo-classical, even though it has an old-fashioned flavor with a solid sense of dashi supporting the base. It is not so spicy as to be ultra-hot, but has a lingering dryness that lingers for a long time, which is also good. It is delicious on its own, and can be used with everything from sashimi to simmered dishes. It's so seamless that it makes me feel uneasy, like Aya Matsuura's perfect sake. It is not often seen, but I would definitely like to drink it again.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
まぐろ問屋
24
たけさん
It does not have a Yamahai flavor, and the moment you put it in your mouth, the sweetness is mild, but after 9:00 p.m., the astringency and spiciness start to come out, and by the time the store closes, it has a rather robust image, which is strange. By the time the bar closes, it has a rather robust image. When paired with food, the flavor does not change that much, but it is still a well-made sake that is delicious as a food sake.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
まぐろ問屋
25
たけさん
It has a refined, clean, umakuchi food sake taste, with a gorgeous but not flashy flavor, thick umami, moderate acidity, and a slight but persistent carbonation. The jacket expresses the flavor well. I think I would get tired of it if I drank it regularly, but I like this kind of modern sake once in a while.
Japanese>English
ジェイ&ノビィ
Good morning, Mr. Bamboo 😃! The picture shows the delicious and rich sashimi! This looks like it would go well with sake 🤗Masayo, you did a great job 👍😋.
Japanese>English
たけさんたけさん
Takijiman滝水流　無濾過生酒
Takijiman ShuzoMie
alt 1alt 2
27
たけさん
#Drinking at home The filtered hi-ire sake I drank the other day was uniquely delicious, so I decided to try the unfiltered nama-shu. It has a slightly rough texture on the tongue, perhaps because it is unfiltered, and has a freshness that is typical of nama-zake, with a stronger umami than the filtered hi-ire. However, the spiciness came later, perhaps pushed by the umami, so it tasted like it could have been anything else. Of course, it is a well-made food sake, but it doesn't have the same Takisuiryu flavor as the filtered-hikkaikake style. It is delicious, though.
Japanese>English
たけさんたけさん
alt 1alt 2
alt 3alt 4
まぐろ問屋
23
たけさん
It is characterized by a mild umami taste with a hint of ripe aroma. It is completely different from the good old Niigata's "light and dry" or the "firm and umami" like Tsururei, and although it looks mature, when you talk to her, you will find that she has a surprisingly strong sense of purpose. I think it goes well with any kind of food, but it seems to go well with dried fish. New innovations like this are always coming out, which is why we can't stop exploring new markets.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
まぐろ問屋
21
たけさん
It's tough. It has a delicious flavor, a sense of maturity, and a smoky aroma, so rather than pairing it with food, it's better to sip it like whiskey. It does not go well with sashimi. Maybe it would go well with crab innards?
Japanese>English
たけさんたけさん
Tosatsuruしぼりたて限定酒　純米新酒
Tosatsuru ShuzoKochi
alt 1
alt 2alt 3
まぐろ問屋
17
たけさん
It has almost no freshly squeezed flavor and is much lighter. It has umami and a moderate spiciness, but this is a bit disappointing. I would like to see a little more umami and a little more drinkability. It's not bad.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
まぐろ問屋
20
たけさん
大吟醸といいつつ派手さはなく、香りは穏やかで優しい美味さ。 甘さは程よく、後口は味を引き締める程度の辛さが思いのほか長く続くのが、ちょっと意外な展開。 穏やかなだけじゃなく、辛さがいい仕事をしてて、非常によくできた食中酒。 まだまだ知らん酒があるもんやなぁ。
たけさんたけさん
千代壽しぼりたて生酒　大虎
Kotobukitoraya ShuzoYamagata
alt 1
alt 2alt 3
葉花
17
たけさん
Yamagata, Shiboritate, Nama-zake, Ootora, dry, and many other words are thrown around, but when I actually tasted it, I was surprised. It's a bit floral, but it's mild and gentle. It is not too raw and the pungency is very slight. There is a slight acidity, and although it is moderate, it has a youthfulness that is different from the mild umami that we usually drink, and it makes us feel like we are drinking it slowly with young employees. By the way, there is no Otora feeling at all. This kind of taste is also nice.
Japanese>English
たけさんたけさん
alt 1
alt 2alt 3
葉花
19
たけさん
It is said to be super dry, but that is Tsururei. It has a good umami taste at the moment you put it in your mouth, and the spiciness comes out in the latter half of the bottle. But it is not so hot as to be super-hot. It is about as spicy as Kochi sake. It is mild compared to Yamadanishiki, which I usually drink, but Tsururei does not betray me!
Japanese>English
たけさんたけさん
Kanazawaya特別純米酒　新米新酒　生酒
Kitanohana ShuzojoFukushima
alt 1
alt 2alt 3
葉花
15
たけさん
It has a fairly mild umakuchi taste at first, but later on it becomes moderately spicy, and the change in taste is enjoyable. There is almost no raw sake flavor. I had an impression that Fukushima was more robustly umami-guchi, but I didn't know there was such a delicate one. It doesn't have much impact, but it is not bad. But it still has no impact. It's not bad.
Japanese>English
たけさんたけさん
alt 1alt 2
25
たけさん
#Drinking at home Delicious! It has a good balance of umami, sweetness, and acidity, but the mildly tasty acidity is a little strong, which is different from other mild umakuchi. I wondered what this acidity was, and was surprised to learn that it was a new sake. It's a new sake flavor, but it's not a new sake flavor, it's just a subtle accent, and it's wonderful. I am amazed that such a delicious food sake can be made with new sake.
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title