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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

189

Favorite Brands

0

Most Check-in Brands

Ookura
8(10.67%)
Kaiun
6(8%)
豊祝
5(6.67%)
Akitora
4(5.33%)
Mimurosugi
3(4%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
29(15.34%)
Kochi
24(12.7%)
Niigata
13(6.88%)
Shizuoka
13(6.88%)
Hiroshima
8(4.23%)

Venues With Most Check-Ins

まぐろ問屋
19(18.1%)
立ち呑み処 おかもと
14(13.33%)
Ushitora (丑寅)
13(12.38%)
世界長新開地直売所
6(5.71%)
酒蔵なら泉勇斎
6(5.71%)

Timeline

たけさんたけさん
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17
たけさん
#Drinking at home It is fire-brewed, but slightly carbonated, and has the aroma characteristic of Okayama sake, so it has the 18-mari flavor, but the depth of flavor is thin and sweet, making it more like sake cider. I'd rather drink 18-mari without any hesitation.
Japanese>English
たけさんたけさん
Sotenden特別純米酒　滓がらみしぼりたて生原酒
Otokoyama HontenMiyagi
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まぐろ問屋
17
たけさん
It has a mild umami taste, but it has a profound flavor. There is nothing flamboyant about it, and I think it was made with the sole purpose of making a delicious sake. It can be paired with any dish, but I like to pair it with gently seasoned obanzai. This is delicious.
Japanese>English
たけさんたけさん
Matsunokotobuki特別純米酒　秋という名のもとに
Matsui ShuzotenTochigi
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まぐろ問屋
18
たけさん
Tochigi is often associated with a strong, umami taste, but this wine has a mild umami taste and a mellowness that makes you think it is an aji-agari, which is truly autumnal. The only features are the naming and the label, but if it tastes good, it doesn't need any features. It is an excellent food sake that goes well with a wide range of dishes from sashimi to simmered dishes.
Japanese>English
たけさんたけさん
Tosatsuru蔵出ししぼりたて新酒　上等酒
Tosatsuru ShuzoKochi
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まぐろ問屋
17
たけさん
It is a new sake with alsode, so the vigor of the new sake is suppressed by the alsode, and the lack of clarity of the alsode is compensated for by the vigor of the new sake, making up for each other's weaknesses. It doesn't have the feeling of being a sake with alcohol added or new sake, so it's not for those who are looking for that, but it's a top-quality sake, so it seems cheap, and I'd love to buy it if it were sold at a liquor store. I wonder where they sell it?
Japanese>English
たけさんたけさん
Akitora山田錦80%精米純米
Arimitsu ShuzojoKochi
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19
たけさん
#Drinking at home This sake is so mild and has a certain umami flavor that you would think it was an "akiagari" sake, but at the same time it has a spiciness that is typical of Kochi sake and is very drinkable from the start. It is a very well-made food sake that is more aptly described as "umami spicy" than "mildly umami. It is a very well-made food sake that goes well with everything from sashimi to simmered dishes and even yakiniku (barbecued meat).
Japanese>English
たけさんたけさん
Suigei純米吟醸　吟麗秋あがり　寒露
Suigei ShuzoKochi
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23
たけさん
#Drinking at home The moment you put it in your mouth, it's mild like an akiagari, but soon the spiciness, which is not like an akiagari, comes, the umami is gone soon, and only the spiciness remains.... Well, try a little harder for the umami. I like drunken whale better when it's high-bred.
Japanese>English
たけさんたけさん
Mimurosugi特別純米酒　辛口　露葉風
Imanishi ShuzoNara
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まぐろ問屋
24
たけさん
Mimurosugi is the first of the balanced Nara sake brands. It was hard to imagine what kind of finish it would have with its special junmai sake, dry taste, and dewy leaf style, but when I tried it, I found that it had a nice acidity but not so much that it was assertive, a good flavor but not thick, and a slight fizziness that made me think it was sake with soda. It has a slight fizziness, making me think it might be sake with soda. Well, it is not bad, but I don't want this.
Japanese>English
たけさんたけさん
Kazegafuku純米吟醸生酒　氷温熟成　中取り
Shirai ShuzotenFukushima
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まぐろ問屋
19
たけさん
There is a slight ginjo aroma, but it does not interfere with the food. It is slightly sweet, but again, not too much, but just the right amount. It is a modern sake made into a food sake. It must have been delicately, exquisitely, and carefully made. I prefer the sake I usually drink, but the fact that they have come out with a sake that is not all "fruity, juicy, like wine" makes me think of the further development of sake in the future. I don't know.
Japanese>English
たけさんたけさん
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24
たけさん
#Drinking at home As yellow as it looks, it has a sense of maturity from the moment you put it in your mouth, but it stays in your mouth in just the right amount, so it would go well with dried fish. I tried it with dried fish in cold sake, but the sweetness of the sake got in the way and it didn't go well with it. I thought it would be better as a sake with a cold sake, but it was too sweet and didn't go well with it. I tried heating it up, but the sweetness was too much. Maybe I should use it as a cooking sake...
Japanese>English
たけさんたけさん
Takijiman辛口純米　滝水流
Takijiman ShuzoMie
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24
たけさん
#Drinking at home Takihantou has a certain umami in a refreshing taste, and it has a refreshing mage among mild umaguchi sake, but after drinking it for the first time in a while, the umami is more robust than expected, with a crisp aftertaste! The balance between umami, sweetness, and sharpness is exquisite, and unlike the umami followed by sharpness of Kochi sake, there is no other sake that has such a tight, integrated umami and spiciness from the start. Like Rei in Fist of the North Star. Of course, it is the best sake to drink with food, but it is also delicious on its own, and you can continue drinking it without giving up. This is a sake that I want to keep on hand.
Japanese>English
たけさんたけさん
Koshinotakaくつろぐ猫純米
Ito ShuzoFukui
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22
たけさん
#Drinking at home The jacket suggests sweetness, but the taste is surprisingly clean and refreshing. The moment you put it in your mouth, you will be impressed by the slim umami that spreads. The umami is there, but it is not sticky-sweet, nor is it acidic. It is delicious enough as a cold sake, but since it is labeled "good at room temperature," I will try it at room temperature later.
Japanese>English
たけさんたけさん
Sugata純米吟醸無濾過生原酒
Iinuma MeijoTochigi
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21
たけさん
#Drinking at home This sake is a blend of Gohyakumangoku, Yamadanishiki 50%, Yamadanishiki 55%, Kitashizuku, Omachi, Yumesasara, Hitogokochi, Comet, and Ginpu, so I don't know what it is anymore. I guess if you mix them all up this much, you can't even tell the individuality of the rice... It is rich and full of flavor, as is the case with unfiltered raw sake. It has acidity, but it has a strong sweetness, so it is not a good match for a mildly seasoned food, but it would go really well with cream cheese with salted fish on top.
Japanese>English
たけさんたけさん
Kamotsuru極　超辛口　吟醸
Kamotsuru ShuzoHiroshima
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遊食場えん家
24
たけさん
I ordered it thinking it was a junmai, but it was actually a honjozo. It was really delicious, with a moderate umami from the first sip to the last, and a slight dryness that accentuates the flavor profile. It is a bit like a sharper version of the Shirakiku from Okunoto the other day. It may not be enough on its own, but I think it goes well with gently seasoned dishes.
Japanese>English
たけさんたけさん
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26
たけさん
#Drinking at home The sake was made by combining Honjozo and Junmai sake in the same tank due to the earthquake disaster. I wasn't sure if it would contain a lot of honjozo or not, but I bought it on the recommendation of a trustworthy shopkeeper. Oh, this was a surprise! It doesn't have any honjozo-like characteristics, and if you drank it blind, you'd think it was junmai sake. It has a gentle umami, a slight sweetness, and a light tang at the end. It is a model of a mildly umami sake. It is delicious on its own and can be easily matched with a wide range of dishes from sashimi to simmered dishes.
Japanese>English
たけさんたけさん
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20
たけさん
#Drinking at home I bought this sake at a liquor store near the race track when I visited the track. I was attracted by the name of the sake, which is probably original to the store, and bought it as a commemorative gift, not expecting the taste. When I drank Fushimi sake more than 20 years ago, I had an image of it as alcoholic, sweet, and dull with no clear outline, but it seems to have evolved without my knowledge. It is full of umami and acidity, and the tingling sensation is a new sensation not found anywhere else. No, this is really delicious.
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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24
たけさん
#Drinking at home This is the quintessence of Tsururei. Full of umami, with just the right amount of acidity and bitterness, it has a profound taste. Combined with the mellowness of hiyaoroshi, it can only be described as delicious. The sake may be too much for sashimi, but it goes well with a wide range of dishes such as grilled and simmered dishes, cheese, etc.
Japanese>English
たけさんたけさん
Kaiun特別純米酒　祝酒
Doi ShuzojoShizuoka
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28
たけさん
#Drinking at home Stable Kaiun. It is mild, but the flavor continues from beginning to end, and the spiciness comes in at the end to tighten up the taste. It is a little sweeter than the usual Kaiun, and I prefer the usual, but of course it is delicious.
Japanese>English
たけさんたけさん
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20
たけさん
#Drinking at home Immediately after opening the bottle, the iron mask of Gohyakumangoku was on full display, and it had a tough, tough taste that was far removed from the image of umami-filled black beef. I did not like it at all, but when I drank it three days later, it became a little less angular and more umami. However, I still think that the Ihyakumangoku is too strong and would not go well with gently seasoned dishes. It might be a good match for simmered dishes or meat, though. But I still don't like "Gohyaku-mangoku.
Japanese>English
たけさんたけさん
Jujiasahi純米酒　ひやおろし　五百万石
Asahi ShuzoShimane
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Sakanaya Hidezo (魚屋ひでぞう 立ち呑み店)
21
たけさん
Shimane + Ihyakumangoku sounds like it would be tasteless if drunk cold, but since Juji-Asahi is rare, I couldn't help but order it. Sure enough, it was expressionless and unfriendly, but it had a hiyaoroshi quality to it, which was delicious in its own way. But I wouldn't dare choose this sake if there were other good sake available. I'm sure it would be good heated up, though.
Japanese>English
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