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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

242

Favorite Brands

0

Most Check-in Brands

Ookura
8(8.89%)
Kaiun
7(7.78%)
豊祝
5(5.56%)
Akitora
5(5.56%)
Tosatsuru
4(4.44%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
30(12.4%)
Kochi
29(11.98%)
Niigata
19(7.85%)
Shizuoka
16(6.61%)
Shiga
10(4.13%)

Venues With Most Check-Ins

まぐろ問屋
30(21.74%)
Ushitora (丑寅)
18(13.04%)
立ち呑み処 おかもと
14(10.14%)
酒場恩人
10(7.25%)
酒蔵なら泉勇斎
6(4.35%)

Timeline

たけさんたけさん
Tamagawa純米酒(山廃)　雄町　無濾過生原酒
Kinoshita ShuzoKyoto
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17
たけさん
#Drinking at home Yes, yes, this is it. The strong acidity and umami come through strongly, and the aroma of Omachi is also strong. The slight bitterness adds thickness to the flavor, and the long aftertaste is truly heavyweight deliciousness. The Tamagawa-busi is in full swing, as if to say, "This is it. We hope that this flavor will continue to be enjoyed in the future.
Japanese>English
たけさんたけさん
Tenpoichi純米大吟醸　生酒　攻め
TenpoichiHiroshima
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18
たけさん
#Drinking at home I wondered which of daiginjo, nama-zake, and offensive elements would come out in full force, but all of them were well balanced and not as distinctive as I expected. If I had to say, I would say that the offensive elements are stronger. But if I were to call it aggressive, I would want it to be more rough. The Daiginjo-ness comes out in the short aftertaste rather than the gorgeousness, and it is not enough. No, I don't want it to be gorgeous either. Well, it's not bad, but it's disappointing. Postscript On the second day after opening the bottle, the wildness of the aggressiveness and the fragrance of Daiginjo became a little stronger, and it was nice. I guess you could call it a beautiful aggressiveness. It would be delicious warmed up. I have a feeling it will blossom even more after a few more days.
Japanese>English
たけさんたけさん
山の壽ひみつ。　おりがらみ
Yamanokotobuki ShuzoFukuoka
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まぐろ問屋
21
たけさん
The jacket is extremely unsettling, but it does not have a modern feel, and the orization is moderate, with a clean orization that is typical of Fukuoka. It has a mild umami flavor and can be served as a food sake. No, rather, it is more likely to be enjoyed with food than as a stand-alone sake, as it complements each other and is delicious. However, it is not so good that it surpasses others. It is tasty, though.
Japanese>English
たけさんたけさん
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まぐろ問屋
20
たけさん
The spiciness is unique in that it is not spicy, but rather slightly carbonated and gentle. The spiciness is not spicy, but rather a gentle, slightly carbonated spiciness that is unique. It sounds like a Zen question, but you'll understand when you drink it! The taste itself is well-made and mildly umami, but this change in taste is unique. It is delicious.
Japanese>English
たけさんたけさん
jozan純米辛口　超
Jozan ShuzoFukui
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まぐろ問屋
26
たけさん
When you hear the word "dry" in the name of "Gohyakumangoku", you might think it is super dry and tasteless, but it is not at all. It has a moderate and beautiful umami, and if you say it is spicy, it is only to tighten up the taste. I don't remember drinking much Tsuneyama, but I didn't know it was such a delicious sake. It is an impeccable sake that can be enjoyed on its own or as an in-between-dinner drink. I would like to buy it if I see it at a liquor store.
Japanese>English
ジェイ&ノビィ
Good morning, Takesan 😃. Tsuneyama-san! We had our first drink a while ago 😋 and were surprised at how good it was ‼️ Indeed, if you see it, you'll want to buy it!
Japanese>English
たけさんたけさん
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22
たけさん
#Drinking at home This is a private brand of Sakurada Sake Brewery in Ikuno, made by Yamano Sake Brewery of Katano Sakura. I like Katanozakura's "Umakuchi" and drink it often, but I wondered what the private brand was like. Well, it's a reliable, proven, and unmistakable taste. The rice is Gohyakumangoku, I think, but it does not have the iron mask of Gohyakumangoku, and the flavor is not too much, so it is a well-made aperitif that you can drink with anyone. The cheap price is also good.
Japanese>English
たけさんたけさん
Kagatobi極寒純米　辛口　五百万石・山田錦
FukumitsuyaIshikawa
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23
たけさん
#Drinking at home This is a dry sake in the "mildly umami" category. It has a gentle umami, perhaps thanks to the Yamada-Nishiki, but it is crisp and refreshing, and goes well with sashimi. When I drank it in Kanazawa, I had an image that it was more bland, but it's fine if you consider it to be for sashimi only. The low price is also a good thing.
Japanese>English
たけさんたけさん
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酒場恩人
20
たけさん
The moment you put it in your mouth, it is light. It is a rare type of sake that slowly develops its umami afterwards. Usually, the first taste comes first, and then it gradually gets better and better, but this sake lacked a lot of flavors at first, and I was wondering, "Hmm, what about this? But with this sake, there weren't enough flavors at first, and as I was rolling it around in my mouth with my arms folded, the flavors started to come out and the last one was the best, so I was like, "Oh, I'm sorry I doubted you. I had an image of Choryu as a cheap sake, but I was amazed that he could pull off such a trick.
Japanese>English
たけさんたけさん
勢正宗もち米熱掛四段仕込　純米吟醸無濾過生原酒
丸世酒造Nagano
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酒場恩人
22
たけさん
勢正宗らしい、旨味、酸味、甘味のバランスのいいところに、ふわっと春らしい華やかさがあって、春の旨口とでも呼びたくなる。 一通り味わった後、きれいにキレていくところも素晴らしい。 いやー、これはほんまに全ての要素がバランス良くて、めちゃくちゃ好き。 もっといろんなお店に置いてほしい。
たけさんたけさん
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酒場恩人
19
たけさん
The moment you put it in your mouth, you are hit with a burst of slightly sweet umami. It does not have a sharp, dry taste, but the umami continues for a while, and then it finishes at a moderate level, which is called "dry"? This flavor that is completely umami-guchi is rare among Yamaguchi sake, which is often made with the highest grade of quality. It would go well with Nuta or firefly squid.
Japanese>English
たけさんたけさん
Haginotsuyu純米　美里　磨き八割　辛口原酒
Fukuiyahei ShotenShiga
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酒場恩人
21
たけさん
It has a dry taste with a little sweetness and dryness. However, unlike sake that is all about dryness, it has a complex yet moderate umami flavor, perhaps because it is made with 80% polished rice? It goes well with sashimi.
Japanese>English
たけさんたけさん
Hideyoshi特醸酒　金紋　秀
Suzuki ShuzotenAkita
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酒場恩人
22
たけさん
What is a special sake? It is a honjozo sake, but it is not crispy. It has a slightly sweet, dashi broth-like flavor that makes you feel relaxed. I wondered if this dashi flavor is what makes it a tokuso (special brew). It can be served cold, but I think it tastes better warmed up.
Japanese>English
たけさんたけさん
Kaiun無濾過純米生酒赤磐雄町　にごり酒
Doi ShuzojoShizuoka
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22
たけさん
#Drinking at home First, the supernatant. It is not the mildly umami taste that we know and love, but fresh, umami, and the flamboyance of Omachi comes out in full force. Next time, try a more muddled version. It is still full of energy, but the lees mellows it out and the umami can be enjoyed for a long time. There is often a sharp, dry nigorizumi, but this is the one I want to drink. It is different from the usual Kaiun, but it is as expected of Kaiun. Well, anyway, it was the first time I drank Nigori-Nagari at home, and I was very nervous when I opened the bottle. I've heard that it's more dangerous to open the bottle later than when opening it, so next time I'll open it in the bathroom...
Japanese>English
たけさんたけさん
Keigetsu銀盃　芳醇無比
土佐酒造Kochi
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22
たけさん
#Drinking at home Mildly umami-guchi, a little sweeter than expected. The umami strength is moderate, like Kaygetsu, and the spiciness is not so strong. It doesn't have an arugula feel, but it's also different from the Junmai Kaygetsu. It tastes better than the price, but if you drink it thinking of Kaygetsu, it is different. But it is still tasty.
Japanese>English
たけさんたけさん
Kirakucho新ばしり　新酒生酒
Kita ShuzoShiga
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またたび堂
19
たけさん
It is delicious. It has a good balance between a delicious acidity, a not-too-dense umami, a subtle bitterness that supports the base, and a spiciness that tightens up the aftertaste. It tastes just like Shiga sake, which I have recently become addicted to.
Japanese>English
たけさんたけさん
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またたび堂
22
たけさん
It has a disturbing subtitle, but when you drink it, it is not tricky. It has a slightly soupy taste, with a lingering umami aftertaste and a pleasant tanginess that lingers for a long time. It is delicious on its own while savoring it, and it is also an excellent match with other dishes. Shizuoka sake is not bland after all!
Japanese>English
たけさんたけさん
Shosetsu備前雄町　特別純米　生
Kanzawagawa ShuzojoShizuoka
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Ushitora (丑寅)
22
たけさん
It has a mildly mellow and gradually delicious flavor, a model of Shizuoka sake. I had never really thought about the "mildly delicious," but it may be because the acidity and bitterness, which at first glance do not make you aware of them, actually support the underlying flavor when you taste it carefully. It's almost like the feeling you get when you eat a really good soaked dish. It is an all-around mildly delicious sake, but if I were to pair it with sashimi, I would prefer it to be a little more tangy. But of course, it is delicious.
Japanese>English
たけさんたけさん
Makihata無ろ過生酒　AKATSUKI
Takachiyo ShuzoNiigata
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Ushitora (丑寅)
21
たけさん
It has the roughness and freshness of unfiltered sake, but it is neither too rich nor too fresh, and has a perfect balance. It is a very subtle aperitif that tends to be more of an aperitif than a food wine, and can be served either way. It can be said that it can be used in either way, but it would be better to use it in either way. It is like a well-behaved gal.
Japanese>English
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