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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

183

Favorite Brands

0

Most Check-in Brands

Ookura
8(11.27%)
Kaiun
6(8.45%)
豊祝
5(7.04%)
Mimurosugi
3(4.23%)
Bunkajin
3(4.23%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
29(15.85%)
Kochi
22(12.02%)
Niigata
13(7.1%)
Shizuoka
13(7.1%)
Hiroshima
8(4.37%)

Venues With Most Check-Ins

まぐろ問屋
16(15.69%)
立ち呑み処 おかもと
14(13.73%)
Ushitora (丑寅)
13(12.75%)
世界長新開地直売所
6(5.88%)
酒蔵なら泉勇斎
6(5.88%)

Timeline

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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23
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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25
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
たけさんたけさん
Kirei辛口純米　八拾
Kirei ShuzoHiroshima
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Sakanaya Hidezo (魚屋ひでぞう 立ち呑み店)
28
たけさん
When I come to Hidazo, the first thing I usually do is to have a "tsukuri-zakari" and a "kame-ling". It is a mildly umami-guchi dry sake that goes perfectly with the excellent zakizushi. The dryness of the sake is a bit assertive, but the balance between the umami and the sake is excellent, and it goes best with sashimi. Hidazo's sake lineup has a lot of sweet and fancy sake, but I wish they would increase the number of honest sake like this.
Japanese>English
たけさんたけさん
Yuho山おろし純米酒　ひやおろし
Mioya ShuzoIshikawa
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Sakanaya Hidezo (魚屋ひでぞう 立ち呑み店)
28
たけさん
I used to think of Yuho as flashy in a good way, but after drinking the blue one, I learned that it also has a mild umami taste, so what about this yellow one? Well, this yellow one is exquisite and mildly umami! The taste is stable from start to finish, with moderate umami, bitterness, and acidity from the start and a slightly tangy aftertaste. Combined with the mildness of hiyaoroshi, it is really delicious. Hiyaoroshi" should be like this!
Japanese>English
たけさんたけさん
Tenpoichi純米吟醸　秋あがり　八反錦
TenpoichiHiroshima
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24
たけさん
#Drinking at home Hmm? This one is very quiet. There is no "tenpouichi" or "akiagari" feeling, no umami, no acidity, no gorgeous aroma, no unpleasant taste, just meekness. Well, this is boring. It doesn't interfere with the food, but it doesn't enhance the food at all. I don't like it. p.s. Two days after opening the bottle, I drank it again and found that it had a moderate flavor and had turned into a nice, mildly delicious wine! It tastes better after letting it air out for a day or two than when it is freshly opened.
Japanese>English
たけさんたけさん
Akitora朝日　純米吟醸
Arimitsu ShuzojoKochi
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25
たけさん
#Drinking at home It has a well-balanced flavor with a light, not harsh aftertaste, so it is more like a Hiroshima or Yamaguchi sake than a Kochi sake. It has good acidity but not too much, and no bitterness or peculiarity, so it is not heavy, but it is a delicious sake that can be easily matched with any dishes.
Japanese>English
たけさんたけさん
Kankobai純米吟醸　AKI SAKE
Mie
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まぐろ問屋
28
たけさん
It is called AKI SAKE, but it does not seem to be hiyaoroshi...? It has a very slight effervescence, and the flavor is fresh and lively rather than mellow and deep. It has more sweetness than umami, so it is better to drink it lightly as an aperitif than as a mid-meal drink. The first time I drank Kanbongubai, I really liked it because it was mildly umami, and I try to drink it whenever I see it, but every time I drink it, I always feel something different... This time is no different...
Japanese>English
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