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Sake My LifeSake My Life
金沢に住む酒好きサラリーマンです。 →埼玉に転勤。変わらず酒好きサラリーマンです。 →新潟に転勤、酒蔵に勤めてます。1年目。 計社会人3年目。

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115

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1

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Kamonishiki
4(9.3%)
Oosakazuki
4(9.3%)
Utashiro
3(6.98%)
Takachiyo
3(6.98%)
Glorious Mt.Fuji
3(6.98%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
28(24.35%)
Yamagata
14(12.17%)
Akita
7(6.09%)
Fukushima
7(6.09%)
Gunma
7(6.09%)

Venues With Most Check-Ins

わたご酒店
9(64.29%)
Kamoseya (かもせ屋)
3(21.43%)
酒のわんず
2(14.29%)

Timeline

Sake My LifeSake My Life
Kamonishiki純米吟醸 本生酒（パック酒）純米吟醸生酒
Kamonishiki ShuzoNiigata
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Sake My Life
Kamo Nishiki Shuzo Kamo City, Niigata Prefecture The aroma is mild, but there is a creamy fruity note at the back. The taste is easy to drink with moderate acidity and sweetness. The taste is easy to drink with just the right amount of acidity and sweetness, with just a hint of bubbles. Coupled with this is a slight bitterness in the aftertaste. It has the feel of a food sake for those who like sweet sake. The bitterness makes you want to eat more, but the sweetness also keeps you from getting tired of drinking it. A good sake. Since today is my day off, I'm going to try it with steak, cured ham wrapped with kaiware, and many other things. Please try it.
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Sake My LifeSake My Life
Takachiyo純米 しぼりたて 扁平精米65 生原酒純米原酒生酒
Takachiyo ShuzoNiigata
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Sake My Life
Takachiyo Shuzo Minamiuonuma City, Niigata Prefecture The aroma is light and fruity, green apple type? The texture has a coarse, sticky feeling on the tongue, and the richness of the wine is apparent. The fermentation seems to have progressed well since it was made in November last year, and the sharpness from the alcohol is strong, so it is far from the sweet sensation I had before. I made a mistake in the storage conditions and the proper timing of purchasing the sake. We will serve it with hokke. Please try it. Recently, I have been thinking that I don't have enough vocabulary for taste. I need to study more.
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Sake My LifeSake My Life
Murayu亀口取り 無濾過生原酒原酒生酒無濾過
村祐酒造Niigata
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Sake My Life
Murayu Sake Brewery Akiba-ku, Niigata City, Niigata Prefecture The aroma is in the fruity category, but very koji rice aroma is strong. Is it a pre-fruity stage? I described it as koji rice, but it also has a citrusy aroma. I would like to study the relationship between these aromas in the future. The taste is sweet but has a certain sharpness, so it is not sticky. The ratio of sweetness to sharpness is 7:3. I appreciate that it is a draft sake, so it is lighter than the Murayu I drank before. I agree with other Sake-no-wa users who note that it should be left for a few days. Looking forward to the acidity and robust sweetness from the oxidation. I will have it with mussel sashimi. Please try it. Four days later, I drank it again. The aroma was mellow and fruity without the koji aroma. The taste tapered off, but it was richer. It was a good discovery that the aroma had calmed down after the brewer let it sit for a while. Also, the aroma is like dark sugar, which may have something to do with the koji aroma.
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Sake My LifeSake My Life
Katafune特別本醸造本生しぼりたて新酒特別本醸造生酒無濾過
Takeda ShuzotenNiigata
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Sake My Life
Takeda Sake Brewery Joetsu City, Niigata Prefecture The aroma is fruity, with a beautiful floral note derived from alcohol. The taste is very intense. Sake lovers will love it. It is a mellow sweet sake. Since it was produced in December, it also has a rich umami flavor, like a matured or a few-day-old sake. It is considered to go well with salty snacks.
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Sake My LifeSake My Life
Kamonishiki純米吟醸 生純米吟醸生酒
Kamonishiki ShuzoNiigata
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Sake My Life
Kamo Nishiki Junmai Ginjo Nama Kamo Nishiki Shuzo Kamo City, Niigata Prefecture The aroma is sour and fruity. Almost in the middle of juicy and matte. The taste is sweet with a sharpness derived from the acidity. It has a strong lactic acidity. The aftertaste is slightly bitter and has a lingering sharpness from the alcohol that is not unpleasant. The higher grade sake "Kafuda-shu" series seems to have a more tranquil sweetness and sharpness. However, it is difficult to compare the regular type sold in Niigata Prefecture with the "Kafuda-shu" and "Brilliance" series sold outside Niigata Prefecture, for better or worse, making it difficult to see the vertical axis of the sake brewery. If it is as sharp as this, there should be no problem even if it is a hokke. The combination of sweetness and sharpness seems to be a recent trend, but it is likely to become the most orthodox standard in the current sake trend as a way of choosing dishes to match. We hope you will try it.
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Sake My LifeSake My Life
Buyu超辛口生酛純米 武勇酒蔵純米生酛
BuyuIbaraki
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Sake My Life
Takeyuu Sake Brewery - Super Dry Nama Hashiroshi Junmai Takeyuu Yuki-shi, Ibaraki Aroma (cold sake) →The nose has a mild acidity and a mellow, mature taste. Reminiscent of mellow white wine. (Is it a recent trend for dry sake to have more acidity?) (Is it a recent trend for dry sake to have more acidity? Taste (cold sake) →Soft on the tongue and crisp. Aromatic and dry. It has a richness and a lingering sensation of numbness on the tip of the tongue, which is called "sharpness". The acidity is not too strong, so the mild and mellow flavor stands out. It would be interesting to drink it hot. Serve it with salmon halami. Try it! (Received from our friend Y)
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Sake My LifeSake My Life
Takachiyo純米原酒生酒無濾過
Takachiyo ShuzoNiigata
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Sake My Life
Junmai Sake Takachiyo Miyamanishiki Flat polished rice, fermentation complete +19, unfiltered, raw Takachiyo Shuzo Minamiuonuma City, Niigata Prefecture The nose has a strong acidity with a hint of sweetness on the underside. Not as good as the last Raifuku I had, but it has a white wine feel. The taste is very sharp, yet rounded and sharp. A sense of lingering and sharpness coexist. Is the sharpness created by the alcohol, which is not unpleasant and does not seem to have an alcohol content of 18%? Perhaps it is the acidity that gives it a pleasant sharpness. I can't help comparing it to the previous Raifuku, but I prefer this one. This is one of my top five favorite sake breweries in Niigata. It is at the forefront of Niigata's classic dry sake. I will be based in Niigata in the future, but this is a very instructive bottle that can be used as a benchmark. This time I served it with duck pastrami. Please try it.
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Sake My Life
Raifuku Junmai Ginjyo Super Dry Raifuku Shuzo Chikusei City, Ibaraki Prefecture It smells like white wine. It tastes exactly like white wine. It has a strong acidity. The taste is mellow and rounded. The lack of sharpness gives it a lingering sensation. Since it is a white wine, many possible matchings come to mind. Please try it.
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Sake My LifeSake My Life
Jikon特別純米生酒
Kiyasho ShuzojoMie
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Sake My Life
Jikin Special Junmai Nama 2023 Kiyamasa Shuzo Nabari City, Mie Prefecture The aroma is juicy fruity, pineapple-like. Pineapple that can be felt even after drinking, and sharp, gorgeous sharpness. Bitterness that can be felt after two sips in succession. It is gorgeous and has the potential to be a food wine. Although there is no accompaniment this time, you may want to serve it with simmered dishes. The bitterness reminded me of the taste that Echigo Den'emon, which resumed production last year, is aiming for. I would like to try a higher grade Jikin. Please try it.
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Sake My LifeSake My Life
Sharaku純米吟醸生酒おりがらみ
Miyaizumi ShuzoFukushima
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Sake My Life
Keiraku Junmai Ginjo Orikagarami Nama Shu Miyazumi Meikozo Aizuwakamatsu City, Fukushima Prefecture It has a fluffy aroma like cooked rice and a juicy fruity aroma. The first sip gives off a slightly fizzy sensation. The sweetness is sublimed into a sharp aftertaste that cuts through the firm sweetness. What is the volatile sensation around the tongue that resembles a coughing sensation as the aftertaste lingers? It is a sensation similar to the Aron Alpha-like aroma (not a bad word) I felt when I drank Keiraku a long time ago. It feels as if the mellowness is lost due to filtration. This can be enjoyed after the bottle is opened. At the beginning of opening, it is still assertive, both youthful and rough. I am looking forward to seeing how it progresses. Please enjoy it. Purchased at Kaki-numa (Kitasenju). Postscript I did not drink it with the ori (ori) because of its ori nature. When I drank it with the ori, the softness was pushed to the front just like silk, and the roughness was reduced so that "the softness and sweetness were sharp and sharp". Very tasty.
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Sake My LifeSake My Life
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Sake My Life
Hatsuzumi Dewa no Sato - Junmai-shu Tohoku Meikozo Sakata City, Yamagata Prefecture (Purchased at Oban) The aroma is mild, almost scentless. Smooth texture on the tongue felt in the intro. Then, the chirpy acidity felt on both sides of the tongue. I think I understand the difference between malic acid and lactic acid here. While malic acid is sharp and piercing, the acidity from lactic acid is plump and full. The strong acidity gives the wine a sharpness and a fuller flavor. The sharpness also leaves a bitter taste, so there may be differences in likes and dislikes here. It was a shocking bottle that made me feel like I could finally understand the powerful taste of a strong sake made from lactic acid bacteria, which is only possible when it is drunk at temperatures between 15 and 20 degrees Celsius (hiya or room temperature). Considering the awareness of the makishimo that I could not feel with Daishichi, it may be that I personally am a first grandchild of a makishimo. Please try it.
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Sake My LifeSake My Life
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Sake My Life
Kidoizumi PURE PINK 2023 Hanafukuyuki Unpasteurized Sake Kidoizumi Shuzo Isumi City, Chiba Prefecture From the aroma, it has a strong sour aroma like a mizu-hashiroshi. The brewing method is an unfamiliar one: high-temperature Yamahai brewing. The taste is also full of acidity. The taste is too peculiar. It is sure to go well with rich food such as stewed pork cubes. A bottle that is steeped in sourness and rich flavor. The aftertaste is a lingering acidity. It destroys the preconceived idea of the taste of nama sake. The sake is served with a vinegared Asatsuki mushroom dressed with vinegared miso, which mellows out the acidity and allows you to taste the umami. I would like to pair vinegar with sake that has a strong acidity. However, I would like to learn more about this sake because I feel it has the potential to expand beyond that. We hope you will try it.
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Sake My LifeSake My Life
Afuri原酒生酒無濾過水酛
吉川醸造Kanagawa
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Sake My Life
NAMAGEN Amefall Junmai Mizuhashiro, unfiltered unpasteurized sake Yoshikawa Brewery, Isehara City, Kanagawa Prefecture (Purchased at LaJomon) The thickness of the sake becomes apparent as soon as it is poured. The aroma is sour with a hint of vinegar. The introduction gives the impression of a white wine. It is packed with umami. The bitterness lingers softly as an aftertaste, so this is a bottle that is suitable for different people. It is clearly different from mizu-hashiroshi like the one we had at Hanaboe. It has a mellow, rich flavor, acidity, and bitterness. When drunk with stew as before, the acidity and bitterness soften it, so the umami is felt straight away. When paired with vinegared hoya, the aroma of the shiso leaves also changes the unique sourness to a softer sourness. The taste changes. It is delicious. Acid and acidity are easy to combine. As an expression of taste using mizu-hashiroshi, it expands the possibilities of sake. Please try it.
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Sake My LifeSake My Life
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Sake My Life
Banshu Yamadanishiki Junmai Daiginjo Kamo Nishiki Shuzo Kamo City, Niigata Prefecture (Purchased at Kakinuma Kitasenju) The aroma is more subdued than that of the same brand. The introduction is clean and sweet, with a smooth texture on the tongue. It goes in more smoothly than the sake made with Gohyakumangoku. It reminds one of the balancer-like pentagonal shape of Yamada-Nishiki. If it had more sharpness, it would sell even better. I paired it with stew, but it might be better with something a little more refreshing. I think that a sweet sake is complete on its own, but I would like to continue to search for a suitable marriage in the future. Komatsuna and thick fried bean curd with soy sauce and dried bonito flakes might be a good match. (Additional note). It is very tasty, so please try it.
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Sake My LifeSake My Life
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Sake My Life
Kafuda-shu Tankoba-kumi Junmai Daiginjo Kamo Nishiki Shuzo Kamo City, Niigata Prefecture (Purchased at Kakinuma) The aroma is very sweet. Juicy fruit type like melon. The introduction is soft with a slight bubbly feel. There is a hard roughness on the tongue that may be derived from the rice, but there is no bitterness like a raw sake. I was expecting a more glossy and elegant image, but this may be due to the rice used. I would like to try the other series as well. I prepared dumplings with this sake, but there is a possibility that this beautiful sake does not accept oily food. It might go well with some refreshing vegetables or stir-fried savory vegetables. Please try it.
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Sake My LifeSake My Life
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Sake My Life
Miyanoyuki Yamahai Special Junmai Sake Miyazaki Honten Yokkaichi City, Mie Prefecture A bottle that has aged a little. The aroma is subdued. The taste is too soft. The sweetness is strong and thick. This is delicious. It is moderately sweet and dark. Source unknown.
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Sake My Life
KAISUMORI Junmai Ginjo (photo on right) Naeba Shuzo, Niigata Prefecture, Tsunan Town, Naka-uonuma County Sweet and fruity from the aroma. This, this, this. Fresh aroma like apple. The mouthfeel is juicy-sweet. Not the kind of sweetness you get after chewing rice, but pure sweetness. I like this kind of sweetness. Like Murayu's. But you can also feel the acidity in the sweetness and it is refreshing. Thank goodness this size is not sold very often. I took advantage of the can of Kimi no Ii and put hokke on it, but it doesn't go well with it. It left a bitter taste at the end. I'm still trying to come up with a new dipping sauce that goes well with this kind of sweet sake. I will have to rely on Marie Chiba's book. Purchased at Nagaoka Ponchu-kan.
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Sake My LifeSake My Life
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Sake My Life
Kiminoi Honjozo Nama-nazake (photo left) Kiminoi Shuzo, Myoko City, Niigata Prefecture This is the second aluminum canned sake I have experienced after Kikusui Funaguchi Can. The aroma gives the impression of strong alcohol. The mouthfeel is gentle, but the sweetness and richness come through strongly. It is less sweet than the FUNAGUCHI can, but it is easy to drink and can be enjoyed on its own. It is best paired with Hokke for those who prefer something with a stronger flavor. Purchased at Nagaoka Ponchu-kan.
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Sake My LifeSake My Life
Kirinzan純米吟醸原酒生酒
Niigata
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Sake My Life
Kirinzan Potari Potari Gohyakumangoku Junmai Ginjyo Nama-genshu The aroma is subdued, quiet and gorgeous. The taste has a slight sweetness and a sharpness with the goodness of a pure sake. It is easy to drink. It is recommended with seafood. Serve with oysters. Please try it.
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ジェイ&ノビィ
Hi Sake My Life😃 With oysters 🦪... and that's an awful lot of oysters😳. One bottle of this is not enough 😆.
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Sake My Life
Good evening, Mr. Jaynoby! We didn't have enough alcohol, so we opened some alcohol that we purchased separately! Whiskey is exquisite with oysters, if you would like to try it 😊.
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Sake My Life
DOBUROKUseries Hop 03 Rice and Agave Oga, Akita, Japan It takes about 10 minutes to open the bottle. The aroma is sweet and gorgeous, with a foreign fruity note. Although the rice graininess in the mouth is noticeable in the intro, you can feel the refreshing amazake in the schwartz. It is not as sweet as sweet sake, and is nice and crisp thanks to the hops. The sweetness and sharpness are created by the use of hops that bring out berry-like aromas, called bar-bruges. The outro has a gorgeous aroma that passes through the nose as if it were after drinking a craft beer. It is certainly more advanced than the one I had last year. The berry aroma mellows out the bitter sharpness of the hops. Ina and Agave, who advocate "brewing the climate of Oga," gave us an idea of what kind of place Oga is. Please try them. (Purchase at Mimasu Sake Shop (nearest Akabane Station)) Later, I drank only the top clearness, and found that it was derived from hops? It has a pure, sugar-like aroma without any cloying taste. The aroma is like pure sugar without any impurities. The sweetness seems to be stronger. The sweetness dripped off as the fizziness was also diminished. It might be better to drink it up on the same day to keep it tasty.
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