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andrew.ishikawaandrew.ishikawa
基本的に家飲み 教科書通りにお酒を記録する練習に 夜ご飯と一緒に呑むので、食事との相性についてもメモ

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The origins of the sake you've drunk are colored on the map.
Shimane
3(17.65%)
Akita
2(11.76%)
Tochigi
2(11.76%)
Niigata
2(11.76%)
Tottori
2(11.76%)

Timeline

andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
14
andrew.ishikawa
Purchase date 21.05.13 Opening date 21.06.11 Soutenbo Gaiden Dry Junmai Sake It's a good sake! Record date(6.17) Hiya Color Transparent with a slight yellowish tinge Aroma Apple and lactic acid at the same time. Aroma and aftertaste Taste Attack A little tingling on the tongue. Sweetness Not so much Acidity Not so much. Umami It is soft but firm. The taste is like white bean jam rather than rice. Bitterness It has the bitterness of Niigata's dry style. Alcohol: Much softer than when just opened. Aging: Even though it has only been aged for about a week, the umami has become very strong and the alcoholic sensation has softened. Food paired with Kimchi nabe (Ryuji)★★★★★ How many times is this kimchi nabe? It has a strong flavor and goes great with spicy food! Kanzake (around 45°C) If you warm it up lukewarm, the flavor stands out even more and the bitterness becomes mellow! Thoughts: It's amazing how much it's changed after just a week of aging. It's not dry in the sense that Niigata dry sake is, but it's delicious and spicy, and lukewarm heating is very good. Future proof: Room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
Rokujuyoshu純米酒　山田錦純米
Imazato ShuzoNagasaki
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家飲み部
21
andrew.ishikawa
Purchase date 21.05.13 Opening date 21.05.31 sun Color Transparent with a slight yellowish tinge Aroma Aroma of fruit and lactic acid, even though it is unpasteurized. Aroma: Yogurt-like lactic acidity becomes stronger. Taste Attack There is no tingling or alcoholic sensation, but there is a firm taste profile. Sweetness Sweetness of rice Sourness Sourness like yogurt Umami The taste of the rice is strong. Bitterness It has a bitter taste like a solid bitter chocolate. Alcohol: None Aged A little Food paired with Rice with sea bream★★★★★ Pickled sea bream★★★★★ Toasted whole fresh onions★★★★☆ Pickled cucumber in one piece ★★☆☆☆ Sashimi of eggplant★★☆☆ A firm bitter taste goes well with light fish. Sweetness and sourness are also strong, so it harmonizes well with vegetables. Kanzake (around 60℃) The bitterness has mellowed a little. I don't think there is a big change in character. Impression: The sweetness and acidity attack is strong, so if you have room in your fridge, it might be good chilled. But I'd like to see how this bitterness changes with age! Future: Leave at room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
28
andrew.ishikawa
Purchase date 21.05.13 Opening date 21.05.28 Sun Color The color is a little lighter than the color of mountain ash. Aroma A little smoky like scotch whiskey, but also gorgeous. Aroma and aftertaste are strong, and the aroma fades slightly. Taste Attack Soft Sweetness Almost not felt Acidity I feel a little apple acidity. Umami The taste of the rice is strong. It remains on the tongue for a while. Bitterness (Shibumi) Firm astringency at a very early stage. Alcohol: None Aging A little. Food served with Kimchi nabe again (busy day for nabe) ★★★★★ The balance of indescribable flavor and astringency goes well with dishes with strong flavors. Warmed sake (around 60℃) Taste The astringency is stronger now, but it's good! Cooled (40℃) Oh, the astringency has weakened and the acidity has risen! Impression: When I drank this sake in the past, I thought it was refreshing and easy to drink, but now it has a nice astringency? The taste changes depending on the temperature range, but they're all very tasty and it would be fun to drink them at different temperatures depending on the food! From now on: leave at room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
30
andrew.ishikawa
Purchase date 21.05.13 Opening date 21.05.15 Sun Colour A little pale yellow Aroma Cemedine, almond A little stronger Astringent and a little stronger semedyne Taste Attack Soft Sweetness It is not so sweet as it looks. It is not so sour. Umami The taste of the rice is strong. Bitterness (Shibumi) A little strong astringency at the end. Alcohol: None Aging sense Yes Food paired with Miso stewed konnyaku nabe ★★★★★ Not to be outdone by sweet and richly flavored miso stew! Impression: From the image, I thought it would be very sour or sweet, but it's a very easy drinking sake with strong flavor and astringency that flows smoothly! Warmed sake (around 60°C) The Semedyne becomes stronger and fluffier. Taste The sweetness and sourness come out, but I think the astringency is emphasized at higher temperatures. But when it's warmed and cooled, the astringency settles down and it's a great balance! Future: Leave at room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
alt 3alt 4
家飲み部
35
andrew.ishikawa
Date of purchase 21.04.09 Received in late April Opening date 21.05.09 Cold sake Color Slightly yellowish Aroma Pears, apples, Muscat, and many fruits. ・Incense: Apples have become stronger. Aftertaste: Soft pear after the taste. Taste Attack A little tingling Sweetness, sourness, bitterness, umami All of them are there, but the taste is so concentrated that it is hard to describe which one is what. Alcoholic sensation There is an alcohol sensation for a moment after the taste, and after it disappears, the aftertaste comes. Maturity: None Food to pair with Sashimi of sea bream rice cooked with sea bream boiled whelk with vinegared miso horse mackerel namero sashimi of horse mackerel boiled komatsuna with sesame paste All ★★★★☆ It's low in alcohol, but it can be cut off with a sense of alcohol, so it's an excellent choice for all kinds of dishes. Impression: The aroma and taste are so strong that you can easily drink it as it is, but the alcohol finishes it off nicely so you can pair it with food. The concentration of flavors is amazing!
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
22
andrew.ishikawa
Date of purchase 21.05.05 received at the beginning of the year Date of opening the bottle 21.05.08 Cold sake Color Clear and colorless Aroma It has a very strong aroma of melon and pear. It is a little more mature than Kamidate, but you can still feel the aroma of fruit. It disappears with the taste. Taste Attack There is a slight alcoholic feeling when attacking. Sweetness Perhaps because of the aroma, you can feel a refreshing sweetness. Sourness I can hardly feel. Umami: Weak, maybe? Bitterness (astringency) A little astringency. Alcoholic sensation A refreshing alcoholic sensation at the attack and at the end. Ageing: None Food to pair with Braised chicken with mustard ★★★★☆ Not to be outdone by the aroma of mustard spices Fresh Onion and Summer Vegetable Salad★★☆☆ Especially cucumber, but I don't think it goes well with greenish... Lentil Simple Mapo Tofu★★★★★ Ah, it goes well with Chinese pepper! Verdict: It's not so much that it's dry and light, it's more that it has a strong fruity aroma and a refreshing sweetness that is very pleasant. It's not too sweet, but it's sharp enough to go with rice.
Japanese>English
andrew.ishikawaandrew.ishikawa
Yuki no Bosha美酒の設計純米吟醸生酒
Saiya ShuzotenAkita
alt 1alt 2
家飲み部
34
andrew.ishikawa
Date of purchase: I received it at the end of 21.04 Opening date 21.05.05 Cold sake Color: Blue, almost transparent. Aroma Kamitatsuka - The fragrance of flowers that you can smell the moment you pour it! Floral! (I don't understand the difference of the smell of the flower) The fragrance spreads even in the mouth. The fragrance lingers for a long time. Taste Attack A little tangy on the tongue Sweetness - Sweet! Acidity: I don't think I feel it that much. Umami This is the umami of Yamada Nishiki, isn't it? Bitterness (Shibumi) There is a strong bitterness, and it tightens the strong sweetness and umami. Alcohol: A little. Maturity: None. Food paired with Mizutaki chicken wings ★★★☆☆ It may be a little overpowering with ponzu. But it goes very well with salt. Blood Orange ★★★★★ The refreshing acidity complements each other well. Impressions: This is an award-winning sake! It's a beautiful sake with a clean taste, but with a strong flavor and bitterness. Storage: Keep refrigerated
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
32
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.05.04 Sun Color A little clear amber Aroma It has a citrusy aroma, but it also has a sense of maturity. How should I describe it? It spreads more fluently. The aftertaste is too long to understand. Taste Attack A little spicy bite. Sweetness I don't feel sweetness so much. Acidity Very strong Bitterness (lingering taste) A little lingering taste comes out later. Alcohol: None Ageing sensation Food paired with Boiled bean curd (Ryuji) ★★★★☆ It goes well with egg sauce. Rice cooked with oyster ★★★★☆ It neutralizes the smell of oyster and enhances the sweetness of rice. Squid with garimayo soy sauce ★★★★★ Squid, or rather garimayo, goes well with it! Impression: Strong but not unpleasant, pleasant sourness. It goes well with Chinese food. Warmed sake (around 60°C) Aroma It has a more mature aroma. Taste I raised the temperature and the astringency disappeared! The astringency remains even after heating and cooling, so I wonder if heating it up is the right thing to do. From now on: leave at room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
28
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.05.03 Sun Color Golden color. Slightly opaque Aroma Cemedine and nut Containing incense, continues as is Aftertaste: The aroma disappears quickly. Taste Attack Gentle... soft... Sweetness, Acidity, Bitterness, Umami Everything comes at the same time in a wonderful balance! I'm already happy drinking it! Alcohol sensation None Aged feeling Was it originally a spicy sake that was aged? Food paired with Meat tofu★★★★★ Marinated small flatfish★★★★★ Simmered baby sardine in kugui sauce★★★★★ The best sake. The best Consensus: This is the best balanced sake I've had recently. It's almost like an old Shaoxing wine or a whisky, but with an amazing gentleness. Definitely a great food wine to go with any dish. If I could have it all the time, I would have it all the time. Warmed sake (around 60℃) Taste There is no sharpness to any of the flavors, and it has a wonderful balance that permeates more as the temperature rises. Even when the temperature drops, the balance is excellent. Future: It's already perfected, but I'll leave it at room temperature for now. I'll buy more if I can.
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
32
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.05.01 chilly Colour Slightly yellowish and cloudy Aroma Aroma like sweet sake Aroma of sweet sake swells Lingering aroma - Amazake remains for a long time Taste Attack: Slightly tangy on the tongue Sweetness Not as strong as the aroma Sourness It has a sour taste like yogurt. Bitterness (Shibumi): Hardly perceptible Umami: A mass of sweetness from the rice Alcohol: Hardly perceptible A sense of maturity Food to pair with Carpaccio of bonito ★★★☆☆ Carpaccio may not be enough to beat sake. Buri Daikon ★★★★★ Yes, it goes well with sweet Buri Daikon! They complement each other well and are wonderfully delicious! Grilled yellowtail with salt ★★☆☆ It's good enough to beat the sake, but after eating Buri-daikon, the dish and the sake don't have enough sweetness. Consensus: This is not a sweet sake. The kind that goes down easy in a gentle hiya. Warmed sake (around 55℃) Taste The sweetness came out! But at the same time, there's astringency... As it cools down, the astringency fades and the sweetness remains, creating a perfect balance. I like it warmed up lukewarm. From now on: let it sit at room temperature for a while.
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
28
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.29 sun Color Bluish yellow Aroma Fragrance of banana A little swollen banana Astringent smell Taste Soft attack. Sweetness Weak Sourness A little. Bitterness (Shibumi) It is quite firm and astringent. Umami: Astringent with a hint of bitterness Alcoholiness Almost not felt Aging sense A little Food paired with Miso chicken nabe ★★★★★ I've been doing a lot of nabe lately. lol It complements the sweetness of the miso beautifully. Impression: The astringency of this wine is a bit distracting when drunk alone, but when paired with a meal, it is the perfect complement! Warmed Sake (around 55°C) -. Aroma. Ooh, banana sensation all over the place! The aroma is especially strong. Taste The sourness stood out! The sourness seems to have masked the astringency, but it seems to have become stubborn. The astringency was masked by the acidity, but it became stubborn? But then the astringency came back...? Is the temperature range too narrow? In the future: Let it sit at room temperature for a while.
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
29
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.25 I forgot to mention the date of opening the bottle, so two days after opening. Almost no change? Hiya Color I think it's a mountain ash color. Aroma Caramel The caramel swells. After aroma Taste Attack Soft Sweetness Slightly. Softness Acidity Weak, but it is felt. Bitterness (Shibumi) The bitterness is cut off firmly afterwards. Umami: Strong taste of rice. Alcohol: Hardly felt. A sense of maturity Food to pair with Kimchi nabe ★★★★★ It goes well with nabe! Impression: A well-balanced sake with a weak but firm sweetness and sourness, followed by a firm umami and a bitterness. Warmed Sake (around 45℃) -Aroma Aroma Huh? Is the caramel gone? Taste The sourness has come out! I don't feel any sweetness or bitterness anymore, and the acidity completely wins. Cooking with Kimchi-nabe and natto-zosui (rice porridge with kimchi and natto) ★★★★★ The acidity stands out and goes well with rice. Impressions: The character changes quite a bit between hiya and heated, but I like both and want to enjoy them with rice that goes well with each! Future brew: I'll let it sit at room temperature.
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1
alt 2alt 3
家飲み部
29
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.21 Hiya (freshly opened) Color Is this the golden color? Aroma A slight pear aroma. A little pear continues. Aftertaste It disappears unexpectedly. Mineral feeling? Taste Attack Soft and gentle Sweetness Weak Sourness Weak Bitterness It is felt when rolled on the tongue, but it is weak. Umami Taste of rice Alcohol sensation Almost sensation A sense of maturity Impression: It is complex and difficult to describe. I've been told to warm it up to get the right volume, so I'll warm it up! I'll warm it up and pair it with food! Warmed (55°C) -. Aroma Burnt pear? It has a slightly matured aroma. Taste The sourness spreads fluently and is cut off by a slight bitterness and astringency. Even if the temperature goes down, the sourness remains and it is delicious all the time. Food to pair with Rice cooked with octopus★★★★★ Dried wild tuna★★★★★ Yes, it is delicious. It goes well with salty food. Sashimi Konnyaku ★★☆☆☆ Hmm, does it emphasize the astringency? Thoughts: This is a heated sake! It goes well with Japanese food! Future: Keep at room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
たまか純米吟醸生酛
Tochigi
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alt 3alt 4
29
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.20 Hiya (freshly opened) Color Yellowish green Aroma Slightly muscat aroma Aroma of muscat continues Aftertaste: Clearly disappears Taste Attack Soft tingling sensation Sweetness Mild glucose Sourness Weak but smooth sourness Bitterness After the sweetness is gone, it has a clear bitterness. Umami It is weak but you can feel the umami of rice. Alcohol: A little. A little bit of maturity Food paired with Kikutaro Nabe ★★☆☆☆ The aroma is so strong that it clashes with the aroma of ginger and does not harmonize. Consensus: Hmmm.... I'm not sure if it would go well with light sashimi. I was going to warm it up, but I think I'll just chill it! Cold sake -. Aroma Jyotatsuka, gentle. Aroma like a banana. Taste Sweetness: Weak and sharp Bitterness The astringent taste became clearer when the temperature was lowered. Impression: I think this is better with cold sake. But the Aotamaka I had a long time ago changed to a warmed version when I let it sit at room temperature, and I liked it... Future: Keep at room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
Akishika純米原酒生酒
Akishika ShuzoOsaka
alt 1
alt 2alt 3
家飲み部
24
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.19 Hiya (freshly opened) Colour Beautiful yellow light Aroma A slight freshness of Cemedine. Aroma: Does it mix with the acid of the taste? Aftertaste - Sour! Taste Attack Mild and gentle, but a little fizzy The sweetness is difficult to describe, but I thought it was behind the acidity. Great balance of acidity. No bitterness. Umami: Great acidity. No alcohol feeling. A sense of maturity. Food to pair with Simmered black sea bream in a helmet★★★★★ Thai shabu shabu (aged 1 day with cooking sake)★★★★★ Dote stew★★★★★ Konnyaku sashimi (yuzu kosho) ★★★★★ Impression: There is no dish that does not go well with such a delicious acid sake. It goes especially well with cooked head. Warmed (from 52°C to gradually cooled) The acidic flavor exploded! The temperature range is wide and I'm happy all the time! Thoughts: A bottle of Akishika in the family! Future proof: keep at room temperature
Japanese>English
andrew.ishikawaandrew.ishikawa
alt 1alt 2
家飲み部
31
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.18 Hiya (freshly opened) Colour Slight yellow light Aroma Weak muscat aroma Aroma: Stronger Lingering aroma Taste Attack Mild and gentle Sweetness Gentle sweetness of rice Sourness Almost not felt Bitterness: Slightly bitter, but not unpleasant. Umami It's already delicious, it's just delicious. Alcohol: Not felt. Maturity I can hardly feel it. Food served with it Thai(Black sea bream) sashimi★★★★★ Thai shabu shabu★★★★★ Shabu vegetables★★★★★ Konnyaku sashimi★★★★★ Verdict: Gentle, delicious, goes with every dish, there's no dish it doesn't go with! Warmed (35℃) Aroma Uedatsuka - like cooked rice The aroma becomes weaker. Taste Alcohol taste becomes stronger Warmed (55℃) Taste The taste of the rice becomes stronger, and you can feel that it is a solid sake. Warmed(45℃) Oh, the balance of acidity is great! But when the temperature drops a little, the acidity disappears... Thoughts: Is the optimal temperature too narrow at the moment? Expect more in the future! Cold sake Aroma Weak overall. Taste The bitterness (astringency) comes before the sweetness and umami. Thoughts: I think it is not good for cold sake. Keep at room temperature.
Japanese>English
andrew.ishikawa
4/23 Postscript I just let it sit for a bit, but it was more gentle. Dishes with it Aji no Namero ★★★★★ This is the first time I tried to eat it with vinegar, but the acid goes well with it!
Japanese>English
andrew.ishikawa
悪魔の壺ニラ(塩ver リュウジ)★★★★★ レモンの酸味が酢同様バッチリ！ 塩鯖、湯豆腐★★★★☆ もちろん合うんだけど、酸味強い料理と比較すると★4にしちゃうかな？
andrew.ishikawaandrew.ishikawa
Tenbi純米吟醸原酒生酒
Choshu ShuzoYamaguchi
alt 1alt 2
家飲み部
23
andrew.ishikawa
Purchase date 21.04.17 Opening date 21.04.17 Cold sake (freshly opened) Color Light cloudy Aroma Grapefruit Aroma of pear Aftertaste - Refreshingly sharp Taste Attack: Gassy, smooth Sweetness Refreshing sweetness Sourness Weak Bitterness: Weak but strong Umami Weak Alcohol: Hardly perceptible Aged feeling None Food paired with Meat Sauce Gratin★★★★☆ Refreshingly washes away grease! Potato Salad (Ryuji)★★★★★ Goes well with garlic! Tabasco adds the missing acidity and is perfect! Green Salad* ☆☆☆☆ It enhances the greenness of spinach and potherb mustard. Avocado goes very well with it. Salted Spicy ★★☆☆ I don't mind the fish-based odor. It fits safely. Our verdict: A food wine that flows smoothly when paired with strong flavors and oily foods. Hiya (change from cold sake) Aroma The type of sake remains the same, but the overall aroma is 20% higher. Taste Attack - Gasiness decreases Sweetness: Stronger and smoother Bitterness (sting) disappears Impression: It becomes pear juice when it is chilled. The sweetness is a bit overpowering, so is it good as a food wine? Future uses: Keep refrigerated.
Japanese>English

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