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sikamarusikamaru

Registered Date

Check-ins

397

Favorite Brands

0

Most Check-in Brands

Senkin
25(11.57%)
大嶺
18(8.33%)
AKABU
15(6.94%)
abe
15(6.94%)
Kamonishiki
11(5.09%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
41(10.33%)
Tochigi
37(9.32%)
Akita
36(9.07%)
Fukushima
33(8.31%)
Yamaguchi
29(7.3%)

Venues With Most Check-Ins

Yajima Saketen (矢島酒店)
53(18.34%)
鮨 将司
49(16.96%)
Imadeya Ginza (いまでや銀座)
32(11.07%)
五音
31(10.73%)
すし久遠
22(7.61%)

Timeline

sikamarusikamaru
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Nakameguro Isego (中目黒 伊勢五本店)
35
sikamaru
This is a Musical Instrument Masamune JAM SESSION, with a stylish label. I drank it without much prior information, but it had a slightly different dry taste like the Abeno test brew I had a while ago. It has a freshness and light sweetness, but also a sharpness that is a mixture of sourness and alcohol. Interesting. The second and third days, the taste gradually becomes more familiar. The third day is the easiest to drink, and I personally like it, but in terms of character, I guess the first taste is what makes it unique.
Japanese>English
sikamarusikamaru
Kamonishiki荷札酒　酒未来純米大吟醸
Kamonishiki ShuzoNiigata
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Nakameguro Isego (中目黒 伊勢五本店)
46
sikamaru
Long time no cargo tag sake. This is Sake Mirai. It has a good alcohol content of 13 degrees. I've had a lot of sake, and I've been saying, "Oh, but this is it after all. It tastes like what they say it tastes like. My personal preference is the sweetness of the rice and the freshness of the drink. A slightly floral aroma with a clear taste. I like the feeling of a slight kick at the end with acidity or bitterness, but it is best if there is a coexistence of the feeling of wanting to drink more and the feeling that it would be a shame if you drank too much. This is exactly one of the best.
Japanese>English
ma-ki-
Hello, sikamaru! The sake Mirai Shiboritate by Kafuda-san looks delicious 🤤. I had a bottle of the fresh sake last year, but now I want to try the Shiboritate 😋.
Japanese>English
sikamaru
Hello, ma-ki-san! It's hard to find a sake that I drank last year, but the specs have changed slightly, or the same rice and the same milling ratio is used in different places. It's a good enough excuse to buy one, though.
Japanese>English
sikamarusikamaru
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すし久遠
40
sikamaru
The second glass was Niseko. This is my first time, but I drank this label before with Bunkajin. Both Mr. Aoki and Mr. Onoe are rice farmers, but Mr. Onoe is said to be a former sushi chef. That's right, they make good sake rice. The sweetness is not fruity, but rather the sweetness of the rice, but it is not harsh and refreshing. Overall, it is fresh and goes well with sushi.
Japanese>English
sikamarusikamaru
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すし久遠
40
sikamaru
Sushi and sake on the day you come back from overseas. It is light and dry without any spikes. The aroma is not strong and you can drink as much as you want. The minimal amount of sake that makes it taste good complements the food.
Japanese>English
ジェイ&ノビィ
Good evening sikamaru 😃. Dry sake 🍶 and sushi 🍣 is just perfect 😋 but it's going to sink in after returning from overseas 😌.
Japanese>English
sikamaru
Good evening, Jay & Nobby. Akabu was sold for about 8,000 yen for a 4-goupe bottle. If you drink it at a restaurant, it will easily exceed 10,000 yen. I am glad I was born in Japan.
Japanese>English
sikamarusikamaru
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Imadeya Ginza (いまでや銀座)
43
sikamaru
Aiyama in Daimine. Last time it was the cool black one, but this time it was the normal version. I think the black one was unfiltered raw sake. The black Aizan was quite strong with a unique bitter-sweet taste that made me a little tired of drinking it, but the fire-aged version has calmed down a little and is easier to drink. Personally, this is enough for me. However, I still think Yamadanishiki is the best for Omine.
Japanese>English
sikamarusikamaru
Mimurosugi菩提酛　奈々露
Imanishi ShuzoNara
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鮨 将司
39
sikamaru
I had an impression that the label of Mimuro Cedar's Bodaihashi was woody or old-fashioned sake, so I was a bit distant from it. After all, it is a delicious sake. Unlike my preconceived notion, it is fresh and juicy. It is light and easy to drink. The alcohol content is low. (Probably). Well, I can't help it if I reject my preconceived notions because I can't choose, but I guess there are a lot of people who don't drink it because they have a wrong perception of it.
Japanese>English
sikamarusikamaru
Ubusuna2024香子　五農場
Hananoka ShuzoKumamoto
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鮨 将司
54
sikamaru
Probably for the first time. Hippocampus of the birthplace. Now we have three colors. Blue is fresh, green is complex, and pink is dense. Even though it is dense, the alcohol content is only 13%, and it has a certain sharpness and a refreshing taste that can be used as a food wine. The aroma is also very luxurious. This may be a good choice with food. I ate well, talked well, and drank well, so now I want to try my best to buy it myself.
Japanese>English
ma-ki-
Good evening, sikamaru! I'm jealous of your 3-color complete 🎵 I don't get to see green and red very often😅. I'd like to drink it someday 😋.
Japanese>English
sikamarusikamaru
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旬の味 いち
36
sikamaru
Chiba Fuku Shuku. The characters are nice. The full flavor and mild sweetness typical of junmai sake will be enjoyed with a meal. Even though it is called nama-zake, it is not rough and has a clear and transparent taste. It has no harsh taste, so you can drink it all the time, but it is dangerous because it has an alcohol content of 16 degrees Celsius. It is delicious.
Japanese>English
sikamarusikamaru
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旬の味 いち
42
sikamaru
Akita's Harukaze. It has a soft umami flavor and a crisp aftertaste. If you choose Akita sake for the first time at a restaurant, you will not fail. （The base level of Akita sake is so high that you may wonder if sake brewing is included in compulsory education.
Japanese>English
sikamarusikamaru
Ubusuna２０２４山田錦　二農場
Hananoka ShuzoKumamoto
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かがた屋酒店
50
sikamaru
A production soil that you can't help but buy. This time it is Yamada-Nishiki Ni-Farm. The bottle was opened with a pop and vigor, but the mouthfeel seemed less fizzy than usual. Furthermore, it had a fresher and slightly lactic acidic taste than the other San-do sakes we have had recently. It is a natural umami. It tasted more natural than any other San-do we have drank so far, but it also had a good overall clarity and sweetness.
Japanese>English
sikamarusikamaru
Jikon八反錦純米吟醸生酒
Kiyasho ShuzojoMie
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五音
40
sikamaru
Jikin's Hachitan-Nishiki. To be honest, I am not familiar with the characteristics of Hachitan-Nishiki rice, but the overall taste was mild and well-balanced. It has a gentle sweetness, accented by acidity and summarized by umami. Perhaps the bitterness gives it a kick, but the complex gradation of flavors is so seamlessly connected that it is difficult to describe the taste. To put it plainly, it is delicious.
Japanese>English
ma-ki-
Good evening, sikamaru! Jikin's Yatanishiki is delicious 😋. The first time I had hi-ire was shocking, and this year I was able to have a draft sake, which was, let's put it plainly, delicious 😁✨.
Japanese>English
sikamaru
Good evening, ma-ki-san. The Hachigannishiki fire-brewed looks delicious. If I find a Jikin, I will drink anything anyway, so I hope I can come across it somewhere by chance.
Japanese>English
sikamarusikamaru
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五音
37
sikamaru
Isojiman is a sake that we consider to be the pinnacle of food sake. Although it is a honjozo, it has a taste of rice and a subtle ginjo aroma, and is dry with a hint of color. Whether this is dry or not depends on the individual. It is not watery and does not smell like sake. This is the standard.
Japanese>English
sikamarusikamaru
AKABU純米大吟醸
赤武酒造Iwate
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かがた屋酒店
49
sikamaru
A slightly expensive Akabu. I bought it, telling myself that it is a Junmai Daiginjo, so it can't be helped. The gold label is also cool. The taste was so gorgeous that I wondered if Akabu had been like this for a long time. The taste is so gorgeous that I wondered if Akabu was like this. It has a deep sweetness and umami like a kijo sake, and it is different from a so-called junmai daiginjo in terms of gravity. However, the acidity is well-balanced, so you can enjoy it without getting tired of drinking it, which is wonderful. However, I think I should have tasted it more carefully. It ran out quickly.
Japanese>English
sikamarusikamaru
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鮨 将司
44
sikamaru
The last drink is nigori sake. Even nigori sake is rather refreshing and can be drunk without any cloying taste. The sweetness is not that strong, and the smooth texture is impressive. The acidity and saltiness of sushi and the umami of rice are common, and if you consume the sweetness with sake, you can eat and drink for a long time.
Japanese>English
sikamarusikamaru
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鮨 将司
41
sikamaru
The second glass was a Sogapère Ephis numérosis. It looks like wine. I don't remember what the one I had before was like, but I have the impression that it was white wine-like. I don't remember what the previous one I had was from Sogapère Éphis in the first place. This time, I got the impression that the aroma was rather subdued. The taste was sweeter than I had expected. It also has a delicious flavor and a smooth aftertaste. I'm sorry I thought it was more acidic. It is delicious. Is this expensive?
Japanese>English
sikamarusikamaru
Glorious Mt.FujiLOVE MOUNTAIN純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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鮨 将司
43
sikamaru
What is Glorious Fuji for the first cup at a sushi restaurant? Using Aizan, it is refreshingly sweet but somewhat spicy and challenging. It's the first cup that you can serve because you have confidence in your food. Eikoufuji is challenging both in appearance and content, and is a truly exotic sake, so there is a danger that if you make a mistake, you might end up not liking it. So be careful when buying it for yourself. But when you get into it, it has great explosive power, so I am always attracted to the label.
Japanese>English
sikamarusikamaru
Hououbiden荒走押切合併　吉川純米大吟醸生酒無濾過
Kobayashi ShuzoTochigi
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Sushi Rizaki Nishiazabu (鮨利﨑　西麻布)
45
sikamaru
The second cup was Houou Mita. It is clear, but has a good balance of umami and sweetness and acidity. It was easy to drink without feeling dull, so it was consumed quickly. It made me want to drink a little more, so I would like to buy it if I can find it. Is it not sold normally?
Japanese>English
sikamarusikamaru
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Sushi Rizaki Nishiazabu (鮨利﨑　西麻布)
38
sikamaru
Funaka Hachisaku is rather common at sushi restaurants. It is clear, dry, and complements the food well. It is probably easy to use as a first drink. In fact, it's delicious, and especially if it's the first time you go to a restaurant, it's more preferable than if they suddenly make it distinctive with a sake. It's a great drink that complements the food and conversation.
Japanese>English
Sean
Senchu Hassaku is awesome! One of my favouites is the ひやおろし.
Sean
Thete is a Kochi Store in Tokyo Yurakucho which I regular visit.
sikamarusikamaru
Ilaka銀・紅原酒生酒無濾過
ILAKA SAKENagano
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かがた屋酒店
37
sikamaru
Nice to meet you Iraka. The rice polishing ratio is not written on the bottle, but I guess it is at the daiginjo level. Overall, it has a gentle mouthfeel and drinkability, but it does not shy away from sweetness. It has a gentle taste in the mouth, but does not run away from the sweetness, and the flavor of the rice disappears. A royal taste. It's like a high-class dining sake. If you drink it at a good Japanese restaurant, it will give you a different impression.
Japanese>English
sikamarusikamaru
Ryu愛山純米原酒生酒無濾過槽しぼり
Kawanishiya ShuzotenKanagawa
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焼鳥 弥栄
41
sikamaru
At a yakitori restaurant. Mild aroma, clean taste. The Aizan I had been drinking until now was often sweet, but this Aizan is deliciously dry. It is quite fresh. I guess if you only have your own tastes, your image will be biased. The impression of rice also varies depending on how it is used. It is a very deep taste.
Japanese>English
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