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sikamarusikamaru

Registered Date

Check-ins

447

Favorite Brands

0

Most Check-in Brands

Senkin
34(13.71%)
大嶺
22(8.87%)
abe
18(7.26%)
AKABU
17(6.85%)
Kamonishiki
11(4.44%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
47(10.51%)
Niigata
46(10.29%)
Akita
41(9.17%)
Fukushima
38(8.5%)
Yamaguchi
37(8.28%)

Venues With Most Check-Ins

鮨 将司
57(18.04%)
Yajima Saketen (矢島酒店)
53(16.77%)
Imadeya Ginza (いまでや銀座)
41(12.97%)
五音
33(10.44%)
すし久遠
25(7.91%)

Timeline

sikamarusikamaru
Dassaiにごりスパークリング
Asahi ShuzoYamaguchi
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23
sikamaru
I wonder how long it's been since I've had otters. It became famous at once and spread all over the world, so on the contrary, I don't find it attractive anymore. But it is definitely a representative of Yamaguchi's sake, and it is no exaggeration to say that it is a representative of Japan. I was scared because it is sparkling and has a champagne-like appearance, but I opened the bottle normally. The fizziness is not that strong. The nigorigo is mild and silky, and the mouthfeel is good. It has a very refreshing sweet taste and is easy to drink, but it is a little monotonous and not enough. It can be drunk smoothly, so it is a good entry model. No wonder it is popular.
Japanese>English
sikamarusikamaru
Fukucho正花風純米大吟醸
Imada Shuzo HontenHiroshima
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41
sikamaru
@Sushi Shoji The third cup. Of course I know Tomikunaga, but this is another brand I usually don't pay much attention to. I have an image of Hiroshima sake as dry on its own. The sake rice used here is called Yatansusa, which is said to be the oldest sake rice in Hiroshima. It is said that they are making sake by reviving it. (I have a hazy memory, so I could be wrong, but it's my mistake, not the sommelier's.) It is a good sake. Is the rice good, or is the production good in the first place? Of course, both are probably the reason why it has such a great flavor, but it has changed both the image of Hiroshima and that of Tomikyucho. The overall flavor is concentrated and nicely integrated. A refreshing sweetness accentuates the flavor and gives it a gorgeous appearance. It is so smooth and clean that it gives the impression of disappearing in the mouth. Is this an expensive sake?
Japanese>English
sikamarusikamaru
Toyobijin一番纏純米大吟醸生酒
Sumikawa ShuzojoYamaguchi
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45
sikamaru
@ Sushi Shoji The second cup was Toyo Bijin. I don't usually pay much attention to this brand, but the pressure of the label is amazing. I can feel the awesomeness even before drinking it. My impression is sweet. Quite sweet. But it's not at all harsh. Overall, it is clear and easy to drink, but the taste is sweet. The base is supported by umami and acidity, so it is a very stable and complete sake. It goes well with rice with strong acidity.
Japanese>English
sikamarusikamaru
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45
sikamaru
@Sushi Shoji Year-end sushi party. It is the end of the year. The first drink is Gagakuyo, Fuuka. I bought this one. It hasn't arrived yet, so it's a good first drink even if it's a tasting sensation. It is low in alcohol and shuwa shuwa. It has a smooth mouthfeel and a gentle sweetness. It is refreshing and finishes nicely with a hint of sourness and bitterness. It is easy to drink, tasty, can go with a meal, and is a nice sake with a sense of anticipation for the first drink. I'm glad I bought it. I'm sure it will be gone soon.
Japanese>English
ジェイ&ノビィ
Hello sikamaru😃! This is Masayo from Kochira! We also got it on our recent Tokyo expedition: ‼️ I have a feeling it will certainly be a blink-and-you'll-miss-it 😋.
Japanese>English
sikamaru
Hi Jay & Nobby. Ours is waiting in the fridge right now too. We will try to manage to drink it slowly.
Japanese>English
sikamarusikamaru
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Imadeya Ginza (いまでや銀座)
47
sikamaru
Winter is here. This year's snowmen have been assembled in a very beautiful shape. The shape and size of the snow on top and the snow on the bottom are well balanced, and when the snow spheres are stacked on top of each other, they do not fall apart. At first, I took only the top layer without mixing in the oli. I always liked the taste of this way and even thought it would be better not to mix it. This time, however, it tastes better when mixed. Mixing in the oli makes it silky to the palate and adds depth to the flavor. The flavor and sweetness that were exposed at first become beautifully blurred and spacey, as if laced. It would be tactless to think that a slightly misshapen snowman might be better next time.
Japanese>English
ジェイ&ノビィ
Good morning, sikamaru 😃. Beautiful one is ⛄️✨that's good, but 😊I want to taste the crumbled one too 😋 There it is 😋.... More like a kid's giant than a beautiful giant 😆.
Japanese>English
sikamaru
Hi Jay & Nobby. Gian is still best in normal mode. It is enough to see his manliness in the movie version sometimes. (lol)
Japanese>English
sikamarusikamaru
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47
sikamaru
The last one is Shichibonjari. This is a brand that I don't get a chance to drink very often, so I appreciate it when it shows up unexpectedly. It has a moderate alcohol content of 14%, which gives it a light impression, but you can also taste the umami of the rice, and its mild aroma and pleasant sharpness make it ideal as a mealtime sake. I am not sure if it can be called dry, but it is nicely integrated, so there are no unnecessary assertions, and it is easy to drink.
Japanese>English
sikamarusikamaru
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56
sikamaru
The second cup was Hirotogawa. It is labeled "special junmai" (as was the first cup, Bunkajin), but the rice polishing ratio is 55%, so the taste is quite clear and clean. The aroma is also subdued, but the soft umami and sweetness of the rice spreads in the mouth. Of course, the sharpness is good. The gradation of flavors from the first cup is nice. The timing of the transition from knob to nigiri takes it up a gear.
Japanese>English
sikamarusikamaru
Bunkajin辛口純米酒
ArisawaKochi
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52
sikamaru
Bunkajin dry Junmai sake. Since this is my first time at a sushi restaurant, I will leave the drink completely up to you. The aroma is subdued and the mouthfeel is fresh. It is easy to drink and has a nice sharpness, so it is suitable for the first cup. The sake is perfect as a first drink, and the tsumami will go well with it. Bunkajin is often seen at sushi restaurants.
Japanese>English
sikamarusikamaru
Buyu滋賀山田錦2017BY純米吟醸
BuyuIbaraki
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五音
50
sikamaru
A slightly different valor. seems to be made with rice from 2017. But manufactured in 2025? Does that mean it was packed? I'm not sure, but the taste is easily recognizable and mature. It has a savory, or perhaps indescribably sweet and bitter depth like whiskey, which I quite like. Maybe this kind of alcohol is not usually distributed, but even if it were, I wouldn't dare to buy it. But it is delicious.
Japanese>English
sikamarusikamaru
Hidakami初しぼり　かすみ酒
Hirako ShuzoMiyagi
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五音
56
sikamaru
It's a hikakami for fish. Pitchy, slightly effervescent, and fresh on the palate. The taste is three-dimensional, with a gentle sweetness and umami mixed with oriki. It has a good sharpness and can be drunk rapidly.
Japanese>English
ma-ki-
sikamaru if you're going to do it with fish, it's got to be hikakami 🎵😁✨✨I got it earlier this year and it was a really good drink 😋.
Japanese>English
sikamaru
Hello, ma-ki-. Hidakami tends to be regarded as a rather common sake, but it is really useful in restaurants.
Japanese>English
sikamarusikamaru
Senkinモダン　肆式原酒生酒無濾過貴醸酒
せんきんTochigi
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Imadeya Ginza (いまでや銀座)
53
sikamaru
Modern Sentori Kijoshu. This is a very don't-miss favorite among kijo-zake. Overall, it is clear and not so heavy, but the sweetness has depth. It is not so heavy, but it has a deep sweetness. I personally find kijoshu to be a bit special, and my mood when drinking it is quite limited. It is a little heavy, so it is necessary to have a day off the next day or some other condition. But with this one, I can enjoy kijoshu without worrying too much about the details. It is also a good entry model for beginners of kijoshu.
Japanese>English
sikamarusikamaru
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すし久遠
49
sikamaru
The last one is Yukino Kayasha Yamahai. It is so stable that no explanation is needed any more. It is a monster that I can enjoy such a refreshing Yamahai, which I am not supposed to be good at, and it is distributed everywhere. It is still delicious.
Japanese>English
sikamarusikamaru
Naminooto秋あがり　はかり売り純米大吟醸生酒
Naminooto ShuzoShiga
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すし久遠
53
sikamaru
The second drink is Nani no Oto, a familiar name at this restaurant. This sake is sold by the bottle, so it is not normally distributed. It is the best part of drinking outside. The taste is very beautiful. It goes down your throat smoothly with a subtle taste and aroma of rice. It is a nostalgic sake that can take a break in the middle of a meal.
Japanese>English
sikamarusikamaru
Tenbi辛天特別純米
Choshu ShuzoYamaguchi
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すし久遠
52
sikamaru
This is my first spicy heaven. I am a sweet person, so I rarely buy dry sake on my own, but this is a good choice. I thought it would be plump because it is a junmai sake, but it is quite clean and fresh. It is clear and easy to drink, and somehow has a nice sharpness. I guess that is why it is labeled "dry," but the impression is that it disappears quickly, rather than being overtaken by acidity and bitterness. I think that is why it is called "Dry." Sake dryness is very deep.
Japanese>English
sikamarusikamaru
Gangi乃壱純米原酒生酒無濾過
Yaoshin ShuzoYamaguchi
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Imadeya Ginza (いまでや銀座)
51
sikamaru
Ganki Junmai Sake. The Ganki is a sake that I personally can't go wrong with, like Kakura, Hakurakusei, and Yukino Kayasha. It is not modern or flashy, but it is a delicious sake, and it has a certain elegance. Since it is a junmai sake, the mild aroma of rice that is typical of junmai sake and the umami that spreads on the palate do not disappoint. And yet, the freshness of the unfiltered raw sake gives the impression that it is so well put together. I thought it would be a bit rougher and more complex, but it is quite beautiful. It is delicious.
Japanese>English
ma-ki-
Good evening, sikamaru! I also had a bottle of GANKI No.1 yesterday 🎵 I have the impression that all Ganki sake is safe to drink, but No.1 is also very drinkable and delicious 😋.
Japanese>English
sikamaru
Hi ma-ki-. I see that you are under the impression that Ganki is a good sake. I don't have basic knowledge about it, so your comments and posts are really informative. Thank you very much.
Japanese>English
sikamarusikamaru
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Imadeya Ginza (いまでや銀座)
48
sikamaru
An alternative to the instrumental Masamune. Since it is made with hops, it is treated as other brewed sake, not sake. The fresh and crisp aroma is probably derived from hops. The taste is very mild and clear. When people think of hops, they think of beer and at the same time associate it with bitterness, but there is no bitterness at all. After a few days, the impression of freshness and aroma diminishes, and the original round flavor of sake comes through. The initial fresh impression is intense and the aroma through the nose is invigorating, but after some time has passed, it is an interesting sake that can be enjoyed in a relaxed manner. It is something similar to the way one enjoys wine, isn't it?
Japanese>English
sikamarusikamaru
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57
sikamaru
The last bottle I purchased at the sake qoobe Yokote store was a red dragonfly. It is the only autumn-like time this year. The aroma is mild, and the taste is acidic like Senkou, but the acidity itself is a little soft. It has a relaxed taste with a slight lactic acidity. Perhaps because it is already matured, the flavor does not change much even after a few days. Anyway, it is a sake that can be drunk slowly and in a fall-like manner.
Japanese>English
sikamarusikamaru
Denshu秋田酒こまち純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
54
sikamaru
Tasake (rice wine) purchased at Sake no qoobe Yokote store. Akita Sake Komachi. The orange label is very seasonal. To be honest, I am not sure about the characteristics of Akita Sake Komachi, but the taste of rice is strong and has a clear outline. However, it is not the kind that disappears after a quick drink. The acidity and bitterness round out the overall umami, and the final crispness is good, so I think it can be used as a mealtime sake as well. It is a delicious sake with a highly finished base, as is typical of tasake, and with a distinctive character that comes through.
Japanese>English
sikamarusikamaru
大嶺3粒　秋麗かすみ生酒 雄町
大嶺酒造Yamaguchi
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66
sikamaru
This is an autumn sake from Omine, purchased at Sake no qoobe Yokote. It is an autumn sake, but it is fresh and unpasteurized. However, compared to the usual Omine, it is a bit silky and lactic, not juicy. It has a complex flavor characteristic of Omachi, but the overall taste is mellow and soft. That area has an autumnal sake-like feel to it, which makes it slow and easy. From the perspective of Omine lovers, it is a bit of a change, but it is important to feel the season, isn't it?
Japanese>English
sikamarusikamaru
alt 1alt 2
50
sikamaru
Sake purchased from sake qoobe continues. Abeno Gold, I haven't had it for a long time. It's a little expensive, but when I come across it, I feel a little better and buy it. It is designed as a food sake, so the aroma is not that strong. The taste is fresh and fruity, but the sweetness and umami spread from the mid-palate, and the acidity and bitterness tighten up toward the end. It is a sake that has a royal road feel to it, and it is like a combination of all of the above. Yet, it does not make you tired of drinking. Personally, I prefer the third day after opening the bottle, as the acidity and bitterness become mellow.
Japanese>English
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