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sikamarusikamaru

Registered Date

Check-ins

391

Favorite Brands

0

Most Check-in Brands

Senkin
25(11.79%)
大嶺
17(8.02%)
AKABU
15(7.08%)
abe
15(7.08%)
Kamonishiki
10(4.72%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
40(10.23%)
Tochigi
37(9.46%)
Akita
36(9.21%)
Fukushima
32(8.18%)
Yamaguchi
28(7.16%)

Venues With Most Check-Ins

Yajima Saketen (矢島酒店)
53(18.73%)
鮨 将司
48(16.96%)
Imadeya Ginza (いまでや銀座)
31(10.95%)
五音
31(10.95%)
すし久遠
20(7.07%)

Timeline

sikamarusikamaru
Ubusuna2024香子　五農場
Hananoka ShuzoKumamoto
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鮨 将司
52
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
35
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
41
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
48
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
38
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
36
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
alt 1alt 2
かがた屋酒店
47
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
40
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
alt 1alt 2
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
alt 1alt 2
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
sikamarusikamaru
alt 1alt 2
かがた屋酒店
44
sikamaru
Daimine One Cup, which I buy when I find it. Excellent quality. The aroma is gentle and the sweetness is gentle. It is a sake made with kindness. Please make it one size bigger. Please make it bigger.
Japanese>English
sikamarusikamaru
abeたかね錦　ピンク純米吟醸おりがらみ
阿部酒造Niigata
alt 1alt 2
Imadeya Ginza (いまでや銀座)
41
sikamaru
Abe after a long time. Stable quality. The aroma is not that strong, but when you drink it, it is fruity. The sweetness and sourness mix well, and the bitterness finishes off the taste. This feeling is also typical of Abe. The impression at the beginning and at the end is different because it was drunk without mixing the orikara. However, the orikara feeling was not so strong at the end either, so it might have been better to mix it and drink it evenly. It depends on each person.
Japanese>English
sikamarusikamaru
alt 1alt 2
41
sikamaru
Sake at a barbecue restaurant. But this is not exactly sake because it has hops in it. The first sip is a surprise, a perfect lychee. I have no idea what makes it taste like this, but I like it anyway. I don't care if it's sake or not, or if it goes with yakiniku or not. I had another serving.
Japanese>English
sikamarusikamaru
alt 1alt 2
Imadeya Ginza (いまでや銀座)
43
sikamaru
Spring-like Gagakuyo. The image on the label and the taste match perfectly. Refreshing mouthfeel and gorgeous aroma. The acidity is pleasant and passes through. There is no bitterness, and it finishes with a beautiful taste. It's not quite spring yet, though, but this sake will definitely make you feel like spring.
Japanese>English
ジェイ&ノビィ
Hi sikamaru😃 Masayo 🌸 is like a flower light! The label has changed and it's even more full of spring feeling when you drink it 🤗.
Japanese>English
sikamaru
Hi Jay & Nobby. The label looks bright and young. It's kind of pink but calm, or masayo.
Japanese>English
sikamarusikamaru
Ubusuna2024山田錦　二農場
Hananoka ShuzoKumamoto
alt 1alt 2
Imadeya Ginza (いまでや銀座)
53
sikamaru
Firmly effervescent. It has nothing to do with the taste, but when the sealing paper is a sticker, it doesn't look clean when opened. Maybe it's just the way I open the bottle. I understand that the design of the bottle and the sealing paper are suitable, but I wonder if it would be possible to make the adhesive less sticky or to add adhesive to some parts of the bottle. But what's the point of the sealing paper if it comes off cleanly? I don't know, but it tastes good. When opened, it has a good amount of fizz, and the crisp umami and balanced sweetness of Yamada-Nishiki make it a perfect match. Even if the fizziness weakens a bit, it is no problem at all because of the great base flavor. The only thing I can do is forcefully diss the sealing paper.
Japanese>English
sikamarusikamaru
alt 1alt 2
すし久遠
39
sikamaru
The most beautiful tasting Yamahai, Yukino Kayasha. Yamahai, for better or worse, has the flavor of old-fashioned sake, but this Yamahai has a modern, transparent Yamahai. (I feel like I'm saying the same thing over and over again.) Musho, Bunkajin, and now Yukino Kayasha. The taste is rather close, but it has a fine characteristic, and it is a great match for sushi. I wouldn't be bothered if sushi restaurants in the world served only these three types of sake. (Well, but it would be boring...)
Japanese>English
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