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れないれない
休日のお酒は至高なり

Registered Date

Check-ins

145

Favorite Brands

3

Most Check-in Brands

Fuji Taikan
4(14.29%)
月の井
3(10.71%)
Inazato
3(10.71%)
Oze no Yukidoke
2(7.14%)
Sawanoi
2(7.14%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ibaraki
31(21.38%)
Gunma
16(11.03%)
Aichi
11(7.59%)
Nagano
8(5.52%)
Gifu
8(5.52%)

Venues With Most Check-Ins

いばらき地酒バー
8(66.67%)
昭和堂
2(16.67%)
那古野サルーン
2(16.67%)

Timeline

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Tonight's ICHI-GO-KAN is Shizuoka's Hana-no-Mai. As the name implies, it has a floral flavor with a mildly strong sake aftertaste. The flavor is more reserved than that of the neighboring Aichi, and is best served with salmon, tuna, or seafood red meat.
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Tonight's ICHI-GO-KAN is from the Nagano Kametaya Sake Brewery. It has the transparency of a Nagano sake, but the sweetness spreads through the mouth with a smooth, smooth alcohol taste. While the sake on its own may make you want a snack, it would be interesting to pair it with a light flavor like grilled river fish while associating it with the clear waters of the river.
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Tonight's ICHI-GO-KAN is Matsuoka Brewery from Hiki-gun, Saitama. It has an alcoholic taste, but it is not cloying, and the sweetness comes in slowly. It is not special, and would go well with everyday lunch and dinner.
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Tonight's ICHI-GO-KAN is Morita from Aichi Morita. It is rich and has little peculiarity, and you will want to pair it with miso oden and other dishes that have the same deep and mellow flavor.
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Tonight's ICHI-GO-KAN is Toyama's Wakatsuru Sake Brewery. The lingering taste of umami, which comes like dashi (Japanese soup stock), makes you long for fatty sashimi. The impression is pleasantly light.
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The affordable ICHI-GO-KAN is from the Koganei Sake Brewery in Atsugi, Kanagawa Prefecture. It is easy to drink with a smooth sweetness reminiscent of glacial sugar or white Daifuku, but when paired with meat, the flavor of the sake also comes into play, giving it an interesting depth of flavor.
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This month's Cland is from Kiminoi Sake Brewery in Myoko, Niigata. It has a clear Niigata-like mouthfeel with a mild aftertaste that spreads slowly. The pamphlet recommends pairing it with oden (Japanese stew), and it seems to be a good match with something that slowly imparts its umami flavor.
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In late October, when the weather suddenly turned chilly, Kurando was a sweet cold sake from Meiri Sake Brewery in Mito, Ibaraki. The sweetness with a hint of syrupiness is reminiscent of apples and pears. Tasted as an aperitif, it is like a rich dinner!
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This month's Krando is from Aruga Brewery in Shirakawa, Fukushima. It has a full flavor with a lingering aftertaste. It has a sense of transparency, but at the same time it is profound. Since the sake itself has a deep umami flavor, it would be a good match with sashimi of squid or wasabi soy sauce.
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This month's Kurando is Hyogo Fukunishiki. It has a crisp, silky texture and a sweetness like refined white bean paste. You can drink it without any snacks and enjoy the depth of flavor, or you can pair it with a snack that will bring out the color of the person who drinks it.
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July's Krando was from the Sonoh Brewery in Aichi. It has a sweetness like white grapes with a sourness that makes you feel as if you are getting cooler when you drink it in this extremely hot weather. It has a sense of being complete on its own, and it tastes good when paired with tempura with minimal seasoning, or fried tartar with the white meat of the egg.
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June's Kurando was a junmai ginjo from Hiroshima's Umeda Sake Brewery. The pamphlet describes it as tasting like green apples, but the aftertaste is quite crisp with a hint of acidity, giving the impression of being close to pear. Because of its sweetness, it is best paired with fatty white meat rather than vegetables.
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The May brand was a mellow sweet sake from Fukui's Yutaka Shuzo. The rich sweetness and umami with an acidic aftertaste is like the water from a wave being sucked into a dry beach. It has no peculiarities and can be enjoyed as is without any snacks. It is also good to imagine what to match with its rich flavor.
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Junmai Daiginjo. It has a smooth taste that goes down easily at room temperature, and although it has a high alcohol content, it is more like an aperitif. It can be drunk on its own, but it also goes well with sushi and other dishes.
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April's Kurando is a sweet, mellow Mochimaro made with glutinous rice from Nagano, Japan. It has a sweet taste like ohagi (rice cakes), but has a smooth, clean finish.
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March's Krando is a draft sake from the Tochigi Amataka Shuzo brewery. It is rich and dry, with a mellow mouthfeel that gives way to a lingering sake flavor. It goes well with lightly salted and robustly flavored snacks such as half-boiled eggs and cream cheese.
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Shimane Okada Family Honten's Nama Sake Fuyuura. It has a sweet pear-like flavor and the transparency of cold water. The pamphlet says it goes well with salted fish and other well-flavored dishes, and it would be good with miso nabe (hot pot) to feel the winter.
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New spring new sake from Iwate. Torque opens like a wine, and the taste has a tartness and then a pear-like sweetness that gradually spreads like melting snow. As the pamphlet says, it will go well with nabe (hot pot) with tsuyu dashi (soup stock) or oden (oden) with soft salty taste.
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