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SakenowaRecord your sake experiences and discover your favorites
もはるともはると
福岡在住。九州の美味しいものとそれに合うお酒を探し求めています。 唎酒師資格を取得しましたが、飲食店関係者ではありません。

Registered Date

Check-ins

179

Favorite Brands

0

Most Check-in Brands

Kokuryu
4(5.88%)
Denshu
4(5.88%)
肥前蔵心
4(5.88%)
Takenosono
4(5.88%)
大賀
3(4.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukuoka
26(14.53%)
Saga
21(11.73%)
Nagano
19(10.61%)
Yamagata
12(6.7%)
Aomori
8(4.47%)

Venues With Most Check-Ins

料理人 中途半端
29(29.9%)
いつも月夜に米の飯
13(13.4%)
Fukuoka Kokusai Center (福岡国際センター)
5(5.15%)
Fukuoka Sunpalace Hotel & Hall (福岡サンパレスホテル&ホール)
5(5.15%)
博多 かわさと
5(5.15%)

Timeline

もはるともはると
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Number Shot
19
もはると
At first glance, the menu is a mystery: a set of senmai sashimi and a cup of garden warbler for 1,000 yen. But when I paired them together, I was convinced. The senmai sashimi is served with sesame oil and salt, and the crisp, dry sake neutralizes the oil in the mouth. It also went well with the eel sushi served as an appetizer.
Japanese>English
もはるともはると
Hohai純米吟醸純米吟醸
Mira ShuzoAomori
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すし処 河原
24
もはると
When I asked the owner of the sushi restaurant for a sake that would go well with today's nigiri, he offered me this one, which was not on the menu. It was a perfect drink for early summer, with its acidity and refreshing taste. It goes well with mainly white fish such as flying fish and rockfish. Although it is a junmai ginjo, it could be classified as a sake that is refreshing rather than a fragrant sake.
Japanese>English
もはるともはると
Urakasumi特別純米酒特別純米
SaraMiyagi
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すし処 河原
17
もはると
This special junmai sake is made from 100% Sasanishiki produced in Miyagi Prefecture. To be honest, I did not have high expectations for the taste, as it is made from edible rice rather than sake brewing rice, but I was pleasantly surprised. The flavor of the rice is brought out and it is delicious. The aroma is mild, making it perfect as a mid-meal drink. When I paired it with grilled swordfish, it neutralized the fat in my mouth.
Japanese>English
もはるともはると
Kagura純米大吟醸純米大吟醸生酒中取り無濾過
Matsui ShuzoKyoto
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20
もはると
The mother-of-pearl inlay on the label gives it a luxurious look. Junmai Daiginjo, unfiltered, unpasteurized, unpasteurized sake Limited distribution "Nanayo" Polishing 50 The neck label reads, "A fresh and refreshing aroma produced by locally grown sake rice and our unique long-term low-temperature fermentation. The label says, "A clean, refreshing aroma produced by locally grown sake rice and our own long-term low-temperature fermentation. With these specs and description, one cannot help but have high expectations. We can't help but have high expectations. When I opened the bottle, I heard the sound of gas escaping. You can see air bubbles on the glass bottle cap and a slightly cloudy white color. The sweet aroma of koji (malted rice) passes through the nose, giving it a cool, refreshing feeling perfect for early summer. Hmm? Reading the neck label carefully, it also says, "Grow sake/Store in a refrigerator to enjoy the changes in flavor. I see, I shouldn't judge whether I like it or not just by opening the bottle. Let's keep it in the refrigerator for a while to "grow" and drink it again.
Japanese>English
もはるともはると
Suiryu純米 涼純米古酒
Kubohonke ShuzoNara
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かんすけ
20
もはると
As I learned when I was getting certified as a sake taster, the dishes that go well with "mature sake," which is one of the four classifications of sake and mainly consists of old sake, should be rich in flavor, such as broiled eel or tsukudani (food boiled in soy sauce). However, it is rare to encounter old sake, and most restaurants serve only new sake or hiyaoroshi sake made from rice harvested in the previous year. But this place was different. The labels say "2020" or "Heisei 30," and they serve only sake bottled this year after several years of aging in the brewery, heated and served. The liquid has a slightly golden color and a mellow aroma. The best dishes to pair it with are not light sashimi, but rather the fatty head of tuna with its rich flavor, or wild game such as wild boar, duck, or deer. And then there is the stir-fried squid and taro in a rich liver sauce. They go well together, don't they? Both the sake and the food asserted their individuality, and the battle was as fierce as ever. Sashimi from the surrounding seas served with ginjo sake is fine, but sometimes it's nice to have something with a big punch like this.
Japanese>English
もはるともはると
Fusozuru特別純米酒特別純米古酒
KuwabarasakabaShimane
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かんすけ
13
もはると
As I learned when I was getting certified as a sake taster, the dishes that go well with "mature sake," which is one of the four classifications of sake and mainly consists of old sake, should be rich in flavor, such as broiled eel or tsukudani (food boiled in soy sauce). However, it is rare to encounter old sake, and most restaurants serve only new sake or hiyaoroshi sake made from rice harvested in the previous year. But this place was different. The labels say "2020" or "Heisei 30," and they serve only sake bottled this year after several years of aging in the brewery, heated and served. The liquid has a slightly golden color and a mellow aroma. The best dishes to pair it with are not light sashimi, but rather the fatty head of tuna with its rich flavor, or wild game such as wild boar, duck, or deer. And then there is the stir-fried squid and taro in a rich liver sauce. They go well together, don't they? Both the sake and the food asserted their individuality, and the battle was as fierce as ever. Sashimi from the neighboring seas served with ginjo sake is fine, but sometimes it's nice to have something with a big punch like this.
Japanese>English
もはるともはると
Hakurosuishu無濾過純米純米原酒ひやおろし無濾過
TakenotsuyuYamagata
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みわちゃん
19
もはると
No one is missing out on this restaurant's limited-time-only sake. I chose this junmai sake as a food sake. It has a strong flavor, yet does not interfere with the food. The acidity, which is unique to unfiltered sake, is refreshing.
Japanese>English
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