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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

191

Favorite Brands

0

Most Check-in Brands

Takenosono
4(5.33%)
Kanhokuto
4(5.33%)
Denshu
4(5.33%)
肥前蔵心
4(5.33%)
Kurumazaka
4(5.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukuoka
27(14.14%)
Saga
23(12.04%)
Nagano
20(10.47%)
Yamagata
13(6.81%)
Miyagi
9(4.71%)

Venues With Most Check-Ins

料理人 中途半端
37(34.58%)
いつも月夜に米の飯
13(12.15%)
みわちゃん
6(5.61%)
Fukuoka Sunpalace Hotel & Hall (福岡サンパレスホテル&ホール)
5(4.67%)
博多 かわさと
5(4.67%)

Timeline

もはるともはると
Hidakami超辛口純米酒純米
Hirako ShuzoMiyagi
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料理人 中途半端
3
もはると
Hikakami Super Dry Junmai Sake Sake made for sushi Dry but not sharp. Delicious. I served it with a bowl of sea bream. Iburi goko (pickled ginger) is used as a secret ingredient. And five pieces of nigiri. Sea bream Seared sardine horse mackerel fatty fish Kasugo (small sea bream) Good with kabosu
Japanese>English
もはるともはると
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21
もはると
Kijoshu is made by adding sake instead of brewing water. The sugar is not broken down into alcohol, but remains, leaving a mellow sweetness that makes for a luxurious drink. But putting aside my knowledge of sake, this was the first time for me to drink kijoshu. It is true that the aroma is fruity and sweet, but the aftertaste is refreshing. The slight effervescence was like champagne. I was immersed in a feeling of elegance. Because it is sweet and easy to drink, it tends to increase in quantity if you are not careful. This is a drink that I would like to have with dessert before or after a meal, not during a meal.
Japanese>English
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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
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