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SakenowaRecord your sake experiences and discover your favorites
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日本酒歴は、高田馬場にあった(今は鳥取)居酒屋「真菜板」から。店主の杉田さん、常連さん達と行く開運酒蔵見学ツアーがとても楽しく、土井社長や杜氏波瀬正吉さんのお話も聞き、すっかり開運に嵌りました。 現在は、新松戸の酒屋さんが行きつけで、試飲会で四季折々美味しい日本酒を楽しませて貰っています。 好みは山廃純米酒。家で料理に合わせて日本酒(以外も含めて)を選び、マリアージュを楽しんでいます。

Registered Date

Check-ins

266

Favorite Brands

13

Most Check-in Brands

Eikun
14(11.86%)
Hyakurakumon
8(6.78%)
Kaiun
7(5.93%)
Iyokagiya
6(5.08%)
Tedorigawa
6(5.08%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Shizuoka
33(12.41%)
Niigata
17(6.39%)
Nara
17(6.39%)
Yamagata
14(5.26%)
Ishikawa
12(4.51%)

Timeline

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Summer Ureshino Sake from Saga, which you don't usually see, I happened to sample it at a department store and bought it because I liked it. It has a slightly bitter aftertaste and is very sharp, just right for getting rid of the heat.
Japanese>English
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Dan山廃純米吟醸
Sasaichi ShuzoYamanashi
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I picked up this first sake, Yamahai, because I like Omachi, and was surprised to see it was from a sake brewery in Yamanashi. It has a deep Yamahai flavor with a sharp acidity that makes it a great mid-meal sake.
Japanese>English
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Long time no post. I always start the New Year with Kaiun, the sake that made me fall in love with sake. It is a stable taste that sets the standard for me.
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Fukusuku Autumn Agari Yamadanishiki 70, served warm. Soft on the palate, but the passionate flavor spreads in the mouth with a nice bitterness at the end. A lasting taste.
Japanese>English
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Special Junmai Tamakae. I like this sake for its umami, acidity, and dry aftertaste. This may be the one I enjoyed the most during this consecutive holidays.
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Special junmai sake, perfect for a hot-weather getaway, high in alcohol content, crisp, acidic, and delicious. I liked it at a tasting, and it has been a long time since I have tasted Hakkaisan.
Japanese>English
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Summer Dry Junmai The second glass is a summer sake, Ganki. It is not hot today, but it is dry enough to be good to get rid of the heat.
Japanese>English
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Kaikai Kuzu no Sato. Newly discovered kuzu flower yeast is used. It has a characteristic acidity, aroma, and bitterness that gradually becomes addictive.
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Gin no Iroha Junmai Ginjo. We ran out of our regular super-hot sake, so we went to stock up and found a junmai ginjo made with a new sake rice. To go with it, I also got an elegant sashimi with black sea bream and sea bream. It has a really gentle mouthfeel, plus the usual spiciness, depth of flavor, and bitterness. It was a good choice.
Japanese>English
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Nama Hashiroshi Junmai Akita Sake Komachi. Chosen because it was delicious at a tasting after a long time. It was thicker than the others we tasted, but tasted refreshingly good with a sense of schwarziness and acidity. The sukiyaki that was served with it made the cups go further.
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