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新潟県出身で日常の晩酌、食事に合う酒、できれば燗も美味しい酒が好きです。 何だかんだでモダンから山陰酒まで飲みます。 太田和彦氏の著作、番組のファンです。 【所属】 廣戸川部 さけのわランキング100位迄基準 【お店でも飲んだことが無い酒】 ソガペールエフィス、産土、農口尚彦研究所 【外飲みはありますが、購入して家飲みした事がない酒】 十四代、美丈夫

Registered Date

Check-ins

2,395

Favorite Brands

31

Most Check-in Brands

Shinkame
65(7.63%)
Kakurei
53(6.22%)
Hakkaisan
50(5.87%)
Kagamiyama
49(5.75%)
Chojazakari
45(5.28%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
550(22.96%)
Saitama
245(10.23%)
Nagano
215(8.98%)
Shizuoka
109(4.55%)
Yamagata
103(4.3%)

Venues With Most Check-Ins

まさや 池袋店
25(16.03%)
Koedo Kurari (小江戸蔵里)
12(7.69%)
斉藤酒場
11(7.05%)
ニュー大衆酒場 火一刀
7(4.49%)
醸し屋 素郎slow
6(3.85%)

Timeline

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Kagamiyama純米吟醸　新酒搾りたて純米吟醸生酒
Koedokagamiyama ShuzoSaitama
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Kagamiyama's new sake, Junmai Ginjo, from Kawagoe. A flowing, neat, fruity, beautiful sake. Sukiyaki tofu with pork belly. Persimmon and cream cheese. I went out to Kawagoe yesterday to buy some. Fujiten Udon Kawagoe. Large bowl of udon noodles with gravy, and kakiage (deep-fried tofu). Autumn leaves in Chūin
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Toko限定　純米吟醸純米吟醸ひやおろし
Kojima SohontenYamagata
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Toko is the castle town of Yonezawa and Uesugi, Uesugi family's official sake brewery. I got it in August, but since it was a hiyaoroshi, I kept it at room temperature to enjoy it later in September, and today I decided to drink it. Mellow and delicious rice flavor. I had it as it was stored at room temperature, but I think it was probably the right choice to keep it at room temperature. It would be interesting to warm it up, but I have a feeling that it would be surprisingly sharp and dry rather than puffy.
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雪っこ活性原酒原酒にごり酒
Suisen ShuzoIwate
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Today's dish is a recipe from Ryuji for Bean-curd soup with Bean-curd sauce. An exhibition of Iwate Prefecture products was held at JR Omiya Station. I also bought a loaf of bread with red bean paste and butter from Fukuda Bakery. Iwate's Yukikko active sake. It is a dark nigori sake, The alcohol content of 20 degrees Celsius is very strong, and the taste is very pleasant.
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あねさん
Good evening 🎶. Eh, I passed Omiya station today and didn't notice. Is it the difference between north and south? I passed by the Suica penguin store. This nigori is delicious, isn't it? I wonder if the alcohol content was that high💦.
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Ane, good morning 😊. Omiya station, the Suica penguin store is probably inside the north ticket gate. The Iwate products exhibition was outside the ticket gates on the west exit side. It was 20 degrees Celsius in the snow. It's good 😋.
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T.KISO
Good evening, Mr. Hiraccio! Snowy, but also Fukuda Pan🍞's Anbatata ❣️ Fukuda bread is delicious 🎶.
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Good evening, Director T.KISO😊. I had the Fukuda bread, Anbata, for breakfast today and it was delicious and a big hit with my family! I would love to go to the store and buy some!
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The main dish for dinner today is Buri Daikon. Buri radish is boiled and half-boiled egg is added. As for sake, I arranged 300ml bottles of my personal favorites from Niigata Prefecture, such as Sukibarizuru Jun, Hakkaisan Seishu, and Yukinuchubai Junmai. I won't be drinking all three at once tonight, but I think the scenery is better and the sense of security is doubled when I have my trusty standard Niigata sake lined up 😊. First up was the Yukinuchubai Junmai. It is a junmai sake that is not heavy and has a sweetness that is typical of Yukichubai, and the warmed sake heats up steadily. Sado's Okesa persimmon with cherry tomatoes and cream cheese was also a good accompaniment.
Japanese>English
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Sekinoi本醸造　生貯蔵酒
Sekinoi ShuzoAomori
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よよぎあん
77
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After work last night, I had a drink with my company drinking buddies 🍺🍶♨️ Yoyogi An is located near Yoyogi station. The atmosphere is that of a high street izakaya, and the carefully prepared Japanese food and snacks are exquisite. The sake selection was also well thought out. The previous owner's family owns Sekinoi Sake Brewery, and this was my first time drinking Sekinoi, which had a standard and comforting taste.
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Shimeharitsuruしぼりたて生原酒普通酒原酒生酒
Miyao ShuzoNiigata
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This is a freshly squeezed, unpasteurized sake from the Shiboritate brewery of Shiborizuru. I bought it as soon as I saw it at Okachimachi Yoshiike and had it the same day, I always drink it every year and this is my 8th consecutive review since joining Sake-no-Wawa. This year it's more smooth again, and the higher alcohol content makes it dangerous to drink it without any hesitation. 😅 I had a 4-pack and it was a great drink. I really enjoy drinking this sake every year. ❗️
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マナチー
Hiraccio, good morning 😃I think it's quintessential to finish a night of this high alcohol content 🤣❗️ I drank it once outside, but it's the one I'd like to try a bottle of at home.......
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Good morning, Manachie 😊. I should have left it half full instead of manachy, but I can go queezy, 😅. It's dangerous ⚠️ I'd love to have a drink at home👍
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bouken
Hi Mr. Hiraccio ☀☀☀☀☀☀☀☀☀☀☀☀. I'm personally on a trend for aluzoe nama sake lately, so I'm going to try it this year 😊. I see it's already in stores! I'll look for it 🧐.
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Good evening, bouken😊. Then by all means👍 Please try it. The aluzoe finishing technique is the quintessence of Niigata sake, and I would love to see it.
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Stewed royal fern with herring. For me, it is a local delicacy, a feast of the Echigo mountains, and the inclusion of the herring adds a unique richness to the dish that can only be described as "delicious. Nagaoka Setagaya's Yoshinogawa selected dry sake. It does not fall apart even when heated hot, and warms up wonderfully. I heard that Mr. Ichiro came to Nagaoka yesterday and today to coach the baseball team of Chuetsu High School. ⚾️ The Yukuuzan baseball stadium in Nagaoka City is where Ichiro hit his first official home run from Nomo in his second year as a professional.
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さしゅー
Hiraccio-san Herring stewed with royal fern looks delicious. I think local sake should be served with local cuisine! And I saw on the news that Ichiro-san visited Chuetsu High School. He came to our public school and gave us a lot of advice. Thank you very much!
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Good morning, Sashu 😊. Somehow I want to match it with local sake and it comes together nicely. Ichiro-san will be coaching the players of the allied team with us this time, and I think it will be a tremendous experience.
Japanese>English
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Sogen本醸造　黒峰本醸造
Sogen ShuzoIshikawa
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Purchased at FURUMAIYA in Atre, Kawasaki Station. I am intrigued by and prefer the "locally drunk sake" of the honjozo class. It is in the honjozo class of sake that the quality and individuality of a good brewery's sake can be seen. This Sogen's Honjozo has a clean and refreshing taste, It has a unique and distinctive flavor, with a refreshing mouthfeel that has a savory and slightly bitter sweetness, like caramel in pudding. It is also deep enough to accept strong flavored dishes. It is a high quality evening sake that warms up nicely.
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A beautiful junmai sake with a modern edge. Great with caprese. I paired it with cucumber, small tomatoes and mozzarella cheese with olive oil. The regular sake and special honjozo seemed to excel in warming up. The Ango Sakaguchi exhibition was nice.
Japanese>English
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Hakkaisan純米酒　原信ナルス限定
Hakkai JozoNiigata
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75
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I went back to Niigata on Sunday and Monday for a three-day weekend, but I did not drink a drop of sake in Niigata, I didn't drink a drop of sake in Niigata, just Hakkaisan Junmai-shu I bought at Harashin. I think Yaoko also had a limited Hachikaisan Junmai sake 😅. Never mind about that, it's good👍. Rather, I think it is the essence of Hakkaisan to supply sake stably to major supermarkets and even make originals, which is the essence of Hakkaisan to supply quality sake stably to the market. It's a good, clean, junmai sake, I felt that regular sake and special honjozo were better at heating up sake, but I thought it was a sake that could be enjoyed with a wide range of foods 😊.
Japanese>English
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Garyubaiスパークリングクラウディ純米吟醸生酒にごり酒発泡
Sanwa ShuzoShizuoka
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77
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Garyubai's active nigori sake. It has an attractive freshness and fruity taste, but the pleasantly moderate bitterness gives the impression of a dry, sharp aftertaste. Champagne-like.
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はなぴん
Hi Hiraccio 😊 Fried horse mackerel with sauce & mayo😍😍. I love it too. 😁😁
Japanese>English
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Hanapin-san, you are well aware of this😊. Sauce is my basic sauce, but sometimes I add mayo, mentaiko mayo, tartar, etc. It increases the rich flavor and is good. ❗️
Japanese>English
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Hatsumagoいなほ　生酛純米吟醸純米吟醸生酛
Tohoku MeijoYamagata
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Mainly imoni (Shonai style). Sakata's first grandchild Inaho🌾. Junmai Ginjo with a fresh yeast yeast yeast. Please serve cold or chilled. and at room temperature from cold sake. It is sweet and has a delicious rice flavor. It is not too much, and its deliciousness will make you want to drink more and more 👍.
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さしゅー
Hiraccio-san Good evening😄You drank the first grandchild 😊I drank a different kind, but as the review says, it is delicious with a sweet rice taste with enough flavor not to be tasteless 😊.
Japanese>English
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Good morning, Sashu 😊. I was drinking my first grandchild too! This one was sweet. I have had Makiri, Densho Nama Hashiroshi, and Ittoku Nama Hashiroshi, which are dry and warm up well, so I feel Hatsusun has a wide range of taste.
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Hakkaisan特別本醸造特別本醸造
Hakkai JozoNiigata
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It's autumn, but edamame arrives from Niigata👍. I was going to take a day off from drinking, but I changed it and had a light drink 🍺🍶. Hakkaisan special honjozo. The last time I drank it was with a Dodger's Blue Bottle, and, well, there's no doubt about it, it is superbly balanced as a food sake. It's not a particularly interesting flavor, but it's versatile, and the more I drink the sake, the more I realize what this brewery is capable of, and Hakkaiyama's strength is that this consistent quality of sake is available in supermarkets. It will casually come together with fried shiitake mushrooms and tempura maitake mushrooms from Niigata, not to mention edamame.
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Shinkame's Mahojin Junmai. This Shinkame's Mahojin was produced in November 2013 and came to our house after 7 years at the liquor store. The last time I posted about it was in March 2023, the day before the WBC final. Two and a half years have passed since then and it is almost 12 years old. In my last post, the main dish was also gratin. I warmed it up hot. The aroma of maturity and the hard flavor, not unlike that of Ihyakumangoku, spread out more powerfully. It goes well with cream and cheese in gratin. We had about 2 cups left and finished it. It takes a long time to grow such a matured sake 😅. I will cherish another encounter and time.
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まるわ
Good evening, Mr. Hiraccio. You are having a nice drink. I envy you. I envy you. I can feel the same flavor in Shinkame as I do in Gohyakumangoku. But you can't get Shinkame in Kansai.
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Good evening, Maruwa 😊. Shinkame is also very particular about its sake rice. Mahojin is organically grown Gohyakumangoku rice from Chiba prefecture by people who share Shinkame's sake brewing philosophy. Shinkame is safe to have at home👍. It can also be aged.
Japanese>English
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Kawanakajima純米にごり純米にごり酒
ShusenkuranoNagano
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Nigori sake from Kawanakajima is a nigori sake from Kawanakajima that you will want to drink at least once a year. It is basically available at Kinokuniya, located in the station premises just inside the southeast ticket gate of JR Shinjuku Station. Unlike the fruity and flowing image of Genmai, Kawanakajima's nigori sake is a hard-core style, dark, tasty, dry, and crisp, which is the original basic form of this brewery. This brewery is basically a hard-core brewer. Genshu Mai's gorgeous and flowing style is a different story. Bottom line, I would definitely like to drink it at least once a year in the future: ❗️
Japanese>English
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Tensei吟望　秋純米おりがらみ純米おりがらみ
Kumazawa ShuzoKanagawa
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A drink in Machida after work 🍶🍶🍶🍶. There was Tianqing, and the three of us had quite a few more. It had a nice, light, and delicious flavor, as you would expect from Tensei.
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天覧山秋あがり純米酒純米
Igarashi ShuzoSaitama
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When I make taro stew (soy sauce based, beef), I want to drink Yamagata Prefecture sake, but since the taro and konnyaku are from Saitama Prefecture, I decided to use Saitama sake. I warmed up a bottle of "Tenranzan" autumn-aged junmai sake from the Igarashi Shuzo brewery in Hanno. It is already rich and full-flavored at room temperature, but the more it is heated up, the more crisp it becomes. It is a good evening sake and could have been served in a full bottle. I remember a post by Shinjo-san two years ago when he came to Saitama and drank this sake at a tasting machine at Koedo Kurasato in Kawagoe and liked it.
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しんじょう
Hello. You remember me very well. Regular sake is also good for dinner! Tenranzan is worth buying even though it is located in a place that is not easy to get to! Super dry sake is also good! Saitama is ranked last in terms of attractiveness, but for me, Saitama is at the top!
Japanese>English
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The attractiveness ranking is like a prefecture you want to visit for sightseeing from Tokyo, So, it is no problem for Saitama Prefecture to get the lowest rank this time👍. It is easy to live in, There are a lot of Japanese sake that has a classical Japanese style.
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This junmai sake is firm but not heavy and elegant, and looks great warmed up. It was ordered from Kotobukiya in Hon Atsugi in January 2023, We would like to let it sit for another year if possible, but the production is so small that it will be sold out before it reaches the right maturity. We have been following the comment of Kotobukiya on their website for 2 years and 9 months now. It has a firm structure that does not collapse even when the temperature is raised to nearly 60°C (140°F), and it has a strong body. As a Saninshu sake, which is known for its hard-boned, heavyweight Junmai sake, Fusotsuru's elegant and soft quality came out even more than when I drank it last year. I felt a renewed respect for the accuracy of Kotobukiya's comments on Hon Atsugi.
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ひるぺこ
Hiraccio-san, good evening. I want to drink some of the Fuso Tsuru! I wish I could drink Fuso Tsuru 😋 I am also aging my own Tsuru no Tomo 💕.
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Good morning, Hirupeco 😊. Suddenly it's the season for heated sake and I want to keep drinking it 🍶♨️ Fusozuru is good 👍. It's good 👍 and can be aged at room temperature even after opening the bottle. I feel safe keeping a bottle of Tsuru no Tomo on hand. ❗️
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