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SakenowaRecord your sake experiences and discover your favorites
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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

2,329

Favorite Brands

31

Most Check-in Brands

Shinkame
64(7.66%)
Kakurei
52(6.23%)
Hakkaisan
47(5.63%)
Kagamiyama
46(5.51%)
Chojazakari
44(5.27%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
534(22.93%)
Saitama
234(10.05%)
Nagano
210(9.02%)
Shizuoka
104(4.47%)
Fukushima
103(4.42%)

Venues With Most Check-Ins

まさや 池袋店
25(16.13%)
斉藤酒場
11(7.1%)
Koedo Kurari (小江戸蔵里)
11(7.1%)
ニュー大衆酒場 火一刀
7(4.52%)
醸し屋 素郎slow
6(3.87%)

Timeline

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Misuzu特別純米　無濾過生原酒特別純米原酒生酒無濾過
美寿々酒造Nagano
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It is crisp and dry, It has the softness and clarity typical of Nagano Prefecture sake Hitogokkyo. Vegetables are the main dish for dinner. Cucumber Szechuan Style Pickled cucumber with salt Chilled tomato 🍅. Potatoes🥔 with minced butter Burdock and carrot salad with mayo The Szechuan-style cucumber with crushed mixed nuts is like an appetizer served at a Chinese restaurant and goes well with beer 🍺, and the tomato 🍅 is a good choice for a cold beer, Tomato🍅 is versatile, Tomato 🍅 is versatile, and other vegetable dishes are also good with chilled sake.
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Kikumasamune生酛　生貯蔵酒生酛生貯蔵酒
Kikumasamune ShuzoHyogo
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中央酒場
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Today, I met up with a friend at Yokosuka Chuo station for a lunchtime drink. We went to Chuo Bar, known as "Chusaka," and even though it was only 11:00 a.m., the bar was soon full. I drank two 300 ml bottles of Kiku-Masamune, a good standard sake, which is a freshly brewed and stored sake with a fresh yeast yeast yeast yeast yeast yeast yeast yeast. Chuo Sake Bar is an excellent izakaya that lives up to its reputation, Tuna Nuta, Katsuo Mushi, Shumai, fried horse mackerel, liver cutlet, sardine sashimi, vegetable tempura, thick fried bean curd, leek ball hormone, Spam egg, and everything else was delicious.
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Shinanotsuru名田造純米大吟醸原酒生酒無濾過
Shuzo ChoseishaNagano
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Shinshu Osake Mura (信州おさけ村)
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Another round of drinks at Shinshu Osakemura near Shimbashi Station. Shinanotsuru's Natazou Juicy and quite good quality in a stable if not so much that it sticks out. When it comes to Shinanotsuru, Takeshon-san I have a strong image of it because Mr. Takeshon repeatedly said that "Gantaku" is delicious. I'm looking forward to drinking Gantaku someday 😊.
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Kikumasamuneeatime 薫樽酒生酛樽酒
Kikumasamune ShuzoHyogo
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Purchased at a supermarket on the way home from work. Since the manufacturer is Kiku-Masamune, I thought it was a good bet. It is a clear, hard, dry sake with an aroma typical of cask sake. Serve with egg rolls, potato rolls, cucumber tomatoes, and cheesecake.
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東灘特別純米酒特別純米
AzumanadaChiba
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Uoya (魚や)
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After work, I had a drink with my colleagues. Good quality sashimi and special Junmai sake from Higashinada. It is a local sake brewery in Katsuura, Chiba Prefecture that also produces Narumi, but Higashinada is not as sharp or flashy as Narumi, but it has a good balance of soft rice flavor, lightness, and refreshing acidity. As a sake from a port town, it goes well with seafood.
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abe純米生酛生酒おりがらみ
阿部酒造Niigata
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Today's supper was katsudon (pork cutlet served on top of a bowl of rice). I made it in a large frying pan and shared it with my daughter. I didn't serve it with rice but with sake, so it was either simmered pork cutlet or simmered pork cutlet with miso soup. Abe" in Yasuda, Kashiwazaki It has a different direction from Niigata's light and dry sake, but it is a good sake that has a good taste of rice rather than just a modern sake, and has the nostalgia of a mid-meal drink by making use of acidity. This is Tatsumi Seishukudo's original orikara-nama sake. It is rather dry and sharp, but the fizziness, acidity, and umami are irresistible.
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斉藤酒場
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After work, I got off at Jujo Station. I had a drink at Saito Bar. Heated sake from a large bottle of Sapporo Akahoshi for 260 yen. The sake in the bottle is Seiryu from Hasuda, Saitama, a classic standard, with a nice sakey quality, and is quite good heated. New potatoes simmered in minced meat, Kushikatsu & Curry Croquettes, and
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Nigori Umeshu (plum wine) from Koshu Umebayashi. This is an extra post because it is a plum wine, but it is a sake based plum wine. I was about to have a glass of sake when I came home, My wife reported that she hadn't had Koshu Umebayashi's plum wine for a long time, and it had become mellower and less angular. My wife is not a drinker, so I thought it was unusual and therefore went with it on the rocks. It is a nigori plum wine with plum pulp, basically dry, and it may indeed have become mellower. I bought it last spring at a direct sale at a brewery in the Koshu Plum Grove and had drunk more than half of it so far, and it had been sitting in my kitchen. I think it is quite good👍. As for sake-based plum wine, my personal favorites are from Niigata sake breweries I personally like sake based plum wine from Niigata breweries such as Shimehari Tsuru, Koshino Katora, and Tsururei. It matches my taste for sake.
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Naraman純米生酒　おりがらみ純米生酒おりがらみ
Yumegokoro ShuzoFukushima
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以前に1,600チェックインした時に飲んだ酒、その時は外飲みでした。 奈良萬は好きなのですが、このおりがらみを家飲みでじっくりは今回が初めてかも。 開栓注意の赤札がかかっていますが、開栓には苦労しない程度の微発泡。 ほどよく米の甘さや旨みが味に溶け込んでいて、爽やかでかつ美味しい。 おりのにごり部分の量もそれなりにあり、上澄みを飲みつつ、後半に濃度を高めて行く楽しみも。 何気に間違いない実力派な奈良萬。
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abeブラック　火入純米
阿部酒造Niigata
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Abe, the vector is different from the old Niigata light and dry, but it has a modern flavor that makes the most of the acidity, and the main ingredient is the umami of the rice🌾, which has evolved over the years. It has an alcohol content of 12, is light and easy to drink, and the 80% rice polishing ratio is surprising to see after drinking. Serve with udo with walnuts, fried chicken, fried octopus, and fried potatoes. This documentary was produced by a broadcasting station in Niigata and aired on Fuji TV affiliate in August 2023. The documentary is titled "Kura wo Tsugaru: The Future of Sake Brewed by the Sixth Generation." I had recorded it on my Blu-ray hard disk, but finally watched it and found it to be very good, making me want to drink more and more abeshu in the future.
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ジェイ&ノビィ
Hi, Hiraccio 😃 Your table looks like a perfect match for Abe🖤😋 and I'm really curious about the documentary! I want to watch it and then drink again!
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Good evening, Jay & Nobby 🌇. I enjoyed your documentary on Abbey. Watching it makes me curious about the future evolution of Abbey and makes me want to drink Abbey👍.
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近江ねこ正宗近江ねこ正宗×すぐるビッグカツ純米
近江酒造Shiga
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Omi Neko Masamune x Suguru Big Cutlet This sake was purchased quite a while ago and stored in the vegetable compartment of the refrigerator. Now that we have Big Cutlet, we finally take this opportunity to drink it. As is sometimes the case, you can grow aged sake unintentionally. The production date is December 2021, and it has been aged for 3.5 years. I think it has a slightly savory aged aroma, though I am not sure if it is the original flavor or not, I enjoyed it with everything from big cutlets to croquettes and fried horse mackerels👍. I checked the brewery's website and found that they have closed their brewing business in June 2023. Combined with the fact that they were unintentionally cultivating an aged sake, it was a cup 🍶 that made me feel the passage of time.
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たくぼん
Hi, Mr. Hiraccio 🍶. I was wondering if the ⁉️ brewery is back ❓, I was wondering if the brewery is back 😅
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Hello, Takubon 😊. I'm sorry for the trouble 💦. I was accidentally put to sleep. This is the first time I drank the series that goes well with the candy.
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Kikuizumi純米酒　無ろ過生原酒純米原酒生酒無濾過
Takizawa ShuzoSaitama
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Junmai Unfiltered Nama-shu from Kikusen in Fukaya, Saitama Prefecture. I have an image of Kikusen as a standard Saitama sake brewery, but in a good way, The taste is smooth and has a raw, unfiltered character, but in a good sense, it has a sake-like, sake-like, and austere taste that is typical of Musashikuni and Saitama Prefecture sake. It is served with stir-fried udo (udo radish) with walnuts and pork ribs from Niigata Prefecture.
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Taiyozakari特別本醸造　本生特別本醸造生酒
Taiyo ShuzoNiigata
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I just got home from work and today's dinner was, My wife's homemade dumplings🥟. She baked 25 of them for me👍. They have a punchy, garlicky flavor. With Sapporo's Niigata limited edition beer "Flavor Soukai Nishite". with Murakami's Oyomori. A 300ml bottle, it is a little different from Niigata's "light and dry" style, with a subtle acidity and light mouthfeel that would go well with seafood and fish.
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ジェイ&ノビィ
Hi, Hi, Hi, Hi, Hi 😃. I'm sure you'll want to go for a beer 🍺 first for the dumplings 🥟😋. 25 🥟 dumplings and a large ocean serving! That's a perfect combination 🤗.
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ジャイヴ
Hiraccio-san, good evening 🌛🌛! I just went to Shizuoka the other day and got a bottle of "Shizuoka Beer", but I'm curious about "Flavor Soukai Nishite" 🍺🥟.
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Good evening Jay & Nobby😊. If it's dumplings 🥟, I'll have a beer 🍺 first 👍. It's a perfect combination of words. Sake is also a good match without forcing yourself to accept the meatiness.
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Gyve, good evening😊. I like "Shizuoka Barley Wine" 👍. I hope you can think of it as a regional Niigata Prefecture version of Sapporo's "Flavor Soukai Nishite". If you see it, please do. I think it would be great with Niigata edamame in the summer.
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Torai特別純米酒　かすみしぼり　氷温生原酒
Rokka ShuzoAomori
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JR Shinjuku Station (JR 新宿駅)
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I was in JR Shinjuku station after work on Friday. I came across a place where it was being sold through a project using hakobyun (same-day service by Shinkansen) and got it. It has a clear and tasty flavor, with the curd that is often found in sake has been successfully removed. We paired it with grilled chicken with cheese, udo with walnuts, tomatoes, cucumbers, and Dojima rolls.
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Yoshinogawa極上吉乃川　吟醸吟醸
YoshinogawaNiigata
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On this day, I watched the third round of the Niigata Prefecture high school baseball spring tournament at Nagaoka's Yukuyama Ballpark, and then returned to Saitama on the Shinkansen bullet train from Nagaoka Station. On the dining table, there was a variety of Niigata wild vegetables such as kinome (sprouts of trees) and udo (udo), which my wife and son had brought back from the countryside earlier and cooked for us, as well as nokpe (a type of rice cooked with soy sauce) and red rice flavored with soy sauce. We drank a glass of Yoshinogawa, Nagaoka's sake. This superb Yoshinogawa Ginjo, 300ml bottle, It is a very good, light and refreshing Niigata ginjo sake.
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Kikusui純米吟醸　健康長寿祈願　限定酒純米吟醸
Kikusui ShuzoNiigata
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Dinner with my parents at my birthplace, second bottle. Kikusui's standard Junmai Ginjo-shu. It doesn't have the flashy characteristics of Funaguchi, but it is well-balanced and mild. We served udo stir-fried with pork belly, a dish with a delicious flavor and the strength of spring, etc. The "health and longevity prayer" was not specifically mentioned on the bottle or label, but only on the pouch.
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Koshinokanchubai雪蔵貯蔵　吟醸生原酒吟醸原酒生酒
Niigata MeijoNiigata
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A 300 ml bottle of snow-stored sake from Niigata Meisho Co. in rural Ojiya. I was staying alone for another day on the 4th of GW, and after eating at a popular ramen restaurant in the countryside, I wanted to take my time walking around the city and have a local sake for dinner at my birthplace. The effect of snow storage? Is it? It was mellow, fresh, dark, 19 degrees, and delicious. Even 300ml is enough to drink 👍
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At the return home. The main dishes include tree buds, a large amount of wild vegetables (butterbur sprouts, udo, and kogomi), tempura of maitake and shiitake mushrooms, fried shrimp, and fried chicken. I have been posting a theory on Sakegawa for more than five years that Hakkaisan's regular sake goes especially well with mountain vegetables, and there is no doubt about it. The smoothness, fullness, balance, and subtle bitterness of Hakkaisan's sake, which exceeds the standard for regular sake, is the best match for wild vegetable dishes. It is delicious cold or warmed, and is especially versatile for springtime dining.
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まつちよ
Good evening, Mr. Hiraccio 🍶. Local sake is great with local wild vegetable tempura! ✨️ I'm jealous because I like to savor and drink sake by itself with tender tasting vegetable dishes as a snack 😊.
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さしゅー
Hiraccio-san Good evening 😄The tempura of wild vegetables looks delicious. And Hakkaisan regular sake is good with wild vegetables! The bitterness of sake goes well with wild vegetables. I would like to explore how to use different types of sake with different dishes!
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Good morning, Matsuchiyo 😊. I also like to pair it with vegetable dishes, especially in spring when I get wild vegetables back home and it is bliss to pair it with Niigata sake. It is a taste that is only available during this season, and I feel the joy of the arrival of spring.
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Good morning, Sashu 😊. I enjoy Hakkaisan regular sake every year because its lightness and bitterness go very well with wild vegetables. I think Hakkaisan is especially made to go well with mountain foods and mountain gochisou (feast).
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まるわ
Good evening, Mr. Hiraccio. I also had a glass of Hakkaisan Honjozo the other day and it is delicious. I am envious of your tempura of wild vegetables. I would be happy if I could enjoy tempura of butterbur with salt and a bowl of miso.
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Good evening, Mr. Maruwa 🌇. The depth of the Hakkai Mountains is quite amazing👍. I had some fuki-miso on the table back home, which was really nice.
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Koshinohatsume純米酒　さらら純米
Takanoi ShuzoNiigata
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At the return home. Junmai sake from a local brewery, Takai Shuzo's "Koshinohatsubai". A rare and true gem among spring wild plants, Ki no Mame. It is served with the yolk of an egg. It is a sprout of akebi, and its bitterness and the breath of spring are irresistible. Local shiitake mushrooms are also available. The light and refreshing local sake goes well with this dish, and it is blissful.
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ジェイ&ノビィ
Hi, Mr. Hiraccio 😃 It's great to have dinner surrounded by wild vegetables when you are back home 🤗I've never received any akebi sprouts🌱🥲 but I'd like to taste one while feeling the breath of spring!
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Good evening, Jay & Nobby 🌇. I am really looking forward to the spring wild vegetables back home. Akebi shoots 🌱, these are rare and you can't get a lot of them, but many people in this area look forward to this one in the spring.
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