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シカタロウシカタロウ
初めて飲んだ而今がびっくりするくらい美味しくて、2025年は日本酒を勉強しようと思っていたら、さけのわに出会いました。 日本酒は奥深いですね〜 楽しく日本酒を飲むための備忘録。 松坂世代。

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Jikon

Most Check-in Brands

Aramasa
6(11.32%)
Senkin
5(9.43%)
Jikon
4(7.55%)
Zaku
4(7.55%)
Sentoku
3(5.66%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
12(9.45%)
Mie
9(7.09%)
Tochigi
8(6.3%)
Chiba
6(4.72%)
Yamagata
5(3.94%)

Timeline

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Bo純米大吟醸　愛山　無濾過瓶燗火入れ
外池酒造店Tochigi
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Today's hope. Nozomu" is a special kanji for me. I kept this sake from the end of last year, thinking I would open it for a celebration. Today, I had a small but thankful celebration, so I opened the bottle✨. This Junmai Daiginjo is brewed with the sake rice Diamond Aizan, polished down to 40%. Gorgeous aroma, mellow mouthfeel, fruity flavor. Delicious 😋. I also like the label and bottle✨
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ichiro18
Good evening, Shikatarou 😃. Sake to drink when there is a celebration ✨and it is delicious to celebrate with a special brand with a special kanji 🎉 Congratulations!
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ジェイ&ノビィ
Good evening, Shikatarou 😃. Nozomu's good guy ‼️ is one that was meant to be drunk at this time 🤗. I'd love to drink it 😙.
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シカタロウ
Thank you ichiro18 😄wanted, it's delicious ✨ if you ever see it, please try it 🙌
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シカタロウ
Thank you, Jay & Nobby 😄Mochi won the 2nd gold medal in the SAKE COMPETITION 2025 Junmai Daiginjo category for their Omachi Junmai Daiginjo ✨Tochizake is delicious 👏.
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Today is Izutsucho. Nagano was given to me as a mid-year gift from someone in Saku ✨. I wonder what it smells like, fruity aroma -> sharpness -> soft sweetness -> alcohol bitterness -> full lingering taste. Delicious. Made in March 2012, shipped in June 2013, it takes a long time. According to the official description, "This is our brewery's best sake, carefully polished with Miyamanishiki and Kinmonnishiki rice produced in Nagano Prefecture and brewed slowly during the harsh winter season, based on the concept of a Daiginjo that is unique to Nagano without relying on high-grade sake rice produced in other prefectures. It is a daiginjo that is not flashy, but has a pleasant ginkoku (gin aroma) and a refined, full-bodied sweetness." Thank you very much for your kindness!
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KANKOUBEI today. Junmai Ginjo. Since I'm stuck in the middle of a national conquest, I'm going to change direction a little. It won first place in the Junmai Ginjo category of the SAKE COMPETITION 2025, the Gold Award🥇‼️ We will have a bottle of Mie's Kankoubai. It was awarded first place out of 340 entries, beating out Mie's powerhouses, Jikin and Saku! By the way, Mie has 3 of the top 10 gold medals (Kankoubai, Jikin, and Saku). Amazingly, Yamaguchi also has three (Toyo Bijin, Omine, and Nakashimaya). The era is Mie and Yamaguchi! SAKE COMPETITION, I actually don't know much about it, but is it like the Tenkaichi Budokai in the old days, or the M1 Grand Prix relatively recently? Whatever it is, Kanbongai Junmai Ginjo was 10th in the Gold Prize last year, and this year it is the winner 🏆 Magical Lovely-like. Does this mean that revenge has been achieved? The specs are 100 Yamada-Nishiki, 50 milling ratio, 15% alcohol. A sake that took first place in a completely blind competition, it must be delicious. ‼️Solid ginjo aroma, full flavor, fruity taste, expansive aftertaste, congratulations 🎉㊗️🎊
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Senkinオーガニック・ナチュールX sparkling
せんきんTochigi
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Sentori today. Natur X Sparkling. A vigorous sake that blows out a bit when opened. The wildness is more apparent when compared to Kubota Suiju, which we happened to drink earlier. Rough but cohesive, it is a very energetic sake. The sake is alive! Second day after opening the bottle. The fierceness of the first day is gone. It's quiet. The sake is still alive!
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Chiyomusubiしゅわっと空　微発砲純米吟醸生
Chiyomusubi ShuzoTottori
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Chiyomusubi today. Sweety sky My favorite Chiyomusubi summer sake with an impressive ephemeral label. According to the official description, "Fermented in the bottle, slightly light nigori. A new type of sake with effervescence. It has a slight grapefruit-like fruit bitterness and goes well with carpaccio and other dishes. It is a pleasant sake with a refreshing slight effervescence." It would be a great match with the Japanese oysters that are in season this time of year. Ah, I want to go to Tottori.
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今日は雪の茅舎。奥伝山廃。 先日の秋田土産がまだ残ってた。 アル添で精米歩合65% 使用米秋田酒こまち、ひとめぼれ アルコール度15% 酸度1.6 日本酒度+1 スッキリしつつ甘すぎず、旨みあり。何にでも合いそう。優秀な食中酒という感じ。今日のつまみは、いぶりがっこ✨
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寒菊OCEAN99 星海 Starlight Sea 無濾過生原酒純米大吟醸
Kankiku MeijoChiba
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Cold chrysanthemum today. Ocean 99 Star Sea Sweet adult pineapple juice and rich rice flavor, balanced with a moderate bitterness in the aftertaste. Sake rice is 100% Hokkaido comet
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The other day oday. Nama yeast, junmai ginjo. The cute little frog bottle is perfect for the season. Slightly melon-like flavor, lighter than the 15% alcohol content, gentle and delicious. The current owner is Yasuhiko, the 18th generation. Amazing!
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Shuyoshi today. A cup of sake from Akita. It is from the same Suzuki Sake Brewery as La Chante. It was founded in 1689! It is hot, so it is served well chilled. It is light and dry, with a hint of citrus. It has a clear outline with a hint of sweetness and umami. Excuse me, but it was better than I expected. I love cup sake because it betrays me in a good way. I like the gap between the words "Sake King" on the label and "Mencoina," the rice used to make it. Rice / Menkoina Sake meter / +2.0 Acidity / 1.4 Alcohol content / 15
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Kariho六舟　吟醸酒
Akita SeishuAkita
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Today is Kariho. Rokusyu of Kariho, a gift from Akita the other day. It is dry and has an alcohol content of 15 degrees, but it is light and easy to drink. It has no strong personality and can be easily matched with anything. In a sense, it is easy to drink. I would like to drink it with some grilled Hinai chicken as a side dish!
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La Chante the other day. I first learned about the sparkling LaChante when I visited Akita. Poured into a champagne glass, the beautiful appearance of bubbles rising from the glass is champagne itself 🥂. It is brewed with 100% Akita-Komachi and water from the Ou Mountains. It tastes like sweet champagne 🍾. But I personally didn't like the aroma. It smells a bit like glue for a moment after you take a sip from the top of the bottle. It's so perfect that it's hard to believe it's made from rice, but compared to real champagne (not that it needs to be compared), it's less subtle and has a strong rice carbohydrate feel (which is a good thing).
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The snow chaya the other day. Junmai Ginjo. Gorgeous aroma, delicious rice flavor, elegant and fruity taste, and a refreshing sharpness. Very well put together and quite delicious. A definite taste ✨.
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Today, he is a snowman. The snow man I have often seen in your posts at Sake no Wa. I found one cup. Is it a crying boy? This is a local sake from Uonuma, a rice-producing region. It has a refreshing taste and rice flavor. I think it is delicious and easy to match with anything. As a believer in the theory that sake in a cup tastes good, this proves the theory again. I was told that a portion of the proceeds are donated to the Council for Mountain Disaster Prevention. It's great to be able to contribute to society by drinking sake.
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Kamikame today. Okinawa and Saitama until the national championship. I was told that the only sake brewery in Okinawa, Reimei, was being relocated, but I was optimistic that it would remain somewhere. I checked the food logs and called every single place on the menu, but all of them were dead. One restaurant even snapped at me saying that they were not an Okinawan restaurant for some reason. I was also annoyed by this, but I managed to suppress it and lost all motivation, saying that I didn't want any more Okinawan sake. I really wanted to have a reimei and meet Hana-yosu at the end, but I decided not to do that anymore. So, I went to Kamikame and drank sake. I was in the mood to be happy with anyone in Saitama (sorry for the lack of refinement). But ‼️ it's so good ‼️ Pale amber in color. Full mouthfeel, rich rice flavor. The image of old-fashioned sake. It's definitely best heated, but it's hot today, so it's naturally warmed to human skin. Thank you ✨
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ichiro18
Hi Shikatarou 😃 I'm also interested in Okinawan dawn, but it's not easy to find 😅I'll try to pay attention to it in pubs ✨.
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シカタロウ
Thank you, ichiro18! Yes, I thought that even if there are no new shipments, there might be some leftover bottles somewhere, but I might have been naive 😱If you have any good information, please let me know ✨.
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Sentoku today. Nama-shu is a freshly stored sake that is heat-treated just before shipping. The alcohol content is 12%. It has a clear profile that is typical of alsochu liqueur, but if you drink it well chilled, this is flavored water, for better or for worse! 😆😅 It might go better with meat wrapped rice balls (a bit old-fashioned?) than with shochu at all! Personally, I don't think shochu goes well with rice. I recommend Koi no Shizuku among the Sentoku series we drank this time.
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Sentoku恋のしずく　純米大吟醸
Sentoku ShuzoMiyazaki
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Sentoku today. Koi no Shizuku Junmai Daiginjo. It was served well chilled. Light at 12% alcohol, soft on the palate, what can I say, this is simply, slightly sweet water. If you call it a love drop, it might be, but it is more like watermelon juice. Frankly, it has more of a Kabuto feel to it than "Kabuto".
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Today, it's the Senkou Kabuto. My first rhinoceros beetle, and I was able to catch it too. It was suddenly hot and humid in the afternoon, like a summer day, and it was Father's Day. Thankfully, I opened a bottle of Kabutomushi. It is a delicious sake with a refreshing acidity that reminds me of my boyhood when I hatched kabutomushi! The second day after opening the bottle, I felt that the alcohol feeling was gone, and it was truly an adult lemon squash. No, you don't feel the carbonation that much, so it's an adult's aquarius oosis. I'll be drinking it thinking of the season filled with love in the languid June rain.
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ジェイ&ノビィ
Good morning, Shikatarou 😃. Congratulations on your first beetle 🌈capture ㊗️ 🎉 This is one that I want to drink every year at this time of the year! It will be a summer staple 🤗.
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シカタロウ
Thank you, Jay & Nobby. ‼️ Not only does it taste great, but Senkou is also very good at marketing 👍! And Okinawa, as you said, was too muzzy 😭.
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Miinokotobuki夏吟醸　チカーラ純米吟醸
Mii no kotobukiFukuoka
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Mitsui Kotobuki today. Chicara. The aroma is said to be fresh and apple-like due to the use of malic acid high producing yeast. Yes, fresh and fruity. Not too sweet, which is good. Chicara is Italian for cicada.
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