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SakenowaRecord your sake experiences and discover your favorites
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。

Registered Date

Check-ins

110

Favorite Brands

1

Most Check-in Brands

Aramasa
6(13.04%)
Zaku
4(8.7%)
Senkin
4(8.7%)
Jikon
4(8.7%)
Kamoshibitokuheiji
3(6.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
8(7.27%)
Akita
7(6.36%)
Tochigi
6(5.45%)
Yamagata
5(4.55%)
Chiba
5(4.55%)

Timeline

シカタロウシカタロウ
Sentoku恋のしずく　純米大吟醸
Sentoku ShuzoMiyazaki
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シカタロウ
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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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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Sentoku today. Sentoku is the pride of Miyazaki, the shochu prefecture. It has a traditional taste. Basically, they do not make shochu, but sake. The chicken nanban and deep-fried Mexicali are the best in Nobeoka. Shochu is good and sake is good. Everything is good. I love Miyazaki. This Sentoku definitely goes well with fried Mexicali. Only 2 more to go until I conquer the whole country: ‼️
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ジェイ&ノビィ
Hello Shikatarou 😃! Congratulations on your first Miyazaki sake at Sentoku-san ㊗️ 🎉Saitama is going to be ready to drink soon, but the other one is the most difficult one 😅Good luck ‼️
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シカタロウ
Thank you, Jay & Nobby! Yes, I've been looking for a place to go to for a while now! There, the information itself is kind of unclear, maybe the only sake brewery is closed 😂⁉️ And I've decided that Saitama is a hana-yosu, but I haven't come across it at all 😂.
Japanese>English
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Atagonomatsuひと夏の恋 純米吟醸
Niizawa JozotenMiyagi
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47
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Today, a pine tree at Atago. One summer of love. The first pine tree at Atago. What a sweet and sour sound of one summer's love! I am a little hesitant to drink it as an old man. It is light, fresh, and fresh. It is not so sweet and seems to go very well with the officially recommended summer vegetables and pike conger.
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Takachiyo純米大吟醸　Summer Ｂlue　無調整夏生酒
Takachiyo ShuzoNiigata
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46
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Yesterday's takachiyo. Ripe Pineapple" - very intense flavor, yet wrapped in freshness and clarity at the end. Summer Blue" is one of Takachiyo's most popular sakes throughout the year, as it pursues the expression of fruit flavors. I don't remember the details, though. Pineapple, for example. It was delicious, though.
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Sasa Masamune yesterday. According to the official description, "This is a gem that has been sold since 1978 with the aim of making real sake. Please enjoy the real sake brewed only with rice and water." It is quite bold and graceful. Rice used: Satoyama no Tsubu Rice polishing ratio: 70 Sake meter rating: +2 Acidity: 1.5 Yeast used: Fukushima dream yeast Alcohol percentage: 15 A delicious sake with a nice label and no peculiarities.
Japanese>English
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Yokoyama夏吟醸　夏季限定　純米吟醸
Omoya ShuzoNagasaki
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42
シカタロウ
Yesterday, Yokoyama. It was the first time for me to drink YOKOYAMA. It is a refreshingly fruity and tropical summer sake, and if you call it that, it certainly is. It has a nice sharpness and can be drunk in large gulps.
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寒菊OCEAN99　空海-Inflight-　無濾過一度火入原酒
Kankiku MeijoChiba
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37
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Yesterday's cold chrysanthemum. Kukai in the OCEAN99 series. Kangiku OCEAN99 series is still a well-balanced and delicious sake. Not too sweet, refreshingly fruity and delicious.
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Masaaki　Sapporo
Thanks again, Shikatarou 😃Congratulations on your 100 check-ins 🎊I haven't had a cold chrysanthemum in a long time, but it looks delicious 😋.
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シカタロウ
Thank you Masaaki Sapporo, I had no idea it was 100 check-ins and I posted "99" 😅I should have made it 99 check-ins 😅I always think MasaakiSapporo's photos are great ✨.
Japanese>English
シカタロウシカタロウ
Aramasa天鵞絨 2024 生酛木桶純米
Aramasa ShuzoAkita
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46
シカタロウ
Yesterday's Shinsei Viridian. Third bottle at the Shinsei Fair. 100% Misato Nishiki, grown in 2024 Kyokai No. 6 yeast Wooden vat No. 37 13% alcohol by volume (undiluted) This one is also gently alive, but feels more stylish while being more robust than Earth. The smell of the white part of the bread is also present. Yeast is amazing.
Japanese>English
シカタロウシカタロウ
Aramasa産土2019 生酛木桶純米
Aramasa ShuzoAkita
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43
シカタロウ
Yesterday's new political earth. Second bottle of Shinsei Fair. 100% Rikuu 132 grown in 2019 Kyokai No. 6 yeast Wooden vat No. 16-17 2020 brewing year 13% alcohol by volume (undiluted) It has a gentle taste. Is it because of the wooden vat? Is it due to the aging process? It is very simple, gentle and alive. You can feel the breadth of the flavor. My child smelled the aroma and said it was like the white part of bread. Is that exactly the smell of yeast?
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Shinsei today. Tenfrog. We couldn't make it on June 6, but we went to a restaurant that was having a Shinsei fair. My first Tenkaeru. It seems perfect for today's weather and temperature. Delicious lactobacillus drink ➕ shuwa shuwa.
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Yesterday, Kinryo super dry. Wagakawa's Kinryo, super dry, was chosen to go with a meal. The rice is polished to 70% and the alcohol content is 15-16%. The alcohol content is 15-16%. It is good with fried food. The Sanuki Kuraudai we drank on the way was also delicious. It is a lactic acid bacteria drink or makgeolli, and seems to go well with grilled meat.
Japanese>English
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Sharaku純米吟醸　一回火入れ
Miyaizumi ShuzoFukushima
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47
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Today is 寫楽. According to the official website Gohyakumangoku" is the most suitable rice for sake brewing. It is also produced by farmers in the Aizu region together with our brewery. The sweetness and acidity blend together beautifully, and the taste has a slightly fine atmosphere, while the umami of the rice can also be felt. It is a classic junmai ginjo with a subtle lingering aroma that can be enjoyed in the mouth even after drinking." It is as delicious as you say. The fruitiness in the mouth is delicious.
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Chiebijin純米吟醸　山田錦　一度火入れ
Nakano ShuzoOita
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47
シカタロウ
Today is Chiebijin. When I think of Oita, I inevitably think of Napoleon Iichiko from downtown, but of course sake is delicious as well. Chiebijin. The first proprietress, Chie, named her sake "Bijin" (beautiful woman). What a loving name! The taste is very well-balanced and gentle! Quite my favorite! Only 3 more to go to conquer the whole country!
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しろくま
I am always referring to you, Mr. Shikatarou. Good luck with the national championship👍
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シカタロウ
Thank you so much, Shirokuma! I've been finding it very helpful too 🍶✨I'll do my best!
Japanese>English
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Today is the Wind Forest. Spong! I opened the bottle. It has a soft rice flavor. The first sip is rather dry. It is quite solid, perhaps because it is made with ultra-hard water. As it is paired with a meal, it gradually becomes mellower and more umami. It goes down smoothly. It is a sake like rice that can be enjoyed with meals. It is delicious.
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Dewa cherry blossoms today. The aroma of ginjo-shu is wonderful. The appearance is clear and crisp due to the sake being aluzo-sweetened. The rice polishing ratio is 50%. It is easy to buy and goes well with anything.
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