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ManueleManuele
Sake Sommelier - 日本酒ソムリエ 🇮🇹 ♥️🍶 Ciao a tutti! 皆さんこんにちは!

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Check-ins

18

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0

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Ninkiichi
3(60%)
Azuma no Fumoto
2(40%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
5(27.78%)
Fukushima
3(16.67%)
Hyogo
3(16.67%)
Tochigi
2(11.11%)
Fukui
1(5.56%)

Venues With Most Check-Ins

Hotel nhow Milano
3(100%)

Timeline

ManueleManuele
Kuromatsu HakushikaKaori純米吟醸生貯蔵酒
Tatsumahonke ShuzoHyogo
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Hotel nhow Milano
19
Manuele
Milan Saké Challenge 2022. A very delicate Junmai Ginjo, almost too much so. Both on the nose and in the mouth light floral and fruity aromas and an elusive lactic part. In the mouth it reflects this delicacy with a light body and a lot of elegance. Packaging that may turn the nose up at the Western customer. I would taste it with a burrata, or with a swordfish carpaccio.
Italian>English
ManueleManuele
NinkiichiGreen Ninki純米吟醸
Ninki ShuzoFukushima
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Hotel nhow Milano
15
Manuele
Milan Saké Challenge 2022. Junmai Ginjo 100% organic. On the nose ginjo-ka (pear, banana, melon), slight smokiness and spice probably given by the wooden container used for fermentation. In the mouth it is rich, quite persistent and very pleasant. I found it interesting with caciocavallo, it can also be good with other medium-aged cheeses and some fresh meat carpaccio. I would also try it with a grilled chicken.
Italian>English
ManueleManuele
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Hotel nhow Milano
21
Manuele
Milano Sakè Challenge 2022. A Daiginjo with a nose that is not particularly pronounced, lots of tropical fruits and a slight citrusiness can be smelled, the alcoholic drive can already be perceived. On the palate it has great body, medium-long persistence, alcohol that stays nice and warm in the mouth. Not perfect but goes well with a fontina cheese, also needs less savory and less umami cheeses. Given the body I would also try it with some slightly richer dishes, to venture with a carbonara maybe? Who knows, I will try it
Italian>English
ManueleManuele
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23
Manuele
First sake drunk in the new house 🏡. I like it a lot. The fruity part is not prevalent, you can feel slight notes of pear. I found it particularly creamy in the mouth. I paired it first with a light white meat, then with a slightly more intense cheese, it satisfied me with both.
Italian>English
ManueleManuele
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27
Manuele
Dry, very full-bodied sake. A very intense earthy note struck me, and made the pairing with the mushrooms that much more enjoyable. This is a Junmai in which the rice smoothing comes in at 55%, so I found a bit more elegance than other products in the same category I've tried in the past.
Italian>English
ManueleManuele
ShirayukiEdo Genshu純米原酒
Konishi ShuzoHyogo
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26
Manuele
Unbelievable. A wonder, a gift from heaven. The aroma is an indissoluble intertwining of soy sauce and the classic notes of raisin wine (hazelnut, chocolate, honey). In the mouth it has an exciting aromatic richness, every sip is an absolute pleasure. Tried with tiramisu, it is also a perfect match in a bowl with cream ice cream, chocolate and dry pastries. I will never forget it.
Italian>English
ManueleManuele
KONISHIOotegara オオテガラ純米大吟醸
Konishi ShuzoHyogo
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13
Manuele
From one of Japan's longest-running sakaguras, this Junmai Daiginjō aims to be a more everyday, table sake than its category peers. I have to say that I find myself in the producer's philosophy. It is incredibly elegant but much less complex, especially in the floral and fruity parts, with a good presence of creamy notes. I paired it with a selection of cheeses of varying intensity (buffalo mozzarella, pecorino, goat cheese) and it satisfied me with all of them.
Italian>English
ManueleManuele
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17
Manuele
Very interesting Sake. The color is straw yellow, slightly brighter and tending to golden. The production style, in which the shubo is not stirred to allow the enzymes to work more, gives the sake notes of oxidative evolution not due to aging but to the enzymatic action, notes of hazelnut, dried fruit, meat broth. In the mouth it is soft and acidulous, reminiscent of wines such as Sherry and Vin Jaune di Jura. Ideal with soups, broths, or as meditation sake.
Italian>English
ManueleManuele
GOZENSHU9Bodaimoto純米にごり酒
Tsuji HontenOkayama
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18
Manuele
Sake Nigori produced with the ancient Bodaimoto method, now in disuse, in which raw rice is mixed with water before being steamed in order to obtain a water rich in lactic acid ("soyashimizu") in the fermentation starter, fertile ground for rice and koji to grow and proliferate. This technique is reflected in the product, in which we find a preponderant lactic and creamy part combined with a particular presence of umami and good body.
Italian>English
ManueleManuele
alt 1
16
Manuele
Sake very full-bodied, dry, pushed all on the grain aromas. You can feel the added alcohol, which gives a very pleasant hint of spiciness. For a western palate, especially an Italian one, so accustomed to umami, it is very easy to understand and appreciate. It is therefore a natural accompaniment to mature cheeses, sun-dried tomatoes and even sweet raw ham.
Italian>English
ManueleManuele
alt 1
24
Manuele
Sake produced with two types of rice, Gohyakumangoku and Chiyonishiki, the latter less refined, to slightly reduce production costs. Fermentation takes place in 65 hectolitre cedar wood tanks, giving less elegance and more structure. It's a bit stronger than the classic JGs, rougher, but on the nose there's pear, rose, lychee. The taste is creamy with notes of almond and melon. Excellent with oily fish (anchovies), mushrooms, try it also with salmon, oysters, caesar salad.
Italian>English
ManueleManuele
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24
Manuele
A sake that can be drunk at all temperatures. The highly prized rice gives it fruity aromas of pineapple and green apple. It is very fresh, pleasant, not too demanding in terms of taste stimulation. Good persistence, finish with a slightly sweet aftertaste. Ideal with raw prawns or shellfish. It is also suitable for drinking hot.
Italian>English
ManueleManuele
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24
Manuele
Sake nigori produced with a very ancient technique. The very coarse filtration leaves in the final product most of the residues of rice, which provide very intense aromas of marzipan, cream and butter, while the palate remains a very special sweet note, in addition to great body and roundness. A pairing that I have tried and that I think is very successful is with tasty meat (for example sausage) with herbs, I see it well with creamy desserts such as tiramisu.
Italian>English
ManueleManuele
alt 1
15
Manuele
Made with 65% dehulled Miyamanishiki rice, the lactic acid forms naturally. Unlike other kimoto method sake, this sake does not have a great bitter aftertaste, the lactic hints of yogurt and cream predominate. That's why it's best not to pair it with bitter products such as artichokes, but rather with dairy products and cheeses (Parmigiano Reggiano, Burrata di Puglia). Since it does not have a bitter note, it can also be served hot. Very interesting.
Italian>English
ManueleManuele
alt 1
14
Manuele
A sake aged in a mountain cave for several years in order to maintain a constant low temperature. The aging notes open up on the sip and spread throughout the palate in a harmonious and persistent way. Chocolate, underbrush, olives and dried fruit create an enviable aromatic complexity. Served at room temperature, I prefer the ochoko to the classic wine glass. A spectacular pairing with prosciutto crudo di Parma.
Italian>English
ManueleManuele
AratamaTsuyahime純米吟醸
Wada ShuzoYamagata
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16
Manuele
The very intense nose, with a notable ginjo, presages a real bomb in the mouth, and so it is: we find body, umami, intensity, yet it slips nicely. It is no coincidence that it won an award at the Sake Awards in Japan. Given the importance of sake, it should be paired with a cheese that is just as important in terms of flavor, an aged Roman pecorino.
Italian>English
ManueleManuele
alt 1
12
Manuele
A sparkling sake created with the classic method (refermentation in the bottle). A very strange combination of sake and bubbles that only a wonderful country like Japan can produce. The nose immediately exalts the lactic and cereal part of the rice, with a slight reference to exotic fruits (melon, pineapple). In the mouth, however, the fruity notes of pear and banana prevail. The mousse is creamy and enveloping, and the sweet persistence is long.
Italian>English
ManueleManuele
MasumiYawaraka Type-1純米吟醸
Miyasaka JozoNagano
alt 1
14
Manuele
A very special sake, characterized by low alcohol content and delicate taste. The ginjo-ka aroma is light and refined (pear, green apple, floral notes), supporting a medium body, and a slightly sweet taste with not too pronounced umami. Best served at hanahie temperature (10 °C). Ideal pairing of shellfish and cheese, I found it really interesting with a natural carpaccio.
Italian>English

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