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SakenowaRecord your sake experiences and discover your favorites
BacchusNYBacchusNY
ただの酒好きです。日本酒、芋焼酎、ワインからのハードリカーまで、何でも好きです。ビールの消費量は少ないです。日本酒は多種多様の風味があるので、自分にぴったり合う銘柄を求めて呑みまくりの毎日です。健康に気を付けないと、、、。コメントは、備忘録的に自分の好み度合いを書いています。吟醸香が豊かなフルーティータイプが好みです。

Registered Date

Check-ins

267

Favorite Brands

0

Most Check-in Brands

Nishinomon
18(10.91%)
Benten
13(7.88%)
Denshu
12(7.27%)
Shuho
11(6.67%)
Asabiraki
10(6.06%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
46(17.23%)
Nagano
35(13.11%)
Akita
28(10.49%)
Tochigi
15(5.62%)
Yamaguchi
15(5.62%)

Timeline

BacchusNYBacchusNY
Hiroki純米吟醸純米吟醸
Hiroki Shuzo HontenFukushima
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24
BacchusNY
Tonight, I chose this one because I mainly eat sashimi. When the bottle is opened, it has a sweet fruit ginjo aroma. Lovely! In the mouth, there is a sweetness followed by a rich rice flavor. There is a slight bitterness in the aftertaste. I think I prefer it to the Daiginjo. Daiginjo went well with salt, but this one is great too! When I put salt on my finger and lick it off before drinking, the sweetness fluttered in my mouth without bitterness and was delicious! Shio Wasabi (salted wasabi) with Kosho-dai (pepper snapper) is so sweet that it's hard to resist. I have never heard of this fish, but it is delicious. Without the wasabi, the flavor of the rice is even better. It also goes well with the salted wasabi of the seared barracuda, but I think it would bring out the cloying taste. The yellowtail salt wasabi changed the sweetness of the sake to be a bit heavy, perhaps due to the fat of the fish. Then, we tried soy sauce. Even the seared barracuda pulled out the tangy taste and went well with the sake. Koshodai and soy sauce also enhance the sake, but the salt wins out in the flavor of the sashimi and may bring out the potential of the sake as well. I realized once again that the type of sashimi served at an izakaya makes a lot of sense. I was about to declare Tobiroki my least favorite sake, but I really like the ginjo!
Japanese>English
BacchusNYBacchusNY
AKABU純米吟醸 結の香 NEWBORN純米吟醸生酒
赤武酒造Iwate
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27
BacchusNY
At the liquor store, I asked him if he would recommend his favorite W (but Kame-no-o) or this one, and he chose this one. Kame-no-o is not to everyone's taste, is it? When the bottle is opened with a pushee sound, the aroma is gorgeous and nice... ♪ When you put it in your mouth, the sweetness and umami spread on the gas feeling. It is delicious! Rolling it around in the mouth and swallowing it, you can feel the acidity, so the flavor changes depending on how you drink it. When I drank it in a champagne glass, the bitterness was stronger. Interesting. The slightly sweet dried daikon/cucumber makes the sake bitter and spicy. Maybe I don't like it. The salad with mayonnaise dressing brings out the sweetness. The steamed pork and vegetable dish with rosemary flavor has a salty flavor that brings out the best potential of sake. Delicious! The mustard is also a perfect match. It was a wonderful encounter!
Japanese>English
BacchusNYBacchusNY
Fukukomachi号外編特別純米原酒生酒
Kimura ShuzoAkita
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24
BacchusNY
Tonight's accompaniment is this one with a very distinctive label. When you open the bottle, you will find a fruity aroma. The taste is complex in the mouth. It starts out dry, but the umami of rice and a slight sweetness follow, and when swallowed, a bitter taste lingers in the throat. It is bitter, haha. The bean sprout namul is good because the savory sesame oil softens the bitterness and enhances the sweetness. The okra and tomato with mentsuyu is also bitter. This bitterness is tough, but dried firefly squid goes well with it. Yaki-Mezashi snacks are quite bitter themselves, so they sweeten the sake. It was a very difficult sake to drink!
Japanese>English
BacchusNYBacchusNY
Masumi純米吟醸酒 あらばしり純米吟醸原酒生酒荒走り
Miyasaka JozoNagano
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26
BacchusNY
Here is a bottle to accompany you this evening. When the bottle is opened, it has a slightly ripe melon flavor. In the mouth, it is crisp and dry as only Masumi can make it. The freshness of the unpasteurized sake is perfect. The boiled garland chrysanthemum and fried bean curd are a nice touch that brings out the sweetness of the sake. The fried komatsuna and Nagasaki fish cake with sesame oil brought out the sweetness of the fish. The grilled horse mackerel ball with pickled ume plum and isobe yaki (grilled horse mackerel ball with pickled ume plum) are a perfect match. The spicy fried chicken I got with a coupon also goes well with it. I like the marriage with something a little salty.
Japanese>English
BacchusNYBacchusNY
Denshu純米大吟醸 四割五分 吟烏帽子純米大吟醸
Nishida ShuzotenAomori
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28
BacchusNY
Happy birthday to me, this evening is a special one. Tasake brand rice crackers were also on the stage. I dared to go out and come back home to drink more Tasake than birthday dinner (lol). When the bottle was opened, the aroma of ginjo was very fragrant. When you take a sip, the umami of rice spreads in your mouth with sweetness. The acidity that follows nicely brings everything together! It is really delicious! I would pair this with sashimi. There is no reason why it can't be paired with sashimi. The freshness of the sashimi is so great! The fat of the kampachi, the sweetness of the squid, and the aroma of the red clam all have different faces, but they all go well together! Next was the yakitori, I really wanted the shio (salt), but they only had tare (sauce). It wasn't bad, but I would have liked salt. The last one was the rice cracker. It is said to be a Nanbu sembe with sake rice kneaded into it, but it is not sweet and is a normal tasty Nanbu sembe (lol). The flavor is just plain delicious, but the sesame aroma sweetens the sake, which is also good! The rice crackers, expensive but fun w take-out food birthday dinner, made the best of it, and every time, Tasake doesn't betray you! In case you were wondering, it went well with the L-tiki too!
Japanese>English
ひなはなママ
Good evening, BacchusNY😄. Happy Birthday 🎊🎂🎁! And this Tasake to celebrate is just happy 💕 isn't it a great start to what will surely be another great year 🥰.
Japanese>English
ma-ki-
Good evening, BacchusNY! Happy Birthday 🎉! It's great to celebrate with Tasake on your big day ⤴️ I didn't know there were rice crackers made with rice wine 😲. By the way, the sake looks delicious 😋.
Japanese>English
ジェイ&ノビィ
Good evening BacchusNY 😃 Happy birthday to you🎂 good guy with sake, sashimi & yakitori😍salt was good...I know 😆 have a nice birthday 🤗
Japanese>English
BacchusNYBacchusNY
奧 夢山水十割純米吟醸原酒生酒
山崎Aichi
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28
BacchusNY
Here is a bottle to accompany you this evening. When the bottle is opened, it has a refreshing aroma like fresh watermelon. When you put it in your mouth, you can feel a tremendous richness. It has a strong flavor, but you can hardly taste any sweetness. It has a strong acidity, and although it is very strong, it goes down your throat nicely. The sweetness of the hot tofu with enoki bean paste is a nice touch, bringing out the fruity and sweetness of the sake. The sweet potato in the fried sweet potato and pork with butter and soy sauce is also good, with the sake refreshingly washing down the palate. The meat brings out the sweetness. It's interesting how the flavors change even though it's the same dish.
Japanese>English
BacchusNYBacchusNY
Kikuhime鶴乃里純米山廃
KikuhimeIshikawa
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31
BacchusNY
Tonight's accompaniment is a bottle of this one. It is a matured Yamahai sake. When the bottle is opened, it has a robust sake aroma. It is organic. When you put it in your mouth, it is like an old sake. It has a strong acidity. There is no sweetness. When paired with a garland chrysanthemum salad, which has a strong acidity, the delicious taste of the rice stands out and the sourness of the sake mellows out, making it easier to drink. Beef stew brings out the weak bitterness, which is also a possibility. The main dish was delivery sushi. This brings out the sweetness of the sake. This is good! I don't like it just the way it is, but the accompaniments change it!
Japanese>English
BacchusNYBacchusNY
Asabiraki純米大吟醸 原酒 吟ぎんが仕込み純米大吟醸原酒
AsabirakiIwate
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24
BacchusNY
Tonight's accompaniment is a bottle of this one. It is an all-Iwate sake. When the bottle is opened, it has a gorgeous ginjo aroma. In the mouth, it has an elegant sweetness and a crispness that flows smoothly. Delicious! The cabbage and mushroom stir-fry was served with the sweetness and bitterness of the cabbage, elevating the sake to an even more elegant level. I wonder if the vinegar-infused boiled komatsuna vegetables will bring out the bitterness of sake. The savory flavor of the grilled chicken sweetens the sake and goes well with it! The savory flavor of the grilled chicken sweetens the sake and goes well with it! Potato salad style with okara is also good with sake. The abalone sashimi with soy sauce and liver is a gift from a friend. It's so good! It was a wonderful sake!
Japanese>English
BacchusNYBacchusNY
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BacchusNY
This one with a very cute label is my companion for tonight. It has been two years. When I opened the bottle, I found that it was not an aromatic type of wine. When you put it in your mouth, you can still feel it on your tongue. There is no sweetness, but hot, sour, and bitter flavors that follow. Did I leave it too long? Is this the way it should be? The komatsuna soaked in soup stock and soy sauce makes the sake even spicier. The okara (bean curd) stew is sweet, but it brings out the sweetness of the sake a little. Strange. Chicken ball soup with ginger may also bring out the sweetness. I think it is a dry type that doesn't disturb the food.
Japanese>English
BacchusNYBacchusNY
Denshu貴醸酒純米貴醸酒
Nishida ShuzotenAomori
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31
BacchusNY
Wandering around the Internet, I found that this sake goes well with spicy food. I immediately made curry with the suji meat of Japanese black beef I had received as part of my hometown tax payment! The wife prepared a curry with lots of spices. When we opened the bottle, the aroma was not strong. The aroma is nutty, with a hint of alcohol. In the mouth, there is a gracious sweetness. The first thing that came to mind was chocolate. The sweetness is firm, but the acidity brings it all together super nicely. This is irresistibly delicious! Changing the round glass to a slender champagne glass also changes the taste. You feel a thick sweetness on your tongue, and the strong acidity flows down both sides of your tongue. Finally, there is a bitterness at the back of the throat. Both are delicious~! First, the sweet and sour vinaigrette salad. The sweetness becomes mild and you can drink as much as you want. After the curry, the sweetness of the alcohol is increased to a level that makes it feel like a dessert wine. It's so good! Tasake does not betray you!
Japanese>English
BacchusNYBacchusNY
Gangi純米吟醸 無濾過生原酒 おりがらみ 秋熟純米吟醸原酒生酒無濾過おりがらみ
Yaoshin ShuzoYamaguchi
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28
BacchusNY
A bottle of this one to accompany this evening, which is turning into spring even though it is autumn ripe. This time, it is a Junmai Ginjo version. When the bottle is opened, it has a nice fresh aroma that does not assert itself. The rich flavor spreads on the palate. After the sweetness is quickly absorbed, the acidity follows, making it extremely delicious. The salad of pickled turnip and turnip with rice is a refreshing accompaniment to the sake. It is easy to drink. After the barracuda kamaboko, the sake becomes sweet, which is also irresistible. It's so good! Chicken and cabbage in ume plum soup also goes well with the sweetness of the sake. When drunk on its own, the sake is so powerful that it seems to be all about you, but when paired with food, it takes a step back, making it a wonderful sake.
Japanese>English
ma-ki-
Good evening, BacchusNY. This review really shows the difference between sake on its own and with a meal ✨. Sake has so many different faces under different conditions 🎵 I've been wanting to try Ganki for a long time now 😊.
Japanese>English
BacchusNYBacchusNY
Jozen Mizu no Gotoshi新米新酒 しぼりたて純米吟醸生酒
Shirataki ShuzoNiigata
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22
BacchusNY
I haven't had this brand in maybe a few decades. I saw it in the store and bought it out of nostalgia. When I opened the bottle, it had a sweet aroma! When I put it in my mouth, I was surprised to find that it was quite dry. As the name suggests, it is like water. When you swallow it, a bitter taste lingers in your throat. Today we are having a soy milk hot pot. When combined with soy milk nabe, the bitterness is lessened and it becomes more like water (laugh). Yuzu kosho makes the citrus assert itself and makes it fruity. However, it is still delicious water. As they say, "the name speaks for itself," and this sake really didn't blur the lines!
Japanese>English
BacchusNYBacchusNY
Jozen Mizu no Gotoshi新米新酒 しぼりたて純米吟醸生酒
Shirataki ShuzoNiigata
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20
BacchusNY
I haven't had this brand in maybe a few decades. I saw it in the store and bought it out of nostalgia. When I opened the bottle, it had a sweet aroma! When I put it in my mouth, I was surprised to find that it was quite dry. As the name suggests, it is like water. When you swallow it, a bitter taste lingers in your throat. Today we are having a soy milk hot pot. When combined with soy milk nabe, the bitterness is lessened and it becomes more like water (laugh). Yuzu kosho makes the citrus assert itself and makes it fruity. However, it is still delicious water. As they say, "the name speaks for itself," and this sake really didn't blur the lines!
Japanese>English
BacchusNYBacchusNY
Sugata初すがた 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Iinuma MeijoTochigi
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24
BacchusNY
This one with a somewhat congratulatory name is my companion for this evening. When you open the bottle, you can feel the fresh and wonderful aroma that makes you drool! The aroma alone is enough to make a meal (a lie). It has a refreshing sweetness and a firm acidity. Fruit juicy and delicious. Paired with spinach/shimeji pickles with ponzu vinegar, it is a superb water. Too much to drink. The barracuda fish cake from Ito is also good, as the aromatic flavor of the ingredients mellows out the bitterness of the sake. I think Kyoto's senmaizuke (pickles) emphasize the bitterness of the sake. Pork ginger yaki/yuzu kosho brings out the flavor of the rice with less sweetness. Yummmm~. It was a wonderful encounter this evening as well!
Japanese>English
ジェイ&ノビィ
Good evening, BacchusNY 😃. First time I've ever tried Sugata! It's a good name 🤗I might want to try the gohan🍚 just for the aroma 😆 The superb water🍶 will shine again with the ate 🌟.
Japanese>English
BacchusNYBacchusNY
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28
BacchusNY
This is a limited edition sake available at Nozaki Sake Shop in Shinbashi. The aroma is wonderful, and the sweetness and mellowness of the rice in the mouth is fantastic! It is only available at the store, so definitely give it a try!
Japanese>English
BacchusNYBacchusNY
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25
BacchusNY
This is a limited edition sake available at Nozaki Sake Shop in Shinbashi. The aroma is wonderful, and the sweetness and mellowness of the rice in the mouth is fantastic! It is only available at the store, so definitely give it a try!
Japanese>English
BacchusNYBacchusNY
Yama ni Kumo gaゴオウゴオウ純米大吟醸
Kawazawa ShuzoKochi
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27
BacchusNY
Gohyakumangoku version. I like it because it has a stronger flavor than Yamadanishiki! The aroma is good, and the sweetness is followed by a clean and crisp aftertaste!
Japanese>English
BacchusNYBacchusNY
Do純米 どにごり純米生酒にごり酒
YamamotoAkita
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25
BacchusNY
I expected it to be ricey because it was nigori, but it was very clear and dry!
Japanese>English
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