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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

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304

Favorite Brands

0

Most Check-in Brands

Nishinomon
18(10%)
Denshu
16(8.89%)
Benten
14(7.78%)
Shuho
13(7.22%)
Gangi
11(6.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
49(16.12%)
Nagano
36(11.84%)
Akita
29(9.54%)
Yamaguchi
18(5.92%)
Aomori
16(5.26%)

Timeline

BacchusNYBacchusNY
Denshu純米吟醸 秋田酒こまち純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
23
BacchusNY
I saw a fresh hamo at the fish counter, or rather, the snack counter, so I decided to try my favorite dish, yubiki (boiled hamo). I paired this with my favorite sake, Tasake. When I opened the bottle, I was hit with a refreshing ginjo aroma. It stimulated my appetite. In the mouth, the sweetness and umami spread to the palate and were quickly washed down by a pleasant acidity. We usually start with vegetables, but tonight we started with hamo (Japanese conger eel) with ume plum sauce. How could it not go well with the hamo? The sweetness of the sake increases, but the hidden acidity brings the aftertaste together. The hamo, wasabi and salt are also very tasty. When the hamo is seared, the savory flavor of the hamo brings out the bitterness of the sake, but the bitterness, which I thought I would hate, is pleasant. It was fun! The accompanying plum sauce wasn't quite right, so I dabbed on some homemade pickled plums. The strong saltiness and sourness on the pike conger enhances the sake! The broccoli aurora sauce lightens the sake. And I think the bitterness bothers me a little. There's no reason why the grilled kampachi kama with salt can't go well with sake, too. I can't get enough of Tasake!
Japanese>English
BacchusNYBacchusNY
Azumaryu純米吟醸 龍の舞純米吟醸
Toshun ShuzoAichi
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25
BacchusNY
Tonight's accompaniment continues to be a bottle that has aged well. Time flies by so fast! When the bottle is opened, it is not the type that has a strong aroma. It has a faintly sweet aroma. When you put it in your mouth, it starts out crisp, tight, and dry, and after swallowing, you feel a sweetness in your throat. The sweetness flows smoothly, so it is not too sweet. Komatsuna with wasabi mayo is a nice way to enhance the flavor of the sake. Fried squid with butter and soy sauce with shichimi mayo is a great snack! Sake is also delicious as it brings out the sweetness and flavor of sake. The sweet pickled wasabi stems are sweet by themselves, but they enhance the flavor of the sake, which is also good. As usual, it was chilled in the wine cooler, but perhaps it would be more in its element if the temperature was raised just a bit. The first sip was not enough, and by changing the accompaniments and temperature, it turned out to be a monster. Sake is fun!
Japanese>English
BacchusNYBacchusNY
Tenryoひだほまれ 純米大吟醸純米大吟醸
Tenryo ShuzoGifu
alt 1alt 2
22
BacchusNY
Tonight's accompaniment is a bottle of this one. Time flies, and this bottle has been aged for almost a year. I bought this bottle at a sake brewery when I visited Gero Onsen. When the bottle is opened, it has a sweet grape aroma. In the mouth, there is a refreshing sweetness followed by a pleasant sourness. It is delicious. Mellow. When paired with spicy pickled shiso leaves and cucumbers, it is truly delicious water. The acidity of the potato salad makes the mild sake even gentler, and I can't get enough of it. After the okra is seasoned with dashi broth, coated with potato starch, and deep-fried, the sweetness stands out and is so delicious! Time has encouraged wonderful growth! (I think this was a success, but I'm curious to see how it tastes when it's freshly made~)
Japanese>English
BacchusNYBacchusNY
Dewatsuru初しぼり 直詰生原酒特別純米原酒生酒
Akita SeishuAkita
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23
BacchusNY
Tonight's accompaniment is a bottle of this one. When the bottle is opened, it has a slightly sweet aroma. When you put it in your mouth, you can feel it on the tip of your tongue. It has a robust taste, with a sourness followed by bitterness. It is different from when we tasted it. I thought it would be more fragrant and easy to drink. A sprinkle of salt on the expensive tomatoes I received as a gift brings out the sweetness and umami of the sake, and it goes well with it. The cucumber and pork with ume plum paste also brought out the sweetness, but the bitterness did not disappear. Stir-fried summer vegetables and pork also go well with sake, as the sake helps to wash away the oil, but the bitterness is still there. To counter the bitterness, I poured olive oil over the tomatoes, and bingo! The bitterness of the sake was calmed down and the dish turned out to be delicious! I enjoyed the marriages today as well!
Japanese>English
BacchusNYBacchusNY
Denshu純米大吟醸 四割五分 吟烏帽子純米大吟醸
Nishida ShuzotenAomori
alt 1
alt 2alt 3
28
BacchusNY
A special bottle to reward myself for a job well done. I checked and found that I had drunk the same bottle in early spring! When I opened the bottle, a sweet aroma tickled my nostrils. In the mouth, it starts out dry, with a sweet peach aroma, and finishes with a firm bitterness. The atmosphere is different from last time. Physical condition? Because it's hot? Because the brewing lot is different? I came home in the heat, realized I hadn't drunk any water, drank some water, and the taste changed! The sweetness was the first taste and the bitterness was gone! I knew it tasted like this! When I paired it with a pack of sushi, the taste changed to dry and refreshing, which is also delicious! I hadn't really thought about it before, but I learned the importance of conditioning my palate!
Japanese>English
BacchusNYBacchusNY
Tenmei槽しぼり 純米大吟醸 山田錦×夢の香純米大吟醸槽しぼり
Akebono ShuzoFukushima
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25
BacchusNY
Here is a bottle to accompany you this evening. It is a sake brewed with two kinds of rice. When the bottle is opened, it has a sweet aroma of fresh fruit, reminiscent of apples. I wonder if the Yamada-Nishiki is doing a good job. When well chilled, it has a dry but refreshing sweetness. As the temperature rises, the sweetness comes to the fore and is balanced by the acidity and bitterness. Reading the label, I thought it would be more gutsy, but it is not at all (lol). It is delicious as it is. The soaked spinach goes well with the sake as the astringency and bitterness of the ingredients mellows it out. Since I was expecting guts, the main dish was tomato bean curd. The dish is both spicy, sour, and sweet. The light sweetness of the sake remained, and the taste was smooth and dry. Delicious! It was a fun sake that changed its appearance depending on the temperature and accompaniments!
Japanese>English
BacchusNYBacchusNY
Tenbi純米大吟醸 赤磐雄町米純米大吟醸
Choshu ShuzoYamaguchi
alt 1alt 2
25
BacchusNY
Brewed with Akaban Omachi, this is our accompaniment for tonight. To match the sashimi, I went all out. What kind of marriage will it be? When the bottle is opened, it has a ripe gourd-like aroma. It's not as floral as it sounds. In the mouth, the peach aroma and elegant sweetness is nicely washed away by the acidity. The sizzling sensation on the tip of the tongue is pleasant at the end of a hot day. The aroma made me a little excited, but I was wrong. It is delicious! The sea bream salted with wasabi is a good choice because the sweetness of the fish makes the sake refreshing and light. When paired with the boiled sardines, the sweetness and acidity of the sake washed away the flavor of the fish, making it easy to enjoy. The sake enhances the sweetness of the red clams, which is also delicious. The richness of the shirasu (baby sardine) with pickled egg yolk is also refreshing and irresistibly delicious. The final dish is a charbroiled hamburger (laugh), which is as fruity as the slightly sweet flavor, and is amazing, Okka-san. When I tried it in a glass of champagne, it tasted lighter and more bitter. This is no good. I thought it would go well with it. It's fun to drink something that shows many different faces!
Japanese>English
BacchusNYBacchusNY
Shidaizumi美山錦 普通生原酒普通酒原酒生酒
Shidaizumi ShuzoShizuoka
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21
BacchusNY
Here we are at Ito Hot Springs. I went to a liquor store in town to look for some local sake. I asked about the brewery's brewing concept, as they have a large selection of Shidaizumi from Shizuoka. I was told that they have a wide range of types, and I was given a selection of those with a gorgeous aroma and a sweeter taste. However, I was attracted by the label of Miyamanishiki, Nama Sake, and chose this one. The store owner gently warned me that it was not to my taste. However, I was still bullish on the Miyamanishiki, and bought this one. When I opened the bottle, the smell of alcohol hit my nose. Upon closer inspection, it turned out to be an alcohol-sweetened regular sake. In the mouth, it has no depth of flavor. I should have listened to the store's advice. However, as a food sake, it seemed to go well with fried food. It would be good for those who prefer dry sake with meals. I would like to try the restaurant's recommendation again. I am sorry for ignoring your recommendation, but it was a good night for me.
Japanese>English
BacchusNYBacchusNY
Garyubai純米大吟醸 備前雄町純米大吟醸
Sanwa ShuzoShizuoka
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alt 2alt 3
26
BacchusNY
Overnight in Ito Onsen. This is my companion for this evening, which I brought back to the inn where you are free to bring your own drinks. When the bottle is opened, it has a nice, full ginjo aroma that is not too assertive. In the mouth, the spiciness is followed by sweetness and bitterness. The bitterness is a bit strong. If you drink it after eating sea bream sashimi with salt, the sweetness increases and the bitterness disappears! Isaki, I bought some new summer orange flavored olive oil in Yugawara and sprinkled some salt on it to make the drink more fruity, which is also good! Citrus olive oil, quite delicious. The sweet sea bream stew transformed the sake into a clean dry sake, which also enhanced each other and was delicious! We had a wonderful encounter at a local liquor store.
Japanese>English
BacchusNYBacchusNY
Kameizumi純米吟醸原酒 生酒純米吟醸原酒生酒
Kameizumi ShuzoKochi
alt 1alt 2
25
BacchusNY
This unpasteurized sake, which has been sitting in the back of the fridge for two years, is my companion for tonight. Let's see how it turns out. When the bottle was opened, it had a sweet grape-like aroma. In the mouth, it has a firm sweetness characteristic of CEL-24. However, the moderate acidity keeps it from being too sweet. It has a good balance! Grilled asparagus was like fresh juice, with the saltiness and vegetable flavor bringing out the freshness of the sake. Delicious! The main dish was the Bean-curd soup with Bean-curd and Bean-curd sauce. The spiciness was supposed to enhance the sweetness of the sake, but the acidity of the tomatoes transformed the sake into a very elegant dry sake. It is also delicious! It grew up nice and mellow without any aging aroma.
Japanese>English
BacchusNYBacchusNY
Gakki Masamune純米吟醸 混醸備前雄町純米吟醸
Ookidaikichi HontenFukushima
alt 1alt 2
5
BacchusNY
After the sake event, we went to a restaurant and ordered this one, which is related to Omachi. This is also delicious. The aroma is subdued. The sweetness is firm, but there is a clean aftertaste. It has a tangy aftertaste. Am I the only one who feels vanilla in the after note? No, this is good! The way it is as strong as the food but doesn't assert itself is wonderful!
Japanese>English
BacchusNYBacchusNY
Hiwata生酛 純米 雄町純米生酛
Hagino ShuzoMiyagi
alt 1alt 2
20
BacchusNY
We liked the restaurant we visited before lunch at a sake event and revisited after the event. Here is my first drink. It was delicious, even though I had come here after drinking quite a bit! The aroma is soft, without the blandness of a sake yeast yeast yeast, and the balance of sweetness and weak acidity is perfect. The sweet and salty salted fish is great to feel the core of the sake. There's no reason why it wouldn't go well with the mayo yuzu kosho on the fried octopus.
Japanese>English
BacchusNYBacchusNY
Sachihime純米吟醸 Rise純米吟醸
Sachihime ShuzoSaga
alt 1alt 2
19
BacchusNY
Some flying, SAKE WALK ongoing. This sake is delicious! It has a wonderful aroma and fruity flavor. Drinking it with a set of asparagus tempura with salt further enhances its potential. The balance of sweetness is exquisite. It is also great with sweet barley miso, which keeps its robust flavor. I asked where I could buy it in Tokyo, but there is only one place. Too bad!
Japanese>English
BacchusNYBacchusNY
GaryubaiSpring has come純米吟醸
Sanwa ShuzoShizuoka
alt 1alt 2
27
BacchusNY
SAKE WALK continues. My favorite brewery. It smells a little bit of alcohol. As time goes by, the aroma changes to sweet and sour. It has a strong acidity, like a white wine. I would like to try it in a wine glass.
Japanese>English
BacchusNYBacchusNY
川鶴純米オオセト ＆ 讃岐くらうでぃ純米
Kawatsuru ShuzoKagawa
alt 1alt 2
30
BacchusNY
The third SAKE WALK. Oceto seems to go well with food. It is a dry sake with a delicious rice flavor. It goes well with olive Tsukune and Ibuki Iriko butter. Kuraudai is sweet and sour, I like it! It is low in alcohol and is like a juice. It's a dangerous one.
Japanese>English
BacchusNYBacchusNY
Haginotsuru純米大吟醸 美山錦純米大吟醸
Hagino ShuzoMiyagi
alt 1alt 2
21
BacchusNY
Junmai Ginjo was delicious, so we added Jun Dai. It also has a gorgeous aroma and elegant sweetness. The acidity is pleasant. A little too delicate for me. But it is very tasty! When the temperature was raised a little, the sweetness and aroma became stronger, and it was even more delicious. I can't get enough of it.
Japanese>English
BacchusNYBacchusNY
Haginotsuru純米吟醸 別仕込純米吟醸
Hagino ShuzoMiyagi
alt 1alt 2
21
BacchusNY
Second SAKE WALK. This is delicious! The aroma is gorgeous and the light sweetness is irresistible! Goes great with the peperoncino style edamame that came with the set.
Japanese>English
BacchusNYBacchusNY
長珍特別純米酒特別純米
Chochin ShuzoAichi
alt 1alt 2
21
BacchusNY
The first drink of a delicious SAKE WALK event. Even though it was before noon, lol. It was aged for more than a year. Aroma Not to my taste, I guess. The taste is mellow, but there is a slight aged aroma. It is not my favorite as it is, but when paired with the set of grilled chicken wings, the sweet and umami flavors stand out and go very well together.
Japanese>English
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