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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。

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316

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Most Check-in Brands

Nishinomon
20(10.64%)
Denshu
18(9.57%)
Benten
14(7.45%)
Shuho
13(6.91%)
Gangi
11(5.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
50(15.82%)
Nagano
38(12.03%)
Akita
30(9.49%)
Aomori
18(5.7%)
Tochigi
18(5.7%)

Timeline

BacchusNYBacchusNY
Nito純米 山田錦 六十五純米原酒生酒にごり酒
Maruishi JozoAichi
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29
BacchusNY
A slightly special sake, bottled in the store, accompanied me this evening. When I tried to open the bottle, there was a huge noise and the crown almost flew off. What a surprise! The aroma was mild, but slightly organic. When you put it in your mouth, you can feel the strong, squashy, acidic taste spreading on your palate. It was like a sparkling wine, so a champagne glass appeared. Drinking it with a glass of champagne, the flavor of the rice is enhanced and the acidity is calmed down, which is to my liking. The spicy steamed Chinese cabbage was a nice way to sweeten the sake. Combined with fried onions and mushrooms in butter, it refreshes and resets the palate. It is also good with grilled yellowtail with salt. After the sardine stewed in ume plum, the sake changes to a clean, dry taste, which is also possible. It is an interesting sake that changes its flavor depending on the accompaniment, but I think it is a little too organic for my taste.
Japanese>English
BacchusNYBacchusNY
Nishinomon純米大吟醸 ひとごこち おりがらみ無濾過瓶火入れ純米大吟醸原酒無濾過おりがらみ
YoshinoyaNagano
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25
BacchusNY
This is the first brewed Nishinomon. It may be rare to buy a fire-brewed version. When the bottle is opened, it has a gentle aroma. It does not assert itself at all. In the mouth, a strong sweetness can be felt at first, but the acidity that follows it gives a refreshing aftertaste, making it easy to drink. The rice flavor brought by the orikarami is also very nice. When paired with a salad, the sweetness of the balsamic vinegar mellows out the sweetness of the sake. The bitter taste of soaked green pepper and carrot complements the sake. Delicious! After simmered sardines, the sweetness of sake helps to wash away the aftertaste of the dish. It also goes well with grilled sardines with ume shiso leaves! The sweetness is strong, so if you don't mind it, I recommend it.
Japanese>English
BacchusNYBacchusNY
Bo純米大吟醸 無濾過生原酒 雄町純米大吟醸原酒生酒無濾過
外池酒造店Tochigi
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28
BacchusNY
The alcohol I brought with me when I was invited. So, a reminder. I wonder if it was laid down for more than a year in the warehouse before shipping. When the bottle is opened, it has a nice aroma like sweet peaches. When you put it in your mouth, the firm sweetness spreads in your mouth and it is delicious. This brewery's sake never betrays you!
Japanese>English
BacchusNYBacchusNY
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 SURVIVAL2025純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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29
BacchusNY
This is the first draft version of this sake that I have seen in stores in a while. Upon opening the bottle, the gorgeous ginjo aroma was wonderful. In the mouth, it is sweet and sour! It has a strong flavor, but the aftertaste is refreshing. The baby leaf salad with figs and squeaky cheese tastes sweet, but the sake does not lose its flavor, and the deliciousness remains intact. The refreshing taste makes it easy to drink. When paired with sweet shrimp sashimi, the sweetness of the sake remains the same, but the taste of the shrimp is not disturbed. The bitterness of the soup also brings out the flavor of the sake. It goes well with the sake. The main dish was grilled yellowfin tuna kama with black pepper. There is no reason why fish, salt, and black pepper should not go well with sake. I couldn't stop drinking.
Japanese>English
ma-ki-
Good evening, BacchusNY! This is a delicious review of Survival 🤤. I received this for my second bottle of Eiko Fuji, which debuted last year, and now I want to enjoy the pairing more 🤗.
Japanese>English
BacchusNYBacchusNY
Bo特別純米 無濾過生原酒 彗星特別純米原酒生酒無濾過
外池酒造店Tochigi
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21
BacchusNY
It has been a long time since I saw this wine in a store. This one, brewed with comet, was my companion for this evening. When I opened the bottle, the aroma was of ripe grapes. As you swallow it, you can taste the slight sweetness of fruit. The hamburger steak at lunch was huge, and while I was not very hungry, this dinner was a little different. A one-pot dish of pork, clams, and bitter melon! It's supposed to help fight the summer heat. I was worried about the bitterness, but when I added sugarcane vinegar, the mild acidity made it tasty without being bitter. In case you are wondering, the soup is made with fish sauce and garlic. The sake adds sweetness to the soup, making it more refreshing and easier to drink. The bitter taste of the bitter melon seems to be doing a good job. It goes well with the soup. I didn't have enough, so I added some chicken giblets stewed in the rain that I got as a souvenir. I thought the sweet seasoning would make it more refreshing, but the umami of sake stood out and it was good, too. Comet is not only for sha-only tasake!
Japanese>English
BacchusNYBacchusNY
Suigei純米大吟醸 なつくじら純米大吟醸
Suigei ShuzoKochi
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29
BacchusNY
Since the days are hot, we chose a summer sake. When the bottle is opened, it has a delicate, sweet ginjo aroma. When you put it in your mouth, it is dry, which you cannot imagine from the aroma. Weak acidity spreads on the palate. It is as refreshing as possible! The spiciness is still there even after the shredded cabbage Tabasco mayo. A little sweetness comes out, but he is a stubborn dry bastard. The main dish is a seasonal menu item from a beef bowl chain. Paired with the sweet and spicy hormone, the spiciness of the sake is softened. After the spicy pork bowl, it washes away the oil from the ingredients and makes the chopsticks unstoppable. This sake, which is drier than I prefer, but stays refreshing from start to finish, is just the thing for summer.
Japanese>English
BacchusNYBacchusNY
Denshu純米吟醸 彗星純米吟醸
Nishida ShuzotenAomori
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27
BacchusNY
Tonight, we will be serving a special rice wine for the Shah. It is also a drinking comparison between an aircraft just after rollout and one that survived the one-year war! First, the one year old. When I opened the bottle, the aroma was like a flower, and when I smelled it again, it was like melon. The third time, it smelled like cemedine? The aroma changes at a dizzying pace. In the mouth, it is dry and has a strong rice flavor. Next comes the newcomer. When the bottle is opened, the ginjo aroma is gentle and sweet. In the mouth, the sweetness is followed by a fruity aroma that spreads to the palate and a pleasant acidity that clears the throat. As it is, the newcomer wins. The newcomer goes well with sweetly seasoned boiled evening glory. The newcomer is not good enough for the horse mackerel namenro. It needs the dignity of an old soldier. Which goes well with sushi from the supermarket? The old soldier's presence is also very strong here. Cucumber and miso for a palate cleanser. The freshness of the newcomer is outstanding. Edamame (green soybeans) is another newcomer's triumph. The newcomer's youthfulness takes care of the non-habitual ingredients, while the old soldier takes care of the habitual ones that have been practiced in a hundred battles. They divide the snacks well. We enjoyed a luxurious drinking comparison. Well, the brewer might be saying, "Drink quickly," lol.
Japanese>English
BacchusNYBacchusNY
Kariho活性純米酒 六舟純米生酒発泡
Akita SeishuAkita
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28
BacchusNY
On a hot day, spicy food and shwash sake is good, right? I changed my mind and prepared a champagne glass different from the one in the photo. When I opened the bottle, the aroma was subdued. In the mouth, there is a refreshing sweetness followed by a strong rice flavor. It finishes with acidity. The day's heat must have been a test to make this sake so delicious. Grilled magnificent asparagus with salt and olive oil. The asparagus is fresh, sweet, and extremely delicious! It brings out the freshness and sweetness of the sake. It goes well with it! Overnight dried oysters, a Nagasaki souvenir, are sake thieves. The oysters are plump and delicious. Bean sprouts and yugao (evening glory) with bean-curd soup. The spicy seasoning enhances the flavor of the sake, but keeps it from being too heavy, so you can't stop drinking. The label on the back of the bottle says to drink the top clear liquid, so I shook the bottle for the last time. The finesse is gone, but the lees adds a bit more flavor, sweetness, and umami, so it's a good way to finish off the evening. It was another wonderful encounter tonight!
Japanese>English
BacchusNYBacchusNY
奥夏かすみ純米吟醸原酒生酒にごり酒
山﨑Aichi
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22
BacchusNY
Here is a bottle to accompany this evening. I wonder if it would go well with grilled kama-yaki (straw fish cakes). When the bottle is opened, it has a wonderful aroma of fresh pears. When you put it in your mouth, you can feel a strong fizz on your lips and the tip of your tongue. In the clear dry taste, there is sweetness and rice flavor, and a weak bitterness rounds out the overall balance. As the name suggests, it is best on a hot day! Because of the strong fizziness, I tried a glass of champagne, but it might kill the goodness of the sake because it increases the clean dryness and the bitterness is also stronger. Fried green beans with salt and pepper. I love this. The sake gets sweeter and the sharpness of the sake makes the oil flow and I can't get enough of it! There's no reason why sardine ball sandwiched between home-grown shiso and grilled can't go with it, too. Sake, I can't stop. The kama-yaki (grilled fish balls) will enhance the flavor of the rice and turn it into a slightly heavier sake. This is also good. Crunchy ume plum pickled with salt. Salty and sour taste enhances sake. It might be the best match for sake. Tonight, too, the night goes by with wonderful sake.
Japanese>English
BacchusNYBacchusNY
Nishinomon純米吟醸 美山錦 あらばしり無濾過生原酒 無加圧 直汲み純米吟醸原酒生酒荒走り無濾過
YoshinoyaNagano
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22
BacchusNY
I have not seen Nishinomon in a store for a long time. I bought several bottles, and this is one of them tonight. When the bottle is opened, it has a sweet fruity aroma with a hint of acidity. In the mouth, a full and robust flavor spreads to the palate, and the strong acidity tightens the aftertaste. There is also a bit of bitterness. It also has a richness that clings to the tongue. Interesting! Shredded cabbage with sesame oil soy sauce and raayu on top. It sweetens the sake, but the sharpness of the oil refreshes it and it goes well with it! The stewed squid, evening glory, and eggplant in cream turns sake into a refreshing and light drink, so you can easily drink it. This is not good! Yugao is also delicious with wasabi soy sauce. It was a wonderful encounter that made me feel refreshed and light with the snacks!
Japanese>English
BacchusNYBacchusNY
DenshuMicro Bubble 生純米吟醸生酒発泡
Nishida ShuzotenAomori
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32
BacchusNY
The season of Shuwashuwa Tasake has come again this year! I was lucky enough to be able to purchase a bottle. Chill the bottle well and open it slowly to prevent it from spilling. The bubbles rise beautifully when poured into a champagne glass. This year's aroma is subdued. In the mouth, there is a refreshing sweetness and a firm acidity. Combined with the schwash, it is perfect for a hot day! Delicious! The spicy salad enhances the flavor of the sake and goes well with it. The sweet and sour sake is irresistible when combined with the meat-wrapped eringi mushrooms grilled with sweet and spicy sauce! The main dish is bitter gourd stir-fry. The bitter taste enhances the fruity flavor of the sake, so it also goes well with this! Tasake finished off the hot day wonderfully!
Japanese>English
ma-ki-
Good evening, BacchusNY! Darn that review looks delicious 😋. I was lucky enough to get one myself, so I'll be copying you and drinking it in my favorite champagne glass 🎵 I'm looking forward to drinking it more and more 🤤.
Japanese>English
BacchusNYBacchusNY
Zaku恵乃智 純米吟醸純米吟醸
Shimizuseizaburo ShotenMie
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28
BacchusNY
This one, which is not available in the neighborhood, is my companion for this evening. Upon opening the bottle, the aroma is of fresh, not overripe La France, just as the label says. It smells sweet and nice. In the mouth, you can feel the firm sweetness, but it is so crisp that you forget that you have drunk it. Delicious! After a strong seasoned yuzu mozukuzu vinegar, it is a wonderfully tasty water. A little too good to be true. The fresh mozuku I prepared separately and added mentsuyu to it was crispy and had a delicious sea salt aroma. It is good for enhancing the flavor of sake. The mushrooms and leeks stir-fried with butter and soy sauce may not go well with sake. It might take away the freshness of sake. Even if you eat the fatty salmon fillet, it will leave your mouth clean and refreshed. The sprinkling of salt brings out the flavor of the sake, so it doesn't lose to the fat either. I sprinkled lemon on the mushrooms/green onions, which I felt didn't go well with the sake, and it was a blast with the sake. I enjoy the sweetness, umami, and sharpness! I enjoy the moment when what you add or don't add to a dish can make or break the marriage (marriage)!
Japanese>English
ma-ki-
Good evening, BacchusNY! You are enjoying the marriage of food and sake 🎵. And the Saku-sama Enochi is delicious 😋. The aroma and the gradation of flavors are really good and I love this sake 🤗.
Japanese>English
BacchusNYBacchusNY
Denshu純米吟醸 秋田酒こまち純米吟醸
Nishida ShuzotenAomori
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26
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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26
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
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23
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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24
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
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29
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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26
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
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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
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