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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。

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322

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0

Most Check-in Brands

Nishinomon
20(10.47%)
Denshu
18(9.42%)
Benten
14(7.33%)
Shuho
13(6.81%)
Bo
11(5.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
51(15.84%)
Nagano
38(11.8%)
Akita
30(9.32%)
Aomori
18(5.59%)
Tochigi
18(5.59%)

Timeline

BacchusNYBacchusNY
Nichinichi秋津山田錦純米
Nichinichi Inc.Kyoto
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17
BacchusNY
This one, probably a first for me, is my companion for this evening. When the bottle is opened, it has a light, floral aroma. In the mouth, a slight effervescence is pleasant to the lips. After a touch of acidity, the delicious taste of rice spreads to the palate. The acidity is strong, so when the glass is changed to a champagne glass, the overall taste is refreshing. It is easy to drink, but I think it loses some of its characteristics. It is a matter of taste. When paired with a salad with French dressing, the acidity rounds out and the sweetness comes out. On the other hand, sesame dressing brings out the bitter taste. The main dish is stir-fried pork and eggplant with miso. It is a perfect match with this dish! The oil is poured off the eggplant, and the strong seasoning enhances the sweetness of the eggplant. In my own image, I thought I was not good at Kyoto sake, but I had a wonderful encounter with it.
Japanese>English
BacchusNYBacchusNY
Yoshidagura uNight&Dance純米山廃原酒発泡
Yoshida ShuzotenIshikawa
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22
BacchusNY
Tonight's accompaniment is a bottle of this one. The rice is Hyakumangoku No Shiro. It's been a while. When the bottle is opened, there is a surprising sound. The aroma is modest and fruity. When you put it in your mouth, you will feel a strong shwash followed by a firm acidity. It is like a carbonated fruit juice. Perfect for summer! (It's already autumn.) When drunk in a champagne glass, the acidity softens and the sweetness comes out. Delicious! When paired with okra seasoned with sugarcane vinegar, it becomes sweet and shwashy, yummy! It also goes well with silver Spanish mackerel marinated in sake lees. It was like a low-alcohol sparkling wine!
Japanese>English
BacchusNYBacchusNY
Yamatanmasamuneしずく媛 純米吟醸純米吟醸
Yagi ShuzobuEhime
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22
BacchusNY
Here is a bottle to accompany you this evening. I wonder if this is the first sake rice I have encountered. When I opened the bottle, the aroma was quite organic. It smells like cemedine. On the palate, it is neat and dry, followed by organic fenish notes. Paired with broccoli and pumpkin mayonnaise salad, not much changed. After the salt roasted asparagus, it's a little sweet, but the organic aroma is stubborn. lol It's the same with the tomato flavored squid rice! Salt-roasted yellowtail kama amplifies the sweetness a bit, but the basic remains the same. It's a stubbornly dry and elegant wine, so if you like it, it might suit you!
Japanese>English
BacchusNYBacchusNY
Ippongi辛爽系 リミテッド 無濾過純米吟醸生酒無濾過
Ippongikubo HontenFukui
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27
BacchusNY
Here is a bottle to accompany this evening. When you open the bottle, the aroma is a little organic. When you put it in your mouth, it is spicy as the name suggests! When you look for it, you can feel the sweetness and it is quite refreshing. I think this type of wine can be a good accompaniment. The cabbage and maitake mushrooms stir-fried in Chinese style has a bitter taste that mellows out the aftertaste of the sake. Vinegared lettuce sweetens the sake. After the potato salad with chicken and pickled turnip, it is tremendously refreshing. The spiciness is reduced and it is like water. I don't know what it is, but when I combined it with dried fish, it was sweet for a moment, but the bitterness was amazing. I don't like it. But when I added grated daikon radish, the bitter taste disappeared. Marriage is so difficult! It was a difficult sake to control.
Japanese>English
BacchusNYBacchusNY
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 七星純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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28
BacchusNY
Tonight's accompaniment is a bottle of this one. When the bottle is opened, it has a sweet aroma. When you put it in your mouth, a gentle sweetness spreads in your mouth. It is sweet but has a very nice sharpness. When you look for it, there is a hint of sourness, which is probably the reason for its sharpness. The sweetness does not remain on the palate, so it seems to go well with food. It's delicious. Lettuce and wakame seaweed with sesame oil. I wonder if the aroma of the sesame oil will muffle the flavor of the sake. Komatsuna mustard noodle soup makes sake more delicious. My favorite grilled barracuda. It makes sake sweet and irresistible. Sweet and refreshing, it's the best!
Japanese>English
BacchusNYBacchusNY
Wプラチナム 特等山田錦35 無濾過生原酒純米大吟醸原酒生酒無濾過
Watanabe ShuzotenGifu
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24
BacchusNY
A special version of our favorite W. When the bottle is opened, the aroma of ginjo is irresistible and gorgeous. I was enchanted. In the mouth, the sweetness is followed by the umami, and when you swallow it, the crispness makes you forget that you are drinking sake. It tastes expensive (laugh), but it is really delicious! Komatsuna with mentsuyu is sweet, but the sweetness of the sake increases. Umami~. Sea grapes with vinegared sugarcane also goes well with sake. The sugarcane vinegar is also sweet, but it doesn't lose its sweetness! The bitterness of the raw baby sardines brings out the fruity flavor of the sake, which is also wonderful. Tono had kochi sashimi, which he received as a gift, with New Summer orange olive oil and salt. This is the best. The strange thing is that the citrus in the oil doubles the fruitiness of the sake. Delicious. Oh, there was one more dish. The butter and black pepper in the salmon mignonette is reset by the sweetness, which is also nice. I felt like I was enjoying heaven!
Japanese>English
ma-ki-
Good evening, BacchusNY! This review looks so delicious 🤤! I'm so glad you like W 😍I can feel your blissful drinking time with the delicious snacks 🤗.
Japanese>English
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
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