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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

225

Favorite Brands

0

Most Check-in Brands

Nishinomon
18(11.84%)
Benten
13(8.55%)
Shuho
11(7.24%)
Bo
9(5.92%)
Denshu
8(5.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
44(19.56%)
Nagano
29(12.89%)
Akita
26(11.56%)
Tochigi
13(5.78%)
Yamaguchi
12(5.33%)

Timeline

BacchusNYBacchusNY
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20
BacchusNY
I drank this brand at an izakaya when I was in Kanazawa. It was cheaper than others, but I liked it very much. I found its summer sake version at a supermarket in the station and bought it immediately. How did it taste? When I opened the bottle, the aroma was not gorgeous, but it was calm. In the mouth, it has a refreshing dry taste full of summer sake flavor. Well-balanced and perfect for a hot day. When paired with a vinegared salad of cucumber, wakame seaweed, and fruit tomatoes, the sweet and umami flavors increase, which is a nice touch. After the dried dried sea bream, the sweetness and the fresh aroma are also very good together! The bitter taste of albacore makes the characteristics even clearer, and it really goes well with it. The shuwashu and the sourness of the carbonation make it easy to drink in large gulps. The sizzle and the sourness of the carbonation make it easy to guzzle, but the characteristics of the sake are diluted, which is a bit of a waste. Sake from the Hokuriku region is great because the snacks and the sake complement each other.
Japanese>English
BacchusNYBacchusNY
Kagatobi山廃純米吟醸 金沢限定純米吟醸山廃
FukumitsuyaIshikawa
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22
BacchusNY
I'm on the Shinkansen returning to Tokyo from Kanazawa. I bought this bottle as I boarded the train. Kagatobi is a brand that I have an image of not being good at. But I was attracted by the fact that it was only available in Kanazawa. The side dish was nodoguro kakinoha sushi, which was also purchased at the station building. The Shinkansen izakaya was now open! When we opened the bottle, the aroma was not so much of a gorgeous ginjo aroma, but more of a dry sake aroma typical of this region. It is a paper cup that we received as a free gift, so I guess it is not at its full potential. I wonder if there is also a sense of sweetness reminiscent of fruit. In the mouth, there is a sweetness in the dryness, which is not bad. The acidity, which is typical of Yamahai, is weak. As the description says, it goes well with seafood. I was in a good mood even though I was on the move. I learned something on this trip. I used to think I didn't like Hokuriku sake, but when paired with local cuisine, it can really transform itself. I tried many different kinds of sake, and even though I didn't like it as it was, it turned out to be irresistibly delicious when paired with seafood and soup stock. I can't stop exploring the depths of sake!
Japanese>English
BacchusNYBacchusNY
DenshuMicro Bubble 生純米吟醸生酒発泡
Nishida ShuzotenAomori
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22
BacchusNY
When I saw the X from the brewery, I really wanted to drink it, so I went to the store in the hot weather. The label was so cool. I chilled the wine in the wine cooler and prepared a glass of champagne. The bottle was opened. Floral aroma♪ When I poured it into the glass, it was very foamy and bubbly. It soon subsides, though. In the mouth, it has a sweetness like citrus juice and a firm acidity. In addition to that, there is the perfect schwash on a hot day, I can't get enough of it~♪ There is no reason why it wouldn't go well with the salted wasabi from the scallop sashimi! The sweetness of the scallops makes the sweetness of the sake elegant, transforming it into a fine champagne. The sweetness of the sake is enhanced by the shredded cabbage with mayonnaise and lemon, which also goes well with the sake. The yakitori we bought also goes well with it...salt is good, but the tare (sauce) is good too. The atmosphere changes depending on the accompaniment, but all of them are beautiful and good looking.
Japanese>English
BacchusNYBacchusNY
Sanzen【黒ラベル】純米大吟醸 雄町 50磨 生原酒純米大吟醸原酒生酒
Kikuchi ShuzoOkayama
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19
BacchusNY
Report on the second day after opening the bottle. I bought this bottle because I was attracted to Omachi. A wonderful ginjo aroma. A juicy and gorgeous aroma. The firm sweetness is nicely balanced by the acidity. Delicious♪ I love fried pea pods. Salt and pepper accentuate the sweetness, and the sharpness of the oil drains away. The shimeji mushrooms and mozuku-zu vinegar go well together. The pork and vegetables stewed in milk is also peppery and brings out the flavor of the sake. Yesterday, I paired it with a Taiwanese delivery, and it went well with the spicy flavor. It was a delicious sake.
Japanese>English
BacchusNYBacchusNY
KamoshibitokuheijiSAUVAGE 純米大吟醸 雄町精米歩合50%純米大吟醸
Ban JozojoAichi
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22
BacchusNY
Brewed in Akaban Omachi, this is my companion for tonight. I took too good care of it and let it sit for almost a year and a half. I wonder how it tastes. The label says it is recommended to drink in a wine glass, so I prepared a white wine glass. When I opened the bottle, I was surprised to find a sweet aroma reminiscent of nuts. When I put it in my mouth, the first thing I felt was a tangy sensation on the tip of my tongue. As the name suggests, wild and sexy? It is a complex flavor. It is sweet yet dry, and the acidity after swallowing is pleasant... Using the usual round glass, I can smell vanilla. I wonder if the roughness increases as you drink it. I prefer a wine glass. When paired with bean sprout namul, the sesame oil and salt accentuate the sweetness and sharpness. Taiwan hot tofu with spicy fried tofu? How could it not go well with this? Also great with lamb stir-fried with cumin peppers! The aroma of the lamb flows nicely. Is this a brewery that also owns a winery in France? This liquor, which has a Western feel to it, was delicious!
Japanese>English
BacchusNYBacchusNY
Gangiスパークリング 純米発泡にごり生原酒純米原酒生酒にごり酒発泡
Yaoshin ShuzoYamaguchi
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25
BacchusNY
I have been too busy with work recently to write a report. But it was a very tasty sake, so I just recorded it. It was hard to open the bottle as it seemed to gush out. When you open it slowly, you can smell the gorgeous aroma. Pouring it into a champagne glass, the sweet aroma tickled my nostrils. In the mouth, the schwash pleasantly brings together the sweetness and acidity. It is the best sake for a hot day!
Japanese>English
ジェイ&ノビィ
Hello BacchusNY😃. Thanks for your work 😌I love to drink up a great tasting drink 🤗It's great to have a good shwash on a really hot 🥵 day 👍.
Japanese>English
BacchusNYBacchusNY
Sogga pere et fils「トロワ」サケ エロティック純米生酛原酒生酒
Obuse WineryNagano
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26
BacchusNY
Tonight's drink is an odd kind of sake corked with a cork. Not opened, but uncorked? Then, the cork gives off an aroma that is not wine, which is strange. Pouring it into a white wine glass, the aroma is less assertive, and I think I can find some acidity in the slight alcohol taste. It is like a white wine with a hint of rice. In the mouth, it has a velvety, thick texture. The sweetness is followed by a firm acidity. If you drink it in a regular sake glass, the aroma will be weaker and the acidity will be stronger. I prefer a wine glass, and my wife prefers a boar's-nose glass. When paired with broccoli with aurora sauce, the sweetness and acidity rounded out and the flavor of the rice stood out. It was delicious. When I paired it with fried pea pods, which are my favorite, the sweetness and salt of the peas complemented the sweetness of the sake, and the acidity helped the oil to flow away, which was also irresistible! It also goes well with fried bean curd with broccoli and cheese, then drizzled with burnt soy sauce. The acidity of the tartar sauce weakens the acidity of the sake, but it still has the effect of washing away the acidity after drinking, so it is very tasty. It was a fun sake that transforms itself according to the accompaniments, and the flavor changes dramatically depending on the temperature!
Japanese>English
BacchusNY
That being said, I hope that the brewery will be enriched, but I am saddened by this situation where we have to write on the label that we have to be careful about transfer buyers. I think it is wrong that the money that should go to the brewery goes to those who violate the liquor tax law.
Japanese>English
BacchusNYBacchusNY
Nishinomon純米吟醸 美山錦 中取り無濾過生原酒 氷温壜囲い純米吟醸原酒生酒中取り無濾過
YoshinoyaNagano
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25
BacchusNY
I'm in a junkie mood tonight. Maybe I'm a little tired. I'm going to match this with a medium bottle of this. It's been a year and a half since we last met. When the bottle is opened, it has a juicy and gorgeous ginjo aroma. In the mouth, there is a weak fizziness on the lips. There is a firm sweetness, followed by sourness and a weak bitterness. It has a strong taste but a clean aftertaste. Delicious♪ It goes well with the deep-fried eggplant with three cups of vinegar, which did not go well with yesterday's sake. The sweetness is rounded out and the sourness and bitterness are reduced, making it easy to drink. After the salad of mekabu/cucumber with Chinese soup stock/nyeoknam/oil, the sweetness and sourness stand out. The sweetness of the pizza with the pineapple on top of the anchovies is good because it brings out the refreshing flavor of the alcohol. There is no reason why it would not go well with the three kinds of cheese in the salad chicken bar and the four kinds of cheese in the snack kamaboko that I bought for snacks. I could go on endlessly.
Japanese>English
BacchusNYBacchusNY
山の壽純米酒 山田錦 おりがらみ純米おりがらみ
Yamanokotobuki ShuzoFukuoka
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19
BacchusNY
Tonight, I'm feeling a bit janky, so the main course is pizza. I wonder if the strength of Junmai sake would go well with it. This sake is said to be brewed with Yamada-Nishiki, which is pesticide-free and chemical fertilizer-free. When the bottle is opened, the aroma is a bit organic. In the mouth, it has a very complex taste. At first, it was dry. As you swallow it, you feel sweetness, followed soon after by a firm acidity and a weak bitterness. When drunk in a white wine glass, the sweetness on the palate weakens and the bitterness disappears, making it easy to drink. After the pickled eggplant, the organic flavor and bitterness become stronger, so it is not so good. It is good with fresh wakame seaweed and soaked ginger. When paired with shellfish or sweet shrimp sashimi, the sake seems to lose some of its character. Finally, the pizza was served. The strong flavors of tomatoes and cheese are not overpowered by the sake, and the sake keeps its good taste. It is probably a better match for a strong flavor than for a light Japanese dish.
Japanese>English
BacchusNYBacchusNY
Nishinomon純米大吟醸 あらばしり無濾過生原酒 五百万石純米大吟醸原酒生酒荒走り無濾過
YoshinoyaNagano
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16
BacchusNY
Tonight's accompaniment was this one, which was a bit expensive. I took too good care of it and let it sit for more than a year. I wonder how it has matured. When the bottle is opened, the fresh ginjo aroma makes you salivate. The aroma alone is delicious♪ The flavor is quite strong. The sweetness is followed by sourness, and when swallowed, there is a weak bitterness. The balance of a strong flavor with a clean aftertaste is one of the best things about it. It's a bit weak. After the komatsuna with spicy noodle soup, the roughness of the sake is masked and it's delicious! It's great. The main dish to go with this special sake is a charbroiled hamburger with a Mexican flavor (lol). I hope it won't be a sacrilege. The sake is as good as the burger, but I wonder if it will increase the bitterness. This might be a shame. I'm a little sorry! I liked it with homemade pickled plums...I'm curious to see how it tastes freshly pressed, but it was a delicious sake even when aged!
Japanese>English
BacchusNYBacchusNY
Gokyo無垢之酒 純米吟醸生原酒純米吟醸原酒生酒
Sakai ShuzoYamaguchi
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18
BacchusNY
Here is a bottle to accompany me this evening. This is my first time purchasing this brand. I wonder what kind of encounter it will be. When I open the bottle, there is a sweet aroma with a weak smell of alcohol. In the mouth, it has a refreshing sweetness followed by a good amount of sourness, which is great on a hot day like today. Although it is a new sake for spring and has been laid down for a few months, you can feel a slight bubbling on the tip of the tongue, which is nice even in this season. The shiitake mushrooms reset the flavor, and I can't wait to have another one. After the komatsuna with spicy sauce, you can feel the bitterness and feel more refreshed. It is also great with grilled chicken meat/yamato/cheese/plum paste with nori seaweed...I can't stand the sweetness of sake. The main dish is Chinese egg with leek and pork. It washes away this lumpy feeling and is a perfect match. I can't stop drinking for dinner today, dangerously so lol.
Japanese>English
ジェイ&ノビィ
Hello BacchusNY 😃! Mr. Gohashi! It's delicious 😋. But the many entrées that are brought up one after the other ‼️ are so good that they make me want to drink more 😚!
Japanese>English
BacchusNYBacchusNY
W千本錦50純米無濾過原酒 瓶火入純米原酒無濾過
Watanabe ShuzotenGifu
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21
BacchusNY
Usually I start with Sake, but today was a hot day, so I started with a glass of Hugarden. Tonight is a little special W. I couldn't report yesterday, so this is the second day the bottle was opened. When I opened the crown, I could smell the wonderful ginjo aroma. The aroma spreads around the room. In the mouth, it has a strong sweet taste with a deep flavor. After swallowing, a slightly strong bitterness lingers in the back of the throat. This bitterness balances the overall taste and is delicious. â™" When paired with boiled edamame (soybeans), the bitterness becomes mellow and delicious. The next snack was shallots with Edo sweet miso paste. The spiciness of shallots and the sweetness of miso go well together! The strong sweetness of the miso takes care of the sake after this complex flavor and does not defeat it at all! The main dish was raw wood ear and fried tomato with egg. The acidity of the tomatoes also enhances the deliciousness of the sake. Despite the strong flavor, it was a great time, delicious even when drunk as is and not overpowered by the food!
Japanese>English
BacchusNYBacchusNY
Sugataうしろ姿 無濾過生原酒本醸造原酒生酒無濾過
Iinuma MeijoTochigi
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21
BacchusNY
I was feeling a bit down and skipped posting and drank it all up. But it would be a sin not to leave a note about this deliciousness, so I'll just give my impressions. I came across this one at an event. It was so good, I bought it! I guess you could say it's the back appearance? When I opened the bottle, a sweet ginjo aroma spread through the room. Nice aroma~♪ When you take a sip, the rich - rice flavor fills your mouth. It is said to be a blend of blamed, but it is truly a good combination of the two. The addition of alcohol brings out the sharpness of the aftertaste, and it is really well balanced! A few days after opening the bottle, the flower will open up and the aroma may be more pronounced. It was a coincidence, but a wonderful encounter.
Japanese>English
ジェイ&ノビィ
Hello BacchusNY 😃 Mr. Uraigata! The name "back view" is very chic 🤗I hope the delicious sake 🍶 cheered you up a bit 😌.
Japanese>English
BacchusNYBacchusNY
Nishinomon限定純米大吟醸40純米大吟醸
YoshinoyaNagano
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18
BacchusNY
Tonight, we are accompanied by this slightly special Yamada-Nishiki, polished to 40%. When the bottle is opened, the slightly sweet, juicy aroma is irresistible! The sweetness that flows smoothly in the mouth is also irresistible! The sweetness that flows through the mouth is also irresistible! The first sip is sweet, but once you swallow it, it is so smooth that you forget you have swallowed it. It's really delicious. â™" When paired with a salad with a dressing made with miso from a miso shop in Kameido, the sweetness stands out, but the refreshing aftertaste remains the same. The main dish was a chanchan-yaki style of salmon and Chinese cabbage. The salty taste and fishy aroma are washed down by this sensation, which also makes for a great match. The taste of the sake asserted itself, but it also complemented the meal, making it feel like a good guy. It was a wonderful encounter!
Japanese>English
ジェイ&ノビィ
Hello BacchusNY😃! I went to the Nishinomon brewery but still haven't had a chance to drink it at home 😅I want to feel the slurpiness 🥹 that makes you forget that you've drunk it 😊.
Japanese>English
BacchusNYBacchusNY
Gangi純米 無濾過生原酒純米原酒生酒無濾過
Yaoshin ShuzoYamaguchi
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27
BacchusNY
Continuing from the previous issue, here comes Ganki. This is a Junmai-shu made from Yamadanishiki. When I opened the bottle, the aroma was a bit organic. Since it is Yamada-Nishiki, I thought it would have a sweet aroma. The taste was just as spicy as the aroma. When swallowed, the aroma of ripe, sweet gourd passes through the nose. The sour and bitter taste lingers in the back of my throat. When paired with leek and bean sprouts with deliciously spicy malted rice, the bitterness of the ingredients brings out the sweetness of the sake and suppresses the bitterness, making it even more delicious. The Chinese stir-fried Chinese cabbage/tofu/fried tofu has a more bitter taste, which makes the sake taste even better. After potato salad, it is very refreshing. It is a light and dry style. The bitter taste is more pronounced with boiled mebaru, so there may be different tastes. Even the same ganki has a different flavor. This is why sake is so much fun!
Japanese>English
BacchusNYBacchusNY
Gangi純米吟醸 無濾過生原酒 槽出あらばしり純米吟醸原酒生酒荒走り無濾過槽しぼり
Yaoshin ShuzoYamaguchi
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22
BacchusNY
I'm in the mood for a strong-flavored sake, so I chose arabashiri. Well, what do you think? When I opened the bottle, it had a sweet aroma reminiscent of muscat. When I put it in my mouth, it wasn't too thick! (lol) It has a subtle sweetness with a clean finish that you forget about as you swallow. It feels good flowing down your throat. Delicious♪ When paired with a slightly curry flavored kiriboshi-daikon salad, the sweetness is intensified, but the smoothness is maintained. It's great! After grilled sea bass ara, the sweetness is even more pronounced. The stir-fried pork and bamboo shoots with spicy bean-paste enhances the flavor of the sake. It was a little different from what I expected before opening the bottle, but it was a very delicious sake.
Japanese>English
ジェイ&ノビィ
Good morning, BacchusNY 😃. I'm glad you had a nice and refreshing drink even if it wasn't what you were aiming for 🤗. On the other hand, it's hard to drink a strong drink when it's not what you expected 😅.
Japanese>English
BacchusNYBacchusNY
Shuho純米吟醸 出羽の里 生原酒純米吟醸原酒生酒
Shuhozo ShuzoYamagata
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27
BacchusNY
The Sake-no-wa app was sluggish, so I am writing this later in the drinking record. During the day, we went to a gyoza festival, where we tucked into a variety of gyoza and craft beer. I returned home with a full stomach and not enough to drink. We bought discounted sushi and snacks at the supermarket and were ready for additional drinking. Is this the first Shuho brewed in Dewanosato? When the bottle is opened, the ginjo aroma is sweet, but not strong. In the mouth, there is a pleasant acidity followed by a firm sweetness. The sourness and sweetness of the sushi gives the sake a full of refreshing feeling. There is no reason why they should not go well together. We enjoyed it very much!
Japanese>English
BacchusNYBacchusNY
Sawayamatsumoto守破離 山田錦 うすにごり純米生酒にごり酒
Matsumoto ShuzoKyoto
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21
BacchusNY
This is a bottle to accompany you this evening. Is it the first time? The crown comes off with a pleasant pop. When the bottle is opened, the aroma is like fruit juice with a hint of sourness. In the mouth, you first feel a strong shwash, followed by a refreshing sweetness and a sharp aftertaste. The balance of sourness and weak bitterness is wonderful. â-¥When paired with stir-fried komatsuna and raw wood ear with Japan's best spices (is it soy sauce based?), it has a fruity taste. When combined with stir-fried komatsuna and raw wood ear, the fruity taste is enhanced. There is no reason why it should not go well with the grilled chicken with cod roe, mayo and black pepper sauce. It makes the drinks go down just like in an izakaya (Japanese style bar)! The bitter taste of pickled cucumber masks the bitterness of the sake, which is also delicious. I had low expectations for this sake because of the label promoting Yamadanishiki, but it was a delicious sake. I am sorry for my skepticism! I tried it in a champagne glass to test it out, and the sweetness and sharpness stood out, making it even more delicious! I would choose a champagne glass for this one!
Japanese>English
BacchusNYBacchusNY
W純米 愛山 無ろ過生原酒純米原酒生酒無濾過
Watanabe ShuzotenGifu
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20
BacchusNY
It's been quite a while since I've been able to have a drink due to a minor surgery. So, I asked Aizan to accompany me! When I opened the bottle, I could smell the sweet aroma. Flowers? Peach? In the mouth, you can feel a refreshing sweetness, but it soon turns dry. There is a bitter taste at the back of the tongue that rounds out the aftertaste. When paired with soaked green peppers, the sweetness of the mentsuyu combined with the bitterness of the peppers transforms it into a delicious water. After the small potatoes and Moroccan beans with mustard, the acidity of the ingredients brings out the sweetness of the sake, which is also delicious... Next is the purple asparagus. Next was purple asparagus, which I had never tasted before, but it tasted rich and sweet. Next was purple asparagus, which I had never tasted before, but it tasted rich and sweet. When miso mayo was added to the asparagus, the sweetness, saltiness, and acidity of the ingredients brought out the best in the sake, which was wonderful. The sweet seasoning brought out the sweetness of the sake, which was also delicious!
Japanese>English
ジェイ&ノビィ
Good evening, BacchusNY 😃. I'm sorry to hear about your petit surgery and your inability to drink 😢 but I think I could drink a bottle just reading ‼️ about the abundance of resurrection knobs 😆.
Japanese>English
BacchusNY
Jay & Nobby, thank you for your comments! It was a simple surgery, but the incision wound was large and took a long time to heal. You have to be in good health to be able to drink!
Japanese>English
BacchusNYBacchusNY
Dewatsuru袋吊り雫 純米吟醸純米吟醸生酒袋吊り
Akita SeishuAkita
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16
BacchusNY
This one, with a label that looks like a red seal, is my companion for tonight. When the bottle is opened, it has a fresh ginjo aroma reminiscent of young grass. In the mouth, there is no sweetness as expected from the aroma, and it is quite dry. When swallowed, it has a slight bitterness. When paired with a shredded cabbage salad with tomato dressing, the sweetness of the dressing makes the dryness stand out even more. A real dry taste! The main dish is sardine with plum pineapple. Since this dish is also sweet in flavor, the sake is all dry. However, the contrast between the two may be a nice complement to each other. I wonder if the combination with potato chips would bring out the slight sweetness.
Japanese>English
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