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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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225

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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
九郎左衛門大吟醸生詰酒無濾過
Shindo ShuzotenYamagata
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18
BacchusNY
Tonight's accompaniment is a bottle of this one. Last night was the Snow Goddess version, and this is the Omachi version. This one has been laid down for a year and a half. I'm looking forward to seeing the difference... When the bottle is opened, a wonderful sweet aroma comes out. When you put it in your mouth, it may be drier than the aroma suggests. I feel a little vanilla. The aftertaste flows smoothly. The refreshing feeling increases when paired with spinach with sesame paste. It is also good with spinach with sesame paste. It also goes well with stewed pork! After the chicken and pork skewers (salted), the sweetness of the water comes out and it's nice. The tare (sauce) skewers are very dry and refreshing. The taste of the different rice changes a lot, and it's very fun!
Japanese>English
BacchusNYBacchusNY
九郎左衛門大吟醸生詰酒無濾過
Shindo ShuzotenYamagata
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16
BacchusNY
Here is a bottle to accompany you this evening. One of two different types of rice. Snow Goddess version. Before I knew it, it had been in the sake cellar for over a year and a half. I wonder how it tastes. When the bottle is opened, it has a fresh ginjo aroma. An exciting aroma. When you put it in your mouth, you can feel the sweetness of fruit and it disappears quickly. It is delicious. I'm glad it doesn't taste like old sake...after the tofu with salt, the sweetness increases, and then the bean aroma spreads to the palate, making it a perfect match. The main dish was grilled ebodai (sea bream). The sea aroma enhances the fruitiness of the wine, and it goes very well with it. Next up was the Omachi version. I'm looking forward to this one too!
Japanese>English
BacchusNYBacchusNY
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25
BacchusNY
I happened to get a bottle of it, so I've had a series of Musical Instrument Masamune. Last time it was a honjozo, and tonight it's a junmai sake. I was looking forward to seeing how it would taste. When I opened the bottle, I was surprised to find a fresh fruit aroma. Apple? When you put it in your mouth, the moderate sweetness hidden in the dry taste disappears as soon as you swallow it, followed by a weak bitterness and sourness. When combined with bean sprout namul, the sweetness and fruity taste increases. After the tofu with salt, the aroma of the tofu and the flavor of the rice intensifies, which is interesting. Yugawara's tofu is delicious...and goes well with grilled green pepper with cheese. The main dish was fried and grilled sweetfish. The oil from the fried food was also refreshing. The salt-baked ayu fish and the rice were both pleasantly tasty. I tried to drink it with a glass of white wine, but it was a mistake because the organic aroma became more pronounced and the taste became stronger. I was drunk in spite of the low alcohol content.
Japanese>English
BacchusNYBacchusNY
Gakki Masamunefp forte-piano特別本醸造無濾過
Ookidaikichi HontenFukushima
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25
BacchusNY
Here is a bottle to accompany you this evening. A low-alcohol (13%) honjozo. How about the harmony with food? When I opened the bottle, I found ripe fruits followed by a weak acid aroma. Pears? Grapes? On the palate, a strong sweetness is felt, followed by a long aftertaste. Is it longer than the image of Fortepiano? But when you take a few sips, the sweetness seems to disappear. It is a difficult sake. A little bitterness when paired with Chinese stir-fried taassai. After steamed cauliflower with aurora sauce, the sweetness becomes more refined and delicious. When paired with the main course of saikyo-yaki silver mackerel, the bitterness comes out, but this is also possible because you want another bite of the sweet flavored fish. It was a delicious sake with the low-alcohol sweetness adjusted by the alcohol!
Japanese>English
BacchusNYBacchusNY
Glorious Mt.Fuji純米大吟醸無濾過生原酒 酒未来純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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26
BacchusNY
After a bit of drinking, this bottle took over. When the bottle is opened, it has a gentle ginjo aroma. In the mouth, the sweetness is followed by a nice umami taste of rice. When paired with pickled burdock in soy sauce, the refreshing taste increases and you can easily drink it. After the fried horse mackerel with yuzu pepper, the refreshing sweetness is enhanced.
Japanese>English
BacchusNYBacchusNY
Sanzen純米吟醸生原酒 朝日純米吟醸原酒生酒
Kikuchi ShuzoOkayama
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17
BacchusNY
Here is a bottle to accompany you this evening. This sake is brewed with Asahi rice, which is delicious to eat. When the bottle is opened, it has a fruity aroma that is not very assertive. When you put it in your mouth, it has a very strange taste. It has two peaks of flavor. When you put it in your mouth, you feel sweetness, and when you swallow it, bitterness and sourness come with a bang. It is reminiscent of aged sake. When paired with fried garland chrysanthemum/mushrooms/squid with ume plum scotch on top, the aftertaste is less shocking and the sake is delicious. After a little time passes in the glass, it changes to a fruity and sweet taste that stands out. It is difficult to evaluate. In conclusion, I think I prefer Asahi rice with white rice.
Japanese>English
BacchusNYBacchusNY
Hiroki純米大吟醸 生詰純米大吟醸生詰酒
Hiroki Shuzo HontenFukushima
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26
BacchusNY
Tonight is the revenge of Tobiroki, which was not a good marriage last time! And today is the day for homemade smoke. We hot-smoked salted mackerel, scallops, seasoned eggs, Camembert cheese, and Pritz. The pretz was burnt and failed. I also want to pair it with sashimi, so I also have sushi delivery. Well, what will happen? When you open the bottle, it has a juicy aroma that makes you salivate. In the mouth, you can feel the acidity well. Noodle soup/. After soaked spinach with vinegar, the sourness of the sake is softened and it becomes a refreshing taste with a slight rice flavor, which is nice. The sweetness and sourness of the sake matches best when paired with raw scallops sprinkled with salt. Now, it's time to smoke the scallops. After the scallops! More sweetness, more umami! I wonder if the salted mackerel will increase the sweetness and the camembert will increase the bitterness. If you make the cheese pieces smaller, the bitterness will soften and become good. Overall, it goes well with the smoky flavor! Sushi to finish. Sashimi goes great with the acidity! The second bite is also very nice with more sweetness. I think it shows its full potential with sashimi and acidity. It would also go great with pickled ginger. The sake was gone quickly, and tonight's revenge was a great success!
Japanese>English
BacchusNYBacchusNY
Asabiraki純米原酒 秋あがり うまkoi純米原酒
AsabirakiIwate
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20
BacchusNY
Here is a bottle to accompany you this evening. The label is a bit out of season, but it looks like autumn. Since we are in a junkie mood, the main accompaniment is spicy buffalo wings. Let's have a junmai sake to confront this! When the bottle is opened, the aroma is weak. In the mouth, at first I thought it had a sake-like taste that I did not like very much, but from the second sip, the taste changed to a very refreshing one. There is a slight bitterness that lingers. It seems to go well with strong-flavored snacks...I am proud of myself, but the chicken turned out delicious. The sweetness of the sake comes out slightly, and the crisp aftertaste goes great with it. Today's marriage was a great success... I recommend Natasha's Crispy Buffalo Wings Recipe. I recommend Natasha's Crispy Buffalo Wings Recipe. In case you are wondering, it enhances the chocolate flavor of the Pocky, and the strange chemistry is fun!
Japanese>English
BacchusNYBacchusNY
Kid純米吟醸酒 しぼりたて 生酒純米吟醸生酒
Heiwa ShuzoWakayama
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22
BacchusNY
Tonight's accompaniment is a bottle of this one. I saw it at a liquor store and couldn't resist buying it. I have had it at a bar, but this is the first time I have bought it from a KID. When I opened the bottle, it had a gorgeous ginjo aroma. The aroma is fruity and lovely. In the mouth, it is not as sweet as the aroma, but has a gentle taste. The moderate sweetness is followed by a refreshing acidity, and it all comes together nicely. It is delicious...it goes well with wakame seaweed and deep-fried tofu with mentsuyu sauce, which gives it a more refreshing taste. With the pickled vegetables with strong acidity, the sake becomes watery, and it might be a waste of sake. When paired with bacon/garlic sauteed broccoli with parmesan cheese, you can taste the sweetness...after the main dish of dried hokke, the fruity and sweetness increases and it goes really well. I found a great sake at a great price!
Japanese>English
BacchusNYBacchusNY
Tenbi特別純米特別純米原酒
Choshu ShuzoYamaguchi
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24
BacchusNY
Tonight's accompaniment is this one. As it is getting cold, the main dish will be monkfish hot pot. I hope it goes well with it. When I opened the bottle, I thought it was a little organic. It is like a well ripened fruit. The aroma is not strong. When you put it in your mouth, you will feel a weak sourness followed by a strong acidity. There is also a weak bitterness. It may be similar to the taste of white wine. When combined with the unique flavor of the nabe, it rounds off the corners, refreshing the aftertaste of the nabe and inviting the next ingredient to come in. Nice...â
Japanese>English
BacchusNYBacchusNY
Hiroki純米大吟醸 生詰純米大吟醸生詰酒
Hiroki Shuzo HontenFukushima
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21
BacchusNY
This is not a special occasion, but the sake is a very special bottle. When the bottle is opened, it has a fresh fruit aroma. Slightly grape-like? When you put it in your mouth, it is gentle! It is refreshing. After the umami of the rice is felt, the acidity is felt and the sweet and sour taste is left on the palate and disappears comfortably. When combined with salted salmon, enoki mushrooms, and stir-fried spinach, it has a bitter taste! It seems that the bitterness from the spinach remains as a bitter taste. Is it the compatibility of the ingredients? If it is only salted salmon and enoki mushrooms, there is no bitterness. When combined with minced pork and steamed lotus root, it is like good water. It is difficult to bring out the potential of this sake. When I drank it with a lick of salt, it was umami! A perfect balance of sweetness and sourness. Sliced mozzarella cheese made a sudden appearance. When combined with this, the flavor of the rice is enhanced, which is a nice touch. I would like to try it with white sashimi with salt! Too bad we don't have it. It is difficult to aim for a marriage! I think it is safe to drink it as it is.
Japanese>English
BacchusNYBacchusNY
HiranHIRAN ？-ハテナ-
森酒造場Nagasaki
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27
BacchusNY
Tonight's accompaniment is a very enjoyable sake. There is no mention of the brew, and it looks like you have to answer the questions after drinking it. I cut the QR code to the quiz from the picture because I don't think I should give it out. So, what kind of sake is this? When I opened the bottle, the aroma was mild. A bit like ripe fruit, maybe? On the palate, it has a firm sweetness with a strong acidity. It feels apple-like, but I'm not sure. The quiz is a beginner's level and an advanced level. I won't go into details so as not to spoil it, but I only got 1 out of 4 questions right. I am quite depressed! The advanced version was also a big defeat, with only 2 out of 5 questions being correct. My lack of understanding of sake was exposed. It's funny how knowing the correct answer makes it taste the way it's supposed to taste...lol. After the roasted chicken wings, the acidity helps you forget about the fat. After the unique aroma of the whale bacon, the sweetness is enhanced. Sake is interesting. But it is so deep that I don't know enough about it. I will devote myself to it!
Japanese>English
BacchusNYBacchusNY
Ichinokura山廃純米大吟醸 生原酒 蔵の華純米大吟醸山廃原酒生酒
IchinokuraMiyagi
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18
BacchusNY
Brewed in Miyagi, his second hometown, this is his companion for this evening. It seems to be a bottle brewed by a young brewer. When the bottle is opened, the juicy aroma makes you drool. In the mouth, it has a rich flavor, but the aftertaste is infinitely refreshing. As you swallow it, you can taste sweet Shine Muscat. The acidity is weak, and it may not be Yamahai-like, except that the first taste is firm. Well, it's delicious...and when paired with grilled shiitake mushrooms, the fruity flavor increases even more and it's irresistible! After the grilled Manganji chili peppers with akka men-tsuyu on top, it turns light and refreshing. With fried horse mackerel with tartar sauce, the refreshing fruitiness resets the palate, and the drink never stops! It was a wonderful encounter♪
Japanese>English
BacchusNYBacchusNY
Bo純米吟醸無濾過生原酒 ひとごこち純米吟醸原酒生酒無濾過
外池酒造店Tochigi
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21
BacchusNY
This one, which I drank last year, is my companion for tonight. Now, I am looking forward to seeing how it turns out. When the bottle is opened, it has an unbearably fruity aroma. The soaked parsnips are delicious. The sweetness of the mentsuyu reduces the sweetness of the sake and enhances the umami of the rice. This is also good. It goes well with the rocky taste of the grilled Kitayoro clams. It also goes well with the salmon milt ponzu, and after the milt piccata/ketchup, the fruitiness is enhanced. It is a delicious sake no matter what you pair it with.
Japanese>English
BacchusNYBacchusNY
宮泉純米酒 火入純米
Miyaizumi ShuzoFukushima
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22
BacchusNY
This brand, which I don't remember drinking, is my companion tonight. When the bottle is opened, it has a slightly organic aroma. In the mouth, the flavor is reminiscent of pineapple. After a weak sweetness, it has a strong sourness and a slight bitterness. I have a feeling that it will change with the accompaniment. After komatsuna/eggplant with mentsuyu and vinegar, the sweetness becomes stronger and the bitterness disappears! When paired with grilled yellowtail kama, the fruitiness of the dish is enhanced. If you put kabosu on it, the yellowtail fish paste tastes better, but the organic taste is increased. Interesting! After the chicken skin skewers we bought at the butcher shop! It was a bottle of grab bag, but it was a fun encounter!
Japanese>English
BacchusNYBacchusNY
Ooyama特別純米生酒 しぼりたて特別純米生酒
Katokahachiro ShuzoYamagata
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20
BacchusNY
Tonight's accompaniment is a bottle of this one. When the bottle is opened, the juicy aroma is very promising. It has a sourness, so you will feel a fruity taste after swallowing. It is the same when combined with sweet vinegar of eggplant and Shishito peppers. It is not a very strong flavor, but it is interesting. It is the same with vinaigrette salad. When combined with eggplant keema curry, the sweetness increases a little, but the core remains the same. It's amazing.
Japanese>English
BacchusNYBacchusNY
山の壽純米酒 雄町 ひやおろし純米ひやおろし
Yamanokotobuki ShuzoFukuoka
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19
BacchusNY
Tonight's accompaniment is a bottle of this one. Is it the first hiyaoroshi of the season? Since the food has a strong flavor, I chose a junmai sake. The aroma is weak and assertive. In the mouth, the first sip felt thick, but from the second sip, the flavor changed to a clean, refreshing taste. Rolling it around in the mouth, it tastes a little bitter. Am I the only one who is conscious of the dusty feeling of eating a baked sweet potato with its skin on, perhaps because of this? When combined with soaked spinach ponzu, it loses its characteristic. After octopus or avocado sashimi, you can taste the flavor of the rice. The richness of the balsamic teriyaki sauce of yellowtail is not overpowered by the flavor of the balsamic teriyaki. After the lemon juice, there is a bitter taste. If you combine it with vinegar itself, it might fade away. It is good with strong flavored dishes.
Japanese>English
BacchusNYBacchusNY
Kameizumi純米吟醸 原酒生 高育63号純米吟醸原酒生酒
Kameizumi ShuzoKochi
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22
BacchusNY
Here is a bottle to accompany you this evening. The rice is, Kazenaruko. Is this the first time you have heard of it? When the bottle is opened, it has a strong organic aroma. When you put it in your mouth, you first taste the acidity. The taste of ripe melon lingers in the mouth. A bit of a gassy feeling. Not my favorite type. The bitterness is enhanced when paired with a scallop/broccoli/potato basil salad. The main course was spicy sausage and eggplant stew with Mexican flavor. This strong flavor makes the sharpness of the sake gentle and easy to drink. Sake is interesting because it has many different flavors.
Japanese>English
BacchusNYBacchusNY
翠玉純米吟醸 無濾過生純米吟醸生酒無濾過
Ryozeki ShuzoAkita
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25
BacchusNY
This bottle will accompany you this evening. When the bottle is opened, it has a faintly juicy aroma. When you put it in your mouth, you want to say, "Delicious! You can feel a slight thickening on your tongue. After the fruity sweetness, the weak acidity brings it all together. This is the type of wine that can be enjoyed as it is. After sauteed asparagus (lightly salted), the sweetness is more apparent. Strangely enough, the sweetness of the vegetables is also enhanced when the asparagus is eaten after the sautéed asparagus. When combined with fried eggplant with garlic, it refreshed my palate, which was also nice. The main dish was seared pork cooked in a new Hellucio oven that I just bought the other day. The seasoning is salt and pepper, but it goes well with the sake as it lightens it up. The taste is not so different from when you drink it as it is, but it is a nice gem that maintains its own assertiveness without fighting with the food.
Japanese>English
BacchusNYBacchusNY
木曽路純米吟醸 中取り生原酒 Vintage 2022純米吟醸原酒生酒中取り
湯川酒造店Nagano
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20
BacchusNY
Tonight's accompaniment is a bottle of this one. It is a sake brewed with Miyamanishiki. When the bottle is opened, the aroma does not stand out. In the mouth, there is a weak gassy sensation. After the sweetness, there is an apple flavor and acidity. Delicious♪ Fruity and umami! After chilled tofu/green pepper soy sauce, the fruitiness increases and the taste is more delicious. Komatsuna/shimeji/men-tsuyu, the sweetness of the dish makes the sake more refreshing, which is also possible! The sweetness of the dish increases when combined with the acidity of the potato salad. The main dish was teriyaki silver cod. The sake turns dry and goes well with it! After drinking several Kisoji, I found my favorite at the end of the series!
Japanese>English
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