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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。

Registered Date

Check-ins

276

Favorite Brands

0

Most Check-in Brands

Nishinomon
18(10.47%)
Denshu
14(8.14%)
Benten
13(7.56%)
Shuho
12(6.98%)
Gangi
11(6.4%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
47(17.03%)
Nagano
36(13.04%)
Akita
28(10.14%)
Yamaguchi
17(6.16%)
Tochigi
16(5.8%)

Timeline

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
BacchusNYBacchusNY
AKABU純米吟醸 雄町 NEWBORN純米吟醸
赤武酒造Iwate
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30
BacchusNY
This one, whose name means "new life," is my companion for this evening. When the bottle is opened, the crown makes a nice popping sound. The sweet ginjo aroma is fresh and fruity. The excitement never stops. In the mouth, it is like a sweet Riesling wine. The sweetness spreads on the palate, followed by sourness and a slight bitterness. The balance of the wine is so good that when you swallow it, you will forget that you have drunk it. If you drink it in a white wine glass, the sharpness remains and the bitterness disappears, which I prefer. The best combination with homemade ankou ponzu vinegar...refreshing sweet water. I can't stop now! The soaked sweet peppers complement the sweetness of the sake because of the bitterness of the ingredients. Um~♪ The main dish is simmered sea bream. The sweet flavor of the sake is not overpowered by the sweetness of the sake, which makes it more refreshing and irresistible. When paired with the smoky, slightly sweet Iburi ginger, the weak bitterness returns, resetting the palate. This is great too. Omachi is the best! It is a wonderful sake!
Japanese>English
BacchusNYBacchusNY
Denshu純米吟醸 百四拾 (紅葉)純米吟醸
Nishida ShuzotenAomori
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26
BacchusNY
Tonight is a special bottle. It is a Jungin brewed with Hana Sou. It was purchased in the fall, so it is a little out of season. When the bottle is opened, a wonderful ginjo aroma rises. The sweet and juicy aroma is irresistible. The sweet and juicy aroma is irresistible, and when you put it in your mouth, you will be in heaven! The sweetness is followed by a perfectly balanced acidity and a refreshing aftertaste. I feel like I don't need any snacks. However, it's dinner time. When paired with leek and bean sprout namul, the sweetness increases and the sourness washes away the sesame oil. It's so good! After the steamed silver cod and vegetables with ume miso, the flavor of the rice is also enhanced! I'm not afraid of rice wine. I can't stop!
Japanese>English
BacchusNYBacchusNY
Harushika純米吟醸 生酒 しぼりばな純米吟醸生酒
Imanishiseibee ShotenNara
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23
BacchusNY
Tonight's accompaniment is a bottle of this one. When the bottle is opened, it has a sweet, full-bodied ginjo aroma. It is exciting. In the mouth, you can feel the sweetness as it is in the aroma, and I wonder if it is the bitterness that brings out the sharp aftertaste. When paired with a kale salad, it is a nice way to shed the astringency of the salad and eliminate the bitterness of the sake. After the Spanish mackerel and mushrooms sauteed in mirin soy sauce with butter, the sweetness is enhanced and the acidity refreshes the palate. It's good. I think the bitter taste will be emphasized with pickles of lotus root. When I combine it with potato and chicken in butter and our rosemary roast, the fat of the butter and the savory flavor of the roast strengthens the sweetness of the sake, and it is irresistibly delicious.
Japanese>English
BacchusNYBacchusNY
山の壽純米吟醸 山田錦 辛口純米吟醸
Yamanokotobuki ShuzoFukuoka
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18
BacchusNY
The same brand of Junmai-shu (pure rice sake) was drunk in succession to compare the two. When the bottle was opened, the aroma was fuller than that of Junmai sake. It is different from a gorgeous aroma. The taste is light, dry, and refreshing. When paired with hijiki/tuna simmered in miso, it has a subtle sweetness that is different from that of the junmai sake. Even after yellow cherry tomatoes, which did not go well with Junmai, the bitterness does not stand out and it is easy to drink. When paired with shishamo fish tempura, which was a good match earlier, an organic atmosphere comes out after drinking, and I think the marriage with junmai sake prevails. It is interesting to see how the sake's sake accompaniments change depending on the brewing process. The newly added amaebi sashimi was a great match! I thought it would increase the bitterness, but the sweetness of the sake was enhanced. This is why I tend to drink too much.
Japanese>English
BacchusNYBacchusNY
山の壽純米酒 辛口 しぼりたて なま純米生酒
Yamanokotobuki ShuzoFukuoka
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16
BacchusNY
I've been a little out of sorts and haven't posted in a while. I have been drinking, though. A dry sake, which I don't usually buy, was my companion this evening. When I opened the bottle, it had a juicy aroma that made me drool. Slightly organic. In the mouth, the flavor is hard to describe. It is dry as it is, with a strong acidity. The weak bitterness accentuates the sharpness of the throat. When combined with hijiki and tuna simmered in miso, it turns into a very refreshing drink. It is delicious water. After red cherry tomatoes, it is still okay, but after yellow cherry tomatoes, it is very bitter! It doesn't go well with yellow tomatoes. When I paired it with shishamo fish tempura, I felt sweetness for the first time in combination with the bitterness of the ingredients! Let's start the comparison. See separate thread.
Japanese>English
BacchusNYBacchusNY
Bo特別純米 美山錦 無濾過生原酒特別純米原酒生酒無濾過
外池酒造店Tochigi
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26
BacchusNY
Brewed in 2022/12, this is my companion for tonight. How has it aged? When the bottle is opened, there is a slight organic aroma. It is not bothersome. When you put it in your mouth, you will taste a strong flavor followed by acidity. When swallowed, it is refreshing and has a good sharpness. When paired with boiled komatsuna and enoki mushrooms, the acidity stands out. After serving it with boiled chives with vinegared miso, the refreshing feeling increases, but the bitterness remains. A little disappointing. It is a good combination with dried sea bream. It drains off the fat and sweetness of the fish, which makes the chopsticks go faster. It is also good with dried horse mackerel in sweet soy sauce. It is also good with dried horse mackerel in sweet soy sauce. It is good with sweet and salty food!
Japanese>English
BacchusNYBacchusNY
W純米 赤磐雄町 無ろ過生原酒純米原酒生酒無濾過
Watanabe ShuzotenGifu
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19
BacchusNY
This one, which has been hard to find since I came across it at an izakaya a long time ago, is my companion for this evening. I couldn't find it even when I went to Gifu. This time, it is a pure sake; I wonder if it calls itself junmai even though it is polished to 50%. When I opened the bottle, the aroma was juicy, pleasant, and wonderful. In the mouth, a powerful sweetness comes with a bang, followed by a slight sourness like fruit juice, and finishes with a weak bitterness. I usually don't like bitterness, but it is well-balanced, so it is delicious in any case. After the avocado/daikon/natto with wasabi and soy sauce, the good aroma of sake spreads to the mouth, not to be outdone by the natto. The main dish was sukiyaki-flavored stir-fried beef and vegetables. Although the sweetness of the sake is quite suppressed, the moderate bitterness does a good job and makes the chopsticks hard to stop moving. It was a wonderful sake that could be paired with a variety of flavors without losing sight of itself and still accompanying the meal!
Japanese>English
ジェイ&ノビィ
Hello BacchusNY 😃. We finally met again, Mr. W! It was great to see you around with all kinds of perfect meals 🥹.
Japanese>English
BacchusNYBacchusNY
Benten純米大吟醸 生原酒 愛山純米大吟醸原酒生酒
Goto ShuzotenYamagata
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20
BacchusNY
Brewed with Aizan, this is our companion for this evening. When the bottle is opened, it has a robust floral ginjo aroma. When you put it in your mouth, a nice sweetness spreads on your palate. It is delicious. The acidity of the tataki cucumber and chicken with ume plum paste combined with the rice intensifies the flavor of the rice. The sweetness of the dish complemented the acidity of the sake well, making it a perfect match for the stewed leeks with egg and the main dish of codfish. It was a wonderful dinner♪
Japanese>English
BacchusNYBacchusNY
Denshu純米吟醸 生 うすにごり純米吟醸生酒にごり酒
Nishida ShuzotenAomori
alt 1
alt 2alt 3
25
BacchusNY
Tonight is my favorite sake, Tasake, raw sake. I can't stop being excited. When I opened the bottle, I was greeted with a gorgeous ginjo aroma. When you pour it into the glass, it has a beautiful light cloudy color. When you take a sip, you feel a tangy sensation on the tip of your tongue, followed by the umami of the rice. As you swallow, the acidity lingers on the back of your tongue. When paired with a salad with sesame oil dressing, the sweetness is firm and the sourness mellows out, doubling the deliciousness. The lactic acidity of the pickled sugukina does a good job of enhancing the sake. After the pickled Spanish mackerel with sake lees, it washes away the sweetness and fat of the fish and is irresistibly delicious!
Japanese>English
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