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SakenowaRecord your sake experiences and discover your favorites
ちゃちゃやまちゃちゃやま

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The origins of the sake you've drunk are colored on the map.

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ペアリング部
19
ちゃちゃやま
It has an aroma and taste like green apple with a slightly sour aftertaste that is mild and goes well with salmon roe marinated in soy sauce.
Japanese>English
Yoshiki|生酛好き🌾
×x salmon roe in soy sauce, looks soooo good 👏.
Japanese>English
Yoshiki|生酛好き🌾
I like that you've commented on the posts so far with the food 🙌. I'm looking at it at 6:20pm after work...I'm starving lol!
Japanese>English
alt 1
家飲み部
24
ちゃちゃやま
The taste is gentle, but it has a caramelized or matured taste, but it is clean and crisp. It has the flavor of rice. It has a sharp aftertaste, or perhaps a bitter aftertaste, that goes well with the greenish taste of the pea shoots in the pea shoot salad. The richness of the flavor matched with the strong flavors of the butter and soy sauce stir-fry. Taste that goes well with burnt butter
Japanese>English
Hakkaisan特別純米原酒 生詰特別純米
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家飲み部
19
ちゃちゃやま
It had a sweetness of rice feeling and a very crisp aftertaste. It was good that there was a sense of unity with the ayu fish Urukashi. The sharp aftertaste left no fishy smell.
Japanese>English
Tengumai生もと純米純米生酛
alt 1
15
ちゃちゃやま
The caramelized taste that is unique to Namamotoko comes out of the nose, but there is no unpleasant aftertaste on the palate, and it blends in easily. It's delicious. It's a perfect match for karasumi. It's also delicious chilled, and even better warmed, with its sweetness and richness.
Japanese>English
abeステイマイホーム
alt 1alt 2
19
ちゃちゃやま
It has a slight sourness on the palate with a slightly bitter but sweet aftertaste. I think it is a good all-around sake for eating. The sweetness goes well with the crowfish.
Japanese>English
Jikon特別純米 にごり 生酒特別純米
alt 1
25
ちゃちゃやま
It has a gorgeous aroma and is slightly carbonated, refreshing, and not too sweet. The aftertaste is a little bitter, so it's crisp and delicious without being overpowering. I would like to pair it with albacore.
Japanese>English
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