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TakaTaka

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Kudokijozu
2(50%)
Gangi
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
2(9.09%)
Yamagata
2(9.09%)
Kyoto
2(9.09%)
Nara
2(9.09%)
Yamaguchi
2(9.09%)

Timeline

TakaTaka
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14
Taka
The modern design of the label suggests a fresh water quality and a fresh pear-like aroma, and the quality of the sake is understated and stylish. On the palate, you can taste the light acidity and bitterness, and the sweetness is well balanced. Environment: 11-12°C In order to enjoy the refreshing taste, it is preferable to start drinking at a slightly lower temperature than the orthodox temperature, and at the end of the day, at about +2°C, you can feel the sweetness. Scene: Sipping sake, first half of the course It has a good balance of sweetness, acidity and bitterness, so it does not interfere with any dishes.
Japanese>English
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Seisen七代目大吟醸
Kusumi ShuzoNiigata
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18
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The water is clear and colorless, but gives the impression of being slightly textured, like hard water. There is a slight apricot-like sweetness and sourness, but it is subdued and closed, and it leaves with a clean alcohol. The mouthfeel is light, with a good balance of sweetness, bitterness and alcohol, but the whole mouth is filled with the aroma of the wooden bucket that brings it all together for a full flavor experience. Environment: 14-16°C The best time to drink this beer is at room temperature to enjoy the soft woody aroma. However, if you prefer to drink it with less alcohol, you can drink it fresh out of the refrigerator. Scene: Sake with food It can be drunk alone to feel the aroma, but it goes well with nabe dishes where you can take advantage of the flavor and aroma. If you pair it with white fish such as cod in Yose-nabe, you can enjoy the well-balanced taste and flavor of the light cod.
Japanese>English
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23
Taka
The colorless water quality and the swirling are smooth and fresh. The aroma of ripe banana and brûlée-like scent lingers, but the aftertaste is short and alcoholic, which is refreshing and connected to the freshness of the water. On the palate, acidity and sweetness spread, with alcohol and bitterness also present. The aftertaste of the sweetness is short and not heavy as it leaves with the scent of alcohol, and the overall taste is sharp and delicious. Scene: Middle of the course It has a sharp mouthfeel, but it has a solid taste, so it should be paired with sashimi. It can be enjoyed with dark fish such as scallop and squid rather than light fish. Environment: 12-14°C If the temperature is too low, it can be drunk crisply, but if the temperature is too high, the sweetness will come out strongly and the balance will become bad, so it is recommended to drink one glass at a time.
Japanese>English
TakaTaka
Zaku特A地区　山田錦純米大吟醸
Shimizuseizaburo ShotenMie
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23
Taka
The colorless water quality and swirling is smooth and lush. The aroma is of sweet bananas and baked goods, but the spread is modest and the alcohol slips away quickly. The mouthfeel is different from the impression of the aroma, and the taste is fresh and sweet like a pear. The aftertaste is short and sharp with just the right amount of alcohol, making it a clear sake overall. Scene: Middle of the course, single sake Because of its aroma and gorgeousness, it should be served with main course. If you season it lightly with salt and pepper, it will not offset the aroma. Environment: 12-14°C For a clear mouthfeel, drink at a lower temperature. However, even at higher temperatures, the sharpness of the sake does not make it too sweet or heavy, so you can drink it slowly.
Japanese>English
TakaTaka
Haneya翼純米大吟醸生酒
Fumigiku ShuzoToyama
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21
Taka
The color and lightness of the swirling suggest a refreshing taste, but what is particularly impressive is the sweet, grape-like aroma that goes straight down the throat, giving it a freshness as well. On the palate, it is sweet. In contrast to the light impression, the juicy sweetness, bitterness, and flavor spread all at once, and the taste is clear and distinct. The taste is clear and clear, but there is a slight gasiness left in the drink, which makes it refreshing and gorgeous. Scene: Early in the course, drinking alone If you want to enjoy the sweetness of this drink, use it as an aperitif, like a champagne, or if you want to enjoy the sweetness, use it in a salad at the beginning of the course. Because it is refreshing and has no tang to it, it can be used as a stand-alone drink like a cocktail. Environment: 12-13°C The overall temperature is recommended to be low; above 14°C, the sweetness is stronger, so if you don't like the sweetness, drinking small amounts at a lower temperature is preferable.
Japanese>English
TakaTaka
Saburo純米吟醸
Nara
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18
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The color is clear and the water quality seems quite simple, but the aroma, with alcohol and aroma coming first, has a strong impact. However, the aftertaste is short and refreshing. On the palate, there is no sweetness or acidity, but rather a straightforward taste with a light mouthfeel and alcohol. The aftertaste is short and crisp, but there is a faint taste of fermentation left in the aftertaste, so it is not an all-or-nothing affair. Scene: Drinks in the house The crisp mouthfeel and miscellaneous aftertaste make the timing of drinking it a matter of taste. Instead, it is better to be careful when eating it and not to choose quirky snacks or stealing alcohol, which will give it a delicate taste. Environment: 14°C When the temperature is raised a little, the bitterness of the chiseled wine becomes more pleasant, and the taste increases, making it more delicious to drink.
Japanese>English
TakaTaka
Mizubasho翠純米大吟醸
Nagai ShuzoGunma
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19
Taka
The wine is a clear liquor color with soft water quality and ripe, sweet banana aromas. However, it's restrained, with a short aftertaste as it moves lightly through the nose. On the palate, the sweetness is gone, and the taste is sharp and crisp, with a sharp mouthfeel and bitterness. The short aftertaste and moderate umami make this a dry sake, but the timing and degree of sweetness is very good and it is pleasant to drink. Scene: the first half of a midday drink, a solitary drink For a light drink that you will never get tired of, you want to drink it as a stand-alone drink and take your time. Environment: 11-12°C I recommend using a low temperature just out of the refrigerator. With time, as the temperature rises, you can enjoy the change in sweetness.
Japanese>English
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Miyoshikiku雄町純米吟醸原酒生酒無濾過
Miyoshikiku ShuzoTokushima
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22
Taka
The label has a soft illustration with delicate colors and the eye-catching word Omachi on it. The slightly thick water quality, a slight yellowish hue, and a hint of gunk that doesn't show through at the back, suggest a flavorful sake. The impactful, ripe, sweet aroma is floral, with hints of banana and a hint of vanilla, and the finish is short and low in alcohol. In the mouth, the sweetness spreads further on the tongue, and there are many aromas that escape to the nose on the throat. A few seconds after finishing the drink, you can taste the aftertaste, which is similar to that of a fermented product, such as smoked salmon roe, and you can enjoy not only the aroma but also other flavors. Scene: the second half of the food and drink It has a rich aroma and sweetness, but we want to drink it with a combination that makes the most of other flavors. In dishes with various ingredients, such as oden, you can enjoy both the miscellaneous flavor of light ingredients such as radish and the sweetness of strong flavorful ingredients such as beef tendon. Environment: 14°C is the lowest temperature, and we recommend drinking it in a way that changes the taste and flavor as the temperature rises with room temperature.
Japanese>English
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Kudokijozu斗瓶囲大吟醸純米大吟醸斗瓶取り
Kamenoi ShuzoYamagata
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20
Taka
Sweet aromas on the nose right from the opening of the bottle, and the colorless water quality and light swelling give the impression of clarity. The alcohol is low on the nose, with a sweet banana-like aroma, but it is subdued and close to that of the pre-ripened green color. On the palate, the freshness of the wine is preserved and the sweetness spreads. The bitterness is suppressed and a slight acidity is present on the palate, but the sweet aroma lingers on for a long time so that none of the flavor elements are overly assertive, making it delicate and well balanced. SCENE: Food and drink alone. Due to the delicate taste and balance of the drink, it is recommended to drink it alone first. The sweetness of the drink is enhanced and the aroma can be enjoyed in dishes such as marinated seafood with a low saltiness. Environment: 14°C It is recommended to drink it at the orthodox proper temperature, but the higher the temperature, the stronger the alcohol and acidity will be and the more unbalanced the drink will be. For this reason, it is best to adjust the amount of alcohol you can drink at up to 16°C.
Japanese>English
TakaTaka
Tamagawa斗瓶囲い雫酒大吟醸生酒袋吊り斗瓶取り無濾過
Kinoshita ShuzoKyoto
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22
Taka
Clear and colorless, the swirling gives a fresh, light impression. The alcoholic aroma is restrained, with a fresh sweetness reminiscent of pears on the palate, but with a short lingering finish. On the palate, the sweetness is evident on the tip of the tongue, but the attack is subdued, while the bitterness and acidity spread quickly down the throat to make an impact on the second half of the wine. In the second half, the bitterness remains, which brings out the sweetness and the bitterness in a more balanced way. Scene: End of Course Considering the balance of sweetness, it can be enjoyed on its own, but considering the bitterness and smoothness in the second half, it can be used at the end of the course as well. Pair it with acidity, such as a tomato-based acqua pazza. Environment: 12-14°C In order to achieve an overall balance, it is preferable to drink it at a low temperature, so that the sweetness of the drink is accentuated in the early stages and then gradually increase in temperature to accentuate the sweetness.
Japanese>English
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Gangiノ壱純米原酒生酒無濾過
Yaoshin ShuzoYamaguchi
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23
Taka
The color of the wine is clear and colorless, and the appearance is light, but the swirling leaves traces of a higher viscosity than it appears to be. On the nose, the alcohol leaves the nose and the lingering taste is short and simple. The first sip, however, leaves a firm hold on the tongue and the sweetness spreads, although the sugar content is low, and only after the first sip does the bitterness and umami rise in the throat, and the sweetness reappears in the aftertaste. The appearance and aroma are simple, but the transition of taste in the mouth is complex and characteristic. Scene: Early in the course Depending on your taste, if you want a detailed taste transition, early on. However, it captures the overall clean mouthfeel and sweetness of the drink, and if it's a mid-meal drink, it goes well with appetizers and salads that take advantage of the acidity of the tomatoes. Environment: 14-16°C If it is too cold, it is difficult to feel the delicate flavor transfer, so this is the right temperature. Since it is a draft sake, it is usually stored in the refrigerator, so it is best to drink it after a few minutes.
Japanese>English
TakaTaka
Kazenomori507 series純米生酒無濾過
Yucho ShuzoNara
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27
Taka
Colorless in color, the wine is of soft water quality with a viscosity that leaves a slight mark when swallowed. The aroma is subdued, with a hint of caramel, but it does not linger on the nose, leaving a light impression. On the palate, the classic Kaze no Mori acidity spreads out, and although sweetness can be felt for a moment afterwards, the miscellaneous flavors and bitterness come to the fore, making it a powerful drinking experience. It is dry on the palate, but it has a long aftertaste and a great overall flavor. Scene: Mid-course drinking If you enjoy both the freshness and taste of the acid, it is a good match for grilled fish. I recommend grilled sweetfish and salted salmon. Environment: 11°C At a lower temperature, it has a crisp, acidic flavor, while at 14-16°C, it is less refreshing, but the flavor and aroma are enhanced.
Japanese>English
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宮寒梅三米八旨純米大吟醸
Kanbai ShuzoMiyagi
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22
Taka
The color of the wine is clear and translucent, and the water quality reminds me of freshness and lightness in the mouth. The aroma is faint but close to mango (but not ripe), the sugar content is only slightly pronounced and the alcohol is light. The finish is short and clear. On the palate, the sweetness is more pronounced than before, combined with a hint of bitterness. From the start, the taste is smooth and smooth, with a straightforward, clean taste. Scene: Drinking alone Due to its delicate taste, it is best drunk alone. When paired with food, it should be dry or light. Alternatively, it can be paired with salty, lightly processed cheeses that do not overpower its aroma. Environment: 14°C In the lower temperature range, it is more crisp, so it depends on your taste. If you want to drink at a slower pace, 14-16 degrees Celsius is recommended because you can taste the sweetness of the drink.
Japanese>English
TakaTaka
Ugonotsuki愛山純米大吟醸
Aihara ShuzoHiroshima
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21
Taka
The color of the wine is clear and colorless, with smooth swirls that suggest a fresh mouthfeel. The nose is sweet, with moderate alcohol content, but it is shallow and smooth on the palate. On the palate, the mouth is as fresh as I expected, with a fresh mouthfeel and a slight sweetness, about the size of a banana, with a slight bitterness on the palate, with a short, light finish. The sweetness is sustained with a hint of alcohol bitterness and a short, light finish. Scene: Drinks in the house This dish gives an elegant impression and is a good choice with a course starter. Sea bream carpaccio with a slightly sweet French sauce with no acidity, for example. Environment: 14°C The mild sweetness cannot be felt when it is fresh out of the refrigerator at around 10°C. A temperature of 14-16°C is recommended. The temperature at which you can feel the freshness of the wine when it is cold is ideal.
Japanese>English
TakaTaka
Senkinクラシック仙禽　亀ノ尾生酛原酒
せんきんTochigi
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16
Taka
The lid flew off after opening the bottle, and my first impression was that it was a highly fizzy sake. The color is slightly yellowish and the soft water quality leaves a visible mark on the glass. In the sip, the aroma and sweetness of savory baked goods, reminiscent of bananas, was apparent, but did not linger on the nose It slips cleanly through to On the palate, the apple-like acidity and slight carbonation and sweetness spread out afterwards to give you an impression of the aroma. Going. Long and slow on the palate, but well-balanced with acidity and light on the palate. Scene: Drinking alone, after dinner. Rather than pairing it with food, I'd rather smell and taste it on its own. Or, I'd rather drink it with an after-dinner dessert such as brulee. Environment: 14°C If you want to make it more refreshing, we recommend using a temperature of around 10 degrees Celsius when it's fresh out of the fridge. If you prefer sweetness and aroma, drink it at around 14°C. Higher temperatures make the taste heavier than the quality of the sake. It becomes.
Japanese>English
TakaTaka
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16
Taka
The color of the wine is almost colorless and transparent, and the water quality is clear in the swirling process, leaving a clear leg. On the palate, the aroma of matured, unpasteurized rice spreads out, but there is little impurity and it comes through clearly (partly due to the fact that it was just opened). (The fact that it was just after opening the bottle is also a factor.) On the palate, a light attack is followed by bitterness and tangy acidity in the early stages, while the flavor and complexity are present in the throat. The bitterness and acidity at the outset remain strong until the end. The quality of the drink is sharp, with a flavor reminiscent of fermented foods and an apricot-like sourness. Environment: 26 degrees Celsius, stored indoors at room temperature We recommend warming it up, but it should be lukewarm to high in order to bring out the flavor, and room temperature to human skin to bring out the acidity. and the way you drink it makes each feature more pronounced. Scene: Drinks in the house Because of the flavor of the fermentation and its refreshing taste, it can be used to cook mackerel in miso and tsukudani (tsukudani) with sansho (Japanese pepper) and butterbur, which takes advantage of its sourness. etc.
Japanese>English
TakaTaka
Kameizumi高育63号純米吟醸原酒
Kameizumi ShuzoKochi
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20
Taka
The color of the wine is pale and yellowish and the water quality is soft. The nose has traces of alcohol, but is generally closed and has a sweet element to it. It's not, and it's refreshing. On the palate, the attack is light but spicy and acidic at first, with a light bitterness in the throat. As the nose is released later, it has a dry impression. The aftertaste is short and crisp. Slightly textured on the palate, with a coating of moisture that covers the flavor and acidity of the sake. The taste profile is accentuated in the aftertaste. Scene: Drinks in the house Dishes include spicy meat dishes, spicy flavored Good for Chinese dishes such as Mapo (bean curd) tofu. Environment: 16°C As the bottle was just opened, the quality of the wine is a little unstable in some respects, but at this temperature, it has a spicy aroma and acidity. It has a good balance between the two. If you feel a strong sour and bitter taste, lower the temperature to about 2°C.
Japanese>English
TakaTaka
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22
Taka
When you turn the glass, the sides of the glass will be lightly marked The overall picture is thick and full, with a light yellow hue that gives a smooth, sweet and fragrant impression. be subject to But the scent wasn't what it seemed at first glance. Sharp alcoholic notes and just a hint of soft peachiness. In the mouth, the sweetness spreads and flows instantly, but there is a strong bitterness, sourness, and a strong aftertaste. The attack is strong as the alcohol rises. The aftertaste is long and slips away with an emphasis on bitterness. Occasion: drinks during meals and main courses. It has sweetness, but it also takes up bitterness and acidity, and has a delicious and fragrant taste, such as pasta with clams and acqua pazza. It works well with food. Environment: 13.5°C Depending on your preference, raise the temperature to 11°C for sharpness, 15°C for sweetness and aroma. You can feel the individuality of the drink even if you
Japanese>English
TakaTaka
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20
Taka
Clear and colorless, pure rice but no cloudiness or yellowing The aroma doesn't spread, it's straightforwardly alcoholic and goes straight to the nose. Therefore, the impression is refreshing. In the mouth, there is a faint scent of alcohol, with a freshness that comes to the fore on the tongue. After a sip, a crisp bitterness and a hint of acidity rise, but the aftertaste is short and refreshing. It will be the same. Scene: Food and Drink A wide range of dishes, from starters to mains. It has a good balance of flavor and sourness, especially like grilled white fish and squeezed kaboos. It goes well with food. The sweetness of the rice, which could not be felt on its own, is enhanced when combined with the saltiness. Drinking environment:14℃ Because of its crisp taste, it can be served fresh from the refrigerator at around 10 degrees Celsius. It is a pure rice, but has a moderate sweetness and miscellaneous flavors, so it is preferable to drink it cold at room temperature or higher because the bitterness is stronger.
Japanese>English
TakaTaka
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22
Taka
The wine has a light yellowish hue. Although I have the impression that the sugar content is there. The aroma is thin and crisp. On the palate, the initial aroma of alcohol escapes, and the first thing you notice is that the wine is very light. After that, the tactile sensation that lingers on the tongue The aroma and sweetness spreads down the throat and to the nose. A hint of acidity on the palate. The taste is more crisp, and the sweetness is not as persistent as it should be. It has a full-bodied taste, but the aftertaste is short, which confirms the ease of drinking. Drinking temperature: 8 ~ 9℃, but the sweetness of the wine should be enhanced at 10 ~ 11℃. Occasion: Single person or after dinner if it's a course. Salty and sweet appetizers such as cured ham and melon
Japanese>English
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