Logo
SakenowaRecord your sake experiences and discover your favorites
damadama
日本酒と料理のペアリングを探しています。 お酒を飲むと味忘れちゃうんで、ここに記録していきます。 皆さんよろしくお願いします🙇‍♂️

Registered Date

Check-ins

117

Favorite Brands

5

Most Check-in Brands

Daisekkei
7(10.14%)
北安大國
7(10.14%)
Kawanakajima Genbu
5(7.25%)
Kaze no Mori
5(7.25%)
Ryusuisen
4(5.8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
64(54.7%)
Fukushima
10(8.55%)
Tochigi
10(8.55%)
Nara
6(5.13%)
Niigata
5(4.27%)

Timeline

damadama
alt 1
33
dama
Rice used: Omachi Polishing ratio: undisclosed Alcohol content: 15 Water used for brewing: Kamishirasawa subsoil water Slightly carbonated, with a crisp, slightly acidic taste, it is a refreshing sake 🍶It is a refreshing sake to drink on a hot night, just like a non-sweet rumney 🥤 🍶. It goes well with caponata with summer vegetables 🍅🫑🍆 or cold shabu with condiments 🌿. Here is a picture of me with my dog Pome Shiba🐕😅.
Japanese>English
damadama
alt 1
32
dama
Rice used: Hitogokochi Polishing ratio: 55 Alcohol content: 15 This year's sake has less acidity than last year's, but it still has a sour taste and a moderate bitterness, making it a refreshing summer sake. It will be a refreshing summer drink 🍶. It will go well with fried foods such as fried white fish 🐟 and deep fried fish 🍗. It will also go well with caprese 🍅🧀🌿 which combines sourness with tomatoes 🍅 and marinated small fish 🐟.
Japanese>English
damadama
Kawanakajima Genbu金紋錦純米吟醸原酒生酒無濾過
ShusenkuranoNagano
alt 1
36
dama
Rice used: Kinmon-Nishiki Polishing ratio: 55 Alcohol content: 16 It has a gorgeous sweetness and umami like the honey of Hana🌸, and yet it is easy to drink. It will wash well with fried food such as tempura and fatty dishes such as Japanese beef shabu-shabu.
Japanese>English
damadama
alt 1
35
dama
Junmai Ginjyo Miyamanishiki Rice used: Miyamanishiki Polishing ratio: 55 Alcohol content: 15%. It has a slightly yogurt-like aroma, a slight carbonation, a bitter taste, and a slight sourness. It tastes like 🍊summer oranges and is a refreshing sake. It would be a good match for dishes with cream or sour Thai food 🇹🇭
Japanese>English
damadama
Kameizumi高育63号純米吟醸原酒
Kameizumi ShuzoKochi
alt 1
37
dama
Rice used: Kaze Naruko (name at the time of development: Kouiku 63) Rice polishing ratio: 55% Yeast used: AA-41 Alcohol percentage: 16.5 It has a fruity aroma like melon and banana, and a fine acidity that gives it a slightly carbonated taste, making it a crisp and refreshing sake. It would go well with sashimi of white meat fish such as sea bream or flatfish 😊.
Japanese>English
damadama
alt 1
35
dama
Rice used: Gohyakumangoku, Koshibuki Rice polishing ratio: 60% Alcohol level: 14 Slightly carbonated, with a delicious rice flavor, a moderate sweetness, and a fruity aroma like Japanese pear. The last taste was pleasantly bitter, with a hint of shiso leaf? I could taste a little bitterness at the end and a hint of shiso leaves. It seems to go well with dishes that make the most of the flavors of the ingredients 😊.
Japanese>English
damadama
alt 1
47
dama
Rice used: Koshiro-Nishiki Polishing ratio: 55 Alcohol content: 16 It has a pear-like aroma, a rice flavor, and a crisp acidity.
Japanese>English
damadama
亀の海limited 蝉しぐれ純米吟醸生酒
Tsuchiya ShuzotenNagano
alt 1
38
dama
Rice used: Hitogokochi Polishing ratio: 59 Alcohol content: 13-4%. The "limited" series is a unpasteurized sake stored in bottles at -7°C. It is not watered, but has a moderate alcohol content of 13-4% 🍶. Fruity aroma like young melon or green apple, not carbonated but refreshing, with a light bitterness at the end and a clean aftertaste 😋. It would go well with white fish carpaccio🐟, dishes with chicken breast🐓, and crisp herbs🌿 such as shiso leaves🍃.
Japanese>English
ジェイ&ノビィ
Good evening, damc 😃 Mr. Cicada! It's a really good bottle and you'll want to drink it as many times as you can in one summer 😋.
Japanese>English
dama
Jay & Nobby. Thank you for your comment 😊 Cicadas, it was a refreshing drink for summer 🍶.
Japanese>English
damadama
HououbidenBLACK PHOENIX純米吟醸
Kobayashi ShuzoTochigi
alt 1
36
dama
Rice used: Aiyama Polishing ratio: 55 Alcohol percentage: 16% Yeast used: Tochigi yeast Water used for brewing: Medium soft water It has a lychee-like aroma, a light sourness, and a fruity bitterness like grapefruit 🍊 peel. I think it would go well with dishes with a light bitterness, such as wild vegetables or spring vegetables, or even with bamboo shoots with miso.
Japanese>English
damadama
alt 1
47
dama
Rice used: Miyamanishiki Polishing ratio: 60 Alcohol percentage: 16%, Yeast used: Fukushima Prefecture yeast It has a clean taste with minerality, a non-sweet melon (cucumber) aroma, and a slight bitterness, making it a refreshing and dry sake. The subtle bitterness would go well with spring vegetables (🥦) or tempura of wild vegetables (🌱).
Japanese>English
damadama
Gakki Masamunefp(フォルテピアノ)特別本醸造
Ookidaikichi HontenFukushima
alt 1
47
dama
Rice used: Yumeko Polishing ratio: 60 Yeast used: Undisclosed Alcohol percentage: 14 Sake meter: -2 It has a carbonated, muscat-like aroma with a moderate acidity that is citrusy and fruity. It is refreshing and fruity 🍶 and the carbonation and citrusy 🍋 aroma will neutralize squid rings🦑 and fried fish 🍗.
Japanese>English
damadama
山の壽グッドタイムズサマーセッション純米
Yamanokotobuki ShuzoFukuoka
alt 1
43
dama
Rice used: Undisclosed Polishing ratio: 60 Alcohol content: 13%. The jacket of this sake has been on my mind since last year 🍶. The illustration on the label seems to be made by Nakai Tamaki. 🎨. It has a refreshing, slightly carbonated taste, with aromas of yogurt 🥛 and pineapple 🍍, and is easy to drink with no clingy sweetness 😋. It's refreshing and slightly carbonated, so it would go well with fried chicken 🍗😊.
Japanese>English
damadama
HanaabiTHE MATCH純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
41
dama
Rice：Yamadanishiki, Omachi Polishing ratio：55 Alcohol content: 16%. Slightly carbonated, with a pineapple-like aroma and sweetness. As time goes by, the bitterness becomes more noticeable and the pineapple taste increases 😊. It also has a pineapple aroma, so it would be a good hook and harmony for Pineapple Sour Pork with Pineapple 🐷, or Shrimp Tempura 😅. Also, I thought that broiled eel (🍱) would also go well with this dish.
Japanese>English
damadama
Roman一回火入れ純米吟醸
Hanaizumi ShuzoFukushima
alt 1
39
dama
Rice used: Gohyakumangoku (Koji rice), Yumenokou (Kake rice), Himenomochi (Four-stage rice) Rice polishing ratio: 55%, Yeast: Utsukushima Yume Yeast, Alcohol level: 15 Slightly sweet with a melon-like aroma. It also has a bitter aftertaste. The sweetness of boiled peas (🫛) would go well with it. It would also go well with fried tofu and mitsuba (mitsuba) ☘️
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
dama
nabe. Thanks for your comment! Romain, it is a delicious drink!
Japanese>English
damadama
alt 1
46
dama
Rice type：Aomori Polishing ratio：Koji rice 55 Kake rice: 60% Alcohol level: 14 Sake Degree: -6 Acidity: 1.5 It has a light acidity and a slight carbonation, with no sticky sweetness and a light bitterness at the end. It is a sake that should be drunk well chilled 🍶. It would go well with dishes with tomatoes like caponata, as it has a good balance of acidity. Chicken breast 🐔 with cheese 🧀 and fried with tomato sauce would also be good, Yuzu🍊 would also be a good aromatic hook for the dish.
Japanese>English
ジェイ&ノビィ
Hi dama 😃 This is Hachisen-san! We haven't put it up yet, but we enjoyed it over the weekend too 🤗. As you said, it's delicious with just the right amount of sweetness!
Japanese>English
dama
Jay & Nobby. Thank you for your comment 😊 Hakusen, it's a delicious drink!
Japanese>English
damadama
alt 1
45
dama
Rice used: Omachi Polishing ratio: 55 Yeast used: Association 1801 & Gunma KAZE Sake meter: -2 Acidity: 1.6 Water used for brewing: Tone River subsoil water It has a gassy, slightly sweet flavor and aroma like melon and green apple, with just the right amount of acidity to make it a juicy sake. I served it with a side dish of betara-zuke (pickled radish), and the sweetness was very much in tune with it.
Japanese>English
あきざかり
Lovely gugumini...! Sake is going to taste even better (^^)!
Japanese>English
dama
Mr. Akizakari Thank you for your comment😊 Sake cups are important for sake too.
Japanese>English
damadama
Yokoyama夏純吟純米吟醸
Omoya ShuzoNagasaki
alt 1
52
dama
Rice used: Yamadanishiki Polishing ratio: Koji rice 50%, Kake rice 55% Yeast used: Association 1401 Alcoholic Beverage : 15 It has a light sourness on the palate, and the aroma of Japanese pear and citrus fruits gives it a clean and crisp taste 🍶. On the second day, it tastes like yogurt and is refreshing and delicious. This time I paired it with pork shabu shabu and the sesame sauce went well with it, but it was more harmonious with ajipon and grated radish 😊. It would also be good with grilled horse mackerel!
Japanese>English
damadama
Morishimaしぼりたて純米吟醸生酒
Morishima ShuzoIbaraki
alt 1
49
dama
Rice used: Hitanishiki from Ibaraki Prefecture Polishing ratio: 55% Alcoholic strength: 15 Yeast used: 901 Sake meter: +8 Acidity: 1.7 The slight fruity and slightly carbonated taste is refreshing and easy to drink until the end. I paired it with firefly squid and shrimp ajillo, and it was in tune with the slight bitterness of the firefly squid. It would also go well with a sweet, fatty pork cutlet.
Japanese>English
damadama
TAMAKASHIWAニ百八十八夜純米吟醸原酒生酒
Gifu
alt 1
42
dama
Rice used: Niigata Gohyakumangoku Polishing ratio: 50 Alcohol percentage: 16%, Sake meter rating: +3.8 Acidity: 1.5 Sake with a crisp and refreshing taste 😊. I paired it with simmered taro, and the sweetness of the taro and the spiciness of the sake were well balanced and harmonized😊.
Japanese>English
damadama
夜明け前澄み上がり純米
Ono ShuzotenNagano
alt 1
44
dama
Rice：Miyamanishiki from Nagano Prefecture Polishing ratio：55 Alcohol percentage: 12 It is very easy to drink, with a fruity and refreshing melon-like taste and a clean finish. It would go well with steamed clams, lightly seasoned bamboo shoots, grilled prawns, or seasonal dish such as butterbur miso.
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title