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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

77

Favorite Brands

4

Most Check-in Brands

Daisekkei
7(17.5%)
北安大國
6(15%)
夜明け前
3(7.5%)
Ryusuisen
3(7.5%)
Kawanakajima Genbu
3(7.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
51(66.23%)
Tochigi
6(7.79%)
Fukushima
5(6.49%)
Niigata
3(3.9%)
Nara
3(3.9%)

Timeline

damadama
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47
dama
Umakuchi type Rice：Kinmonnishiki Polishing ratio：49 Sake meter degree: +3.0 Acidity: 1.6 Very clean sake, with a Genmai-like aroma, not too sweet, but very tasty 🍶. Foods it goes well with Sukiyaki(harmony), Yakitori(sauce) harmony, "Beef and burdock stew harmony Pork kimchi Complementary
Japanese>English
damadama
夜明け前生一本しずくどり純米吟醸生一本無濾過槽しぼり
Ono ShuzotenNagano
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38
dama
Fruity type Rice used: Yamadanishiki Polishing ratio: 55 Yeast used: Alps Yeast Association No. 9 Sake meter degree: +1.0 Acidity: 1.3 Alcohol percentage: 16 It has a fruity aroma like pineapple, elegant sweetness and gasiness. It has a clean, clear taste that makes you want to drink another glass. Pairs well with Sashimi, carpaccio, seafood tempura 🍤.
Japanese>English
damadama
Kaze no Mori露葉風507純米大吟醸生酒
Yucho ShuzoNara
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47
dama
Light type Rice used: Nara Prefecture dewy leaf wind Polishing ratio: 50 Alcohol content: 17%, Yeast used: Association No.7 It has a sweet and sour aroma reminiscent of pineapple, a pleasant gasiness characteristic of Kaze no Mori, and a bitter taste at the end, which gives the impression of grapefruit 🍊. The bitterness was harmoniously combined with fried oysters (🦪). It would also go well with shrimp, wakasagi tempura, and wild vegetable tempura 🍶.
Japanese>English
damadama
Mikotsuruおりがらみ純米原酒生酒無濾過おりがらみ
Suwa Mikotsuru ShuzojoNagano
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53
dama
Fruity type Rice Source : (Koji rice) Miyamanishiki (Kake rice) General rice Rice Polishing Ratio : (Koji Rice) 60% (Kake Rice) 70 Alcohol percentage : 16 Slightly slightly carbonated, refreshingly fruity with a strawberry-like aroma, yet crisp and dry, with a slight bitterness at the end 🍶. The crisp dryness seems to go well with oily fish🐟 (neutralization, wash). Strawberry flavor would go well with mozzarella cheese 🧀, so it would go well with margarita pizza 🍕 or something else 🍶.
Japanese>English
damadama
Shinshu Kireiひとごこち純米原酒生酒無濾過
Okazaki ShuzoNagano
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54
dama
Fruity type Rice：Hitogokochi Polishing ratio：70 Alcohol content: 15 It has a fizzy, fresh and fruity taste like grapefruit 🍊 with a moderate sweetness and bitterness at the end. It has a good balance of sweetness and umami 🍶. It goes well with white fish carpaccio🐟and fresh cheese🧀!
Japanese>English
damadama
Eisen初しぼり特別純米原酒生酒
Eisen ShuzoFukushima
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38
dama
Umakuchi type Rice used: Miyamanishiki Polishing ratio: 60 Alcohol content: 16 Sake meter: +0.5 Acidity: 1.7 The aroma is like white grape or pineapple, and the taste is dry with juicy rice. When served cold The taste is slightly caramelized sweetness and a firm acidity, with a slight alcohol taste at the end. When heated, the sweetness is stronger and the acidity is weaker (more caramelized), and the alcohol is weaker, but there is a slight bitterness. Oden with warmed sake (harmony) Pumpkin and minced meat stew (harmony) *Kabocha dishes and caramelization go well together😊Sukiyaki with beef (harmony, neutralization) Pizza🍕Margarita
Japanese>English
damadama
Matsunokotobuki雫ラベル純米吟醸生酒
Matsui ShuzotenTochigi
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39
dama
Fruity & Umami type Rice: Gohyakumangoku produced in Tochigi Prefecture Rice polishing ratio: 55%, Sake meter value: +2 Acidity: 2.0, Alcohol level: 17 The ultra-soft water makes it smooth and fresh on the palate, with a melon-like iso aroma and a light gaseous taste. Negima salt to complement the flavor and neutralize the fat, It would also go well with wax gourd with minced chicken (in harmony), stuffed onion, grilled mushrooms with miso 🌿 or white meat fish carpaccio with basil sauce 🐟.
Japanese>English
damadama
北安大國純米原酒生酒無濾過
Hokuan JozoNagano
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35
dama
Rice used: Hitogokochi Polishing ratio: 59 Yeast used: Association 701 Alcohol level: 16% Sake meter: -6 Acidity: 2.0 Amino acidity: 1.6 Fruity type Juicy mouthfeel, young melon-like aroma, light carbonation, slight acidity and a little bitterness, not too sweet. When heated, it has a strong banana and yogurt flavor. Food Recommendations Teriyaki yellowtail, mozzarella cheese 🧀, grilled white meat, fried corn
Japanese>English
damadama
Hakubanishiki初しぼり純米生酒
HakubanishikiNagano
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34
dama
Rice：Omachi Hitogochi Rice polishing ratio: 65%, alcohol content: 16 Sake meter: -2 Umakuchi type It has a crisp taste when you open your mouth and a slight pineapple-like aroma after a while. The overall flavor is crisp and the acidity finishes it off 🍶. Food that would go well with it Camembert cheese, avocado salad, cold yellowtail sashimi
Japanese>English
damadama
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31
dama
Umakuchi type Rice used: Toyonishiki produced in Aizu Rice polishing ratio: 55% Alcohol content: 15 This sake has a delicious taste of rice with a gentle sweetness. It has a slight pineapple-like aroma, and a slight bitterness at the end to tighten the aftertaste 😊. It would go well with something like steamed pork or German potatoes🍟. ❗️
Japanese>English
damadama
Senkin無垢純米吟醸生酛原酒無濾過
せんきんTochigi
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39
dama
Light & Fruity Rice：Yamadanishiki (Domaine Sakura) Rice polishing ratio: 60%, alcohol: 14 It has a green apple-like aroma with a light sweetness and acidity. The bitterness at the end is also a nice refreshing taste. It goes well with dishes spiced with sansho (Japanese pepper) and crispy grilled cheese powder.
Japanese>English
damadama
Shinanotsuru田皐純米吟醸原酒生酒無濾過
Shuzo ChoseishaNagano
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40
dama
Umakuchi & Fruity type Rice：Miyama-Nishiki Polishing ratio：60 ±0.0 1.4 16% abv. It has a gorgeous ginjo aroma like melon🍈, a soft sweet flavor, and a refreshing finish with a bitter bitterness like the white part 🍊 of citrus fruits, with a moderate residual sugar and a delicious ginjo aroma that leaves the nose. Might go well with soaked fish with mitsuba ☘️ or white fish such as barracuda 🐟 with a hint of sansho.
Japanese>English
damadama
Senkin雪だるま原酒にごり酒発泡
せんきんTochigi
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43
dama
Shuwa Shuwa type Rice: Yamadanishiki Alcohol content: 13 When you buy this Shiboritate Activated Nigori (nigori), the nigori is at the bottom of the bottle, but when you open it, the nigori comes up with the carbonation and turns the whole bottle into white nigori sake 🍶. It tastes like an adult Calpis soda because of the slight carbonation and lactic acidity 😊.
Japanese>English
damadama
山の壽泡沫発酵製法純米吟醸
Yamanokotobuki ShuzoFukuoka
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33
dama
Light and tasty type Rice used: Omachi Polishing ratio: Koji rice 50%, Kake rice 65 Kakemai 65%, Alcohol 13%. Sake made with the brewery's original bubble fermentation method to increase the effervescence 🍶 It has a light taste with no added water and is finished at 13% abv. The slight carbonation, light acidity, and lactic acidity when poured into a glass make it a refreshing and delicious sake. It is a sake that washes down with tempura, fried food, and other fried foods 😊.
Japanese>English
damadama
Kaze no MoriALPHA5生酒貴醸酒
Yucho ShuzoNara
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36
dama
Umakuchi type Rice used: "Akitsuho" from Nara, Polishing ratio: 80%, Alcohol level: 14 Introduced as a sake served from Kaze no Mori for hot sake. It was slightly carbonated and small bubbles formed when poured into a vessel. It is made from Bodai-moto sake and is brewed with a portion of 10-year-old sake (Kijoshu). When cold, the sake has a lactic acid sourness and a yogurt-like taste, but it is also refreshing 🍶. When heated, it has a refreshing and umami flavor that I would like to pair with something like oden (oden is a traditional Japanese stew) 😊. It's good heated, but it's also good cold 🍶.
Japanese>English
damadama
Yamasan山恵錦純米吟醸原酒生酒無濾過
山三酒造Nagano
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36
dama
Light and fruity type Rice used: Sanke Nishiki Polishing ratio: 55 Alcohol content: 15%. It has a slightly carbonated and chili taste, a good balance of sweetness and sourness, a melon🍈 like aroma, and a slight bitterness in the aftertaste.
Japanese>English
damadama
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34
dama
Umakuchi type Rice used: Omachi Polishing ratio: 55 Alcohol percentage: 16.4% Sake meter: +3.0 Acidity: 2.0 Yeast used: K1401 Delicious sake with a refreshing acidity and a delicious rice flavor 🍶Great impression with a smooth and clean aftertaste🙆. It goes well with crab 🦀, and is a perfect match for fatty grilled fish 🐟🍶.
Japanese>English
ジェイ&ノビィ
Good evening, dama 😃. Matsu no Kotobuki! It's a really good sake 🤗. Crab and grilled fish are the best 😙.
Japanese>English
damadama
宮寒梅おりがらみ純米吟醸生酒おりがらみ
Kanbai ShuzoMiyagi
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36
dama
Rice used: Miyamanishiki Polishing ratio: 55 Alcohol content: 15%. Fruity type Fruity aroma like green apple🍏 or muscat, slightly carbonated, rich sweet and fruity aroma, a little sourness and bitterness afterwards to tighten the taste 🍶. It had a delicate taste that would go well with sauteed scallops and other shellfish🦪🐚 dishes😊.
Japanese>English
damadama
Kaze no Mori秋津穂657 奈良酒純米
Yucho ShuzoNara
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43
dama
Rice used: Akitsuho Polishing ratio: 65 Yeast used: K-7 series Alcohol level: 16 Fruity and light It was introduced as a standard sake of Kaze no Mori by a liquor store 🍶. When poured into a glass, it has countless bubbles and is slightly carbonated. Muscat-like aroma with a complex balance of sweet, sour, and bitter flavors, and a crisp impression with a touch of astringency at the end 😊. It would go well with tomatoes and cheeses like caprese, herb-roasted chicken or duck filet 🦆.
Japanese>English
damadama
Daishinshu秋の純吟純米吟醸ひやおろし
Daishinshu ShuzoNagano
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44
dama
Umakuchi & Fruity type Rice used: Hitogokochi Polishing ratio: 59 Alcohol content: 16 It has a ginjo aroma with a fresh sweetness reminiscent of apple🍏 and a refreshing acidity, and a clean and refreshing taste with a light sweetness and a mellow umami. It will go well with refreshing dishes such as mushroom tempura or flatfish muniere 😊.
Japanese>English
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