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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

54

Favorite Brands

4

Most Check-in Brands

Daisekkei
7(30.43%)
北安大國
5(21.74%)
Ryusuisen
3(13.04%)
Kawanakajima Genbu
2(8.7%)
夜明け前
2(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
40(74.07%)
Niigata
3(5.56%)
Fukushima
2(3.7%)
Tochigi
2(3.7%)
Fukuoka
2(3.7%)

Timeline

damadama
亀の海細雪純米吟醸原酒生酒中取り無濾過
Tsuchiya ShuzotenNagano
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37
dama
Fruity type Rice used: Hitogokochi from Nagano Prefecture Polishing ratio: 60% Alcohol percentage: 17 Sake meter: -4.0 Acidity: 1.4 New Junmai Ginjo Unfiltered Nama Sake Sake bottled directly from the funakuchi, quietly drawn from the Arabashiri to the Nakakumi. It has a fruity aroma like apple🍏, gentle sweetness and umami, and beautiful acidity. It has a fresh and juicy taste with a slight gassy sensation.
Japanese>English
damadama
Hoka秋あがり純米
ToshimayaNagano
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39
dama
Umakuchi type Rice type : Koji rice Shirakaba-Nishiki Kake rice Yoneshiro Rice Polishing Ratio: 70% Sake Degree: +2 Acidity: 1.2, Alcohol level: 16 The overall taste is cohesive and can be enjoyed either cold or pressed. At first, the sweetness and umami are perceived, and the spiciness comes in later. Not much acidity can be detected, so the overall impression was of a cohesive sake 🍶.
Japanese>English
damadama
Daisekkei秋あがり純米吟醸
Daisekkei ShuzoNagano
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33
dama
Umakuchi type Rice: Miyamanishiki from Nagano, Polishing ratio: 55 Sake meter degree: +4 Acidity: 1.9 Alcohol content: 16%. This sake has been stored and matured in the brewery for one summer. It is a mellow sake with a good sense of Taisukei style. It has a slightly dry taste with the umami of rice, just like Taisukei. This sake can be enjoyed cold or warmed up 😊. I paired it with grilled rockfish, and rockfish goes really well with sake 😳.
Japanese>English
damadama
Setoichi月が綺麗ですね純米吟醸
瀬戸酒造店Kanagawa
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36
dama
Umakuchi & Fruity type Rice type: Yamadanishiki Polishing ratio: 55 Sake meter degree: +1 Acidity: 1.3 Alcohol percentage: 16% Yeast: Association No.10 My daughter bought this sake for me. It is said that the sake is stored in cold storage after it is freshly pressed, and bottled and fired when the time is right. The aroma is like pineapple, the taste is not too sweet and you can feel the deliciousness of the sake, and the bitterness comes afterwards, making it a very full-flavored sake 🍶. It is a delicious sake 😊.
Japanese>English
damadama
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38
dama
Umakuchi & Fruity type Rice: Hitogokochi Polishing ratio: 59 Alcohol content: 15%, Sake meter rating: +4 Acidity: 1.8 This sake is slowly matured in its raw state, and is then fire-aged just before bottling in August. It has a mellow, fresh, fruity taste with a hint of pear and a hint of melon 😊. I could drink it chilled in the summer 😅This is a delicious sake 🍶.
Japanese>English
damadama
le lac五百万石純米吟醸原酒無濾過
Usui ShotenNagano
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35
dama
Light and fruity type Rice: Ishikawa Gohyakumangoku Polishing ratio: 55% Alcohol content: 15 Sake meter: 0 Acidity: 1.8 Sake with the delicious taste of rice. It has a fruity taste like green apple🍏 with a hint of acidity. It is a sake that can be chilled and drunk crisply in summer 😊.
Japanese>English
damadama
蒼澄特別純米山廃
IchinoyaNagano
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31
dama
Rice: Shirakaba-Nishiki Polishing ratio: 59 Sake meter: +5.0 Acidity: 1.7 Sake with a light lactic acidity characteristic of Yamahai brewing. It has a creamy aroma and richness, with a hint of sourness. It is a sake to be paired with creamed chicken 🍶.
Japanese>English
damadama
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35
dama
Light type Rice：Hitogokochi Polishing ratio (Koji rice): 59% (Kake rice): 65% Sake meter degree: 6 Acidity: 1.6, Alcohol level: 15 Although it contains brewer's alcohol, it is very reasonably priced 😊. Refreshing aroma and crisp mouthfeel🙆. It is a sake to drink chilled on a hot summer day 🍶.
Japanese>English
damadama
Daisekkeiリンゴ酸　多産性酵母仕込純米
Daisekkei ShuzoNagano
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37
dama
Fruity type Rice used: Hitogokochi Polishing ratio: 65 Alcohol level: 13%, Sake meter rating: -18 Acidity: 3.1 A delicious sake with a crisp acidity that is easy to drink chilled in summer. The use of malic acid (Nagano R yeast) gives it a refreshing sour taste like green apples.
Japanese>English
damadama
北安大國純米原酒生酒無濾過
Hokuan JozoNagano
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33
dama
Umakuchi & Fruity type Rice: Hitogokochi Polishing ratio: 59 Alcohol level: 16% Sake meter: -8.0 Acidity: 2.0 A sweet and delicious sake 🍶 with the umami of rice and a little acidity, it has a delicious and crisp taste. It was also fruity with pineapple-like aroma from the latter half of the bottle. I drank it chilled because of the season, but it is also delicious heated 🍶.
Japanese>English
damadama
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31
dama
Fruity type Rice used: Miyamanishiki Polishing ratio: 55 Alcohol level: 12 degrees Sake meter: -10 Acidity: 1.3 degrees Slightly sweet and very easy to drink 🍶Low alcohol content at 12%. It is a sake that can be enjoyed well chilled 🍶.
Japanese>English
damadama
Daisekkei限定純米　夏酒特別純米
Daisekkei ShuzoNagano
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33
dama
Rice used: Miyamanishiki Polishing ratio: 59 Alcohol level: 15% Sake meter: +3.0 Fruity type It is a freshly stored sake that has been stored at low temperatures and then heated before bottling. It has a fruity, fresh taste with a good acidity, and can be drunk cool and refreshing during the hot season 🍶.
Japanese>English
damadama
市野屋特別純米山廃
IchinoyaNagano
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29
dama
Fruity & light type Rice used: 70% Sanke Nishiki, Polishing ratio: 60 Alcohol content: 15%. A refreshing sake that is hard to believe the rice polishing ratio is 60%. Slight carbonation can be felt at first, and the overall balance is good, leaving a bitter aftertaste. The aroma is fruity and smells like young melon 🍈, I had an image that Yamahai brewing has a strong lactic acid aroma, but I didn't feel it at all 😅. I thought that Yamahai brewed sake would have a strong lactic acid aroma, but I didn't feel it at all 😅 I would like to drink this sake chilled with a glass of wine and match it with caprese or white fish carpaccio in a fashionable way 😄.
Japanese>English
damadama
五岳純米吟醸原酒生酒
今井酒造Nagano
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28
dama
Umakuchi type Rice used: Miyamanishiki Rice polishing ratio: 49% Alcohol: 17 Sake meter: +0.5, Acidity: 1.6, Amino acidity: 1.1 Yeast used: Yeast K1801 This is a spring limited edition sake buried in snow with a serial number. It has a sweet taste at first, like a pure sake, and a dry aftertaste that can be enjoyed with meat 🍖 or other dishes with a strong flavor 😄.
Japanese>English
damadama
積善花酵母仕込　夏の酒す純米吟醸生酒
Nishiiida ShuzotenNagano
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32
dama
Light type Ingredient rice: Hitogokochi Polishing ratio 55% Alcoholic strength: 15 Sake meter: +6 Acidity: 1.8 Sake made with Tsukishita-bijin yeast. It has a crisp acidity, but the overall balance is good, with a bitter aftertaste. The aroma is slightly banana-like. It is a refreshing summer drink and would go well with stir-fried sweet and spicy pork chops 😄.
Japanese>English
damadama
Kokuryuいっちょらい
Kokuryu ShuzoFukui
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43
dama
Fruity type Ingredient Rice: Gohyakumangoku Rice Polishing Ratio: 55%, Yeast: Kura Preserved Yeast Sake meter: +5 Acidity: 1.1 Alcohol Content: 15.5 Dry with a fresh aroma like melon🍈. Well-balanced and unctuous taste It would go well with marinated seafood and fresh tomatoes or caprese 🍶. It was a refreshing sake to drink in summer.
Japanese>English
damadama
Kubota千寿純米吟醸
Asahi ShuzoNiigata
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39
dama
Mouthful type, 15% alc. Sake that is refreshing and easy to drink. It was well-balanced and delicious sake 🍶. I drank it chilled, but I would also recommend heating it up 🤔It would go well with fried chicken with tartar sauce 🐔.
Japanese>English
damadama
Senkinクラシック仙禽　雄町生酛無濾過
せんきんTochigi
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45
dama
Light type Rice used: Domaine Sakura Omachi 80%, Domaine Sakura Yamadanishiki 20% (Domaine-ization: brewing using the same water vein as the water used to make the rice) Senkou has a sweet and sour image, but with restrained acidity and sweetness 🍶. The aroma is like melon🍈 and the sourness is like green apple🍏 or yogurt, which is typical of the sake's traditional sake making process, leaving a light bitter aftertaste. It is a sake to drink in summer. The classic series is lactic acid based sake, so the best drinking temperature is around 15 degrees Celsius 🤔.
Japanese>English
damadama
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36
dama
Fruity type Polishing ratio: 50 Rice used: 100% Koshitanrei In order to make sake that suits the modern diet This sake was brewed 1,200 times and was the 888th time it was made. When opened, the sake has a strong rice flavor like an aged sake, but after a little time, it has a dry, crisp flavor with a fruity aroma of pineapple, lychee and other tropical fruits. The aftertaste is long with a hint of acidity. The long finish made this sake 🍶 a good match for meat dishes and firm cheeses. It is a delicious sake 😄.
Japanese>English
damadama
勢正宗もち米熱掛四段仕込み　純米酒　火入れ純米
丸世酒造Nagano
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31
dama
Utsukuchi type Ingredient rice: 90% Hitogochi from Nagano, 10% Hime no Mochi Polishing ratio: 70% Alcohol content: 16% Yeast used: Association 1401 Junmai Ginjo-shu made with sake brewing rice in a three-stage brewing process, with glutinous rice added in the fourth stage. The four-stage hot glutinous rice brewing is a traditional technique in which steamed glutinous rice is thrown into the tank while still hot during the second half of fermentation. It was dry, crisp, and easy to drink, which one would not expect from a sake made with 70% polished rice. When cold, it had a hard, mineral taste, but when heated, the aroma opened up and the sake became easy to drink. It was a delicious sake.
Japanese>English
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