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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
Wakanami純米吟醸純米吟醸
Wakanami ShuzoFukuoka
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26
dama
Light & fruity type 　Rice：Yume-Ichikkyo, Yamadanishiki Rice polishing ratio: 55% Yeast: Akita Konno strain Alcohol percentage: 16%, Sake meter rating: +2.0 Acidity: 1.6 We found it at a liquor store and bought it 🍶. Slightly carbonated, well-balanced sake with acidity, sweetness, and a bit of bitterness. The aroma is fresh and crisp, like muscat, with a slight bitterness that tastes like grapefruit after opening the bottle. When heated, it has a banana-like aroma and a soft mouthfeel. Thank you for a great sake 😊.
Japanese>English
damadama
北安大國純米酒五十九純米
Hokuan JozoNagano
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25
dama
Mouthfeel type Ingredient rice: Hitogochiki produced in Nagano Prefecture Polishing ratio: 59% Yeast: Association #7 Alcohol 15%, Sake meter: -2, Acidity: 1.8 Between rich sweet and rich dry. The sweetness that spreads in the mouth is harmonized with mild acidity, making it a light drink. The sweetness is felt when the bottle is opened, but as time goes by, the spiciness wins out and the mouthfeel changes to a crisp one. Light banana-like ginjo aroma and lactic acidity with a unique yogurt-like flavor. It goes well with mozzarella cheese, gratin, and other dishes with white sauce and cheese 🍶.
Japanese>English
damadama
Kuromatsusenjo特別純米　熟成超辛口　限定特別純米古酒
SenjoNagano
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20
dama
Aged type Ingredient rice: Yamae-Nishiki Aged for 3 years Rice polishing ratio: 60%, Sake meter value: +15, Acidity: 2.0 Between light-bodied dry and dark-bodied dry This is the first aged sake I've tasted. Because it has been aged for 3 years, it has a thin, jasmine and nutty aroma like Shaoxing sake, and is dry. When heated, the aroma softens and the flavor becomes stronger and easier to drink. Smoked cheese went well with it. Might go well with aged cured ham or salami. Also, this aroma would be good with lebanilla. Thank you for the delicious sake 😊.
Japanese>English
damadama
市野屋純米吟醸原酒
IchinoyaNagano
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22
dama
Light type Ingredient Rice：Shinko Shu 545 (Yamae Nishiki) Rice polishing ratio: 59%, Alcohol level: 16 Sake meter: +6, light and dry It has a very dry and crisp taste. It has a banana-like aroma, not sweet, with a brown sugar-like aroma later on. Tastes similar to the former Kinran Kurobe. It is best served chilled with white fish sashimi or carpaccio. Thank you for the delicious sake 😊.
Japanese>English
damadama
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21
dama
Light type>Fruity type Rice used: 60% Yamadanishiki from Hyogo Prefecture, Polishing ratio: 60 It has a dry, clean taste with a faint pineapple-like aroma in the back, which will become more fruity as the rice polishing progresses. It is crisp and dry, so foods that are designed to mask (neutralize) the spiciness, such as white-meat sashimi, may be a good match for it. When heated, the spiciness is reduced and it becomes easier to drink 🍶. Thank you for the delicious sake 😊.
Japanese>English
damadama
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20
dama
Cold: Fruity, Warmed: Umami Rice: Hitogokochi from Nagano, Polishing ratio: 59 Alcohol content: 15%, Production date: R5,December It has a fruity aroma like fresh melon with a nutty aroma in the back. It has a light sweetness but is dry and crisp, so it is a sake to drink in a wine glass. The dish to be paired with this sake is an appetizer with prosciutto ham (synergy), considering the aroma of melon, or Caprese with fruit tomatoes (So_1F345) for harmony. I also recommend drinking it with the subtle sweetness of Bonjiri (grilled with salt) to wash down and neutralize the fatty taste in your mouth. When heated, it retains the aroma of melon🍈 while bringing out the nutty aroma of peanut butter🥜, yet it is still a refreshing sake! It goes well with kinpira gobo (burdock root), which has the same earthy aroma, and may also go well with stewed beef and burdock. Thank you for the delicious sake 🍶😊.
Japanese>English
damadama
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31
dama
More umami than matured type Rice polishing ratio 91%, Rice used: Nagano rice, Rice malted rice Alcohol 15%, Sake degree +2.0, Acidity 2.2 Mellow and dry Production month: 23,March Shipment month: 23,November The first bottle purchased for trial Fresh acidity and lactic acidity, firm rice flavor, light amber color. It goes well with hard cheeses like Parmigiano when cold, yakitori liver (sauce), miso flavored nabe, cucumber in tamari, and other solid tasting dishes. Warm it up with a hot sake to remove the acidity and give it a refreshing taste. This was my first low-milled sake and it was delicious with a robust flavor.
Japanese>English
damadama
Masumi純米吟醸酒　白妙(しろ)純米吟醸
Miyasaka JozoNagano
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28
dama
Light type Rice: Miyamanishiki from Nagano, Yamadanishiki from Hyogo Rice polishing ratio: 55% Alcohol level: 12 Yeast: No. 7 yeast of our own strain Dry and easy to drink. It can be served with any kind of food.
Japanese>English
damadama
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25
dama
Fruity type, 60% polished rice We purchased this wine thinking it would be a "tasty" type to go with oden, but it is actually a fruity type! It is slightly carbonated and has a ginjo aroma like strawberry or kiwi, which later turns into a pear-like aroma. It is easy to drink, yet has a rice flavor deep inside 🍶. If it is served cold, it is good with cheese and other umami flavors. When warmed up, it has more spiciness, umami, and sweetness, making it an umakuchi type. Might be good to pair with a dish such as bonito tataki with an eye to masking and neutralizing the flavor. It is better to warm it up for oden.
Japanese>English
damadama
Honkin本醸造　太一　からくち本醸造
Sakenunoyahonkin ShuzoNagano
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20
dama
Umakuchi type, 60% polished rice ratio Umami of rice, modest ripe banana-like ginjo aroma. It is dry when served cold, and becomes more dry when warmed. Recommended as a neutralizer (masking) for yellowtail and bigeye tuna sashimi and negitoro (tuna with green onion).
Japanese>English
damadama
北安大國春酒　純米吟醸無濾過原酒純米吟醸無濾過
Hokuan JozoNagano
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20
dama
Fruity type, Polishing ratio 55 Rice used: 100% Yamae-Nishiki from Omachi City, Nagano Prefecture Alcohol 14%, Sake meter -23%, Acidity 3.0, Super rich sweet taste Yeast: Nagano R yeast Sake made with apple yeast. Refreshing with a strong acidity and a slight carbonation. Sweet and sour like green apple, with a young aroma like blue banana. When warmed, the sweetness weakens and the spiciness of sake becomes stronger. It may be recommended to drink it cold rather than warm. It goes well with avocado dishes, spring-like bamboo shoot dishes, Fukino miso (with sweetness), and kinome (sprouts). Fried food (tempura, chicken cutlet): complements the flavor.
Japanese>English
damadama
Iyari生酛純米無濾過生原酒生酛原酒生酒無濾過
Hokuan JozoNagano
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17
dama
Umakuchi type, 100% rice used Hitogokochi Polishing ratio 59% Alcohol 16 Sake degree 5, acidity 2.0, rich and dry, amino acid 1.6 Yeast: Association No. 701 It has a slightly carbonated, lactic acid aroma, a light young banana aroma, and a crisp, dry taste with the umami of rice. It goes well with cheese and miso when served cold. When it is heated, the umami of rice increases and it becomes more crisp and spicy, It would go well with sweet and spicy braised chicken wings or sukiyaki.
Japanese>English
damadama
北安大國純米吟醸無濾過生原酒
Hokuan JozoNagano
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18
dama
Light type, 55% polished rice ratio, slightly carbonated, juicy flavor, sweet but clean, light banana-like ginjo aroma
Japanese>English
damadama
Ryusuisen生酛造り　純米大吟醸　ひとごこち
IchinoyaNagano
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22
dama
Hitogokochi rice 49% polished rice ratio, fruity type Easy to drink, slightly carbonated, pear-like flavor Recommended to drink chilled
Japanese>English
3

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