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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

83

Favorite Brands

4

Most Check-in Brands

Daisekkei
7(15.22%)
北安大國
6(13.04%)
Kawanakajima Genbu
4(8.7%)
Ryusuisen
3(6.52%)
夜明け前
3(6.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
54(65.06%)
Tochigi
7(8.43%)
Fukushima
6(7.23%)
Niigata
3(3.61%)
Nara
3(3.61%)

Timeline

damadama
Kawanakajima Genbu無濾過生原酒純米吟醸原酒生酒無濾過
ShusenkuranoNagano
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44
dama
Fruity type Rice used: Miyamanishiki Rice polishing ratio: 49% Alcohol level: 16 Sake Degree: +3.0, Acidity: 1.6, Between light dry and light sweet It has a fresh aroma like tropical fruit (lychee), sweet and slightly carbonated on the palate, with a good acidity. Ripe taste of melon🍈 or strawberry🍓 and sweetness, with a rich flavor that is typical of the original sake. It may go well with fatty wagyu beef or bonjiri. It was a very good sake 🍶.
Japanese>English
damadama
Nito純米錦六十五　火純米
Maruishi JozoAichi
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29
dama
Light type Rice used: Yamadanishiki Polishing ratio: 65 Alcohol content: 15 Taste and aroma, acid and umami, heavy and light, sweet and spicy, entry and aftertaste Sake that shows various faces depending on the passage of time, change in temperature, and contact with the air. Sake with a variety of flavor variations, just like the label says 🍶 Slightly carbonated, fresh fruit aroma and sweetness, pleasant acidity, and a slightly bitter aftertaste, making it a refreshing drink. Although it is a junmai sake, it is crisp and easy to drink like a junmai ginjo sake. It is a very delicious sake.
Japanese>English
damadama
alt 1
19
dama
Light type, 55% polished rice, 14% alcohol by volume Sake meter: -6.0, Acidity: 2.8, Rich sweet taste Rice: Hitogokochi, Nagano R yeast (high malic acid producing yeast), fire-aged This is a summer sake from a local brewery, Kitaan Okuni. It has a strong acidic flavor reminiscent of lemon with a lactic acid aroma. It tastes like yogurt. It is recommended to drink it well chilled 😊. I don't know if it's a bad idea, but it's also good with soda 😅 I thought it would go well with lamb stewed in curry. Thanks for the refreshing summer drink ❗️
Japanese>English
damadama
alt 1
31
dama
Light type Rice used: Yume Issen Polishing ratio: 55 I had a junmai ginjo the other day and it was so good that I wanted to try the nama-shu as well. I wanted to try the namaishu as well, so I bought this sake. It has a fruity aroma like muscat, a good balance of sweetness and sourness in the mouth, a citrusy taste like lemon, and a slight bitter taste like grapefruit. I'm glad I bought the raw sake - it was a delicious sake from ❗️😊.
Japanese>English
damadama
Nabeshimaクラシック白菊特別純米
Fukuchiyo ShuzoSaga
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30
dama
Mouthful, light type Rice used: 100% Shirakiku Alcoholic strength: 15 Slightly fruity aroma like pineapple or kiwi with a slight carbonation, the rice flavor spreads after drinking, with a crisp and refreshing aftertaste and an overall calm atmosphere 🍶. It was indeed a delicious sake from Nabeshima 😊.
Japanese>English
damadama
alt 1
34
dama
Umakuchi type Rice used: Hanabukiyuki Polishing ratio: 55 Alcohol level: 16% Sake level: ±0 Acidity level: 1.6 I met "Tasake" 🍶 when I went out of town. When opened cold, it had a slightly carbonated, elegant banana-like aroma, a combination of spicy and sweet flavors, and a soft, crisp taste 😊. When heated up, the spiciness and sweetness were reduced and it became easy to drink. The aroma is like a nutty aroma, just like Yamahai. Serve with salted squid When heated up, it would go well with kinpira (spicy fish cakes). Thank you for finding this delicious sake 🍶😊.
Japanese>English
damadama
Ryusuisen山田錦純米大吟醸生酛
IchinoyaNagano
alt 1
25
dama
Fruity type Fruity aroma like banana or pear, slightly carbonated Well-balanced and elegant sweetness and sourness, with a slight bitterness coming later. It is indeed a Junmai Daiginjo from Ichinoya and a sake to drink on special occasions 😊.
Japanese>English
damadama
Kawanakajima Genbuしぼりたて特別純米原酒生酒無濾過
ShusenkuranoNagano
alt 1
34
dama
Fruity type Yamadanishiki Polishing ratio: 59% Alcohol level: 16 Acidity: 1.8, Sake meter value: +4, light and dry It was purchased at a sake shop in Matsudai, Nagano. It is a very well-balanced sake with sweetness, richness of rice, mild acidity, and a fruity aroma like white peaches in the mouth with slight carbonation 🍶. The smoothness of the silken tofu matched the smooth texture of the sake. When heated up, the sweetness was subdued and the peach aroma remained and a gentle acidity emerged. It was a very good sake 🍶 ❗️ thanks 😊
Japanese>English
さとー
Good morning dama! I have followed you! Is Genmai available at liquor stores in Nagano city? I'm planning to visit the Nagano area next time I'm in the area and wanted to ask for reference 💦.
Japanese>English
damadama
Kuromatsusenjo冷やしざけ生　川蝉純米吟醸生酒
SenjoNagano
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35
dama
Light type Miyamanishiki produced in Ina Valley, Shinshu Rice polishing ratio: 55%, 14% alc. Shipping season: Summer Light and light, with a fresh sweet and sour taste. The aroma is characterized by a green apple-like aroma, but it also has a citrus 🍊 aroma, like mandarin oranges. Recommended to drink chilled. Foods it goes well with Aqua pazza, oyster ajillo, marinated salmon, and other seafood dishes. Fresh cheese would also go well with this wine 🍶. Thank you for the delicious sake 😊.
Japanese>English
damadama
Wakanami純米吟醸純米吟醸
Wakanami ShuzoFukuoka
alt 1
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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26
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
alt 1
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
alt 1
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
alt 1
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
alt 1
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
alt 1
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
alt 1
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
alt 1
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
alt 1
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
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