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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

101

Favorite Brands

4

Most Check-in Brands

Daisekkei
7(12.73%)
北安大國
6(10.91%)
Kaze no Mori
5(9.09%)
Kawanakajima Genbu
4(7.27%)
夜明け前
4(7.27%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
59(58.42%)
Tochigi
9(8.91%)
Fukushima
7(6.93%)
Nara
6(5.94%)
Niigata
4(3.96%)

Timeline

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
damadama
北安大国しぼりたて生原酒原酒生酒
Hokuan JozoNagano
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26
dama
Utsukuchi type Rice used: Hitogokochi Polishing ratio 70% Alcohol 19% Yeast used: K901 Sake meter: -6 Acidity: 1.4 Sake with a rich, robust rice flavor. Sake with a sweetness that can be felt at first
Japanese>English
damadama
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28
dama
Umakuchi type, Polishing ratio 50%. Alcohol 15-16%, Sake degree +2 Acidity 1.3 Yeast used: Association No. 9 yeast It is very well-balanced and has a dry aftertaste. It is recommended as a sake that the locals in Itoigawa, Niigata drink often.
Japanese>English
damadama
MiwatariPetillant純米吟醸
ToshimayaNagano
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26
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Fruity type Polishing ratio 59%, alcohol 17%. The natural carbon dioxide gas produced during moromi fermentation is only found in sake breweries, and is said to give the sake its original rich flavor. Slightly carbonated, with an aroma of pear and ripe melon, it has a fresh mouthfeel with a well-balanced sweet, sour, and bitter flavor, making it a stylish sake to drink in a wine glass.
Japanese>English
damadama
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50
dama
Fruity type Rice used: Yume no Kou (Koji rice 60%, Kake rice 66%) Alcoholic strength: 13 Sake: ±0 Acidity: 1.4 It has a fruity aroma like muscat, a little gasiness, and a refreshing taste with a moderate acidity with a controlled sweetness 🍶.
Japanese>English
damadama
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32
dama
Comparison of drinking from large snowy valleys and snow-grown Special Junmai A mellow and mild sake with a slightly sweet and slightly bitter taste that does not interfere with any meal 🍶. Alps Ginjo Sake with a banana-like ginjo aroma and a fruity flavor that makes a great first impact 🍶It goes well with oyster dishes 🦪. Junmai Daiginjo A light type of sake with a slight sourness and citrusy taste 🍶. It has a long lingering aftertaste and would go well with beef steak 🍖 without losing its flavor 🍶. All three sakes were delicious 😊😊😊😊
Japanese>English
damadama
Motooi no Matsu小松原　弦戯純米大吟醸にごり酒
東飯田酒造店Nagano
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29
dama
Light type, Source Rice: Miyamanishiki Rice polishing ratio: 49% Alcohol level: 15 Sake level: ±0 Acidity: 1.5 Yeast: K901 It has a refreshing acidity like citrus fruits and a slightly bitter taste like sweet summer. It was a refreshing and delicious sake 🍶.
Japanese>English
damadama
市野屋風さやか純米山廃
IchinoyaNagano
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36
dama
Fruity type Rice used: 70% Polishing ratio: 70 Alcohol level: 15% Sake meter: +0.5 Acidity: 1.9 Yeast used: Association No. 701 It has a slightly carbonated, refreshing taste with a slight acidity and umami from the rice, and a moderate bitterness and astringency. It was an elegant and refreshing sake typical of Ichinoya 🍶.
Japanese>English
damadama
RyusuisenTAKUMI 雄町純米大吟醸山廃
IchinoyaNagano
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29
dama
Fruity type Rice used: Omachi Polishing ratio: 50 Alcohol content: 15%. Sake meter: +0.3 Acidity: 1.7 Slightly carbonated, with a fruity aroma like lychee or muscat, it is refreshing on the palate, and the aftertaste is refreshing and delicious with a slight bitterness behind the delicious rice flavor. It is recommended to drink it chilled. It may go well with creamy dishes such as carbonara or yakitori.
Japanese>English
damadama
Daisekkei特別純米原酒生酒
Daisekkei ShuzoNagano
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34
dama
Fruity type, 59% polished rice Sake level: 4.0, Alcohol level: 17 It has a banana-like aroma and sweetness when slightly carbonated and has a rich flavor that is typical of the original sake. It was a delicious sake 😄.
Japanese>English
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
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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
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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
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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
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