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SakenowaRecord your sake experiences and discover your favorites
そめぞうそめぞう
東京と越後湯沢の二拠点生活をしています。 I live in Tokyo in summer / in Echigo Yuzawa in Niigata prefecture in winter for snow activities.

Registered Date

Check-ins

53

Favorite Brands

0

Most Check-in Brands

Kubota
3(33.33%)
Mutsuhassen
2(22.22%)
Chojazakari
2(22.22%)
Kirinzan
2(22.22%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
27(50.94%)
Ishikawa
5(9.43%)
Kyoto
4(7.55%)
Akita
3(5.66%)
Aomori
2(3.77%)

Venues With Most Check-Ins

タカハシヤ
8(38.1%)
Ponshu-kan (ぽんしゅ館)
4(19.05%)
どまん中
4(19.05%)
ながたや酒店
3(14.29%)
Bic Camera (ビックカメラ)
2(9.52%)

Timeline

そめぞうそめぞう
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そめぞう
This bottle was promoted as being suitable for warming sake. It seems that this is the one that the supermarket Yoshiya asked the brewer to make for them! (The brewer's website introduced it as a "PB product.) Today, I was in the mode where I wanted to drink it soon, so I heated it for 40 seconds in the microwave, and the moment I opened the microwave, I was surprised by its aroma. When I poured it into a glass, there was no aroma at all, and I wondered what it would be like, but it was a deliciously sweet and robust rice flavor. In December, a small amount of beef leg block has started to appear, so I prepared low-temperature cooked roast beef and enjoyed it with it. It goes well with mashed potatoes with a little consommé. Red wine is not the only thing that goes well with Christmas menu!
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This is part of the "Buy Sake at the Co-op" program. My co-op has a long relationship with Yoshikawa, the hometown of this sake, and also handles rice for food. The city is also the hometown of an important character in a certain manga, and is the home of sake. (In the past, there was a high school with a brewing department.) In Echigo-Yuzawa, of course there are a lot of sake from Joetsu, and I have seen a lot of them, but this is my first time to see this "Ten-Eraku". (Sake names are really interesting.) This time I drank it all up at room temperature & lukewarm, but I might recommend it cold. It is what is called "light and refreshing," and goes with everything. It was a perfect match with carrot shiriririri (miso flavored). It would also go well with cold boiled tofu with ponzu sauce. It is refreshing and easy to drink. I would like to pair it with light meals. It is almost time to head to Echigo-Yuzawa. I'm looking forward to seeing many more Niigata sake this season as I work a little harder.
Japanese>English
そめぞうそめぞう
KarihoSilky Snow Time 冬ひや酒純米吟醸
Akita SeishuAkita
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30
そめぞう
This is a bottle that I was drinking alongside Honorary Pond Moon. This one is a jacket purchase, with a design of snowflakes and a tree with snow drifting on it. This Akita sake is brewed with Akita rice and an original Akita sake mother. The description is exactly what it sounds like: a clean, refreshing drink with no cloying flavors. Ah, this is the type of sake that tastes great in a thin glass wine glass (but I guzzled it down in a thick, rugged glass...). It was a quick bottle.
Japanese>English
そめぞうそめぞう
誉池月秋限定純米ひやおろし
Ikezuki ShuzoShimane
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家飲み部
23
そめぞう
A little more autumn sake before it gets cold. Polishing ratio 60%, Yamadanishiki. The ingredients are 100% Shimane rice and rice malt. This time we served it mostly at room temperature. It has a gentle flavor, and of course it would be delicious chilled, but I felt that if it were chilled to a crisp, it would lose its gentle, omnidirectional network of flavors. I like the sourness that lingers in the aftertaste. I am pairing it with grilled chicken with salted malted rice, potato salad, and pumpkin with minced chicken.
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It's cold today as forecasted. Echigo Yuzawa already has news of snow accumulation at ski resorts, and Kagura might open on schedule for the first time in a while. I should have bought more this weekend. I don't have anything suitable for heating sake today. So, I went rummaging around and came up with a bottle of Takeba, which I bought at Noto Cheer. I served it cold first, with boiled komatsuna and deep-fried tofu. It was light and easy to drink, but had a strong umami flavor that went well with the fried bean curd soaked in the dashi broth. We finished the first sake in no time, and next we had it lukewarm with sweet and spicy teriyaki chicken. After the sake was warmed up a little, the sourness started to appear on the back of the mouth. The sourness in the back end of the sake was good, not to be outdone by the sweet and spicy flavor. The flavor changed so much just by warming it up, it was like a great deal. I hope you will try both. Oh, I think the cold one was the sashimi. (No, the fried tofu was delicious, but I would definitely pair it with white meat sashimi for that refreshing taste!)
Japanese>English
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23
そめぞう
I was attracted to this sake by a store pop-up that said it could be served cold or warmed. Today's meal was a Western-style meal, so I had a glass of sparkling wine and then an after-dinner glass of sake. I've been drinking a lot of strong sake recently, so at first I thought it would be easy to drink. But after the second sip, I thought, "Oh, it's a well-balanced sake with a lot of umami, what should I do with snacks? So I paired it with Kameda's Wasabi Kaki no Tane (persimmon seeds with wasabi). (I think Naniwaya's Aojiso Kaki-no-tane would be a better match.) Today I drank it cold, so I will try heated sake from tomorrow onward. Next week it will be as cold as December, so I feel like I'm going into winter without drinking much autumn-aged or hiyaoroshi sake.
Japanese>English
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A family member bought this bottle after seeing it on the road. It's a carbonated schwashy type. It has 12% alcohol by volume and is 500ml, so it didn't last more than an hour in our house. It is sweet. Also, my mouth feels like when I eat a grape. I wonder if it was made with champagne in mind... It's not a food wine, but a starting drink.
Japanese>English
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21
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While we were eating oden, I said to myself, "I want some hot sake! (I think I drank a lot of hot sake yesterday and had very little left), so I had a bottle of Dainichi hot sake. It was very tasty and I drank it in gulps even though it was still very cold, but it was definitely more delicious when it was heated. I paired it with some meatballs that were in the oden. This was also purchased at the Co-op. The buyers at the Co-op are amazing. They suggest delicious sake every week.
Japanese>English
そめぞうそめぞう
Chikumanishiki辛口特別純米特別純米
Chikumanishiki ShuzoNagano
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家飲み部
16
そめぞう
What's for dinner tonight? I asked him what he had for dinner tonight, and he said oden. I was muttering to myself, "Isn't there a lot of oden these days? But the ingredients were totally different from usual. The frozen takoyaki had soaked up the broth and looked like Akashiyaki. I was surprised to see shrimp and octopus. Today, in an attempt to "buy sake at the Co-op," I bought a bottle of Chikuma-Nishiki from Nagano Prefecture, at room temperature. It is a light golden color and has a strong sake taste. I enjoy it alternately with oden soup stock. It goes really well with boiled quail eggs. If you like easy-drinking sake, you may feel that it has a strong sake taste. I would like to try it lukewarm next time.
Japanese>English
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I could not take a good picture... Today, I attended a sake study session at Tamanomitsu Sake Brewery. We compared salt rice crackers, bonito and yuzu cheese, and chocolate with five different types of Tamanomitsu Brewery's sake. Before that, we had a lot of classroom learning about sake. The sales manager was the lecturer, and he spoke very well and kept up a good tempo to get the important points across. I liked the Bizen Omachi, which I thought was my favorite out of the five types of sake! I took home a bottle of Bizen Omachi, which I thought was my favorite of the five, and an old sake that I wanted my family to drink. The combination of Bizen Omachi and bonito cheese was so delicious that I unconsciously gave it a ◎ rating. I am planning to recreate it at home this weekend.
Japanese>English
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This week, I had many opportunities to eat at work. Finally, I can relax at home and enjoy sake. (I also remember that I drank a lot of Kirinzan at the first meeting the night before last...) This is also a bottle I was able to buy at the co-op. With sashimi of horse mackerel, Japanese common squid, and kanpachi (yellowtail). I had points that would expire today, so I went to the department store and bought some evening discount saku fish and cut it up myself. I was tired from work, but strangely I was able to concentrate and cut it beautifully. Daiginjyo is so easy to drink. It has a lot of momentum and I end up emptying another Yongou bottle. It is really easy to drink.
Japanese>English
そめぞうそめぞう
Suwaizumi満点星純米吟醸
Suwa ShuzoTottori
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家飲み部
20
そめぞう
It has become cooler all at once. We decided to postpone last night's dinner of oden, and today it is the full star that was introduced in the store as "by all means with heated sake". (Good name!). The color is darker than yesterday's Maihime, a clear golden color. It has a mild taste, but it is not too thick. (It is different from sweet. Not sticky sweet.) First at room temperature, then hot sake. When I asked the family who prepared the oden, they told me that the salt content of the oden sauce was a little higher than usual. I asked the family who prepared the oden, and they told me that the oden sauce had a little more salt than usual.
Japanese>English
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Today, the temperature is such that you can wear short sleeves. It was so warm that I thought I could wear short sleeves. We were going to have oden for dinner, but it didn't turn out that way. I served Maihime, which had been chilled in the refrigerator, with Unohana. It is golden in color and has a strong aroma and flavor. I plan to serve it with scallop sashimi later. We got this bottle because the Co-op has a good selection of sake. We are enjoying it very much.
Japanese>English
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A bottle purchased at Tourism Expo in support of Noto. Tsuruno Sake Brewery 1:1 blend of Taniizumi and Kagatobi, labeled half left and half right, limited to 5,200 bottles. It is produced at Fukumitsuya's facility, so we entered it at Fukumitsuya. Today, it is paired with Meat Doufu. We heard at the event that sake breweries in the process of rebuilding are having to start all over again due to the earthquake and subsequent heavy rains, so we purchased a bottle as part of the contribution that sake drinkers can make. It is not too much like beef, but not too much like beef. If you see it, please consider purchasing it.
Japanese>English
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It was the first drink at home after returning to Japan. It was a gift from my husband who went to Echigo-Yuzawa for a moment to prepare for winter. It is a bottle only available in Niigata Prefecture, and I drank it smoothly. It is easy to drink. On that day, I had fried mushrooms and served them on top of salmon meuniere, and I thought "maitake mushroom tempura" would be the best match for this sake. In Tokyo, there are a lot of maitake mushrooms in Yukiguni, but in Echigo-Yuzawa, you can get maitake mushrooms so big you'd think they were different mushrooms. It's autumn, isn't it?
Japanese>English
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Kanazawa Maimon Sushi Tamahime (金沢まいもん寿司 珠姫)
外飲み部
19
そめぞう
Today I went to Kanazawa Maimon Sushi for a business consultation with a former colleague. Kurobelt Yuyu Tetorigawa Junmai-shu Meiryu Dai-harakuchi Kuzuryu Junmai We enjoyed sashimi, seafood snacks, sushi, and more. I was not able to be there on Sake Day this year, so I enjoyed the sake to make up for it. It was an evening that made me wish I could live as a sake hunter in Ishikawa, Toyama, and Niigata. The black belt Yuyuu was delicious and well-made! It was the perfect combination with the pickled firefly squid!
Japanese>English
そめぞうそめぞう
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Sushi Iwa (寿司岩)
外飲み部
24
そめぞう
I have just returned from a one-week business trip to North America. I arrived at Narita, relieved, and couldn't stand it any longer. I decided to drink sake before returning home. I had the opportunity to drink wine, beer, and cocktails every day, but never sake. It was not even on the list because our meal was completely Western. If it didn't go with the meal, there was no way they would have had it. So, here we are in Narita, sipping on Mutsu Hachisen. It was a combination of pickled firefly squid and vinegared sashimi. How could it not be delicious? I thought to myself, "No matter how hard I try, Japan is the best place for good sake, good fish, and good sushi. Mutsu Hachisen, today's vinegared squid (sticky type!) went great with the sushi. It went great with the vinegared squid (sticky!). After that, I will have sushi before going home. It is a business trip until I get home.
Japanese>English
ジェイ&ノビィ
Good morning, Somezou 😃. Good job on your business trip to North America 😌I couldn't wait to have a drink at Narita 😆I know how you feel 😊I'm sure the Japanese food and Hassen must have soaked up all your guts 😚.
Japanese>English
そめぞう
Yes, it really soaked in. I said "Delicious~" so loudly that the sushi chef laughed at me! I think the sushi chef was able to hear my heartfelt "Delicious~" from the bottom of my heart. I would like to be able to convey that kind of feeling of deliciousness to my customers, both onsite and online. Both onsite and online.
Japanese>English
そめぞうそめぞう
Yoshinogawaひやおろし純米
YoshinogawaNiigata
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Mid-Autumn Moon, Moon Cake Festival . My husband, who had a meeting on US time, stayed in Yuzawa and brought back a taste of autumn as a souvenir. It was grilled eggplant with grated daikon and ginger soy sauce, served at room temperature. The aroma was amazing, I was drinking sake, the flavor was robust. Delicious. It is still hot in Tokyo, but autumn is definitely approaching.
Japanese>English
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そめぞう
The children's summer vacation is over. Tomorrow, I will return to the early bird life. Oh, it's so hard to wake up early tomorrow," I said as I sipped on some Senju. It is a royal road type, and goes with everything. Today we had an Asian mix of Korean dumplings, boiled edamame beans, and spring rolls. It's finally September. I'm looking forward to the next few months!
Japanese>English
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Juban Ukyo (十番右京)
外飲み部
20
そめぞう
Today, we had a party with all the friendly people from my former workplace. We enjoyed delicious drinks while having creative dishes and various snacks. This Ubusuna was a very tasty drink, with a sweet and sour taste but a refreshing aftertaste that didn't drag on!
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