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酒呑みKen1酒呑みKen1
京都の伏見出身 小学校の社会科見学は月桂冠でした 中学校の周辺には酒造メーカーがいっぱい おかげさまで立派な酒呑みに育ちました 呑んだお酒は数多く 同時に飛ばした記憶も数知れず…… 現在は神奈川に生息域を移す 2019年 日本酒検定3級 合格 2020年 日本酒検定2級 合格

Registered Date

Check-ins

292

Favorite Brands

10

Most Check-in Brands

Aramasa
10(8.55%)
Sawanoi
8(6.84%)
Hyakujuro
7(5.98%)
Matsunokotobuki
7(5.98%)
Mutsuhassen
5(4.27%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
27(9.25%)
Yamagata
19(6.51%)
Tochigi
15(5.14%)
Kyoto
15(5.14%)
Fukushima
14(4.79%)

Venues With Most Check-Ins

一喜
74(34.1%)
四十八漁場 町田店
46(21.2%)
まつだ家
22(10.14%)
純米酒＆WINE BAR EMON
15(6.91%)
すし 魚真
10(4.61%)
酒呑みKen1酒呑みKen1
Yuki no Bosha美酒の設計純米吟醸原酒生酒無濾過
Saiya ShuzotenAkita
Yuki no Bosha Check-in 1
さかなや道場 湘南台東口店
30
酒呑みKen1
You can feel the sweet aroma of rice in the citrus aroma. You can drink it easily because of its sweetness and refreshing taste. It's not a good idea to have a meeting over a drink. I only remember that it was delicious, but not the rest. ...... If you look at the memo of the meeting, the second half of the memo does not make any sense whatsoever.
Japanese>English
酒呑みKen1酒呑みKen1
夢高尾純米
Inoe ShuzoKanagawa
夢高尾 Check-in 1夢高尾 Check-in 2
夢高尾 Check-in 3夢高尾 Check-in 4
家飲み部
27
酒呑みKen1
First of all, it's crisp and cold. The aroma is almost imperceptible Sharp acidity and a crisp aftertaste. It is supposed to be a sweet wine, but it feels spicy because of its strong acidity. It has a strong umami taste with a long lingering aftertaste, but the finish is clean and crisp. If you heat it up lukewarm, the acidity becomes more rounded and there is a hint of sweetness on the finish, but it is still basically a crisp dry taste. This is a Umakuchi-type Souzake with firm acidity and a refreshing feel.
Japanese>English
酒呑みKen1酒呑みKen1
Miyakobijin桃ラベル純米山廃
Miyakobijin ShuzoHyogo
Miyakobijin Check-in 1
Miyakobijin Check-in 2Miyakobijin Check-in 3
家飲み部
31
酒呑みKen1
Sake rice is Hinohikari produced in Minami-Awaji, the brewery's hometown. All Awaji Island sake. It was bottled and stored in the brewery without filtration in H29BY, so it is aged for 3 years. (The production date is 2020). Pale gold with a spicy aroma. The sourness characteristic of Yamahai and the bitterness characteristic of aged sake. Although the sake level is +4, you can taste a hint of sweetness. It is easy to drink because the water is adjusted to keep the alcohol level around 14 degrees. When heated, the acidity becomes more rounded and the spice in the aroma becomes sweeter. You can enjoy the lingering flavor for a long time, but the finish is clean and crisp.
Japanese>English
酒呑みKen1酒呑みKen1
TsukasabotanAMAOTO純米
Tsukasabotan ShuzoKochi
Tsukasabotan Check-in 1
Tsukasabotan Check-in 2Tsukasabotan Check-in 3
家飲み部
25
酒呑みKen1
Gorgeous sweet aroma of pear type. The bitterness is followed by sourness and sweetness on the palate. The aftertaste lingers for a long time, and is tightened by bitterness and acidity. It has a smooth mouthfeel and a crisp aftertaste.
Japanese>English
酒呑みKen1酒呑みKen1
Tanigawadakeしぼりたて純米
Nagai ShuzoGunma
Tanigawadake Check-in 1
Tanigawadake Check-in 2Tanigawadake Check-in 3
酒と飯 たくを
22
酒呑みKen1
It has a pear-like ginjo aroma with a sense of freshness. The sweetness and the umami spread out and the acidity and the bitterness tighten. The sweet aroma escapes from the nose and the aftertaste lingers for a long time. Rolled wagyu beef with sea urchin With "Iburi Gako Cream Cheese
Japanese>English
酒呑みKen1酒呑みKen1
Kokuryu純米吟醸
Kokuryu ShuzoFukui
Kokuryu Check-in 1Kokuryu Check-in 2
Kokuryu Check-in 3Kokuryu Check-in 4
酒と飯 たくを
22
酒呑みKen1
The aroma is moderate, and although there is a faint sweet smell, it is barely perceptible. It is crisp and dry, with little acidity, and the flavor spreads and is tightened by bitterness. The aroma of rice comes through the nose and the aftertaste lingers for a long time. I drank it with firefly squid and wild vegetable tempura, and it made my mouth clear.
Japanese>English
酒呑みKen1酒呑みKen1
Hanatomoe情熱 木桶仕込み木樽貯蔵純米山廃
Miyoshino JozoNara
Hanatomoe Check-in 1Hanatomoe Check-in 2
Hanatomoe Check-in 3Hanatomoe Check-in 4
SAKURA cafe
27
酒呑みKen1
At Isuzu PLAZA annex × Kimijimaya's Sake Seminar It has a refreshing aroma of Yoshino cedar and a spicy aroma characteristic of aged sake. It has a sweet flavor with a good balance of bitterness and astringency, and the nose has a smoky aroma. I had it cold this time, but I think it is absolutely delicious lukewarm or warmed up. Serve with a sweet treat such as yokan jelly or chocolate, or with a well-seasoned Chinese meal. I paired it with hojicha pudding and espresso for dessert.
Japanese>English
酒呑みKen1酒呑みKen1
Kamoshibitokuheijiカマルグに生まれて マノビ米
Ban JozojoAichi
Kamoshibitokuheiji Check-in 1Kamoshibitokuheiji Check-in 2
Kamoshibitokuheiji Check-in 3Kamoshibitokuheiji Check-in 4
SAKURA cafe
27
酒呑みKen1
At Isuzu PLAZA annex × Kimijimaya's Sake Seminar This sake is brewed using a French native rice called Manoubi rice from Camargue in Provence in southern France. Because of this, the sake is called Junmai Daiginjo, but it is classified as Sake. It has a clear, pale yellow color with a hint of citrusy ginjo aroma. The mouthfeel is sweet and delicious with a beautiful acidity and a hint of salty minerality. It is well-balanced and the aftertaste lasts for a while. If you were told it was a white wine with this taste, you would be convinced without realizing it was sake! We paired it with grilled duck risotto with green pepper.
Japanese>English
酒呑みKen1酒呑みKen1
御前酒1859 瀬戸内産雄町純米
Tsuji HontenOkayama
御前酒 Check-in 1御前酒 Check-in 2
御前酒 Check-in 3御前酒 Check-in 4
SAKURA cafe
24
酒呑みKen1
At Isuzu PLAZA annex × Kimijimaya's Sake Seminar Soft aroma of rice. Slightly dry with a rich and thick flavor. The first mouthfeel is gentle, but in the middle part of the taste, umami, astringency and acidity are all in one. The complex but well-balanced strength of this wine is a perfect match for main dishes with rich sauces. Paired with: Deep-fried sea bream with shrimp and wine sauce
Japanese>English
酒呑みKen1酒呑みKen1
Wataya純米大吟醸 黒澤米山田錦純米大吟醸
Kanenoi ShuzoMiyagi
Wataya Check-in 1Wataya Check-in 2
Wataya Check-in 3Wataya Check-in 4
SAKURA cafe
25
酒呑みKen1
At Isuzu PLAZA annex × Kimijimaya's Sake Seminar This sake is made from Yamadanishiki grown organically without pesticides and chemical fertilizers by Mr. Kurosawa, a contract farmer. The aroma is modest, clean and sweet. The mouthfeel is gentle, with a good balance of umami and acidity, and a beautiful mouthfeel. Because it is light and you will not get tired of drinking it, you can finish it easily and even have a second glass. The dish we paired it with was Royale of local eggs with poached foie gras on top.
Japanese>English
酒呑みKen1酒呑みKen1
TENBU純米吟醸 山田錦純米吟醸
Nishi ShuzoKagoshima
TENBU Check-in 1TENBU Check-in 2
TENBU Check-in 3TENBU Check-in 4
SAKURA cafe
30
酒呑みKen1
At Isuzu PLAZA annex × Kimijimaya's Sake Seminar I used to drink potato shochu, Tominohozan, but this was my first time to try sake, Tenpui. The aroma is fruity and sweet, but it has a clear ginjo flavor. The flavor is strong and firm, but not heavy. The slight acidity and bitterness tighten the aftertaste, so you don't get tired of drinking it. Paired with: Carpaccio of sea bream and fine fish, salad with Shonan Gold dressing
Japanese>English
酒呑みKen1酒呑みKen1
Mimurosugi純米吟醸 山田錦純米吟醸
Imanishi ShuzoNara
Mimurosugi Check-in 1Mimurosugi Check-in 2
Mimurosugi Check-in 3Mimurosugi Check-in 4
SAKURA cafe
36
酒呑みKen1
At Isuzu PLAZA annex × Kimijimaya's Sake Seminar It has a clear ginjo aroma and no habits, so it is easy to drink. The flavor with a hint of sweetness spreads out, and the aftertaste lingers for a long time. From the beginning to the end of the course, you can keep drinking it forever. Three kinds of amuse-bouches are served with this wine. Oeuf Brouille with Truffle Sauce, Fritto of Bamboo Shoots and Cured Ham, Homemade Smoked Mackerel
Japanese>English
酒呑みKen1酒呑みKen1
Miyakobijin紺ラベル特別純米山廃無濾過
Miyakobijin ShuzoHyogo
Miyakobijin Check-in 1
Miyakobijin Check-in 2Miyakobijin Check-in 3
20
酒呑みKen1
Fruity and sweet aroma The rich taste of rice is solid, and the spiciness makes it crisp and clean. The brown label has a dense feeling, while the dark blue label has a sharp taste. It is fun to compare Ihyakumangoku No.9 yeast with Yamadanishiki No.7 yeast from the same brewery. You can hardly feel the bitterness, and the rich flavor lingers forever. A sake that goes well with side dishes.
Japanese>English
酒呑みKen1酒呑みKen1
Miyakobijin茶ラベル 火入原酒純米山廃原酒ひやおろし
Miyakobijin ShuzoHyogo
Miyakobijin Check-in 1
Miyakobijin Check-in 2Miyakobijin Check-in 3
20
酒呑みKen1
The aroma of cooked rice When served cold, the spiciness hits you hard, and the flavor is rich and crisp. This is definitely one that's best served warm! It's thick, with a hint of acidity behind the bitterness, but when it's lukewarm, it becomes round and a little sweet. When it's heated up to the top, the aroma of the rice rises to the top, and the umami becomes more intense.
Japanese>English
酒呑みKen1酒呑みKen1
Dan純米山廃
Sasaichi ShuzoYamanashi
Dan Check-in 1
Dan Check-in 2Dan Check-in 3
26
酒呑みKen1
It has a faint yellowish tinge and an aroma like it has been aged. When the sake cup is brought near, the sweetness like a caramel drifts slightly. When you put it in your mouth, the sweetness and the rich flavor spread, and the acidity of the lactic acid, the richness, and the slight bitterness tighten. It has a firm response to drinking, but it also has a good crispness, so you can drink more. And yet, when paired with food, it has a low profile, so you will never get tired of drinking it.
Japanese>English
酒呑みKen1酒呑みKen1
Dan純米吟醸
Sasaichi ShuzoYamanashi
Dan Check-in 1
Dan Check-in 2Dan Check-in 3
26
酒呑みKen1
Sweet ginjo aroma of melon. A crisp and clean dry taste. Yet, when rolled on the tongue, the sweetness is felt. The moderate acidity and bitterness accentuate the flavor of the rice. Kaosake with both transparency and strength.
Japanese>English
5