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SakenowaRecord your sake experiences and discover your favorites
atsumiatsumi
京都での大学時代、アルバイト先で日本酒の面白さに目覚めた社会人4年目の若造です。 おつまみを食べ比べ、日本酒を飲み比べながら色々語り合うのが最高に好きです。 色々とイベントも復活しつつあり、また歳を重ねる上で記録にも残したいと思うようになり飲んで感じた備忘録をと思い始めました。

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The origins of the sake you've drunk are colored on the map.
Aomori
1(11.11%)
Miyagi
1(11.11%)
Fukushima
1(11.11%)
Tochigi
1(11.11%)
Chiba
1(11.11%)

Timeline

atsumiatsumi
かぶとむし金のカブトムシ原酒生酒無濾過貴醸酒
せんきんTochigi
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29
atsumi
The acidity and lightness are memorable, as is the beetle. It is a type of wine that can be enjoyed easily. The complex flavor that spreads in the mouth is likely to be a matter of taste. Personally, I find it interesting, but if you are looking for a wine-like aftertaste, it may be a little different. →When paired with peel made from summer fruits, the acidity of the liquor, the bitterness of the peel, and the sweetness of the peel are all good!
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atsumiatsumi
Fusano Kankiku電照菊純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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26
atsumi
Shangiku Denshokiku Yamadanishiki 50% unfiltered unpasteurized sake Assorted pickles with fruits This is a dish we requested at the sake shop to be paired with fruit. It has a beautiful and clean mouthfeel like a Junmai Daiginjo, starting with a gentle acidity and sweetness, and then spreading to a more or less complex flavor from the rice on the bottom. It is an excellent match with lightly acidic food items such as pickles, but since it is not as floral as the fruit, it would be better to drink the sake first and then taste the fruit with the lingering aftertaste. When the bottle was just opened and chilled, the complexity of the latter half was noticeable, and a calm firmness like hiyaoroshi was observed. I was impressed that this was a result of letting the bottle sit for several months, just like Denshogiku. The gradual expansion of the flavor from there was just like the opening of a flower, and it was an interesting experience suitable for long autumn nights. I would like to continue to support this sake brewery, which is also in my hometown.
Japanese>English
atsumiatsumi
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atsumi
Aizu Musume Tsuchiya Kame-no-o Junmai Ginjo It is characterized by a light nigori (light-bodied) color, rare sake rice, and a taste that is new to me, perhaps because it is a brand I have never tasted before, as well as a bitter taste of rice that lingers on the tongue after the first sip. However, this bitterness is not unpleasant and matches the umami flavor, giving the overall impression of gorgeousness. The bitterness and dryness that remains in the midst of the gorgeousness is like lingering spring snow. Combined with the light cloudy appearance, the transition to spring in Fukushima came to mind as a scene.
Japanese>English
atsumiatsumi
大嶺原酒生酒無濾過
大嶺酒造Yamaguchi
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22
atsumi
3 unfiltered unpasteurized sake Omachi GUITO! vol.2 November distribution It's incredibly fresh and wonderful. The initial texture is very bubbly. In the middle, the sweetness spreads in the mouth. The freshness is strong, but the acidity is low, so I think Japanese cuisine is best to drink with it. It is a light drink, so be careful not to drink too much on a Sunday night.
Japanese>English
atsumiatsumi
Yamawa夜長純米吟醸ひやおろし
Yamawa ShuzotenMiyagi
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26
atsumi
Yamawa Yacho Junmai Ginjo Hiyaoroshi A refreshing sake that you can drink as much as you like. You can feel the gentle umami in the moment you take a sip, and the dryness that comes towards the end, and the overall feeling of it flowing smoothly is very good. It will be interesting to try it at different temperatures. My personal perception of Hiyaoroshi was that it was too refreshing and lacked impact, but I realized that something gentle like this is also good for sipping with a variety of snacks. It's perfect for the long autumn nights (although the hot days are still to come). The fourth picture is Kyoto's pickles (Kameoka city) which I got by hometown tax payment, I want to enjoy many combinations from now on because I got many flavors.
Japanese>English
atsumiatsumi
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atsumi
I bought this because I wanted to drink dobu-asobi (draft beer + doburoku) for the first time in a long time, and I thought it would be better to have a lot of dobu-asobi, so I chose the one with three times the ratio of moromi. I thought it would be better to have a lot of dobu-posa, so I went with the one with three times the ratio of moromi. If you drink it by itself, the strong sweetness unique to nigorizake comes directly, so it's delicious, but you'll be satisfied with a small amount. If you mix it with beer (Sapporo Lager)... The sweetness of the nigori matches the bitterness of the beer just right. It's like a craft beer with a lot of flavors coming out after you put it in your mouth, and it's also interesting because it's like a traditional fermented sake from some ethnic group. I wonder who thought it would be a good idea to mix sake and beer with different roots... Personally, I think sake cocktails are a great way to expand the possibilities of sake.
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kino.
Good evening, atsumi! Dobu-Name! I'm very curious about this way of drinking! I'd love to try it myself if I find a doburoku that sounds good 😆. I'd like to try it when I find a good doburoku myself 😆 Is the ratio 50/50?
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atsumi
kino. Thank you for your comment! It depends on what you are drinking, but if you want to get the most out of the bitterness and aroma of beer and the rice flavor of sake, I recommend beer:sake=1:3 or more beer than that.
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atsumi
Even if the ingredients are the same, the color of the drink will vary depending on the ratio of the ingredients and the temperature (adding ice is also recommended), so I hope you enjoy the various arrangements!
Japanese>English
atsumiatsumi
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atsumi
This one was at a campsite. It's the first time for me to drink in this kind of situation. I chose a Junmai Daiginjo that would leave a lasting impression. This was a great success. Even when it's cold, the rich flavor in the mouth is comparable to that of meat or butter. The clean, uncluttered aftertaste was so refreshing that I didn't mind the slightly damp weather. The combination with grilled satsuma-age was the best. Speaking of camping (outdoors), I had an image of beer and wine, but sake may be surprisingly possible.
Japanese>English
atsumiatsumi
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atsumi
late growing wet-land rice variety, often used in sake production The taste does not change after you put it in your mouth. It's like the flavor stays with you forever. It is good that it is not just refreshing, but the mellow Omachi-like flavor continues in the head. The peak of the umami and the change of the taste are small, but However, the unchanging flavor in the mouth, including the lingering aftertaste, makes my imagination go wild. If I pair it with this dish, this might be a good glass. I think this is a sake that you can enjoy for a long time, including such remnants.
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atsumiatsumi
Kozaemon純米吟醸生酒
Nakajima JozoGifu
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21
atsumi
Banshu Yamadanishiki When the bottle was first opened, the flush taste was strong and the acidity came out a little hard. If it was cold sake, I could enjoy several flavors with this, but the habit was a little more prominent. After a week or so, it settled down and became a wonderful sake that harmonizes well with the surrounding food and temperature, and lets you fully enjoy the flavor of Yamadanishiki.
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