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SakenowaRecord your sake experiences and discover your favorites
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米国生まれ。日本と米国半々の人生を歩んでいます。カリフォルニア大学バークレー校卒業後、食品業界営業一筋約15年。(日本食卸、メーカー、商社にて勤務経験)。飲み食い大好き。現在美食の街サンフランシスコにて、レストランや日本酒専門店の向けの営業をしています。元々ビール党でしたが、最近日本酒に目覚め、皆さんに日々の体験を共有して、色々教えていただきたく登録しました。新参者ですが、何卒宜しくお願いします！

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Check-ins

10

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0

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Narutodai
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
2(20%)
Tokushima
2(20%)
Miyagi
1(10%)
Saitama
1(10%)
Ishikawa
1(10%)

Timeline

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26
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Tenth contribution from the San Francisco Bay Area. Mellow mouthfeel, deep flavor with concentrated rice flavor. Similar to Naruto sea bream hiyaoroshi. Goes well with yamaimo yakitori and liver. At a yakitori izakaya (smoke) in Berkeley.
Japanese>English
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Shichihon'yari純米　山田錦　ひやおろし
Tomita SaketenShiga
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Ninth post from the San Francisco Bay Area. San Francisco is also showing signs of fall. Melon melon and watermelon taste like the end of summer. The aftertaste is crisp. A glass of local jidori chicken dumplings with vinegar at my favorite yakitori restaurant in Berkeley (a smoke). They go well together. Best Yakitori Izakaya in US https://ippukuberkeley.com
Japanese>English
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Kagatobi純米大吟醸　藍　しぼりたて　生
FukumitsuyaIshikawa
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25
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This is my eighth post from the San Francisco Bay Area. I've been busy with work lately, and, I realized, it's my 38th birthday. This sake was carefully stored. Elegant, rich, sweet aroma, with a strong kick after a solid sense of roundness. I toasted to the day when I will be able to drink a lot of sake when I return to Japan next month. I wish I could drink sake that I can't drink in San Francisco with all you sake lovers 🙌!
Japanese>English
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Seventh submission from the San Francisco Bay Area. From Arkansas, USA. Made with locally grown rice and spring water from hot springs. Melon at the beginning of ripening, mushroomy, mineral, high acidity. Pairs well with potato salad with bulldog sauce.
Japanese>English
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Hanaabi袋吊瓶囲無濾過原酒　純米大吟醸
Nan'yo JozoSaitama
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This is my sixth submission from the San Francisco Bay Area. Silky mouthfeel. A fresh junmai daiginjo that I have never felt before. It goes down smoothly but also has a sweetness. Wonderful. Goes well with cold yellowtail sashimi and Kyushu barley miso-based bacon-potato salad.
Japanese>English
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My fifth post from the San Francisco Bay Area. I was impressed for the first time with the autumn hiyaoroshi. No kaku at all, even a sake novice can taste the flavor. I would like to try it next year in Japan with the seasonal autumn swordfish. A big thank you to Mr. Matsuura. I would like to convey this deliciousness to local consumers.
Japanese>English
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This is my fourth submission from the San Francisco Bay Area. This one was recommended to me by Toji Matsuura at work. The first sip has a grain aroma and a hint of sweetness. The aftertaste is dry.
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Aizuhomareからはし　純米吟醸
Homare ShuzoFukushima
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27
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Third submission from the San Francisco Bay Area. Gassy, melon and strawberry flavors, medium dry, soft on the palate. Great with Chanterelle Croquettes with squid ink. Next time I would like to try it with tempura and rock salt.
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Naraman純米酒　無ろ過瓶火入れ
Yumegokoro ShuzoFukushima
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25
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Second submission from the San Francisco Bay Area, USA. Along with the rest of the seafood hot pot. Ripe melon-like flavor, sharp and never boring.
Japanese>English
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Urakasumiひやおろし特別純米ひやおろし
SaraMiyagi
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23
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First post from San Francisco Bay Area, USA. A glass of sake with seafood hot pot. With a cup of sake from Pepercut Pottery, a local pottery shop. Strong flavor.
Japanese>English

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