Logo
SakenowaRecord your sake experiences and discover your favorites
としひことしひこ
ワイン一辺倒でしたが、いつの間にやら日本酒も飲むように。どんどん酒量が増えています❗🤣 2023.3.26 開始

Registered Date

Check-ins

291

Favorite Brands

0

Most Check-in Brands

Aramasa
18(11.25%)
Senkin
14(8.75%)
Ubusuna
11(6.88%)
Denshu
10(6.25%)
Hououbiden
9(5.63%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
33(11.34%)
Akita
31(10.65%)
Toyama
28(9.62%)
Aomori
12(4.12%)
Fukushima
12(4.12%)

Venues With Most Check-Ins

鮨 まつうら
53(35.33%)
一宇
20(13.33%)
鮨 まつ本
17(11.33%)
鮨利崎 恵比寿
9(6%)
鮨まつ本
6(4%)

Timeline

としひことしひこ
alt 1alt 2
家飲み部
31
としひこ
I don't have any drinking plans this week, so I'll have a light dinner at home on Wednesday when I turn back 🍶 A convenient 500ml bottle for such occasions 🎵. It is a summer sake, SATIN, from Erhato. It is a low-alcohol, gentle and soft sake. It's quite tasty😃The bottle is a nice cool blue color.
Japanese>English
としひことしひこ
TamagawaTime Machine 1712 2022BY
Kinoshita ShuzoKyoto
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
6
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day Extra Edition Sake poured over brown sugar ice cream, Matsuura's standard sweet. They recreate the old way of making sake. The first half of the ice cream is brown sugar flavor, and the other half is served with this sake, which quickly turns into a rum raisin flavor! I was surprised when I first tasted it. The photo shows another serving of tuna. I couldn't resist both the red and medium fatty tuna, so I had nigiri for the red and torotaku for the medium fatty. This sake is from Kyoto Prefecture. This is my first visit to Kyoto since I started adding it to this application. The map of Japan is getting more and more colorful. The rest are Gunma, Kanagawa, Osaka, Hyogo, Okayama, Kagawa, Tokushima, Ehime, Oita, Miyazaki, Okinawa.... There are many more...^^;. But I wonder if Okinawa has sake...
Japanese>English
としひことしひこ
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
21
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day 7 The seventh sake of the day is the Miroku Summer Special Junmai from Otokoyama Honten in Kesennuma. It is so light that it is hard to believe it is 16 degrees Celsius. It has acidity and a slight bitterness. It is a good dry sake that goes well with meals. Undan (sea urchin) will be in season soon. The boiled clams have a nice texture!
Japanese>English
としひことしひこ
Tengumai縹 HANADA-LABEL純米山廃
Shata ShuzoIshikawa
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
25
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day #6 Tengu Mai. tradition+ series, but modern. I was a little surprised to see that Tengu Mai also has this kind of sake. I've only had Tengu Mai that was slightly matured and had a peculiar taste.... I have not had enough training. The photo shows hokki and hairy crab. I think shellfish are the best in early summer 🎵Hair crab has an image of winter, but it seems to be delicious now.
Japanese>English
としひことしひこ
Harugasumi田んぼラベル純米吟醸
Kuribayashi ShuzotenAkita
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
23
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day #5 Kuribayashi's rice field label. This is the first time you will see it. It is a limited edition sake only available now. Misato Nishiki produced in Misato Town. Misato of Misato Nishiki is the name of the place. The acidity is strong. It seems to have some similarities with Shinmasa, and I wonder if they are influenced by each other as they are part of the NEXT5. As the back label says, it is best as a food sake. The photo shows two kinds of tuna. The red meat has a refreshing acidity that is typical of this time of year. The chutoro zuke (medium fatty tuna), on the other hand, has a rich fat that is not typical of this time of year. This may be the first time I have had zuke marinated in fence at Matsuura's.
Japanese>English
としひことしひこ
Kankobai純米吟醸 山田錦純米吟醸
Mie
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
22
としひこ
Bimonthly Sushi Matsuura🍣 Fourth Sake of the Day Today's sake is a summer sake series, but a very robust one appeared on ‼️😆 It is a rich sake with sweetness and umami. The aroma is also gorgeous. I was in Nagoya when it was made. I used to drink Kankoume when I was in Nagoya, but this is the first time I've had this type of sake. The photo shows horse mackerel and striped horse mackerel. The horse mackerel was fatty and delicious. I didn't know such a thing was available even in this season. The striped horse mackerel has a refined flavor and fat. It does not mean that horse mackerels are vulgar...^^;.
Japanese>English
としひことしひこ
AramasaPrivate Lab 貴醸酒 陽乃鳥 2023純米生酛貴醸酒
Aramasa ShuzoAkita
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
23
としひこ
Bimonthly Sushi Matsuura🍣 Third Sake of the Day Matsuura's standard pairing, Ankou and Yonotori. This sake is incorporated into the course. Last year, the Yonotori sake was changed from Miyamanishiki to Modified Shinko, but in 2023, it will be labeled as "Sake Brewing Rice." ‼️I read in an article that the sake brewing was very difficult due to a poor rice harvest in 2023, so maybe they blended several types to ensure quality ❓🤔 I don't know the details, but you could sense the hard work. 🤔 I don't know the details, but it was a very tasty one that didn't make me feel any hardship. I'm not sure if it's the same lot, but I have a bottle of 2023 Yonotori in stock, so I'm looking forward to drinking a bottle slowly ✨. The photo is of the pairing: nori maki with ankimo and dried gourd, and sake-steamed swordfish.
Japanese>English
としひことしひこ
Chitosetsuru夏ひぐま純米吟醸
Nihon SeishuHokkaido
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
25
としひこ
Bimonthly Sushi Matsuura🍣 Second Sake of the Day Chitose Tsuru's Summer Higuma🐻 Cute label, but Summer Higuma...^^;. A summer sake made with Kitashizuku from Hokkaido. More summery than the first Kitashizuku. Dry, light and acidic. There is a slight bitterness in the aftertaste. It was hard to believe that the alcohol content was 15%. It is just the right level as a food sake. The photo is of a giant grouper and mini unadon (bowl of rice topped with eel). The grouper was four days old, so it was properly kneaded and tasty. The eel had crispy skin and fluffy meat.
Japanese>English
としひことしひこ
Kid夏ノ疾風純米吟醸
Heiwa ShuzoWakayama
alt 1alt 2
alt 3alt 4
鮨 まつうら
外飲み部
25
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day #1 Kido's summer sake. It has a strong sweetness and umami, but also has a lightness typical of summer sake. Maybe it's the acidity, but not up to the "refreshing acidity" on the back label...^^; but it's definitely a delicious sake✨. The picture is of Matsuura's standard starter, Negitoro (green onion) and Akita Junsai (junsai). A typical early summer tradition 🎵.
Japanese>English
としひことしひこ
Ubusuna2023 穂増 五農醸純米生酛
Hananoka ShuzoKumamoto
alt 1
alt 2alt 3
家飲み部
35
としひこ
Tonight's house drink is a green birthplace. Hozu's Gonouzou. It is made with rice grown in the Kikuchi River basin, no fertilizers, no pesticides, a traditional sake brewer's yeast yeast, and wooden vats. I have had Yamadanishiki many times, but this is the first time for me to drink Hozasu. There is not much gasiness! I bought it about 4 months ago, so it's out of it❔. Also, it seems pretty sweet. Maybe that's why it's not as light as Yamadanishiki. It also seems to have a higher alcohol content. In fact, it's the same. My personal preference is Yamadanishiki. I have some Kako, so I'll drink it soon.
Japanese>English
としひことしひこ
AramasaColors 天鵞絨 -Viridian- 2023純米生酛
Aramasa ShuzoAkita
alt 1
alt 2alt 3
家飲み部
31
としひこ
It's been a long time since I drank sake at home 🍶 It's a Viridian from Shinmasa. 2023 was a bad harvest year and the rice was not good. The production was also very low. I heard that it was a very difficult year to brew, but it tastes just as good as the usual Shinsei. I have no idea what the difference is ❓❓🤔 I'm not sure if it's the same as the usual brew, but I have no idea... 🤣 I wonder if I can tell the difference if I compare the two ❓🤔.... I can barely buy Colors and Private Lab... 😢 Both series depend on the product.
Japanese>English
としひことしひこ
Senkinオーガニックナチュール 2024〈0.0: ドブロク〉
せんきんTochigi
alt 1alt 2
家飲み部
31
としひこ
This is Senkin's new organic naturals, 0.0: dobrok. What is 0.0❓🤔 It is Senkin's style of dobrokku, very strong and cloudy, but there is no rice mash, and I am sure it is not dobrokku but nigori sake since it is strained. Fermented with 90% polished rice from Kame-no-o and no added yeast. The sweetness and acidity characteristic of SENKIN seem to be suppressed. It is light at the SENKIN standard 13 degrees Celsius. It has a lactic acidity drink-like nuance and a slight bitterness. SENKIN is delicious no matter what you drink 😍.
Japanese>English
ジェイ&ノビィ
Hello Toshihiko 😃 Sentori doburoku! It is indeed a delicious nigori sake 😋Senkou for sure: ‼️ Oh! I noticed by chance, congratulations on your 200 check-in ㊗️㊗️ 🎉!
Japanese>English
としひこ
Sentori is delicious! And the best thing is that it is easy to get! It's not easy to buy Shinmasa or something like that... 😢 Oops, 200 check-ins, I didn't realize... ^^; Thank you very much!
Japanese>English
としひことしひこ
Sawanoi蒼天 純米吟醸 限定醸造酒純米吟醸原酒生酒無濾過
Ozawa ShuzoTokyo
alt 1alt 2
alt 3alt 4
外飲み部
26
としひこ
GW, the second bottle at my parents' house, the first was a magnum, so it was actually the third bottle? The second bottle was Sawanoi. My brother bought this sake when he went to the brewery. I had an image of Sawanoi as a classical sake, but it is not...^^; It is a good sake with a good flavor that is not too flashy, while keeping the trend firmly in mind. The table is a mess...^^; I'm not sure what to do...
Japanese>English
としひことしひこ
Sogga pere et filsRiz à Saké Naturel 2023純米生酛原酒生酒
Obuse WineryNagano
alt 1alt 2
外飲み部
24
としひこ
GW✨ I went home today and had a good time with my dad and siblings 🍶 Rare sake that was sold at a liquor store on a recent trip to Toyama 😆 Obuse sake is not easy to find! I'm not sure if I've ever seen Obuse's sake before. Sake brewed with No. 1-6 yeast and brewer's yeast. It is a Junmai Nama-no-Hashimoto sake. It is not flashy, but all the elements are well balanced without being too much, and the lightness of the sake does not make you feel its 16% alcohol content. A little too much sake for my taste. (←Excuse me!). It is a good sake for a single-handedly made sake. ‼️🤣 They are making it with the same care as they do with wine. By the way, this is a magnum bottle.
Japanese>English
としひことしひこ
Yamamoto純米吟醸 うきうき純米吟醸生酒
YamamotoAkita
alt 1
alt 2alt 3
家飲み部
22
としひこ
The senzoku went quickly and I didn't have enough to drink, so I had another bottle ‼️🤣. Yamamoto's Spring Sake 🌸 Uki Uki, which must be drunk before summer arrives. It's a light nigori (light cloudy) sake, also low in alcohol and easy to drink. I get drunk after 2 bottles 😆.
Japanese>English
としひことしひこ
Ubusuna2023 山田錦 二農醸
Hananoka ShuzoKumamoto
alt 1alt 2
家飲み部
23
としひこ
The evening drink before the 4-day weekend is San-do. It is a Ninonosai brewed with Yamada Nishiki. It is made from rice grown in the Kikuchi River basin and brewed using the raw yeast method. The other day, a Rokunosai was released at Hozu, I wonder how long it will last 😆. As usual, the low alcohol content is very low and easy to drink. It has just the right amount of sweetness with a lactobacillus-like nuance. Personally, I think it could be a little more acidic, but it's still delicious. I love the land of origin. Currently, I have Yamadanishiki Gononosai, Homasu Gonosai, and Kako Shikonosai in stock, but I can still buy San-do, so that's good too 🎵But I wonder how long this will last...
Japanese>English
としひことしひこ
Mimurosugi華きゅん純米吟醸原酒生酒無濾過おりがらみ
Imanishi ShuzoNara
alt 1alt 2
家飲み部
30
としひこ
Hana-kun after the cherry blossom season is over 🌸 I have to drink soon! That's why I came up to the board. Sweetness, gasiness, low alcohol. It has all the conditions for drinkability. If it had a little more acidity, it would be an even better sake 😆 but it still ran out in no time. This is a regular springtime sake. I drink this every year and it is still delicious😍. The photo is of a completely unrelated jiro-style dish I had for lunch. It's been a long time since I've had it, but it's also really good. ‼️ God, please forgive me at least for GW 🙏 By the way, I'm on a diet 🤣.
Japanese>English
としひことしひこ
alt 1
外飲み部
26
としひこ
Spring Toyama Eat & Drink Tour 🌸 Last day was standing sushi with people seated (lol) 🍣 Sushi 🍣 Accompanied by sake ❗5つ目 The last one was Manjusen Dry Sake. It was the last of Hitoto and the last of this trip. It is nice to end with a dry sake. Even though it is dry, it has a good flavor and is delicious. We went to Hagiwara, L'evo, Sushi Daimon, and Tachigui Sushi Hitoto. It was a blissful time but a huge splurge ‼️🤣 but Toyama is delicious😍!
Japanese>English
ジェイ&ノビィ
Good evening Toshihiko 😃 Sushi Jinjin is one of the restaurants I would like to visit‼️You visited a lot of good restaurants 😍 Tasty Toyama 😋I want to go there more and more 🥹.
Japanese>English
としひこ
The people were a bit rushed because of the standing style of eating. The food is good, though. Sushi Shihito was better because you can eat more slowly. Lucky for us, the owner, who travels around the world, was there that day to make sushi for us ✨.
Japanese>English
としひことしひこ
alt 1alt 2
alt 3alt 4
外飲み部
25
としひこ
Spring Toyama Eat & Drink Tour 🌸 Last day was standing sushi with people seated (lol) 🍣 Sushi 🍣 Accompanied by sake ❗4th The fourth sake to accompany the tour ❗ A link to a bottle of Manjusen that has been aged in a seabass barrel. The 8888 on the label is the distance from the seabass to the Masuda brewery. The sweet vanilla aroma of the barrel is unique. It is delicious with a strong sweetness.
Japanese>English
としひことしひこ
alt 1alt 2
alt 3alt 4
外飲み部
26
としひこ
Spring Toyama Eat & Drink Tour 🌸 Last day was standing sushi with people seated (lol) 🍣 Sushi 🍣 Sake to go with it ❗3rd The third sake to accompany the tour ❗ Mitsuzusen GREEN. It has high acidity and is like wine, not sake.
Japanese>English
5

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title