けい
BY 2023.02
SakenowaRecord your sake experiences and discover your favorites
ソガペール エ フィスSogga pere et fils
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Sogga pere et fils
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Location
571 Oshiha, Obuse, Kamitakai-gun, NaganoOpen in Google Maps
Timeline
寅之助
This is the first time I've had anything other than the Sogaper Ephis No. 1 and No. 2 yeast brands, Ilya Thornton 🍶Numerosis, which is probably the most widely available: ☺️
I have the impression that it has the aroma and taste of traditional sake, as it is a more classic yeast among sogas.
The sweetness is low and clear, and the alcoholiness is quite apparent. The acidity is effective right after taking a sip, and the umami spreads later. It has a long aftertaste.
The classic, yet clean, taste-free structure is what you would expect from a popular sake 😄.
Japanese>English
Sogga pere et filsRiz à Salké Naturel
亜多留
This SAKE is made in a very small quantity in a small winery as a hobby, with all the Obuse Winery staff away from winemaking only for a few weeks when the snow and bitter cold prevent them from working in the vineyards.
It may not be suitable for ginjo aroma enthusiasts. (๑˃˃˃˃)
Japanese>English
YSTJ
Sogga Pere et fils "Le Sake Erotique" Numero Six.
Sogga Pere et fils produces only about 7,000 liters of this wine during their winemaking holidays in Obuse, and this year we were lucky enough to find a Numero Six made with yeast No. 6. This year we were lucky enough to find a bottle of Numérosis made with No. 6 yeast!
The nose has an apricot-like nuance with a hint of muscat, and the lactic acidity from the sake yeast invites you into the labyrinth between white wine and sake.
The sake rice used based on a single variety philosophy similar to that of Burgundy wines is all Miyamanishiki from Nagano Prefecture, and this is Domaine Ikeda lot, but it is a magical Ikeda rice that is tighter and slenderer than usual. The taste is exactly as it should be, with mild sweetness and tightly concentrated umami, but above all, an elegant acidity. The bitter taste is accompanied by an astringent bitterness that gives the wine a complex aftertaste.
It is a unique taste!
Japanese>English
ジェイ&ノビィ
Good morning, YSTJ 😃.
Happy Birthday to your daughter 🎂🎉!
Mr. Sogape! I can't wait to drink home and be invited to the labyrinth 🥹.
Japanese>English
YSTJ
Jay & Nobby,
Good morning 😃
My daughter is just about to turn 20 and I can't wait for the day we can drink sake together 😆.
Japanese>English
Sogga pere et filsリサケナチュレ 天神原
Hiz
Personal preference.
75/100
[Sweetness/Sweetness]
Sweet ☆☆☆☆⭐️☆☆☆☆☆☆Dry
Appearance.
[hue].
Slightly pale yellow
《Aroma》[Appearance
Medium
Ginjo aroma △ Muscat
Ingredient aroma: rice cakes, dumplings
Aged aroma
Other
[Examples]
Mainly mild raw material aroma
Taste
[Attack]
Medium
[Texture]
Wild.
Tightened astringency in the second half.
[Taste]
Sweet x Mild
Acidity x Light
Bitterness △ Mild astringency
Slightly full-bodied
[Complexity]
Slightly complex
[Aroma]
Medium
Same as Kamitachiko
[Lingering]
Medium
Astringent taste that is cut off short and quickly
≪Characteristic Elements
Although there is little aroma
but the taste is full-bodied.
≪Notes
[Classification by flavor characteristics]
Sake with fragrance
Refreshing sake
Mellow sake
Mature sake
Japanese>English
リラックマ
うまい
デビル
Location Kamitakai-gun, Nagano Prefecture
Rice type Miyamanishiki
Type of sake Junmai
Rice polishing 70%.
Alcohol content 15°.
Lots of yeast
Sake Degree
Acidity
Rating （scale 0-3)
(Item) Wine glass
(Aroma) +2 Sweet and sour aroma like apricot and gentle nuttiness derived from the sake yeast
(Appearance) Crystal
(Taste) Mouthfeel
Body 1.5
Acidity 2.5
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: Beautiful acidity remains
Impression Fruity, medium dry
Beautifully crafted with a good sake yeast.
It has not been cut down much but there is no cloying taste and the acidity is strong, but it produces a fruity taste. Sweet and sour.
Wine lovers will be addicted to it.
Repeat Score 2.5
Japanese>English
ちょろき
Normal lot🍾.
It is still white wine-like.
But it has more flavor than the Ikeda lot,
I can clearly feel the outline of the delicious acidity ✨.
Japanese>English
misamisao
Next, we will have sogape, which I have not had in a long time. You can sometimes find it in Nagano, but I happened to get it in Kanagawa 🍶.
It's a stylish label, isn't it? The annotations on the back are so detailed I can't read them at all 👀.
The aroma has a hint of lactic acidity, like a sake yeast yeast yeast. On the palate, it has a sweet, tart mellowness that is not as peculiar as the aroma. I pair it with garlic chips and it's delicious. I would like to try it with garlic pasta, ahi tuna, anchovies, etc. I think it would go well with Italian. Delicious✨
Japanese>English
ジェイ&ノビィ
Hello, missamisao 😃
Mr. Sogape! I'm home drinking envy 🥹.
I haven't seen them in Tochigi 🥲I think I need to go to Nagano!
Japanese>English
misamisao
Good evening, Jainobi. The taste was good for both Japanese and Western food 😋I sometimes see it in Tokyo, but I think there are still very few 💦Please get some when you go to Nagano for fun: ☺️
Japanese>English
kamome
It was so tangy in the mouth for a moment that I thought it was wine, but it was actually sake 😳.
It was surprisingly easy to drink!
I bought it for the first time and didn't think I would need a wine opener 💦.
I rushed out to buy an opener✨
It was so good I opened half of it at once!
This is the hard part of good sake 🫢.
Japanese>English
へっぽこ
Last time I drank it was called "Erotic" and this time it's "Naturelle" 🤗. Hmmm... it's the same white wine-like... but I don't remember too much to compare 🙇🙇🙇🙇. So...I'll just say they are both white wines. LOL!!!
Japanese>English
Sogga pere et filsリアサケナチュレル（田幸）
Seigo
It seems that there are different types of Riasakenaturel with different rice. I happened to come across two types on different days at a liquor store.
This one seems to be made with rice from Mr. Takko. Nagano ✖︎ Miyamanishiki, the best!
First of all, the bottle is different 😵.
The taste is still like Sogapale, but the sweetness is a bit stronger than the others, and there is a nice astringent bitterness. There is also a very small amount of gas. I have a stupid tongue though. In a word, it's good.
As with all Sogapale, it tastes better when the bottle is warmed up a little after opening or after a few days have passed. So, I would like to thank the makers and savor it a little bit at a time.
The second day. The flavor has become thicker. When you drink it, the rice flavor is soft and fluffy, then sweet and sour, and finally wine-like astringency.
Japanese>English
ジェイ&ノビィ
Hi Seigo 😃
Yes, I really envy your luck with sogapé 🥹 perhaps when we finally get to drink it, it will end up being "delicious" 😅 thanks 🥲 to all the makers!
Japanese>English
Seigo
Hi Jay & Nobby 😃Sogape luck, indeed, is strong this year 😅But it's great to see all the sake brewers really taking on different challenges 😍.
Japanese>English
Rigel
A gift. This guy is always getting stuff.
The aroma is fresh and fruity, like a red apple.
The bubbles are crisp, light and fruity, yet satisfying and drinkable.
The bitterness builds up little by little, so it's best to drink it slowly.
I'd like to drink Doux by itself again.
Japanese>English
Sogga pere et filsRiz a Sake Naturel
あべちよ
Second sogape obtained this season.
Nuances on the nose are pear🍐.
Taste is sweet with berry fruit and a touch of nostalgia.
It is crisp and quite dry.
The gasiness is sharp and tangy.
More sake-like than numerosis.
Pairing: Chicken with tomatoes 🍅.
Japanese>English
ジェイ&ノビィ
Good morning, Abecchio 😃.
I'm so jealous of your second bottle 🥹The food looks great in these photos!
Japanese>English
あべちよ
Hi Jay & Nobby!
I know it's hard to get, I was lucky to get it! 😂
Japanese>English
ドフラミンゴ
LE SAKE EROTIQUE
NUMERO SIX2024BY Normal lot vertical~.
Japanese>English
オゼミ
2025 0415
☆☆☆☆☆
Sogga père et fils
(Sogga père et fils)
Sake Erotique
Sake Erotique
NUMERO UN
Numero Un
Nama yeast yeast yeast
1500ml
Alcohol 15
Polishing ratio 59
100% Miyamanishiki
No.1 Yeast
Obuse Winery
Obuse, Nagano
Japanese>English