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さんちゃんさんちゃん

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49

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2

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Hakkaisan

Most Check-in Brands

Hakkaisan
2(20%)
Masumi
2(20%)
Hatsukame
2(20%)
Takachiyo
2(20%)
abe
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
10(20.41%)
Miyagi
4(8.16%)
Nagano
3(6.12%)
Aichi
3(6.12%)
Nara
3(6.12%)

Timeline

さんちゃんさんちゃん
Haneya華風吹純米吟醸生酒
Fumigiku ShuzoToyama
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酒米色々サロン
35
さんちゃん
Rice used: Hana Fubuki (whole) Polishing ratio 60 ALC 15 The third in Haneya's Sake Rice Exploration Series, this winter-only draft sake uses Aomori's sake rice, Hana Fubuki. This sake has a silky mouthfeel and a beautiful sweetness that spreads out and lingers in the mouth.
Japanese>English
さんちゃんさんちゃん
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30
さんちゃん
Rice polishing ratio: 55 ALC15%. Mild ginjo aroma with a coherent taste. It is a light sake with a subtle melon-like aroma. The aftertaste is just right, so you will never get tired of drinking it.
Japanese>English
さんちゃんさんちゃん
Ippakusuisei特別純米酒　ささにごり特別純米
Fukurokuju ShuzoAkita
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44
さんちゃん
Rice : Gin no Sei, Akita Sake Komachi Rice polishing ratio : Koji 55%, Kake 58 ALC : 15.8 Sasanigori is an even more limited version of the winter-only freshly pressed sake. It has a juicy, tropical fruity aroma characteristic of Isshaku-Suisei, and despite being nigori, it is very easy to drink. But be careful not to drink too much as the alcohol content is close to 16%.
Japanese>English
さんちゃんさんちゃん
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36
さんちゃん
Rice: Gohyakumangoku produced in Fukui Prefecture Rice polishing ratio: 65 Sake degree: +5.5 ALC 14.5 It has a golden hue and a subdued ginjo aroma. The nose has hints of dried fruits and herbs. It has a good body, but it is not heavy and can be drunk easily.
Japanese>English
さんちゃんさんちゃん
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37
さんちゃん
Rice type: Yumeko Rice Polishing Ratio: Koji 60%, Kake 70%. ALC 13 A pleasant cup with a fruity, muscat-like ginjo aroma and a slight gaseous sensation. It has a stronger aroma and flavor than the standard honjozo, and has a long aftertaste.
Japanese>English
さんちゃんさんちゃん
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33
さんちゃん
Rice: Koji rice/50% Yamadanishiki, Kake rice/60% Hachitanishiki ALC: 14%. UGO" is a new brand from Aihara Shuzo, known for "Amego no Tsuki" (moon after rain). The taste is beautifully sweet with an elegant sugariness. The nose is fresh and fruity, with hints of strawberries and oranges. The aftertaste is tightened by acidity, and it is the kind of sake that you can't stop drinking!
Japanese>English
さんちゃんさんちゃん
Toyobijin限定純米吟醸 醇道一途 直汲み生純米吟醸生酒
Sumikawa ShuzojoYamaguchi
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34
さんちゃん
Rice used: Domestic rice Polishing ratio: Koji 40%, Kake rice 50%. Winter-only tsuzan-doruri nama-zake (directly pumped sake) Tosen-doroshi" refers to the sake that flows out naturally without pressure when the unrefined sake is pressed. It is a fresh taste of the darkest and most flavorful part of the mash. It has a gorgeous aroma of ripe apples and pineapples, and a sweet and juicy flavor. There is not much acidity, but it is fresh and refreshing without being overpowering.
Japanese>English
さんちゃんさんちゃん
Hakkaisanしぼりたて原酒　越後で候原酒生酒
Hakkai JozoNiigata
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家飲み部
31
さんちゃん
Koji rice Yamadanishiki Kake rice: Gohyakumangoku, etc. Polishing ratio 60 Yeast used: Association No. 701, M310 ALC: 19 Sake degree: +4.0 Acidity 1.4 Amino acidity 1.6 This is the blue label of Hakkaiyama's winter-only "Echigo-de-hoso" sake. It was served with New Year's Eve soba noodles. It is a non-hydrogenated, adjusted draft sake with a strength of 19%! It is a strong sake that is rich, super-hot, and super-fresh. Of course, it still has the clean, clean taste that is typical of Hakkaisan. Although the lineup also includes No. 4 and 1 square bottle, 300ml is enough for one person to enjoy it as it is very drinkable.
Japanese>English
さんちゃんさんちゃん
Senkinモダン　零式　生酒生酛生酒
せんきんTochigi
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仙禽教信者
42
さんちゃん
Rice: Domaine Sakura 100% Yamadanishiki Sengoku was recently rebranded under the theme of "Edo-style sake. As the name suggests, the brewery uses traditional sake brewing techniques based on documents from the Edo period (1603-1868). It has the elegant sweetness of Yamada-Nishiki and a gorgeous fruity ginjo aroma, yet it is light and refreshing. The lactic acidity of the sake is controlled and the sake is refined without any cloying taste. The recent trend seems to be shifting from sweet and juicy to sweet and refreshing.
Japanese>English
さんちゃんさんちゃん
Atagonomatsu純米吟醸純米吟醸
Niizawa JozotenMiyagi
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家飲み部
30
さんちゃん
Rice polishing ratio: 60 ALC15%. Sake with a vinegared ginjo aroma like melon and banana. The lingering finish is pleasant and the taste is very clean, making it a great food sake! We enjoyed it with sasakamat and oysters boiled in salt that we bought on our trip to Miyagi Prefecture!
Japanese>English
さんちゃんさんちゃん
Yamawa特別純米　蔵の華60特別純米
Yamawa ShuzotenMiyagi
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酒米色々サロン
37
さんちゃん
Rice used: 60% Kuranohana ALC 15 The Yamawa Sake Brewery in Miyagi Prefecture is dedicated to "Simple is best. It has a mild melon-like aroma and a clear, clean taste. It is not very floral, but it has a solid flavor and core. This sake is the very embodiment of "simple is best.
Japanese>English
さんちゃんさんちゃん
Sotenden特別純米酒特別純米
Otokoyama HontenMiyagi
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25
さんちゃん
Rice polishing ratio: 55 Alcohol content: 16%. Sake degree: ±0 Rice used: 100% Kura-no-Hana (produced in Miyagi Prefecture) Yeast used: Miyagi yeast It is made from 100% Kura-no-Hana rice, and is characterized by its low amino acidity, low protein content, and clean taste with no cloying flavors. It has a light and mild taste with a subtle citrus aroma.
Japanese>English
さんちゃんさんちゃん
Hakurakusei純米吟醸　雄町純米吟醸原酒
Niizawa JozotenMiyagi
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35
さんちゃん
Rice:Omachi (Polishing ratio 50%) Alc: 16 This seasonal sake is only available in November. It is made from Omachi and has an impressive pineapple-like aroma with juicy flavor. Although it is the only sake in the Hakurakusei lineup that uses Omachi, which gives it a heavy flavor, it is light and easy to drink, making it a Hakurakusei-like food sake.
Japanese>English
さんちゃんさんちゃん
Shinomine愛山　純米無濾過生原酒純米原酒生酒無濾過
Chiyo ShuzoNara
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家飲み部
33
さんちゃん
Shinomine Aizan Junmai Unfiltered Nama Sake Sake Brewer:Chiyo Shuzo (Nara) Rice used: 100% Aiyama from Hyogo Prefecture Polishing ratio 66 Yeast used: Association No. 9 　The ginjo aroma is mild, but you can taste the deep flavor characteristic of Aizan. Smooth and light on the palate with a refreshing banana and citrus flavor. The aftertaste is sharp and clean.
Japanese>English
さんちゃんさんちゃん
Hiran彩道　SAIDO生酛
森酒造場Nagasaki
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家飲み部
36
さんちゃん
HIRAN Sairan Road Brewery:Mori Shuzojo, Hirado City, Nagasaki Prefecture Rice used: Yamadanishiki, Omachi Alcohol Content: 14% alcohol by volume The deep umami and acidity characteristic of the sake brewing process are pleasantly spread out. When you take it into your mouth, you can feel its rich sweetness and umami, and you can enjoy the change in flavor so that you can enjoy the fruity aftertaste like an orange for several tens of seconds. The origin of "Saido" is inspired by the Sunset Road in Hirado City, where the brewery is located. I would like to drink it at sunset in autumn when the heat has eased off, while feeling the fragrance of a golden osmanthus and enjoying the twilight.
Japanese>English
さんちゃんさんちゃん
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家飲み部
34
さんちゃん
Saku Z Junmai Ginjo Polishing ratio 60 Alcohol 15 Stylishly designed bottle and label Saku's Z label. It is surprising that it is actually a fire-brewed sake despite its fresh, juicy, gorgeous flavor like fresh salmon. It is a perfect gift as it is a casually stylish sake that will appeal even to sake beginners.
Japanese>English
さんちゃんさんちゃん
Masumi漆黒　KURO純米吟醸
Miyasaka JozoNagano
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ずくだせ！信州の日本酒
31
さんちゃん
Masumi Jet-Black KURO Rice used Miyamanishiki produced in Nagano Yamae Nishiki produced in Nagano Yamadanishiki produced in Yamakuni, Kato-shi, Hyogo Hitogochiki produced in Nagano Rice polishing ratio: 55 Yeast used: No. 7 yeast Strength: 15 It has a mildly gorgeous, fresh taste that is typical of Masumi, and is like that of a neat and beautiful woman. In the mouth, it has an aroma reminiscent of citrus fruits, and the finish is light and dry with a bitter, dry aftertaste. I would like to pair it with light fish or chicken sauteed with herbs.
Japanese>English
さんちゃんさんちゃん
十六代九郎右衛門純米吟醸　美山錦純米吟醸
Yukawa ShuzotenNagano
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ずくだせ！信州の日本酒
31
さんちゃん
Yukawa Sake Brewery "Jyugodai Kuroemon Junmai Ginjyo Miyamanishiki Rice used: 55% Miyamanishiki The fruity, citrus-like flavor is perfectly balanced with sweetness, spiciness, and a slight bitterness in the aftertaste. It has a refreshing taste that is typical of Miyamanishiki, but is also very drinkable.
Japanese>English
さんちゃんさんちゃん
Masumiあらばしり原酒生酒荒走り
Miyasaka JozoNagano
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ずくだせ！信州の日本酒
37
さんちゃん
Miyasaka Brewery "Masumi Arabashiri Rice used: Yamae-Nishiki, Hitogochiki (all grown in Nagano Prefecture) Polishing ratio 55 ALC 17 Yeast used: No.7 yeast of our own strain This is a winter-only freshly squeezed, unpasteurized sake. In addition to melon, muscat, and citrus, it has a refreshing herbal aroma that gives it a pleasant aftertaste. Very delicate and complex flavor. Super delicious.
Japanese>English
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