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さんちゃんさんちゃん

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39

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2

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Hakkaisan

Most Check-in Brands

Masumi
2(25%)
Hatsukame
2(25%)
Takachiyo
2(25%)
abe
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
9(23.08%)
Miyagi
4(10.26%)
Nagano
3(7.69%)
Aichi
3(7.69%)
Shizuoka
2(5.13%)

Timeline

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
25
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
31
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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22
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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32
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
32
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
35
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
33
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
30
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
さんちゃんさんちゃん
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30
さんちゃん
Sakai Shuzo "Gobashi Junmai-shu Rice used: Nipponbare, Yamadanishiki Rice polishing ratio:60 ALC: 15%. Light, crisp, and smooth. Although it is a fire-aged sake, it has a fresh feeling like a fresh sake, and its aroma is gorgeous, making it very easy to drink.
Japanese>English
さんちゃんさんちゃん
Mansakunohana特別限定酒純米吟醸
Hinomaru JozoAkita
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26
さんちゃん
Hinomaru Brewing "Toji Selected Junmai Ginjo Once-Hitui Genshu Manzaku no Hana Special Limited Sake". Rice: Miyamanishiki, Misanishiki Polishing ratio 55 Yeast used: Association 1001 Mild floral aroma and sweetness, with a clean overall taste. Slightly astringent aftertaste. Delicious on its own, but also good as a food sake.
Japanese>English
さんちゃんさんちゃん
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24
さんちゃん
Higashitsuru Shuzo "Higashitsuru THE ORIGIN Yamadanishiki The taste is sweet and juicy, with a hint of rice flavor, and is the very definition of Yamada-Nishiki. The lingering finish is long but not heavy and refreshing.
Japanese>English
さんちゃんさんちゃん
Fukucho海風土　シーフード純米
Imada Shuzo HontenHiroshima
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35
さんちゃん
Polishing ratio: Koji rice 60%, Kake rice 70%. ALC : 13%. Yeast : Hiroshima Prefecture yeast As it is called "sea-food," it is designed to go well with seafood. The refreshing acidity derived from white malted rice gives it a citrus-like aroma and taste. Excellent with oysters in oil. It is also perfect for meuniere and other dishes.
Japanese>English
さんちゃんさんちゃん
Matsunotsukasa生酛　純米酒純米生酛
Matsuse ShuzoShiga
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25
さんちゃん
原料米:滋賀県竜王町産米 精米歩合:65% ALC15% 使用酵母:蔵付酵母 蔵付酵母を使って生酛造りで醸した、まさに原点に立ち返って作ったお酒。 麹や蒸米を桶に入れ、蔵人が山卸をしてつくっているのでかなり手間がかかっているに違いない。 香りは甘くミルキー臭がします。乳酸由来の酸味とドライフルーツのような熟した甘味があるけれども、どこか爽やかな味わい。 木香が若干あるけれどもそれが熟成酒のような重厚感を演出していて良い。
さんちゃんさんちゃん
Kid本　紀土　純米吟醸純米吟醸
Heiwa ShuzoWakayama
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28
さんちゃん
Rice used:Gohyakumangoku (all) ALC: 13%. Kido's low-alcohol junmai ginjo. It has a light mouthfeel, but the umami and sweetness are well developed, while the finish is crisp, making it a good choice for beginners. It is good on its own or with food. I chose this as my first drink, and I think it was a good decision.
Japanese>English
さんちゃんさんちゃん
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36
さんちゃん
Rice used: Yamadanishiki (Koji rice), Gohyakumangoku (Kake rice) Polishing ratio 55 ALC: 16%. This sake is also offered on ANA's international first-class flights. The initial aroma is elegant and sugary. In the mouth, it tastes sweet like molasses and sweet potato, with a slight pickle-like aroma, which later turns into astringency. However, it is not a negative thing, and all the flavors are expressed as elegant taste. Personally, I think it is a delicious but tiring sake, so I would just drink it after one or two glasses of another sake. If you want to match it, meuniere or shellfish dishes are good.
Japanese>English
さんちゃんさんちゃん
Sawayamatsumoto守破離　五百万石　生酒生酒
Matsumoto ShuzoKyoto
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家飲み部
39
さんちゃん
Sawaya Matsumoto "Morihate Gohyaku Mangoku Nama Sake Rice used:Gohyakumangoku(whole) ALC: 15%. Sawaya Matsumoto "Mori-Barai" from Kyoto. The meaning of the phrase is to keep the traditions that should be kept, but to break with traditions and put into practice what they have learned from other places. The fresh citrus aroma spreads from the top aroma, and the silky mouthfeel and citrus aroma spread more and more on the palate. The aftertaste is slightly bitter and the acidity builds up a beautiful sake quality. White meat fish would be a good match.
Japanese>English
さんちゃんさんちゃん
Yuki no Mayu (Kamosu Mori)純米吟醸　生酒純米吟醸生酒にごり酒
苗場酒造Niigata
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家飲み部
39
さんちゃん
Naeba Shuzo "Kousumori Junmai Ginjo Rice used: Gohyakumangoku (Koji rice), Koshibuki (Kake rice) Rice polishing ratio: 60 ALC: 14%. It has a yogurtiness like pear or calpis, and the balance between the spread of sweetness and the acidity that tightens the aftertaste is very good. May go well with French and Italian cuisine.
Japanese>English
さんちゃんさんちゃん
Hakkaisan蝦夷富士　吟醸吟醸
Hakkai JozoNiigata
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酒米色々サロン
30
さんちゃん
Hakkai Jozo "Ezo Fuji Ginjo Rice used: Comet 55%, 100% Niseko Town, Hokkaido ALC: 15.5%. Hakkai Jozo, famous for Hakkaisan, has established a whiskey distillery in Niseko, and through this connection, the Ezo Fuji series uses 100% Comet sake rice grown in Niseko Town. It has a light, dry, Niigata-style flavor. It is perfect as a food sake. The Junmai Daiginjo has a more gorgeous aroma and taste, so it is possible to compare the two.
Japanese>English
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