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yu yuyu yu
甘口派です🍶´- 酒造巡りが趣味で、 現地でしか買えない限定酒に弱いです✨ 一度にたくさん飲めないのでストックが貯まる… でも出会った限定酒は買わずにはいられない😸💦 酒造の果実系リキュールも好き🍊🍓🍇🍋🫐 Instagramにも同時投稿📷

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Check-ins

119

Favorite Brands

10

Hall of Fame

ShisoraAKABUKikunotsukasa

Most Check-in Brands

Hiroki
6(9.23%)
Mutsuhassen
6(9.23%)
Ichinokura
5(7.69%)
AKABU
5(7.69%)
Kikunotsukasa
4(6.15%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
45(37.82%)
Miyagi
20(16.81%)
Aomori
11(9.24%)
Akita
10(8.4%)
Fukushima
6(5.04%)

Venues With Most Check-Ins

原始炭焼 燗と
11(40.74%)
Morioka Station (盛岡駅)
8(29.63%)
青森
3(11.11%)
もりおか歴史文化館
3(11.11%)
廣田酒造店
2(7.41%)

Timeline

yu yuyu yu
Shisora綿あめラベル純米吟醸
Shiwa ShuzotenIwate
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Murasaki-chu Junmai Ginjo cotton candy label This is a once-a-year challenge tank. The 9 degree alcohol by volume sake is very sweet and sour, It tastes like cotton candy. Ingredients: Rice, Rice malt Alcohol content: 9%. Sake meter: -54 Acidity: 3.0 Rice：100% Ginotome produced in Iwate Rice polishing ratio：55 Condition: Nama-fume ⬆Excerpt ⬆ The label is so cute ❤. Like cotton candy, sweet and fluffy with a lingering aftertaste that disappears... I think it's like cotton candy, sweet and fluffy with an aftertaste that disappears...? Really sweet and sour❤ Maybe it's because of the low alcohol content, but it's light and not heavy. The aroma is also nice. I can drink it quickly and easily.
Japanese>English
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Sawanoizumi Junmai Dry While many dry wines are heavy and robust, this one is made with an emphasis on richness and balance, This one is made with an emphasis on richness and balance. It has a deep flavor and aroma, It is characterized by a deep flavor and aroma, and a refreshing taste. Rice: Yamadanishiki Rice polishing ratio: 55 Alcohol content: 16 Retail price: 1,800ml 2,794 yen / 720ml 1,595 yen HP Excerpt ⬆HP Excerpt ⬆ The label is cool ✨. The color of the sake is yellowish. It looks very "dry"... I thought to myself, "Oh, no.... I thought, "What? Clear? It's like it just disappears...𓂃◌𓈒𓐍 It's like the water tastes better 🩵. Oh, but it's a little strong 💦16%💦. If you're not careful and drink too much, it'll go around quickly. ◆Toyo Sasaki Glass
Japanese>English
yu yuyu yu
大嶺冬のおとずれ
大嶺酒造Yamaguchi
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Daimine Shuzo, 3 grains, Winter no Otosore Omine Shuzo's seasonal sake "3 grains of Omine, Winter Otosore" is well known for its illustration by Misaki Tanaka. Daimine 3 grains Winter no Otoshiri" is a seasonal sake with a familiar illustration by Misaki Tanaka. When you open the bottle, you can feel the snow blowing. The bubbles and lees created in the bottle are intertwined with each other. It is a visually pleasing sake. The delicate and pleasant bubbles and and silky lees that envelop your tongue, Please enjoy the harmony that only winter can produce. Just like the image of Yuki-Onna standing still. The bubbles and lees remind you of the falling snow. Fresh sweetness like muscat and melon. The acidity is lively with a hint of dairy products. The mid-palate is lively and heightened. The final aftertaste is like the melting of snow. like the melting of snow. Rice polishing ratio: Secret Rice used:SECRET Ingredients:Rice(domestic),Rice malt(domestic) Water used for brewing: Spring water from Benten Alcohol Content:14.5%. Yeast used: Undisclosed Sake meter: Undisclosed Acidity: Undisclosed HP excerpts ⬆⬆. When the bottle is opened, the bubbles and lees fly up, The background of the snow woman is pure white snow ❄✨❄. It's so fresh ✨! The bubbles are strong right after opening the bottle, but it has a soft aftertaste ❄ Sweet and sour and delicious!
Japanese>English
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Kiku no Tsukasa Wa no Sake Harmony is the heart of sake brewing. A dry, classic sake brewed in the tradition of the brewery's founding in 1772. It expresses the "heart" of the Kikuno Tsukasa Sake Brewery, It is a dry standard sake with a deep aftertaste. The rice used for this sake is Hitomebore, which is rich in flavor, and other rice varieties. The rice used is Hitomebore, which is rich in flavor, It is carefully brewed with the same ratio of koji rice as that used for the specific name. Please enjoy this northern sake that swells softly when warmed up. Ingredients] Rice (domestic), rice malt (domestic), brewers' alcohol Rice used for brewing] "Hitomebore" and others Rice polishing ratio: 70%. Production method】Honjozo, fire-aged, unfiltered. Alcohol content】15度 Sake meter] +8 Acidity] 1.7 HP Excerpt ⬆⬆ Sigma 💦. I guess it was recommended to be heated 💦. I drank it cold and enjoyed the dry and refreshing taste ✨. I'm a big fan of Kiku no Tsukasa's Shinsei! I'm not sure if it was recommended 💦 I drank it cold and enjoyed the dry and refreshing taste. I'm not sure if it was recommended to be heated or chilled 💦 I enjoyed the dry and refreshing taste ✨Kiku no Tsukasa's Shinsei is my favorite!
Japanese>English
yu yuyu yu
Atagonomatsu純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
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Atago no matsu Junmai Ginjo Nama Shu Atago no Matsumatsu Junmai Ginjo Nama Shu is brewed from newly milled rice, It is the first new sake brewed with new rice. It has a fresh flavor reminiscent of green apples. The fresh taste reminds one of green apple spreads over the palate, The pleasant acidity leaves a lingering aftertaste The pleasant acidity leaves a lingering aftertaste and disappears beautifully. It is a youthful and vigorous sake that is perfect for a meal. Rice polishing ratio: 55 Sake degree: +4 Acidity: 1.6 Amino acidity: 1.2 Alcohol content: 15 Rice used: Domestic rice [Taste: Fresh, slightly light and crisp [Aroma: Green apple [Foods that go well with it]Seafood in general, oysters, milt https://niizawa-brewery.co.jp/item/480/ HP excerpts⬆⬆⬆. Get "Atago no Matsu" at Shinzawa Brewery ✨ After that, I got "Hakurakusei" at a distributor✨. I wanted to compare the two. Hmmm ( ¯ᒡ̱¯ ) Hakurakusei has been open for a long time, The pichischuwa feeling has calmed down, but it's delicious. Atago no matsu is pichisuwa𓂃🫧. Hakurakusei → banana, melon Atago → green apple Ummm ( ¯ᒡ̱¯ ) I don't know lol They are both delicious✨
Japanese>English
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Takashimizuデザート純吟純米吟醸
Akita Shurui SeizoAkita
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Takashimizu Dessert Jungin Classification: Junmai Ginjo-shu Ingredients: rice, rice malt Alcohol percentage: 12.5 Sake meter: -35 Acidity: 3.5 Amino acidity: 1.2 Polishing ratio: Koji rice/55%, Kake rice/55 https://www.takashimizu.co.jp/product/dz5011-2 Like a sweet dessert wine Dessert Jungin" is a new type of Japanese sake. It contains citric acid in abundance compared to conventional sake, It is rich in citric acidity and has an exquisite balance of sourness and sweetness, It has a perfect balance of acidity and sweetness, and produces a high quality flavor. Akita Sake Komachi" with a rice polishing ratio of 55% is used in this luxurious junmai ginjozo. This junmai ginjo-shu is made with a luxurious 55% polished rice ratio of Akita Sake Komachi. Foods that go well with it Canapés Potato salad with shrimp and avocado Cheese wrapped prosciutto ham Shrimp and vegetable terrine Cakes, etc. Excerpts from the HP Is it very sweet? I thought it would be very sweet. I thought it would be very sweet, but it was very refreshing 🍷. The label design is western style, It's a western style label design, perfect for a glass of wine 🍷✨. The low alcohol content makes it easy to drink, I ran out of one bottle very quickly 💦.
Japanese>English
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Hakurakusei純米吟醸純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
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Hakurakusei Junmai Ginjo Polishing ratio: 55 Sake degree: +4 Acidity: 1.6 Amino acidity: 1.1 Alcohol content: 15 Rice used:Domestic rice https://niizawa-brewery.co.jp/item/825/ This is the earliest of the Hakurakusei series, It is the earliest new sake in the Hakurakusei series. We have analyzed and revised the taste trends every year, We continue to study to make it more refreshing and beautiful as you drink more and more. We continue to study and improve the taste every year to make it more refreshing, cleaner, and more beautiful the more you drink. We have not wavered from our guideline of "the ultimate food sake. We have kept the light flavor in mind and kept the aroma low, We have also tried to express the gentle sweetness of rice. Orikarami Nama-zake: Sake that has not been hi-irinized after it is pressed. Nama-zake: Nama-zake that has not been heated after pressing. You can enjoy a fresher taste. [Awards] Bronze Prize at the Oriental Sake Awards 2022 [Taste] Light, fresh, and sharp. [Aroma] Banana, melon [Foods that go well with it]Seafood in general, milt, Seri nabe HP Excerpts I visited Shinzawa Brewery and got "Atago no Matsu" and visited a distributor and got "Hakuraku", I visited the Shinzawa Brewery and got "Atago no Matsu" and visited a distributor and got "Hakurakusei". The seasonal ogara-mi-nama-sake was so soft and juicy that it was a perfect accompaniment to nabe (hot pot). I drank it to accompany nabe (hot pot). I'm also looking forward to comparing it with Atago no Matsu 😊.
Japanese>English
yu yuyu yu
Shisoraスパークリング 水玉ラベル純米吟醸原酒無濾過にごり酒発泡
Shiwa ShuzotenIwate
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Murasaki-Hu Junmai-Ginjo Unfiltered Nama-Shu Sparkling Rice：Gohyakumangoku produced in Ishikawa Rice polishing ratio: 55 Alcohol content: 15%. Sake meter: -3 Acidity: 1.8 Yeast: Giovanni's research The polka dot label is an activated nigori junmai ginjo sake brewed with "Gohyakumangoku". It is an activated nigori junmai ginjo-nama sake brewed with "Gohyakumangoku". It has the refreshing acidity that is the hallmark of the Murasaki Uchu brand, It is juicy and full of umami, and has a beautiful sweetness. It is brewed to give a juicy and beautiful sweetness full of umami. The gentle bubbles envelop the many delicious flavors, The bubbles are soft and gentle, enveloping a number of flavors, and the way they swish around in the glass is Polka Dots". A selection from the HP First of all, opening the bottle is...(A) nerve-wracking! I followed the instructions on how to open the bottle, First of all, let's open the bottle. Bshwahhhh~ ！！！！ And then, the water surface to the mouth in no time! In no time at all, the surface of the water reached the mouth! I close the bottle in a hurry💦. After the bubbles settled down, I opened it again. Bushwahwahwah~！！！！ And..., The surface of the water is up to my mouth again! I close it in a hurry💦. This repeated for a while ('ω' ;)💦. The sunken cage is not even shaken, Mixing with the firing 🌀 When you finally drink it... Puhah~ (>▽<)／ Delicious! (>▽<)／ Delicious! The description "beautiful sweetness" fits perfectly ✨. Shuwa shuwa𓂃◌𓈒𓐍
Japanese>English
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カップ酒部
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Drunken Emon Junmai Sake Cup ◎Ingredients: rice, rice malt ◎Rice used: 100% Yamadanishiki produced in Tokushima Prefecture ◎Polishing ratio: 70 ◎Alcohol Content: 15.0° to 16.0° C HP Excerpts I heard it was dry, I thought I might not be able to drink a four-pack, I was thinking that I might not be able to drink the four-pack.... I was thinking that I might not be able to drink a four-pack.... I was wondering if it was possible to drink it in a tea bottle.... I wonder if it's light-shielded? I don't know... I tried to drink it chilled... It's so refreshing! Crisp and refreshing ✨ It was dry but also sweet and sour. I drank it with hot pot 🍲. It looks delicious even if it is heated up.
Japanese>English
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Fuku-Komachi Precious sake Alcohol content: 13.5 Ingredients : Rice, Rice malt, Sake Rice type used: Akita Sake Komachi Rice polishing ratio: 55 Sake Degree: -36.0 Acidity: 2.3 / - Amino acidity: 2.3 / - Yeast used: Akita yeast No.12 Junmai Daiginjo-shu is lavishly used as part of the brewing water. Fruity aroma of ripe apricots and plums, The rich, mellow sweetness and richness come together with a fruity aroma like ripe apricots and plums, The deep flavor is combined with a soft acidity. It is recommended as an aperitif or after-dinner dessert sake. Excerpts from the HP The specs seem to vary a little from year to year. It is a dessert wine, so it is very sweet and happy ♥. The glass is just like wine 🍷. It's a very rich drink ✨, perhaps because it's a noble sake. I would like to repeat this "٩٩="
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Getsu no Rin Apple Umeshu (plum wine) I went to the "Tsuki no Wa Sake Brewery" to buy some sake as a thank-you gift. And I also bought a plum wine for myself. I like plum wine. The cute label says "UME&APPLE". Oh, it has apple juice in it too 🍎( '-' 🍎 ) apple chunks. It is indeed a little sweet, delicious kore (*-ڡ-*) Alcohol 8%........is this what it is? I think I'll drink it quickly because it's sweet, and I'll get drunk ('om'). But compared to the reasonably priced Umeshu in paper packs... It was about twice the price... I want to digest a little bit. And.... . Tsugaru Biidoro
Japanese>English
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Hiraizumi飛囀-HITEN-鵠(HAKUCHO)Type-C
HiraizumihonpoAkita
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HITEN HAKUCHO Type-C Alcohol content: 14 Sake meter rating: -18 Acidity: 3.3 Rice type：Akita Sake Komachi Rice Polishing Ratio : Koji 50%/Kake 60 White malted rice (citric acid) + Yamahai moto (lactic acid) + No.77 yeast (malic acid) The first sip is a brilliant acidity. From the first sip, the acidity is brilliant, The acidity is unique, changing from a bright acidity in the first sip, to harmony with umami in the middle, and to a mellow lingering aftertaste in the end. Excerpts from the HP I stopped by a liquor store on a drive in Akita, I bought this bottle because I was attracted by the owner's explanation and the label. I was surprised at the high quality of the sake shops in Akita! It seems that more sake breweries wholesale to liquor stores than sell at their own stores. The name and label are cool! Malic acid🍎 x lactic acid🍼 x citric acid🍋. Triple Acid! ٩٩٩_! It's very tart...? I thought, but it was fine. The sake level is also quite low, so it's sweet and sour. Balance is... amazing ✨. I can drink this swishy. Sui (ง˘ω˘)วsui♬. *p The label also says "Dangerous type that can be drunk in gulps" lol ◆Tsugaru Biidoro
Japanese>English
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Shochiku Ume Shirakabe Kura Mio PREMIUM Rose Sake degree: -85 Acidity: 4.5 Alcohol content: 5 Ingredients: Rice (domestic), Rice malt (domestic) / Carbonic acid The yeast that produces the strawberry-like aroma is used, It is carefully brewed over a long period of time, It is a sparkling sake with a fresh, sweet and sour taste. The red yeast yeast is used to create a strawberry-like aroma. The use of red yeast yeast gives this sparkling sake a refreshing, sweet, and tart flavor, The rosé color is perfect for Valentine's Day and the spring season. rosé color, perfect for Valentine's Day and the spring season. Excerpts from the HP I bought it and lost track of when to drink it (-ᴗ-; ) Champagne style for Christmas🎄. Sweet like strawberries🍓 but I'm not sure if there are any strawberries in it though ⊙. The expressive power of alcohol is amazing✨ ◆shiina glass
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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Urakasumi Hiyashi Oroshi Type: Special junmai sake, unpasteurized Rice: Sasanishiki Rice polishing ratio: 60 Alcohol content: 16% to 17%. Sake degree: +1 to +2 Acidity: 1.6 Storage method: Refrigeration required Month of release: September Scheduled to be released on September 9, 2023 Hiyoroshi" is brewed during the coldest season, It is brewed during the coldest part of the year and matures well over the summer, It is a seasonal product made during the cold season and bottled in its hiya-oroshi state without heat treatment, It is a seasonal product that is bottled in its hiya-oroshi state without heat treatment. The mild and full flavor is perfect for the fall season, The mild and full flavor is perfect for the fall season. Excerpts from the HP I haven't been able to fully digest my sake stock lately, This time, I picked up a mini-bottle of sake. I've been drinking a lot of sweet sake lately, I personally feel it's dry. It's refreshing, so I'll have it with a meal 🍴𓈒𓂂𓏸. ◆Fukagawa Porcelain
Japanese>English
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AKABU純米大吟醸純米大吟醸
赤武酒造Iwate
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23
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【赤武 純米大吟醸】 咲きたての花のような若々しい香りの奥から、 少し熟したメロンやパイナップルを思わせるような 上品な吟醸香が口いっぱいに広がります。 とろりとした旨味と甘味がバランス良く、 控えめな酸がフレッシュさを引き立てることで、 濃密な味わいの一方で後味はすっと消えてゆきます。 白身魚や貝類のお刺身などシンプルな食材を 上品に包み込み、余韻はコンパクトにまとまることで、 より洗練された印象を与えてくれます。 よく冷やして(0～5℃)ワイングラスに注ぐことで、 香りと味わいの調和を最大限に楽しめます。 ⬆HP抜粋⬆ お客様から頂戴しましたm(*_ _)m 初めて飲みましたが…おいしい～(￣^￣゜) 「これを飲んで日本酒おいしいと思えた」 って言ってたので期待大で… 甘さが自分好み︎‪💕フレッシュ感わかる！ 赤武のグラスも一緒に頂きまして… このグラスもいいですね✨ 口がすぼまっていて、飲む瞬間傾けると、 香りがフワッと入ってくる🌸 ワイングラスおすすめなの、こういうことか🍷 最初っから純米大吟醸(HPではPremium表記) 飲んでしまった(இдஇ; )大満足
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Mutsu Hachisen Takajoshu 2023 Alcohol content: 13%. Recommended serving style: chilled, lukewarm Kijoshu is the last stage of brewing sake, It is brewed using sake instead of water in the final stage of brewing. This kijo-zake has a slight flavor and sweetness, It is characterized by a slight flavor and sweetness, and a refreshing lemon candy-like aftertaste. Excerpts from the HP What is lemon candy? I thought, I know what it is! Refreshing & sweet & sour? By the time I finished drinking it after opening the bottle, I felt it was even sweeter 🍋. I wondered if kijoshu has a high alcohol content, I thought it would be too high, but 13% is easy to drink. I'm curious about the "2023" on the label. I wonder if it tastes different every year. The wine-like design is stylish and cool✨. Well, it's a sense of luxury only possible at 2,750 yen for 720㎖ ✨.
Japanese>English
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Tomihisa Kashiwa Alcohol content: 15.3 Sake degree: +2 degrees Acidity: 1.3 degrees Amino acidity: 1.1 degrees Rice polishing ratio: 60% or less Ingredients: Esashi Kinpaku rice (Sasanishiki) Kashiwagi Honten Sake Brewery Kashiwagi Honten, a sake brewery, has been in business since its establishment in 1873 until 1938. We brewed and sold the brands "Fukyu Kashiwa" and "Hozu Masamune". We have brewed and sold "Fukyu Kashiwa" and "Hozu Masamune" until 1938. Now, for the first time in 60 years We have revived "Fukyu Kashiwa", which was our brand name sake We have decided to revive "Fukyu Kashiwa," which was our brand name sake, as a local sake of Esashi, With the cooperation of a sake brewing company, we were able to develop a sake With the cooperation of the sake brewing company, we were able to develop a sake that is close to the old one. Brewed at a low temperature, the sake has a mellow, clean taste with the flavor of rice. It is a refreshing, umakuchi sake with a full-bodied flavor. It is best served chilled or lukewarmly heated. HP Excerpts The label is Publisher: Kashiwagi Honten Co. Manufacturer: Iwate Meizo Co. With the cooperation of Iwate Meizo, they have revived an old sake. Iwate Meizo helped us to revive the old sake. It's been 60 years.... The person who drank it when he was 20 years old is now 80 years old. It would be nice if I could enjoy it with nostalgia, but it would be difficult... (^_^; ) It's dry, but maybe it's the amino acids that make it so tasty. I bought this second-hand sake cup... If it were real, it would be called "Kutani Yaki Tokuda Yachiyoshi. I don't care if it's a fake... ✨
Japanese>English
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Nanbubijinひやおろし純米吟醸ひやおろし
NanbubijinIwate
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Nanbu Bijin [Junmai Ginjo Hiyoroshi Sales Period: September - December Rice Malted Rice : Ginotome, Kake: Miyamanishiki Polishing ratio : Koji : 50%, Kake : 55 Brewing Water : Oritsume-Basenkyo subsoil water (medium-hard water) Yeast : M310 Sake meter degree: -2 Alcohol percentage: 17 Acidity: 1.6 Pouring: One time fire-quenching Hiyaoroshi" is the most enjoyable sake in autumn! Hiyahoroshi is sake squeezed in early spring and stored It is a sake that is squeezed in early spring, stored and matured until the summer, It has a rounded flavor and a deep taste. Hiyaoroshi is sake that is bottled in its original state after it has been stored until autumn. The sake is bottled as it is in its original state. It has a deep, rich flavor unique to sake in its original state, The mellow taste of sake matured until autumn is perfect with autumnal delicacies such as saury, It is a perfect match for autumnal delicacies such as saury. Excerpts from the HP I first tried it at a sake event, I fell in love with it and bought it on the spot 🍁🍂. Sweet, deep and satisfying sake 🍶´-. I love it with saury sashimi... 🐟. I'm sure I'll be able to enjoy it slowly and comfortably in the long autumn nights. Arita porcelain and Fukagawa porcelain 🌟 ̖́-
Japanese>English
yu yuyu yu
Shisora朝顔ラベル純米吟醸原酒無濾過
Shiwa ShuzotenIwate
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廣田酒造店
家飲み部
22
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Murasaki Space [Junmai Ginjo Unfiltered Harajuku Morning Glory Label]. Sake Brewer】Hirota Shuzoten(Iwate Prefecture) Rice] Akita Sake Komachi Rice polishing ratio] 55 Alcohol content】15度 Sake meter] -6 Acidity】1.7 Yeast] Giovanni's research The 12th of the Murasaki Space Series is made from Akita's brand rice, Akita Sake Komachi. This Junmai Ginjo-shu is brewed with Akita's brand rice, Akita Sake Komachi. It is a junmai ginjo-shu brewed with Akita's brand rice, Akita Sake Komachi. It combines the refreshing acidity that is a characteristic of the Murasakyu brand with a juicy flavor full of umami. The combination of the refreshing acidity and juicy flavor of the Murasakuki brand The clear and clean acidity of "Akita Sake Komachi" is well combined with the fresh acidity and juicy flavor of the Murasakyu brand. It combines well with the clean acidity of "Akita Sake Komachi". The result is a rich, umami flavor. After pressing, the entire bottle is immediately bottled and stored. It has a fresh and crisp flavor and acidity with a gaseous feel. The taste has evolved by our master brewer, Hiromi Ono, We hope you enjoy it. HP Excerpts Surprisingly, it is not available at the brewery, It is a sake that can only be found at exclusive dealers. The label is also limited edition, with a star and a morning glory in the text 🌟. The label is also limited edition and features a star with a morning glory 🌟̖́- ♡♡⃘*. ❁ ❁ ❁ ❁ ❁ ❁ ❁ ❁ ❁ ❁ ❁ ❁ I drank it chilled, and it has a handsome aroma. The moment you put it in your mouth, you'll be surprised at how much flavor you get out of it. But it's not too sweet and has a clean aftertaste✨. Ms. Hiromi Ono is the first female Touji (master brewer) from the south of Japan. It's a wonderful sake ✰⋆.:p*☽:p
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