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風の島の菊鹿風の島の菊鹿
自分にとって銘酒とは。。 その酒自体が旨いだけではなく、他の酒の良さをも気づかせてくれるお酒。 我が人生もそうありたい。

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KikutakaKazenomoriAkishika

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Akishika
6(8.45%)
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4(5.63%)
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4(5.63%)
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3(4.23%)
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3(4.23%)

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The origins of the sake you've drunk are colored on the map.
Niigata
14(8.54%)
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10(6.1%)
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9(5.49%)
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8(4.88%)
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7(4.27%)

Timeline

風の島の菊鹿風の島の菊鹿
甲斐の開運天下山麓富士の山　本醸造
Yamanashi
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風の島の菊鹿
Our freshly squeezed series to drink at this time of the year, Part 4 We have recently been addicted to this honjozo since Wakanami and Shimehari-zuru. This is not Shizuoka Kaiun, but Yamanashi Kaiun. When served cold, I felt a little bit of the classic flavor, but when the temperature was raised a little, it conveyed the sweetness of the rice in a light and refreshing way. When heated, it became a honey lemon, or rather, a refreshing rice lemon. It's delicious. If not fruity, it's still a tasty sake. Recently, I've been into karinto mix. I've been into karinto mix lately. The refreshing taste is even better.
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風の島の菊鹿風の島の菊鹿
津島屋外伝　Nordwind Perlwein
Miyozakura JozoGifu
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The third in our freshly squeezed series to drink at this time of the year. We finally opened the bottle of this sake, one of our favorite Four Heavenly Kings. It is one of my favorite sake, one of the four heavenly kings of sake, and perhaps because it was left to mature for 9 months, the effervescence is more mild than usual. But it's good. Because of that, you can feel the taste of sake directly. It is not just a sweet and sour sake, but has a bitter taste. You can feel the juiciness of rice. The alcohol content is 11%, so you can gobble it up. It's also good after a run. I heard that the sister product, Father Line, was not sold this summer, but I would like to drink it again when the new sake is available.
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ma-ki-
Good morning, Kikuka-san from Kaze no Shima. I had this sake for the first time last year and it is a delicious sake that you can really gobble up: ⤴️ It's been a while since I've had it 😊. The running course also has a refreshing atmosphere✨
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風の島の菊鹿
Good evening, ma-ki-. Thank you very much for your comment! I like this sake so much that I bought two bottles of it. This is the second bottle, which I kept in my refrigerator until this season when I want to drink it with a big gulp. That running course is around the Gamba Stadium. I see that you also drink a lot of different kinds of alcohol, ma-ki-chan. I will refer to them.
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風の島の菊鹿風の島の菊鹿
Kamonishiki黄水仙　しぼりたて
Kamonishiki ShuzoNiigata
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Our freshly squeezed series of drinks at this time of the year, No. 2 You can't go wrong with any of the "kafuda-shu", but for me, this one is the best. Mango ?　Passion fruit? I am not sure, but it reminds me of tropical fruits. It has a sense of maturity, and although the taste was not quite right on the first day, it was a blast from the next day onward. I took off the outer lid and left it for a while to prepare dinner, and the cap flew off. The "piquancy" was still there right up to the end of the bottle. It is an amazing sake. It is also interesting to drink it with a bottle of Shimehari Tsuru Honjozo.
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風の島の菊鹿風の島の菊鹿
Shojo妙童鬼　純米 無濾過生
Kitamura ShuzoNara
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Hiya-oroshi and autumn grated sake are coming out one after another in the world. I wonder if we should serve homemade autumn grated sake, in other words, freshly squeezed sake stored in the refrigerator. The first one is this. It has been sleeping in the back of the refrigerator and appeared covered with ice. When served cold, it tastes of apricot, chocolate, and a little lemon. The taste is rich, along the same lines of Gaijin, Ryujinmaru, or Furozumi. It is not very fruity, but it is good. I think this sake is suitable for aging. When heated, it has a flavor of apricot and chestnut. This is delicious. The chestnut flavor is nice. Personally, I love chestnut as a flavor of hot sake. By the way, I felt chestnuts even when it was cooled down. Oh no, I drank too much.
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風の島の菊鹿風の島の菊鹿
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Really, this Honjozo is amazing. It is slightly carbonated and has just the right amount of richness and flavor. It is the best in terms of cost performance. The Honjozo and the Shibarihizuru are in a showdown, or perhaps a collaboration, or perhaps a co-performance. The classic, light, dry, and extremely refined Shijikizuru, and the modern, umami, and explosive Wakanami. Although the vectors are different, we can feel the philosophy in both of them. Well, it was a nice evening drink. Running in the evening, we were covered by rain and thunder.
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ポンちゃん
Hello Kikuka from Kaze no Shima 🐦. This Honjozo is delicious 😻The Jungin and Junmai are both delicious but this one is just as good 😁I haven't tried the Shimehari Tsuru's so I had to check it out 🙏. Hope you don't catch a cold from the rain 🥺.
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風の島の菊鹿
Thanks for your comment, Pon-chan. I have been drinking only Wakanami since I got to know it. If you have a chance, please give it a try. The lingering summer heat is very severe, isn't it? The weather is unstable. Please take care of yourself, Pon-chan.
Japanese>English
風の島の菊鹿風の島の菊鹿
Hiraizumi4 seasons 春 うすにごり 山廃純米
HiraizumihonpoAkita
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Oh shoot! I forgot to take a picture of the sake in the glass. It was so good, I drank it so fast. The taste elements of sweetness, spiciness, sourness, bitterness, and a sense of sizzle were all cohesively combined, and I could drink it forever. I didn't feel much of the Yamahai flavor. The sake was recommended by the owner of the sake store. I would have liked to compare it with Urasato's light nigori. It is a spring sake, but good for summer too. I found a beetle on my run.
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風の島の菊鹿風の島の菊鹿
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This is so good. I was impressed because I didn't expect much. It is a classic type of light and dry, which is probably not the trend nowadays. But it has not only that, it has a delicious taste of rice. You can drink it with gusto. You can drink it with ice and soda. It is more summery than some strange summer sake. It is also suitable for hot sake, but today I drank it cold and was satisfied. I'm looking forward to drinking it after tomorrow. I also like the classic label. I feel like I'm drinking sake.
Japanese>English
風の島の菊鹿風の島の菊鹿
Honami純大　コシヒカリ ホワイトウェーブ
Uozu ShuzoToyama
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One of the most memorable sakes from my trip to Toyama. I ordered a different color and drank it at home. The dry base goes well with the sweetness and acidity of the rice. The acidity is beautiful. I feel that Uozu Shuzo's sake really suits me.
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風の島の菊鹿風の島の菊鹿
Haneyaクリアブルー
Fumigiku ShuzoToyama
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Toyama sake followed. Clear Blue, a name that sounds like it belongs on a beer, is a sake that really lives up to its name. From my past label collection, it has been 7 years since I have had a Haneya. The first sip was amazingly intense. It was dry and immediately cut by the sweetness of rice for a moment. Combined with the gasiness, this is good. I compared it with Kachikoma. It is a little more acidic than Katsikoma. It is similar to Honami. Katsuma, perhaps because it has been open for a few days, has a delicious flavor reminiscent of Delaware.
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風の島の菊鹿風の島の菊鹿
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It seems to be a sake brewed with the representative Japanese fungus, Kunibacterium oryzae. As stated on the label, it is refreshingly dry with a refreshing acidity. Perfect only for summer. If I had to say something, I would say it has more character. But it is still delicious.
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風の島の菊鹿風の島の菊鹿
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Urasato, it doesn't come off. It's like a model of light nigori. Not only does it have a good balance of sweet, spicy, and sour flavors, but the gaseous sensation is a perfect match for its taste. Sometimes with other sakes, the gassiness can mask the flavor, but this one does the opposite, bringing the flavor to life. And the lees entwine with it, making it milky. Urasato Usunigori served on Hachijojima is the best. I only caught a few stonefish and harisenbon.
Japanese>English
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I wanted to drink slowly at home once. Basically, it is clear and dry, but in the back, I could taste the aroma that I also felt in Murayu and Koeikiku Harusion. I don't know how to describe it, but it must be the same one. The soft water and dryness of Toyama matches with it. It is interesting to compare it with Hayashi. When the sake is cold, I felt Hayashi's mellowness, but when it is near room temperature, I can feel it in Katsikoma. The Murayu flavor can only be felt in Katsikoma.
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ジェイ&ノビィ
Hello, Kikushika of Kaze no Shima 😃. I don't get to drink at home very often 🥲Katsuma-san with sashimi as a side dish 😚 It's blissful to be able to savor it carefully with Hayashi 😚 ☺️
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風の島の菊鹿
Thank you Jay & Nobby for your comments. Yes, it was blissful. And it all happened so fast. Recently, I have been to Toyama, and I am addicted to Toyama sake. Have a nice evening, Jay & Nobby!
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Sawanoi to drink in Hachijojima. I like the refreshing taste. It has a slight sweetness from the rice and a nice alky taste. It's hard to find in Kansai, so I'm glad. It also goes well with island sushi restaurants. I wonder how many more trips I can take with my family.
Japanese>English
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Superbly sour alcoholic beverage. Relentless lemonade. Reminds me of the lemonade I ordered at the coffee shop my dad took me to when I was a kid. When paired with Murayu Konruri, it really hits the spot.
Japanese>English
風の島の菊鹿風の島の菊鹿
Murayu紺瑠璃　純米吟醸
村祐酒造Niigata
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It has been quite a while since I have had konruri. Sweetness - the main taste is elegant. The flavor of Murayu is clearly recognizable. Personally, I prefer the Akane label because it has more acidity. When paired with Itakura Shuzo's super sour sake, Sakeru, in the back of the photo, it became sweet and sour to my liking.
Japanese>English
風の島の菊鹿風の島の菊鹿
Furosen山廃純吟無濾過生原酒 亀の尾
Uehara ShuzoShiga
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風の島の菊鹿
This is the best sake I've ever tasted. The fruity element is almost nonexistent, and the ginkoku plays only a minor role. The ripe sweetness of the rice and the acidity of the sake remind me of lactic fermentation, yet the overall dryness of the sake makes it extremely complex and invites repeated sipping. The price is 4,000 yen for a bottle, but I don't think it is expensive at all. It is the best of the best sake that makes you wonder if the amount of sake in a bottle is so small. It can be served cold, room temperature, or hot. I don't remember when I started liking it, but I hope it will be with me for a long time to come. I want it to be with me for a long time to come.
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風の島の菊鹿風の島の菊鹿
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It had a good reputation here, so I popped it in. Well, this is an adult cider. In addition, the citrus acidity you feel afterwards is indescribable. The balance is good, and it doesn't fall apart even when the temperature rises. It goes down well. Next time, I'll have a bottle. The moonlit night I watch with my child is more blue than jade.
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風の島の菊鹿風の島の菊鹿
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Sake brewed with yeast collected from salvia flowers by students of Hyogo Prefectural Agricultural School. It is a nice project that shows the sense of unity of the community. It tasted sweet and sour, and also had a shwashiness that was truly reminiscent of youth. The last glass was a cloudy sake, not realizing that the ori had accumulated at the bottom.
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風の島の菊鹿
The first in the Moon series. The bitterness was prevalent in the cold sake, but the sweetness swelled up and became nice when it was near room temperature. However, it does not have the minerality of the standard series. Maybe it's just the beginning.
Japanese>English
風の島の菊鹿風の島の菊鹿
Tamagawa山廃純米無濾過生
Kinoshita ShuzoKyoto
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This is another Tamagawa I haven't had in a while. I wanted to get away from the ginjos and fruity sake. It's good, it's greedy. The acidity of Yamahai and the sake smell (in a good way) are in full bloom. It's the royal road to Junmai Yamahai. The alcohol content is 20 degrees, so it's perfect with hot water. For me, who is not very good with sake, I like to drink it hot. It's so relaxing.
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