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晩酌保全委員会晩酌保全委員会
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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Check-ins

221

Favorite Brands

4

Hall of Fame

KikutakaKaze no MoriAkishika

Most Check-in Brands

Akishika
10(11.11%)
Kaze no Mori
5(5.56%)
AKABU
4(4.44%)
Koeigiku
4(4.44%)
Furosen
4(4.44%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
18(8.14%)
Toyama
12(5.43%)
Aichi
11(4.98%)
Osaka
11(4.98%)
Fukushima
10(4.52%)

Timeline

晩酌保全委員会晩酌保全委員会
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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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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晩酌保全委員会
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.
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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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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.
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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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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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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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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.
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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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晩酌保全委員会
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.
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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.
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Furosen山廃純吟無濾過生原酒 亀の尾
Uehara ShuzoShiga
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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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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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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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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.
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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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I sometimes have an irresistible craving for this sake, Zanso Hourai. It is fruity, but there is something more than just that that attracts me. Maybe it's the balance of flavors, but it suits my taste buds incredibly well. It was empty in no time at all.
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Igarashiピンク 純米 直汲
Igarashi ShuzoSaitama
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It has been quite a long time since Igarashi was made. It is 13°, but the taste is very rich. It is sweet and acidic with a berry-like flavor. It is very interesting to compare it with brewer Kuheiji. Igarashi is a 13° and has a thicker flavor addition. Kuheiji has the best balance and moderation despite its 15% alcohol content. Each has its own philosophy.
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It has been quite a while since I last visited Kuheiji. Among them, here is the most reasonably priced one. It's so good! In addition to having a good balance of sweet, spicy, and acidic flavors, it's also very moderate overall, so it goes down very well, It is not just an addition of flavors, but a subtraction. It takes a lot of courage and skill to make people drink it by subtracting flavors instead of adding them, It takes a lot of courage and skill to make people drink by subtracting flavors instead of adding them. It may be similar to Sharaku or Shinshu Kamerei Junmai. It is a pity that there is no indication of the rice polishing ratio.
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