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Y.TokushigeY.Tokushige

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Check-ins

601

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9

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NichinichiShichidaMutsuhassen

Most Check-in Brands

Mutsuhassen
23(10.85%)
Shichida
19(8.96%)
Glorious Mt.Fuji
15(7.08%)
Hououbiden
14(6.6%)
Senkin
12(5.66%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
42(6.99%)
Aomori
41(6.82%)
Yamagata
41(6.82%)
Tochigi
39(6.49%)
Nagano
34(5.66%)

Venues With Most Check-Ins

森田商店
189(55.75%)
こみや 小谷場店
38(11.21%)
横内酒店
34(10.03%)
春山酒店
32(9.44%)
上岡酒店
18(5.31%)

Timeline

Y.TokushigeY.Tokushige
Masumi辛口ゴールド普通酒
Miyasaka JozoNagano
alt 1alt 2
38
Y.Tokushige
It was given to me during the hot season, so I kept it for winter when I wanted to drink it hot. It is yellow in color and has a classic, alcoholic taste, but it is surprisingly light and easy to drink. It is called "dry," but it also has a hint of sweetness. It might be good as a winter sake, lukewarm. Sake rice: Miyamanishiki produced in Nagano Prefecture Rice polishing ratio→70 Alcohol content→15 Sake degree → +4 Acidity → 1.3 Amino acidity → 0.7
Japanese>English
Y.TokushigeY.Tokushige
Matsunotsukasa純米吟醸 みずき純米吟醸
Matsuse ShuzoShiga
alt 1alt 2
こみや 小谷場店
27
Y.Tokushige
My kind of beautiful sake. The sake is made with water in mind, using soft well water, which is different from the mineral brewing water usually used by Matsunozashi. Moderately mild acidity and sweetness. It is a clean watery sake with low alcohol content, but it also has a bit of lactic acidity, umami, and astringency, making it a refreshing yet well-flavored sake. It is delicious! It is good with sashimi, etc! Sake rice → Domestic rice Rice polishing ratio→55 Alcohol content→13 degrees Celsius Water used for brewing→Oka Chisui Sen Kogyo well water
Japanese>English
Y.TokushigeY.Tokushige
Abekan純米吟醸 良い兆し純米吟醸
Abekan ShuzotenMiyagi
alt 1alt 2
alt 3alt 4
24
Y.Tokushige
A souvenir from my wife's trip to Miyagi Prefecture. She bought a packet. It has a mild flavor and acidity with a beautiful aftertaste. It is delicious as an autumnal sake. The following is from the description on the Isego Honten Internet store This is a limited edition sake for the fall season! Same double-layered label design as last year with "chicken" and "owl" on it! The label is a watercolor painting of a work by a young artist [Takahashi Shion], who was born in Tagajo City, Miyagi Prefecture and lives in Shiogama City. The label is a playful double-layered device with a chicken, a symbol of good omen that heralds the dawn (first label on the front page), and an owl, a symbol of foresight (second label that appears when the front page is peeled off). These two birds symbolize the wish to "catch" good omens. Rice polishing ratio→55%. Alcohol content→15%. Sake degree→-2
Japanese>English
Y.TokushigeY.Tokushige
Atagonomatsu純米吟醸 ささら おりがらみ生酒純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
alt 1alt 2
alt 3alt 4
21
Y.Tokushige
Slightly green apple-like aroma and acidity. The sweetness is restrained, the acidity is strong, and the bitterness has a refreshing aftertaste. As a food sake, it is good with both food and sake. Sake rice → Japanese rice Rice polishing ratio→55 Alcohol content→15 Sake degree → +4 Acidity → 1.6 Amino acidity → 1.2
Japanese>English
Y.TokushigeY.Tokushige
Fusano Kankiku電照菊 おひがらみ純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
alt 1alt 2
alt 3alt 4
森田商店
31
Y.Tokushige
Umamama, sizzling fine gassiness, and gentle astringency of Ori. Sake rice → 100% Yamadanishiki from Hyogo Prefecture Rice polishing ratio→50 Alcohol content→15
Japanese>English
Y.TokushigeY.Tokushige
alt 1alt 2
alt 3alt 4
三益酒店
26
Y.Tokushige
Aroma like you would get from yogurt or cheese. It has a delicious flavor, acidity, and a hint of sweetness. There is also a slight sense of maturity. It could be said that it is like a noble sake. The feeling on the palate is light and dry. It may be similar to the taste of "Matsu no Tsukasa" which I drank before! But I prefer this one. It is delicious. It goes even better with a meal! Sake rice→Yumenokou Rice polishing ratio→60 Alcohol content→16 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Tenbi純米吟醸 生原酒純米吟醸原酒生酒
Choshu ShuzoYamaguchi
alt 1
alt 2alt 3
34
Y.Tokushige
There is a raw piquant gasiness. Rum-like flavor to light acidity and umami sweetness. It has a clean and light sake quality, but also has a minerality. It's still very good! Sake rice → Yamadanishiki Rice polishing ratio→60 Alcohol content→15 degrees Celsius Yeast → No. 901
Japanese>English
Y.TokushigeY.Tokushige
Hououbiden初しぼり 純米吟醸酒 無濾過本生純米吟醸生酒無濾過おりがらみ
Kobayashi ShuzoTochigi
alt 1
alt 2alt 3
森田商店
26
Y.Tokushige
Good grapey aroma. Fresh and soft on the palate. Good sweetness and umami with a light astringent bitterness from the oli. Sake rice: 100% Gohyakumangoku Rice polishing ratio→55 Alcohol content: 16 to 17 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
GangiORIGARAMI 純米大吟醸 無濾過 生原酒純米大吟醸原酒生酒無濾過おりがらみ
Yaoshin ShuzoYamaguchi
alt 1alt 2
森田商店
30
Y.Tokushige
Fresh aroma and fruity flavor, then slightly matured and mellowed, dark and sweet! It is delicious! It was squeezed in the spring and aged in ice temperature for six months without filtration, so you can really enjoy both freshness and maturity in a good balance! Although it is orikagari, the orikagari is really faint and you can't tell unless you are told. It is a good 500ml bottle, so it will be gone in one go! Sake rice: 100% Yamadanishiki Rice polishing ratio→45 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Taitenshiragiku雄町 五五純米吟醸原酒生酒無濾過
Shiragiku ShuzoOkayama
alt 1
alt 2alt 3
ワインと地酒 武田 岡山幸町店
30
Y.Tokushige
The Omachi feeling is strong. The soft, rounded sweetness is not bad, but a little sluggish. When warmed to lukewarm, the acidity comes through, but the aftertaste is still a little sluggish. I prefer a more light and sharp aftertaste, so it's a bit disappointing. Sake rice: 100% Omachi grown in Okayama Prefecture Rice polishing ratio→55 Alcohol content→15 to 16 degrees Celsius Sake degree→+1.0 Amino acidity→1.3
Japanese>English
Y.TokushigeY.Tokushige
Mimurosugi菩提酛 露葉風原酒
Imanishi ShuzoNara
alt 1
alt 2alt 3
ワインと地酒 武田 岡山幸町店
27
Y.Tokushige
While the sake is clean, it has a bitter, clean quality, but the bitterness, umami, astringency, acidity, and sweetness all come through in multiple layers. The astringency and acidity are strong, so I think it would go well with strong flavors and fatty meals. （After two days, the astringency has decreased and the corners have been removed, and it has become my favorite "Mimuro-sugi"! Sake rice→100% Nara Prefecture dewy leaf wind Alcohol content→13 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Shinomine秋晴 山田錦純米原酒ひやおろし
Chiyo ShuzoNara
alt 1alt 2
こみや 小谷場店
28
Y.Tokushige
Sharp taste. Sourness, umami, and astringency come through. It is described as "a sake with a rounded taste that has lost some of its sharpness after the fall," but for me, it has a bit of sharpness to it. However, as a food sake, it is good as it resets the inside of the mouth while the umami flavor remains in the mouth! It is a good sake for the fall season when one has a good appetite. Sake rice: 100% Yamadanishiki Rice polishing ratio→77 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Yamamoto123周年記念酒原酒生酒貴醸酒
YamamotoAkita
alt 1
春山酒店
34
Y.Tokushige
I bought a bottle in February and drank it, liked it so much I bought another bottle and put it to bed, and opened it! It's still delicious. Since it is a noble sake, I will enjoy drinking it a little every day as an aperitif! But perhaps it was because it had been more than half a year since I first drank it, and the aroma seemed to be more angular than when I first drank it (or was it a slight twang?). But perhaps it is because it has been more than half a year since I first drank it. Sake rice used: Ippozumi (60%), Ginsan (40%) Rice polishing ratio→Ichihozumi 55%, Ginsan 65 Alcohol content→14%. Yeast → Akita yeast NO.12, Sexy Yamamoto Water used for brewing→Spring water from the Shirakami Mountains
Japanese>English
Y.TokushigeY.Tokushige
鮎正宗秋上がり純米原酒
Ayumasamune ShuzoNiigata
alt 1
alt 2alt 3
30
Y.Tokushige
The taste is calm, full-bodied, and lightly sweet. The bitterness that lingers on the palate at the end is also good. It goes well with foods that have a strong umami flavor! It went perfectly with shishamo (smelt)! Sake rice → Gohyakumangoku, Koshibuki Rice polishing ratio → 65 Alcohol content→17
Japanese>English
Y.TokushigeY.Tokushige
Mimurosugi純米吟醸 山田錦純米吟醸
Imanishi ShuzoNara
alt 1
alt 2alt 3
29
Y.Tokushige
In the mouth, it is full and dense with a delicious sweetness. The sweetness quickly recedes, leaving behind a light minerality and a beautiful finish! It is delicious! Mimuro cedar is definitely too delicious! I must buy a bottle of Mimuro Cedar in the future! Sake rice: 100% Yamadanishiki Rice polishing ratio→60 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Fusano Kankiku剣愛山50 Chronicle純米大吟醸原酒無濾過
Kankiku MeijoChiba
alt 1alt 2
横内酒店
35
Y.Tokushige
This year, too, we got this one! I knew it was going to be good, so I took the plunge and bought a bottle this time! It has a sharp umami with a soft sweetness and a hint of sourness! This year's Aizan seems to be softer than last year's, I don't know! Sake rice: 100% Tokushima Prefecture Ken-Aiyama Polishing ratio→50 Alcohol content→15%. Sake alcohol content→ -6 Acidity → 1.5 Amino acidity → 0.8
Japanese>English
Y.TokushigeY.Tokushige
Setchubai美守（ひだもり）純米吟醸
Maruyama ShuzojoNiigata
alt 1alt 2
33
Y.Tokushige
It has a strong minerality, acidity and umami. It is light and dry, but has a modern feel. It is similar to the Garakudai we drank yesterday, but the acidity is much less than Garakudai, and the umami is more intense than Garakudai. Polishing ratio: 50%. Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
alt 1
alt 2alt 3
43
Y.Tokushige
The bottle was opened with a pop! It's so good! It has a beautiful citrus acidity and umami. It has a slightly strong minerality and a spicy, gaseous taste. I see what you mean! It has a modern, popular flavor, but it is also in the vein of Niigata's light, dry wines! It is good on its own, but I feel that it is more enjoyable as a food sake. Alcohol content→14.5
Japanese>English
Y.TokushigeY.Tokushige
Hiranにこまる生酛原酒
森酒造場Nagasaki
alt 1
alt 2alt 3
32
Y.Tokushige
The characteristic acidity, like the taste of iron, is strong and passes through the nose. However, after about three sips, you get used to it and can drink it comfortably and lightly. It can be said to have the lactic acidity of a sake yeast yeast yeast yeast yeast yeast yeast yeast. It has a beautiful sake quality, which is one of my favorites, but the acidity is strong and a bit characteristic. That is why it resets the palate even when served with a strong-flavored meal, and the taste of the sake is not overpowered by the meal. It is said to be Hiran's standard sake, but it has the taste of summer sake offered by various breweries. Sake rice → Yamadanishiki and Nikkomaru produced in Nagasaki Prefecture Polishing ratio→Koji rice: 20% Yamadanishiki, Kake rice: 80% Nikkomaru Alcohol content→14 degrees Celsius Toji→Yutaro Mori
Japanese>English
Y.TokushigeY.Tokushige
Denshu純米吟醸 古城乃錦純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
33
Y.Tokushige
Grape-like fruitiness, perhaps pulled by the purple color of the label. The acidity is gentle but lingering. There is a touch of alcohol, but combined with the acidity, it is easy to drink. Sake rice: 100% Kojo-Nishiki Polishing ratio→50 Alcohol content: 16%.
Japanese>English
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