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Y.TokushigeY.Tokushige

Registered Date

Check-ins

529

Favorite Brands

9

Hall of Fame

NichinichiShichidaMutsuhassen

Most Check-in Brands

Mutsuhassen
21(10.61%)
Shichida
19(9.6%)
Glorious Mt.Fuji
15(7.58%)
Hououbiden
13(6.57%)
Senkin
12(6.06%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
41(7.75%)
Aomori
37(6.99%)
Tochigi
36(6.81%)
Niigata
36(6.81%)
Saga
33(6.24%)

Venues With Most Check-Ins

森田商店
178(57.42%)
横内酒店
33(10.65%)
春山酒店
30(9.68%)
こみや 小谷場店
27(8.71%)
上岡酒店
18(5.81%)

Timeline

Y.TokushigeY.Tokushige
神心令和七年 豊醸祈願祭純米吟醸原酒生酒中取り無濾過にごり酒
Kamikokoro ShuzoOkayama
alt 1alt 2
alt 3alt 4
森田商店
26
Y.Tokushige
It took 5 minutes to open the bottle with a great schwizz. Creamy, shwashy, and refreshing with a hint of nigori astringency. I don't dislike creamy shwashy, but I don't like it either, but this time it was a "good harvest brewing prayer festival"! Hoping for lots of fruitfulness in my life this year! It was perfect with a delicious fatty grilled tonon! Sake rice→ 100% Satoumi rice Akebono produced in Okayama Prefecture Rice polishing ratio→58 Alcohol content→14.5 Yeast → Association No. 901 Water used for brewing -> Water from the Kaoliang River, one of Okayama's three major rivers Toji→Nao Uchikura
Japanese>English
Y.TokushigeY.Tokushige
Sharaku純米酒 一回火入れ純米
Miyaizumi ShuzoFukushima
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alt 3alt 4
カクヤス 高田馬場店
34
Y.Tokushige
A gorgeous junmai sake with rice flavor and a hint of aroma and sweetness that rivals that of ginjo-shu. It is juicy even when hi-ire. It has a nice acidity and sharpness, and is a popular brand, so it is understandable that it is so good! Sake rice→100% Yumenoko-grown in Fukushima Prefecture Rice polishing ratio→60 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Keiryu龍純米大吟醸
Endo ShuzojoNagano
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alt 3alt 4
27
Y.Tokushige
It is light but delicious with a light umami and a bit of fruity sweetness. It has a beautiful sake quality. Because it is a bit fruity, this one is better on its own, but as a food sake, I prefer "Tora". Rice polishing ratio→50 Alcohol content→15%. Sake degree
Japanese>English
Y.TokushigeY.Tokushige
Keiryu虎純米大吟醸
Endo ShuzojoNagano
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alt 3alt 4
23
Y.Tokushige
It is crisp, light and dry. It has a rich umami flavor with a hint of sweetness. It will quickly reset the taste of your meal. Rice polishing ratio→50 Alcohol content→15%. Sake degree→+2 Acidity→1.3
Japanese>English
Y.TokushigeY.Tokushige
alt 1alt 2
alt 3alt 4
23
Y.Tokushige
A friend gave it to me as a gift, saying she liked it and drank it often. Full-bodied and dry with a mellow flavor. An orthodox junmai sake. When drunk with a meal, the richness of the sake is hardly asserted and the umami of the rice can be gently sensed! Rice polishing ratio→60 Alcohol content: 15%.
Japanese>English
Y.TokushigeY.Tokushige
Mutsuhassen裏八仙純米大吟醸生酒無濾過
Hachinohe ShuzoAomori
alt 1
alt 2alt 3
森田商店
31
Y.Tokushige
I opened a bottle that I had bought and laid aside for about 3 weeks because I didn't want to waste it! A good one with a gorgeous aroma and a beautiful sake quality covered with sweetness! Sake rice→Aomori rice Polishing ratio→50 Alcohol content: 16%. Sake degree → -3 Acidity → 1.5
Japanese>English
Y.TokushigeY.Tokushige
Nichinichi亀の尾 Autumn原酒
Nichinichi Inc.Kyoto
alt 1alt 2
31
Y.Tokushige
Opened a bottle that had been laid up since last fall. Of course it is nice and tight and beautiful. I think the flavor has deepened a little after it was laid down, but I am not sure about my memory of the taste. Sake rice→100% Kame-no-o from Sakura City, Tochigi Prefecture Alcohol content: 11
Japanese>English
Y.TokushigeY.Tokushige
Dainagawa純米 山内杜氏純米
DainagawaAkita
alt 1
alt 2alt 3
32
Y.Tokushige
A clear and gentle junmai sake. It has no peculiarities and no characteristics. Basically, it seems light and dry, which I don't really like, but I don't dislike this one. Sake rice→Menkoina produced in Yamauchi Village, Yokote City, Akita Prefecture Rice polishing ratio→70 Alcohol content→15%. Yeast→Kura yeast
Japanese>English
Y.TokushigeY.Tokushige
alt 1alt 2
33
Y.Tokushige
A ginjo-shu with a refreshing flavor and sweetness. Moderate alcohol content. Comfortable to drink and leaves a lasting impression. It can be drunk by itself or as a food sake. I may want to drink it again. Alcohol content→15
Japanese>English
Y.TokushigeY.Tokushige
Echigotsurukameワイン酵母仕込み純米吟醸
EchigotsurukameNiigata
alt 1
alt 2alt 3
36
Y.Tokushige
Not much aroma. It has a crisp acidity and is truly a white wine. It has a beautiful sake quality with a gentle sweetness. The alcohol content is 12%, so it is light and easy to drink. Rice polishing ratio→60 Alcohol content→12%.
Japanese>English
Y.TokushigeY.Tokushige
Kure純米吟醸生酒 あらばしり純米吟醸生酒荒走り
Nishioka ShuzotenKochi
alt 1
alt 2alt 3
森田商店
25
Y.Tokushige
The subtle aroma is sweet and tangy, and the taste is delicious! The lingering acidity and fruity overtones are also pleasant! Since today's entrée was bonito tataki, we were recommended a sake from Kure, a town in Tosa where they catch only one type of fish, which is a must-try! It's delicious on its own or as a food sake! Sake rice→Gin-no-Yume produced in Kochi Prefecture Polishing ratio→50 Alcohol content→17 Sake degree→+5
Japanese>English
Y.TokushigeY.Tokushige
Shigemasuにごり生々純米大吟醸生酒
Takahashi ShotenFukuoka
alt 1alt 2
alt 3alt 4
春山酒店
25
Y.Tokushige
Kills with a light bitterness and acidity from the sweet fruity taste of the oli. It has a fluffy, silky sweetness that is soft on the palate. I usually don't drink nigori that often, but this one is easy to drink, with the ori adding a nice accent to the fruity flavor. It's good, but it's so sweet that you may get tired of drinking it! It was 1,500 yen for a pure large bottle, and the cost was great! Sake rice: 100% Yume-Ichiken Polishing ratio→50 Alcohol content→17 Sake meter degree→-2 to -1
Japanese>English
Y.TokushigeY.Tokushige
Kid純米酒純米
Heiwa ShuzoWakayama
alt 1
alt 2alt 3
33
Y.Tokushige
The first impression is sweet with a muscat flavor. But the acidity and mild yet robust flavor make it crisp without feeling too sweet after the first sip. In a word, a good one! Sake rice → Koji rice: Yamadanishiki, Gohyakumangoku, Kake rice: common rice Polishing ratio→Koji rice 50%, Kake rice 60 Alcohol content → 15 degrees Celsius Yeast → Association No. 7
Japanese>English
Y.TokushigeY.Tokushige
Bizan特別純米酒特別純米
Yoshimoto JozoTokushima
alt 1alt 2
31
Y.Tokushige
Caramel-like sweetness, woodsy flavor. It is a little like a lighter version of the "Kumamoto no Karo" we had a while ago. When heated, the sweet flavor mellows out and the umami is easy to drink. Sake rice → Domestic rice Rice polishing ratio→60 Alcohol content→14.5 Yeast → Bred by Tokushima Industrial Technology Center
Japanese>English
Y.TokushigeY.Tokushige
Kaze no Mori雄町807純米原酒生酒無濾過
Yucho ShuzoNara
alt 1alt 2
alt 3alt 4
上岡酒店
30
Y.Tokushige
The standing aroma is mildly likeable. The sharp umami, sweetness and acidity are well balanced. Omachi is good! It has the characteristic gasiness and dry minerality of Kaze no Mori, and has a nice sharpness. Sake rice→100% Omachi produced in Okayama Prefecture Rice polishing ratio→80 Alcohol content→16 Yeast → Association No. 7 yeast Brewing water→Deep groundwater from the Katsuragi mountain range, ultra-hard water (hardness: around 250 mg/L)
Japanese>English
Y.TokushigeY.Tokushige
Fusano Kankiku愛山50 -Red Diamond-純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
森田商店
41
Y.Tokushige
Pineapple-like aroma and flavor, but mellow rather than fresh and fresh like pineapple. Firmly sweet but gently sweet. There's a slight tingling and minerality, and it's elegant but also has a strong core. Very good. Sake rice→100% ASK Aizan from Hyogo Prefecture Polishing ratio→50 Alcohol content: 15 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Benten山羽音（さわね）純米吟醸
Yamagata
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alt 3alt 4
28
Y.Tokushige
Fruity sweetness with a strong umami aftertaste. The aroma of white peaches, the sweetness of wasanbon (a type of Japanese sweetener), and the umami with a savory flavor. The more you drink, the better it tastes. The more you drink, the more you drink! I like fruity and umami-solid types, so this is a good combination of the two. Sake rice: 100% Dewanosato produced in Yamagata Prefecture Rice polishing ratio: 55 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Ishizuchi初（うぶ）純米
Ishizuchi ShuzoEhime
alt 1alt 2
こみや 小谷場店
25
Y.Tokushige
Melon-like standing aroma and hints of incense. A calm and fresh umami. Refreshingly spicy. Sharp when served cold. When heated, it becomes mellow and gentle. Good as a food sake. It goes well with today's snack, potato salad. Sake rice→100% Matsuyama Mitsui produced in Aichi Prefecture Rice polishing ratio→60 Alcohol content→16%. Sake degree→+5.0 Acidity → 1.3 Yeast → Home cultivated yeast
Japanese>English
Y.TokushigeY.Tokushige
Torai特別純米酒特別純米
Rokka ShuzoAomori
alt 1
alt 2alt 3
28
Y.Tokushige
Gentle fruity standing aroma. Modern sweetness, acidity, and translucent sake quality, but with a crisp, dry finish! I thought it would be the same as the "Jyobari Legacy" sake I bought with it, but it turned out to be a winner with a flavor and sweetness more to my liking! Sake rice: Aomori Prefecture's Hanabukiyuki Rice polishing ratio: 60 Alcohol content: 16%. Sake degree → +0.4 Acidity → 1.5
Japanese>English
Y.TokushigeY.Tokushige
JoppariLegacy特別純米
Rokka ShuzoAomori
alt 1alt 2
29
Y.Tokushige
Jyobari, which is said to have been revived at a new sake brewery! It has a strong acidity with umami, a hint of fruity and sweetness. The strong acidity makes it easy to drink. When I drank a can of Joppari before, I think it was a little darker and more umami, but I am not sure about my taste memory. Rice polishing ratio→60 Alcohol content→15%.
Japanese>English
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