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Y.TokushigeY.Tokushige

Registered Date

Check-ins

520

Favorite Brands

9

Hall of Fame

NichinichiShichidaMutsuhassen

Most Check-in Brands

Mutsuhassen
20(10.2%)
Shichida
19(9.69%)
Glorious Mt.Fuji
15(7.65%)
Hououbiden
13(6.63%)
Senkin
12(6.12%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
41(7.88%)
Aomori
36(6.92%)
Tochigi
36(6.92%)
Niigata
35(6.73%)
Saga
33(6.35%)

Venues With Most Check-Ins

森田商店
176(57.14%)
横内酒店
33(10.71%)
春山酒店
30(9.74%)
こみや 小谷場店
27(8.77%)
上岡酒店
18(5.84%)

Timeline

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
alt 1alt 2
alt 3alt 4
27
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
Y.TokushigeY.Tokushige
Mutsuhassen阿波屋オリジナル特別純米原酒生酒無濾過おりがらみ
Hachinohe ShuzoAomori
alt 1
34
Y.Tokushige
An acquaintance of mine shared a bottle of Hakusen, a liquor store original in Omiya. It has a green apple type flavor from the tingling and shuwa fizziness, and an astringent taste of ori. It has more citrus and sweetness than the Nouveau Oorigarami that I drink every year. Sake rice: Hanabukiyuki from Aomori, Mashigura Rice polishing ratio: 55%, 60 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Yamamoto123周年記念酒原酒生酒貴醸酒
YamamotoAkita
alt 1alt 2
春山酒店
34
Y.Tokushige
It has a mellow caramel-like sweetness and umami flavor. Although it is a noble sake, it is not too sweet, and the acidity gives it a sharpness that makes it very good. Sake rice: Ichihodzumi (60% used), Ginsan (40% used) 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
alt 1alt 2
alt 3alt 4
30
Y.Tokushige
A souvenir from Hokkaido. It is said to be the first local sake made on a remote island in Hokkaido, using rice and water from Okushiri Island. It has a light and refreshing taste with a slight minerality. Not bad as a food sake. When cold, the minerality is stronger, and when heated, the acidity is stronger. It is most balanced and easy to drink at room temperature. Sake rice→Hokkaido rice Rice polishing ratio→60 Alcohol content→15
Japanese>English
Y.TokushigeY.Tokushige
Tokai Zakari特別純米 自社田 総の舞特別純米原酒生酒
Koizumi ShuzoChiba
alt 1alt 2
こみや 小谷場店
28
Y.Tokushige
Good balance of sharp flavor, bitterness, acidity, and sweetness! Muscat flavor. It is good on its own, but the bitterness and acidity are also good, so it is not bad as a food sake. Sake rice→100% So no Mai produced in Chiba Prefecture Rice polishing ratio→60 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Nichinichi秋津山田錦 第四酒造期
Nichinichi Inc.Kyoto
alt 1alt 2
35
Y.Tokushige
This time I could smell the woody aroma of a barrel of wine, although it was really faint. Sake rice → 100% Yamadanishiki produced in Akitsu Nishidomura Alcohol content: 11 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Otokoyamaあにまる缶普通酒
OtokoyamaHokkaido
alt 1
alt 2alt 3
31
Y.Tokushige
A souvenir from Asahikawa. Refreshing, light flavor, a little dry. Easy to drink with a meal. Rice polishing ratio→65 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
alt 1alt 2
森田商店
30
Y.Tokushige
Gorgeous aroma, gentle and soft rice sweetness. Similar to the taste of Eiko-Fuji. I haven't had the standard Daisetsukei, so I don't know how it is positioned in this brewery, but I am sure it is good. Sake rice→Grown in Nagano Prefecture Polishing ratio→59%. Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Akishikaしぼりたて純米生酒
Akishika ShuzoOsaka
alt 1
alt 2alt 3
25
Y.Tokushige
Earthy and astringent flavor. It has the tangy freshness of new sake with a touch of alcohol and acidity. It has a dry taste, but the umami of the rice supports it well. I don't really like dry sake, but the robust umami makes me want to drink it one after another. I read that the acidity and umami become better after a couple of days after opening the bottle, so I will look forward to the next 3 days. Sake rice -> 100% Yamadanishiki Rice polishing ratio→70 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Kikusuiしぼりたて 純米生原酒純米原酒生酒
Kikusui ShuzoNiigata
alt 1
alt 2alt 3
32
Y.Tokushige
It is rich and has a strong umami flavor. But is it a little milder and easier to drink than "Funaguchi"? It's good! Sake rice→100% Niigata rice Rice polishing ratio→70 Alcohol content→17.5
Japanese>English
Y.TokushigeY.Tokushige
Senkinモダン 初槽 せめ森田生酛原酒責め
せんきんTochigi
alt 1alt 2
alt 3alt 4
森田商店
27
Y.Tokushige
It has a clean and clear sake quality, with a good balance of gentle umami, astringency, and acidity from the muscat-like overtone. The taste is quite similar to my favorite Nichinichi. Sake rice→100% Domaine Sakura Yamadanishiki Alcohol content: 13%.
Japanese>English
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