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Y.TokushigeY.Tokushige

Registered Date

Check-ins

511

Favorite Brands

9

Hall of Fame

NichinichiShichidaMutsuhassen

Most Check-in Brands

Mutsuhassen
20(10.31%)
Shichida
19(9.79%)
Glorious Mt.Fuji
15(7.73%)
Hououbiden
13(6.7%)
Senkin
12(6.19%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
40(7.83%)
Aomori
36(7.05%)
Tochigi
36(7.05%)
Niigata
34(6.65%)
Saga
33(6.46%)

Venues With Most Check-Ins

森田商店
174(57.43%)
横内酒店
33(10.89%)
春山酒店
29(9.57%)
こみや 小谷場店
26(8.58%)
上岡酒店
17(5.61%)

Timeline

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
Y.TokushigeY.Tokushige
とみやま純米吟醸袋吊り
藤娘酒造Kochi
alt 1
30
Y.Tokushige
Fresh, dry and mineral. Classic but easy to drink. It is good as a mealtime sake, resetting the palate but retaining the umami. (Note: I served it with scallops and crab, and the sweetness of the seafood and the sweetness of the sake went well together! Sake rice→Gin no Yume 100%. Rice polishing ratio→55 Alcohol content: 17 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Shichida純米大吟醸 無濾過 新酒 生純米大吟醸生酒無濾過
Tenzan ShuzoSaga
alt 1alt 2
森田商店
28
Y.Tokushige
Fresh and fruity yet naturally gentle sweetness and full-bodied flavor spread softly, with a hint of acidity that is beautifully delicious. Yum, too good! It was a great decision to save it for the best New Year's treat of the year. Sake rice: 100% Yamadanishiki Polishing ratio→45%. Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Tatsuriki米のささやき YK-40-50大吟醸
Honda ShotenHyogo
alt 1
alt 2alt 3
30
Y.Tokushige
A gift from a friend from Hyogo Prefecture. It is a ginjo-shu made from special A Yamada-Nishiki rice polished flat and aged at -3°C. (YK-40-50 stands for Yamada-Nishiki Y, Kumamoto yeast K, koji rice milling ratio 40, and kake rice milling ratio 50. (YK-40-50 means Y for Yamadanishiki, K for Kumamoto yeast, 40 for koji rice and 50 for kake rice.) The first sip gives the impression of an aged sake, and the aftertaste has a good sharpness with a sense of alcohol. The nose has a strong hint of aroma. It is a good, robust sake with a thick sweetness, umami, and light acidity. It was a perfect match with the shishamo. Sake rice: 100% Yamadanishiki produced in the special A district of Hyogo Prefecture Yeast → Kumamoto Ginjo yeast Rice polishing ratio → 40% for the sake mother and koji rice, 50% for the premium rice Alcohol content → 17 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Mutsuhassenヌーヴォー直汲み特別純米原酒生酒
Hachinohe ShuzoAomori
alt 1
alt 2alt 3
森田商店
30
Y.Tokushige
I can't miss this one this year. After all the work for this year is over, I prepare my favorite food by myself and drink this slowly! It is delicious. This year's is a little more mineral than last year's. Rice polishing ratio→Koji rice 55%, Kake rice 60 Alcohol content→16 degrees Celsius
Japanese>English
ジェイ&ノビィ
Good evening, Y.Tokushige 😃. After a year's work 😌, drinking a bottle of wine that you have decided to have 😌core ‼️ with your favorite ate...it's the best 🤗Yasen Nouveau is a definite 😋.
Japanese>English
Y.TokushigeY.Tokushige
Suzune発泡清酒発泡
IchinokuraMiyagi
alt 1
alt 2alt 3
32
Y.Tokushige
Since it is Christmas Eve, we toasted with Christmas-like drinks. It is a sweet juice, but the aftertaste is not too sweet. The bubbles are fine and smooth. Rice polishing ratio→65 Alcohol content→5
Japanese>English
Y.TokushigeY.Tokushige
Mizubasho純米吟醸純米吟醸
Nagai ShuzoGunma
alt 1
alt 2alt 3
29
Y.Tokushige
It has a nice sweetness and umami, with a bit of acidity asserting itself. There is a minerality in the back of the bottle. When heated, the sweetness is reduced and the umami comes out. It can be served cold or hot, but personally, I'd rather drink it cold! I drink it easily without getting tired of drinking it. It is delicious. Sake rice: 100% Yamadanishiki produced in Miki Bessho, Miki City, Hyogo Prefecture Rice polishing ratio: 60 Alcohol content→15 Sake degree→+3
Japanese>English
Y.TokushigeY.Tokushige
GaryubaiSparkling Clear発泡
Sanwa ShuzoShizuoka
alt 1
alt 2alt 3
31
Y.Tokushige
Sparkling sake received as a gift. I thought it would be sparkling and refreshing, but it had a sweet, candy-like flavor. It has a sake-like aftertaste, but it does not taste like alcohol, more like juice. Rice polishing ratio: 60 Alcohol content: 13%.
Japanese>English
Y.TokushigeY.Tokushige
Senkinクラシック 零式山廃原酒生酒
せんきんTochigi
alt 1alt 2
alt 3alt 4
森田商店
38
Y.Tokushige
New Sentori. A renewal called "Edo katari". Three different types of Zero (Nama-shu): Modern, Retro, and Classic. Classic Shuwa shuwa (fizzy). Light citrus, umami, acidity, and finally bitterness. There is also some ori and lactic acidity. It's delicious. Sake rice → 80% Kame-no-o and 20% Yamadanishiki produced in Sakura City, Tochigi Prefecture Alcohol content→13 degrees Celsius Comparison of the three types of sake By itself, Classic>Modern>Retro With food (depending on what you eat), Retro≥Classic>Modern
Japanese>English
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