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Y.TokushigeY.Tokushige

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Check-ins

585

Favorite Brands

9

Hall of Fame

NichinichiShichidaMutsuhassen

Most Check-in Brands

Mutsuhassen
23(11.17%)
Shichida
19(9.22%)
Glorious Mt.Fuji
15(7.28%)
Hououbiden
13(6.31%)
Senkin
12(5.83%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
41(7.01%)
Yamagata
41(7.01%)
Niigata
41(7.01%)
Tochigi
38(6.5%)
Saga
34(5.81%)

Venues With Most Check-Ins

森田商店
185(56.4%)
こみや 小谷場店
36(10.98%)
横内酒店
34(10.37%)
春山酒店
31(9.45%)
上岡酒店
18(5.49%)

Timeline

Y.TokushigeY.Tokushige
Setchubai美守（ひだもり）純米吟醸
Maruyama ShuzojoNiigata
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31
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
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42
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
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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
Y.TokushigeY.Tokushige
すてら純米大吟醸生酒
inabaIbaraki
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alt 2alt 3
38
Y.Tokushige
Tsukuba, and purchased directly from the Inaba Sake Brewery at the foot of Mt! Fruity and sweet, but also rich and umami, with a solid body. The sweetness and umami come from a light acidity. It has a light bitterness at the end, which makes it very easy to drink despite its sweetness and richness. Rice polishing ratio→50 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
男女川純米吟醸生酒無濾過
inabaIbaraki
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alt 2alt 3
28
Y.Tokushige
I went directly to the Inaba Sake Brewery at the foot of Mt! It is rich and umami, but also acidic, so it has a nice sharpness and a mild aftertaste. It is the first umami-style sake I have had in a long time, but it is an easy-drinking umami-style sake. Rice polishing ratio→55%. Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Hohai純米吟醸 山田錦純米吟醸
Mira ShuzoAomori
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alt 2alt 3
32
Y.Tokushige
Aomori souvenir! Thanks! The mouthfeel is dry. The acidity and umami come gradually, and there is a sense of fruity, but with a dry and alcoholic aftertaste, it is crisp and goes well with a meal. It is a great all-around sipper! Sake rice → 100% Yamadanishiki Rice polishing ratio→55 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
alt 1alt 2
30
Y.Tokushige
I bought it at a supermarket in Koriyama and had it at the hotel. It is a good Junmai sake with a slightly mellow flavor and a little bit of sweetness! Just right for a drink at a hotel on a business trip! Sake rice→100% Aizu rice Rice polishing ratio→65 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Nabeshimaクラシック 特別純米酒 山田穂特別純米
Fukuchiyo ShuzoSaga
alt 1alt 2
森田商店
29
Y.Tokushige
My favorite muscat-type aroma and flavor. I love it! Yum! It's called "classic" but it has a modern, light taste and beautiful sake quality. It has a great umami flavor! Sake rice: 100% special grade Yamadaho Rice polishing ratio→60 Alcohol content: 15 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Mutsuhassen緑ラベル特別純米ひやおろし
Hachinohe ShuzoAomori
alt 1alt 2
森田商店
26
Y.Tokushige
First green label in a long time. Little aroma, bluish bitter acidity. There is umami in it. The umami can be more easily felt if the temperature is not too low. Sharper than the impression I had when I drank it a few years ago. I am not sure if it is because of this year's production or if my tongue has dementia. Sake rice → Aomori rice Polishing ratio→Koji rice 55%, Kake rice 60 Alcohol content→ 16 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
alt 1alt 2
27
Y.Tokushige
Souvenirs we received Soft mouthfeel with a hint of minerality. Beautiful sake quality. Rice polishing ratio→65 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Sakunohana純米吟醸原酒純米吟醸原酒
Sakunohana ShuzoNagano
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alt 3alt 4
33
Y.Tokushige
Purchased at the Tsuruya Komoro store I couldn't find the exact same item even though I searched the web to see if it was a Tsuruya original. Immediately after opening and drinking it, I had a strong impression of sweetness, but when I drank the rest 4 days later, I didn't feel much sweetness and it was light and dry with a sense of alcohol and bitterness. I don't know if the taste changed, or if I perceived it differently, or both. Sake rice→100% Hitogochi from Nagano Prefecture Rice polishing ratio→59 Alcohol content→ 16 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Kurikomayama特別本醸造特別本醸造
Chida ShuzoMiyagi
alt 1alt 2
26
Y.Tokushige
It's like an alcoholic beverage. But when you drink it with a meal, it's not bad, with a pleasant sweetness and umami! Rice polishing ratio→60 Alcohol content: 15 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Hijiri夏のひじり インディゴ純米吟醸
Hijiri ShuzoGunma
alt 1alt 2
alt 3alt 4
春山酒店
36
Y.Tokushige
It has a gassy, fresh, refreshing sweet and sour taste. The low alcohol content makes it light and easy to drink. It's perfect as a summer food wine! The price is also reasonable and I have no complaints. I will buy it again next summer! Sake rice: 100% Gunma rice Rice polishing ratio→Koji rice 35%, Kake rice 60 Alcohol content→13 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Mikotsuru山惠錦 Type R純米吟醸原酒生酒無濾過
Suwa Mikotsuru ShuzojoNagano
alt 1alt 2
41
Y.Tokushige
I bought a limited edition sake at Gokotsuru Sake Brewery! This is a test brew version of the Jungin Yamae Nishiki Type R. I don't know exactly what the difference is, nor do I know how it tastes compared to the regular Yamae Nishiki I've had before. I don't know what the difference is, and I don't know how it tastes different from the regular version I drank before. It is pleasantly fruity, with a clean minerality and a nice sweetness without any cloying flavor. It is a fruity wine that goes well with meals. Sake rice→100% Yamae-Nishiki Polishing ratio→50 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Mikotsuru山田錦 BLENDED HARMONY PREMIUM純米吟醸
Suwa Mikotsuru ShuzojoNagano
alt 1
alt 2alt 3
31
Y.Tokushige
I purchased a limited edition sake from the Mikotsuru Sake Brewery! The sake is said to be a blend of Junmai Ginjo and Junmai Daiginjo made from Yamadanishiki and laid to rest. The mouthfeel is soft and smooth. It has a complex, rich flavor, and is mellow and gorgeous. Is this the atmosphere of an expensive Junmai Daiginjo? The aftertaste leaves a pleasant bitterness from the sweetness. With tsumami, it is surprisingly refreshing with a touch of acidity, and the bitterness gives it a sense of sharpness. Sake rice → 100% Yamadanishiki produced in Azumino Polishing ratio→50 Alcohol content: 16%.
Japanese>English
Y.TokushigeY.Tokushige
Kamonishiki荷札酒 月白 中汲み純米大吟醸原酒生酒
Kamonishiki ShuzoNiigata
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alt 2alt 3
32
Y.Tokushige
I bought this sake because it was said to be a light and not too sweet type of sake. It is certainly lighter and lighter and more refreshing than the Kafuda-shu I had previously, but it has a very clean quality and you can tell that the brewing water is very good. It has a pleasant citrus aroma and astringency, as well as a refined umami sweetness without any cloying taste. This is a very tasty modern light sake! Sake rice: 100% Yamadanishiki Rice polishing ratio→40 Alcohol content→14%. Sake degree→+8
Japanese>English
Y.TokushigeY.Tokushige
Sasaichi純米生純米生酒
Sasaichi ShuzoYamanashi
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alt 2alt 3
29
Y.Tokushige
On my way back from Nagano, I stopped by Sasaichi Sake Brewery and bought some. It has a delicious rice flavor and sweetness with a bit of minerality. It's not too strong and it's just plain easy to drink. Sake rice→100% Yamanashi rice Rice polishing ratio→65 Alcohol content→15%.
Japanese>English
Y.TokushigeY.Tokushige
Masumi真朱 AKA純米吟醸
Miyasaka JozoNagano
alt 1alt 2
alt 3alt 4
34
Y.Tokushige
I bought Masumi because I was on a business trip to Matsumoto and my stay was by Lake Suwa! The first sip has a lactic acidic flavor and acidity. The lingering aftertaste is not strong, so the sake goes down surprisingly well. It would be good with rich dishes. I compared it with "Urushikuro KURO," which I thought would be a variation of the same flavor, but they tasted quite different! Rice polishing ratio→55%. Alcohol content→15 Yeast → In-house strain of yeast No. 7
Japanese>English
Y.TokushigeY.Tokushige
Masumi漆黒 KURO純米吟醸
Miyasaka JozoNagano
alt 1alt 2
alt 3alt 4
32
Y.Tokushige
I bought Masumi because I was on a business trip to Matsumoto and my stay was by Lake Suwa! I thought it would be light and dry, but the first sip had a fruity feeling and a gentle umami sweetness. It has a nice sharp and light aftertaste, but it is closer to my favorite type than my personal image of light dry sake, which gives me a good impression. Rice polishing ratio→55%. Alcohol content→15 Yeast → In-house strain of yeast No. 7
Japanese>English
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