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Y.TokushigeY.Tokushige

Registered Date

Check-ins

487

Favorite Brands

9

Hall of Fame

NichinichiShichida

Most Check-in Brands

Mutsuhassen
18(9.73%)
Shichida
18(9.73%)
Glorious Mt.Fuji
15(8.11%)
Hououbiden
13(7.03%)
Nabeshima
11(5.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
40(8.21%)
Aomori
32(6.57%)
Tochigi
32(6.57%)
Niigata
32(6.57%)
Saga
32(6.57%)

Venues With Most Check-Ins

森田商店
167(56.8%)
横内酒店
33(11.22%)
春山酒店
28(9.52%)
こみや 小谷場店
25(8.5%)
上岡酒店
17(5.78%)

Timeline

Y.TokushigeY.Tokushige
宮寒梅三米八旨純米大吟醸
Kanbai ShuzoMiyagi
alt 1alt 2
こみや 小谷場店
29
Y.Tokushige
The aroma is subtle, but the flavor is rich and gorgeous. It is full-bodied, with a good balance of acidity, sweetness, umami, bitterness, and many other flavors. It has a sharp and complex flavor, and I would like to buy it again and recommend it to others. Sake rice → Koji rice: Miyamanishiki, Sake mother: Hiyori, Kake rice: Aikoku (all grown in-house) Polishing ratio→35%. Alcohol content→15
Japanese>English
Y.TokushigeY.Tokushige
alt 1alt 2
23
Y.Tokushige
I received this as a gift from a friend. Even though it was a daiginjo, it was the kind sold at convenience stores, so I wasn't too excited about it. However, it is a Daiginjo, a sake from Nada. It is orthodox, light and goes well with meals. It has a refreshing aftertaste. But still, I was not impressed. Rice polishing ratio→50 Alcohol content→15 to 16 degrees Celsius Sake degree→+3 Acidity→1.3 Amino acidity → 1.1
Japanese>English
Y.TokushigeY.Tokushige
NarutodaiOnto the table純米吟醸
Honkematsura ShuzojoTokushima
alt 1
alt 2alt 3
Miuraya (三浦屋 武蔵小金井店)
29
Y.Tokushige
It's a light, dry, umami type of sake. I didn't expect it, but it's good. To fill up my sake map, I found a sake from Tokushima Prefecture, which I had never tried before, at a supermarket and bought it without any expectations. Before drinking it, I looked up this sake on the web and found that it was "light and dry and goes well with meals," so I imagined it to be an orthodox light and dry sake, which I don't really like, but it was a winner with a strong umami flavor! Sake rice→100% Tokushima rice Rice polishing ratio→55 Alcohol content→15%. Sake degree → +2 Acidity→1.6
Japanese>English
Y.TokushigeY.Tokushige
Urazato純米酒 生酛純米
Urazato ShuzotenIbaraki
alt 1alt 2
こみや 小谷場店
23
Y.Tokushige
The palate is full of rich umami, but the waves quickly dissipate as the wine is swallowed, leaving a refreshing aftertaste. The gentle acidity is also good. It is delicious. Sake rice: Ibaraki Prefecture Rice polishing ratio→65 Alcohol content→14 Yeast→Ogawa yeast
Japanese>English
Y.TokushigeY.Tokushige
Rokujuyoshu純米吟醸 山田錦純米吟醸
Imazato ShuzoNagasaki
alt 1alt 2
こみや 小谷場店
28
Y.Tokushige
There is not much standing aroma. It is clean with a gentle flavor of rice and fruity acidity. It has a strong acidity when drunk by itself, but with a meal, it becomes a good wine. It is easier to drink at a slightly higher temperature than at a cooler temperature because the acidity is less pronounced! Sake rice: 100% Yamadanishiki Polishing ratio→50 Alcohol content→ 16 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Raifuku純米吟醸 吟風純米吟醸
Raifuku ShuzoIbaraki
alt 1alt 2
森田商店
27
Y.Tokushige
It has a sharp, tangy, powerful flavor with a clear aftertaste with firm acidity. It has a good balance of flavorful umami and firm acidity. Sake rice: 100% Hokkaido Ginpu Rice polishing ratio→50 Alcohol content→16 Yeast → Tokyo University of Agriculture isolate (sunflower flower yeast) Sake degree → +3 Acidity→1.5
Japanese>English
Y.TokushigeY.Tokushige
Glorious Mt.Fuji星祭純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
alt 1alt 2
森田商店
37
Y.Tokushige
Fresh and sweet, but with a sharp bitter astringent aftertaste that also has a nice sharpness. It has a summer sake feel. Stable Eiko-Fuji! Sake rice→100% Manamusume produced in Miyagi Prefecture Polishing ratio→50 Alcohol content→16.5 Sake degree → -5.0 Acidity → 1.2 Amino acidity → 0.4 Yeast → Yamagata yeast
Japanese>English
Y.TokushigeY.Tokushige
Kuromatsusenjo純米無濾過原酒純米原酒無濾過
SenjoNagano
alt 1alt 2
こみや 小谷場店
23
Y.Tokushige
It has an apple aroma and a full-bodied sweetness and umami flavor on the palate. Sake rice→100% Hitogochiki produced in Shinshu Rice polishing ratio→60 Alcohol content→16 Sake degree→±0 Acidity→1.2
Japanese>English
Y.TokushigeY.Tokushige
Kikusuiふなぐち原酒生酒
Kikusui ShuzoNiigata
alt 1
alt 2alt 3
FamilyMart (ファミリーマート 戸田駅東口店)
28
Y.Tokushige
I bought it at a convenience store because I didn't have any sake stock at home. It has a strong sweetness and richness, with a strong alcohol taste. But it is not bad for a small drink with a strong meal. Because of the strong sweetness and richness, you don't feel like drinking a lot. Not in a bad way, but I can say that even a small amount is satisfying. Sake rice→100% Niigata rice Rice polishing ratio→70 Alcohol content→19 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Shishinosato純米吟醸 百万石乃白純米吟醸
Matsura ShuzoIshikawa
alt 1alt 2
alt 3alt 4
上岡酒店
26
Y.Tokushige
It has a firm acidity and umami. The base of the sake is clean and refreshing, but the rich umami and acidity make it a perfect match for many different types of food. It is quite good! Sake rice → Kake rice: 80% Hyakumangoku Norishiro produced in Ishikawa Prefecture Koji rice: 20% Hachitan-Nishiki produced in Hiroshima Prefecture Polishing ratio→80 Alcohol content→16
Japanese>English
Y.TokushigeY.Tokushige
Urazato純米酒純米原酒
Urazato ShuzotenIbaraki
alt 1alt 2
春山酒店
25
Y.Tokushige
Gently banana and melon sweetness. It has a calmer impression than the last time I drank it raw because it is fire-brewed. It also has a refreshing sour aftertaste in the back of the throat. The freshness of the draft is good, while the fire-roasted version is calmer and goes better with food. There is no doubt that both are delicious. Sake rice→grown in Ibaraki Rice polishing ratio→60 Alcohol content→15 Yeast → Ogawa yeast (No. 10)
Japanese>English
Y.TokushigeY.Tokushige
Kuroushi純米吟醸 雄町純米吟醸原酒生酒
Nate ShuzotenWakayama
alt 1
alt 2alt 3
森田商店
29
Y.Tokushige
The umami is firm. The acidity spreads and a bit of bitterness lingers in the back of the throat. When I first drank Kurogyu three years ago, I thought it was too heavy with rich umami and difficult to drink. However, I have gained experience in drinking various types of sake, and recently I have come to like sake with a strong umami flavor. It is delicious. Sake rice: 100% Omachi Polishing ratio→50 Alcohol content→17.5 Sake degree→+6.5 Acidity → 1.5 Amino acidity → 1.0 Yeast → Association No. 9 type
Japanese>English
Y.TokushigeY.Tokushige
Roman純米吟醸 一回火入れ純米吟醸
Hanaizumi ShuzoFukushima
alt 1alt 2
alt 3alt 4
かき沼酒店
33
Y.Tokushige
Kuchiman's standard sake. It has a clear, clear sake quality and is slightly acidic and light. It is similar to Kubota's Senju. It has a little more umami and sweetness than Kubota. However, this is not my favorite type of sake. Sake rice: Aizu rice (Gohyakumangoku, Yumenokou, Himenomochi) Rice polishing ratio: 55 Alcohol content→15%. Yeast→Utsukushima dream yeast
Japanese>English
Y.TokushigeY.Tokushige
Gakki Masamune混醸 雄町純米吟醸原酒無濾過
Ookidaikichi HontenFukushima
alt 1
alt 2alt 3
かき沼酒店
26
Y.Tokushige
Delicious watery cleanness. A little fresh, crisp, muscat-like beautiful sweetness from the It has a firm, Omachi-like flavor, but is gentle and smooth on the palate. It is delicious! Sake rice: 77% Bizen Omachi (Kake rice) Polishing ratio→60 Alcohol content: 15 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Shidaizumi開龍純米原酒生酒
Shidaizumi ShuzoShizuoka
alt 1alt 2
alt 3alt 4
横内酒店
28
Y.Tokushige
A nice umami type of sake. The sweet umami of the rice comes gently, followed by a hint of fragrance that spreads to the palate, and then a darker umami and bitterness that is firm and delicious! The sharp acidity in the back of the throat in the aftertaste is also impressive. Probably not famous, but good! Successful connoisseurship at the store! Sake rice: Yamadanishiki produced in the Asahina district of Fujieda City Rice polishing ratio→70 Alcohol content: 17 Sake degree → +3 Acidity → 1.4 Yeast → Shizuoka yeast (NEW-5)
Japanese>English
Y.TokushigeY.Tokushige
Kamonishiki荷札酒 出羽燦々純米大吟醸原酒
Kamonishiki ShuzoNiigata
alt 1alt 2
かき沼酒店
28
Y.Tokushige
It has a fresh and beautiful sake quality, but the fresh youthfulness seems to be rough and the taste is not well integrated in my personal opinion. I wonder if the balance between acidity and astringency is not quite right! In the grand scheme of things, though, it's delicious! Sake rice → 80% Izuwasanzu from Yamagata Prefecture Polishing ratio→50 Alcohol content→14 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Koeigiku月光 天然乳酸菌仕込み原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
かき沼酒店
26
Y.Tokushige
Sharp, acidic, clean, sweet and tasty. I can also taste the flavor of wooden vats. I like the balance of refreshing acidity and umami. According to information I found on the Internet, the flavor is a bit hard right after opening the bottle, and it tastes even better after a few days. Normally I would drink about 3 gou of it at once, but today I think I will hold out for about 1 gou and let it grow! Sake rice→100% Hachitan-Nishiki Alcohol content→14 degrees (Postscript after 3 days) The sharpness has decreased, and the woody flavor has also decreased a lot. However, I don't have a very sensitive tongue, so I don't feel that much difference. In my personal opinion, I even think it is better the first day. (A postscript after 5 days) I think the acidity has softened and the umami has increased. I am glad I let it sit. I think it tastes better now.
Japanese>English
Y.TokushigeY.Tokushige
Miinokotobukifelice フェリーチェ純米吟醸
Mii no kotobukiFukuoka
alt 1alt 2
26
Y.Tokushige
Purchased at Sumiyoshi Shukan in Hakata Station. This is my first Mitsui no Kotobuki, but since I don't like dry sake, I decided to go for Felice, which is a Sumiyoshi Shuhan exclusive, instead of the basic dry one. Felice means "happiness" in Italian. It has a beautiful sake quality with a slight dryness. It has a beautiful sake with a slightly dry taste and a gentle umami and sweetness at the back. The acidity is just right, and it is refreshing, gentle, and delicious. The label and taste are both elegant. Sake rice: 100% Yamadanishiki produced in Itoshima Polishing ratio→60 Alcohol content→15
Japanese>English
Y.TokushigeY.Tokushige
Suwaizumi田中農場 強力生原酒純米吟醸原酒生酒
Suwa ShuzoTottori
alt 1alt 2
森田商店
31
Y.Tokushige
I thought it would be a mellow sake because of the specifications: strong rice, 18% alcohol by volume, dry and unblended, but it has a smooth, umami taste with a sweetness that is not harsh. It goes well with various snacks. It is delicious! Sake rice: 100% Tanaka farm-grown strong rice Rice polishing ratio→55%. Alcohol content→18 degrees Celsius Yeast → Association No. 9 yeast
Japanese>English
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