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HizHiz
田酒で覚醒した酩酊人(よっぱらい)

Registered Date

Check-ins

1,135

Favorite Brands

30

Hall of Fame

UbusunaAramasaDenshu

Most Check-in Brands

Denshu
87(12.66%)
Ubusuna
69(10.04%)
Aramasa
64(9.32%)
Mutsuhassen
61(8.88%)
Kazenomori
38(5.53%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
219(19.3%)
Akita
134(11.81%)
Fukushima
81(7.14%)
Kumamoto
71(6.26%)
Niigata
63(5.55%)

Venues With Most Check-Ins

アマクチホノカ
28(11.57%)
地酒庵さとう
26(10.74%)
Miyashita Park (宮下公園)
15(6.2%)
Otemachi Financial City (大手町フィナンシャルシティ)
14(5.79%)
恵比寿ニューれば屋
14(5.79%)

Timeline

HizHiz
Tenmei「Sora」かろやか純米 ”夕空”生純米生酒
Akebono ShuzoFukushima
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35
Hiz
Personal preference. 70/100 [Sweetness/Spiciness] Sweet ☆☆☆☆★☆☆☆☆☆☆ Dry Appearance. [Color]. Very pale yellow Aroma》 《Fragrance》 《Slightly weak Slightly weak Ginjo aroma: pear, young melon Ingredient aroma x Aged aroma x Other x [Examples] Pale, mild ginjo aroma is the main aroma. Taste [Attack] Slightly weak [Texture] Soft Smooth [Taste] Sweet △ Light Sourness Fat Refreshing Bitterness Light [Complexity] Slightly simple [Aroma] Medium Pale and mild ginjo aroma as well as Uetatekoso [Aftertaste] Slightly short Long and short in the first half of the flavor and bitter in the second half. ≪[Characteristic elements Fresh citrus acidity Light body ≪Notes. Suitable for beginners Good to serve at low temperatures [Classification by flavor characteristics] Sake with fragrance Sake with a fresh taste △ Mellow sake △ Mature sake
Japanese>English
HizHiz
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46
Hiz
Personal preference. 70/100 [Sweetness/Spiciness] Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry Appearance] [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Slightly weak Slightly weak Ginjo aroma (green apple, pear) Ingredient aroma: yogurt, cottage cheese Aged aroma Other [Examples] Mild ginjo aroma and raw material aroma are the main aroma. Taste [Attack] Slightly weak [Texture] Soft Slightly smooth Slightly sharp in the second half [Taste] Sweet △ Mellow Acidity ◯ Fresh and crisp Bitter x Light Umami x light [Complexity] Medium [flavor x light] Medium Mild ginjo aroma and raw material aroma as well as Kamitatekoso [Aftertaste] Medium Long and short in the first half of the flavor and bitter in the second half ≪ Characteristic Element≫. Fresh and lush acidity Difficult to judge the aroma ≪Notes. Recommended for beginners due to the lack of alcohol taste Is it recommended to serve at low temperatures because of its strong acidity? [Classification by flavor characteristics] Sake with fragrance Sour sake △ Mellow sake Mature sake
Japanese>English
HizHiz
Sharaku純米大吟醸 極上二割 令和5酒造年度
Miyaizumi ShuzoFukushima
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46
Hiz
This one is very clear and full with high quality sweetness from the rice. It has a short aftertaste.
Japanese>English
HizHiz
Sharaku純米大吟醸 極上二割 令和四酒造年度
Miyaizumi ShuzoFukushima
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42
Hiz
It is said to be a rice that does not dissolve easily, and it is certainly sharp! Perhaps it is because the rice has been aged for a year, but it is mellow and not so pungent.
Japanese>English
HizHiz
Kazenomori秋津穂 山乃かみ酵母
Yucho ShuzoNara
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38
Hiz
Pale and subtle taste, unlike the usual No. 7 yeast
Japanese>English
HizHiz
Kazenomori507 山田錦真中採り 風の森weeks2024
Yucho ShuzoNara
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39
Hiz
Softer flavor than Yamadanishiki 507, which we drank last week.
Japanese>English
HizHiz
Kazenomori露葉風507 freeze 2021BY
Yucho ShuzoNara
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41
Hiz
Kaze no Mori Weeks Limited Edition Sake Sake that has awakened from a 3-year sleep The sense of fresh sake is still present, with a nice balance of thickened sweetness and mild alcohol bitterness. Personal preference 75/100 [Sweetness/Spiciness] Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry Appearance] [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Medium Medium Ginjo aroma ◯ Muscat, pear Ingredient aroma: - Steamed rice Aroma of matured rice Other [Examples] Mainly mild ginjo aroma Taste [Attack] Medium [Texture] Mellow Thick Fine texture of foam Late sharp [Taste] Sweet ◯ Thick Acidity △ Fresh Bitter △ Sharp Umami (flavor) △ Light [Complexity] Medium [Aroma] Medium Mild ginjo aroma as well as top-tasting aroma [Lingering] Medium Slight sweetness in the first half and moderate bitterness in the second half. ≪Characteristic elements Mellow texture, mild alcohol bitterness [Classification by flavor characteristics] Sake with fragrance ◯ Refreshing sake Mellow sake Mature sake
Japanese>English
HizHiz
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31
Hiz
Personal preference. 75/100 [Sweetness/Spiciness] Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry Appearance] [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Slightly weak Slightly weak Ginjo aroma - grapefruit Ingredient aroma: - yogurt Aged aroma x Others - Fresh cream [Examples] Mild ginjo aroma and raw material aroma are the main aroma. Taste [Attack] Slightly weak [Texture] Light. Soft [Taste] Sweet △ Refreshing Acidity Fat Fresh Bitter Light [Complexity] Medium [Aroma] Slightly weak Mainly gentle ginjo aroma and raw material aroma as well as Kamitatekoso [Lingering] Slightly short The sweet and sour taste in the first half is short, and the bitterness in the second half is slight. ≪[Distinctive elements Juicy and easy to drink Not much aroma Good to refresh oily food ≪Points to keep in mind Difficult to judge sweetness and spiciness Extremely little aroma element [Classification by aroma characteristics]. Sake with fragrance Sake with a fresh taste (△) Mellow sake △ Mature sake
Japanese>English
HizHiz
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33
Hiz
Personal preference. 70/100 [Sweetness/Spiciness] Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry Appearance] [hue]. Yamabuki (bright golden yellow) Smell Medium Ripe banana, ripe melon Ingredient aroma: ears of rice Aged aroma: nuts Others x cottage cheese [Examples] Mild ginjo aroma and raw material aroma are the main aroma. Taste [Attack] Medium [Texture] Soft Mild Mild [Taste] Sweetness Fat Acidity Bitter △ Mild Slightly full-bodied [Complexity] Medium [Aroma] Slightly weak Ginjo aroma and raw material aroma similar to Kamitatekoso [Lingering] Slightly short Slight lingering bitterness ≪[Distinctive elements Enjoyable at a wide range of temperatures ≪Notes. [Classification by flavor characteristics] fragrant sake Refreshing sake Mellow sake Mature sake
Japanese>English
HizHiz
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35
Hiz
Personal preference. 70/100 [Sweetness/Spiciness] Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry Appearance] [hue]. Golden Aroma》 《Aroma》[Aroma Medium Ginjo aroma: apricot, plum Raw material aroma: yogurt Aroma of aging: honey Others x ears of rice [Examples] Mainly full-bodied aroma of raw materials Taste [Attack] Medium [Texture] Smooth Thick Rich [Taste] Sweet Slightly sweet Sourness Fat, deep Bitterness Full-bodied [Complexity] Medium [Aroma] Slightly weak Full-bodied raw material aroma as well as Kamitachiko [Lingering] Slightly short Sourness is short and lingering bitterness is slight. ≪Characteristic elements Rich, full-bodied aroma Enjoyable at a wide range of temperatures ≪Points to keep in mind Very rich and mellow sake (difficult to target beginners of sake) [Classification by flavor characteristics] Sake with a strong aroma Refreshing sake Mellow sake Mature sake
Japanese>English
HizHiz
Kazenomoriアルファ2 この上なき
Yucho ShuzoNara
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53
Hiz
Personal preference. 65/100 [Sweetness/Spiciness] Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry Appearance] [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Medium Medium Ginjo aroma: apple, wasanbon, cotton candy Ingredient Aroma: Kamishinko (freshly ground flour) Aged aroma Other [Examples] Fruity and elegant, mainly ginjo aroma Taste [Attack] Slightly weak [Texture] Thickened [Taste] Sweet Fat Thick Slightly acidic Bitterness Slightly bitter [Complexity] Slightly simple [Aroma] Medium Same as Kamitachiko [Lingering] Medium Sharp bitterness remains in a certain degree along with sweetness. ≪[Distinctive elements Thick texture High-quality sweetness ≪Notes. At low temperatures, the aroma cannot be detected. At higher temperatures, the sweetness is lost. It is better to drink it at around 10℃. [Classification by aroma characteristics] Kaoru-shu (gorgeous, reminiscent of sweet fruits and flowers) Sake with freshness (light and simple) Mellow sake (rich with hints of rice and dairy products) Mature sake (highly concentrated, heavy and complex)
Japanese>English
HizHiz
Kazenomori357山田錦 風の森weeks2024
Yucho ShuzoNara
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44
Hiz
Personal preference. 70/100 [Sweetness/Spiciness] Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry Appearance] [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Medium Medium Ginjo aroma Fat Ingredient aroma Aged aroma Others x [Examples] Elegant ginjo aroma Taste [Attack] Slightly simple [Texture] Soft Smooth [Taste] Sweet Fat Smooth Mild acidity Bitter Slightly bitter [Complexity] Slightly simple [Aroma] Slightly weak Same as Kamitachiko [Lingering] Slightly short Slightly bitter ≪[Distinctive elements Soft texture Light ginjo aroma ≪Notes. Due to its light aroma It is difficult to perceive the aroma when it is too cold [Classification by aroma characteristics] Sake with a strong aroma Sake with freshness Mellow sake Mature sake
Japanese>English
HizHiz
Kazenomori507 山田錦 風の森weeks限定
Yucho ShuzoNara
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42
Hiz
Personal preference. 65/100 [Sweetness/Sweetness] Sweet ☆☆☆☆☆★☆☆☆☆☆ Dry Appearance. [Color]. Almost colorless and transparent Aroma》 《Fragrance》 《Medium Medium Ginjo aroma ◯ Muscat Aroma: Steamed rice, rice cake Aged aroma x Other x [Examples] Mainly fruity ginjo aroma Taste [Attack] Medium [Texture] Smooth smooth [Taste] Sweetness: Light Sourness Light Bitterness Umami x [Complexity] Medium [Aroma] Medium Same as Kamitachiko [Lingering] Medium Sweetness is short, bitterness lingers moderately. ≪[Distinctive elements Moderate in taste Hard to judge sweetness and spiciness ≪Points to be noted [Classification by flavor characteristics] Sake with fragrance △ Sour sake △ Mellow sake Mature sake
Japanese>English
HizHiz
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Hiz
LAB series by haccoba Collaboration with COEDO, a craft beer brewery in Kawagoe, Saitama Seeking further fusion of sake and beer Aiming for a "fusion of koji and malt", the common theme of this craft saké is "smoke". It is true that the smokiness, malt bitterness and indescribable graininess Smokiness, malt bitterness, and an indescribable sense of graininess are indeed exuded in a good way.
Japanese>English
5

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