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ariccyariccy
日本酒五年生になった台湾人。 年が年だし(実は運動不足だけど)量より質で日本酒を楽しんでいきたいと思います。 甘酸フルーティー系や芳醇旨口タイプでバランスとれてる味が好み。 食事と合わせて美味いお酒より、単体で楽しめるお酒が好きです。 同じスペックのお酒は1回だけチェックイン

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1,324

Favorite Brands

18

Hall of Fame

Fusano KankikuAramasa

Most Check-in Brands

Aramasa
95(15.4%)
Hanaabi
49(7.94%)
Glorious Mt.Fuji
40(6.48%)
Fusano Kankiku
38(6.16%)
Senkin
35(5.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
179(13.52%)
Yamagata
108(8.16%)
Niigata
91(6.87%)
Saitama
84(6.34%)
Tochigi
81(6.12%)

Timeline

ariccyariccy
Fusano KankikuOCEAN99 空海 Inflight純米吟醸原酒無濾過
Kankiku MeijoChiba
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家飲み部
29
ariccy
The last bottle of the OCEAN99. series complement. The first summer sake from Kangiku, and it's called Inflight, which doesn't quite fit in, but oh well. The aroma is green apple-like, with a hint of melon and kiwi. The aroma is quite gorgeous and fruity. The taste is mineral, fruity and slightly sweet, but also relatively fresh and refreshing. The balance of sweetness and refreshingness is very good and easy to drink, but not boring. High points for a summer sake. It would be even better if it had a little sourness to it, but the sourness may have been suppressed so that it would not be too much like Aomi. Anyway, a summer sake that is easy to drink with a strong sweetness is already a very good sake and should be very useful.
Japanese>English
ariccyariccy
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家飲み部
26
ariccy
Junmai Daiginjo with 38% polished Yamadanishiki The highest grade of Yamadanishiki, but this is only my second time to drink Yamadanishiki. I should drink more Fukuoka sake! Brilliant apple aroma. Very clean but the alcohol is a bit strong. The taste is a little sweet at first, and I thought it would be like honey apple, which is often found in Capulet-type sakes, but the sweetness is moderate overall, and the taste is a little dry from the middle stage. Combined with the strong alcohol taste, it is very drinkable and has a nice sharpness. Among daiginjos, this one is probably better suited as a food sake. It's not my favorite on its own, but I think it's the type of sake that brings out the best when paired with food.
Japanese>English
ariccyariccy
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家飲み部
23
ariccy
Miyakanbai's PB brand Miyamanishiki 55% Koji, Manamusume 65% Kake The aroma is rather subdued, but it has a clean, fruity aroma of white peaches, pears and apples. The taste is juicy and sweet like honey apple, just like drinking fruit juice! The alcohol content is a little strong, but it is easy to drink with a pleasant, refreshing aftertaste. It is as beautiful and delicious as one would expect from Miyakanbai.
Japanese>English
ariccyariccy
Takacho純米大吟醸原酒無濾過
Yucho ShuzoNara
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家飲み部
26
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Kaze no Mori's Aburicho Sake Brewery's first sake to be entered in the National New Sake Competition in 24 years. The aroma is banana-like and fruity, as is typical of Kaze no Mori, with a hint of minerality from the super-hard water. The main taste is a clear banana-like flavor, and the taste is quite voluminous but has a good sharpness. The banana taste is a little sweet, but it is not sweet at all. On the contrary, the mineral bitterness comes out at the end and gives it a refreshing aftertaste. Regardless of one's taste, the overall balance or sense of perfection of this sake is amazing! It's not the type of sake that's suited for competitions, but it's a delicious sake with a Kaze no Mori character.
Japanese>English
ariccyariccy
HanaabiTHE PREMIUM 直汲み純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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家飲み部
33
ariccy
Hachitan-Nishiki The Premium directly pumped. It was first released last year, but this year I was finally able to buy it. The aroma is very sour for a Hachitan-Nishiki, with a pineapple flavor that is typical of Kahayo-yaki. And it looks and smells similar to ogara-mi, probably because it had not been aged in oak barrels. The taste is sweet and sour, with a fresh acidity and a sweetness that is quite intense for a premium sake. If I didn't know any better, I might have mistaken it for Miyamanishiki Jungin. Many of the summer limited editions of Hanayo are very peculiar, but I think this one is a winner! Maybe it's because the overall taste is sweeter this year. A very tasty sake with the typical Hanahyotsukuri taste.
Japanese>English
ariccyariccy
Haneya純米吟醸生酒
Fumigiku ShuzoToyama
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42
ariccy
Dewa Tsanzan from the Sake Rice Exploration Series, a challenge by the Tomikiku Brewery, which is committed to local rice. Refreshing aroma with a fresh feeling like blue grass The taste is clear, mildly sweet and delicious, with a slightly peppery, spicy flavor that is very special. This is the first spicy taste I've had in a sake, or maybe the second since wasabi, but surprisingly, the overall taste is very cohesive and delicious! If you look closely, you can see that the review is almost the same as the description on the back label, but the brewing technique to make it exactly as designed is a masterstroke!
Japanese>English
ariccyariccy
DassaiDASSAI BLUE Type50
Asahi ShuzoYamaguchi
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家飲み部
39
ariccy
Otters New York 50% polished rice Same Japanese Yamadanishiki as Type 23, 14% alc. American reviewers say it's a bit sweet, but is it really... The aroma is green melon, not very sweet. Instead, there is a slight minerality. The taste is definitely sweeter than Japanese Otters. But there is a bit of astringency due to the high mineral content of the water, so I think it is rather well balanced. It is still a little rough compared to Type 23, but it is still a good sake.
Japanese>English
ariccyariccy
Ubusuna穂増 六農醸純米生酛生酒
Hananoka ShuzoKumamoto
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家飲み部
46
ariccy
I missed out on buying Kako, so it's been a while since I've had the chance to buy it, so I'm producing New Speck's Yamadanishiki is a two-ninoh brew with the Kikuchi River basin and a traditional sake yeast, while Homasu and Kako are basically four-ninoh brews with no pesticides and no fertilizers. Roku-no-no-kozo is brewed in wooden vats with no added yeast. The aroma at first has a very strong lactic acidity, almost yogurt-like. After a little while, it becomes melon-like and fruity. The carbonation is relatively strong for a non-secondary fermentation sake, and the taste is very refreshing. The main flavor is a light sweetness with a freshness. The acidity is less than expected, but it is well balanced with the light sweetness, making it easy to drink with a gentle taste. The aroma of cedar from the wooden vat is faintly detectable, but compared to Shinmasa, it has a clean taste with almost no astringent woody flavor, making it suitable for beginners among wooden vat brews. It is a great sake that I am looking forward to drinking again in the future!
Japanese>English
ariccyariccy
DassaiDASSAI BLUE Type23
Asahi ShuzoYamaguchi
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家飲み部
45
ariccy
First Vintage of Otter's New York Brewery The rice is still Yamada Nishiki from Japan From now on, they plan to use Yamadanishiki from Arkansas The aroma is slightly floral and fruity, with hints of pear and white peach. The alcohol content is 14%, which is lower than that of the Japanese, but the alcohol is slightly stronger than the Japanese. The taste is very clear, as expected from highly polished rice. It is very delicious with a clear and elegant flavor with a sense of fullness. The water is probably different, so the minerality is a little stronger than the Japanese, and the taste is relatively refreshing. This is not a reproduction of the Japanese Otters, but rather a mastery of the taste that can be produced in New York, and this may be more suitable for the U.S. It would be nice if we could spread the word about what good sake is to Americans as we did in Japan.
Japanese>English
ariccyariccy
Wakamusume十二秘色 うすにごり純米吟醸原酒生酒無濾過にごり酒
Araya ShuzoYamaguchi
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家飲み部
42
ariccy
It's been a long time since I've had Wakamusume! I remember that I had a bottle of "Himi-iro" and it was a hot topic at that time because the label looked like "Oni-Imu" (demon). It has a new name, "Twelve Secret Colors". I missed out on the limited edition light nigori, so I thought I ordered the regular one, but to my surprise the light nigori came in, so it was the first time I had a light nigori of Wakamusume! It has the same fruity and refreshing aroma of apples and pineapples as the secret color. I don't feel the nigori-type smell so much. The taste is quite dense, with a mild sweet flavor. There is a slight sourness from the pineapple, but it is not the strong sourness of the secret color, it is much gentler, and the sweetness is the main taste overall. But thanks to the acidity, it is easy to drink and delicious. The taste is somewhat reminiscent of sweet Hanayoshiyaki, especially similar to Omachi and Yamadanishiki. Dense yet elegant sweetness with a refreshing mouthfeel, this is really a very well-made sake!
Japanese>English
ariccyariccy
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家飲み部
25
ariccy
Basho PURE, which claims to be the world's first second fermentation sake in a bottle, may be more famous in France than in Japan. The aroma is slightly creamy and buttery at first. And then sweet and sour like cherries. There is also a slight mushroomy, aged smell, probably because it was made two years ago. Even though AWASAKE can be stored at room temperature, it is better to refrigerate it to keep it for a long time. The taste is quite full-bodied, sweet and delicious. I don't know if it's the original flavor or the aging process, but it has a very robust flavor for a sparkling wine. The taste is relatively clean and transparent, unlike the rice or pear-like taste of the ones that have tailings in them. Delicious! Overall, low acidity and slightly sweeter. The opposite of Champagne, which is dry and high in acidity. So it may have more chances to work in France. As the branding says, it is elegant and tasty.
Japanese>English
ariccyariccy
Hanaabi純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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家飲み部
27
ariccy
The labels have changed, so we're going to change them again. The aroma is a bit more floral and a bit less sweet. Instead, there is a bitter aroma that is often found in hana-yosu, which is a bit unsettling. The taste is normally sweet and sour. The bitterness of concern is surprisingly almost imperceptible The sweetness is moderate among this year's Hanaohyori, but the acidity is also comparatively light, so the overall taste is light sweet and sour and delicious! Probably the most delicious saké Musashi so far! I think it's better to drink more when it's at its best, since Hahayo Yoku has a big variation from year to year.
Japanese>English
ariccyariccy
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家飲み部
29
ariccy
45% polished rice of the same Tojo Tokujo Yamadanishiki The aroma is much more subdued than that of the previous one, and although it is of the vinegared iso type, it is not so bananas-like, and is comparatively fresh and gentle. The taste is mainly pure and clean rice flavor rather than banana. It has the same slightly alcoholic taste, but it is clear and easy to drink. Objectively, they are both good sake, but I don't like too much banana, so this one is definitely better for me personally.
Japanese>English
ariccyariccy
Isojimanエメラルド純米大吟醸生詰酒
Isojiman ShuzoShizuoka
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家飲み部
25
ariccy
Isoban's standard or rather representative Junmai Daiginjo 50% polished Tojo-produced Tokujo Yamadanishiki rice The aroma is gorgeous and banana-like, but not too sweet and relatively light. The main taste is also banana-like flavor. It has sweetness, but the sweetness comes more from the alcohol, so it has a crisp and clean finish. Easy to drink and delicious! It is fruity, but has a strong sake-like flavor, and can be enjoyed on its own or as a food sake. It's not exactly what I like, but it's a very tasty sake.
Japanese>English
ariccyariccy
Aramasa陽乃鳥 十五周年記念酒生酛貴醸酒
Aramasa ShuzoAkita
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家飲み部
31
ariccy
Celebrating the 15th anniversary of Yonotori, first brewed in 2008 Includes a glass with exclusive specifications following the 10th anniversary of Flaxcat and the 10th anniversary of Ten Frog I thought it would be sparkling because of the champagne bottle, but the carbonation is about the same as a regular draft sake. Maybe they just wanted to use a heavy bottle because it was a commemorative sake. The aroma is a very strong oak barrel type smell. When the sweetness of the Yonotori is added, it becomes a sweet and savory smell like caramel and toffee, perhaps due to the effect of the glass, and it smells very delicious! There is also a melon-like aroma that is typical of Yonotori, although it is only faintly noticeable. Taste wise, it's very similar to regular Yonotori. It has a melon-like sweetness and a moderate acidity, and together with the slight carbonation, it is very easy to drink and delicious! However, compared to the regular Yonotori, it has a more complex flavor from the oak barrels and a little bit of aging, which gives it a three-dimensional and very deep taste. It is one of the most unique and drinkable of the recent Shinmasa, but it also has the danger of making it hard to stop drinking!
Japanese>English
ariccyariccy
Fusano Kankiku39 Special Thanks 2023純米大吟醸原酒中取り無濾過
Kankiku MeijoChiba
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家飲み部
33
ariccy
The unfiltered raw is the best tasting 2023 39 I've ever tasted, but I'm curious to see what the fire-aged version is like. The aroma isn't as spectacular as the unfiltered draft, but there's a distinct pineapple acidity, very fruity and delicious! The flavor is clear and mellow, with a sweet and savory taste that is not too different from 2022, but with the addition of a fresh but gentle pineapple acidity that gives it a slightly sweet and sour taste that is very tasty! The balance of the acidity is especially great, and it is easy to drink, not too sour, although it has a strong assertion against the rather rich sweetness. After four years of drinking 39, I feel like I've gone from a slightly over-sweetened taste with too much rice, to a clearer, less cloying taste, and now with this 2023, I feel like I've finally reached a point of perfection with the addition of good acidity. I can't wait to see where it will evolve towards next!
Japanese>English
ariccyariccy
Fusano Kankiku39 Special Thanks 2022純米大吟醸原酒中取り無濾過
Kankiku MeijoChiba
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家飲み部
33
ariccy
I've compared it with the unfiltered raw one before, but this time I'm going to compare it with the medium-filtered, fire-brewed, two-year-old one. The aroma is a bit fruity and a bit persimmon-like. The alcohol content is much less than the raw one. The taste is clear and mildly sweet and umami. The same characteristics as the nama are the low acidity and the very soft mouthfeel. The taste is very clean with a soft aftertaste that lingers for a while. But it is not the type that makes you tired of drinking, and it is normally easy to drink. A delicious sake with a very gentle taste.
Japanese>English
ariccyariccy
Tsukiyoshino空純米吟醸原酒生酒おりがらみ
月吉野Nagano
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家飲み部
29
ariccy
All Miyamanishiki produced in Nagano The aroma is rather mild. Aroma of apple, pear, and rice sweetness The taste is surprisingly acidic. The main flavor is the sweetness of the rice from the tailings, but there is a slightly peculiar acidity that gives it a refreshing finish. Overall, the taste is a bit dry. I think it tastes better as a mid-meal sake at near room temperature than on its own.
Japanese>English
ariccyariccy
Hijiri別誂純米大吟醸原酒生酒無濾過
Hijiri ShuzoGunma
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家飲み部
27
ariccy
Gohyakumangoku grown under contract in Kitatachibana-cho, Shibukawa City Fruity and refreshing aroma with apple and citrus acidity The taste is juicy, sweet and delicious. Tastes like apple juice The acidity of the orange and the slight bitterness of the peel add to the drink, making it very drinkable and tasty with a refreshing aftertaste. It is a delicious sake that combines the rich flavor of Gohyakumangoku with the crispness typical of Gohyakumangoku.
Japanese>English
ariccyariccy
AramasaNo.6 Fermen-type純米生酛原酒生酒
Aramasa ShuzoAkita
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家飲み部
45
ariccy
Genroku brewing, No. 6 with a high extract content made by the same method used for G-type many years ago. It looks a little yellow. The aroma smells of grains and lipids, more like Nirvana Turtle than No.6, and is quite rich for 40% polished rice. The taste is certainly rich and umami, but the acidity is surprisingly stronger. Probably the most sour of the No.6. And the type of acidity also seems to have a lot of malic acid, which is relatively rare in Shinsei. It is a little bit difficult to evaluate because it is so new, completely different from G-type. But it's quite amazing that it's easy to drink and even somewhat transparent, while still having a rich flavor and a wooden vat feel. Very unique and quirky, more challenging than the hanpukai version, and very Shinmasa-like!
Japanese>English
5

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