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YukiOk0408YukiOk0408
飲んだ日本酒の忘備録にしています。

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Most Check-in Brands

Kaze no Mori
9(8.91%)
Ugonotsuki
8(7.92%)
Rumikonosake
7(6.93%)
Yorokobigaijin
5(4.95%)
Juyondai
5(4.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
19(8.37%)
Yamagata
16(7.05%)
Nara
11(4.85%)
Miyagi
10(4.41%)
Fukui
10(4.41%)

Timeline

YukiOk0408YukiOk0408
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The palate has a clear taste, with a fruity taste coming later. It is delicious. Here is the explanation. Only rice with a milling ratio of 50% or less, rice malt, and water are used. It has a clean, refreshing taste, a full flavor and richness that can only be achieved with junmai, and an elegant, unassertive aroma. It goes well with and complements a variety of dishes, including Japanese cuisine.
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Commentary. Yamada-Nishiki produced in Hyogo Prefecture is used. Yamada-Nishiki tends to have a high aroma and a rich, intense, natural rice flavor and sweetness, but by slowly fermenting it at a low rice polishing rate of 80% for a long time at a very low temperature, the unique flavor of Yamada-Nishiki is brought out to its fullest. After a fresh, slightly effervescent taste typical of Kaze no Mori, a slight fruity aroma and the full flavor and sweetness of Yamadanishiki rice spread softly and pleasantly in the mouth. It is one of the Kaze no Mori bottles that allows you to taste the original flavor of the rice even more than other Kaze no Mori bottles. 80% polished rice gives it a voluminous taste and a unique acidity, and the disadvantages of low polished rice are well suppressed to create a balance that allows you to enjoy the flavor of the rice in a refreshing and clean way. The balance between the taste of the rice and the refreshing flavor of the rice is well expressed. It is fruity.
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Commentary. Kinohou Shibotan is a standard sake of Shibotan Sake Brewery, and is a general class honjozo sake, formerly called first-class sake. It has a fine aroma, a mild flavor that spreads in the mouth, a clear throat, and a smooth aftertaste that is very typical of Tosa sake. A light and dry sake. Delicious.
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Suigei純米吟醸 吟麗 秋あがり 白露解説か
Suigei ShuzoKochi
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Description. This year, the popular "Ginrei-Aki Agari", characterized by its mild and matured taste, has a new label and is now available as "Ginrei-Aki Agari (Hakuro)". This junmai ginjo-shu is made by polishing up to 50% Ginpu rice (produced in Hokkaido), which is suitable for sake brewing, and acidifying it with spring water from the headwaters of the Kagamigawa River, a clear stream. The sake is brewed during the brewing season (winter and spring), filtered, hi-ire, and bottled, then stored and aged at an ice temperature (0°C) until shipment in the fall. The fresh taste, refreshing acidity, and umami (flavor) that is typical of drunken whales, and the mellow and deep flavor that has settled down after aging at ice temperature over the summer, are astonishing.
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Minamiカラクチ THE BOON! 純米生原酒
Minami ShuzojoKochi
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Commentary. This "Minami Karakuchi THE BOON!" was brewed with Yatanishiki and a yeast called AA41. Kochi yeast AA41 is an isoamyl acetate yeast that produces a banana-like aroma. The aroma is full of isoamyls, mainly banana and melon, with a creamy custard-like aroma. The fresh mouthfeel is balanced with a rich, thick flavor and delicate acidity that is hard to believe it is dry. The wine has a slightly darker impression than usual, with a "dry but profound taste. It is fruity and delicious.
Japanese>English
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Kaze no Mori秋津穂507 真中採り
Yucho ShuzoNara
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Commentary. Kaze no Mori is pleased to introduce Akitsuho 507 Midori Kari, a limited edition product that is released on an irregular basis. It is brewed with 50% polished rice from contract-grown Akitsuho rice in Nara Prefecture, which is also known as "Kaze no Mori good rice," using No. 7 yeast and super-hard water from the Kongo-Katsuragi mountain range. The sake is bottled using an extravagant method called "maka-hakuribori," in which the sake is slowly fermented at a low temperature for a long period of time and only the dripping part is collected without applying pressure to the pressing machine. This is a pure and flavorful bottle made with the Aburacho Shuzo's unique technique of "mid-pasteurization". The production quantity is very small, and it is often sold out immediately after arrival. Do not miss it! The fruity aroma is pleasant and gorgeous. You can also feel a hint of freshness. The light sweetness like Japanese pear and sparkling acidity spread softly with a fresh gas feeling that is unique to Kaze no Mori. The juicy flavor can be clearly sensed, and the bitter nuances that form the foundation of the flavor and a touch of minerality can be enjoyed at the back. The gentle aftertaste smoothly dissolves and converges with exquisite sharpness. You can fully enjoy the rich aroma of this wine. It is delicious. It is mellow and numbing. No doubt. Only one bottle left. Lucky me!
Japanese>English
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Rumikonosake特別純米無濾過生原酒 6号酵母
Moriki ShuzojoMie
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Commentary. This bottle is characterized by the mild aroma derived from No. 6 yeast and the freshness that only unfiltered, unpasteurized sake can offer. When you put it in your mouth, it is light and refreshing at first. It is a deeply flavored sake with a sourness, a voluptuous umami, and a sharpness. SUPPIN" - Junmai-shu as it was born This fresh sake is bottled as it comes out of the tank. It is named "Suppin" because it is unfiltered, carbon-free, additive-free, and unpasteurized. It has a taste that will not betray you. It is delicious.
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Commentary. This sake is made from Yamadanishiki grown and harvested by Kadoma farmers and handcrafted with the cooperation of Yamano Sake Brewery Co. in Katano City, Osaka Prefecture! Using No. 9 yeast, this sake has a full mouthfeel and a smooth throat, and is truly a daiginjo brew for sake connoisseurs. It is recommended for sashimi and grilled fish dishes, as well as light chicken dishes! It has a fruity taste, but at the same time, it has a strange spiciness to it. It is very tasty.
Japanese>English
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Sensuke特別純米 白麹 活性にごり 無濾過生酒原酒
泉酒造Hyogo
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Commentary. Senzuke's popular seasonal sake, "Special Junmai White Koji Unfiltered Nama-shu," is made by filtering the unrefined sake must through a coarse filter and bottling it raw with a large amount of cloudy white oli, which allows the sake to continue fermentation in the bottle, resulting in a sparkling sake with a high carbon dioxide content. The fresh and fizzy gas feeling. The crisp acidity derived from white malted rice and light sweetness. The clear sake portion is refreshingly sweet and acidic. If you mix in the ori, it becomes juicy. The alcohol content is low at 13 degrees Celsius, which makes the sake go down a treat. It took about 5 minutes to open the bottle. Easy to drink and delicious.
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Commentary. Kuroryu Gohyakumangoku, a seasonal product from Kuroryu, a famous sake brewery in Fukui Prefecture, is introduced. It is made with 50% polished rice from Gohyakumangoku grown in Fukui Prefecture. This special junmai daiginjo is only available in summer. It is a refreshing and fresh bottle that evokes the image of vibrant early summer. Please enjoy its sharp and refreshing taste with seasonal delicacies. Aroma Refreshing aroma of softly wafting citrus fruits. Taste Fresh flavor and clean sweetness spreading from the well-rounded mouthfeel. The citrus-like bitterness and acidity give a lightness to the palate. The wine is juicy, but the sharp spiciness keeps the taste tight throughout. The aftertaste is refreshing and satisfying despite its lightness.
Japanese>English
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Kaiunシュヴァルツ
Doi ShuzojoShizuoka
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It is not fruity. The astringency is moderate and the finish is clean and crisp. It is a food sake that allows you to enjoy the umami of rice.
Japanese>English
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Purchased in Hirado, Nagasaki. It has a sweet melon taste with a sour taste, which is strange. It is not too sweet with some bitterness. It is delicious.
Japanese>English
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Mitsuo Yamakawa is an aspiring unit formed by four breweries in Yamagata Prefecture. 　Yamagata Masamune 　Tatenogawa 　Toko 　Otokoyama Named after the first letter of each brand name, the company was brought to life. Mitsuo Yamakawa will be doing many interesting things in the future. We hope that he will be active for sake, Japanese agriculture, and world peace after he leaves our hands, the creators of the sake.　That's what I heard. This sake was made by Tate-no-kawa Sake Brewery. It is delicious.
Japanese>English
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Commentary. This is a light, crisp junmai sake that brings the characteristics of Midorikawa to the forefront. It is a very easy-drinking sake, with a clean and crisp taste.
Japanese>English
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Masumi純米吟醸 辛口生一本
Miyasaka JozoNagano
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Commentary. A fruity aroma reminiscent of apple honey and white peach rises from the glass. In the mouth, a soft sweetness spreads, and a pleasant bitter nuance appears from the middle to the latter half of the palate, leading to a clean and crisp finish. The gorgeous aroma and dry taste are beautifully harmonized.
Japanese>English
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Stable taste. Fruity and easy to drink. Explanation Sweet, refreshing and well-balanced lychee-like aroma. It has a clean and crisp finish with a strong sense of rice flavor. It is a junmai sake with a smooth sweetness and a light, refreshing finish. It can be served cold or warmed.
Japanese>English
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Emishikiレトロラベル 純米 火入れ
EmishikiShiga
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Commentary. This is a project to select a superior strain of yeast No. 6 owned by the company and to explore its compatibility with the company's own lactobacillus yeast. It is brewed using "Shiga Funado No. 2," which would form the identity of Shiga sake, and the company's own No. 6 strain isolate. It has a refreshing aroma of apple, grapefruit, and lychee. It is tight and refreshing in a laudable season. It is decorated with the image of the old label and named [Lettle Label] as a nostalgic yet new near generation sake born from the traditional sake brewing technique. It is fruity and delicious.
Japanese>English
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Tsuchida生酛 別誂 Ver.WARAKU
Tsuchida ShuzoGunma
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Commentary. Full aroma like cooked rice. Banana flavor and melon-like sweetness. Smooth and intense flavor of rice. Freshness. Acidity. The bitter taste with a beautiful and umami taste that goes down the throat and keeps on going. Delicious.
Japanese>English
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Koshigoi純米吟醸 総の舞
Yoshino ShuzoChiba
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Commentary. This is a new product from Koshikoi after a long time. It is a junmai ginjo made from "So-no-Mai" rice, which is recommended by Chiba Prefecture for sake brewing. The color is slightly tinted, suggesting little filtration. The aroma is gorgeous with a sweetness that is typical of junmai ginjos. The taste is sweet and smooth on the tongue when drunk at room temperature. The sweetness is followed by sourness.
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町田酒造純米吟醸55 雄町 夏純うすにごり
Machida ShuzotenGunma
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Commentary. This year's summer junmai is a junmai ginjo-shu from Omachi. Machida Shuzo Junmai Ginjo 55 Yumachi Summer Jun Usu Nigori has a full, rich flavor with a refreshing carbonation. It leaves a fruity aftertaste and is perfect for summer with its refreshing carbonation. It was fruity.
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