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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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241

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Most Check-in Brands

Kaze no Mori
9(8.57%)
Ugonotsuki
8(7.62%)
Rumikonosake
7(6.67%)
Yorokobigaijin
6(5.71%)
Kokuryu
5(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
20(8.3%)
Yamagata
16(6.64%)
Nara
12(4.98%)
Miyagi
11(4.56%)
Fukui
10(4.15%)

Timeline

YukiOk0408YukiOk0408
Tabika純米吟醸 無濾過生酒 2025BY初しぼり
Hayakawa ShuzoMie
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Fruity. Here is the description This is a freshly squeezed new sake made from "Kami no Ho" rice suitable for sake brewing, grown under contract in the Tamitsu district of Komono-cho, Mie Prefecture, the hometown of Tamitsu. ～This is Tabika from Hayakawa Sake Brewery in Mie Prefecture, which has been newly handled since May 2021! ~ May 2021 Only three brewers carefully brew this sake in a small brewery. Everything from regular sake to daiginjo is pressed in tanks. All sake is pressed slowly over a two-day period in a prefabricated, enclosed upper tank room with cold-air dehumidification for easy hygiene control. All sake is heated and stored in bottles, and all bottles are new. The theme is "gentle, beautiful, mellow, and not tiring to drink. The sake is brewed in small batches, so it is made in a fresh rotation, with another batch being made when the stock runs low. The process is called "vat pressing," in which the sake bags containing the unrefined sake are layered and pressed with a lid and pressure applied from the top.
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KeigetsuCEL24 純米大吟醸 50
土佐酒造Kochi
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Fruity and delicious. Here is the description. Kaygetsu Shiboritate Nama-zake is carefully brewed in the blessed natural environment of Naka. The pleasant aroma is fruity and gorgeous, and the flavor is juicy and harmonious. White fish sashimi, Pair with white fish sashimi, dishes with herbs and garlic, or Italian cuisine. Enjoy the fresh and light taste of freshly pressed sake. Enjoy the fresh and light taste of freshly pressed sake.
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山の壽グッドタイムズ ウインターセッション
Yamanokotobuki ShuzoFukuoka
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explanation Founded in 1818, Yamabusyu's brewery was completely destroyed by Typhoon No. 19 in 1991, which caused extensive damage in Kyushu. The company lost almost all of its 2,000-ton capacity facilities and was forced to close its business. However, with the cooperation and encouragement of many people, the brewery was closed for two years, and the seventh generation "Ihei Yamaguchi" rebuilt a new brewery and began his passion for sake brewing once again. Under the leadership of Ikuyo Katayama, the eighth generation head of the company, the current Yamazakyu Brewery has changed from the traditional toji system to a team-based brewing system, and continues to brew sake with the theme of sake that stimulates the senses. The label is based on the illustration of "Kotatsu and Girl" designed by Tamaki Nakai, and this year's label is soft and wintery with a pink base color. The soft cloudy white nigorizake is like snuggling up to the quietness of winter. The aroma is impressive, with an elegant sweetness reminiscent of white peaches and pears. It is smooth on the palate, with a subtle acidity that tightens up the whole taste and leaves a lingering freshness like melting snow in the aftertaste. It is delicious.
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Commentary. Omachi is characterized by its mellow, rich, and robust flavor. The top aroma gives a refreshing impression, and the sake is very drinkable on the palate. Along with the depth of matured fruitiness, a subtle sweetness spreads through the palate, leaving a rich aftertaste. The perfect balance of mellowness and freshness makes it an appealing product. Delicious.
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Commentary. This wine has an aroma reminiscent of melon and banana, and finishes with a refreshing citrus-like acidity that gives it a sharp edge. Serve cool and refreshing with delicious food. Delicious.
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Commentary. Hiran's standard and mainstay sake "Nikomaru" is made from Nagasaki Prefecture's original edible rice "Nikomaru". It is a rice that holds a special place in the heart of Nagasaki Prefecture, which does not have its own original sake rice. It is easier to produce a unique flavor than lighter sake rice, and is a perfect match for Hiran's goal of making sake that emphasizes sweetness, acidity, umami, bitterness, and other complexities. It is said that the name "Nikomaru" comes from the fact that the rice grains are so tasty that they make you smile, and that the rice grains are round and firm.
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I thought it was plum wine. It is delicious. Here is the explanation. Mukai Sake Brewery is a sake brewery established 260 years ago in Ine-cho, Tango, Kyoto. Mukai Sake Brewery is famous for Ine-machi's red sake "Ine Mankai" made from ancient rice called Murasaki Komachi (red rice), and "Kyo no Haru" made from red rice. The sake is made by a female master brewer.
Japanese>English
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Harushika超辛口 純米生原酒せそを
Imanishiseibee ShotenNara
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24
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I thought it didn't seem so dry, but it was still dry. Here is the description. The youthful aroma that reminds one of the breath of spring, the soft umami, and the dignified sharpness are the essence of dry wine.
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This is delicious. It seemed to be one of the less habitual flavors in the triumphant line. Here is the explanation This is a hi-iru version of "Koh," one of the most popular brands in Etsukaijin's lineup. It has a mild aroma, a full flavor, and is very drinkable. Please enjoy this bottle of the brewery's confidence, named after one of the characters in the name of Tadaoki Maruo, the head brewer of Maruo Honten.
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Denshu山廃仕込 特別純米酒
Nishida ShuzotenAomori
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It had a different impact than the rice wine I have had in the past. But it is delicious. Here is the explanation. This Yamahai Junmai sake is made from "Hanabukiyuki," Aomori Prefecture's preferred rice for sake brewing. It has an aroma with a refreshing hint of green apple, and a juicy, light mouthfeel. It has a moderate acidity and a thick flavor that is typical of Yamahai, and goes well with "ikaminchi", a dish made with squid geso, at room temperature with Tasake's Yamahai.
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Kasumitsuru生酛 純米 原酒 享保の酒
KasumitsuruHyogo
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Junmai-hara sake made the same way it was made 300 years ago using old brewing methods?　It is delicious. It is spicy, but the sensation is that the flavor spreads in the mouth. Here is the explanation The same sake yeast stock is used as it was 300 years ago, and the sake is brewed in a wooden cedar vat, using a small amount of water to carefully bring out the true flavor of the rice. The brewer and the brewery staff, including the toji (master brewer), brewed this sake with the same spirit as when the brewery was founded, through a process of trial and error. Kyoho sake" has a deep flavor and quiet aroma with a dignified appearance. One sip and you will feel the warmth and pride of the brewery's origins, transcending the 300 years that have passed.
Japanese>English
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Explanation This is a highly recommended item in the Junmai Sake category, with a robust flavor that retains its sharpness, a full aroma that is hard to believe it is Junmai, and a refined aftertaste like that of sweet honey. The aroma is not so sweet as to make one wonder if it is junmai. When you actually drink it, it tastes sweet and pleasant on the palate, but the aftertaste at the end is harsh or bitter, and this is a difficult part to evaluate. I think it is best to drink it with food.
Japanese>English
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Masuizumiますいずみ 本格吟醸辛口
Masuda ShuzotenToyama
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20
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Fruity aroma was slight. The taste was light. It was 180ml, so I drank it quickly. So, my impression was that it was a sake that lacked impact. It was not very impressive. It might be better to drink it with a meal.
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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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YukiOk0408
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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21
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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!
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