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りょうさんりょうさん

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44

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Iwanoi
3(42.86%)
Takijiman
2(28.57%)
夜明け前
2(28.57%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
5(11.36%)
Gifu
5(11.36%)
Aichi
5(11.36%)
Akita
4(9.09%)
Chiba
3(6.82%)

Timeline

りょうさんりょうさん
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25
りょうさん
Alcohol content: 17-18 degrees Celsius Rice polishing ratio 60 Sake rice: Gohyakumangoku Freshly pressed Soft sweetness on the palate But the mouthfeel is sharp. The sweetness is almost imperceptible Hard, cold bitterness spreads on the tongue While the umami of the rice is also felt But the impression of dry sharpness comes forward Strong sense of alcohol It is not the type of wine that can be drunk easily. It is a style to be savored slowly.
Japanese>English
りょうさんりょうさん
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18
りょうさん
Alcohol content 16%. Rice polishing ratio 45 Sake degree +0.1 Acidity 1.6 Opening the bottle The aroma is cool. Thin and lively ginjo aroma The mouthfeel is firm. The umami is clearly conveyed to the tongue Not too sweet But not too spicy. Some bitterness, but not too pronounced No fizziness Although it is a junmai daiginjo, you can't help but drink it as if it were a junmai sake. It has no characteristics, but it is a sake in its own right. Right in the middle of the standard for good sake! For a night of drinking that blends in with everyday life without pretension.
Japanese>English
りょうさんりょうさん
Konotsukasaしぼりたて原酒生酒
Shibata ShuzojoAichi
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16
りょうさん
Alcohol content: 18%. Rice polishing ratio 70%. Alcoholic Open the bottle The nose has an alcoholic smell. Slight sweetness wafts in the air. Pour into a sake cup It is a cloudy thin white color. When I looked into the bottle, I found a white lees shimmering. Sip it. The sweetness and umami that comes with a thump The taste is very rich. Fruitiness is more like the sweetness of a ramune. Not much carbonation Bitter taste that spreads on the palate afterwards After passing through the throat, the bitterness becomes stronger The lingering aftertaste is spicy. The strength of the sake is unique to nama sake. But the alcohol taste is not as strong as expected and it is not hard to drink. so you can drink it in large gulps. And you will get drunk. Sake with a solid drinking experience Miso or soy sauce Seems to go well with strong flavored meals
Japanese>English
りょうさんりょうさん
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31
りょうさん
Alcohol content 15%. Rice polishing ratio 45 When opened The aroma is subdued. Thinly wafting ginjo aroma Sip Moderate sweetness and no bitterness No strong alcohol taste Very refreshing to drink Right in the middle of sake orthodoxy In a trend where strong individuality leads to popularity Not too sweet and not too bitter The deliciousness of polished rice At first, I thought it was a sake without individuality but every time I tasted it, I recognized its goodness. I think it is important that this kind of sake is appreciated.
Japanese>English
りょうさんりょうさん
ふかもり純米吟醸槽しぼり
山内酒造場Gifu
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18
りょうさん
Rice polishing ratio 55 Alcohol content 15-16%. Sake rice: 100% Gohyakumangoku Sake meter degree +4 Acidity 1.8 Opening the bottle Slight aroma Fresh green apple Smooth on the palate No stickiness, just like water. Very light hint of sweetness Clear bitterness It is not heavy, but it is not heavy at all. But it is not heavy. The umami of rice appears with the aftertaste of bitterness. However, it is also moderate. There is no sense of alcohol. I think this is the first time I've had such an easy-drinking impression of dry sharpness. Can be served with a meal.
Japanese>English
りょうさんりょうさん
Takijiman北雫50特別純米
Takijiman ShuzoMie
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22
りょうさん
Rice polishing ratio 50%. Alcohol content 16 Sake degree +5 Acidity 1.6 Rice used: Kitsushizuku (Hokkaido) Opening the bottle Refreshing ginjo aroma The mouthfeel is smooth. You can feel a little bit of thickening on the palate. Just as you feel the light acidity on your tongue... The sweetness and umami of the rice fills your mouth You can't help but groan at how delicious it is. The impression of bitterness is modest at first But later on, it appears slowly and gradually. Comfortable bitterness Alcoholic taste is moderate. Slides smoothly down the throat Well-defined flavor Yet it is light. Very tasty!
Japanese>English
りょうさんりょうさん
Iwanoii240山田錦純米吟醸生酒無濾過
Iwase ShuzoChiba
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21
りょうさん
Alcohol content: 17%. Rice polishing ratio 50%. Sake rice: 100% Yamadanishiki The 3rd Iwanoi Open the seal The aroma is very gorgeous Transparent ginjo aroma Juicy on the palate Fresh pear before ripening Watery sweet grated daikon Pleasant balance of moderate spiciness and sweetness A strong sense of rice flavor After slipping down the throat A slight sourness stimulates the tongue and a slight sourness stimulates the tongue. The aftertaste is full of alcohol. Fresh and powerful overall due to the unfiltered sake. It is delicious! But it has the image of a good sake In terms of water hardness, which is a characteristic of this brewery the junmai sake I drank before was more characteristic of this brewery. Also, in comparison with Gohyakumangoku Ihyakumangoku was more characteristic of hardness. Yamada-nishiki has too strong flavor of rice the characteristics of water might be diluted. By comparing the two, I was able to reconfirm the fun of sake.
Japanese>English
りょうさんりょうさん
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21
りょうさん
Alcohol content 16%. Polishing ratio 70%. The second Iwanoi Opening the bottle The aroma is light with a hint of rice sweetness. Sip The mouthfeel is like water. The sweetness is only slightly perceptible. However, it is not dry. Alcoholic and bitter taste that gradually asserts itself. The umami and bitterness on the tongue are quickly cut off The lingering aftertaste disappears leaving a hard impression. The umami of the rice and the hardness of the water are more than enough to be felt. It is said that this sake is brewed with super-hard water rich in minerals. I wonder if the difference in water has such a big impact on the impression of sake. Very interesting sake!
Japanese>English
りょうさんりょうさん
Iwanoii240五百万石純米吟醸原酒生酒無濾過
Iwase ShuzoChiba
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20
りょうさん
Alcohol content: 17%. Rice polishing ratio 50%. Sake rice Gohyakumangoku The first batch of Iwanoi The aroma is faintly ginjo aroma Drifting quickly and refreshingly Slightly thickened mouthfeel At first, a hard acidity stimulates the tongue Then, bitterness and sweetness rush in slowly. Thinly grated radish in syrup Pleasant fizziness on the tip of the tongue Strong impression of bitterness, but not so heavy. The aftertaste is clean and refreshing Surprisingly easy to drink. The hardness of the brewing water is about 240, which is extremely hard water. The sharp impression may come from the mineral ingredients. Gohyakumangoku is light and dry. I've heard that it has a clean and crisp taste. I'm looking forward to comparing the two!
Japanese>English
りょうさんりょうさん
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18
りょうさん
Alcohol content 16%. Rice polishing ratio 45 Opening the bottle Rising sweet and sour aroma Fresh green apple Fruity Sip Very smooth on the tongue Sweetness and bitterness pass over the tongue with a light tangy sourness. while a light tingle of sourness passes smoothly down the throat. Resonant aftertaste Good bitterness A model of good sake Gentle and unctuous taste Sake that everyone thinks is delicious
Japanese>English
りょうさんりょうさん
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18
りょうさん
Alcohol content 15%. Rice polishing ratio 55 Opening the bottle It has a strong sweet aroma. It is not fruity, but rather the natural sweetness of rice. Sip A refreshing coolness in the beginning. Alcoholic weight and bitterness on the tongue immediately. After that, a certain sweetness spreads. The delicious taste of rice lingers on the tongue. but it disappears as soon as you notice it. The overall impression is one of strong impact. The best drinking temperature is room temperature and lukewarm heating. Continue drinking for a while. As the temperature rises, the impression becomes rounder and fuller. The sweetness lingers on for a long time. Umakuchi It seems to go well with salty food. with grilled sea bream
Japanese>English
りょうさんりょうさん
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19
りょうさん
Alcohol content 15%. Rice polishing ratio 55 Sake rice Ginotome Sake strength +4 Opening the bottle Cool and sweet aroma Ripe fruits melon and green apple Sip First, sweetness fills the mouth. Rice flavor on the tongue After passing through the throat After passing through the throat, a firm bitterness gradually appears lingers on the tongue comfortably for a while. The lingering sweetness No sourness at all. Firm taste but not dull. Very easy to drink with a pleasant mouthfeel. Very tasty
Japanese>English
りょうさんりょうさん
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18
りょうさん
Alcohol content 15%. Polishing ratio 55 Sake rice: Hidahomare Sake degree +2 Opening the bottle Slightly fruity and fresh. On the palate Cool acidity stimulates the tongue. The sweetness passes down the throat easily without any peculiarities The sweetness slowly fades away A thin, trailing bitterness appears. The lingering bitterness and alcohol lingers in the back of the throat. And the umami of rice that can be felt on the exhale A good balance. You can drink it forever! Delicious!
Japanese>English
りょうさんりょうさん
金泉本醸造原酒
HeiwanishikiGifu
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14
りょうさん
Alcohol content 19%. Polishing ratio 68 Sake rice: Hidahomare Sake degree +0 Opening the bottle A light, cool aroma. Firm sweetness and bitterness on the palate. There is no acidity. The quality of bitterness reminds me of wasabi and daikon radish. Umami and bitterness linger on the palate. It has a roughness, but it also has a good mouthfeel. When you notice it, you will get drunk. Not refreshing, but robust. Sit back and take your time.
Japanese>English
りょうさんりょうさん
Horaisen純米吟醸原酒生酒
Sekiya JozoAichi
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24
りょうさん
Alcohol content 17%. Rice polishing ratio 55 Opening the bottle The aroma is faintly ginjo aroma Freshness Sip The sweetness is only lightly perceived. Taste is watery on the tongue. No fizziness Bitter taste Lingers on the tongue for a while Dry impression Served with bonito strips Salty to the palate The umami and sweetness of the rice shows its face Depth of flavor sharpness Bitter taste of straw and rice Synergistic effect Combined with a meal
Japanese>English
りょうさんりょうさん
Imanishiki中川村のたま子特別純米ひやおろし
Yonezawa ShuzoNagano
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19
りょうさん
Alcohol content 16%. Polishing ratio 59 100% Miyamanishiki produced in Nagano Prefecture Opening the bottle Refreshing sweet aroma that wafts through the air. Smooth on the palate Sweetness and a little sourness at first After a while, a slight bitterness gradually increases its presence. Impression changes as the temperature rises. The full-bodied umami becomes stronger. But the balance of the whole is not lost. The taste is always well-rounded. High quality water and local rice from Minami-Shinshu Natural appearance with tadpoles Strength at its core
Japanese>English
りょうさんりょうさん
Keiryu純米ひやおろし
Endo ShuzojoNagano
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16
りょうさん
Alcohol content 15 Polishing ratio 70%. When opened Aroma: Alcohol Slight aroma of koji mold No sweetness The first sip feels like a smooth ride on the tongue. No sweetness at all It passes down the throat as it is. After that, a light bitterness. No sense of fizz Refreshingly sharp Like a clear stream
Japanese>English
りょうさんりょうさん
KuramotoKURAMOTO64 GENERAL純米生酒
倉本酒造Nara
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10
りょうさん
Alcohol content 16 Rice polishing ratio 64 Ingredient rice: Yamadanishiki Opening the bottle Slight aroma green apple and yogurt Sweetness at first, with a hint of alcohol. Firm acidity with a hint of lactic fermentation. No fizziness Bitterness is moderate. But it is not too light and sinks into the tongue slowly. Lingering rice flavor. Sourness persists until the end. Balance of sweetness and sourness Rather, the acidity prevails.
Japanese>English
りょうさんりょうさん
Ichinokura無監査本醸造辛口わたり藤五郎本醸造
IchinokuraMiyagi
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17
りょうさん
Alcohol content 15%. Polishing ratio 65 Serve slightly chilled Open the bottle Moderate aroma Sweet aroma and smell of alcohol Light and mild on the palate Easy to drink without the sting of alcohol Sweetness and bitterness are present, but very refreshing. The impression of umami is also moderate. However, it is not too thin. There is definitely a lingering alcohol taste at the end. Well-balanced flavor that you will never get tired of drinking. The aroma and depth of the flavor seems to expand more when it is heated up hot. Match it with salty food A perfect accompaniment to your evening drinks
Japanese>English
りょうさんりょうさん
Suigei純米吟醸　吟麗純米吟醸
Suigei ShuzoKochi
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14
りょうさん
Alcohol content 16%. Polishing ratio 50%. The sake rice is Ginpu, a sake rice produced in Hokkaido Opening the bottle The aroma is subdued. There is a hint of thin sweetness in the air. Light and crisp on the palate. After the sweetness, there is a moderate bitterness. Grated daikon in syrup Not much acidity Harmony of sweetness and bitterness Aftertaste that goes away easily without any habit Delicious and comfortable to drink
Japanese>English
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