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bayabaya
10年ほど前に王祿で生原酒の美味しさに目覚め、日本酒の奥深さにハマっています 酔いながら投稿するときは余計なコメントを入れてしまうことがありますが、時間をおいて当たり障りのない文面に直すのでご容赦ください

Registered Date

Check-ins

205

Favorite Brands

0

Most Check-in Brands

Sara
9(9%)
Fusano Kankiku
7(7%)
自然酒
7(7%)
亀の海
6(6%)
Bunraku
5(5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
56(27.32%)
Saitama
28(13.66%)
Fukushima
15(7.32%)
Nagano
11(5.37%)
Chiba
8(3.9%)

Timeline

bayabaya
DenshuMICRO BUBBLE生酒発泡
Nishida ShuzotenAomori
alt 1alt 2
家飲み部
40
baya
I'm not a fan of sparkling sake, but I'm hoping that maybe I'll like Tasake... and try it. Conclusion: I don't like sparkling sake after all! It kills the sweet and sour taste of the rice. What's so good about it? I don't understand.
Japanese>English
bayabaya
alt 1
alt 2alt 3
家飲み部
37
baya
It was explained to me that it was brewed with white malted rice and had a strong acidity, but when served cold, I wondered if a little vinegar had been added. When served cold, the acidity was so strong that it made us wonder if a little vinegar had been added. Although there was a sweet umami taste in the aftertaste, the overall taste was like that of a refreshing yet rich white wine. I have had several sake made with white malted rice, and I had the sense that it had a strong acidity, but this is a different level of specialness! This is a different level of specialness, and this is a good thing, as expected from the main Niida brewery!
Japanese>English
bayabaya
alt 1alt 2
家飲み部
39
baya
I got it again this year, and when I drank it cold, the carbonation was not so good on the first day, not my favorite... Slightly carbonated even after careful draining. On the second day, when I uncarbonated it again, it tasted lighter than last year. It tasted a little thin and unsatisfactory. I wondered if it was a bad thing that I drank a bottle of Niidashi Sanshu before this one. I wondered if it was like this.
Japanese>English
bayabaya
alt 1alt 2
家飲み部
51
baya
When served cold, it has a refreshing sweetness and a strong carbonation, not my favorite flavor... Shake it well to remove the carbonation. On the first day, the carbonation was not fully removed, so I drank it with dissatisfaction, and although it had sweetness and acidity, the carbonation attack made it hard to understand. After 2 days of drinking, the sweetness and acidity became more familiar, and the taste was so good that you couldn't help but say "wow"! When warmed up to lukewarm, it is a gentle, slightly carbonated amazake, which I prefer.
Japanese>English
bayabaya
BunrakuReborn純米吟醸原酒生酒無濾過
Kitanishi ShuzoSaitama
alt 1alt 2
家飲み部
36
baya
When served cold, it has a well-balanced taste with a refreshingly fruity sweetness and acidity, not too sweet, and a subtle bitterness in the aftertaste. On the second day, the freshness subsides and the sweetness becomes stronger, but the taste is a little blurred. I am not sure after that as I finished it on the second day, but I personally prefer the balance of the flavor on the first day.
Japanese>English
bayabaya
Tenbi純米吟醸生酒にごり酒
Choshu ShuzoYamaguchi
alt 1alt 2
家飲み部
48
baya
When served cold, it is slightly carbonated and has a refreshing sweet and sour taste. When served lukewarm, it has more sweetness and umami. On the second day, the sweetness and umami become less pronounced and there is a slight bitterness. I finished it on the second day, but was it right to finish it on the first day? The taste makes you wonder if it is right to finish it on the first day.
Japanese>English
bayabaya
Tenbi特別純米原酒
Choshu ShuzoYamaguchi
alt 1alt 2
家飲み部
47
baya
When served cold, it has a sweet umami taste with a strong acidity and a firm bitterness on the finish. On the second and third days, the sweetness increases. When served lukewarm, the sweet-amino acidity increases, which is also a good thing. The taste was gentle in the past, but the difference may be due to the difference in brands.
Japanese>English
bayabaya
alt 1
alt 2alt 3
ずくだせ！信州の日本酒
40
baya
When served hiya, it has a mildly sweet and tart taste with a refreshing aftertaste. When served lukewarm, the sweet and sour taste becomes more intense, which is a good thing. On the second day, the flavor profile becomes a little blurred, so it is best to finish it on the first day. Soft and gentle taste, as expected from the Tsuchiya Sake Brewery of Kame no Umi.
Japanese>English
bayabaya
alt 1
alt 2alt 3
お燗酒部
46
baya
When served cold, it has a mature taste and a strong acidity, which is good enough at this point, but I have a feeling it will be better when heated. If you warm it up to lukewarm, the acidity and peculiarity increase halfway and it's not so good. Heating it up from 60 to 50 degrees Celsius only intensified the peculiarity, and when it was cooled down, the peculiarity was reduced and the original flavor of the rice, which was concentrated, was balanced and intensified, resulting in a great taste.
Japanese>English
bayabaya
alt 1alt 2
47
baya
When served at a low temperature, it has a mild and gentle taste, and the rich umami of the rice seeps out with a refreshingly sour aftertaste. This is delicious! It has a taste that is a combination of the best of both modern and classic styles. The sweetness and umami taste increases when the sake is warmed to lukewarm, which is a good thing! On the second day, the mouthfeel becomes mellower and gentler. The taste is a bit blurred on the third day, making it a good choice to finish it on the second day.
Japanese>English
bayabaya
alt 1alt 2
家飲み部
45
baya
The balance of sweetness and flavor is about 6 sweetness and 4 bitterness and acidity. The balance of the bitter and sour taste, which seems to come from hops, is excellent. When warmed up to lukewarm, the acidity seems stronger, which is not bad, but I prefer it in the cold to hiya temperature range. The fruity flavor that you would not expect from 90% polished rice, and the complex sweetness and umami that only low-polishing rice can give, in a word, "interesting and delicious! If such delicious sake could spread, it would change the culture of sake! A new and mysterious taste that makes you think, "If only this kind of taste could spread, the culture of sake would change!
Japanese>English
bayabaya
亀の海純米吟醸原酒生酒無濾過
Tsuchiya ShuzotenNagano
alt 1alt 2
ずくだせ！信州の日本酒
49
baya
Sip the unfiltered nama sake. When served cold, it has a fresh, rich sweetness and acidity that is completely different from that of the fire-brewed sake, and is outstandingly delicious! On the second day, the aroma and sweetness become mellow and gorgeous, and it tastes even better, but as the temperature rises, a peculiar acridity comes out. When warmed to lukewarm, it has more acidity and sweet umami, which is a good thing! The difference from last year's bottle-hiked version is so big that it is astonishingly delicious! A taste that makes you glad you tried it!
Japanese>English
bayabaya
alt 1alt 2
alt 3alt 4
家飲み部
42
baya
It tastes more like sweet and refreshing fruit wine than sake. It tastes more like sweet and refreshing fruit wine than sake. Older sake-lovers may find it harsh, but I urge people who don't like sake to try it for themselves. This is a great opportunity to expand the range of people who can drink sake, and I hope resellers will find it!
Japanese>English
bayabaya
SaraThe Polar純米吟醸原酒生酒無濾過
Kitanishi ShuzoSaitama
alt 1
alt 2alt 3
家飲み部
43
baya
I drank it while reading my own review from last year, and it tasted exactly as I had imagined it would. The second day of drinking it lukewarm, the sweetness and umami taste was refined and intensified, which is a good thing! The price is rather expensive, but the taste is elegant and well-balanced. I am thankful that this sake is available at a fixed price, and I hope that resellers will not find out about it!
Japanese>English
bayabaya
alt 1alt 2
仙禽教信者
47
baya
When drinking the supernatant, it is a refreshing, light-tasting, highly carbonated sake. When served cold, it is more carbonated than expected and has a crisp taste with little sweetness or umami. Shake well to remove the carbonation before drinking. It has a refreshing sweet and sour taste with a sharp acidic aftertaste. When the carbonation is completely removed on the second day, the sweet and umami taste increases even more. If it is heated to lukewarm, the sweet and umami taste increases, which is also possible, but I prefer it best cold on the second day. The sake is well made to begin with, so it tastes great even without the carbonation.
Japanese>English
bayabaya
亀の海細雪純米吟醸生酒無濾過
Tsuchiya ShuzotenNagano
alt 1alt 2
ずくだせ！信州の日本酒
54
baya
I have been so busy with work that I haven't been able to post at all, but now that we are finally nearing the end of the year, I have some spare time... It's been a while since I've posted anything. When served cold, it has a crisp, juicy, clear, sweet, umami, and sour taste, with a bitter aftertaste that finishes dry. When served lukewarm, the sweetness and umami increase and the bitterness becomes milder. Both are delicious, but I prefer it lukewarm and enjoyed more than half of the bottle lukewarm! The slightly firm bitterness is a nice accent when lukewarm, which I like!
Japanese>English
ヒラッチョ
Good morning, baya 😊. I see you drank Hosoyuki. It is clear and juicy, but has a nice bitter aftertaste. I would like to try it again.
Japanese>English
baya
Hi, Hiraccio. I had no complaints about the taste of both cold and lukewarm sake! Thank you for the recommendation.
Japanese>English
bayabaya
Kawanakajima Genbu雄町純米吟醸原酒生酒無濾過
ShusenkuranoNagano
alt 1
alt 2alt 3
ずくだせ！信州の日本酒
55
baya
When served cold, it has a rather sharp taste, sweet and umami at first, followed by sourness and bitterness. The sweetness and acidity become smoother and the bitterness weakens as it is warmed up to lukewarm and the balance is excellent. The taste is modern, light-bodied, and crisp. The sharp taste of cold sake is good, but I prefer the taste of lukewarm sake, which is more gentle.
Japanese>English
bayabaya
alt 1alt 2
ずくだせ！信州の日本酒
47
baya
I bought it without hesitation because I enjoyed other brands. I had seen many posts about an unfiltered, unfiltered, unfiltered sake with the same label, and it was highly rated, so I had high expectations before drinking it! It was easy to drink when served cold, but it was a sake with a little sweetness and acidity. The impression was the same whether it was lukewarm or cooled. I was disappointed because my expectations were so high.
Japanese>English
ヒラッチョ
Good morning, baya 😊. I think the yellow label, unfiltered nama sake is a pretty good level, but I have never had the fire-aged one. You should try the unfiltered nama sake as well👍.
Japanese>English
baya
Good morning, Mr. Hiraccio! I knew the unfiltered raw sake would be good. I wish I could find it... The other brands were very good, so I'll try them again!
Japanese>English
ヒラッチョ
BAYA, It's still early in the season, but you should definitely try Hososetsu around the end of November👍. Nouveau Akanesasu is also delicious. I would like to hear your impression, baya-san.
Japanese>English
baya
Hiraccio-san, I'll buy Hosoyuki when it comes out! I haven't come across Akanezasu so far... I understand that the sake here is inherently delicious, so I will try it again!
Japanese>English
bayabaya
alt 1
カップ酒部
45
baya
The taste is reminiscent of Niigata's traditional light-bodied dry sake. It was served hot, but it is a gentle and refreshing light dry sake that can be served with a variety of foods.
Japanese>English
bayabaya
alt 1
alt 2alt 3
カップ酒部
47
baya
Fruity aroma and mouthfeel with a gentle sweet and sour taste. It has an elegant taste that makes you think it is a modern light-bodied sake, which is rare for a cup sake. The brewing forest is also delicious, but Fukanori is also a good cosmetic sake.
Japanese>English
1

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