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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

208

Favorite Brands

0

Most Check-in Brands

Sara
9(8.91%)
Fusano Kankiku
7(6.93%)
自然酒
7(6.93%)
亀の海
6(5.94%)
Bunraku
5(4.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
56(26.92%)
Saitama
28(13.46%)
Fukushima
15(7.21%)
Nagano
11(5.29%)
Chiba
8(3.85%)

Timeline

bayabaya
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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
bayabaya
Fusano KankikuOCEAN99 橙海 -Arrival-純米吟醸原酒無濾過
Kankiku MeijoChiba
alt 1alt 2
家飲み部
42
baya
When served cold, it has a calm sweet/acid taste with a gentle sweet/acid aftertaste. As it cools, the sweetness and acidity increase. When served lukewarm, the sweet/acid taste increases, but the gentle and calm taste remains the same, and the lingering aftertaste is somehow shortened. Prefer cold to lukewarm, mild and calm taste. The Flight series is a trilogy of spring, summer, and fall. Spring Departure is a fresh flight, summer Inflight is a smooth glide, and fall Arrival is a calm landing with a lingering taste of the sky dyed by the setting sun. Autumn sake is my favorite, and I am looking forward to the autumn/winter limited edition sake, which has many of my favorite flavors! This Kangiku has a good balance of flavors that will make me want to buy it again next year!
Japanese>English
bayabaya
亀の海夕やけ小やけ純米吟醸
Tsuchiya ShuzotenNagano
alt 1alt 2
ずくだせ！信州の日本酒
43
baya
When served cold, it has a mild, calm sweet and sour taste with a long, lingering umami acidity. Unlike summer sake, the taste does not change drastically on the second day. The sweet and umami taste increases mildly when warmed to lukewarm, which is also possible, but I prefer cold or chilled sake for a better balance. As the name "Yuyake Koyake" suggests, the taste is calm and serene, with a long aftertaste. The freshness of Semishigure's summer sake was good, but the calm autumn sake is also delicious!
Japanese>English
bayabaya
alt 1alt 2
ずくだせ！信州の日本酒
43
baya
Semishigure was so delicious that I wanted to try a standard brand, so I bought it! When served cold, it has a gentle, mild, fruity sweetness and acidity, with a surprisingly sharp taste, and a lingering, gentle sweetness and a hint of bitterness. As the sake becomes more chilled, the sweet and umami taste increases, and it is hard to tell the difference between the cold sake and the cold sake. Sweet and umami taste increases further when warmed to lukewarm, the balance is not bad, but the flavor profile is blurred. Prefer cold to hiya temperature range!
Japanese>English
Rafa papa
Good morning baya😃 Turtle sea 🐢🌊 tastes good 😋I drank another brand of Akanesu the other day 😊 which is also delicious 🤤.
Japanese>English
baya
Rafa papa Good evening! Akanesusu Looks delicious...I'll look for a place that sells it!
Japanese>English
bayabaya
自然酒にごり生酛にごり酒
Niida HonkeFukushima
alt 1alt 2
家飲み部
39
baya
When I drank the supernatant to try it, I found sourness, bitterness and weak umami, which...I don't like. If you mix it well and drink it cold, it has a dark and smooth umami, acidity, and bitterness that can only be achieved by using the raw yeast and 85% polished rice, and although I don't dislike the taste, it is a little strong in alcohol. If you warm it up to lukewarm, it tastes even more alcoholic on the nose, which I don't like. This is probably the kind of sake that tastes good warmed up...! And when I tried it, it was as I expected. The bitterness settles down, the acidity is strong, but the umami is also strong and well balanced. It's not bad with soda, the bitterness disappears and the taste becomes more refreshing.
Japanese>English
bayabaya
alt 1
alt 2alt 3
家飲み部
33
baya
When served cold, it has a crisp, mildly sweet and acidic taste, reminiscent of a modern medium-bodied sake, and as it approaches the hiya stage, the sake flavor increases. When warmed to lukewarm, it becomes more sake-like, and the good characteristics are reduced. When I tried it hot, it was not bad, but it was a normal sake with a gentle taste. I prefer it cold, it has a crisp yet mellow taste that can be served with any food.
Japanese>English
bayabaya
Sara宵の風純米吟醸原酒生酒無濾過
Kitanishi ShuzoSaitama
alt 1alt 2
家飲み部
38
baya
When served cold, it has a refreshing and elegant sweet and sour taste, with a sharp aftertaste from the acidity. As it cools down, it becomes more mellow and gentle. When lukewarm, it has a gentle sweet and sour taste, and can be served cold or lukewarm. On the second day, it becomes more elegant and refined, even though it is elegant in nature. Prefer it cold or lukewarm on the second day.
Japanese>English
bayabaya
Kaze no MoriALPHA TYPE1純米生酒無濾過
Yucho ShuzoNara
alt 1
alt 2alt 3
家飲み部
34
baya
When served cold, it has a refreshing taste with a slight gasiness, a modern medium-bodied sweet and sour taste with a clean mouthfeel that makes you look twice at the 70% rice polishing ratio, a slight bitterness in the aftertaste, and a surprisingly sharp taste that may come from the acidity. The richness of the rice flavor is easy to understand because I had been drinking a modern light-bodied sake right before. The sweetness and acidity increase when the sake is lukewarm, as expected, and the balance is just right. The sweetness and acidity lingers in the aftertaste for a long time. It is delicious lukewarm, but I prefer a crisp cold or chilled sake. As it claims to be a door to the next chapter, even sake beginners can enjoy the taste.
Japanese>English
bayabaya
BunrakuReborn Moon Sherbet原酒生酒無濾過
Kitanishi ShuzoSaitama
alt 1
alt 2alt 3
28
baya
When served cold, it has a sweet and tart flavor that reminds me of a modern light-bodied sake, with a low acidity and a clear taste. As the sake gets older, it becomes more sake-like, and the goodness of this sake seems to diminish. When I was drinking it with three other people at my parents' house, we drank it all by the time it reached the hiya stage. The taste makes me think that it was right to drink it cold.
Japanese>English
bayabaya
Fudo白麹&林檎純米原酒生酒
NabetanaChiba
alt 1alt 2
家飲み部
43
baya
I wanted to drink it after reading Jay & Nobby's post, and when I happened to find it, I bought it without hesitation. When served cold, it is refreshing and crisp, with a sweet and sour apple-like flavor, and only a slight bitterness in the back half of the mouth. When it is lukewarm, it does not become like a baked apple, and the sweet and sour taste becomes stronger and the balance is not so good. It is best to finish this kind of sweet and sour summer sake on the first day...! So we drank most of it up, and then tested it with a small amount left over the next day. On the second day, as expected, the sweet and sour taste calmed down, and although it was delicious, the taste made us think that it was right to finish it on the first day.
Japanese>English
ジェイ&ノビィ
Good morning, baya 😃. Thanks for picking it up from our post😊Perfect review with the temperature range changes 🤗. We drank it all on our first day so glad to hear you were right👍
Japanese>English
baya
Good evening, Jay & Nobby! I always check your posts with great interest! I realized this year that the sweet and sour taste on the first day is the key to summer sake, sake is still very deep.
Japanese>English
bayabaya
alt 1alt 2
家飲み部
37
baya
It was a gift from a friend, and when I had it hiya, I was convinced that it was a Showa-era sake. It has a mellow, robust, mellow umami mouthfeel, with an acidic aftertaste and a sharpness that is not bad. When served lukewarm or hot, the taste becomes more peculiar and reminds us of a classic full-bodied sake. The hiya is my favorite, a classic full-bodied sake, and it is an excellent sake with any snack.
Japanese>English
bayabaya
HijiriSAVAGE純米大吟醸生酛無濾過
Hijiri ShuzoGunma
alt 1alt 2
家飲み部
43
baya
It has a dry, bitter acidity with little sweetness, and as the name "Savage" suggests, it has a different direction from the sweet and juicy flavor that seems to flaunt its savagery. It has a dry mouthfeel reminiscent of a dry sake, but it is not light because of the sake yeast, and it has a modern medium body, but it is the first taste that is not sweet and has a strong bitter taste. It is different from "light and dry" and has a mellow, umami, spicy taste. The image didn't change even when it was lukewarm. When I tried heating it up, the sweetness and acidity increased, but it became mellow without bitterness, which I liked the best. On the second day, the sweetness and umami increase and it becomes mellow, which I like even when it's cold. In general, I prefer it on the second day, and although I finished it on the second day, I concluded that it may be a brand that changes further as it gets older, and that the savage taste is sometimes interesting, but not my favorite.
Japanese>English
bayabaya
Koeigikuハルジオン原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
45
baya
When served cold, it has a refreshing sweet and sour taste with a hint of bitterness. When four of us at work drank it together, it killed us instantly, and we couldn't taste it after opening.
Japanese>English
bayabaya
但馬天空の城本醸造
此の友酒造Hyogo
alt 1alt 2
家飲み部
35
baya
From chilled to chilled, it has a classic medium-bodied, mellow, umakuchi taste with no graduation. When heated, especially when cooled, it tastes even more like old-fashioned sake. A good sake that is loved by the elderly locals and can be served with a variety of food.
Japanese>English
bayabaya
亀の海蝉しぐれ純米吟醸生酒
Tsuchiya ShuzotenNagano
alt 1alt 2
ずくだせ！信州の日本酒
45
baya
When served cold, it has a refreshing fruity sweet and sour taste, with a good sharpness due to its firm acidity, and a lingering hint of sweetness. The refreshing fruity taste and excellent balance make it a perfect summer-only release! The elegant sweet and sour taste is well understood by everyone who describes it as being like muscat. When lukewarm, the sweet and sour taste intensifies, but the balance is not good, so it is best not to warm it up. On the second day, the acidity subsides and the taste is more mature and fruity, not bad, but I was surprised at how much it changed. If I find it again next year, I'll definitely buy it!
Japanese>English
ジェイ&ノビィ
Hi baya 😃 Cicadas! It's delicious 🤗 I prefer not to heat it up 😆 helpful 😁. This year I drank it over a few days and it did indeed feel more rounded 🤔 it's essentially a blink-and-you'll-miss-it type 😋.
Japanese>English
baya
Good evening, Jay & Nobby! Forgot to reply, sorry... I know it's a little late, but I think summer sake tastes best on the first day, probably because of the balance of acidity. I like the second day better for non-summer sake, as it becomes mellower.
Japanese>English
bayabaya
Fusano KankikuOCEAN99 星海 -Starlight Sea-純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1
alt 2alt 3
家飲み部
41
baya
When served cold, it has a juicy, sweet and sour taste with a lingering sweet and sour aftertaste. When served lukewarm, the sweet and sour taste becomes stronger and more gentle. On the second day, the juiciness subsides and the main taste is sweet and umami, which is also possible. The name "Hoshikai" may be more appropriate after the second day, but I prefer it from the first day when it is cold to chilled. Kangiku is good no matter what you drink, but recently they have been releasing so many limited edition sake that I can't keep up with them...
Japanese>English
bayabaya
alt 1
alt 2alt 3
カップ酒部
42
baya
Mildly acidic when served hiya, mildly mellow and mild when heated, classic light to medium-bodied flavor with few peculiarities. Easy to drink, mellow and umakuchi-like flavor that is easy to enjoy with any accompaniment. It tastes better when heated, and is not to be underestimated as a Niigata cup sake.
Japanese>English
bayabaya
BunrakuReborn Raindrop特別純米原酒生酒無濾過
Kitanishi ShuzoSaitama
alt 1alt 2
家飲み部
41
baya
When served cold, it has a mellow sweet-ami acidity, and the way the orioles enter the bottle is like rain, hence the name "Raindrop", and indeed, the way the orioles enter the bottle is beautiful! It has a strong sweet umami taste, which is only possible with orikara, and the lingering taste is subtle and gentle, and is unquestionably delicious! When warmed up to lukewarm, the sweet-amami acidity is enhanced while still being gentle, which is also a good thing. I prefer the taste between cold and hot sake. The acidity is less lemon-like than the previous Reborn, but the taste is mellow and gentle.
Japanese>English
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