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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

200

Favorite Brands

0

Most Check-in Brands

Sara
9(9.28%)
自然酒
7(7.22%)
Fusano Kankiku
7(7.22%)
亀の海
6(6.19%)
Bunraku
4(4.12%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
56(28%)
Saitama
27(13.5%)
Fukushima
13(6.5%)
Nagano
11(5.5%)
Chiba
8(4%)

Timeline

bayabaya
Oroku純米原酒生酒無濾過
Oroku ShuzoShimane
alt 1alt 2
家飲み部
43
baya
Sweet and umami with a slightly hard image, followed by bitterness and a crisp aftertaste. On the second day, it has a gentle and slightly hard sweet/umami taste, and the aftertaste remains the same. My post of 2021BY5⭐︎ which I drank before says that it became sharp on the second day, but this 2022BY3⭐︎ is more gentle. When warmed to lukewarm, the hardness is softened and the sweet umami taste of the rice can be felt. I compared the first and second day's sips after reading Mr. SAKE Director's post, and it is true that there is a big difference.
Japanese>English
bayabaya
Tenbi純米吟醸生酒にごり酒
Choshu ShuzoYamaguchi
alt 1alt 2
家飲み部
37
baya
When served cold, it has a sweet-tart taste with a hint of acidity and almost no bitterness. When served lukewarm, it has more sweetness and flavor, and a gentler taste. The clerk at the time of purchase told us that the sweetness increases after the second day, so we tried drinking it over three days, and the sweetness increased day by day and the taste became more subdued.
Japanese>English
bayabaya
Sanrensei番外編II純米吟醸生酒
Mifuku ShuzoShiga
alt 1
alt 2alt 3
家飲み部
40
baya
Refreshing aroma, strong acidity followed by sweet umami and a slight bitterness when served cold. When warmed to lukewarm, it has a gentle sweet umami taste with a hint of bitterness. I prefer it cold, and the taste of Hatsu Sanrenboshi is different from the standard taste, but it is a carefully made well-balanced sake with the taste of a good brewery. You can't help but feel the strength of the maker's love for Zeon.
Japanese>English
bayabaya
alt 1
外飲み部
43
baya
I think it was a little dark, sweet and tasty... but I drank too much before that and I vaguely remember...
Japanese>English
bayabaya
alt 1
外飲み部
40
baya
For some reason I couldn't make it to CraftSakeWeek, so instead I went to an izakaya that has sake from all 47 prefectures! I went there instead, and it was totally worth the trip, thanks to my junior for the tip✨. First time to try Okinawan Sake, easy to drink, classic and strong flavor!
Japanese>English
bayabaya
Myokosanピンククローバー純米吟醸
Myoko ShuzoNiigata
alt 1alt 2
alt 3alt 4
家飲み部
33
baya
When served hiya, it has the traditional sake taste, but with a refreshing sweetness and umami. When served lukewarm, it has a moderate sweet/umami taste and a sake-like flavor that makes it taste more like a classic than a modern sake.
Japanese>English
bayabaya
BunrakuReborn Sun Citron生酒
Kitanishi ShuzoSaitama
alt 1alt 2
家飲み部
38
baya
When served cold, it has a refreshing sweet and sour taste with a hint of bitterness. When served lukewarm, the sweet and sour taste increases and it tastes more gorgeous. The base has a hint of bitterness from start to finish, which supports the sweet and sour taste and adds depth to the flavor.
Japanese>English
bayabaya
alt 1alt 2
家飲み部
33
baya
When served with hiya, it has a clear, crisp, and dry taste that is the essence of Niigata's light, refreshing dry sake! It has a clear, crisp, dry taste that makes you think, "This is Niigata's light and dry! Lukewarm or hot sake will increase the alcohol content and improve the sharpness, so we prefer it hiya. I used to think it was easy to drink like water, but it tastes great! But compared to the modern, sweet and juicy sake of today, I feel that it has a real sake taste.
Japanese>English
bayabaya
alt 1
alt 2alt 3
家飲み部
33
baya
When served hiya, it has a gentle sweet and sour taste with a gaseous feeling and a firm bitterness in the aftertaste, even though it is not refrigerated. When served lukewarm, the bitterness disappears and only the tenderness is enhanced. When heated, it is a refreshing and gentle sake with a cohesive and excellent flavor that can be served with any food. The bitterness is only noticeable when the sake is cold or chilled, but as the temperature is raised, the bitterness becomes subtle and supports the base of the flavor. The bitterness seems to add depth to the flavor, and when heated up, the sake is light but has a firm flavor.
Japanese>English
bayabaya
alt 1
alt 2alt 3
家飲み部
36
baya
When served hiya, it is light and clean, not dry, but has a sharp and clean aftertaste. Not suitable for lukewarm heating. It has a strong alcohol taste. It has a mild, light, sweet and sour taste, so it is a sake that can be served with a variety of foods. If you drank it at a time when there was no modern sake in recent years, you might be surprised.
Japanese>English
bayabaya
alt 1
alt 2alt 3
カップ酒部
35
baya
It has a rich umami taste and a sharp dry taste, just as it claims to be when served warmed. I didn't drink it cold or hot, but it has a flavor that makes you think that if you're going to drink it, it should be heated. It goes well not only with Japanese food, but also with Chinese food due to its strong flavor. Not too many choices of accompaniments. It has a traditional sake feel, but is easy to drink for its 17% alcohol content.
Japanese>English
bayabaya
alt 1alt 2
40
baya
Brilliant aroma, intense sweetness and flavor. Slightly acidic and bitter aftertaste with a good sharpness Mild and easy to drink for its 18% alcohol content.
Japanese>English
bayabaya
alt 1
alt 2alt 3
43
baya
Mellow, rich, sweet, with a subtle bitterness in the aftertaste that is surprisingly not too sharp. Dark sweetness reminiscent of kijo sake. Thanks to my senpai who went out of his way to find and buy it for me on a business trip!
Japanese>English
bayabaya
Kamikokoro純米大吟醸原酒生酒無濾過
Kamikokoro ShuzoOkayama
alt 1
alt 2alt 3
家飲み部
34
baya
When served cold, it has a subtle sweetness, acidity, and astringency, with a sharp finish and lingering bitterness. It is not a matured sake, and this may be the first time I have ever tasted astringency in a draft sake. When heated to lukewarm, the astringency and bitterness decrease, but there is a strange change between the increased acidity and the gentle sweet-umami taste. I prefer it at temperatures between chilled and hiya. I'm a little confused. I'm a little confused. It is a little insufficient when drunk alone, but when paired with snacks, the crisp yet refreshing flavor is excellent as a food sake, not overpowered by the strong flavors of meat or Chinese food.
Japanese>English
bayabaya
Yukisuzume純音-SUMINE-特別純米
Yukisuzume ShuzoEhime
alt 1alt 2
家飲み部
37
baya
It's light and dry, both hiya and heated, and has a clear taste that doesn't catch your attention, good or bad. I'm typing this as I drink so I don't forget, so I can keep the impression of the flavor, but when I wake up from sleep, I'm not sure I'll remember much of what it tastes like. A taste that doesn't interfere with what it's paired with.
Japanese>English
bayabaya
alt 1alt 2
alt 3alt 4
カップ酒部
38
baya
When served warm, it is mellow and dry with a strong acidity and a good sharpness. It tastes like old-fashioned sake.
Japanese>English
bayabaya
alt 1alt 2
alt 3alt 4
家飲み部
35
baya
When served warm, it has a traditional mellow, mellow mid-palate flavor. The taste is safe enough to make you think "this is what a cup of sake should taste like".
Japanese>English
bayabaya
Fusano KankikuOCEAN99 空海 -Inflight-純米吟醸原酒無濾過
Kankiku MeijoChiba
alt 1
alt 2alt 3
家飲み部
48
baya
When served cold, it has a moderate sweet umami taste with a slight bitterness in the aftertaste and a short aftertaste. When the temperature is raised to hiya, the sweet and umami taste increases and the balance is more to your liking. When warmed up to lukewarm, a slight bitterness is added at the beginning of drinking, and the sweetness and umami increase just as in the image of cold sake. On the first day, it has a clean, modern, light-bodied taste, and perhaps because of the lack of acidity, it seems to lack depth of flavor when cold. On the second day, the sweetness and umami taste increases from the hiya temperature, a taste that I think is unique to Kangiku. I think it is delicious, but especially the first day's cold sake is definitely not memorable if it is served when you are drunk.
Japanese>English
bayabaya
自然酒めろん3.33純米吟醸生酒無濾過
Niida HonkeFukushima
alt 1
alt 2alt 3
家飲み部
51
baya
When served cold, it lacks the aroma and sweetness and tartness of young melon. When warmed to lukewarm, it has more mild sweetness and umami, but the balance is not good. Modern, full-bodied flavor that is best drunk hiya, with a rich, thick taste. Although it can be served with a variety of food, especially hiya, it has a fruity taste with a robust sake flavor. The sake from this brewery so far tastes almost like a modern full-bodied sake, and it has broadened my knowledge of sake!
Japanese>English
4

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