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田原のすいか田原のすいか
日本酒を飲む事が趣味の１つです！ 飲むだけだと何も残らなくて、なんだか寂しくなったので記録用で始めました！

Registered Date

Check-ins

18

Favorite Brands

4

Most Check-in Brands

Senkin
3(37.5%)
Gakki Masamune
3(37.5%)
Yuki no Bosha
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
3(16.67%)
Tochigi
3(16.67%)
Akita
2(11.11%)
Nagano
2(11.11%)
Iwate
1(5.56%)

Timeline

田原のすいか田原のすいか
Yuki no Bosha製造番号酒 大吟醸
Saiya ShuzotenAkita
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36
田原のすいか
Daiginjo-shu with a rice polishing ratio of 35%, 100% Yamadanishiki from Hyogo Prefecture, and 17% alcohol by volume. It is one degree higher in alcohol than Junmai Daiginjo. The aroma and taste are more classic. However, it is just beautiful and delicious. To be honest, I could not tell the difference between it and Junmai Daiginjo, but there is no doubt that both are delicious.
Japanese>English
田原のすいか田原のすいか
SenkinBourbon Barrel+Nature 2016-2024
せんきんTochigi
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23
田原のすいか
This sake is made from Domaine Sakura Kame-no-o with 90% polished rice and 14% alcohol by volume (undiluted). The aroma is fruity and pear-like, but there is an interesting gap between the two when you drink it. It was rich but not boring!
Japanese>English
田原のすいか田原のすいか
Yuki no Bosha製造番号酒 純米大吟醸
Saiya ShuzotenAkita
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18
田原のすいか
This Junmai Daiginjo is 100% Yamadanishiki from Hyogo Prefecture, with a rice polishing ratio of 35%. The aroma is so rich and beautiful that one can sense the umami of the rice in the fragrance. The taste is light and dry, but you will be surprised at how light and beautiful it is in the mouth, followed by a great feeling of the umami of the rice spreading to the palate anyway! Personally, I think it goes well with meat. Drinking it together while watching NHK's "Professionals" made it taste even better with a placebo! LOL!
Japanese>English
田原のすいか田原のすいか
IwashimizuOrigine 2024 生原酒 Soupless 滓絡み
井賀屋酒造場Nagano
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21
田原のすいか
Good or bad is subjective, but personally, it is the best sake I have ever had. It is light and easy to drink at 12 degrees alcohol by volume, and pairs wonderfully with food. The cloudy white color, indescribable juiciness, sweetness, and sharpness are unique and make me want to drink it again.
Japanese>English
田原のすいか田原のすいか
Akabu琥珀 純米吟醸
赤武酒造Iwate
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22
田原のすいか
Junmai Ginjo with 13% alcohol by volume and 50% polished rice. This was my first time drinking Akabu, and it is delicious! Even a week after opening the bottle, the taste was good as it was, with only a slight weakening of the gaseous sensation.
Japanese>English
田原のすいか田原のすいか
出世城大吟醸 出品用仕込み
浜松酒造Shizuoka
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17
田原のすいか
100% Yamadanishiki, 40% rice polishing ratio. It is light and dry with good sharpness. The alcohol content is high, but it is very easy to drink! I would like to try this sake again if I have the chance.
Japanese>English
田原のすいか田原のすいか
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17
田原のすいか
Junmai Daiginjo with a rice polishing ratio of 40% and 100% Yamadanishiki. A trace amount of gas was felt. Perhaps due to the yeast, it not only had a clean taste characteristic of Yamadanishiki, but also a firm aftertaste with a sense of weight! It seems to go well with light snacks! I was happy to see that the flavor did not sag even after some time after opening the bottle!
Japanese>English
田原のすいか田原のすいか
Senkinオーガニック ナチュール
せんきんTochigi
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29
田原のすいか
Kame-no-o is used with a rice polishing ratio of 90%. This sake is completely additive-free (only rice, rice malt, and water are used) and brewed with a sake mother that uses a raw yeast system. It has a subtle gasiness and sweetness that is exquisite and kept me drinking it for a long time! All of Sentori's organic series are delicious!
Japanese>English
田原のすいか田原のすいか
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18
田原のすいか
The rice polishing ratio is 60% for koji rice and 66% for kake rice, and the alcohol content is 13%. After a fruity melon-like aroma, a slight gassy sensation comes with a delicious flavor that spreads in the mouth and finishes with a sharp finish (with little lingering aftertaste).
Japanese>English
田原のすいか田原のすいか
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18
田原のすいか
This sake is made from 100% Yamada-Nishiki with a rice polishing ratio of 35%. The taste was clean and refreshing with a beautiful aftertaste, partly due to the fact that the Yamada-Nishiki has been reduced to 35%! I thought it tasted even better cold!
Japanese>English
田原のすいか田原のすいか
KazenomoriALPHA1 次章への扉
Yucho ShuzoNara
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19
田原のすいか
This unfiltered, unpasteurized, unpasteurized sake is made with ultra-hard water. It was smooth and easy to drink, yet I felt a rich flavor coming in the aftertaste! Is this a characteristic of Akitsuho?
Japanese>English

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