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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

38

Favorite Brands

4

Most Check-in Brands

Senkin
4(20%)
Sonno
3(15%)
Gakki Masamune
3(15%)
Yuki no Bosha
2(10%)
Iwashimizu
2(10%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
5(13.16%)
Tochigi
4(10.53%)
Akita
3(7.89%)
Fukushima
3(7.89%)
Nagano
3(7.89%)

Timeline

田原のすいか田原のすいか
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14
田原のすいか
Precious sake with 10% alcohol. The aroma is incomparably fruity. The taste is elegant sweetness with a trace of gas and a citrusy aftertaste. At first I couldn't understand it, but I was impressed by the strange taste that changed as I drank more and more (both in temperature and in taste).
Japanese>English
田原のすいか田原のすいか
Nito純米吟醸 備前雄町 五十五生
Maruishi JozoAichi
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17
田原のすいか
Polishing ratio 55%, alcohol 16%, 100% Bizen Omachi. As stated on the label, this sake is well-balanced and delicious. We were impressed by the technique of this sake, which is gaseous and raw, yet shows various changes with the passage of time in a good way!
Japanese>English
田原のすいか田原のすいか
AKABU純米吟醸 愛山 NEWBORN
赤武酒造Iwate
alt 1
19
田原のすいか
Junmai Ginjo Nama Shu made from 100% Aizan from Hyogo Prefecture, with a rice polishing ratio of 50% and 15% alcohol by volume. This bottle expressed the balance between soft sweetness and exquisite acidity while bringing out the best of Aizan. The aroma is also gorgeous and wonderful!
Japanese>English
田原のすいか田原のすいか
Kaze no MoriALPHA2 この上なき華
Yucho ShuzoNara
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21
田原のすいか
Polishing ratio 22%, alcohol 14%, 100% Akitsuho, unfiltered, unpasteurized sake brewed with ultra-hard water. It was a very luxurious sake, combining the gassy, sweet, fruity and even sharpness of Kaze no Mori! The 14% alcohol is also light and delightful.
Japanese>English
田原のすいか田原のすいか
Sonno御垣内 純米大吟醸原酒
山崎Aichi
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17
田原のすいか
The brewery uses 100% Yamada-Nishiki produced in Aichi Prefecture and soft Mikane-Sanrei subsoil water for the brewing water. The last time I had the unpasteurized sake, but this time it was a fire-brewed sake. It is light and dry, with a classic aftertaste. Personally, I prefer the nama sake.
Japanese>English
田原のすいか田原のすいか
Kamoshibitokuheiji別誂 純米大吟醸
Ban JozojoAichi
alt 1
20
田原のすいか
Junmai Daiginjo with a rice polishing ratio of 35%, 100% Yamadanishiki from Hyogo Prefecture, and 15% alcohol by volume. This was the second time I drank it. As described on the bottle, it has an acidity and wine-like flavor. The delicate flavor was wonderful and I never got tired of drinking it.
Japanese>English
田原のすいか田原のすいか
Dassai純米大吟醸 磨き二割三分 新生
Asahi ShuzoYamaguchi
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16
田原のすいか
Junmai Daiginjo with a rice polishing ratio of 23% and 14% alcohol. It is light and dry, yet fruity, with a subtle gassy taste and a perfect balance. You will never get tired of drinking it. It was a bottle of Asahi Shuzo.
Japanese>English
田原のすいか田原のすいか
Kubota萬寿 自社酵母仕込 純米大吟醸
Asahi ShuzoNiigata
alt 1alt 2
26
田原のすいか
Junmai Daiginjo brewed with 40% rice polishing ratio, 15% alcohol, and Asahi Shuzo yeast. It has a light, dry, fruity taste. It retains the flavor and taste typical of sake, but has a beautiful aftertaste.
Japanese>English
田原のすいか田原のすいか
Sonno幻幻 山田錦雫酒
山崎Aichi
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14
田原のすいか
Daiginjo-shu with 100% Yamadanishiki, 40% polished rice, 16.5% alcohol. It has a classic base, but the lingering aftertaste, which disappears quickly, makes it easy to drink.
Japanese>English
田原のすいか田原のすいか
alt 1alt 2
14
田原のすいか
Junmai Daiginjo-shu with 100% Yamadanishiki produced in Aichi Prefecture, Mikane-Sanrei subsoil water (soft water) for brewing, 40% rice polishing ratio, and 16% alcohol by volume. It is a beautiful, light, dry sake. If I could drink it again, I would.
Japanese>English
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