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悠悠
ただの飲兵衛主婦。 自分の記録用に。 語彙力ないので似たり寄ったりな表現多め。

Registered Date

Check-ins

1,436

Favorite Brands

4

Hall of Fame

どぶろくNiwa no UguisuMutsuhassen

Most Check-in Brands

Mutsuhassen
85(19.5%)
Hatomasamune
22(5.05%)
Denshu
21(4.82%)
Aramasa
20(4.59%)
如空
18(4.13%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
236(16.43%)
Yamagata
154(10.72%)
Akita
82(5.71%)
Fukushima
62(4.32%)
Niigata
57(3.97%)

Timeline

悠悠
Tsuchida12純米生酛原酒
Tsuchida ShuzoGunma
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24
悠
No additives, no water adjustment, and a low alcohol content of 12%. The yeast used is Kyokai No. 601. At first it was hiya. It is neither too sour nor too sweet, but mellow and harmonious. It has a dry bitterness that is not too harsh and disappears quickly afterwards. It is full-bodied, yet refreshing. It is very tasty and easy to drink, and you can enjoy it as much as you want. When served cold, it has a slight thickening effect. The sweetness is reduced and the acidity increases, making it more refreshing. It tastes great cold as well! When lukewarm, the sweetness was lessened and the sourness became quite strong. Production date: April 2025 Sealing date: May 13, 2025
Japanese>English
悠悠
Hatsumago魔斬 辛口純米吟醸 ふなまえ直詰原酒純米吟醸生酛原酒
Tohoku MeijoYamagata
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18
悠
Limited edition for the Kigawaya Hanpukai. It smells of seme. The flavor is soft and mellow. It is dry with a bitter taste. Production date: May 2025 Sealing date: May 24, 2025
Japanese>English
悠悠
Jokigen愛山40純米大吟醸生酒
Sakata ShuzoYamagata
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4
悠
A special order from Kigawaya Hanpukai. Gorgeous aroma. Soft sweetness and tangy acidity. When you taste it in the center of your tongue, the sweetness comes through. At the same time, there is a slight bitterness that tightens the taste, and it lingers in the mouth at a low level. Production date: May 2025 Sealing date: May 24, 2025
Japanese>English
悠悠
Hatomasamune吟烏帽子40純米大吟醸
hatomasamuneAomori
3
悠
At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. I failed to take a picture. This sake is made from "Gin-Karasu-boshi," Aomori Prefecture's preferred rice for sake brewing. Gin-Karasu-boshi was bred to be grown in the southern part of the prefecture, mainly in the Hachinohe-Towada area, where there is a lot of cold damage. It has a robust but dry and refreshing aftertaste. It goes very well with KAKUNI (stewed pork cubes).
Japanese>English
悠悠
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4
悠
At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. I always buy a cup of Hakkouda Oroshi sake on my way back from Aomori and drink it on the bullet train, so it is very familiar to me. It has a smooth mouthfeel, but it has a lot of flavor. It is dry with sourness and bitterness.
Japanese>English
悠悠
Hatomasamuneリンゴ酸酵母仕込み純米生酒
hatomasamuneAomori
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16
悠
At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. Sake made from rice rice "Mashigura". Fruity but not sweet. Juicy and delicious. It is sweet and sour with a strong acidity as if you are eating a raw apple, and you can taste the astringent taste of apple peel.
Japanese>English
悠悠
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14
悠
At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. This sake is made from Aomori sake brewing rice "Hanabukiyuki" and rice rice "Mashigura". The aroma comes in a flash. The taste is dry and dry, with a smooth and refreshing mouthfeel. Later, a slight tangy sourness comes in.
Japanese>English
悠悠
Hatomasamune白い鳩 うすにごり純米吟醸生酒にごり酒発泡
hatomasamuneAomori
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13
悠
At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. The rice is "Gin Karasu", which is suitable for sake brewing. It is a sparkling nigori sake with secondary fermentation in the bottle. It has a moderate sense of crispness. It also has a light nigori texture that leaves a rough feel on the tongue. The first sip seemed sweet and vinegary, but in reality, it may be a bit too mild. The acidity and slight bitterness give it a nice crisp aftertaste. The bitterness of the fried onions matches perfectly.
Japanese>English
悠悠
Hatomasamune直汲み 華吹雪特別純米
hatomasamuneAomori
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14
悠
At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. Sugar-like sweetness spreads on the palate, followed by bitterness. The aftertaste has a graininess.
Japanese>English
悠悠
Hatomasamune吟麗 華想い純米大吟醸中取り
hatomasamuneAomori
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18
悠
At the meeting to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. Sake made from Aomori Prefecture's "Hanamoi" rice suitable for sake brewing, polished to 40%. Beautiful and smooth. It is not a floral type of sake. It has a dry aftertaste and is on the dry side.
Japanese>English
悠悠
7
悠
I missed taking a picture... Hato Masamune's regular sake. At a party to enjoy Hato Masamune held at Takumi-san in Saitama-shintoshin. It has a smooth taste in the mouth. Bitter and dry aftertaste. I was very drunk, so I thought it was delicious water...? I was very drunk, so I thought it was delicious water. LOL!
Japanese>English
悠悠
Hohai蔵限定純米大吟醸
Mira ShuzoAomori
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32
悠
Rich and full-bodied. The sweetness is not so obvious. The bitterness is strong and lingers for a long time. It also tingles on the tongue. The sweetness of the meat is enhanced when paired with chicken meat sashimi, doubling the taste...! I thought this was a perfect food sake. It was not so good with the meat sucking, the bitterness of the sake prevailed. Date of manufacture: November 2024 Date of release: May 5, 2025
Japanese>English
悠悠
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23
悠
One cup of sake, poured straight into the bottle and warmed. It was dry and bitter. It might be hard to drink only sake. Date of manufacture: January 2025 Release date: May 5, 2025
Japanese>English
悠悠
Suigei湖池屋オリジナル 2024純米吟醸
Suigei ShuzoKochi
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28
悠
A collaboration product between Drunken Whale and Koikeya. First, try it cold. It goes in quietly and smoothly. The sweetness is restrained and the bitterness is a little strong. You can also taste a little sourness. The aftertaste leaves a strong impression. I tried pairing it with the bonito sakatobori flavor of paired potato chips, but the bitter taste of the potato chips is not that strong despite the name "sakatobori," so the bitterness of the sake is more pronounced. The bonito strawbaked with sake was a better match for the sake. The bitterness of the straw-roasted bonito helps to reduce the bitterness of the split. I warmed the sake to lukewarm. The lactic acidity is very strong. The acidity intensifies and the heat lingers on the tongue. This one is more acidic and would probably go well with potato chips. Next, we warmed it up. The mild sweetness is also present, and the sharpness of the acidity is reduced. The acidity is less sharp, and the strength is strong and tingling on the tongue. The last sake was hot. The sourness is not zero, but it is suppressed and slightly bitter. In conclusion, I think the best pairing with potato chips would be lukewarm heating. Production date: November 2024 Release date: May 6, 2025
Japanese>English
悠悠
TsuchidaTsuchida99 活性にごり生 UAver.生酛原酒生酒にごり酒発泡
Tsuchida ShuzoGunma
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29
悠
Third collaboration sake with UNITED ARROWS. This is the first nigori (nigori) raw sake with a 99% koji and No. 6 yeast version. First, just the supernatant. It has sweet and sour taste and astringency. It has a nice sharpness that quickly fades away. When mixed, the color becomes very silky. The sweetness and fizziness are weaker than the supernatant alone. The less sweetness is more noticeable in the astringency and lingering bitterness. Personally, I thought a little more sweetness and fizziness would be closer to my taste. Date of manufacture: April 2025 Date of closure: May 10, 2025 ▼ 5/14 Postscript. I let it sit in the refrigerator for 4 days after it was sealed. I taped the hole in the lid. It tasted better than the last time I drank it. It tastes more sour and a little bitter, but not as much as before. A crazy grain taste comes after finishing the drink.
Japanese>English
UDMAR GARCIA
I think nigorizake are always something very special, its raw and sweet.
悠
I agree.
悠悠
Tatsuriki山田錦特別純米生酛
Honda ShotenHyogo
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4
悠
Sake made from 100% Yamadanishiki produced in Hyogo Prefecture's Tokubetsu A district and brewed using the traditional sake yeast. It has a robust, strong, dark flavor. It has a full-bodied sweetness, bitterness, and acidity. The taste is sharp and clean. After drinking it, the alcohol will come back to you. It may be a little hard to drink when the temperature rises. It is good when served cold. Date of manufacture: July 2023 Date of closure: November 8, 2023
Japanese>English
悠悠
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3
悠
Fruity melon-type aroma. Sukonu juicy, fresh, raw melon. There is also a refreshing acidity. The taste is dry and goes well with meals. Production date: October 2023 Sealing date: November 8, 2023
Japanese>English
悠悠
Sharaku剣愛山 2022BY純米吟醸
Miyaizumi ShuzoFukushima
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6
悠
Watanabe Sota Hanpukai sake. Made with "Kenaiyama" from Tokushima Prefecture. Once-fired. Brilliant flavor and mild sweetness. Astringent bitterness like grapefruit. Sweet and bitter, but not too sharp. The bitterness lingers on the tongue after drinking. Date of manufacture: October 2023 Close date: November 1, 2023
Japanese>English
悠悠
みちのく山形 大吟どぶ完熟 限定品 山田錦大吟醸
酒田発酵Yamagata
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3
悠
Doburoku made with Yamada Nishiki. It has a rather fizzy taste. It was quiet when opened. It looks thick but has a refreshing taste. Smooth graininess. Also, the flavor is bitter and sharp. As the temperature rises, the alcohol taste increases. Date of manufacture: October 2023 Sealing date: October 27, 2023
Japanese>English
悠悠
Hatsumago杜氏厳選 初孫の隠し酒純米生酛原酒
Tohoku MeijoYamagata
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3
悠
Kigawaya hanpukai special order. Colored. It has a full-bodied, sweet and sour old sake taste. Easy to drink. When warmed up, the sourness is a bit too much for the nose. Other than the sourness, it is mild. It tastes like a fully ripe plum wine, not too sweet. The alcohol lingers on the tongue. Personally, I thought it was easier to drink and tastier when heated. Date of manufacture: October 2023 Date of closure: October 25, 2023
Japanese>English
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