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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

1,512

Favorite Brands

4

Hall of Fame

どぶろくNiwa no UguisuMutsuhassen

Most Check-in Brands

Mutsuhassen
90(20%)
Denshu
22(4.89%)
Aramasa
22(4.89%)
Hatomasamune
22(4.89%)
Hohai
19(4.22%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
248(16.4%)
Yamagata
163(10.78%)
Akita
86(5.69%)
Fukushima
67(4.43%)
Niigata
59(3.9%)

Venues With Most Check-Ins

青森Souls
18(38.3%)
ごっつり 浅草橋店
9(19.15%)
おばんざいと串揚げの店 たくみ
8(17.02%)
炭火焼 ごっつり
6(12.77%)
福わらい
4(8.51%)

Timeline

悠悠
AKABUSPARKLING GALAXY生酒おりがらみ発泡
赤武酒造Iwate
alt 1alt 2
3
悠
Second fermentation in bottle. The rice used is 100% "Ginga". Strong effervescence with a bold and vigorous burst of bubbles. The fine texture is smooth on the tongue. The aroma is intoxicating. The tangy and tangy taste comes to the tongue. Sourness also comes. It is dry and has a strong bitterness, but it is well balanced and easy to drink. Because it is dry and dry, it goes well with sashimi. Production date: September 2023 Sealing date: November 16, 2023
Japanese>English
悠悠
Karihokawasemi label純米吟醸
Akita SeishuAkita
alt 1alt 2
3
悠
It starts out dry, but the sweet flavor spreads quickly. It is smooth and not sticky. Date of manufacture: September 2023 Sealing date: November 12, 2023
Japanese>English
悠悠
Suishin新酒初取り純米原酒生酒無濾過
Suishin'yamane HontenHiroshima
alt 1alt 2
3
悠
The sweetness spreads softly and the acidity is tangy on the tongue. The bitter taste is dry. The bitter taste is dry and dry. Date of manufacture: November 2023 Sealing date: November 12, 2023
Japanese>English
悠悠
alt 1alt 2
3
悠
Tingling in the mouth and a chattering alcohol sensation on the tongue. It feels spicier than usual. But it's not only spicy, it's good that it's easy to match with food! Date of manufacture: October 2023 Sealing date: November 8, 2023
Japanese>English
悠悠
alt 1
4
悠
At Kadoya-san in Mukojima. The acidity that comes in sharply. The alcohol taste spreads gradually afterwards. Dry sake.
Japanese>English
悠悠
Kanbara純米大吟醸原酒袋吊り無濾過
Kaetsu ShuzoNiigata
alt 1
3
悠
At Kadoya-san in Mukojima. Softly spreading sweetness. It has a dry aftertaste.
Japanese>English
悠悠
alt 1
3
悠
At Kadoya-san in Mukojima. It was served warm. You can feel the sweetness of the rice. Sourness that tingles on the nose? A touch of alcohol? Sweet but powerful. It remains and disappears.
Japanese>English
悠悠
alt 1
5
悠
At Kadoya-san in Mukojima. The glass is beautiful with lots of fine bubbles. A tangy, slightly effervescent taste. It is a dry and refreshing sake with a sour taste.
Japanese>English
悠悠
鳳の舞純米吟醸原酒生酒無濾過
榎酒造Hiroshima
alt 1
3
悠
At Kadoya-san in Mukojima. A sweet flavor that comes in a flurry. At the same time, it is a dry sake with a sour taste.
Japanese>English
悠悠
alt 1
20
悠
At Kadoya-san in Mukojima. It has a strong sweetness, but it's very sharp and easy to drink. It has a good balance of sweet and sour. It leaves a lingering taste in your throat.
Japanese>English
悠悠
alt 1
21
悠
At Kadoya-san in Mukojima. I had it warmed up. It has a mellow mouthfeel. It is dry, but the umami and acidity make it easy to drink.
Japanese>English
悠悠
alt 1
18
悠
At Kadoya-san in Mukojima. It has a sweet taste, but it's a bit on the dry side. It will leave a bitter taste in your mouth afterwards. It is easy to drink and goes down smoothly.
Japanese>English
悠悠
alt 1alt 2
17
悠
At IMADEYA SUMIDA's corner bar in Kinshicho Parco. Sweet and sour aroma. It is full of sweetness, but the bitterness and tangy acidity make it easy to drink. It leaves a lingering taste on the tongue afterwards.
Japanese>English
悠悠
Mimurosugi木桶菩提酛 2022
Imanishi ShuzoNara
alt 1alt 2
24
悠
At IMADEYA SUMIDA's corner bar in Kinshicho Parco. It has a mellow, banana-like sweet flavor. The aroma is sweet, but the taste is a bit dry. It has a light and smooth taste. A little sourness comes in the mouth. It goes well with fried food. Production date: September 2023
Japanese>English
悠悠
Suigei八反錦60純米
Suigei ShuzoKochi
alt 1
22
悠
At a straw-yaki restaurant in Hamamatsucho. Sake made with Hachitan-Nishiki. It was served hot. It has a lactic acidic taste. It has a lactic acidic taste.
Japanese>English
悠悠
alt 1
22
悠
At a straw-yaki restaurant in Hamamatsucho. It was served hot. A little sour but mellow.
Japanese>English
悠悠
Tsuchida12純米生酛原酒
Tsuchida ShuzoGunma
alt 1
alt 2alt 3
29
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
alt 1alt 2
22
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
alt 1alt 2
5
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
おばんざいと串揚げの店 たくみ
4
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
4

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