つかつ's Profile | Sakenowa

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つかつ

Sake Diplomaの端くれです。テイスティング練習中。日々のテイスティングをメモしていきたいと思います。

Registered Date

June 25, 2024

Check-ins

49

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Sake Map

The origins of the sake you've drunk are colored on the map.

Timeline

Sadaijin純米酒純米

Ootone Shuzo Gunma

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2/17/2025, 11:49:40 AM

8

It is a clear, bright gold color with a strong caramelized aroma derived from the Maillard reaction. It is a sake that I would describe as old-fashioned, in a good sense of the word. I like the balance of its umakuchi, gorgeous aroma and sweetness, and its restrained acidity and bitterness. It has a robust flavor, making it suitable as a food sake, but it is better with meat dishes and warm dishes seasoned with fermented seasonings such as miso and soy sauce than with fish. It may be hard to find outside of the prefecture, and even in Gunma, outside of the Numata area. Cooked rice, cream, caramel, white peaches, grapefruit, honeysuckle, bay leaves

Japanese>English

Shiratakiくらんしょ　純米吟醸　無濾過　生　原酒純米吟醸原酒生酒無濾過

Shirataki Shuzo Niigata

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2/12/2025, 10:18:11 AM

21

Shirotaki Shuzo is famous for Kozen Josui, but when you visit Niigata, you will find rather a lot of Shirotaki brand sake. This one is a limited edition sake for the Niigata Sake-no-jin. Of course, it is distributed only in Niigata Prefecture. It has a fruity aroma typical of nama-shu and a floral aroma typical of ginjo, but it is not too prominent, and the elegant sweetness lingers in the aftertaste, which is typical of Niigata. It is very well-balanced. Muscat, white peach, acacia, white dumpling, fresh cream, lime

Japanese>English

Kirinzan伝統辛口

Kirinzan Shuzo Niigata

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2/11/2025, 2:31:36 PM

22

This is Kirinzan's standard sake, but it is wonderful because both the rice and the rice malt are made from Niigata rice. It is a standard sake, but it is also labeled as GI Niigata. The taste is a bit different from the light, dry Niigata-style dry sake that has been around since Koshinokanbai, and is more like traditional Japanese sake, with a firm dryness. Still, it has the lightness that is typical of Niigata. The aroma is mainly keynote, as is typical of ordinary sake, with leafy rather than fruity or floral notes. There is nothing outstanding about it, but it is definitely delicious, and I am sure it has been loved by the locals for a long time. Grapefruit, honeysuckle, chervil, slightly cooked rice

Japanese>English

Koikawa純米　完全発酵純米

Koikawa Shuzo Yamagata

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2/8/2025, 1:14:15 AM

26

It is rated as super-harsh +21, so there is almost no sweetness to it. I don't like the bitter taste that lingers in the aftertaste when the sake is over +10, but I thought this sake had a good balance of fruity and floral aromas. Lime, grapefruit, cypress, honeysuckle

Japanese>English

Tenbi特別純米　辛天特別純米原酒

Choshu Shuzo Yamaguchi

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2/8/2025, 1:10:40 AM

25

I was so drunk that I only recorded the aroma. White peach, honeysuckle, cypress, lime

Japanese>English

金蘭黒部　超辛口

Ichinoya Nagano

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2/8/2025, 12:55:32 AM

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Sake from Omachi, on the Nagano side of the Tateyama Kurobe Alpine Route. I had thought that Kurobe was synonymous with Toyama, but it is certainly possible to call oneself from the other side. It is said to be super dry with 70% polished rice, but it also has a fruity and floral aroma. I felt that the advantages of Aruzoe were well expressed in this wine. It is also good without the limeiness that is often associated with ultra-harsh wines. I would like to try it again to see if the inorganic quality characteristic of dry sake stands out more or if the fruitiness comes out more when it is heated up. White peaches, mushrooms, lime tree, freshly pounded rice cake, lychee

Japanese>English

Shichihon'yari木桶仕込　木ノ環

Tomita Saketen Shiga

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2/8/2025, 12:37:13 AM

28

The sake rice was Tamakae, and it was brewed in a wooden vat. It was the kind of sake that made me want to imagine what sake tasted like in the Edo and Meiji periods. I was impressed by the strong sense of maturity, but maybe I was drunk and had a stupid tongue. Freshly pounded rice cake, honeysuckle, lime, cypress, melon, caramel

Japanese>English

Morishima美山錦　純米吟醸純米吟醸原酒生酒無濾過

Morishima Shuzo Ibaraki

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2/8/2025, 12:27:04 AM

26

There was a good balance between the fresh fruit aroma typical of nama-shu and the sweet rice flavor typical of highly polished junmai. Muscat, apricot, acacia, cypress, lime, white dumpling

Japanese>English

Aramasaエクリュ純米生酛

Aramasa Shuzo Akita

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2/4/2025, 2:15:46 PM

32

It is often served chilled, but I dared to drink it at room temperature. It has a strong lactic acidity from the sake yeast, a slight aroma of wooden vats, and the flavor of rice is easy to pick up. I wondered what sake-komachi tasted like. Yogurt, white peach, sour cream, cooked rice, wooden vat

Japanese>English

Mimurosugi蔵出し限定酒純米吟醸原酒生酒無濾過

Imanishi Shuzo Nara

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2/4/2025, 2:07:50 PM

33

It has a robust flavor and a strong aftertaste. The aroma is gentle and fruity. White peach, lychee, slight muscat, lime, white dumpling, apricot, lime, cypress.

Japanese>English

Iyokagiya責任仕込み別囲い限定酒おりがらみ

Seiryo Shuzo Ehime

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2/4/2025, 1:53:41 PM

27

A fresh sake with a strong acidity typical of orikara-mi. The aroma of white peaches and a slight floral note is present, while the rice flavor and lactic acidity are strong. White peach, honeysuckle, white dumpling, sour cream, lime, green bamboo

Japanese>English

Senkin雪だるま

せんきん Tochigi

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2/3/2025, 2:15:06 PM

30

This is a nigorish sake. The acidity is very strong, but it is in harmony with the robust flavor of nigori sake. Because of the strong taste of sake, even strong meat dishes such as stir-fried hormone do not defeat it! White peach, lychee, lime, lime tree, sour cream

Japanese>English

NabeshimaNew Moon しぼりたて純米吟醸原酒純米吟醸原酒生酒

Fukuchiyo Shuzo Saga

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2/3/2025, 1:55:40 PM

35

It has a fruity aroma typical of nama-shu. The junmai-like rice flavor also comes through later on. I would serve it with white sashimi with lemon salt or something with ponzu flavor. Muscat, white peach, green bamboo, acacia, white dumpling, lime

Japanese>English

Daishichi純米生酛

Daishichi Shuzo Fukushima

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2/3/2025, 1:45:35 PM

32

It is full of lactic acidity, which is typical of a sake made from a traditional sake yeast yeast yeast yeast! I could drink it endlessly with fried oysters. The subtle floral aroma in the firm flavor is well-balanced. Yogurt, cooked rice, mushrooms, cypress, linden

Japanese>English

Bornゴールド　無濾過　純米大吟醸純米大吟醸無濾過

Katokichibei Shoten Fukui

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2/3/2025, 1:33:27 PM

31

The clear gold color is impressive. The characteristics of Yamada-Nishiki are well expressed, and the robust flavor is good enough to be enjoyed with seafood, meat, or even Chinese food. White peach, green bamboo, lime, white dumpling, acacia

Japanese>English

源水純米吟醸

Hamachidori Iwate

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1/27/2025, 12:38:56 PM

24

This sake is made with Ginga from Otsuchi Town, Iwate Prefecture, and water from the town's Gensui district. It is a junmai ginjo with a strong umami flavor and a ginjo-like aroma of fruits and flowers. Perhaps due to its slightly high alcohol content (16%), the stimulating sensation on the tongue may appeal to different tastes. The yeast used is Yuko no Sou, one of Iwate's original yeasts. It is said to be a yeast that produces a mild aroma, strong fermentation, and a gentle flavor with umami, and one can certainly sense this tendency. Fresh cream, white dumplings, banana, violets, wasabi and white peach

Japanese>English

Kasumitsuru酒談義純米吟醸山廃

Kasumitsuru Hyogo

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1/23/2025, 10:59:54 AM

25

It has a full-bodied sweetness, gentle acidity, and a rich balance that makes you think it is a Tajima sake, and you can't help but say, "This is good! The aroma of fruit and flowers is followed by a lactic acidity that seems to be that of a pure rice wine. The aroma of fruit and flowers is followed by the lactic acidity that is typical of Yamahai Junmai. It is a gorgeous sake that can be enjoyed on its own, but it also has a firmness that can be used as a food sake. White peach, muscat, acacia, apricot tofu, white bean dumpling, mushrooms

Japanese>English

コシノロクハク

Takano Shuzo Niigata

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1/15/2025, 12:49:24 PM

19

Koshinoroku Haku" is a new genre of sake that is a well-balanced blend of sake from six representative Niigata sake breweries: Takano Shuzo "Hakuro", Niigata Daiichi Shuzo "Koshinohakucho", Nakagawa Shuzo "Echino Hakugan", Yahiko Shuzo "Koshino Hakusetsu", Hakuryu Shuzo "Hakuryu" and Shirotaki Shuzo "Shirotaki". It has a light, refreshing taste with a moderate sweetness and acidity that is typical of Niigata, and although it is alky, it also has a strong rice flavor, with a hint of lime and a slight green bamboo aroma. Cooked rice, lime, cypress, and a hint of green bamboo

Japanese>English

Tonenishiki純米酒純米

Nagaihonke Gunma

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1/8/2025, 1:18:25 PM

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I bought it at a supermarket in Numata, but I guess it is not easily distributed outside of the prefecture. It is a firm sake, typical of Gunma. As is typical of highly polished junmai (pure rice), there is a hint of fruit and flowers in the aroma. It has a sweetness and umami that comes out when it is lukewarm or more, which is typical of Gunma, and I think it would go well with motsu-ni (stewed pork), pork dishes, mushrooms, and wild vegetables. Freshly pounded rice cake, lime, green bamboo, pear, lime tree, slight apple

Japanese>English

Niseko特別純米酒特別純米

Niseko Shuzo Hokkaido

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1/6/2025, 12:56:48 PM

20

A little bitter, but pear, apricot, green bamboo, lime, and a hint of apple. Perfectly paired with raw oysters from Hokkaido. The photo shows Shoryu oysters from Lake Saroma. The oyster had a very good balance of sweetness and aroma.

Japanese>English

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