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

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The origins of the sake you've drunk are colored on the map.
Niigata
4(13.79%)
Toyama
4(13.79%)
Hiroshima
3(10.34%)
Fukushima
2(6.9%)
Nara
2(6.9%)

Timeline

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本州一無濾過　純米酒　中汲み純米中取り無濾過
Umeda ShuzojoHiroshima
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17
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It has a fruity aroma that makes you wonder if it is a raw sake, even though it is said to be heat-treated. In the mouth, there is a great sense of white peach, followed by a soft sweetness and umami like that of apricot pudding. The acidity is also moderate (actually, it may not be moderate, but it is in the mouthfeel). In other words, it is very tasty, but the strong personality of this gorgeous sake makes it difficult to serve with food. It would be good with white meat or local fish with lemon or sudachi, or something with yuzu (a citrus fruit). White peaches, muscats, apples, acacia, apricots, lime
Japanese>English
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Seikyo番外品　純米雄町八十　生詰純米生詰酒無濾過
Nakao JozoHiroshima
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23
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The 80% junmai does not have an unnatural fruitiness, which may be due in part to the fact that it is freshly bottled. Apples, bananas, muscats, white peaches, acacia, freshly pounded rice cakes, fresh cream, lime
Japanese>English
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24
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I like it because it is well-balanced, with a good aroma even though it is called "very dry". It has a moderate sense of Yamadanishiki, but not too much Junmai. Green bamboo, lime, slight peach
Japanese>English
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21
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I like the balance of rice flavor, sweetness, and fresh aroma while having the lightness typical of Niigata. Muscat, peach, green bamboo, lime, cooked rice, yogurt
Japanese>English
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立山ひやおろし純米吟醸純米吟醸生詰酒ひやおろし
Tateyama ShuzoToyama
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27
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Tateyama is a light sake, which is rare in Toyama, and even when hiyaoroshi (hiyayoshi) is served, it still has that refreshing feeling. However, the junmai-like rice and lactic acid flavors are well expressed, which is certainly a characteristic of Toyama sake. Pear, muscat, acacia, green bamboo, white dumpling, fresh cream, lime
Japanese>English
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20
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It has a golden color and a mellow mouthfeel that is typical of low-polished rice. The caramel and white peach-like sweetness are in harmony with each other, and the robustness of the wine is unbeatable even when served with strong dishes such as umami-rich blue fish or fried chicken. Caramel, white peach, lychee, cypress, lime, cooked rice, yogurt
Japanese>English
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原田特別純米　西都の雫特別純米
HatsumomijiYamaguchi
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22
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Sake made from Yamaguchi Prefecture's sake brewing rice, Saito no Shizuku. It is not often seen, so I bought it without a second thought. The rich fruity aroma, reminiscent of a sparkling but unpasteurized sake, is well balanced with the robust rice flavor of a special pure sake. The acidity is moderate and smooth. White peach, lychee, freshly pounded rice cake, honeysuckle, lime, slight hint of cypress.
Japanese>English
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Mimurosugi純米吟醸　雄町　ひやおろし純米吟醸ひやおろし
Imanishi ShuzoNara
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22
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The balance between aroma and sweetness is very good. The fruity aroma typical of ginjo, the creamy, sweet aroma of junmai-derived apricot jelly, the creaminess of the oyster ponzu, and the citrusiness of the ponzu go together perfectly. Muscat, white peach, apricot, lime, green bamboo, apple
Japanese>English
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Sanshoraku直汲み生原酒山廃純米山田穂
Sanshoraku ShuzoToyama
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22
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It's a very rich sake, almost the opposite of Kurobekyo by Kokoku Shuzo, which I drank the other day even in the same prefecture of Toyama. But I like it. When I was drinking it at an izakaya (Japanese-style bar) in Toyama, a local told me that people who like Sanjoraku are perverts. It is the exact opposite of the fruity, light, refreshing, and easy-to-drink sake that is so popular these days. It's great. LOL! It has a gutsy taste with a gentle and soft lactic acidity typical of Yamahai, and there is no strange lingering taste on the tongue. However, it has a long aftertaste, and although there is a slight bitterness, it may be the reverse of the umami of the original sake. There is a fruity aroma typical of nama-shu, and even though it is 65% polished rice, I picked up a slight apple aroma. Is it from the yeast? I am not sure and am somewhat confused. Hinoki, apple, muscat, white peach, melon, cooked rice, cream, lime. Slightly mushroom.
Japanese>English
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Maboroshinotaki雄山錦 純米大吟醸 雫酒純米大吟醸生酒
Mikunihare ShuzoToyama
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22
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It has a deliciously mellow flavor that reminds one of a Toyama sake, with a low acidity and a nice sharpness. It has a complex aroma of fruit and flowers, which makes you think it is a Junmai Daiginjo. White peach, melon, muscat, white dumpling, green bamboo, acacia, and mushroom.
Japanese>English
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Masumi本醸造本醸造
Miyasaka JozoNagano
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21
つかつ
It is probably one of the best sake for cosmetic purposes. The aroma is so rich that it is hard to believe that it is a fire-aged honjozo sake. I was again impressed by the balance of the No. 7 yeast. White peach, melon, freshly pounded rice cake, hinoki cypress, honeysuckle
Japanese>English
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19
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It is a pure rice that is typical of Yamada-Nishiki and has a good balance of firmness, umami, and sharpness despite its slightly high acidity. The aroma of cooked rice, which is typical of low-polished rice, is clear. Cooked rice, lime, Slightly white peach
Japanese>English
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18
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Low alcohol dessert sake. It's very sweet, but it's delicious when you consider it to be a dessert to end a full meal. Caramel, white peach, melon
Japanese>English
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Sharaku純米吟醸　赤磐雄町純米吟醸生酒
Miyaizumi ShuzoFukushima
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24
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It has a good balance between the floral aroma and rice flavor typical of nama-shu junmai ginjo, while retaining just the right amount of Omachi. As expected. I like the firmness of junmai omachi, but I think this is a typical Sharaku omachi. Green bamboo, acacia, Kamishinko, lime, and apricot.
Japanese>English
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23
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It doesn't say "Nama-shu" on the label, but I wonder if it is Nama-shu. It has a lot of fruitiness that is typical of nama-shu. I also like the firmness and riceiness typical of junmai. Muscat, white peach, melon, lime Cooked rice
Japanese>English
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16
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The unnatural and deliberate apple aroma, which is typical of cellulosic yeast, is the first thing that comes to my mind, and I don't like it. The bitterness is also strong and unbalanced... If the balance is like this in a draft sake, it would be more stable if it were hi-ire, as the unnaturalness of the yeast would settle down. This is the first locally brewed sake to appear in Hakodate in a long time, so I hope it will help boost the area.
Japanese>English
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Akebono有磯　純米吟醸　生酒純米吟醸生酒
Toyama
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20
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Firm and strong first impression typical of Toyama. Elegant sweetness and gentle acidity. The balance is rich and deep, with a long aftertaste. The discreet assertion of rice derived from Gohyakumangoku, the intense muscateliness derived from nama-shu, and the elegant sweet flavor from junmai-ginjo are in perfect harmony. Muscat, acacia, white bean dumplings, apricot pudding, green bamboo, lime
Japanese>English
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Tenkanishiki純米吟醸生原酒純米吟醸原酒生酒
福持酒造場Mie
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18
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It's a raw sake, but at 15%, it's not too heavy. The aroma of muscat and white peach, typical of nama-shu, is accompanied by the scent of junmai jyoshinko, and the aroma of sweet apricot curd is felt later. Muscat, white peach, joshin-doufu, apricot pudding, lime. Slightly green bamboo
Japanese>English
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Sakehitosuji生酛　純米吟醸純米吟醸生酛
Toshimori ShuzoOkayama
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15
つかつ
I bought it at a department store where the brewery was having a tasting event. It was 100% Omachi, although it was not clearly stated. The brewery is said to be the one that started the reintroduction of Omachi cultivation. The acidity is really clear, so I served it with fried oysters and tartar sauce. Even so, it has a solid taste of Omachi + Namo yeast that does not lose out. The acidity is very strong, like yogurt, but you can easily pick up the ginjo aroma if you are aware of it. However, the ginjo aroma is not strong and is slightly like banana and green bamboo. Although it is a junmai ginjo, it has won a gold medal for heated sake, so we tried heating it to lukewarm. The acidity from the sake's origins weakened and the sweetness of the junmai and the omachi flavor came to the fore. The ginjo aroma has completely disappeared. The bitterness has also appeared, so it would be better to warm it up to very lukewarm. In conclusion, it would be well-balanced to drink it at around 12 degrees. Yogurt, white bean dumplings, mushrooms, hinoki cypress banana, green bamboo
Japanese>English
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