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熱燗推し。 日本酒メインではなく、あくまで食事を楽しむ中で日本酒を楽しみたい。

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283

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Most Check-in Brands

Hiokizakura
15(10.07%)
久米桜
14(9.4%)
Jujiasahi
13(8.72%)
Tamasakura
10(6.71%)
Kaishun
9(6.04%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
58(20.49%)
Shimane
56(19.79%)
Tottori
51(18.02%)
Hiroshima
12(4.24%)
Fukushima
11(3.89%)

Timeline

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It's rather colorful. I don't know why, by the way, but maybe I'm putting it to sleep. The aroma is like that too. Tropical fruits like bananas, tea, mushrooms, caramel. Tastes good at room temperature, but a bit hard. The sweetness is moderate, and the acidity and bitterness are the main flavors. After the sourness spreads at first, there is a bit of bitterness and brown sugar-like sweetness at the back of the tongue. Heated. The sweetness came out. I love the flavor of this type of sake when it is heated up! It has a deep, rich flavor. It's hard to imagine the flavor from the color of the label, but I wonder why they chose this label. I thought it would taste fresher. Not special, just a heated sake to go with an ordinary meal. It's good.
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Saijotsuru神髄純米大吟醸原酒
西條鶴醸造Hiroshima
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At any rate, thanks to the Carp for all your hard work. So, Hiroshima's Sake Color is clear. The aroma is rich and fresh. There are apple, pineapple, and mellow banana sensations. There are also hints of white flowers and rice. Sweeter than expected. Mainly sweet, with just a hint of acidity. There is a tight texture, but it is basically soft. Enjoy the rich sweetness and umami. I don't know how to drink this kind of sake.
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Hiokizakura青水緑山ひ特別純米無濾過
Yamane ShuzojoTottori
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Hioki Cherry Blossom after a long time Lightly colored. Aroma is fruitier than expected. Banana, more tropical fruits, flowers. Nourishing even at room temperature. It's still different, Hiokizakura. It is astringent and acidic and difficult to drink, but somehow delicious. I heated it up. It's good. Heated sake is good! The acidity and nastiness are indescribable, but somehow refreshing. It's more refreshing than voluminous. But the flavor is rich. It's good even if you raise the temperature of the warmed sake. Refreshing and refreshing. But it's full of flavor. Nice.
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コイクマ純米生酛原酒無濾過
Ariga JozoFukushima
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It is quite colored. The aroma is banana, black tea, flowers, white jade, and maybe some malted rice. It is delicious at room temperature! The volume is rich with sweetness and main body. The acidity is also moderate and gives it a nice outline. The withered nuance may be due to the rice? It also has a good taste. I heated it up. It's delicious. Rich sweetness and umami. The acidity is just right. Still very rich and voluminous. The sweetness is still stronger than the Sanin region's heated sake. But it's also delicious! I love Koikuma!
Japanese>English
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It seems to be made from rice. It's turning quite a lot of colors. Well, it's been at home all summer. The aroma is sweet! Mirin? Mirin? The aroma is so sweet that it is not uncomfortable as a sake. The rest is ripe aroma. Massroom, black tea. It tastes like heated sake. It is recommended to be served at room temperature, but isn't it too peculiar? Sourness and astringency are the main flavors. It would go well with sweet boiled vegetables. Heating up the sake. The balance of flavors doesn't change much. There's something prickly about it, but what is this? It's too astringent to pair with today's meals. However, if you have a meal with a lot of sweet flavors like Osechi, such as simmered dishes, black beans, and vinegared dishes, this sake is very good. I really think that sake is only as good as the food it is served with.
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久米桜八郷純米吟醸生酛
KumezakurashuzouTottori
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Although it is not on the label, it is a sake yeast yeast yeast. Slightly colored. The nose is complex. Lactic acid, black tea, banana, and massilium. Rich sweetness and flavor even at room temperature. Sourness, minerality and bitterness on the back palate. Delicious. It has a gentle flavor like a warmed, watered-down sake. Warmed up. Umamayumayumayumayumayumayum. The umami and richness of the flavor spread out more, and the dashi (Japanese soup stock) taste was great. This is delicious! It could be watered down a bit more, but the balance is good!
Japanese>English
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Junsei特別純米生酛
FukunishikiHyogo
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The color is clear. Slightly cloudy? The aroma is calm but rich. It has a strong banana flavor. A little citrus acidity and sweet floral aroma. The taste is also rich. The balance is better now that the bottle has settled down a little than right after opening. The sweetness and acidity are pleasant, but not overpowering. The sweetness and bitterness that comes afterwards is also well balanced and the texture is nice and crisp. I wouldn't warm it up, but I think it would be good warmed up as well. Junsei is well-balanced and nice. It is a delicious sake. If you want to drink it cold, maybe 15℃ is better.
Japanese>English
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At a trial in Himeji. This may be the best sake I've had this year. It is clear and goes down smoothly with no stress when drinking. However, it is not as if the taste is lacking. The sweetness and umami that can be felt at the back of the tongue. The taste is clear, but the flavor structure is firm. It was quite an impressive taste. I would like to drink it at home. I think this is a great sake. I want to drink more major sake! What's it like, Shirakabe Kura?
Japanese>English
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I was trying to buy wine and it was recommended to me. Rumored liquor. Transparent. The aroma is calm but clean. Is there boxwood, banana, and koji? Maybe not. Anyway, it is a pleasant and beautiful aroma. It is only served chilled. Naturally, it has a strong acidity. Not acetic acid bacteria, but lactobacillus acidity. However, it also has a more robust flavor as a sake than previously reported. Although the acidity is in the foreground, there are also nuances of sweetness and umami, and it's just plain delicious. It's not what you would expect from a sake that can be heated up, but if you want a light summer sake, it's a pretty good balance. It's delicious! If you're looking for a regular sweet-umami type sake, this is the one for you. According to the liquor store, it is also good with tonic. It sure looks delicious. I think there will be more and more of this type of drink in the future. This is good!
Japanese>English
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This is a type of sake that I don't usually choose. The color is clear. The aroma is pineapple, white flowers, and a little malted rice. The taste is sweet. The bitterness in the aftertaste is also moderate and clean. Delicious. The sweetness comes out more when the temperature is 14 degrees Celsius or so rather than refrigerated. The temperature and sake cups are difficult to choose for this kind of sake. If it is earthenware, the aroma is a concern, and a large magnetic or wine glass, such as tin, is probably the best choice.
Japanese>English
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金鵄盛典純米生酒おりがらみ
Okada HonkeHyogo
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Morinori's Nama Sake. I think the sake here tastes better on draft than on fire-roasted. It has a fairly vigorous effervescence and a strong cloudiness. The aroma is pineapple, sweet aroma of koji and lactic acidity. Refreshing. There is a slight shwash, mainly sweetness and acidity, but there is also a mineral-like backbone. There is a bitter aftertaste. The image is a little different. Minerality in the back end? The bitterness is not good. I thought it was good when I drank it before, but maybe it's the way it's chilled?
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Label of Maido Ikaisu Kume Cherry Blossom It is colored like 28by. The color of wild cherry blossoms. Aroma of fruits in the matured aroma. Banana, tobacco, earth, and maybe some spices. Delicious at room temperature. It has a rich flavor. There is also a tea-like nuance. Quiet sweetness and acidity. For some reason, it tastes good even though the bitterness and astringency are the main flavors. Expectations are high for heating it up. Heats up the sake. It's delicious. It has a rich and nourishing flavor. The taste is different, but I also sense the wildness of wild vegetables and sweetfish. It's delicious! I wish I could express this deliciousness better. Anyway, it is delicious!
Japanese>English
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I don't think it's probably not laid up in the brewery, and we kept it at 10 degrees Celsius, but it's lightly colored. What is it from the beginning? Yellow, crystal. The aroma is calm and pleasant. Apples, bananas, big white flowers, some black tea. Some riceiness and spice, maybe? I drank it yesterday from the cellar, but it didn't feel right, so I brought it back to room temperature. It tasted delicious. It has a mild sweetness and nourishment. The quiet acidity and the bitterness in the back are indescribably deep. At room temperature, it could be a little more acidic, but it is tasty enough! Warm it up. This is good! Good! The depth of earthiness comes out more, and it is gradually delicious. The sharpness of the acidity that lingers in the aftertaste is a bit annoying, but it's good enough. I wonder if it has a long mineral aftertaste. When I drank Dai No. Order before, I didn't feel comfortable with it, but this is good. I don't think it is made to be aged. I think that if they make sake with aging in mind and ship it after aging, they will be able to produce more tasty sake.
Japanese>English
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Stories, stories, and such sake. The second line of Light yellow color. Aroma. Better impression than when I bought it! Pineapple, white flowers, maybe some apricot. It's a gorgeous scent, but the tone is calm so it doesn't disturb me. Probably at 13℃ or so. The sweetness is the main taste, but there is also a refreshing acidity. The back end has a mineral texture and a bit of bitterness, so it has a strong profile. This is unexpectedly good. I warmed it up to lukewarm. This one is not as bad as I thought it would be. The sweetness is still too much, but the acidity and minerality just barely keep the balance. It's a good taste for some people. I think it was a bit expensive. When I tasted it, I didn't have a good impression of it, but I was betrayed in a good way. It is delicious! I think it would be good at a lower temperature, like 10℃ or so.
Japanese>English
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Kaiharu is my recent boom. Almost transparent with a slight color. Bananas, white balls, malted rice, apples, and white flowers. It tastes good enough at room temperature. In fact, it is very tasty. The sweetness and acidity are pleasant and there is no bitterness. The astringency at the end broadens the scale of the flavor. It's really delicious! I heated it up. It's also good. It's not very tasty, but the sweetness and sourness that spreads slowly is pleasant to the body. It may be a little too sweet, but it's just right when paired with salty food. It has a fresh element, and I think it is delicious at various temperatures from cold sake to hot sake. Very nice!
Japanese>English
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It's 27by and probably stored at room temperature, color and aroma. The color is a deep golden yellow. Aroma is mature, with notes of caramel, dead leaves, black tea, mushrooms, and deep fruit. The alcohol content is 20%, so it is very generous. It has a deep sweetness, acidity, and astringency on the back end, and while it can be served at room temperature, it makes me itch to warm it up. So we warmed it up. I can't get enough of it. It has a deep, soft sweetness that spreads in the mouth. It also has a sourness and a refreshing aftertaste. I can't get enough of it. I want to match it with spice dishes. It is delicious!
Japanese>English
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Nitoドアラと二兎純米吟醸
Maruishi JozoAichi
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Purchased to celebrate Doala's 30th anniversary. Stored at 10°C. Reference record as it has been over a month since the bottle was opened. I kept it at 10°C. Immediately after opening the bottle, it was hard and the bitterness was still very strong, so I left it alone for a bit. The color is clear. Pineapple, white flowers, malted rice, maybe a little milkiness? Quiet sweetness and acidity. There is a solid minerality. I think it tastes better than right after opening the bottle, but I don't know. I think it's about 15 degrees Celsius, but it would be good chilled more. I think it is a refreshing sake.
Japanese>English
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It turned out to be like a comparison between Tamasakura and Juji Asahi's Gohyakumangoku 28 by raw yeast and 70% polished rice. Dark color. Golden color like mirin (sweet sake). Mature and sweet aroma. Caramel, brown sugar, a little dead leaves and black tea. Some banana-like fruits. Sweet at room temperature. Rich sweetness and firm acidity. Mineral, with plenty of texture and volume. The taste is said to be "flavorful," but it's not. It is delicious at room temperature! But it seems to be difficult to match with food. It is a good wine to add a touch of "sensation" to food. The sweetness is still there, so it is mainly sweet, but it also has umami and is very sweet and delicious. It would be easier to match it with food if it were heated. It also has a honey-like flavor, so depending on the dish, it may be possible to pair it with Western food. It's not just sweet. It also has an umami taste and maintains a good balance of flavors. It is interesting and delicious.
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Goyumangoku 28by Darkly colored. Yamabuki, yellow. Aroma of maturity but also freshness. Ripe fruit, banana, a little citrus. Tea-like notes and caramel remind of the complexity of maturity. It is recommended to be served warmed because it is a Tamasakura, but it is well-balanced even at room temperature. The sweetness is the main component, with a good amount of acidity and a pleasant bitterness at the end. There is a slight sweetness in the aftertaste as well, giving it a rich flavor. Warm it up. It is delicious! The volume of umami and sweetness increases dramatically, creating a rich flavor that spreads through the body. It has a fresh image, while still being voluminous and tasty. I wondered if it would be good at room temperature. I thought it could be served at room temperature, but I think it should be heated. It's amazing! It doesn't have a huge impact, but it tastes great. I can't get enough of it. I want to drink it every day!
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Series drank at the store @ Kuize It seems to be the sake that inspired the creation of the Forged Nama-Hashimoto Strong series. H18by Yamada Nishiki. The body is firm while aging.
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