flos_lingua_est's Profile

flos_lingua_est

Kanenaka生酛純米大辛口無濾過生原酒純米生酛原酒生酒無濾過

Nakajimaya Shuzojo Yamaguchi

10/27/2025, 5:16:55 AM

尾崎商店中央店

flos_lingua_est

The manager says that people who are accustomed to drinking sake say it is delicious. It is also well received at the restaurants to which we deliver our products. If I were told that, I would want to try it, even though I have an inexperienced palate, wouldn't I? It was my first time to try Kanenaka, so I bought it with great anticipation! I love the aroma...it's a magic ink type aroma that reminds me of alcohol. The sweetness is about 1-2 on a scale of 1 to 10. The flavor is very robust, so I think it can stand alone just fine. The alcohol content is high at 18 degrees, so if possible, I would like to have an entrée. The first two days it is a little fresh, and from the third day it is very moist, and if you drink it roughly, you may think it has become more dry, but if you drink it properly, you will see that it is just a delicious, quality sake. It is a sake that is very satisfying when drunk with a meal. I have the impression that it is more suitable to neutralize the strong flavors than the light flavors. I paired it with a foreign dish called "Hainan Chicken Rice" (Singapore Chicken Rice), and it was a surprisingly tasty combination! I was so impressed that I decided to buy another bottle. I was so impressed that I will buy another bottle and drink it!

Japanese>English

flos_lingua_est

Senkinゆきだるま生酒にごり酒発泡

せんきん Tochigi

10/18/2025, 6:27:01 AM

尾崎商店中央店

115

flos_lingua_est

Yukidaruma at this time of the year. Yukidaruma, which I have been saving until this time of the year. What are you doing? I think so too. lol lol lol. I think SENKYO is actually a sake that has the characteristic of being hard to deteriorate. People don't often mention this because of its low alcohol content and light flavor. That's why I have confidence that I can let it sit for this long. But from the moment it is poured and from the moment you drink it, it is fizzy. The freshness is a bit muted as the wine is starting to take on a greenish-yellow color, but you can taste the flavor from the first sip, and it seems milder on the palate than it did right after release. It is surprisingly dry for a wine that has been laid down for six months. It has a dry aroma that can stand on its own. As a meal, it would be great with a salad or hors d'oeuvres. I would buy two bottles from this year, one to drink right away and one to let it sit for a bit...it's so consistently delicious that it seems like it should be.

Japanese>English

flos_lingua_est

Senkinゆきだるま生酒にごり酒発泡

せんきん Tochigi

10/18/2025, 6:14:07 AM

尾崎商店中央店

flos_lingua_est

Japanese>English

Masaaki　Sapporo

Good morning, flos_lingua_est 😃. Congratulations on your 500 check-ins🎊It's good to be a snowman and a good number 😋It's a season of light snowfall here: ☃️

Japanese>English

flos_lingua_est

Good evening, Masaaki Sapporo! Is it already snowing in Hokkaido? It must be cold...take care of yourself! I just noticed it was 500 thank you 😊 I had a line error and posted two 😊 lol.

Japanese>English

flos_lingua_est

Sogga pere et filsリアサケナチュラル 2020BY純米生酛生酒

Obuse Winery Nagano

10/15/2025, 3:00:43 AM

128

flos_lingua_est

This is a very well balanced Ria from Sogapé that has been aged for several years. I have the impression that Lia is a very well-balanced liquor, but I wanted to experiment to see what would happen if I let it age for a few years (I can't really say that I just missed the timing to drink it)! (I can't really say that I just missed the timing to drink it) It has a floral aroma. When you drink it, a honey-like sweetness spreads along with the aroma. I feel like I can make friends with butterflies when I drink this kind of sake. The bitterness is about 3.5 out of 10, so it is a very good accent. It has a presence like honey in curry with a little more of it. It seemed to be similar in direction to Shinshu Kamerei, which I was drinking just before. Both are good sakes with a tropical aroma reminiscent of the tropics in a refined manner. It is good to drink right away, and it is also good to let it sit for a year or so. I think it is best to let it sit for a year or so.

Japanese>English

まつちよ

Hello flos_lingua_est 🌞. Thank you for 4.5 years of work ✨️ But is it around 1 year? Does it get heavy? 🤔 I've been putting it to bed since last year and I'm hoping to reach enlightenment soon too lol.

Japanese>English

flos_lingua_est

Good evening, Mr. Matsuchiyo🌙 It will be a little heavier. If you want to enjoy it, you should let it sleep for a long time! From my experience, I think the best balance is about 1 year 😌.

Japanese>English

flos_lingua_est

Shinshu Kirei金紋錦純米吟醸純米吟醸

Okazaki Shuzo Nagano

10/9/2025, 3:02:33 AM

122

flos_lingua_est

One made in 2023. I drank it on August 12, 2025, a long time after that. To be honest, I don't remember much from that time because I buy it every year, but I have a feeling that it is getting harder and harder to buy every year. On the first day, there is a soft smell of pineapple. It smells almost like apple. But on the third day or so, the pineapple aroma becomes more and more intense. Surprisingly, even after more than two years, it still tastes juicy and tangy on the palate! And not only that, it has a pleasant sweet and savory flavor. Moreover, it has a very soft mouthfeel, so you can't help but drink more and more of it. It is the kind of sake like Jyushiyo, Jikin, or Hanaoyokko. So I think it is a sake that almost anyone can drink and say it is delicious. This is a particularly wonderful gem, with an elegance that is gorgeous and fresh, yet has a softness.

Japanese>English

flos_lingua_est

abeTHE ARANAMI 2024生酒おりがらみ

阿部酒造 Niigata

10/7/2025, 4:23:51 AM

尾崎商店中央店

133

flos_lingua_est

It is being released as a new sake from Abeno(?). This sake does not belong to any series. This year it is ARANAMI because the rice is hard to dissolve. It has a sweet taste and a chewy aroma like gyuhi or koshinko (rice flour). Surprisingly, however, it is very smooth when you drink it. The fresh first impression is like that of pear or apple. The banana-like aroma gives it a bit of body, but it is blurred in a good way when the temperature is low, so you can finish it in no time at all. It is like a pale ale with little carbonation. As the temperature is raised in the mouth, the sweet and sour taste alternates with bitterness, and the bitterness is gradually felt for a longer period of time. From an amateur sake drinker's point of view, it has the gusto of sake, but from a dry sake lover's point of view, the flavor comes out well... At first listen, it sounds like it's a bit of both, but on the contrary, I think it is also connected to the wide range that appeals to many people. SAZANAMI is also delicious, but ARANAMI tastes better with a dry abe ratio. Sweet and sour and yet dry... I think I should buy another bottle because it impresses me every time as a deliciously sour gem...

Japanese>English

flos_lingua_est

Hirotogawa特別純米特別純米

Matsuzaki Shuzoten Fukushima

10/5/2025, 4:38:24 AM

マツザキ中福店

135

flos_lingua_est

This is the third Hirotogawa that I have had, except for the nigori that comes out in winter, which I drink every year. I have had the special junmai before, but it was four years ago when I looked it up. At that time, I drank it warm, but I was told that cold sake is also delicious. I don't think I tried it cold last time, so I definitely want to drink it cold this year. I felt that in about 1 second when I saw the ...... label, so I bought it lol. It doesn't have much of an aroma. I think that the less standing aroma the better, and for me, it is preferable from the beginning. When you take a sip, you will be filled with the freshness of white peaches. The subtle hint of banana-like aroma gives it a strength that makes it more than just a beautiful sake. You will be surprised that it tastes very good regardless of what you had just before this, even after the Kaze no Mori CE you had been drinking until just before this. The other one is a sweet and sour type, but although the strain is completely different, the taste is not inferior at all. The impression changes a little depending on the temperature range, but personally, I would say it is best served warm, room temperature, or cold. This is a product that is a substitute for Hirotogawa's business card. Breweries that have a standard sake that is synonymous with their products are very strong, aren't they? Recently, Tenbi's Jungin, a standard sake, was also a masterpiece, but this was also a wonderful sake that impressed me! I am a fan of this sake!

Japanese>English

flos_lingua_est

Kaze no MoriChallenge Edition 2024 真中採り原酒生酒無濾過

Yucho Shuzo Nara

9/18/2025, 4:45:05 AM

尾崎商店中央店

134

flos_lingua_est

I was so impressed with the taste of the normal Challenge Edition that I immediately bought a bottle of the mid-pack version! I bought it, but I enjoyed it so much that I started to save it... and finally opened the bottle about half a year later! Wow, it's so delicious! I am impressed by the clarity and the fact that it doesn't deteriorate even after a few days! It has a freshness like a pear, and although it is a product that came out in winter, it is so refreshing that it is perfect to drink in the middle of summer. It also has a rummy flavor, which makes it seem even more suited for midsummer. I personally like the banana-like flavor of the standing aroma. It does not taste very banana-like when it is first sipped, but as you sip it, the banana peeks out. There is a refreshing sweetness from the beginning to the end, but the sweetness seems to fade a little bit as the sourness starts to appear in the middle and the bitterness in the end. I have recently come to think that this kind of clarity is important, but I also want to be able to always think that deep-flavored sake, which also tests the drinker's skill, is also delicious.

Japanese>English

flos_lingua_est

Zarusohorai槽場直詰生原酒辛口純米純米原酒生酒

Ooyatakashi Shuzo Kanagawa

9/15/2025, 10:14:41 PM

尾崎商店中央店

135

flos_lingua_est

The one I checked in with the other day was two years old, and this one was just released this year. 2 years ago, they used a sake rice from Saitama called "sake musashi" and it had a strong umami and good flavor. This year, the sake rice is the same as usual, but what do you think? There is not much aroma. I was surprised at first because it is quite dry and has a tangy sake-like taste. It has umami, but it is not that voluptuous. However, the banana-like aroma makes me feel that it is my favorite type of sake. The lingering bitterness also seems to give it a dry sake character. It is a completely different sake with the same label as the dry junmai from two years ago, which could be drunk on its own, but this year's is clearly a food sake. I paired it with takikomi-gohan (rice cooked in a pot) and porridge, and it was quite a good match with gently seasoned food.

Japanese>English

flos_lingua_est

Kaze no MoriALPHA6 6号への敬意真中採り原酒生酒無濾過

Yucho Shuzo Nara

9/9/2025, 6:17:44 AM

尾崎商店中央店

143

flos_lingua_est

I was so impressed with last year's No. 6 Respect and this year's Normal that I knew I had to buy this year's Midori pick the moment I found it! The label on the back said to buy by the end of June, but it's now the end of July...no, what's a month? It will be delicious! I wonder if it is banana or lychee...I can't say which fruit it resembles, but it has a light fruity taste. It's light yet pungent, and I'm surprised at how robust it is against its alcohol content. If you imagine too much drinkability with last year's light body, the image seems a little different. I am not sure if it is because it is past its expiration date or because of the difference in production, but I welcome it because it is a pleasure to drink it every year. On the contrary, it goes well with food. Last year's wine was too much suited for a single person. It goes well with savory foods such as sesame, so for example, it goes great with oysters and rice with sesame sprinkled on it! Sashimi of yellowtail with sesame sauce or soy sauce is also good.

Japanese>English

flos_lingua_est

Tenbi特別純米 Lite特別純米原酒

Choshu Shuzo Yamaguchi

9/2/2025, 6:22:33 AM

宿萬酒店

148

flos_lingua_est

Personally, I love Tokusenmai, but I prefer Jungin to Tenbi's standard Tokujunmai... However, the red labeled "Hariten" is similar to Tenbi's Jungin, even though it is Tokujunmai. I was wondering if this new Tenbi was more like the standard Tokujun or the spicy Tenbi, but I had no choice but to try it anyway, so I bought it. The aroma is very mild, but when you drink it, it smells like grapes...or wine, as is typical of Tenbi. Jungin, Shinten, and lite of Amami seem to have a similar taste. This is it! It is the best! Slightly sour mouthfeel. It's not a bit squishy, but it's a different feeling from wine, which makes this sake more than just a wine-like sake. The sweetness is quite moderate and dry, so of course it goes well with light Western and light Chinese food. It can also be drunk on its own. The good taste, modern aroma, and lightness of alcohol make it easy to drink too much. It is also important to note that although it becomes a bit pungent after a few days, it can be drunk for about 10 days. I like Tenbi after all. I especially like the dry sake. It was a great product that made me want to drink it again!

Japanese>English

ぴーたま

Good evening, flos lingua est. I didn't know there was such a thing as lite in Amami! And it looks delicious 👍I'm a candidate to buy it if I can find it.

Japanese>English

flos_lingua_est

Good evening, Pitama 🌙 There it is! If you like jungin and spicy tempura, I think you'll like it✨ I personally recommend it!

Japanese>English

flos_lingua_est

Fusano KankikuOCEAN99 星海 Starlight Sea原酒生酒無濾過

Kankiku Meijo Chiba

8/26/2025, 6:44:11 AM

長塚酒店

143

flos_lingua_est

I'm starting to think I can admit that I like cold chrysanthemum now. I saw two of them, Seikai and Hoshikai, and decided to buy them after searching their reputations. To begin with, the name Hoshikai and the sake rice is comet is very fashionable and I feel it is in good taste. According to the overall reviews, Hoshikai is a gorgeous sake with a strong sweet taste, which is typical of Kangiku but not overdone. It has a tropical aroma such as pineapple. I have not liked this aroma for several years, but this year I have come to like it more than in the past. I had heard that there was a grapefruit-like part, but on the first day, the main aroma was sweetness plus tropical fruitiness such as pineapple. Dare I say it is because the acidity is citrusy, so it can be drunk without being sticky? The gorgeous aroma is a sparkling star, and the clear and beautiful flavor is the night sky in the interstellar part...it's so elegant! It is also recommended that the taste does not change so much after a few days and does not deteriorate so much. It's a meager aroma, but a delicious one! Impressive!

Japanese>English

flos_lingua_est

Sharaku純米吟醸夏吟にごり純米吟醸にごり酒

Miyaizumi Shuzo Fukushima

8/17/2025, 11:07:58 PM

地酒のマツザキ川越新宿店

150

flos_lingua_est

I looked up when was the last time I had a drink and it was 2 years ago...it's been a long time but it wasn't as long ago as I took it...I thought it was 3 years ago...lol I've been drinking it for a while, but this summer will be my first time to try the Gin Nigori. The first time I went to the beach, I was in the middle of the night, and I was in the middle of the city, and I was in the middle of the night. The aroma is a strong, alcohol-driven strain. The aroma is very strong. It is similar to the Yamagata Masamune that I had before this one. It is delicious with a strong umami flavor! Compared to Yamagata Masamune, this one is more rough, powerful, or guttural. It is on the edge of being harsh depending on the conditions. It is recommended to drink it in a well chilled state with a sake cup that makes it difficult to detect the aroma. As a meal, it goes well with well-seasoned grilled fish and, as in summer, grilled meat. For a sake that is supposed to be drunk with strong flavors during meals, it is a little difficult for people like me who want to drink it by itself, so I have to be the one to match it.

Japanese>English

flos_lingua_est

Yamagata Masamune夏ノ純米純米

Mitobe Shuzo Yamagata

8/13/2025, 2:47:50 AM

7/3/2025

地酒のマツザキ川越新宿店

165

flos_lingua_est

Here is the first sake of the second half of 2025! They are releasing a different tank of Yamagata Masamune Natsuno-Junmai, which impressed me last year, and I would like to have the tank #1 one that I bought before. However, the package is not clearly marked, so if you are not careful, you will not know which is which lol! It seems to use yeast #14 which produces a lot of isoamyl acetate. I see...no wonder I like it so much! The aroma is banana-like both on the nose and in the nose. The banana-like aroma is not gorgeous, as it is backed up by the alcohol-like aroma, but the delicious vinegar is not harsh, moist, and smooth, making it easy to drink. The sweetness is so pleasant that you can drink it by itself when it is cold. However, as the temperature rises, the spiciness comes out and the flavor becomes stronger, making it a perfect food sake. It is a slightly mellow, modern dry sake. Personally, I prefer it cold, but if you like it strong, you may prefer it when it is warmed up. In general, it was right in the middle of my favorite and very tasty. I am very impressed.

Japanese>English

flos_lingua_est

Shinshu Kireiひとごこち純米純米

Okazaki Shuzo Nagano

8/6/2025, 7:02:27 AM

6/30/2025

156

flos_lingua_est

I had carefully cherished this bottle because it was my favorite Shinshu Kamerei and especially my favorite Hitogokochi Junmai, but I had cherished it too much. This is one that I let sit for 3 years. LOL! When poured, it has a slightly yellowish color and looks matured. The aroma is my favorite, with a hint of malic acid, but I like it because it is milder than other Okazaki brews. And when you drink it... it is surprisingly fresh! Perhaps "fresh" is an overstatement, but it is so refreshing that it does not feel as if it has been three years in the making. It has been three years since the last Shinshu Kamerei Hitogokochi Junmai, but it is also true that other breweries have rapidly evolved in the meantime. But there is still something special about it. It's this, after all. It's not a new sensation. It's a song by Spitz or the Beatles. I've listened to them many times and will continue to listen to them, and they will always be there for me. It was probably the best choice to end the first half of 2025.

Japanese>English

デューク澁澤

⭐︎ Good morning, flos_lingua_est. I think you are right, the feeling of being in a turtle's nest is wonderful. It's a pity that we don't get to see each other often. I see you are Beatles. It's the royal road 😃.

Japanese>English

flos_lingua_est

Hello Duke Shibusawa ⭐︎ and hello ☀️ I knew this was the one, it's the best! I'm having a hard time finding a match too... I wish you'd make more lol. Yes, I am! It's like a royal road and a standard I can always come back to: ☺️

Japanese>English

flos_lingua_est

Zarusohorai辛口純米槽場直詰生原酒純米原酒生酒

Ooyatakashi Shuzo Kanagawa

8/3/2025, 10:55:37 PM

尾崎商店中央店

153

flos_lingua_est

It is not that I have drunk many Zanso Horai and Shoryu Horai, but I like them very much. Among them, I especially like the dry green label. I could not forget the impression I had when I drank it before, and I kept it carefully for two years. It's a pity that it doesn't have that rummy taste that I imagined when I drank it the last time! That's a shame! The aroma is weak and there is not much sweetness. I personally think it is easy to drink, but I don't know why. Is it simply because I like dry sake, or is this umami flavor connected to its drinkability, or is it because it does not have that strange sake-like taste that is often associated with the negative image people have of dry sake...? Personally, I like to drink it cold because it has too much harshness or the outline of the sake becomes too firm when it is at room temperature. It goes well with Japanese-style noodles such as soba or somen, and I think it is even better when the flavor is not too strong.

Japanese>English

flos_lingua_est

Sogga pere et filsヌメロシス 2023 ノーマルロット純米生酒

Obuse Winery Nagano

8/1/2025, 6:09:32 AM

150

flos_lingua_est

It's been quite a while since I've had a Sogapeur Effice, but today I want to do something about my habit of putting off drinking it even if I have it, when I know it's for long-term storage. I have about 6 or 7 more bottles stored... lol I checked and it was 3 years ago when I last drank it! I must have neglected it for a long time... I wonder how many more bottles I will be able to open this year. It was very different from the usual atmosphere immediately after release due to the aging process. It usually had a fresher mouthfeel, with a fruity aroma similar to that of wine-like grapes, and an acidity that was less sweet, but still filled with a sweet and sour atmosphere.... After a year and a half of aging, this wine is not so fresh, but mild and quite mellow on the palate. The most surprising thing was that the aroma was not grapey but banana-like. It had changed to a sake with less acidity and more umami. It has grown into a very different sake, but it is delicious!

Japanese>English

flos_lingua_est

abeYASOGIN SAKE β

阿部酒造 Niigata

7/28/2025, 10:58:17 PM

尾崎商店中央店

154

flos_lingua_est

This is one of the different versions of YASOGIN SAKE, a special gin-based sake made in Abeno. The timing of adding gin is different: α is added at the end of the production process, while β is added before the pressing process called jyoban. If we were to use a chemical analogy, we would say that α is a compound and β is a mixture. In mathematics, the product (multiplication) is α and the sum (addition) is β. When I opened the bottle, it did not foam at all, not even a little bit. I was a bit surprised. When I drank it, it was... refreshing. The beta is in the mold of sake, but the alpha is not sake-like, and I feel as if I am drinking a cocktail. The way it is made is more like a cocktail. As the temperature rises, you will notice the light but quite thick flavor. I was very impressed by the difference between the two! I learned a lot more than the price and was impressed! I am glad I bought it!

Japanese>English

コタロー

Good evening, flos_lingua_est 🌙 This is the one I missed out on while initially wondering about it ‼️🤣Thanks for the math analogy and the difference in taste, very easy to understand 👍✨Both look delicious 🥳.

Japanese>English

flos_lingua_est

Hello Kotaro, ☀️ The price is there and it bothers me lol. I don't know what to do with all the stuff I've missed out on too... I'm glad you got the metaphor! I wrote it thinking it wouldn't get across: ☺️

Japanese>English

flos_lingua_est

abeYASOGIN SAKE α

阿部酒造 Niigata

7/24/2025, 1:16:03 AM

尾崎商店中央店

158

flos_lingua_est

This time we will compare the α and β versions, both of which were made by changing the timing of adding gin. The α is made by adding YASO GIN at the last step of the brewing process, called tomeshi-brewing, in which koji mold, steamed rice, and water are added. Last time it took a while to open the bottle, but this time it was opened immediately. From the aroma, it is already exciting with various organic aromas that are not typical of sake. The lemony acidity and grapefruit-like bitterness give it a thickness that does not end with freshness. The spicy and herbal character of the gin adds to the botanical taste. The citrus and herbaceous image is a combination of citrus and lemongrass. The price is 2,750 yen, so it is not a drink for those who want to drink a lot, but I had the impression that it has a rich taste and performs well. Together with the beta mentioned below, it impressed me as a delicious and intellectually stimulating product!

Japanese>English

flos_lingua_est

AfuriRINGOSAN77

吉川醸造 Kanagawa

7/21/2025, 12:25:55 AM

雪乃屋　こぐれ酒店

163

flos_lingua_est

When I asked for a recommendation for a sweet and sour tasting sake, this was the one that was introduced to me. I also like many sakes from Kanagawa such as Matsumidori and Zanzou Horai, and I like hard water brewing, so my decision was made immediately. As the title says, it is made with Rinko Acid 77 yeast, which is said to produce a lot of malic acid. Hirasen also often brews with this yeast. I am ashamed to admit that until now I did not really know what malic acid tasted like, but I think I actually quite like it. I've always said I wasn't good at pineapple or apple-like sake, but I guess I liked apples... I'm not sure anymore... I guess I still have a lot to learn lol I was surprised when the cork blew out the moment I opened it. That doesn't mean it's shrieky, but it's very tasty, especially on the first day, with a subtle petite mouthfeel, similar in taste to about the second day of abe... The minerality is one of the strong points of this sake, and the way the "hardness unravels," as the manager put it, is brilliant. The bitterness is also very natural as it is almost astringent. If you are looking for a sweet and sour type of sake, this is a must try!

Japanese>English

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