flos_lingua_est's Profile

flos_lingua_est

天覧山秋限定純米無濾過生原酒原酒生酒無濾過

Igarashi Shuzo Saitama

11/12/2025, 1:19:05 AM

五十嵐酒造

123

flos_lingua_est

This sake is locally distributed in Igarashi. The brewer said it is his favorite sake because he has not had many similar sake, but what does it taste like? It's autumn and it's still sake! It doesn't have a bright, sunny feeling, nor is it fresh. It does not have a gorgeous aroma, nor is it a voluptuous type of sake. It is moist from the moment you drink it until after you swallow it. No matter how far it goes, it is always moist. It has a spiciness that is typical of Tenranzan, but it is still moist. The taste like LaFrance or lychee comes from this moistness and freshness. But that does not mean that it is light. It has a slightly mellow, slightly dry mid-palate, and although there is no dizzying change in flavor after drinking, it is a well-balanced sake with a delicious fruitiness accompanied by acidity and a certain sweet umami flavor. It is a very interesting sake with many characteristics that are unspoken. I don't think I've had many sakes like this. It may be the one and only sake. From the second day, it was just like KAYA from Hachibei Sake Shop, and it was also excellent when warmed up! It was a gem that could secretly impress me like an autumn sake. Recently, I thought that Igarashi Sake Brewery might be the best sake brewer in Saitama.

Japanese>English

ヒラッチョ

flos_lingua_est, I am secretly impressed and curious! I also like Tenranzan, and Kagamiyama in Kawagoe, but Kagamiyama is related to Igarashi Shuzo, and these two breweries are my personal favorites in Saitama.

Japanese>English

flos_lingua_est

Mr. Hiraccio. It's supposed to sneak out again next year, so if you happen to be passing by the brewery, by all means lol. I thought Igarashi Shuzo had revived Kagamiyama? Both of these sake are of solid quality, aren't they? High profile breweries, I strongly agree with you 🤗.

Japanese>English

ヒラッチョ

flos_lingua_est, good morning 😊I would like to go to Hanno. The second son of Igarashi Shuzo is the brewer of Kagamiyama and it seems that most of the sake is bottled at Igarashi Shuzo since Kagamiyama does not have bottling facilities.

Japanese>English

ヒラッチョ

So, if you look at the endorsement label of Kagamiyama sake, you will see that the manufacturer is Koedo Kagamiyama Shuzo, but the processing plant may be listed as Igarashi Shuzo, The label on the back of Kagamiyama's sake may indicate that the manufacturer is Koedo Kagamiyama Sake Brewery, but the processing plant is Igarashi Shuzo.

Japanese>English

flos_lingua_est

HanatomoeHANATOMOE USUNIGORI生酒にごり酒

Miyoshino Jozo Nara

11/12/2025, 1:13:26 AM

尾崎商店中央店

116

flos_lingua_est

It was a long time ago that I had my first drink of Hanabake. The first one was a very dry and very active muddy called Splash. It was an interesting sake that tasted great with curry. The last time I drank it was probably 2 or 3 years ago. I think it was a mizu-hashiroku nigori sake at that time. It was delicious with kimchi nabe. This time, while looking for a dry sake, the manager recommended it to me and I bought it because it was sweet but tasty. It was sweet and sour! It has a strong body with 17% alcohol by volume, and the bitterness comes and goes at the end. It is quite easy to understand and delicious! Each of the flavors and specs are unique, so if served blind, the percentage of correct answers is likely to be quite high. Some people may be put off by the fact that it is 17 degrees, but I recommend it. Hopefully, I would like to try a 12% version of this sake, and I hope that they will continue to serve this sake as it is.

Japanese>English

flos_lingua_est

abeシルバー VOL.1-2生酒おりがらみ

阿部酒造 Niigata

11/12/2025, 1:11:48 AM

尾崎商店中央店

114

flos_lingua_est

Finally, Abe has abolished specific names such as Junmai and Junmai Daiginjo. Maybe it is good in that we can judge the taste without preconceptions. I am easily influenced by words. The aroma is alcohol-like without being gorgeous. When I poured it into a glass, it was quite effervescent to the point that I couldn't believe it was 8 months old. It blew me away lol. And of course it has a sizzling sensation. The sweet and sourness that is typical of Abe is very delicious. But then suddenly acidity and bitterness appear and drown out the sweetness. It is like biting into a whole citrus fruit. I have never tasted such bitterness in Abé. I don't remember it having this much bitterness. It was like a new Abé for me. I like the more transparent ones, but I also like complex ones like this. There is a lightness that is typical of Abé, but how to put into words this sensation that is so rewarding to read...let's call it a "multilayered sensation". I think it is easy to understand this, which makes it an enjoyable and tasty drink.

Japanese>English

flos_lingua_est

Toyobijin地帆紅大吟醸無濾過

Sumikawa Shuzojo Yamaguchi

11/12/2025, 1:09:00 AM

雪乃屋　こぐれ酒店

113

flos_lingua_est

Toyo Bijin has a Jungin series of sake with different rice, which is my favorite because it is easy to drink and tastes good for the price. This Jihonbeni is a Daiginjo-shu made with more polished rice. It is not junmai-zukuri, but that is why its technique shines through. It has an aroma of ethyl caproate that wafts from the moment it is poured into the glass. And when you drink it, you will be surprised by the ginjo aroma...and there is a sweetness but no sourness. I don't like this one. I like sweet and sour aroma sake, but I am not so good at this kind of sake without acidity. So I sometimes can't drink sake that excels in aroma, which is common in Tohoku sake, even if it is famous. However, this one is not harsh on the palate! This is probably due to its transparency or cleanliness. If it is this beautiful, even a combination of flavors that you don't like can be drunk with pleasure. If it is more fragrant than this, it is a bit harsh. Although it is fruity, it does not end there. It is gentle and refreshing, so I think it will appeal to a wide target audience.

Japanese>English

flos_lingua_est

Yamagata Masamune夏ノ純米タンク2(盛夏)バージョン純米

Mitobe Shuzo Yamagata

11/10/2025, 5:12:51 AM

マツザキ中福店

130

flos_lingua_est

I got the Natsuno Junmai again this year, which I loved after drinking it last year, and when I found out they released a different tank, I rushed out to buy it. LOL! While the early summer version is made with yeast No. 14, this one has not only an alcohol-like aroma of melon and banana from the No. 6 series, but also some fresh light fruit nuances. The combination of No. 6 yeast and the sake rice, Yuki Megami, is said to produce lychee-like fruit nuances. This may be what I felt in the standing aroma. From the moment you take a sip, the fruity, floral, mineral-rich, and solid flavor blooms at once. The slow but steady disappearance from there is just like fireworks going off in the night sky in summer. Hopefully, the fireworks would be expressed as if they were shooting up with a whiz, but I was very satisfied with the deliciousness of Yamagata Masamune as always. By the way, compared to Tank 1, this one is a little lighter and has a cleaner aroma and taste. Both are very tasty and impressive!

Japanese>English

flos_lingua_est

Senkinレトロ生酛原酒無濾過

せんきん Tochigi

11/10/2025, 5:09:01 AM

尾崎商店中央店

124

flos_lingua_est

I had heard that it was a sweet and sour type of sake, reminiscent of the old sweet and sour Senkou, or similar to the recent UA series, and I was really looking forward to it, but since it was a year-round product, I kept putting off purchasing it, and even after purchasing it, I kept putting off timing when I should drink it. Finally...finally...it was time to open the bottle! The time came to open the bottle! 2016 was the year that Sentori continued to produce the excellent products that made a tremendous impact on me and got me hooked on sake. I was very excited to see if I could keep the beautiful memories of those days or dig up some memories, but I was also afraid not to be disappointed. Now I can finally taste it. I'm looking forward to it... Hmmm? This is not the Sentori of that time...! LOL! It's not crazy sweet and sour, no, indeed it's delicious with a great fruitiness or sourness! But it's too beautiful! It's incredibly clear and delicious, but it's something else! But delicious! On the first day, I was neither elated nor disappointed, but on the second day, I was able to confront it with a flat feeling and was surprised by its clear yet beautiful taste!

Japanese>English

きっしー

Retro, classic, modern. Which do you prefer? Senkori's raw yeast is delicious.

Japanese>English

flos_lingua_est

Mr. Kiski. They are all gentle and tasty in the mouth. ☺️ Personally, I preferred the classic! Which one was your favorite?

Japanese>English

きっしー

flos_lingua_est> Personally, I prefer "Kame-no-o" to "Yamadanishiki" and "Omachi" to "Kame-no-o", so I guess modern > classic > retro.

Japanese>English

ジェイ&ノビィ

Hi flos_lingua_est 😃 We also felt 🤔 that you have become more docile and graceful than the old Senkou 😅. I think Retro is the closest to the old days among them! Well, it's delicious though 😋.

Japanese>English

flos_lingua_est

Kisuki-san> > I see! I have always felt that Modern has a great sense of balance, but it is true that the characteristics of the sake rice also come out, doesn't it?

Japanese>English

flos_lingua_est

Good evening, Jay & Nobby! I'm glad you can relate! I think it was a bit sharper or rougher in the past, not just at Senkou lol. Now it seems like everywhere is based on the premise of being clear 🤔.

Japanese>English

flos_lingua_est

Shinshu Kirei緑ラベル普通酒

Okazaki Shuzo Nagano

11/10/2025, 5:06:08 AM

120

flos_lingua_est

I took a trip to Kamikochi on August 12, I think. I didn't expect that the road was completely closed due to a landslide caused by heavy rain the day before. I didn't want to go back home, so I went to Okazaki Sake Brewery in Ueda to buy some sake. It was a red-labeled sake, which used to be a regular sake with aluzoe, but has been reborn as a green-labeled sake with junmai specs. It's good! It is indeed good! It has an easily recognizable, gorgeous aroma of pineapple and apple, with a gusto of alcohol-inspired power, and I felt that it had everything that makes a delicious sake. It is drier than I had imagined, with a gorgeous aroma and a clean taste. It is a type of sake that may or may not be typical of Shinshu Kamerei...I have had this type of sake somewhere before, but I don't know what it is. Combined with the great price of around 1,300 yen, if there is someone who likes pineapple dry sake, he or she will be satisfied with this sake for the rest of their life! I think it's a sake that is good for the rest of your life. LOL!

Japanese>English

flos_lingua_est

Kaze no Mori夏の夜空 2024純米原酒生酒無濾過

Yucho Shuzo Nara

11/10/2025, 3:09:07 AM

尾崎商店中央店

121

flos_lingua_est

I have been wanting to drink this sake for a long time, but for some reason I never had a chance because of my refrigerator situation, or because it happened to be the year when it was sold out even though my refrigerator was empty. The sweet and sour fruitiness, the spuddinginess, and the somewhat rummy feeling are very easy to understand and delicious! Is this 11%? It's light, but the flavor profile is so solid that it doesn't seem so. It's true that it goes down very easily, but for someone who is not used to drinking sake, it's so drinkable that it seems like it is a proper sake. The only regret is that the capacity is only 500ml. This may be due to concerns about deterioration. I would like to drink more, but it will run out soon..! If 11% can produce such a great taste, shouldn't 11% become the standard? This is great because many sake with this much alcohol content have an oddly too light taste! This is a bottle that will create a stir in the midst of the growing trend away from sake. I am impressed!

Japanese>English

flos_lingua_est

YamashiroyaStandard Class 直汲生純米生酛生酒発泡

Koshi Meijo Niigata

11/4/2025, 7:59:42 AM

尾崎商店中央店

125

flos_lingua_est

Yamashiroya's standard is a hi-iru sake, which is just plain light. Light. Dry. It's like plain yogurt well dissolved in water. It's like water but not water... It's a strange sake that has no characteristics, no hooks, and on the contrary, is very sharp. It's a direct-draft version of the same type of sake, but whether it's the recent Yamashiroya, Naokumi, or Nama, the seasonal sake is becoming a sake with proper characteristics and taste. However, it is a year-round product, and it is Yamashiroya's Standard Class, so I bought it because I wanted to drink something like that once in a while! What's that? It has an aroma and taste! Is this the standard of Yamashiroya? It is a modern dry sake that is easy to drink and very tasty. I have a feeling that this is not what I was looking for in a Yamashiroya standard, but it is so delicious that my heart is shaking. I don't know how to interpret it. I'm confused, but it's so delicious! It's similar to Amami, which has recently become my favorite. I would like to meet Hi-iri somewhere, but I will continue to watch it as a very satisfying sake. It was delicious. I am very impressed. By the way, it is softer and sweeter than Kanenaka Dai-harakuchi.

Japanese>English

flos_lingua_est

Sakayahachibee純米吟醸 KAYA純米吟醸

Gensaka Shuzo Mie

11/2/2025, 4:06:57 AM

尾崎商店中央店

120

flos_lingua_est

What used to be released as a year-round jungin is now released as a summer sake. Does it taste different from the past? I have not had it, so please let me know if you are familiar with it. Hachibei itself was the last hiyayogoshi I drank a year or two ago...for better or worse, I had the impression that the impression of the sake did not change much no matter which one I drank. Needless to say, my level probably wasn't up to it. I bought it because the manager said it was so good that he drank it all the time without even having time to write down his impressions. His recommendation was right, it was so delicious! I am impressed that Sakeya Hachibei can make this kind of sake as well. No, I know that they can make nigori sake, which they used to serve in the winter and was quite sharp, but I thought they only made plain-feeling sake anymore... I don't know if it is because my level as a drinker has risen a bit, or if the brewery has changed its taste, or if this Jungin is based on that concept. But it is a tremendous quality as a modern dry sake that can be enjoyed on its own. It is impressive. When it is warmed up, the acidity comes forward and it becomes a little sweet (umami) and sour.

Japanese>English

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

117

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

123

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

135

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

127

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

136

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

136

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

135

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

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