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flos_lingua_estflos_lingua_est
インスタとXあります。 2025年上半期感動酒 仙禽 あら&せめ&クラシック 澤屋まつもと 五百生 神亀 SS 風の森 CE&α5&α6 かっぱ 特純 濁り 篠峯 もろみ 山城屋 濁 福海 山田濁り 竹泉 槽口直詰 天美 白天&辛天 田酒 NY 八海山 特純原酒 雨降 77 寒菊 寿限無 山形正宗 袋吊 川鶴 Olive 濁 赤武 NB 純米 残草蓬莱 男の夢 智則 直汲中取

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Check-ins

525

Favorite Brands

15

Hall of Fame

abeSenkinShinomine

Most Check-in Brands

abe
49(14.89%)
Senkin
40(12.16%)
Shinshu Kirei
21(6.38%)
Yamashiroya
16(4.86%)
Kaze no Mori
15(4.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
72(13.71%)
Tochigi
59(11.24%)
Nagano
47(8.95%)
Fukushima
40(7.62%)
Saitama
36(6.86%)

Venues With Most Check-Ins

尾崎商店 中央店
181(41.71%)
Koyama Shoten (小山商店)
46(10.6%)
雪乃屋 こぐれ酒店 入間店
32(7.37%)
ワインショップ沢屋
29(6.68%)
地酒のマツザキ 川越新宿店
29(6.68%)

Timeline

flos_lingua_estflos_lingua_est
abeブラック 仕込ロットvol.1-1
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
121
flos_lingua_est
I was thinking that I haven't had Abe Black for a long time, and then I realized that the price will go up drastically in October or November 2025! I was thinking that I haven't had Abe Black for a long time, but then I found out that the price was raised to 2,700 yen or 2,800 yen for the new release in October or November of 2025! It was originally a junmai sake, right? Maybe the reason why they dropped the specific name was to be able to set the price as they wanted. It was going to be difficult to buy it sooner or later, so I bought it while I could. I can only say that it is my favorite with a hint of peach and banana! Abbe Black is still delicious! I can't believe the price of this one is going to go up so much...even though it's delicious. I was wondering what I should do when the price of junmai sake has been over 2000 yen, but now I get chills thinking about how much the price of other sake that was jungin standard will go up in the future. I was feeling sad that I won't be able to drink much abe and thought I would take my time to savor it, but I drank it all up in no time ...... lol. Ummm...it's still delicious ohhhh. It's fresh and cheerful, yet gentle, sweet and sour, but goes well with food, and the slight bitterness on the palate adds a nice accent, making for a great balance. It is delicious!
Japanese>English
flos_lingua_estflos_lingua_est
Senkinモダン 零式生酛生酒
せんきんTochigi
alt 1
alt 2alt 3
尾崎商店 中央店
109
flos_lingua_est
The Modern Senkou I style that I drank a few months ago was said to be hi-iru, but this Zero is raw. While the Modern Sentori Hi-iri was a dry white wine-like food wine, the Zero was juicy, fruity, and could be drunk on its own. After the Edo revival, I have the impression that Hi-iri is now drinkable on its own as well. What is the difference between the renewed and the new Nama? It is fresh! It is very transparent. It is very similar to the Taiheizan 3104 that I drank the other day! The Sentori-like character comes out from the middle of the bottle and it is still fruity. It is not so much sake-like as it is thin, so it is better with salads and light snacks, and if you want to drink it with strong food, I would rather drink it by itself. I wonder if this is the trend this season. It is delicious and easy to drink like water. It is like an easier drinking version of the old Yamashiroya, and I feel that there is room for more delicious drinking, and that it is a sake worth researching.
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
尾崎商店 中央店
104
flos_lingua_est
A bottle of melon-flavored sake that was recommended to me when I asked the liquor store if they had any melon- or banana-flavored sake. It has been a little while since I have had Abu-no-Tsuru itself, but I am glad I did because I have been wanting to drink it! Ah, so this is the melon type. I'm becoming more and more unable to distinguish it from the pineapple type, and my tongue is getting more and more stupid, but it is indeed melon-type, lol, lol, lol. The third day was a good time to relax, or rather, the tropical aroma was a little lessened, and the taste was well-balanced and amazingly delicious! From the moment you take a sip, the aroma comes in and the umami gradually expands, then the sweetness like Andes melon expands, then the umami fades gently with the sourness, and finally the bitterness comes out gradually. I think I like this feeling a lot. It is a gorgeous yet somewhat subdued sake, but it is actually quite delicious! I really recommend the first or second day for those who like tropical aromas, and the third day for those who want it to settle down a bit more! As is often the case with good sake, I drank it all up quickly...it was actually a great sake...? I was secretly impressed!
Japanese>English
flos_lingua_estflos_lingua_est
abeFOMALHAUT Sparkling貴醸酒発泡
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
100
flos_lingua_est
A sparkling version of FOMALHAUT. I really wanted to open them at the same time or in succession to compare them, but due to circumstances, there was a bit of a gap between them. When I tried to open the crown with a corkscrew, the liquid level started to rise and it exploded when I opened it all at once! Yum! Sweet and delicious! It is wonderful that it tastes great without any thought of what to eat with it or exploring the flavors as an after-dinner drink. The sweetness like fine brown sugar and the rich flavor swell up from the shwashy stimulation, and just like the normal sake, it also has a good finish, so you can tell it is not just a sweet sake. It is not typical of Niigata sake, which is characterized by its rich sweetness, but it is still able to be drunk with a refreshing aftertaste, perhaps because it is made by a Niigata brewer. It is not dramatically different from the normal sake, but since Abe itself is often (slightly) fizzed, this one seems to be more like Abe.
Japanese>English
flos_lingua_estflos_lingua_est
abeFOMALHAUT貴醸酒
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
98
flos_lingua_est
I have been drinking only REGLUS in the Abeno Star series, but this time I finally tried something new! I'm looking forward to this one, as it's been a while since I've had a sweet sake. I am looking forward to drinking this one. I bought two bottles with FOMALHAUT Sparkling so I can compare them! It has a honey-like sweetness, but the aftertaste is not too harsh, and even among sweet wines, it is relatively refreshing, so it is wonderful that you can drink it as much as you want. It is not impossible to drink it with a meal, but I think it would be better with something light like a salad with honey, cheese, sweet dressing, or fruit. Oh, but a sweet curry would also go well! Kijoshu is usually priced higher than usual, but for Abe, the price was kept lower than I expected, at 2,500 yen! It sounds expensive when I write it like this, but Abeno's former jungin standard is 2,420 yen, so the price is almost the same as that. In that sense, it may be relatively reasonable. It is true that I am too busy to drink it carefully, taste it, and think about my impressions, but when it tastes good, my impressions tend to be short.
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
尾崎商店 中央店
145
flos_lingua_est
This bottle was recommended to me when I ordered a banana or melon flavored drink. Or rather, it was recommended without such an order in the first place, so I bought it immediately. I was told that it could be considered as mainly pear or banana... but I was completely oblivious to that fact when I tasted it, and I was so shocked that I didn't care what type of fruit it was lol. I was so shocked that I didn't care what kind of fruit it was! It was so clear and beautiful that I didn't care what kind of fruit it was. It was the most smooth ever, and when it was cooled down to a crisp, you might have thought it was water. LOL! When the temperature rises, it has a certain sake-like quality, but it is still very easy to drink. It has a lactic acidity, which I think is the key point of this sake. If it were not, it would be too light, but I think this is what gives it character. When I drank other sakes together with this sake, I felt that the other sakes were also beautiful, or rather, they seemed to lose their edge. More to the point, it was a wonderful sake that made the other sakes I was comparing it to taste good. It gave me a strange sensation. It was a gem that touched my heartstrings in a strange way.
Japanese>English
flos_lingua_estflos_lingua_est
Mansakunohanaうまからまんさく純米
Hinomaru JozoAkita
alt 1alt 2
地酒のマツザキ 川越新宿店
130
flos_lingua_est
I had never had a chance to try it. One day, I suddenly thought that the standard dry sake might be hi-ire, so I asked a question at a liquor store and found out that it was also hi-ire. So I decided to keep it at room temperature and drink it whenever I wanted to, so I kept it in the closet. It was convenient because I was just looking for some standard dry sake and this was one of the candidates. It seems to be similar in direction to the Tengu Mai Yamahai Namaizu that I had just had. The main difference is that it has less acidity and is therefore more crisp. On the first day, it was quite alcoholic or had some classical peculiarities, but after the next day, it suddenly became more coherent and less stuck. Perhaps it was the Taheizan 3104 that I was drinking with it, but it seemed strangely more organized or beautiful, or somehow less stuck in the drink. It is indeed a fire-entry. It does not deteriorate even after a few days, and even seems a little milder after about 10 days, and the impression remains almost the same until the end. For my personal taste, the 5th day was the best.
Japanese>English
flos_lingua_estflos_lingua_est
Tengumai山廃純米 生原酒純米山廃原酒生酒
Shata ShuzoIshikawa
alt 1
alt 2alt 3
酒商山田
121
flos_lingua_est
Tengu Mai's Yamahai is the pride of Ishikawa, and I had enjoyed it so much on a trip to Japan that I wanted to buy some and drink it someday. I had been waiting for a chance to buy it, but when it was on sale, I asked to reserve a bottle and bought it. It is 18 degrees, but the alcohol content is already strong from the aroma. The directionality of the sake after it is contained is similar to that of Kanenaka, which I drank just before. The acidity and the strength of the Yamahai are also noticeable. It has a tremendous depth of flavor, and the acidity that comes in like an unceasing wave of attacks is delicious. What is particularly interesting about this trend is that bitterness is almost imperceptible. It may be because the other flavors are strong, but I feel that there is absolutely no bitterness. This may be the reason why there is no harshness until the very end despite such a strong flavor, and why the aftertaste is surprisingly clean and refreshing. It is wonderful that it is easy to drink despite its quirks. It is a unique gem that is hard to find elsewhere. It tastes great chilled, at room temperature, and even better when warmed! It was wonderful! I was very impressed!
Japanese>English
flos_lingua_estflos_lingua_est
Kanenaka生酛純米超辛口 無濾過生原酒純米生酛原酒生酒無濾過
Nakajimaya ShuzojoYamaguchi
alt 1alt 2
尾崎商店 中央店
112
flos_lingua_est
This is the second bottle of Kanenaka this season. I was so impressed with the last bottle that I couldn't resist repeating it. It is a wonderful sake that you don't need any other sake as long as you have this one. Unfortunately, it is a seasonal product, so you may not be able to enjoy it as long as you have this one. It is so good that you can't help but say "delicious" the moment you take a sip. I have the impression that it is a sake that shows its true value especially in autumn. Because of its strong alcohol content and dark flavor, it seems to go well with foods with a strong flavor, such as miso-flavored food. Not just salty foods, but foods that are rich in flavor. It is not that I don't have much to write about since this is my second bottle...it is just that it tastes so good that I drank it all before I could think of my impressions, as I tend to do. The brand itself is not very well known, nor is it a premium rare sake, but it seems to be very useful in restaurants. It seems to go well with the strong flavors of izakaya food. It is a sake that is as good with food as it is with food!
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
マツザキ 中福店
141
flos_lingua_est
It is said to be Yamagata Masamune's first low-alcohol sake, and while I was worried that it might lose some of the Yamagata Masamune character with its 13% alcohol content, I bought it with high hopes that the simple sticker label would look stylish and delicious on the contrary! It is very smooth, light, fresh, and clear, so it is perfect for the intense heat...a refreshing summer breeze. If I had known, I would have drunk it earlier in the day, so I feel like I'm wasting my money. On the third day, the Yamagata Masamune character comes out and the flavor is a bit more banana-like or a bit more robust. I like it this way because it has a good balance between drinkability and drinkability! Mmmm...very tasty! To be honest, I felt the taste was thin until the second day, but on the third day, the taste is clear, so I am relieved that my worries about what would happen if it was like this until the end were unfounded. Overall, the taste is soft and gentle. There is not much stimulation in the mouth, but it is full of clarity and freshness, or a kind of freshness. I felt that this sake fulfilled my selfish desire to drink it lightly, but not to have no taste. ...I know I'm repeating myself, but I really wanted to drink it in the summer heat. ！！！！！ LOL!
Japanese>English
flos_lingua_estflos_lingua_est
Yamashiroya濁 -daku-生酛にごり酒発泡
Koshi MeijoNiigata
alt 1alt 2
尾崎商店 中央店
124
flos_lingua_est
This year, Yamashiroya Muddy stopped having that pink bottle with a simple label and has a transparent bottle with a mysterious pattern. I wonder if the price of the bottle has gone up as well, and I can't help but notice the world-weariness. But that aside, it was so delicious that I drank it in gulps the moment I took a sip. And to my horror, I drank it without thinking about it, so I have no impression of it at all! LOL! I usually drink it over a four-day period, but I finished it quickly... I don't even remember drinking it anymore! LOL! I think it tasted really good... but that's all I can think of... lol I always have no impression of it because it was too good for my liking, but this is frustrating! If this happens, I'll buy it again and give a proper review! I'd like to revisit it since it looks like it's still in stock!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山純米吟醸 直汲純米吟醸原酒生酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
118
flos_lingua_est
The aroma is like pineapple and apple. The reason why the aroma is not unpleasant despite its fragrance is because it is wonderfully elegant. You can feel the solid structure that is typical of Tenranzan, and the ginjo aroma makes it a very elegant sake. This is the third year I have bought this sake, and it is really delicious. If it were available year-round, people would probably come to buy it, but they don't, do they? I like this one, which I can almost certainly buy at the brewery in the fall, even if it is not Igarashi, which is a sake only available at special dealers. I have a feeling that Igarashi has evolved after the Corona disaster, but thinking about it, I haven't had Igarashi recently, so I think I'll buy some next time. I wonder if it is much the same as Tenranzan...? By the way, I recently discovered that I like apple-type sake, which I thought I didn't like. Actually, I guess it is not apples that I don't like, but pineapples. Also, I have a concern that I may not be good at melons either. My tongue is getting stupid these days, and I can't really tell which flavors are similar to which fruits. At any rate, as for the melon, there was a package that looked like a Niida Zenshuu melon, so I will buy it next season to check it out.
Japanese>English
flos_lingua_estflos_lingua_est
Fusano Kankiku青海 -Summer Sea-原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
長塚酒店
120
flos_lingua_est
This year, I drank Hoshikai and then Aomi... I heard that there was another sake that imitated the sea, so I will definitely try that next year. Conclusion! It is very easy to understand and delicious! The sweet and sour taste of sweet and sour that makes it easy to understand why Kangiku is so popular. I like it too! The apple acidity is very well expressed and very tasty! I recently found out that I actually love it, even though I thought I didn't like applesauce. Thanks to the Amezure I drank before, I was able to clearly identify what is malic acid, and the complexity of sake made it clear that I had mixed up my perception of what was what. I will actively drink sake with malic acid from now on lol. It is mainly sweet and sour with some umami. And it tastes very clear and delicious with little bitterness. What is it about the taste that is as beautiful as the crystal clear sea, yet so easy to understand... Speaking of the sea in Chiba is Kujukuri, but I have never been there, so I am sorry that Okinawa came to mind from the taste lol!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山秋限定 純米 無濾過生原酒原酒生酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
137
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
Hiraccio. Thanks for the info😊 I had never heard that the bottling is done by Igarashi! I'm going to check the label now and enjoy it 🤗.
Japanese>English
flos_lingua_estflos_lingua_est
HanatomoeHANATOMOE USUNIGORI生酒にごり酒
Miyoshino JozoNara
alt 1
alt 2alt 3
尾崎商店 中央店
129
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_estflos_lingua_est
abeシルバー VOL.1-2生酒おりがらみ
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
126
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_estflos_lingua_est
Toyobijin地帆紅大吟醸無濾過
Sumikawa ShuzojoYamaguchi
alt 1alt 2
雪乃屋　こぐれ酒店
122
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_estflos_lingua_est
Yamagata Masamune夏ノ純米 タンク2(盛夏)バージョン純米
Mitobe ShuzoYamagata
alt 1alt 2
マツザキ 中福店
138
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_estflos_lingua_est
Senkinレトロ生酛原酒無濾過
せんきんTochigi
alt 1
alt 2alt 3
尾崎商店 中央店
132
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_estflos_lingua_est
alt 1alt 2
128
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!
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