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HaraHara
とりあえずいろんなお酒を飲んでみてます。間違っていたりおかしい表現などあったら教えてください！！

Registered Date

Check-ins

110

Favorite Brands

5

Hall of Fame

Hououbiden

Most Check-in Brands

Hououbiden
8(14.55%)
Aramasa
8(14.55%)
Shojo
3(5.45%)
Hakkaisan
3(5.45%)
Kazenomori
3(5.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
13(11.82%)
Nara
10(9.09%)
Tochigi
9(8.18%)
Kochi
8(7.27%)
Yamagata
5(4.55%)

Venues With Most Check-Ins

Cuisine Shingo Nihombashi
10(21.74%)
Imadeya Ginza (いまでや銀座)
8(17.39%)
和ビストロ Saku
6(13.04%)
Bocchiriya (神楽坂 ぼっちりや)
5(10.87%)
Seigetsu (てしごとや 霽月)
3(6.52%)

Timeline

HaraHara
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20
Hara
Koji Rice：Yamadanishiki Kake Rice：Hatsutanishiki Polishing ratio：50 Yeast：MIAA No.9 Sake degree -0.5 Acidity 1.3 Amino acidity 1.55 This sake is made by the same brewery that makes "Nishinoseki" in Oita. We got it as a souvenir. It is written "Bigin" for "Delicious Ginjo-shu". It is a very well balanced and elegant sake. Because it is matured, it is yellow! If you drink it chilled, it is rather mild. At room temperature, the acidity stands out. If you warm it up a bit, the aged aroma will probably stand out (I didn't have the equipment to warm it up, so I didn't try). I've always wondered about this, but there are a lot of sakes that call themselves Junmai Ginjo, not Junmai Daiginjo, even when the rice polishing ratio is 50%. Is this because it's about 50%, but not strictly less than 50%, or is it Junmai Ginjo? If you know anything about this, please let me know🙏.
Japanese>English
HaraHara
Kazenomori秋津穂807 試験醸造④純米原酒生酒無濾過
Yucho ShuzoNara
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22
Hara
100% Akitsuho Rice polishing ratio: 80%. Yeast No.7 It's still fizzy as ever. I wonder if it is classified as a Junmaishu? In a good way, I can't believe it's 80% polished rice - it's not bitter! It's yeast #7, and it's elegant, but I think it smells banana-y. The flavor is pretty thick! Thick and mellow. I'm not a big fan of carbonation, so splitting the day in half was perfect for me.
Japanese>English
HaraHara
Aramasaラピス　別誂木桶仕込みオーク樽貯蔵純米吟醸生酛
Aramasa ShuzoAkita
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鮨 栞庵 やましろ
32
Hara
This is a 2015 wood-barrel-brewed Lapidus, cellared in oak barrels! The acidity is still very distinctive. There's not much of an aftertaste, but there is a slight oak barrel aroma that lingers in the nose. I've never had regular Lapis, so I can't compare it, but it doesn't have much sweetness. It is sour. It's not light, but it's not dense either.
Japanese>English
HaraHara
AramasaNo.6 C-type純米生酒
Aramasa ShuzoAkita
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鮨 栞庵 やましろ
29
Hara
Raw Rice：Sakekomachi Polishing ratio：Kake 55％Koji 60 I've been neglecting to post this, but I found something outrageous, so I did! It's a Shinsei C-type. It's a Junmai-shu (pure rice wine), and it was only available at the Hanpukai in July. The brewing method is unique! They use Kumonoskabi, which is used for Shaoxing wine, for the koji. The mold can't be cultivated on steamed rice, so they cultivate it on wet raw rice... 😅I like to experiment too much 😅(*They also use yellow rice malt to dissolve the rice). As you can see in the description, it wasn't very sour! It's much sweeter and floral, and has a slightly different feel to it than the previous Shinsei. Some people might find it too rich. I love it. It was a perfect fit for sushi too~!
Japanese>English
HaraHara
Sharaku純米吟醸純米吟醸生酒
Miyaizumi ShuzoFukushima
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35
Hara
100% Yamada Nishiki Polishing ratio 50%. Limited edition. Happy aroma of rice→Piquant and spicy impact→The presence is asserted for a moment in the middle and disappears immediately banana→Strong umami again→No lingering aftertaste (=Good sharpness) Too complex~! Genius! Fun! It doesn't show up in the location search, but I bought this one at Mizuhashi in Roppongi. They also had a viridian of Shinsei. The assortment is in excellent taste. Please visit.
Japanese>English
HaraHara
Hououbiden碧判純米吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
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Imadeya Ginza (いまでや銀座)
38
Hara
Yamada Nishiki, Gohyakumangoku Rice polishing ratio: Koji 50%, Kake 55 It is a winter limited edition. (Don't save it until April) First of all, the aroma is wonderful ◎It is a fruit, I live to smell this aroma of Hououmida〜! Next is the taste. It has the same density as the unfiltered original sake, but it's much more acidic than the usual Hououmita, and it's not as gorgeous. I'm not sure, but it tastes like white wine. (As you can see from the picture, it was stored in a dangerous way, so there is a possibility that the taste may have changed...) It's different from the usual Hououmida that I like so much, but it's a good sake!
Japanese>English
HaraHara
Hououbiden純米大吟醸　生詰純米大吟醸原酒生詰酒無濾過
Kobayashi ShuzoTochigi
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37
Hara
100% Yamada Nishiki Polishing ratio 50%. Hououmida is only available raw in summer, but it is raw at this time of year. I don't know what the truth is, but... well, if it was a summer stocked sake, it would be even worse. I believe it.
Japanese>English
HaraHara
Denshu特別純米特別純米
Nishida ShuzotenAomori
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36
Hara
Rice used: Hanabuki Snow Polishing ratio 55%. Difficult to obtain? There is a rumor that it is hard to get. It is a special junmai, and you can feel the richness of the rice. I like this kind of sake too.
Japanese>English
HaraHara
Nabeshimapurple label純米吟醸
Fukuchiyo ShuzoSaga
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38
Hara
100% Yamada Nishiki Polishing ratio 50%. At the izakaya (Japanese style pub) that I've been interested in for a long time. There is a big banner of Ottersai in front of the shop. But I chose Nabeshima instead of Ottersai. It's still a good, calm sake! Aji no namero (grilled horse mackerel)
Japanese>English
HaraHara
KamoshibitokuheijiEAU DU DESIR純米大吟醸原酒無濾過
Ban JozojoAichi
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41
Hara
100% Yamada Nishiki Rice polishing ratio 50%. Fire-retarded once? I finally drank it, Kuheiji. As written, I tried various temperatures and storage periods, but I think I liked it best at room temperature the day after opening the package. The first day was a little sour and young. I understand the expression "fruit skin". But if you want to drink it with food like a white wine, the first day might be better. The finish is good. Also, there is a sense of gas for some reason! Why! I drank it quickly in two days this time, but next time I'd like to warm it up or leave it longer! (Suzuki Mikawaya's website has great explanations and marriage introductions for each series of Kiheiji, so check it out lol)
Japanese>English
HaraHara
Dassai槽場汲み純米大吟醸原酒生酒無濾過
Asahi ShuzoYamaguchi
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Imadeya Ginza (いまでや銀座)
39
Hara
100% Yamada Nishiki Polishing ratio 39 This is the only time of year you can drink it! It says to drink it within 2 weeks of buying it lol! This is the best ottersai I've ever had! I can't wait to drink it again next time 🤤 I've never had the regular 39 so I can only tell the difference between it and the 45, but I still definitely prefer it, it's a wonder the flavor is increased even though it's shaved down (does that mean they use rice with good heart white? lol) Gorgeous umami mellow ❤︎
Japanese>English
HaraHara
KazenomoriPetit純米大吟醸原酒生酒無濾過
Yucho ShuzoNara
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Imadeya Ginza (いまでや銀座)
32
Hara
100% Akitsuho from Nara Prefecture Polishing ratio 50%. I finally bought the very popular Kaze no Mori〜! Tingling and gassy feeling on the tongue, very fresh. It has a faint pineapple? It has a young pineapple aroma. It's not sweet. Slightly spicy aftertaste.
Japanese>English
HaraHara
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Imadeya Ginza (いまでや銀座)
28
Hara
Peach + Hououmida + brewing alcohol + sugar It's a liqueur, not sake, but The pulp is amazing. I thought it was almost juice, but the aftertaste was alcohol, and even though it was only 5%, I got drunk when I drank a lot. I heard that it can't be stored after opening the bottle, so I drank it at once.
Japanese>English
HaraHara
Chiebijin純米吟醸純米吟醸
Nakano ShuzoOita
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Hara
100% Yamada Nishiki? Polishing ratio 55 It was a very soft and gentle sake. To make the most of its gentleness, it would be better to drink it at a temperature close to room temperature! It was my favorite! Even though it's gentle, it's not thin and has a subtle umami. It disappears quickly without much of a lingering aftertaste. You can drink it like a tea while eating. The sake brewer is the same as Chiebijin, hiragana Chiebijin. I don't know, but I heard it was expensive (thank you, my relatives from Oita).
Japanese>English
HaraHara
KeigetsuCEL24 純米大吟醸純米大吟醸生酒
土佐酒造Kochi
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Bocchiriya (神楽坂 ぼっちりや)
25
Hara
Gin no Yume (Gin no Yume) produced in Reinoku district, Kochi prefecture Rice polishing ratio 50%. Kochi yeast CEL24 is used. I finally found Keizuki's CEL24 👏 It's not as sweet or melon as Kameizumi's CEL24. Maybe yellow peach. It's a very polite sake. It's delicious.
Japanese>English
HaraHara
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Hara
Yesterday was the celebration of Hinamatsuri, so I somehow opened a bottle of Hanami sake. It has a beautiful etiquette! It says it's a rich and umami type, but I guess that means it's only in the Kamizen Nyosui range. I felt it was spicy. It's definitely thick.
Japanese>English
HaraHara
Hououbiden芳　純米吟醸　無濾過本生純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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Sumiyoshi Shuhan (住吉酒販)
29
Hara
100% "Osan Nishiki" from Fujita Farm Polishing ratio 55 I reconfirmed the deliciousness of Hououmida the other day, so I finally bought it in a bottle. It seems that this farm is famous for its pesticide-free products. I'm glad that Houou can buy it at a relatively reasonable price. (Although it is more expensive than just Junmai Ginjo). Gorgeous and mellow as always! Delicious! The sweet water melts away. The sweet water melts away. But it's freshly opened, so it's not as clean and fresh as it would be at the store. I think I should have let it come to room temperature a bit more. I could taste the apple and muscat. A little lingering.
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