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TackyTacky

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Michizakura
3(42.86%)
Utashiro
2(28.57%)
Gohho
2(28.57%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
9(69.23%)
Niigata
3(23.08%)
Kumamoto
1(7.69%)

Timeline

TackyTacky
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23
Tacky
Niigata Prefecture's sake is mostly light and dry. This sake is balanced with the current trend of rich sweetness while maintaining the tradition of such sake quality. This sake is a well-balanced sake with a rich sweet taste, which is the current trend. It is made with a yeast I had never heard of before, called "test brewing 1401 yeast. It has a lightness with a richness to it.
Japanese>English
TackyTacky
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20
Tacky
Made by Yutaka, a well-known sake brewery known as the best selection of local sake in Hokkaido, using the edible rice "Yumepirika" and putting the sake lees back into the rice paddies, without using any pesticides or chemical fertilizers. The rice is polished to 70%. It is a sweet sake, but not too sweet. I wondered if this was how sake was made in the Edo period. It is best drunk at room temperature by itself.
Japanese>English
TackyTacky
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15
Tacky
Easy to drink, sweet taste. Refreshing and comfortable to drink. Slightly thickened sake. My personal favorite.
Japanese>English
TackyTacky
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家飲み部
21
Tacky
It is named after the Yamada-Nishiki grown at Kato Farm in Ashibetsu, Hokkaido, and produced by the Kobayashi Sake Brewery. When drunk chilled, the flavor is pleasantly smooth. At room temperature, it has a slightly odd feeling.
Japanese>English
TackyTacky
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24
Tacky
This Junmai Daiginjo is made using Yamadanishiki, which is now grown in Ashibetsu City, Hokkaido. Yamada-Nishiki is a slow-growing variety, and its tall ears tend to fall over in the wind, so it can only be grown in paddy fields in the southern part of Hokkaido, surrounded by mountains. The first Yamadanishiki sake produced in Hokkaido tasted like ordinary Yamadanishiki sake, for better or worse. This is probably due to the fact that the toji was aware that it was the first Yamada-Nishiki sake and tried to make it according to the manual. The quality of Yamada-Nishiki produced in Hokkaido is not bad. We look forward to the next season's sake and beyond.
Japanese>English
TackyTacky
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家飲み部
24
Tacky
I was surprised at how different the taste can be when the brewing water is different even in the same brewery. This special junmai sake is made with spring water from Ebetsu Shrine and Ebetsu-grown comets. It has a sweet and smooth taste. I can see why it is popular among young people.
Japanese>English
TackyTacky
Koshinokanbai純米吟醸　灑純米吟醸
Ishimoto ShuzoNiigata
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17
Tacky
In a word, it is a well-balanced sake. The level of sake in Hokkaido has risen in recent years, but sake with this sense of balance has yet to be produced. It has a sense of security.
Japanese>English
TackyTacky
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Tacky
Gohou (Hakodate Brewing) Comet was more puffy than Ginpu when drunk cold. However, drinking it warm or at room temperature gave me a harsh impression. 　The sweetness came first and the bitter aftertaste left a strange residue on the tongue, making it unpleasant. 　From last year to this year, five new breweries are scheduled to open in Hokkaido: Kamikawa Taisetsu Brewery (Obihiro, Hakodate, and Kitami), Sanzen Sakura Brewery (Higashikawa), and Hakodate Brewery (Nanae). Will Gohou be able to survive among them? We have high hopes for the future.
Japanese>English
TackyTacky
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22
Tacky
This is the first tank of Gohou from Hakodate Brewing Company, which was established in Nanae Town, Hokkaido in April this year. The owner of the parent company, Tomihara Shoten, was a female sake brewer. The taste is sweet and soft, but there is almost no aftertaste. I think women will like it. However, it is relatively expensive at 1,750 yen for 500 ml. If it is to be sold to the local market, it should at least be sold in a No. 4 bottle.
Japanese>English
TackyTacky
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15
Tacky
Last time I drank a pure rice daiginjo sake made with Comet (sake rice), and this time I drank a ginjo sake made with Kitashizuku. 　There are three types of sake rice in Hokkaido: Ginpu, Comet and Kitashizuku. Each has its own characteristics: a robust taste, a light taste and a balanced taste between Ginpu and Comet. 　In the case of this sake, however, I felt it had a softer taste than Comet. 　It's better for drinking at home, but it doesn't have much impact in an izakaya (Japanese style pub). ＜When I heated it up, it was delicious. The bitterness came out in a good way and made an impact.
Japanese>English
TackyTacky
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18
Tacky
　This junmai-shu is sold only in the Tokachi area (produced by Hekikumo brewery). The brewer, Mr. Kawabata, calls it "a sake to be drunk in a glass", and he is right. It is a sake to drink when you are happy and want to make a fuss. The first sip is a big hit, the taste is not gorgeous, and the aftertaste is bitter. However, the aftertaste is not bad. Kamikawa Daisetsu Shuzo sells a similar regional junmai sake in Kamikawa and Aibetsu, but the taste is completely different (Midorigaoka brewery). The price of Kamikawa Daisetsu Shuzo sake differs from shop to shop. The cheapest is at the direct sales shop in Obihiro University of Agriculture and Veterinary Medicine.
Japanese>English
TackyTacky
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家飲み部
15
Tacky
This is the first sake (Junmai Daiginjo) made after moving from Gifu Prefecture to Higashikawa Town in Hokkaido. Comet is used as the sake rice. In the mouth, sweetness, bitterness, and umami spread, and the bitterness remains as an aftertaste and gives the sake depth. This bitterness is a taste that breweries in Hokkaido could not produce until now. I think it's wonderful that the brewery has brought out the charm of Comet, which used to have a plain taste. However, as this is the first sake brewed after the relocation, the bitter aftertaste is rough. I have high expectations for the future.
Japanese>English

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