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酒記「しゅき」酒記「しゅき」
20代の日本酒好きな独り言アカウント。 日本酒の美味しさと楽しさにハマった人間の日々の出会った日本酒との日記。

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Senkin
7(38.89%)
Aramasa
4(22.22%)
AKABU
3(16.67%)
Oze no Yukidoke
2(11.11%)
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2(11.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
8(19.51%)
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7(17.07%)
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3(7.32%)
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3(7.32%)
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3(7.32%)

Timeline

酒記「しゅき」酒記「しゅき」
Aramasaエクリュ純米生酛
Aramasa ShuzoAkita
alt 1alt 2
外飲み部
28
酒記「しゅき」
I got it at a sushi restaurant. It seems to be the second day after the mouth opening. Beautiful acidity and beautiful sweetness. Gentle and round fruit aroma is wonderful. Gentle, floral and elegant aroma like ripe banana and pineapple. Fluffy and acidic aroma. The taste is fresh but nostalgic with gentle sweetness, enveloping acidity, and soft umami. Perhaps it is because it is brewed in a wooden vat, but if I were to use an analogy, I would say it has the relaxing aroma and softness of taking a bath in a cypress tree. I felt a hint of the juicy deliciousness of rice and perhaps only rice farmers can convey this, but I felt a hint of graininess when the rice hulling machine is being used. It is a different feeling from the sweetness of milled rice. It was a sushi restaurant that uses red vinegar with a perfect balance of beautiful acidity and sweet umami, but it takes the acidity of the vinegared rice. It is a wonderful sake that can fight on its own, The sushi of the first bonito and the white fish were outstanding. Well, they were all very tasty. It has a light mouthfeel and it is hard to feel the alcohol. It is clear but has depth. I have had the 2023, but I prefer the 24 year old. I wonder if it's the yanni from the wooden vats? I didn't feel any astringency and there was no spike of acidity.
Japanese>English
酒記「しゅき」酒記「しゅき」
5
酒記「しゅき」
Sake just like the pictured bottle. Amazing. I had it snow-cold. The aroma is refreshing, like LaFrance. Unlike Japanese pear, it has a dense aroma. It also smells like peach. The roundness of the lactic acidity and the yogurtiness combine to create a very beautiful aroma. The aroma rises as it reaches room temperature. The gasiness is fine and mild. The softness and gentle sweetness of the oli, the bitterness that slowly emerges, and the dry aftertaste make for a pleasant drinking experience. The taste has a natural sweetness like that of wasanbon and a mild bitterness and astringency. The taste has a natural sweetness like that of wasanbon, a gentle bitterness and astringency, and a dry aftertaste that gives it a crisp finish. The acidity is not so assertive, but it makes it a sake you want to keep drinking without getting tired of drinking. It is fresh and evokes a dignified scene in the cold, reminiscent of the winter sea. The grains of ori (rice pellets) look like dancing snowflakes and are pleasing to the eye as well. The sweetness is particularly refreshing, yet easy to drink with a touch of sweetness. As you continue to drink, the slight bitterness and astringency become more apparent. If you want to pair it with food, try tempura, dishes with acidity, and dishes such as abura-gon-chicken and marinades. I think it would be good with chicken or marinated dishes. The presence of fatty ingredients will make the sake more enjoyable.
Japanese>English
酒記「しゅき」酒記「しゅき」
Tensei風露　特別本醸造本醸造
Kumazawa ShuzoKanagawa
alt 1alt 2
外飲み部
28
酒記「しゅき」
A sake brewery in Chigasaki, Kanagawa. Perfect for a mealtime drink. Sake with quite a lot of gusto. You can feel the atmosphere of sea breeze and freshness. It is sharp and has a clear alcohol taste. It has a strong umami flavor. I would like to try it warmed next time.
Japanese>English
酒記「しゅき」酒記「しゅき」
DenshuNEW YEAR ボトル 2025
Nishida ShuzotenAomori
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家飲み部
30
酒記「しゅき」
I opened a bottle of zodiac sign label, which I had not been able to drink due to the new sake parade. It is aromatic, refreshing, light, yet sweet and juicy. It is a wonderful sake. Noble aroma of pineapple and melon. There are also a few white peaches. The fragrance is highly aromatic and pleasing to the nose. The taste is refreshing and elegant. The umami, which does not lose to the aroma, stimulates the lower part of the palate. The taste is smooth but light, like the juice of high-sugar fruits. There is a slight gaseous feeling that remains in the mouth. A very well-balanced bottle. You will never get tired of drinking it, and it tastes great whether you drink it or not. The taste is clear and sweet. It tastes like melon juice. After drinking, you will be satisfied with the aroma that leaves your nose and the robust flavor. The flavor is like that of a ripe pineapple. The acidity is also like that of a ripe pineapple. Ripe acidity. The bitterness and acidity are very well balanced. A highly satisfying bottle as it is. If you want to enjoy it with a meal, you can enjoy it with fatty fish. Tuna sashimi or yellowtail with a lot of fat. Tempura is also good. Salt is good for yakitori. Grilled fish kama with salt is very good.
Japanese>English
酒記「しゅき」酒記「しゅき」
Tamajiman立春朝搾り　令和7年乙巳2月３日純米吟醸原酒生酒
Ishikawa ShuzoTokyo
alt 1
alt 2alt 3
家飲み部
30
酒記「しゅき」
It was the first day of spring and we had a morning squeeze. There are many sake breweries offering this product. I am looking forward to receiving sake from a brewery near my home. However, I feel that it is quite an amazing thing to make sake in time for February 3, the first day of spring. The aroma is mild and you can sense the roundness of the rice. It has the aroma of a pure sake. There is a slight acidity, but it is very subtle. The mouthfeel is like sugar water with a high concentration of sugar. It is milk-like. The taste is smooth on the tongue and the sweetness of the rice sugar water lingers until the end. Bittersweet bitterness is also felt from the beginning and lasts until the end. Two extremes of sweetness and bitterness. There is almost no acidity. Soft mellow sweetness and bittersweet bitterness from the beginning to the end. It is difficult to feel the sense of alcohol. The freshness of the sake can be felt, but the rounded drinking comfort and flavor are fully expressed. Overall, it has a milk-like feel. The taste is completely different, but the atmosphere is. If you want to match it with a meal, it's a sweet ✖️ sweet and sour kimchi type from a bowl of turnip soup or a meal. Three days after opening, the volatility of the alcohol and the acidity have added to the clear drinking experience. I like it a lot better than the first sip. The aroma is a little more aromatic.
Japanese>English
酒記「しゅき」酒記「しゅき」
AKABUSNOW EXTRA 2025
赤武酒造Iwate
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alt 2alt 3
家飲み部
27
酒記「しゅき」
The bottle was opened because it was supposed to snow in the Kanto region as well. It is fine and refreshing, just like walking on the snow on a sunny early morning when the temperature is low and the snow is smooth. As the temperature approached room temperature, I opened the front door and was reminded of the scene of watching the snowfall with no wind. The aroma is very nice with green apple, pineapple, and lactic acid roundness. A little bit of citrus also shows up. The acidity of the aroma is very elegant and gives the impression that this is Akabu. There is still some gas in the nose due to the oily residue, and the slight bubbles give it an unforgettable sparkling sensation. The taste is umami, acidity, and bitterness that does not drag on. The taste is lactic acidity, sweetness and umami of fruit juice, and rounded acidity and sharp bitterness to finish. Only the supernatant has fresh green apple, fresh sweetness, and soft sweetness. When the top-fermented juice is added, lactic acidity and roundness are added, and it becomes a bottle with a "snow" feeling. It is fresh and drinkable, yet light, so you can finish it quickly and easily. It goes well with all winter dishes. Whether you have never had sake before or you are a seasoned sake drinker, if you like sweet sake, this is a must-try. It is sweet, juicy, and well balanced.
Japanese>English
酒記「しゅき」酒記「しゅき」
Nabeshima純米吟醸　山田錦　生酒純米吟醸生酒
Fukuchiyo ShuzoSaga
alt 1
alt 2alt 3
家飲み部
32
酒記「しゅき」
Elegant aroma like aromatic oil. The aroma is gentle and rounded. Juicy and full-flavored. Ripe melon. The first-class ripe melon wholesaled to Sembikiya. When you put it in your mouth, it has a voluminous flavor and a full-bodied sweetness. The bitter taste and fine gas also make it a delicious bomb that you can't help but bite into. It has a thick texture that soaks into your body. The bitterness lingers in the aftertaste at the end of drinking. It also retains a sharpness at the end. There is little acidity. The umami (deliciousness) comes out strongly throughout, and the volume of the rice can be felt. As time passes, the gas escapes and the sweet, strong umami is felt even more. The sweetness is strong and intense. The sweetness is melting and has no corners. Fruit juice. It will be a perfect match with Japanese cuisine. Tempura is a good match. A bottle that impresses with its aroma and the first delicious taste you get when you drink it.
Japanese>English
酒記「しゅき」酒記「しゅき」
Ubusuna二農醸　2023 山田錦生酛原酒生酒無濾過
Hananoka ShuzoKumamoto
alt 1alt 2
個性的なお酒愛好会
39
酒記「しゅき」
Opened a bottle of Sancho that had been stored in the refrigerator. From the refrigerator at -5 degrees Celsius. The gas is outrageous, so be careful when opening the bottle: ⚠️ The cap goes flying off. The aroma is gorgeous, like grapefruit. The aroma is elegant, lively, and fresh, as if it were more grape wine than grape wine. The alcohol content is very low. There is a hint of peariness. As time goes by, the aroma settles down. Surprisingly gassy. Shwashy! The liquid tingles in the mouth and goes wild, and when swallowed, the schwash passes down the throat. It has a clear, watery texture on the tongue and a refreshing, delicate taste. The acidity stands out like a white wine and the sweetness is moderate. While retaining the umami and volume of Yamadanishiki, it has a complex bitterness with minerality and a sweetness like rice brine. Although the sweetness is reserved, it is likely to show its good sweetness as the bottle is opened. Shrewdness -> sweetness -> bitterness -> minerality with hardness -> dry lingering aroma. This is a new sensation that combines the aroma and flavor of white wine with the comfort of an Asahi Super Dry. It also has a feeling like an energy drink. It is a perfect match with saikyo yaki (grilled white fish), deep-fried soaked vegetables, deep-fried tofu, and Japanese cuisine.
Japanese>English
酒記「しゅき」酒記「しゅき」
Senkinモダン　初槽あらばしり生酛原酒生酒荒走り無濾過槽しぼり
せんきんTochigi
alt 1
alt 2alt 3
仙禽教信者
32
酒記「しゅき」
This is the first sake pressed from the wooden vat at the beginning of the year. There are three types of sake: Arabashiri, Nakadori, and Seme, of which Arabashiri is the first sake pressed. The aroma is that of Senkou. It has a noble, natural sweetness. The aroma is of fruit juices reminiscent of muscat and lychee. A little lactic acidity also enters. Is it the aroma of wooden vats? There may be a slight astringency. A sake suitable for New Year's greetings. It is a fresh and energetic sake, partly due to the fact that it is arabashiri. The sweetness is like fruit and white sugar. It is refreshing and crisp. It is a bit gassy and gassy. The taste is clear even though it is cloudy. It is dry and comfortable to drink, with a pleasantly clear acidity in the aftertaste. There is no unpleasant bitterness in the aftertaste. The image is light, probably because it is not pressed under pressure. It is hard to feel the heaviness of richness, flavor, and umami. It is refreshing, light, and crisp. Gasiness → sweetness → freshness → sourness combined with bitterness → disappears nicely. It would go well with cream cheese, tomatoes, raisins, carpaccio, chicken, red meat, yuzu kosho, salted fried fish, etc. It is so easy to drink that you will open a bottle right away. I wonder how it will change as the days go by. I'm looking forward to it in 3 days.
Japanese>English
酒記「しゅき」酒記「しゅき」
Banshuikkon七宝　純米　生原酒純米原酒生酒
San'yohai ShuzoHyogo
alt 1
alt 2alt 3
家飲み部
30
酒記「しゅき」
Recommendation from the liquor store. Usually fresh out of the fridge. The aroma is a beautiful, good aroma with hints of muscat, melon, and a hint of peach, but none of the above. The aroma is like an aroma that rises up and is fresh and alive with the scent of rice. It smells so good. The taste is mellow and refreshing. It has sweetness. The sweetness and freshness is like Mitsuya Cider. The feeling is different if you drink the sake on the tip of the tongue and at the back of the tongue. On the tip of the tongue, sweetness and freshness stand out. On the back of the tongue, a deep bitterness emerges. The transparency is very high. Freshness → sweetness → slight bitterness → rising alcohol → sourness that goes away, Sweetness. The drinking experience is similar to that of water. Sweet, tasty, tangy, fruity and elegant. As the days go by (about 2 weeks) I detect green apple in the aroma. A bit of superglue. The palate does not feel old, but the impact fades. The second half of the wine when drunk, it is calmer than when it opens on the palate. The sweetness remains the same and the fragrance is unabated. It should be drunk as soon as possible! It should be served chilled in a wine glass rather than at room temperature. We enjoyed it with sashimi, salted fish, fried foods, dry foods, and everything else. The acidity is so noble that it will wash down even oily or salty dishes.
Japanese>English
酒記「しゅき」酒記「しゅき」
alt 1
alt 2alt 3
外飲み部
36
酒記「しゅき」
We had it at the restaurant. Mouth opening. The aroma is fine and fruity, mango and pineapple. Aroma of lactic acidity with presence. The mouthfeel is smooth but slurry with a strong sweetness. The sweetness of kijoshu combined with the astringency of the wooden vat makes this a very luxurious sake. The sweetness is lactic acid sweetness. It is the natural sweetness of whey from yogurt and sugar cane cut and sucked. The astringency comes from the bitter taste of the wood tar. The lactic acidity is in the foreground, but the fizziness is suppressed. Sweetness → lactic acid freshness → sweetness → astringency → sweetness Natural sweetness and natural bitterness are beautiful. A sake to be drunk in a wine glass, half poured, and sipped with a gulp. I also felt a volatile citrusy atmosphere afterward. The sweetness and astringency are balanced by a moderate acidity, so it can be enjoyed as a food wine as well, although the sweetness breaks off and you can choose the ingredients. It is a fun sake to drink by itself. It is best paired with fruits. This was a very satisfying bottle of sake with a great flavor.
Japanese>English
酒記「しゅき」酒記「しゅき」
大嶺3粒　火入れ　雄町
大嶺酒造Yamaguchi
alt 1alt 2
外飲み部
28
酒記「しゅき」
I received a mouthful at the restaurant. The aroma is mild and young peach. It has a hint of Omachi. Melon-like flavor is also slightly perceptible. Muscat also shows its face. The taste is full and sweet and mellow. It is an easy-drinking sake. It is refreshing and clean. The sweetness is like white sugar and has no habit. The sweetness is fresh and moist like green apple. Sweetness -> Jittery sweetness -> Continuing sweetness The sweetness lasts for a long time and ends soooooooooooooooooooooooooooooooooooooooooooo. The feeling of happy memories slowly fading away with time. The sweetness is well perceived, but not too sweet. The mouthfeel is clear and feels like sugar water. As the temperature rises, it swells and a sense of hold emerges. It is difficult to feel the volatility of alcohol. There is acidity, but it is not strong. Pair with anything.
Japanese>English
酒記「しゅき」酒記「しゅき」
HououbidenFLY HIGH 2nd 〜ミクマリ〜純米大吟醸生酒
Kobayashi ShuzoTochigi
alt 1
alt 2alt 3
家飲み部
38
酒記「しゅき」
Impressions right after opening the mouth. I was surprised by the bubbles when I opened it. It has a fizzy feeling like champagne, but the bubbles are fine. It is full of gas. I would like to cool it down and drink it! The aroma is astringent but slightly aromatic and sweet. It has a sense of ripeness...like the wood of grapevines. I don't detect any fruit fruit aroma. There is also a dry aroma of rice hulls. After a little time, there is also an apple-like aroma. I think the aroma itself is quite unique. The mouthfeel is sharp and chili. There is no aftertaste and it is sharp. The drinking comfort and atmosphere may be similar to that of beer. The image of rice hulls that stand out after the tingling sensation on the tip of the tongue. Chiri-chiri-→volatile freshness of alcohol→sweetness as if passing by on a bullet train→bitter astringency→strength that rises up in a gulp. Slight sweetness, sharpness, and astringency gave an adulterated adult impression. After the bubbles are gone, it has a rounded aftertaste, but I personally prefer it when it is freshly poured. It is not a sake to be enjoyed slowly. Once the fizz settles down, the sweetness comes out, but I prefer to enjoy it freshly poured. I would rather enjoy it with an aperitif or a light lunch than with a main meal. A week after opening, the flavors have become more integrated and the aroma is more pronounced. It is better to leave it for a week!
Japanese>English
酒記「しゅき」酒記「しゅき」
Senkinクラシック　江戸返り生酛原酒生酒無濾過発泡
せんきんTochigi
alt 1
alt 2alt 3
仙禽教信者
35
酒記「しゅき」
Delicious......................... This bottle is made with Kame-no-o, the original strain of sake, and brewed with yeast from the brewery (no yeast added). My impression right after opening the bottle. The aroma has a natural scent of yogurt, peach and white grape pear skin, lactic acid roundness, and smooth fruit aroma. The volatile alcohol mixed with the aroma is refreshing and energetic. There is also a slight roughness of rice brine. When poured into a glass, thin white bubbles filled with lees stand out. The carbonation is strong. The taste is crisp, sharp acidity and umami. It has the sweet and sour taste of Senkou. There are bubbles and gas. You can feel the roundness, deep umami, and power of nature. After drinking, the lingering aftertaste is pleasant. Shuwashu, sweet umami, lactic acidity, bitterness, and the sweetness of melted rice. I have never encountered a sake with such a beautiful aroma from a yeast additive-free sake. The light texture on the tongue makes the taste soak in and become more delicious with each sip. It has a roundness, but the line is thick and full. On a sunny morning in the mountains at high altitude in winter. Sake that is alive. As the day goes on, it becomes drier and drier, and the aroma grows fuller. The yogurtiness becomes stronger. The sense of fizz becomes stronger and the sharpness at the end of drinking increases. The acidity becomes more pronounced.
Japanese>English
ジェイ&ノビィ
Good morning, Sakeki "Shuki" 😃. Renewed Sentori classic! It's a very impressive and delicious bottle 🤗. Your review is wonderful!
Japanese>English
酒記「しゅき」酒記「しゅき」
Nichinichi山田錦　第三酒造期純米生酛
Nichinichi Inc.Kyoto
alt 1
alt 2alt 3
家飲み部
29
酒記「しゅき」
Impressions after just opening the bottle. A low-alcohol sake with an alcohol content of 12 degrees. When poured, it is slightly bubbly and slightly effervescent in the glass. The aroma is quite delicate or almost nonexistent. It has a slight muscat flavor... The first thing that surprised me when I drank it was the image that it was a "sake yeast yeast" of the "sake yeast" type. The first thing that surprised me when I drank it was the image that it was a "sake brewer's sake". It is a sake with a subtractive effect, as if it has been stripped of its uselessness. I felt the lightness and the deliciousness of the rice, as if it was wrapped in air. Immediately after pouring it into a glass, there is a slight chili sensation that slightly irritates the tongue, After a while, the chili sensation disappears, but the aftertaste is like the taste of rice that is well polished and transparent. The drinking experience is similar to that of soda water. It is amazing that you do not feel any alcohol at all. Airiness → chili sensation → slight acidity → rice flavor The umami is beautiful yet energetic, like the clarity you feel at the top of a mountain or a clear glass artwork without a single cloud. This is the kind of sake I want you to drink, which is difficult to convey. Sake is often compared to the aroma and taste of fruit, but this is a sake that is all about water and rice, and there is no way to describe it. It is like the wind when you hit the target in Kyudo (Japanese archery). It is refined. I like the simplicity of the menu, although it seems to be good with any ingredients.
Japanese>English
酒記「しゅき」酒記「しゅき」
Kamonishiki備前雄町　しぼりたて
Kamonishiki ShuzoNiigata
alt 1alt 2
31
酒記「しゅき」
Taste right out of the refrigerator. Premium rummy, ginjo aroma with a juicy fruit vibe. Tears slowly fall as you turn the glass. Proof of a concentrated, sweet sake. Sweetness -> umami and momentary bitterness -> refreshing and crisp. The sweetness is soft and the juicy umami spreads despite the light mouthfeel. The deliciousness of Omachi bursts forth with a refreshing acidity and a refreshing aftertaste. It is very elegant in spite of its dressing. It has a rich volume, refreshing acidity, sharpness, and a sweetness like cotton candy, but it is not too sweet and can be drunk easily. It is a sake to be drunk well chilled. Even when chilled, the aroma is still high. It is easy to drink with little alcohol. A pale, white Trintin in a gorgeous dress. Compared to Nakakumi and Kwang Suisen, it is less fruity, and you can taste the sweetness and umami of the rice. It is said to have a spicy aroma, but the fragrant ginjo aroma, freshly squeezed alcohol, and bouncing alcohol make it seem that way. I would rather enjoy this on its own than pair it with anything else. Serve with white fish sashimi and fruity dishes. A raw salad with carrots, plums, and olive oil would be good. Or maybe a sweet and spicy stew.
Japanese>English
酒記「しゅき」酒記「しゅき」
Sakuyabi純米吟醸　無濾過生原酒
Kimusume ShuzoGunma
alt 1
alt 2alt 3
25
酒記「しゅき」
Purchased on the recommendation of my regular liquor store. It seems to be a sake that has been aged in the brewer's refrigerator after being fire-aged. The aroma has a hint of volatile alcohol and the glamorous and mellow aroma of red grapes. The aroma is quiet, but it is pinpointed with this scent. The taste is very calm and crisp with a juicy mouthfeel. I have the impression that the aroma is better at room temperature than chilled, and the flavor comes out well. The way it is made, leaving a gaseous and slightly effervescent taste, is nothing short of amazing. Juwak -> umami -> bitterness -> alcohol -> bitterness The end of the drink is clear, light, and astringent. It is calm for an unfiltered unpasteurized sake, but you can taste the fresh flavor and the roundness and umami that has developed after the bottle has been aged for a while. It gives the impression of the astringency and bitterness of smelling dead leaves just after the leaves have fallen from the trees, an expression of autumn. The astringency, like bitterness and pungency, is a very mature taste. It is slightly amber because it has been aged. Thanks to the aging process, it has become an "dirty" sake that can be served with robust food. It is better to drink with miso dishes than salt dishes. Miso grilled mushrooms, miso grilled autumn salmon, mackerel miso, miso stew, and miso soup. Mackerel miso, miso stew, etc,
Japanese>English
酒記「しゅき」酒記「しゅき」
Hanaabi純米吟醸　雄町　無濾過生純米吟醸生酒無濾過
Nan'yo JozoSaitama
alt 1
38
酒記「しゅき」
We had it at the restaurant. The aroma is pineapple, tropical fruit, and mango combined with yogurt. It gives the impression of a sweet, juicy liquor even before you drink it. The taste is a peachy, juicy flavor that spreads on the tongue from the crisp acidity and freshness. It is smooth and silky on the palate, with a hint of milkyness. The sweetness, acidity, and umami stimulate the tongue in that order. The umami is followed by a hint of bitterness. The sake is as the label says: pink and vibrant. I would like to drink it with a glass of wine. I would rather enjoy it by itself than with a meal. It would go well with sweet and salty dishes like cream cheese on crackers.
Japanese>English
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