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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
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The origins of the sake you've drunk are colored on the map.
Tochigi
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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
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個性的なお酒愛好会
37
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
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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
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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」
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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
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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
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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
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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
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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
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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
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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
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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
酒記「しゅき」酒記「しゅき」
Senkinクラシック無垢生酒無濾過
せんきんTochigi
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36
酒記「しゅき」
Usually fresh out of the refrigerator. The aroma is subdued. It would be better to drink it in a wine glass. Slight muscat aroma like young banana. Not very assertive, but refined. It is very light and easy to drink, but you can taste the umami. The name "Mujin" suggests that it is an honest sake with no frills. It is clear but has a refined sweetness with a core of rice. The taste is light and refreshing? The taste is from light to robust umami and piquant acidity. If I were to compare it to a woman, it would be like a young lady who takes classical piano and swimming lessons at a nice place in the countryside. I think it is the best sake for a meal. The sake is not the star of the show, but a full complement to the meal. The chili, juicy sweetness and lingering aroma at the end of the drink are irresistible. I think it would be a mistake to pair it with any meal, but since I found the sake to be delicious at near room temperature, I think it would be perfect with warm food. It would be great in a grated radish stew, buri daikon, steamed dishes, etc... It would also go well with Italian cuisine. I recommend it to those who drink it long and in small sips, as the taste increases after opening the mouth. I think it is rare to find a sake that is not so flat. Usually, it has a little bit of a bad side, but...
Japanese>English
酒記「しゅき」酒記「しゅき」
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酒記「しゅき」
The aroma is clear. Ginjo aroma like green apple. The aroma is gentle. Slightly gentle aroma. The taste is of green apple, pear, and muscat fruits. It is fruity and sweetness can be felt on the tongue. The sweetness is like cotton candy and the aftertaste is pleasantly refreshing. Sweetness transfers like cider without carbonation and a refreshing aftertaste. The mouthfeel is watery, but when you put it in your mouth, the sizzling sweetness shows up and it feels smooth. Sweetness, alcohol taste, sweetness, juiciness, and a refreshing aftertaste. The alcohol by itself is very satisfying. It is a bottle that is surely made for hot summer days. I honestly felt that pairing was difficult. Rather than oily ingredients, I would prefer a light dish with summer vegetables, such as ratatouille or ponzu (Japanese citrus juice). Personally, I prefer the taste of rice in a glass rather than fresh out of the refrigerator.
Japanese>English
酒記「しゅき」酒記「しゅき」
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25
酒記「しゅき」
From -5°C fresh out of the refrigerator. The aroma is milky like vanilla and refreshing like pear. It is recommended to drink on the rocks, but we first tried it straight. It is light and refreshing. It is light and refreshing, partly because the alcohol content is 6°C. The taste is directly sweet with a hint of sourness. The end of the drink is refreshing. It has a refreshing citric acidity and a fruity sweetness of red apples. As the temperature rises, the sweetness and acidity become more pronounced. Some people compare it to Calpis, but it is more like Ambasa's Sour White. It goes well with chicken. I paired it with a chicken steak that I had put some hori-shi on. Best with spices, salt and chicken. Nice fatty meat.
Japanese>English
酒記「しゅき」酒記「しゅき」
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27
酒記「しゅき」
Chasers and Capsicums. A summer tradition. Senkori rhinoceros beetle. The smell is fresh like the usual Sentori and the green grass with morning dew in the morning. The taste is, needless to say, delicious. The acidity is sharp like a lemon. It is a good combination of clear and fresh. It is as light to drink as spring water. It is a lively and exciting sake. This year's sake has a more refreshing acidity than usual. It is best to drink it well chilled. It has acidity and natural sweetness, with a hint of citrus or lemongrass-like herbs. I think it is best to pair it with appetizers. If you want to pair it with sashimi, try white fish with skin and salt. Shellfish would also be good. It would also go great with cold appetizers. Sourness✖︎ acidity, sweet chili sauce, and takoyaki sauce would also be very tasty.
Japanese>English
酒記「しゅき」酒記「しゅき」
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42
酒記「しゅき」
Aroma is light. Sweetness and acidity of ripe melon and ripe pineapple. The mouthfeel is refreshing. The taste is like water down the throat. However, the sweetness and acidity spread the flavor. The sourness stimulates the mouth. The end of the drink is refreshing. In a good sense, nothing is left behind. It is hard to feel the sense of alcohol. It is ideal for drinking on a hot summer day. It is best to drink it cooled down to a crisp. As the temperature drops, the sweetness and acidity blossom. It has a polished taste with no quirks. It is a refreshing and crisp summer sake. It is good with fried food. It is also good with refreshing food, but I prefer it with a little fat.
Japanese>English
酒記「しゅき」
After 3 days. The mouthfeel became smoother. The sweetness has also increased. When the cork was opened, there was internal pressure, so the sake was active. The image of this sake is likely to change considerably if it is allowed to air dry.
Japanese>English
酒記「しゅき」酒記「しゅき」
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酒記「しゅき」
My impression after drinking all of it in about 2 days of opening the bottle. The fresh, clean feeling of a glass of sparkling water tickles the nostrils. There is also a slight atmosphere of freshly cooked rice. The aroma is quite delicate and thin. Sweetness comes through. There is a complex aroma like bitterness mixed in, but the aroma does not rise. The palate is clear, with a full, round sweetness like red apple juice and pineapple syrup from a can. The sweetness is delicate, and the lively, squiffy carbonation is very nice. You can fully enjoy the acidity and umami without any alcohol taste. The complex bitterness at the end of drinking is also a nice accent. The volume is very high. Sourness → sweetness → refreshing alcohol volatility and slight bitterness. It does not feel like you are drinking alcohol because of the acidity in the alcohol volatility. A classy rice juice for adults. It is a bottle where you can feel the power of rice and the strength of unfiltered, unpasteurized, unpasteurized sake. I paired it with umani (fried bamboo shoots). I think it goes well with Japanese dishes with a refreshing taste.
Japanese>English
酒記「しゅき」酒記「しゅき」
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26
酒記「しゅき」
Hanaeup inherits the genes of the 14th generation. Jyushiyo is Jyushiyo, Hanayuup is Hanayuup. Even though there is technical guidance, the nuances of both Seki's sake can be felt clearly. The aroma that rises from the bottle is clear and has a good ginjo aroma. The aroma itself has little fruity sweetness, but it is refreshing and clean. The volatile alcohol is not harsh, and the peach and pear juices are gently felt. The mouthfeel is smooth and comfortable on the tongue. Sourness and sweetness like red apples and white peaches appear. The alcohol is also well pronounced, leaving a delicious sweetness that lingers in the mouth after the drink is finished. It is juicy and rich, but not too sweet, and very well-balanced. The umami of Setsugetsuka Junmai Daiginjo can be felt as a nuance, but Hana Yuu is easier to drink and more suitable for a mealtime sake. The freshness of the sake can be felt. The lively yeast flavor is suppressed. It is juicy and round, yet it is refreshing and leaves a nice aroma and sweetness without lingering aftertaste. It can be easily matched with all kinds of foods, Japanese, Western, and Chinese. It is best when paired with foods that have a strong flavor. I paired it with stir-fried tomatoes, anchovies, and vegetables, but the sake did not overpower it at all. It is a sake that makes you happy if you have it at home.
Japanese>English
酒記「しゅき」酒記「しゅき」
AKABUNEWBORN 酒未来純米吟醸生酒
赤武酒造Iwate
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34
酒記「しゅき」
The aroma of light white peaches and delicious, polished rice aroma. The mouthfeel is smooth and full of natural sweetness like Wasanbon. It has a sugar-like sweetness and a syrup-like sensation. There is no juiciness like fruit when drinking. Sweetness, acidity, and fizziness in the mouth. The overall balance is good, and the taste is full and round, yet sharp and full-bodied. The sweetness seeps out slowly at the end of drinking. The aroma is of fresh white peaches, but the sweetness on the tongue and the aroma through the nose after the finish is like lotion. The rich, caramel-like bitterness and sweetness are addictive. It does not cling to the tongue and settles down with a nice aftertaste. The flavor makes you think it has been aged for years. Great satisfaction. The sizzling umami is great even though it is 50% polished rice, It has a direct flavor like a full-bodied wine, so it goes well with dishes with strong flavors. Today I had it with wok-fried egg and grilled mackerel.
Japanese>English
酒記「しゅき」酒記「しゅき」
Morishima彗星純米大吟醸原酒
Morishima ShuzoIbaraki
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27
酒記「しゅき」
We received sake that was about 4 days old from the time it was opened. The aroma is elegant. Aroma of Pione and Kyoho grape juice. The aroma itself is light, but it is the aroma of a single fruit. The mouthfeel is light and fruity. Although it is unfiltered raw sake, there is little gasiness. It is a sharp, lively and light sake. The coolness and a hint of sweetness are enjoyable. It has the fine texture of a junmai daiginjo and a very elegant nose-pleasing aroma at the end of drinking. This is a new sake made from rice called Comet from Hokkaido. It went very well with sushi. The sushi restaurant here uses red vinegar, so there was a nice combination of mild red vinegar acidity and smart acidity. Modern but light and smart. Clear, light and subtly grapey. No lingering aftertaste clear and balanced.
Japanese>English
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