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ハヤカワハヤカワ

Registered Date

Check-ins

175

Favorite Brands

5

Hall of Fame

KoeigikuHanaabiAramasa

Most Check-in Brands

Aramasa
13(11.93%)
Jikon
10(9.17%)
Takachiyo
9(8.26%)
Hanaabi
8(7.34%)
Senkin
5(4.59%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
19(10.86%)
Saitama
14(8%)
Chiba
13(7.43%)
Niigata
12(6.86%)
Mie
12(6.86%)

Timeline

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Ohmine Junmaiひやおろし　山田錦
大嶺酒造Yamaguchi
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Ohmine, an internationally popular sake brewed in Yamaguchi Prefecture, introduces "3 Grains Nama-Zume Hiyoroshi Yamadanishiki" for the autumn season. The carefully selected Yamadanishiki rice is polished to 60%. The sake is brewed in early spring and allowed to mature slowly, resulting in a bottle with a beautiful sake quality that combines maturity and clarity. This is a beautiful autumn sake that shows off its beauty and superb maturity. It is perfect for enjoying with seasonal foods. The true essence of this sake is at temperatures close to room temperature. Why not start with a lightly chilled bottle and enjoy it in a relaxed manner? Aroma Refreshing aroma reminiscent of muscat and apples. In a good sense, it is not like a chilled wholesale sake, and the gorgeous aroma will excite your expectations. Taste From the smooth mouthfeel, which is typical of aged sake, the rich umami spreads out mellowly and releases a sense of presence. Along with a clear, fruity aroma, the taste is deep and profound, intertwined with a clear acidity that extends gradually and a faintly spicy, prickly flavor. The exquisite sense of balance is pleasant, and the lingering aftertaste lingers long after swallowing.
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Ohmine Junmaiひやおろし　雄町
大嶺酒造Yamaguchi
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22
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Ohmine, an internationally popular sake brewed in Yamaguchi Prefecture, presents "3 Grains Nama-Zume Hiyoroshi Yumachi" for the autumn season. The carefully selected Omachi rice is polished to 50%. By letting the sake brewed in the early spring mature for a long time, we have created a bottle with a beautiful sake quality that combines maturity and clarity. A beautifully matured bottle with a deep, appealing flavor. It is delicious not only cold, but also warmed, and can be enjoyed at a wide range of temperatures. Enjoy it leisurely on an autumn evening. Aroma A fruity aroma with a relaxed atmosphere reminiscent of yellow peach and lychee. It has a soft aroma. Taste From the smooth mouthfeel derived from the aging process, the deep, concentrated flavor spreads with a relaxed, mellow texture. The acidity characteristic of Omachi can also be felt, and it beautifully tightens the dense atmosphere of the flavor. After swallowing, the wine has a deep and long aftertaste, making it an excellent drinking experience.
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New Moon" is only available at a few of our distributors. Once you drink it, you will be impressed by its overwhelming cost performance. It has an elegant ginjo aroma with no unpleasant taste and a soft, smooth mouthfeel. The delicious flavor of the rice spreads slowly and has a crisp, clean finish. It is truly a wonderful sake with this taste at this price. The name of the brewery's representative sake, "Ame-go-no-Tsuki," comes from an essay entitled "Nature and Life" written by the novelist Tokutomi Roka in 1899, in which he wrote, "In the sky after the rain, a bright moon shines brightly around us. The name "Tokufu Rehana" (Toku-miro-ka) is derived from the phrase "the moon shining brightly in the sky after the rain" in his essay "Nature and Life" published in 1900.
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Kijoshu was developed in 1973 by National Tax Agency engineers based on Japan's oldest sake brewing method. Sake is usually brewed with rice, rice malt, and water, but this process replaces some of the water with sake. The sake undergoes another fermentation process in the mash, resulting in a thicker and sweeter sake. The sake is named "Yonotori" (meaning "the bird of the day" in Japanese) in reference to the rebirth of the sake. The sake added to the product is aged for one year in oak barrels, which gives it a vanilla-like aroma that enhances the sweetness of the sake. In addition, the sake is now made in wooden vats, making it the one and only "Kijo-zake" (noble sake).
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ShichidaAssemblage- OYA75
Tenzan ShuzoSaga
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This product is a well-balanced assemblage of three different types of sake (Omachi, Yamadaho, and Aizan) made from 75% polished rice with the hope of expanding the circle (harmony) between the brewer, sake retailers, restaurants, and consumers. The label design is a puzzle of pieces, representing the four parties involved in the concept: the brewer, the sake retailer, the restaurant, and the consumer. The fourth and final piece is completed when the product reaches the customer. It is a well-balanced assemblage of the characteristics of each rice in the 75 polished series!
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Shisora紅葉ラベル純米吟醸
Shiwa ShuzotenIwate
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20
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The finale, the 13th in the Murasaki-Hiroshima series, is a junmai ginjo sake brewed with the famous sake rice "Miyamanishiki". The juiciness that is the hallmark of the Murasakyu brand is harmonized with the sharpness of Miyamanishiki through aging, resulting in a rich flavor with umami. After pressing, the entire bottle is immediately bottled and stored. It has a fresh and crisp flavor and acidity with a gaseous feel. Please enjoy the taste that has been evolved by our master brewer, Hiromi Ono. Shisora" is a word that represents the universe and the sky that surrounds us. We took one character from the town of Shiwa and named it as our new brand. As a local sake brewery in the birthplace of the Nanbu Touji, we have taken on the challenge of brewing sake that makes the most of the taste of rice, called "sanki amazake moto," and are committed to a new and old-fashioned method that spares no effort. The intoxicating experience is like floating gently in the sky, giving you a calm and relaxing feeling. While maintaining a solid foundation as a local sake brewery, this new brand was created by a strong and talented master brewer and his team of brewers, who can flexibly take on new sake brewing challenges to meet the needs of the times.
Japanese>English
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Yamamotoサンシャインイエロー
YamamotoAkita
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Yamahai sake generally distributed in the market is conventionally enjoyed when heated, but this sake is brewed under the theme of "Yamahai to be enjoyed chilled".　The technique produces more malic acid and succinic acid than lactic acid, giving the sake a modern taste with a distinctly refreshing acidity rather than the body of Yamahai.　When cooled, it is refreshing and fruity, similar to a citrus cocktail, and has a very distinctive presence. The core of its sake quality design is its "compatibility with the rocks.　Even if the ice melts a little, the flavor does not diminish; in fact, it goes down the throat smoothly and is addictively delicious.　You can fully enjoy the fruity, fresh, sweet and sour taste of a completely new world of Yamahai.
Japanese>English
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Kinoenemasamune秋あがり純米吟醸
Iinuma HonkeChiba
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24
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Koshi Aki-Agarashi is a gem of a sake that has quietly matured over the summer while retaining a perfect balance of freshness, acidity, and a gorgeous aroma. It is a perfect match for fatty autumn foods such as Pacific saury, as well as standard fried and simmered dishes, and is best served cold. Like the ginkgo and maple trees that change beautifully in winter, the flavor changes slightly in September, October, and November, depending on the degree of maturity, and it is fun to explore new marriages with various autumn flavors. Positive feelings, lightheartedness. Why not enjoy the season of change with Koshi Autumn Agari?
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After three years of research, we have finally succeeded in releasing a new product, which is a "mizu-hashiroshi" (water yeast) brewed using the lactic acid acidity of kurazuke yeast, a technique said to have been developed in the Muromachi period (1333-1573). When poured, it has a slightly cloudy, slightly yellow color. The aroma is mellow, with a hint of sweetness reminiscent of honey, a hint of sourness, and a hint of grain in the northern part of the aroma. In the mouth, there is a hint of sweetness and a sharp, powerful acidity that rushes through! The sharp acidity is sharp and sharp! The umami and graininess from the low-polished rice bring complexity to the palate, which finishes with a lingering acidity. Please chill it first and enjoy the attack of this acidity.
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OCEAN99" series autumn sake that harmonizes with meals Autumn Sake" concludes the year's seasonal products. It is an unfiltered, once-heated sake made from junmai ginjo brewed in winter with a gorgeous aroma and rich flavor, and stored at low temperature. It is a limited-quantity sake with a gorgeous aroma and concentrated flavor that is typical of Kangiku.
Japanese>English
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Takachiyo豊醇無盡　青ラベル純米おりがらみ
Takachiyo ShuzoNiigata
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The hiragana "Takachiyo" is a limited edition sake produced exclusively for our distributors, inspired by the mellow, fruit-like taste of fruit. The blue "Takachiyo" is an orikarami sake, meaning it is fired only once. Despite its unusual production, it is surprisingly the only year-round product in the "Takachiyo" series. In this sake, the image of "grapefruit" is used. It is not the result, but rather it is made to resemble a grapefruit. It is a very interesting experiment. Upon opening the bottle, of course, the aroma is a fresh, grapefruit-like, and refreshing toppling aroma. When you drink it, the taste is amazing! The sweetness of the flavor comes rushing in with a thud. And the refreshing feeling that comes along with it is acidity. The "ori" may be a major factor in bringing about this grapefruit-like flavor. It has a fresh acidity with sweetness as its main taste. I have the impression that this is a next-generation sake that has gotten rid of the so-called traditional "sake feeling. We can confidently recommend this bottle!
Japanese>English
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Jikon三重　山田錦　火入
Kiyasho ShuzojoMie
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20
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The elements that make up deliciousness: aroma, umami, acidity, and gas, These elements are integrated to create a smooth taste with a lingering aftertaste. These elements are the outstanding characteristics of Jikin, and they are most clearly expressed in this "Yamada-Nishiki Hi-iri".
Japanese>English
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Amabuki夏に恋する特別純米
Amabuki ShuzoSaga
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23
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A summer version of the "Koisuru Series" with a charming watermelon label! Made from Yamadanishiki and brewed with flower yeast. The aroma is mild and the aftertaste is refreshing. The brewing water is soft and retains a soft umami flavor.
Japanese>English
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Junmai Ginjo-shu, fire-aged version, made with 55% Miyamanishiki and brewed with No. 901 yeast. It has a mild aroma reminiscent of green apples, and a fresh taste with a cool and clean flavor. The acidity in the back of the mouth is pleasant, making it a refreshing and enjoyable chilled food sake. The label features a design of Oyaishi, a stone warehouse that actually collapsed in the Great East Japan Earthquake, The label is designed with the Oyanishi stone from the stone warehouse that actually collapsed in the Great East Japan Earthquake. The label represents the unyielding spirit of sake brewing and the desire to continue to take a stand. We hope you will enjoy the renewed and more refined Morishima.
Japanese>English
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Sarathe starry night　Altair / アルタイル
Kitanishi ShuzoSaitama
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25
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Altair" from the limited series "the starry night" of "Sairai Sara". The alcohol content of this sake has been reduced to 14 degrees Celsius, keeping it even more refreshing and wrapped in a beautifully lovely acidity that highlights the bright flavors of raspberries, strawberries, and plums! The natural flavor of the rice is especially noticeable when served in a wine glass. The unique taste of the rice, combined with some fruity flavors, makes this a "modern rice sake" that can be enjoyed smoothly in the mouth over a long period of time.
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As suggested by its name, Jikin Junmai Daiginjo NABARI uses Yamadanishiki from a local contract farmer in Nabari City, Mie Prefecture. When we visited the brewery previously, we were told that "the farmers are working very hard to improve the quality of the product, anyway. This bottle is one that is especially filled with the brewery's thoughts and feelings. Its wonderful taste begins with a noble and very good aroma. In the mouth, you will find moderate sweetness, drinkability, and juiciness that can be matched with food. Finally, the body of the Yamada-Nishiki perfectly combines with its flavor, and it falls stone-like on the tongue with a perfect deliciousness. The lingering aftertaste is wonderful, with just the right amount of local clay nuances. You can feel these nuances, which are as good as those of the famous production areas of Hyogo and Awa. We could feel the efforts of the farmers in particular. The aroma, sweetness, body, and nuances of the land are all in harmony and seem to be converging into a single delicious wine.
Japanese>English
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Kinoenemasamune林檎　完熟純米吟醸
Iinuma HonkeChiba
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18
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A casual style junmai ginjo sake that expands new possibilities for sake. The deep aroma produced by malic acid, which is abundant in white wine, the harmony of sweetness and acidity, and the refreshing aftertaste.
Japanese>English
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Hakutsuki," which has been on sale for the first time in two years, is bottled in the spring and shipped after being kept in an ice-temperature zone! The aroma is gentle and muscat-like. In the mouth, it has a juicy flavor reminiscent of green apples and a crisp acidity. It is a pleasant sake with a refreshing freshness like muscat and young pears and an elegant sweetness that softly escapes, as well as astringent and bitter nuances derived from gas.
Japanese>English
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This rare sake, miraculously restored in recent years, is brewed with "Homase," a native species of Kumamoto from the Edo period that was naturally cultivated on the company's own farmland and by farmers in the Kikuchi River system. This truly one-of-a-kind sake has a gorgeous aroma reminiscent of bananas and pineapples, and nuances created by the benefits of the land and the diversity of microorganisms including yeast, which overlap and resonate together as a complex flavor.
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