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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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Fusano Kankiku酒未来　Wonderland純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Kangiku Meikyu brews a very limited Occasional Series that is brewed only once a year, and the latest in the series, "Sake Mirai -Wonderland-", is now available. This series aims to accompany each drinker's sip and color each person's "scene" and "feelings. Sake Mirai -Wonderland-" is the first product made from Yamagata Prefecture's "Sake Mirai" and is produced in extremely small quantities. Sake Mirai" is a rice suitable for sake brewing that was successfully bred by Mr. Tatsugoro Takagi, the brewer of Takagi Shuzo "Jyushiyo" over a period of 18 years by crossing the father "Miyamanishiki" and the mother "Yamashu No.4". The concept of "Sake Mirai" rice as a "bright future for sake" was taken from "Wonderland. This special sake aims to offer surprises and excitement to those who drink it, making special moments stand out even more. A special drink for a special occasion. Make your occasional moments even more special with "Sake Mirai -Wonderland-".
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Koeigikuサンバースト原酒生酒無濾過
Koeigiku ShuzoSaga
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Acid" is sunburst in bursts! You can enjoy the contrast between sweetness and crisp acidity. The fresh fruitiness is like apple honey, while the roundness of lactic acidity and bitter acidity like grapefruit round out the lingering finish. The finish is outstanding in its balance between fresh fruitiness, volume, and lingering sharpness.
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This handmade sake is fermented at low temperature for a long period of time, using Tateyama subsoil water as brewing water, and utilizing traditional handmade methods throughout the process. It has the delicious flavor of junmai sake and the mellow aroma characteristic of ginjo-shu.
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Haneya煌火純米吟醸
Fumigiku ShuzoToyama
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Until last year, this sake was sold under the product name "Tominokou," which the brewer describes as "sparkling fireworks in the summer night sky," and this image has been incorporated into the product name. The first impression was "a gorgeous and beautiful sake with a rich aroma. Haneya, which is brewed with water from the Tateyama water system, is characterized by its clean and pure taste. The use of our own cultivated highly aromatic low-acid yeast adds a gorgeous aroma, moderate sweetness, and umami flavor, creating a moment of brilliance and a large flower in the mouth.
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The taste is broad, clean, full, and well-balanced. The full aroma spreads slowly. Mansyuusen has been refined under the motto "Mimi ga shin" (Seek out the best taste), and it blends well with and enhances natural ingredients such as seafood from Toyama Bay and mountain vegetables that have accumulated the spirit of the mountains. It is harmonized with and enhanced by natural ingredients such as seafood from Toyama Bay and wild vegetables that have accumulated the spirit of the mountains.
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Haneya夏の純米吟醸純米吟醸
Fumigiku ShuzoToyama
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Haneya's most popular summer product! With a low alcohol content of 14 degrees, it has a light touch and a refreshing ginjo aroma. It has a clear, mellow, and gentle taste reminiscent of the marine blue sea in summer, and a clear aftertaste that quickly disappears into the back of the throat like a piercing blue sky. It is a refreshing summer sea breeze brought to you by Haneya.
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The dry label "Shinku" is dyed bright red. It is a very sharp type of sake even for Hakugakuzen. It flows smoothly and softly on the palate, and the umami of the rice spreads softly. So, if you are thinking, "This is a beautiful sake, but I don't feel much spiciness," it suddenly becomes sharp toward the end of the bottle.
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Bornうすにごり　ささ雪
Katokichibei ShotenFukui
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Since ancient times, sake has been referred to as "sasa," and "sasayuki" is used to describe lightly cloudy sake. It is a freshly squeezed thin nigori (light nigori) sake made from Yamada-Nishiki grown under contract in the special A district of Hyogo Prefecture, and is slightly fermented in the bottle, resulting in a slight effervescence. It is a thin nigori nama-zake with a wonderful aroma, smooth and delicious, and a "mellow umakuchi" taste. It is best chilled, but it is also excellent on the rocks with ice.
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Hakuryusilky純米吟醸
Yoshida ShuzoFukui
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It has a soft, sweet, lush, melon-like aroma, and the juicy acidity that bursts after the smooth attack is very refreshing, and a refreshing crispness runs through it with a light lingering aftertaste that is typical of summer sake. The lemon-like acidity is moderately stimulating and not strong, giving the impression that it can be easily paired with meals.
Japanese>English
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真名鶴奏雨純米大吟醸
Manatsuru ShuzoFukui
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The refreshing and elegant sweetness is perfectly balanced with a refreshing citrus acidity, resulting in a cool and innovative taste. It is a sweet and refreshing sake like the sound of rain. Winner of the "Gold Award" at the Delicious Sake in a Glass of Wine Awards! Winner of the Bronze Prize at the London Sake Challenge "Gold Prize".
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This is a new type of junmai sake with a refreshing and juicy flavor created by using white koji, normally used for shochu, as part of the brewing process (tome koji) to produce a high level of citric acid.　You will enjoy its fruity flavor and pleasantly bright acidity, reminiscent of Riesling white wine.　Since this sake is freshly pressed directly from the bottle, it has a slight oriki (oily residue) and a slight gaseous taste.　Although it is not an active nigori sake (secondary fermentation in the bottle), the activity of the yeast in the ori and the fine carbon dioxide gas contained during direct bottling result in a lively, almost sparkling sensation.
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Nabeshima裏鍋島純米吟醸
Fukuchiyo ShuzoSaga
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100% Yamada-Nishiki produced in Hyogo Prefecture is used, The pleasant aroma is gentle and reminiscent of tropical fruits, while the flavor of the rice is concentrated, The pleasant aroma is gentle and reminiscent of tropical fruits, while the flavor of the rice is concentrated and the sake has a refreshing, cool feeling.
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The "Kuwagata" collection series was created by <UNITED ARROWS>, who was impressed by SENKYO's innovative challenges based on its traditional techniques, and visited the brewery directly and participated in the sake brewing process. It was an assemblage based on Sentori's original "Kabutomushi," which is popular for its lemon squash-like freshness, with a hint of crispness and autumnal fruit sweetness. This year's "UA Kuwagata" has a different blend from last year's "Kuwagata," expressing sweetness and bitterness in a refreshing flavor, and a taste reminiscent of honey lemon pickled with the skin.
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ダテセブンSeason2 Episode3 勝山Style ＆ 墨廼江Style
Suminoe ShuzoMiyagi
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Katsuyama Style Orihime Bottle Orihime is represented by a full and clear sake. The mild aroma, clean flavor, and gentle drinking comfort will bring out the best in a variety of dishes. Bottle design The bottle design depicts the Tanzaku paper streamers and the Milky Way for the Tanabata Festival on July 7, and Izumigatake, a mountain that rises in front of the Katsuyama Brewery. Seven hidden picture elements are also included. The bottle is a Hikoboshi bottle with a fresh aroma and a sharp taste. The refreshing aroma and crisp taste express Hikoboshi, the star of the Hikoboshi Brewery. The firm body with a core, elegant acidity, and a refreshing finish make it a perfect match for seafood. Bottle design The bottle design depicts the Tanzaku paper streamers for the Tanabata Festival on July 7, the Milky Way, and the San Juan Bautista, which has been used for many years in Ishinomaki, where Suminoe Shuzo Brewery is located. The bottle also includes seven hidden picture elements.
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Hanaabi八反錦純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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It is a junmai daiginjo-nama sake made with Hachitan-Nishiki and 48% polished rice. Once you drink it, you will never forget the aroma that reminds you of tropical fruits, which is the one and only Hana-yoso's unique character in full bloom.
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Mimuro Sugi Dio Abita", Dio Abita means "God's abode" in Italian. The water is made from the subsoil water of Mt. Miwa, known as "water of the gods," and 60% polished Yamadanishiki rice grown in cooperation with local farmers. It is a single shot, non-filtered, unfiltered sake made with a unique technique to achieve an alcohol content of 13% in the original bottle. The aroma is fresh, with a rummy ginjo aroma. It has a fruity juiciness, a full-bodied sweetness and umami flavor, and a beautiful acidity on the finish.
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Murasaki Yatagata" is not a mere kijoshu. It is a "re-finish kijo-zake," a kijo-zake brewed with the previous season's "Yonotori. In other words, it is a kijoshu brewed with kijoshu---a "re-brewed" kijoshu. This is difficult to explain, so let me explain again. Usually, kijo-zake is brewed using aged sake from the stock instead of brewing water. In the case of Murasaki Yata, however, the sake is brewed not from a mere stock of sake, but from a stock of sake made with sake from the same brewery. In other words, it is a special type of kijo-zake in which expensive kijo-zake is used even as a raw material. Moreover, this "Murasaki Yatagata" is brewed in a novel style with a system whereby the sake is passed down from year to year. One year's "Murasaki Yata" will be the ingredient for the next season's "Murasaki Yata". Thus, like the sauce of a long-established eel restaurant, a part of the first sake is passed on from generation to generation.
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Flax Cat Kai" is a type with higher acidity than "Flax Cat". Flaxen Cat Kai L-type" is commonly known as "Long Bearded". Flaxen Cat Kai S Type" is commonly known as "Short Hairy.
Japanese>English
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Takachiyoとこなつむすめ生酒無濾過
Takachiyo ShuzoNiigata
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Takachiyo" is a famous sake brewed in Minamiuonuma City, Niigata Prefecture. Each label is brewed with the image of a specific fruit, and the series is very popular. The image of "Tonatsu Musume" is that of a tropical banana. The brewer wants the customers to drink it without any preconceptions, so all the specifications are undisclosed. The high level of excitement before drinking can be said to be a characteristic of Takachiyo. The banana element can be felt immediately from the aroma. The aroma is mellow and clear, and the sweetness is softly felt. As soon as you put it in your mouth, the rich, three-dimensional, full-bodied sweetness and flavor that is typical of banana spreads densely. The exquisite acidity that is gradually felt afterward beautifully rounds out the flavor. After swallowing, the sweet aftertaste is very long, and you are truly in a tropical mood.
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From 寫樂, a very popular sake brewed in Aizuwakamatsu, Fukushima Prefecture, comes the seasonal product "Junmai Ginjo Aizan". Aizan from Hyogo Prefecture is used with 50% polished rice. It is carefully brewed and bottled immediately after pressing. The freshness of the freshly pressed sake is preserved in this richly flavored junmai ginjo-shu. This is a limited edition of the very popular 寫樂. Aroma A soft and gentle aroma. It has sweetness, a hint of acidity, and softness. Taste The fruity overtone is impressive, spreading from the mellow mouthfeel. The pleasantly rounded umami is tightened by the elegant acidity that gradually appears, forming an exquisite balance. After swallowing, the wine has a sharp sharpness that makes it easy to drink.
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