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はがないはがない
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Emishiki
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
2(10.53%)
Yamagata
2(10.53%)
Fukui
2(10.53%)
Gifu
2(10.53%)
Shiga
2(10.53%)

Timeline

はがないはがない
Haneya純米吟醸 ひやおろし
Fumigiku ShuzoToyama
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29
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The consumption of sake in the fridge did not progress, and it was only now that the hiyaoroshi sake was available. It has a sweetness with a hint of ginjo aroma, a moderate umami, and most importantly, it is beautiful! The acidity is moderate and mild, so the overall taste is gentle and elegant. This is the hiyaoroshi we drink when we say hiyaoroshi.
Japanese>English
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Kozaemon山廃本醸造 無濾過生原酒
Nakajima JozoGifu
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26
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Rice used: (Koji) Hidahomare (Kake) Asahi no Yume Rice polishing ratio: 70 Sake meter degree: -10 Acidity: 3.0 Specific name: Honjozo Nama/Hiirei: Nama Quite an impact among Yamahai Honjozo, which has both flavor and sharpness. It is sweet with a robust umami flavor as its main component. It also has a long aftertaste. By warming it up, the nutty aroma of maturity gradually spreads, and it becomes smoother on the palate. It was a rich umami-guchi sake that made me say, "Umah! Next time, I will mainly drink it hot and drink it slowly with oden and other dishes.
Japanese>English
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Zaku恵乃智 純米吟醸
Shimizuseizaburo ShotenMie
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28
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Rice used: - Rice polishing ratio: 60 Sake meter degree: -1.0 Acidity: -0.1 Specific name: Junmai Ginjo Nama/Hiirei: Hiirei Gorgeous ginjo aroma and moderately juicy, refreshing sweetness. Easy to understand and delicious.
Japanese>English
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Hanagakiにごり 純米65
Nanbu ShuzojoFukui
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17
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Rice used: (Soma) Gohyakumangoku (Kake) Hana-Echizen Rice polishing ratio: 65 Sake meter degree: -20 Acidity: 1.8 Specific name: Junmai-shu Nama/Hiirei: Hiirei Full of silky ooze. Mellow and long lingering sweetness. This kind of cloudy sake is a delight. And it can be enjoyed all year round because it is fire-aged. The nostalgic aroma of lactobacillus beverages that comes through the nose. Of course, it is also delicious warmed up. It is like a sweet sake.
Japanese>English
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Tamagawa特別本醸造 人喰い岩
Kinoshita ShuzoKyoto
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19
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Rice used: Gohyakumangoku produced in Kouyama, Kumihama-cho, Kyotango City Rice polishing ratio: 60 Sake meter degree: -1.0 Acidity: -0.01 Specific name: Special Honjozo Nama/Hiirei: Nama Despite the murderous name, the palate is very clean and refreshing. In a good way, it is hard to believe that it is brewed by the same Mr. Harper. I felt it was unique among Tamagawa's offerings. While it has the freshness of a pure sake, it has a flavor and richness that does not end with being just plain light. I like Tamagawa after all.
Japanese>English
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Jokigen純米 出羽の里
Sakata ShuzoYamagata
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18
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Rice used: Dewanosato Rice polishing ratio: 80 Sake meter: +2 Acidity: 1.6 Specific name: Junmai-shu Nama/Hiirei: Hiirei Fairly low rice polishing. I took the numbers at face value and found the taste to be very clean and refreshing. Of course, as is typical of junmai sake, it has plenty of umami. The tight acidity was impressive.
Japanese>English
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Ichinokura無鑑査 超辛口 本醸造
IchinokuraMiyagi
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19
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The one I had a while back. Rice used: - Rice polishing ratio: 65 Sake meter: +9 to +10 Acidity: -0.1 Specific name: Honjozo Nama/Hiirei: Hiirei A well-known major company. This sake is a model of clean, crisp, dry honjozo sake. And, it went very well with the "ohagi" (rice cakes) I happened to have on hand. The sharpness of the sake and the delicious flavor of the ohagi matched perfectly, creating an endless loop. Personally, I prefer the old label.
Japanese>English
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山吹極生酛純米無濾過原酒 上級者向食中酒
Asahikawa ShuzoYamagata
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23
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Rice used: Yamagata Prefecture Yamashu No. 4 Rice polishing ratio: 58 Sake meter degree: -1.0 Acidity: -0.01 Specific name: Junmai-shu Nama/Hiirei: Nama The title of this sake is "an advanced food sake. I bought it out of a bit of rebelliousness that I don't really understand, thinking that it doesn't have to be an "advanced" sake. It has a mature aroma like caramelized nuts and a dense flavor and richness. It has a massive flavor profile similar to that of Tamagawa.
Japanese>English
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22
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Rice used: (Koji) Yamadanishiki (Kake) Gohyakumangoku Rice polishing ratio: (Koji) 50% (Kake) 55 Sake meter rating: +4 Acidity: 1.3 Specific name: Junmai Ginjo Nama/Hiirei: Hiirei Clean and gorgeous ginjo aroma. Fruity and crisp, with a friendly impression.
Japanese>English
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Okunokami純米吟醸 無調整生
Toshimaya ShuzoTokyo
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32
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The one I had a while ago. Rice used: Hachitan Nishiki Polishing ratio: 50 Sake meter: +1.5 Acidity: 1.4 Specific name: Junmai Ginjo Nama/Hiirei: Nama Higashimurayama's specialties are "Shimura-ken", "Daijyo-buda-ar-manju (not sure what is Daijyo-buda)", and "Yamori". It has a gorgeous ginjo aroma and is juicy with lots of flavor. I would like to try it again, and then try orikara and arabai, aiming to become a Yamorah.
Japanese>English
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28
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Rice used: Oceto from Kagawa Prefecture Sake meter degree: -1.0 Acidity: -0.5 Rice polishing ratio: 55 Specific name: Junmai Ginjo Nama/Hiirei: Nama Mizumoto (Bodumoto). Shrewd and slightly sweet. Yogurt taste sweet and sour in the amazake, with a creamy mouthfeel. The low alcohol content makes it easy to drink.
Japanese>English
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24
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The one I had a while back. Rice used: - Rice polishing ratio: 60 Sake meter: +1 Acidity: 1.2 Specific name: Tokubetsu Honjozo Nama/Hiirei: Hiirei Drinking it with the impression of a honjozo, one is surprised by its very clean and fruity mouthfeel. When warmed to lukewarm, the sweetness is reduced, and instead the umami flavor is gently revealed. The cost performance is also quite impressive.
Japanese>English
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Minogiku稲穂の心 お燗純米
Gyokusendo ShuzoGifu
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22
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Rice used: Hidahomare produced in Gifu Prefecture Rice polishing ratio: 65 Sake meter rating: +3 Acidity: 1.4 Specific name: Junmai-shu Nama/Hiirei: Hiirei Only for warming up? Junmai sake. I liked Minogiku's Houzou, so I bought this one too. It has the richness of a junmai sake when heated, but I drank most of it cold. It is clear and tasty enough without warming.
Japanese>English
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Atagonomatsuはるこい 純米吟醸
Niizawa JozotenMiyagi
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25
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Rice used: Hitomebore produced in Miyagi Prefecture Rice polishing ratio: 60 Sake meter: -55 Acidity: 3.3 Specific name: Junmai Ginjo Nama/Hiirei: Nama Pink in color, reminiscent of strawberries. The taste is sweet and sour, with a hint of schwarziness during the secondary fermentation in the bottle. The texture is very soft and silky.
Japanese>English
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Emishikisensation black
EmishikiShiga
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24
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Rice used: Koshigaraku produced in Shiga Prefecture Polishing ratio: 50 Sake meter degree: -1.0 Acidity: -0.01 Specific name: Junmai-shu Nama/Hiirei: Nama Rich acidity than white, with a freshness typical of nama-shu. It has a beautiful sweetness, but it is cut off firmly by the acidity.
Japanese>English
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Emishikisensation white
EmishikiShiga
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21
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Rice used: Shiga rice Ginbukiyuki Polishing ratio: 50 Sake meter degree: -1.0 Acidity: -0.01 Specific name: Junmai-shu Nama/Hiirei: Nama Young banana aroma. Less acidity than black, with a gentle, clean sweetness taking center stage.
Japanese>English
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22
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Rice used: Yamada Nishiki produced in Kurodasho Rice Polishing Ratio: -5 Sake content: - Acidity: - Specified name: - Raw/Heat: Raw This is a reserved product once a year. Specifications are mostly undisclosed. It has a fresh aroma like green apples and pears, and a calm taste even though it is a raw sake.
Japanese>English
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Born純米55 磨き 五割五分
Katokichibei ShotenFukui
alt 1
17
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The one I drank a while ago Rice used: (Koji) Yamadanishiki (Kake) Gohyakumangoku Rice polishing ratio: 55 Sake degree: - Acidity: - Designated name: Special Junmai-shu Raw/Hot: Hot It has a faint aroma of aging and a perfect balance of bitterness and sweetness. Full-bodied, delicious and dry.
Japanese>English
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alt 1
23
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Rice used: -. Rice polishing ratio: 55 Sake content: +7 Acidity: 1.7 Designated name: Special Junmai-shu Nama/hiire: Hiire Mild aroma. Clear and crisp. Delicious lukewarm.
Japanese>English

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