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SakenowaRecord your sake experiences and discover your favorites
たけるパパたけるパパ
2024年03月に宮城県に旅行に出かけた際、これまで日本酒は漠然と純米酒を選んで呑んでいただけだったのに、外飲みで伯楽星に出会い、食中酒としてこれまで呑んだことがない美味さに感動したことがきっかけで、日本酒🍶に興味が😄 日本酒のこと、少しづつ理解を深めながら呑む酒は格別に感じできています。 自分に合う美味しいお酒を探求していきます🧐 暫く飲酒を控えていましたが再開です。ゆっくり杯を重ねます。

Registered Date

Check-ins

146

Favorite Brands

9

Most Check-in Brands

Senkin
30(42.25%)
Mimurosugi
6(8.45%)
AKABU
5(7.04%)
大嶺
4(5.63%)
Hakurakusei
3(4.23%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
38(26.03%)
Miyagi
17(11.64%)
Niigata
15(10.27%)
Fukushima
11(7.53%)
Nara
8(5.48%)

Venues With Most Check-Ins

ましだや(増田屋本店)
51(46.36%)
滝澤酒店
16(14.55%)
さいとう酒店
9(8.18%)
酒守 勘兵衛
8(7.27%)
淀川酒店
7(6.36%)

Timeline

たけるパパたけるパパ
Dewazakura山形限定　純米大吟醸酒　亀の尾純米大吟醸
Dewazakura ShuzoYamagata
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alt 2alt 3
家飲み部
78
たけるパパ
Purchased at Maruju Nakano Sake Shop in Tendo, Yamagata Prefecture, which I stopped by during a trip spanning from Miyagi Prefecture to Yamagata Prefecture in September. It is a Dewazakura specialty store that operates next door to the Dewazakura Sake Brewery. The bottle we were served was a collaboration with a sake store in Yamagata Prefecture. As they claim it is a "Yamagata super limited edition," it is only available at 10 specific sake stores and in limited quantities. The raw material rice is 100% Kame-no-o Polishing ratio is 45 Alcohol level is 17 degrees Celsius. Sake level is -3 Yeast used is Association 1901 yeast. When the bottle is opened, the aroma is fruity but with an elegant and subdued fruity aroma like ripe apples and pears, with a hint of rice and graininess. When poured into a sake cup, it has a pale, almost transparent color with a very light golden appearance. The mild taste has been reduced and the thickness is moderate. The first sip reveals a soft, fresh mouthfeel with a refreshing flavor. The sweet umami of rice spreads slowly as if accompanying the fruity ginjo aroma. The richness of the umami lingers on the tongue, but the acidity balances the aftertaste and makes it relatively clean and crisp. Kame-no-o has a rich umami flavor and is not too light. It is said to be characterized by its sharpness and lack of cloying taste. It is recommended to be served chilled, but it is also good heated for a richer umami.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
ましだや(増田屋本店)
家飲み部
114
たけるパパ
This is my first check in Gifu Prefecture. It is a junmai ginjo🍶 brewed by Yamauchi Shuzojo in Nakatsugawa City, Gifu Prefecture. Wooden tank shibori is a method of pressing sake using a wooden container called a vat, which was standardized in the Edo period (1603-1868). The sake is then pressed by placing a wooden lid on top and slowly applying pressure until the liquid comes out and becomes sake. The resulting liquid is then pressed to produce a fine, smooth sake with less tangy taste. The rice used is 100% Gohyakumangoku, a rice suitable for sake brewing. Rice polishing ratio is 55 Alcohol level is 15 to 16 degrees Celsius. Sake degree is +7 (dry) Acidity is 1.45 The type of sake is unfiltered unpasteurized sake. When the bottle is opened, the aroma is fresh and citrusy, like lemon or grapefruit, with a light freshness in the aroma and a mild, natural aroma of cooked rice and koji derived from rice. When poured into a sake cup, it has a pale golden color that is almost transparent, with a clear and silky nature like water. When you take a sip, it is refreshing and light in the mouth, and the gentle sweetness of the rice spreads. On the tongue, the umami of the rice and light citrus acidity are in good harmony, and the aftertaste is bitter and pungent and quickly resolves. It is neither too light nor too rich, with a refreshing and sharp taste based on the umami of the rice.
Japanese>English
ジェイ&ノビィ
Hello, Takeru Papa 😃. That looks like a deep forest 🌳! Congratulations on your first Gifu sake ㊗️ 🎉I didn't see it 😅I see it's sold at Mashidaya! I made a note of it 📝.
Japanese>English
たけるパパたけるパパ
Ichinokura特別純米🍶　ひやおろし特別純米ひやおろし
IchinokuraMiyagi
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alt 2alt 3
ゆづくしSalon 一の坊
旅飲み部
122
たけるパパ
Travel Notes to Sendai City, Miyagi Prefecture Postscript Apart from the other 🍶 lined up in the dining area, only one of them was sitting in a prominent place. The rice used was 100% Miyagi sake rice, Kuranohana. Polishing ratio is 60 The alcohol content is 16%. Yeast used: Association 1701 yeast 　When poured into the sake cup, it has a refreshing fruity aroma reminiscent of green apples and pears, and a calm aroma that is not too gorgeous. 　When poured into the sake cup, it has a clear, pale golden color, with a light, light mouthfeel that is moderately thick and viscous. 　When you take a sip, an elegant sweetness spreads in your mouth, and the mouthfeel is gentle and mellow. It has a gorgeous and fruity taste like apples and bananas. The balance between acidity and umami is well balanced, and the taste is light with little clutter. The aftertaste is refreshing with bitterness and sharpness.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
ゆづくしSalon 一の坊
旅飲み部
106
たけるパパ
I am traveling to Sendai City, Miyagi Prefecture. This is the 🍶 that was lined up for dinner at the place we are staying. The rice used is 100% Miyagi rice Polishing ratio is 50%. Alcohol level is 16 Sake degree is +1 When poured into the sake cup, the aroma is fresh and fresh, with a sweet, soft fruity aroma of strawberries and pears, with a hint of citrus freshness. The color when poured into the sake cup is clear, transparent, and silky in nature. When you take a sip, the soft, clear mouthfeel is followed by a discreet sweetness. 　Afterward, the delicious taste of rice spreads gradually but without heaviness. A citrusy acidity can be detected in the aftertaste. There is little bitterness or astringency, and the taste is clean and crisp.
Japanese>English
ma-ki-
Good evening, Daddy Takel! I love your trip to Sendai 🎵. I remember traveling there with my wife a long time ago ✨ I'm looking forward to trying the local sake 😋. I have the impression that it would go very well with food 🤗. I hope you enjoy your trip & sake 😊.
Japanese>English
たけるパパたけるパパ
大嶺3粒　生詰ひやおろし　雄町純米吟醸生詰酒ひやおろし
大嶺酒造Yamaguchi
alt 1alt 2
ましだや(増田屋本店)
家飲み部
113
たけるパパ
When I heard that Jay & Nobby-san took me there, I wanted to drink it too. The next day, I visited Mashidaya and took them an Omachi type. The rice used was 100% Omachi. Polishing ratio is 50%. The alcohol content is a low 13%. The sake level was not disclosed, but the impression was that it was more on the sweet side. 　When the bottle was opened, the aroma was gentle and gentle, with a sweet aroma reminiscent of ripe fruit like yellow peaches, but not too strong. 　When poured into a sake cup, it has a slightly pale golden color with a subdued hue and a slightly thickened character, perhaps due to the flavor derived from Omachi. 　When you take a sip, a juicy and thick sweetness spreads in the mouth, giving the impression of yellow peach-like fruit. 　It also has the flavor and fullness of rice typical of Omachi, and a sense of calm acidity that tightens and balances out the sweetness. The mild bitterness accentuates the flavor and finishes off the palate with a smooth aftertaste. Overall, it is fruity but not too light, and the umami of the rice can be felt well. I have the impression that Yamada-Nishiki would be easier to drink as it is more refreshing. The Omachi leaves a slight sweetness on the tongue as the saké is poured. It gives the impression of a different flavor vector from the one brewed with Yamada-Nishiki 😍.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃! Oh! I see you went to buy it as soon as you could 🤗 Great action 👍. Oh yeah! It's amazing how fruity it is😙 we're too sensitive 😅I'm relieved to know that it's common to leave sweetness 😁.
Japanese>English
たけるパパたけるパパ
Aizuchujo夏限定吟醸酒（R6BY）吟醸
Tsurunoe ShuzoFukushima
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家飲み部
111
たけるパパ
This bottle was brought to us in August from Izumiya Sake Brewery in Koriyama City, Fukushima Prefecture. It is a ginjo-shu designed by Tsurunoe Shuzo for summer only. The raw material rice is prefectural rice, mainly from Aizu, Fukushima Prefecture Rice polishing ratio is 55 Alcohol level is 14 Sake meter is +1 to +2, slightly medium to dry. The specifications are usually fire-quenched and stored in tanks. It is bottled before shipping. 　The aroma when the bottle is opened is cool and refreshing without being too gorgeous, with a hint of fruity aroma like peaches and cherries. 　When poured into a sake cup, it has a clear, clean, pale golden color with a smooth and silky nature. 　When you take a sip, a slight, gentle sweetness lightly spreads in your mouth. It also has a strong rice flavor, and has a depth that does not end with mere sweetness. The refreshing citrus acidity and bitterness in the aftertaste tighten the overall flavor, and the crisp, clear taste makes it light and pleasant to the palate. It is a light and refreshing summer gin that becomes more appealing when drunk cooled down to a crisp.
Japanese>English
たけるパパたけるパパ
大嶺3粒　生詰　ひやおろし　山田錦純米生詰酒ひやおろし
大嶺酒造Yamaguchi
alt 1alt 2
ましだや(増田屋本店)
家飲み部
116
たけるパパ
I didn't know that Omine Shuzo was releasing two types of hiyaoroshi. I was torn between the Omachi, which is mellow and rich in flavor, and the Yamada Nishiki, which is clear and fresh in acidity. After much deliberation, I decided to go with the hiyaoroshi brewed with Yamadanishiki for its freshness and gorgeousness. The rice used is 100% Yamadanishiki. Polishing ratio is 60 The alcohol content is 14.5 The specification is to be bottled fresh after one time fire-fermentation. 　When the bottle is opened, the aroma has a fresh fruit aroma reminiscent of muscat and green apple, and a sweet and sour floral note, but the aroma itself is subdued. 　When poured into a sake cup, it has a clean, faintly very pale golden color and a mild, smooth thickening that is derived from its maturity. 　When you take a sip, you will feel fresh, juicy, sweet and sour with a hint of citrus and muscat. The mouthfeel is soft and translucent, and the full-bodied rice flavor spreads. It is mellow and full-bodied, with a clear acidity that tightens the entire flavor. The aftertaste retains a sense of transparency, with a lingering sense of calm umami derived from aging. The slight bitterness is well balanced and can be enjoyed as a food sake. Since it is served chilled, it has a strong fruity flavor, but it seems that heating it up will bring out its mildness and umami.
Japanese>English
ジェイ&ノビィ
Good evening, Takeru Papa 😃. We were served the Omachi one by Mashidaya as well! It was a little too sweet for us 😅I wonder if Yamadanishiki would have been better?
Japanese>English
たけるパパ
Good evening, Jay & Nobby 😃. I see that you brought home some Omachi. Omachi has a thicker umami and sweetness. However, Yamada Nishiki may be easier to drink with its juicy and clear sweetness 😊I would have loved to compare 😩.
Japanese>English
たけるパパたけるパパ
Honkin純米吟醸　雄町純米吟醸
Sakenunoyahonkin ShuzoNagano
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さいとう酒店
家飲み部
110
たけるパパ
I chose Honkin from the Nunoya Honkin Sake Brewery in Suwa, Nagano Prefecture, a sake I had never tried before, which I was taken to the Saito Sake Shop when I visited the Nasu area. The production date was 0707. The rice used is 100% Omachi from Okayama Prefecture. Rice polishing ratio is 55%. Alcohol level is 16 degrees Celsius Heated in a bottle Sake strength is +3 with a slightly dry taste and a clean finish. When the bottle is opened, the aroma is gentle and calm, with citrusy tones like lime and tangerine, and a slight floral coolness. After a while, the sweetness of steamed rice, typical of Omachi, wafts softly through the air. When poured into the sake cup, it has a very light golden color and is light and refreshing. When you take a sip, you will feel a soft sweetness with a calm mouthfeel. The richness and fullness of Omachi's typical umami spreads out gradually. It has a good balance between a grain-like puffiness and a hint of sweetness, and the lingering aftertaste of calm acidity and bitterness makes it a perfect food sake.
Japanese>English
たけるパパたけるパパ
Mimurosugi特別純米　辛口　露葉風特別純米
Imanishi ShuzoNara
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alt 2alt 3
ましだや(増田屋本店)
家飲み部
137
たけるパパ
Mimuro Sugi's Yume-Roman series. It is made from Nara Prefecture's only rice suitable for sake brewing, Rohafu, and is bottled and fire-aged after top-fermentation. This is the first Mimurosugi. The raw material rice is 100% dewy wind. Polishing ratio is 60 Alcohol level is 15 Sake degree is +6 　When the bottle is opened, the aroma is gentle and calm. It has a subtle hint of rice fullness, with a subdued fruity quality. 　When poured into a sake cup, it has a clear and clean character. It is not cloudy or strongly colored, and has a slight pale golden color. Perhaps because of the pure rice flavor, it is not as smooth as water. It is very lightly thickened. 　When you take a sip, the soft and fresh rice flavor spreads, but the mouthfeel is subdued and calm. The mouthfeel is full of umami, but the acidity is also effective in balancing the flavor. The finish is crisp and clean while retaining a slight umami of rice. Although it is considered dry, the umami and acidity give the sake structure, making it both light and pleasant to drink. It has a slightly thicker umami than the light dry style, which makes it easier to pair with meals. It is my favorite sake because you can taste the umami flavor of the sake on its own.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃. Is it Mimuro's dry? The color of the label gives off a delicious vibe 😌. It also looks good as a heated sake 🤗.
Japanese>English
たけるパパ
Hi Jay & Nobby😃Thank you for your comment. I have always been curious about the red label of Kochira Mimuro Sugi. The thickness and dryness of the umami combined with the moderate acidity makes it a solid taste, so it goes well with warmed sake.
Japanese>English
たけるパパたけるパパ
Suigei特別純米酒純米
Suigei ShuzoKochi
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生鮮市場TOP
家飲み部
125
たけるパパ
We brought a drunken whale we saw in the supermarket. The rice used was domestic rice Polishing ratio is 55 Alcohol level is 15 Sake degree is +7 Association No. 9 yeast is used as the base yeast. When the bottle is first opened, the aroma is slightly sharp and dry, with a hint of grain and nuts. The aroma is mixed with a light sourness. The fruity flavor is quite subdued. When poured into a sake cup, it is like clear water with a strong sense of transparency, and has a smooth, light character. When you take a sip, the mouthfeel is sharp and clear. The sweetness is subdued and the dry dryness stands out from the start, but there is also a hint of rice flavor. In the mouth, umami and acidity spread in good balance. The acidity tightens the aftertaste and gives a clean taste that disappears easily with little clutter. It has a modest aroma, dryness, and acidity to tighten the taste, and umami to support the overall flavor, which is the nature of a so-called "food sake. It is not so dry as to be dry, but you can fully taste the umami. Delicious 😋. I've had it for a few years now,
Japanese>English
たけるパパたけるパパ
Hakurakusei純米吟醸　冷卸純米吟醸ひやおろし
Niizawa JozotenMiyagi
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alt 2alt 3
ましだや(増田屋本店)
家飲み部
143
たけるパパ
It's been a long time since I've had Hakurakusei 🤩 which got me hooked on sake 🍶 and this will be my first cold wholesale, so I have high expectations. The rice used is Kura-no-Hana. Polishing ratio is 55%. Alcohol level is 15 Sake degree is +4 When the bottle is opened, the aroma is gently fruity and sweet like bananas and melons. This is followed by citrusy aromas like fresh lime and green apple. When poured into a sake cup, it has a clear, pale golden color with no strong cloudiness or coloration. The thickening is not very strong, and it has a slippery, fluid feel. It is light and smooth. The mouthfeel is moist and soft, with no alcohol horniness. It has a fresh fruitiness like melon and pear. A discreet sweetness and a gradual umami flavor spreads in the mouth. The refreshing citrus acidity tightens the aftertaste, leaving no sweetness on the tongue. It has a short aftertaste, so it can be used as a mid-meal sake that does not interfere with meals 😄. Hakurakusei is a definite choice 😋.
Japanese>English
ジェイ&ノビィ
Good evening, Daddy Takel 😃. This is Hakurakusei cold wholesale! We had our first Hakurakusei last year 😋. Many of the rice we received at that time said they were hooked from Hakurakusei! A good food wine is a sin 😌.
Japanese>English
たけるパパ
Hi Jay & Nobby 😃. I agree that many people get hooked from Hakurakusei. It was Hakurakusei that first got me hooked too. It's a foodie drink that gets beginners hooked 😋.
Japanese>English
たけるパパたけるパパ
Fusano KankikuOCEAN 99 橙海　Arrival 純米吟醸純米吟醸原酒無濾過
Kankiku MeijoChiba
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alt 3alt 4
ましだや(増田屋本店)
家飲み部
133
たけるパパ
OCEAN99 series by KANGiku Meikozo This is the first time for me to introduce you to Tomiomi. The label color is orange, reminiscent of the setting sun. The orange color of the label is reminiscent of the sunset, and is said to be inspired by the image of an airplane passing over Kujukuri at sunset and landing "arrival". The rice used for the brewing is 100% domestic rice suitable for sake brewing. Rice polishing ratio is 55%. Alcohol content is 15 degrees. Sake degree -5 Fire-aged, single-strain, unfiltered unpasteurized sake When the bottle is opened, the aroma is sweet and floral, with fresh and juicy orange fruit aroma mixed with tropical sweet fruit aroma like pineapple, and a fluffy sweet and sour aroma. When poured into a sake cup, it is clear with no cloudiness and a slight pale golden color nuance. It has a thick texture, probably due to its sugar content and umami flavor. The first sip reminds one of sweet and sour fruits such as orange, pineapple, and mango. The sweetness and umami swell in the mouth, and the fruity acidity tightens the whole. The sweetness does not linger, and the acidity and light bitterness, like orange peel, quickly dissipate. This junmai ginjo-shu has a fruity, juicy, fresh sweet and sour taste, and a sharpness that is completed by a hint of bitterness and acidity. It has a dangerous mouthfeel that makes it easy to drink in large gulps.
Japanese>English
たけるパパたけるパパ
Haneya純米吟醸　ひやおろし純米吟醸生詰酒ひやおろし
Fumigiku ShuzoToyama
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alt 3alt 4
さいとう酒店
家飲み部
128
たけるパパ
Checking in for the first time in Toyama Prefecture😄. This is a bottle of raw Haneya Junmai Ginjo brewed by Tomikiku Shuzo. It is fire-aged before storage and then bottled and shipped raw without being fire-aged at the time of shipment. It is brewed in the spring, matured in the summer, and shipped in the fall, which is called hiyaoroshi. The rice used is Gohyakumangoku produced in Toyama Prefecture. Rice polishing ratio is 60 Alcohol level is 14 degrees Celsius. Sake degree +5 Only one time of fire-fermentation and bottled fresh The aroma when the bottle is opened is fresh, citrusy, clear, mild, and refreshing. The hint of aroma is fruity like a pear, but with a calm smell. When poured into a sake cup, it has a very light golden color and a smooth and silky texture. When you take a sip, the soft sweetness and fresh acidity spread in your mouth. It is light and clear with a rounded flavor. The sweetness is swollen with a clean umami derived from sake rice, but the sweetness, acidity, and umami are well balanced, and the roundness from aging adds depth to the umami. The aftertaste is moderately acidic, and the flavor profile is clear and disappears quickly. It has a light and crisp finish with both sharpness and softness without any cloying flavors. Personally, I think you can enjoy the harmony of the balance of umami and acidity more at room temperature than when it is chilled and fresh 😆.
Japanese>English
ma-ki-
Good evening, Daddy Takel! Congratulations on your first check-in in Toyama Prefecture🎉! Toyama is a memorable place where I traveled with my parents last year 🎵 Haneya, the label here is unbought but looks delicious 😋.
Japanese>English
たけるパパ
Good evening, ma-ki-. Thank you very much for your comment 😊Toyama is an unexplored place. I envy your trip with your parents. This hiyaoroshi is really delicious with a sense of maturity that rounds out the flavor.
Japanese>English
たけるパパたけるパパ
AKABU琥珀　純米吟醸純米吟醸ひやおろし
赤武酒造Iwate
alt 1alt 2
ましだや(増田屋本店)
家飲み部
153
たけるパパ
The hot days are still continuing, but the season of autumn sake has arrived. The first autumn sake we welcomed this season was AKABU's Amber. We were able to purchase it again after last year. The raw material rice is Iwate rice Polishing ratio is 50%. Alcohol level is 13%. Yeast used: Iwate yeast When the bottle is opened, the aroma is soft, gentle, sweet, and calm, with a gorgeous fruity flavor like fruit or yogurt. When poured into a sake cup, it is almost colorless, with a very pale, transparent color and a light, smooth texture. When sipped, the low alcohol content makes it soft on the palate, and a refreshing acidity and juicy, apple- and muscat-like fruitiness spreads in the mouth. As for the taste, the rice-derived flavor and light sweetness are well-balanced and fluffy, with a mild alcohol taste, while the sweetness like muscat or white peach disappears moistly, while the refreshing acidity tightens up the taste. Bitterness and astringency are barely perceptible. The freshness as a new sake is rounded, and the balance of mild acidity and rice flavor is harmonious. The soft aroma and moist, subdued flavor make it a hiyaoroshi sake. Personally, I find it tastes better at room temperature.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃. Sake season is turning into autumn sake🍂 a little earlier than usual and my fridge is turning orange 😌. Heated sake🍶 looks delicious too ☺️
Japanese>English
たけるパパ
Hi Jay & Nobby😃. Thank you for all the rice 😊. I look forward to drinking autumn sake because it adds depth to the flavor...this time I purchased a bottle so I can enjoy it both cold and warmed.
Japanese>English
たけるパパたけるパパ
SenkinUA雪だるま　2024生酛生酒にごり酒
せんきんTochigi
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alt 2alt 3
滝澤酒店
仙禽教信者
145
たけるパパ
This one was manufactured in 2024.11. Screw cap without a hole for venting. Receiving the third snowball of the season. The rice used for the production is from Sakura City, Tochigi Prefecture 　　　　　90% Yamadanishiki from Domaine Sakura 　　　　　Domaine Sakura Kame-no-o 10%. Polishing ratio is 90 Alcohol content is 13%. Specifications: Nama-Hashimoto style / Nama-Shu / Second fermentation in the bottle / Nama-Shu Assemblage of Snowball as a base with 3 other varieties When the bottle is opened, the aroma is refreshing due to the rising gas from the micro-foaming, with a fruity aroma of fresh green apples and pears, and a light, gentle, sweet and sour, milky smell of yogurt also rising. When poured into a sake cup, it has a slightly thickened texture and a cloudy milky white color. There is a lot of lees and fine bubbles that boil slightly. The first sip reveals a juicy, round sweetness like green apple or muscat, followed by a refreshing acidity that compensates for the umami and sweetness of the rice. The lactic acidity from the sake's natural yeast gives the taste a sense of depth. The acidity and bubbles cut through the sweetness, leaving a light aftertaste. The fruity sweetness spreads in the mouth more than the normal Snowman ⛄️. The balance of sweetness and sourness and silky texture on the tongue add to the delicious flavor. Delicious 🍶.
Japanese>English
たけるパパたけるパパ
Daigourei槽搾り　くまのお酒　無濾過生原酒純米原酒生酒無濾過槽しぼり
馬上酒造場Hiroshima
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alt 3alt 4
ましだや(増田屋本店)
家飲み部
132
たけるパパ
First check-in in Hiroshima Prefecture... ♪ Jackets 😅 I brought you a big issue tank pressed bear sake 100% Hachitan-Nishiki rice produced in Hiroshima Prefecture Rice polishing ratio is 65 Alcohol level is 14 degrees. Sake degree is +10 Yeast used: Association No. 6 When the bottle is opened, the aroma is subdued and calm, with a graininess and rice flavor, and a soft lactic acid smell. When poured into the sake cup, it has a slightly pale yellow color and smooth texture. It is light, but still retains a little of its umami thickness. The mouthfeel is soft and light, with a grain-like sweetness and a hint of minerality, and a core of umami. The aftertaste is only slightly bitter and astringent. The sharpness and acidity are sharply integrated, and there is no lingering sweetness. The taste is not so much light as it is umami, and the mouthfeel is not rich.
Japanese>English
アラジン
Congratulations to Takel Papa on your first check-in for Hiroshima sake: ㊗️🎉 I'm curious about this sake 🐻 which was chosen as the first check-in among many Hiroshima sake: ☺️ I'd like to try the great sake by Kumano's Magami Sake Brewery after reading your comment 😄.
Japanese>English
ma-ki-
Good morning, Daddy Takel! Congratulations on your first sake from Hiroshima Prefecture 🎉! I am very interested in this sake that seems to be easy to drink with a great flavor 😋.
Japanese>English
たけるパパ
Thank you for your comment, Aladdin 😊Hiroshima is a great place for sake. I just happened to see you and was able to bring you along, so there are other sakes I would like to encounter 😁.
Japanese>English
たけるパパ
Thank you for your comment, ma-ki-San😊It's a little dry, but easy to drink with a delicious flavor.
Japanese>English
10ZG-STQ
Hello, Daddy Takeru! Congratulations on your first Hiroshima sake 🎊 I enjoyed drinking this sake last year from Kumano, a brush village located north of Kure, where my parents' home is located. I enjoyed drinking this sake last year. There are many good sake breweries in this area. There are a lot of good sake in this area.
Japanese>English
たけるパパ
Good evening, 10ZG-STQ 😀 Thanks for the rice. Saijo, the sake capital of Japan! I adore it 😍. There are so many sake breweries that I'm honestly lost 😅.
Japanese>English
たけるパパたけるパパ
Dan山廃純米吟醸　備前雄町　無濾過生原酒純米吟醸山廃原酒生酒無濾過
Sasaichi ShuzoYamanashi
alt 1alt 2
alt 3alt 4
ましだや(増田屋本店)
家飲み部
143
たけるパパ
Yamanashi Prefecture, first time checking in 🎉. We chose "Tadashi" Yamahai Junmai Ginjo, which we were finally able to bring along. The rice used was 100% Bizen Omachi. Rice polishing ratio: 55 Alcohol level: 15 degrees Celsius When the bottle is opened, the aroma is fresh and fruity, like melon or green apple, with a lactic acid smell like yogurt, with a hint of the plump sweet aroma of Omachi and a cool, refreshing smell like green bamboo. When poured into the sake cup, it has a pale yellowish-yamabuki color and a dense, smooth, creamy texture. The first sip is soft and fresh on the palate, with a sweetness reminiscent of melon or pear spreading softly. On the tongue, the umami of rice gradually swells, and a pleasant acidity tightens the sweetness and gives a sense of lactic acidity. The aftertaste is a sharp change from the fruitiness, with bitterness and astringency, and the lingering aftertaste is crisp and sweet without leaving a lingering aftertaste. The balance between umami and acidity is exquisite and keeps it from becoming heavy. Personally, I prefer it when it is near room temperature after some time, as the acidity and graininess make the gorgeous, layered, wave-like flavor more apparent.
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