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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

114

Favorite Brands

9

Most Check-in Brands

Senkin
24(43.64%)
Mimurosugi
5(9.09%)
AKABU
4(7.27%)
Takachiyo
3(5.45%)
Aramasa
3(5.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
31(27.19%)
Niigata
15(13.16%)
Miyagi
10(8.77%)
Fukushima
9(7.89%)
Nara
7(6.14%)

Venues With Most Check-Ins

ましだや(増田屋本店)
38(46.91%)
滝澤酒店
14(17.28%)
酒守 勘兵衛
8(9.88%)
さいとう酒店
7(8.64%)
淀川酒店
5(6.17%)

Timeline

たけるパパたけるパパ
Kokuryuいっちょらい　純吟純米吟醸
Kokuryu ShuzoFukui
alt 1alt 2
小池酒店
家飲み部
78
たけるパパ
I went to Koike Sake Brewery in Hoshigaoka to look for Aouda Honjozo by Kitaya, but I could not find it, so I gave up. Instead, I went looking for a sake I had never tried before and chose Kuroryu Ichikyorai Jungin, a standard sake brewed by the Kuroryu Sake Brewery in Fukui. I heard that it will be renamed from Kuroryu Jungin in April 2025. The rice used is Gohyakumangoku from Fukui Prefecture. Rice polishing ratio is 55 The alcohol content is 15.5 degrees. Sake degree is +3.5 When the bottle is opened, the aroma is discreet, with a hint of orange peel and coconut. When poured into the sake cup, it has a pale yellow-green color and smooth texture. The first sip has a smooth, clear mouthfeel. A slight acidity spreads in the mouth, along with a soft and deep umami flavor. While giving a sense of aromatic fermentation, a slight bitterness tightens the taste. The aftertaste is smooth and clean. The taste is very much to my liking, and I find myself pouring sake after sake. It seems to be excellent as a food sake. It is of course delicious chilled, but it is also very tempting to try heating it up.
Japanese>English
たけるパパたけるパパ
SenkinUA江戸泡酒　五年熟成・天然瓶内二次発酵生酛原酒おりがらみ
せんきんTochigi
alt 1alt 2
ましだや(増田屋本店)
仙禽教信者
98
たけるパパ
Collaboration sake by SENKOKU and UNITED ARROWS This sake is made using Edo period techniques, such as using "Kame-no-o," a native variety of rice, no added yeast (brewer's yeast), brewing in wooden vats, and using a sake yeast base made from raw yeast, and then maturing this sake for five years. 　After that, fresh "ori" is added to the aged base to promote secondary fermentation in the bottle. I jumped at the idea of a five-year aging process, but was surprised at the price, which is quite reasonable. ‼️ The rice used is 100% Domaine Sakura Kame-no-o. The alcohol content is 14%. The specifications are as follows: sake yeast, wooden vat, five-year aging, second fermentation in the bottle. Like a sparkler, it has a crown stopper💦 which means... be careful when opening the bottle: ⚠️ I had been keeping it for 4 months, but I spewed it... I'm not good with crowns. When I poured it into the sake cup, it had fine bubbles and strong effervescence from the secondary fermentation. The ori is dark, with a slightly yellowish color and a smooth, silky texture. When the bottle is opened, the aroma is almost imperceptible, with a hint of sweetness. When you take a sip, the fine bubbles spread a moist and delicious flavor in the mouth. It has a strong dryness and a clean finish. It is characterized by its flavor from aging, naturally occurring carbonation and fine bubbles that are only possible with secondary fermentation in the bottle.
Japanese>English
ジェイ&ノビィ
Hi, takeru papa 😃. UA collaborations get expensive all at once 😓. I'm sure it's good 😌 but we always can't afford it 😅 but 5 years old makes me want to jump on it 🤗I'd like to try it at least once 😋.
Japanese>English
たけるパパ
Good evening, Jay & Nobby😄. It's like an extension of Sentori's Organic Naturals. The dryness is stronger than the naturals and it tastes better. I will definitely try it next time 😁.
Japanese>English
たけるパパたけるパパ
UrakasumiDATE SEVEN SEASON2 episode4 浦霞style純米大吟醸
SaraMiyagi
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
122
たけるパパ
DATE SEVEN" is a limited edition brewed by seven prestigious breweries in Miyagi Prefecture. This season, as Episode 4, the leader breweries are "Urakasumi" and "Hakurakusei". Hakurakusei and Urakasumi use the same materials and specifications, but compete on the basis of their "breweries' individuality. The individuality and technical skills of the breweries can be clearly felt in this bottle. This is "Urakasumi style Umi bottle" 😄. Rice: Zenkura / Rice washing: Katsuyama Shuzo / Koji: Suminoe Shuzo / Sake mother: Hagino Shuzo / Shishu: Kawatakei Shoten / Pressing: Yamawa Shuzo Brewery The raw material rice is "Yamadanishiki," a top grade rice produced in Hyogo Prefecture, Polishing ratio is 48 Alcohol content 15%. Junmai Daiginjo (hiya-under-fire) Double yeast: Miyagi yeast and Association 12 yeast When the bottle is opened, the aroma is mild and refreshing, with a slight hint of fresh sweet and sour apples and strawberries. When poured into the sake cup, it has a clear and silky texture. The first sip reveals the same fresh texture as Hakurakusei-style, followed by white grape and strawberry-like flavors that spread quickly in the mouth. The mid-palate is round and soft with a good balance of fresh acidity and full-bodied sweetness. The aroma of ripe fruit and the clean, refreshing taste make it enjoyable on its own 🍶😍. Comparing the two bottles, I wondered how the expression could be so different despite the same ingredients and specs.
Japanese>English
たけるパパたけるパパ
HakurakuseiDATE SEVEN SEASON2 episode4 伯楽星style純米大吟醸
Niizawa JozotenMiyagi
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
116
たけるパパ
DATE SEVEN, a limited edition brewed by seven prestigious breweries in Miyagi Prefecture who joined forces to brew this limited edition, was available for purchase for the first time. After the first season from 2015 to 2021, it will restart as SEASON 2 from 2022. This term is Episode4 and the leader breweries are "Urakasumi" and "Hakurakusei". Hakurakusei and Urakasumi will use the same materials and specifications to compete in the "brewery's individuality" competition. The individuality and technical skills of the breweries can be clearly felt in this bottle. This is "Hakurakusei style mountain bottle" 😄. The raw material rice is "Yamadanishiki," a top grade rice produced in Hyogo Prefecture, Polishing ratio is 48 Alcohol 15%. Junmai Daiginjyo (Hiyashita Hi-yashita Hi-yashita Hi-yashita) When the bottle is opened, the aroma is fresh, sweet and sour with a hint of sourness. When poured into the sake cup, it has a clear and smooth texture. When you take a sip, the fresh texture is felt first, followed by a white grape-like flavor that spreads in the mouth. The fresh acidity and gentle sweetness overlap each other to create a rich flavor, and the sharpness of the swallow is pale and clean 😄. The finish is fresh, refreshing, and calm. Modern yet easy to drink, recommended as a food sake. As expected of Hakurakusei😍.
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
123
たけるパパ
I chose this Chiebijin as my first bottle to drink in the Oita Prefecture area. I had only known the name, but had not been able to purchase it, so I had not had much luck with it. DOLCE...I picked it up without prior knowledge. I didn't know it was a noble sake. It's okay though, because it's delicious. The rice used is 100% Yamadanishiki and Hinohikari produced in Kitsuki. Rice polishing ratio is 70%. Alcohol level is 15 degrees Celsius. Sake degree -39 Once-fired. This is a noble sake brewed with sake instead of brewing water. After one year of aging, it is said to have a deep flavor with sweetness and a thickening effect. When the bottle is opened, the aroma reminds one of ripe grapes and chocolate cake. When poured into the sake cup, it has a thick yellowish flavor. When you take a sip, a pleasant, soft sweetness spreads in the mouth, followed by a bright acidity and a slight bitterness. It has a profound flavor, and the aftertaste is crisp and tight without being overly sweet. It is so delicious that you can't help but drink more of it. I paired it with chocolate this time and it goes well with it 😄.
Japanese>English
ジェイ&ノビィ
Hi Daddy Takeru 😃😃 Congratulations on your first Oita sake ㊗️ with "Chiebijin"🎉I see from the label that it is a kijoshu, it looks like a rich dessert sake 😊.
Japanese>English
たけるパパたけるパパ
SenkinUAくわがた　2024原酒生酒無濾過
せんきんTochigi
alt 1
alt 2alt 3
滝澤酒店
仙禽教信者
127
たけるパパ
KUWAGATA" assembled by United Arrows with Sentori's "Kabutomushi" as a pace...2024 Label is a seal type We woke up "Kuwagata" which had been hibernating for a year. After this, this year's "Kuwagata" is coming up, so I am planning to compare them. The rice used is 80% Yamadanishiki from Domaine Sakura and 80% Kame-no-o from Domaine Sakura. Domaine Sakura Kame-no-o: 20%. Polishing ratio is 90 Alcohol level is 14 degrees Celsius. When the bottle is opened, the aroma is not very fragrant, with a faint, fresh smell. When poured into the sake cup, it has a slightly yellowish color and smooth texture. When you take a sip, the taste is clean and light on the palate. The sweetness and acidity are well balanced, giving it a rich flavor, and the slight bitterness forms a depth of flavor. Honey lemon soaked in citrus peel is an odd thing to say 😄. 　It's like an adult lemonade that has become very rounded, probably because it's been sitting for a year. 　It is like a sweet and sour "Kabutomushi" like lemon squash, but with a rich "Kokusamame" flavor, making it very tasty. 　Sentori is still delicious when drunk in this way. 　I'm looking forward to opening a bottle of UA Kuwagata, which has returned to Edo this season.
Japanese>English
たけるパパたけるパパ
SenkinHelloWorld 4th by サケラボトーキョー生酛原酒生酒無濾過おりがらみ
せんきんTochigi
alt 1alt 2
ましだや(増田屋本店)
仙禽教信者
135
たけるパパ
It was sold in January during the prohibition period, and I managed to just buy a bottle and put it to bed for six months. Because of the prohibition period, I couldn't open the bottle right away. Recently, my taste for dry sake has been changing, and I have not been able to get my hands on it, but I wanted to drink a modern taste once in a while, so I awakened it from its half-year slumber. SENKOKU and SAKELABO TOKYO's limited PB 4th Ganbarou Ishikawa label The 4th is a light cloudy sake brewed with SENKYO's Edo-style brewing philosophy. The raw material rice is Domaine Sakura. 100% Yamadanishiki Alcohol content is 13 degrees Celsius When the bottle is opened, the aroma is gentle and lactic, with faint hints of banana and lychee. When poured into the sake cup, it is slightly cloudy and smooth. When you take a sip, you can still feel the slight fizzy, chili-like sensation. Perhaps it has been left too long. The sake has a good acidity and a clear, not-too-sweet umami. It is a sake yeast yeast yeast, but it is not heavy. It is light and refreshing, but you can also enjoy the richness of the original sake. It is light and juicy, with a lingering acidity that is typical of Sengoku. It is refreshing and delicious to drink. It is not too sweet, and the slight bitterness at the end is a nice accent. I recommend this bottle to everyone.
Japanese>English
ジェイ&ノビィ
Good evening, Daddy Takeru 😃. Even though my tastes have changed to more dry, sometimes I still want to drink sweet and sour 😋 and when I do, it's delicious ‼️ 🤗.
Japanese>English
たけるパパ
Good evening, Jay & Nobby😄. Yes, I know. Sometimes I drink and it's delicious ‼️, but I'm surprised that I'm drinking faster than I thought 💦.
Japanese>English
たけるパパたけるパパ
Kamikawataisetsu特別純米　吟風　辛口特別純米
上川大雪酒造Hokkaido
alt 1alt 2
alt 3alt 4
ましだや(増田屋本店)
家飲み部
129
たけるパパ
As a first for the Hokkaido area, we chose a dry special junmai sake from Kamikawa Taisetsu. The raw material rice is Ginpu from Aibetsu Town, Hokkaido. Polishing ratio is 60 Alcohol level is 16 degrees Celsius. It is a special junmai fire-aged sake. Sake degree is +6 dry. The bottle is opened with a screw cap. When the bottle is opened, the mild aroma spreads softly. A faint smell of grain can be detected. When poured into the sake cup, it is clear and silky. When you take a sip, the mouthfeel is as clear as water. The rice flavor slowly spreads in the mouth, and as the flavor spreads, a light sweetness and beautiful acidity form a dry taste that gives it a deep flavor. When swallowed, the dry spiciness follows with a crisp and light throat, and the aftertaste is crisp. It is dry and tasty, just the way I like it these days. It would also be delicious heated 😍.
Japanese>English
ジェイ&ノビィ
Good morning, Takeru Papa 😃! Congratulations to Kamikawa Taisetsu on your first Hokkaido burial㊗️🎉We had the same red label Junmai before and it was dry with a strong umami flavor 😋The Ginpu Tokusyu from here definitely looks good too 😙.
Japanese>English
たけるパパ
Hi Jay & Nobby 😃Thanks for your comment. I was wondering about the red label Junmai before.... My taste buds were not dry at that time 😓. Now I would like to taste it.
Japanese>English
たけるパパたけるパパ
Atagonomatsu特別純米　カップ　むすび丸特別純米
Niizawa JozotenMiyagi
alt 1
alt 2alt 3
カップ酒部
122
たけるパパ
A cup of Atago no Matsu sake, Musubi Maru version, purchased with ZAO at Marushu Sake Shop in Shiroishi City during a trip to Miyagi Prefecture. It is a special pure rice. The rice used is domestic rice. Polishing ratio is polished up to 60% by flattening. The alcohol content is 15 degrees Celsius. The aroma when the bottle is opened is light and wafting. It has a gentle sweet smell like melon. When poured into the sake cup, it is clear and smooth. As you take a sip, a gentle sweetness spreads slightly in the mouth, followed by a light pungency or bitterness. As it is swallowed, it disappears quickly and crisply. This sharpness makes it easy to drink despite its alcohol content. It is perfect as a food sake, and its flavor increases when paired with a meal.
Japanese>English
たけるパパたけるパパ
Urakasumi純米夏酒純米
SaraMiyagi
alt 1alt 2
ましだや(増田屋本店)
家飲み部
117
たけるパパ
I had to abstain from drinking for a week due to an inspection. I chose Urakasumi Junmai Summer Sake🍶 from Miyagi Prefecture as my first sake after a week of sobriety. 　I was excited to see what this summer sake from Urakasumi, which I usually drink, would taste like, as it was my first time drinking it. The rice used was "Manamusume" from Miyagi Prefecture. Rice polishing ratio is 65 Alcohol level is 15 Fire-aged & watered type We changed the sake cup from the traditional snake-eyed cup to the "SHUWAN" cup, I finally changed it to "SHUWAN". When the sake cup gets bigger, you have to be careful not to drink too much: ⚠️ 🖐️ The aroma when the bottle is opened smells like melon. When poured into the sake cup, it is very clear and smooth. When you take a sip, it is light on the palate. A slight sweetness like melon pulp spreads in the mouth, but it quickly fades away like water. When swallowed, a slight bitterness can be felt, and it has a clear and crisp taste. Although it is said to be watered down, it never feels diluted. The balance between umami and sweetness is refreshing and just right. It is light on the palate for its alcohol content, so you can drink it in large gulps 😱. Summer Sake Yabashi ☀️ It tastes great chilled 😋.
Japanese>English
ジェイ&ノビィ
たけるパパさん、こんばんは😃 我々はその一週前にドック前禁酒期間でした😅禁酒明けの一本は染み入りますよねー😌
たけるパパ
Good evening, Jay & Nobby😄. I think it is essential to have a period of sobriety before the test in order to improve the results 😓. When you have improved your numbers, the first drink after sobriety is very special... I know 😍.
Japanese>English
たけるパパたけるパパ
Kid純米吟醸酒　夏の疾風純米吟醸
Heiwa ShuzoWakayama
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
129
たけるパパ
This will be the first check-in in Wakayama Prefecture. The first will be a seasonal sake from Kido, renowned for its excellent sake. The raw material rice is 100% Gohyakumangoku Polishing ratio: 50% for koji rice, 55% for kake rice The alcohol content is 15 degrees Celsius. Junmai Ginjo fire-aged sake The aroma when the bottle is opened is fresh and fruity. It reminds one of green apples. When poured into the sake cup, it is very clear and smooth. When you take a sip, you will feel the umami spreading in your mouth after the refreshing mouthfeel. After that, a fruity acidity quickly appears. Finally, a slight bitterness accentuates the taste, and the sake is crisp and refreshing.
Japanese>English
ジェイ&ノビィ
Hello, Takeru Papa 😃! Congratulations on your first Wakayama sake at Kido ㊗️ 🎉Kochira's summer gale! It has a good reputation at Sake-no-Wa too 😙It's also good that it's easy to buy 😙...
Japanese>English
たけるパパたけるパパ
自然酒しぜんしゅ　生酛　なつゆき生酛
Niida HonkeFukushima
alt 1
alt 2alt 3
家飲み部
107
たけるパパ
Continuing from the previous issue, this bottle was purchased at Izumiya Sake Shop in Koriyama City, Fukushima Prefecture. I would have preferred to buy it at the brewery, but with my schedule, I bought it here. This is the second sake from the Niida family, following the "Odayaka" we had last year. The rice used for this sake is naturally grown rice called Toyonishiki. Polishing ratio is 85%. The alcohol content is a low 13%. Kumi-dashi four-stage brewing with sake brewer's yeast Bottle is once fired to preserve the freshness. When the bottle is opened, the aroma is fresh and sweet. When poured into the sake cup, it has a gentle, slightly effervescent, light nigorigo color. When you take a sip, you will feel the lightness of the slight effervescence with a gentle mouthfeel. A round sweetness and a sourness derived from the sake's traditional sake brewing process spread through the mouth. When swallowed, the slight bitterness quickly fades away, leaving a clear aftertaste. Shizenshu is very easy to drink, with a good balance of sweetness, umami, and acidity. It is a gubigubi type of sake, yet it is very intoxicating and delicious 😋.
Japanese>English
たけるパパたけるパパ
Gakki Masamune大吟醸　黒鼓　中取り　TYPEC大吟醸中取り
Ookidaikichi HontenFukushima
alt 1alt 2
家飲み部
107
たけるパパ
This bottle was purchased at Izumiya Sake Shop in Koriyama, Fukushima Prefecture. The store was overflowing with customers who came to the store incessantly, including myself 😱. The bottle I bought at Izumiya Sake Shop was "Gakki Masamune", which was a first for me. I was attracted by the retro label and picked it up. I was told that it was a daiginjo-shu with the specs of a sake to be entered in a sake competition. The rice used is Yumeko, with brewing alcohol added. Rice polishing ratio is 43%. The alcohol content is 15 degrees Celsius. When the bottle is opened, it has a fresh aroma. When poured into the sake cup, the sake is clear and smooth. When you take a sip, you can smell the green apple-like ginjo aroma that spreads in the mouth. The palate is smooth, with a slight gasiness and a clear, crisp taste. After that, the calm umami and sweetness swell, but they disappear quickly and crisply, leaving behind a refreshing aftertaste. The brewer's alcohol is not overly assertive, but rather harmonizes nicely with the flavorful finish. The rest of the lineup is also something to look forward to.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takeru😃! Izumiya Sake Shop! I know of it but I've never been there 🥲I'd love to go there at least once 🥹. Do you always go there by car 🚙?
Japanese>English
たけるパパ
Jay & Nobby, thank you for your comment 😊 I first heard about Izumiya Sake Shop from a video by SakéLab Tokyo. The store's parking lots are scattered around the area. I'm basically an expedition by 🚗.
Japanese>English
たけるパパたけるパパ
Hohai純米大吟醸　こぎん刺し模様純米大吟醸
Mira ShuzoAomori
alt 1
alt 2alt 3
家飲み部
115
たけるパパ
Like the "Houhai Junmai Daiginjo" uploaded earlier, this was a gift from the end of last year. It is brewed by Miura Shuzo in Hirosaki City, Aomori Prefecture. The rice used is domestic rice, specially cultivated Yamadanishiki produced in Nishiwaki, Hyogo Prefecture. Polishing ratio is 39%. Sake degree is +1 Alcohol level is 15 When the bottle is opened, the aroma is mild and sweet like muscat. When poured into the sake cup, it has a clear, slightly thickened texture. The first sip is smooth, and the fresh, full flavor spreads quickly. The sweetness is subtle and less pronounced than that of Toyobai's limited edition. The umami is stronger than the sweetness. Later, the acidity spreads in the mouth and a slight astringency is felt. The sweet aroma that accompanies swallowing rises to the surface. The lingering sweet umami lingers heavily on the palate, thickening on the tongue while remaining crisp and clean. Personally, I have the impression that Toyobai is a delicious sake that can be enjoyed on its own.
Japanese>English
Masaaki　Sapporo
Thanks again, Takel Papa😃Congratulations on your 100 check-ins🎊Congratulations on your delicious looking Toyokai Junmai Daiginjo, it's good to be a Kiri number 😋.
Japanese>English
たけるパパ
Masaki Sapporo, thank you so much for the comment that got me the number 😊I had forgotten about it until I saw your comment. I've been thinking that it's time for me to try some of Hokkaido's 🍶.
Japanese>English
ジェイ&ノビィ
Hi, Takel Papa 😃. Congratulations on your 100 check-in ㊗️ 🎉 Toyobai is delicious 😋, I think it looks like it would go well with warmed sake 🤗. We'd love to see you at the next Kenmin-kai 👋
Japanese>English
たけるパパ
Thank you, Jay & Nobby, for your Kiri Komei 😭 We've finally reached 100 check-ins 😄Aiming for 200 check-ins nationwide... I've uploaded the Toyobai...as you pointed out, it has a thick flavor, so it looks like it would be good to warm sake.
Japanese>English
たけるパパたけるパパ
Emishiki限定釀造 Savor the flavor Pt.2 古式生もと2024-25 生酒生酛生酒
EmishikiShiga
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
119
たけるパパ
This is my first time to drink Shiga Prefecture's sake. I've always been curious about this sake... I was attracted by the label, so I bought it on impulse😅. Savor the flavor" which uses "flower yeast" has been improved as Pt.2. Brewing number: 48 The raw material rice is Watabune No. 2 produced in Koka City, Shiga Prefecture. Polishing ratio: 50%. Yeast: Tokyo University of Agriculture Flower Yeast Sakura Alcohol content is 15 When the bottle is opened, the aroma is faintly sweet, which is probably due to the flower yeast. When poured into the sake cup, it has a clear, slightly thickened texture. When you take a sip, the delicate sweetness and umami spread quickly in your mouth. The aroma becomes more intense and the flavor richer as you sip. The aftertaste is also soft, and the calm acidity from the sake brewing process combines with the umami to give it a deep flavor. It has a lingering aftertaste that is different from the other sakes we have had so far. Anyway, the aroma stands out, and the complex flavor, sweetness, and calm acidity combine to give a satisfying feeling. Personally, I can enjoy this 🍶 by itself.
Japanese>English
たけるパパたけるパパ
Okunomatsu本醸造辛口　べこカップ本醸造
Okunomatsu ShuzoFukushima
alt 1
alt 2alt 3
カップ酒部
94
たけるパパ
This cup of sake was purchased at the JA Kokora Azuma store in Fukushima Prefecture, which I visited in search of cherries🍒. It is a honjozo dry sake brewed by Okunomatsu Shuzo in Nihonmatsu City, Fukushima Prefecture, which won the world's top prize in a sake contest. It is designed with a red beko stuck in the boar's mouth. It is a jacket purchase at first sight😊. Ingredient rice is domestic rice. Brewing alcohol added. Polishing ratio is 65 Alcohol content is 15 Sake degree is +2 The aroma upon opening the bottle is slightly sweet with a hint of alcohol, but it is not harsh. The sake in the cup is clear and smooth. The first sip is unexpectedly smooth, with a hint of sweetness that spreads in the mouth but fades away, leaving a clean, crisp, dry taste down the throat. It has a solid structure, and as you continue to drink it, the flavor seems to deepen. You will never get tired of drinking it. Personally, I used to think that honjozo sake was not my favorite, but I was able to enjoy it, perhaps due to a change in taste. I may have been too much afraid of it because of my dislike for it.
Japanese>English
たけるパパたけるパパ
Urazato純米　原酒火入れ純米原酒
Urazato ShuzotenIbaraki
alt 1alt 2
ましだや(増田屋本店)
家飲み部
98
たけるパパ
This is my first time to drink sake from Ibaraki Prefecture. At first, I decided on Urasato.â This fire-aged sake is made from "Gohyakumangoku" rice suitable for sake brewing and brewed with Ogawa yeast. The rice, water, koji mold, yeast, and everything else is made in Ibaraki. Polishing ratio is 60%. Alcohol level is 15 degrees Celsius. When the bottle is opened, it has a mild melon and muscat-like aroma. When poured into the sake cup, it has a clear and smooth texture. Taking a sip, it has a smooth mouthfeel with a round sweetness that spreads in the mouth. The acidity is restrained, leaving a clean and crisp aftertaste. The impression is of a relatively well-structured, drinkable 🍶. It is so good that it has recently become a favorite of mine, and I would like to try the rest of the Urasato lineup.
Japanese>English
ジェイ&ノビィ
Hello, Takeru Papa 😃. Congratulations on your first Ibaraki sake at Urasato 🎉! The light nigorigo is also very tasty 😋 Please give it a try 👋.
Japanese>English
たけるパパ
Hi Jay & Nobby 😃. I didn't notice Urasato's light nigori until later due to lack of research 😅. I'll have to try this one 😃.
Japanese>English
たけるパパたけるパパ
HohaiHouhai 純米大吟醸　蔵のみ限定品純米大吟醸
Mira ShuzoAomori
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家飲み部
131
たけるパパ
This is a gift from the Miura Sake Brewery in Hirosaki City, Aomori Prefecture. It is a limited edition sake that is sold only at the sake brewery's direct sales outlets. It was produced in October 2024, so it has been laid down for about half a year. Toyobai is the first time🍶. The first Toyobai is a limited edition only at the brewery...it's a luxurious taste. The rice used is "unknown". Polishing ratio is 49%. Alcohol level is 15-16 degrees Celsius. When the bottle is opened, the aroma is discreet, with a faint, light sweet smell. When poured into the sake cup, it has a clear, slightly thickened texture. The sweetness has a coherent sweetness that spreads in a soft mouthfeel, and the umami has a simple but coarse impression, with 70% sweetness and 30% umami. The sweet aroma that accompanies swallowing is sweet, with a slight hint of sourness and astringency that tightens the overall flavor. The sweet flavor lingers until the end. The taste is crisp and clean, while thickening on the tongue. Personally, it is a delicious 🍶 that can be savored on its own 😊.
Japanese>English
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Senkinかぶとむし　無濾過生酛仕込生酒生酛生酒無濾過
せんきんTochigi
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alt 3alt 4
ましだや(増田屋本店)
仙禽教信者
114
たけるパパ
This is a seasonal sake by Senkyoku. We will open the bottle without letting it sit too long in the fridge. We hope we don't miss the wave just in time💦. The rice used is 100% Domaine Sakura Yamadanishiki. Polishing ratio is 50% for Koji rice Kake rice: 60 Alcohol level is 14 degrees. When the bottle is opened, the aroma is fresh and citrusy. When poured into the sake cup, it has a clear, silky texture. When you take a sip, a refreshing, clear acidity precedes the first sip. After the acidity, the umami of rice can be felt in the mouth. You will be impressed by the umami without any cloying taste. The acidity, described as lemon squash, lingers as an aftertaste. It has a sourness and umami that makes you want to drink more 😊. I can understand why it pairs well with tempura and other fried foods.
Japanese>English
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Sara朝摘み　特別純米　無濾過生原酒特別純米原酒生酒無濾過
Kitanishi ShuzoSaitama
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ましだや(増田屋本店)
家飲み部
107
たけるパパ
This is the first sake from Saitama, Sairai, which I chose for the first time. The only rice used is domestic rice. Polishing ratio is 55%. The alcohol content is 16%. When the bottle is opened, the aroma is slightly fruity. When poured into the sake cup, it has a smooth, slightly yellowish flavor. When you sip it, it has a clear mouthfeel. The mouth is filled with a rich, dense sweetness, while the tongue is filled with an enveloping acidity that gives it a fruity peach and berry-like flavor. Finally, a slight bitterness finishes it off. This is delicious 😋 You can drink it smoothly without feeling the alcohol of 16 degrees Celsius.
Japanese>English
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