たけるパパ's Profile

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 Shuzo Yamanashi

8/15/2025, 5:18:00 PM

8/16/2025

ましだや(増田屋本店)

家飲み部

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.

Japanese>English

たけるパパ

AbekanKAERU 花笑む　純米吟醸純米吟醸

Abekan Shuzoten Miyagi

8/13/2025, 2:05:52 PM

8/13/2025

家飲み部

123

たけるパパ

During my expedition to Fukushima🍑, I stopped by Izumiya Sake Shop in Koriyama and bought several items. I was looking at a lot of things, but I was attracted to the frog label, and since it was my first time at Abekan itself, I decided to bring it to you 😄. The rice used was Gin-no-Iroha. Rice polishing ratio is 55 The alcohol content is 13%. Junmai Ginjo-shu, once heated (bottle heated) When the bottle is opened, the aroma is fresh and fruity, with hints of apple and pear, mixed with a sweet floral aroma. When poured into the sake cup, it is smooth and clear, with a pale clear color, and the color also suggests a fresh and light flavor. The first sip reveals a soft, gentle, natural sweetness, and the umami of the rice spreads gradually. The moderate acidity refreshes the aftertaste. The umami flavor is well pronounced on the tongue, and although it is full-bodied, it is light and not too heavy. There is almost no bitterness or astringency, leaving a gentle mouthfeel. The low alcohol content of 13% makes it easy to drink, and the taste is light and refreshing. With a rice polishing ratio of 55%, it has a good balance between lightness and rice flavor. Refreshingly sweet and refreshing, this kind of 🍶 is easy to drink 😅I must weigh myself 💦.

Japanese>English

ジェイ&ノビィ

Hello, Daddy Takel 😃. Kochira abekan! We had it last year too 😋 and it's an easy drinking rain toad 🐸😋. As you may know, Abekan is also available at Kikuchi Sake Shop in Otani 🤗.

Japanese>English

たけるパパ

Good evening, Jay & Nobby 😀 I see that Kikuchi Sake Shop in Oya handles it. Thanks for the information 😊. I will drop by next time 🙇‍♂️

Japanese>English

たけるパパ

Tedorigawa純米大吟醸　生原酒　百万石乃白純米大吟醸原酒生酒

Yoshida Shuzoten Ishikawa

8/12/2025, 1:31:03 PM

8/12/2025

淀川酒店

家飲み部

118

たけるパパ

Tedorigawa... we were finally able to bring you this 😆. The transparent design and label are eye-catching. I heard that Hyakumangoku No Shiro is a new sake rice developed by Ishikawa Prefecture over the past 11 years. The rice is easy to polish and has low protein content, resulting in a clear and fruity flavor. The raw material rice is 100% Hyakumangoku No Shiro produced in Ishikawa Prefecture Polishing ratio is 50%. Alcohol content is 14 degrees Celsius When the bottle is opened, the aroma has a fruity smell like pears and white peaches, and a light acidity reminiscent of grapefruit peel, giving it a citrusy freshness. The ginjo aroma, which is not too showy, and the refreshing fruitiness stand out in good balance. When poured into a sake cup, it is very clear and nearly colorless, but there is also a faint lemon yellow color, and the viscosity is as smooth as water for a daiginjo. When one takes a sip, it has a soft mouthfeel with a fresh pear or white peach-like sweetness that quickly spreads in the mouth. The acidity lightens the palate without making it too sweet, and the rice-derived umami flavor without any cloying taste comes out in a flash. In the aftertaste, a crisp acidity and a hint of grapefruit-like bitterness tighten the sweetness, which quickly fades away. The sweetness and acidity are about the same, and the bitterness is just an accent.

Japanese>English

ジェイ&ノビィ

Hello, Daddy Takeru😃. Congratulations on your first Tedorigawa-san ㊗️ 🎉! It's sizzlingly delicious 😌.

Japanese>English

たけるパパ

Good evening, Jay & Nobby 😃. I drank it all in unexpectedly fast and easy and can't stop 💦I should have brought you along sooner😍.

Japanese>English

たけるパパ

SenkinHelloWorld 3rd by サケラボトーキョー純米原酒生酒無濾過おりがらみ

せんきん Tochigi

8/10/2025, 4:45:51 PM

8/11/2025

ましだや(増田屋本店)

仙禽教信者

141

たけるパパ

It had been laying in the refrigerator for a little over a year, SENKORY and SAKELABO TOKYO's limited PB No.3 Ganbarou Ishikawa label The rice used is 100% Yamadanishiki from Domaine Sakura Polishing ratio is 50% for Koji rice, 60% for Kake rice Alcohol level is 14 degrees. When the bottle is opened, the aroma is fresh and fruity like pears and white peaches, with a hint of soft lactic acidity like yogurt and vanilla. When poured into the sake cup, the base is almost transparent, with a slight cloudiness that is typical of unfiltered, unpasteurized sake. When the ori is stirred, it has a pale milky white color. It is relatively smooth. When you take a sip, you can still feel the slight bubbling and chirichiri-ness characteristic of nao kumi-shu. A fruity sweetness like pear or white peach precedes it. It is soft and juicy, and the acidity is not too strong, making it easy to sense its roundness. Yogurt and milky nuances spread from behind the sweetness in the mouth. The roundness derived from the oak wraps around the entire wine, and there is almost no bitterness or astringency. The sense of fruitiness changes to green apple and muscatel, and a lightness is added. In the finish, the sweetness is quickly lifted, and the light acidity and mild bitterness round out the flavor. The lingering finish is short and clear, making you want to drink more. The 4th is more of a food sake type, while the 3rd is juicy and easy to drink.

Japanese>English

たけるパパ

Senkinオーガニックナチュール〈0.0 ドブロク〉生酛生酒にごり酒発泡

せんきん Tochigi

8/9/2025, 1:45:35 PM

8/9/2025

ましだや(増田屋本店)

仙禽教信者

135

たけるパパ

It was laid up for 6 months since it was manufactured in 2025.02💦. The rest of the two bottles purchased. The rice used was 100% Kame-no-o from Domaine Sakura 　　　　　100% Kame-no-o produced in Sakura City, Tochigi Prefecture. Polishing ratio: 90%, almost unpolished rice Alcohol level: 13%. Specifications: Nama-hashiwazukuri/wooden vat brewing/Kura yeast/nama-zake. Sake degree is -20 Active nigori by secondary fermentation in the bottle The bottle is a screw cap with a vent hole. I turned the cap with trepidation, but there was no fizziness at all 😳. This is...I've done it...it seems to be degassed. When the bottle is opened, the aroma is of ripe fruits like pears and white peaches, with a soft yogurt-like acidity derived from lactic acidity and a faintly sweet aroma like glutinous rice. The aromatic profile is soft and round. When poured into the sake cup, it is milky white and highly concentrated nigori with rice grains and ori. It is lightly thickened. The mouthfeel is smooth and thick, with a fruity sweetness like pear or white peach, but it does not feel heavy. After the lactic acidity from the yeast yeast yeast, a citric acidity from the fermentation process is felt. The mildness and graininess of glutinous rice are combined to create an umami flavor. The bitterness, probably derived from fermentation, tightens up the flavor.

Japanese>English

たけるパパ

Suehiro純米吟醸（定番）純米吟醸

Suehiro Shuzo Fukushima

8/8/2025, 12:47:14 PM

8/8/2025

リオン·ドール南中央店

家飲み部

135

たけるパパ

I am on an expedition to Fukushima Prefecture to buy peaches. When we visited Fukushima City to buy prepared food to eat at our regular hotel in Fukushima City, we purchased a 300 ml bottle of Suehiro's Junmai Ginjo standard sake that we wanted to drink 🍶. The rice used to make it is labeled as domestic rice, and I guess it is pre-dried. Polishing ratio is 60%. The alcohol content is 15%. The specifications are for a stable junmai ginjo, a regular fire-aged sake. The aroma when the bottle is opened is mild and gentle. The aroma is light, not too sweet, with a hint of melon and pear-like fruit, and is designed to be understated so that the drinker does not get tired of it. When poured into a sake cup, it has a light golden color that is nearly colorless and transparent, with a smooth texture. When you take a sip, it is light and smooth, with a firm umami of rice spreading softly in the mouth, without feeling sticky or heavy. The acidity is mild, soft, and well-balanced. Bitterness and astringency are hardly noticeable, and only serve to give the flavor profile. The aftertaste is clean and crisp, and you will never get tired of drinking it. The sake is slightly dry with a sake meter of +2.5 to +3.5, but it is easy to drink with no corners. After all, Fukushima sake is delicious.

Japanese>English

ジェイ&ノビィ

Hi, Daddy Takel 😃. You went to Fukushima to buy some peaches! Great activity ‼️ of course it will be accompanied by delicious Fukushima sake 🍶😅Good excursion 🚙...

Japanese>English

たけるパパ

Senkin雪だるま　2024生酒にごり酒

せんきん Tochigi

8/6/2025, 3:41:04 PM

8/7/2025

滝澤酒店

仙禽教信者

142

たけるパパ

This one has been sitting for a little more than half a year😅. The screw cap is perforated with a hole for venting, so I guess it's from this season 🧐. I get the second snowman ⛄️ this season. The rice used is from Sakura City, Tochigi Prefecture. 　　　　　Domaine Sakura, 100% Yamadanishiki Polishing ratio is about 50% for koji rice and 60% for kake rice. The alcohol level is 13 degrees. Specifications: Nama-Hashiwastu/nama-zake/second fermentation in the bottle. When the bottle is opened, the aroma is gorgeous and fruity. It has a pleasant sweet smell reminiscent of high sugar content fruits such as white peaches and pears, as well as light, gentle sweet and sour smells of Muscat and yogurt. When poured into a sake cup, it has a slightly thickened texture and a cloudy milky white color. Fine bubbles bubble up slightly. The first sip reveals a juicy, round sweetness like that of white peaches or muscats, followed by a refreshing acidity that tightens the sweetness. The flavor of the rice and the fermentation process using the sake yeast gives the taste a depth and wildness. The final taste is a combination of sourness and a slight bitterness, and the sharpness of the finish leaves no sweetness on the palate. Perhaps because it was laid down to rest, the sense of fermentation has faded. Instead, the roundness has deepened, which is good.

Japanese>English

たけるパパ

SenkinUA打ち上げ花火 2024　仙禽×UNITED ARROWS原酒無濾過おりがらみ

せんきん Tochigi

8/4/2025, 1:46:58 PM

8/4/2025

仙禽教信者

137

たけるパパ

The UA fireworks I had received last year and had put to bed. This is the second time to drink it. Since it had been sitting for a year, I was very nervous when I opened the bottle 👑. The small opening sound ❗️ didn't blow out this time💦. The rice used is 100% Domaine Sakura Yamadanishiki. Polishing ratio is 50% for koji rice and 60% for kake rice. Alcohol level is 14%. Specifications: light cloudy/carbonated gas/fire-aged sake When the bottle is opened, it has a fruity aroma like green apples and pears and a gorgeous floral aroma, which rises with the stimulation of the bubbles and has a lightness that goes away quickly. When poured into a sake cup, fine bubbles rise, and when the lees are stirred, the wine has a slightly cloudy milky yellow color with a thickened quality. When you take a sip, you feel a flurry of soft sweetness along with a tangy effervescence. Soon after, a sweet and sour aftertaste of sharp acidity spreads over the tongue. The finish is dry with a light grapefruit-like bitterness. The finish is clear and crisp with no sweetness remaining. Personally, I prefer it at a temperature close to room temperature rather than chilled to a crisp, as the acidity and umami are more rounded. Perhaps it was because I let it sit longer this time than last time, but it tasted better this time.

Japanese>English

たけるパパ

Senkin愛国　仙禽×鳳凰美田Collaboration生酛原酒生酒無濾過おりがらみ

せんきん Tochigi

8/2/2025, 5:28:57 PM

8/3/2025

ましだや(増田屋本店)

仙禽教信者

142

たけるパパ

This is a limited edition product made through collaboration between Sentori and Kobayashi Shuzo with ancient varieties. This is a bottle brewed by Sengoku. The raw material rice is 80% Tochigi Aikoku No. 3 and 20% Yamadanishiki. Polishing ratio is undisclosed. The alcohol content is 13%. The specifications are: hi-ire, orikarami. When the bottle is opened, it has a fruity aroma with hints of lactic acid, pear, and apple. When poured into a sake cup, it has a clear and slightly cloudy apricot color with a moderate nigori (cloudiness). Immediately after opening the bottle, there is a slight feeling of gas. The first sip reveals a soft mouthfeel and light rice flavor in the mouth. It has a light sweetness like strawberries and pears, with a slight bitterness and astringency, and a clear finish that is light and refreshing. It is a completely different sake from Hououmida's Aikoku. The brewing philosophies are different, Sengoku emphasizes acidity and terroir. Hououmida is the ultimate in ginjo aroma and fruitiness The breadth of expressiveness of sake cannot be underestimated🤗.

Japanese>English

たけるパパ

Edo Kaijou純米吟醸　原酒　山田錦純米吟醸原酒生酒無濾過

東京港醸造 Tokyo

8/1/2025, 2:56:47 PM

8/1/2025

家飲み部

124

たけるパパ

This time it is Edo Kaijo, which was given to me as a birthday present. It is a junmai ginjo, unfiltered, raw sake brewed by Tokyo Minato Brewery. This is my first Tokyo sake. I am grateful that I did not have a chance to get it. I got it from Hasegawa Sake Shop in Gransta, Tokyo Station. The rice used is 100% Yamadanishiki Polishing ratio is 60 Alcohol content is 15 The aroma when the bottle is opened is fruity with a somewhat subdued, clear feeling. It smells sweet, like melon and banana. When poured into a sake cup, it has a clear, pale yellow color and a smooth, silky texture. In the sip, the mouthfeel is soft, with a gentle, smart sweetness that is slightly thickened. In the mouth, the juicy flavor spreads with green apple and melon-like fruitiness, rice flavor, and a hint of refreshing citrus acidity. After that, a slight astringency and bitterness finish off the taste. The lingering aftertaste is the sweet umami of the rice. It has a sense of body, as is typical of the original sake, but it is soft without corners. It is easy to drink, with no clinging sensation on the tongue. You can enjoy the aroma and flavor as time goes by, and I think I prefer it closer to room temperature.

Japanese>English

ma-ki-

Good evening, Daddy Takel! Happy Birthday & Happy First Sake in Tokyo 🎉! I haven't had Edo Kaijo yet, but it seems to have a good balance of sweetness and bitterness 😋.

Japanese>English

ジェイ&ノビィ

Hi, Daddy Takeru 😃. Our first Tokyo Sake 🍶 was also here 😊I didn't know it was a birthday present! Whoever chose it has good taste 🤗.

Japanese>English

たけるパパ

Good evening, ma-ki, and thank you for your comment. It has a good balance between a full flavor and a modest fruitiness.

Japanese>English

たけるパパ

Jay & Nobby, it seems that Edo Kaijo was the first sake I could think of for Tokyo. Thank goodness for that.

Japanese>English

たけるパパ

Hououbiden愛国　仙禽×鳳凰美田Collaboration生酛

Kobayashi Shuzo Tochigi

7/30/2025, 5:48:52 PM

7/31/2025

ましだや(増田屋本店)

家飲み部

139

たけるパパ

I was told that this is a limited edition product made by Kobayashi Shuzo and Senkou in collaboration with an ancient variety, so I immediately jumped at the chance to try it. This is Houou Mita brewed by Kobayashi Shuzo. Aikoku...a rare sake rice cultivated in Tochigi Prefecture during the Taisho era (1912-1926). It is one of the ancient varieties that are said to be the "roots of sake rice. 　This is a limited edition brewed using Tochigi Aikoku No. 3, which was restored in cooperation with the Agricultural Promotion Office and an agricultural high school, and brewed with a "nama-hashiroshi" brewing method. The raw material rice is Tochigi Aikoku No. 3. The rice polishing ratio is undisclosed, but many lots are brewed as Junmai Daiginjo, and the rice polishing ratio is around 50%. The alcohol content is 15%. When the bottle is opened, the aroma is fruity and citrus-like, with a gorgeous smell of pears, white peaches, and muscat. When poured into a sake cup, it has a clear, pale yellow-green color and a smooth, silky texture. The first sip reveals a smooth mouthfeel, followed by a mellow umami flavor that spreads throughout the palate. After the clear acidity and slight bitterness, the astringent taste of grains rounds out the flavor. The lingering finish is crisp and clean. It is of course delicious chilled, but the more it is served at room temperature, the deeper the flavor becomes. Hououmida, which we have not had for a long time, is still delicious. I am looking forward to comparing it with Aikoku Sentori.

Japanese>English

ジェイ&ノビィ

Hello, Daddy Takeru😃! I'm sure Tochigi residents would jump at the chance to see this two-top collaboration! Both are delicious, but Nobby was in favor of Mita-san: ‼️

Japanese>English

たけるパパ

Good evening, Jay & Nobby 😃. I haven't had Bida for a long time and thought it was delicious. I think I prefer Bida as I get a lot of Senkou-san 😆.

Japanese>English

たけるパパ

Yokoyama特別純米　吟のさと特別純米

Omoya Shuzo Nagasaki

7/28/2025, 1:55:17 PM

7/28/2025

淀川酒店

家飲み部

124

たけるパパ

Nagasaki 🍶...this will be my second one🤗. After Faylan, I chose YOKOYAMA from Iki Island in Nagasaki. This is my first time drinking it. It is made from Gin-no-sato (Akita Sake No. 49), a sake brewing rice developed in Akita Prefecture. The raw material rice is 80% Gin-no-sato produced in Iki. 　　　　　Yamadanishiki 20% as Koji rice. Polishing ratio: 50% for koji rice, 65% for kake rice Alcohol level is 14 degrees Celsius. The specifications are for a once-fired sake. When the bottle is opened, the aroma is mildly fruity and sweet, like banana and melon. When poured into a sake cup, it has a thin, clear, pale yellow color. The sake is smooth and silky. When you take a sip, it is smooth and fresh. The sweetness spreads gradually. The taste is mellow with a good balance of acidity and sweetness. The lingering aftertaste is round and umami spreading in the mouth, while it is crisp and clear, with a moderate bitterness. It is easy to drink. Personally, I prefer it at room temperature rather than cold, as the umami increases.

Japanese>English

たけるパパ

Denshu純米大吟醸　四割五分　百田純米大吟醸

Nishida Shuzoten Aomori

7/27/2025, 3:26:48 PM

7/27/2025

泉屋酒店

カップ酒部

123

たけるパパ

One can purchased at Izumiya Sake Shop in Koriyama City, Fukushima Prefecture. It is labeled "Hyakuden. It is a cross between Yamada-Nishiki and Akita-Shu-komachi, the next generation of rice suitable for sake brewing, Aki-sei 718 = Hyakuden. The raw material rice is "Hyakuden" produced in Akita Prefecture. Rice polishing ratio is 45%. Alcohol level is 16 degrees Celsius. When the bottle is opened, the aroma is of white flowers, fruity and fruity. From the smell, it looks delicious 😆. When poured into the sake cup, it has a very light yellow color and smooth texture. When you take a sip, it is soft on the palate, with a strong sweetness, acidity, and umami, and a hint of bitterness that spreads through the mouth in a flurry of deep, mellow flavors. The well-balanced acidity and sweetness are superb. The aftertaste is clean, sharp, and refreshing. Momota...The brewery was told that this sake is only available in Akita Prefecture and that it is served in a cup. I know it's not a lot, but it's very drinkable and makes you want to drink more 🍶 death 😆 Satisfied.

Japanese>English

たけるパパ

SenkinUAくわがた　泡酒　2025生酛原酒生酒無濾過発泡

せんきん Tochigi

7/24/2025, 2:19:03 PM

7/24/2025

ましだや(増田屋本店)

仙禽教信者

136

たけるパパ

KUWAGATA" designed by UNIED ARROWS based on the pace of "Kabutomushi" by SENKOKU...2025 Label printed on the bottle The rice used is 100% Domaine Sakura Yamadanishiki Alcohol content is 13 degrees Celsius Natural secondary fermentation in bottle This year's "Kuwagata" is a bubbly sake... with a tag ⚠️ warning you to open the bottle😅. Unlike the last 5 years aged bubbly, the stopper is a screw type. As soon as you twist it, it starts bubbling vigorously and the oli is agitated by the bubbles. This time, the bottle was opened successfully! There is no mistaking the screw stopper. When the bottle is opened, the aroma is not very fragrant, with a faint, fresh smell. When poured into the sake cup, it is a pale yellowish color, slightly hazy with agitated ori, fine bubbles rise persistently, and the sake is smooth and silky. Upon sipping, a refreshing sweet and sour taste like apples with a clean mouthfeel first hits the palate. Fruity like lemon squash or honey lemon pickled in its peel😄. After the citrus sweet and sourness, the soft sweetness and umami taste is deep in the mouth. The aftertaste is well-balanced between mellowness and crisp acidity, with a thin bitterness like lemon peel that tightens the overall flavor. It has a more rounded and gentle sweetness than the previous five-year aged bubbly, which I prefer 🤗.

Japanese>English

たけるパパ

Kokuryuいっちょらい　純吟純米吟醸

Kokuryu Shuzo Fukui

7/23/2025, 2:20:04 PM

7/23/2025

小池酒店

家飲み部

130

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

ジェイ&ノビィ

Hello, Daddy Takel 😃. We are blessed to have liquor stores 😊. Each one has its own flavor and it's fun to visit them! I'm interested in Kita-ya's Aouda Honjozo, which I didn't know about: ‼️

Japanese>English

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

7/22/2025, 1:42:02 PM

7/22/2025

ましだや(増田屋本店)

仙禽教信者

129

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

UrakasumiDATE SEVEN SEASON2 episode4 浦霞style純米大吟醸

Sara Miyagi

7/19/2025, 3:22:07 PM

7/20/2025

ましだや(増田屋本店)

家飲み部

130

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.

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HakurakuseiDATE SEVEN SEASON2 episode4 伯楽星style純米大吟醸

Niizawa Jozoten Miyagi

7/19/2025, 2:40:34 PM

7/19/2025

ましだや(増田屋本店)

家飲み部

122

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😍.

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ChiebijinDOLCE貴醸酒

Nakano Shuzo Oita

7/17/2025, 1:23:28 PM

7/17/2025

ましだや(増田屋本店)

家飲み部

126

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 😊.

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SenkinUAくわがた　2024原酒生酒無濾過

せんきん Tochigi

7/15/2025, 12:49:24 PM

7/15/2025

滝澤酒店

仙禽教信者

131

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.

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