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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

78

Favorite Brands

9

Most Check-in Brands

Senkin
16(44.44%)
Mimurosugi
5(13.89%)
AKABU
4(11.11%)
Takachiyo
3(8.33%)
大嶺
2(5.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
23(29.49%)
Niigata
14(17.95%)
Nara
7(8.97%)
Fukushima
5(6.41%)
Iwate
4(5.13%)

Venues With Most Check-Ins

ましだや(増田屋本店)
23(41.82%)
滝澤酒店
11(20%)
さいとう酒店
7(12.73%)
淀川酒店
5(9.09%)
けやき食堂
3(5.45%)

Timeline

たけるパパたけるパパ
Banshuikkon純米　夏辛純米
San'yohai ShuzoHyogo
alt 1alt 2
ましだや(増田屋本店)
家飲み部
76
たけるパパ
Banshu Ikkyo, first time 🍶desu! I have recently developed a taste for dry sake, so I chose this summer sake 😄. The rice used is 100% Yamadanishiki from Hyogo Prefecture. The rice is 100% Yamadanishiki from Hyogo Prefecture and is called "Shin Gin Seibai" (flat polished rice), which is a high-precision rice polishing technique that produces a clear, clean sake. Polishing ratio is 60%. The alcohol content is slightly low at 14 degrees. When poured into a sake cup, it has a smooth and clear taste. When the bottle is opened, the aroma is fruity with a hint of muscat. When you take a sip, it has a very smooth, watery mouthfeel. First, fruity sweetness and acidity like white grapes spread over the tongue. The sweetness is not too sweet, and the elegant sweetness and acidity spread quickly in the mouth. The refreshing flavor is impressive. It has just the right amount of umami without being too sweet. Very easy to drink, it is a good sake that will make you drink more sake. Banshu Issen, you will want to drink the rest of the lineup 😍.
Japanese>English
たけるパパたけるパパ
御前酒別誂　菩提酛　純米吟醸　生原酒純米吟醸原酒生酒
Tsuji HontenOkayama
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淀川酒店
家飲み部
99
たけるパパ
This is my first time in Okayama 😄. I've only had Bodhi Hashiwado... I've only had Mimuro Sugi... I was very interested in it and was attracted by the label "Betsuatsurai" so I bought it. I was very interested in it and bought it because I was attracted by the label "Betsuatsurai". The rice used is 100% Omachi rice produced in Okayama Prefecture. Rice polishing ratio is 55%. Alcohol level is 17 Sake degree is +2 When the bottle is opened, it makes a pleasant popping sound. When poured into the sake cup, it has a smooth, slightly thickened, and clear texture. When the bottle is opened, the aroma is subdued, like that of a modest tropical fruit. Upon sipping, it has a smooth mouthfeel, with a fluffy, smooth flavor spreading through the mouth. A refreshing lemon-like citrus acidity spreads quickly on the tongue, leaving a soft, rich, fruity flavor in the aftertaste. The complex flavors of Bodai Hashimoto enhance the deliciousness, and the umami, smoothness, and acidity of Bodai Hashimoto make it more fresh and fresh. The taste is a very smooth and fresh ginjo nama-shu with no sharp elements. The clear umami and fresh acidity go down the throat and disappear quickly and crisply. It is best served chilled, but the flavor increases as it approaches room temperature.
Japanese>English
たけるパパたけるパパ
Hokusetsu純米原酒純米原酒
Hokusetsu ShuzoNiigata
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alt 2alt 3
家飲み部
134
たけるパパ
I bought a bottle from Kanazawa-ya Sake Brewery in Niigata Prefecture, which was produced in 2021 and kept in the refrigerator for about 4 years 🍶. Ingredients are Gohyakumangoku from Niigata Prefecture Polishing ratio is 60 Alcohol content is 18%. Sake degree is +5 When the bottle is opened, it has a slight sweet aroma. When poured into the sake cup, it is smooth and has a slightly yellowish flavor. After a sip, the taste of lightness spreads quickly, followed by the umami and rich sweetness of Gohyakumangoku, while the acidity from the back of the mouth quickly fades away. Finally, there is a lingering bitterness that makes you want to drink more. It is a light and refreshing sake, just like Niigata. It is best enjoyed chilled, but as time passes and the temperature rises after pouring into the sake cup, the mellowness increases. Personally, I prefer to enjoy it on its own rather than as a food sake 😄.
Japanese>English
たけるパパたけるパパ
Noguchinaohikokenkyujo純米無濾過生原酒純米原酒生酒無濾過
Noguchi Naohiko Sake instituteIshikawa
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alt 2alt 3
家飲み部
111
たけるパパ
A bottle that had been sitting in the refrigerator since I bought it in 2021 at the Yukiguni Shuho Kanazawa-ya Sake Brewery. Finally opened the bottle. Ishikawa's 🍶, first time for me. It is a junmai, unfiltered, raw sake brewed by the Naohiko Noguchi Sake Brewery. The rice used is 　100% Gohyakumangoku rice from the Matsudo district of Komatsu City, Ishikawa Prefecture. Rice polishing ratio is 60 Alcohol content is 18%. Bottling date: November 2020 Shipping date: September 2021 The following is a summary of my impressions of the aroma and taste, although I cannot deny that they are a bit twisted due to the fact that the bottle was put to sleep. The aroma when the bottle is opened is a gentle floral aroma. When poured into the sake cup, it has a smooth, almost transparent, slightly yellowish flavor. When you take a sip, despite the gentle aroma, it has a distinctly strong attack in the mouth. A light, gentle sweetness spreads in the mouth along with a smooth umami from the aging process. The taste is rather light and delicate, and disappears quickly after swallowing. While the depth of flavor is felt, a light lingering aftertaste is left. Personally, I like to drink it chilled, but the closer it gets to room temperature, the more pronounced the umami and sweetness become. I think it is better to drink it by itself to enjoy the changes 😁.
Japanese>English
たけるパパたけるパパ
Koshiji no Kobai純米吟醸　八反錦純米吟醸
Kubiki ShuzoNiigata
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家飲み部
104
たけるパパ
It was purchased at the Yukiguni Shuho Kanazawa-ya Sake Shop and was fire-aged in August 2021. It was a bottle that had been sitting in the refrigerator. It is brewed with Hachitan-nishiki grown under contract with four farmers in Kakizaki, Joetsu City, and sold year-round. Polishing ratio is 55%. Alcohol level is 15 degrees Celsius. Sake degree is +3 and slightly dry. Hachitan-Nishiki is a sake rice that has both a rich and crisp flavor. It is said to have an aroma that sometimes reminds one of green grass. When opened, the aroma is fresh and elegant, with no hint of sweetness. When poured into the sake cup, it is smooth and has a slightly yellowish flavor. Taking a sip, it is smooth on the palate, with a light, dry taste spreading through the mouth with a slight sourness, but there is a lingering aftertaste with richness and gorgeousness at the back. It is a little dry, which is my recent favorite, and it is a good bottle to be served well chilled. Delicious 😋.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
天鷹酒造
家飲み部
99
たけるパパ
A mead of honey wine fermented with 100% domestic honey using sake yeast. This is a bottle that is treated as other brewed sake. Ingredients are honey and rice malt instead of rice Alcohol content is 10%. Well, it is not a pure sake, but it is the first Japanese honey sake to win an award, so we gave it a try. It has a refreshingly sweet flavor with a smooth mouthfeel. The gentle sweetness of honey makes it easy to drink. I thought it would be nice to have this kind of sake to refresh my palate😅.
Japanese>English
たけるパパたけるパパ
Sawahime桃色純米にごり酒純米にごり酒
Inoeseikichi ShotenTochigi
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井上清吉商店
家飲み部
114
たけるパパ
A gift. Nigori (nigori) sake brewed with red yeast by Inoue Seikichi Shoten. The rice used is Yume Sarara. Rice polishing ratio is 65%. The alcohol content is low at 8.5 degrees. When poured into the sake cup, it has a thick, thick texture. When you take a sip, it has a gentle taste and is sweet and sour, just like a dessert wine. The strong sweetness that spreads in the mouth remains on the tongue, while a slight bitterness can be felt later on. I can only describe it as sweet🍶. It is best to drink it well chilled.
Japanese>English
たけるパパたけるパパ
Mizutoriki特別純米特別純米
KakuboshiMiyagi
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alt 2alt 3
けやき食堂
外飲み部
95
たけるパパ
This is a bottle of death of one of the cruisibles where we stayed on our trip to Miyagi Zao. This special junmai sake is brewed by Kakusei in Kesennuma using Kura-no-hana from Miyagi Prefecture. Polishing ratio is 60%. The alcohol content is 15 Although the bottle has already been opened, the aroma is fruity with a refreshing sweetness. The first sip reveals a rich sweetness and umami that spreads in the mouth along with a smooth texture. It quickly fades away with a slight bitterness. A faint sweetness lingers in the aftertaste. Personally, I would rather drink this sake by itself than as a food sake. Delicious.
Japanese>English
たけるパパたけるパパ
Wataya特別純米酒《黒》特別純米
Kanenoi ShuzoMiyagi
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けやき食堂
外飲み部
97
たけるパパ
A bottle of Crucible, where we stayed on our Miyagi trip. It is said to be Wataya's standard food sake. This black-labeled special junmai sake is brewed with Toyonishiki grapes from Nagasaki Kogen Farm in Ichisako Town, Miyagi Prefecture. Polishing ratio is 55%. Since the bottle was opened, we started with the aroma. A modest sweetness emerges. It is more fragrant than Kenkunichi Junmai-shu. The first sip is smooth and smooth. The umami of rice spreads in the mouth, but while the sake is cold, the umami is subdued. As the temperature rises, it becomes rounder and more umami. It is delicious on its own, but even better when paired with Misumi trout, which has been tied up with Hidaka kelp, and wild vegetables.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
けやき食堂
外飲み部
101
たけるパパ
One of the inclusions at the Miyagi Zao lodging. Junmai sake brewed with Sasanishiki produced in Miyagi Prefecture Polishing ratio is 60 Alcohol content is 15 Miyagi sake is how I got hooked on sake, so I also love Kenkunichi 🍶desu! The bottle was already opened, so let's start with the taste review. The aroma is just a hint of sweetness, and it doesn't seem to be rich. The first sip reveals a smooth, moist, and calm mouthfeel that differs from the aroma. The delicious taste of rice spreads in the mouth, and the sourness felt in the back of the mouth accentuates the outline of the rice. A slight bitterness at the end tightens the flavor. It is delicious chilled, but I personally prefer it a little closer to room temperature. I would drink it by itself before pairing it with food 😁.
Japanese>English
ジェイ&ノビィ
Hello, Takeru Papa 😃. I googled where to stay in Miyagi! It's a nice place, like a higher grade all-inclusive 😋 The drinks look good too 😋 I'll have to check it out!
Japanese>English
たけるパパ
Jay & Nobby, thanks for all the rice 😊. When we go to Miyagi, we stay at this family of inns. This time we enjoyed 🍶 so much that we didn't touch the 🍺 or 🍷😅.
Japanese>English
たけるパパたけるパパ
Mutsuhassen裏八仙　純米大吟醸無濾過生原酒純米大吟醸原酒生酒無濾過
Hachinohe ShuzoAomori
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alt 2alt 3
淀川酒店
家飲み部
120
たけるパパ
Unexpectedly, Sentori ⛄️ continued to be available, so I visited Yodogawa Sake Shop for the first time in a while and bought a bottle of Sentori. I noticed that I haven't had any Aomori 🍶...and I noticed the "back" label 😁. When I poured it into the sake cup, it was light and refreshing. The color is clear, but has a slight yellowish tinge. The rice used is Aomori's "Hanasoui," a rice suitable for sake brewing. Polishing ratio is 50%. The alcohol content is 16%. Specifications: unfiltered, unpasteurized sake. When the bottle is opened, the aroma is gorgeous and mellow, with a hint of apple. The first sip reveals a smooth mouthfeel with a juicy flavor and fruity sweetness that spreads in the mouth. There is no cloying taste, and the taste is accentuated by the clear acidity that spreads along with the spreading sweetness. After the acidity quickly recedes, a gorgeous umami flavor lingers in the aftertaste. The taste does not make you aware of the 16% alcohol content, so you can easily drink more sake...but you will be drunk well. Mutsu Hachisen is delicious. This time it was a limited edition sake, but it made me want to try others.
Japanese>English
ジェイ&ノビィ
Hello, Takeru Papa 😃. I like the Aomori buried in Mutsu Hachisen by the back door ㊗️! Really, all Hachisen-san's are delicious 😋. Yodogawa-san is also a good liquor store 🤗.
Japanese>English
たけるパパたけるパパ
Senkin雪だるま生酒
せんきんTochigi
alt 1
alt 2alt 3
滝澤酒店
仙禽教信者
107
たけるパパ
Snowman ⛄️...no date of manufacture listed💦. The specs are raw sake...is it good this season? I'm not quite sure now as it was laying in the fridge with a mix of old and new. The ritual of opening the bottle ended easily, as usual, with no bubbling at all. Ori, which had accumulated at the bottom of the bottle, was not stirred, and after the bottle was opened, it was stirred and finally turned into a fine, fine cloudy color. The rice used was 100% Yamadanishiki from Domaine Sakura. The alcohol content is 13%. Specifications: Nama-shu When poured into the sake cup, the fine ori (ori) adds a light, snowy nigori to the light, refreshing sake quality. When the bottle is opened, the aroma is like that of LaFrance. The first sip is smooth and pleasant on the palate. An elegant sweetness spreads smoothly in the mouth. A fine yet pale effervescence is felt on the tongue. Clearly, the sweetness feels more elegant than that of the 2023 production. The gassy throat feel is also clearer and the bitterness seems to be reduced. In comparison, this one is clearly easier to drink and tastier 😋. This is the third bottle in the Snowman series. I thought, I found a zodiac label baby-using ⛄️ version from the back of the fridge. I saved too much ⛄️.
Japanese>English
たけるパパたけるパパ
旭興発泡性貴醸酒貴醸酒発泡
渡邉酒造Tochigi
alt 1alt 2
淀川酒店
家飲み部
94
たけるパパ
This 375ml sparkling kijoshu is produced in April 2024 by the Watanabe Shuzo brewery located in the Hachimizo Mountains of Otawara City. This is the first time for Kyokko. This time, it is filled with naturally sparkling carbon dioxide gas generated during the brewing process. Perhaps it is my imagination, but I have been enjoying sparkling sake lately. The raw material rice is 100% Yume-Sarara. Polishing ratio is 50%. Alcohol content is a low 12%. Sake level is -76 (extremely sweet) Acidity is 4.2 It is sealed with a cork stopper like a wine. The bottle is effervescent, and I impatiently opened the cork. When I pulled up the cork, the cork stopper was pushed up with a popping sound, but I managed to open the bottle safely. When the bottle was opened, the aroma was sweet like white peaches. The sake has a pale yellow color and a thick, thick texture with fine bubbles bubbling up as it is poured into the sake cup with a shuffling sound. As you take a sip, an elegant sweetness spreads in the mouth, followed by a refreshing acidity that quickly drifts in and disappears. After the acidity, a full-bodied sweetness typical of kijo-zake lingers on the tongue. After pouring into the sake cup, the gaseous sensation quickly disappears with the passage of time, and instead a very rich sweetness stands out in a sweet 🍶 taste.
Japanese>English
たけるパパたけるパパ
Mizubasho純米吟醸　辛口　スパーリング純米吟醸
Nagai ShuzoGunma
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alt 2alt 3
家飲み部
87
たけるパパ
As a palate cleanser after a long day of ⛄️, I bought a bottle of sake from Nagai Sake Brewery in Kawaba, Gunma Prefecture, manufactured in 2024.08 😀. Active nigori with secondary fermentation in the bottle. Even without mixing the ori, it is stirred in the bottle by the bubbling when the bottle is opened. It is just like UA⛄️. The raw material rice is Yamadanishiki. Polishing ratio is 60%. The alcohol content is 15%. Sparling...the bottle was small so it got lost in the fridge😅. I didn't think it would lose its gassy feeling again, but it's a relief since it's a secondary fermentation in the bottle. This time, I opened the bottle by opening and closing the screw stopper with great care (⚠️). I was impressed by the vigorous bubbling. When the bottle is opened, the aroma is discreetly sweet. When poured into the sake cup, the bubbling, cloudy white liquid makes one anticipate its deliciousness. When you take a sip, the active bubbles burst in your mouth, followed by a slight sweetness. The taste of the sake is a bit fizzy as it goes down the throat, but the spreading sweetness disappears quickly and crisply. A dry aftertaste spreads through the mouth to refresh the palate. The delicious rice flavor and cool, refreshing throat finish make for a delicious 🍶. This is one of those bottles that reminded me once again that skunk cabbage is delicious. Not a lot of volume for a single-bottle 💦.
Japanese>English
ジェイ&ノビィ
Good evening, Daddy Takel 😃. I need a palate freshener after a long night of nigori 😅. I've never had skunk cabbage 🥲 but dry sparkling is my favorite 😋I'd love to have it in a four-pack 🤗.
Japanese>English
たけるパパ
Good evening, Jay & Nobby. Thanks for the rice😊. I see you like the dry sparkling kind. I guess I'm getting used to drinking lately too, my taste buds are changing and I'm shifting to dry ones rather than sweet ones.
Japanese>English
たけるパパたけるパパ
SenkinUA雪だるま生酛にごり酒発泡
せんきんTochigi
alt 1
alt 2alt 3
滝澤酒店
仙禽教信者
119
たけるパパ
Based on the 2024.11 manufactured Snowman ⛄️, United Arrows blended four varieties of Sentori in an assemblage. All are made from the same yeast this season 😍. The 2023 fast brewing ⛄️, which was opened earlier, had been laid down too long and the sense of activity was only faintly perceptible on the tongue. This time, as usual, I stirred the oli that had accumulated at the bottom of the bottle, and as soon as I twisted the screw cap, it fizzed like I had never seen before! After repeated twisting back and forth, the bottle was finally opened. Even after removing the cap, I was still amazed at the bubbles that came out of the bottle. ‼️ The rice used was 90% Yamadanishiki from Domaine Sakura Domaine Sakura Kame-no-o 10%. Polishing ratio is 90 Five assemblages including Snowman Alcohol level is 13%. I heard that Senkou Naturals is included because it contains 10% Kame no O. When the bottle is opened, the aroma is elegant and sweet in every way. When you take a sip, it has a very silky smooth mouthfeel. There is a tangy gasiness that is typical of active nigori, which was not felt in last year's ⛄️, which was opened just a few days ago. The rounded flavor of the sake in harmony with the fresh aroma spreads on the tongue while it feels smooth and crisp. Its lingering aftertaste invites the next sake.
Japanese>English
たけるパパたけるパパ
Senkin雪だるま　2023.11純米大吟醸にごり酒
せんきんTochigi
alt 1
alt 2alt 3
滝澤酒店
仙禽教信者
123
たけるパパ
A snowman that I had put to sleep in the fridge.... I looked closely at the UA, 2023.11, 2024.11..., I'm going to drink from 2023 production. The stopper has a hole in the top of the bottle. The rice used is 100% Yamadanishiki from Domaine Sakura. Polishing ratio is 50% for koji rice and 60% for kake rice. The alcohol content is a low 13%. Sake quality is light and refreshing Perhaps because about a year and a half had passed, there was no blowout at all when the bottle was opened. It was again. As usual, the bottle was opened after stirring the oli with all my might, but there was no sense of activity 😓. The aroma upon opening the bottle was discreetly sweet. The sip is smooth and smooth on the palate. The gasiness is only faintly felt on the tongue. The taste is also discreetly sweet, spreading in the mouth. The acidity spreads quickly and there is a lingering sweet and sour taste. It is extremely easy to drink. I believe it is still a fast brewing snowball. It would be necessary to compare it with the 2024 sake made from the "Namahashi-zukuri" style.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃. You slept well ☃️ 😄 It will be interesting to feel the change in activity and taste as the year nears 🤗
Japanese>English
たけるパパ
Hi Jay & Nobby 😃. I feel like I tried to drink it with great care and made it a blast. I can't wait to taste how it differs from UA⛄️ and how active it is after this, and I can't wait to see how it tastes. I'm sure I'll be opening the other two bottles soon 😓.
Japanese>English
たけるパパたけるパパ
Yamakawa Mitsuo10周年記念　貴醸酒純米貴醸酒
© YAMAKAWA MITSUO PROJECTYamagata
alt 1alt 2
alt 3alt 4
ましだや(増田屋本店)
家飲み部
111
たけるパパ
This is an anniversary limited edition spring sake from Mitsuo Yamakawa. The brewer is Mitobe Shuzo of Yamagata Masamune. The illustrated label featuring Mitsuo Yamagata dancing the Hanagata Ondo dance on top of a portable shrine is eye-catching. The rice used is domestic rice. Polishing ratio is 60 As a commemorative anniversary sake, it is brewed with sake instead of brewing water. The alcohol content is 16%. Opening note: Despite the ⚠️, you don't feel any gas pressure at all😅. When poured into a cup, the sake is golden in color and thick. The aroma upon opening the bottle is mildly fragrant, with a muscat-like pear aroma. When you take a sip, it has a round mouthfeel. It has a firm, rich umami flavor, with a hint of bitterness. This bitterness accentuates the sweetness derived from the rice. The acidity is also present, making the sake crisp and not too sweet. Personally, I think it is a sake that should be drunk slowly because it is rich, not too sweet, and has a hint of alcohol. This is one that is more enjoyable when served hiya than when served chilled, as the sweetness is more pronounced.
Japanese>English
たけるパパたけるパパ
Yamasan純米大吟醸　愛山　四割五分　無濾過原酒純米大吟醸原酒生酒無濾過
山三酒造Nagano
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
117
たけるパパ
I wanted Aizan and bought San San Aizan because I had drunk all the OHMINE 3 Grain Aizan. It is a spot brew. I had no hesitation in picking it up because I would not be able to drink it if I missed this opportunity. The rice used was 100% Aizan from Hyogo Prefecture. Polishing ratio is 45 Alcohol level is 16 degrees Celsius. When the bottle is opened, there is a pleasant popping sound. When the bottle is opened, the aroma is slightly sweet and sour like strawberry. Taking a sip, you can feel the round mouthfeel and minerality. It is soft anyway. In the mouth, one senses a rich, torrid sake quality, and the round acidity spreads softly. The acidity is harmonized well with the minerality and strawberry fruitiness to compose the flavor. The acidity quickly disappears, leaving a lingering sweetness. It is easy to drink, but also very drinkable, and the sharpness of the acidity will keep you coming back for more. Aizan is delicious 🍶.
Japanese>English
たけるパパたけるパパ
Senkinさくら（OHANAMI）うすにごり生酛原酒生酒無濾過
せんきんTochigi
alt 1alt 2
ましだや(増田屋本店)
仙禽教信者
113
たけるパパ
One of the items purchased at Mashidaya Sentori's handwritten label😄 As usual, it was left in the refrigerator for a while after purchase. The other day, I opened a bottle of Sakura in a hurry because I thought it was impossible since the Nabeshima had lost its gasiness after being left in the fridge. It poured into a sake cup and was a light nigori with a light, refreshing taste. The rice used was 100% Domaine Sakura Yamadanishiki. The alcohol content is 13%. When the bottle is opened, the aroma is pear-like. How about the mouthfeel? After a sip, it has a roundness, followed by a faint gaseous sensation...just in time 😅. After the gasiness, a refreshing citrus acidity spreads in the mouth. The perfect balance of umami and sweetness combined with the acidity makes for an exquisite taste. The lingering lemon-like acidity with a hint of sweetness is quickly followed by a refreshing finish. This lingering taste and the low alcohol content make it easy to drink too much. The acidity is unique to Sentori and is irresistible.
Japanese>English
たけるパパたけるパパ
NabeshimaBlossoms Moon純米吟醸
Fukuchiyo ShuzoSaga
alt 1
alt 2alt 3
ましだや(増田屋本店)
ナベさま部
118
たけるパパ
This is the first time for me to drink Nabeshima by Tomikuchiyo Shuzo, which I purchased from Mashidaya. It was produced in February 2025. It is a junmai ginjo, and the rice used is Tajima Gouriki, the grandfather of Yamadanishiki. Rice polishing ratio is 55%. The alcohol content is 15%. I was told to be careful about opening the bottle, but maybe it was because it was well chilled or because I let it sit too long😅😅The bottle was opened without any problem. The aroma is like grapes, green apples.......it's fresh. When you take a sip, there is no gaseous sensation and the sake seems to be slightly thickened. The mouthfeel is light and smooth. It has a sweetness, but it is not harsh. In the mouth, the umami of rice and gentle sweetness spreads quickly. The sweetness spreads in the mouth, and then a sharp bitterness finishes it off. While the refreshing sweetness spreads in the mouth, the sharp bitterness accentuates the deliciousness of 🍶. Tajima strong, quite delicious 😋. If I could feel the gasiness, would I have been able to taste the deliciousness with a different palate? That is the only regret I have. I will save the pleasure for the next time.
Japanese>English
ジェイ&ノビィ
Hi, Daddy Takel 😃. Sometimes you let it wait too long in the fridge 🥲 and the 🥲 pounding opening💓 is scuzzy... 😅. We've had that happen to us before with pots and pans 🙄. That's true, you'll have to wait until the next time 🤗.
Japanese>English
たけるパパ
Thank you for your comments, Jay & Nobby. I guess everyone has to wait too long........ I'm learning something😅. I will open a bottle of Nabeshima as soon as possible next time.
Japanese>English
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