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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

65

Favorite Brands

9

Most Check-in Brands

Senkin
15(42.86%)
Mimurosugi
5(14.29%)
AKABU
4(11.43%)
Takachiyo
3(8.57%)
大嶺
2(5.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
19(29.23%)
Niigata
12(18.46%)
Nara
7(10.77%)
Fukushima
5(7.69%)
Iwate
4(6.15%)

Venues With Most Check-Ins

ましだや(増田屋本店)
22(46.81%)
滝澤酒店
10(21.28%)
さいとう酒店
7(14.89%)
淀川酒店
2(4.26%)
目加田酒店
2(4.26%)

Timeline

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
20
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
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
110
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
114
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
104
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
112
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
109
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
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ましだや(増田屋本店)
ナベさま部
115
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
たけるパパたけるパパ
SenkinHope! 合わさる奇跡　令和６年９月能登半島大雨災害支援酒原酒無濾過
せんきんTochigi
alt 1alt 2
滝澤酒店
仙禽教信者
117
たけるパパ
An assemblage of several brands of Sentori purchased at Takizawa Sake Shop in Sakura Polishing ratio is 65 Alcohol level is 14%. Specifications: assemblage, fire-aged Sentori's Hope! This is also the first time to drink it. The aroma upon opening the bottle is a fresh citrus scent. It tastes like grapefruit with a slight bitterness reminiscent of grapefruit. Upon taking a sip, it is very smooth and sweetness spreads in the mouth. The sweetness is followed by a refreshing sourness that is typical of Senkyoku, with a slight bitterness in the aftertaste. The rounded sweetness is followed by sourness, and the slight bitterness enhances the overall flavor. Personally, I feel that the acidity is a little more mature than usual Sengoku, but this is delicious. The light flavor keeps you from getting tired of drinking it 🍶. I want to enjoy it, but I can't wait to finish it.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃. Looking back, it was three years ago when we received this one 😅at that time we supported Ukraine 😌I'll have to check if the taste has changed too 😋.
Japanese>English
たけるパパたけるパパ
大嶺3粒　無濾過生原酒　愛山原酒無濾過
大嶺酒造Yamaguchi
alt 1alt 2
ましだや(増田屋本店)
家飲み部
109
たけるパパ
Opened a bottle of Ohmine's seasonal sake 3grain unfiltered unpasteurized Aizan😄. 100% Aizan rice The rice polishing ratio is 50%. The alcohol content is 15%. The aroma upon opening the bottle is fresh and sweet, reminiscent of lychee. A sip will give you a pleasant mouthfeel. Slightly thickened sake. The mellow, strawberry-like sweet, gorgeous aroma spreads in the mouth. After the sweetness is gone, the taste is round and clear with a slight bitterness. The mild acidity is quickly followed by a mild sweetness. A clear sweetness lingers in the mouth. It is full of the deliciousness of Aizan. A slightly sweet, rich sake with a distinctive aroma. It has a light drinking experience that does not make you feel the 15% alcohol content, and it is really delicious 🍶.
Japanese>English
たけるパパたけるパパ
ShizengoSEVEN 中取り純米吟醸中取り
Ookidaikichi HontenFukushima
alt 1alt 2
ましだや(増田屋本店)
家飲み部
107
たけるパパ
Oki Daikichi Honten's Nature Township...my first time 😄. Seven series of fast brewing using Utsukushima Dream Yeast The raw material rice is Yumeko. Polishing ratio is 60 Alcohol content is 15 Specifications: fire-aged sake When the bottle is opened, the aroma is of mild muscat fruits. As you take a sip, the full-bodied sweetness with a round texture and refreshing acidity spread in the mouth. The sake is fresh and light despite being fire-aged. The flavor is firm yet fluffy and delicious. There is a slight bitterness, but it disappears quickly and leaves a delicious taste in the mouth. So this is the middle of the range. The freshness and lightness will keep you coming back for more. A dish that can be enjoyed over and over again.
Japanese>English
たけるパパたけるパパ
Mizubasho秋酒　純米吟醸ひやおろし純米吟醸ひやおろし
Nagai ShuzoGunma
alt 1alt 2
家飲み部
118
たけるパパ
Hiyoroshi, purchased at Nagai Sake Brewery in Kawaba-mura, Tone-gun, Gunma Prefecture. This is the first time for skunk cabbage. Manufactured in 2024.08 The raw material rice is Yamadanishiki Polishing ratio is 60 Alcohol level is 15 degrees Celsius. This is a product that has been laying in the refrigerator since it was purchased. The aroma when the bottle is opened is mildly sweet and fruity, with hints of ripe and sweet yellow peach. The first sip reveals a round, rounded, rich, and honeyed taste. The sweetness spreads through the smooth texture of the sake, while there is a slight bitterness. The bitterness can be felt on the tongue, but it quickly slips away. The bitterness resets the seemingly sweet taste in the mouth. Even after the bitterness passes, a light sweet flavor lingers in the mouth. The bitterness settles down, and the thickening and roundness of the sake seems to increase more if you drink it at room temperature rather than chilled all the way through. It is good to be able to enjoy the changes in flavor 😍.
Japanese>English
たけるパパたけるパパ
Senkinクラシック　無垢　火入れ生酛原酒無濾過
せんきんTochigi
alt 1alt 2
滝澤酒店
仙禽教信者
115
たけるパパ
Classic solid, purchased from Takizawa Sake Shop in Sakura, Japan. Date of manufacture: 2025.1 The raw material rice is 100% Domaine Sakura Yamadanishiki Polishing ratio is 50%. Alcohol level is 14 degrees. Specifications: Nama yeast, unfiltered, fire-brewed The aroma when the bottle is opened is a faint muscat fruit aroma, but it has a refreshing aroma with no hint of sweetness. The first sip reveals a well-balanced acidity and sweetness. The sake is silky and smooth, with a round soybean sweet and sour taste, which quickly fades away, leaving a slight bitterness as a lingering aftertaste. The light, yet fluffy acidity is typical of Senkou.
Japanese>English
たけるパパたけるパパ
Senkinモダン　雄町　火入れ原酒無濾過
せんきんTochigi
alt 1
alt 2alt 3
滝澤酒店
仙禽教信者
111
たけるパパ
I found it tucked away in the sub fridge. One of the 2024BYs purchased in September. The rice used was 80% Domaine Sakura Omachi Domaine Sakura Yamadanishiki 20%. Polishing ratio is 50% for the koji rice, Yamadanishiki, Kake rice: 60% Omachi Alcohol level is 14 degrees Celsius. We rushed to buy it at Takizawa Sake Shop in Sakura before it was sold out. When the bottle was first opened, the aroma was a faint orangey freshness. The first sip reveals a light mouthfeel, followed by a gentle spread of discreet orange and lychee-like fruitiness. This is followed by a clear acidity that is not too assertive, forming a light, refreshing aftertaste. A delicious 🍶 that can be drunk in one gulp and drink after drink. Compared to the same modern Kame-no-o, it is more fruity and has a clearer acidity. The bitterness after the acidity that I felt in Kame-no-o is not felt in Omachi, and Omachi is much easier to drink. It is a shame that this sake is no longer on sale, but I look forward to the change to a new sake made with a fresh yeast yeast yeast. Drinking Edogari will also be a pleasure 😊.
Japanese>English
ジェイ&ノビィ
Hi, Takeru Papa 😃. I liked the Modern Oumachi draft the best 😌I would love to drink it again... what a great idea 🥹. I'll be back to give you my thoughts on the Edogari, Yumachi 🤗.
Japanese>English
たけるパパ
Thank you Jay & Nobby for all your comments 😊. I'm jealous that I haven't had the chance to drink it.
Japanese>English
たけるパパたけるパパ
Ibuki〜秘色（ひそく）〜純米大吟醸
Toyokunishuzo(あずま)Fukushima
alt 1alt 2
家飲み部
116
たけるパパ
Purchased at Aizu Shurakukan Watanabe Sota Shoten. After a trip to Aizu last fall, I was not in good health and had to abstain from drinking until February, so I kept this item in the refrigerator. This is the first time I have tasted Toyokuni Shuzo's Ippou-self. Hizoku" means a shallow green color like the skin of celadon porcelain, and it was given the color name "Hizoku" because of its mysterious beauty. The raw material rice is 100% Fukunoka produced in Fukushima Prefecture. Polishing ratio is 50%. Alcohol content is 14 degrees Celsius. When the bottle is opened, there is a pleasant popping sound, and the aroma is fresh. The aroma is fresh, but not too sweet. Taking a sip, the mouthfeel is faintly sweet. The sweetness is quickly followed by a freshly flavored acidity that spreads across the palate. The acidity is fresh, but it is not outstanding. The acidity also finishes cleanly, leaving a slight astringency as a lingering aftertaste. This astringency brings together the flavor structure, which can be lacking in some cases. This is the first time I've had Ippo Ichi, and my impression is that it is easy to drink and can be enjoyed over and over again without getting tired. The flavor is not gorgeous, but calm and reserved, making it easy to drink.
Japanese>English
たけるパパたけるパパ
Mimurosugi純米吟醸　おりがらみ　華きゅん純米吟醸原酒生酒無濾過おりがらみ
Imanishi ShuzoNara
alt 1
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ましだや(増田屋本店)
家飲み部
124
たけるパパ
The settlement period at the end of the fiscal year continues, and I wanted to drink Mimuro Cedar for the first time in a while, so I opened a bottle of the one I had bought recently 😄. It is also the first time to drink the seasonal Hana-Kyun. The rice used is 100% Omachi. Polishing ratio is 60 I couldn't help but shake the bottle up and down because fine ooze had accumulated at the bottom of the bottle 😱. When I opened the bottle, I was surprised to feel quite a bit of gas, but I was able to close the bottle just in time without spilling the wine. The aroma upon opening the bottle was fresh and sweet, with a soft sweet flavor of peachy melon-like fruitiness that was gorgeous. A sip reveals a pleasant stimulation with a piquant gasiness. The smooth sake quality, juicy sweetness, mild acidity, and the richness of Omachi give it a rich flavor. It is very tasty and full of flavor 🍶. After all, Mimuro cedar is delicious 😁.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃. I'm sorry for your hard work at the end of the fiscal year 😌, at such a time, Hana-kun🫰 with just the right amount of deliciousness is very calming 😙.
Japanese>English
たけるパパ
Hi Jay & Nobby😃Thank you for all your comments😊. For a tired mind and body, the rich yet refreshing flavor of Hana-kun is really heartwarming. I've found a good 🍶😍.
Japanese>English
たけるパパたけるパパ
Senkin赤とんぼ原酒ひやおろし無濾過
せんきんTochigi
alt 1
alt 2alt 3
滝澤酒店
仙禽教信者
113
たけるパパ
The 🍶 series that was tucked away in the fridge. Red dragonfly after the fall of 2024. First time, actually. The rice used is 100% Yamadanishiki from Domaine Sakura. It has been matured for about 6 months. Polishing ratio is 50% Koji rice, 60% Kake rice. The alcohol content is 14%. The specifications are for unfiltered, unfiltered, fire-aged sake. When the bottle is opened, the aroma is fresh and citrusy with a sweet flavor. As you take a sip, the rich, ripe sweetness of fruit spreads across the palate. Along with the sweetness, a rounded and rounded acidity spreads quickly in the mouth, giving it a smoother flavor. The unity of sweetness and acidity gives the impression of citrus, and the more you drink, the more delicious it becomes. It has more unity and umami than the previous Momiji🍁. Personally, I prefer Akatombo.
Japanese>English
たけるパパたけるパパ
Senkinオーガニック　ナチュール0.0:ドブロク　発泡生酒生酛原酒生酒にごり酒発泡
せんきんTochigi
alt 1alt 2
滝澤酒店
仙禽教信者
107
たけるパパ
This will be the first time for me to see Mr. Senkyo's dobrok. I was wondering whether to open the "Akatombo" that was lying in the fridge, but I chose the Dobrok. The rice used is 100% Domaine Sakura Kame-no-o. Alcohol level is 13 degrees, undiluted. The specification is nigori sake made by an ancient traditional method with no additives. Nama-shu made in a wooden vat by incorporating brewer's yeast. Polishing ratio is over 90 A snowman from the Edo period. The aroma upon opening the bottle is a pale white peach-like scent. The first sip reveals a silky mouthfeel with woody nuances from the wooden vat. The lingering aroma of white peaches can be detected in the back. It is not as grainy as one might expect. A fine effervescence is felt in the mouth, and a soft citrus-like acidity spreads on the palate. I am looking forward to seeing how the taste changes after the second day. I want to enjoy the changes in flavor for a while 😊.
Japanese>English
ジェイ&ノビィ
たけるパパさん、こんばんは😃 昨年この仙禽ドブロクが出た時は、県民会LINEでちょっとした騒ぎになりました😄 ゆったりとお楽しみ下さい〜👋
たけるパパ
Thanks for the comment, Jay & Nobby😊I didn't know about last year's Dubroque because it was before I got swamped. I didn't realize it was such a big deal, I wanted to compare the drinks. I plan to enjoy it, including the taste change 😄
Japanese>English
たけるパパたけるパパ
alt 1alt 2
滝澤酒店
仙禽教信者
113
たけるパパ
A series of items that have been tucked away in the refrigerator United Arrows Designed Autumn Sake It will be an assemblage fire-aged sake. The rice used is 80% Kame-no-o from Domaine Sakura and 20% Yamadanishiki. Polishing ratio is 90 Alcohol content is 14 degrees. When the bottle is opened, the aroma is faint with a gentle citrus scent. As you take a sip, a gorgeous sweetness like white peaches and cherries spreads quickly in the mouth, while a fruity acidity can be felt. The quality of the sake is smooth and smooth, which is completely different from the sake we drank earlier. The sweetness is matched by the smoothness 😄. Delicious. I realized that I like this sake more than the light sake like Hachibanka.
Japanese>English
たけるパパたけるパパ
SenkinUA打ち上げ花火原酒無濾過
せんきんTochigi
alt 1alt 2
滝澤酒店
仙禽教信者
104
たけるパパ
A series of items that have been tucked away in the refrigerator Sparling Sake designed by United Arrows Looking back, I had been drinking it over the summer but seemed to have forgotten to raise it. I opened a bottle of stock this time and uploaded it. Summer Sake Fire-aged sake The rice used is Domaine Sakura Yamadanishiki Polishing ratio: Koji rice 50%, Kake rice 50%. The alcohol content is 14 degrees. I remember that it took a long time to release the gas when I opened the bottle in summer, but I forgot about that and opened the bottle like a beer. Fortunately, it didn't spurt out, and the opening ceremony was completed without incident. The aroma when the bottle was opened was a mild sweet aroma. Since the bottle was just opened, it was bubbling. When you take a sip, you can feel a strong sense of gas. A mild fruity sweetness spreads in the mouth. Although there is a sharp sense of bubbles, the lingering sweetness is felt all the way through to the end.
Japanese>English
たけるパパたけるパパ
Hououbidenミクマリ　FLY HIGH 純米大吟醸　生酒純米大吟醸生酒発泡
Kobayashi ShuzoTochigi
alt 1alt 2
竹中酒店
家飲み部
100
たけるパパ
202408 Lot. A dish that has been tucked away in the fridge. water god mikumari 1st Since the bottle was opened from the 2nd, we opened it just in time to compare before drinking out the 2nd. The color is a bit yellowish compared to the 2nd. The rice used is rice grown in Tochigi Prefecture. Polishing ratio is 50%. The alcohol content is 15%. The aroma when the bottle is opened is the same as that of the 2nd, with a faint sweetness in the air. When you take a sip, you will feel a light sweetness that is pleasant to the palate, followed by a watery cleanness in the umami. A sense of chiri-chiri-gassiness spreads in the mouth, and the refreshing sharpness is pleasant. Compared to the 2nd, it has a stronger impression of sweetness. The 2nd seems to be a little paler than the 1st, perhaps due to the aging process. In my opinion, the 1st is tastier than the 2nd. Let's savor and enjoy this one too 😄.
Japanese>English
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