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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

157

Favorite Brands

9

Most Check-in Brands

Senkin
33(43.42%)
Mimurosugi
6(7.89%)
AKABU
5(6.58%)
大嶺
4(5.26%)
Hakurakusei
3(3.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
42(26.75%)
Miyagi
17(10.83%)
Niigata
16(10.19%)
Fukushima
12(7.64%)
Nara
8(5.1%)

Venues With Most Check-Ins

ましだや(増田屋本店)
54(41.22%)
滝澤酒店
16(12.21%)
雪国酒舗 金澤屋酒店
10(7.63%)
さいとう酒店
9(6.87%)
酒守 勘兵衛
8(6.11%)

Timeline

たけるパパたけるパパ
Senkin裏・線香花火　弍式オリガラミ生酛原酒無濾過おりがらみ
せんきんTochigi
alt 1
alt 2alt 3
ましだや(増田屋本店)
仙禽教信者
83
たけるパパ
As the "front" sparkler was almost finished, we continued to open the "back" sparkler 🤗. As for the specs, The rice used is 80% Domaine Sakura Kame-no-o and 20% Domaine Sakura Yamada-Nishiki, both produced in Sakura City, Tochigi Prefecture, and the main ingredient is Kame-no-o, which was not used for the "front" side. Polishing ratio is undisclosed. Alcohol level is the same as "Omote" at 13%. Specifications: Nama-hashiwazukuri/light cloudy/assemblage/non-filtered sake/fire-aged 　The aroma when the bottle is opened has a fresh lactic acid aroma like yogurt and muscat aroma, and as time goes by, a sweet aroma emerges. The sourness and citrusy aroma is only slightly noticeable. 　When poured into a sake cup, it is slightly cloudy but still clear, with a very pale golden color and a light, thick, smooth character. 　When you take a sip, the fresh sweetness and umami taste is quickly followed by a gentle acidity that envelops the sake and accentuates its mild juiciness. The finish is crisp and not too long. Compared to "Senkohana", it is fresher and has a thicker sweetness and umami, and the overall impression is more rounded. Both are easy to drink, but you can enjoy the changes in aroma and taste more with "Ura" 😄.
Japanese>English
たけるパパたけるパパ
Senkin線香花火生酛原酒無濾過
せんきんTochigi
alt 1alt 2
ましだや(増田屋本店)
仙禽教信者
98
たけるパパ
A bottle purchased at Mashidaya. It has been welcomed safely this year. The rice used was 66% Yamadanishiki from Domaine Sakura Domaine Sakura Omachi 34%. The alcohol content is 13%. The specifications are: Nama-hashigashi-zukuri, fire-quenched. An assemblage of Yamadanishiki and Omachi. Kame-no-o is not used. I am looking forward to comparing the two, as the back one I bought at another time seems to use Kame-no-o. 　When the bottle is opened, it has a fresh aroma like lychee and muscat. As time goes by, you can taste citrusy flavor like lemon with a refreshing sourness. 　When poured into a sake cup, it is clear without cloudiness and has a very pale golden color. It has a slight, light thickening, but flows easily. 　When you take a sip, the fluffy, gentle sweetness and muscat-like fruitiness precede the taste, and soon a fresh lactic acidity rises and sharpens the flavor profile. The aftertaste is slightly bitter with a slight accent, and the lingering aftertaste is short and fades away quickly. The aftertaste is short and fades away quickly. It is sweet and sour, typical of Senkyoku. It can still be drunk very deliciously with a refreshing acidity.
Japanese>English
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Toko限定　純米吟醸　ひやおろし純米吟醸ひやおろし
Kojima SohontenYamagata
alt 1
alt 2alt 3
家飲み部
94
たけるパパ
I bought this bottle at the direct store of the brewery at the Sake Brewery Museum Toko no Sake Brewery, which I stopped by during my trip to Yonezawa City, Yamagata Prefecture, in September. I had previously visited the brewery's exhibition, so this time I only visited the direct sales store. I took my time in making my selection. The rice used is 100% Yamagata rice. Rice polishing ratio is 55 Alcohol level is 15 Sake meter is -3, which is slightly sweet. 　When the bottle is opened, the aroma is gentle and subdued, with a ginjo aroma of melon and pear that is more subdued than fruity. The aroma is mainly rounded and rice-derived due to aging, and the sweet and savory mature aroma derived from freshly cooked rice and koji is easy to detect. 　When poured into a sake cup, it is clear with no lees and has a pale golden color. The viscosity is medium and when the glass is tilted, a light legginess remains. 　When you take a sip, it is mild with a slight sweetness, like melon or white peach. In the mouth, there is a moderate acidity, and the fullness of the firm rice flavor and the thickness of the aging-derived umami. The sweetness and umami disappear quickly and smoothly at the same time, and the light astringency and bitterness provide a pleasant aftertaste that is not too long. It is umami-driven, mildly acidic, and mildly mellow, with a flavor that is soft and cohesive on the tongue and slowly fades away. The aftertaste is short, so it is good as a food sake 🤗.
Japanese>English
たけるパパたけるパパ
Senkin純米吟醸　霧降純米吟醸
せんきんTochigi
alt 1alt 2
メガセンタートライアル 宇都宮店
仙禽教信者
101
たけるパパ
I had seen them at a local trial for some time and had always been curious about them. The rice used is either 100% Yamadanishiki or Polishing ratio is 60 Alcohol level is 13%. The specifications are unfiltered, unfiltered sake, fire-aged sake. Production is scheduled for August 2025. 　When the bottle is opened, the aroma is tropical and soft, with a ginjo aroma of pears and white peaches. Behind the sweet aroma is a crisp acidity. 　When poured into the sake cup, it has a clear, pale golden color and a slightly smooth finish. 　The first sip reveals a fruity and sweet mouthfeel, with melon and white peach-like fruitiness. Along with the soft sweetness, a firm acidity stands out. The aftertaste is acidic with a slight bitterness, and it finishes crisp and clean. Minerality can be tasted in the aftertaste. The sweetness is the first taste, so the fruity sweetness derived from the yeast seems to precede the sweetness, as this is a fresh lot that has not been aged long. Compared to the sweetness, the acidity follows later. The alcohol and bitterness are moderate, and the mouthfeel is smooth. This is the first time for me to drink this sake, but I can feel the acidity typical of Senkou, and it is perfect as a mid-meal drink.
Japanese>English
ジェイ&ノビィ
Hi, Takeru Papa 😃. We buy ours at Trisen or Yaoko, but you can find them at Trial too 🤗. It's nice to be able to drink good sake with the privilege of being a local 😊.
Japanese>English
たけるパパ
Good evening, Jay & Nobby 😊. I knew Yaoko had a good selection, but I'm glad to see that Trisen has it too 🤗.
Japanese>English
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Yamagata Masamune純米吟醸　愛山純米吟醸
Mitobe ShuzoYamagata
alt 1alt 2
家飲み部
95
たけるパパ
During a trip to Yamagata Prefecture in September, I stopped by Tendo City, Yamagata Prefecture, and visited Kawarako Sake Brewery when I saw a banner banner for Yamagata Masamune. What I saw there was Yamagata Masamune brewed in Aizan. I had to buy it 😊. The raw material rice is 100% Aiyama from Hyogo Prefecture Polishing ratio is 50%. Alcohol level is 16 degrees The specification is bottle heating. 　When the bottle is opened, it makes a pleasant popping sound and contains a light gaseous sensation. 　The aroma is gorgeous but not overly fruity, with a refreshing base of muscat, pear, and citrus, to which sweet nuances of apple and pineapple are slightly added. 　When poured into a sake cup, it has a clear, pale golden color and a smooth, silky texture. 　As you take a sip, the round, plump, mild sweetness and umami that is typical of Aizan spreads in the mouth. The palate is immediately followed by a refreshing, yet slightly sharp acidity. The aftertaste has a fluffy rice flavor, with a moderate bitterness that sets up the lingering aftertaste, and it seems to go down smoothly 😊. I had it at room temperature, but the sweet umami flavor seems to expand even when warmed to lukewarm.
Japanese>English
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Yuri純米吟醸純米吟醸
Tsurunoe ShuzoFukushima
alt 1alt 2
alt 3alt 4
泉屋酒店
家飲み部
96
たけるパパ
This bottle was brought to us from Izumiya Sake Brewery in Koriyama City, Fukushima Prefecture, which we visited in August. This bottle was brewed by Tsurunoe Shuzo. The rice used is 100% Gohyakumangoku produced in Aizu, Fukushima Prefecture. Polishing ratio is 50%. The alcohol content is 15%. Sake degree is +5, making it a dry sake. The specification is to be heated in a bottle and stored in a tank. After the tank is filled, the sake is fired and stored in the tank. After bottling, it is bottle-warmed and hiki-nated twice. The yeast used is Utsukushima Yume Yeast F7-01. 　When the bottle is opened, the aroma is subdued, with a hint of fruity aroma like banana and pear, and a soft lingering taste like white lilies. 　When poured into a sake cup, it has a clear, pale golden color with a light, smooth texture. 　When you take a sip, a slight, gentle sweetness spreads lightly in the mouth. The acidity is not too strong, but softens the overall flavor and supports the umami derived from the rice. The bitterness is subtle and gives a sharp aftertaste. It is dry and has a short aftertaste. It can be served as a food sake, as there is no lingering bitterness. It is dry and tasty without being sweet 🍶😊.
Japanese>English
たけるパパたけるパパ
Dewazakura盛夏　純米吟醸　蔵直送純米吟醸
Dewazakura ShuzoYamagata
alt 1
alt 2alt 3
家飲み部
101
たけるパパ
We had bottled seasonal sake purchased at Marujyu Nakano Sake Shop, next door to Dewazakura Sake Brewery in Tendo City, Yamagata Prefecture, and shipped directly from the brewery. Since the sake is bottled at the store, it is simply corked and must be taken home in an upright position. 　The aroma when the bottle is opened reveals a fresh, slightly sweet fruity aroma like green apple and pear, and a gorgeous, light floral aroma like apricot. Since it is bottled using gas pressure, there is a slight bubbly sensation. 　When poured into a sake cup, it has a clear pale golden color, and its thickness is very light, almost watery. 　When you take a sip, it is light and refreshing, and you can feel some slight bubbles in the mouth. The sweetness is moderate, and although it is sweet, it is not dull and leaves a refreshing sensation. The light acidity gives it a nice crispness, and the light, sharp finish leaves a slight sweetness. Because it is bottled under gas pressure at the store, it has a slightly sparkling, slightly fizzy mouthfeel. Summer only, direct from the brewery, fresh Junmai Ginjo🍶 with a slightly sparkling taste.
Japanese>English
たけるパパたけるパパ
Takachiyo純米吟醸　生酒　一本〆　県内限定流通品純米吟醸原酒生酒無濾過
Takachiyo ShuzoNiigata
alt 1alt 2
alt 3alt 4
雪国酒舗 金澤屋酒店
家飲み部
112
たけるパパ
This is one of the bottles we took with us when we went shopping at the Yukiguni Shuho Kanazawa-ya Sake Shop in Minamiuonuma City, Niigata Prefecture. It is a yellow label of Takachiyo, and this time it is a draft sake. It is a limited distribution product within Niigata Prefecture. The rice used is 100% Ipponshime, which is a rice produced in Uonuma and suitable for sake brewing (a cross between Yamadanishiki and Gohyakumangoku). Rice polishing ratio is 53%. Alcohol level is 16 degrees. Sake degree is +3 Sake quality: Nama-shu (no heat-refining) 　When the bottle is opened, the aroma is full of the freshness characteristic of nama-shu. The aroma of green apples and pears rises to the surface. Perhaps because of the gaseousness, the cork blew out when the bottle was opened for the first time in a long time💦. 　When poured into a sake cup, it has a clear, very pale golden color and is light but fruity and lightly thickened. 　When you take a sip, a pleasant sweetness spreads first, and you feel a fruity freshness. The soft umami spreads gradually, and the sweetness and acidity are well balanced, giving it a fruity juiciness and the fullness of rice. The aftertaste is crisp and clean, and even though you feel sweetness, the fresh acidity sharply tightens the aftertaste, resulting in a light and lingering finish. It has a soft umami and a fruity taste that is not too flashy. The alcohol content is a little high because it is a draft sake, but the fullness of flavor keeps you from getting tired of drinking it 🍶Tasty 😋.
Japanese>English
ジェイ&ノビィ
Good morning, Daddy Takel 😃. The locally-bought prefecture-specific is fascinating! I had another Kanji Takachiyo the other day 😋It looks juicy & refreshing and delicious too 😃.
Japanese>English
たけるパパ
Hi Jay & Nobby 😃. Kanji Takachidai is also very attractive when fire-brewed, you know? It's juiciness is more pronounced when it's a raw sake. It's not too sweet, it's crisp and delicious desu 😋. I would like to repeat it.
Japanese>English
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Shichisui純米酒　（赤ラベル）純米
Toraya HontenTochigi
alt 1
alt 2alt 3
生鮮市場TOP
家飲み部
125
たけるパパ
I saw this Nanamizu brewed by Toraya Honten in Utsunomiya City, my hometown, at the supermarket. It was my first time to try it. This time, it was a standard fire-brewed TYPE with room temperature distribution. The rice used is domestic rice. Polishing ratio is 65 Alcohol content is between 15 and 16 degrees Celsius. Specifications are for fire-aged sake Production date: August 2025 　When the bottle is opened, the aroma is rather subdued, with a hint of rice aroma and fullness. The aroma is faintly fruity, with a hint of pear. 　When poured into a sake cup, it presents a clear, clear, pale golden color and is of a smooth and silky nature. 　Taking a sip, it has a refreshing mouthfeel with a light acidity. A grain-like flavor gradually spreads in the mouth, giving it a soft but slightly dry feeling. The aftertaste is sharp and has little bitterness or other unpleasant tastes. The aroma is mild and the taste is calm, making it a good mid-meal drink.
Japanese>English
たけるパパたけるパパ
亀の海夕やけ小やけ　純米吟醸　山田錦純米吟醸生貯蔵酒
Tsuchiya ShuzotenNagano
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
145
たけるパパ
I was curious about this label, so I finally brought it to you. I will drink it for the first time. I heard that this Kame no Umi is aged in ice temperature over the summer and then fired before shipping. The rice used is 100% Yamadanishiki. Polishing ratio is 59%. Alcohol level is 16 Sake meter is -1.8, slightly sweet. It is kept in an ice-enclosure and heated once before shipping. 　When the bottle is opened, the aroma is sweet and mellow, like ripe melon or muscat, mild and mellow, with a good balance of acidity and maturity as well as sweetness. 　When poured into a sake cup, it has a clear, pale golden color. The viscosity is not too light, and there is a light thickening to the extent that a thin film remains on the main body. 　When you take a sip, a soft sweetness is the first sensation. Juicy fruitiness, like ripe melon or muscat. In the mouth, there is a strong sense of acidity. Not only is there a strong sweetness, but the acidity gives the taste a depth and three-dimensionality. It has a full-bodied taste, with a full-bodied flavor and richness derived from rice. The aftertaste is clean and crisp with the acidity tightening it up. The sweetness is not sticky, and the mature aroma and flavor linger in the aftertaste. It is composed of the umami of ripe fruit and acidity with the umami of rice and a calm aftertaste.
Japanese>English
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Yonetsuru純米吟醸34号（瓶囲い）純米吟醸
Yonetsuru ShuzoYamagata
alt 1
alt 2alt 3
家飲み部
134
たけるパパ
On a trip to Miyagi Prefecture, I stopped by "Saichi" in Akiu Onsenkyo. This store seems to be a member of the Japan Famous Sake Brewers Association, and they had a wide selection of local sake. One bottle that caught my eye was brewed by the Yonezuru Sake Brewery in Takahata-machi, Higashiokitama-gun, Yamagata Prefecture, which is located in the neighboring prefecture. It is a limited edition sake for the New Year's holiday, brewed on New Year's Day, and stored in bottles after fire-refining. It is said that the storage period gives it a matured taste. No. 34 is the number of the brewing tank, and this is the tank in which the New Year's Day "Tomeshibu" brewing is conducted. The raw material rice is 100% Miyamanishiki. Rice polishing ratio is 55%. Alcohol level is 16 degrees. Sake degree is +1 to +2, slightly dry. After bottling, it seems to be once fired and then enclosed in a bottle to give it a different flavor. When the bottle is opened, the aroma is fresh, gorgeous, and fruity, like green apple and pear, with a hint of sweetness. When poured into a sake cup, it has a clear, pale golden color and is smooth. A sip reveals a fruity and slightly sweet taste. The ginjo aroma, like green apple and melon, spreads in the mouth. The palate is filled with the flavor of rice, and the acidity tightens the taste and makes it crisp and clean. The aftertaste is smooth and crisp, with a hint of bitterness and minerality lingering in the aftertaste.
Japanese>English
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Dewazakura山形限定　純米大吟醸酒　亀の尾純米大吟醸
Dewazakura ShuzoYamagata
alt 1
alt 2alt 3
家飲み部
147
たけるパパ
Purchased at Maruju Nakano Sake Shop in Tendo, Yamagata Prefecture, which I stopped by during a trip spanning from Miyagi Prefecture to Yamagata Prefecture in September. It is a Dewazakura specialty store that operates next door to the Dewazakura Sake Brewery. The bottle we were served was a collaboration with a sake store in Yamagata Prefecture. As they claim it is a "Yamagata super limited edition," it is only available at 10 specific sake stores and in limited quantities. The raw material rice is 100% Kame-no-o Polishing ratio is 45 Alcohol level is 17 degrees Celsius. Sake level is -3 Yeast used is Association 1901 yeast. When the bottle is opened, the aroma is fruity but with an elegant and subdued fruity aroma like ripe apples and pears, with a hint of rice and graininess. When poured into a sake cup, it has a pale, almost transparent color with a very light golden appearance. The mild taste has been reduced and the thickness is moderate. The first sip reveals a soft, fresh mouthfeel with a refreshing flavor. The sweet umami of rice spreads slowly as if accompanying the fruity ginjo aroma. The richness of the umami lingers on the tongue, but the acidity balances the aftertaste and makes it relatively clean and crisp. Kame-no-o has a rich umami flavor and is not too light. It is said to be characterized by its sharpness and lack of cloying taste. It is recommended to be served chilled, but it is also good heated for a richer umami.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
ましだや(増田屋本店)
家飲み部
142
たけるパパ
This is my first check in Gifu Prefecture. It is a junmai ginjo🍶 brewed by Yamauchi Shuzojo in Nakatsugawa City, Gifu Prefecture. Wooden tank shibori is a method of pressing sake using a wooden container called a vat, which was standardized in the Edo period (1603-1868). The sake is then pressed by placing a wooden lid on top and slowly applying pressure until the liquid comes out and becomes sake. The resulting liquid is then pressed to produce a fine, smooth sake with less tangy taste. The rice used is 100% Gohyakumangoku, a rice suitable for sake brewing. Rice polishing ratio is 55 Alcohol level is 15 to 16 degrees Celsius. Sake degree is +7 (dry) Acidity is 1.45 The type of sake is unfiltered unpasteurized sake. When the bottle is opened, the aroma is fresh and citrusy, like lemon or grapefruit, with a light freshness in the aroma and a mild, natural aroma of cooked rice and koji derived from rice. When poured into a sake cup, it has a pale golden color that is almost transparent, with a clear and silky nature like water. When you take a sip, it is refreshing and light in the mouth, and the gentle sweetness of the rice spreads. On the tongue, the umami of the rice and light citrus acidity are in good harmony, and the aftertaste is bitter and pungent and quickly resolves. It is neither too light nor too rich, with a refreshing and sharp taste based on the umami of the rice.
Japanese>English
ジェイ&ノビィ
Hello, Takeru Papa 😃. That looks like a deep forest 🌳! Congratulations on your first Gifu sake ㊗️ 🎉I didn't see it 😅I see it's sold at Mashidaya! I made a note of it 📝.
Japanese>English
たけるパパたけるパパ
Ichinokura特別純米🍶　ひやおろし特別純米ひやおろし
IchinokuraMiyagi
alt 1
alt 2alt 3
ゆづくしSalon 一の坊
旅飲み部
136
たけるパパ
Travel Notes to Sendai City, Miyagi Prefecture Postscript Apart from the other 🍶 lined up in the dining area, only one of them was sitting in a prominent place. The rice used was 100% Miyagi sake rice, Kuranohana. Polishing ratio is 60 The alcohol content is 16%. Yeast used: Association 1701 yeast 　When poured into the sake cup, it has a refreshing fruity aroma reminiscent of green apples and pears, and a calm aroma that is not too gorgeous. 　When poured into the sake cup, it has a clear, pale golden color, with a light, light mouthfeel that is moderately thick and viscous. 　When you take a sip, an elegant sweetness spreads in your mouth, and the mouthfeel is gentle and mellow. It has a gorgeous and fruity taste like apples and bananas. The balance between acidity and umami is well balanced, and the taste is light with little clutter. The aftertaste is refreshing with bitterness and sharpness.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
ゆづくしSalon 一の坊
旅飲み部
114
たけるパパ
I am traveling to Sendai City, Miyagi Prefecture. This is the 🍶 that was lined up for dinner at the place we are staying. The rice used is 100% Miyagi rice Polishing ratio is 50%. Alcohol level is 16 Sake degree is +1 When poured into the sake cup, the aroma is fresh and fresh, with a sweet, soft fruity aroma of strawberries and pears, with a hint of citrus freshness. The color when poured into the sake cup is clear, transparent, and silky in nature. When you take a sip, the soft, clear mouthfeel is followed by a discreet sweetness. 　Afterward, the delicious taste of rice spreads gradually but without heaviness. A citrusy acidity can be detected in the aftertaste. There is little bitterness or astringency, and the taste is clean and crisp.
Japanese>English
ma-ki-
Good evening, Daddy Takel! I love your trip to Sendai 🎵. I remember traveling there with my wife a long time ago ✨ I'm looking forward to trying the local sake 😋. I have the impression that it would go very well with food 🤗. I hope you enjoy your trip & sake 😊.
Japanese>English
たけるパパたけるパパ
大嶺3粒　生詰ひやおろし　雄町純米吟醸生詰酒ひやおろし
大嶺酒造Yamaguchi
alt 1alt 2
ましだや(増田屋本店)
家飲み部
123
たけるパパ
When I heard that Jay & Nobby-san took me there, I wanted to drink it too. The next day, I visited Mashidaya and took them an Omachi type. The rice used was 100% Omachi. Polishing ratio is 50%. The alcohol content is a low 13%. The sake level was not disclosed, but the impression was that it was more on the sweet side. 　When the bottle was opened, the aroma was gentle and gentle, with a sweet aroma reminiscent of ripe fruit like yellow peaches, but not too strong. 　When poured into a sake cup, it has a slightly pale golden color with a subdued hue and a slightly thickened character, perhaps due to the flavor derived from Omachi. 　When you take a sip, a juicy and thick sweetness spreads in the mouth, giving the impression of yellow peach-like fruit. 　It also has the flavor and fullness of rice typical of Omachi, and a sense of calm acidity that tightens and balances out the sweetness. The mild bitterness accentuates the flavor and finishes off the palate with a smooth aftertaste. Overall, it is fruity but not too light, and the umami of the rice can be felt well. I have the impression that Yamada-Nishiki would be easier to drink as it is more refreshing. The Omachi leaves a slight sweetness on the tongue as the saké is poured. It gives the impression of a different flavor vector from the one brewed with Yamada-Nishiki 😍.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃! Oh! I see you went to buy it as soon as you could 🤗 Great action 👍. Oh yeah! It's amazing how fruity it is😙 we're too sensitive 😅I'm relieved to know that it's common to leave sweetness 😁.
Japanese>English
たけるパパたけるパパ
Aizuchujo夏限定吟醸酒（R6BY）吟醸
Tsurunoe ShuzoFukushima
alt 1
alt 2alt 3
泉屋酒店
家飲み部
118
たけるパパ
This bottle was brought to us in August from Izumiya Sake Brewery in Koriyama City, Fukushima Prefecture. It is a ginjo-shu designed by Tsurunoe Shuzo for summer only. The raw material rice is prefectural rice, mainly from Aizu, Fukushima Prefecture Rice polishing ratio is 55 Alcohol level is 14 Sake meter is +1 to +2, slightly medium to dry. The specifications are usually fire-quenched and stored in tanks. It is bottled before shipping. 　The aroma when the bottle is opened is cool and refreshing without being too gorgeous, with a hint of fruity aroma like peaches and cherries. 　When poured into a sake cup, it has a clear, clean, pale golden color with a smooth and silky nature. 　When you take a sip, a slight, gentle sweetness lightly spreads in your mouth. It also has a strong rice flavor, and has a depth that does not end with mere sweetness. The refreshing citrus acidity and bitterness in the aftertaste tighten the overall flavor, and the crisp, clear taste makes it light and pleasant to the palate. It is a light and refreshing summer gin that becomes more appealing when drunk cooled down to a crisp.
Japanese>English
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