たけるパパ's Profile

たけるパパ

Honkin純米吟醸　雄町純米吟醸

Sakenunoyahonkin Shuzo Nagano

9/6/2025, 2:54:40 PM

9/6/2025

さいとう酒店

家飲み部

たけるパパ

I chose Honkin from the Nunoya Honkin Sake Brewery in Suwa, Nagano Prefecture, a sake I had never tried before, which I was taken to the Saito Sake Shop when I visited the Nasu area. The production date was 0707. The rice used is 100% Omachi from Okayama Prefecture. Rice polishing ratio is 55%. Alcohol level is 16 degrees Celsius Heated in a bottle Sake strength is +3 with a slightly dry taste and a clean finish. When the bottle is opened, the aroma is gentle and calm, with citrusy tones like lime and tangerine, and a slight floral coolness. After a while, the sweetness of steamed rice, typical of Omachi, wafts softly through the air. When poured into the sake cup, it has a very light golden color and is light and refreshing. When you take a sip, you will feel a soft sweetness with a calm mouthfeel. The richness and fullness of Omachi's typical umami spreads out gradually. It has a good balance between a grain-like puffiness and a hint of sweetness, and the lingering aftertaste of calm acidity and bitterness makes it a perfect food sake.

Japanese>English

たけるパパ

Mimurosugi特別純米　辛口　露葉風特別純米

Imanishi Shuzo Nara

9/4/2025, 12:20:42 PM

9/4/2025

ましだや(増田屋本店)

家飲み部

122

たけるパパ

Mimuro Sugi's Yume-Roman series. It is made from Nara Prefecture's only rice suitable for sake brewing, Rohafu, and is bottled and fire-aged after top-fermentation. This is the first Mimurosugi. The raw material rice is 100% dewy wind. Polishing ratio is 60 Alcohol level is 15 Sake degree is +6 　When the bottle is opened, the aroma is gentle and calm. It has a subtle hint of rice fullness, with a subdued fruity quality. 　When poured into a sake cup, it has a clear and clean character. It is not cloudy or strongly colored, and has a slight pale golden color. Perhaps because of the pure rice flavor, it is not as smooth as water. It is very lightly thickened. 　When you take a sip, the soft and fresh rice flavor spreads, but the mouthfeel is subdued and calm. The mouthfeel is full of umami, but the acidity is also effective in balancing the flavor. The finish is crisp and clean while retaining a slight umami of rice. Although it is considered dry, the umami and acidity give the sake structure, making it both light and pleasant to drink. It has a slightly thicker umami than the light dry style, which makes it easier to pair with meals. It is my favorite sake because you can taste the umami flavor of the sake on its own.

Japanese>English

ジェイ&ノビィ

Hello, Daddy Takel 😃. Is it Mimuro's dry? The color of the label gives off a delicious vibe 😌. It also looks good as a heated sake 🤗.

Japanese>English

たけるパパ

Hi Jay & Nobby😃Thank you for your comment. I have always been curious about the red label of Kochira Mimuro Sugi. The thickness and dryness of the umami combined with the moderate acidity makes it a solid taste, so it goes well with warmed sake.

Japanese>English

たけるパパ

Suigei特別純米酒純米

Suigei Shuzo Kochi

9/2/2025, 1:33:52 PM

9/2/2025

生鮮市場TOP

家飲み部

118

たけるパパ

We brought a drunken whale we saw in the supermarket. The rice used was domestic rice Polishing ratio is 55 Alcohol level is 15 Sake degree is +7 Association No. 9 yeast is used as the base yeast. When the bottle is first opened, the aroma is slightly sharp and dry, with a hint of grain and nuts. The aroma is mixed with a light sourness. The fruity flavor is quite subdued. When poured into a sake cup, it is like clear water with a strong sense of transparency, and has a smooth, light character. When you take a sip, the mouthfeel is sharp and clear. The sweetness is subdued and the dry dryness stands out from the start, but there is also a hint of rice flavor. In the mouth, umami and acidity spread in good balance. The acidity tightens the aftertaste and gives a clean taste that disappears easily with little clutter. It has a modest aroma, dryness, and acidity to tighten the taste, and umami to support the overall flavor, which is the nature of a so-called "food sake. It is not so dry as to be dry, but you can fully taste the umami. Delicious 😋. I've had it for a few years now,

Japanese>English

たけるパパ

Hakurakusei純米吟醸　冷卸純米吟醸ひやおろし

Niizawa Jozoten Miyagi

8/28/2025, 3:10:04 PM

8/28/2025

ましだや(増田屋本店)

家飲み部

139

たけるパパ

It's been a long time since I've had Hakurakusei 🤩 which got me hooked on sake 🍶 and this will be my first cold wholesale, so I have high expectations. The rice used is Kura-no-Hana. Polishing ratio is 55%. Alcohol level is 15 Sake degree is +4 When the bottle is opened, the aroma is gently fruity and sweet like bananas and melons. This is followed by citrusy aromas like fresh lime and green apple. When poured into a sake cup, it has a clear, pale golden color with no strong cloudiness or coloration. The thickening is not very strong, and it has a slippery, fluid feel. It is light and smooth. The mouthfeel is moist and soft, with no alcohol horniness. It has a fresh fruitiness like melon and pear. A discreet sweetness and a gradual umami flavor spreads in the mouth. The refreshing citrus acidity tightens the aftertaste, leaving no sweetness on the tongue. It has a short aftertaste, so it can be used as a mid-meal sake that does not interfere with meals 😄. Hakurakusei is a definite choice 😋.

Japanese>English

ジェイ&ノビィ

Good evening, Daddy Takel 😃. This is Hakurakusei cold wholesale! We had our first Hakurakusei last year 😋. Many of the rice we received at that time said they were hooked from Hakurakusei! A good food wine is a sin 😌.

Japanese>English

たけるパパ

Hi Jay & Nobby 😃. I agree that many people get hooked from Hakurakusei. It was Hakurakusei that first got me hooked too. It's a foodie drink that gets beginners hooked 😋.

Japanese>English

たけるパパ

Fusano KankikuOCEAN 99 橙海　Arrival 純米吟醸純米吟醸原酒無濾過

Kankiku Meijo Chiba

8/26/2025, 5:23:31 PM

8/27/2025

ましだや(増田屋本店)

家飲み部

131

たけるパパ

OCEAN99 series by KANGiku Meikozo This is the first time for me to introduce you to Tomiomi. The label color is orange, reminiscent of the setting sun. The orange color of the label is reminiscent of the sunset, and is said to be inspired by the image of an airplane passing over Kujukuri at sunset and landing "arrival". The rice used for the brewing is 100% domestic rice suitable for sake brewing. Rice polishing ratio is 55%. Alcohol content is 15 degrees. Sake degree -5 Fire-aged, single-strain, unfiltered unpasteurized sake When the bottle is opened, the aroma is sweet and floral, with fresh and juicy orange fruit aroma mixed with tropical sweet fruit aroma like pineapple, and a fluffy sweet and sour aroma. When poured into a sake cup, it is clear with no cloudiness and a slight pale golden color nuance. It has a thick texture, probably due to its sugar content and umami flavor. The first sip reminds one of sweet and sour fruits such as orange, pineapple, and mango. The sweetness and umami swell in the mouth, and the fruity acidity tightens the whole. The sweetness does not linger, and the acidity and light bitterness, like orange peel, quickly dissipate. This junmai ginjo-shu has a fruity, juicy, fresh sweet and sour taste, and a sharpness that is completed by a hint of bitterness and acidity. It has a dangerous mouthfeel that makes it easy to drink in large gulps.

Japanese>English

たけるパパ

Haneya純米吟醸　ひやおろし純米吟醸生詰酒ひやおろし

Fumigiku Shuzo Toyama

8/24/2025, 2:06:22 PM

8/24/2025

さいとう酒店

家飲み部

127

たけるパパ

Checking in for the first time in Toyama Prefecture😄. This is a bottle of raw Haneya Junmai Ginjo brewed by Tomikiku Shuzo. It is fire-aged before storage and then bottled and shipped raw without being fire-aged at the time of shipment. It is brewed in the spring, matured in the summer, and shipped in the fall, which is called hiyaoroshi. The rice used is Gohyakumangoku produced in Toyama Prefecture. Rice polishing ratio is 60 Alcohol level is 14 degrees Celsius. Sake degree +5 Only one time of fire-fermentation and bottled fresh The aroma when the bottle is opened is fresh, citrusy, clear, mild, and refreshing. The hint of aroma is fruity like a pear, but with a calm smell. When poured into a sake cup, it has a very light golden color and a smooth and silky texture. When you take a sip, the soft sweetness and fresh acidity spread in your mouth. It is light and clear with a rounded flavor. The sweetness is swollen with a clean umami derived from sake rice, but the sweetness, acidity, and umami are well balanced, and the roundness from aging adds depth to the umami. The aftertaste is moderately acidic, and the flavor profile is clear and disappears quickly. It has a light and crisp finish with both sharpness and softness without any cloying flavors. Personally, I think you can enjoy the harmony of the balance of umami and acidity more at room temperature than when it is chilled and fresh 😆.

Japanese>English

ma-ki-

Good evening, Daddy Takel! Congratulations on your first check-in in Toyama Prefecture🎉! Toyama is a memorable place where I traveled with my parents last year 🎵 Haneya, the label here is unbought but looks delicious 😋.

Japanese>English

たけるパパ

Good evening, ma-ki-. Thank you very much for your comment 😊Toyama is an unexplored place. I envy your trip with your parents. This hiyaoroshi is really delicious with a sense of maturity that rounds out the flavor.

Japanese>English

たけるパパ

AKABU琥珀　純米吟醸純米吟醸ひやおろし

赤武酒造 Iwate

8/21/2025, 2:24:06 PM

8/21/2025

ましだや(増田屋本店)

家飲み部

153

たけるパパ

The hot days are still continuing, but the season of autumn sake has arrived. The first autumn sake we welcomed this season was AKABU's Amber. We were able to purchase it again after last year. The raw material rice is Iwate rice Polishing ratio is 50%. Alcohol level is 13%. Yeast used: Iwate yeast When the bottle is opened, the aroma is soft, gentle, sweet, and calm, with a gorgeous fruity flavor like fruit or yogurt. When poured into a sake cup, it is almost colorless, with a very pale, transparent color and a light, smooth texture. When sipped, the low alcohol content makes it soft on the palate, and a refreshing acidity and juicy, apple- and muscat-like fruitiness spreads in the mouth. As for the taste, the rice-derived flavor and light sweetness are well-balanced and fluffy, with a mild alcohol taste, while the sweetness like muscat or white peach disappears moistly, while the refreshing acidity tightens up the taste. Bitterness and astringency are barely perceptible. The freshness as a new sake is rounded, and the balance of mild acidity and rice flavor is harmonious. The soft aroma and moist, subdued flavor make it a hiyaoroshi sake. Personally, I find it tastes better at room temperature.

Japanese>English

ジェイ&ノビィ

Hello, Daddy Takel 😃. Sake season is turning into autumn sake🍂 a little earlier than usual and my fridge is turning orange 😌. Heated sake🍶 looks delicious too ☺️

Japanese>English

たけるパパ

Hi Jay & Nobby😃. Thank you for all the rice 😊. I look forward to drinking autumn sake because it adds depth to the flavor...this time I purchased a bottle so I can enjoy it both cold and warmed.

Japanese>English

たけるパパ

SenkinUA雪だるま　2024生酛生酒にごり酒

せんきん Tochigi

8/19/2025, 4:53:03 PM

8/20/2025

滝澤酒店

仙禽教信者

145

たけるパパ

This one was manufactured in 2024.11. Screw cap without a hole for venting. Receiving the third snowball of the season. The rice used for the production is from Sakura City, Tochigi Prefecture 　　　　　90% Yamadanishiki from Domaine Sakura 　　　　　Domaine Sakura Kame-no-o 10%. Polishing ratio is 90 Alcohol content is 13%. Specifications: Nama-Hashimoto style / Nama-Shu / Second fermentation in the bottle / Nama-Shu Assemblage of Snowball as a base with 3 other varieties When the bottle is opened, the aroma is refreshing due to the rising gas from the micro-foaming, with a fruity aroma of fresh green apples and pears, and a light, gentle, sweet and sour, milky smell of yogurt also rising. When poured into a sake cup, it has a slightly thickened texture and a cloudy milky white color. There is a lot of lees and fine bubbles that boil slightly. The first sip reveals a juicy, round sweetness like green apple or muscat, followed by a refreshing acidity that compensates for the umami and sweetness of the rice. The lactic acidity from the sake's natural yeast gives the taste a sense of depth. The acidity and bubbles cut through the sweetness, leaving a light aftertaste. The fruity sweetness spreads in the mouth more than the normal Snowman ⛄️. The balance of sweetness and sourness and silky texture on the tongue add to the delicious flavor. Delicious 🍶.

Japanese>English

たけるパパ

Daigourei槽搾り　くまのお酒　無濾過生原酒純米原酒生酒無濾過槽しぼり

馬上酒造場 Hiroshima

8/17/2025, 5:00:50 PM

8/18/2025

ましだや(増田屋本店)

家飲み部

132

たけるパパ

First check-in in Hiroshima Prefecture... ♪ Jackets 😅 I brought you a big issue tank pressed bear sake 100% Hachitan-Nishiki rice produced in Hiroshima Prefecture Rice polishing ratio is 65 Alcohol level is 14 degrees. Sake degree is +10 Yeast used: Association No. 6 When the bottle is opened, the aroma is subdued and calm, with a graininess and rice flavor, and a soft lactic acid smell. When poured into the sake cup, it has a slightly pale yellow color and smooth texture. It is light, but still retains a little of its umami thickness. The mouthfeel is soft and light, with a grain-like sweetness and a hint of minerality, and a core of umami. The aftertaste is only slightly bitter and astringent. The sharpness and acidity are sharply integrated, and there is no lingering sweetness. The taste is not so much light as it is umami, and the mouthfeel is not rich.

Japanese>English

アラジン

Congratulations to Takel Papa on your first check-in for Hiroshima sake: ㊗️🎉 I'm curious about this sake 🐻 which was chosen as the first check-in among many Hiroshima sake: ☺️ I'd like to try the great sake by Kumano's Magami Sake Brewery after reading your comment 😄.

Japanese>English

ma-ki-

Good morning, Daddy Takel! Congratulations on your first sake from Hiroshima Prefecture 🎉! I am very interested in this sake that seems to be easy to drink with a great flavor 😋.

Japanese>English

たけるパパ

Thank you for your comment, Aladdin 😊Hiroshima is a great place for sake. I just happened to see you and was able to bring you along, so there are other sakes I would like to encounter 😁.

Japanese>English

たけるパパ

Thank you for your comment, ma-ki-San😊It's a little dry, but easy to drink with a delicious flavor.

Japanese>English

10ZG-STQ

Hello, Daddy Takeru! Congratulations on your first Hiroshima sake 🎊 I enjoyed drinking this sake last year from Kumano, a brush village located north of Kure, where my parents' home is located. I enjoyed drinking this sake last year. There are many good sake breweries in this area. There are a lot of good sake in this area.

Japanese>English

たけるパパ

Good evening, 10ZG-STQ 😀 Thanks for the rice. Saijo, the sake capital of Japan! I adore it 😍. There are so many sake breweries that I'm honestly lost 😅.

Japanese>English

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

143

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

154

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

135

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

148

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

140

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

137

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

147

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

143

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

145

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

126

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

140

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

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