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新潟清酒大好き→県外酒開拓中 純吟、純米主義。ごくたまに普通酒。 ◎好きな銘柄 ・天神囃子 ・巻機 ・至 ・山間 ・百磐 ◎好きな酒米 ・越淡麗 ・雄町 ・五百万石

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The origins of the sake you've drunk are colored on the map.
Akita
3(18.75%)
Iwate
2(12.5%)
Gunma
2(12.5%)
Aomori
1(6.25%)
Yamagata
1(6.25%)

Timeline

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Yuki no Bosha純米吟醸 生酒純米吟醸生酒
Saiya ShuzotenAkita
alt 1alt 2
家飲み部
24
FSB
Purchased at Watago Sake Shop in Konan-ku. I was planning to drink it when the timing was right, but then I happened to see a video of Toichi Takahashi on YouTube and was shocked to see that he makes sake without oar. I had to try it as soon as possible! So I opened the bottle. The initial aroma was something I had never experienced before, perhaps because of the autochthonous yeast. It was the first time I had ever felt mellowness or complexity in the aroma. Contrary to my imagination, it was sweet and easy to drink. The umami of Yamadanishiki and Akita Sakekomachi can be felt well. Sake brewed with Akita Sake Komachi has a core sweetness. I think this sweetness of Akita Sake Komachi is very cute and lovely. The first sip has a bitterness in the aftertaste, perhaps due to the new sake, but it disappears after the second sip. The mellow flavor is quickly cleared up by a light, spicy alcohol taste that is refreshing. This is a terrific sake. The balance between the sake's deliciousness and drinkability is so exquisite that you can't help but drink it without hesitation. Yet, it is a sake that lets you taste the rice flavor. Sake is the art of rice and water," said Toichi Takahashi, the master brewer. I was struck by this. Akita sake is a thing to be feared.
Japanese>English
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Masumi純米吟醸 辛口 生一本純米吟醸生一本
Miyasaka JozoNagano
alt 1alt 2
18
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Opened a bottle at a friend's house, which was given to me by a friend. The first Masumi was a pure dry sake. It has an alcoholic ginjo aroma, overwhelming dryness and sharpness. My friend is a sake drinker who does not drink sake, so he compared it to the one I brought and said, "If I were to drink it every day, I would drink this one," but it is truly a classic sake.
Japanese>English
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Musubito純米吟醸 山田錦 あらばしり 無濾過生酒純米吟醸生酒荒走り無濾過
Yanagisawa ShuzoGunma
alt 1alt 2
家飲み部
19
FSB
Purchased at Otsuka Sake Shop in Takasaki in August 2024. A Maebashi sake brewery (I also drank Shinmasa Ash and Shinomine at that time), which I had enjoyed the night before at a fashionable izakaya in Takasaki. The first sip has a gorgeous, sweet aroma typical of Yamadanishiki. When poured into a glass, the cucumbers are swimming around like a planetarium. In the mouth, it is sweet, fruity, and easy to drink. In addition, it has a sourness and juiciness as if it were a grapefruit, with a subtle bitterness that lingers in the mouth. It also has a gaseous taste, so the style has a refreshing aftertaste. On the other hand, the unique umami of arabashiri can also be felt well, making this sake an excellent balance of sweetness, acidity, drinkability, and umami. Yuto's standard sake seems to be Gohyakumangoku, and I really wanted to drink that one, but... Even if the rice is changed, the production is still excellent. Yuijin seems to be a brand known only to those in the know, so if you are interested, be sure to check it out.
Japanese>English
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AKABUsnow xmas 2024純米生酒おりがらみ
赤武酒造Iwate
alt 1alt 2
家飲み部
25
FSB
Everyone loves Akabu's Caesonal. It has a low 13% alcohol content and is slightly sparkling and orizumi. The refreshing sweetness and moderate acidity is like champagne at Christmas. For those who do not usually drink sake, this is sake? For those who do not usually drink sake, it has a refreshing sweet and sour taste that makes you feel as if you are drinking sake! I believe that this sake will change the image of sake if it is enjoyed by a wide range of people. This brewery is from my hometown, but it was established after the earthquake, so I learned about it some time after I left my hometown. I am very proud that such a brewery is now competing for popularity in my hometown and in the national market.
Japanese>English
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WagaujiFresh&Juicy 純米吟醸 無濾過生原酒 赤ラベル純米吟醸原酒生酒無濾過
OujimanYamagata
alt 1
家飲み部
22
FSB
Purchased at Sakamoto Shoten when I returned home. I was curious about this brand. It is a style that I like very much. The aroma is subdued, and the sweetness of the honey, like that of red apples, is combined with the lightness of the pulp. The color is light. In the mouth, it has a refreshing flavor of apple and white grapes, and a sharp acidity spreads out to tighten the overall taste, and it finishes quickly. The slightly effervescent and tangy flavor, combined with the tingling sensation, creates an easy-to-drink but dry atmosphere. In addition, the base has the umami of Dewa Sanzu, making it smart yet broad. Noteworthy is the sharpness of the acidity. While sweet and fruity tastes are still popular today, it is cool to see a wine that seems sweet but actually has a very tight body when you take it off. I paired it with fried tofu from Tochio, grilled on both sides and topped with miso paste and small green onions, and it was a perfect match. A sharp sake. I like it.
Japanese>English
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Daishichi生酛 純米生原酒純米生酛原酒生酒
Daishichi ShuzoFukushima
alt 1
外飲み部
23
FSB
At Tenka, 4/4th cup. Personally, I liked this one the best out of the four cups. It has a complex taste with a number of tastes mixed together, including the soft acidity of lactic acid, the umami of rice, and bitterness. Among them, I especially felt a mineral taste, which is similar to the taste one gets when drinking hard water, and thought that this is the taste of nama-hashigashi-zukuri. Because it is a nama-hara, it is also sweet and easy to drink. I wonder if this is what is meant by mellow in sake. It was a good learning experience for me. I want to drink it again.
Japanese>English
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Mansakunohana槽しずく 純米吟醸 生原酒純米吟醸原酒生酒
Hinomaru JozoAkita
alt 1alt 2
外飲み部
23
FSB
At Tenka, 3/4th cup. This sake was amazing. As soon as I put the glass to my nose, the sharp acidity and ginjo aroma spread out in a whirlwind, making a strong first impression as if flower petals had opened. When I drank it, I found a refreshing sweetness with an acidity like that of white grapes. At the same time, the spiciness that is typical of Japanese sake passes through as an accent. There was no visible bubbling, but there was a tingling sensation on the tongue. There may be a slight bubbling immediately after opening the bottle. Is this the power of No. 9 yeast? The lovely sweetness of Akita Sakekomachi tickles the drinker. That's all there is to it! I felt like saying, "This is all of it!" as all the parameters were set to the same level. It is an amazing sake.
Japanese>English
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Shichida純米吟醸 生 無濾過純米吟醸生酒無濾過
Tenzan ShuzoSaga
alt 1alt 2
外飲み部
25
FSB
At Tenka, 2/4th cup. I have been curious about this brand for a long time, as I have seen it frequently in various places. It was delicious, but... I can't remember it at all. Pien. It was a bitter sour sake... It was brewed with Toyama's Yuyamanishiki rice, which was very good because it had a full flavor... I think. At first, I thought "Yuyamanishiki" was "Omachi-nishiki" and wondered what it was...? I guess I was already feeling good about it. Now I have an excuse to go out drinking again.... Revenge of Shichida.
Japanese>English
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Denshu特別純米酒 山廃仕込純米山廃
Nishida ShuzotenAomori
alt 1alt 2
外飲み部
27
FSB
At Tenka-san in Higashi Ward, which I have been wanting to visit for a long time. This is my 1/4th drink. My memory is a little hazy because it was an unusual outing... (laughs). (laugh). This was the first time I drank tasake (rice wine). When I tickled my nose with the glass, I noticed a fragrant heady aroma that made me think it was a ginjo-shu, even though it was a junmai sake. At this point, I was convinced of its overwhelmingly high quality. In the mouth, a refreshing sweet and sour flavor like green apple spreads. However, it is not light, and the sweetness is deep and down-to-earth. Is this the taste of Yamahai-style brewing? The final taste of this sake, made by polishing Hanafukuyuki up to 55%, was fluffy yet somehow soothing. This is rice wine...! It is an amazing sake.
Japanese>English
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Daina特別純米 生酛造り純米生酛
Kikunosato ShuzoTochigi
alt 1alt 2
家飲み部
28
FSB
I bought it at a locksmith shop in Sakanamachi, seeing only the brand name. I was somewhat curious about this brand. I don't recall ever drinking a sake made with a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast. The acidity that is typical of this type of sake spreads in the mouth and lingers as an aftertaste. From the back of the mouth, the roundness of lactic acidity and the mildness of Miyamanishiki can be felt, but other than the acidity, the rest of the taste is very smooth and clean. The impression is that the acidity extends smoothly. It has an atmosphere similar to that of my favorite Itaru, but it has a style that seems to have been perfected as a food sake by removing the flamboyance and aroma from Itaru. Moreover, it is an experienced ANA first class in-flight drink (sake). It was an interesting sake and I would like to try Ona's fast brewing style as well.
Japanese>English
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2024.1.5 Four days have passed since the bottle was opened. The flavor has opened up considerably, and the mild acidity and the sweetness and umami of the rice have come out, changing the atmosphere to that of a traditional sake. It has a roundness and mildness that makes you want to roll it around on your tongue. I think I like this one better.
Japanese>English
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Gikyo生酒 純米原酒60%純米原酒生酒
Yamachuhonke ShuzoAichi
alt 1alt 2
16
FSB
Aichi's top-class popular brand. 100% Yamadanishiki from Tojo, Hyogo Prefecture. Even though it is not a ginjo-shu, it is so fragrant that it gives the illusion of a ginjo aroma! Personally, I am not a fan of Yamadanishiki, but this sake has none of the unpleasantness of Yamadanishiki, is not too sweet and crisp, but still has a gorgeous finish. The quality is excellent.
Japanese>English
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Ryozeki純米吟醸無濾過
Ryozeki ShuzoAkita
alt 1
18
FSB
This is a standard sake from Ryoseki Shuzo, a famous brewery in Akita, famous for its Hanayu. This sake is brewed by polishing Akita Sakekomachi to 50%, It has a well-balanced flavor, with a gorgeous, robust sweetness like peaches, yet it does not linger and has a good sharpness.
Japanese>English
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Suigei純米吟醸 吟麗純米吟醸
Suigei ShuzoKochi
alt 1alt 2
15
FSB
A close taste is like Nara's Shinomine, with a little acidity and a clear, watery flow. It is a highly transparent sake that goes extremely well with rich meals.
Japanese>English
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Ruka純米吟醸 山田錦 無濾過生酒純米吟醸生酒無濾過
Matsuya ShuzoGunma
alt 1
17
FSB
The ginjo aroma, of course, is super fruity, with the gorgeousness of Yamadanishiki spreading in the mouth! Because it is unfiltered, the flavor from the unrefined sake can be felt, so the sweetness is not overpowering and the lingering taste is deep and pleasant! Yum!
Japanese>English
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Shichihon'yari純米酒 玉栄 搾りたて生原酒純米原酒生酒
Tomita SaketenShiga
alt 1
15
FSB
Every time I went to Hasegawa-ya, I was always curious about Shiga Prefecture's Shichibon-yari. It has a fresh and crisp flavor like green apples and a clean, crisp alcohol taste that passes through the nose. It has the flavor of the unrefined sake, which is only possible with freshly pressed sake (unfiltered), but it also has a sharpness that makes it a good mid-meal sake. This is the first time I have had a sake brewed with Tamakae, and it tastes like Omachi, with a full and complex flavor. It seems that Omachi is the ancestor of sake rice. It has a delicious balance of umami and freshness.
Japanese>English
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Tsukinowa新米新酒 純米生原酒純米原酒生酒
Tsukinowa ShuzotenIwate
alt 1
15
FSB
In Shiwa Town, Iwate, I tasted and purchased about five kinds of sake at the direct sales store of the Tsuki no Wa Sake Brewery. The sake was brewed with 100% Ginotome and Giovanni yeast, an all-Iwate lineup. The taste is dry on the palate, but the fresh sweetness of the sake comes through later, and the taste is well balanced with a refreshing finish! Delicious! Gintome, I think I like it a lot.
Japanese>English

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