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新潟清酒大好き→県外酒開拓中 米の味わいをしっかり感じつつ淡麗な、ややクラの酒が好きです。 ◎好きな銘柄 ・天神囃子 ・巻機 ・至 ・山間 ・雪紅梅 ・百磐 ・常山 ・旭興 ◎好きな酒米 ・越淡麗 ・五百万石 ・出羽燦々 ・雄町

Registered Date

Check-ins

75

Favorite Brands

14

Hall of Fame

雪紅梅Tenjinbayashi

Most Check-in Brands

abe
3(18.75%)
Suigei
3(18.75%)
Takachiyo
2(12.5%)
Utashiro
2(12.5%)
Kamonishiki
2(12.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
19(25.33%)
Akita
5(6.67%)
Yamagata
5(6.67%)
Gunma
4(5.33%)
Aichi
4(5.33%)

Venues With Most Check-Ins

長谷川屋
9(26.47%)
Sake恋Japan
9(26.47%)
花園 潤
5(14.71%)
寿司処かぐら 本店
3(8.82%)
わたご酒店
3(8.82%)

Timeline

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Kikuhime山廃純米純米山廃
KikuhimeIshikawa
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家飲み部
43
FSB
This time we may have stumbled upon something a bit outrageous. Purchased in May at the famous local sake shop Sunmart in Nagaoka City. And it is my first Ishikawa sake! Kaga is chrysanthemum sake. I am a little nervous about this Hokuriku sake place. I started with a cold sake. When poured into a glass, it has a beautiful color of "yamabuki" (wild golden yellow). The beautiful color heightens expectations for the flavor. The aroma is already rich. The aroma is matured and thick, as if the sugar has been boiled down. When you put it in your mouth, you will taste sourness on the outside. Beyond that, there is a matured sweetness and umami that will make your eyes widen! It is difficult to describe this flavor, but it is like a very yellow, sticky, and flaky sweet potato inside. It's so intense and rich, you can't help but fall to your knees. We had no hesitation in heating it up. The acidity mellows out, the sweetness and umami round out, and the overall flavor is cohesive and calm. As the temperature dropped, the umami flavor came out, so perhaps lukewarm heating would be better. It becomes softer when heated, so it goes more smoothly than cold sake. I had heard that people like Kikuhime a lot, but I didn't expect it to be this good. Kikusake, you should be afraid of it.
Japanese>English
ヒロ
Hi FSB 😃 Kikuhime is a sake with so many fixed fans that some people only drink it 😄I saw your review and wondered if the fact that it is Yamahai amplifies the Kikuhime character ❓😄.
Japanese>English
FSB
Hi Hiro! Thank you for your comment! I see why it has so many fixed fans...! I wonder if the bacteria living in the brewery is responsible for this taste... I feel the mystery of sake 😎.
Japanese>English
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Suigei純米吟醸酒 吟麗 summer純米吟醸
Suigei ShuzoKochi
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長谷川屋
家飲み部
39
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I had a very good bottle of sake and forgot to raise it. And I forgot to even take a picture of it, but fortunately I had saved the printed bottle because it was so cool, so I took a picture of the empty bottle. (LOL) This is a summer sake from Kochi's pride and joy, Drunken Whale. No need to explain anymore, is that a bit of an exaggeration? It was released in April, which is very early for summer sake, and I thought I would like to try it, but I thought it was okay and almost forgot about it. However, when I happened to visit Hasegawa-ya last month, I came across it and welcomed it with open arms. As usual with drunken whales, the aroma and taste are generally mild, but there is a hint of sourness. Then later, the umami of rice and a sense of grain. However, the flavor is instantly snapped out of it. Ah, it's a drunken whale. It is the best. If I remember, I want to drink it again. (Laughs)
Japanese>English
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国兼酒店
家飲み部
44
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I love you all! It's Abe. Abbe Blue, it's summer sake. Speaking of Abe, the image of sake is that it is alive and well in the bottle, but this time it is fire-brewed. I have never had fire-brewed Abe, so I bought it out of curiosity to see what it would be like. The aroma is mild. The aroma is slightly sweet and refreshing, like that of ramune. When you drink it, it is exactly like a ramune. The refreshing flavor runs through, with a hint of rice flavor at the back. However, the flavor flows smoothly. It is literally a refreshing seasonal sake, as it claims to be a summer sake. To be honest, the flavor is quite similar to the Garakudai no Hiyori I had the other day, but I feel the axis of the sake as Abe. If you are interested in a refreshing and crisp Abe that is different from the usual oriki (oily) and tangy Abe, please check it out.
Japanese>English
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長谷川屋
お燗酒部
40
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The second half of June and the beginning of July is the second busiest time of the year for us because of the addition of seasonal work to our regular work. I've been drinking, but I haven't felt like posting on Sake-no-Wawa... Hmmm, I must be tired. I'd like to pick up my pace little by little, as the end of such a period is in sight. Now, sake. Yamagata sake! The classic sake, suitable for warming up. The label on the back says it can be enjoyed lukewarm. I started with it cold (room temperature). When I poured it into a glass, it was a pale tortoiseshell color. Just looking at the color of the sake, my expectations for heating it up were heightened. Just like the color, the aroma and taste have a sweetness like tortoise candy, but with a hint of alcohol. Okay, heated sake. I didn't look at the label carefully at the time and somehow ended up heating it up (laugh). The aroma is full of sourness from the alcohol. When you drink it, the acidity of the alcohol is more pronounced than when it is chilled, and then the umami of the rice comes through. But it has little of the classic peculiarities and is surprisingly refreshing, so even heated sake goes down easy. Heated sake is good!
Japanese>English
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Hanamura純米吟醸生 秋田酒こまち純米吟醸生酒
Ryozeki ShuzoAkita
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家飲み部
47
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In May, I bought it at Sunmart, a local sake shop in Nagaoka City. I was so happy when I could buy a four-pack of Hanamup! I am so happy! And this time it was Akita Sake Komachi! It is a sake rice that is often used to make sweet sake, which is not at all what I like, but I kind of like it. The aroma is mild, with a strawberry-like top note. When you drink it, you can taste the strawberry-like flavor that you have sensed in the aroma. I recently drank Goktaka's Aizan, which has a similar strawberry flavor, but it is a bit flat and sweet, like Marukawa's fusen gum. On the other hand, this Akita Sake Komachi is like a fruit strawberry, with a sweetness and a tartness. I don't like strawberries at all, but I like Akita Sake Komachi because I feel this tartness is cute. And this Hana Yuu has the flavor of Akita Sake Komachi, but with the richness of the rice! It is truly a rich mellow sweet taste. It is sweet and delicious. But it's not too strong, which is why I like Hanayuup. And I also like Akita Sake Komachi. I also want to drink Dewa Sanzu and Omachi... (laughs)
Japanese>English
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地酒防衛軍 吉川酒店
家飲み部
51
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Sado is a young famous brewery that is rapidly gaining popularity outside Niigata Prefecture, Garakudai by Tenryohai Shuzo. It is so popular that I tend to think, "Well, everyone is drinking it, so why not? But I had an opportunity to recommend a sake to someone, so I bought it. When I poured it, the body was slightly effervescent. The aroma was slightly sweet and refreshing, like a rummy. When I drank it, the combination of the slight effervescence and the refreshing flavor made it a true Ramune. And the aftertaste is refreshing. It tastes like a modern expression of a light sake. The low alcohol content of 12.5 degrees Celsius makes it easy to drink. It became a little old after about a week of opening the bottle, so it must be drunk immediately.
Japanese>English
ジェイ&ノビィ
Hi FSB 😃 Everyone loves Masayo-san ‼️ is it your first time drinking at home 🤗Congratulations 🎉! Modernizing the light sake! It's really like that 😙I try to drink it slowly but I kill it in a blink of an eye😅.
Japanese>English
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Good evening, Jay & Nobby! Thank you for your comment! Ie Masayo, this is my first time to post on Sake Wawa! Thank you very much! I'd like to gulp it down like a Ramune already! (LOL)
Japanese>English
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Itaru純米生酒純米生酒
Henmi ShuzoNiigata
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家飲み部
41
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My third favorite brand! Iti! I went to the booth to buy the limited edition sake at the sake camp, but it was already sold out, so I bought this Junmai Namaishu... I did the same thing at last year's Sake-no-jin, didn't I? I never learn, do I? (LOL). Junmai sake has a better balance of umami and sharpness than Jungin sake, but I personally prefer Junmai sake. The aroma is mild, yet fruity with pineapple and muscatelike flavors. When drinking, it has a pineapple-like flavor similar to that of the top shelf. The freshness of the flavor and the pungency of the alcohol combine to create a crisp and clean finish. I like this sharpness very much! Since it is a nama-shu, it is basically a cold sake, but when it is at about a chilled temperature, the umami of the rice comes out and it becomes even more drinkable. For a moment, you would think it was an Echigo-Tanrei. I was surprised at how much rice flavor can be obtained with Gohyakumangoku. I like "Itaru" this year, too!
Japanese>English
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Takachiyo59 Takachiyo 純米吟醸 無調整生原酒 愛山純米吟醸原酒生酒無濾過
Takachiyo ShuzoNiigata
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地酒防衛軍 吉川酒店
家飲み部
45
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This is the first alphabetical takaichiyo I've seen since the Bear in the Woods. I had always been curious about a sake rice called Aizan, so I was looking for this Goktaka, but could not find it. Around April, when I went to Yoshikawa Sake Shop to buy a thunderbolt, they happened to have it and I was able to get it in time. The body of the poured bottle was slightly effervescent. The aroma is sweet like strawberries. In the mouth, the strawberry flavor is more obvious than the aroma. Then, there was a subtle flavor of rice and a slight bitterness. Combined with the slight bubbles, the taste is clean and crisp. From the color of the label and the vague image of Aizan, I thought it would be cute and strawberry-like, but the flavor was just as I imagined. Akita Sake Komachi is in a similar vein, but I think Akita Sake Komachi has the edge in terms of cuteness. The flavors are similar, but the sweetness and acidity are what separates the two. Alphabetakachiyo is very good in that it is made to be light and refreshing while showing off the characteristics of the sake rice, which seems to bring out the individuality of the sake rice even more.
Japanese>English
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Hana Koshijiかろかろ 純米吟醸純米吟醸
村祐酒造Niigata
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長谷川屋
家飲み部
35
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Was it March? I was looking at the display at Hasegawa-ya, thinking that I haven't had Murayu for a while, when I found Hanakoshiji, a local brand of Murayu Sake Brewery! I was curious about this one! Speaking of Murayu, it is a sweet style that goes the opposite way of Niigata light and dry, but how about this one? The aroma is mild. Sweet aroma that is typical of rice(!). The mouthfeel is sweet, or rather, delicious! When you put it in your mouth, it is sweet, or rather, delicious! It has the umami of rice and the sweetness derived from it! Um, this umami is Koshitanrei, right? It is a characteristic of the Murayu Brewery that all specifications are undisclosed, but this is Koshitanrei, isn't it? It has been a week since the bottle was opened. When you drink it, the sweetness settles down, and there is an alcoholic feeling and a slight spiciness. And the umami of rice. No matter how you think about it, there's no way not to warm up this sake. I warmed it to lukewarm for the first time. The aroma is sweet with a hint of alcohol-derived acidity. In the mouth, there is alcohol and acidity, and the umami of rice spreads! Hmmm. If the alcohol and acidity are typical of Murayusuke, the remaining umami can only be attributed to Koshitanrei. I don't think even Gohyakumangoku can produce this level of umami. Sake made by the Murayu Sake Brewery is basically a stand-alone sake. Karokaro is no exception, but it can be paired with cheese or other rich flavors.
Japanese>English
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Mimurosugi純米吟醸 山田錦純米吟醸
Imanishi ShuzoNara
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家飲み部
44
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Nara Sake. Purchased in February at Sake Sento Horiichi-san's main store in Nagoya. Tomoko Yamaguchi also visited the brewery on her YouTube channel. The aroma is refreshing, like muscat and ramune. In the mouth, the flavor is as refreshing as the aroma, with a refreshing alcohol taste. It is not dry, but it is very easy to drink with a clean finish, but with a light sweetness. Even though it is not a draft sake, there is a fine, slight bubbling in the body that helps make it easy to drink. The fullness of the Yamadanishiki flavor emerges later. It is suitable for cold sake, but as the temperature approaches chilled, the Yamadanishiki flavor becomes more apparent and lingering, so you can enjoy it more slowly than you might expect. After the second day, the freshness subsides and the Yamada flavor can be enjoyed in its full glory. The touch is quite sharp, but the sweetness and the umami of Yamada Nishiki are still there in the base. This is a well-balanced bottle that is both easy to drink and tasty without being boring.
Japanese>English
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Fumotoi麓井の圓 きもと純米本辛生貯蔵原酒純米生酛原酒生貯蔵酒
Fumotoi ShuzoYamagata
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外飲み部
41
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Yesterday I visited the "Japan's Most Beautiful Sake Prefecture Yamagata Fair," a sake tasting event in neighboring Yamagata. This event features sake, craft beer, wine, and other sake products from breweries in Yamagata Prefecture. I love Yamagata sake, I love Go Ariake, but I know very little about the rest, so it was great to meet all the new people. Also, Yamagata's sweet potato stew is unbelievably delicious. After the event, we went to Shikisai Ishikura, an izakaya that I had been curious about. There were many brands to choose from, but I ordered the sake tasting set. Of the three, the one on the right had a lower sake level than the one on the left. The most delicious one was Fudoi no En. It has a soft lactic acidity that is typical of a sake yeast yeast yeast, and the rice flavor is also there, but it finishes well. It is a good sake with a good axis. The owner also served us other rare brands that were not on the menu, and we stayed for about two hours while he drank a little at the end of the meal. I am filled with gratitude for their hospitality to us travelers. It was my first visit to Yamagata, and I quickly fell in love with this town.
Japanese>English
hide
What an expedition to Yamagata! Quite a feat.
Japanese>English
FSB
It was great! We hope to see you next year, hide!
Japanese>English
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壱穣雷 純米 生原酒純米原酒生酒
Koshi MeijoNiigata
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地酒防衛軍 吉川酒店
家飲み部
46
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Purchased at Yoshikawa Sake Shop in April. I first encountered this lightning at Hanazono Jun's, which I visited during the sake camp night. Koshi Meikozo is a famous Tochio brewery that produces Koshinotsuru, Motomasa, Ichijo, and Yamashiroya. Among them, this Thunderbolt, positioned as a limited time-only sake from Ichijo, is made with a focus on Koshitanrei. I could not forget the taste I experienced at Hanazono Jun and had to have it. The aroma is crisp and acidic with hints of citrus and alcohol. The aroma of rice is layered on top of the aroma. When you drink it, the same sourness as the aroma spreads, and at the same time, the overwhelming umami of Koshitanrei dominates the mouth. ！！！！ This is it! Yummy! ！！！！ Then it finishes with a bitter aftertaste, and it goes away without any aftertaste. It is a pure sake, and has a mysterious slight bubbling. It has a modern style, but the taste is easy-drinking classic. No, this would be great as a heated sake. So we heated it up. I really like the flavor of Koshitanrei when it is heated up. I really like the flavor of Koshitanrei when it is heated up. It's like freshly steamed sweet chestnuts. The difference from Yukikohbai is the sourness and bitterness. You can feel the umami and drink it neatly without any aftertaste. Koshitanrei is the best. ！！！！
Japanese>English
ヒロ
Good morning, FSB 😄 Your love for Koshitanrei ❤️ is so apparent ✨. I don't get a chance to drink Koshitanrei very often, but when I see the "lightning" label, I'll try it 😆.
Japanese>English
FSB
Hi Hiro! Thank you for your comment! Koshi-tanrei is really delicious, like a mass of umami! You don't see purple labels very often, so if there were, it might stand out (lol)!
Japanese>English
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Tenjinbayashi純米吟醸 生原酒純米吟醸原酒生酒
Uonuma ShuzoNiigata
alt 1
家飲み部
45
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Finally, my most favorite grade of my most favorite brand. Purchased at the Uonuma Sake Brewery booth at the sake camp in March. Why do I go to the sake camp every year? To buy this, which is only available at the Sake no Jin, not anywhere else. I am glad I was able to buy it again this year. The aroma is like a new sake, with a burst of freshness. When you drink it, you feel the overwhelming umami and mild sweetness of Koshitanrei. The alcohol is not too strong, and it quickly passes through the mouth and finishes off. Of course, the freshness of the new sake is perfect. It has no modern elements, so it is a classic, but it is the supple alcohol and sharpness that distinguish it from other dry sake. Above all, it is the umami of Koshitanrei! This is the best! This is Niigata sake! I love it again this year.
Japanese>English
ジェイ&ノビィ
Hi FSB 😃 I can feel how much you love this review 🤗This is the Niigata sake ‼️ I would like to try it!
Japanese>English
FSB
Hi Jay & Nobby! Thank you for all your comments! We love you with all our hearts already! (LOL) Rice! Sake! I love Niigata! I hope you will have a chance to meet each other 😂.
Japanese>English
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Kamonishiki荷札酒 八反錦 純米大吟醸純米大吟醸
Kamonishiki ShuzoNiigata
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家飲み部
47
FSB
Purchased in February at Sakaendo Horiichi-san's main store. Despite being Niigata sake, this packaged sake is not distributed in Niigata Prefecture. It is a reimportation of Rambo rage. The image of packaged sake is that it is unpasteurized, but since there is no special notation on the label, I wonder if this is a fire-aged sake. The aroma is subdued. Recently, I am thinking of changing to a wine glass type sake cup because the sake I open at home is difficult to smell. When I drink it, what spreads in my mouth is a meadow. It is young grass. I can only describe it as young grass. It is a flavor I have never felt before. Speaking of Hachitan-nishiki, the Hachitan-nishiki of Tsushimaya in Gifu, which I drank before starting Sake-no-wa, was very tropical and tropical. This Hachitan-Nishiki has a pineapple-like flavor, but it is not so fruity and gorgeous as tropical. Anyway, it is young grass. The texture is smooth. The finish is not so much sharp as it is clean and flowing. The more one drinks, the more one senses the high quality and precision of the sake. On the other hand, it is too delicate because of its precision. I have a feeling that you have to drink it literally freshly squeezed to really appreciate the true value of the sake. I have a feeling that the true value of the sake cannot be fully appreciated without drinking it literally freshly squeezed. The fact that it is not distributed within the prefecture seems to be a result of the wholesaler's quality control considerations, so it is now a work of art.
Japanese>English
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众生酛 純米酒純米生酛
Shibata ShuzojoAichi
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家飲み部
40
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I have always been curious about this brand of Aichi sake, GIN. It is a brand of sake made by Shibata Shuzo, a brewery in Okazaki City that brews Ko-no-Masa, a sake made using the traditional method of making sake from the yeast and the yeast. I was told that Sakaizendo Horiichi does not carry this brand and that it is mainly distributed locally, so I purchased it at the brewery's official online store. We started with it cold (room temperature). The poured body was slightly golden yellow and clear. There is almost no aroma. There is a faint aroma of rice. When you drink it, you will be hit with a slightly fruity acidity, like raisins or prunes. There is also a hint of rice flavor. The texture is very smooth and pleasant to the palate, thanks to the use of Kanzui, a very soft water. The taste is well rounded with a smooth and refreshing aftertaste. Next, we tried heating the sake (50°C). After boiling the water and turning off the heat, the sake was soaked for 3 minutes. The aroma remained subdued, with a faint scent of alcohol. There is also a faint aroma of rice. When drunk, the acidity felt in the cold sake has settled down to a soft acidity derived from lactic acidity, which is typical of a sake made from the traditional sake brewing method of "sekiyake" (sake brewing). The umami of the rice can be felt more clearly than in the cold sake. The taste is quite soothing. I like the soft acidity of a sake made from the oldest sake yeast, Yamahai, and the umami of the rice when it is heated up.
Japanese>English
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Kaiun無濾過 純米生 山田穂純米生酒無濾過にごり酒
Doi ShuzojoShizuoka
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家飲み部
49
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Today, I took the opportunity to visit Sunmart, a very famous sake store in Nagaoka City. The selection of sake from outside of the prefecture was so great that I cursed myself for a moment for not having set foot in the store until today, even though I have lived in Nagaoka for nearly seven years. After wandering around the store for about 30 minutes, I bought four bottles of sake, one of which is shown here. It was a Shizuoka sake that I had been curious about. And it is Yamadaho, the mother of Yamadanishiki. It is a nigori (nigori is the Japanese word for "cloudy") draft, but it was produced in January 2024. I had nightmares about Matsumori, but I trusted the store and bought it! I couldn't control the temperature at home, so I opened the bottle on the same day! The bottle was filled with a lively carbon dioxide gas, and I realized that the sake was still alive even after a year. First, let's start with the supernatant. The aroma is mild, with a mixture of alcohol and rice, like sake lees. When you drink it, you can taste the flavor of sake lees and the umami of rice. Then there is a crisp acidity, which must have been a characteristic of new sake at the time of bottling. Beyond this acidity, there is a rich, sweet flavor like milk caramel and nuts. This is truly an aged aroma. When the cage is stirred and the sake is drunk, the distance between the rice and the sake is shortened, the flavor is more intense, and the aroma is more matured. If it were not nigori, it would probably be a more light and core sake. This is delicious!
Japanese>English
hide
I can go to nigorigo too!
Japanese>English
FSB
I don't usually drink nigori, but this was delicious!
Japanese>English
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Gunmaizumi山廃酛純米純米山廃
Shimaoka ShuzoGunma
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燗酒屋 一酒庵
家飲み部
42
FSB
In March, I went to Tsubame City in search of a fantastic sake, Higan. While browsing Google Maps, I came across an unusual sake shop. It was Isshu-An, which offers a selection of sake suitable for heating sake. I went there to pick up a bottle of Hi-Gan. It is a small store, and the shelves are almost exclusively lined with sake bottles. There was only one shelf of four-pack bottles. The owner talked to me, and I found myself listening to a lecture for almost an hour on the meaning and benefits of heating sake, and what sake is best suited for heating. Here is what he recommended. We started with cold sake (room temperature). When poured, it had a beautiful golden-brown body. The aroma is like candy candy made from tortoiseshell, and the taste has a calm and reserved sweetness from boiled down sugar. When you drink it, it has the same sweetness as the aroma and a peculiar medicinal taste like an aged sake. Then there is the umami of rice. I thought this would be the type of sake that I would enjoy sipping on, but even I, a classic lover, had a hard time finishing it. Then, I finally got my fill of the hot sake. The aroma was the same as the cold sake. When I drank it, the peculiar taste was gone, and the deep sweetness and the umami of the rice expanded rapidly! Wow, it's so delicious! I am very impressed. This is a sake that should be heated without hesitation. I was not good at heating sake, but this opened a new door for me.
Japanese>English
寿梨庵
Hi FSB 😊 Have you been to Isshu-An? It's a rare place in the prefecture where you can get Gunma Izumi, which I also love. However, I drink a lot of sake and drink slowly, so I can't go there often 😅.
Japanese>English
FSB
Hi Jurian! It was full of atmosphere that was hard to enter, but you were right to go there: ☺️ It was interesting to see the sharp style that goes against the grain of the world, like the fact that they have a lot of sake (一升) and that they don't have any sake from within the prefecture (lol)!
Japanese>English
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Sara特別純米 無ろ過生原酒特別純米原酒生酒無濾過
Kitanishi ShuzoSaitama
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カネセ商店
家飲み部
50
FSB
Now, back to the daily routine and turning the stock. Purchased at Kanese in February. I drank Junmai Ginjo in Yokohama last month, so I drank it as I remembered it. The aroma is almost imperceptible, but I wonder if this is a temperature issue. Slight bubbles in the poured body. In the mouth, the same vanilla-like sweetness as the junmai ginjo spreads gently. Compared to junmai ginjo, it is much more subdued. There is also a hint of sweetness reminiscent of strawberry and berry acidity. This cute sweetness sounds familiar. I looked it up and found that the koji rice is Yamadanishiki and the kake rice is Akita Sake Komachi! I see...Akita Sake Komachi. So it is Akita Sake Komachi. Of course, there is a sense of gas. After the sweetness, the acidity brings the flavor together, and it finishes crisp and clean. The balance between the cute sweetness and sourness of Akita Sake Komachi is very exquisite! Personally, I prefer this to Jungin. It is delicious!
Japanese>English
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Sake恋Japan
外飲み部
24
FSB
Sake Koi Japan Part 9. the last. This is the first time to drink Kagawa sake! I drank a lot of sake. I don't know why I chose this last one. Well, I drank 8 bottles, so I guess this was the last one I didn't drink. It's already sticky. It's like drinking yogurt sake lees(?). It is as if I am drinking yogurt sake lees(?). It's a wonder that it's alsochrome, and at 6%. How is it brewed?
Japanese>English
ジェイ&ノビィ
Hi FSB 😃 You drank well by adding the gorgeous relay of ikumi -> hana-yoku -> kinjaku 🤗Let's end on a lighter note with a dessert sake! I guess you must have thought of that 😄.
Japanese>English
FSB
Hi Jay & Nobby! Was it right to drink those rare drinks in this order? Now I'm wondering 😅You're right, the last one might have been the yogurt for a palate cleanser 🤔It was sweet for that... （LOL!)
Japanese>English
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Takachiyo純米酒 紫ラベル純米
Takachiyo ShuzoNiigata
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Sake恋Japan
外飲み部
41
FSB
Sake Koi Japan-san Part 8. Kanji Takachiyo! This is a Niigata limited edition. You can buy it at Ponshu-kan. I don't remember the taste. （I don't remember what it tastes like.) It seems to be brewed with Miyamanishiki and Ipponshime. Takachidai Shuzo doesn't use Gohyakumangoku or Koshitanrei, so I personally don't care for it (laugh), but I love their Junmai Ginjo, which is not a Makiki sezonaru, because it is a very tasty, light sake with a great rice flavor.
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