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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 ・義侠 ・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

88

Favorite Brands

14

Hall of Fame

雪紅梅Tenjinbayashi

Most Check-in Brands

abe
3(13.04%)
Kamonishiki
3(13.04%)
Suigei
3(13.04%)
Wagauji
2(8.7%)
Sara
2(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
22(25%)
Yamagata
9(10.23%)
Aichi
6(6.82%)
Akita
5(5.68%)
Iwate
4(4.55%)

Venues With Most Check-Ins

Sake恋Japan
9(25%)
長谷川屋
9(25%)
花園 潤
5(13.89%)
寿司処かぐら 本店
3(8.33%)
わたご酒店
3(8.33%)

Timeline

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Iwakikotobuki純米 生酛 アカガネ純米生酛
鈴木酒造店 長井蔵Yamagata
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alt 2alt 3
家飲み部
23
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Purchased at La Jomon in May. Originally located in Namie, Fukushima, the Nagai warehouse of the Suzuki Sake Brewery was lost in the earthquake and was rebuilt in Yamagata. The brewery in Namie is now in operation, and the back paste seems to be a mixture of the one from the original Namie location and the Nagai brewery. The brewing was R4BY, so it was aged for one year. I have never had an aged Omachi sake, so my curiosity is piqued. I started with a cold sake. Poured into a glass, it was a pale tortoise color. The aroma is faintly sweet, like candy candy. The soft and fluffy acidity and alcohol taste are impressive. It is a little different from the softness characteristic of sake yeast yeast yeast yeast, and has a lighter touch. Then, there is the sweetness of aged sake and the umami of rice. However, it is not that robust, but rather has a strong attack with a moderate aftertaste. Next, we warmed it to lukewarm (40°C). After turning off the heat of the boiling water, the sake was soaked for 3 minutes and 30 seconds. This was amazing! As soon as it was heated up, the sweetness and umami were immediately noticeable! This is a sake that should be heated without hesitation. My recent hypothesis is that the lightest sake should be heated to lukewarm or lower, while the darkest should be heated to hot or higher. Heated sake is good.
Japanese>English
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WagaujiAerial 純米大吟醸 無濾過生原酒純米大吟醸原酒生酒無濾過
OujimanYamagata
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家飲み部
31
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Purchased in May at Kunii Sake Shop in Yamagata City. It is supposed to be a summer sake like my favorite Goyuji. I usually don't drink much junmai sake, so I had a hard time deciding which to buy, the junmai sake or the junmai sake Goyuji. When the stopper is removed, a nice popping sound is heard, foreshadowing a gaseous sensation. When poured into a glass, it is slightly effervescent. The aroma is mild. It has an apple-like aroma. When drunk, it has a refreshing apple-like sweetness, a hint of acidity, and the umami of rice. It finishes with an elegant bitterness. When you taste it carefully, you can also taste the gorgeous flavor of vinegared etchings, which is typical of high-grade wines. Yes, it is the best. I finished the four-pack in two and a half hours. It just goes down so smoothly. This is mellow and dry. I'm a great person!
Japanese>English
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众山廃純米原酒純米山廃原酒
Shibata ShuzojoAichi
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家飲み部
44
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I bought it from the brewer's e-commerce site around April. I had already opened the sake bottle I bought together with it, but I didn't touch this one until August... Time flies. Pouring it into a glass, you can see the color! It's a beautiful golden color. There is no doubt about it. The quality of the sake is crystal clear, as it is made with water. The aroma is of rice and soft acidity, typical of Yamahai. When you drink it, you can taste the rich umami of rice. Then, there is a soft acidity typical of Yamahai, followed by a refreshing alcohol taste. Now to warm up the sake! As the label on the back of the bottle says, it should be heated to 50 degrees Celsius (50 degrees Fahrenheit; 55 degrees Fahrenheit or higher is too hot). (50 degrees Celsius, 55 degrees or higher is not a jumpy warming). Boil water, turn off the heat, and soak the sake bottle for 3 minutes. This kind of sake is more robust when chilled, but when heated, the flavor and taste rounds out and it's easy to drink. Just as eating something sweet makes you want to eat something salty, drinking unfiltered nama-hara makes you want to drink a classic. It's great.
Japanese>English
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Gasanryu純米吟醸 無濾過生酒 葉月純米吟醸生酒無濾過
Shindo ShuzotenYamagata
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家飲み部
44
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Purchased at Kunii Sake Shop in Yamagata City in May. I had seen this brand at Sake-no-Wa and was curious about it. It is an all-Yamagata brand that uses only Dewa Tsannin rice. The aroma is gentle and fruity, with a lychee-like ginjo aroma. When you drink it, it has a firm umami and sweetness, with a lychee-like fruity acidity. The quality of the sake is very clear, and the flavor flows like water without leaving too much of a lingering aftertaste. There are some very small bubbles of gas visible, but they do not affect the flavor. I was reminded once again that Dewa Sanzu is good with a full-bodied aroma and flavor. This bottle has the characteristics of Dewa Sanzu while being easy to drink with its unfiltered freshness and clean overall flavor.
Japanese>English
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Muso辛口純米吟醸生原酒 心静純米吟醸原酒生酒
Taiyo ShuzoNiigata
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松澤酒店
家飲み部
47
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We were served a lot of good sake in Fukushima, but we wanted to eat horse sashimi but ended up not being able to. We bought some at York-Benimaru on our way home and decided to pair it with sake when we got home. Here are the accompaniments. Murakami is a summer sake called Musou, a modern brand from Taiyo Shuzo, which brews Taiyozakari. It is not as well known as Abeya or Gagarayo, but as an alternative Niigata light sake, it is becoming a brand known by those in the know every year. It has carbonation gas because it is a nama sake. It is quite robust. The aroma is mild, grape and muscat-like. When drunk, it has a refreshing sweetness mixed with a moderate acidity like grapes and muscats. The flavor of Koshi-tanrei rice also passes through lightly. The refreshing sweetness and light flavor make it a summer sake that is easy to drink.
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ジェイ&ノビィ
Hi FSB 😃 Fukushima sake 🍶 and horse sashimi is the best combination ‼️ We also love York-Benimaru's horse sashimi for our sake 🤗The one near my house comes with Aizu spicy miso, is it the same?
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Hi Jay & Nobby! Thanks for your comment! The York-Benimaru in Fukushima also came with Aizu spicy miso! It's delicious by itself, so it's a great accompaniment to drinks!
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Glorious Mt.FujiSURVIVAL 純米大吟醸 無濾過生原酒純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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外飲み部
49
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Fukushima City "Anata ga Taisho" (3). This is a limited edition of Eiko Fuji, a representative brand of Yamagata. The ginjo aroma stands out well, as is typical of jun-dai, and the aroma has a pineapple-like sourness. It is very easy to drink, with a sour and tangy taste like murokanamagen. Sake brewed with Yamagata's fantastic sake rice "Tamanao" has a strong flavor and is very tasty. Tamanao is the mother of Sake Mirai, and I am becoming more and more interested in this strain of sake rice. In addition to this, we also drank Jungin from Ippouki and a summer sake from Kunikon, but I'll skip them as I seemed to be having so much fun that I forgot to even take a picture. (LOL)
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ma-ki-
Good evening, FSB! Survival I received this last year and it is delicious 😋. I'm also learning about sake rice: ✍️
Japanese>English
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Hi, ma-ki-! Thanks for your comment! I see you drank Survival! It was easy to drink despite its strong aroma and flavor, as expected from Eiko Fuji! It was a great experience! There are many good sake and sake rice in Yamagata.
Japanese>English
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外飲み部
43
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Fukushima City "Anata ga Taisho" (2). We were offered a sake from outside of Fukushima Prefecture that has a delicious rice flavor. I had never heard of this brand before. I did not take a picture of the bottle, so the grade is unknown. The color was a wonderful tortoiseshell color, and I was sure it would be delicious warmed up! The owner agreed. It is more full-bodied than Koikawa Junmai. Even cold sake is delicious with its full-bodied rice flavor.
Japanese>English
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Sharaku純米吟醸 酒未来純米吟醸
Miyaizumi ShuzoFukushima
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外飲み部
43
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Last weekend, I went away and went to Fukushima City. I went there for no deep reason, but to consume sake and ramen. We went to about 7 izakayas without making reservations, but 3 of them were fully booked and we couldn't get in... We arrived at the fourth izakaya, "Anata ga Taisho" with teary eyes. Sake is not on the menu, but the owner will serve it to you if you tell him the brand and your preference. The first one is here. The first one was this one. The rice flavor is fully felt, but the aftertaste lingers softly with a light alcohol feeling. While drinking it, I was reminded somehow of the light freshness of the packaged sake. It is not a sharp and light sake like the packaged sake, but it has a good balance of umami and not too heavy.
Japanese>English
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Gikyo五百万石 純米生原酒 滓がらみ純米原酒生酒おりがらみ
Yamachuhonke ShuzoAichi
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家飲み部
40
FSB
Last week, I had plans to visit Nagaoka, so I went to Sunmart, a local sake shop. I found a bottle of Gikyo-san standing alone in a refrigerated case at the back of the store! Let's take a look. What a surprise! It was made in October 2023! It's a two-year-old bottle of Nama-wara Oorigarami. It's a contradiction in terms of being vintage even though it's a bottle of nama-wara. (LOL). It was a gamble, but my curiosity got the better of me and I picked it up. Chivalry is one of my favorite brands of sake from outside of the prefecture, so it should be fine! Now it's time to open the package! I like it when sake bottles are wrapped in newspaper for a special touch. Stir the cage well and open the bottle. When poured, it is slightly golden yellow and gives the impression of being aged. There is also oriki and carbon dioxide. The aroma is mild, with a nutty, aged aroma. It has a slightly complex flavor. When drunk, it has the same nutty, aged flavor as the aroma. However, it is more of a flavor than a sweetness or richness. The original flavor of the sake is the umami of Gohyaku-mangoku (five hundred million stone). The light and smooth alcohol taste, combined with the gaseous sensation, makes the sake finish crisp and clean. It is delicious, too delicious! I love Gikyo after all. And thanks to Sunmart, which stocks treasures that you can't find at ordinary liquor stores...
Japanese>English
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天領盃純米吟醸 原酒純米吟醸原酒
天領盃酒造Niigata
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家飲み部
41
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I happened to see this one while shopping at Niigata Isetan last week and was curious about it, so I bought it. It is a standard brand of Tenryohai Sake Brewery on Sado Island, which brews Garakuyo, which is now a nationally known brand. I was attracted by the fact that it is made from 100% Echitanrei, which I love, so I picked it up. When poured, there is a slight bubbling. The aroma is subdued. When you drink it, a sourness reminiscent of citrus spreads. There is a slight alcohol taste, with a slight rice flavor behind it. The low alcohol content of 12.5 ºC makes it light and easy to drink while enjoying the flavor of the sake. However, the flavor has lost much of its flavor the day after opening the bottle, so it must be drunk immediately.
Japanese>English
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Kamonishiki荷札酒 槽場汲み 純米大吟醸 淡麗フレッシュ純米大吟醸原酒
Kamonishiki ShuzoNiigata
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家飲み部
45
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The packaged sake was reimported in February at Shusendo Horiichi-san's head office in Nagoya, Japan. Expectations are high as this one is a fire-brewed sake brewed with Gohyakumangoku. When poured into a glass, it has a fine, slightly effervescent taste. The aroma is subdued. When you drink it, you can taste the fresh flavor of nama-zake. The flavor of Gohyakumangoku can be felt and flows smoothly. Although it is a pure sake, the alcohol content is only 13%, so it is easy to drink without any resistance. The back label describes the flavor of Gohyakumangoku as hardness, and I think I probably like this hardness. I drank it over a period of two weeks after opening the bottle, but because it is fire-aged, the flavor does not easily fade, and I was able to enjoy it until the end. I would not miss Gohyakumangoku after all.
Japanese>English
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Okuroku特別純米酒 山廃 Turtle特別純米山廃
岩手銘醸Iwate
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家飲み部
41
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Following Toyobai, I have always wanted to try this series. This is Okuroku, which is often seen these days. I bought it at the famous La Jomon on my way back from the Yamagata Sake Fair in May. It is made with Kame-no-o from Kanegasaki and the new Iwate Prefecture yeast "M7". This M7 yeast seems to have been developed by cultivating the brewery yeast of Kawamura Sake Brewery (Toru Yoemon), which brews all its brands with No. 7 yeast. I had imagined a modern sake, but when I poured it, the pale tortoiseshell color reversed my image. I was convinced that this was a sake with the flavor of rice. The aroma was mild. The aroma is mild, with a slight hint of rice. As you drink it, a soft acidity spreads, and the alcohol feeling goes away slightly and lightly. Then, the umami and sweetness of the rice can be felt, and it lingers in the aftertaste. There is a chili sensation on the tongue, and a closer look at the body reveals a subtle, fine-grained effervescence. While the umami is strong, it is also easy to drink. Oh, this is delicious...! This is a wonderful bottle of a classic Yamahai-brewed sake that has been modernized and refined with the expression of acidity and gassiness. I thought to myself, "This would definitely be delicious heated up," and then I realized that the four-pack was empty. I hope to encounter it again!
Japanese>English
ジェイ&ノビィ
Hi FSB 😃 Congratulations on your first Okuroku 🎉㊗️ I'd like to try all of them 🤗 because there are so many different flavors, but each one sounds delicious!
Japanese>English
FSB
Hi Jay & Nobby! Thanks for your comments! My first Okuroku, it was great! The one I picked at random, not knowing the difference, was the best, so I'm sure the other kinds are great too! I'd love to complete it 🙌!
Japanese>English
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Hohai純米吟醸純米吟醸
Mira ShuzoAomori
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家飲み部
40
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It has been a long time since I have had Aomori sake since I had Tasake at the beginning of the year. In May, I purchased it at the famous local sake shop Sunmart in Nagaoka City. I have always wanted to try this famous brand. When poured, it is clear with a slight hint of color, but has a smooth texture. The aroma is a type of fruity aroma with no specific fruitiness. The aroma is fragrant, and the ginjo aroma is like a model. When you drink it, the overtly fruity and gorgeous flavor spreads out, just like the aroma. Then, the sweetness and umami of the rice are felt, and it quickly finishes. The flavor, taste and sharpness are beautifully balanced, making it a very excellent sake.
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Kikuhime山廃純米純米山廃
KikuhimeIshikawa
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家飲み部
48
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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
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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 😎.
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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
42
FSB
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
46
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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
42
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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
FSB
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
alt 1alt 2
家飲み部
41
FSB
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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