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FSBFSB
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 ・雄町

Registered Date

Check-ins

65

Favorite Brands

14

Hall of Fame

雪紅梅Tenjinbayashi

Most Check-in Brands

Suigei
2(20%)
Zaku
2(20%)
abe
2(20%)
Kamonishiki
2(20%)
Sara
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
14(21.54%)
Akita
4(6.15%)
Yamagata
4(6.15%)
Gunma
4(6.15%)
Aichi
4(6.15%)

Venues With Most Check-Ins

Sake恋Japan
9(32.14%)
長谷川屋
6(21.43%)
花園 潤
5(17.86%)
寿司処かぐら 本店
3(10.71%)
わたご酒店
3(10.71%)

Timeline

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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
alt 1alt 2
alt 3alt 4
外飲み部
39
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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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alt 3alt 4
地酒防衛軍 吉川酒店
家飲み部
45
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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
44
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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
alt 1alt 2
家飲み部
46
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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alt 2alt 3
家飲み部
39
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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
48
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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
alt 1
alt 2alt 3
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
alt 1alt 2
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
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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
alt 1alt 2
Sake恋Japan
外飲み部
41
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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.
Japanese>English
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Suigei純米吟醸 吟麗純米吟醸
Suigei ShuzoKochi
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Sake恋Japan
外飲み部
40
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Sake Love Japan, Part 7. The best one. Oh, it's delicious. A light sake with a core of rice flavor. This is good. It soaks through. After drinking a lot of rare sake, here is the best act of the day.
Japanese>English
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W純米 山田錦 無濾過生原酒純米原酒生酒無濾過
Watanabe ShuzotenGifu
alt 1alt 2
Sake恋Japan
外飲み部
43
FSB
Sake Koi Japan No.6. Gifu Sake following to Imi Sake! On this day, Gifu sake made its debut twice in a row. It was so sweet! It is beyond sweet and delicious. It is sweetness dyed in red. It was so sweet that I replaced it with drunken whale. (laugh).
Japanese>English
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Gensai特別純米特別純米
Suehiro ShuzoFukushima
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Sake恋Japan
外飲み部
38
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Sake Koi Japan No.5. Fukushima Sake. Following Kinjaku, this is another sweet and fruity sake. Fukushima sake has an image of being sweet. It has a strong taste, and I think it is a sake that makes anyone who drinks it feel that it is delicious.
Japanese>English
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Kin Suzume純米吟醸50純米吟醸
HoriesakabaYamaguchi
alt 1
Sake恋Japan
外飲み部
42
FSB
Sake Koi Japan #4. The first Yamaguchi sake! I have never heard of this brand. I found out that this Jungin 50 is a rare sake that does not appear on the market very often. Moreover, the label seems to be different for Yongo and Ichimasu. The aroma and flavor are very gorgeous and fruity. The sweetness is quite strong. There are many fruity Yamaguchi sake, such as Otters and Toyo Bijin. I have never had Toyo Bijin, though.
Japanese>English
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Hanaabi備前雄町 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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alt 2alt 3
Sake恋Japan
外飲み部
44
FSB
Sake Koi Japan, Part 3. I never thought I would meet him again.... I never thought I'd meet him again. Hmmm, strawberry? (Laughs) I can't deny the feeling that I'm being pulled in by the eimi I drank just before. (Laughs) It is still young after opening the bottle, and there is a gaseous feeling. The image of a fireworks display? It is a Bizen Oumachi, but it does not have the robust atmosphere characteristic of Oumachi, and the impression is a little sweet and sour with a clean, modern style. However, there is still omachi deep in the flavor. I didn't know that this kind of sake could be made from Omachi.
Japanese>English
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Ibi特別純米酒15 槽場無濾過生原酒特別純米原酒生酒無濾過
杉原酒造Gifu
alt 1alt 2
Sake恋Japan
外飲み部
46
FSB
Sake Koi Japan, Part 2. As soon as I took my seat, I saw an extraordinary lineup. I had no idea that there was an "Imi" (a kind of Japanese traditional drink)! I was taken aback. Basically, I think that such rare sake is something I have no connection to, and I can only imagine and think about the taste by looking at the postings of the people at Sake-no-wa.... I met you here, but it's been a hundred years! I will drink it to the end! Mmm, strawberry! I had imagined a slow-sweet sake, but it is surprisingly refreshingly sweet. The acidity gives the sweetness a three-dimensional effect while also producing a lightness. I don't know what kind of yeast is used, but the combination of flavor, sweetness, and sourness gives it a hint of aroma that reminds me of strawberries. I thought it was a dessert type, but it might also be rather food-like in the abe sense. I never thought I would be able to drink Imi while I was still alive... I am a little deeply moved. (Laughs)
Japanese>English
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Hoken純米酒 超辛口 湧水仕込純米
Hoken ShuzoHiroshima
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Sake恋Japan
外飲み部
38
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We were given a rare opportunity to drink outside and went to Sake Koi Japan, where rare sake is available. It was their anniversary celebration, and there were some great sakes on the lineup. I'll check in later, but first, a brand I was curious about, Houken from Kure in Hiroshima! We often see it in dancyu and other books. The brewer, Mr. Doitsu, seems to be a famous person. It was almost at the end of the first bottle, so the taste was much more rounded. Perhaps because of this, it is not super dry, but rather has a mild umami and sweetness from the rice, and it finishes clean and crisp. It is rather classic, but I had an image of it as a man's sake with more gusto! I had imagined it to be more like a classic, but with more gusto! I want to buy and drink it myself! This is indeed Hiroshima sake!
Japanese>English
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abe楽風舞 純米吟醸純米吟醸生酒おりがらみ
阿部酒造Niigata
alt 1alt 2
alt 3alt 4
松澤酒店
家飲み部
48
FSB
I love you all! This is Abe. Here it is in the vein of the pink I drank the other day. I drank the green one with a friend and couldn't remember the taste much myself, so I tried again. What is Raku-fu-mai anyway? It is a variety developed by the National Agricultural Research Institute (NRI) for the purpose of breeding sake rice suitable for both sake and awamori. It was developed in collaboration with Hara Sake Brewery (Koshinohomare) in Kashiwazaki City, Niigata Prefecture, for sake and with Mizuho Brewery in Okinawa for awamori. At Matsuzawa Sake Brewery, we were told that "this year's sake is more vigorous than usual," but the cork never flew open. However, when the bottle was opened, bubbles started to form inside the bottle, just like beer, and the momentum of the bubbles caused the cage to make a big turn. The sake is living bitch-bitch-bitch inside the bottle. The aroma was as green as the bottle itself, with a fresh, sweet and sour top that was a combination of green apple and lactic acid-derived acidity. When drunk, it has a refreshing green apple-like flavor and a lactic acid taste of yogurt that jumps over the lactic acid. However, the rice-derived graininess also comes through later. The freshness and acidity are an overwhelming match for meat dishes. As the temperature rises, the bitterness comes out, so it makes a different pairing with cheese and other rich foods. It is too good to drink by yourself. This is a bottle that should be drunk by those who do not normally drink sake.
Japanese>English
WOM
Good morning, FSB. Abe-chan green is good, I remember last year, half of it drifted away, I think I'll try to revive it this year. Raku-fu-mai is also an interesting rice.
Japanese>English
ジェイ&ノビィ
Hi FSB 😃 We also love Abechan 👍and among them this Raku-fu-mai💚 is our top pick 🤗. It's true that it's a bottle that we want everyone to try!
Japanese>English
FSB
Good morning, WOM! You were a rambunctious Abe last year 😳I opened it slowly and it was fine: 🙆‍♀️ Raku-fu-mai, the purpose of development was unique (lol) It's a good rice, light but you can also taste the rice flavor 🌾.
Japanese>English
FSB
Hi Jay & Nobby! I see that Raku Fumai is your guess: ☺️ The best guess is Abe-chan, and it was the most delicious! It's so easy to drink and delicious that it will completely change your image of sake once you drink it 🙌
Japanese>English
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Konotsukasa純米吟醸純米吟醸
Shibata ShuzojoAichi
alt 1alt 2
家飲み部
36
FSB
Aichi Sake. I bought it at Sake Sento Horiichi's main store when I visited Nagoya in February. I had originally intended to buy a brand called "Gin" from the same brewery, but I was told that it is now only distributed in my hometown of Okazaki. However, I had seen this brand here and there at Sake-no-wa, so I was curious about it. I opened the bottle. It was not vigorous, but it made a nice "kupop" sound. There is almost no aroma. The poured body had a slight effervescence. In the mouth, a fruity taste with lychee-like sweet and sour acidity spreads. Then the graininess characteristic of Yume Sansui is felt, and it flows smoothly. On the tongue, you can also feel a light, chili-like sensation due to the micro-foaming. The gassy, sweet and sour taste and the freshness that is felt from the combination of these flavors seem to have been created with the nama-shu in mind. It is a refreshing sake that also makes the most of the characteristics of the sake rice. However, since I drank this after drinking Kintsuru, I would have to give the edge to Kintsuru in terms of umami. Although it is a little more food-friendly, it can be easily matched with any meal, and its clean taste allows it to be drunk on its own without hesitation.
Japanese>English
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Kintsuru本醸造 生酒本醸造生酒
Kato ShuzoutenNiigata
alt 1
早福酒食品店
家飲み部
37
FSB
This is my first check-in this month due to temporary sobriety and inventory clearance. I recently had the opportunity to attend a meeting of sake lovers, and the person who seemed to be the most knowledgeable about sake at the meeting said this was the best sake from Niigata. Come to think of it, at last year's Sake-no-jin, Hide-san also said that Kanetsuru was delicious.... With that in mind, I bought this sake at Hayafuku Sake Food Store and was given sakekasu (sake lees). I am glad. Now, first of all, the aroma. It is mild, but it is the aroma of sakekasu. If it were a junmai sake, it would have the aroma of rice, but since it is alky, it also has the aroma of alcohol, so rice + alcohol = sakekasu aroma. When you drink it, the fruity aroma of green apples spreads. This flavor in a honjozo? I am very happy with the fruity taste in my mouth. The bitter taste and the umami of the rice are also felt while it finishes well. The poured body has a very fine, fine bubbles. Even after drinking, you don't feel a chilli sensation. The texture is smooth, soft, smooth and easy to drink. This is a very delicious wine. If you like classic sake, please give it a try. Please don't dismiss a brand just because it is a fire-brewed sake, which is easy to encounter. This is Niigata sake.
Japanese>English
hide
Sobriety! What's wrong~. Sado's sake is delicious!
Japanese>English
FSB
I drank too much and had an upset stomach so I had to rest (lol). Honjozo no Nama, I think HIDE-san likes the taste too!
Japanese>English
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