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新潟清酒大好き→県外酒開拓中 2025.3.8 にいがた酒の陣2025今年も行きます！ ◎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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Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
4(13.33%)
Iwate
3(10%)
Yamagata
3(10%)
Tochigi
2(6.67%)
Gunma
2(6.67%)

Venues With Most Check-Ins

長谷川屋
3(33.33%)
寿司処かぐら 本店
3(33.33%)
わたご酒店
3(33.33%)

Timeline

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Isojiman純米吟醸純米吟醸
Isojiman ShuzoShizuoka
alt 1alt 2
外飲み部
24
FSB
Sushi Restaurant Kagura revisited No.2. This is also a big name. Fruity ginjo aroma similar to pineapple or banana. The label on the back of the bottle says it is a vinegar-iso-type sake. The taste is as fruity as the aroma, and the alcohol taste of ginjo-zukuri runs through it. It has a wonderful sharpness. At the same time, the full-bodied umami of Tokubetsu A Yamadanishiki can be felt. It seems that many breweries have been influenced by this brand as well. Legend!
Japanese>English
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Juyondai中取り 無濾過純米吟醸中取り無濾過
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
26
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The day after the concert, after going to Chinatown with my college senior who lives in Yokohama, I went to Sushi Restaurant Kagura again with him. Because there was Jyushiro there... I am afraid to comment on it any longer. Fruity ginjo aroma and rich sweetness. And yet, the taste does not linger. Experience the origin of the modern style that supports the current trend. Since it is an unfiltered sake, I had the evil thought that it would be better if it were open-mouthed... But we can't say such a luxury. Jyushiyo first appeared in 1994. It was a game changer that turned the "light and dry" boom of the past on its head. From the standpoint of Niigata sake, it is hard to say, but without the modern trend, Abeya, Garakudai, and Kafuda-shu would not have been born. While we are horrified by the greatness of the sake brewery, we cannot help but be moved by the fact that we can taste the flavors that have had such an enormous impact on the world of sake.
Japanese>English
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jozan純米辛口超 しぼりたて直汲生純米生酒
Jozan ShuzoFukui
alt 1alt 2
外飲み部
18
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Last sake before Yokohama live at Sushi Restaurant Kagura. First time to drink Fukui sake! I have always been curious about this brand. I can't tell anyone that I've always read it as "Tsuneyama" despite the fact that it's a very popular brand. Since the beginning of this year, I have had a certain frustration. I haven't drank any sake brewed with Ihyakumangoku at all...! And then I met Kimi. Jozan-kun. Even before drinking it, my expectations were high. The aroma is subdued. Gorgeous and fruity top aroma like a ginjo-shu. It is similar to muscat. In the mouth, the pungent taste of alcohol passes quickly and gives a strong sense of sharpness. Although there is only a small amount of alcohol left in the bottle, it still has a chirichiri-ness to it, which accelerates the sharpness. The subtle and refreshing umami of Gohyakumangoku can also be felt. This is what I wanted to drink! I wanted to drink this as my first drink. （I wanted to have this as my first drink.) It was completely the best act of the day.
Japanese>English
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Tatenokawa主流 純米大吟醸純米大吟醸
Tatenokawa ShuzoYamagata
alt 1alt 2
寿司処かぐら 本店
外飲み部
20
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Yokohama Live Sake No.3. This is a big brewer who is said to brew only Daigin sake. You have to try it at least once. Most of the sake we were allowed to drink was the remaining 2 gou of a bottle, and I had the strong impression that the taste had opened up considerably. And it has been quite a while since I drank jun-dai sake. The aroma is subdued, yet very gorgeous. It has an elegant acidity reminiscent of wine and a deep alcoholic aroma that is similar to the aged aroma of whiskey. This is the sake of the aristocracy...! When you drink it, the taste you sense in the aroma, the subtle sweetness of Yamadanishiki, the white wine or white grape-like acidity, and the alcohol feeling goes away and it becomes sharp. It tasted very much like wine. I think I now know what I am getting myself into.
Japanese>English
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Sara純米吟醸純米吟醸
Kitanishi ShuzoSaitama
alt 1alt 2
寿司処かぐら 本店
外飲み部
21
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Yokohama Live Pre-Live Sake No. 2. This is another brand that I often see but have yet to drink. The red label of this brand is still in the refrigerator at home. It has a sweet ginjo aroma that is green apple-like and capsule-like. In a word, it is sweet and sour, with a refreshing green apple-like sweetness and a refreshing acidity. The acidity gives a sense of clean cohesion. The lingering aroma is softly sweet like vanilla. The sweetness has a firm profile, so it is delicious enough to be enjoyed on its own.
Japanese>English
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Ippakusuisei純米吟醸 吟の精純米吟醸生酒
Fukurokuju ShuzoAkita
alt 1
寿司処かぐら 本店
外飲み部
23
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I went to Yokohama to see The Story So Far's Japan tour. We had about an hour before the doors opened, so we went to a restaurant where we could drink rare sake such as Jyushidai, Shinsei, and Imi. The bar is divided into standing and seating areas, and for about 1,500 yen, you can drink all you want from 90 different types of sake. Rare sake is served by the glass, so you have to pay for it. Since it was my first time and my time was limited, I decided to drink standing up quickly. First, I started with Isshaku Suisei, which is often seen in Akita sake. It is very fragrant and has a gorgeous ginjo aroma that tickles the nose. There is also a muscat-like aroma in the back. As is typical of ginjo-shu, it has a strong alcohol taste and a refreshing sweetness, but it also has a sharp, pungent taste. There was no mention of it on the label, but it is said to be new sake. The aroma and taste are strong and impactful, and it is delicious.
Japanese>English
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Tanakarokujugo純米 なま純米生酒
Shiraito ShuzoFukuoka
alt 1alt 2
長谷川屋
家飲み部
22
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My first Fukuoka sake! I was curious about this brand because of its impressive straightforward name. The aroma is subdued, with a hint of citrus nuance and sourness. The texture is silky and smooth, with a slight effervescence. When drinking it, it is lighter than expected. The soft sweetness and acidity derived from lactic acidity, combined with citric acid-derived sourness and bitterness, as if it were a bite of citrus peel, makes it slightly sweet, tasty, and refreshingly juicy. It is too light and gives the impression of a light Senkou? It is too light and gives the impression of a light Sentori. However, upon closer inspection of the poured sake, one notices that there is some residues mixed in with the slight effervescence. After slowly inverting the bottle and stirring it, we poured it again, and it turned out to be a light nigori like the first snowfall. The edgy citric acidity rounds out to a pear-like nuance in both aroma and taste. Furthermore, as the temperature rises, the carbon dioxide gas and flavor angles are removed, and the wine literally transforms into a sweet and juicy wine. At the same time, the aftertaste is light and crisp, with a light alcohol taste. This sense of sharpness may be the major difference from Sengoku. This is the kind of sake that goes down smoothly, but I'll let it sit for a while to see if the flavor develops.
Japanese>English
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Horaisen立春朝搾り 純米吟醸 生原酒純米吟醸原酒生酒
Sekiya JozoAichi
alt 1alt 2
家飲み部
31
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We went to Nagoya to see our favorite GREEN DAY live. This meant a chance to stock up on some rare sake. At the main store of Sake Sento Horiichi, I was selecting this and that, and to my surprise, there were still a few bottles of Risshun Asa Shibori, a sake from Aichi Prefecture, left! I first learned of its existence when I saw that the folks at Sake-no-Wa had posted a sake with the same label, and I was happy to see it again next year... I'm so glad I did. This sake is made from Yumesansui rice polished to 55%. The aroma is fresh, floral, and freshly squeezed, with an alcoholic ginjo aroma. There is also a sweet muscat-like aroma. On the palate, the same floral aroma and muscat-like sweetness wafts through the nose. Later, the grain-like flavor and minerality characteristic of Yumeshansui spread through the taste buds. The freshness of the freshly squeezed sake and the pungency of the alcohol from the ginjo-style brewing process give it a well-balanced taste. If anything, it is more like a classic, medium to slightly full. There was a slight tingling sensation on the tongue just after opening the bottle, so the real freshly pressed bottle may have had a bit more gas. It can be enjoyed either on its own or as a mealtime drink.
Japanese>English
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Kaze no Mori露葉風 507純米原酒生酒無濾過
Yucho ShuzoNara
alt 1alt 2
わたご酒店
家飲み部
29
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Finally, I made my Kaze no Mori debut. The website stated that it tastes twice after opening, so I drank it immediately after opening, 5 days later, and 10 days later. This junmai sake is brewed from Nara Prefecture's rare rice, Rohafu, in the Daigin standard. In a word, it is sweet and tasty with a lot of pizzazz right after opening the bottle. The gaseous sensation was unmistakable. Even after 5 days, the gaseous sensation remained the same, which usually freaks me out. When I poured it 10 days after opening the bottle, the gaseous feeling was almost gone and it became slightly sweet and juicy. Strangely enough, both immediately after opening the bottle and 10 days later, the aroma and taste of this sake are completely different between the first and second cups. When the first glass is poured, the aroma is complex in a raw material sense, and the taste is full of the complexity of the rice and the minerality of the ultra-hard water. The aroma alone is so complex that it could easily be mistaken for a sake made from a traditional sake yeast yeast. The acidity and bitterness contained in the complexity give a three-dimensionality to the flavor and make it juicy. This is a bottle of sake that makes you wonder if it is possible to design the flavor that the drinker feels to this extent.
Japanese>English
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Senkinモダン 初槽 なかどり生酛原酒生酒無濾過
せんきんTochigi
alt 1alt 2
長谷川屋
家飲み部
31
FSB
I bought it last year, left it lying around for a few months, and somehow opened it. The lid is an ordinary screw cap, but it lightly pops when you twist it. When I poured it, it was cloudy white, and when I moved it, a fine carbon dioxide gas rose. The top aroma is modest, with a tart aroma of muscat and grapes. It also has a sweetness like cotton candy. In the mouth, there is a gas-like sensation. It has a slight sweetness and a muscat and grape-like acidity. The flavor is just as it should be. When served cold, the alcohol taste comes afterwards unexpectedly. Despite the low alcohol content. As the temperature rises, the acidity becomes more pronounced. It has a core flavor, but the acidity keeps it refreshing, so it can be paired with meat dishes or dishes with strong flavors. I enjoyed it with smoked cheese and homemade roast pork. I'm not so good at drinking low alcohol because it makes me more intoxicated... I mean, it's only about 3% difference...
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The day after opening the bottle. Carbon dioxide has been released, and it tastes slightly sweet and lactic acidic. It is now completely a lactobacillus drink.
Japanese>English
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百磐純米原酒 火入れ純米原酒
磐乃井酒造Iwate
alt 1alt 2
家飲み部
29
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Purchased at a locksmith in Sakanamachi when I returned home. Iwate is the pride of Ichinoseki, in the southern part of the prefecture, and the Iwanoi Sake Brewery "Hyakuban"! It is my favorite brand. Hyakuban is a dry yet umami style that is similar to Niigata sake. This time, the sake was a rare type of sake called "Hi-ire" (hi-ire of raw sake). In contrast, I realized that I have been drinking only nama sake and unfiltered nama sake. Despite the fact that it is not a ginjo-shu, the aroma is fresh, clean, and sweet, reminiscent of bright red apples. This high aroma is the result of Iwate's original yeast, "Yuko no Souri". I was born and lived in Morioka City until I graduated from elementary school. The elementary school I attended was surrounded by apple fields, so the children were called "Ringokko. It is a vivid apple-like aroma that brings back the spirit of "Ringokko". In the mouth, you will find the same moderate apple-like sweetness and refreshing acidity as in the aroma. Then, the pungency of the alcohol gently passes by. The mild dryness melts in harmony with the acidity.
Japanese>English
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I was thinking about what to do when I couldn't fit the word count, and before I knew it, I fell asleep. It is a modest sake, but has a strong aroma and flavor that makes you feel at ease when you drink it. That's what I wanted to say. (Laughs)
Japanese>English
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Ryoko純米吟醸 無濾過生 出羽燦々純米吟醸生酒無濾過
峰乃白梅酒造Niigata
alt 1alt 2
長谷川屋
家飲み部
17
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It's been a month since I registered at Sakenowa. We opened a full bottle of Niigata Sake at ！！！！ This is a limited time only bottle of Hishiko, a modern brand from Mine-no-Hakubai. It is 100% Dewa Sanzan, and the green bottle is very intriguing. It is unfiltered and raw, so when poured, a fine carbon dioxide gas rises. The aroma is sweet, like boiled sugar, and tart, reminiscent of plum fruit, which makes the back of the tongue squeak. In the mouth, contrary to the aroma, there is no sweetness at all. The plum-like sourness in the aroma has a slight sweetness as a base. The mild umami characteristic of Dewa Sanzan can also be felt. Then the pungency of the alcohol comes in and it quickly cools down. The pungency of the alcohol is the key point. It is not a pungency that makes you feel hot, but a pungency that seeps out of you in a flash, which is well combined with the acidity that is the charm point of this sake. It is not juicy, but it gives a sense of depth to the acidity. The aroma is extremely sweet, but when you drink it, the flavor is firm yet crisp, and this gap is what I really like about Hishiko. This is the best sake that combines charm and the identity of Niigata sake. I love Niigata sake.
Japanese>English
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Zaku雄町 純米吟醸 2024純米吟醸
Shimizuseizaburo ShotenMie
alt 1alt 2
家飲み部
31
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Purchased at Kotobuki Sake Shop in Joetsu City in November 2024. According to the owner, this is the only shop in Joetsu (or Niigata?) prefecture The owner said that this is the only store in Joetsu (or Niigata?) prefecture that specializes in this sake. The owner said that they are the only sake shop in Joetsu (or Niigata?) prefecture. The store has a large selection of sake, including the standard 00nochi series, limited time offerings such as Omachi and Aizan, and a cold case full of impressions. There are some liquor stores in Niigata City that stock Saku on a one-off basis, but none of them have a full lineup of Saku on their regular shelves. I was very worried because I had never had sake brewed at Aizan, but in the end I went with my favorite Omachi and Honochi. The fact that the sake was brewed in Omachi was enough to guarantee its deliciousness. Do I need to explain anymore? I feel like I don't need to explain anymore. It has an aroma of pineapple and green apple, and a catchy mouthfeel with sweetness and acidity similar to the aroma. And the robust, full-bodied flavor of Omachi that you can feel. This is it! The sensation of sinking deep into the sea of Omachi. It's the best. And then, it finishes smoothly, leaving a lingering aftertaste of Omachi flavor. There is nothing more to say.
Japanese>English
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Gassan芳醇辛口純米 しぼりたて無濾過生酒純米生酒無濾過
Yoshida ShuzoShimane
alt 1alt 2
わたご酒店
家飲み部
29
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Purchased at Watago Sake Shop in Konan-ku, Tokyo. It was recommended to me when I told them I like mellow dry sake. The first saké has a deep aroma of rice, a pungent taste of alcohol, and a tangy, chili-like sensation on the tongue, which is literally a dry impression, capped off by the acidity. The second glass, however, is a completely different story, with a slight effervescence that rises as soon as it is poured into the glass. The top aroma is sweet, like muscat. In the mouth, it tastes like a combination of melon and cream. The taste is noble for a dry wine. However, the pungency of the alcohol drowns it out, and it finishes crisply. Although there is some bitterness in the mouthfeel and a slight aftertaste, it is surprising to find such a refreshing taste at a rice polishing ratio of 70%. The difference in taste, aroma, and effervescence between the first and second sips is probably due to the fact that this is a new sake.
Japanese>English
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Yuki no Bosha純米吟醸 生酒純米吟醸生酒
Saiya ShuzotenAkita
alt 1alt 2
わたご酒店
家飲み部
28
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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
24
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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
23
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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
30
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
25
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
25
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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