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とおかまち🤗とおかまち🤗
三重県から新潟県へ単身赴任中です😭 新潟県は多くの蔵元が有り、辛口のお酒が好きな自分には新潟の日本酒は淡麗辛口が多く大変気にいってます🤗 単身赴任の期間を利用して新潟の日本酒を呑み尽くしたいです😘

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54

Favorite Brands

3

Hall of Fame

MatsunoiZakuTakachiyo

Most Check-in Brands

Matsunoi
8(25.81%)
Zaku
6(19.35%)
Kakurei
4(12.9%)
Takachiyo
4(12.9%)
Shimeharitsuru
3(9.68%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
46(85.19%)
Mie
6(11.11%)
Yamagata
2(3.7%)

Timeline

とおかまち🤗とおかまち🤗
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Takachiyo 59 CHAPTER FIVE MORI NO KUMAZAN Junmai-Ginjo-unbrewed sake is the first of its kind in the world. Raw Rice: Mori no Kuma-san Polishing ratio: 59% flat polished rice Sake meter value +1 Acidity 1.6 Less than Amino Acid 1.1 16% alcohol by volume Takachiyo" is a limited edition product with 10 colors in total, and the rice is polished 59% flat, and the different rice colors are used to create a series. All of the colors are bottled with the 1801 yeast from the association and are unfiltered and unpasteurized. This "CHAPTER FIVE" is the name of "Mori no Kuma-san", a delicious Kumamoto prefecture rice which has Hinohikari and Koshihikari rice as parents. The rice used in "Mori no Kuma-san" is specially cultivated rice, which is defined by the Ministry of Agriculture, Forestry and Fisheries to reduce the use of pesticides and chemical fertilizers. It's commonly known as "Shirokuma-kun" because of the pearl white on the label 😁. It smells like a peach. In the mouth, it has a light, frothy texture, with a sweet and delicious taste with fruit and rice. The aftertaste is followed by a crisp acidity and bitterness that balances out. The beautiful flavors will go well with many dishes.
Japanese>English
とおかまち🤗とおかまち🤗
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Takachiyo 59 Chapter SIX Miyamanishiki Junmai-Ginjo Nama-horo Sake is the first of its kind in the world. Raw Rice Misamanishiki Polishing ratio: 59% flat polished rice Sake meter value +2 Acidity 1.6 Less than Amino Acid 1.1 16% alcohol by volume The alphabet "Takachiyo" is a limited edition of 10 colors with a 59% polishing ratio and a series of colors to indicate the differences in the rice. All of the colors are bottled with the 1801 yeast from the association and unfiltered unpasteurized sake. This Chapter SIX is made from Miyamanishiki rice, which is large and suitable for high-polishing. It has a refreshing, smooth taste of Miyamanishiki, and you can feel the flavor of the rice. As you put your mouth to the glass, the sweet aroma escapes into your nasal cavity. In the mouth, you can feel a slight fizziness on the tip of the tongue. Sharp fruitiness and bittersweetness, followed by a burst of sweetness and acidity. The sweetness is not persistent but crisp, with a very good balance of acidity and sweetness. It has a very good balance of acidity and sweetness. It's tasty but clean, with a little strong acidity to go with many dishes 😚.
Japanese>English
とおかまち🤗とおかまち🤗
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The "Gohyakumangoku Special Junmai Settaya 15% alcohol by volume Rice polishing ratio 60%. Ingredients Rice (Niigata Prefecture), rice kouji (Niigata Prefecture rice) Sake meter value +4 Acidity 1.3 The town where the storehouse in Yoshinogawa is located is called "Settaya" and is still the address. The four bottles are wrapped in wrapping paper with a tourist map of the Settaya area. This is a special pure rice sake made from 100% "Gohyakumangoku", and is only available in Niigata. The taste is refreshingly dry, with a good balance between the sweet aroma and the natural flavor of the rice, giving the impression of a gentle sake. It leaves a slightly dry aftertaste down the throat, but overall it goes in nicely. The characteristics of "Gohyakumangoku" are very lively and easy to drink. It's suitable for mid-meal drinks and would go well with oden, yellowtail teriyaki and grilled chicken 😆
Japanese>English
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The "Sho-Sanshatama Ginjo Yoshinokawa" is a new type of 15% alcohol by volume Sake meter value +6 Acidity: 1.2 Polishing rate 60% This is a ginjo sake based on the motif of the fireworks that Yoshinogawa has been offering for many years at the Nagaoka Festival. If you look into a round bottle reminiscent of a firework ball, the bottle is designed to appear as if it were opened in front of you. Echigo-Nagaoka, where the brewery of Yoshinogawa is located, has overcome war and earthquake in its long history, and has made a tenacious recovery time and again. One of its symbols is the big fireworks at the Nagaoka Festival, the Sho-Sanshaku ball. This is a "ginjo-shu" with a gorgeous aroma and refreshing taste. The sip is refreshing. The ginjo aroma will follow you later on. The sweetness is soft, with a slight twang of alcohol. In the second half, the dryness is stronger. It looks good with white fish tempura and sashimi 😚 The content is 360ml so it disappeared in a flash like a firework 😭.
Japanese>English
ヒラッチョ
It's based on the Nagaoka fireworks❗️ In Niigata Prefecture, the Nagaoka Festival is a great summer fireworks display, and I hope it will be held next summer❗️.
Japanese>English
kiyoji
The picture of the fireworks at the beginning was beautiful and amazing ✨ It's true that 360ml disappears in a flash!
Japanese>English
kiyoji
tokachi (town) Thank you for your comment on the fireworks connection. This "regular three foot ball Is this a local-only drink? If I see it in a liquor store, I'd love to buy it 👍🏼
Japanese>English
とおかまち🤗とおかまち🤗
Matsunoi雪中囲い 特別純米 袋吊り 生原酒特別純米原酒生酒袋吊り
Matsunoi ShuzojoNiigata
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とおかまち🤗
The Matsunoi Yukinaka Iori Special Junmai Fukugari Namahari Sake is a very special product. Raw Rice Takane-Nishiki Rice polishing rate 55%. Sake meter value +4 17% alcohol by volume. This is a special bagged, freshly squeezed, unpasteurized shizuku sake, bottled and stored in the snow for about 6 months, and is an original product of "Takahashi", which has a shop in front of the east exit of Echigo Yuzawa station. It has a nice aroma and a mild, sweet and tasty taste in the mouth. Matsunoi Sake Brewery tends to make light and dry sake with a great flavor, but this one has a slightly stronger sweetness to it. Maybe my condition is driving my tongue crazy... 😅 When it's cooled to room temperature, the sweetness is reduced, but when it's close to room temperature, the sweetness increases dramatically. I think it was a little too sweet for my dry-loving self☺️.
Japanese>English
とおかまち🤗とおかまち🤗
HozanTAKARAYAMA 米袋ラベル 新之助純米
Takarayama ShuzoNiigata
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とおかまち🤗
TAKARAYAMA Rice bag label Shinnosuke is a Raw material rice Shinnosuke (Niigata Prefecture) Japanese Sake Level: Undisclosed Rice polishing ratio: Undisclosed Acidity: Undisclosed 15% alcohol by volume Shinnosuke is a new brand of edible rice developed by Niigata Prefecture over a period of 10 years with the hope of producing a better rice than "Koshihikari" in Niigata. The brewer's concept is to keep all but the minimum amount of information about the rice in the bag unopened, as shown on the label, private, so that people can drink it without prejudice. Also, the brewery chose not to reveal any information about the characteristics of the rice called "Shinnosuke" because they didn't know what kind of rice it was, and they wanted to try out various brewing methods over the next five years or so. In the mouth, the taste is mild and not overly sweet and savory. On the back palate, it disappears with a light bitterness. It is very easy to drink and delicious. I think it goes great with seafood dishes, carpaccio, sashimi, etc. 😆 I was amazed at the technology used to make such a delicious sake by using edible rice for koji and kake rice 😲 This is a sake that only Hozan Shuzo was able to produce.
Japanese>English
とおかまち🤗とおかまち🤗
Matsunoi吟醸 松乃井 雪中貯蔵吟醸
Matsunoi ShuzojoNiigata
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The Ginjo Matsunoi Snow Storage is Koji Rice Koshi-Tanrei Koshiibuki rice Rice polishing rate 50%. 15% alcohol. It's time for another year of in-snow storage. Matsunoi Sake Brewery's "Ginjo Matsunoi Snow Storage" was sold in a limited edition of 800 bottles in the Kawanishi area of Tokamachi City and started selling on July 9. This is a ginjo sake that is matured in the natural snow for three months and then released from the snow in the hot summer. A pleasant fruit aroma when you open the bottle☺️. It is easy to drink, with a fruity taste like white wine, clear and clear in the mouth. The label on the back says "Chilled", "Room temperature" and "Lukewarm". This is a bottle I want to drink cold, of course 😆 . Definitely a great summer drink. I'm going to secure another one tomorrow before the Obon vacation 😁.
Japanese>English
とおかまち🤗とおかまち🤗
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Alternative-Junmai Ginjo Sabi Neko Rock Black Sabi PHASE 1 is a Raw Rice: 5 million gokujin Sake meter value +4 Acidity: 1.3 Polishing rate 55% 15% alcohol by volume. To enjoy the changes from new brew to maturity, we will be selling two versions, "Phase 1" in February and "Phase 2" in August. PHASE 1 features the freshness of new brew. PHASE 2 is a series that allows you to enjoy the mature flavor of the new brew This seems to be the case. It is finished with a low temperature "bottle heating". We heat the bottle at a temperature of 53 degrees Celsius, which is 10 degrees or more lower than usual. It has a fluffy ginjo aroma and a nice texture on the tongue. The sweetness spreads but disappears quickly. There is no sourness or other flavors. It seems that the taste of unpasteurized sake is aimed at, but I don't think the taste of unpasteurized sake is that strong. It is dry and has the flavor of the rice, and it is very crisp. It's suitable for sipping drinks ☺️. The cat on the label is Anko, the brewer's cat 😆 .
Japanese>English
Sadakitch
I'm very curious about this drink. I'd like to try it...
Japanese>English
とおかまち🤗とおかまち🤗
ZakuIMPRESSION Type Ｎ純米大吟醸原酒中取り無濾過
Shimizuseizaburo ShotenMie
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Junmai Daiginjo "IMPRESSION-N" Junmai Daiginjo, unfiltered malt liquor directly from the tanker is Raw Rice Yamada Nishiki Yeast In-house cultured yeast Alcohol Content 16%. Rice polishing rate 50%. This is the top of the bottled fire-quenching and ultra-fine foam impression series. Freshly squeezed freshly squeezed, bottled and heat-treated. Unfiltered, direct-pumped and slightly carbonated, lightly stimulating the tongue. It has a soft, gorgeous aroma and a slightly stronger natural sweetness and sourness, with a clear, crisp, refreshing taste. If you drink it a little longer, the carbonation will soften, and you will be able to feel the sweetness and flavor of the drink more. I would recommend it to those who like fruity drinks. It has a very nice mouthfeel, so you can't help but drink it down 😆.
Japanese>English
とおかまち🤗とおかまち🤗
Takachiyo完全発酵素濾過火入 からくち純米酒 +19 赤ラベル純米
Takachiyo ShuzoNiigata
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The Takachiyo Karakuchi Junmai-Shu +19 Red Label is a very popular sake. Sake meter value +19 16-17% alcohol by volume Acidity 1.7 Amino acidity 1.5 Rice used (Polishing ratio) Miyamanishiki (65%) Rice used (Polishing ratio): Miyamanishiki (65%) Yeast used: Niigata G9 yeast Polishing flat rice, bare filtration, and fire The subterranean water from Mt. Makiki is ultra-soft water, which is used to brew the sake, and Miyamanishiki is fully fermented to produce a dry junmai sake with a sake value of +19. It is made with flat polished rice from Takachiyo Shuzo, which effectively removes any impurities, and G9 yeast, which is only used in Niigata Prefecture, to create a sake with a gentle aroma and a clean taste without any impurities, which makes it hard to get tired of drinking. The cold flavor is soft in spite of the dryness, with a light richness in the mouth. You can feel the richness of the rice in the warmed-up version. It has a nice crispiness, so it goes well with a variety of dishes. It is a very easy to drink sake from Niigata. I prefer warmed-up wine 🥰
Japanese>English
とおかまち🤗とおかまち🤗
ZakuFLINT 純米吟醸純米吟醸
Shimizuseizaburo ShotenMie
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Raw Rice Yamada Nishiki 15% alcohol by volume. Rice polishing ratio 60%. This is a new product for this year and is available in limited quantities for a limited time. In the product description. Yamato Takeru, a hero of ancient history. On the way to the eastern expedition ordered by the emperor, Yamato Takeru stopped at Ise Shrine. Along with words of encouragement from the Princess of Yamato, he is given a sword and a go-bag. In Sagami, the enemy deceives him and he is attacked by fire in a swamp covered with grass. With his sword, he cleaves the grass and sets fire to it with the flint in his sack, escaping the crisis and defeating the enemy. After that, Yamato Takeru continued to fight to unite Japan, but He was enshrined in the mausoleum by the queen and the princes after he lost his life due to a sudden illness during his journey. It is said that a large white tori flew to heaven. The place is named Shiratori-zuka (Swan Mound) and is located at the present Kasato Shrine. From this story, we named the sake "FLINT", the flint that saved the life of Yamato Takeru. It is a junmai ginjo with Yamada Nishiki polished to 60%. It is characterized by a rich aroma and a rich yet crisp taste. Please cool it slightly, then pour it into a large glass and enjoy it in a relaxed manner while thinking about the ancient romance. And that is ☺️.
Japanese>English
とおかまち🤗とおかまち🤗
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The "2015 brewed, aged junmai sake The sake was made in 2015 and aged for four years at low temperature in a semi-underground aging room. Alcohol content 15.5%. Sake meter value +5.0 Amino Acidity 1.6 Acidity: 1.5 Water for brewing: Subterranean water from the Naeba Mountains, selected as one of the 100 most famous mineral water sources Gomangoku rice and Kake rice are both produced in Tsunan, 100%. Rice polishing ratio 60%. The center of the bottle is transparent and if you look through the small window, you can see the snowy landscape of Tsunan printed on the back of the label This is the trick. The taste is light and dry, typical of Niigata, with a calm aroma. It has a smooth taste without any curdling and is made by aging at low temperature🤔🤔. It has the unique flavor and taste of Junmai sake. I don't like old sake, but it's easy to drink and easy to drink. We can't wait to see what next year's "2016 Brewed Mature Junmai Sake" will look like! Ta🤗
Japanese>English
とおかまち🤗とおかまち🤗
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Kurabiraki Limited Edition Junmai-Nama Sake Origarami is a 15% alcohol by volume Rice polishing rate 65%. The supernatant is refreshing, with just the right amount of richness and sweetness. When you drink it with the lees, it has a soft taste and is very delicious. When it is chilled and aged, the taste and flavor will increase 😆 This was one that makes me want to drink again next year 🥰
Japanese>English
とおかまち🤗とおかまち🤗
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Minenohakubai KING OF MODERN LIGHT GOMAI GINJO (1 time fire-filled) is a very unique product. 16% alcohol by volume Japanese Sake Meter -1 Acidity 2.7 Raw Rice: 5 million stone Rice polishing ratio 60%. The back label has an explanation with good taste. Light on the attack and light on the aftertaste, the concept was to create the ultimate marriage of modern food and drink. 　We wanted to keep the aroma low, to create a juicy, rich acidity and a break-dancing edge. I made this wine. 　Drink it slowly in a wine glass and you'll enjoy the change in expression. And 😆 It's clear on the palate, with a sweet aroma of muscat and a smooth, light grape sweetness and flavor. I feel. The aftertaste is a mixture of umami and citric acid sourness, and the astringent flavor is chasing and disappearing. I wonder☺️. I chilled it well and enjoyed it very much 😆
Japanese>English
とおかまち🤗とおかまち🤗
Kakurei純米吟醸純米吟醸
Aoki ShuzoNiigata
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鶴齢 純米吟醸は、 原料米 越淡麗 精米歩合 55％ 日本酒度 ＋0.5 アルコール度 15度以上16度未満 原料米は、五百万石と山田錦を掛け合わせた越淡麗を使用し55％まで磨いて仕込まれています。 立ち香は炊き立てのお米のような穏やかな香りを感じます。始めは柔らかい甘味、適度な酸味、ふくらみのあるお米の旨みのバランスが良いスッキリした感じです。 後味も酸味とほんのり香る酒の旨みが広がる嫌味のないスッキリした感じで飲みやすいお酒です。 「ぬる燗」がお薦めと思います。 香りと甘みと酸味をぬる燗で も少し際立たせた方が美味いと思います。 料理とともに味わえ、飽きずにどんどん飲み進められそうです🤗 味の濃いお魚の干物にピッタリと思います😆
Kazukun
私も良く呑んでますよ美味しいお酒ですよね〜😍
Kazukun
五百万石美味い🥰😍
Kazukun
山形の地酒も美味しいですよ〜
とおかまち🤗とおかまち🤗
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「越乃梅里 純米吟醸 グリーングラデーション」は、 コロナウイルスで中止になった、「にいがた酒の陣2020」会場販売酒用として限定醸造したお酒です😭 原料米 五百万石、掛米 こしいぶき 精米歩合 60％ 日本酒度 非公開 アルコール度 16度 火入れは瓶詰めの時の一回だけです。マイナス4℃で3ヶ月氷温貯蔵しています。 香りはグレープフルーツ?! 林檎?! のようなフルーティーな感じで、口当たりは柔らかでお米の旨味を感じます。 冷酒からぬる燗まで楽しめそうで、ほど良い香りと旨味、キレの良さが和食との相性を良くすると思います。 自分は、冷酒のフルーティーさが良かったです。ぬる燗はフルーティーさよりお米感が出てくる感じがします😊
ゆかちん
にいがた酒の陣！今年こそ行こうと、意気込んでいたんです🍶会場限定酒なるものがあるんですね〜😍次回こそは、開催を願うばかりです。
ゆかちん
そうですね！来年を楽しみに待ちましょう😌突然のコメント、失礼しました😉
とおかまち🤗とおかまち🤗
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「松乃井 普通酒」は、 原材料：国産米、米麹 国産米、醸造アルコール 原料米：五百万石 精米歩合：６５％ 酵母：７号 日本酒度：＋５度 アルコール度数：１５度 軽い味わいでお米の旨みが生かされた、やわらかさの有る甘味が少ない感じの辛口酒です。 この普通酒は松乃井酒造場の総生産量の６割以上を占めていて、ほとんどが地元で消費されている地酒です☺️ 火入れの時にビン燗を行うなど、非常に造りのしっかりしたお酒です。 実は、自分が日本酒に興味を持ち好きになったのはこの「松乃井 普通酒」を十日町の居酒屋で呑んだのがきっかけです🥳 口当たりは柔らかくすっきりしていますが、あとからゆっくりと旨味が膨らみ甘味が少しずつ出てくる感じがします😊 辛口だけではない美味しいお酒です。 どんなお料理にも合うと思います😊 常温から熱燗で飲んだほうがお米の旨味がしっかり感じられます😚 自分は熱燗が好きです😘
とおかまち🤗とおかまち🤗
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新潟県限定 高千代 純米火入れ酒 紫 Pasteurized sakeは、 原料米 国産米 精米歩合 65%(扁平精米) 日本酒度 非公開 アルコール分 16度 鑑評会で金賞を受賞した「純米しぼりたて」の造りを基本にした まろやかな旨口 の純米酒です。 タンク1本限りの醸造の特別限定酒です😲 乳酸菌による酸味とキレの良さが特徴で香りは穏やかで飽きのこない中辛口です。 少し軽めの口当たりで少し甘味を感じます。「黒ラベル」と比べると甘口です😊 冷酒から御燗まで、どの温度帯でも楽しめそうですが、自分は御燗が良かったです🤗
とおかまち🤗とおかまち🤗
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Manotsuru Junmai is a Alcohol level: 15-16%. Koji rice Koishibuki Koshiibuki rice Rice polishing ratio 65%. It's crisp and dry, so you won't get bored of it. It goes well with light sashimi, such as white fish. You can enjoy it at any temperature 🤗, cold, room temperature or warmed up. I like it lukewarm 😁.
Japanese>English
とおかまち🤗とおかまち🤗
Zaku雅乃智 純米大吟醸 中取り純米大吟醸原酒中取り
Shimizuseizaburo ShotenMie
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「作 雅乃智 中取り」は、 純米大吟醸 酒米 三重県産 山田錦 精米歩合 50% アルコール度 16度 商品紹介では、 香りと味わいのバランスを追求するため、香り高い純米吟醸酒と深い味わいを持つ純米吟醸酒の２種類をブレンドした純米大吟醸酒です。 製造過程で、もろみを搾る際最初に出た荒走りと最後の責めの部分を除いた一番良い状態のところの中取りのみを使用したお酒です。 純米吟醸の香りはすごいです。 最初は香りが口の中で広がり、滑らかな甘さやコクもしっかりと感じられます。 そのあと良い感じの酸味が現れてきます。 魚介系の洋食などの相性も良さそうです。 自分の好みでは、冷やして呑むのが良いと思います🤗
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