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北陸•金沢から日本酒の旅

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Tedorigawa
2(25%)
Kozaemon
2(25%)
Horai
2(25%)
Kikuhime
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gifu
7(18.92%)
Ishikawa
5(13.51%)
Shiga
5(13.51%)
Niigata
3(8.11%)
Nagano
2(5.41%)

Timeline

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Kinkame by Okamura Honke in Toyosato-cho, Shiga Prefecture, Japan. A sake brewery that makes all of its sake by hand, using the old-fashioned wooden sack pressing method. The summer sake has 60% rice polishing ratio and 17% alcohol content, which is a little high, but the taste is so light that you do not feel the alcohol content of 17%. Since it is a summer sake, it is recommended to be chilled and served with soda, but I tried it on the rocks.
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Horai酒蔵Limited hisui純米大吟醸原酒無濾過
Watanabe ShuzotenGifu
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Hourai from Watanabe Sake Brewery in Hida City, Gifu Prefecture. Junmai Daiginjyo unfiltered sake sold only at the sake brewery. Polishing ratio 45%, alcohol 16%. The sake rice is Hidahomare produced in Gifu Prefecture. The moment you drink it, you will be struck by its sweet aroma and firm acidity. It has a deep aroma that only a Junmai Daiginjo can have. I personally think that Hourai is delicious no matter what you drink.
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Isojiman純米吟醸純米吟醸
Isojiman ShuzoShizuoka
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Isojiman" is a famous sake from Shizuoka Prefecture It is made from 100% Yamadanishiki grapes from the Tojo district in Hyogo Prefecture. It has a subtle sweetness and a sharp sharpness, and you will never get tired of its taste. Isobojiman is a slightly overpriced honjozo, and Junmai Ginjo is a bit of a luxury lineup, but the taste is satisfying.
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Shotoku秋の酒 ひやおろし原酒原酒ひやおろし
Shotoku ShuzoKyoto
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Autumn sake by Kyoto Fushimi Shotoku Shuzo: Hiyakioroshi (cold sake). Polishing ratio 60%. 17% alcohol by volume. It is a vintage of 2023 as it was purchased previously and laid down for two years. Slightly dry. It has a rounded and full flavor with no thorns, as is typical of autumn sake. It was served cold, but it might have more aroma if it were served at room temperature.
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Fukumasamune純米にごり酒 しろき純米にごり酒
FukumitsuyaIshikawa
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Half-price sale at a local liquor store for product replacement. Nigori (nigori) sake from Kanazawa's Fukumasamune. Sake rice is 100% FUKU-NO-HANA, grown under contract. The second fermentation in the bottle makes this nigori sake effervescent. Refreshing, clean sweetness and firm effervescence. Good as an aperitif. The label is also very Kanazawa-like.
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Awaji by Sennenichi Shuzo, a local sake brewery that continues to operate on Awaji Island. It is a high strength sake at 19 degrees because it is a pure sake. It has a slightly sweet taste, but it is very punchy and has a strong flavor. I first had it cold, but it was too strong for me personally, so I changed it to on the rocks and enjoyed it.
Japanese>English
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Made by Shimizu Seizaburo Shoten, one of the leading sake breweries in Mie Prefecture. It has a freshness that one would not expect from a fire-roasted sake. The aftertaste is refreshing. The rice polishing ratio is 60%, and the alcohol content is 15%.
Japanese>English
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Hananomaiひやおろし 琥珀の粧特別純米原酒ひやおろし
Hananomai ShuzoShizuoka
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Hananomai Sake Brewery, Hamamatsu City, Shizuoka Prefecture Hana-no-Mai Hiyoshi Oroshi (Hiyakoshi) A slightly higher alcohol content of 17%, made with sake rice and koji malt from Shizuoka Prefecture. Polishing ratio 60%. We had a bottle from last year that had been sitting at home for a year. Because of its high alcohol content, it has a strong impact on the palate, but it is not cloying and disappears easily.
Japanese>English
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Tenmeibangeyumenokaori origami ichibiおりがらみ
Akebono ShuzoFukushima
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Sake from the Aizu region of Fukushima Prefecture. The sake rice used is 100% Yumeko, locally grown in Aizu Sakashita. The alcohol content is a little low at 14 degrees. The beauty of the label suggests a gentle taste, but the texture is very drinkable and moist. After drinking, it has a noble flavor. It would go well with dishes that are a little strong in flavor.
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Kozaemon特別純米 信濃美山錦特別純米
Nakajima JozoGifu
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Kozaemon is made by Nakajima Jyozo in Mizunami City, Gifu Prefecture. The sake rice is Miyamanishiki from neighboring Nagano Prefecture. It is light, but just as tasty. It has no peculiarities and goes down smoothly. We had it cold this time, but we heard that heating it up is also recommended, so we will give it a try next time.
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TedorigawaSparkling dot山廃生酒発泡
Yoshida ShuzotenIshikawa
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Sparkling sake (not gas-filled) with secondary fermentation in the bottle. Slightly sweet with a modern taste of Yamahai. The bubbles are amazing from the moment you open it! The acidity is clean and crisp. I used a wine glass, but it would have been better in a champagne glass.
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Miwazakura Sake Brewery in Miyoshi City, Hiroshima Prefecture. 100% local Hachikanmai rice from Miyoshi City is used as the sake rice. It can be served at room temperature as an in-dinner drink.
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Niigata Prefecture Naeba Sake Brewery Co. Formerly brewed by Kozo Mori, the brand name has now been changed. Sake rice is Gohyakumangoku produced in Niigata Prefecture. Purchased locally. It was chilled in the refrigerator. The acidity is strong and the flavor is fruity. The umami of the rice is still there. I think I'll have to chill this one.
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Kawatsuru Sake Brewery, Kanonji City, Kagawa Prefecture 100% Oceto grown in Kagawa Prefecture is used. The yeast used is Sanuki olive yeast from Shodoshima olives. It has a fresh feeling of green fruit and refreshing acidity. Best served cold.
Japanese>English
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KanaSOW純米大吟醸
Manatsuru ShuzoFukui
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Manazuru Sake Brewery, Ono-cho, Fukui Prefecture. All the sake is handmade in a small brewery. As the name suggests, this is a refreshing sake to drink when it rains and the atmosphere is gloomy.
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Senkin弐式 おりがらみ
せんきんTochigi
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The schwartziness is not too much. The gentle acidity goes well with the creaminess of the origami.
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Kikuhime山廃純米呑切原酒純米山廃原酒
KikuhimeIshikawa
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Ishikawa's Famous Sake: Kikuhime Kikuhime Yamahai Junmai Tonkiri Genshu is a summer-only sake. Sake rice is Yamadanishiki from Hyogo Prefecture's special A district. Polishing ratio 70%. The sake has a high alcohol content of 19% because it is a pure sake. It has a powerful flavor with a strong acidity that is unique to Kikuhime's Yamahai. The aftertaste is refreshing.
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