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Check-ins

29

Favorite Brands

0

Most Check-in Brands

Tedorigawa
2(33.33%)
Kozaemon
2(33.33%)
Kikuhime
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gifu
6(20.69%)
Ishikawa
4(13.79%)
Niigata
3(10.34%)
Shiga
3(10.34%)
Nagano
2(6.9%)

Timeline

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Tenmeibangeyumenokaori origami ichibiおりがらみ
Akebono ShuzoFukushima
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家飲み部
24
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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.
Japanese>English
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Kozaemon特別純米 信濃美山錦特別純米
Nakajima JozoGifu
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家飲み部
23
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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.
Japanese>English
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TedorigawaSparkling dot山廃生酒発泡
Yoshida ShuzotenIshikawa
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家飲み部
29
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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.
Japanese>English
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家飲み部
21
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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.
Japanese>English
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家飲み部
27
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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.
Japanese>English
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家飲み部
21
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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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20
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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.
Japanese>English
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Senkin弐式 おりがらみ
せんきんTochigi
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家飲み部
29
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The schwartziness is not too much. The gentle acidity goes well with the creaminess of the origami.
Japanese>English
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Kikuhime山廃純米呑切原酒純米山廃原酒
KikuhimeIshikawa
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家飲み部
24
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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.
Japanese>English
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家飲み部
21
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Kirakucho second by Kita Shuzo, Higashiomi City, Shiga Prefecture. It has a rice polishing ratio of 65% and a strength of 16 degrees. The label has a strong impact, but the taste is very soothing and easy to drink. It has a slightly peculiar aftertaste, but is it because it is made with white malted rice?
Japanese>English
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家飲み部
24
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Shichiken from Yamanashi Meisen brewery in Yamanashi Prefecture. It is a Junmai Daiginjo Liu Ming. I bought it at the brewery and kept it in the refrigerator for a long time. It has the aroma of a Junmai Daiginjo, sweet but firm. It has a gorgeous aroma.
Japanese>English
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Masumiすずみさけ純米吟醸
Miyasaka JozoNagano
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家飲み部
23
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Cool color and label. Received a feeling of unique sourness from the use of white malted rice. The mouthfeel is somewhat light.
Japanese>English
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Takachiyo59 Takachiyo 森のくまさん純米吟醸原酒生酒
Takachiyo ShuzoNiigata
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家飲み部
22
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Sake rice from Kumamoto Prefecture, Morikuma-san, is used. It has a strong umami flavor and firm acidity.
Japanese>English
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家飲み部
18
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Koshibuki rice produced in Yahiko Village is used for sake rice. Characterized by long low-temperature fermentation. Polishing ratio 65%, 16% alcohol content. It has a light sweetness and a slightly bitter taste.
Japanese>English
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初緑2024限定 飛騨産山田錦×岐阜G酵母 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
奥飛騨酒造Gifu
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家飲み部
20
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A clean, sweet bottle. But it is not too strong. It has a clean aftertaste.
Japanese>English
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家飲み部
22
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Shikishima Yumesansui Special Junmai Unfiltered Nama-shu 100% Yumesansui rice from Aichi Prefecture is used. Polishing ratio 60%. The alcohol content is slightly high at 18%. The moment it enters the mouth, it has a robust texture, but with sweetness and a touch of astringency.
Japanese>English
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Kozaemonお米の力生酒
Nakajima JozoGifu
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家飲み部
15
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Kozaemon: The power of rice. This sake is made from Hidahomare sake produced in Gifu Prefecture. It has a fresh citrus flavor that brings out the charm of the rice.
Japanese>English
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家飲み部
18
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Tasai Junmai Namaishu Made with rice from Akita Prefecture's own sake rice, Momota Rice polishing ratio 70%. Slightly effervescent when opened. The taste is fruity but a little heavy. The aftertaste is also firm.
Japanese>English
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