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umum
横浜在住です

Registered Date

Check-ins

473

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
16(7.14%)
Jikon
15(6.7%)
Juyondai
14(6.25%)
HINEMOS
13(5.8%)
Zaku
11(4.91%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
46(9.73%)
Akita
34(7.19%)
Yamagata
34(7.19%)
Fukushima
33(6.98%)
Mie
32(6.77%)

Timeline

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Bijofu純米吟醸 秋酒純米吟醸
Hamakawa ShotenKochi
alt 1alt 2
家飲み部
62
um
Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:55 Until 2016, the sake was shipped as hiyaoroshi, but the name was changed to akiagari in 2019. Both refer to sake made from new sake that has been laid down for one summer. The aroma is a ginjo aroma reminiscent of muscat. It is a dry sake with a predominance of bitterness and acidity and almost no sweetness. It also has a touch of alcohol, but that too is typical of dry sake from Kochi. It is a modern sake with umami.
Japanese>English
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Kamonishiki荷札酒 月白純米大吟醸中取り
Kamonishiki ShuzoNiigata
alt 1alt 2
家飲み部
62
um
Alcohol content: 14 Yamada Nishiki Rice polishing ratio: 40 The aroma is subdued, with a hint of ginjo at the back. There is a momentary sweetness at first, but it quickly disappears. A beautiful dry sake with a bitter aftertaste. A delicious sake that will be liked by those who like dry sake. After eating octopus with vinegared octopus, the bitterness in the aftertaste is lessened and it becomes even easier to drink.
Japanese>English
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YokoyamaSILVER7純米吟醸生酒
Omoya ShuzoNagasaki
alt 1alt 2
外飲み部
64
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Alcohol content: 16 Yamadanishiki Polishing ratio: 50% (Koji rice), 55% (Kake rice) The aroma is a modest ginjo aroma. It is very fruity and delicious without bitterness. I like this sake because it is rich in sweetness.
Japanese>English
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Gikyo五百万石 純米原酒純米原酒生酒おりがらみ
Yamachuhonke ShuzoAichi
alt 1
alt 2alt 3
外飲み部
59
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Alcohol content: 16% to 17 Gohyakumangoku Rice polishing ratio: 60 Although it is said to be "orikarami", there is almost no orikarami and the sake is clear. It is a fruity but dry sake with a moderate sweetness. It also has a firm attack, which is typical of the original sake.
Japanese>English
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Gakki Masamune中取り本醸造中取り無濾過
Ookidaikichi HontenFukushima
alt 1alt 2
外飲み部
58
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Alcohol content: 16 Rice used: Undisclosed, Brewer's alcohol Rice Polishing Ratio: 60% (Koji rice), 66% (Kake rice) Although it is a honjozo, it has a ginjo-like aroma. The aroma and taste are fruity, with an abundance of sweet and sour. It has a bitter aftertaste, so you will never get tired of drinking it. It is a very cost-effective sake.
Japanese>English
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Kaze no Mori未来予想酒III 時の重なり三重奏生酒無濾過
Yucho ShuzoNara
alt 1alt 2
外飲み部
71
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Alcohol content: 19 Rohafu, rice shochu (oak barrel aged "Hi-no-Tori"), sake (aged for more than 10 years "Takacho") Rice polishing ratio: undisclosed This is the third of three sake products made to commemorate the 25th anniversary of Kaze no Mori. The first to use the "Mizuhata" method of brewing in a jar for the sake mother. Firebird" rice shochu aged in oak barrels for more than 10 years Takacho," an old syochu liqueur matured for more than 10 years. These three elements are incorporated into a sake named Triple Sake. Kaze no Mori gave the impression of being dominated by acidity, but this one is sweeter and has a cotton candy-like nuance. It has no bitterness and is so clean and easy to drink that it is hard to believe that it is 19 degrees Celsius. It has a strange taste that is both like a noble sake and an old sake, but it is delicious.
Japanese>English
ma-ki-
Good evening, Mr. Um! I drank half of this and let the rest sit for a while. It's a very strange but tasty sake with a strong but easy to drink taste 😋.
Japanese>English
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Aramasa佐藤卯兵衛 生酛純米純米生酛
Aramasa ShuzoAkita
alt 1
alt 2alt 3
aramasist
66
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:40 This is a limited distribution sake of Shinmasa for Akita Prefecture. It is registered as one of the Shinmasa brands because the registration is likely to be buried under "Sato Ubei". Ubei Sato is the name assumed by the head of the Shinmasa Brewery. The taste is typical of Shinsei, with a predominant acidity. It has the same alcohol content as the No. 6 series, and the fruity taste is still the same, making it very clean and easy to drink. It was a valuable experience.
Japanese>English
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Jikon純米吟醸 愛山 火入 2024純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
外飲み部
62
um
Alcohol content: 15.5%. Aizan Rice polishing ratio: 50 Rich ginjo aroma. The acidity is predominant but well balanced, and the rich umami flavor characteristic of Aizan is very delicious.
Japanese>English
ma-ki-
Good evening, um! Asahi Taka to Jikin-sama - you know a good store with a great lineup 😍. Aizan by Jikin is delicious 😋. I wish I could drink it again 🤤.
Japanese>English
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Asahitaka新酒 生貯蔵酒特別本醸造生貯蔵酒
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
60
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Alcohol content: 15 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 55 This is the second Asahitaka registered. The color is slightly yellowish. There is not much sweetness, and bitterness and acidity predominate. It is dry but fruity and delicious. As always, Asahitaka overturns the image one has of honjozo sake.
Japanese>English
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Fusano Kankiku電照菊 純米大吟醸 おりがらみ 無濾過生原酒純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
alt 1alt 2
外飲み部
60
um
Alcohol content: 15 Yamadanishiki Polishing ratio: 50 Comparison of Denshogiku. See the previous post for an explanation of Denshogiku. This one is more carbonated. It is more carbonated than Densho-Kiku, but still has a slight effervescence. The flavor trends are similar, but the orikomi (a sweetness) gives this one a more umami-dominant flavor and a longer aftertaste. Both are easy to drink and delicious.
Japanese>English
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Fusano Kankiku電照菊 純米大吟醸 無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
外飲み部
64
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Alcohol content: 15 Yamadanishiki Polishing ratio: 50 Densho-chrysanthemum is an autumn chrysanthemum that is usually grown from summer to autumn, but is grown under electric lighting to adjust the time of shipment. The name "Densho-Chrysanthemum" was chosen with the hope of "illuminating the long autumn nights of the drinkers like the light of Densho-Chrysanthemum". The taste is dominated by acidity with a hint of sweetness. Slightly effervescent. Although it is a pure sake, it does not have a heavy sake flavor, and is relatively easy to drink and delicious.
Japanese>English
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Ubusuna2024 穂増 六農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
外飲み部
63
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Alcohol content: 13%. HOMASA Rice polishing ratio: undisclosed On this day, we were able to compare sakes. Roku-no-brew" refers to sake brewed under the six regulations shown below. The more "Roku-no-brew" there are, the rarer the sake becomes. Hozu: Hozu produced in the Kikuchi River basin Nou-nou brewing Wooden Oke Brewing No fertilizer No fertilizers, No pesticides No yeast added There was a slight lactic acidity drink feeling and a little bit of thickening. The sake-producing regions not only differ in their sake rice, but they all have their own unique characteristics and are delicious.
Japanese>English
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Ubusuna2024 香子 四農醸純米生酛生酒
Hananoka ShuzoKumamoto
alt 1alt 2
外飲み部
63
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Alcohol content: 13%. Koko Rice polishing ratio:undisclosed Four Nozomi means sake brewed under the four regulations listed below. The higher the number of "Nozomai", the rarer the sake. Kako from the Kikuchi River basin Noukouzake is brewed using the traditional sake brewing method. Wooden vat brewing No fertilizer It has a strong carbonation, like a sour. The sweetness is weak, and the acidity and bitterness predominate.
Japanese>English
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Sogga pere et filsヌメロシス サケエロティック純米生酛原酒生酒
Obuse WineryNagano
alt 1alt 2
外飲み部
74
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Alcohol content: 15 Miyamanishiki Polishing ratio: 59 I finally had a chance to drink Sogape, which I had wanted to drink for a long time. The aroma is similar to that of ginjo. The taste is between that of sake and wine, with a predominance of bitterness and acidity. Incidentally, like wine, it was 750 ml, so it was the same as a bottle of wine.
Japanese>English
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Gakki Masamunealternative Fresh HOP無濾過
Ookidaikichi HontenFukushima
alt 1alt 2
外飲み部
69
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Alcohol content: 12 Ingredient Rice: Undisclosed, Hops Rice Polishing Ratio: 60% (Koji rice), 66% (Kake rice) Fresh hops boiled at low temperature were added, which makes it a craft saké in its genre. The aroma is strongly hoppy. Taste is like lychee and grapefruit. In general, it has a beautiful acidity, almost no sweetness and bitterness, and is a clear, watery drink, but it also has a strong hop nuance, which is very new. I loved it as a food wine.
Japanese>English
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Toyobijin純米大吟醸 西都の雫純米大吟醸
Sumikawa ShuzojoYamaguchi
alt 1alt 2
外飲み部
76
um
Alcohol content: 15 Saito no Shizuku Rice polishing ratio: 40 This is a limited edition sake of Suzuden by Toyo Bijin. The aroma is of yogurt. The taste is fruity, sweet, and acidic, typical of Toyo Bijin, with a hint of yogurt. The aftertaste is slightly bitter. It is well-balanced and delicious.
Japanese>English
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Toyobijin醇道一途 春陽純米吟醸
Sumikawa ShuzojoYamaguchi
alt 1alt 2
外飲み部
75
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Alcohol content: 14 Shunyo 80%, other sake rice 20%. Rice polishing ratio: 35% (Koji rice), 50% (Kake rice) This is the Shunyo version of our favorite Jyundo Isshu series. The fruity, sweet and sour taste is a characteristic of this series, but the acidity and sweetness are also moderate compared to the others. However, it is exquisitely delicious and cannot be described as simply dry. The sweetness, sourness, and bitterness are in harmony, making it very tasty.
Japanese>English
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Kudokijozu純米大吟醸 生詰 はせがわ酒店 特別限定酒純米大吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1alt 2
外飲み部
74
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Alcohol content: 15 KURIYAKUTO Rice polishing ratio: 33 Kudokibe is a limited edition sake from Hasegawa Sake Shop. We have had a nama-zake version before, but this is a nama-zake. It has a rich ginjo aroma. The taste is fruity, but it finishes clean. The overall taste is sweet and delicious.
Japanese>English
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Aramasa陽乃鳥 2024貴醸酒
Aramasa ShuzoAkita
alt 1
alt 2alt 3
aramasist
72
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Alcohol content: 13%. Rice: Undisclosed, Sake Rice polishing ratio:60 Shinmasa's Kijoshu is brewed with rice harvested in 2024. It too has a light taste and a sweet and sour main taste. It is still very tasty.
Japanese>English
ma-ki-
um-san, Yonotori is delicious 😋I am a big fan of Yonotori since Shinmasa was the one who introduced me to kijo sake 😋.
Japanese>English
しぇり〜
Good evening, um-san! The first time I drank Shinmasa was with Yonotori, so I have a very strong emotional attachment to this sake 🙂 It's delicious!
Japanese>English
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Fusano KankikuOCEAN99 橙海純米吟醸原酒無濾過
Kankiku MeijoChiba
alt 1alt 2
外飲み部
71
um
Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:55 Beautiful ginjo aroma. It has a lot of sweetness and acidity with a slight bitterness in the aftertaste. Delicious.
Japanese>English
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