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横浜在住です。

Registered Date

Check-ins

286

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
14(9.09%)
Juyondai
12(7.79%)
Jikon
11(7.14%)
Denshu
10(6.49%)
Sharaku
8(5.19%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
26(9.09%)
Fukushima
24(8.39%)
Niigata
21(7.34%)
Mie
19(6.64%)
Yamagata
18(6.29%)

Timeline

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Aizuchujo純米原酒純米原酒
Tsurunoe ShuzoFukushima
alt 1alt 2
外飲み部
109
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Alcohol content: 17 Rice used:Undisclosed Rice polishing ratio:60 The aroma is rather subdued. The taste is rich but dry, due in part to the slightly high alcohol content of the sake. The mouthfeel is quite fruity at first, but that soon wears off. Because of its solidity, it can be enjoyed with dry food alone.
Japanese>English
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Sawayamatsumoto守破離 五百万石純米生酒
Matsumoto ShuzoKyoto
alt 1alt 2
外飲み部
100
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Alcohol content: 15 Gohyakumangoku Rice polishing ratio:undisclosed At a sake bar in Tokyo. This is a seasonal draft version of Mamoru-ba-ri. Mamoru" means to keep the tradition. Breaking is to break the tradition with a new sensibility. Ri" means to create new value by respecting both "Mamoru" and "Breaking". The word "Renunciation" means to create new values while respecting both "Mamoru" and "Breaking". Perhaps because it had been open for some time, the gasiness that had been warned about was weak. Instead, the light mouthfeel gave the sake a full flavor of Ihyakumangoku. The bitterness was also felt in the back of the bottle, and it closed the whole experience. It was a delicious sake.
Japanese>English
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Kid白麹仕込 純米酒純米
Heiwa ShuzoWakayama
alt 1alt 2
外飲み部
109
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Alcohol content: 13 Rice used:Undisclosed Rice polishing ratio:50%. At a sake bar in Tokyo. As it is brewed with white malted rice, I imagined that the citric acidity would be dominant, but the acidity was not as strong as I expected. As the label explains, it is a refreshingly dry sake with a hint of sweetness and the umami of rice in the middle. I think it has the mildest acidity of all the sake made with white malted rice that I have had so far. It goes well with Western food with a little acidity, such as carpaccio.
Japanese>English
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alt 1alt 2
外飲み部
93
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Alcohol content: 18 Gohyakumangoku, brewing alcohol Rice polishing ratio: 65 At a sake bar in Tokyo. This is a dry sake, typical of Kutouryuu. On the other hand, the taste is very fruity, and it cuts through the palate without leaving a lingering aftertaste. This is a delicious sake that I would like to drink with dinner.
Japanese>English
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町田酒造特別純米55 五百万石特別純米生酒無濾過
Machida ShuzotenGunma
alt 1alt 2
外飲み部
97
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Alcohol content: 16 Gohyakumangoku Rice polishing ratio: 55 At a sake bar in Tokyo. The taste is dominated by acidity, with a noticeable sweetness at the mid-palate. As the label says, there is a slight gasiness to the taste. Delicious.
Japanese>English
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翠玉裏翠玉純米吟醸
Ryozeki ShuzoAkita
alt 1alt 2
家飲み部
107
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Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:50%. Comparison of Suitama. The left side of the picture. It seems that only the brewing process is different from that of the front side, so we were able to compare the two. As the label says, this one is more refreshing and dry. However, it is not a watery sake, but rather very fruity at first, with notes of peach, muscatel, and pear that quickly wear off. The finish is very well balanced with a hint of acidity and slight bitterness. After comparing the two, I would personally vote for the Urasuidama.
Japanese>English
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翠玉純米吟醸純米吟醸
Ryozeki ShuzoAkita
alt 1alt 2
家飲み部
95
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. Comparison of Suitama. The right side of the picture. I brought it to my parents' house to greet the New Year. The taste is sweet and sour at first. Is it similar to muscat or pear? The sweetness is a little subdued, and the acidity is more dominant. Since it was New Year's Day, I drank it while eating chikuzen-ni (stewed and simmered chicken and vegetables) and sashimi, and it was a very tasty sake that did not interfere with Japanese food.
Japanese>English
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Hakurakusei特別純米特別純米
Niizawa JozotenMiyagi
alt 1alt 2
外飲み部
94
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:60 At a sake bar in Tokyo. Hakurakusei aims to be the ultimate food sake. It is clear and dry, but fruity. I have had it many times, but it finally registered with me. It is a stable taste when paired with food.
Japanese>English
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Amanoto美稲 特別純米酒 無濾過生特別純米生酒無濾過
Asamai ShuzoAkita
alt 1alt 2
外飲み部
76
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Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:55 At a sake bar in Tokyo. This is the first sake I have ever had. The label says that it has a delicious rice flavor, but the first taste is predominantly acidic. It is spicy including the aftertaste, but the fruity aroma and the umami of rice can be felt in the process of swallowing. It will be a favorite of those who like sour sake.
Japanese>English
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Fudo純米吟醸 祝ラベル純米吟醸
NabetanaChiba
alt 1alt 2
外飲み部
77
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Alcohol content: 15 Akita Sake Komachi Rice polishing ratio: 55 At a sake bar in Tokyo. Fudo no Celebration Label ver. The color is slightly yellowish. The taste is fruity at first, with a good balance of acidity and sweetness. I have had Fudo before, and it was also delicious.
Japanese>English
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Kid特別純米酒 雄町特別純米
Heiwa ShuzoWakayama
alt 1alt 2
外飲み部
81
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Alcohol content: 15%. Omachi Rice Polishing Ratio: 50% (Koji rice), 60% (Kake rice) At a sake bar in Tokyo. The taste is dominated by umami and acidity. The mouthfeel is smooth, but not only refreshing, but also delicious with a great sense of umami.
Japanese>English
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Oze no Yukidoke純米大吟醸 生詰純米大吟醸生詰酒
Ryujin ShuzoGunma
alt 1alt 2
外飲み部
78
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. At a sake bar in Tokyo. Winner of the IWC2023 Gold Trophy. The taste is dominated by sweetness. It has a good balance with acidity and a little gasiness. It was a juicy, royal sake, which was delicious in spite of a series of dry sake on that day.
Japanese>English
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alt 1alt 2
外飲み部
78
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Alcohol content: 15 Tamakae Rice polishing ratio: 60 At a sake bar in Tokyo. This is the first time for me to taste Tamakae sake rice. The first mouthfeel is sweet, but it is quickly cut off and the aftertaste is crisp. It also has a good amount of acidity, giving the impression of a dry mid-meal sake. On this day, I drank a lot of sake that was more like a food sake.
Japanese>English
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Hoken純米酒 超辛口 湧水仕込純米
Hoken ShuzoHiroshima
alt 1alt 2
外飲み部
74
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Alcohol content: 16 Hachitan Nishiki Polishing ratio: 60 At a sake bar in Tokyo. The color is slightly yellowish. As the label says, it is very dry. It has a refreshing, watery taste. I had it with kingfish sashimi, and it was a good match even with other light-skinned fish.
Japanese>English
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Wakagoma五百万石80 無加圧採り 無濾過生原酒純米原酒生酒無濾過おりがらみ
Wakakoma ShuzoTochigi
alt 1alt 2
外飲み部
85
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Alcohol content: 16 Gohyakumangoku Rice polishing ratio: 80 At a sake bar in Tokyo. The color is slightly yellowish and light nigori. Slightly gassy and slightly carbonated, with an apple-like aroma. The taste is noticeably sweet and sour, with a bitter aftertaste. The acidity makes it refreshing, so it goes well with fatty grilled fish.
Japanese>English
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Juyondai酒未来 上諸白純米大吟醸生詰酒
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
88
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Alcohol content: 15 Sake Mirai from Yamagata 80%, other 20%. Rice polishing ratio: 45 At a sake bar in Tokyo. One of the sakes available for an extra charge. It has the face of various tropical fruits in both aroma and taste. Pineapple, mango, and banana are easily sensed, with peach nuances. The mouthfeel has 0 alcohol, a soft elegant and mellow flavor, and a very tasty rice flavor. It is still delicious.
Japanese>English
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Musubi Yui特別純米 きたしずく特別純米生酒
Yuki ShuzoIbaraki
alt 1alt 2
外飲み部
85
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Alcohol content: 16 Kitashizuku Rice polishing ratio: 60 At a sake bar in Tokyo. It has a generally clean and dry taste, but fruity acidity and umami come through the moment you put it in your mouth. Suitable as a mid-meal sake.
Japanese>English
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宮泉純米にごり 初しぼり生純米生酒にごり酒
Miyaizumi ShuzoFukushima
alt 1alt 2
外飲み部
83
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Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:60 At a sake bar in Tokyo. The mouthfeel is refreshing. The rice flavor and fruity taste are gorgeous, but the aftertaste is dry and sharp. It also has a slight carbonation, making it suitable for toasts and other occasions when you want something refreshing. Delicious.
Japanese>English
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Aramasa2018年度特別頒布会 貴醸純米酒純米生酛
Aramasa ShuzoAkita
alt 1alt 2
外飲み部
84
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Alcohol content: 14.1%. Kame-no-o Rice Polishing Ratio: 50% (Koji rice), 60% (Kake rice) At a sake bar in Tokyo. One of the sake available for an extra charge. This is from the 2018 hanpukai, so it is likely to have become smoother over time than it was when it was distributed. The taste is sweet and the mouthfeel is very smooth and refreshing. It has almost no acidity, which is a characteristic of Niimasa, to the point where you would think it was a kijoshu. It is not labeled as a "kijoshu," but rather a "kijoshu" sake. It was not labeled as a kijoshu, and I could not understand why it was called kijo junmai-shu. I will ask the waiter next time I see it.
Japanese>English
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Hiraizumi山廃純米大吟醸 秋田酒こまち35%純米大吟醸山廃
HiraizumihonpoAkita
alt 1alt 2
外飲み部
86
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Alcohol content: 15 Akita Sake Komachi Rice polishing ratio: 35 At a corner bar of Hasegawa Sake Shop in Tokyo Station. Smooth ginjo aroma with a hint of alcohol in the back. Very smooth on the palate. It is dry with little sweetness. The acidity is predominant, but not to the point of being sour. The bitterness in the aftertaste finishes the whole experience. It is rare to find such a dry sake that has been polished to 35%. It is a great food sake and goes well with all kinds of Japanese food such as simmered, deep-fried, and sashimi dishes. This is a delicious sake that shows its true value not as a stand-alone sake, but when paired with food.
Japanese>English
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