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umum
横浜在住です。

Registered Date

Check-ins

254

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
13(8.78%)
Jikon
11(7.43%)
Juyondai
11(7.43%)
Denshu
10(6.76%)
Zaku
8(5.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
22(8.66%)
Akita
21(8.27%)
Niigata
21(8.27%)
Mie
19(7.48%)
Yamagata
17(6.69%)

Timeline

umum
Hanaabi純米吟醸 山田錦 おりがらみ純米吟醸生酒おりがらみ
Nan'yo JozoSaitama
alt 1
外飲み部
75
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Alcohol content: 16 Yamada Nishiki Rice polishing ratio: 55 Comparison of the Hanahayo Kurosawa (5). The right end of the case in the front. The aroma is more like apple than pineapple. The mouthfeel is smooth and thick, with acidity and bitterness slightly more dominant than sweetness. While other Hana-yosu are thick and juicy, this is a refreshing and relatively easy-drinking type. I like this one and it is delicious.
Japanese>English
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Hanaabi純米吟醸 美山錦 無濾過生原酒純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
78
um
Alcohol content: 16 Miyamanishiki Polishing ratio: 55 Comparison of Hanahayo Kuyu (4). Third from the left. Since we drank the Junmai Daiginjyo Miyamanishiki at the same time, we could compare a Junmai Ginjo and a Junmai Daiginjo. The aroma was as gorgeous as ever, with a hint of pineapple and honey. The mouthfeel is rather refreshing. The sourness and sweetness that gradually spreads in the mouth are delicious. The lingering aftertaste is dominated by bitterness and acidity, but they are not dominant and are in harmony with the other sweet and umami flavors. The slightly alcoholic taste is the same as in (3). I do not think this is a characteristic of Miyamanishiki, but if you have a chance to drink other Huayotaro brewed with Miyamanishiki, I would definitely like to check it out.
Japanese>English
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alt 1alt 2
家飲み部
86
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Alcohol content: 16 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 40 This locally distributed sake from Hiroki Shuzo, famous for Tobiroki, is sold mainly only in Fukushima Prefecture. I bought it as a souvenir on a recent business trip to Fukushima. The aroma is fruity with nuances of peach and melon. The fruity sweetness is noticeable in the mouth, with a slight acidity in the mid-palate and a clean finish. I thought this was a delicious sake. As the temperature rose from chilled to hot, a slight bitterness was felt in the aftertaste, but the sake could be enjoyed at any time during the changing flavors. The label on the front is Japanese paper, and unfortunately the label was a little scraped off when I took it out due to condensation during transportation.
Japanese>English
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Hanaabi純米大吟醸 美山錦 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
98
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Alcohol content: 16 Miyamanishiki Polishing ratio: 48 Comparison of Hanahayo Kurosawa (3). The upper right of the photo. The color is slightly cloudy. Compared to the other Hanahayotsu, the aroma is not as strong and moderate. Of course, the aroma itself has a pineapple flavor unique to Huayouyasumi. As for the taste, while there was a slight alcohol taste, the sweetness, sourness, and bitterness were well balanced. In general, the sweetness and bitterness of the aftertaste predominated, but it was a delicious drink. I wondered if Miyamanishiki could be made into such a sake. I was deeply impressed by the taste comparison.
Japanese>English
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Denshu50周年記念 純米酒 古城錦純米山廃
Nishida ShuzotenAomori
alt 1alt 2
外飲み部
92
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Alcohol content: 16%. Koshiro Nishiki Polishing ratio: 50 The 250th check-in was a 50th anniversary bottle of Tasake. I was in the vicinity of Fukushima station on a business trip. At this restaurant, one hour for 3,500 yen includes all-you-can-drink sake from the store's fridge. This was also an all-you-can-drink deal. This is a limited edition sake produced to commemorate Tasake's 50th anniversary in 2024. The rice polishing ratio may be related to the 50th anniversary. The aroma had nuances of pear, cherry, and strawberry. The taste is fruity and sweet, but there is no sweetness in the aftertaste, and it is very tasty with a clean and crisp acidity. The mouthfeel is very smooth. I sipped it while eating potato salad with a lot of potatoes, and it went very well with it. I think it has potential and goes well with most dishes.
Japanese>English
ma-ki-
Good evening, um. Congratulations on 250 check-ins 🎉. A knot sake with good rice wine - that's nice ⤴️ I'm curious to see your review ✨I'm sure Tasake is delicious 🎵. Keep up the good sake life!
Japanese>English
umum
Hanaabi純米大吟醸 さけ武蔵 瓶囲 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
95
um
Alcohol content: 16%. Sake Musashi Rice polishing ratio: 48 Comparison of Hanahayotsuki (2). The second one from the right. The color is slightly yellowish. Like the Hachitan-nishiki version mentioned above, it has a thickened mouthfeel. The aroma is more like flower honey than pineapple. The taste has a juicy pineapple-like sweetness, but the aftertaste is noticeably bitter. The impression is that it is dry and dry among the Hana-yosu. The impression is that it is dry and dry among the Huayouyasus. Of course it was delicious, but it was very enjoyable to compare them and discover differences that we usually don't notice.
Japanese>English
ポンちゃん
Hi um 🐦. 9 bottles in all of the Huayouyas? That's a drinking comparison 😳 too nice, sigh 😻 It's a wonderful opportunity because it's not easy to pursue your tastes ✨.
Japanese>English
um
Thanks for your comment, Pon. There were more than 20 Huayoukas on this day! I really want to post my thoughts on all of them, but I missed taking notes on my impressions in favor of drinking, so I will be posting excerpts in the future 💡.
Japanese>English
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Hanaabi純米大吟醸 八反錦 瓶囲 無濾過生原酒純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
alt 1
外飲み部
92
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Alcohol content: 16 Hachitan Nishiki Rice polishing ratio: 48 Comparison of Hanahayo Kurosawa (1). The second one from the right. There is a note that says, "Since it is unfiltered, some oriki may be mixed in. The color is not clear, but rather slightly cloudy. The aroma is a rich pineapple, similar to that of white peach. It is also close to white peach. It has a smooth, slightly thickened mouthfeel with just a hint of carbonation, pineapple-like sweetness, and a strong acidity and umami. I really like this sake. Delicious.
Japanese>English
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Senkinクラシック仙禽 無垢純米生酛原酒無濾過
せんきんTochigi
alt 1alt 2
外飲み部
80
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Alcohol content: 14%. Domaine Sakura Yamadanishiki Rice polishing ratio: 50% (Koji rice), 60% (Kake rice) This is Sengoku's standard sake. The aroma is similar to that of muscat, but the strength itself is restrained. The taste is dominated by acidity, followed by a sweet juicy flavor. The aftertaste is refreshing, and it is interesting how the impression changes from the moment it enters the mouth to after drinking. This is delicious.
Japanese>English
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Kid純米吟醸酒 しぼりたて純米吟醸生酒
Heiwa ShuzoWakayama
alt 1alt 2
外飲み部
87
um
Alcohol content: 15 Rice used: Undisclosed Rice Polishing Ratio: 50% (Koji rice), 55% (Kake rice) This is a new sake from Kido. The month of production was this month. It has a gorgeous ginjo aroma, but the taste is rather dry. There is a sourness derived from a gaseous sensation, but in general it is dry. It is a dry sake in general, with a hint of acidity derived from a gaseous taste. I paired it with grilled pork marinated in miso, but the flavor of the dish was stronger and did not go well with it. When paired with pickles, it was a good match.
Japanese>English
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Mimurosugiろまんシリーズ 特別純米酒 辛口 露葉風特別純米
Imanishi ShuzoNara
alt 1alt 2
外飲み部
85
um
Alcohol content: 15 Rohafu Rice polishing ratio: 60 The aroma is not so strong. It has a mild mouthfeel. It is a dry sake with a clean and clear taste and a short aftertaste. I drank it with sashimi of tuna. Dry sake goes well with sashimi.
Japanese>English
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Okunokami純米中取り 無調整生純米生酒中取り
Toshimaya ShuzoTokyo
alt 1alt 2
外飲み部
81
um
Alcohol content: 16 Hachitan Nishiki Rice polishing ratio: 55 If the rice polishing ratio is 55%, is it a special junmai? But the description says it is a junmai sake. The aroma had a nuance of strawberry. The taste is rich and juicy with a fruity sensation. The taste was rich, juicy and fruity. I drank it with takikomi-gohan (rice cooked with soy sauce and sugar) as a finale, and it went well with it.
Japanese>English
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NabeshimaClassic 特別純米酒特別純米
Fukuchiyo ShuzoSaga
alt 1alt 2
外飲み部
81
um
Alcohol content: 15 Yamadanishiki Rice polishing ratio: 60 This is the first time to drink Classic series. The aroma is like peach and pear. The refreshing carbonation and acidity go very well together. The taste is juicy with a sweetness that stands out. The taste is refreshing yet deep, and Nabeshima is still delicious.
Japanese>English
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alt 1alt 2
外飲み部
87
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:70%. The aroma has a slight apple nuance. The aroma does not stand up that well. The taste is dry, just as it should be. The acidity is a bit dominant, but the aftertaste is short, and bitterness prevails in the aftertaste. I felt this was the meaning of "light" sake. It is a beautiful sake, just as one would expect from the food sake genre.
Japanese>English
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Joyo純米吟醸55純米吟醸原酒生酒無濾過
Joyo ShuzoKyoto
alt 1alt 2
外飲み部
74
um
Alcohol content: 16 Gohyakumangoku Rice polishing ratio: 55 The color is slightly yellowish. The aroma has a gorgeous ginjo aroma, and when you put it in your mouth, you can feel the carbonation on the tip of your tongue. The taste is refreshing and delicious, with a predominance of acidity.
Japanese>English
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Senkinオーガニック・ナチュールW 2024原酒無濾過貴醸酒
せんきんTochigi
alt 1alt 2
外飲み部
83
um
Alcohol Content: 14%. Domaine Sakura Kame-no-o, Sake Rice polishing ratio: 90 This is a kijo sake from Senkyoku. It is not only sweet but also very tasty with a good acidity. The alcohol content is slightly low, making it easy to drink. It was a perfect match with the salmon namenaguro.
Japanese>English
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Hokusetsu純米大辛口純米
Hokusetsu ShuzoNiigata
alt 1alt 2
外飲み部
83
um
Alcohol content: 15 Yamadanishiki Rice polishing ratio: 70 Compared to the Koshino Katora Super-Salty, which we checked in one time ago, this is a dry sake with the umami of rice. It is not boring to drink, but it is more of an evening sake to be enjoyed with food than to be savored. I personally tend to rate dry sakes in this way.
Japanese>English
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alt 1alt 2
外飲み部
81
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Alcohol content: 15-16 Gohyakumangoku, Yukinosei, brewing alcohol Rice polishing ratio: 65 The aroma does not stand out much. It is light and dry, almost watery. I drank it cold, but the flavor may change if it is heated. I have the impression that many Niigata sake are dry.
Japanese>English
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Aizuchujo特別純米 ひやおろし特別純米ひやおろし
Tsurunoe ShuzoFukushima
alt 1alt 2
外飲み部
82
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Alcohol content: 16-17%. Gohyakumangoku, Takaneminori Rice polishing ratio: 55 This Aizu Nakasyo Hiyoroshi is available only from special dealers. The aroma is autumnal, with an image of pears and citrus fruits. The taste is refreshingly sweet with just the right amount of acidity. The acidity was just right, and the contrast was interesting, as I had had a more robust Hakkaisan just before. All in all, a delicious sake.
Japanese>English
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Hakkaisan越後で候 青ラベル本醸造原酒生酒荒走り
Hakkai JozoNiigata
alt 1alt 2
外飲み部
77
um
Alcohol content: 19 Yamadanishiki, Gohyakumangoku, brewing alcohol Rice polishing ratio: 60 This is the first Hakkaisan type I have seen. Apparently, it is sold only from November to March. The red label is a junmai ginjo, but this is a honjozo. The high alcohol content makes it very drinkable. It is dry like Hakkaisan, so the aftertaste is refreshing, unlike the strong attack on the palate.
Japanese>English
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Yukinobijin貴醸酒貴醸酒
Akita JozoAkita
alt 1alt 2
外飲み部
79
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Alcohol content: 15 Omachi, Yuki no Bijin Junmai Ginjo Omachi Polishing ratio: 55 Yuki no Bijin's Kijoshu. Yuki no Bijin Junmai Ginjo Omachi is used to make the sake. The image of kijo-zake is that it is extremely sweet and therefore suitable for an aperitif or dessert sake, but this one has a very high acidity. The alcohol content is higher than other kijo-zake, so I felt it could be enjoyed as a mid-meal sake, making the most of its acidity. It is a good match for crackers with cream cheese.
Japanese>English
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