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umum
横浜在住です

Registered Date

Check-ins

355

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
14(7.69%)
Jikon
14(7.69%)
HINEMOS
13(7.14%)
Juyondai
13(7.14%)
Denshu
10(5.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
30(8.45%)
Akita
29(8.17%)
Fukushima
28(7.89%)
Mie
28(7.89%)
Yamagata
22(6.2%)

Timeline

umum
alt 1alt 2
外飲み部
98
um
Alcohol content: 16%. Omachi Rice polishing ratio: 70 At a sake meeting in Tokyo. This is a series of sake competitions in which sake brewed with the same conditions (rice polishing ratio, yeast) other than rice are compared. The March sake was Kame-no-o. The taste is clean and dry, with a bitter flavor dominated by acidity and bitterness. When we previously drank July's Omachi, it was a food sake with a fruity sweetness and acidity, while still having a strong alcohol taste.
Japanese>English
umum
Katsuyama純米大吟醸 吟のいろは純米大吟醸
Sendaidateya Katsuyama ShuzoMiyagi
alt 1alt 2
外飲み部
95
um
Alcohol content: 16%. Gin-no-Iroha Polishing ratio: 50 At a sake meeting in Tokyo. This was the first time I drank sake made from this sake rice. The aroma is a mellow ginjo aroma. The taste was dominated by the umami of rice and acidity. The aftertaste was clean and clear, giving the impression of a dry sake.
Japanese>English
umum
Asahitaka限定大吟醸純米大吟醸生詰酒
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
102
um
Alcohol content: 15 Sake Mirai: 80%, other sake rice: 20%. Rice polishing ratio: 40 I wondered what to drink for the 333rd check-in, but decided on Asahitaka, which I drank for the first time. At a sake meeting in Tokyo. Although it is an Asahitaka, it is a Junmai Daiginjo-shu, not an arugine-shu. The main rice used is Sake Mirai, and the rice polishing ratio is 40%, so it is practically equivalent to a high class Jyushidai. I tried to search for it on Sake-no-wa, but there was only one other post about it, so it is a rare sake. It was supposed to be exhibited at a sake event in Yamagata, but due to the Corona disaster, it was cancelled and a small amount was released to the market. The mouthfeel is slightly carbonated. This may be due to the fact that it is a fresh sake. The aroma is of peach, pear, muscat, and vanilla. The taste is very fruity and juicy just like the aroma, and the balance of sweet and sour is very good. There is no sense of alcohol at all. It was one of the five best sake I have ever tasted. It is a pity that I will not be able to encounter it again.
Japanese>English
ma-ki-
Good evening, um! Congratulations on your 333rd check-in 🎉! I'm so jealous of you and your high-spec equivalent of Jyushidai, Asahitaka, for your milestone sake ✨! It was a good sake time 😋.
Japanese>English
umum
Kamikawataisetsu純米大吟醸 Rain Snow純米大吟醸
上川大雪酒造Hokkaido
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alt 2alt 3
外飲み部
93
um
Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:40 At a sake meeting in Tokyo. A collaboration sake between Kamikawa Taisetsu Shuzo and NTT Docomo. The nose has a very fruity ginjo aroma. The mouthfeel is very smooth, with sweetness and acidity predominating. No bitterness at all. This was very tasty.
Japanese>English
chika
What a 😱🍶✨✨
Japanese>English
umum
alt 1alt 2
外飲み部
98
um
Alcohol content: 14.5%. Gohyakumangoku Rice polishing ratio: undisclosed At a sake meeting in Tokyo. Sashu is a different name for Sado Island in the Edo period. It is a valuable sake available only on Sado Island. The aroma is subdued and not very perceptible. It has a slightly carbonated gaseous sensation, which only makes the tip of the tongue chili. The taste is clear and dry with a predominance of acidity. There is a slight bitterness in the aftertaste. The impression is that it is a light food sake.
Japanese>English
umum
Kaze no Mori秋津穂 507 petit純米原酒生酒無濾過
Yucho ShuzoNara
alt 1alt 2
外飲み部
99
um
Alcohol content: 15 Akitsuho Rice polishing ratio: 50 At a sake meeting in Tokyo. Kaze no Mori is a sake brewery that does not use specific names such as Junmai Ginjo for all of its sake. It is the same as Sentori. As the name "petit" suggests, this sake is small in size (375ml). The price is less than 1,000 yen, making it easy to buy. The contents are the same as Kaze no Mori Akitsuho 507. It is smooth on the palate and slightly acidic. It is a delicious sake that is easy to drink but also has a strong umami flavor.
Japanese>English
umum
Zaku純米大吟醸 白鶴錦純米大吟醸
Shimizuseizaburo ShotenMie
alt 1
外飲み部
96
um
Alcohol content: 15 Hakutsuru Nishiki Polishing ratio: 50 At a sake meeting in Tokyo. Hakutsuru-Nishiki was the main sake of the day. The aroma is a beautiful ginjo aroma with a fruity flavor. The sweetness is still dominant, but it is lighter and fresher than other sake brewed with Hakutsuru Nishiki. This may be due to the acidity that follows the sweetness and the clear aftertaste. Among the other sakes we drank that day, it is suitable as a mid-meal drink.
Japanese>English
umum
Koeigikuアナスタシアグリーン純米原酒生酒無濾過
Koeigiku ShuzoSaga
alt 1alt 2
外飲み部
99
um
Alcohol content: 14%. Saga no Hana Rice polishing ratio:undisclosed At a sake meeting in Tokyo. Koei Kiku is often seen at sake shops these days. The aroma is closest to grapefruit. As the name suggests, the taste is citrusy with a predominance of acidity, such as green apple and lime. The next taste is sweet and umami, and in general, it is a refreshing and easy-drinking sake.
Japanese>English
umum
Jikon純米大吟醸 白鶴錦 火入 2023純米大吟醸
Kiyasho ShuzojoMie
alt 1alt 2
外飲み部
97
um
Alcohol content: 15.5%. Hakutsuru Nishiki Rice polishing ratio: 45 At a sake meeting in Tokyo. Hakutsuru-Nishiki was the main sake of the day. The aroma is fruity and gorgeous. The mouthfeel is smooth, and the impression is that sweetness prevails among the well-balanced Jikin. This sweetness seems to be a characteristic of Hakutsuru-nishiki. As I like sweet sake, Hakutsuru-nishiki sake is my favorite. Since Jikin has a good balance of sweetness, acidity, and bitterness, it was interesting that it seemed less sweet than other Hakutsuru-nishiki sake.
Japanese>English
umum
JuyondaiEXTRA 播州白鶴錦 純米大吟醸純米大吟醸生詰酒
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
90
um
Alcohol content: 15 Hakutsuru Nishiki Rice polishing ratio: 40 At a sake meeting in Tokyo. Hakutsuru-Nishiki was the main sake of the day. The aroma was a gentle ginjo aroma. It has a very smooth taste and is very juicy with a hint of sweetness and umami. I have come to like sake brewed with Hakutsuru-nishiki.
Japanese>English
umum
Toyobijin醇道一途 純米吟醸 白鶴錦純米吟醸
Sumikawa ShuzojoYamaguchi
alt 1alt 2
外飲み部
88
um
Alcohol content: 15 Hakutsuru-Nishiki: 80%, other sake rice: 20%. Rice Polishing Ratio: 40% (Koji rice), 50% (Kake rice) At a sake meeting in Tokyo. Hakutsuru-nishiki was the main sake. Jyundo Ittou is my favorite series, and Hakutsuru Nishiki is new to me. The sweetness is quite prominent among the Jyundo Ittou series. There was not much acidity and no bitterness at all. I like this sake very much with its sweetness and umami. This is delicious.
Japanese>English
umum
Hayate別誂 限定 純米吟醸純米吟醸
Goto ShuzojoMie
alt 1alt 2
外飲み部
80
um
Alcohol content: 15.5%. Yamadanishiki, Kami no Ho Rice polishing ratio: 55 At an izakaya in Ise, Mie Prefecture, on a business trip. This is a limited edition sake created by blending Sashi's Junmai Ginjo (Yamadanishiki) and Junmai Ginjo (Kami no Hoto). Since this sake was created by something that is not usually done at home, I ordered it out of curiosity. I could feel the smoothness of the mouthfeel, but I still felt that it lost some of its characteristics. It is easy to drink, so I think it is good to drink it as such rather than enjoying the difference in taste.
Japanese>English
umum
Jikon特別純米 生 2024特別純米生酒
Kiyasho ShuzojoMie
alt 1alt 2
外飲み部
91
um
Alcohol content: 15.5%. Gohyakumangoku: 80%, Yamadanishiki: 20%. Polishing ratio: 60 At an izakaya in Ise, Mie Prefecture, on a business trip. This is a freshly pressed new sake of Jikin. I have had the hi-iru sake several times, but this was my first time to drink the unpasteurized type. The aroma is like that of green apples, but it is moderate. It is a delicious sake with pleasant acidity and bitterness, and a strong umami flavor. I would like to compare it with the hi-iru type someday.
Japanese>English
umum
Kankobai裏寒紅梅純米
Mie
alt 1
alt 2alt 3
外飲み部
79
um
Alcohol content: 15 Rice: Yamadanishiki Rice polishing ratio: 65 At a tavern in Ise, Mie Prefecture, where I was on a business trip. It is said that this sake is limited to Ise, Mie Prefecture. The taste is fruity with a slight bitterness in the aftertaste. It goes down smoothly and is very drinkable in a good sense. We enjoyed it with Ise's specialty, mirin-dried shark.
Japanese>English
umum
Hanzo裏半蔵 神の穂 純米大吟醸 中取り純米大吟醸中取り
Oota ShuzoMie
alt 1alt 2
外飲み部
64
um
Alcohol content: 15 Kami no Ho (God's ears) from Mie Prefecture Rice polishing ratio: 50 At a tavern in Ise, Mie Prefecture, where I was on a business trip. Morishita's private brand sake. The color is slightly yellowish. It has a strong ginjo aroma with a hint of pear. It has a sweetness that wears off quickly. The acidity is moderate and there is no bitterness. It is a dry sake with a strong sense of rice flavor.
Japanese>English
ma-ki-
Good evening, Mr. UM. Drinking outside on business trips is also a fun drinking activity 🎵 Ura Hanzo is delicious 😋. I also have this sake almost every year when I go out for a drink, and I love it with food 😊.
Japanese>English
umum
Jikon純米吟醸 三重山田錦 生　2024純米吟醸生酒
Kiyasho ShuzojoMie
alt 1alt 2
外飲み部
86
um
Alcohol content: 15.5%. Yamadanishiki produced in Mie Prefecture Polishing ratio: 50 At a tavern in Ise, Mie Prefecture, where I was on a business trip. The sake rice used was Yamadanishiki from Mie Prefecture, where Jikin is brewed. Jikin is a sake that harmonizes sweetness, acidity, bitterness, and umami, but this one was slightly more acidic. It has no unpleasant taste and is more suited as a food sake. It was very tasty with sashimi landed in Ise.
Japanese>English
umum
alt 1alt 2
外飲み部
55
um
Alcohol content: 8.5%. Rice used:Undisclosed Rice polishing ratio:undisclosed At a sake meeting in Tokyo. The aroma is apple and pineapple. The aroma is dominated by acidity. The taste is as expected, with a predominance of acidity. It tastes like lemon water. It is a delicious sake with zero alcohol content, but the alcohol content is just under 9%, so those who are weak should be careful.
Japanese>English
umum
alt 1alt 2
外飲み部
68
um
Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:60 At a sake meeting in Tokyo. It is a clear and dry sake, typical of Niigata. It is a typical dry sake with no distinctive characteristics, but that is why it goes well with a variety of dishes.
Japanese>English
umum
Edo Kaijou純米吟醸 原酒 山田錦純米吟醸原酒
東京港醸造Tokyo
alt 1alt 2
外飲み部
73
um
Alcohol content: 15 Yamadanishiki Rice polishing ratio: 60 At a sake meeting in Tokyo. It was very tasty with a refreshing flavor and acidity. It was 290ml, so it ran out quickly.
Japanese>English
umum
Kuzuryu燗たのし純米
Kokuryu ShuzoFukui
alt 1alt 2
外飲み部
72
um
Alcohol content: 15.5%. Gohyakumangoku Rice polishing ratio: 65 At a sake meeting in Tokyo. This sake is recommended to be heated to lukewarm or higher. There was also a heated sake corner, so I had it heated. I compared it to room temperature sake, but it was interesting to note that the sweetness seemed to decrease when the sake was heated. Heated sake is a very deep drink. By the way, this sake is also delicious at room temperature.
Japanese>English
2

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