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umum
横浜在住です。

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257

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24

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KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
13(8.72%)
Jikon
11(7.38%)
Juyondai
11(7.38%)
Denshu
10(6.71%)
Zaku
8(5.37%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
22(8.56%)
Akita
21(8.17%)
Niigata
21(8.17%)
Mie
19(7.39%)
Yamagata
17(6.61%)

Timeline

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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
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外飲み部
83
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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
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外飲み部
79
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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
80
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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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Hanaabi純米大吟醸 無濾過生原酒 八反錦純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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alt 2alt 3
外飲み部
83
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Alcohol content: 16 Hachitan Nishiki Rice polishing ratio: 48 Hachitan-Nishiki from Hanahayo. The aroma and taste are reminiscent of pineapple and passion fruit with a rich tropical fruit image. This sake is as delicious as ever. It can be enjoyed by itself as well as with food. If I may say so, I think it goes better with crisp dishes such as carpaccio rather than fried dishes.
Japanese>English
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Utashiro花明かり原酒生酒
天領盃酒造Niigata
alt 1alt 2
外飲み部
84
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Alcohol content: 14 Rice used:Undisclosed Rice polishing ratio:undisclosed This is Garakudai's spring sake. Although it does not have a name such as Junmai Ginjo, the aroma has a ginjo aroma with nuances such as rummy. There is a hint of sweetness, but it is basically a light, dry sake. It is generally refreshing and seems to go well with light fish dishes such as Spanish mackerel.
Japanese>English
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alt 1alt 2
外飲み部
85
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Alcohol content: 17 Rice: Undisclosed, Brewer's alcohol Rice polishing ratio: 60 In the vicinity of Fukushima station on a business trip. As I post this, I remember that I drank very much on 10/8. The last sake I drank. The aroma did not stand up that well and was not very perceptible. Almost no sweetness, extremely dry sake. Since I drank various delicious sakes that I felt were dry, such as Niwu, on that day, it did not leave much of an impression on me.
Japanese>English
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alt 1alt 2
外飲み部
92
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Alcohol content: 15 Yume-no-Ko Rice polishing ratio: 50 I was in the vicinity of Fukushima station on a business trip. The shopkeeper recommended this limited edition sake, which is only released once a year. The aroma was fresh and reminiscent of white peaches. The sweetness and umami are the first flavors that come through, with bitterness lingering in the aftertaste. It is a well-balanced sake with a gentle taste.
Japanese>English
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Jikon特別純米 火入特別純米
Kiyasho ShuzojoMie
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外飲み部
94
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Alcohol content: 15.5 80% Hachitan-Nishiki, 20% Yamadanishiki Polishing ratio: 60 This sake was served near Fukushima station on a business trip. I had previously had a 100% Yamadanishiki special Junmai Hi-iri at a corner bar in Tokyo, but this is a blend of Hachitan-nishiki and Yamadanishiki. While the 100% Yamadanishiki version had a more fruity aroma, this one had a more floral aroma. As for the taste, the sweetness was more subdued than other Jikin, while the umami from the rice was more pronounced. In general, it was a dry Jikin with a very good, refreshing acidity. It was delicious.
Japanese>English
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Roman十口万純米大吟醸
Hanaizumi ShuzoFukushima
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外飲み部
86
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Alcohol content: 15 Gohyakumangoku, Yumenokou, Himenomochi Rice polishing ratio: 50 At the vicinity of Fukushima station on a business trip. All sake rice is grown in Aizu. The aroma is tropical and pineapple-like. The aroma is pineapple-like, tropical, and the taste is well-balanced between sweetness and acidity. The taste has a good balance of sweetness and acidity, and the mouthfeel is a bit smooth. All in all, a delicious sake.
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
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Akabu琥珀 純米吟醸純米吟醸ひやおろし
赤武酒造Iwate
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外飲み部
100
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Alcohol content: 13 Rice used:Undisclosed Rice polishing ratio:50%. At the vicinity of Fukushima station on a business trip. It is an autumn sake from Akabu. It is considered to be "hiyaoroshi" in terms of treatment. The aroma was dark with a hint of mango and other aromas. I thought it would have some color since it was labeled "amber," but it was a clear sake. The taste is sweet like mango and sour like pineapple, and the mouthfeel is a little torrid. It was delicious with a tropical impression. It would go well with carpaccio with citrus sauces.
Japanese>English
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Kamonishiki荷札酒 備前雄町 無濾過原酒純米大吟醸原酒無濾過
Kamonishiki ShuzoNiigata
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外飲み部
90
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Alcohol content: 15 80% Omachi from Okayama Prefecture, 20% other sake rice Rice polishing ratio: 50 At the Fukushima Station area on a business trip. I had previously had the nama-shu version. It too had a full aroma and no gassy feeling. The impression was of a heavy, dense sake with a strong sweetness. It is the opposite of a dry sake like Tsukihaku, which is also a sake made under wrappers. After all, each sake has its own character and is delicious.
Japanese>English
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Fusano KankikuMonochrome 2024純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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外飲み部
86
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Alcohol content: 15 Yamashu No.4 Rice polishing ratio: 50 This sake was brewed near Fukushima station on a business trip. The sake rice is Yamagata Prefecture's Yamashu No. 4. This is the first time I have heard of this sake rice. I had often seen this sake at Sake-no-Wa, so I was very curious about it. The aroma was fresh and fruity, like ripe pears. In the mouth, there is a slight effervescence, and the taste is also juicy, like a pear. Sweetness predominates, but there is a slight acidity in the aftertaste. Very tasty and I am glad I had the chance to try it.
Japanese>English
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Hanamura純米吟醸 酒未来純米吟醸
Ryozeki ShuzoAkita
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外飲み部
84
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Alcohol content: 16%. Sake Mirai Rice polishing ratio: 50 I drank this near Fukushima station on a business trip. I have had Jyushiyo's Junmai Daiginjo Sake Mirai before, and I certainly felt something close to it. Sweet fruity and very tasty. Hanamup is available at a reasonable price, so I will try to buy it when I see it.
Japanese>English
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Gakki Masamune大吟醸 白鼓 中取り大吟醸中取り
Ookidaikichi HontenFukushima
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外飲み部
79
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Alcohol content: 15 Yumeko, Brewer's alcohol Rice polishing ratio: 43 On a business trip near Fukushima station. I compared it with a Junmai Ginjo by Masamune Kikki after drinking it. It has a gorgeous ginjo aroma and a fruity taste that is hard to believe it is an aruze. It starts out sweet, but the aftertaste is clean and crisp. There is a slight alcohol taste in the aftertaste, but it is not bothersome. I have the impression that Masamune Instrument is more famous for its aruze than for its junmai (pure rice), but it was just as delicious as one would expect. It went well with the well-seasoned potato salad.
Japanese>English
ma-ki-
Good evening, Mr. UM. Here it is, my first Gakki-sama and I'm holding it back in the cellar 😁✨✨. I'm trying to imagine if it's a sake that would go well with strong flavored food ⤴️ 🎵 I'm looking forward to it since I don't have much experience with alcoholic drinks.
Japanese>English
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Gakki Masamune純米吟醸 山田錦 中取り純米吟醸中取り
Ookidaikichi HontenFukushima
alt 1alt 2
外飲み部
81
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Alcohol content: 15 Banshu Yamadanishiki Rice polishing ratio: 60 At the Fukushima station area on a business trip. Fruity and dry, the aroma is not so strong and reserved. It has a bitter aftertaste and is suitable for a mid-meal drink. The fact that it does not interfere with food was a favorable impression.
Japanese>English
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Nito二狼 2024純米
Maruishi JozoAichi
alt 1alt 2
外飲み部
79
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Alcohol content: 15 Aizan Rice polishing ratio: 80 I was in the vicinity of Fukushima station on a business trip. Since the 222 check-in was the first number in a row, I decided to try Erwu, which I had been curious about for some time. I thought it would have a strong umami flavor due to its low refining rate, but it was a very refreshing sake. Maybe because it has been a few days since it was opened? I could taste a little more flavor right after opening the mouth, but the impression I got was that it was super dry. It is hard to believe that the alcohol content is 15 degrees. The sensation is only about 7 degrees of alcohol. It was very easy to drink, but it was interesting to see the difference from the usual Ni-Rabbit.
Japanese>English
ma-ki-
Good morning, um! Congratulations on your 222 check-in 🎉. I'm looking forward to drinking at Erwolf's in Ni-Rabbit with the 2 connections 🎵. I'd like to have a slow Ni-Rabbit house drinking again: ⤴️ Keep up the good drinking 😊.
Japanese>English
ポンちゃん
Congratulations on your 222 check-in, um 🎉🎉! I like the fact that you are preparing two 🐺 ✨I'm curious because I've only had two 🐰 🐺 and they have different flavors!
Japanese>English
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Ubusuna2023 穂増 五農醸純米生酛生酒
Hananoka ShuzoKumamoto
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外飲み部
78
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Alcohol content: 13%. HOMASA Rice polishing ratio: undisclosed At the Fukushima Station area on a business trip. Gonouzai" refers to sake brewed under the five regulations listed below. The more "No-No-Brew" there are, the rarer the sake becomes, and this one is limited to only 5,000 bottles. Kikuchi River basin Hozu Nunobrewing Wooden vat brewing No fertilizer No fertilizers, No pesticides The aroma is like pear, apple and melon. The aroma was like pears, apples, and melons. The fizziness was just right even a few days after opening, which made me wonder if the mouth opening was highly carbonated, as is characteristic of sansho. I would think so. Personally, I enjoyed the melon soda feeling. I think it would go well with smoked salmon, etc., just like champagne or sparkling wine.
Japanese>English
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Sharaku純米吟醸 夏吟うすにごり純米吟醸にごり酒
Miyaizumi ShuzoFukushima
alt 1alt 2
外飲み部
79
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Alcohol content: 16 Yamadanishiki (Koji rice), Yumenokou (Kake rice) Polishing ratio: 50 At Fukushima station on a business trip. I drank Sharaku on the same day I drank Miyazumi. I thought it might be sweet because it is nigori sake. But it was clean and dry. Was it because it was a summer sake? It was not very sweet, but I could feel its fruity aroma and mouthfeel at the beginning of drinking. However, I personally prefer Miyazumi, which I drank for the first time.
Japanese>English
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宮泉純米吟醸 渡船2号 火入純米吟醸
Miyaizumi ShuzoFukushima
alt 1alt 2
外飲み部
76
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Alcohol content: 16%. Watafune No.2 Rice polishing ratio: 50 This was served near Fukushima station on a business trip. I have had Sharaku many times, but this was my first time drinking Miyazumi. Since I came all the way to Fukushima, I ordered it. Compared to Sharaku, Miyazumi has a fruity and rich flavor. I like fruity and rich sake, so I honestly think I prefer it to Sharaku. I am glad I had a chance to try it.
Japanese>English
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Shichijuro純米吟醸 原酒純米吟醸原酒
Inagawa ShuzotenFukushima
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外飲み部
67
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Alcohol content: 16 Gohyakumangoku Rice polishing ratio: 55 Brewed slowly at low temperature to bring out the flavor of the rice. It was brewed slowly at a low temperature to bring out the flavor of the rice. It is said to have been brewed slowly at a low temperature to bring out the flavor of the rice. The taste is heavy and rich in the mouth. It was defeated by white-meat fish sashimi. It is better to pair it with fried fish or other strong dishes that will not be defeated by this sake.
Japanese>English
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