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umum
横浜在住です

Registered Date

Check-ins

402

Favorite Brands

24

Hall of Fame

KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
14(7.25%)
Jikon
14(7.25%)
Juyondai
14(7.25%)
HINEMOS
13(6.74%)
Zaku
10(5.18%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
36(8.96%)
Akita
31(7.71%)
Fukushima
30(7.46%)
Mie
29(7.21%)
Yamagata
28(6.97%)

Timeline

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Okunokami純米無調整生 荒責純米生酒荒走り責め無濾過
Toshimaya ShuzoTokyo
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外飲み部
95
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Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:55 This sake is a blend of the "Arahashiri" (the beginning of pressing) and "Yamasame" (the end of pressing) portions. The taste is slightly acidic with a touch of bitterness. On the other hand, it is fruity and umami, with a hint of sweetness. This is delicious. It was an interesting approach to sake.
Japanese>English
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Kozaemon純米吟醸 桜ラベル おりがらみ純米吟醸生酒おりがらみ
Nakajima JozoGifu
alt 1alt 2
外飲み部
91
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Alcohol content: 16%. Bizen Omachi Rice polishing ratio: 55 It is slightly cloudy because it is orikara-mi. Since it is also a nama-shu, I thought it might have a gaseous taste, but I did not feel it. I thought it might be gassy, but I did not feel it. It is a dry sake with just a hint of sweetness, acidity and bitterness.
Japanese>English
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千代壽純米大吟醸 秘酒 虎屋の虎乃子純米大吟醸
Kotobukitoraya ShuzoYamagata
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alt 2alt 3
外飲み部
87
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Alcohol content: 16 Dewa Tsanzan Rice polishing ratio: 40 This is a limited edition sake from Chiyotoshi, a company that produces many dry sake. The moment it enters the mouth, sweetness and fruity flavors fill the mouth, and the finish is clean and dry with a clean cut. This was very tasty.
Japanese>English
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Kyokuho純米吟醸 泰平純米吟醸
Kyokuho ShuzoHiroshima
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外飲み部
87
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Alcohol Content: 16% to 17 Hachitan Nishiki Polishing ratio: 60 The nose has a mellow ginjo aroma. The mouthfeel is soft with a firm flavor. The aftertaste is dominated by acidity. Although it is a junmai ginjo, it is suitable as a food sake.
Japanese>English
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Hohai純米吟醸 花筏純米吟醸
Mira ShuzoAomori
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外飲み部
91
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Alcohol content: 16%. Hana-Moi Rice polishing ratio: 55 The label features a motif of a flower raft floating in the moat of Hirosaki Park in Aomori Prefecture. I was fascinated by the beautiful label, which is reminiscent of a spring sake. It is a dry sake with a soft, fruity taste on the palate with a predominance of acidity and bitterness.
Japanese>English
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alt 1
alt 2alt 3
外飲み部
99
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Alcohol content: 15 Shinnosuke Rice polishing ratio: 70 At a sake meeting in Tokyo. The sake rice is Shinnosuke, a well-known Niigata brand rice. It was so delicious when I had tasted it before that I had purchased it for home use. I was intrigued by the fact that this sake was brewed with Shinnosuke rice. The aroma is not so strong. The aroma is not so strong. On the other hand, the taste was rich with a predominance of sweetness. Yet the alcohol content was zero, and it was delicious. I felt that good rice makes good sake.
Japanese>English
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Hiraizumi飛囀 鵆 貴醸酒貴醸酒
HiraizumihonpoAkita
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外飲み部
101
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Alcohol content: 13%. Akita Sake Komachi, Sake (Yamahai Junmai Sake) Rice polishing ratio: 50% (Koji rice), 60% (Kake rice) At a sake meeting in Tokyo. The sake was thought to be extremely sweet with a sake strength of -43, but it matched very well with the apple-like acidity. It was highly praised for its moderate acidity, which made it easy to drink. It also has an impression of yogurt and generally has a refreshing taste.
Japanese>English
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alt 1alt 2
外飲み部
99
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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
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Katsuyama純米大吟醸 吟のいろは純米大吟醸
Sendaidateya Katsuyama ShuzoMiyagi
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外飲み部
96
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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
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Asahitaka限定大吟醸純米大吟醸生詰酒
Takagi ShuzoYamagata
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外飲み部
104
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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
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Kamikawataisetsu純米大吟醸 Rain Snow純米大吟醸
上川大雪酒造Hokkaido
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外飲み部
94
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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
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alt 1alt 2
外飲み部
100
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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
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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
100
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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
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Zaku純米大吟醸 白鶴錦純米大吟醸
Shimizuseizaburo ShotenMie
alt 1
外飲み部
98
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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
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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
101
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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
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Jikon純米大吟醸 白鶴錦 火入 2023純米大吟醸
Kiyasho ShuzojoMie
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外飲み部
98
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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
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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
91
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
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Toyobijin醇道一途 純米吟醸 白鶴錦純米吟醸
Sumikawa ShuzojoYamaguchi
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外飲み部
90
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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
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Hayate別誂 限定 純米吟醸純米吟醸
Goto ShuzojoMie
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外飲み部
81
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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
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Jikon特別純米 生 2024特別純米生酒
Kiyasho ShuzojoMie
alt 1alt 2
外飲み部
92
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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
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