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umum
横浜在住です

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Check-ins

402

Favorite Brands

24

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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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Kankobai裏寒紅梅純米
Mie
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外飲み部
81
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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
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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
66
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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
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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
87
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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
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alt 1alt 2
外飲み部
58
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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
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alt 1alt 2
外飲み部
69
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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
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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
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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
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Kuzuryu燗たのし純米
Kokuryu ShuzoFukui
alt 1alt 2
外飲み部
72
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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
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結芽の奏300th Anniv. 純米大吟醸酒純米大吟醸
Hanaharu ShuzoFukushima
alt 1alt 2
外飲み部
66
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. At a sake meeting in Tokyo. It had a slight lactic acidic drink-like nuance. The sweetness and acidity were noticeable, but it was surprisingly drinkable as a food sake.
Japanese>English
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Gassan智則 純米吟醸 中取 無濾過生原酒純米吟醸原酒生酒中取り無濾過
Yoshida ShuzoShimane
alt 1alt 2
外飲み部
70
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Alcohol content: 16 Rice used:Undisclosed Rice polishing ratio:55 At a sake meeting in Tokyo. Tomonori is the name of the president of Yoshida Sake Brewery. He is said to name the best barrel after himself. The aroma has a discreet ginjo aroma. The taste has a very good balance of sweetness, acidity, and bitterness. There is also a slight feeling of gas. It is balanced at a high level and is delicious. It also went very well with the yellowtail "nameko" (nameko is a Japanese name for yellowtail).
Japanese>English
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Yamawa純米吟醸 Spring純米吟醸
Yamawa ShuzotenMiyagi
alt 1alt 2
外飲み部
68
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Alcohol content: 15 Kura-no-Hana Rice polishing ratio: 50 At a sake meeting in Tokyo. Yamawa's spring sake. At first I thought it was sparkling. No gassiness. It is a clear, dry sake. It is sweet only at the moment it enters the mouth, but that sweetness quickly wears off. It went well with sea bream sashimi.
Japanese>English
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Kameizumi純米吟醸原酒 土佐うらら純米吟醸原酒生酒
Kameizumi ShuzoKochi
alt 1alt 2
外飲み部
72
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Alcohol content: 14%. Tosa Urara Rice polishing ratio: 50 At a sake meeting in Tokyo. Tosa Urara is a sake rice grown at the Kochi Prefectural Industrial Technology Center in 2018. Color is slightly yellow. The sake has a sake strength of -13 and an acidity of 1.9, so it is predominantly sweet, but you can also taste the acidity. It is sweet and gaseous with a refreshing aftertaste. It is suitable as an aperitif.
Japanese>English
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織田信長純米大吟醸純米大吟醸
日本泉酒造Gifu
alt 1alt 2
外飲み部
67
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Alcohol Content: 17% to 18 Yamada Nishiki Polishing ratio: 50 At a sake meeting in Tokyo. This sake is made by the Nippon Izumi Sake Brewery in Gifu and is named after a military commander. There are other sake named after warlords such as Toyotomi Hideyoshi. The color is yellowish. It is moderately sweet and has a strong acidity. It also has a strong alcoholic taste due to its high alcohol content. Recommended for those who like robust sake.
Japanese>English
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Kamonishiki荷札酒 赤磐雄町 純米大吟醸純米大吟醸
Kamonishiki ShuzoNiigata
alt 1alt 2
外飲み部
73
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Alcohol content: 13%. 80% Akaban Omachi from Okayama Prefecture, 20% other sake rice Polishing ratio: 50 At a sake meeting in Tokyo. I had tasted Bizen Omachi before, but this was my first time drinking Akaban Omachi. The aroma was full and fruity. It also has a sweetness, but the aftertaste is dry and refreshing. It was delicious.
Japanese>English
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alt 1alt 2
外飲み部
90
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:60 At an eel restaurant near Nagoya. The color is slightly yellowish. The aroma is peachy, but moderate. The fruity taste like pear or apple comes first, and the dry taste is sweet at the beginning, but it wears off in a moment. Very tasty. However, when paired with the sweet sauce of eels, it gives a relatively bitter taste, so it is better to have a less sweet dish to go with it.
Japanese>English
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Tenkanishiki純米吟醸 鈴鹿仕込純米吟醸
福持酒造場Mie
alt 1alt 2
外飲み部
77
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Alcohol content: 15 Yamadanishiki Polishing ratio: 50 At an eel restaurant near Nagoya. The right side of the picture. The aroma is similar to that of bananas and ramune. It is made with white malted rice, but the acidity is not that great and the taste is quite sweet. It is very fruity and the sweetness stands out when paired with white fish tempura. Delicious.
Japanese>English
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平勇特別純米酒 若水特別純米
wavanabe breweryAichi
alt 1alt 2
外飲み部
75
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Alcohol content: 15% to less than 16 Wakamizu Rice polishing ratio: 60 At an eel restaurant near Nagoya, where we were traveling. Left side of the picture. The color is light nigori. It has a strong acidity and a moderate Shaoxing sake and alcohol taste. When served with Hitsujimabushi, the sourness and the deliciousness of the eel harmonize with each other.
Japanese>English
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alt 2alt 3
外飲み部
91
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:50%. At an izakaya near Nagoya, where I was traveling. The nose has a fruity ginjo aroma of peaches and pears. The color is clear. The taste is predominantly sweet, with only acidity and no bitterness. There was no alcohol aftertaste, and the texture was slightly thick on the tongue. However, the sweetness does not linger in the mouth and wears off in a relatively short span of time, making it a well-balanced mid-palate. When combined with grilled shiitake mushrooms or other dishes that have a strong umami or sweet aftertaste, the acidity and bitterness come out. On the other hand, if you drink it as it is, you can feel the sweetness and acidity most smoothly. It is probably better drunk on its own than as a food sake.
Japanese>English
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國乃長特選 純米酒純米
Kotobuki ShuzoOsaka
alt 1alt 2
外飲み部
82
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Alcohol content: 15 Rice used:Undisclosed Rice polishing ratio:60 At an izakaya near Nagoya on a trip. The aroma is reminiscent of old sake. The taste is sweet with a hint of Shaoxing sake, and although it was served cold, it is better served warm.
Japanese>English
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Kazegafuku特別純米生酒特別純米生酒
Shirai ShuzotenFukushima
alt 1alt 2
家飲み部
97
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Alcohol content: 17 Fukunoka Rice polishing ratio: 55 The aroma is fruity but the taste is dry. The aftertaste has a strong alcohol aftertaste. Perhaps it was because I drank Ichinokura, which I mentioned earlier, that I felt the bitterness was excessive.
Japanese>English
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Ichinokura純米大吟醸 笙鼓純米大吟醸
IchinokuraMiyagi
alt 1alt 2
alt 3alt 4
家飲み部
98
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Alcohol content: 15 Yamada Nishiki Polishing ratio: 35 Shouko" is the Japanese word for "Shoko". According to the description on the package, it is a coined word. It is said that the Yamada-Nishiki rice was polished to 35% over 100 hours. The aroma is a ginjo aroma with hints of peach and pear. The mouthfeel is smoother than water, with a gentle sweetness at first and a sour aftertaste. No bitterness. This is very tasty. When paired with tomatoes and other sour foods, the acidity in the aftertaste is softened and the sweetness in the mouth is accentuated. Highly recommended as a pairing.
Japanese>English
5

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