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umum
横浜在住です

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Check-ins

309

Favorite Brands

24

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KamonishikiNabeshimaHiroki

Most Check-in Brands

Aramasa
14(8.33%)
HINEMOS
13(7.74%)
Juyondai
12(7.14%)
Jikon
11(6.55%)
Denshu
10(5.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
27(8.74%)
Fukushima
26(8.41%)
Niigata
23(7.44%)
Mie
21(6.8%)
Yamagata
19(6.15%)

Timeline

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Jikon特別純米 火入特別純米
Kiyasho ShuzojoMie
alt 1alt 2
外飲み部
95
um
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
alt 1alt 2
外飲み部
87
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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
alt 1alt 2
外飲み部
101
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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
alt 1alt 2
外飲み部
91
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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
alt 1alt 2
外飲み部
87
um
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
alt 1alt 2
外飲み部
85
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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
alt 1alt 2
外飲み部
80
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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
82
um
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
80
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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
alt 1alt 2
外飲み部
79
um
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
80
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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
77
um
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
alt 1alt 2
外飲み部
68
um
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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Nabeshima風ラベル純米吟醸生酒
Fukuchiyo ShuzoSaga
alt 1alt 2
外飲み部
74
um
Alcohol content: 16 Yamada Nishiki Polishing ratio: 50 At Fukushima station on a business trip. The wind label is a tie-up product with Koyama Shoten. The Nabeshima label with a thirst-quenched handwriting is cool. The aroma is apple and muscat. The taste is slightly carbonated on the tip of the tongue, but the sweetness spreads at the beginning. In general, it is clean and dry, and has a different character from the juicy flavor of special junmai sake, which is also a Nabeshima sake. It was very good as a food sake, and was delicious.
Japanese>English
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Kamoshibitokuheiji純米大吟醸 山田錦純米大吟醸
Ban JozojoAichi
alt 1alt 2
外飲み部
107
um
Alcohol content: 16 Yamada Nishiki Polishing ratio: 50 I have had the Omachi ver. before, but this is the Yamadanishiki ver. The nose has a sweet and sour ginjo aroma like lychee. The taste is well-balanced with fruity sweetness, light acidity, and a mineral nuance of bitterness in the aftertaste. It went well with sea bream sashimi and sweet potato sticks. We may prefer it to Omachi.
Japanese>English
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MimurosugiDio Abita ディオアビータ特別純米原酒
Imanishi ShuzoNara
alt 1alt 2
外飲み部
98
um
Alcohol content: 13%. Yamada Nishiki Rice polishing ratio: 60 Dioavita means "God dwelling". While it has a gorgeous, flowery aroma, the closest aroma is that of ramune. The taste is clean and dry. There is plenty of flavor. It is not carbonated and does not interfere with the food it is paired with, yet it has presence. Very good with oyster tempura.
Japanese>English
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Hanamura純米吟醸 雄町純米吟醸
Ryozeki ShuzoAkita
alt 1alt 2
外飲み部
95
um
Alcohol content: 16%. Omachi Rice polishing ratio: 50 At a sake bar in Shinbashi. Hanayu, also known as a generic version of Jyushiyo. The aroma is so fruity that it could be mistaken for Jyushiyo if you are blind. The taste also has zero alcohol and a very good balance of sweetness and acidity despite its reasonable price. I did not detect any bitterness or astringency. Very good with soba.
Japanese>English
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Denshu純米大吟醸 四割五分 山田錦純米大吟醸
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
外飲み部
91
um
Alcohol content: 16 Yamada Nishiki Polishing ratio: 45 Comparison of Tasake. The sake on the far right. The aroma is very fruity compared to the Junmai Ginjo-shu in the middle. The mouthfeel is surprisingly slightly stimulated by alcohol. In general, it is a clear and dry sake. Personally, I prefer the junmai ginjo Akita Sake Komachi. It went well with grilled yellowtail with kama.
Japanese>English
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Denshu純米吟醸 秋田酒こまち純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
外飲み部
83
um
Alcohol content: 16%. Akita Sake Komachi Rice polishing ratio: 50 Comparison of Tasake. The aroma is gorgeous. In the mouth, fruity sweetness and acidity spread at first. The aftertaste is smooth and dry with a refreshing watery finish. It went well with squid tempura.
Japanese>English
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Juyondai中取り 赤磐雄町 上諸白純米大吟醸生酒生詰酒中取り
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
85
um
Alcohol content: 15 80% Akaban Omachi Polishing ratio: 45 Comparison of Jyushiyo. The one on the right in the photo. The aroma is like a ripe peach. Slight carbonation on the tongue, rich in umami. The bitterness is also felt and it is refreshing. Surprisingly, the aftertaste had a hint of alcohol. I had never felt alcohol in Jyushiyo before, so I thought I was mistaken and checked again and again, but I felt a little. The depth is deep. I prefer the middle one, the one with a drop in the tank.
Japanese>English
5

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