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eda-peda-p
とにかく純米、できれば燗酒🍶 最近流行の香り立つワイングラス飲みは、好まない。 晩酌は、1.8L 2,500（税抜）までを目安に（正月は除く）。 高くて美味しいのは当たり前。 手頃で美味しいお酒を求めて…

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65

Favorite Brands

0

Most Check-in Brands

W
6(31.58%)
Wakaba
5(26.32%)
Horai
2(10.53%)
Umenoyado
2(10.53%)
Shigemasu
2(10.53%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Gifu
30(46.15%)
Nagano
4(6.15%)
Yamaguchi
3(4.62%)
Akita
2(3.08%)
Yamagata
2(3.08%)

Timeline

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Hoka秋上がり　別囲い純米生一本
ToshimayaNagano
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家飲み部
30
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Sake Brewer Nagano Prefecture Toyoshimaya co.ltd Alcohol content 16 Rice type Koji rice : Shirakabanishiki 　　　　　Kake rice : Yoneshiro Polishing ratio 70%. Ignition : One time ignition Sake degree +3.0 Acidity 1.3 Amino acidity 1.2 It's still summer, so I'd like to call it "Hiyaoroshi". It has a faint, gentle aroma and a mild sweetness and umami. The gentleness increases when it is heated. A true autumn sake. Thinking about the autumn leaves this year...
Japanese>English
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家飲み部
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This is the best rice for sake brewing in Akita Prefecture, the home of rice. It was developed for Ginjo sake. It is said to have been developed for Ginjo-shu, and may be a good match for W. The aroma is rather strong and unpleasant. The sweetness is clearly defined, and the aftertaste is indescribable. Maybe Akita Bijin is like this? I'm sure I'm a simple single celled person. Alcohol content: 17 degrees Ingredients: 100% Akita Sakekomachi Rice polishing ratio : 50 Sake degree : -0.5 Acidity : 1.5 Yeast used : m310 #Akitasakekomachi #Double #W #Watanabe Shuzo #Hida Furukawa #Junmai-shu #Unfiltered undiluted sake #Available only at authorized dealers #Japanese Sake
Japanese>English
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Junmai Ancestral Hidamori Unfiltered Raw Sake Wood Oke Brewing, Kakishibu Dyeing, Cotton Pressing Hida Furukawa Watanabe Sake Brewery Rice: Hidamori (Gifu Prefecture, Hida) Rice polishing ratio 50%. Alcohol content 17 degrees Sake strength -6 Acidity 1.5 "Hidamori" is a fantastic sake rice that is the ancestor of "Hidahomare". This sake rice is only brewed at Watanabe Sake Brewery. After all, it is close to "Hidahomare". The sweetness is a little clearer. The sourness is also a little different. Anyway, it is delicious. Too good. This year's W "Hidahomare" has a great taste, so it's hard to choose between the two. The taste seems to be good even if it is poured on shaved ice. I won't put it on...
Japanese>English
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Wakaba特別純米　五百万石特別純米
WakabaGifu
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33
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Wakaba" Special Junmai Gohyakumangoku 2nd time Mizunami City, Gifu Prefecture Wakaba Co. Raw rice: Gohyakumangoku Rice polishing ratio: 60 Sake content: +3 Alcohol content: 15.5 It has a light sweetness and a robust flavor that you would expect to be light and refreshing. The flavor remains the same from cold to warm. Straightforward sake from Tadashi.
Japanese>English
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Today is a bit of a special day. So, a special drink. The first glass! It's very smooth and goes down quickly... it's light, but not quite enough? The second cup has more flavor than the first, but maybe I was too enthusiastic and chilled it too much at first. It's good, it's great (in many ways). After all, this is a sake to be drunk on special occasions. Alcohol content: 17 degrees Ingredients: 100% Yamada Nishiki (from Hyogo Prefecture) Rice polishing ratio: 35 M310 yeast #Yamadanishiki #Double #W #Watanabe Sake Brewery #Hida Furukawa #Junmai-shu #Unfiltered undiluted sake #Sales limited to authorized dealers #Japanese Sake
Japanese>English
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Wakaba備前雄町　純米吟醸純米吟醸
WakabaGifu
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25
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Mizunami city, Gifu pref. Raw Rice: Bizen Omachi Rice polishing ratio: 50 Alcohol content: 15 to 16 degrees Sake degree: 2 Bizen Omachi is a refreshing, full-bodied, clean Omachi. It is a serious sake with no excesses. It should be served a little cooler than too cold. It's not too cold.
Japanese>English
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Wakaba純米純米
WakabaGifu
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34
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Mizunami City, Gifu Prefecture Rice used: Hida Homare 15%. Asahi no Yume 85 Rice polishing ratio: 60 Sake meter: +2.0 Alcohol content: 15 to 16 degrees The locally grown Uruchi rice "Asahi no Yume" is polished to a high level because the rice itself is hard. This rice has few peculiarities for a sake rice, and the fullness of Hida Homare can be fully felt. It is a sake that is refreshing when warmed up, has a slightly old-fashioned taste (in a good way), is well balanced with the price, and shows the personality of President Ito.
Japanese>English
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W特別純米原酒生酒
Watanabe ShuzotenGifu
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24
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Doubleday, Omachi drinking comparison! First, the origin of Omachi? Takashima Omachi The aroma is mild and refreshing fruit. It has a clean, dry mouthfeel, but is still pleasant to the palate. It has a simple (?) feel that is different from any other Omachi I've ever had. It has a simple (?) feeling. Alcohol level 16 degrees Sake degree -3 Acidity 2.2 Rice Polishing Ratio 50%. Next is Akaiwa Omachi. Compared to Takashima Omachi, it has a softer and fuller aroma. The taste is more complex and full. It can be enjoyed without any snacks. Alcohol level 17 degrees Sake degree -6 Acidity 1.5 Rice polishing ratio 50%. My daughter and daughter-in-law tasted it with me... "It doesn't taste the same. Yes, it's different! I was surprised to see such a difference in the same W, Omachi. Anyway, it is delicious. What a luxurious thing I've done❗️Would anyone like to drink it with me?
Japanese>English
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奥丹波純米吟醸生原酒純米吟醸原酒生酒
Yamana ShuzoHyogo
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26
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Sake rice: Gohyakumangoku Rice polishing ratio: 60 Sake meter: +1 (slightly dry) Alcohol content: 16 degrees It is said that a new rice polishing method, flat rice polishing, was adopted to pursue a light taste. It is light and easy to drink. It has a refreshing sweetness and a subtle aroma. It is not too spicy and may be a good introduction to sake.
Japanese>English
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W特別純米原酒無濾過
Watanabe ShuzotenGifu
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18
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Hida Furukawa Watanabe Sake Brewery Doubleday 2021 New sake The variety has increased. I want to hold a tasting party.
Japanese>English
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14
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Ingredients: Rice (domestic), Rice Koji (domestic) Raw material rice...100% Yamada Nishiki from Shiga Prefecture Polishing ratio...50%. Yeast used...Flower yeast Sakura Alcohol content...16%. This time, we'll try something a little different. Recommended by the beautiful proprietress of the sake shop. It is light and easy to drink. Flower yeast? I thought so, but it's just plain delicious. The room is warm, and the sake is chilled.
Japanese>English
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20
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Alcohol content 16 Raw Rice: Echinoshizuku Polishing ratio 65%. My first sake, brewery, and rice. The aroma is a little distinctive. But it doesn't get in the way. It has a good taste, and is good cold or warmed. I thought it would be light and dry from the label, but it was different from what I imagined in a good way.
Japanese>English
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Hanzo特別純米酒　からくち純米
Oota ShuzoMie
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20
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Alcohol content: 15 to 16 degrees Sake degree +6 Acidity 1.8 Rice (domestic), Rice Koji (domestic) Rice polishing ratio 60%. Definitely dry, but with a great flavor. The flavor expands more when heated. It has no extra aroma and is easy to drink for me. The sake rice used is unknown.
Japanese>English
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16
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Raw rice: Ume-no-ka / Toyonishiki Rice polishing ratio 80%. Alcohol content 14 degrees It has a mild aroma and a gentle mouthfeel. The alcohol content of 14 degrees is too light (thin) for me. It's a good introduction to heated sake. It's good for an introduction to warmed sake, but I think the flavor expands a bit when it's heated. Is it worth the cost?
Japanese>English
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22
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W Double Series Junmai Hidahomare Unfiltered Original Sake Rice type：Hidahomare Rice polishing ratio: 45 Alcohol content: 17 degrees Sake meter: -4.7 Acidity: 1.6 Hida Homare is my favorite sake rice. I was reminded of how full and deep this rice is when it becomes a W. I even felt a slight shock. I even feel a slight shock. You can feel the density in the W series. It was too heavy to be heated as is, so I diluted it a bit and heated it up. But it's amazing! ... What is it? ...Try drinking it.
Japanese>English
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16
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Shigemasu Gin no Sato Junmai Daiginjo 50 Rice Polishing Ratio: 50 Rice used: 100% Gin no Sato Yamada Nishiki x Saikai 222 (Yamada Nishiki type) Sake Meter: +2 Acidity: 1.5 Yeast used: No.9 series The rice is not as assertive as Yamadanishiki. The aroma doesn't get in the way too much, and the sake is as beautiful as the label says. It's a daiginjo, but the contours don't lose their shape even when heated. I spent more than usual for New Year's sake.
Japanese>English
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25
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Rice used Yamada Nishiki ratio of polished rice to total weight of the finished product Koji rice, 60% Kake rice, 80% For the second time! Last time I thought I had looked at 70% milling ratio, but it was 80%. The manufacturer says it's particular about 80%. Even with the low milling ratio, it has a good Yamadanishiki flavor. The quality is more than enough for an ordinary evening drink (this is just my personal feeling). It's good at cost. Good for warmed-up sake too, of course. ⭐️⭐️⭐️⭐️⭐️⭐️
Japanese>English
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18
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Raw Rice Misamanishiki Rice polishing ratio: Koji: 60%, Kake: 65 Sake meter value +11 Acidity 1.6 It's definitely spicy. There's nothing extra. Next time I dare to drink it warmed up in summer.
Japanese>English
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Otokoyama生酛純米酒純米生酛
OtokoyamaHokkaido
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21
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Rice used Dewa Sanshu (Yamagata), Ginginga (Yamagata), Miyamanishiki (Akita), Gohyakumangoku (Toyama, Yamagata), Gimpu (Yamagata) Polishing ratio(Kake rice, Koji rice) 60％・60 Yeast strain #701 For a sake jumai, it's refreshing and easy to drink. The outline of the flavor is a little thin, but it doesn't lose its flavor even when it's warmed up, and the sweetness is more pronounced.
Japanese>English
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Shigemasu特別純米　冷やおろし
Takahashi ShotenFukuoka
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20
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Shishu Special Junmai Hyoroshi Raw Rice Fukuoka Yume Issen Rice polishing ratio 60%. 17% alcohol by volume. Hue, slightly yellow. The aroma is moderate. I would say it's dry, but it has just the right amount of sweetness. Old-fashioned, but easy to drink without being too strong. It can be warmed up without disintegrating, but it is a solid and serious sake. I think it's a very different brew from the cold region products that are considered to be the place to drink. This is one of those, I think I like it a bit. After all, it's cosmetically sound too! That's important. Fukuoka Yame City, Fukuoka Takahashi Store Co. Kyushu has a strong image of shochu (Japanese liquor), and some sake is reminiscent of shochu, but this sake is a normal sake. You're famous for Yame tea, and you're also famous for producing flowers. (I'm a florist myself.) The label is a bit old-fashioned. It's a bit hard to pick up.
Japanese>English
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