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しんたろしんたろ

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The origins of the sake you've drunk are colored on the map.
Tochigi
2(22.22%)
Iwate
1(11.11%)
Ibaraki
1(11.11%)
Ishikawa
1(11.11%)
Nara
1(11.11%)

Venues With Most Check-Ins

淀川酒店
4(57.14%)
ましだや(増田屋本店)
3(42.86%)

Timeline

しんたろしんたろ
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関口本店
19
しんたろ
My first Kido, my first Wakayama sake. I drank it cold. It has a sharp green apple aroma and a minty aroma. The green apple aroma seems to be a characteristic of Association 9 yeast. The taste was sour at first, but later the umami flavor was detected. The aroma also leaves the nose, and this is probably the return aroma. It tasted like watery grated daikon (Japanese radish). It also has a watery, grated daikon (Japanese radish) flavor. It is made from 100% Yamada-Nishiki, and the rice polishing ratio is 50% even though it is jungin. The name "Kido Kid" is derived from the "climate of Kishu," "free and innocent like a child," and the desire to "nurture young drinkers.
Japanese>English
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Morishima山田錦純米吟醸
Morishima ShuzoIbaraki
alt 1
26
しんたろ
This is my first Morishima. It is light and dry, with a modest aroma, but the umami of the rice can be felt, and the lingering aftertaste is very gutsy. I had previously thought that "light" meant that it was also light, but it turned out to be wrong. It seemed to go better with fatty meat than light sashimi. Yamada-Nishiki 60%, 15% alcohol by volume, bottle heated in a hot water bath after bottling. The stone on the Morishima label is a symbol of fortitude in overcoming difficulties with a piece of Oyaishi stone from the brewery that collapsed in the earthquake, and also seems to mean that they want to be a stone's throw away from sake.
Japanese>English
しんたろしんたろ
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ましだや(増田屋本店)
28
しんたろ
This was my first Tedorigawa and first Ishikawa sake. It has a moderate level of acidity and bitterness, and I felt it was a good match with fatty fish. The bitterness lingers in the aftertaste, but the aftertaste is short and clean. It is what one would call refreshingly dry. The bitterness seems to be influenced by the use of water with a slightly high mineral content. The malted rice is Yamada-Nishiki, the premium rice is Gohyakumangoku, and the rice polishing ratio is 60% even though it is a junmai sake. The concept is a daily junmai sake that bridges meals and conversation like a rainbow in the sky.
Japanese>English
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Bo純米大吟醸生酒無濾過
外池酒造店Tochigi
alt 1
淀川酒店
22
しんたろ
It has a sweet aroma that is not fruity but has a full-bodied flavor. It is a bottle with a thick flavor, probably because it has been aged for more than a year from production to shipping. I had it with grilled yellowtail kama-yaki with ponzu (citrus juice), and it was a wonderful combination. Made from 100% Omachi grown in Okayama, 50% polished rice.
Japanese>English
ジェイ&ノビィ
Hello, Shintaro 😃 Nozomu! It's delicious 😋 Try some of the other Nozomu's too 👋
Japanese>English
しんたろ
Thank you for your message, Jay & Nobby! Yes, it was very tasty! I have recently started drinking sake and will try many different kinds!
Japanese>English
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AKABU純米吟醸純米吟醸
赤武酒造Iwate
alt 1
ましだや(増田屋本店)
19
しんたろ
AKABU Junmai Ginjo has been on my mind for a long time. It has a nice sweet aroma of rice that is different from fruity. It was described as "green apple," but I have never smelled or tasted green apple, so I honestly did not understand what it was. Immediately after drinking, there is a gentle taste of rice, but soon there is an impression of a firm taste that could be described as astringent or bitter. There was a sense that it washed out any oily food that it was paired with, making it a very good sake for a meal. Personally, I thought it went well with avocado with salt, pepper, and olive oil, and sashimi in general. I couldn't find it on the label, but the official website states that Gingin rice, a sake brewing rice produced in Iwate Prefecture, is used. With a rice polishing ratio of 50% and 15% alcohol, it was very satisfying even in small quantities, partly because of the robust aftertaste that comes on the palate.
Japanese>English
しんたろしんたろ
alt 1
ましだや(増田屋本店)
家飲み部
26
しんたろ
I am looking for a junmai sake that I can drink on a regular basis. It has a banana-like flavor, is easy to drink, and has a very light aftertaste. It also felt like white wine. It is made with 100% Yamada-Nishiki, 60% polished rice, and low alcohol content of 13% in the original bottle. Miwa in Nara Prefecture, where Imanishi Sake Brewery is located, is said to be the birthplace of sake and is mentioned in the Kojiki and Nihonshoki. The origin of Mimuro-sugi (cedar) is said to come from the fact that Mt. Miwa was once called "Mt. Dio Abita is Italian for "God dwells".
Japanese>English
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御前酒菩提酛にごり酒ライト 純米生原酒
Tsuji HontenOkayama
alt 1
淀川酒店
19
しんたろ
This is my first Bodai yeast brewed sake. The mild acidity is very tasty, with a clean aftertaste that is not too lingering, which I like, and it is apple-like. The label says that the previous master brewer revived the Bodai Hashiro, but the Bodai Hashiro Kenkyukai website has a different story, which I will look into further. Bodai-Hashiro is said to be the oldest sake brewing method established in the Muromachi period (1336-1573) at Shoreki-ji Temple at the foot of Mt. It is characterized by soaking raw rice in water to propagate lactic acid bacteria and using the "soyashi water" as the brewing water for the sake brewer.
Japanese>English
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Senkinモダン 弐式 オリガラミ
せんきんTochigi
alt 1
淀川酒店
22
しんたろ
It smells and tastes like cider, with more bitterness than acidity. The lees look good even in a black sake cup. The modern series of this black label includes Shiki Zero to Shiki Sanshiki (and the winter-only Hatsu Tank series), and this Shiki Ni-shiki is an unfiltered, raw, unadulterated orikara-mi sake. Sentori, including the modern series, is committed to the use of the traditional sake yeast, and uses Yamadanishiki produced in Sakura City, Tochigi Prefecture, as part of its integrated production system called Domaine Sakura.
Japanese>English
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Kameizumi純米吟醸原酒 CEL-24
Kameizumi ShuzoKochi
alt 1
淀川酒店
20
しんたろ
My first Kameizumi, my first CEL-24! It really smells like pineapple and tastes like pineapple too. It is really sweet and delicious with a sake degree of -14. The yeast used is CEL-24, which was developed in 1993 at the Kochi Prefectural Industrial Technology Center. This yeast for ginjo-shu is rich in ethyl caproate, which is characterized by its apple and pineapple-like aroma.
Japanese>English

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