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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(12.5%)
Hokkaido
1(6.25%)
Aomori
1(6.25%)
Iwate
1(6.25%)
Akita
1(6.25%)

Venues With Most Check-Ins

淀川酒店
5(50%)
ましだや(増田屋本店)
5(50%)

Timeline

しんたろしんたろ
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ましだや(増田屋本店)
7
しんたろ
The first Koshino-Kanbai, Ginjo-Bessen. The aroma is very mild and elegant, with a hint of rice sweetness. The mouthfeel is light, but there is an umami taste in the center of the tongue, followed by a quiet bitterness. The bitterness lingers in the aftertaste, giving the impression of having drunk the wine, rather than just being able to cut through it quickly. Compared to the Hakkaisan Tokubon, I felt there was a difference in the thickness of the flavor. Even within the framework of "light" dry sake, the presence of umami and astringency is a little stronger. When paired with Satsuma-age, the bitterness becomes milder and the umami of the rice comes to the fore. I think it was a good match as a food sake. It is not flashy, but it is a quiet and pleasant sake.
Japanese>English
しんたろしんたろ
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14
しんたろ
First time in Niidashi Zenshuu. As the name suggests, it has a melon aroma. The taste is also melon, but not too sweet, with a good balance of sourness, umami, and bitterness, and a clean aftertaste. However, the melon taste is not so much the name as it is the taste itself. The name "3.33" comes from the fact that the amount of steamed rice used in the fourth stage of the brewery's unique "kumidashi four-stage" brewing process is reduced to 1/3 of the normal amount, resulting in a brewing process of 3+0.33. It is brewed using the "kumi-dashi" method, with no yeast added, and a rice polishing ratio of 60%.
Japanese>English
しんたろしんたろ
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24
しんたろ
This is my first Tamagawa, my first Ice Breaker, and my first Kyoto sake. When served on the rocks, the aroma is refreshing, like rumney, with a hint of sweetness reminiscent of sugar cane. In the mouth, a cool citrus acidity spreads, and the aftertaste is clean and refreshing. The sharpness of the wine is well suited to the light flavor of long pickled vegetables and kamaboko (fish cake), and when paired with duck meat, a soft sweetness rises up, creating an interesting transition. This is a bottle that can be fully enjoyed on the rocks for its coolness and lightness. When drunk straight, the umami of the rice spreads and the taste is completely different. A very interesting sake. I felt the reason why Tamagawa is said to have the best taste at different temperatures. Ice Breaker was developed by the current head brewer, Philip Harper.
Japanese>English
しんたろしんたろ
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14
しんたろ
My first Takarakawa, my first Hokkaido sake. My wife bought it as a souvenir from a business trip. The aroma is gorgeous like banana mixed with the freshness of green apple. In the mouth, a gentle sweetness spreads, and the sourness and bitterness spread all over the tongue. The aroma is fruity and pleasant as it fills the mouth. The umami is modest and does not come on strong, but gradually seeps in afterward. The aftertaste is clean and clean. The clarity and gorgeous aroma of this bottle, which is typical of the 40% milled rice ratio, stand out. It is suitable for toasting or enjoying the aroma on its own. It is best paired with light dishes, and may fight a little with dishes with strong flavors.
Japanese>English
しんたろしんたろ
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ましだや(増田屋本店)
21
しんたろ
This is my first Snow Kayasha! The aroma is of ripe pineapple, with a hint of green apple and freshness. It has a delicious umami flavor that is typical of the original sake, and the moment you drink it, you will feel it hit you with a thump. The bitterness and sweetness come at the same time, but the bitterness quickly disappears, leaving behind a pleasant hint of aroma. I had it with chicken wings and sausages, and the flavor did not change at all. There is a slight clash of flavors, but it is only for a moment, and then each flavor seems to remain. The name "Yukino Kayasha" comes from the "winter scenery of farmhouses with thatched roofs buried in snow. The koji rice is Yamadanishiki, and the kake rice is Akita Sakekomachi, with a milling ratio of 55%.
Japanese>English
しんたろしんたろ
Nabeshima山田錦純米吟醸
Fukuchiyo ShuzoSaga
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淀川酒店
24
しんたろ
This is the first Nabeshima I've had since I had a Jungin hidden sake before. The aroma was banana-like and cream bread-like as soon as it was poured into the glass, but after a little while, I didn't notice it anymore. Is this the ginjo aroma? I wonder what it is. It has a firm umami flavor, which is typical of Yamada-Nishiki. I read that it has a fine gasiness, but I couldn't tell without being told. Alone, the bitterness lingered on both ends of the tongue, but when paired with Hue-type salami, it became surprisingly mild. The bitterness disappeared and the sweetness spread softly to the center of the tongue. I was surprised at how much the flavor impression changed. Yamada-Nishiki 50%, Sake meter -1.
Japanese>English
しんたろしんたろ
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山仁酒店
21
しんたろ
My first summer dobrokku! This sake is made by Hachinohe Shuzo, which brews Mutsu Hachisen and Mutsu Otokoyama. It took a long time to open the bottle, and it was a quintessential active nigori. The aroma was like that of ramune, with a hint of rice. The taste had a moderate acidity and a pleasant bitter aftertaste, and I drank it in no time. It was good to drink on its own or with grilled chicken wings, giving the impression that it could be served with any food. Alcohol 13%, Aomori rice used, malted rice 55%, premium rice 69%, nigori sake, not doburoku.
Japanese>English
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関口本店
21
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
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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)
30
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
しんたろしんたろ
Bo純米大吟醸生酒無濾過
外池酒造店Tochigi
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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
しんたろしんたろ
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
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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
しんたろしんたろ
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
しんたろしんたろ
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
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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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