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nora_kuragennora_kuragen
社会人ン10年目の酒呑み。冷蔵庫が日本酒セラーと化して早10年。灘五郷の生まれで清酒の里の近くでわりとよく飲んでる。

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Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
3(30%)
Nara
2(20%)
Kumamoto
2(20%)
Tochigi
1(10%)
Hyogo
1(10%)

Timeline

nora_kuragennora_kuragen
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16
nora_kuragen
The Kutani boar cup on the right is Kagatobi. It is easy to drink...this is the water that ruins people. Very dangerous. Good, do it more. We had it with Jibe-ni and Nodoguro-meshi. When I recommended Jibe-ni to my friend who was in Kanazawa for the first time, she liked it. Where are you from? No, I am from Kansai.
Japanese>English
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nora_kuragen
The black boar cup is Tengumai. I visited Omimachi Shokudo in Kanazawa for the first time since my college seminar trip and had a drink. I wondered if the master brewer here also works at Nada. It was so crisp and dry that I wondered if the toji here also works at Nada. I thought I should have ordered yellowtail, but it was a little out of season. I had it with fried white fish. It was the first time for me to scoop up tomato salad with chopsticks and put it on a plate like a blowfish sashimi.
Japanese>English
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nora_kuragen
Since I had business in Kanazawa, I chose to drink Kaga and Noto sake...at night. However, Omimachi Shokudo was out of Takeba, so I went to another restaurant that had it in stock. The sake is a great complement to the snacks we had with it. It was so good that I went looking for it in Kanazawa Hyakubangai and bought a bottle. It is a treasure of Noto that I don't want to lose.
Japanese>English
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家飲み部
24
nora_kuragen
I forgot I had it and it had been sitting in the fridge for a while and was getting old, so I had to drink it. I looked for a white porcelain container to put it in, but it turned out to be a mug. As I had heard, it has a honey color with a hint of mirin (mirin). (There are other sake with this color, though...). The sweet aroma of mellow rice spread to the nose, and the mouthfeel was similar to that of Yamahai. It is a far cry from the refined sake of recent years, and even has a roughness to it. But this roughness is not necessarily violent; it is rough-hewn on the journey leading to today's sake. From this point on, the sake must be further sharpened and polished, and continue to evolve even now.
Japanese>English
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nora_kuragen
I don't know if I can call this sake, but the manager of Kuma Bar in Sakura Machi, Chuo-ku, Kumamoto City, asked me if I had ever had red sake. I was told and recommended this. Red wine instead of Kahlua in Kahlua Milk. I had it in a shake, but he said it could be made with a steer. ...that mirin (no, but not far off)! The sweetness and culinary liquor-like miscellaneous flavors give it a depth that lightly outweighs the Kahlua... which makes Kumamon smile (see photo). I wish I had known about this earlier, or rather, I have a Twitter account, so why don't you advertise this at Kuma Bar? Sometimes you can find small bottles of red wine in supermarkets where they sell refrigerated condiments and such (Life had one), so even if you can't go to Kumamoto, it's worth trying at home. Take a drink and think you've been tricked. Well, if you drink it as it is, it's just a condiment (almost mirin) to the modern tongue...
Japanese>English
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The Inata-hime series is a very fatty and dry Suki, with a strong fatty taste that makes you think, "Oh, that's delicious...give me a burricam...General, give me a burricam..." The Minato Sake (SUKI), which is also 5 years old and made in a sherry cask, is "A5 rank Chateaubriand? Huh? Bring it on! But this other line, "IKU'S," overturns the notion of what a sake is. It was recommended as a good aperitif, but the aroma and the first taste of the sake made me think, "What? What... this? This is sake...? It's a white wine, and I know it! Don't make fun of me! The rich muscat aroma and sourness of the wine spreads, but as it fades, the rice flavor of the sake and the sweetness of the rice sugar, like a sweet sake, come out. It's completely Japanese sake. The label is also very chalet, commissioned by a non-Japanese designer. If I hadn't happened to pass by the Shinsaibashi Daimaru, I wouldn't have been able to meet Inada-san, but they don't sell it in stores very often (although I hear they have more opportunities to open stores recently). But this isn't even on the pamphlet yet. It's the sake to drag the king of the world who doesn't like to drink sake into a swamp. Please come and try it.
Japanese>English
nora_kuragen
We had this as a New Year's gift. ...Brother! Don't guzzle it!
Japanese>English
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1
nora_kuragen
I bought this a long time ago, right after the Great East Japan Earthquake, and I just opened it now... I wonder if the soft flavor in the mouth is what it was when I first started drinking it. A mild and fruity aroma spreads through the air. ...No, well, that's how sake is supposed to be...It's fine, it's been kept in the fridge, it's not supposed to be aged...it's delicious...I'm really sorry, Mr. Brewer, but we've been keeping it for a long time... It's not a bad idea. I'm not a big fan of that, but it's a great drink.
Japanese>English
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2
nora_kuragen
Don't ruminate on the taste of 9 years ago... I bought this at a local liquor store I found on a business trip to Oyama, and I wonder if I could have bought a Junmai Daiginjo with a label similar to the current CLEAR BREW label for 2,000 yen... (The owner's aunt said the price tag was No, I'll give you 2,000 yen! I said...) "He came back with no one out of the gate! It was well known at the time. It was a crisp and delicious drink.
Japanese>English
nora_kuragennora_kuragen
Harushika奈良の八重桜純米吟醸
Imanishiseibee ShotenNara
2
nora_kuragen
An ambitious work made for the 100th anniversary of Nara Women's University's founding. I think a lot of sake brewed by Imanishi Seibei-san and this one is very dry, but this one is not spicy and has a fruity taste. Just the fact that it's brewed with pure sake yeast from "Nara's Yaezakura" (the name of the variety) makes it worth the challenge. It's good.
Japanese>English

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