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ChrisbrzChrisbrz

Registered Date

Check-ins

190

Favorite Brands

11

Hall of Fame

TokachiKamikawataisetsuFukucho

Most Check-in Brands

Kamikawataisetsu
14(15.22%)
Tokachi
8(8.7%)
Kamoshibitokuheiji
7(7.61%)
Shuho
4(4.35%)
Otokoyama
3(3.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hokkaido
38(20%)
Akita
19(10%)
Yamagata
17(8.95%)
Niigata
14(7.37%)
Aichi
10(5.26%)

Venues With Most Check-Ins

小樽 酒商たかの
18(16.98%)
えだかん
16(15.09%)
たじぺい
10(9.43%)
Dining Kasseki
9(8.49%)
Mポケット
6(5.66%)

Timeline

ChrisbrzChrisbrz
Akishika秋鹿　純米吟醸　槽搾直汲 超辛口 生酒 Akishika Junmai Ginjo Funashibori-jikomi Cho-Karakuchi Nama純米吟醸生酒槽しぼり
Akishika ShuzoOsaka
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28
Chrisbrz
Akishika Junmai Ginjo Funashibori-jikomi Cho-Karakuchi Nama-shu Akishika Junmai Ginjo Funashibori-jikomi Cho-Karakuchi Nama Seimaibuai 60 Seimaibuai 60 Alcohol 18 Nihonshudo +16 Yeast Kyoukai #12 Acidity 2.3 Amino acids 1.2 According to my wife, this is the first sake in a long time that has a full of "indigenous" feeling. Well, it has a sake degree of +16, and I can feel the creator's care in its mild and thick taste. Distinctly Rice fragrance as soon as I opened the bottle. Oh very tangy and acidic initially but has a dry finish.
Japanese>English
ChrisbrzChrisbrz
Kamikawataisetsu上川大雪　イタリア料理 Kamikawa Taisetsu with Italian cuisine普通酒
上川大雪酒造Hokkaido
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27
Chrisbrz
上川大雪　イタリア料理 Kamikawa Taisetsu with Italian cuisine 精米歩合　不明 アルコール　15% Seimaibuai: Undisclosed Alcohol 15% Initially a little sweet with a mild fizziness that fades to tangy acidity Drinking it with sausage arrabbiata pasta brings out fruity flavors from the sake. This sake’s acidity cuts through the fattiness in cheese and ham for another good pairing Matched well with Hokkaido Cream Cheese Nama Roll Cake Definitely NOT a typical traditional Sake 2025/06/06
ChrisbrzChrisbrz
Hououbiden鳳凰美田　WINE CELL 純米吟醸　生酒　無濾過 Hououbiden Wine Cell Junmai Ginjo Nama Muroka純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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30
Chrisbrz
Houou Mita WINE CELL Junmai Ginjo Nama Muroka Hououbiden Wine Cell Junmai Ginjo Nama Muroka Ingredients: rice (domestic), rice koi (domestic) Japanese Sake Rice polishing ratio: 55 Rice: 100% Yamadanishiki produced in Nishiwaki district, Hyogo Prefecture. Alcohol content: 16% to 17 Producer／Kobayashi Shuzo Co. 743-1 Oaza-Sutsukushima, Oyama City, Tochigi Prefecture This product, which sets itself apart from the rest of the Kazamida series, is specially brewed with wine yeast provided by a winery in the Friendship Brewery. Using Yamadanishiki rice harvested in the beautifully scenic Nishijima area of Hyogo Prefecture, this product offers a unique touch, refreshing acidity, and fruity, fiery sweetness that can only be experienced with this product. We hope that through this sake you will experience more of the possibilities of sake. Please store in a refrigerated dark place and serve as soon as possible after opening the bottle. Thank you for your interest in Kasha's products. We thank you very much for your kind attention to our products.
Japanese>English
Chrisbrz
My wife says that as soon as the bottle is opened, it has an aroma of koji rice, and the first sip has a fresh, fruity, gorgeous flavor like muskmelon🍈. It could go well with dessert.
Japanese>English
Chrisbrz
Junmai Ginjo Nama Muroka Unpasteurized Unfiltered Seimaibuai Rice polishing ratio: 55%
Chrisbrz
Raw rice: Yamada Nishiki 100% from the Nishiwaki area of Hyogo Prefecture
Chrisbrz
Alcohol content: 16 degrees or more and less than 17 degrees
Chrisbrz
Manufacturer/Kobayashi Sake Brewery Co., Ltd. 743-1 Oaza Sojima, Oyama City, Tochigi Prefecture
Chrisbrz
Very heavy feeling on the tongue. Full flavored sake.
Chrisbrz
Coats mouth with richness then a short-lived acidic tanginess that fades to wine yeast sweetness
Chrisbrz
Interesting and elegant.
ChrisbrzChrisbrz
Glorious Mt.Fuji栄光富士　星天航路　純米大吟醸　無濾過生原酒 Glorious Mt. Fuji Seiten-Kouro Junmai Daiginjo Muroka Nama Genshu純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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29
Chrisbrz
Glorious Mt. Fuji Seiten-Kouro Junmai Daiginjo Unfiltered Nama Genshu Glorious Mt. Fuji Seiten-Kouro Junmai Daiginjo Muroka Nama Genshu Rice used: 100% Comet Polishing ratio 50%. Yeast YK009 Sake Degree -2.0 Acidity 1.7 Amino acidity 0.9 Alcohol 16.9
Japanese>English
Chrisbrz
Rice used: 100% Suisei Seimaibuai Polishing ratio 50%. Yeast YK009 Nihonshudo Sake degree -2.0
Chrisbrz
Acidity 1.7 Amino acidity 0.9 Alcohol 16.9%
Chrisbrz
Not effervescent in the cup but a little tingling on the tongue
Chrisbrz
This Sake is full of umami and has nice tanginess This is a pleasure to drink on its own.
Chrisbrz
Maybe a little too strong for some sashimi/sushi so pause
Chrisbrz
to enjoy the sashimi flavor then clean your palate with this delicious sake.
Chrisbrz
2025/06/01 Jizakaya Jo 地酒屋醸
ChrisbrzChrisbrz
Yuto雄東正宗　大吟醸　熟成酒 Yuto Masamune Daiginjo Jukuseishu大吟醸
Sugita ShuzoTochigi
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24
Chrisbrz
Came back to my SIL’s house (栃木県出身) for some sake with snacks. This is so much better! Yuto is delicious for sipping and also great with salty senbei or fresh strawberries 🍓 Sugita Shuzo is her “neighborhood Kura”, I hope she gets more the next time she goes to Tochigi.
Chrisbrz
Sorry ❗️ SIL = sister-in-law Sister in Law
Japanese>English
ChrisbrzChrisbrz
Ranman爛漫　生 Ranman Nama生貯蔵酒
Akita MeijoAkita
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やきとり やまじゅう
22
Chrisbrz
Very mild flavored. In my opinion, maybe not a good match for Yakitori. So far, I’m a bit disappointed with Ranman. The three that I tried tonight all have been “low impact”. I’ll have to try Ranman a different day with different food.
ChrisbrzChrisbrz
Mansakunohana笑う門には福来たる　純米大吟醸　原酒 Warau Kado ni wa Fuku Kitaru Junmai Daiginjo Genshu純米大吟醸原酒
Hinomaru JozoAkita
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小樽 酒商たかの
30
Chrisbrz
Mansaku no Hana (Flower of Mansaku) "Good fortune comes to the smiling gate" Junmai Daiginjyo Genshu Polishing ratio 50%. Alcohol 16%. Sake degree +1.0 Acidity 1.6 Amino acidity 1.5
Japanese>English
Chrisbrz
Mansaku no Hana Warau Kado ni wa Fuku Kitaru Junmai Daiginjo Genshu
Chrisbrz
Seimaibuai 50% Alcohol 16% Nihonshu-do +1.0 Acidity 1.6 Amino acids 1.5
Chrisbrz
Pleasant and very easy to drink. A good partner with grilled fish and salad.
Chrisbrz
Tasting again the next day at room temperature, it has a mild caramel flavor.
ChrisbrzChrisbrz
Kamikawataisetsu上川大雪　🥢寿司 Kamikawa Taisetsu with Sushi
上川大雪酒造Hokkaido
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26
Chrisbrz
Kamikawa Taisetsu with Sushi Kamikawa Taisetsu with Sushi Polishing ratio unknown Alcohol 16 The aroma of the rice is gorgeous. The sushi and flavor changes with each sip. It is just right for a mid-meal drink.
Japanese>English
Chrisbrz
Kamikawa Taisetsu with Sushi Seimaibuai undisclosed Alcohol 16%
Chrisbrz
Cool-pack delivery arrived today!
Chrisbrz
Tangy and sweet. Sweetness coats your mouth Probably good to sip by itself.
Chrisbrz
As the Sake warms, the koji’s musty aroma fills the glass.
Chrisbrz
I hope Kamikawa Taisetsu makes this regularly.
ChrisbrzChrisbrz
Miwatari神渡　純米大吟醸　諏訪乃生一本 Miwatari Junmai Daiginjo Suwa No Ki Ippon純米大吟醸生一本生詰酒
ToshimayaNagano
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たじぺい
25
Chrisbrz
Miwatari Junmai Daiginjo Suwa No Ki Ippon Miwatari Junmai Daiginjo Suwa No Ki Ippon Nama-fume Polishing ratio 49 Ingredient rice Shirakaba-Nishiki, Kinmon-Nishiki Alcohol 15
Japanese>English
Chrisbrz
Namazume [unpasteurized bottling] Seimaibuai 49% Rice: Shirakaba Nishiki, Kinmon Nishiki Alcohol 15%
Chrisbrz
Soft mouth feel. A little sweet mild tangy finish 2025/04/25 @Tajipei Otaru
ChrisbrzChrisbrz
TENBU天賦 純米吟醸 播州愛山 Tenbu Junmai Ginjo Banjuu Aiyama純米吟醸
Nishi ShuzoKagoshima
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たじぺい
30
Chrisbrz
Tenbu Junmai Ginjo Banjuu Aiyama Tenbu Junmai Ginjo Banjuu Aiyama Polishing ratio 50%. 100% Aiyama rice produced in Hyogo Prefecture Alcohol content 15%.
Japanese>English
Chrisbrz
Seimaibuai 50% Genryoumai Hyogo-ken Aiyama 100% Alcohol 15%
Chrisbrz
A little dry with a mild unripe melon flavor
Chrisbrz
2025/04/25 @Tajipei Otaru
Chrisbrz
https://www.nishi-shuzo.co.jp/tenbu/
ChrisbrzChrisbrz
SOLDIER BLUESOLDIER BLUE 純米大吟醸 無濾過生原酒 Hayashi Honten Soldier Blue Junmai Daiginjo Muroka Nama Genshu純米大吟醸原酒生酒無濾過
HayashihonntennGifu
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たじぺい
27
Chrisbrz
Hayashi Honten SOLDIER BLUE Junmai Daiginjo Unfiltered Nama Genshu Hayashi Honten Soldier Blue Junmai Daiginjo Muroka Nama Genshu Ingredients: Comet Rice polishing ratio: 50 Sake meter rating: -3.7 Acidity: 1.2 Amino acidity: 0.8 Alcohol percentage: 15 Yeast: M310 Fixed language in comments
Japanese>English
Chrisbrz
Genzairyo Suisei Seimaibuai 50% Nihonshu-do -3.7 Acidity 1.2 Amino Acid 0.8 Alcohol 15% Yeast M310
Chrisbrz
Musty, koji background flavor. Full flavored, lots of umami. 2025/04/25 @Tajipei Otaru
Chrisbrz
https://www.eiichi.co.jp/en/craftsake/
ChrisbrzChrisbrz
Gangi雁木　みずのわ　純米吟醸 Gangi Mizu no Wa Junmai Ginjo純米吟醸
Yaoshin ShuzoYamaguchi
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さけ ばる まるもと
36
Chrisbrz
Gangi Mizu no Wa Junmai Ginjo Gangi Mizu no Wa Junmai Ginjo Polishing ratio 50% Seimaibuai 50% Seimaibuai 50% Rice: 100% Yamadanishiki Rice: 100% Yamadanishiki Alcohol 15 Alcohol 15 2025/04/24 Sake Bar Marumoto
Japanese>English
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