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変なおじさん変なおじさん

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33

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Most Check-in Brands

Yuki no Bosha
3(21.43%)
Miwatari
3(21.43%)
Mansakunohana
2(14.29%)
Dewazakura
2(14.29%)
Haneya
2(14.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
8(24.24%)
Nagano
5(15.15%)
Niigata
4(12.12%)
Yamagata
3(9.09%)
Aichi
3(9.09%)

Timeline

変なおじさん変なおじさん
Dewazakura山田錦　4割8分純米大吟醸
Dewazakura ShuzoYamagata
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16
変なおじさん
Slightly fragrant ginjo aroma when opening the mouth Sweetness is more mature than junmai ginjo Almost no spiciness. A little sweetness lingers in the aftertaste, but not unpleasant. Very beautiful sake. It's good in its own way, but I prefer Dewa Sanzu Junmai Ginjo.
Japanese>English
変なおじさん変なおじさん
Koshinokagetora特別純米酒 名水仕込特別純米
Morohashi ShuzoNiigata
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20
変なおじさん
No carbonation or bubbles on opening. It is light and dry, so there is almost no sweetness and umami. The spiciness is not that strong, but it is felt well. The spiciness lingers in the aftertaste. The alcohol taste is not so strong.
Japanese>English
変なおじさん変なおじさん
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18
変なおじさん
*As a reminder. There is no so-called aftertaste of spiciness or unnecessary mellowness at all. It does not have much sake flavor, but it is a very good sake. It is light enough to be served with cheese or nuts. It is ideal for those who are not so good at sake.
Japanese>English
変なおじさん変なおじさん
2
変なおじさん
*As a reminder. The aroma reminds me of white peaches, apparently. I see what you mean when you drink it with air, but is it white peach? It's easy to drink, with the bubbly feeling of a fresh sake, and it goes down smoothly. The aftertaste is also refreshing, and there is almost no mellow feeling. I had my first experience with Haneya with the Kouki (also a nama-shu), and like the Kouki, it has a fizzy feeling, but it is more refreshing and has a clean aftertaste, which I prefer! The yeast No. 10 seems to ferment with less acidity, which might be my favorite. Check it out!
Japanese>English
変なおじさん変なおじさん
Kubota千寿吟醸原酒生酒
Asahi ShuzoNiigata
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13
変なおじさん
*This is just my personal opinion. Serve cold. When opening the mouth, the aroma of brewer's alcohol is a little strong. Hmmm... The sweetness is just a little bit, but it is strongly erased by the alu-ness. The pungency is reasonably strong. The strength of the alcohol comes out first. The alcohol taste remains in the aftertaste. It's been a long time since I've tasted Kubota, but I used to like this brand because it was easy to drink without any peculiarities. Maybe my taste has changed... Maybe I should try Manju or Suiju again... I'm a little disappointed...
Japanese>English
変なおじさん変なおじさん
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25
変なおじさん
It has been raining a lot in my area recently, but today's sunshine and heat are reminiscent of early summer, and I'm feeling a bit like a flying summer heat exhaustion (tears). When I open my mouth, I can smell a faint scent of ginjo. When you put it in your mouth, you can feel some fizziness. There is a pungency, but it is not so strong. Tasting it on the root of the tongue, it does not seem so pungent. The acidity is not so strong, but there is a good balance with the sweetness that is not too strong. It is not mellow, but the aftertaste is not sharp. It's light, not heavy. It's a refreshing change from what I've been drinking recently.
Japanese>English
変なおじさん変なおじさん
HaneyaClassic純米吟醸原酒生酒
Fumigiku ShuzoToyama
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21
変なおじさん
Found Classic at a familiar liquor store. I was actually going to buy Yamamoto or Kido, but I cheated. When you open your mouth, the gas is released with a bang, and the ginjo aroma is soft and fluffy. 　In the mouth, there is no gassiness and a very elegant sweetness. 　And somehow, I feel a matured flavor. 　Why is it that it's a draft sake? 　I wonder if it's because I feel a strong sense of alcohol. 　Maybe I just have a stupid tongue. 　Taste it on the root of the tongue, and you will feel a tingling and pungent sensation. 　It doesn't go off without a bang, but lingers a bit. 　I don't know what it is about this sake, but the image I have of it is that it is not strongly assertive, but dignified and flirtatious. 　I don't know what you're talking about. 　Personally, I think I prefer the shimmering fire. 　For Haneya, I think the Aizan one I drank somewhere with some kind of yeast from the Association is the best! Side dishes that go well with it It goes well with fish with strong fat and flavor. On the other hand, it may not go well with delicate flavors. Side dishes we had together seared sea bream (natural)◎, ainame (natural)◎, sakura yellowtail (natural)○, striped horse mackerel (natural)○, seared swordfish (natural)○, yagara kombujime seared and served (natural)○.
Japanese>English
変なおじさん変なおじさん
Kirinzan純米吟醸　生原酒
Niigata
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12
変なおじさん
I thought I'd take a break from the recent trend and drink light and dry, so I thought I'd go for Niigata for now, and I love Midorikawa. However, I wanted to venture a little with a sake brewery I had never tried before, because a plain, light, dry sake would be too safe. There was a sake that looked interesting, so I picked up this one. (Cold) When you open your mouth, there is a slight scent of ginjo. 　On the palate, there is also a slight sweetness. 　Not strongly assertive, just a little. 　It's mild even though it's a pure sake. 　No tingling sensation at all. 　The aftertaste is not crisp and tight, but rather strange. 　Almost no bitterness. 　Well, it's not what you call light and dry, is it? 　For the first time, I could agree with the radar chart of Sake-no-Wawa. (After warming up a bit) 　I can now taste a little sweetness from the rice. 　But still mild
Japanese>English
変なおじさん変なおじさん
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19
変なおじさん
　I discovered Kayasha's beautiful sake design that I wanted to try, so I bought it immediately! 　I have a special attachment to Yukino Kayasha because it is the sake that changed my opinion from a light, dry sake drinker. First of all, when you open your mouth, you will smell the sweet aroma characteristic of Kayasha. 　In the mouth, the sweetness of the rice comes first, just like in regular jungin, but this one has a slightly stronger lingering sweetness. However, it is not harsh, and the sweetness is gentle. 　When tasted on the root of the tongue, a certain amount of alcohol is felt. I still think Kayasha is a sake with a wide range of characteristics, both good and bad. 　No, it's good and I like it. 　(Various sashimi to be served as described below) 　Because of the gentle sweetness of this sake, I would not recommend it for strong fat or other assertive characters. 　But I wonder if the sweetness will overpower the white meat as well... 　I have the same impression as the last Collage. 　No, it's a delicious sake... The compatibility with the snacks I had with it (subjective opinion of a bad tongue). KUROMUTSU aburi (natural) ○, KANNAIHI flatfish (natural) △, HONNA Tuna (natural) ×, SALMON (farm-raised) ×, GUJI aburi (natural) ○, KINME aburi (natural) ○.
Japanese>English
変なおじさん変なおじさん
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22
変なおじさん
I feel like I can't pick up the smell properly due to hay fever... 　drink (esp. wine, food) cold When you open your mouth, your nose is dead, so you may not be able to smell the aroma, but there is nothing too assertive. 　In the mouth, the banana-like flavor is often mentioned. 　I've never had this kind of banana-like fruity feeling before. 　This is good. 　When tasted at the root of the tongue, there is a moderate bitterness and alcohol taste, but it is not persistent. 　The entrée was simmered seasonal new bamboo shoots and various sashimi. 　The delicate aroma of new bamboo shoots is a bit muted, so I think a light, dry sake would be better suited for this kind of thing. 　The banana feeling is also assertive in the oily fish. 　I don't dislike it, but when it's the main accompaniment, I think the light dry style has the edge. 　White meat also loses out to the banana feel. 　Well, I don't know what it goes with... it's a good sake. The snacks I had with it Hobo (natural) ○, Kampachi (farm-raised) △, Isaki (natural) ○, Sea bream (farm-raised) △, Southern bluefin tuna medium fatty tuna (natural) ○, Striped horse mackerel (farm-raised) △ Simmered new bamboo shoots
Japanese>English
変なおじさん変なおじさん
Mansakunohana純米吟醸　生原酒　中汲み原酒生酒中取り
Hinomaru JozoAkita
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22
変なおじさん
I went to a liquor store that is a special distributor of Hinomaru Brewery for a sweet drink. I got a bottle of Manzaku no Hana Jun Gin Nama Genshu. The first thing I did was to open the bottle and smell the sweet aroma and the ginjo aroma. Although it's an unpasteurized sake, there is no fizziness at all. In the mouth, the sweetness comes out first, but it is elegant and not unpleasant. Even if you taste it on the root of your tongue, there is not much alcohol left, so there is no sense of alcohol. I am satisfied with the sweet taste of this sake as I expected. Even after it warms up a little, the sweetness increases, but the impression does not change much. It is recommended as an appetizer for boiled or stewed dishes. Blue fish is x Light white fish is not bad, but I think it goes better with light and dry fish. I also like to have light and refreshing snacks with strong fat. So, I recommend drinking it with sweet and spicy simmered dishes.
Japanese>English
変なおじさん変なおじさん
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21
変なおじさん
When I was looking for a sake to drink this evening, I found this one that was recommended to me and bought it out of curiosity. I started with a cold bottle. The aroma upon opening the bottle was not very strong. When you take your first sip, the aroma and sweetness are both moderate. No bitterness, no alcohol, and a clean aftertaste. A very gentle feeling. After it warms up a little The aroma and sweetness increase a little when you take a sip. The increase is also moderate. Ate with sashimi. Because it is modest and unassertive, it can be used with anything. I think it is better suited as a food wine than as a stand-alone wine.
Japanese>English
2

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