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男女差や年齢、人種などで語ることは苦手なので、全て非公開で失礼します。 初めて日本酒の良さを教えてくれたのは能登の『手取川』 日本酒の無限の可能性を感じたのは、大学を出て日本酒作りを始めた、当時25、6歳の青年、「高木顕統」氏が造った初期の『十四代』を飲んだ時。 今は日本酒の感想を人に上手に伝えたくて、日々勉強しています。 ひとり呑みはしません。 美味しさの基準は銘柄では無く「誰と」です。

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296

Favorite Brands

3

Hall of Fame

HanamuraHanaabiNabeshima

Most Check-in Brands

Hanaabi
17(12.59%)
Hanamura
13(9.63%)
Fusano Kankiku
11(8.15%)
Glorious Mt.Fuji
10(7.41%)
Shinshu Kirei
5(3.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
34(11.49%)
Saitama
24(8.11%)
Yamagata
21(7.09%)
Nagano
19(6.42%)
Fukushima
16(5.41%)

Timeline

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Sasaichi純米吟醸 甲州夢山水純米吟醸
Sasaichi ShuzoYamanashi
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Sasaichi Shuzo's "Sasaichi Junmai Ginjo Koshu Yumesansui All Koshu Yumesansui is produced in Yamanashi Prefecture and brewed with one of Japan's most famous waters, Gozensui from the Mt. When you taste it, you will be struck by its clean aroma and rounded flavor that gently spreads on your palate. It is a food sake with the clean, slightly fruity taste of Koshu Yumesansui and the flavor and umami of the rice. ◆Specifications Category: Japanese sake (Junmai Ginjo-shu) Ingredients : rice(domestic), rice malt(domestic) Rice used：Yumesansui Rice polishing ratio：60 Sake Degree: +2.5 Acidity: 1.75 Alcohol content: 16-17%.
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Yuki no Mayu Junmai Ginjo" by Naeba Shuzo The sweet aroma of pear and lychee with crisp acidity finishes the taste. The sweet and sour fruity flavor of the single-stage brewing process and the bag-squeezed orikara (rice cake) flavor make this a very tasty sake. This rich flavor comes from the special brewing method. It is made using the luxurious "one-stage brewing" method, which requires three times the amount of rice as usual. This gives it an unprecedented aroma and a fresh, invigorating taste. It is easy to drink even for those who are not used to drinking sake, and has a deep flavor. Name：Yukinomayu Junmai Ginjo 720ml Sake Brewer : Naeba Shuzo (Niigata Prefecture) Type：Junmai Ginjo Hi-ire Ingredients : rice, rice malt ■Sweetness/Salty/Hotness: Sake Degree: ---- Acidity: ---- Rice polishing ratio: 60% (rice: Gohyakumangoku produced in Niigata, Kake rice: Koshiibuki produced in Niigata) Alcohol content: 14.0
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Tetorigawa Sparkling dot" by Yoshida Sake Brewery Sparkling sake made by secondary fermentation in the bottle of natural and gentle sake made from modern Yamahai sake. The bubbles that gently pop in the mouth are of course all natural. It is not filled with any gas. You can feel the mysterious energy of fermentation in this sparkling sake. It has a refreshing taste with a gentle acidity, making it perfect for aperitifs and in-between-dinner drinks. Brand name: Tedorigawa Sparkling dot (Tedorigawa Sparkling Dot) Sake Brewer : Yoshida Shuzoten Location: Hakusan City, Ishikawa Prefecture Capacity: 720ml Rice： Ishikawamon Rice polishing ratio： 60 Alcohol content: 14%. Sake degree: --- Acidity: --- Yeast: ---
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Haneya純米大吟醸50 生原酒 翼純米大吟醸原酒生酒
Fumigiku ShuzoToyama
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Fumikiku Shuzo's "Haneya Junmai Daiginjyo 50 Nama Nama Sake Tsubasa Everything is brewed like a daiginjo." Keiki Hane, the brewery's head brewer and toji (master brewer), says, "We brew everything like a daiginjo. The entire process, from raw material processing, brewing, to top-bottling, and bottling, is the most meticulous and painstaking process possible, and the sake "Haneya" is infused with the brewer's soul and passion. This Junmai Daiginjo is a representative sake of Haneya, along with Haneya Kouka. It is soft and gentle on the palate, with a refined, fresh taste that spreads with a light aftertaste. Ingredients: Gohyakumangoku Rice polishing ratio: 50%. Sake meter: around +3 Alcohol content: 15 Regions: Toyama Prefecture, Fumikiku Shuzo
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Goryo純米吟醸 新撰組ラベル純米吟醸
上川大雪酒造Hokkaido
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Goryo Junmai Ginjo Shinsengumi Label" by Kamikawa Taisetsu Shuzo A new Shinsengumi label commemorating the 160th anniversary of the formation of the Shinsengumi is available for a limited time only. Ingredients: Hokkaido rice, rice malt Hokkaido rice, rice malt Rice polishing ratio: 55 Alcohol percentage: 15
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hayashi黒部峡 水のささやき 純米酒純米吟醸
Hayashi ShuzoToyama
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Kurobekyo Mizunohisayaki Junmai-shu (Whisper of Water Junmai-shu) by Hayashi Brewery Made only from polished sake rice and rice malt, this junmai sake is refreshing and easy to drink. Information details Specific name: Junmai-shu Ingredients: Rice, Rice malt Rice polishing ratio 60 Rice used: Gohyakumangoku, Toyama Nishiki Alcohol percentage 14-15 Acidity 1.6
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Shirotaki Shuzo's "Kozen Josui Junmai Ginjo Shirotaki Shuzo's representative brand, Jozenmizunagosui, is easy to drink like water and has a refreshing taste like melted snow. It has no peculiarities and goes well with all kinds of food. It is a clear, watery sake that can be enjoyed by both seasoned sake drinkers and first-time sake drinkers. Location: Yuzawa-cho, Minamiuonuma-gun, Niigata Prefecture Storage Method: Cold and dark place (room temperature) Alcohol content 14-15%. Sake meter degree +5 Acidity 1.3 Rice used: Gohyakumangoku Rice polishing ratio 60
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福禄寿浦城 純米吟醸 無濾過原酒 吟の精 ひやおろし純米吟醸原酒ひやおろし無濾過
Akita
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The Miura Clan, who were righteous in the warring states of Akita, disappeared with the morning dew of the Warring States Period. The name of the mansion where they lived is "Ura Castle. The Miura clan lived in a mansion called "Ura-jo," which is nestled at the foot of a mountain and has underground water that has bubbled up over many years. The water is gentle and soft. The crystallization of the local sake rice research group's devotion to nurturing sake rice Waves of golden ears of rice grown from "Gin no Sei" sake rice.
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福禄寿浦城 純米吟醸 無濾過原酒 美郷錦 ひやおろし純米吟醸原酒無濾過
Akita
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It has a softly sweet and silky topping aroma, and is cloudy and white. It has a clean sweetness and lactic acidity, a fruity taste with a strong rice flavor, a light citrus bitterness, and a soft aftertaste. It is easy to drink and has an elegant taste.
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Reisen蘭奢待(らんじゃたい)大吟醸大吟醸
Gyokusendo ShuzoGifu
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Gyokusendo Shuzo's "Linquizumi Lanjatai Ranjatai" is the name of an aromatic tree stored in the Shosoin Repository. We borrowed the name for our Daiginjyo in honor of the dignity and rarity of its fragrance, which can only be imagined. The playful inclusion of the characters for "Todaiji Temple" hidden within the word "Ranjatai" is also a nice touch. This Daiginjo-shu is made from Yamadanishiki, the king of sake rice, polished to 35% by the brewery's own hands, and brewed with Kumamoto yeast, a traditional ginjo yeast. It has an elegant taste that harmonizes a gentle aroma with a clear flavor. Rice used: 35% polished Tojo Tokushu A district special grade Yamadanishiki Sake degree : +5 Acidity: 1.3 Amino Acid Content ：1.0 Alcohol Content ：16.0~16.9%.
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Yoshinogawa特別純米酒 ひやおろし特別純米
YoshinogawaNiigata
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Yoshinogawa's "Special Junmai Sake Hiyoroshi 100% Niigata rice (Gohyakumangoku) is used. The freshly squeezed sake is heat-treated once and then allowed to mature slowly over the summer. When the temperature drops with the autumn breeze and becomes about the same as the temperature of the sake, it is packed fresh and shipped. Yoshinogawa hiyaoroshi is made from Niigata rice Gohyakumangoku, which enhances the flavor and makes it smooth to the palate. Sake quality: Junmai-shu Capacity: 720ml Rice used: Gohyakumangoku Rice polishing ratio: 60 Alcohol content: 15%.
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Fusano Kankiku≪矢島酒店別誂≫　Chronicle　純米大吟醸　剣愛山　おりがらみ無濾過生原酒純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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Chronicle Junmai Daiginjo Ken'aizan Orikagarami Unfiltered Nama-shu from Kangiku Meizou. Sake rice "Tsurugi Aiyama" is produced in Mima City, Tokushima Prefecture, using "Aiyama" as a seed. This sake rice is rarely seen, and this is the second brewery after Miyazumi Meizumi Brewery, which brews "Sharaku". The core of the taste is the refreshing effervescence and sweetness unique to nama-shu, and the beauty of the lingering aftertaste. The quality of the sake has been further improved since last year, and the brewery is also highly praised for its high level of perfection. Type Junmai Daiginjo Alcohol 15%. Ingredients Rice (domestic), Rice malt (domestic) Rice used: 100% Tokushima Prefecture Kenaiyama Polishing ratio 50%. Sake degree -6
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府中誉純米吟醸 渡舟 無濾過原酒純米吟醸原酒無濾過
FuchuhomareIbaraki
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Fuchu Homare Junmai Ginjo Watanune Unfiltered Unrefined Genshu by Fuchu Homare The overall impression is full-bodied. Rich fruity aroma reminiscent of apple and muscat due to the low-temperature ginjo-style production. The lingering sweetness is pleasant. Ingredients: Rice (domestic), Rice malt (domestic) Alcohol percentage: 16 or more, less than 17 Rice used: Short-stalked ship produced in Ibaraki Prefecture Polishing ratio 50 Yeast used: yeast cultivated in the brewery Sake meter degree: around +2 Acidity around 1.4 Nama/Hiirei/Hiirei
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Gasanryu別誂・雅山流　純米吟醸　もみじ純米吟醸
Shindo ShuzotenYamagata
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Shindo Shuzoten's "Betsuatsurae Gazanryu Junmai Ginjo Momiji". This Omachi Junmai Ginjo is brewed with new Yamagata yeast. The fresh and gorgeous aroma that Gazanryu aims for is enriched by the original deliciousness of Omachi rice, and the autumn finish gives the taste a calm and richness that makes Gazanryu different from other styles. Rice: 100% Omachi (grown in Okayama Prefecture) Refining ratio: 60 Yeast: New Yamagata yeast Sake meter : - Acidity ：- Amino Acid ：- ALC ：-14
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Takenotuyu白露垂珠 はくろすいしゅ大吟醸原酒大吟醸
TakenotsuyuYamagata
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Take-no-Roh's "Hakuro Suishu Daiginjo-Genshu" (Daiginjo-Harajyu) Located in Haguro-cho, Tsuruoka City, Yamagata Prefecture, Take-no-Roh Sake Brewery is a traditional sake brewery founded in 1858. The brewery's flagship brand, Hakuro Suishu, is a sake made from 100% native sake rice from the Shonai region, and is a Geographical Indication (GI) of Yamagata. This sake is made almost exclusively from Yamagata sake rice grown in the town of Haguro, with selected varieties including Dewa Sanbai, Dewa Kirari, Dewa no Sato, and Yukiojin. Three types of yeast are used in the brewing process: Yamagata KA yeast, Association No. 9 yeast, and Association No. 18 yeast. Dewa Sanzan yeast, which is unique to the brewery, also subtly affects all the mash, giving it a unique flavor.
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Asahi Hawk New Sake Nama-Shu" by Takagi Shuzo This locally distributed sake is brewed by the Takagi Shuzo brewery in Murayama City, Yamagata Prefecture, known for its "Jyushiyo" brand. While "Jyushiyo," which has become synonymous with hard-to-find sake, is not available in the local area, "Asahitaka" is almost exclusively available in the brewery's home town. It has long been a popular local evening drink, but some say that the quality of sake has improved with the advent of "Jyushidai. Founded in 1615 in the early Edo period (1603-1868), the brewery has been in business for more than 400 years. The current owner is the 15th generation, Akitsuna Takagi, who graduated from the brewing department of Tokyo University of Agriculture and worked in the distribution industry in Tokyo before returning to his hometown at his father's request in 1993 to take over the brewery. He eventually introduced "Jyushiyo" to the world, which is said to have been named in honor of his father. Asahitaka" has a slightly sweet aroma and a smooth taste, and some say it reminds them of "Jyushidai." It is a special honjozo made with natural spring water from 25 meters underground, and is highly valued for its soft taste with a ginjo aroma, fresh texture, and high cost performance. Specified name special honjozo sake IngredientsRice, rice malt, brewing alcohol Rice polishing ratio 55 Rice used: Miyamanishiki, Sake Mirai Alcohol content 15
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十水大山 トミズプレミアム 無濾過生原酒原酒生酒無濾過
Katokahachiro ShuzoYamagata
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Daisen Jusui Premium Unfiltered Nama Sake" by Kato Kahachiro Shuzo The "Tokusumizu Special Junmai Jusui" series is brewed with 20% more rice. Because of the high concentration, this is a dangerous combination that can easily lead to poor fermentation. This "Jumizu Premium Unfiltered Nama Sake" is made with "unpolished" rice, which increases the risk of poor fermentation even more. This "Jumizu Premium Unfiltered Nama-zake" was brewed in a limited quantity with the aim of creating a new, exciting, and deep flavor by using "unpolished" rice, which has a higher risk of fermentation failure. The resulting sake has a voluptuous aroma that exceeds that of conventional Jusui. Contrary to expectations, the taste is clean and careful, with a strong honey-like flavor. The finished product has a taste that is refined and doubled the taste of the previous Jusui. Special Junmai Genshu Rice: 100% Haenuki rice grown in Yamagata Prefecture Polishing ratio: 88 Fermentation: Yamagata NF-KA Sake Degree: -9 Acidity: 1.90 Amino Acidity: 1.20 ALC: 16.5 Unfiltered unpasteurized sake
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X3 Rose" by Kinmon Akita Shuzo This Junmai sake uses three times the amount of koji rice as usual and is blended with ancient rice to give it a rich, original rice flavor. The addition of ancient rice (red rice) to the white rice gives it a beautiful rosé color. The taste is characterized by the mellow sweetness of rice and refreshing acidity like strawberries. Rice polishing ratio: 70%. Alcohol content: 15%. Sake type: Junmai-harazake (pure rice sake) Ingredients: Rice, Rice malt Rice used: Mencoina
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Hananoka Shuzo's "San-do Yamadanishiki Shichinoujou This is the first "Shichinoujou" brewed in the traditional "Shiori" brewing method. The brewery uses rice from the Kikuchi River basin, which is the best match for the brewing water, the same brewing method used since the Edo period (1603-1868), "Namo yeast brewing," "pesticide-free cultivation," based on the concept of "not making everything an enemy," "fertilizer-free farming," which respects the diversity of bacteria and microbes, "wooden vat brewing," which has the scent of cedar, as it did in the Edo period, and "yeast-free brewing," which is a long time process to awaken natural yeast. The "additive-free yeast" brewing method, which takes a long time to awaken natural yeast, and the "Shiori" brewing method, which is a traditional brewing method that is similar to the sake used to kill the eight-forked serpent in the ancient book of Kojiki. The crystallization of these seven methods of farming and brewing is the highest peak of this season's "Shichinonosozo". All the elements are layered on top of each other, creating a deep sense of concentration. The taste is a condensation of the blessings and individuality of the land, the richness of nature, ancient brewing methods, and the power of bacteria and microorganisms that live in the natural world. Ingredients : Yamadanishiki produced in the Kikuchi River basin Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Brewed in wooden vats / Yeast additive free / Cherry Blossom Rice Polishing Ratio : Not disclosed Alcohol Content : Not available Place of Origin : Hananokoh Sake Brewery
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Kid-KID- 純米大吟醸純米大吟醸
Heiwa ShuzoWakayama
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Heiwa Shuzo's KID Junmai Daiginjo This is a fruity sake with a rich aroma that brings the ginjo aroma to the forefront, using the so-called standard combination of Yamadanishiki rice and Association No. 9 yeast. The melon-like aroma derived from the yeast is a symbol of this flavor, and has recently been frequently featured in magazines. The distinct aroma, which is not found in junmai or junmai ginjo sake, makes it a popular choice for women and first-time drinkers. Although the aroma may be too strong for a mealtime sake, each cup is highly satisfying, and the reasonable price makes it a good choice for those who want to enjoy Junmai Daiginjo-shu at home.
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