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RoyRoy

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Yuki no Bosha
3(37.5%)
Shichiken
3(37.5%)
Takashimizu
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
5(19.23%)
Kanagawa
4(15.38%)
Yamanashi
3(11.54%)
Iwate
2(7.69%)
Niigata
2(7.69%)

Timeline

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Toyoake Junmai Ginjo. Domestic rice. Polishing ratio 60%. Sake made by Ishii Shuzo in Satte, Saitama. It has a mild ginkoku (gin aroma), and a flavor with a moderate thickness that spreads softly. It is brewed with a harmonious flavor in mind. It is a sake that does not lie in the introduction on the label. I enjoyed it on an autumn evening, well chilled. It is refreshing on the palate, but as you sip and savor it, the flavors come out more and more. I enjoyed it with rice miso, tsukudani (food boiled in soy sauce with plum and laver), and spicy oysters. It is a delicious sake.
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YokoyamaSILVER 7 純米吟醸（生酒）
Omoya ShuzoNagasaki
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16
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I found this sake at a souvenir shop at the airport during a business trip to Nagasaki. I have never drunk much sake from Kyushu, but I bought it because of the rarity of Iki. It has a slight effervescence, a strong ginjo aroma, and a strong sweetness. The alcohol content is high at 16 degrees. It is best to drink a small amount in a champagne glass before a meal. Because it is sweet, it goes smoothly, but it is quite intoxicating. 100% Yamada-Nishiki
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Polishing ratio: 60%. Acidity: Kyokai No.7 yeast Alcohol content...15 I chilled a bottle in the refrigerator and enjoyed it during the daytime on a holiday. It has a fresh fruit (Muscat) aroma and texture. It has a freshness like a drop of water rolling down your tongue. The aftertaste is crisp and refreshing. The taste of the sake is beautiful, and I would like to pair it with a snack that will not interfere with it.
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Kid純米吟醸酒しぼりたて生酒
Heiwa ShuzoWakayama
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18
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Purchased at Hasegawa Sake Shop, Gransta Tokyo. It is served cold. After the bright acidity, the ginjo aroma spreads. The aftertaste is refreshing. The bitterness is moderate. It has a very gorgeous impression. It is a sake that goes smoothly. Be careful not to drink too much of this. I think even people who don't like sake can enjoy this one.
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Shichiken絹の味　純米大吟醸
Yamanashi MeijoYamanashi
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17
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I was impressed with the Hiyaoroshi before. I bought the Arabashiri at a liquor store in my neighborhood, which is small but has a great selection, without hesitation. It has a wonderfully fruity aroma that reminds me of grapes, and it has a nice, clean but lingering aroma that goes down the nose. Good sake can be drunk very quickly. So, excuse me for leaving the bottle empty. It was delicious.
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27
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I bought it when I visited Oyako Shuzo last autumn. It is a special junmai of Zanko Horai. While I was saving it to enjoy, it passed one winter. The rice polishing ratio is 60% and the sake level is +3. As you sip it, a fresh and rich umami flavor with a hint of sweetness spreads. This is a delicious sake. It is not dry, but it has a good balance of acidity and bitterness, and it is refreshing but has a strong flavor. Beautiful taste.
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Takashimizu春の純米 生貯蔵酒
Akita Shurui SeizoAkita
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22
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This is a Takashimizu Spring Junmai Raw Stored Sake from Akita Brewing Company in Akita Prefecture. It is a little late to drink. The color is transparent. The fresh acidity stands out in the mouth. It has a sweet and sour taste like lactic acid bacteria, and the aftertaste is clean, leading to a bittersweet aftertaste. It has a wonderfully refreshing taste, and would go well with tempura in the early spring season.
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25
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As soon as you taste it, the fresh taste like grapes spreads to your mouth. It has a sweet and intense ginjo aroma that goes through the nose. It is sweet, but the aftertaste is refreshing. This is an exceptionally delicious sake.
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Shochikubai特撰 純米大吟醸
Takara ShuzoKyoto
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14
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Takara Shuzo Shochikubai's Tokusen Junmai Daiginjo. The rice polishing ratio is 45%. It has a sweet aroma like a ripe melon. When it is placed on the tongue, it has a light bitterness and a slight sourness. A sweet aftertaste lingers. Recommended for cold sake, but try it warmed.
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This is a unique sake from Sugii Shuzo in Fujieda City, Shizuoka Prefecture. I bought it out of curiosity, wondering what Bodhi-moto was. Bodhi-moto is a method of sake brewing popularized in the Muromachi period (1336-1573), using lactic acid bacteria and yeast that naturally occur in the water in which raw rice and rice are soaked. 100% Honors Fuji Rice polishing ratio is 70%. The alcohol content is 13-14 degrees. Sake degree +5 Acidity 1.8 First, drink it cold. It has a light and simple sweet taste. It has the sourness of lactic acid bacteria and a bitter taste. When it is heated, the sourness becomes stronger and the other flavors fade a little. It was a gentle taste that I never get tired of drinking.
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Asabiraki大吟醸大吟醸
AsabirakiIwate
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14
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I found it at OK Store, and I bought it because I remembered that Asakai's Honjozo was also good, though the label looked cheap. The rice polishing ratio is 50%. The alcohol content is 15 degrees. When I drank it, it tasted a little fruity at first, but the aftertaste was crisp. The aftertaste is crisp, and there is not much umami.
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I had it the next day or later as a heated sake. The aroma increases when it's warmed up, and it goes down easy. It was surprisingly good.
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This is a Shiboritate Rakufu Mai Junmai Ginjo from Izumihashi Shuzo in Ebina City, Kanagawa Prefecture. It's brewed with a sake rice called "Rakufu Mai" made by the same brewery. I went all the way to Ebina to buy it on a weekday when I had a day off. It has a slightly bitter taste and a crisp, dry aftertaste. The ginjo aroma is modest. The alcohol content is high at 17 degrees. Because it has a strong taste, it is good to match with the snack which does not lose. I bought cod milt today, so I grilled it with milt. It goes very well with it.
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This is the new Yuki no Kayasha Yamahai Junmai sake that I bought at the end of the year. The sake is fruity, but the alcohol content is high, and it is assertive from the first attack to the last. The sourness and bitterness spread slowly in the mouth. The aroma penetrates the nose. On this day, we had cured ham, homemade smoked cheese, and bamboo rings with guchi. The sake was quite strong, and the cured ham and bamboo rings were completely defeated. The smoked cheese had a mild flavor and went well with the sake.
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The next day, I heated it up. The corner was removed, the aroma that penetrates the nose increased, and the taste changed. This is better in terms of drinkability. It's best served lukewarm.
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Sagaminada純米吟醸 美山錦
Kubota ShuzoKanagawa
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17
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After a while, I drank Sagaminada Miyamanishiki Junmai Ginjo, which was lying in the refrigerator. I took the train and bus to the brewery to buy it. It has a sense of transparency and coolness, and comes in quickly, followed by acidity. There is not much bitterness. It's honestly delicious. Sagaminada Junmai Ginjo Miyamanishiki Unfiltered Raw Sake 30BY Rice used: Miyamanishiki Rice polishing ratio 50%. Yeast used: No.9 series yeast Sake degree +2 Acidity 1.7 Alcohol content 16
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Yuki no Bosha純米吟醸 秘伝山廃
Saiya ShuzotenAkita
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25
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Sake from Saiya Shuzo Brewery in Yurihonjo City, Akita Prefecture. Yuki no Kayasha Junmai Ginjo Hiden Yamahai. We enjoyed it with New Year's festive food. It is divinely graceful and fruity, but not too assertive. At the end, a lingering aftertaste of bitterness and umami slowly lingers. The elegance of this sake stands out.
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10
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Tengu Mai Junmai Sake Umami Jun by Kurumata Shuzo, Bomaru-cho, Hakusan City, Ishikawa Prefecture. Alcohol content 16 degrees. The rice polishing ratio is 60%. The color of the sake is a yamabuki color that gives a sense of maturity. It has a deep and strong aroma of simple rice. In the mouth, a rich aroma dances around the crisp dry taste. It reminds me of a powerful Tengu dance. It is a sake that is assertive to the aftertaste. We served it lukewarm with sweet shrimp.
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15
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I bought it at the OK store, and it was less than 1,000 yen. The label is very cheap, but I tried it because it was a Junmai Ginjo. It has a dry mouthfeel. The aftertaste was refreshing, but the flavor was lacking. Next time, I will try it warmed up.
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北安大國純米 無濾過生原酒
Hokuan JozoNagano
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16
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This is a sake from Kitaan Jozo of Omachi City, Nagano Prefecture. This is my first time drinking this sake. The alcohol content is 17%, which is high. In the mouth, it has a fruity, grape-like flavor, with just the right amount of acidity. It has just the right amount of acidity. I just bought it, but when I looked at the production date, I realized it was a year old. I didn't notice any deterioration in the taste, but I was a little disappointed. From next time, we should choose liquor store carefully. I will check the label in person again. The sake is innocent. I would like to try it again in December when it will be sold as a seasonal product. [Raw Rice Variety/Production Area] Hitogokorochi/ Nagano Polishing rate] 59%. Yeast used] KHK-701
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Shichikenひやおろし 純米純米ひやおろし
Yamanashi MeijoYamanashi
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18
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As soon as the bottle was opened, the aroma of grapes started to waft through the air, and expectations were high. The second bottle of Nanakken. Junmai hiyaoroshi. When you take a sip, the fresh flavor of the sake covered in the aroma I mentioned earlier spreads gorgeously in your mouth. It's gorgeous, but it also has a deep flavor that has aged for a summer, gradually changing into a lingering taste. The bitterness and acidity are subdued and the natural fruit-like sweetness stands out. Excellent. Rice polishing rate: 70%. Alcohol content: 15%. Ingredients: Hitogokoro, Asahi's Dream Drinking temperature: cold, room temperature, warm, and warmed up
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