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abibutaabibuta
美味い酒と肴が好き。 飲んだ日本酒の備忘録。

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Shusen Eiko
53(18.21%)
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18(6.19%)
Bijofu
17(5.84%)
Tosa-shiragiku
15(5.15%)
Toyonoume
11(3.78%)

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The origins of the sake you've drunk are colored on the map.
Ehime
203(27.54%)
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141(19.13%)
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33(4.48%)
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25(3.39%)
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24(3.26%)

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サニーマート 松山久米店
101(19.2%)
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74(14.07%)
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38(7.22%)
海舟
31(5.89%)
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31(5.89%)

Timeline

abibutaabibuta
Tosa-shiragiku純米吟醸 微発泡〈生〉純米吟醸生酒おりがらみ発泡
Sentoo ShuzojoKochi
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サニーマート 松山久米店
79
abibuta
July 29, 2024 Dinner at home. I found some Tosa shiragiku at the supermarket I stopped by after work. I found a bottle of Tosa Shiragiku at the supermarket I stopped by after work, so I took it home with some snacks and opened the bottle. I took it home with some snacks and opened the bottle immediately. There was some lees. When I poured it into the glass, fine bubbles were fine air bubbles are firmly attached to the inside when poured into a glass. The top aroma is cream-soda like. The top aroma is cream soda-like, and when you put it in your mouth, you can taste The first thing that comes to the mouth is a grape-like flavor. The palate is grape-like. The back palate shifts to melon, with sweetness and umami The sweetness and umami spread The sweetness and deliciousness spread out, and the slightly carbonated finish is refreshing. It is slightly sweeter than the previous year's, but still as delicious as ever. but it is as tasty as ever. It is so easy to drink that I almost drank all of it. It was so easy to drink that I almost finished the whole bottle, but the I almost finished the whole bottle, but I wanted to see how the taste had changed. I wanted to check the change in taste, so I left a little for the next day. The second day after opening the bottle, it was a little gassy and a little weak. The second day after opening the bottle, the gassiness of the wine weakened a little and the melon and melon-like flavors became more intense. The second day after opening the bottle, the gassiness seemed to have weakened a little and the melon and melon-like flavors became stronger. melon and melon-like flavors. On the first day, we enjoyed Sanriku bonito from the southern coast of Sanriku, local bonito & octopus sashimi, etc. The first day we enjoyed it with bonito from the southern Sanriku area, local bonito & octopus sashimi, and other dishes.
Japanese>English
abibutaabibuta
阿波の踊り子特別純米 無濾過袋しぼり特別純米袋吊り無濾過
SeigyokuTokushima
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322
abibuta
July 24, 2024 Natural eel festival at home. Drinking the best sake for the day of the Ox. I prepared Seitama, a local sake from Tokushima Prefecture. Japan's The brewery is the smallest sake brewery in Japan (details of the brewery are in the three previous check-ins). The fourth bottle is a 60% rice polishing male sake. The fourth bottle is a special pure rice fire-brewed sake made with 60% polished Omachi rice. The fourth bottle was a special pure rice fire-aged sake, Awa no Odoriko, made with 60% Omachi rice polishing. The color of this sake also has a slight yellow tinge. The aroma is a little more subdued than the other three bottles we drank. The top aroma is a little more subdued than the three bottles we drank earlier. When it is in the mouth, there is no gaseous feeling. There is no gassiness in the mouth, and the taste has a hint of white peach. It is sweet, mellow, feminine and soft. It has a mellow and feminine softness, but It has a crisp and clean aftertaste that is truly delicious. It has a slightly light impression, but it has a good temperature. It has a slightly light impression, but as the temperature rises but as the temperature rises, you can feel its richness. From the second day after opening the bottle melon and melon-like fruitiness increases from the second day of opening the bottle, and by the third day The third day, it has a clear ripe melon-like flavor. melon-like fruitiness increases from the second day of opening the bottle. The most refreshing of the four bottles we drank this time, while being fruity. I personally prefer it to Junmai Daiginjo. I personally prefer this to Junmai Daiginjo. I personally prefer it to Junmai Daiginjo. I personally prefer it to Junmai Daiginjo. Seitama series, all of them are beautiful and very satisfying. It was a very satisfying natural eel festival. I will try my best to buy some more next season. I will try my best to go to Tokushima to buy it again next season. I will try my best to go to Tokushima again next season.
Japanese>English
abibutaabibuta
Seigyoku純米吟醸 無濾過袋しぼり 生原酒純米吟醸原酒生酒袋吊り無濾過
SeigyokuTokushima
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304
abibuta
July 24, 2024 Natural eel festival at home. Drinking the best sake for the day of the Ox. I prepared Seitama, a local sake from Tokushima Prefecture. Japan's The brewery is the smallest sake brewery in Japan (details of the brewery are in the previous check-in). The third bottle was a pure Omachi sake from the Tajima Touji brewery. The third bottle was a junmai ginjo unfiltered raw sake made from Omachi rice. The third bottle was an Omachi junmai ginjo, unfiltered and unpasteurized. The third bottle was a Junmai-Daiginjo, an unfiltered, unpasteurized, raw sake made from Omachi. but according to the brewer, it is equivalent to Junmai Daiginjo. The color has a slight yellowish tinge. The color has a slight yellow tinge, The rising aroma is more floral than that of the previous junmai daiginjo The top aroma is more gorgeous than that of the earlier Yamadanishiki Junmai Daiginjyo. In the mouth, it is not quite slightly effervescent, but it has a slight bubbles on the tip of the tongue. It has a slight tingling sensation on the tip of the tongue, although it does not go so far as to be slightly effervescent. It is not quite sparkling, but you can feel a slight tingling sensation on the tip of the tongue. It is the most fruity of the four we drank this time. It is the most fruity of the four types we drank this time, but it has a good balance of sweetness, umami, acidity, and bitterness. It has a good balance of sweetness, umami, acidity, and bitterness, and can be drunk neatly, On the second day, the fruitiness, sweetness, and bitterness The second day, the fruitiness, sweetness, and bitterness The second day, the fruitiness, sweetness, and bitterness increased slightly. The second day, the fruitiness, sweetness, and bitterness seem to have increased slightly. I enjoyed it with natural eel as well as sashimi of hilo (flounder) on the first day.
Japanese>English
abibutaabibuta
Seigyoku純米大吟醸 無濾過袋しぼり 生原酒純米大吟醸原酒生酒袋吊り無濾過
SeigyokuTokushima
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230
abibuta
July 24, 2024 Natural eel festival at home. Drinking the best sake for the day of the Ox. I prepared Seitama, a local sake from Tokushima Prefecture. Japan's The brewery is the smallest sake brewery in Japan (details of the brewery are in the previous check-in). The second bottle is made with Yamada Nishiki and LED Dream Sake. The second bottle is a Junmai Daiginjo made with Yamadanishiki and LED Yume yeast. The second bottle was a Junmai Daiginjyo Unfiltered Nama-jyu made with Yamadanishiki and LED Dream Yeast. When poured into a glass, it was slightly thickened. It is slightly thickened and has a slight yellow tinge. It has a slight yellow tinge. The top aroma is gorgeous, There is no sense of effervescence. It is slightly dry and has a heavy mouthfeel compared to the previous year's wine. The wine has a slightly dry, heavy mouthfeel, the current year's is extremely silky, mellow, and full of sweetness and flavor. The aftertaste is slightly sweet. The aftertaste is tightened with a slight bitterness. The finish is very clean and easy to drink with a slight bitterness. and easy to drink. As the temperature rises, the brown sugar-like sweetness and richness peek through. brown sugar-like sweetness and richness peeks out and the bitterness increases a little. The second day after opening the bottle, the impression is the same as the first day. The second day after opening the bottle, the impression is not so different from the first day. The second day after opening the bottle, the impression is not so different from the first day. The second day after opening the bottle, the impression is not so different from the first day, with a pleasant When tasted carefully over time, it has a pleasant alcohol taste and and the heaviness of the previous year will gradually It is a delicious bottle with no complaints. It is a delicious bottle with no complaints.
Japanese>English
abibutaabibuta
Seigyoku純米大吟醸 無濾過袋しぼり 生原酒 おりがらみ純米大吟醸原酒生酒袋吊り無濾過おりがらみ
SeigyokuTokushima
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332
abibuta
July 24, 2024 Natural eel festival at home. Drinking the best sake for the day of the Ox. I prepared Tokushima Prefecture's local sake, Seitama. The brewery is the smallest sake brewery in Japan on a commercial basis. The smallest sake brewery in Japan on a commercial basis, Kuramoto-ya Honten (Saijo City, Ehime Prefecture, about 10 koku/year) (Saijo City, Ehime Prefecture, about 10 sake bottles per year), the smallest sake brewery in Japan on a commercial basis. (Saijo City, Ehime Prefecture, about 10 koku per year). The production volume in fiscal 2023 was 3 koku per year. The sake is mainly served at the soba noodle restaurant attached to the brewery. The sake is mainly served at the soba noodle restaurant that is also located there. The new sake was sold to the general public on July 14, 2012 at the sake brewery. The new sake was sold to the general public on July 14 this year. I was lucky enough to be the first in line this time. I was lucky enough to be the first in line and was able to purchase a total of four bottles of sake and two types of sakekasu. I was lucky enough to be first in line and purchased a total of four bottles of sake and two kinds of sake lees. The first bottle to be opened was a 16-bottle bottle of sake. The first sake I opened was a limited edition of 16 bottles of Junmai Daiginjozo The first bottle I opened was a limited edition of 16 bottles of Junmai-Daiginjyu unfiltered raw sake. The first bottle was a limited edition of 16 bottles of Junmai Daiginjozo Unfiltered Nama It was a special bottle with serial number 1. There was quite a bit of lees. The supernatant is clear and The supernatant is clear and fruity. The fruity top-fragrance and a slight alcohol and gasiness that is typical for a draft sake. and gas. When the lees are mixed, the sweet On the second day, there is still a slight sense of gas, and the top clear The second day, there is a slight sense of gas, and the supernatant The second day, there is still a slight gaseous sensation, and the supernatant has a rich sweet and savory taste. When stirred, it tastes similar to amazake or makgeolli. and makgeolli when stirred. In addition to being delicious, it is very satisfying. It is a very satisfying sake with a very rare taste. It was paired with a local (Matsuyama) natural eel that I caught and charbroiled myself. I enjoyed it with a local (Matsuyama) natural eel that I caught and grilled over charcoal.
Japanese>English
まつちよ
Good morning, abibuta🌞. I saw your post in early spring and looked it up, Mr. Yamakami who used to be at Yoshimizu Sake Brewery in Miyoshi City and now at Sanko Masamune in Okayama is the toji. I was surprised when I saw Seitama's instagram😊.
Japanese>English
abibuta
>Matsuchichiyo Hello ☀️ That's right. ‼️ Every year, after finishing the brewing process at Sanko Masamune I heard that every year after finishing brewing at Sanko Masamune, they brew sake at Seitama 🍶. I heard that every year after finishing the brewing at Sanko Masamune, they brew sake at Seitama 🍶. It is brewed by Mr. Yamagami, so you can be sure of the quality of the sake. I'm sure of the quality ✨.
Japanese>English
まつちよ
Yes definitely 😊. If I ever get to Tokushima someday, I'd love to go to a buckwheat noodle restaurant for a drink 🍶.
Japanese>English
abibuta
>Matsuchichiyo By all means 😄 I will try to taste not only sake but also soba next year. I will try to taste not only sake but also soba next year. ‼️
Japanese>English
abibutaabibuta
Miyoshikikuセカンドサマー・オブ・ラブ 特別純米 無濾過生原酒 2024特別純米原酒生酒無濾過
Miyoshikiku ShuzoTokushima
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313
abibuta
July 17, 2024 Evening drink at home. Continuing from the previous day, I drank sake with mechika fish and chicken fish given to me by a friend. The second bottle was a bottle of Miyoshikiku Second Summer of Love. The second bottle was a bottle of Miyoshikiku Second Summer of Love. The second bottle was a bottle of Miyoshigiku Second Summer of Love, which was also purchased at Sake House Morimoto in Tokushima City. The first aroma is mild. The first aroma is mild. It has a sweet and sour It has a sweet and sour taste, but the acidity is moderate compared to the first bottle we drank with Neko and Wakai. The acidity is moderate compared to the first bottle we drank with Neko and Wakaiyoshi. The low alcohol content makes it refreshing and easy to drink. The low alcohol content makes it refreshing and easy to drink. It is good with simmered fish, eggplant, cream cheese, etc. It was delicious with stewed fish, stewed eggplant, cream cheese in soy sauce, etc. It was delicious with simmered fish, stewed eggplant, cream cheese in soy sauce, etc.
Japanese>English
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Miyoshikikuネコと和解せよ 無濾過生原酒 向日葵ラベル原酒生酒無濾過
Miyoshikiku ShuzoTokushima
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255
abibuta
July 17, 2024 Evening drink at home. Continuing from the previous day, I drink sake with mechika fish and chicken fish given to me by a friend. The first bottle was a bottle of Miyoshikiku The first bottle was a bottle of Miyoshikiku Neko to Kanrensho (Reconciliation with Cats). The first bottle was a bottle of Miyoshigiku Neko to Settlement. The first bottle was a bottle of Miyoshigiku Neko to Kyokketsu Yoseiyo (Reconcile with the Cat). It is labeled "mukohai hollyhock. label, so is it a summer sake? Is it a summer sake? (The aroma is fruity and has a light sweet and sour taste. The top aroma is fruity, with a light sweet and sour taste. It has an atmosphere similar to that of a white wine with high acidity. It is similar to a white wine with acidity, and is similar to Sengoku's Kabutomushi in Japanese sake. It is delicious with grilled fish, summer vegetable tempura, and Iya and soba noodles. I enjoyed it with mechika fish tataki, summer vegetable tempura, and Iya juwari soba.
Japanese>English
abibutaabibuta
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245
abibuta
July 16, 2024 Dinner at home. A friend gave me a good size fish and a chicken fish, so I drank sake. The second bottle was a bottle of Hirotogawa Tokubetsu Junmai. The second bottle was Hirotogawa Tokubetsu Junmai. This is also a brand new to me, and like the first bottle of Miyoshigiku, it is from Tokushima City. and like the first bottle of Miyoshigiku, I bought it at Amaha Shuho in Tokushima City. It was purchased at Amaha Shuho in Tokushima City, just like the first bottle of Miyoshigiku. The aroma is mild, and the taste is sweet with a hint of rice. and has a sweet, umami taste with a sense of rice. I started drinking it when it was cooled down a bit, I personally prefer it at a slightly higher temperature. I personally prefer it at a slightly higher temperature. Chicken & Fish It was delicious with grilled chicken and fish, simmered cod roe and I enjoyed it with grilled chicken fish & simmered cod roe, eggplant, etc.
Japanese>English
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Miyoshikiku山田錦 特別純米 無濾過生原酒 直汲み R5BY特別純米原酒生酒無濾過
Miyoshikiku ShuzoTokushima
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208
abibuta
July 16, 2024 Dinner at home. A friend of mine gave me a good size fish and a chicken fish, so I drink sake. The first bottle was Miyoshigiku, which was a first for me. The first bottle was Miyoshigiku, which I bought at Amaha Shuho in Tokushima City when I visited Seitama Sake Brewery on July 14. I bought it at Amaha Shuho in Tokushima City when I visited Seitama Sake Brewery on July 14. The aroma on the top of the bottle is of old pickles and cream cheese. The top aroma is like old pickles or cream cheese. The taste is sweet and sour. The taste is sweet and acidic, with a strong acidity. The alcohol leaves the nostrils. When the alcohol passes through the nostrils When the alcohol leaves the nostrils, a faint cedar-like aroma can be detected. A bottle with a unique and interesting flavor. It was delicious with seared chicken fish, grilled fish, and other dishes. I enjoyed it with seared chicken fish and other dishes.
Japanese>English
abibutaabibuta
Dassai獺祭Blue Type 50純米大吟醸
Asahi ShuzoYamaguchi
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松本酒店
198
abibuta
July 10, 2024 Evening drink at home. I got a bottle of the popular Otters Blue. Enjoy it with the family. This time I paired it with Western food. Western food this time. The menu is as follows. Avocado and cream cheese wrapped with prosciutto Carpaccio of sea bream from Ehime Prefecture Potage of lobster with cream Hamo no frito-style Meuniere-style dolphin from Kochi Prefecture Grilled Shimane Oysters Kubokawa beef steak Pumpkin and cream cheese salad After tasting Type 23, we opened a bottle of Type 50. Next, I opened a bottle of Type 50. When it is well chilled, it has a fruity When it is well chilled, it has a fruity aroma, but as the temperature rises, it becomes more fruity. When it is well chilled, it has a fruity top note, but as the temperature rises, a caramel-like aroma peeks out. As with the Type 23, it is not gassy, but it has a fruity top note. Like the Type 23, it does not go as far as gas. It has a tingling sensation on the tip of the tongue, and the taste is a little more robust than Type 23. The taste is a little more robust than Type 23. I have rambled on and on, but the conclusion is that Both are delicious. If I could drink an all-American Otter I hope I can drink an all-American otter next time.
Japanese>English
abibutaabibuta
Dassai獺祭Blue Type 23純米大吟醸
Asahi ShuzoYamaguchi
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松本酒店
202
abibuta
July 10, 2024 Evening drink at home. I got a bottle of the popular Otters Blue. Enjoy it with the family. This time I paired it with Western food. with Western food this time. The menu is as follows. Avocado and cream cheese wrapped with prosciutto Carpaccio of sea bream from Ehime Prefecture Potage of lobster with cream Hamo no frito-style Meuniere-style dolphin from Kochi Prefecture Grilled Shimane Oysters Kubokawa beef steak Pumpkin and cream cheese salad The first bottle was opened from Type 23. On the first sip The aroma is gorgeous and apple-like. The color is clear. It has a clear color, and when you put it in your mouth, you can feel a slight tangy It is sweet and acidic. It is sweet and acidic, lighter than Japanese It has a sweet and sour taste and is lighter than Japanese Otters, but it is not thin, but it is not too thin. The apple sensation weakens as the temperature rises. The apple flavor fades as the temperature increases. The appleiness fades as the temperature rises. The technique of brewing high quality sake even with a change of country and water is evident. The Asahi Shuzo brewery is known for its skill in brewing high quality sake. Asahi Shuzo is a master brewer. In no time at all, a bottle of sake was I finished a bottle in no time.
Japanese>English
abibutaabibuta
Tosa-shiragiku涼み純米吟醸純米吟醸
Sentoo ShuzojoKochi
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サニーマート 松山久米店
234
abibuta
July 8, 2024 Dinner at home. This summer has seen an unusually good catch of fatty bonito. The Pacific bonito from Hokkaido and Sanriku is often sold inexpensively at the supermarket I frequent. from the Pacific Ocean off the coast of Hokkaido and Sanriku are often sold inexpensively at my favorite supermarket. The same day, after work, I was having a drink at home. I bought some after work that day, and decided to open a bottle of sake. I bought some and decided to open a bottle of sake. I decided to open a bottle of sake. I paired it with Tosa Shiragiku's Ryomi Junmai Ginjo It poured into a glass. When poured into a glass, the color was clear, The aroma was white peachy. There is no gassiness, and the sweetness is rather firm. The sweetness is rather firm, and the umami spreads after the The acidity is also strong, so the aftertaste is non-existent. The acidity is also strong, so the finish is The finish is modern and always clean. This is the kind of wine that you can't stop drinking. Besides the bonito sashimi, there are also fried okra with seafood, chicken cutlet, and fried okra with seafood, Seafood sandwich fried okra, chicken cutlet, spinach salad, etc, and spinach tofu paste, etc. and spinach salad.
Japanese>English
abibutaabibuta
大関＃J 有機米使用純米酒純米
OozekiHyogo
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コープえひめ久枝店
208
abibuta
July 6, 2024 Dinner at home. I found an unfamiliar can of sake at the supermarket where I often go to buy sashimi. I found an unfamiliar can of sake at the supermarket where I often buy sashimi, so I took it home. I took it home. I was told that it was Japan's first organic JAS-certified sake brewed by Ozeki. I was told that it is Japan's first organic sake brewed by Ozeki. I was told that it is the first organic sake brewed in Japan by Ozeki. Organic Sake" as an organic sake that can be enjoyed casually. Join," "Joyfull," and so on. The initials of these keywords, "Japanese," "Join," and "Joyfull," are added to the # (hashtag), The company is also conscious of overseas expansion. The company is also conscious of overseas expansion and is sending out its products to the world. When you open the lid, a soft aroma spreads. The aroma is soft and fluffy. It has a melon-like aroma. It has a light sweet and sour taste, and is suitable for eating. It is suitable for eating. Ozeki's official website recommends It is recommended to be paired with Western food in a glass. I will try it again next time. I will try it again next time. On this day, we had sashimi of sillago, grilled salmon, fried shrimp and fava beans, etc. I enjoyed it with sashimi of sillago, grilled salmon, fried prawns and fava beans, etc.
Japanese>English
abibutaabibuta
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189
abibuta
July 3, 2024 Evening drink at home. With the business succession of Taiseki Sake Brewery & its relocation to Ishigaki Island Reimei, the only sake brewed in Okinawa, will not be available for a while due to Ryumei, the only sake in Okinawa, will not be available for a while due to the takeover of the Taiseki Brewery & its relocation to Ishigaki Island. fair was held. We got Reimei through online sales. and cook Okinawan-style dishes and enjoy them with family members. and enjoy it with the family. After the preparation exercise with Bunkajin Natsu Jungin, we had a second bottle of Reimei, the star of the show, The second bottle of Reimei, the star of the show, was opened. I had had a Junmai Ginjo a few years ago, but I had never had a Junmai Ginjo before. I had had a junmai ginjo a few years ago, but this time I tried a junmai sake. I had a junmai ginjo a few years ago, but this time I tried a junmai sake. There was no heady aroma, and a slight reddish The color is a strange reddish hue. The acidity is unexpectedly strong. It has a classic flavor with a dry, umami taste. My father, who drank it with me My father, who drank it with me, thought it was like Awamori. When heated The umami spreads softly and tastes great when heated. Personally I personally prefer to drink it warmed up or cooled down. I personally prefer to drink it cold. I personally prefer to drink it cold. Champuru, Tempura of Sea Skunk, Sea Grapes, etc. I enjoyed it with pork belly kakuni, bitter melon stir-fry, tempura of sea ume, sea grapes, etc.
Japanese>English
ジェイ&ノビィ
Good evening, abibuta 😃 I was more interested in the Okinawan food on the table than the Ryukyu Fair ‼️ Reimei at your home 👀. I would love to visit you with some sake 🍶 for this 🤗.
Japanese>English
abibuta
>>Jay & Nobby. Good evening 🌜. The pork belly stew was worth preparing from the day before. It was quite good ✨ If you come to Ehime, please bring your own sake to our house. When you come to Ehime, by all means, please come to our house with alcohol. I hope you can come to my house with your own sake when you come to Ehime.
Japanese>English
abibutaabibuta
Bunkajin夏純吟純米吟醸槽しぼり
ArisawaKochi
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サニーマート 松山久米店
209
abibuta
July 3, 2024 Evening drink at home. With the business succession of Taiseki Sake Brewery & its relocation to Ishigaki Island Reimei, the only sake brewed in Okinawa, will not be available for a while due to Ryumei, the only sake in Okinawa, will not be available for a while due to the takeover of the Taiseki Brewery & its relocation to Ishigaki Island. fair was held. We got Reimei through online sales. and cook Okinawan-style dishes and enjoy them with family members. and enjoy it with the family. The first bottle was a preparatory exercise. The first bottle was a summer jungin of Bunkajin, which has nothing to do with Okinawa, and was opened The first aroma was cream soda. The first aroma is cream soda. Slightly effervescent and sweetly bitter, it is a stable "adult cider. sweet and bitter, it is like a stable "adult cider". It is a stable "adult cider". Sashimi of bonito and octopus (both from Ehime), grilled and octopus sashimi (both from Ehime Prefecture), grilled mahachi (a type of octopus), and Chuyo-style tai meshi (sea bream rice). and Chuyo-style sea bream rice.
Japanese>English
abibutaabibuta
Toyonoume｢さくらんぼのしずく｣ 純米吟醸 ワイン樽熟成純米吟醸
高木酒造Kochi
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酒舗 井上屋
210
abibuta
June 26, 2024 Evening drinks at home. Drinking sake to empty the capacity of the refrigerator. The second bottle was a bottle of Toyonoubai Cherry Drop. The second bottle was a bottle of Toyonoume Sakuraboshizuku. It is one of a series of sakes by Yamada, a sake dealer. It is a wine barrel-aged sake, limited to 266 bottles. It is a wine barrel-aged sake, limited to 266 bottles. The color is slightly pink and The top aroma has a hint of red wine. The top aroma has a slight red wine flavor. It is more cherry than fruity. more like cherry jelly than fruity. It has a light, dry mouthfeel. The elegance of the wine coexists in a light dry mouthfeel. The elegance of wine coexists in a light and dry taste. wine elegance in a light, dry mouthfeel. It is a good match with salty food. It goes well with salty food. It is a delicious sake that makes deliciousness. Seared red barracuda, grilled amberjack with salt, and octopus isobe-age, I drank it all in one night. and octopus isobe-age, etc., we drank it all up in one night.
Japanese>English
abibutaabibuta
Yuki no Bosha121号 純米大吟醸 古酒 隠し酒 平成三十年度醸造純米大吟醸原酒無濾過古酒
Saiya ShuzotenAkita
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酒蔵ヤマケイ
216
abibuta
June 26, 2024 Evening drinks at home. Drinking sake to empty the capacity of the refrigerator. The first bottle was a bottle of Snow Kayasha No. 121 Junmai Daiginjo The first bottle was a bottle of "Snow Kayasha No. 121 Junmai Daiginjo. It is a test brew of sake rice No. 121 (now called Momota). It is said to be an old sake that was test brewed with Sake Rice No. 121 (now called Momota) and kept in the refrigerator for 5 years. It is said to be an old sake. There is no description, but it seems to be unfiltered sake. It seems to be unfiltered sake. The color is almost colorless, yellowish slightly.... The aroma is lactic acidic (?). lactic acid type and gorgeous. In the mouth, it is fruity and refreshingly sweet. When you put it in your mouth, you will feel a fruity and refreshing sweetness followed by umami, and finally It is very beautiful. It is a very clean tasting sake. It is a very beautiful sake, and in a good sense, it does not have an old sake-like taste. It is very clean and has no old sake-like taste in a good sense. The second day after opening the bottle, it is almost the same as the first day. The second day after opening the bottle, the taste is almost the same as on the first day, with a good balance. The skill of the brewery can be seen in this bottle. The high technology of the brewery can be seen in this bottle.
Japanese>English
chika
This is a rare one 🤔🍶✨✨ An intriguing one 😆👍✨✨
Japanese>English
abibuta
>>chika Good evening 🌜. I found it at my favorite liquor store and bought it. I found it at my favorite liquor store and bought it ✨ They say they ship less than 500 bottles nationwide 🍶. I heard that they ship less than 500 bottles nationwide 🍶. I heard that there are still some stores that have it in stock 🍶. Please try it ❗
Japanese>English
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Emishiki貴醸酒 MONSOON 吟吹雪生酛生酒貴醸酒
EmishikiShiga
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酒舗 井上屋
263
abibuta
June 19, 2024 Evening drinks at home. After the children went to bed, I drank sake. The sake of choice was MONSOON The sake we chose was GINBUKIYUKI by SHOKI MONSOON. It is said that they have started to make sake It has a banana-like aroma on the top. It has a banana-like aroma on the nose. It tastes like honey with a rich sweet flavor. The alcohol taste comes in gradually at the end. It has a banana-like top note and a rich, sweet, umami, honey-like flavor. I think it is better to drink it by itself. but if you drink it with dried fruits, the sweetness and bitterness are moderated and it tastes great. the sweetness and bitterness are moderately tempered and delicious. My parents who drank it with me liked it very much. I will buy it again if I see it again. If I see it again, I will buy it. I will buy it if I see it again.
Japanese>English
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Akitora夏純吟純米吟醸
Arimitsu ShuzojoKochi
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サニーマート 松山久米店
225
abibuta
June 12, 2024 Evening drink at home. Drank summer sake I had bought. The second bottle was a bottle of Akitora Summer Jungin. It has a creamy The aroma is creamy and the mouthfeel is a little thin and light. It has a creamy top-fragrance, and the mouthfeel is rather thin and light. The refreshing sweetness and rice flavor and rice flavor spreads gradually and finishes with bitterness. and finishes with bitterness. grilled bonito with salt, boiled turtle hand, leek and octopus boiled turtle hands in salted water, leek and octopus with and other dishes.
Japanese>English
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Senkinかぶとむし原酒生酒無濾過
せんきんTochigi
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美酒銘酒しらい屋
230
abibuta
June 12, 2024 Evening drink at home. The first bottle is a bottle of Kabutomushi. The first bottle was Kabutomushi. It is described as a lemon squash for adults. The first bottle is a Kabutomushi, which is described as a lemon squash for adults. The first bottle is a Kabutomushi, which is described as a lemon squash for adults. I personally think it is the strongest sake in Japan. Personally, I feel it has the strongest acidity of any sake. I personally feel it has one of the strongest acidity in sake. Low alcohol and refreshing, similar to a white wine. It tastes similar to white wine. The taste is similar to that of a white wine. It is delicious with Ehime chicken (farmed) sashimi, Mie and sashimi of chicken (farmed) from Ehime and horse mackerel from Mie. I enjoyed it with chicken sashimi from Ehime (farm-raised) and horse mackerel sashimi from Mie.
Japanese>English
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