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harley21harley21
京都出身、名古屋在住　唎酒師　日本城郭検定二級　お城巡りと共にその地のお酒をいただくのが楽しみ😊

Registered Date

Check-ins

225

Favorite Brands

0

Most Check-in Brands

Aramasa
11(8.59%)
Hououbiden
11(8.59%)
Yamamoto
9(7.03%)
Chiebijin
9(7.03%)
Akabu
8(6.25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
37(16.44%)
Fukushima
18(8%)
Tochigi
15(6.67%)
Niigata
14(6.22%)
Yamaguchi
10(4.44%)

Venues With Most Check-Ins

覚王山交差点
4(36.36%)
大衆酒場　クロカル
3(27.27%)
Chubu Centrair International Airport (NGO) (中部国際空港 セントレア)
2(18.18%)
ごっつぉ台所 むらまさ 池下店
2(18.18%)

Timeline

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MasuizumiLIMITED EDITION 雄町
Masuda ShuzotenToyama
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This is a limited edition product from Manjusen, a fire-brewed version of the raw Omachi that is released in the spring. If the fresh Yumachi that comes out in the spring is a green apple, the fire-aged Yumachi is a red apple. The sweetness of the apple filled with honey and The sweetness of the apples filled with honey and the acidity that spreads well follows it, and it's irresistible. I was not sure what to expect when I got it, but it exceeded my expectations, It exceeded my expectations. It is indeed a limited edition product, and I can only thank my lucky stars that I was able to get it 😋.
Japanese>English
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Ippakusuisei全国鑑評会金賞受賞酒
Fukurokuju ShuzoAkita
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Gold medal winning sake in the 2023 National New Sake Competition This is the 13th time in the last 16 years that ICHIHAKUSUISEI has won the Gold Award, and this year is the 9th consecutive year that it has won the Gold Award! This is the highest rank of ICHIHAKUSUISUISEI sake, a sake that puts the prestige and prestige of the brewery on the line. This sake is a prestige and prestige sake of the brewery, and is a very popular item every year. We hope you will enjoy the difference in quality between this sake and the usual ICHIHAKUSUISEI sake, while feeling the change in taste.
Japanese>English
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Tedorigawa露燦然　中取り純米大吟醸
Yoshida ShuzotenIshikawa
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家飲み部
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This is a special sake made by polishing up to 40% Yamada-Nishiki produced in Hyogo Prefecture, pressing the sake during the harsh winter months, and storing it in a refrigerator at -5°C. It has a rich volume of freshly pressed sake, but perhaps because it is aged in ice temperatures, it does not have much of a matured aroma. It has a rich volume that cannot be found in freshly pressed sake, but perhaps because it is aged at ice temperature, it does not have much of an aged aroma. Junmai Daiginjo finished in the spring, it was a very luxurious sake to enjoy while feeling the passage of time.
Japanese>English
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Kid無量山　純米吟醸　特A地区山田錦
Heiwa ShuzoWakayama
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~Label Description The Yamamoto family, the brewery of Heiwa Shuzo, started brewing sake in 1928. Before that, it was a temple called Muryozan Choganji. This is why some people still refer to the Heiwa Brewery as Choganji. This sake, named after its mountain name, Muryozan, is the top of the Kido KID series. It is made from the highest quality Yamada Nishiki, It is made with the soft and clean water of Kishu, the origin of Kishi, and has the supreme taste of Kishu's climate. The KID series is very cost-effective, but the highest peak of the series also has a wonderful taste and is still a very good value. ☺️
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Ohmine Junmai3粒　ふゆのおとずれ
大嶺酒造Yamaguchi
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家飲み部
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After a crazy hot year, it's time for this season. This drool-worthy bottle is eye-catching with a design that invokes the sadness, love, and melancholy of winter. The taste is a complex combination of muscat-like sweet and sourness and "Yuki-Onna"-inspired nigori, and the structure is full of the flavor of rice. The fine flavor and sweetness derived from the unrefined sake spread over many layers, creating a creamy, umami, yet sweet aftertaste. The illustration is said to have been drawn by Ms. Misaki Kutanaka. She is a very glamorous woman.
Japanese>English
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This is "Shiro", a.k.a. "Sake" under the brand name "Koryu", a new project of Takachiyo Sake Brewery in Niigata, the kingdom of "light and dry" sake. This sake is a weaving draft version of "Koryu Shu (red)". It is the orinama of the high-cost SAKE "Shu-han", so its price is the most expensive and the most perfect of the two, just like "Shu-han". Originally, "Shu-han" itself seems to be a very limited distribution product, and it is supposed to be a fantastic sake that is rarely seen. I wonder if it is a very limited edition?
Japanese>English
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Niwa no Uguisuスパークリングピンク
Yamaguchi ShuzojoFukuoka
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Honsei Pink Spark! A junmai ginjo-shu with a unique flavor and powerful bubbles from secondary fermentation in the bottle, you will be enchanted by the bubbles that rise and fall. You will be enchanted by the bubbles that rise and the sweet and refreshing mouthfeel. The bubbles are so vigorous that I chilled the bottle and opened it a little at a time so it wouldn't spurt😅.
Japanese>English
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Takachiyoうすにごり活性生
Takachiyo ShuzoNiigata
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家飲み部
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This time, "Takachiyo" is purple. The fruit associated with purple is grapes, yes! grape juice for adults. This is a lightly cloudy, active type. Grapes + carbon dioxide ・・・・・・ Yes, it is. In other words, it tastes like a fanta grape! It's a little different from "FUNTA GRAPE", but that's what I imagine it tastes like. On the label, there is the word "SPARK", which was not there before. When I chilled it well and opened the bottle, I could feel the pizzazz, and with the fresh grape taste, I could enjoy it in the hot summer 😊.
Japanese>English
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Chiebijin裏ちえびじん　おりがらみ生酒
Nakano ShuzoOita
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Chiebijin, Oita's Nakano Sake Brewery, is always trying to evolve, and Ura Chiebijin is positioned as an extra edition/challenge brewing. The popular Chiebijin is released in February every year, but this year's Ura Chie is a summer version of Oragami Nama-zake, which means that it is a summer version of Oragami Nama-zake. This year's release of [Ura] Chie is a summer version of ogara-mi nama-zake! The other side of Ura, or rather, the super back side, was the Ura Chie, with its refreshing acidity with a hint of carbonation and the umami of rice, which was very refreshing and refreshing especially in this hot summer. ☺️
Japanese>English
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Koeigiku甕月　亀の尾
Koeigiku ShuzoSaga
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30
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(Brewer's comment) Kame-no-o" is a variety that is the root of famous rice brands such as "Koshihikari," "Hitomebore," "Akita Komachi," and "Tsuyahime. The quality of rice is hard, and in some years it melts, while in other years it does not melt at all, making it not an easy variety to produce. To be honest, we have not yet clearly grasped how to bring out the best of Kame-no-o. In thinking about how to make the most of it, I became interested in the idea of polishing Kame-no-o, and that was the beginning of brewing this sake. In the brewing process, we used a completely new brewing formula. We used less water and more koji than standard, and fermented it slowly for a long period of time with awa-ari yeast. The result is a clear sake with a body characterized by sweetness with acidity and viscosity. The most notable feature of this sake is its "acidity," which is so exquisitely expressed 😊. The addition of acidity to the juicy, clear base made the sake more colorful, and the refreshing aftertaste was perfect for the coming season.
Japanese>English
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Ippakusuisei純米吟醸　山田錦
Fukurokuju ShuzoAkita
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This is a limited annual release of Junmai Ginjo brewed with Yamadanishiki, a rice suited for sake brewing. It has a gorgeous aroma typical of Isshuikusuisei, and while it has a freshness, we enjoyed the rich flavor of Yamadanishiki over the summer 😊.
Japanese>English
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Matsunotsukasa純米大吟醸　竜王山田錦
Matsuse ShuzoShiga
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家飲み部
22
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This Junmai Daiginjo is made using only Yamadanishiki produced in Ryuoh, which has been carefully cultivated for about 30 years through trial and error in cooperation with contract farmers, The company aims to express and convey the individuality of each farmer who grows the rice. The attack in the mouth is clean and light, but the sweetness and acidity follow after a short delay, which I liked very much.
Japanese>English
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The name of this sake, "Zenchidori" (Utou), is taken from a precious bird that represents Aomori City. It is a supreme daiginjo that is offered once a year by the "Tasake" brewery, and its quality and taste are exceptional because it is brewed only with the "heart white" portion of the best sake rice, Yamadanishiki, polished down to 40%. No artificial force is used in the pressing process, and only the best part, the "Nakadori" by the sake bag, is lavishly bottled. The taste is dry yet rich, with a refined ginjo aroma reminiscent of peaches and melons, and a deep lingering aftertaste that further enhances the name "Tasake" and is considered the rarest daiginjo sake in the Nishida brewery.
Japanese>English
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It is a daiginjo-shu made from Yamada-Nishiki rice produced in Kurodasho, Hyogo Prefecture, polished to 35%, and the best of the drops collected by Fukuro-hozuri (hanging in a pouch). The taste was rich and concentrated with an elegant aroma and flavor unique to Fukuro-hozuri nama-shu😊.
Japanese>English
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Koeigikuアナスタシア　グリーン
Koeigiku ShuzoSaga
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家飲み部
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It is named after "Anastasia Green," a variety of chrysanthemum that is as gorgeous as fireworks, named after the Greek word "Anastasia," meaning "resurrected woman." It has a fresh, green grass-like nuance, but was enjoyable even after drinking it over time. This year's SAGA NO HANA had the softest sake quality in the past five years, with the koji power working well to bring out the acidity, but the unique green grass-like flavor seemed to be subdued.
Japanese>English
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Yukinobijin吟の精　6号酵母　生
Akita JozoAkita
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It was a refreshing sake that left a fresh taste followed by a smooth and crisp finish. ☺️
Japanese>English
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Yamamotoピュアブラック純米吟醸純米吟醸
YamamotoAkita
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Pure Black is a raw version of Yamamoto Sake Brewery's ace sake. The slight carbonation is tingling in the mouth. The aroma is subdued, with a fruity citrus acidity, followed by a sharp sharp sharpness. The flashiness of the raw sake added to it made it a sake that you shouldn't be able to resist drinking. ☺️
Japanese>English
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Sakayahachibee雄町　純米大吟醸無濾過生原酒
Gensaka ShuzoMie
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家飲み部
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A hint of gorgeousness. Trolley-like awaited flavor. Easy to drink, so you can drink it smoothly and with increased danger 🤭. The happiness you can feel when you drink it. I didn't know there was such a sake. ☺️
Japanese>English
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Hakugakusen純米吟醸　生　桜鼠
Yasumoto ShuzoFukui
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家飲み部
23
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Sakura-nezumi is a traditional Japanese color for cherry blossoms. This brewery uses this traditional color to express the flavor. Sake rice "Gin-no-Sato" was developed by crossing Yamadaho, Yamadanishiki, and Watabune, which are varieties that are descended from Yamadanishiki. It is said to be suitable for ginjo-zukuri because of its large grain size and the shape of its heart white. It has a soft core flavor and body characteristic of rice, and is well balanced with a crisp, lingering finish. It was an elegant sake with a clear and crisp aftertaste. ☺️
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This junmai nama-zake is made from 65% polished Banshu Aizan, one of the most premium Aizan varieties, and brewed using the Yamahai method. It is carefully fermented at low temperature for a long period of time to make the most of its characteristics. It was a sake with the full flavor and depth that is typical of Aizan. ☺️
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