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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😊

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234

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Most Check-in Brands

Aramasa
11(8.27%)
Hououbiden
11(8.27%)
Yamamoto
9(6.77%)
Chiebijin
9(6.77%)
Akabu
8(6.02%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
37(15.81%)
Fukushima
18(7.69%)
Tochigi
16(6.84%)
Niigata
16(6.84%)
Yamaguchi
11(4.7%)

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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Takachiyo扁平精米　おりがらみ
Takachiyo ShuzoNiigata
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As you can see, "Takachiyo" in hiragana has no indication of junmai or junmai ginjo. There is no indication of the rice used, nor of the rice polishing ratio, nor of the sake and acidity levels. It is a sake to be drunk with sensitivity, not with a label, so drink it quietly... It says "Uonuma" on the label, so is that right? Or is it rich, mellow, and inexhaustible? I enjoyed the fresh and aromatic flavor without thinking about it 😊.
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KidShibata’s純米大吟醸　be ambitious
Heiwa ShuzoWakayama
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This is a special Junmai Daiginjo made by Mr. Shibata and his team, who are responsible for the production of Team Kido, only available at this time of year. It is only available in the year when the quality of the sake is satisfactory, and it is not always available every year. The name of the sake is "be ambitious," and it is aged for about six months after being fire-quenched once from freshly pressed sake. It has a soft, mellow, and full flavor, with a voluminous umami taste and a delicate lingering aftertaste and a pleasant sharpness.
Japanese>English
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Kakurei特別純米　雄町　生原酒
Aoki ShuzoNiigata
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7
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Limited shipment of "Omachi from Seto, Okayama This special junmai sake was made by polishing the Omachi rice to 55% in order to bring out the best of the Omachi rice for sake brewing, and it has not only the richness of the Omachi rice, but also a sense of quality and dignity.
Japanese>English
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Senkinオーガニック・ナチュールW
せんきんTochigi
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家飲み部
29
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This sake is a noble sake, but instead of brewing water, naturals from last year's vintage were used to create a natural, unadulterated sake with a clear, realistic finish. It seems to go well with anko (red liver) and albacore ponzu. Although kijoshu has a strong image as an after-dinner drink, it could also be enjoyed as an aperitif by mixing it with carbonated water 😋.
Japanese>English
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Nabeshima吉川産山田錦60 特別純米
Fukuchiyo ShuzoSaga
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27
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Nabeshima" is brewed using only sake rice grown and harvested in "Yoshikawa," a special A district in Hyogo Prefecture, the sacred land of the king of sake rice, Yamadanishiki. Nabeshima" is brewed using only rice grown and harvested in "Yoshikawa," a special A district in Hyogo Prefecture. Rice of this good origin is usually used for daiginjo and other sake brewed with well-polished outer shells, but this is a special junmai, a rare and interesting sake, where the rice is not overly polished and the flavor of the rice itself is clearly evident. Nabeshima does a lot of things well.
Japanese>English
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Tsuchidaシン・ツチダ　活性　生
Tsuchida ShuzoGunma
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This sake has a perfect balance of moderate sweetness and bright acidity, and the freshness of freshly squeezed fresh sake and the slight carbonation from the activation accelerate the pleasant and refreshing flavor. There was none of the thick, sake-lees-like feeling characteristic of nigori sake, and the smooth, elegant texture made it refreshing to drink, while the depth of flavor was still present.
Japanese>English
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Tenbi純米大吟醸　火入
Choshu ShuzoYamaguchi
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家飲み部
25
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Tenbi's highest ranking! We received a superb bottle from Tenbi, which continues to create a stir in the world of sake as a talented brewer that is even featured in First Class. The brewer uses 40% polished Yamadanishiki rice, brews it slowly and carefully at a low temperature, and uses yeast No. 901 in order to make a junmai daiginjo that is easy to drink and goes well with meals, as is typical of Tenbi. The sake has a perfect balance between a full-bodied sweetness and a clean, crisp aftertaste, making it a perfect complement to a meal.
Japanese>English
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Mimurosugi純米大吟醸35 高橋活日命に捧ぐ
Imanishi ShuzoNara
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家飲み部
27
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Takahashi Katsunichi-no-mikoto is a sake brewing god who resides in Miwa, and is worshipped at Katsunichi-jinja Shrine as the oldest toji in existence, and is looked up to by sake brewers throughout Japan. Although it is a Daiginjo standard sake, it is not overly aromatic, but is the highest grade of Mimuro-Sugi sake, made with the concept of "mild aroma and fresh, clean flavor" firmly in mind. The aroma is fresh, with an elegant fruity aroma like white peaches, juicy as if you had just bitten into a freshly harvested fruit, with a beautiful acidity and long aftertaste on the finish. It was delicious 😋.
Japanese>English
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Hidakami中取り　純米大吟醸　東条特A地区山田錦
Hirako ShuzoMiyagi
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家飲み部
25
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This Junmai Daiginjo "Black Hyouzu Bottle" is the ultimate example of the royalty of Hitakami. Since ancient times, the brush has been considered a good omen, and it is said that three together is good luck. It is said that three brushes are good luck charms and six brushes are good luck charms for good health (Roku Hyou). The highest quality sake rice, "Yamadanishiki from the Matsuzawa district of Tojo-machi, Hyogo Prefecture," is used 100%. The ginjo aroma, which is produced by Miyagi yeast, spreads elegantly in the mouth with a gorgeous and delicate aftertaste, and we thoroughly enjoyed this top-quality sake from Heiko Shuzo.
Japanese>English
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MasuizumiLIMITED EDITION 雄町
Masuda ShuzotenToyama
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家飲み部
30
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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
28
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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. ☺️
Japanese>English
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Ohmine Junmai3粒　ふゆのおとずれ
大嶺酒造Yamaguchi
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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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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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(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 😊.
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