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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

234

Favorite Brands

0

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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Matsunotsukasa純米大吟醸　竜王山田錦
Matsuse ShuzoShiga
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家飲み部
22
harley21
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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家飲み部
23
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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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家飲み部
27
harley21
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
29
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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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家飲み部
31
harley21
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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家飲み部
27
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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
24
harley21
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. ☺️
Japanese>English
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家飲み部
28
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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. ☺️
Japanese>English
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Sogen純米吟醸　OMACHI
Sogen ShuzoIshikawa
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家飲み部
27
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This sake was exchanged for the Yukino Kayasha that was given to me. I was looking for something special to drink on a business trip to Kanazawa, and a friend of mine who lives in Kanazawa recommended Sogen, saying that it was a little unusual but good. I bought four bottles that would fit in my bag. I bought four bottles that would fit in my bag, one for myself. When I sipped it, I could taste the deep rice flavor, but the flavor of Omachi enveloped it and it went in smoothly, leaving a lingering aftertaste before running out. I think it was a sake as good as the Snow Kayasha that I got. ☺️The last picture is a candidate for the tasting, but...
Japanese>English
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Yuki no Bosha美酒の設計　純米吟醸
Saiya ShuzotenAkita
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家飲み部
30
harley21
I received this as a thank-you gift from a senior staff member of a client who is retiring from the company. It was like an exchange of gifts, but it was a very funny scene. Of course, the taste is Yamada-Nishiki, but the elegant ginjo aroma, the sweetness of the rice, and the lingering aftertaste are exquisitely balanced.
Japanese>English
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家飲み部
32
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On a sunny day with powdery snow, why don't you build a snowman? Contrary to the catch of "Why don't you make a snowman on a sunny day with powdered snowflakes dancing in the air? This is an activated muddy sake made from 100% Yamadanishiki grown in rice paddies in the same water vein as the brewing water. It has a youthful and fresh La France aroma that spreads, and when you put it in your mouth, the elegant sweetness spreads at once and a silky smoothness rushes over your palate. It was a fine, delicate and meticulously crafted sake. ☺️
Japanese>English
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Nabeshima純米吟醸　赤磐雄町
Fukuchiyo ShuzoSaga
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家飲み部
32
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I know it tastes great even if you don't drink it, but it's just as good when you drink it 😄. I know it tastes good even without drinking it, but it's great when you drink it 😋 It tastes so dignified and dignified that it's appropriate for the kind of taste you'd want to have when you welcome your ancestors for the Bon Festival and wish you could have drunk it with your father, who was a drunkard. ☺️
Japanese>English
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Aramasa秋田巡吟醸2022
Aramasa ShuzoAkita
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家飲み部
31
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Although Shinsei calls it Junmai, it is made from 100% Akita Sake Komachi with a Ginjo level rice polishing ratio of 45% for Koji rice and 55% for Kake rice. It is brewed with Kyokai No. 6 yeast, which is the origin of Shinmasa, and is made using the traditional method of making sake using natural lactic acid bacteria and wooden vats. ☺️ It is easy to drink with an alcohol content of 12 degrees and the aroma of wooden vats and ginjo aroma is very pleasant and easy to drink.
Japanese>English
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家飲み部
30
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Junmai Daiginjo-genshu raw, unfiltered, 100% rare rice Aiyama is used in this magnum bottle. It is neither a four-bottle nor a one-bottle bottle, which makes it a rather awkward 😅 to place in the refrigerator, but it is a sake specially brewed in the hope that it will add color to a sunny day. The harmony of the refreshing ginjo aroma and Aizan's characteristic fruity acidity cut through with a pleasant aftertaste.
Japanese>English
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家飲み部
32
harley21
An evening spent savoring the hard-to-find Tobiroki is truly a blissful time. It is such a sake that is clean, but leaves a lingering aftertaste that quickly turns into the pleasure of drinking it again 😊.
Japanese>English
ポンちゃん
Congratulations to harley21 on your 200 check-ins 🎉🎉! Celebrating with a houseful of Tobiroki, it's wonderful ❣️
Japanese>English
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Tenbi純米大吟醸　長州山田錦
Choshu ShuzoYamaguchi
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家飲み部
30
harley21
This is the fourth and final in a series of Junmai Daiginjos with the same rice polishing and yeast, but different rice varieties. Yamada-Nishiki is the king of sake rice, and the taste is unmistakable, but it is a sake that goes well with a meal. ☺️
Japanese>English
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Kariho純米吟醸　総槽掛搾り　生あらばしり
Akita SeishuAkita
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家飲み部
31
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Sake brewed with ak-1 yeast using locally grown sake rice polished to 55% and bottled with unadulterated ingredients. The sake had a cool ginjo aroma and a refreshing sharp taste. ☺️
Japanese>English
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家飲み部
33
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100% Miyamanishiki produced in Oogata Village, the largest reclaimed land in Japan, is used. It was a clean and smooth sake with a full and robust quality characteristic of Miyamanishiki and the acidity of Yamahai brewing, with a pleasant and elegant ginjo aroma. ☺️
Japanese>English
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Kid純米吟醸　春ノ薫風
Heiwa ShuzoWakayama
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家飲み部
35
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This is a raw sake with a soft taste like a spring breeze and a slight lingering aftertaste. It has a sharpness and a well-balanced aroma. This sake made me want to celebrate spring, perfect for the cherry blossom viewing season😊.
Japanese>English
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