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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

241

Favorite Brands

0

Most Check-in Brands

Aramasa
11(8.09%)
Hououbiden
11(8.09%)
Chiebijin
10(7.35%)
Yamamoto
9(6.62%)
AKABU
8(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
37(15.35%)
Fukushima
18(7.47%)
Tochigi
16(6.64%)
Niigata
16(6.64%)
Yamagata
11(4.56%)

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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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.
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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 😊.
Japanese>English
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Matsunotsukasa純米大吟醸　竜王山田錦
Matsuse ShuzoShiga
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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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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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31
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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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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
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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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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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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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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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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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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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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. ☺️
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