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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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家飲み部
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It has a clean mouthfeel, with no twangy alcohol taste, and a gentle melon-like aroma that comes and goes in a flash. Some may find it a little punchy, but it was a sake that clearly shows that it aims to be the ultimate food sake. It is said that this sake is hard to find outside of Miyagi Prefecture, but I found it in the basement of Tokyo Station☺️.
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Wataribune槽搾り　純米吟醸無濾過原酒
FuchuhomareIbaraki
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The brewery itself has revived a phantom rice, and this sake is brewed by lavishly polishing the sake rice, Watashu, to 50%. The tanshibori (tank pressing) method is a traditional method where unrefined sake is pressed by placing the unrefined sake in a sake bag and piling it up, rather than using the mechanical method of the modern mainstream. The overall impression was full-bodied, but the sake had a fresh, rich, fruity aroma from the low-toned ginjo production and a pleasant lingering sweetness☺️.
Japanese>English
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ChiebijinKITSUKI BLANC CUVEE CHIEBIJIN
Nakano ShuzoOita
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家飲み部
28
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Junmai Ginjo Nama-zake brewed with white wine yeast, brewed in the local area of Kitsuki with Kitsuki water, ingredients and climate. It is a special white CHIEBIJIN, and was created with the image of pairing it with oysters, one of Kitsuki's specialties, for marriage, aiming for a sake that is loved locally and can be sent from Kitsuki to the world. The sake was made using white malted rice for the mother of sake, which gave it a high acidity level and a wine-like quality that could be enjoyed even more 😋.
Japanese>English
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御前酒1859 菩提もと　雄町
Tsuji HontenOkayama
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家飲み部
23
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1859, which marks the beginning of the history of Omachi sake rice in Okayama, and "Bodimotos", an ancient production method that was reproduced and manufactured ahead of its time in Japan. The firm sake-like flavor and a hint of bitterness are wrapped in the fullness of OMACHI, leaving a refreshing aftertaste. It was a delicious taste that you will not get tired of drinking ☺️.
Japanese>English
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Hakurou千本錦　純米吟醸　うすにごり生原酒
Sawada ShuzoAichi
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家飲み部
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Last year, Sawada Shuzo, which lost its koji room in a fire, completed its new koji room and held a sales event to unveil the new sake. The new koji room, made of Akita cedar, had a noble and dignified atmosphere. President Sawada said that no one would be foolish enough to build such a koji room nowadays, but I am sure that the quality of the room will be conveyed. Each bottle was accompanied by a thank-you note from President Sawada, and I hoped that I could remember his efforts to rebuild the brewery from a difficult situation. First up was the first bottle, a Junmai Ginjo that was only available at the sales event. The sweetness and acidity were well-balanced, with a refreshing taste and aroma through the nose, and a clean finish that was easy to enjoy😋.
Japanese>English
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Ugonotsuki特別純米　十三夜　おりがらみ生酒
Aihara ShuzoHiroshima
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家飲み部
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It is said to be more beautiful than the moon on the fifteenth night, and "Unfinished Beauty, Thirteenth Night" is a limited brew. It has a soft sweetness and firm acidity, with a richness that is hard to believe at 13% alcohol by volume, and yet it is very light from mouth to finish. You can drink it as many times as you want, and you will never get tired of drinking it😅. I think it's a Calpis soda for adults. It's the first day of the holidays, so I'll take it 😋.
Japanese>English
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This is a very limited edition sake that is released only once a year, based on the juiciness derived from the minerals of Kujukuri-hama beach included in the brewing water of the Junmai Daiginjo Nama Genshu series, which is brewed for a high level of aroma and satisfaction in a glass. It is named with the hope that it will be able to illuminate the long autumn nights like an electric chrysanthemum. It was a beautiful sake with ripe fruit flavors in the mouth, a little sourness and a lingering sweetness that cut through quickly😊.
Japanese>English
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Hakkaisanしぼりたて原酒　越後で候
Hakkai JozoNiigata
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We had it at Suzumasa in the Yanagibashi market in Nagoya. The long term low temperature fermentation of the malt and the 60% polishing of the rice, which is suitable for ginjo sake, perfectly expressed the flavor of freshly pressed sake and the freshness of new sake ☺️.
Japanese>English
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Chiebijin愛山　純米吟醸
Nakano ShuzoOita
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家飲み部
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This is a single tank brewed sake made from the rare rice "Aizan" with a lot of time and effort. The beautiful acidity of the Chievijin was perfectly balanced with the flavor and juiciness of the Aizan. I was very grateful to get the limited quantity of only one tank of this wine☺️.
Japanese>English
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AramasaNo.6 S-type純米吟醸生酒
Aramasa ShuzoAkita
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At a petit year-end party in Tokyo, the third bottle was No.6! I told the waiter that our group would be drinking all of them, and he said, "Here you go! We had a fourth bottle of Zhi Xian, but it was so paradise that I forgot to take a picture 😅. I'm so jealous😋.
Japanese>English
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Aramasaラピス純米吟醸生酛
Aramasa ShuzoAkita
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The second bottle of Colors came 😊, also at the Tokyo Petit Year-End Party. This is a classic that offers the cool, neat taste of Miyamanishiki, the representative sake rice of the Tohoku region. By using a unique method of flattening and polishing the raw rice, the quality of the sake is made lighter while still showing the characteristics of the rice well.
Japanese>English
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Aramasaコスモスラベル
Aramasa ShuzoAkita
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We had a small year-end party in Tokyo. Tokyo is a great place to get it. I envy you. Koudou-Shinko is the first sake brewing rice produced in Akita in 1959. In terms of pedigree, it is a sibling of Miyamanishiki. The taste is the exact opposite, smooth and smooth. ☺️
Japanese>English
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Banshuikkon七宝　純米　無濾過　澱絡み生
San'yohai ShuzoHyogo
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家飲み部
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Sanyohai Sake Brewery was severely damaged by a fire in 2018, and the Shippo series was started in the first year of 2049 as a thank you to the people who supported us at that time, as a thank you for allowing us to brew sake, and as a thank you to the local community and nature. Cloisonne is a pattern of circles that are connected in an eternal chain, and it is an auspicious pattern that contains wishes for roundness, harmony, and good fortune. The taste is full of umami with well-blended rice, acidity reminiscent of citrus grapefruit, and a gentle sweetness. The fresh gaseous feeling of the new sake and the crisp tight aftertaste at the end made me feel like I could drink it without feeling the alcohol content, which was dangerous☺️. I'm not sure if you've ever heard of it or not, but I'm sure you've heard of it.
Japanese>English
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TENBU純米吟醸　播州愛山
Nishi ShuzoKagoshima
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家飲み部
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This is the third seasonal Junmai Ginjo from Tenpui, a brewery famous for its Tominohozan sweetpotato shochu, using 50% polished Aizan from Hyogo Prefecture, following Yamadanishiki and Omachi. The taste of the rice is elegant and full, with a fresh acidity and a slight bitterness.
Japanese>English
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Jikon特別純米　にごりざけ
Kiyasho ShuzojoMie
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家飲み部
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I opened this bottle for the second time in the New Year. I opened it with a lot of trepidation because of the warning about opening the bottle, but other than the splashing sound, there was no spouting and the bottle was opened peacefully😊. It has a tropical taste like pears, a rich rice aroma, a soft sweetness, a refreshing acidity, and a smooth mouthfeel. It has a soft sweetness, refreshing acidity, and a smooth mouthfeel. You can even feel a little bit of gas, but from the first sip, it's delicious. It's the kind of sake that makes you think, "I love Jikan.
Japanese>English
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Aramasaエクリュ純米
Aramasa ShuzoAkita
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家飲み部
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It is said to be the introductory sake to the Shinsai brand, brewed with Sakekomachi, a sake rice born in Akita. You can enjoy the smooth taste of Sakekomachi, reminiscent of melted snow in cold regions, and experience the greatness and underlying strength of Shinsei 😋.
Japanese>English
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The sake was brewed after the brewer asked Mr. Hiraoka for advice on how to make a sake that would taste good when heated. The sake was brewed using Hidahomare, a rice suitable for sake brewing in Gifu Prefecture, polished to 60% so that it would have a good flavor, and brewed with G yeast developed by Gifu Prefecture. I've been drinking it cold😅.
Japanese>English
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