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日本酒大好き😘日本酒は、日本が生んだ奇跡の一品ですね。日本酒のおかげで美味しい和食が更に華やかな贅沢品となると思います。 日本に生まれてよかった^_^

Registered Date

Check-ins

105

Favorite Brands

4

Most Check-in Brands

Masumi
12(21.43%)
雪紅梅
6(10.71%)
Kid
6(10.71%)
Ooyama
4(7.14%)
Urakasumi
3(5.36%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
21(20%)
Yamagata
11(10.48%)
Niigata
10(9.52%)
Miyagi
7(6.67%)
Kyoto
6(5.71%)

Timeline

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Yuri数量限定純米大吟醸原酒生酒無濾過
Tsurunoe ShuzoFukushima
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21
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The toji himself was present at the Keikyu tasting to explain and purchase the sake. It is an unfiltered, unpasteurized version of the Junmai Daiginjo that was served at a dinner party with former President Trump. Comparing the two, I found this one to be more aromatic, mellow, and more to my liking. I preferred this one because it is a junmai daiginjo with a gentler feel that can only be produced by a female toji.
Japanese>English
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Masumiスパークリング純米発泡
Miyasaka JozoNagano
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22
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Bubbly sake brewed with a second fermentation in the bottle. Soft bubbles, sweetness of rice compared to champagne. Enjoying Masumi with its bubbles also makes you feel moderately superior. It is a bit expensive at 6,000 yen because of the time and effort put into the bubbles.
Japanese>English
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Kid山田錦純米大吟醸
Heiwa ShuzoWakayama
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24
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A superb junmai daiginjo made with water cultivated in the climate of Kishu, surrounded by fields and mountains. It is not simply fresh and fruity, but has a gorgeous ginjo aroma and a bitter taste that can be felt on the side of the tongue. This gives it a strong, not shallow, daiginjo-style flavor. It is a great all-around daiginjo that can be drunk alone or served with Japanese, Italian, French, sweets, or anything else.
Japanese>English
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Ooyama無濾過生原酒純米大吟醸無濾過
Katokahachiro ShuzoYamagata
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27
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The moment you drink it, you will feel its deliciousness. It has a full and graceful ginjo aroma, juicy, fresh, mellow, and soft flavor, These words are true. I am now eating firefly squid with vinegared miso and boiled spinach, a perfect marriage. Aged sake that makes the snacks even more delicious. It makes me want to eat sushi and sashimi.
Japanese>English
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十水発泡の十水特別純米
Katokahachiro ShuzoYamagata
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24
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The fermentation process is carried out in a 10:10 ratio of water to rice, with a high concentration of rice, which produces a rich flavor. This sparkling wine has a juicy fruitiness due to the oli entanglement. On the other hand, it has a refreshingly bouncy and effervescent taste, making it a softer sparkling wine than wine-type sparkling wine.
Japanese>English
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Mansakunohana朝日米仕込み純米吟醸
Hinomaru JozoAkita
alt 1
21
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Asahi rice is the root of many rice varieties along with Kame-no-o. In the Meiji era, Asahi rice was widely distributed in western Japan, while Kame-no-o rice was widely distributed in eastern Japan. Furusato Raku tax-paid limited edition sake with a strong acidity and umami flavor.
Japanese>English
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雪紅梅初しぼり純米原酒生酒無濾過
Hasegawa ShuzoNiigata
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19
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The freshly squeezed sake is bottled without filtering, heating, or rinsing. This is a limited-time-only sake that can only be enjoyed in winter, and combines the youthfulness of new sake with the strength of unblended sake. It is a well-made junmai sake with a moderate aroma, acidity, and fullness, but with a freshness similar to that of a ginjo.
Japanese>English
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15
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This local Kyoto sake is labeled as being made from 100% Yamada-Nishiki. Although it is a ginjo, it has the richness of junmai (pure rice), which is a characteristic of this sake brewer. The label also claims that this sake has won a gold medal at the Tasteful Sake in a Wineglass Awards. It is not very aromatic, but rather a mellow sake.
Japanese>English
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21
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The first Shiboritate of the season, the best part of sake that can only be tasted in the brewery. Taste the genuine junmai sake. It has a subtle ginjo aroma, and despite the aroma, it is dry and heavy like a honjozo (pure sake). It is a mellow dry version of Yuki Kohmei that does not interfere with food. It goes well with saikyoyaki, sukiyaki, eel, etc.
Japanese>English
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Masumi漆黒純米吟醸
Miyasaka JozoNagano
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17
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Masumi, it feels jet black, continuing the trend of the best-selling dry sake Nama Ippon. It is a quality and robust sake that honestly follows the light and dry taste. It has a modest aroma and taste that never comes out too much and never interferes with meals.
Japanese>English
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Masumiあらばしり樽酒純米吟醸生酒
Miyasaka JozoNagano
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19
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A classic food sake that makes the most of the No. 7 yeast. This sake is a limited-edition arabashiri that has been carefully cured in cedar barrels for several days to give it a woody aroma. Although it does not have a gorgeous aroma, it has a robust quality, sweetness, bitterness on the side of the tongue, and its specialty of light and dry taste. It can be served not only with Japanese food, but also with Italian and French food.
Japanese>English
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Mansakunohana亀の尾仕込み純米吟醸
Hinomaru JozoAkita
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29
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100% Kame-no-o, a rare rice. A comparison set of Kame-no-o and Asahi, the roots of many rice varieties, was procured through Furusato Tax. This one has a tangy entrance mouthfeel, and a It is a gusty, conservative mainstream sake that is thick like a good honjozo, the quintessence of dry sake.
Japanese>English
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17
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After opening the package, let it sit for a few days before drinking. It is both mellow and gorgeous at the same time. The aroma and flavor of the refined brewer's alcohol further enhances the Yamada-Nishiki. This sake won the gold medal at the Sake Awards three years in a row.
Japanese>English
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