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オールドスポルトオールドスポルト
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^_^

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Check-ins

95

Favorite Brands

4

Most Check-in Brands

Masumi
11(20.37%)
雪紅梅
6(11.11%)
Kid
5(9.26%)
Ooyama
4(7.41%)
Urakasumi
3(5.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
20(21.05%)
Yamagata
11(11.58%)
Niigata
10(10.53%)
Miyagi
5(5.26%)
Shizuoka
5(5.26%)

Timeline

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After the clear ginjo aroma, the mouthfeel is smooth and thick. It is neither too light nor too heavy, and in addition to the throat, it also comes down the esophagus and into the stomach with a heavy weight. The aroma and taste could only come from the addition of alcohol. The recent brewing alcohol is not bad at all, and I feel that junmai is not the only type of sake that can be used. This is the third local sake I drank during my trip to Gunma Prefecture.
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Masumi山花純米大吟醸
Miyasaka JozoNagano
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Junmai Daiginjo Yamahana is one of Masumi's flagships. It is a perfect bar of food sake that goes well with yakitori, corn, sashimi, and anything else. It is a sake that makes good snacks even more sublime and makes you feel excited the moment you drink it.
Japanese>English
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In Gunma Prefecture, I went to the hot spring resort town of Isobe-cho, Annaka City, where I drank a lot of local sake. There is a river flowing by the town, and we opened the bottle with ayu (sweetfish) caught there. The ayu was grilled with salt, fried, and even served as sashimi, and all we could talk about were the very satisfying snacks and dishes. This sake, although a ginjo, is not a fruity sake, but a sake with a rich rice flavor, perfect for grilled fish. ☝️
Japanese>English
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Kid純米大吟醸
Heiwa ShuzoWakayama
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Today was a fine day during the rainy season, and I was relaxing on the balcony with a bowl of hanpen and cheese, drinking outside with the wind blowing off my hot body after a bath. The color was slightly creamy, with a hint of ginjo aroma in the air, and when I sipped it, I found a paradise Yamadanishiki Junmai Daiginjo. Not merely gorgeous, but mellow, a work of art here that has been laid down and perfected to a high degree of perfection. I want to taste only this sake with an undisturbed entrée 🍶. Amazingly delicious 🍶.
Japanese>English
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Rumikonosake特別純米生酒無濾過
Moriki ShuzojoMie
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We ordered it at Yakitori de San. The sake had not yet arrived, so we were given a drop of the sake left at the bottom of the bottle. The daughter of the brewery was in the same situation as the author of an old manga called Natsuko's Sake, which was named after her by the manga's author, and it was the sake that inspired the brewery to make junmai sake. This is a summer-only unfiltered sake. It has a refreshing yet delicious flavor of rice and a unique raw aroma, and is the kind of sake I would like to drink slowly on a balcony with soaked vegetables and tofu on a summer afternoon.
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jozan玄達純米吟醸
Jozan ShuzoFukui
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Ordered at a yakitori restaurant. This is a fresh summer dry junmai ginjo-shu that is exactly what the label says it is. It is an excellent sake for Japanese food with its sweetness of rice, minerality, and natural taste.
Japanese>English
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Ordered at a yakitori restaurant. While most Niigata sake is light and dry, this one is dry, but it has a bold and robust flavor that is very appealing. The rice is Gohyakumangoku, and I think this junmai is the best example of this brewery at its best. This sake is born from the spirit of harmony among brewers, sellers, and drinkers in deep snowy Niigata.
Japanese>English
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Masumi真朱純米吟醸
Miyasaka JozoNagano
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Yamahai, 50% polished, No.7 in-house yeast. Masumi red. We drank it with our dinner of white shrimp, horse mackerel sashimi, and garibata chicken. What a sake that goes with everything! The aroma, taste, and flavor are not too assertive, and this is the essence of a food sake. It has just the right degree of sakeiness and acidity.
Japanese>English
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Purchased at a sake tasting event at Keikyu. Shinshu is the brewery closest to Zenkoji Temple. It is also famous for miso (fermented soybean paste) and amazake (sweet sake). The sake is neither too light nor too thick, but has a fruity taste unique to rice, while retaining the traditional sake-like gusto from the aroma and attack that comes with a scorch. It has a fruity flavor that is only possible with rice. The spirit of the sake is expressed in the fact that it retains a little of the robustness that is not overly flamboyant or aromatic.
Japanese>English
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On my way home from work, I found it written on the blackboard at a tebasaki (chicken wing) izakaya, and thinking it was a good idea, I asked the shopkeeper for it and downed it. I asked Anchan at the restaurant to give me a taste of it. It is not too fruity, not too rich, but has the unique flavor of a robust sake. It's a good sake for a meal that is not too assertive, and goes well with non-fishy snacks at izakaya (Japanese style pubs). I would like to add this one to my sake repertoire.
Japanese>English
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Kikusui煌菊水　眠り姫純米大吟醸
Kikusui ShuzoKochi
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We drank this sake at a local popular pork cutlet restaurant. The freshly pressed, unpasteurized sake is quickly frozen and packaged in a drinkable size. The fresh, fruity flavor of the freshly pressed sake is concentrated in the bottle. It has a refreshing, clear flavor, and the tonkatsu restaurant here serves it with a flaky batter that overturns preconceived notions, and the meat is plump and full of juices, making it the perfect match for the tonkatsu.
Japanese>English
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Izumihashi, 100% Yamadanishiki from Kanagawa Prefecture, in a drinkable size. Surprisingly, it is comparable to the bottled version! After opening the bottle, the aroma of rice and fruitiness wafts through the air. When you drink it, you will find a refreshing, sharp, fruity, and truly Yamada-Nishiki. It comes with a cup on top of the cap. I drank it at home, but I would love to drink this while eating ekiben on the Shinkansen. The packaging is really superb, just as bottled 📦.
Japanese>English
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Nabeshima純米吟醸 山田錦純米吟醸
Fukuchiyo ShuzoSaga
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Nabeshima, Purple. Yamadanishiki, Junmai Ginjo, beauty and It is a sake with beauty, artistry, and the soul of a craftsman. It is fragrant, but not too sweet, not too winey, and not too fruity as is the current trend, but with the spirit of sake. That's what I like about it. It is not often available in restaurants, so I enjoy it with good yakiniku at my favorite yakiniku restaurant in my neighborhood. Thank you again today 😊It is a great feeling to meet a sake that makes you feel gratitude 🍶.
Japanese>English
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I went to a yakitori restaurant, and to my surprise, they allowed me to compare three shots of Jyushidai. Each has a different flavor: junmai ginjo, then omachi, and honjozo. The Omachi rice has a peculiar taste, but it is a sake that makes you want to drink it again. The Honjozo has an elegant aroma and a pleasant vanilla flavor that goes perfectly with the delicious yakitori, and I had a great time.
Japanese>English
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When poured into a glass, the aroma often stands out. It is fresh, clean, and fruity, with a hint of wakagusa. Then, when you sip it, it produces an elegant sweetness of rice, clean and mellow. Today, I had hand-rolled sushi at home 😋🍣It's a sake that goes well with sashimi 🍶.
Japanese>English
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雪紅梅悠久山の桜純米吟醸
Hasegawa ShuzoNiigata
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The aroma is not sweet and clean, with a sense of corn like that of a deer stalk in a Japanese garden. In the mouth, there is a moderate bitterness, a push of rice that comes through even though it is a junmai ginjo. The umami that oozes out and the bitterness felt on both bridges of the tongue, drinking this makes everyone want to dance and sing 🩰Thank you, good sake 😊. Please take me with you to Hanami 🌸
Japanese>English
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The rich aroma of the rice that can only be produced with nama-shu is enveloping, and the gentle drinking comfort is reassuring. It makes you want to quench your thirst with fish while relaxing in the flow of time. It is not too assertive and does not interfere with the meal. Today's comparison with a springtime sake from the same Hasegawa brewery, Yuukyuyama no Sakura (Cherry Blossom of Mt. Yuukyuyama)🌸, made the rich aroma of this sake stand out even more.
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