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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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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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Ordered at an izakaya. I had not seen it in many izakaya, so I was happy to see it and ordered it immediately. The aroma was rich, the rice flavor was delicious, the alcohol content, freshness and balance were excellent, the sake was too good, and the snacks were too good. This is the kind of sake that I would like to enjoy slowly over a shichirin (a Japanese charcoal grill) with some seared surume and matsutake mushrooms, and a squeeze of kabosu (a Japanese citrus fruit) 🍶.
Japanese>English
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Sake made from water from the harsh nature of the Kishu climate 🍶 Although junmai sake, it has a ginjoshu-like aroma and a light, not-too-thick aspect. On the other hand, it has a wonderful combination of gorgeousness and mellowness with the umami of junmai rice.
Japanese>English
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Junmai Daiginjo from a sake brewery with the highest rice polishing ratio in the history of sake. The first attack, the aroma is sweet. When you taste it, you will find a sweetness on the tip of your tongue like not many others, and as you gulp it down, you will find a mixture of bitterness and freshness. Is this why it is said to be the ultimate food sake? It is not extremely aromatic, dry, or refreshing. But it is addictive and can certainly be served with sushi and Italian food.
Japanese>English
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Kamotsuru元和夢幻の酒純米にごり酒
Kamotsuru ShuzoHiroshima
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Sake brewed with only rice and rice malt using soyashimizu, which is made by lactic acid fermentation of raw rice, water, and steamed rice🍶. It has a rich flavor with a fruity aroma of rice that passes through the nose, with a perfect harmony of acidity and sweetness. After a few days after opening, it becomes even richer and mellower. A sake lover's dish 🍶.
Japanese>English
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A brewery located upstream from Arashiyama, Kyoto that uses its own rice. The flavor of the rice is strong even though it is a daiginjo. It has a rich flavor. Although it is a daiginjo, it has a heavy weight. It is a deeply flavored sake with a mellow aroma of rice.
Japanese>English
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Ooyamaハイブリッドシナジードリンク純米大吟醸
Katokahachiro ShuzoYamagata
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25
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It is said to be a hybrid energy because it is bottled with the perfect distribution of sake, raw sake, aged sake, etc. The aroma is of gorgeous roses coming from rice🌹. The mouthfeel is refreshing and slightly spicy, and when you take it into your mouth, a mellow, slightly spicy and refreshing taste oozes out while bitterness rushes in from both sides of your tongue. It is a sake that you can't help but drink too much of.
Japanese>English
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Shichikenアランデュカススパークリング発泡
Yamanashi MeijoYamanashi
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Alain Ducasse Sparkling Sake The traditional technique of brewing sake with sake and storing it in cherry barrels. This sparkling sake is the result of the collaboration between the refined secondary fermentation technology of sake in the bottle and the inquisitive mind of Ducasse Paris. The taste of fruit that stimulates the tongue blooms at once, and the sweetness and bitterness from the oak barrels slowly surge from the depths, creating a gentle aftertaste that passes pleasantly.
Japanese>English
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The rice is Yamadanishiki grown in-house in Kyoto. Although it is junmai (pure rice), it is rather refreshing and easy to drink, but the flavor of rice and the aroma of ginjo waft through the air. It can be served with grilled fish, sashimi, simmered dishes, and all kinds of Japanese food. It is not very distinctive in any way, but it is an addictive sake.
Japanese>English
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Ooyama発泡の十水特別純米
Katokahachiro ShuzoYamagata
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Junmai Sparkling made by secondary fermentation in the bottle. It has a fruity ginjo aroma reminiscent of fruit, and a rich, umami, juicy flavor that goes well with any dish. Jusui is a 10:10 ratio of water to rice, which means that the ratio of rice is higher than usual and the flavor of rice is well expressed.
Japanese>English
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翠露中汲み生酒　磨き49純米大吟醸生酒
Maihime ShuzoNagano
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17
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At the Maihime tasting, I was allowed to try all the varieties and purchased a dry Junmai Ginjo and this one. It has the fruity aroma of a daiginjo while the umami of the rice is combined with sourness and bitterness, while at the same time being refreshing. Drinking it at the same time as a dry junmai sake further enhances the goodness of both. I was torn between the Omachisto Daiginjo and Miyamanishiki, but chose Miyamanishiki. Omachi is delicious, but it has its own peculiarities, so I chose this one. At 1,760 yen, it's hard to believe it's a daiginjo, but it's a very reasonable price.
Japanese>English
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One of the five Suwa sake breweries that use water from the Kirigamine Mountains in Suwa City, Nagano Prefecture. Purchased at the Keikyu tasting fair. I was allowed to try almost all the varieties and bought this one, the most standard one. Drinking it chilled, the dryness of the sake is enhanced and it is perfect for a cool summer evening drink. Waiting for the freshness of the ginjo-shu. It has the freshness of a ginjo-shu, but with the robustness of a junmai (pure rice). The cost of 1518 yen for a 720ml bottle is outstanding. It is also a great value for money at 1,518 yen for 720ml. It will keep you coming back for more 🤪.
Japanese>English
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Although it is junmai (pure rice), I was surprised at the richness and gorgeousness of the aroma, which is comparable to that of ginjo 🫢 The taste is clean and dry, but the umami of rice gradually wafts from the back of the bottle. It is good for drinking at home.
Japanese>English
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Shichiken山の霞純米にごり酒
Yamanashi MeijoYamanashi
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Shichiken's sparkling sake is born from the water of Hakushu, Yamanashi Prefecture. It is made by the same process as champagne, with two-time fermentation in the bottle. The first thing you notice is the shwashy bubbles, which you would not expect from a Japanese sake. It is slightly sweet because it dares to leave the ori, but the clear water, acidity, and bubbles fold together to create a very nice feeling. This is sake to be drunk in a wine glass 🍶.
Japanese>English
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Kubota千寿純米吟醸
Asahi ShuzoNiigata
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22
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I drank it at a sushi restaurant in Yokohama Station Newman. It was clear and dry, but what was surprising was the mellowness of the lactobacillus yeast that was brewed, and a nice salty floral taste that went into the nose. This is a delicious sake that goes very well with all sushi items☺️.
Japanese>English
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