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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^_^

Registered Date

Check-ins

108

Favorite Brands

4

Most Check-in Brands

Masumi
12(20.69%)
雪紅梅
6(10.34%)
Kid
6(10.34%)
Ooyama
4(6.9%)
Urakasumi
3(5.17%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
21(19.44%)
Yamagata
11(10.19%)
Niigata
10(9.26%)
Miyagi
7(6.48%)
Kyoto
6(5.56%)

Timeline

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オールドスポルト
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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オールドスポルト
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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21
オールドスポルト
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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オールドスポルト
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.
Japanese>English
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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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オールドスポルト
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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