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DaiDai
これまで日本酒は辛口すっきり系が一番と思ってましたが、モダン系をはじめ様々なタイプの日本酒があるんですね！全国津々浦々のお酒を堪能したく沼にハマり中😄 全国制覇と、地元広島のお酒に精通することが当面の目標かな😋

Registered Date

Check-ins

137

Favorite Brands

13

Most Check-in Brands

Fukucho
3(9.68%)
Kamotsuru
3(9.68%)
Senkin
3(9.68%)
Kamokinshu
2(6.45%)
Yamatanmasamune
2(6.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
41(29.93%)
Yamagata
5(3.65%)
Tochigi
5(3.65%)
Niigata
5(3.65%)
Hokkaido
4(2.92%)

Timeline

DaiDai
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家飲み部
85
Dai
Junmai Ginjo🍶 from Kara Shuzo, a sake brewery in Akitsu, Higashihiroshima City, the birthplace of ginjo sake, which is made using traditional methods. The ginjo aroma is fresh and fruity, with a nice flavor of rice. The rounded acidity and slight bitterness lead to a crisp aftertaste! Tonight, I'm serving it with pickled mamakari and fried corn 🌽.
Japanese>English
DaiDai
Shichiken純米　活性にごり純米
Yamanashi MeijoYamanashi
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家飲み部
93
Dai
This is dangerous 😁I can't stop drinking more and more. It is characterized by the smoothness and silky taste characteristic of nigori sake, and at the same time, its soft acidity and stimulating gas feeling are very pleasant to the throat 😄. In the midst of high prices, it is also very cosy, costing less than 1,500 yen for a 4-goupe bottle type, so it is easy on the wallet. ☺️
Japanese>English
DaiDai
Hoken純米 緑ラベル 八反錦純米
Hoken ShuzoHiroshima
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家飲み部
87
Dai
The name "Houken" comes from the fact that Nigata-cho, Kure City, where the brewery is located, is Japan's largest producer of files, and there were many sword smiths there. The brewery uses "Houken Meisui" (famous Houken water) that springs up in the brewery, and the quality of the sake is clear, dry, and has a good umami flavor!
Japanese>English
DaiDai
Denshu純米吟醸 彗星純米吟醸
Nishida ShuzotenAomori
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家飲み部
90
Dai
We happened to stop by the sake shop Yamada and came across the last of only a few bottles in stock! The next shipment is undecided. The bright red bottle, like a red wine, is hard to believe it is sake 😄. It is a junmai ginjo-shu made from 50% polished rice of "Comet", Hokkaido's preferred rice for sake brewing. It has a subtly fruity ginjo aroma, and the taste is sweet and umami from the rice, followed quickly by a tangy acidity that quickly quenches the thirst. It goes down your throat so smoothly that you can drink it without hesitation.
Japanese>English
DaiDai
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家飲み部
96
Dai
This sake is brewed on the campus of Obihiro University of Agriculture and Veterinary Medicine, and was the topic of conversation when I had the opportunity to speak with a person from Hokkaido for work. Although the rice polishing ratio is low at 70%, the sake has a sweetness that is not cloying, and the spiciness and acidity start to rise from the middle of the mouthfeel. In the Hokkaido dialect, it is said that sake is called "Yumasaru-shu" which means "sake that makes the cup go down".
Japanese>English
DaiDai
Kozaemon純米吟醸　夏吟純米吟醸
Nakajima JozoGifu
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家飲み部
89
Dai
There was a cycling label from the holiday series in the store, but I chose this newly-arrived sake that seemed to have a high degree of refreshment 🍶 and let it sit in the fridge for about half a month 😁. It has a fresh melon-flavored aroma and a soft mouthfeel, combined with a sweetness that quickly disappears, and is an easy-drinking low-alcohol summer sake that is cut off by acidity and bitterness and leaves almost no aftertaste (^_^.) The mineral texture makes it easy to drink!
Japanese>English
DaiDai
Hakubotanひろしま一途な純米酒　紅甘萬(べにかんまん)
Hakubotan ShuzoHiroshima
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家飲み部
96
Dai
A variant optimized for pairing with Momiji-manju, a Hiroshima souvenir, commercialized through a technology transfer from the prefecture's Food Industrial Technology Center🤩. Momiji-manju is basically sweet, but this sake also has a strong sweetness. However, when served together, the sweetness of each is intertwined with each other, and the aftertaste is strangely refreshing! There are many kinds of momiji manju these days, but it is said that the one that goes especially well with this sake is the standard grains or koshi-an (sweet bean paste) ☺️
Japanese>English
コタロー
Hi Dai, nice to meet you! I didn't know there was such a thing as a sake for pairing with momiji buns 🍁🍶I'd love to pair it with a sweet and sugary one 😳I also like momiji buns, so if I come across it, I'd like to try it paired with them 😊✨.
Japanese>English
Dai
Hi Kotaro 😃. I too first saw this 🍶 at a roadside station in Saijo. I thought I was fooled and tried it and was surprised by the refreshing aftertaste 😆 Grain bean paste was easy to understand 😄. I was surprised at how refreshing the aftertaste was 😆 Grain bean paste was easy to understand 😄.
Japanese>English
DaiDai
山の壽純米酒 辛口 夏酒純米
Yamanokotobuki ShuzoFukuoka
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家飲み部
89
Dai
Made from edible rice "Yume Tsukushi" produced in Kurume, Fukuoka Prefecture, this is a low-alcohol, refreshing summer sake suitable for the hot season! There were only two bottles left at the Yamatoya Sake Brewery where we stopped by. It is dry and clear, but has umami flavor and a refreshing acidity on the back end that does not interfere with meals 😆.
Japanese>English
DaiDai
Senpuku夏にまったりにごり酒
Miyake HontenHiroshima
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家飲み部
98
Dai
This is a low-alcohol (12%) nigori sake made exclusively for summer. Nigori sake has an image of winter, but this one has a sweet and delicious taste (sake degree is -9) with a light aftertaste that makes it easy to drink! We enjoyed it with ice. ☺️ It seems to go well with spicy or strong flavored food.
Japanese>English
DaiDai
NOTO「竹葉×手取川」特別純米　コラボレーション醸造酒特別純米
Kazuma ShuzoIshikawa
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家飲み部
97
Dai
Makuake's Kurafan "Don't Stop #Noto's Sake!" The second bottle of returned goods: ☺️ This sake is made with rice "Ishikawamon" from Noto, which survived the disaster, and Kanazawa yeast grown in-house by Yoshida Sake Brewery, and is made with Yoshida Sake Brewery's specialty, low al at 13 degrees C. The sake has a fresh, gassy taste (at a cloudy white level when poured). The sake has a fresh, gaseous taste (it is at the level of cloudy white when poured), and the flavor is refreshing, making it easy to drink. It is too good to waste, so I would like to taste it a little every day (^_^.) We hope that the knowledge and techniques gained from this joint brewing and the new collaboration between sake breweries will help the affected breweries to rebuild their businesses as soon as possible.
Japanese>English
DaiDai
Saijotsuru純米酒 大地の風純米
西條鶴醸造Hiroshima
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家飲み部
84
Dai
The sake is named "Saijotsuru," combining the local name "Saijo" and "Tsuru," which means "crane" in Japanese. I remember drinking this sake several times before I started Sake-no-Wa, and it tastes a little sweet in the mouth at first, but it is cut off by a slight sourness and bitterness, making it refreshing and delicious. ☺️ It is said that it can be heated up, but this time of year I prefer cold sake (^_^.) We had it with gansu...
Japanese>English
DaiDai
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家飲み部
91
Dai
The first "Collage"! The first time I went to the restaurant, I bought the regular all-year-round sake, because I was a little curious about the limited collaboration with a popular YouTube star who is a favorite of my children. The taste is mild and fruity, and the rice has a delicious flavor that will keep you coming back for more 😋 It has a good amount of acidity mixed in with a slight bitterness, and the aftertaste is smooth and smooth! My wife, who is a dry judge of sake, loved it 😄.
Japanese>English
DaiDai
Masumi純米吟醸 辛口生一本 黒ラベル純米吟醸
Miyasaka JozoNagano
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家飲み部
91
Dai
Although it is a small 300ml bottle, it has a massive appearance, especially the label design! It is a dry sake with a fruity aroma similar to that of peaches and a soft, mineral taste, which is representative of the brand's black label. It has a clean aftertaste and is very easy to drink!
Japanese>English
DaiDai
Fukucho八反草 サタケシリーズ HENPEI
Imada Shuzo HontenHiroshima
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家飲み部
79
Dai
Purchased at Nonta's Sake Brewery, a roadside station in Saijo, Hiroshima. In collaboration with local global rice-polishing machine manufacturer Satake, this sake is brewed with the flattened rice-polishing technology (apparently called "shingin") that achieves the same protein reduction rate as conventional rice polishing at 40%, whereas the state-of-the-art machine polishes rice at 60%. The label is indescribably memorable! Pineapple flavor. Then a mellow umami flavor fills the mouth. The full-bodied taste has no cloying taste, and the lingering spiciness and acidity fade away. It is said that the other "GENKEI" (original form milled rice) has a different flavor direction from this one. I would like to try this one as well.
Japanese>English
DaiDai
Raifuku純米吟醸　夏の酒純米吟醸
Raifuku ShuzoIbaraki
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家飲み部
91
Dai
It is a summer-only sake made with rhododendron flower yeast. We were allowed to take it home as there were only a few left at Sake Merchant Yamada: ☺️ I was worried about the apple or fruit punch flavored sake from the same Raifuku brand, but... As you can imagine, it has a light, refreshing taste with just the right amount of acidity and bitterness to make it a refreshing and comfortable sake for hot evenings. It seems to go well with pickles and vinegared food 😀.
Japanese>English
DaiDai
Fukucho純米吟醸 美穂 Biho純米吟醸
Imada Shuzo HontenHiroshima
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家飲み部
89
Dai
This local sake bears the same name as Touji Miho Imada, who was selected as one of the "100 Women of the Year" in 2020. The product name reads "Biho. The brewery brewed this sake with Hattanso (the oldest sake rice in Hiroshima Prefecture), which was revived and cultivated by the brewery itself, under the motto "Hyakutensen Kaisei" ("One hundred trials and a thousand reforms"). The texture is soft and smooth, with a fluffy umami flavor, and although there is a slight bitterness in the aftertaste, the overall cohesiveness is very good 😋 The aroma is also slightly fruity and a bit subdued. It is easy to drink as a food wine and can be easily paired with anything! I would like to drink it again 🍶.
Japanese>English
DaiDai
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家飲み部
85
Dai
After my evening run today, I quenched my thirst with a beer and opened a bottle of "Kamurai," a famous local sake 😁. The name of the sake was derived from the fact that the brewery was struck by lightning in the past and the name of the area where it is located, Kamiseki-gun. It is a classic type of sake with a mellow aroma that cuts through easily 😆 The color is slightly amber. It went well with sashimi.
Japanese>English
ジェイ&ノビィ
Good morning, Dai 😃. A good way to spend your weekend 🤗 running 🏃, beer 🍺 between beers 🍺, sashimi and local sake 🍶.
Japanese>English
Dai
Thank you Jay & Nobby 😊I haven't had beer in a while and it was good, but I still prefer sake myself 😆.
Japanese>English
DaiDai
Kid特別純米 カラクチキッド特別純米
Heiwa ShuzoWakayama
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家飲み部
88
Dai
This is my first Kid! The bright green "Kido" is just eye-catching 😁. The mouthfeel is slightly sweet, but the spiciness comes soon after and the aftertaste is sharp. It is easy to match with various dishes. And at 1,155 yen including tax for a No. 4 bottle, it is very cost-effective! Yamatoya Shuho, where we purchased the bottle, carries a variety of Kido, so we would definitely like to try other varieties.
Japanese>English
DaiDai
Chikuha純米吟醸 閃～せん オリジナルレシピ再現酒
Kazuma ShuzoIshikawa
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家飲み部
102
Dai
Don't Stop #Noto Sake!" This is one of the two bottles of sake we purchased in support of the project's crafan. Five months after the project, this sake has been revived thanks to the efforts of everyone involved! It is a collaboration sake as close as possible to the original "Takehaha (Takehaha)" by Noto's Kazuma Sake Brewery and Yoshida Sake Brewery, both of which were affected by the disaster. I have never had the original, so I don't know the difference, but it is very tasty, with a fruity melon-flavored aroma and a crisp finish. ☺️ I would like to support the sake breweries affected by the disaster by drinking their recovery sake for their early reconstruction.
Japanese>English
DaiDai
Chiebijin備前雄町　特別純米酒　生酒特別純米
Nakano ShuzoOita
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家飲み部
103
Dai
The metallic label is cool! Although it is unfiltered, unfiltered, raw sake, it is relatively low in alcohol content at 15 degrees, making it easy to drink 😄. Chiebijin" has an image of being deliciously sweet, but this one, as shown on the pop-up in the store, has a moderate sweetness. The gasiness and the acidity that comes in the aftertaste are well-balanced, which may be the reason. Perhaps it is because I have a preconceived notion that it is brewed with Omachi rice, but the umami of the rice is well blended and full-bodied, giving it a special feeling!
Japanese>English
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