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RyotaRyota
新政　十四代　磯自慢　澤姫　仙禽　風の森

Registered Date

Check-ins

287

Favorite Brands

0

Most Check-in Brands

Juyondai
10(8.47%)
Aramasa
8(6.78%)
Eikun
7(5.93%)
Senkin
7(5.93%)
Isojiman
6(5.08%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
35(12.2%)
Yamagata
27(9.41%)
Fukushima
21(7.32%)
Shizuoka
21(7.32%)
Niigata
17(5.92%)

Venues With Most Check-Ins

國酒の仕業
13(18.57%)
酒たまねぎや
8(11.43%)
Chachamaru (和風居酒屋 茶々丸)
5(7.14%)
おだしと、おさけ。すずめ
4(5.71%)
日な田
4(5.71%)

Timeline

RyotaRyota
Kamonishiki播州山田錦　純米大吟醸
Kamonishiki ShuzoNiigata
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20
Ryota
Brewed with 50% polished Yamada-Nishiki rice, the bright acidity and freshness of the freshly squeezed sake is combined with a rich, elegant, slightly sweet, soft flavor that is very addictive and well balanced. Very good as a mealtime sake, it is honestly delicious.
Japanese>English
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Ryota
very dry (esp. in wine-making) Super dry ginjo made from Yamadaho, the mother of Yamada-Nishiki, a rice suitable for sake brewing. Bakuren" refers to the woman on the label, Bakuren" means "a woman who does not listen to her parents and does as she pleases. Short review by the chief appraiser of the Sendai Bureau at the end of drinking The evaluation was: "Gin-ko (beautiful), good balance of aroma and taste". The first time it was drunk, the chief appraiser of the Sendai bureau gave it a short review. The sharpness after swallowing is outstanding.
Japanese>English
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Ryota
Slightly fragrant ginjo aroma, beautiful acidity and smooth, smooth mouthfeel bring out a refreshing flavor with a refreshing aftertaste.
Japanese>English
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Ryota
Oragami, which is not fire-aged after pressing, is the ultimate food sake. Fresh taste reminiscent of green apples, with a pleasant acidity that lingers and disappears nicely.
Japanese>English
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Ryota
Sake Competition 2024 Gold Winner 🍶. The ultimate food sake! The aroma is reminiscent of melon and banana, and the finish is crisp with a refreshing citrus-like acidity. The use of flat polished rice gives it a crisp aftertaste.
Japanese>English
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Ryota
It's not easy to find. You can enjoy fine bubbles that rise smoothly and clear and transparent liquid color. I wonder if it also has a sweet ...... refreshing fruit scent like muscat. ...... (gobsmacked). More sharp and dry than I expected. But there's also sweetness, acidity, and just a hint of bitterness in the distance. Complex, layered flavor.
Japanese>English
RyotaRyota
Kamonishiki亀の尾　荷札酒　純米大吟醸
Kamonishiki ShuzoNiigata
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Ryota
Kame-no-o" has a dry finish among the packaged sake. It melts softly, long and cleanly, and the energy of the unbred rice can be felt in the complex flavor and minerality.
Japanese>English
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Ryota
Image of ripe fruit at the time of autumn leaves Slightly acidic (freshly opened), then juicy with a mild umami like an autumn sake. Light, but with depth and complexity. It still has the crispness typical of Sentori. Delicious!
Japanese>English
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Ryota
I didn't know you could drink it in the lounge. This limited edition sake is made from rice polished to 55% Gohyakumangoku, brewed with Association No. 10 yeast, and then fire-aged in the bottle. It has a rice-derived aroma with a slight acidity followed by a mild sweetness, a gentle and refreshing white grape-like sweetness, and a round taste,
Japanese>English
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This special junmai sake uses "Nagoriyuki," a Uruchi rice suited to the cold climate of Niigata Prefecture, as the base rice. The koji rice is "Omachi" rice polished to 55%. The number of rice planted in Tokamachi, Niigata Prefecture, has been reduced so much that it is now called "phantom rice. This special junmai sake uses such a fantastic rice from Tokamachi, Niigata Prefecture, instead of "Koshiibuki," which is usually used for the kake rice, and has been stored at low temperature for about six months. The sake is brewed with locally grown rice in Yamama, and is named "Yamama" only for the sake that is unfiltered and unfiltered, in order to realize the "ultimate taste" that the brewer, Yoshinori Takeda, seeks.
Japanese>English
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Ryota
The elegant and delicate aroma, fine acidity, and freshness of direct pumping are the result of being made by a female master brewer. A gorgeous aroma with a hint of fragrance and a gentle mouthfeel.
Japanese>English
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A sparkling, slightly sparkling sparkling wine that will make you feel the early summer of Chuai. The delicate bubbles created by secondary fermentation in the bottle using the same method as that used for champagne will spread in your mouth.
Japanese>English
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Yukimanzai is derived from a Zen word. This is a two year old Dewazakura Daiginjo. It is characterized by the fragrant aroma and rich, ripe flavor of Daiginjo. It is a very elegant sake with a beautiful and gorgeous aroma and a sweet taste that cuts through smoothly. The sake level is +5. It is not difficult to drink, even though it is dry, but has a deep and mellow taste with a sharp and well-balanced flavor that is unique to Yukimanma.
Japanese>English
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Ryota
It is super dry, with a sake degree of plus 15. The rice used is Gohyakumangoku. It is the main sake rice used in the neighboring prefecture of Niigata, and produces a light, refreshing sake. Although Gohyakumangoku tends to be too light, Kamikimoto has brewed a super dry sake that cuts through quickly while retaining its umami flavor.
Japanese>English
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Ryota
Looks like a wine bottle Junmai Daiginjo brewed with 50% polished Yamadanishiki rice Elegant and fruity aroma reminiscent of strawberries and a clear taste,
Japanese>English
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