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広島出身、神奈川県中央在住の酒呑みです。近くの居酒屋に出没しています。

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87

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3

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Tenjomugen
4(7.41%)
Maibijin
4(7.41%)
Fukucho
4(7.41%)
本州一
4(7.41%)
Aratama
3(5.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
12(13.79%)
Kanagawa
10(11.49%)
Fukushima
8(9.2%)
Akita
7(8.05%)
Yamagata
7(8.05%)

Timeline

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Gangiスパークリング 純米発泡にごり生原酒純米原酒生酒にごり酒発泡
Yaoshin ShuzoYamaguchi
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24
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Memorandum: 60th Another sake I bought during my Bon vacation. It is an active sake and has a warning to open the bottle: ⚠️. I gave the same sake to a friend as a souvenir, and he said, "It takes 7 times of gas to open. I was informed that I had to vent it 7 times to open it. I was informed that it had to be degassed 7 times to open the bottle. I decided to leave it sitting in the fridge for a while and open it when the time was right. I decided to open it when the time was right. It took more than 15 times of venting to open it (tears). The freshly cut one had a sweet and savory taste that came later. But after a little while, the sweetness and flavor came later. After a little while, the fizziness was still there, but the taste was more harmonious. but after a little while, it became a harmonious drink. Sake degree: 14%, Rice polishing ratio: 60 Sake degree: -12, Acidity: 1.7 Yamadanishiki, Saito no Shizuku
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本州一秋あがり 純米純米
Umeda ShuzojoHiroshima
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26
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Memorandum: 59th At the usual restaurant. I received a bottle of "Aki-agari" manufactured in October 2023. It is about one year old, so it has a slightly sour taste. It is about a year old, so it had a slightly sour taste. It was a little sour. Sake strength: 15%, Rice polishing ratio: 80%. Sake degree: +4, Acidity: 2.0 100% medium-ripened Shin-Senbon (produced in Hiroshima Prefecture)
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Daigourei生酛純米 雄町純米生酛
馬上酒造場Hiroshima
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Memorandum: 58th I went back to my parents' house for this year's Bon vacation and bought some sake from Hiroshima. I went back to my parents' house and bought some sake from Hiroshima. This one is from the Umaue Sake Brewery in Kumano Town, Aki-gun, between Kure (my parents' home) and Saijo (Higashihiroshima City). Kumano, Aki-gun, between my parents' house (Kure) and Saijo (Higashihiroshima City). It is a junmai sake with a minus sake quality, which is rare among the mainstream dry sake. It is a junmai sake with a minus Sake alcohol content, which is rare among the mainstream dry sake. Sake degree: 15%, Rice polishing ratio: 65%. Sake degree: -10, Acidity: 2.1 100% Omachi (from Mame Farm, Kurashiki City, Okayama Prefecture) No yeast added
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Fukukomachi特別純米酒 しぼりたて生酒特別純米生酒
Kimura ShuzoAkita
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20
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live performance I bought this Fukkomachi yesterday at my usual store. It is a special junmai, so there is no ginjo aroma, but it is It is dry and easy to drink, with a mixture of sweetness and acidity. It is dry and easy to drink. I served it with ankimo (kidney guts) and albacore ponzu. Pour: 16.5°, Polishing ratio: 60 100% Akita rice
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Fukucho純米にごり スパークリング 白美純米にごり酒
Imada Shuzo HontenHiroshima
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23
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Memorandum: 57th At the usual restaurant. This summer was impossibly hot, The thermometer under the eaves of my house recorded 40.8°C even though it was in the shade. even though it was in the shade. The day I drank this sake, it was 37 to 8 degrees Celsius every day. I was feeling a bit tired, so I took a break with a sparkling sake. I took a break with sparkling sake. It is characterized by fine bubbles due to fermentation in the bottle. It is fire-fermented once, so it can be carried at room temperature. It is also said that it is once-fired so it can be carried at room temperature. Rice polishing ratio: 60% for koji rice, 65% for kake rice 100% Yamadanishiki (Higashihiroshima City, Hyogo Prefecture Special A District) Yeast used: Hiroshima Prefecture yeast
Japanese>English
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Tenka純米吟醸 夏酒純米吟醸原酒生詰酒
DainagawaAkita
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22
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Memorandum: 56th At the usual restaurant. It was a tortoise before, but this time it is a goldfish. In the heat of summer, drinking moderately cooled sake is the best time. It is the best time to drink moderately chilled sake in the hot summer. It is made as a summer sake and has a slightly high acidity and low amino acidity, Amino acidity is a little low, and the taste is clean and refreshing. It was a refreshing sake. Sake degree: 15%, Rice polishing ratio: 55%. Sake degree: ±0, Acidity: 2 Amino acidity: 0.9 100% Akita Sake Komachi Yeast used: Kura yeast D-29
Japanese>English
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Izumibashiとんぼの越冬卵と雪だるま純米吟醸
Izumibashi ShuzoKanagawa
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Last night at our usual restaurant. The next sake was also freshly arrived today. We were served the same freshly cut sake. It was still rough because it was freshly cut, It was still rough, but it was a nice fresh new sake. I hope we can enjoy it after a while, It will be gone by next week. I thought it was a dragonfly's egg. I wondered, But when I looked at the label, I found them on the bottom left of the snowman. I enjoyed it with pork belly cartilage. I didn't drink the heated sake afterwards, but I did see a heated sake cup in front of me that was being taken to another table. I didn't drink the heated sake afterwards, but there was a heated sake container placed in front of me to be taken to the table of others. I did not drink the heated sake, but I heard the master I asked the master about it, and he told me that it had the mark of Izumibashi Dragonfly on it, I asked the master about it, and he told me that it had been sold by a sake brewer, though he was not sure now. Degree of alcohol content: 16%, Rice polishing ratio: 55%. 100% Raku-fu-mai
Japanese>English
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Wataribuneしぼりたて生吟純米吟醸無濾過
FuchuhomareIbaraki
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23
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live performance At the usual restaurant. The first of the day, which was left to me by the master. Sake. It was freshly cut. The master said it was a little sweet and sour. The master said it was a little sweet and mild. The ginjo aroma was almost apple-like, The first taste was slightly effervescent and sweet, followed by bitter and sweet. The bitter and sweet tastes were in harmony with each other. It goes well with saikyo-yaki flounder. Strength: 15%, Polishing ratio: 55 100% Watafune
Japanese>English
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Tenka純米大吟醸 亀の仕込み純米大吟醸原酒無濾過
DainagawaAkita
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24
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Memorandum: 55th At the usual restaurant. I noticed later that the label had a picture of a turtle I noticed later that the label had a picture of a turtle on it. The sake is sweet with a minus sake level, but I liked it I liked it because it had a refreshing taste. Sake degree: 15 degrees, Polishing ratio: 50%. 100% Kame-no-o Sake degree: -5, Acidity: 1.8
Japanese>English
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Nekomanoshizuku純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過
Suehiro ShuzoFukushima
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31
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Memorandum: 54th At the usual restaurant. The master recommended this sake with a unique name. The master recommended it to me and I enjoyed it. It had a fruity apple aroma and was slightly sweet at first, but the sweetness did not linger. It was a refreshing drink with a fruity apple aroma and a slightly sweet taste at first, but the sweetness didn't linger. Strength: 15%, Polishing ratio: 60 100% Yumenokou (grown in Aizu, Fukushima Prefecture) Sake meter: ±0, Acidity: 1.2-1.5
Japanese>English
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Sakayahachibee山廃 純米純米山廃
Gensaka ShuzoMie
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30
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Memorandum: 53rd At the usual restaurant. This is the first time to drink sake from Mie Prefecture. It is a good sake that can be served with any dishes. Degree of alcohol content: 15%, Rice polishing ratio: 60
Japanese>English
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天賞特別純米特別純米
Nakayu ShuzotenMiyagi
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28
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Memorandum: 52nd At the usual restaurant. I had it after Fukkomachi. Originally there was Tensho Shuzo Brewery, but it was shut down after the 2011 earthquake. However, the business was shut down due to the earthquake in 2011, and Nakayu Shuzo of Tenjo Mugen took over the brand name. Tenjo Mugen" was taken over by Nakayu Sake Brewery. After this, we also had the Tenjo Mugen in the picture and compared them. It has a slightly sweet taste and is delicious. It was delicious. Degree of alcohol content: 15%, Rice polishing ratio: 60
Japanese>English
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Fukukomachi純米吟醸 ひやおろし純米吟醸ひやおろし
Kimura ShuzoAkita
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31
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Memorandum: 51st At the usual restaurant. After Kamotsuru, we had this one. It is a limited hiyaoroshi sake. It is a ginjo, but they use daiginjo yeast. The aroma was good. Sake degree: 16.5 degrees, Rice polishing ratio: 55%. Sake degree: ±0, Acidity: 1.3 100% Gin no Sei Yeast used: AKKI 1801
Japanese>English
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Kamotsuru一滴入魂純米吟醸
Kamotsuru ShuzoHiroshima
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29
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Memorandum: 50th At the usual restaurant. It's been a long time since I've had Kamotsuru. In the past, the local sake brewery (Kure) was Chifuku but when it came to sake that was sold outside the prefecture, Kamotsuru and Drunken Heart were more famous. Kamotsuru and Drunken Heart were more famous I remember that Kamotsuru and Drunken Heart were more famous. Hiroshima sake is called "Onna-sake" (women's sake) because of its soft taste due to its medium-hard water. It is called "Onna-shu" (women's sake) because it has a soft taste due to its medium-hard water. It was also good to drink. Degree of alcohol content: 15%, Rice polishing ratio: 60 P.S. Bakken Mozart's "Various Stories of Sake - Joule" is one of Hiroshima's famous confections. There are "Various Stories of Sake - Jure" in Hiroshima. Kamotsuru (Higashihiroshima City, Saijo), Chifuku (Kure City), Miwa-zakura (Sosan-gun), and other Hiroshima Prefecture's sake. Try it for yourself!
Japanese>English
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Yauemon純米吟醸純米吟醸生酒無濾過
Yamatogawa ShuzotenFukushima
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30
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Memorandum: 49th This is a gift from a friend who is my sake master. He went to Tohoku for mountain stream fishing and bought it. I am grateful to be able to drink such good sake at home. Sake degree: 16%, Rice polishing ratio: 55 Sake degree: +2, Acidity: 1.4 Amino acidity: 1.2
Japanese>English
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Memorandum: 48th I bought this sake when I went back to my parents' house for the Bon holidays. It is a sake from Nigata, the eastern end of Kure, my hometown. There is a sake brewery, Fukucho, in Akitsu, further east of Kure. Tomikunaga is located in Akitsu. Akitsu merged with Higashi-Hiroshima City (where Saijo, a sake brewery, is located). Higashi-Hiroshima City, which used to be inland, now faces the sea, and is now a part of the city. Former Jimottee can't get used to it... In the past, Chifuku was the mainstream sake in my hometown. Houken, Huahato, and other small sake breweries are becoming famous. and Hohken and Hanabato are becoming famous. I enjoyed the good aroma and taste of daiginjo. Sake degree: +3, Sake acidity: 1.2 Sake degree: +3, Acidity: 1.2 Amino acidity: 0.9 Yeast used: No. 901 + No. 1801
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Memorandum: 47th At the usual restaurant. Next to Mai-bijin, this is Toho Kuni. It was a good sweet sake. Pork belly cartilage with ponzu sauce. Degree of alcohol content: 15%, Rice polishing ratio: 40
Japanese>English
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Maibijin木槽搾り 純米 にごり 夏純米生酒にごり酒
Mikawa ShuzojoFukui
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26
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Memorandum: 46th At the usual restaurant. I thought Mai-bijin only had brown bottles. I found a blue bottle of summer sake. It had a stronger sweet and sour taste. It was served with braised yellowtail kama, which is rare in summer. Sake degree: 15%, Rice polishing ratio: 40 Sake degree: -5, Acidity: 3.8 Amino acidity: 2.3 Yeast used: FK801-C (Fukui Prefecture yeast)
Japanese>English
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Sawanoi蒼天純米吟醸原酒
Ozawa ShuzoTokyo
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Memorandum: 45th At the usual restaurant. Tanabata night. Well chilled but fruity. Sake degree: 16%, Rice polishing ratio: 55%. Sake degree: ±0, Acidity: 1.9
Japanese>English
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Izumibashi夏ヤゴ 13純米生酛
Izumibashi ShuzoKanagawa
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24
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Memorandum: 44th At the usual restaurant. This is also a summer sake. Low alcohol content and easy to drink. Degree of alcohol content: 13%, Rice polishing ratio: 65%. 100% Yamadanishiki (from Kanagawa Prefecture)
Japanese>English
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