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SAMURAIZSAMURAIZ
家飲み中心で、料理に合わせて、日本酒とクラフトビールを楽しんでます。 気まぐれに、マイペースで、ぼちぼちと投稿してます。

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Most Check-in Brands

Tedorigawa
13(9.35%)
Okunoto no shiragiku
12(8.63%)
Ippakusuisei
11(7.91%)
Banshuikkon
9(6.47%)
Denshu
7(5.04%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
71(31.42%)
Akita
19(8.41%)
Fukushima
16(7.08%)
Toyama
15(6.64%)
Fukui
12(5.31%)

Timeline

SAMURAIZSAMURAIZ
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SAMURAIZ
I was a little puzzled as to whether or not I should post it here, but it came up right away in a brand search, so I guess it's okay. This is "Doburoku" from Tokyo Station Hasegawa Sake Brewery. In the mouth, there is a fine gassy sensation, and the umami and sweetness of the rice spread to the back of the tongue. There is almost no sourness or bitterness, and the texture is smooth. There is none of the rice glutinousness found in other doburoku. The alcohol content is 7%, so it is suisui while savoring the flavor of the rice. The "akaba saba" (red mackerel?) is simmered in miso and served with dinner. I took it out of the fridge because we had something called "red mackerel" simmered in miso on the dinner table, but it was gone soon after. It was delicious when I drank it at the restaurant, but it is still a delicious sake to drink at home.
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SAMURAIZSAMURAIZ
Kamonishikiにごり　生詰め生詰酒にごり酒
Kamonishiki ShuzoNiigata
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SAMURAIZ
When I visited Yamaya to buy beer, they had just replenished Kamo Nishiki packaged sake. I felt like I was being called, so I took home this cosy, light and refreshing nigori sake. We enjoyed it with a side dish of Kabako crab, which had suddenly become cheap. I was sorry to hear about Oh-no-sato's absence from the tournament. I hope he will recover well and do his best in the first tournament next year!
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SAMURAIZSAMURAIZ
hayashi純米吟醸　出羽燦々純米吟醸
Hayashi ShuzoToyama
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SAMURAIZ
It has become completely cold. As the delicious, round, dried sardines appeared on the dinner table this evening, a bottle of "Hayashi" that was sitting on the stair landing made its appearance. You almost never see 4-gou bottles of this sake, and since it is basically a bottle of sake, you can only buy it when it is cold. It has been a long time since I have had Hayashi. At room temperature, Hayashi has a mildly sweet and umami taste that spreads in the mouth, followed by a light acidity, and a ginjo aroma that escapes through the nose and finishes quickly. The sake has a light acidity after that, and the ginjo aroma escapes through the nose, leaving it crisp and clean. The flavor seems to increase even more when it is lukewarm. It pairs well with the umami and saltiness of dried sardines. I am sure it would go well with oden. Hayashi" is the best choice for this season, as it has a taste that does not tire you out. I wonder how long this bottle will last.
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SAMURAIZSAMURAIZ
七冠馬The Seven -Shiro-純米吟醸
ひかみしゅぞうShimane
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SAMURAIZ
Today is the first visit to the San-in region. First time! Even though it is from the Hiaue Sake Brewery, the sake we encountered was not a standard sake. It is the first sake made with white malted rice. In the mouth, it has light acidity and a hint of sweetness, with a citrusy aroma reminiscent of white wine escaping through the nose. The bitterness is kept in check, so it is delicious even when drunk on its own, and since it has a mouthfeel reminiscent of white wine, it is best served with dishes involving olive oil. It is good with sea bream or octopus carpaccio. It is delicious. The first sake that the brewery tried was excellent, so my expectations for their regular sake have been raised considerably. I'm looking forward to encountering it somewhere, as I enjoy "no charge" encounters that I don't order in.
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TengumaiCOMON 純米大吟醸純米大吟醸
Shata ShuzoIshikawa
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SAMURAIZ
Today's sake is from Kurumata. This sake is made from "GI Hakusan (Hakusu Hakusan)," which is made from "Hyakumangoku No Shiro," a sake rice suitable for sake brewing in Ishikawa Prefecture, and all rice produced in Hakusan City. When you put it in your mouth, you will be hit with a strong acidity and the delicious taste of rice. When you roll the sake around in the glass, it is so robust that it leaves an afterimage on the inside of the glass. The entrée is red dried fish and oden. It is a perfect pairing with the sweet sake at a temperature close to room temperature.
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SAMURAIZSAMURAIZ
Kinoenemasamuneきのえねまさむね　氷室瓶囲い　一度火純米吟醸
Iinuma HonkeChiba
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71
SAMURAIZ
The crab ban is lifted! But I can't get my hands on snow crab, so I will be steadily processing Kabako crab at home. I will be serving it with Kouji-san. When you put it in your mouth, you can feel the gas and the sweetness is moderate, but the aroma is delicious. The bitterness that comes gradually at the end is also nice. Crab meat, sake, outer shell, sake, inner shell, sake, crab miso, sake. It's a nice loop. It will be a good season for a while.
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SAMURAIZSAMURAIZ
Kurobekyo富山ノ酒と寿司　ノドグロ
Hayashi ShuzoToyama
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SAMURAIZ
When I visited Toyama, I saw an unusual scene of sushi pictures lined up in 270 mm jars. This is a bottle of nodoguro. In Toyama, people are getting excited about "sushi is Toyama," and it seems that sake has collaborated with that. I bought a bottle of nodoguro, but I hadn't seen any nodoguro recently, and since it was the weekend, I opened it. The brand of sake is not written on the bottle, but I thought it was "Kurobe Gorge" if it was made by Hayashi-san in Toyama and al-douched. It is a sake that should be warmed up a little to let the sweetness stand out. There is another bottle of "Ika" in the refrigerator. Following the intention of the seller, I would like to try it with "Ika" next.
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SAMURAIZSAMURAIZ
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SAMURAIZ
Alcoholic beverages that were lying in the back of the vegetable room? Unearthed. It is a very low al 5% argo. In the mouth, there is no bitterness or sourness. It is a light sweet sake with a hint of koji aroma. It is like an elegant "taco high. I am puzzled by the difference from the "Kaze no Mori" I had just before, but I think this is fine. It may be okay if you are drinking outside. However, if I were to drink it at home, I would probably buy a less expensive sake.
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Kaze no Mori未来予想酒Ⅲ　「時の重なり三重奏」
Yucho ShuzoNara
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SAMURAIZ
On the first day of the consecutive holidays, we will drink this one with a higher alcohol content. It is a limited edition sake commemorating the 25th anniversary of Kaze no Mori. When the bottle is opened, you can feel the strong, robust response. The sake mother is made using the "Mizuhata" method of brewing in a jar. This sake is a blend of "Hi-no-Tori" rice shochu aged in oak barrels for more than 10 years and "Keicho" 10-year old shochu. In the mouth, vanilla and banana-like aromas from the oak barrels follow. The 19% alcohol content also gives it a heavy, heavy feeling. The lingering aftertaste is unlike any sake I have ever had. We served it with sashimi of gas shrimp, which has a strong flavor, and vinegared yam to clear the palate. As usual, I drink it unprotected and get a little clammy in the middle. You can soften it with a rock or Wilkinson.
Japanese>English
SAMURAIZSAMURAIZ
谷泉純米　吉田酒造店（手取川）共同醸造純米
Tsuruno ShuzotenIshikawa
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78
SAMURAIZ
谷泉ラベルを見かけたのでそのままお持ち帰りです。 手取川の吉田酒造店さんとの共同醸造です。 被災蔵の復興はまだまだ。加賀のお蔵さんが今年も支援を続けていて、能登の酒を守っていただいています。 出来上がった共同醸造のお酒は、谷泉の酒というよりは、吉田さんの酒にかなり寄っていますが、アルコール度数はしっかり15度あります。 口に含むとしっかりとガス感がきて、ほの甘〜旨〜フワ苦〜といった感じです。 アルコール度数はありますが飲み疲れしないスッキリした飲み口なので、スイスイいってしまいます。 オリーブオイル＋岩塩＋かつお節の冷奴、ベストマッチです！
SAMURAIZSAMURAIZ
Fusano Kankiku電照菊 Occasional 超限定おりがらみ生原酒純米大吟醸原酒生酒おりがらみ
Kankiku MeijoChiba
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SAMURAIZ
I was attracted by the label that caught my eye and brought it home. It was a bottle of Denshogiku by Kangiku Meikozo. I opened the bottle with trepidation at the "Caution when opening the bottle" sign. The bottle opened with a nice gas release. It was slightly cloudy because it was a bit cloudy. There are fine bubbles on the inside of the glass. When you put it in your mouth, you can feel a strong gaseous sensation. The sweetness is less pronounced than expected, and the umami of the rice and the clear bitterness come one after the other, and then it quickly finishes. The image of the bottle suggests that it should be served with light dishes, but it has a delicious flavor that would go well with strong dishes as well. This series is served once a year. I wonder how much it will cost next year due to the recent rise in the price of sake rice.
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SAMURAIZSAMURAIZ
Yoshidagura u百万石乃白純米吟醸山廃
Yoshida ShuzotenIshikawa
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SAMURAIZ
It is a low-alcoholic and delicious sake brewed with "Hyakumangoku No Shiro," a brand-name sake rice from Ishikawa Prefecture. It is a low-alcohol, easy-to-drink sake. The moderate gassiness is also pleasant. It is labeled "Kozokura," but we enjoyed it with boiled fish, which is apparently "yellowtail" in appearance. Oh, it's a bad idea, and before you know it, there won't be much left.
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SAMURAIZ
Sake breweries in Noto, sake for supporting reconstruction. This sake is a collaboration between Sakurada Shuzo of Suzu and Kurumata Shuzo of Tengumai. The stronger color is due to more Tengumai's Honjozo? We enjoyed it with light sashimi of Soi. Step by step, toward reconstruction. We are supporting them. The sake brewery in Kaga, which has been helping us with joint brewing since the earthquake, is also wonderful.
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Shishinosato純米吟醸　ひやおろし　絆純米吟醸生詰酒ひやおろし
Matsura ShuzoIshikawa
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SAMURAIZ
On the first day of a three-day weekend, grilled sanma (mackerel) made an appearance. Hiyaoroshi" was the perfect accompaniment. It is hiyaoroshi "Kizuna" from Matsuura Sake Brewery in Kaga Yamashiro Onsen. It is brewed with Hachitan-Nishiki from Hiroshima. When you take a sip, a gorgeous aroma spreads in your mouth, followed by the umami and sweetness of the rice, and then the acidity and moderate bitterness. The pairing with saury with a hearty belly is simply "delicious". It also rinses the mouth well. In this age of aromatic and gorgeous drinks, this kind of sake is also important.
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SAMURAIZSAMURAIZ
Tedorigawaひやおろし〜かろやか〜純米山廃生詰酒ひやおろし
Yoshida ShuzotenIshikawa
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SAMURAIZ
Hiyaoroshi is on sale this weekend. We will have hiyaoroshi of Tedorigawa. Modern Yamahai, low alcohol, is the recent Tetorigawa. In the mouth, the sake has a calm quality, not the usual sweet schwarziness. It has a subtle melon-like sweetness. Sourness and bitterness only linger on the tongue at the end. It is low-alcoholic, so it is swishy on its own. However, with this sake quality, I feel that the usual gaseous freshness would be better. Since the concept is "hiyaoroshi," this is probably where it will land. It is a bad boy that you can easily drink it with kombu kamaboko as a side dish.
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SAMURAIZSAMURAIZ
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SAMURAIZ
It's the middle of the week, and it's time for a refreshing drink. We will be drinking "Wajima Monogatari" by Shirafuji Shuzo, a sake brewery that has made a comeback in the disaster-stricken island of Wajima. The label is full of flavor and hand-applied. When you take a sip, the refreshing sweetness and umami of Gohyakumangoku spreads in your mouth in a nice way. The acidity and umami are hard to describe in words. What is it? It is an interesting thing that happens every time I drink Shirafuji's sake. Even though it is only the middle day of the week, it is still a delicious sake that I can't help but drink again today.
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SAMURAIZSAMURAIZ
Mutsuhassen特別純米特別純米
Hachinohe ShuzoAomori
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SAMURAIZ
The last bottle of August was a "Mutsu Hachisen" inexpensive special junmai that I purchased on a business trip. When the bottle was first opened, there was a pleasant "pop" sound. There are no bubbles in the glass, but when you take a sip, you can feel the fine gas that tingles on the tip of your tongue. It has a refreshing fruity sweetness, pleasant acidity and bitterness. The mouthfeel is quite good for a reasonably priced Tokushun. Since it is at the special jun level, we prepared smoked gizzards and chub mackerel with black pepper as a slightly strong accompaniment. It was a luxurious last day of Hazuki.
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SAMURAIZSAMURAIZ
Ippakusuisei純米吟醸　酒未来純米吟醸
Fukurokuju ShuzoAkita
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SAMURAIZ
Tonight, dried sea bream was served, so "Isshaku Suisei" was hastily brought up from the vegetable room. It is a junmai ginjo brewed at Sake Mirai. When you put it in your mouth, you can feel the gasiness. It has a lychee-like sweetness with a strong acidity, which is refreshing on the palate. The bitter aftertaste is a perfect match with the flavor of dried kinme seaweed. It is the best sake to drink while trying to capture the huge dried fish.
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ma-ki-
Good evening, SAMURAIZ! Kinki (dried fish) is delicious 🤤. And the sake mirai from Isshaku Suisei is also delicious 🤤. Sake with good snacks is the best 🤤!
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SAMURAIZ
Thank you for your comment, ma-ki-san. The season for enjoying hiyaoroshi and seafood is about to begin with the lifting of the ban on bottom-drawing.
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SAMURAIZSAMURAIZ
Dewazakura純米大吟醸酒　雪女神　四割八分純米大吟醸
Dewazakura ShuzoYamagata
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SAMURAIZ
Today, we will be soaking up Okamoto's two home runs and enjoying a Dewazakura junodai. All of the sake is brewed with Yuki-Ono-Kami, and the title of "GI Yamagata" is also on its shoulder. It has a somewhat "chunky" mouthfeel when you put it in your mouth. I expected a refreshing taste from the name "Yuki-Megami" and the label, so the slightly strong, sweet banana flavor was a little too much for this season...so I added a little Wilkinson. The junmai daiginjo made for a "luxurious SAKE high" and was delicious.
Japanese>English
SAMURAIZSAMURAIZ
Okunoto no shiragiku特別純米　無濾過生原酒特別純米原酒生酒無濾過
Hakuto ShuzotenIshikawa
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SAMURAIZ
Oh no, it's a sake from Shirafuji in Wajima. It is a special pure unfiltered raw sake. I am glad I could get it during this Bon Festival. When you put it in your mouth, you can feel the acidity and sweetness. This, this, this. After drinking it down, the bitterness from the umami of the rice lingers on the tongue. The overall taste of this sake is gentle and cohesive, a characteristic of the Shirafuji Sake Brewery. I am slowly enjoying it with a side of grilled squid with shichimi mayo. The number of brewers seems to have decreased, but I will continue to support this carefully brewed delicious sake.
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