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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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181

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Most Check-in Brands

Okunoto no shiragiku
10(8.33%)
Tedorigawa
10(8.33%)
Ippakusuisei
10(8.33%)
Banshuikkon
7(5.83%)
Denshu
6(5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
59(32.6%)
Akita
17(9.39%)
Fukushima
16(8.84%)
Toyama
13(7.18%)
Tochigi
9(4.97%)

Timeline

SAMURAIZSAMURAIZ
Ippakusuisei純米吟醸　美郷錦純米吟醸
Fukurokuju ShuzoAkita
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67
SAMURAIZ
Oonosato wins the championship! So, a celebratory cup. It is a Junmai Ginjo, Misato Nishiki from Isshaku Suisei. The spring pink label is eye-catching. When the bottle was first opened, there was a pleasant pressure. The glass was filled with extremely fine bubbles, and when you sipped it, you could feel the pleasant gasiness and the refreshing sweetness and acidity of apple and lychee. This is a good balance. The slight bitterness rounds out the aftertaste. We enjoyed it with grilled akarabachime. Oonosato! Don't forget today's sumo match, and win again at the next tournament to become yokozuna! I'll be rooting for you!
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SAMURAIZSAMURAIZ
Tengumaiしぼりたて　本醸造　生酒本醸造生酒
Shata ShuzoIshikawa
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65
SAMURAIZ
Today it is Tengu Mai. The label, which is not often seen, caught my eye, and the reasonable price attracted me, so I brought it home without a second thought. It even goes to the trouble of writing the date of bottling and the date of release from the warehouse. When poured into a glass, it has a color reminiscent of the usual "Umami Plenty". It has a mild taste in the mouth. The acidity is low and the sweetness of the "saxo" type spreads in the mouth and passes through the nose. A slight bitterness remains on the tongue, but this also goes well with tuna and yellowtail sashimi. The balance of flavors and tastes is well balanced by the sake's alcohol content, making it a dining sake that you will never get tired of drinking. This is good.
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SAMURAIZSAMURAIZ
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59
SAMURAIZ
Ishikawa's Local Sake Chronicles: The second bottle of the first Shibori of spring is Hatsuzakura from Sakurada Sake Brewery, a brewery in Suzu, Okunoto. The sake brewery in Suzu was destroyed by the earthquake and the land has been cleared, but they continue to brew sake with the cooperation of Tengu Mai and Kurumata Shuzo in Hakusan City. As soon as you take a sip, the fruity aroma spreads quickly in your mouth, and you are enveloped by a pleasant acidity. I drank Hatsuzakura before the earthquake, but I honestly wondered if it tasted this good. That was my honest impression. The brewery must be making sake with more passion than ever before in order to revive the brewery. I am looking forward to seeing how "Dakei," a higher grade sake from this brewery, turns out.
Japanese>English
SAMURAIZSAMURAIZ
Chikuha初しぼり　大吟醸　百万石乃白　能登の復興応援酒　TUNAGU ISHIKAWA大吟醸生酒
Kazuma ShuzoIshikawa
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63
SAMURAIZ
First Shibori of Ishikawa's local sake Chronicle "Haru". This year it is being sold as Noto's reconstruction support sake. 100 yen per bottle will be used to support sake breweries. First, let's start with Takeba. It is a daiginjo brewed with "Hyakumangoku no Shiro," the best rice for sake brewing in Ishikawa Prefecture. When you put it in your mouth, it bursts with sakiso banana. The 300ml bottle is a good sized sake that you can drink up to a whole bottle.
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SAMURAIZSAMURAIZ
Ugonotsuki呉未希米八反錦　生純米生酒
Aihara ShuzoHiroshima
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65
SAMURAIZ
My first sake in a while is a famous sake from Kure, Hiroshima, called Amego no Tsuki, which has been waiting its turn in the refrigerator for a while. In the mouth, there is no gassiness. It has acidity and a hint of sweetness. It has a moderate bitterness and is refreshingly clean and crisp. The sweet fruity aroma that escapes from the nose at the end is nice. Although the rice polishing ratio is 60%, it is a delicious sake with no off-flavor. As the label says, "Drink as soon as possible after opening the bottle," I will drink it slowly while watching Mr. Otani!
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SAMURAIZSAMURAIZ
玉旭SILVER 純米吟醸純米吟醸
Tamaasahi ShuzoToyama
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57
SAMURAIZ
Today's sake is from Tamaokyu in Yatsuo, Toyama. It has almost no sweetness, a little color and acidity, and a slightly bitter aftertaste. As a food sake, it is a good match for strong-flavored dishes, and it also has a mouth-wash effect.
Japanese>English
SAMURAIZSAMURAIZ
真名鶴酒蔵魂　さかほまれ純米大吟醸
Manatsuru ShuzoFukui
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69
SAMURAIZ
This sake is made by Manazuru Sake Brewery in Ono City, Fukui Prefecture. It is a jun-dai made with sake rice "Sakahomare" developed by Fukui Prefecture and Fukui's original yeast "FZ-802". In the mouth, the sweetness and umami from the acidity come through well. We served it with small sardines, but it goes well with salty food as well and leaves a nice lingering taste in the mouth after the meal.
Japanese>English
SAMURAIZSAMURAIZ
Nokaya特別純米　雄山錦特別純米
Wakatsuru ShuzoToyama
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61
SAMURAIZ
Today's sake is from Toyama Prefecture. Is the "Saburomaru Brewery" whiskey more famous these days? It is a green bottle often seen at izakayas in Toyama City. It is a special junmai brewed with Toyama-born sake rice "Oyamanishiki" in a green bottle often seen in izakayas in Toyama City. It is a sake full of flavor, and if served at room temperature, not too cold, it becomes even better with an added sweetness. It is best paired with oden, especially with daikon radish that has soaked up the oden broth.
Japanese>English
SAMURAIZSAMURAIZ
Kagatobi純米大吟醸46 百万石乃白　限定醸造純米大吟醸
FukumitsuyaIshikawa
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64
SAMURAIZ
This is a Jun Dai Hyakumangoku No Shiro brewed by Fukumitsuya, a junmai brewery. Kanazawa yeast is used, and it has a soft banana aroma in the mouth, but it is not cloying, has a strong acidity, and is crisp and clean. It is a very useful sake that is refreshing on the palate with meat dishes, and a good accompaniment to pickles. The potential of the sake rice "Hyakumangoku No Shiro" is also quite good.
Japanese>English
SAMURAIZSAMURAIZ
Koeigiku美雲　mikumo 2025 無濾過生原酒原酒生酒無濾過
Koeigiku ShuzoSaga
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67
SAMURAIZ
Today is the first Koei Kiku. It is a 13% alcohol sake brewed with Miyamanishiki. I was excited to open the bottle with the warning, "The lid may fly off when you open the bottle. I was excited to open the bottle, but I only heard a sizzling sound. It has a fine gaseous taste in the mouth, but it is sweet. Sweet. But what about the alcohol? It was a bit like that. Rather than pairing it with food, I would say it is more of an aperitif or dessert wine. I will enjoy it slowly and slowly.
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ジェイ&ノビィ
Good morning, SAMURAIZ 😃. Congratulations on your first glory chrysanthemum ㊗️ 🎉! Kochira is pretty sweet 🤔 good to hear that for us 😅. The thrill of opening the bottle 💓 you might be able to feel it if you're a snockere of Kouei Chrysanthemum 🤗.
Japanese>English
SAMURAIZSAMURAIZ
MutsuhassenISARIBI　特別純米　火入れ特別純米
Hachinohe ShuzoAomori
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78
SAMURAIZ
I often have a chance to have tazake (rice wine) from Aomori, but today it is Mutsu Hachisen, attracted by the fishermen's fire label. As indicated by the warning, the gas is strong. After a pleasant popping sound when the bottle is opened, the sake bubbles up when poured into a glass. When you put it in your mouth, it comes out with a whiff, and it disappears with a slight sweetness and a hint of bitterness at the back of your tongue. According to the brewery's website, it is a "fisherman's food sake," and it is a sake that does not interfere when paired with light-flavored food. It is a sake that does not tire one's palate, although the umami flavor may be lacking when consumed on its own.
Japanese>English
SAMURAIZSAMURAIZ
Hououbiden碧判　純米吟醸原酒　無濾過本生　限定品純米吟醸原酒生酒無濾過
Kobayashi ShuzoTochigi
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70
SAMURAIZ
Today, I brought back "Hououmida" from my business trip. We are about to have "ehomaki" for Setsubun, but today's table is full of thick sardines, grilled with sake kasu (sake lees), and furofuki daikon (Japanese radish), so we will savor the sake slowly. The bottle is opened with a pleasant pop. In the mouth, as the label says, it has a muscat flavor, with green apple and berries spreading juicily on the palate. The reproducibility of the flavor is just as the label says, and it is "amazing. The bitterness is almost imperceptible due to the skillful blending, and it is delicious on its own as well. It goes well with the saltiness of dried sardines. If only I could buy this in my neighborhood....
Japanese>English
SAMURAIZSAMURAIZ
Ippakusuisei純米吟醸　袋吊り純米吟醸生酒
Fukurokuju ShuzoAkita
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72
SAMURAIZ
Today, I brought home a bottle of ICHIHAKUSUISENSEI, attracted by its bag-hanging tag. It is a beautiful sake with a good amount of gas and sweetness, and has a clean, uncluttered taste. We enjoyed it with sea urchin tofu.
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SAMURAIZSAMURAIZ
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SAMURAIZ
Kikuhime is a continuation of Kikuhime. In winter, the body craves the rich taste of Kikuhime. Today, it is Oden. And, it is Kikuhime's KINKENGEN. Sakiichiru and Kinken Both of them are very cost-effective sake with a good sweetness and a strong umami flavor. It goes well with oden radish, but it also goes well with oden soup. The grilled mackerel on the side also complements the sake. Cheap Kikuhime at room temperature to warmed to human body temperature is a must for wintertime foods.
Japanese>English
SAMURAIZSAMURAIZ
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90
SAMURAIZ
Today is nori nabe, so I will have Kikuhime "Sakiichiru" at room temperature. I took a sip with an appetizer while waiting for the nabe. It has a nice color that seems to be loaded with umami, and when you sip it, the umami and sweetness of the Yamadanishiki rice spreads quickly in your mouth. The rich, mellow flavor that can only be conveyed at room temperature is a nice touch. It is a perfect match with the broth of the finished nori nabe. Drinking sake with the broth from the nabe... "Yum! It is a sake like this.
Japanese>English
SAMURAIZSAMURAIZ
Banshuikkon七宝　純米大吟醸　生純米大吟醸生酒
San'yohai ShuzoHyogo
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87
SAMURAIZ
Banshu Issen's Shippo series. We have had a variety of them so far, but this time it was Junmai Daiginjo and Nama-shu. The bottle was surprisingly quiet when opened. When you put it in your mouth, you will be filled with a sense of gas and a slightly sweet fruity aroma. Oh, it's a Daigin's ginjo aroma! It has a "daigin" ginjo aroma. The alcohol content is low at 14 degrees, making it a clear and fresh pure Daigin Nama-zake. There is almost no bitterness, and the sake has a good balance of sweetness and acidity. It goes well with octopus sashimi, a light entrée. Watching TV on Sunday, I'm jeez, I'm so glad that tomorrow is another day off.
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ma-ki-
Good evening, Mr. Samuraiz. I had an image of Banshu Ikken as a dry sake, but when I saw that it is a sweet and sour sake without bitterness, I am suddenly very interested ✨I will definitely refer to it 😊. I'm off tomorrow and I'm grinning 😁.
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SAMURAIZ
Thank you for your comment, ma-ki-. Banshu Ikkyo has an image of a melon-like aroma, but some sakes can have a cemedine feel.... But I appreciate that you can offer such a high quality sake for less than 2,000 yen for a 4-gouple bottle.
Japanese>English
SAMURAIZSAMURAIZ
KamoshibitokuheijiEAU DU DESIR　純米大吟醸　山田錦純米大吟醸
Ban JozojoAichi
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90
SAMURAIZ
This is a Jun Dai of Yamada by Kuheiji. As indicated on the back label, it is served in a wine glass. A slight gassy sensation on the tip of the tongue, followed by a gradual sweetness, and then a fresh, refreshing acidity. Finally, the bitterness lingers on the back of the tongue and disappears quickly. The acidity and bitterness give the sake a depth and a flavor that is not just fresh. The sake alone is delicious enough, but the yakitori with the entrée is also very tasty, so today is a good day.
Japanese>English
SAMURAIZSAMURAIZ
Sogen生原酒原酒生酒
Sogen ShuzoIshikawa
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80
SAMURAIZ
In the rush for new sake, the standard "Sogen" nama sake has been waiting in the fridge for a while. Looking at the history, I found that I drank it on January 6 last year. It has been one year since the disaster. I am very happy that it came back. It is a strong sake when you put it in your mouth, but is it more refreshing than usual? It has the same sweetness, acidity, and alcohol content as in the past, but to be honest, it also has a little bit of miscellaneous taste, which is a negative ingredient. In past years, it was a "strawberry sour" when mixed with Wilkinson's, but this time the miscellaneous taste stands out. Sogen" is a male sake from Okunoto. We look forward to more in the future.
Japanese>English
SAMURAIZSAMURAIZ
Kamoshibitokuheiji12月24日に生まれて　純米大吟醸　生原酒純米大吟醸原酒生酒
Ban JozojoAichi
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92
SAMURAIZ
Today's "Kuheiji" ordered from Furusato Born (pressed? bottled?) on Christmas Eve (Pressed? Bottled?). It's a jun-dai sake with a designated drinking period. Now it's time to open the bottle! You can hear the pleasant sound of the bottle being opened. When you put your mouth close to the glass, you can already smell the pleasant ginjo aroma. When you take a sip, you will feel fresh gas and light sweetness on the tip of your tongue. The firm umami is probably due to the power of Yamada-Nishiki. Just as you feel the bitterness at the back of your tongue, a sakiso type aroma softly escapes from your nose. The lingering aftertaste is a nice touch. It is an elegant sake that is typical of Jun Dai. The label on the back of the bottle says, "Please enjoy the changes in several batches," so I hope to manage to keep it until tomorrow. Postscript: 2nd day. The gassiness is gone, the bitterness has faded, and the sweet and juicy taste stands out. It's easy to drink.
Japanese>English
SAMURAIZSAMURAIZ
Kaiunにごり酒　無濾過　純米　生酒純米原酒生酒無濾過
Doi ShuzojoShizuoka
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84
SAMURAIZ
This is the sake for New Year's Day. It is a nigori sake of "Kaiun. I opened the bottle with some trepidation at the warning on the back label. Hmmm? It is quiet. The lees didn't move at all. With a single up-and-down swirl, it began to move. When you put it in your mouth, you can feel the gas and the sweetness is subdued. It has a thick rice flavor and acidity that is typical of nigori sake. It has a solid alcohol content of 17 degrees Celsius, so it is the perfect match for the darkly seasoned Osechi dishes. I am "thankful" to have a peaceful New Year's night this year.
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