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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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151

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Most Check-in Brands

Okunoto no shiragiku
10(9.62%)
Tedorigawa
10(9.62%)
Ippakusuisei
8(7.69%)
Banshuikkon
6(5.77%)
Haneya
4(3.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
52(34.44%)
Akita
15(9.93%)
Fukushima
15(9.93%)
Toyama
11(7.28%)
Tochigi
7(4.64%)

Timeline

SAMURAIZSAMURAIZ
翠玉純米吟醸　亀の尾　ひとつ火純米吟醸
Ryozeki ShuzoAkita
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51
SAMURAIZ
Suidama" is a sake from Ryoseki Shuzo in Hanayu. We were able to get it at the right time. It is a once-fired jungin made with "Kame-no-o" from Akita Prefecture. 　It has a fluffy sweetness, firm acidity, and moderate bitterness without any gassiness. It is a delicious sake with a gentle mouthfeel with a very good overall balance without any negative connotations. 　We enjoyed it with a boiled egg to flatten out the palate and with a side dish of nozawana greens.
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Banshuikkon七宝　純米　澱絡み生純米生酒おりがらみ
San'yohai ShuzoHyogo
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68
SAMURAIZ
It has been a long time since we have had a "beware of opening the bottle" lees-related draft sake. The screw cap was opened and tightened to adjust for the gas that was rising. It has a light mouthfeel due to the strong gassiness. It has a strong umami flavor. It does not have the cemedine taste that we felt in the previous nama sake. I entered into an endless loop of drinking and eating, alternating with the grilled sardines. I have to work tomorrow, but I'm in a pinch because I almost finished it. It was a delicious sake.
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Banshuikkon七宝　純米　生原酒
San'yohai ShuzoHyogo
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65
SAMURAIZ
A pleasant popping sound when the bottle is opened. The glass is also filled with a shrieking sensation that causes blisters to form on the glass. When you put your mouth close to the glass, you can already smell the melon-like aroma. When you put it in your mouth, the fine gas and melon aroma comes in a big bang, and it is a fresh feeling full of freshness, but to me it smells like cemedine, which was a little disappointing.
Japanese>English
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Kamonishiki大吟醸　本生酒大吟醸生酒
Kamonishiki ShuzoNiigata
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71
SAMURAIZ
This is a daiginjo version of the Kamo Nishiki packaged sake sold at Yamaya. Compared to the Junmai Ginjo, it has a cleaner taste with less clutter. It would be nice to have a little more umami on top, but at 2,480 yen for 1.8 liters, it is very cost effective. The Junmai Ginjo, priced at 1980 yen for 1.8 liters, also left me with the impression that it was fresh and tasty in early spring, with some gasiness and more glucose. Kamonishiki is doing well.
Japanese>English
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Fukumasamune酒歳時記　秋あがり　純米大吟醸純米大吟醸
FukumitsuyaIshikawa
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70
SAMURAIZ
This is a Junmai Daiginjo from Fukumitsuya in Kanazawa. There was also a Kagatobi hiyaoroshi, but this time we chose this one. The bottle is 500 ml long and narrow, and the label is very particular. It is made from Yamada-Nishiki with a rice polishing ratio of 50% and is fire-aged. In the mouth, there is a hint of sweetness and rice flavor. It has a slight sweetness and rice flavor, followed by a bit of sourness and a refreshing finish. The alcohol content is 15% and the light taste makes it easy to drink. We enjoyed it with dried kinme fish. Since it is 500ml, I think I will drink the whole bottle.
Japanese>English
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Okunoto no shiragiku#風の森　コラボレーション醸造酒　#能登の酒を止めるな！純米大吟醸生酒無濾過
Hakuto ShuzotenIshikawa
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61
SAMURAIZ
This sake is a collaboration between the Shirafuji Sake Brewery in Wajima and the Aburacho Sake Brewery in Kaze no Mori. Following the warning, we opened the bottle with a sense of urgency. The cork pops and the bottle is in your hand. When we poured it into the glass, it was full of gas, with bubbles on the inside of the glass. The label on the back says it is made with aromatic Kanazawa yeast. When you take a sip, the gaseous sensation comes on quickly, but the flavor of the rice and the gorgeous ginjo aroma also come on in a big burst. Although it is a gaseous sake, it is not only fresh, but also has a good body when it rolls on the tongue. The ultra-hard brewing water and unfiltered, unadulterated water are the best ingredients to make this sake. This is delicious. It is good to enjoy the taste of the sake on its own with chikuwa-ya (chikuwa and chilled tofu) as a side dish so that it does not interfere with the sake. I wonder if Mr. Shirafuji will be okay if the river floods in Wajima City due to the occurrence of a linear precipitation zone. It's hard to watch the TV images.
Japanese>English
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Tengumai山廃純米　ひやおろし純米山廃生詰酒ひやおろし
Shata ShuzoIshikawa
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67
SAMURAIZ
This is Kurumata-san's hiyaoroshi. The color of Tengumai is a proof of its deliciousness. It is a delicious hiyaoroshi with a mellow, mellow flavor that combines the mellowness of the Sakuiso type and the freshness of the freshness of the raw ingredients. It is better to be served with simmered or grilled dishes than with light sashimi.
Japanese>English
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Kamiizumifeat.能登末廣純米吟醸
Higashi ShuzoIshikawa
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67
SAMURAIZ
This is a future product of Azuma Sake Brewery in Komatsu and Mr. Nakajima, who was affected by the disaster in Wajima. It has a strong acidity when drunk on its own, but when paired with tomato dishes, it is a sake that is strangely deliciously sweet and never tiring to drink. I would like to see more of the story of Mr. Nakashima's brewery in Wajima, and I would like to see more assertion of it on the label. It may take time, but he is still a young master brewer, so I am rooting for the revival of "Noto Suehiro" in the future.
Japanese>English
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ささまさむね福乃香　純米吟醸純米吟醸
Sasamasamune ShuzoFukushima
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62
SAMURAIZ
This junmai ginjo is made from 100% "Fukunoka" rice, which is a good rice for sake brewing in Fukushima. It is not gassy, and as the yellow label suggests, it has a mild sweetness of fluffy bananas, moderate bitterness and acidity. It is a sake that can be sipped slowly while enjoying the flavors. I am enjoying "Uncle Ikezaki's Cat" with kombu-maki kamaboko and nozawana greens as a side dish.
Japanese>English
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Banshuikkon純米吟醸　愛山純米吟醸
San'yohai ShuzoHyogo
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71
SAMURAIZ
Among the cool summer sake lined up, I was attracted to the "Aizan" label with a strong presence. A pleasant pop sound when the bottle was opened. When you put it in your mouth, you can feel the gas on the tip of your tongue, and the sweet and sour Aizan juicy flavor spreads in your mouth. The apple aroma coming through the nose is also a contributing factor to its deliciousness. We wanted to taste a beautiful sake in a beautiful way and enjoyed it with a side dish of cold tofu.
Japanese>English
chika
I'm attracted to Aiyama... I know what you mean 🤣🤣🤣
Japanese>English
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Hououbiden無濾過本生　純米吟醸酒純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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70
SAMURAIZ
This is Houou Mita, which was waiting for its turn in the vegetable room to be drunk slowly during the Bon vacation. I couldn't wait for dinner, so I drank a light glass with something dry. It is a strong sake with a strong sense of sake and assertiveness, with a hint of gas, sweetness and acidity. If you serve it with soft food, you may be defeated by the sake. Open a bottle of sea urchin tofu and enjoy it slowly.
Japanese>English
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Kid純米大吟醸　山田錦純米大吟醸
Heiwa ShuzoWakayama
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67
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I found Kido on a business trip and brought it home with me. It has been a long time since I tasted it, but it has a refreshing acidity and a beautiful lychee-like sweetness. It has a beautiful lychee-like sweetness, which is quite good for the price.
Japanese>English
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Okunoto no shiragiku#能登の酒を止めるな　永平寺白龍コラボレーション醸造酒特別純米
Hakuto ShuzotenIshikawa
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70
SAMURAIZ
Following the original last time, this time we had a collaborative version with Eiheiji Hakuryu. It is made with FK801C, a yeast developed by Fukui Prefecture, and has a light apple-like sourness and sweetness with a gorgeous aroma that lingers on the palate. As the label states on the back, this is "an unusual combination" for Shirafuji's sake. This is delicious. The new "Okunoto's Shirakiku" was delicious.
Japanese>English
SAMURAIZSAMURAIZ
Okunoto no shiragiku#能登の酒を止めるな　オリジナルレシピ再現酒特別純米
Hakuto ShuzotenIshikawa
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68
SAMURAIZ
Shirafuji Brewery was severely damaged by the Noto Peninsula earthquake. This is an "original recipe reproduction sake" of "Okunotono Shirakiku" brewed in Eiheiji, Fukui, using Yamadanishiki and Gohyakumangoku that were stored in the brewery in Wajima at the time of the earthquake. With the cooperation of Yoshida Shuzo, the original version and the collaboration version are sold as a set. This is its "original version. The soft acidity, refreshing sweetness, and rice flavor are well balanced in the mouth, and you will say, "Okunoto Shirakiku is delicious after all! In this way, we are very much looking forward to the collaboration sake of Hakuryu and Shirakiku that lies in the refrigerator.
Japanese>English
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74
SAMURAIZ
A pleasant popping sound when the bottle is opened. The gasiness of the wine is so strong that fine bubbles form on the inside of the glass. The sake has a refreshing sweetness with a strong umami flavor, and as the label says, a gorgeous tropical fruit-like aroma escapes through the nose. I was able to enjoy a delicious summer sake, and on TV, Okamoto of the Giants scored four runs to win the game. Well, it's a good night.
Japanese>English
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Fukuwagura純米大吟醸純米大吟醸
ImurayaMie
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67
SAMURAIZ
I often eat azuki bars in winter, but this is the first time I have had Imuraya's sake. It is 100% Yamada-Nishiki Jun Dai. It was shipped in February, and it has a fine gasiness and a mild banana-like sweetness. It also has a vanilla-like aroma and a moderate acidity. It is a strong sake, so if you drink it by itself, you may get a little tired of drinking it. We enjoyed it with cold tofu and nozawana greens, neutralizing it with saltiness.
Japanese>English
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Kurobekyo大吟醸【限定品】優等賞受賞酒大吟醸
Hayashi ShuzoToyama
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64
SAMURAIZ
Sake from Hayashi Sake Brewery in Toyama. We have many opportunities to seek out the familiar "Hayashi" in a bottle, but we received this commemorative sake when it was released. The brewery has won the Kanazawa Regional Taxation Bureau's Honor Award for 10 consecutive years, and this is this year's "Honor Award-winning sake. With a rice polishing ratio of 35%, this sake is beyond the level of the sake I usually drink. It has a soft mouthfeel with a hint of thickening in the mouth. As it is an aruze sake, the aroma is well down to the sake, and a fruity sweet aroma like pears softly escapes from the nose. There is no bitterness, and a refreshing acidity finishes it off. At this level, it is more of a stand-alone wine to be savored as "delicious" than to be paired with something else. We hope many "Hayashi fans" will enjoy this sake.
Japanese>English
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Chikuha能登を醸す　in 車多酒造　百万石乃白特別純米
Kazuma ShuzoIshikawa
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74
SAMURAIZ
The "Brewing Noto" series by Kazuma Shuzo, which was damaged by the Noto Peninsula earthquake. After Akabu Shuzo and Shinshu Kamerei Okazaki Shuzo, this time we have Kurumata Shuzo ver. This is a special junmai brewed with "Hyakumangoku no Shiro," a rice developed by Ishikawa Prefecture for sake brewing. It is more refreshing than Tengu Mai's Hyakumangoku No Shiro and has a little acidity. It has a nice flavor that complements the food it is paired with. Other breweries are also working on sake brewing in various ways. We will support them by drinking well.
Japanese>English
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Chikuha五百万石　純米吟醸　by岡崎酒造純米吟醸
Kazuma ShuzoIshikawa
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73
SAMURAIZ
Gohyakumangoku" is a rice from Okunoto grown by contract farmers of Kazuma Sake Brewery, which was damaged by the Noto Peninsula earthquake. Okazaki Sake Brewery of Kamerei, Shinshu, accepted the rice and brewed "Takeba" from Nagano. Gohyakumangoku from Okunoto is a slightly smaller, firmer sake rice. It has an image of being a clean sake, but in the hands of the Okazaki Sake Brewery, a deliciously sweet sake with a subtle gaseous taste is born. I am sure that even Kazuma-san would be surprised at how good it is. I want to repeat the experience.
Japanese>English
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Akabu竹葉　能登を醸す　純米酒純米
赤武酒造Iwate
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73
SAMURAIZ
Sake breweries from all over Japan are lending a helping hand to the sake breweries in Okunoto that were affected by the Noto Peninsula earthquake. This sake is also a collaboration between Akabu-san and Kazuma-san. It is a pure rice sake made from 100% rice grown in Noto called "Yumemizuho. Although it is made from rice, it is not so heavy, and has a nice soft sweetness and moderate bitterness typical of Akabu. I hope that this association with such a popular brewery will allow us to absorb many things and move forward, step by step, toward the revival of the brewery.
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