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Kudokijozu
2(100%)

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The origins of the sake you've drunk are colored on the map.
Yamagata
7(28%)
Akita
3(12%)
Niigata
2(8%)
Oita
2(8%)
Miyazaki
2(8%)

Timeline

Bonjour_koheiBonjour_kohei
Fusano Kankikublue sapphire 五百万石　仕込92号
Kankiku MeijoChiba
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25
Bonjour_kohei
I thought Kangiku was a style that contrasted well with the light, clean, urban and oceanic flavors of the city. Recently, I often hear from young people that Kangiku is delicious, so I saw it and bought it, thinking that they had renewed their style. The bottle format and the label seemed to be modernized. The actual taste is different from the regular sake of the past, as the base is light and dry, but it is made in a way that it is unfiltered, lightly nigori (light nigori), and raw sake, which gives it a sweetness that is different from the regular sake of the past, as the flavor and the sweetness from sake lees are added. However, I think it is derived from these specs, and I predict that it will still be a light, dry, slim type when it is fired and filtered. This is light and tasty with just the right amount of sweetness, but because it is raw, its distribution is limited... I am also wondering what is happening to regular sake and other types of sake today.
Japanese>English
Bonjour_koheiBonjour_kohei
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25
Bonjour_kohei
Purchased during a visit to the Umegawa liquor store in Shonai-machi. Classic standard junmai sake. A junmai sake with moderate body and a hint of rice sweetness. The current head brewer seems to be sticking to this style, which warms up quickly. There are many modern styles of sake in Shonai, as well as some that are light, tasty, and beautiful in keeping with the refined food culture of Tsuruoka-Sakata, but I think this one is really more along the lines of a classic. It seems to be the most standard among the brands, and I would like to try something different in the future.
Japanese>English
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Takakiya辛口本醸造　手造り槽しぼり
Hamashima ShuzoOita
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25
Bonjour_kohei
Although it is said to be dry, the base has a rich sweetness from the rice, and the sake has a flavor typical of Oita, which I thought was a little sweet and refreshing. I should have bought a four-pack because it was so good.
Japanese>English
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Shuho夏吟醸　吟醸生原酒
Shuhozo ShuzoYamagata
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24
Bonjour_kohei
This was a summer nama-shu from Shuho, which seems to be one of the major brands in Yamagata Prefecture. It had the smoothness, lightness, and sweetness of a nama-shu, but I thought the base sake was rather dry and dry if it was fire-aged. I would like to try the regular sake next time.
Japanese>English
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Uzenhakubai夏純吟　純米吟醸俵雪
Haneda ShuzoYamagata
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19
Bonjour_kohei
It is a jungin summer sake from Hazen Hakubai's Tawarakusetsu brand, polished to 50, but with a certain junmai-like heaviness that left a bit of a classic feel to it. The smoothness and other characteristics of Tawarasetsu, which is released during the winter season, were more to my taste.
Japanese>English
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Taiyozakari本生特別本醸造
Taiyo ShuzoNiigata
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1
Bonjour_kohei
Purchased at the Taiyo Shuzo Wasui warehouse. This is a special honjozo sake that is released only in small bottles. I prefer the special honjozo to the junmai and ginjo types because of its well-balanced flavor and drinkability, but the nama-shu has a unique smoothness and flavor that makes it delicious as well. I have only seen it at the sake brewery and at the Ponshu-kan in Niigata Station, and it is only available at Niigata Station transit stops...I hope they can do something about that.
Japanese>English
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Sentokuかすみ酒宮崎の純米酒
Sentoku ShuzoMiyazaki
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1
Bonjour_kohei
Purchased at Sentoku Shuzo in Nobeoka. Although from Kyushu, the overall flavor was light and refreshing, like sake from Kochi, so I dared to choose a sake with a hint of sweetness, which I thought would add a sweet element to the sake. It did not betray my expectations, and the sake was refreshing with a hint of sweetness from the kasumi sake. It is not a bad sake as a flavorful flirtation.
Japanese>English
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Mutsuotokoyama生クラシックヌーヴォー
Hachinohe ShuzoAomori
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1
Bonjour_kohei
Mutsu Otoko, the old brand name of Hachinohe Shuzo, famous for Mutsu Hachisen, has an image of a lighter and more extended sake than Hachisen, but in recent years its unpasteurized version has become a little less sweet and fruity than in the past. I would like to try a non-draft Mutsu Otoko Sake next time to see if it is as good.
Japanese>English
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Bentenmusume青ラベル　R4BY 14番娘
Oota ShuzojoTottori
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1
Bonjour_kohei
Purchased at Funabashi Tobu. The label on the back of the bottle says that it should be enjoyed as a warmed sake. Although it has a sake strength of 7, it is a thick, colorful sake with a distinctive rice sweetness. It is a good sake to be served with dishes that are rich and strong. It can be served with dishes such as black beans or kelp rolls.
Japanese>English
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Yukinobijinしぼりたて生酒純米吟醸秋田県産酒造好適米
Akita JozoAkita
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1
Bonjour_kohei
Purchased at Sake-no-Nabe-dana. There are different rice varieties of Yukinobijin's raw sake at this time of year, but this one is a good sake with an intermediate taste that is neither too dry nor too sweet, with a good volume and Yukinobijin's unique cleanliness.
Japanese>English
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Taiheizanそうげつ純米酒無濾過生
Kodama JozoAkita
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1
Bonjour_kohei
It is only available in Akita Prefecture, but I ordered it from a flier at a cooperative. It is a delicious sake with a good balance of acidity and crispness that is typical of Akita.
Japanese>English
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Izumofujiしぼりたて無濾過生原酒佐香錦朝辛口純米吟醸
Fuji ShuzoShimane
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1
Bonjour_kohei
Purchased at Sake-no-Nabe-dana. It is freshly squeezed and unfiltered raw sake, but as is typical of Izumo Fuji, it is not overwhelmed by the volume of sweetness, but rather is a smartly cored sake.
Japanese>English
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Hakurosuishu純米吟醸　生酒
TakenotsuyuYamagata
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21
Bonjour_kohei
This is a new sake that I bought at the Take-no-Rose Sake Brewery. It has the cleanliness of Shiroushu Tarusyu, but it is a raw sake with a sweeter flavor that makes it the most delicious sake.
Japanese>English
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Nishinoseki立春朝搾り　特別純米　生原酒
Kayashima ShuzoOita
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21
Bonjour_kohei
This year's Risshun morning pressing is for Nishi-no-Seki in Oita. Unlike the standard special junmai, it is not particularly rich, but rather rather light.
Japanese>English
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