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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
4(20%)
Akita
3(15%)
Niigata
2(10%)
Miyazaki
2(10%)
Aomori
1(5%)

Timeline

Bonjour_koheiBonjour_kohei
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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20
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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Tengumai山廃にごり酒
Shata ShuzoIshikawa
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22
Bonjour_kohei
I remember buying it at Kasuga-ya in Abiko for about 1,200 yen. After stirring, the color was dark and cloudy, makgeolli-like. It looks fine as a cloudy sake and does not seem to have any graininess. The aroma is like sake lees or koji-like amazake, dairy products...thinner than yakult, like pilkul, or like ponzu or popcorn due to the koji-like taste. The flavor is tangy but dry, like Calpis, with a texture of amazake that is not too thick, like the Shirakami sake drunk at the Hinamatsuri Festival, but slightly tangy, stimulating, and dry. It is a smooth muddy sake with a smooth acidity that blends smoothly with the yamahai style. If you drink only the Uzuwami, it seems a little sweeter. The low price is also attractive. This mellowness is actually more like a Hinamatsuri Shirakamizake than a harsh winter sake, and would be good for early spring. It can be served with dry food, such as hot pot, or on its own in summer.
Japanese>English
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Shimeharitsuruしぼりたて生原酒
Miyao ShuzoNiigata
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22
Bonjour_kohei
Sake from Niigata is said to have a sweet taste. In fact, Echigoji's sake has a sweet atmosphere, but compared to sake from other regions, even the unpasteurized sake is still light and dry, especially the lightness can be felt. However, the final taste is slightly sweeter than other Echigo-ji sake. There is also a slight alcohol stimulation sensation, and when I looked at the label, I saw that it was alky. The alcohol content is as high as 20, but it gives the impression of being a little lighter, which may be because it is made with a good balance.
Japanese>English
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Haneya純米吟醸　煌火
Fumigiku ShuzoToyama
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27
Bonjour_kohei
Haneya Jungin Ginkgo The color is clear crystal silver with a very slight pale greenish tint through the kikichiko. The aroma is apple cider vinegar, strong white bean flour, weak sake lees, lotus root honey, and selfeil, The taste is dry, the acidity is lively, and it also retains the tangy sensation that is typical of nama-shu. It is not sweet and sluggish, but rather tightened and balanced by the acidity. Although it is a nama sake, it goes well with Toyama fish such as white shrimp and firefly squid. The former would be a better match than the oily type such as yellowtail.
Japanese>English
Bonjour_koheiBonjour_kohei
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18
Bonjour_kohei
The aroma has a hint of sweets, not sake lees, Ponkashi, or cotton candy, red apple, and Kamishinko (a type of flour). The taste is close to medium for a sake, with acidity and a very pleasant bitterness in the back.
Japanese>English

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