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mtkmmtkm
2年程前に突然日本酒が飲めることに気付き、その後十四代に出会ってしっかり沼落ち。今の課題は燗酒嫌いを克服すること。 唎酒師。 仕事はフリーランスのライター・編集者。

Registered Date

Check-ins

114

Favorite Brands

4

Hall of Fame

Juyondai

Most Check-in Brands

Juyondai
9(24.32%)
Jikon
3(8.11%)
Kazenomori
3(8.11%)
Zaku
3(8.11%)
Denshu
3(8.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
13(11.4%)
Fukushima
7(6.14%)
Niigata
7(6.14%)
Mie
6(5.26%)
Nagano
5(4.39%)

Timeline

mtkmmtkm
Reimei限定品　純米酒
Taikoku ShuzoOkinawa
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22
mtkm
The rice polishing ratio is 70%. Strong aroma like Awamori. There is no sweetness at all. As soon as you take a sip, you will feel the thickness of the alcohol, and it will hit you like falling off a cliff. The alcohol level is 16%, but it is very strong.
Japanese>English
mtkmmtkm
Banshuikkon七宝　感謝純米原酒生酒無濾過
San'yohai ShuzoHyogo
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21
mtkm
The upper aroma is like a nice makuwauri. On the palate, there is a deep aroma followed by a blue melon. The texture is round and smooth on the tongue, with a quick snap. The overall impression is clean and round.
Japanese>English
mtkmmtkm
Juyondai角新本丸 生酒特別本醸造生酒
Takagi ShuzoYamagata
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25
mtkm
It is gorgeous like a bouquet of many small flowers. The sweetness has more luster than the fire-roasted Honmaru. It is smooth on the tongue and comfortable to drink. The aftertaste is also smooth. Haaa, I love it!
Japanese>English
mtkmmtkm
Sawayamatsumoto守破離　忘年会　うすにごり生酒
Matsumoto ShuzoKyoto
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26
mtkm
Gohyakumangoku, lightly muddy, pure rice. The aroma of young, green melon. After the scent of the blue melon, the gasiness comes out in a crisp, crisp way. It's refreshing! I think prosciutto, cottage type light cheeses, and boiled water would work too. Rumor has it that this is the last Shibujirushi to be sent out by the current brewer. It's a shame.
Japanese>English
mtkmmtkm
NEXT52020 Ispahan貴醸酒
Akita
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20
mtkm
A limited collaboration between five Akita breweries and Pierre Hermé. The sake brewed for the Kijoshu sake is Shinsei's Famaneko 2019, the brewed water is Isshaku Mizunari, and the brewing is Yamamoto Shuzo-Ten. A lovely little floral aroma flickers in the air. In the mouth, a lovely sourness and fragrance like berries stand up at once. It has a gorgeous and juicy acidity that hits the jaw directly. Even though we know it's a noble brew, it's incredibly cute. The taste is easy to drink, leaving a bitterness that makes it crisp and clear. The cake was as good as you'd expect from Erme. Berries framed the glamorousness of the cake as if fresh rose petals were dancing. The cake is baked quite well. The scent of roses danced again when paired with alcohol.
Japanese>English
mtkmmtkm
Igarashi純吟　直汲み純米吟醸原酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
20
mtkm
Omachi. 55% polishing ratio. Only 160 bottles are available. It has a slightly greenish light muddy taste. The aroma is gorgeous, but it is as smooth as hard water in the mouth. The scent is gorgeous but reserved. It has a blue pear taste.
Japanese>English
mtkmmtkm
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17
mtkm
Matsuyama Mitsui, 60% polishing ratio. Pleasant aroma of rice. The mouthfeel of the flavor. It has a round texture and goes down easily. It is good to drink with strong flavors such as cheese and smoked squid.
Japanese>English
mtkmmtkm
Tenbithe first純米吟醸原酒生酒
Choshu ShuzoYamaguchi
alt 1alt 2
25
mtkm
The aroma is elegant, like a good part of purple grape skin. Smooth and clear in the mouth. The atmosphere is like the IMPRESSION series of works.
Japanese>English
mtkmmtkm
KameizumiCEL24 赤鬼限定にごり純米吟醸原酒にごり酒
Kameizumi ShuzoKochi
alt 1alt 2
15
mtkm
It's like standing in the tropical fruit section. It's gorgeous and bright. When you drink it, it smells gorgeous and sweet, but it disappears in an instant. The back end is very beautiful. When I compared it with the Seishu version, I found that the Nigori version was less swollen and smoother.
Japanese>English
mtkmmtkm
Taka初しぼり新嘗祭 特別純米直汲み特別純米生酒
Nagayamahonke ShuzojoYamaguchi
alt 1alt 2
14
mtkm
A nice and soft aroma. It has a good quality soft water-like taste. It has a translucent feel and smoothly blends in with the body. The aftertaste is also refreshing.
Japanese>English
mtkmmtkm
alt 1alt 2
20
mtkm
The aroma is very different from the prototype, and the acidity of the rice has come to the fore. It's refreshing to drink, with almost no sweetness. It's interesting to see the gap between the texture of the rice and the texture of the mud.
Japanese>English
mtkmmtkm
alt 1alt 2
15
mtkm
One fire of raw stuffing. Prototype. Rich aroma like a grape. Very lightly gassy and crunchy, surprisingly quick to the touch.
Japanese>English
mtkmmtkm
Buyuしぼりたて中汲み純米吟醸生酒
BuyuIbaraki
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22
mtkm
Freshly squeezed directly from the bottle. It's made in Toyama Prefecture and has 58% polished rice. It's juicy and cute, but has a very nice watery aftertaste. It's amazing how little is left in the mouth.
Japanese>English
mtkmmtkm
Masumiあらばしり純米吟醸原酒生酒
Miyasaka JozoNagano
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alt 2alt 3
17
mtkm
As a result, I let it sit for a year. Last year's new brew. A full-bodied, grape-like aroma. A strong alcoholic feeling on the palate. It has a fruity aftertaste, and then it is crisp and clear.
Japanese>English
mtkmmtkm
Romanかすみロ万純米吟醸原酒生酒にごり酒
Hanaizumi ShuzoFukushima
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15
mtkm
Aromas of fermented rice cake and Indonesian tapeh. Slightly sour. Completely tapeh in the mouth! I want someone who knows Tapet to try it. Totally tapé. The sweetness is light and quick and snappy. A complex bitterness later.
Japanese>English
mtkmmtkm
Denshu2020新酒特別純米生酒
Nishida ShuzotenAomori
alt 1alt 2
15
mtkm
This year's new brew. The aroma of the blue wind. The aroma is refreshing, light and bitter. It slides down the tongue in a round shape and has a very quick kick. It is like a rum.
Japanese>English
mtkmmtkm
Jikonにごりざけ　生特別純米生酒にごり酒
Kiyasho ShuzojoMie
alt 1alt 2
16
mtkm
The nose is short and straightforward, with hints of white grapes, pear and Japanese pear. On the palate, a very light gasiness and a refined pear-like aroma spread out in a fluffy manner. After a clean finish, the bitterness of the alcohol lingers on the tongue. I would recommend it with cured ham.
Japanese>English
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Eihoya秋あがり 辛口純米 八反錦純米
Tsurunoe ShuzoFukushima
alt 1alt 2
21
mtkm
Hachitan Nishiki, 60% polishing ratio. The scent is beautiful. When you drink it, you can feel the flavor of the rice. It is a unpasteurized sake, but it is good for warming up. The bran-like aroma raises the flavor when you go with the oden, which has a strong iriko-like broth.
Japanese>English
mtkmmtkm
Odayaka生酛 純米 熟成生純米生酛
Niida HonkeFukushima
alt 1alt 2
22
mtkm
Ikizumai, 80% polishing ratio, brewer's yeast. We are told it is made from white koji, but the feeling of the sake brewing is stronger. Fermentation scent of lactic acidity, bright and gorgeous upward sourness dances on the tongue, and then it has a short aftertaste.
Japanese>English
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