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かっしーかっしー
日本酒の備忘録

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506

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82

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HirotogawaJuyondaiMansakunohana

Most Check-in Brands

Aramasa
15(8.38%)
Mansakunohana
14(7.82%)
Hououbiden
9(5.03%)
Juyondai
9(5.03%)
Fusano Kankiku
8(4.47%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
63(12.45%)
Fukushima
48(9.49%)
Niigata
42(8.3%)
Yamagata
41(8.1%)
Kanagawa
20(3.95%)

Timeline

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家飲み部
29
かっしー
The season of new sake has come again this year. This year again, we will enjoy freshly squeezed new sake from Manzaku, the sake that started my life as a sake brewer. The aroma is that of mansaku. The aroma is that of Manzaku, which is not so much for the sake beginner, as it is for the sake lover. When you drink it, you will feel a slight bubbling sensation of freshly squeezed gas on the palate. From there, the moderate sweetness of the rice passes from the oral cavity to the nasal cavity. It is a taste that makes you think that this season has started again this year.
Japanese>English
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Shizengoキュヴェ18 オーク樽熟成
Ookidaikichi HontenFukushima
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家飲み部
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This is not a regular Shizen-go, but an assemblage of several types of oak barrel-aged and bottle-stored sake. First of all, the aroma has a hint of oak in the sweetness of regular Shizen-go. It is rather like red wine or whiskey. When you drink it, a gentle sweetness comes to the palate, followed by a sweetness covered with the aroma of oak, more like a sweet whiskey than a wine. This is a wine that is not to be drunk all at once, like the Kaze no Mori assemblage, but to be enjoyed over time.
Japanese>English
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家飲み部
30
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Technically, it is not sake, but I am recording it here because it is Shizen-go's plum wine. This time, it was served with soda. It is said to be pesticide-free and fertilizer-free, but it has a natural sweetness that makes it easy to drink.
Japanese>English
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Mutsuhassenヌーヴォー特別純米原酒生酒
Hachinohe ShuzoAomori
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家飲み部
33
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Mutsuhatsusen Nouveau Special Junmai Namaeshu Nao Kumi after 2 years. It is one of the sake I was impressed by when I drank it before. The aroma is faintly fruity. The fresh sweetness quickly moves through the mouth. This is the taste of Mutsu Hachisen.
Japanese>English
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家飲み部
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Nitoshi's Junmai Ginjo Yamadanishiki Gojugo Hi. I happened to come across it at a liquor store and bought it. The aroma is a little sour like white wine. The mouthfeel is the same white wine-like acidity as the aroma, followed by a light to mid-bodied sweetness. Yet, it is not too strong, so it can be fully enjoyed as a stand-alone alcoholic beverage. The description of the wine as "a balance between two opposites" is understandable.
Japanese>English
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Mutsuotokoyamaクラシックヌーヴォー普通酒原酒生酒無濾過
Hachinohe ShuzoAomori
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家飲み部
33
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The aroma is pleasantly sweet. The pleasant aroma and pleasant sweetness come to the palate, but they are not overpowering, and they go straight through to the aftertaste. As one would expect from Hachinohe Sake Brewery. I especially like Nouveau during the new sake season.
Japanese>English
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Tsuchidaシン・ツチダ純米生酛
Tsuchida ShuzoGunma
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家飲み部
28
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Shin Tsuchida is completely additive-free and recommended to be stored at room temperature. It is said to be a sake grown here. The first characteristic is this yellow color. It must be the color of yellow koji rice. Then the aroma smells a little like Shaoxing wine. The aroma smells a little like Shaoxing wine, which is similar to the Chinese word for a brew like Shaoxing wine, "Huangshu. It tastes like gentle Shaoxing wine or ripe wine, with no peculiar but strange peculiarities, so it will be worth growing. I am already looking forward to its growth from now on. PS: When I drank it about a week after opening the bottle, it was more curdled and mellowed.
Japanese>English
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Mansakunohanaうまからまんさく特別純米原酒ひやおろし
Hinomaru JozoAkita
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家飲み部
29
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Mansaku is still very good. It has the characteristic "dry" alcohol taste on the palate, but it is not unpleasant, but rather pleasant, and the gentle yet full sweetness of the rice makes it perfect for evening drinks. It has a taste that you will never get tired of. I will never get tired of drinking it,
Japanese>English
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Mansakunohanaダイヤモンドドロップ純米大吟醸原酒
Hinomaru JozoAkita
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家飲み部
33
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I happened to find Diamond Drop at my favorite liquor store in my neighborhood. It is a special limited edition Junmai Daiginjo-genshu of Mansaku that has been aged for about one year in low-temperature bottle storage. The description from the brewer reads, "The aging process has further enhanced the flavor and created a well-balanced aroma and taste that you will never get tired of drinking. First of all, the aroma is pleasantly sweet, with a slight fermentation smell like natto (fermented soybeans). The palate also has a nice sweetness, followed by a thickening and a good fermentation aroma. Diamond Drop is probably a one-year aged version of Manzaku's "Super Limited," but while it has a similar taste to "Super Limited," it also has a unique flavor that is also good. [Specs. Junmai Daiginjo once-fired sake Rice polishing ratio: 45 Alcohol content: 16%. Sake degree: -0.5 Acidity: 1.6 Amino acidity: 1.3 Yeast: In-house yeast
Japanese>English
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Kaze no Mori未来予想酒Ⅲ古酒
Yucho ShuzoNara
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家飲み部
39
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The popular future sake III. I was surprised to find a bottle left at the liquor store, so I bought it. It is the third in the "Future-proof Sake" series, based on the "Mizuhashi" method of making high-temperature sake with a "Mizuhata" sake mother, and made by adding old sake that has been aged more than 10 years (1) "Hinotori" rice shochu stored in oak barrels for more than 10 years and (2) "Takacho" old sake that has been aged more than 10 years). First, the bubbling sound when the bottle is opened confirms that it is full of gas. The aroma is a little red winey with a strong smell of oak barrels. The taste is complex and difficult to describe, but first there is a distilled sake taste on the tongue, followed by the sweetness of sake and Kaze no Mori, and then a pleasant distilled sake aroma that passes through the nose. It is a taste that cannot be easily described, but it is definitely a taste that you will get hooked on. According to the information from the brewery, it can be aged for a long time, so you can enjoy it for a long time. Sake Mother: "Jar-brewed" "Trio of overlapping time" Sake Brewer Sake Mother: "Mizuhata" brewed in a jar Rice shochu: "Hi-no-Tori" aged in oak barrels Sake: "Takacho" aged for more than 10 years Ingredients: Rice (domestic), rice malt (domestic), Sake (domestic) rice shochu Koji rice, Kake rice: Using dewy leaf wind produced in Nara prefecture, Mikazoe-mura Alcohol content: 19
Japanese>English
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家飲み部
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Iwanami's "Matsutake Mushroom Sake. This sake is made by dipping precious domestic matsutake mushrooms from Nagano Prefecture, which is said to have a poor harvest this season, in sake. I happened to find it and bought it immediately. Since it was so special, I decided to enjoy it with grilled matsutake mushrooms. I immediately opened the bottle. When I opened it, I could smell the good aroma of matsutake mushrooms. It is a nice aroma that reminds me of autumn, which is almost gone now. First, we will drink it cold. The sake cup also has a nice aroma of matsutake mushrooms. When you drink it, the aroma of honjozo sake comes first, followed by the scent of matsutake mushrooms. There were some rumors that it was disappointing, but in a good way, it is a good matsutake mushroom aroma that betrays expectations. The quantity and quality of the matsutake mushrooms may have something to do with it. Next was the hot sake. The aroma of the sake is more pronounced here and the scent of the matsutake mushrooms is a bit lighter. We recommend drinking it cold (room temperature) by far. It goes well with grilled matsutake mushrooms.
Japanese>English
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Mansakunohana超限定Black純米大吟醸原酒
Hinomaru JozoAkita
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家飲み部
25
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I got another super limited black from Tansaku, which I enjoyed drinking in the spring. The aroma is moderately sweet. From the moment you put it in your mouth, a full, elegant, yet strong sweetness runs through your mouth at once. At the same time, it has a sharp aftertaste, so you can drink it as much as you want without feeling dull afterwards. As always, it is the best. Here is the detailed information: Junmai Daiginjo once-fired sake Koji rice: Yamadanishiki produced in Hyogo Prefecture Kake rice: Yamadanishiki produced in Hyogo Prefecture Rice Polishing Ratio: 45 Alcohol Content : 16 Sake Degree: ±0 Acidity: 1.4 Amino acidity: 1.1 Yeast: M310
Japanese>English
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Fusano Kankiku電照菊純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
28
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Denshogiku just arrived at izakaya this year. This time it is a very limited Orikarami Yamadanishiki 50 Junmai Daiginjo Unfiltered Nama-shu. First of all, the bubbling sound when you open the bottle is exactly like champagne. You can tell how much gas is in the bottle. The aroma is elegant and sweet. When you drink it, the mouthfeel is slightly carbonated and elegant, but the sweetness, which is also juicy and piquant, goes from your mouth to your nose at once. The instantaneousness from mouthfeel to aftertaste is astonishing. This is an amazing sake that is addictive. PS: Toward the end of the drink, the oriji becomes more concentrated and a little creamier. The flavor is also more intense but not as kudos.
Japanese>English
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HakurakuseiEXPO 2025 VI 純米大吟醸純米大吟醸
Niizawa JozotenMiyagi
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家飲み部
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I did not go to the Osaka Expo, but happened to get this collaboration sake from Shinzawa Brewing and the Expo. As expected, there was no super junmai daiginjo (1% rice polishing ratio), but the 50% rice polishing ratio is also good. The website says, "A noble and sweet aroma reminiscent of ripe muskmelon passes through, The aroma is similar to that of fresh white grapes or pears, and spreads over the palate. The wine finishes pleasantly with a fragile yet beautiful lingering aftertaste and refreshing acidity. How does it taste? The aroma is elegant and sweet. The sweetness on the palate has a juicy melon-like flavor characteristic of Junmai Daiginjyo. It has been a long time since I have tasted a Junmai Daiginjo with such a juicy sweetness. I was similarly impressed when I drank Mutsu Hachisen Junmai Daiginjo straight from the bottle a long time ago. I was not particularly interested in the Expo, but I am grateful that this sake was born out of it.
Japanese>English
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Yamamoto和韻純米吟醸
YamamotoAkita
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家飲み部
30
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Yamamoto Wa-inn Junmai Ginjo aged for 2 years in oak barrels. Yamamoto is brewed in wine barrels and aged for two years. The aroma is that of oak barrels. The mouthfeel has a unique astringency like red wine first, followed by the sweetness of the rice. Therefore, it is a perfect match for cured ham. It is best drunk with a glass of wine.
Japanese>English
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家飲み部
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The aroma is soft, and the softness continues on the palate, but the sweetness of the rice in the back of the mouth follows through on the taste buds. This sake can be enjoyed in many different ways.
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