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吉報シモサ吉報シモサ
2023年春頃から上司(自称日本酒マイスター)の影響で日本酒が好きになりました。フルーティ系で甘いやつが好きです。 後味が苦味や辛みでスッキリしてるタイプも大丈夫。終始辛いのは苦手なのでしっかり見極め、のんびり全国制覇目指します。 北海道在住。上司の推し店は日本酒原価酒蔵さんです。私も出張先でついて行きましたが素晴らしい。あの店北海道に欲しいなぁ。

Registered Date

Check-ins

122

Favorite Brands

10

Hall of Fame

ToyobijinAramasa

Most Check-in Brands

Aramasa
10(17.54%)
Toyobijin
10(17.54%)
Kid
6(10.53%)
Hououbiden
5(8.77%)
Kaze no Mori
3(5.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
16(13.11%)
Yamaguchi
13(10.66%)
Yamagata
9(7.38%)
Fukushima
7(5.74%)
Miyagi
6(4.92%)

Venues With Most Check-Ins

丹の
15(44.12%)
彦左衛門
6(17.65%)
やまいち
5(14.71%)
天武
4(11.76%)
居酒屋とっくり
2(5.88%)

Timeline

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丹の
59
吉報シモサ
The last sake of the New Year's party was this one. It is a Junmai Daiginjo. It is a Junmai Daiginjo, but it has a certain sweetness with a slight spiciness, and when I thought it was similar to something, the manager told me it was from the same brewery as Hakurakusei. It was indeed a wine-like flavor, and when I thought so, it became easy to drink, and after a few sips, the umami flavor increased.
Japanese>English
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Takakiya特別純米生酛
Hamashima ShuzoOita
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丹の
46
吉報シモサ
At the New Year's party. This sake is made with lactobacillus propagation and the time and effort of making a sake from the original yeast. It is made with 25% Yamada-Nishiki and 75% Omachi, so you would expect it to be sweet, but it has a spicy and refreshing taste. It is easier to drink than I expected, but I think it will show its true value when paired with food. It would be good to enjoy it with snacks at an izakaya. A colleague of mine said that if you drink it while imagining the process of making sake yeast yeast yeast yeast yeast yeast, the taste will be better. I looked it up and was convinced. It's amazing.
Japanese>English
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Yamagata Masamune横山よこおし純米吟醸
Mitobe ShuzoYamagata
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丹の
54
吉報シモサ
At the New Year's party. We were served a new sake of Yamagata Masamune. This one is Yokoyama Yokooshi. Unlike the Kibatamatate Oshi, this one has less sweetness and more sharpness. The freshness of the new sake is more apparent in this one, and there is a bit more effervescence. It may be more suited for summer, but depending on the dish, this one is definitely better. This one was also delicious. It is the same Dewa Sanzan, but the difference in taste between Yoko and Tate is astonishing.
Japanese>English
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Yamagata Masamune木槽たておし純米吟醸
Mitobe ShuzoYamagata
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丹の
50
吉報シモサ
At the New Year's party. We were served a new sake of Yamagata Masamune. This one is freshly brewed in a wooden vat. The aroma was stronger and the sweetness was sweeter than Yokoyama. It also has some acidity and other tastes, but overall it is more supple, and I think this one is generally easier to drink. I was satisfied with the rice used for the brew, Dewa Sanbai, which has not been used for a long time. It was delicious.
Japanese>English
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丹の
51
吉報シモサ
At the New Year's party. It has been a long time since I drank here. It is "Ame Frog". This is the first of the Shinsei sparkling wine. We drank Blanco Spark at home before, so we feel Ameeru frog is stronger than Blanco. It is a must for those who like sparkling wine. The sweetness is just right and it is a delicious sake that can be enjoyed with food.
Japanese>English
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AramasaNo.6 New Year-type純米
Aramasa ShuzoAkita
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丹の
48
吉報シモサ
We had a New Year's party the other day and drank a variety of drinks selected by my boss, who is a sake master. We started with this one. Shinmasa No. 6 with a zodiac sign label. He emphasized that this is a product that comes around only once every 12 years. The same No. 6 was also served with a prayer for freshly squeezed new sake, so we were allowed to drink it with care. The flavor and umami of the Kyokai No. 6 yeast were well balanced and delicious. It has been a long time since I have had this sake, but it is still one class above and elegant.
Japanese>English
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59
吉報シモサ
I wanted to drink sake rather than beer at the end of the year, and this is the only easy way to buy sake. So I bought Kido for a long time. I usually wait until spring because I like Kido in spring, but I couldn't wait lol. I decided to go with Junmai Ginjo. As usual, it is sweet and fluffy, and the dry sharpness that comes after that is irresistible. This is truly Kido. It is delicious when drunk occasionally. The sweetness is fruity like a banana, which I can understand now. I wanted to have something to eat with it, so I made myself a dish like seaweed and tofu simmered in a cheap dashi broth. Nori goes well with sake. Kido as a food sake is also delicious.
Japanese>English
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Toyobijin直汲み生純米吟醸生詰酒
Sumikawa ShuzojoYamaguchi
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64
吉報シモサ
We drank this one for the first time in the new year. It is from the Jyundo Isshu series, in which new sake is directly pumped into the bottle. As the name suggests, it is a type of sake that gives a sense of freshness, so I drank it right away and found out what "fresh" means. The sweetness is basic and usual, but the spiciness of freshness is emphasized. I think it is the hottest in the series I have had so far. I thought it would be more suitable for eating than for drinking with dinner, but as time goes by, the freshness settles down, and the spiciness and miscellaneous tastes become more supple. However, as time goes by, the taste fades, so it is difficult to find the right place to drink it. If you are looking for a freshly opened, crisp, fresh, spicy, and mildly bitter wine, I think this is the one for you.
Japanese>English
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Kamikokoroeme純米生酒無濾過
Kamikokoro ShuzoOkayama
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55
吉報シモサ
I bought this oddball from Kamishin Sake Brewery at my favorite liquor store at the end of the year. I was attracted by the name "Muscat of Alexandria yeast" and the "-30" label, so I bought it. I thought that -30 means that it is sweeter than Kameizumi's cel. When I opened the bottle, the aroma, which is characteristic of a dry sake brewer, gave me a spicy image for a moment, but when I drank it, I was surprised at the difference. While giving the impression of being used to making dry sake, it was sweet and easy to drink. It was sweet and easy to drink. If you ask me if it is muscat derived from the yeast, I would say that it is aiming for wine, but my impression is that it is more like sake. You can sense that they tried their best.
Japanese>English
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Haginotsuruメガネ専用純米
Hagino ShuzoMiyagi
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51
吉報シモサ
At Izakaya Kushi 49. The waitress recommended a sake called "Haginotsuru," which is a type of sake that is specially made for glasses. Don't be fooled by its appearance, it is very drinkable and fruity. It is said to be characterized by its acidity, but it was within an easy drinking range. It has a moderate sweetness, and I thought it would be better to drink it slowly with a glass of sake in the evening rather than as an in-between-dinner drink.
Japanese>English
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47
吉報シモサ
At Izakaya Kushi 49. We also drank Isojiman, a symbol of Shizuoka Prefecture. It is a Yamada-Nishiki type sake, which is also delicious on its own, and is also good as a food sake, making it easy to drink. I was grateful to be able to drink this rare sake, which is sold only in a limited number of stores in Hokkaido.
Japanese>English
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Mansakunohana超限定純米大吟醸
Hinomaru JozoAkita
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47
吉報シモサ
At Izakaya Kushi 49. The next one was Mansaku no Hana. It is a junmai daiginjo-shu, which is fresh and easy to drink. It has a refreshing aftertaste and is easy to drink, so it may be a little more suitable for a mid-meal drink. I think it is a stable and tasty sake that never fails to please, as is often the case. This sake is also good for first-timers.
Japanese>English
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Aramasaエクリュ純米
Aramasa ShuzoAkita
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47
吉報シモサ
I first drank Shinmasa Ecru at my neighborhood izakaya Kushi 49. I think it is very easy to drink and very flavorful, with a rather fresh image of the Shinmasa COLORS series, a little less sweetness, and a little less of the usual Kyoukai No. 6 flavor. Personally, I like Cosmos, and I thought I would start with it for first-timers, but I thought Ecru would be a better choice if I wanted to start with Shinsei.
Japanese>English
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Hououbiden初しぼり純米吟醸
Kobayashi ShuzoTochigi
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46
吉報シモサ
I was given a bottle of Houou Mita Hatsushibori by someone at work. It is nigori sake, but as usual, it is the type that tastes better afterwards and is easy to drink. According to the site's evaluation, the aroma is strong, but I did not mind it that much. The freshness is the same as usual, and I think the richness of nigori is the key point this time. It was delicious!
Japanese>English
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41
吉報シモサ
When I visited Kushiro, I purchased this sake from a liquor store that focuses on Kaze no Mori. I have had 65% and 50% Akitsuho, so I was looking for something different and bought a Kaze no Mori called Rohafu, which is a sake rice produced only in Nara Prefecture. When I opened the bottle, the sweet aroma was wonderful and stronger than Akitsuho. It has a strong acidity and spiciness, but it is easy to drink with little cloying taste. It has a moderate sweetness, so it is suitable as a food wine. I think it is similar to wine. It is the type of wine that you think about a lot as you drink it, and then you realize it's gone. I think it is delicious.
Japanese>English
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35
吉報シモサ
I was told by the store staff that this sake was brewed by the family of a famous actor, so I bought it to try it out. I had heard that it was easy to drink, but the name gave me the impression that it would be spicy, and when I opened it up, the aroma was so spicy that I thought maybe I had bought a sake that wouldn't suit me, but it turned out to be right. It was more peculiar than spicy. It was fresh, but not too sweet, and had a strong, cloying taste. It was a little far from easy-drinking and fruity. It is one of the best things about sake. I felt it was more for those who like it than for the experts.
Japanese>English
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Toyobijin西都の雫純米吟醸
Sumikawa ShuzojoYamaguchi
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47
吉報シモサ
My usual liquor store had a bottle of Toyo Bijin's undrinkable sake rice in stock, so I bought it immediately. It is an original sake rice from Yamaguchi Prefecture, and as usual, it is easy to drink. It is difficult to describe, but the taste is soft and fluffy on the palate, and it goes away after a while. The sweetness is fruity, but it is like adding spiciness and acidity to the Hakutsuru Rice Toyo Bijin. Either way, it is stable and tasty, and I think it is a flavor for autumn and winter.
Japanese>English
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40
吉報シモサ
The sake was made in Furukawa-cho, Hida City, Gifu Prefecture, and the concept was for host clubs, so I was curious about the eye-catching pattern and was invited to buy it. It is indeed a junmai daiginjo. It has a good mouthfeel. However, the spiciness and complexity of sake comes later, so it may not be suitable for everyone. The sweetness is quite intermittent, and as you get drunk, the spiciness settles down a little. The official description says it has a gentle taste, but I thought it was a bit harsh and gentle for me.
Japanese>English
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33
吉報シモサ
I opened a bottle of Matsu no Tsukasa that I got at a sake meeting held on the 3rd. I was very excited to try this sake, which I would never buy by myself. At the sake meeting, it was served hot, but I decided to drink it cold for now. Cold sake has a spicy and crisp taste. The sweetness is moderate and not sweet enough for my taste. I thought that the spiciness and the tanginess stood out, but when I tried it hot (lukewarm), the spiciness and the tanginess mellowed out and the taste changed completely. It's delicious. It is easy to drink. I was very satisfied to find that this kind of sake also exists.
Japanese>English
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彦左衛門
27
吉報シモサ
Last week I went to an izakaya in town for a long time. I had a chance to drink Niseko, a rather standard local sake of Hokkaido, so I did. It was supposed to be spicy, but it was drinkable. It is not too sweet, but refreshing and a little strong in alcohol. We all drank a little bit.
Japanese>English
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