あるでば's Profile | Sakenowa

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あるでば

Registered Date

November 16, 2022

Check-ins

104

Favorite Brands

2

Most Check-in Brands

Sake Map

The origins of the sake you've drunk are colored on the map.

Timeline

Bijofu純米吟醸秋酒純米吟醸

Hamakawa Shoten Kochi

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3/7/2023, 6:03:00 PM

9/9/2022

24

The label is quite cute, and the bottle is reminiscent of autumn. It seems to be a sister product of the cosy "Bikuyo Tamara Label" and is only available during the fall season. It is aged at low temperatures from spring to summer, which adds to its umami. Basically, it is a slightly spicy and light sake, which is typical of Bikuyo. Sake at this time of the year is good, and the food is delicious too. Memo Rice：Matsuyama Mitsui Rice polishing ratio: 55 Yeast used: AA-41 Sake meter: +4 Sake strength: 15 Acidity: 1.6 Brewing year: R3BY

Japanese>English

奥丹波ひやおろし純米原酒ひやおろし

Yamana Shuzo Hyogo

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3/7/2023, 5:48:01 PM

9/3/2022

20

Junmai hiyaoroshi" is a junmai hiyaoroshi sake we received last year. The new sake was pressed in winter and matured for six months. It has a delicious flavor only possible at this time of the year. It is dry, sharp, and has an added umami flavor. The label is also nice. Yamana Shuzo is a brewery that I would like to buy directly at the brewery. Memo Rice: Gohyakumangoku/Hyogokitanishiki Sake degree: +3 Sake degree: 17 Rice polishing ratio: 70 Acidity: 1.6 Amino acidity: 1.8

Japanese>English

Saijotsuru直汲み無濾過純米生原酒純米原酒生酒生詰酒無濾過

西條鶴醸造 Hiroshima

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3/5/2023, 10:54:35 PM

3/5/2023

27

I went to Saijo, one of the three major sake brewing areas in Japan, but the Saijotsuru brewery was closed, so I got this one from Yamada, a sake dealer in Hiroshima City. It is unfiltered, unfiltered, unfiltered, unfiltered sake, which means that in the old days, you had to go to a sake brewery to drink it. Good times. Sake in Hiroshima is generally sweet, especially in the Saijo area. This is especially true in the Saijo area. Many of them are characterized by their umami. Among them, this sake stands out for its umami. I like dry sake, but this kind of sake tends to make me drink more and more of it. I want to drink it cooled down. Memo Rice：Naka-shinsenbon produced in Higashihiroshima City Rice polishing ratio: 65 Sake strength: 16%. Sake meter: -3

Japanese>English

Roman「かすみロ万」純米吟醸うすにごり生原酒純米吟醸原酒生酒にごり酒

Hanaizumi Shuzo Fukushima

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3/4/2023, 7:44:09 PM

2/17/2023

24

Nice - hazy Lomang. Just like the name. Light cloudy sweetness + a sense of schwarziness. A sake to drink at this time of the year. Memo Rice used: Koji rice: Gohyakumangoku, Kake rice: Yumenokou, Shidan rice: Himenomochi Rice polishing ratio: 55 Yeast used: Utsukushima Yume Yeast Brewing temperature : 16

Japanese>English

Asamayama純米大辛口純米

Asama Shuzo Gunma

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3/4/2023, 7:34:42 PM

2/17/2023

18

This sake is like a model of dry sake. The origin of the brand name "Asamayama" is said to be because Mt. Asama erupted in the year when the brewer returned to the brewery. Memo Rice： Koji rice: Yamadanishiki (Hyogo Prefecture), Kake rice: Kyoshinshinko (Gunma Prefecture) Rice Polishing Ratio：60 Body temperature : 15 Sake Brewer's Memo (taken from the website) Founded in 1872, this brewery has been brewing sake for more than 140 years in a harsh environment of -10°C in winter. After graduating from Tokyo University of Agriculture, Takeshi Sakurai, the brewery's head brewer and toji, trained at the Dewazakura Sake Brewery in Yamagata. After returning to the brewery in 2004, he switched from sake, which had been produced mainly as a souvenir for the local Kusatsu community, to sake with a specific name, and in 2006 launched the "Asamayama" brand.

Japanese>English

奥丹波新聞巻(純米吟醸無濾過生原酒)純米吟醸原酒生酒無濾過

Yamana Shuzo Hyogo

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3/4/2023, 7:24:51 PM

2/19/2023

20

Limited edition. A superb product specially brewed with Yamada-Nishiki, the highest grade of sake rice. Junmai Unrefined Nama-shu, carefully brewed with long-lived yeast. The rice polishing ratio and sake degree are undisclosed, and there is no label on the bottle, which is an unmarked newspaper roll. Okutanba is always given to me by my boss, who does not drink sake, at this time of the year. It even has a bottling number. Number 948. How can it not taste good? Memo Rice used for making sake: Yamadanishiki Rice polishing ratio: undisclosed Sake alcohol content: 15 Sake degree: Undisclosed

Japanese>English

BLACK JACK 極辛口生酛おりがらみ

森酒造場 Nagasaki

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3/4/2023, 7:07:36 PM

3/3/2023

20

"Beyond Karakuchi. Beyond. Ikuhashiroshi island sake, Tobiran. First super dry style." Black Jack from Mori Sake Brewery in Hirado, Nagasaki.HIRADO WAKARAN (Wakaaran) STYLE I liked it lol So it seems that the client for this production is Mori Sake Brewery of Hirado "Hiran" in Nagasaki Prefecture. Junmai Namaishigezukuri Oorigarami Black Jack. The waiter recommended it to us, so he filled a large bowl with it for us. The sake has the umami and acidity typical of the sake brewing process before reaching the super dry and refreshing taste. You have to try it! I hope you enjoy it! I want to drink "Hiran" too! Memo Rice：Yamadanishiki, Hachitanishiki Alcohol content: 15 Rice polishing ratio: undisclosed Sake meter: +12 Acidity: 1.9

Japanese>English

Haneya特別純米しぼりたて生酒(新酒)特別純米生酒

Fumigiku Shuzo Toyama

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3/4/2023, 6:46:13 PM

3/3/2023

19

Slightly spicy but with umami flavor. Seasonal raw sake. Memo Rice：Gohyakumangoku produced in Toyama Prefecture Rice polishing ratio: 60 Sake degree: 15 Sake degree: +3.0 Acidity: 1.5

Japanese>English

Bijofu純米超辛口純米

Hamakawa Shoten Kochi

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3/4/2023, 11:07:28 AM

3/3/2023

12

Super-harsh junmai sake with a sake meter of +10. Light and elegant on the palate with moderate acidity. Moderate acidity. It has a sharp sharpness. Memo Rice：Matsuyama Mitsui Rice polishing ratio: 60 Sake degree: 15 Sake degree: +10 Acidity: 1.6

Japanese>English

御前酒9(NINE) しぼりたて生原酒純米原酒生酒

Tsuji Honten Okayama

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3/4/2023, 11:00:52 AM

3/3/2023

17

Omachi! Nice aroma, acidity, and umami with a good body. This is a freshly squeezed junmai sake. Memo Rice used: 100% Omachi rice Rice polishing ratio: 65 Body temperature: 17

Japanese>English

Kasumitsuru山廃純米スパークリングにごり純米山廃にごり酒発泡

Kasumitsuru Hyogo

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3/4/2023, 10:53:15 AM

3/3/2023

15

Nice sweet sparkling nigori sake. It seems to have more moromi. It has a strong flavor for that reason. It is quite effervescent. Memo Rice polishing ratio: 68 Body temperature: 12°C

Japanese>English

Izumibashi秋とんぼ雄町生酛純米酒純米生酛

Izumibashi Shuzo Kanagawa

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2/17/2023, 12:16:11 PM

9/9/2022

21

Omachi is good! Memo Rice：100% Omachi from Ebina City, Kanagawa Prefecture (grown in-house) Degree of alcohol content: 16 Polishing ratio: 65

Japanese>English

Kaika純米ひやおろし純米ひやおろし

Daiichi Shuzo Tochigi

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1/30/2023, 10:54:17 PM

9/9/2022

18

I drank Kaika for the first time. It has a richness that is typical of hiyaoroshi. Memo Degree of alcohol content: 16 Rice polishing ratio: 65 Sake degree: ±0 Acidity: 1.6 Amino acidity: 1.1

Japanese>English

Mutsuhassen緑ラベル特別純米特別純米

Hachinohe Shuzo Aomori

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1/30/2023, 10:43:05 PM

9/9/2022

22

It has a matured feel and is very easy to drink. There is no roughness. Memo Rice Source : (Koji rice) Aomori rice (Kake rice) Aomori rice Rice polishing ratio: 60 Strength: 16%.

Japanese>English

Wagaujifresh&juicy 純米吟醸無濾過生原酒(赤ラベル)純米吟醸原酒生酒無濾過発泡

Oujiman Yamagata

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1/30/2023, 10:31:12 PM

1/28/2023

22

Fresh and juicy as the title suggests. The fine fizziness is also good. The expression of the rice is expressed in the flavor, and it is delicious! Memo Rice used: 100% Izuwasanbai from Yamagata Prefecture Rice Polishing Ratio: 60 Yeast : Yamagata yeast Sake strength: 16 Sake Degree: ±0 Acidity: 1.6 Amino acidity: 0.4

Japanese>English

Haneya純吟富の香仕込み生原酒純米吟醸原酒生酒

Fumigiku Shuzo Toyama

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1/29/2023, 11:53:18 PM

1/28/2023

28

Slightly dry. However, it has a clean taste. Memo Rice: Tominokoh from Toyama Prefecture Rice polishing ratio: 60 Alcohol content: 16%. Sake degree: ±0 Acidity: 1.4 Sake made with Yamada-Nishiki is produced by many breweries throughout Japan, and the rice is often used especially for sake that is submitted to sake competitions and for sake that represents the brewery. On the other hand, in order to reduce reliance on Yamada-Nishiki, the development of original sake brewing rice is accelerating in many regions, and an increasing number of breweries are winning gold medals for their use of this rice. The most famous original rice for sake brewing in Toyama Prefecture is "Yuyamanishiki," an early maturing variety with a large heart white, early water absorption, easy propagation of koji mold, and resistance to crushing when polished, making it suitable for making ginjo sake. Tominokou" was created with Yuyamanishiki as the father and Yamadanishiki as the mother. Because Yamadanishiki produced in Toyama Prefecture is harvested late and does not mature sufficiently, sake breweries in Toyama Prefecture have been using rice produced in other prefectures. Tominokou has a higher yield rate than Yamadanishiki, a higher incidence of heart white, and a higher sensory evaluation of the finished sake, and is highly anticipated. (Edited from the website)

Japanese>English

Miyamizu no Sato特別純米(伝承生酛造り)特別純米生酛

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1/29/2023, 10:47:00 PM

1/29/2023

22

Sold only at a limited number of dealers in Nishinomiya City, Hyogo Prefecture, located in the Miyamizu area. This year, a bottle was purchased. Nama-age sake brewing and miyamizu brewing It has a rich flavor that is typical of the sake's "Namo Hashtoshizukuri" method. It is dry. Memo Rice：100% Yamadanishiki produced in Yoshikawa, Hyogo Prefecture Rice polishing ratio: 70 Body: 16.0-16.9 Sake meter rating: +3

Japanese>English

Denshu特別純米特別純米

Nishida Shuzoten Aomori

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1/26/2023, 5:20:14 PM

35

Made with "Hanabukiyuki," Aomori Prefecture's preferred rice for sake brewing. Dry but fruity. Memo Rice used: Hanabukiyuki Rice polishing ratio: 55 Sake degree: ±0 Alcohol content: 15.5

Japanese>English

Dan夏純米吟醸純米吟醸原酒生酒無濾過

Sasaichi Shuzo Yamanashi

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1/26/2023, 5:00:24 PM

9/18/2022

31

Yamahai" is a good example, but "Hayasame" should not be overlooked. It is an unfiltered, unpasteurized sake, watered down to make it a little lighter in taste. Slightly dry. Memo Rice: Yamadanishiki Rice polishing ratio: 55 Sake degree: -15.0 Sake degree: -1.0 Acidity: 1.65 Note: Masakazu Ito joined the Sasaichi Sake Brewery on the recommendation of Naohiko Noguchi, one of the Four Heavenly Kings of Noto Toji.

Japanese>English

Haginotsuru純米吟醸別仕込み「真夏の猫ラベル」純米吟醸

Hagino Shuzo Miyagi

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1/26/2023, 4:19:22 PM

9/18/2022

25

Haginotsuru "Cat Label Series". This brand has been on the market since 2020. It is said that this series was launched because beaches were closed across the board due to the Corona Fever and it was not possible to go to the beach. The taste is rather sweet and easy to drink. It is best to drink it well chilled. Memo Rice：100% Miyamanishiki Rice polishing ratio: 50 Alcohol content: 15%. Remarks: 1 time fire-fermentation, summer sake

Japanese>English

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