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やすやす
SSI認定: 唎き酒師（趣味で） 関西の田舎で生まれ育ち、昔からお米が大好きなのは、子供の頃に近所の農家のおばあちゃんがお裾分してくれる精米したてのお米がやたらと美味しかったから。ご飯を口にすると出てくるあの優しくふくらむお米の甘さ、日本酒を飲むとその味わいをいつも思い出します。 自然へのリスペクトと真摯で細やかな技。長年海外を舞台に仕事をしてきて、日本酒こそ日本の特性を表現していると思います。

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Kid
8(7.55%)
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7(6.6%)
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6(5.66%)
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5(4.72%)
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4(3.77%)

Sake Map

The origins of the sake you've drunk are colored on the map.
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30(9.62%)
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18(5.77%)
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18(5.77%)
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17(5.45%)
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15(4.81%)

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日本酒 うなぎだに
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3(17.65%)
立ち呑み 最
2(11.76%)

Timeline

やすやす
W蓬莱　出羽燦々純米原酒生酒無濾過
Watanabe ShuzotenGifu
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外飲み部
81
やす
It's been a long time since I've had a drink in years. The entry starts with a surprisingly tight acid aroma rather than sweetness. In the mouth, the soft sweetness of plenty of rice is supported by the beautiful acidity from below. The finish is well-balanced with slightly firm acidity and a slight bitterness. Delicious 🍶. A well-made sweet and juicy sake. I drank it so long ago that I forgot some of the details, but I felt it was more balanced and tasty ✨.
Japanese>English
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alt 1alt 2
外飲み部
83
やす
The entrance has a good aroma that gently swells, like a gentle cotton candy balanced with a soft acidity. In the mouth, the umami of rice spreads with just the right volume and mellowness on top of the soft and gentle acidity. This is happiness✨The sharpness is also relaxed and gentle with the soft acidity. This is really delicious 🍶. The balance between the wonderful umami that makes you want to drink only this and the gentle acidity that supports it. And the clear mouthfeel. Great ✨✨ I found a good one 🍶.
Japanese>English
ひるぺこ
Hi Yasu-san. I see that Yixia was a very good bottle 😊I haven't had it yet, so if it's that good, I'd like to meet it someday 😋.
Japanese>English
やす
Good evening, Hirupeko! There is no gorgeous aroma or strong sharpness, so please just enjoy the beautiful spread of umami in the middle! I think it is a kind of sake. It's wonderful 🍶Please let me know what you think of it when you drink it ✨✨.
Japanese>English
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家飲み部
87
やす
Last time, chilled. This time, heated sake. Boiled in a tin cup. At first it was about 35 degrees. At first, the aroma is of weak acidity with a weakly outlined syrupy aroma. The acidity is blurred in the mouth, and the sweetness is not well balanced. The temperature is not right. Next time, try it at about 45 degrees Celsius. The aroma changes to a sweet aroma with a nice volume, like a balance of caramel-like cotton candy and yogurt. In the mouth, a thick, soft acidity envelopes the sweetness of the rice, which is both voluminous and gentle. The sharpness is also mild. This is usually a well-balanced, mature, gently heated sake 🍶. When I tasted it at 35 degrees, I thought it would definitely taste better chilled, but at 45 degrees, the aroma and flavor base is exactly what I usually love in my favorite matured heated sake, plus the acidity is up front, making it light and easy to drink ✨. This is delicious 🍶. I can trust a sake that tastes as good heated as it does chilled. It's really amazing that they managed to combine a dense, deep flavor with modern drinkability in a special brewing process using old sake (aged 10 years) in a kijoshu brewing process based on Bodai yeast yeast yeast. By the way, it comes with a sticker that changes color depending on the temperature when you put it on the chirori or the bowl. How kind ✨✨
Japanese>English
やすやす
Haneyaしぼりたて特別純米生酒
Fumigiku ShuzoToyama
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外飲み部
90
やす
Drank about the middle of last month. It had been a long time since I had had it at Haneya. Special Junmai Shiboritate Nama Sake. The aroma was modest at the entrance, but had a fresh muscat-like aroma in the back. On the palate, the rice flavor spreads beautifully and generously on the soft acidity in the clear mouthfeel. The elegant acidity finishes gently. The clarity is outstanding, and the rice is beautiful and deliciously gentle. The translucent cleanness, ample umami, and elegance of the finish. It has the same politeness as "Mimuro Sugi" and "Yukino Kayasha", which I love and always enjoy. It is a sake that I would like to drink again if I find it 🍶.
Japanese>English
やすやす
Sakuyabi直汲み純米吟醸原酒生酒
Kimusume ShuzoGunma
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外飲み部
76
やす
While the entrance is surprisingly modest and almost aromatic, there is a slight creamy acidity. In the mouth, the acidity felt at the entrance comes to the fore, and a moderate sweetness and a bit of umami spread out, followed by bitterness and acidity, finishing dry. Hmmm... The specs suggest that it should be easy to drink even for those who are new to sake, but the overall balance is not quite right. At the very least, I would like to see a little more umami expansion in the middle part of the bottle and more cohesion in the latter half. It may be just a matter of taste, but I don't think it is a matter of the temperature at which it is drunk. I don't think it's a matter of drinking temperature, especially since the quality of this kind of sake is improving all over the place. I wonder if it is a storage problem.
Japanese>English
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外飲み部
77
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I had seen and heard about this brand before, and saw it at a bar I stopped by. I was told that it was recommended to be heated. I will have it heated. The aroma at the entrance was reminiscent of a light brown or dead grass, as indicated by the golden color of maturity. In the mouth, it is thick, soft and dry, with all the elements of acidity and plenty of rice flavor. The finish is gentle but firm with soft and thick acidity. This is unquestionably a tasty, matured sake of the "Namahashime" type (Yamahai). In Kansai, it reminds me of the 3 year aged Burozumi from Shiga Takashima, which I love ✨. As long as it is heated up, it can be drunk on its own or as a mealtime sake from start to finish ✨Gentle and relaxing.
Japanese>English
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外飲み部
68
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After climbing Mt. Yamato Katsuragi, the famous sake from Gosho City, Nara Prefecture, at the Kogen Lodge. Even though it was late March when we climbed the mountain, the summit was covered in a blizzard of extremely cold and strong winds 😆😆 This was a first for a mountain that I have climbed many times in this season😆After a soothing drink in the bath at the summit lodge. This is the original brand of "Kaze no Mori" brewed by Aburacho Shuzo. It is not the Bodai yeast sake that has been making a comeback in recent years, but a real simple fire-brewed Junmai sake. The entrance is modest, but the aroma of thick acidity mixed with a little maturing aroma and the deliciousness of rice. In the mouth, the thick acidity is supported by the umami of the rice, which swells up and finishes gently. Delicious! A classic mellow, simple junmai sake. A safe taste. Very tasty 🍶I love this kind of sake ✨. By the way, Higashikawa Sake Shop, a sacred place in Gosho City, which was as much fun as climbing the mountain, was closed on Wednesday 😆😆 I'm glad I had a drink at the top of the mountain!
Japanese>English
まつちよ
Good evening, Yasu-san 🍶. Is this available in Nara and Kansai area? I have never seen any other Takacho in Tokyo except for Bodaihashi.
Japanese>English
やす
Good evening, Matsuchiyo-san. Well, even in Kansai, it is not something you can buy at supermarkets, but mainly in the local area. I have the impression that Takanaga of Bodhi Hashimoto is spreading.
Japanese>English
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外飲み部
76
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Kushira's standard hi-iru pure rice sake. We recently climbed Mt. Katsuragi in Yamato, took a bath at the summit lodge, toasted with beer, and then had a great sake from the Gosho ✨✨The duck hot pot was also great ✨✨. The entrance is modest, the aroma is almost imperceptible. In the mouth, the dry and light taste of the rice is discreetly and gently felt on the palate. The finish is dry and refreshing. The clear mouthfeel is accompanied by the simple umami of rice. There is no unnecessary aroma or sweetness, but only a pure, slightly umami taste and dry sharpness that is easy to understand 🍶. Incidentally, "Kushira" is the name of a place in Gosho City, Nara Prefecture, where Chiyo Shuzo is located, and this sake is made using only Yamadanishiki grown in Kushira. To be honest, the dryness of this classic sake is not my favorite flavor, but it was a great experience to drink a sake made with local sake and water in the place where it was made ✨✨.
Japanese>English
やすやす
YanmaORI-ORI ROCK純米生酒にごり酒
Niigatadaiichi ShuzoNiigata
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外飲み部
75
やす
Ordered an interesting sake. ORI-ORI ROCK yellow label. The entrance is not able to take out the aroma from the shape of the sake cup, but it probably has a sweet aroma of rice malt mixed with a dry acidic aroma. In the mouth, dry and clear acidity envelopes the sweet heaviness of the ori-ori. The sharpness is still dry with a heavy mouthfeel and a little bitterness mixed in. Although it is an active nigori, it seems that some time has passed since the bottle was opened and there is already no carbonation, so the condition in which we drank it this time is probably not what the brewer intended, but we can imagine that when carbonation is added here, the richness is combined with a light, shwashy flavor that makes it even more interesting. Dry nigori. This voluminous heaviness is very favorable 🍶.
Japanese>English
やすやす
Beau Michelleボー ミッシェル純米
Tomono ShuzoNagano
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外飲み部
81
やす
The entrance is citrusy, with a penetrating acidity reminiscent of citrus and lemon. On the palate, the rice's gentle and voluminous sweetness and umami spread over the clear acidity, just like a white wine. While emphasizing the sweetness, this sake is characterized by its clearly outlined acidity. It is an easy-drinking sake that can be delivered with surprise to those who taste sake for the first time. After tasting it, I found out that they brought about the mellow flavor by playing Beatles music to the unrefined sake during fermentation. This kind of thing is the best ✨✨It is also wonderfully satisfying and not at 9 degrees alcohol by volume ✨✨.
Japanese>English
やすやす
Shisoraスノーラベル純米吟醸生酒
Shiwa ShuzotenIwate
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92
やす
Purple Space Snow Label. I was curious about this brand, which often appears in Sake-no-wa. This is the first time for me to drink this brand. At the entrance, it is almost impossible to get the aroma from the shape of the sake cup, but I think it is probably a sweet and sour pineapple type aroma. (From the sensation of having sipped a little instead). In the mouth comes the fresh sweetness of rice riding on a clear mouthful. The acidity, which immediately has a little more presence than that, wraps around the sweetness and finishes with a soft acidity with a bit of bitterness. This is a "sweet and juicy" sake, which is very popular these days. In addition to the good balance of sweetness and acidity, I think the greatest feature of this water is its penetrating transparency. I wonder if this sweetness would float softly in the clear water when drunk chilled under the cold winter sky of Tohoku. It was delicious when I drank it with my imagination 🍶.
Japanese>English
やすやす
NabeshimaClassic特別純米
Fukuchiyo ShuzoSaga
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86
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This is the first time for Nabeshima's Classic Series. Special Junmai sake made from Yamada Nishiki. The aroma is modest at first, with a hint of fresh fruitiness at the back of the nose. In the mouth, the dry, elegant acidity is accompanied by a deep umami flavor in a clear, transparent mouthfeel. The sharpness remains quiet and gentle. The taste is dry and classical. I've only had modern Nabeshima so far, so it's a long way from the "refined and sweet" Nabeshima taste, but the calm umami and its beautiful sense of depth is wonderful ✨. I have had the modern Nabeshima, which has a "refined and sweet" flavor, but it is far from the "refined and sweet" Nabeshima I have had in the past. （I always end up reflecting on the same thing 😆.)
Japanese>English
やすやす
Takachiyo無調整おりがらみ純米
Takachiyo ShuzoNiigata
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外飲み部
93
やす
It has been a while since I drank Takachiyo. A few years ago, I gradually moved away from this type of sake, drinking simple junmai and matured sake with warmed sake, but this year I started drinking it again, thinking that my taste buds might become unbalanced. I was told that each color of the label represents a different fruit. Is this label a grape? The aroma at the entrance is gentle, reminiscent of rice malt. In the mouth, it is not the sweet and juicy "Takachiyo" that you remember, but a crisp acidity that comes to the fore and brings a good amount of rice sweetness. The sharpness is firmly held by the acidity, mixed with a slight bitterness. Surprisingly, it has a dry finish. My impression is that the focus is on the acidity rather than the sweetness and juiciness. Delicious 🍶. It was another good experience that the taste was different from what I expected ✨.
Japanese>English
やすやす
Hyakushun直汲み Fraise純米吟醸原酒生酒無濾過
Kosaka ShuzojoGifu
alt 1alt 2
82
やす
I was curious to order a brand I've seen a few times. This time of year, it's nice to see so many of these cute labels ✨. I think the aroma and taste were a bit jumpy as it was the last one at the bottom of the bottle, but here's my review below. The entry has a sweet rice aroma with a thick acidity. In the mouth, there is a full rice flavor on top of the thick creamy acidity, with a gentle sweetness on top of that, and the sharpness is mild. Spring 🌸. The gentle sweetness of the rice and the thick acidity that accompanies it. Delicious 🍶.
Japanese>English
やすやす
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家飲み部
76
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We were able to stop by Higashikawa Sake Shop in Gosho City, Nara Prefecture, and one of the several bottles we purchased while talking with them ✨✨. The first time I drank the Alpha series was in 2020 with Alpha 1, which was not yet a Bodhidashi, so when I opened the bottle this time, I was deeply moved by how different it was from the slightly amber color of the matured sake ✨✨. The nose has a thick acidity that reminds me of fresh cream and well-fermented yogurt at the entrance, overlapped by a slightly refreshing fruity aroma in the back. In the mouth, in a clear and light mouthfeel, the full rice flavor and thick, gentle sweetness riding on the thick, thick acidity felt at the entrance is somewhat lightly kicked up by the thick, soft acidity. This is truly amazing! One word. It reminds me of the shock I felt when I first drank Kaze no Mori many years ago. The light amber color on the outside and the thick acidic aroma are completely matured sake, while the thick, rich sweetness is balanced with a clear, light, easy-drinking taste, which I think is the true essence of this sake. It is far ahead of the "modern sake yeast yeast" that is already in vogue these days. I guess tradition can stay "traditional" because of all these changes ✨. I will review it again when it is heated up.
Japanese>English
ひるぺこ
Good evening, Yasu-san. I've been looking at your instagram to visit Higashikawa Sake Brewery someday. I haven't had the chance to try Kaze no Mori at all, and I see that they have some sakes like Alpha 5 that are good for heating up. I'm looking forward to your review of heated sake!
Japanese>English
やす
Good morning, Hirupeko. It has been a long time since I visited again. It is a precious store where you can find sake from famous sake breweries in Gosho and it has a "holy place" feel 😆. Behind Hyakurugakumon, I was able to buy various kinds of sake including Shinohine 3 years aged ⭕️ I also bought Hyakurugakumon's "Hana" after seeing Hirupeko's ✨.
Japanese>English
ひるぺこ
Oh, I didn't know Shinomine matured in the back of Hyakurugakumon and Hana! I see you stocked a lot more 😊The "holy land" of Gosho I'll go there someday 🏃💨.
Japanese>English
やす
I was hoping to "buy all the ones I like" but it was impossible 😆 I narrowed it down to 5 after much deliberation 😆 I thought I knew Wind Forest after drinking all the current ones a few years ago, but ALPHA5 has changed my perception ✨.
Japanese>English
やすやす
Mimurosugi華きゅん純米吟醸生酒無濾過おりがらみ
Imanishi ShuzoNara
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外飲み部
85
やす
My favorite Mimuro cedar✨ Gentle entrance with the sweet aroma of rice malt. When you take it into your mouth, the careful umami and gentle sweetness spread with a wonderful sense of balance on the beautiful mouthfeel. The finish is gentle with a slight bitterness and soft acidity. This is really nice 🌸. It is very polite, beautiful, sweet and tasty. Delicious 🍶.
Japanese>English
ポンちゃん
Good morning, Yasu-san 🐥. It's really nice 🌸😊and such a perfect taste and name 🐥.
Japanese>English
やす
Hi Pon 🐣 (← the next stage of growth should probably be this one 😆). I have really liked Mimuro Sugi's Hi-iri Junmai Ginjo and Dio Abita for a long time ✨This spring sake is really nice and makes even old men swoon 🌸
Japanese>English
ジェイ&ノビィ
Hello, Yasu-san 😃. I'm a fan of Kochira Hana-kyun! When we drank it for the first time, Nobby's impression 'it's kind of just right' was strangely fitting 😆It remains in my memory very much 🤗It's been a long time since I drank it 😋.
Japanese>English
やす
Good evening, Jay & Nobby. 'Just right', indeed! ✨✨The sweetness of the rice is just right, spread over a carefully balanced and wonderfully balanced drink ✨✨It's delicious 🍶.
Japanese>English
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外飲み部
78
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We had a visitor from overseas and had dinner at a nice restaurant run by Teramura Sake Shop. As one would expect from a liquor store, the selection of sake and the reasonable prices are truly amazing✨✨. We compared 3 kinds of Shinmasa. 2023 No.6 S-type, No.6 R-type, and Yonotori. As expected, I couldn't take notes and couldn't take a picture of the back label, so I'm relying on my memory. What all three types have in common is a thick pulpy aroma at the entrance that reminds me of peaches and mangoes, a balance of transparency in the mouthfeel and richness in the flavor, and the presence of a robust yet elegant acidity that firmly supports the sweet and delicious flavor of the rice. The kijo sake Yonotori is sweeter and less acidic than the other two, but the presence of acidity is felt later, without being cloying. type-S and type-R have more acidity up front than Yonotori, but are lighter and easier to drink at the same time, the difference between the two being the difference in rice polishing ratio. The difference between the two is the difference in rice polishing ratio: the S has a more pronounced aroma, while the R is a little more full-bodied. The aroma is good, the taste is thick and delicious, and it is clear, light, and easy to drink. It's hard to find another sake that combines all of these elements ✨.
Japanese>English
やす
Korean guests were impressed with Shinmasa and MIYASAKA ✨Swedish guests were impressed with the selection of beers and wines ✨An active nigori from the toast to the end ✨. I'm glad I got the certification because they enjoyed my recommendations and the conversation we had 🍶.
Japanese>English
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alt 1alt 2
外飲み部
74
やす
I was invited to Aladdin's favorite chuin's Shinmachi branch ✨. I visited the main store in Nara once before Corona, maybe 5 years ago. I visited the main store in Nara once before Corona, maybe 5 years ago, and I think the owner, Mr. Kawada, took care of me then as well. I didn't take notes on the day of my visit, but I remember the taste of this particular sake. I really like the kind of sake that sticks in my memory even when I'm drunk. I had it heated. The aroma at the entrance was elegant, sweet and savory, reminiscent of golden sugar or caramel candy. In the mouth, the rich, fragrant sweetness spreads softly, supported by a thick, strong acidity, while maintaining the caramel sweetness and slight bitterness felt at the entrance. It is sweet, mellow, and mellow. While the sake is so rich that the overall impression is penetrating, the overall sense of balance is wonderful, and the acidity accentuates the sweetness of the fragrant rice. I really like drinking these sakes warm ✨✨. I had this as my last drink, and every time I drink heated sake like this, I wish I had just had this from the start 😆😆😆! Every time 😆😆. Warmed, sweet, rich and mellow. I loved it 🍶.
Japanese>English
まつちよ
Good morning, Yasu-san 🌞. I like the caramel type Yamahai 😊. I've heard that Kikuhime, Kuroemon and Katanozakura also have caramel type in them, but which one is the most similar?
Japanese>English
やす
Good morning ☀️Matsuchiyou liked it too 😊😊. I think Kikuhime's Yamahai Junmai is close to it. I always have a hard time understanding these aged types because there is a big difference between likes and dislikes 😆.
Japanese>English
アラジン
Thank you very much, Yasusan😄. I'm a cold sake drinker with a child's tongue, so I don't drink room temperature shelf sake on a regular basis, but I learned a lot by drinking aged sake and heated sake this day 🍶. Someday I'll be able to venture into the world of heated & aged sake 😅.
Japanese>English
ひるぺこ
Hi, Yasu-san. I see that Kinko's is similar to Kikuhime, that must be delicious😊 Actually, I personally haven't had Okura yet, I'll have to make a trip to Gotohido someday 💨
Japanese>English
やす
Aladdin, thank you very much! No problem, I hope everyone can be happy with their favorite sake ✨✨, but I'm still a little hesitant about warming sake 😆 I've been known to boil sake in hot water, then quench it in ice water, then boil it in hot water, and so on. I'm going to go into the world of matured heated sake 😆😆😆.
Japanese>English
やす
Hirupeko-san, good evening 🌙I somehow found the warmed up Kinpitsu to be the best, and in the end I only remembered this taste clearly 😆I would love to go to Okura Honke ✨I would love to go to a place where you can drink only Okura 🍶.
Japanese>English
やすやす
Ten'onワンカップ純米
Itakura ShuzoShimane
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外飲み部
76
やす
I'll have it on the express train on my way home from work ✨✨. As is, at room temperature. The entrance is soft and sweet, with a candy-like aroma surrounded by a thick, robust acidity reminiscent of yogurt and fresh cream. In the mouth, the rich, yet transparent mouthfeel is full of mellow umami and soft sweetness of rice, which spreads in the mouth on the acidity with a sense of body that was felt at the entrance. The finish is strong and soft acidity with just a hint of astringency. A sake characterized by acidity to all intents and purposes. It is still very delicious 🍶🍶. I love this kind of moderately matured, mellow, simple junmai sake more than anything else, and it has a reassuring taste that makes me think that sake should have started from here. When I write this, I think that when I taste this kind of sake carefully, I find that the deliciousness and taste of the rice itself that emerges from the strong acidity and clear mouthfeel with a sense of body is almost the same in its framework as that of "Shinmasa" sake. It makes me wonder if it is similar to the Japanese palate that appreciates the taste of "amazu" (sweet vinegar). It is unquestionably great at room temperature, but I regret that I can't warm it up on the express train 😆.
Japanese>English
アラジン
Good evening, Yasu-san 😃 I thought the Shimaneko cup 😸 character was the selling point, but it's amazing that it's also very well made 😳 The similarities between Niimasa and mellow junmai sake...sweet vinegar...I never really thought about it 🤔.
Japanese>English
やす
Japanese>English
やす
But I think they have something in common. Maybe I thought so even more so after having compared Shinsei at the restaurant. I'd like to pull Aladdin into the world of matured, rich, mellow sake. I want to pull him into the world of matured mellow type. That's my goal 😆😆.
Japanese>English
やすやす
Tatsuriki神力　活性にごり特別純米生酛
Honda ShotenHyogo
alt 1
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外飲み部
75
やす
Dragon power, I've been drinking for a long time 🐉. When I first started drinking sake, I used to buy the standard sake, Namaho Tokubetsu Junmai (Hi-iri) at the local supermarket and drink it heated up without really understanding what it was 😆. This time it was an active nigori. I was very curious to order this type of sake with activation. At the entrance, there is a dry acid aroma that seems to penetrate from the back of the sweet aroma of koji. In the mouth, the dry acidity that comes to the fore comes out firmly, and together with the slight carbonation, it wraps the sweetness of the rice and finishes dry and neatly. It is interesting, I think this is the first nigori that is this dry. Naturally, it is already "that sake" at this stage - delicious 🍶. This combination of sweetness of rice malt and dry sharpness seems to go well with most foods, substituting sake for "white rice".
Japanese>English
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