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Registered Date

Check-ins

232

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9

Most Check-in Brands

長珍
11(10.48%)
Asabiraki
9(8.57%)
Akishika
8(7.62%)
Kaze no Mori
6(5.71%)
Noguchinaohikokenkyujo
5(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Iwate
36(15.52%)
Ishikawa
20(8.62%)
Niigata
15(6.47%)
Akita
14(6.03%)
Aichi
13(5.6%)

Timeline

K1waderK1wader
Ritsurin野崎酒店　別誂純米大吟醸原酒生酒斗瓶取り無濾過
Kuribayashi ShuzotenAkita
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25
K1wader
The sake is bottled directly without filtration during the pressing process, which gives it a lively flavor with a strong sense of gas and freshness. 100% Misato Nishiki, Akita Prefecture's original sake rice, is used. The brewer of this sake, Ou Pride Sake Brewery, is located in Misato Town at the foot of the Ou Mountains in the interior of Akita Prefecture. The area is blessed with abundant melted snow water flowing from the Ou Mountains. The sake rice is Misato Nishiki, which was born in Akita. This sake rice is a crossbreed of Yamadanishiki and Miyamanishiki, and is said to be well suited to the climate of this region. We enjoyed the bounty of the land, brewed with soft water from the melting snow of the Ou Mountains (subsoil water) with a hardness of about 30-40 and Misanishiki, a sake rice unique to Akita.
Japanese>English
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AKABU純米大吟醸純米大吟醸
赤武酒造Iwate
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K1wader
Akabu Sake Brewery was originally located in Kamaishi City, a coastal area of Iwate Prefecture, and after the Great East Japan Earthquake, the brewery moved inland to Morioka City and resumed sake brewing. The area benefits from magnificent mountains such as Mt. Iwate and Mt. Hayachine, especially in the winter when it is bitterly cold, making it an ideal environment for ginjo-style brewing, which allows for long-term fermentation at low temperatures. Water source: Morioka City's underground water vein or, unusually for underground water from the Iwate mountain range, soft water with a hardness of 30 to 50. The moment you drink it, it has a clear, fruity flavor that spreads out and has a cleanness that disappears in an instant.
Japanese>English
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K1wader
Refreshing sweet aroma The slight effervescence refreshes the palate and The subtle bitterness in the aftertaste is reminiscent of Campari. Aperitif for adults
Japanese>English
K1waderK1wader
Takajiプロトタイプ純米吟醸原酒無濾過
Juhachizakari ShuzoOkayama
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25
K1wader
Ingredients: Yamada-Nishiki, the king of sake rice, polished to 55% for a luxurious brew. - Complex and deep aroma from the yeast blend and rich flavor of unfiltered Yamadanishiki as the base. - Sake Quality: The most notable feature is the balance between the richness of the original sake and the ease of drinking at 15%. The balance is neither too heavy nor too light, and the lingering bitterness in the aftertaste, like a Chinese herbal medicine, is addictive.
Japanese>English
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Hanagaki山廃純米無濾過生原酒純米山廃原酒生酒無濾過
Nanbu ShuzojoFukui
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K1wader
Dark taste, umami Distinctive lactic acidity Satisfying!
Japanese>English
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Noguchinaohikokenkyujo有機米使用純米吟醸無濾過原酒 2019 Vintage純米吟醸原酒無濾過
Noguchi Naohiko Sake instituteIshikawa
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K1wader
It is a sake brewery established by Naohiko Noguchi, nicknamed the "God of Sake Brewing," as the culmination of over 70 years of sake brewing life. It has a gentle aroma of Japanese citrus, white flowers, and rice powder, and a gentle mouthfeel. Enjoy its lively acidity and pleasant bitter taste with a lingering flavor reminiscent of custard cream with a sense of maturity. Rice: Gohyakumangoku / Alcoholic strength: 19 The above is the description of the dish This is a sake called "Koukuchi Naohiko. The aroma in the finished glass also stands out with the acidic characteristics that have been consistent since Kikuhime. There is no bitterness in the aftertaste. When the glass is warmed in the palm of the hand, the characteristics of the catalog can be felt clearly. Aroma that shows the scenery of sitting down firmly and tasting sake long into the night. The aftertaste of drinking sake warmed in the palm of the hand is accompanied by a pleasant sensation of bitterness and a pleasant sensation that passes through the nose When the temperature of the sake rises to room temperature, I could taste the outline of custard cream ripeness Reminiscent of a toji's return to his roots When matched with protein-based dishes, the characteristics stand out. When matched with vegetables, it gives a sense of envelopment.
Japanese>English
K1waderK1wader
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K1wader
- Aroma is unique, difficult to describe but gorgeous. - You can feel the process of the lingering aroma turning into a grain of rice. - The aroma is so distinctive that I want to find a word to describe it by relying on the impression I have of it. - A sake that gives a gentle impression like freshly cooked delicious rice. - It raises expectations that it will go well with side dishes that go well with rice. When matched with vegetables, its characteristics stand out. When combined with protein-based dishes, it seems to wrap you up.
Japanese>English
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Miyozakura寒造り純米大吟醸Sakura純米大吟醸原酒生酒
Miyozakura JozoGifu
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K1wader
It was delicious! The side dish was grilled squid We enjoyed the bitter taste of wata and sake!
Japanese>English
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25
K1wader
A gentle Junmai sake that complements food, combining the soft, fine flavor of Shimane Prefecture's Yamada-Nishiki with the purity of a mythological clear stream. It is a gentle Junmai sake that complements food. It has a refreshingly gentle, yet slightly dry finish. The toji himself brewed this sake with local Yamada-Nishiki, water, and unrefined sake, in an effort to create a junmai sake that he would truly like to drink. This was a quote from the website.
Japanese>English
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Asabiraki生原酒純米吟醸原酒生酒
AsabirakiIwate
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17
K1wader
I opened it for a very special guest. The snack was swordfish with sesame oil
Japanese>English
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BornBorn Gold大吟醸生貯蔵酒
Katokichibei ShotenFukui
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22
K1wader
We had it at an udon restaurant in Hotarugaike. Too bad I couldn't take a picture of the bottle. The flavor is smooth and the range of change from the first sip to the aftertaste is narrow and stable. I got the impression that the appearance and the horse mackerels were similar.
Japanese>English
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