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ののさんののさん
十四代と出会い日本酒に目覚めて5年。甘旨酸なモダン系日本酒に好みがシフト。 生酒が日ごとにその表情や味わいを変えていく。想像を超えた進化に出会えるのが楽しくて幸せ 地元大分の店で買って家飲み。 たまに我慢できずポチッと買い。 Twitter:日本酒と猫 こちらもよろしくお願いします😊

Registered Date

Check-ins

100

Favorite Brands

7

Hall of Fame

Shinshu KireiFusano Kankiku

Most Check-in Brands

Fusano Kankiku
17(25%)
Shinshu Kirei
11(16.18%)
Kamonishiki
10(14.71%)
Kakunoi
4(5.88%)
Hououbiden
3(4.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
17(17%)
Nagano
16(16%)
Niigata
14(14%)
Akita
5(5%)
Fukushima
5(5%)

Venues With Most Check-Ins

小谷酒店
36(87.8%)
タマルヤ
3(7.32%)
笠木酒店
2(4.88%)

Timeline

ののさんののさん
Kamonishikibrilliance 備前山田錦純米大吟醸
Kamonishiki ShuzoNiigata
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120
ののさん
At the Kamoshiki Festival, the last performer will be brilliance Bizen Yamadanishiki! It has a slightly stronger aroma than the Kamonishiki we have had so far. With a slight acidity, an intense sweetness spreads explosively in the mouth, and the taste clears up quickly. The aroma coming through the nose is full and elegant. Each sip will leave you with a long aftertaste. Even among the same Kamonishiki, the gorgeousness and elegance are outstanding. Once again, it's delicious! Happy birthday from the lounge!
Japanese>English
ののさん
It has the best balance of sweetness and acidity in the temperature range of 3 to 5℃. It is best to drink it well chilled. As the temperature range increases, the complexity increases, which is delicious, but the sweetness at low temperatures is shocking!
Japanese>English
ののさんののさん
Kamonishiki黄水仙　生酒　しぼりたて純米大吟醸原酒生酒無濾過
Kamonishiki ShuzoNiigata
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123
ののさん
The second stage of the Kamoshiki Festival is the Yellow Narcissus! It is a low-alcohol type of 13 degrees, and the mouthfeel is smooth compared to Miyamanishiki which uses 80% Omachi rice. The sweetness from the soft acidity seems to be the common denominator with other Kamonishiki. Rather than an aroma that escapes from the nose, it soaks into the tongue, leaving a slight bitterness, and then disappears. This is also delicious!
Japanese>English
ののさんののさん
Kamonishiki美山錦　槽場汲み　瓶火入れ純米大吟醸原酒無濾過
Kamonishiki ShuzoNiigata
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117
ののさん
Kamonishiki Festival is coming up! I got into the Kamonishiki swamp with the last Omachi. First, we opened the bottle of Miyamanishiki. As the bubbles arrive in the glass, the mouthfeel is light and refreshing, and the sweet and savory flavors spread with the acidity! The moment I put it in my mouth, I was blown away by the vocabulary. Compared to Omachi, the acidity is slightly more assertive, and the balance with the bitterness is outstanding instead of being modestly sweet. The Omachi was also voluptuous, but the Miyanishiki was delicately thick and tasty, with many flavors intertwined!
Japanese>English
ののさんののさん
Senkin朝日　2021純米大吟醸原酒無濾過
せんきんTochigi
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小谷酒店
124
ののさん
I've been curious about Senkou, but never had a chance to try it. I found it at my favorite liquor store and brought it home with me. I was surprised to find it because it's the kind of place where beetles don't fly around. The aroma is modest. The mouthfeel is smooth and watery. It's slightly fizzy, and the freshness of the lactic acid spreads slowly. The sweetness and umami are still moderate. It is the first day with acidity as the main ingredient. I wonder if the acidity will change to sweetness and umami as time goes by. Let's wait with anticipation. While I was saying that, the sweetness started to stand out in the temperature range before room temperature.
Japanese>English
ののさんののさん
Gakki Masamune2021 session3 食前酒について特別純米
Ookidaikichi HontenFukushima
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133
ののさん
The third and final bottle in the Sake Sento Horiichi-san series is the famous GAKKI Masamune. I have a bad habit of buying the Challenge Series without drinking the basics. It is said to be characterized by a low ale of 13 degrees and acidity like strawberry and apple. The aroma is indeed like strawberry. As soon as you take a sip, you will feel a slight fizziness and light acidity, and it seems to disappear quickly with a refreshing sweetness like a green apple. There is almost no bitterness, and the soft acidity is assertive throughout. It is similar to Atago no Matsu's "Hitonatsu no Koi". You can drink it easily while thinking that the role of this sake as an aperitif is to keep the sweetness to a minimum and focus on the acidity. As it gets closer to room temperature, you can see the strawberry in the aftertaste. I'm looking forward to seeing how the acidity changes in the future.
Japanese>English
ののさんののさん
Mimurosugiろまんシリーズ　Dio Abita原酒
Imanishi ShuzoNara
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139
ののさん
Second in the series of purchases at Shosen Cave Mimuro cedar The aroma is cider-like sweetness. When you put it in your mouth, the yogurt-like lactic acidity and refreshing sweetness spread quickly and soak into your tongue, turning into a delicious taste. Then it slowly fades out with a slight bitterness. The use of acidity is wonderful in this sake! I've never been a fan of sake with acidity all over the place, but this is insanely delicious! It's a sake with a smooth taste, which is similar to Saku's Omachi, but the acidity and low alcohol make it a sake that will keep you drinking. We drank all of the packaged sake in less than a week, but it looks like this one will be gone soon too.
Japanese>English
ののさん
p.o 4d banana yoghurt
Japanese>English
ののさんののさん
Kamonishiki荷札酒　備前雄町純米大吟醸原酒生酒無濾過
Kamonishiki ShuzoNiigata
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135
ののさん
Buy at Horiichi Sakasendo's online shop! The sake of my dreams. We had a hard time deciding which one to drink first, but we decided on Kamonishiki Shufuda Sake! When you put it in your mouth, you will instantly feel a slight sparkle and sourness. The sweetness and umami spread slowly from there and escape from the nose. It has a very clear sweetness! There are no miscellaneous flavors at all, and it's really delicious! The thick flavor typical of Omachi and the sense of unity with the acidity are wonderful.
Japanese>English
ののさん
p.o2d Dense sweetness dawns right after the soft acidity! A smooth, ripe banana! Even though it's 15 degrees, there's hardly any alcohol, and you can barely tell by the aroma coming through the nose. Number one in my history!
Japanese>English
ののさんののさん
Zaku雄町2021 純米吟醸
Shimizuseizaburo ShotenMie
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小谷酒店
139
ののさん
Comparing the drinking of Yuri-biromi and Omachi connection. When you put this one in your mouth, it goes in easily like water. After that, the flavor of the rice slowly permeates the tongue with a slight acidity like white wine. It's supposed to be fire-roasted, but it's so fruity and delicious! It's a type I've never tasted before. It is easy to drink like water, but has a strong flavor. I've found a sake that I like quite a bit. I will drink the different specs when I find them.
Japanese>English
T.KISO
Good evening, Nonosan♪ Saku is only available in fire-hardened form, but all of them are fruity and delicious like a raw sake😋. I love this drink too 👍. I'm sure you'll like it.
Japanese>English
ののさん
Good evening. Thanks for your comment 😊. You'd be surprised how easy it really is to drink and how good it tastes! Fortunately, I can buy it at my favorite liquor store, so I'll drink a lot of different kinds and update this page.
Japanese>English
ののさんののさん
Kakunoi百合仕込み（雄町澱酒）特別純米無濾過生原酒
Inoe ShuzoOita
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97
ののさん
There is clearly more lees than the previous Yamadanishiki. When you take the supernatant first, the taste opens up from the beginning, with a thick umami and sweetness spreading. The Yamadanishiki Junmai Ginjo reached this state at room temperature, but this one's flavor comes through even at low temperatures. When the lees are stirred, a crisp acidity is added and the aftertaste becomes clear. The full-bodied aroma comes out of the nose, and the taste becomes highly complete at once. This one is also insanely delicious! I've been drinking a lot of Omachi sake lately, and I wonder if this complex and thick sweet flavor is a characteristic of Omachi.
Japanese>English
ののさんののさん
Kakunoi純米吟醸　百合仕込み
Inoe ShuzoOita
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113
ののさん
Hirotogawa and drinking comparison. This is my first local sake post. This is a small tank sake brewed by the only female toji in the prefecture. The daughter of the current president has returned home to take over the brewing. It is said that she is involved from the rice cultivation stage, and is particular about the subsoil water that is used for brewing sake. Since it is a nama-shu, we had it cold. It is a summer sake, so there is a little bit of lees at the bottom of the bottle. The aroma is more subdued than Hirotogawa. Almost none? When you put it in your mouth, there are two waves of sweetness, sourness and bitterness, and then it disappears clearly. The acidity is a little strong, but the elegant sweetness and solid umami are impressive. However, this sake seems to come into its own at room temperature. As the temperature changes, the presence of the acid becomes less pronounced, and the thickness of the umami and sweetness increases. To be honest, I wasn't sure how to even compare it to Hirotogawa, but I was surprised! It's so delicious. The sweetness and clean aftertaste are reminiscent of Shinsei's Lapis. This sake has the potential to become Oita's representative sake! I'll be supporting it from now on!
Japanese>English
ののさんののさん
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小谷酒店
115
ののさん
I was still curious, so I bought it. It can be stored at room temperature, but for now, I'll chill it before eating. The aroma is faintly sweet. When you put it in your mouth, the gentle sweetness spreads in your mouth and the acidity is moderate. At the end, the acidity and bitterness come to the surface, and it becomes sharp. The aftertaste is short. As it approaches room temperature, the presence of the acidity increases slightly, and a peach-like aroma escapes from the nose. Surprisingly, this was my first "Omachi", but I'm still not sure how Omachi-like it is. It is a dangerous sake that is delicious and can be drunk easily.
Japanese>English
ののさんののさん
Haneya純米大吟醸　翼
Fumigiku ShuzoToyama
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小谷酒店
122
ののさん
I bought it at my usual liquor store after struggling with Hirotogawa's Junmai Ginjo Omachi. As soon as I took it to the cashier, the clerk said, "There it is, Haneya! It's delicious, isn't it? The aroma is a little subdued. When you put it in your mouth, the juicy, soft and round sweetness spreads and goes to your nostrils. A little later, the sourness spreads on the tongue. It gradually turns into bitterness and melts away as a slightly long aftertaste. I think it is similar to "Hitonatsu no Koi" of Atago no Matsu. The bitterness is a little moderate and the umami is added to the aftertaste, which is a little different. Additional note, as it approaches room temperature, the sourness is suppressed and the sweetness spreads to the mouth.
Japanese>English
ののさん
p.o4d. The bitterness is almost gone and replaced by a delicious taste that connects between sweetness and acidity. Slightly semedyne-like aftertaste.
Japanese>English
ののさん
p.o1w. Most of the acidity and bitterness have disappeared, concentrated into a clear, crisp sweetness. This seems to be the finished product. It's pretty damn good! I honestly thought I wouldn't repeat it, but if this is the result I'm waiting for, I'll take a bottle.
Japanese>English
ののさんののさん
Atagonomatsuひと夏の恋　純米吟醸
Niizawa JozotenMiyagi
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小谷酒店
138
ののさん
At my favorite liquor store. While summer sake is lined up in the refrigerator in the store, the social distance heart etiquette attracts our eyes. I looked it up and found out it was Atago no Matsu, so I bought it without hesitation. The aroma is modestly sweet. When you put it in your mouth, it goes in easily like a summer sake, with a hint of sweetness like raspberries and a soft acidity that wraps your whole tongue and flows down your throat. The finish is slightly bitter. The concept of this sake is that it is the ultimate food wine, and it will be perfect with a meal. Since it was the first day, I had it on its own, but I'm looking forward to seeing what I can pair it with tomorrow.
Japanese>English
ののさん
p.o3d (3 days after opening the bottle) The aroma has intensified and the sweetness and acidity have become more integrated. The bitterness has become even more subdued and the sharpness is more pronounced. This is it! I've been waiting for this change!
Japanese>English
きっしー
This here~ Because Harukoi was delicious I couldn't resist buying this too I bought this one too.
Japanese>English
ののさん
Nice to meet you. I haven't experienced Harukoi before, so I'll try it next time when I can get it!
Japanese>English
きっしー
(´,,-！！,,Translated by.) I'm looking forward~♪
Japanese>English
ののさんののさん
Hanamura純米吟醸　酒未来
Ryozeki ShuzoAkita
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小谷酒店
144
ののさん
I was able to compare them. It has a watery mouthfeel and an overwhelmingly delicious flavor that is reminiscent of the Jyushiyo that introduced me to the world of sake. Despite the sweetness and flavor, the aftertaste is refreshing, and the glasses go on and on.
Japanese>English
ののさん
The aforementioned hm50 was characterized by acidity from the mid-palate onwards, but here the sweetness blossoms and disappears quickly. I end up drinking it at more than my own pace.
Japanese>English
ののさんののさん
Hanamurahm50 美郷錦 actⅦ
Ryozeki ShuzoAkita
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小谷酒店
136
ののさん
The first Hanamura is the prototype and the first dry Hanamura! Don't know the basics so can't compare, but it's sweet enough! In the past, each taste of sake was felt in various places on the tongue, but this one spreads sweetness, umami, acidity and bitterness throughout the mouth. The gradation of taste is so vivid that it is enchanting. The lingering bitterness is long and seems to encourage you to take the next sip. The sweetness is like a fresh melon. This deliciousness on day one! It's a bottle, so I'll enjoy the changing flavors as I work my way through GW!
Japanese>English
ののさんののさん
Sawayamatsumoto守破離　湖北　玉栄
Matsumoto ShuzoKyoto
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小谷酒店
124
ののさん
I've wanted to try this brand for a long time. I found it at my favorite liquor store and bought it immediately. According to the other reviews, it seems to be a sake that was brewed after the Toji was replaced. I heard that a lot of things happened, but the taste will not be changed even under the new system. I imagine that the remaining staff must have put a lot of thought into making this sake for the Toji who resigned. The aroma is a hint of apple. When you put it in your mouth, a slight foam runs across the surface of your tongue like a forest in the wind. At the same time, the sourness on the side gives the taste an outline. The umami spreads from the top of the tongue to the entire mouth at once, and leaves the nose with a pleasant aroma. This aroma and a slight bitterness lingers in the back of the throat. I like this aftertaste. It is a sake that is easy to drink and the acidity brings out the flavor. It is very delicious!
Japanese>English
ののさんののさん
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小谷酒店
117
ののさん
I had a BBQ in the garden with my family after the Corona disaster. It has a delicious taste that can't be beaten by the rich taste of hormones and sauce, and the clean acidity washes away the oil. You can feel the slightly foamy acidity on the tip of your tongue, while the sweetness and umami spread deep below, comfortably escaping through the nose. Even though it is a raw sake, it shows its full potential right from the opening of the bottle. Normally, I enjoy the passage of time and the changes in taste, but this one seems to disappear before long. I will buy the other series as soon as I find them.
Japanese>English
ののさんののさん
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タマルヤ
85
ののさん
A wine barrel used to age Campbell's at Edelwein, a winery in Iwate Prefecture, was sent to the Tsukinowa Sake Brewery in Iwate Prefecture, which also brews the famous sake Tsukinowa, and was filled with sake and aged for 102 days. I was recommended to drink this sake in a wine glass at the sake shop. It has a light pink color and looks like a rosé, but the first impression is that it is a dry sake with a firm taste. After the sourness on the tongue, the strawberry-like fruitiness is gradually felt, and finally the light astringency, which seems to come from wine-like tannins, tightens the taste. In layman's terms, the first half is sake and the second half is wine. The fruitiness and tannin of the wine are integrated very naturally, and it is a new sake that shows a high level of perfection. We had it with cheese with a lot of amino acid.
Japanese>English
ののさんののさん
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タマルヤ
70
ののさん
One to three days after opening the bottle, you can taste the aroma as it passes through the nose. It is soft on the palate, and after the sweetness, it leaves an alcoholic sensation on the tongue like old-fashioned sake. On the 6th day, the flavor comes on the tongue and breaks off easily with a moderate bitterness. It is delicious.
Japanese>English
ののさんののさん
alt 1
小谷酒店
64
ののさん
On the first day, the acidity stood out and there was no sense of unity between the freshness and sweetness, but on the third day after opening the bottle, the umami connected the moderate acidity and sweetness. On the tip of the tongue, there is a slight sparkling sensation, followed by sweetness and umami from the center to the back of the tongue.
Japanese>English
5

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