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新丸子屋新丸子屋
2024年2月から開始しました。 辛口からフルーティーな日本酒まで、 その時に出会った日本酒をレビューします 2024/6/1 50本目　手取川夏純米辛口 2024/11/29 100本目　菊水ふなぐち一番しぼり 2025/8/6 150本目　七ロ万純米大吟醸

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168

Favorite Brands

7

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Suminoe
5(7.25%)
Sugata
4(5.8%)
大嶺
4(5.8%)
Tedorigawa
3(4.35%)
Hououbiden
3(4.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
14(8.33%)
Fukushima
12(7.14%)
Miyagi
9(5.36%)
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9(5.36%)
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9(5.36%)

Venues With Most Check-Ins

かがた屋酒店
5(100%)

Timeline

新丸子屋新丸子屋
Hououbiden赤判 SPECIAL 純米大吟醸 活性にごり生酒純米大吟醸生酒にごり酒
Kobayashi ShuzoTochigi
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かがた屋酒店
家飲み部
76
新丸子屋
Hououmida's seasonal product "Red Label Special" is a special version of the popular aromatic "Akaban"! It is a very limited product that is bottled with a smooth ooze and released as nigori sake. It is an aromatic and beautiful Junmai Daiginjo active nigori sake. The sake rice is Yamadanishiki, the rice polishing ratio is 40%, and the yeast is undisclosed. Served well chilled ✨ When poured into the sake cup, the mellow aroma of the sake was very promising before drinking 👍. The aroma is gorgeous, with notes of muscat and melon! The mouthfeel has a slight bitterness and acidity that lingers on the tongue, but the richness of the Yamadanishiki rice flavor comes through later 👍The effervescence is subdued. This is pretty much my favorite ✨✨I'd love to drink it with just sake! I would love to drink it with sake alone, but I paired it with octopus with vinegared miso 🐙. Another day I paired it with a can of raw sardines from Thyme cans in Rikuzentakata 🐟🤤 The fat from the sardines was so thick and went well with the sake 🤤.
Japanese>English
新丸子屋新丸子屋
夜明け前にごり酒 生酒生酒にごり酒
Ono ShuzotenNagano
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外飲み部
76
新丸子屋
It is the first new sake to be released after brewing begins. The sake is said to have a rich, mellow mouthfeel and a refreshing aftertaste with a pleasantly slightly carbonated taste. Sake rice is Miyamanishiki produced in Matsumoto City, rice polishing ratio is 60%, and yeast is undisclosed. Served well chilled✨ There is a slight fizzy sensation of nama-shu that leaves a tingling sensation on the tongue 😚It has a fruity, firm weight and freshly squeezed taste👍. It has a cloudy white color and at first glance it has a sweet sake feel, but it also has acidity and umami, making it an interesting sake 🤤. It is also drinkable only at this time of the year!
Japanese>English
新丸子屋新丸子屋
Iyokagiya純米 責任仕込酒 和みラベル Healthy & Relaxing純米無濾過
Seiryo ShuzoEhime
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外飲み部
75
新丸子屋
The new flavor was created by blending several bottles of sake brewed in the spring of 2024, which he brewed himself, and adjusting the flavor to create a warm and gentle sake for the coming midwinter. It is said to have a characteristic flavor that spreads quickly in the mouth. Sake rice is "Shizuku Ehime" produced in Ehime Prefecture, rice polishing ratio is 60%, and yeast is undisclosed. Served well chilled✨ It has a smooth entry, with a hint of sweetness, followed by bitterness and sourness that quickly fades away. It is a sake to pair with cold winters, and as you drink it, the flavor of the rice gradually spreads out👍. I paired it with corned beef tongue with corned beef potesalas and fried red kidney beans 😆 It also goes well with thicker snacks like the fried red kidney beans 🤤.
Japanese>English
新丸子屋新丸子屋
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外飲み部
75
新丸子屋
The lower left side is male bush warbler. The original aroma of rice is harmonized with a delicate acidity. It has a pleasantly fading aftertaste and is an excellent match with food, and is a bottle that is attracting a lot of repeat customers. Sake rice: Koji rice: Yamadanishiki, Kake rice: Yume-Ichikyo, Polishing ratio: 60%, Original yeast It was served well chilled ✨. The mouthfeel is clean and fresh 👍There is a moderate acidity, mild bitterness, and a light spread of rice flavor. It is not too assertive and would be a good match for any dish 😆As you drink it and the temperature of the sake rises, the aroma and umami will spread more 😚. I paired it with mustard lotus root. It has a good balance and goes well with any dish 🤤.
Japanese>English
新丸子屋新丸子屋
Shigemasu辛口純米酒特別純米
Takahashi ShotenFukuoka
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外飲み部
74
新丸子屋
It has a clean mouthfeel with little cloying taste while fully extracting the umami of rice, and a crisp, tight, light dry taste. It is said to be a model of THE dry taste. Sake rice is Yume-Ichikyo, rice polishing ratio is 55%, and the yeast is undisclosed. Served well chilled ✨ It is a sake characterized by a crisp acidity, bitterness, and a dry sharpness. It has a clean and crisp taste with a pleasant bitterness that lingers on the tongue 😆. I paired it with potato salad and sesame kanpachi! Sake goes well with Kyushu cuisine. The potato salad also contains grilled mackerel and tenkasu, which is especially delicious 🤤, including the texture.
Japanese>English
新丸子屋新丸子屋
KidKID 純米吟醸 しぼりたて純米吟醸生酒
Heiwa ShuzoWakayama
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外飲み部
80
新丸子屋
This is the first ginjo sake from this year's new rice harvest of Gohyakumangoku. The new sake has a good ginjo aroma and a long-lasting aftertaste with a good balance of acidity and sweetness. Sake rice is Gohyakumangoku, rice polishing ratio is 50%, and yeast is undisclosed. Served well chilled ✨ It has the fresh rice flavor and sweetness that only Kido can offer, with a clean and refreshing taste👍. We paired it with five pieces of sashimi. This sake goes well with sashimi 🤤.
Japanese>English
新丸子屋新丸子屋
Maruishi生もと純米　無濾過生原酒純米生酛原酒生酒無濾過
Maruishi JozoAichi
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外飲み部
69
新丸子屋
It has a fresh mouthfeel, a mild grain-like aroma, and a pleasantly soft flavor unique to rice, with a sweet, rhythmic acidity that gives the rounded taste a crispness. Sake rice is Manzai and Chiyonishiki, rice polishing ratio is 70%, and yeast is undisclosed. Served well chilled ✨ The first sake I've had in a long time that is made using the traditional sake yeast 😆👍! Gentle taste and soft umami, which can only be achieved by the sake brewing process. The color of the sake is slightly yellowish. The moderate acidity and bitterness come in quickly afterwards. This is good 🤤 (for the second time). It is a sake that seems to be able to harmonize with any food 😚. I paired it with beef tongue corned beef with potato salad.
Japanese>English
新丸子屋新丸子屋
Yokoyama特別純米 吟のさと特別純米
Omoya ShuzoNagasaki
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外飲み部
82
新丸子屋
A gentle and pleasant finish. A limited edition product filled with the blessings of Iki! The charm of the sake rice produced on the special land of Iki Island is packed into this limited-edition product. Sake rice is Nagasaki Gin-no-sato Yamadanishiki, milling ratio is 50% for koji rice and 65% for kake rice, and the yeast is undisclosed. We had it well chilled ✨. The aroma is sweet with a hint of banana 🍌. The acidity and bitterness are low, and the sake is characterized by a smooth, gradual spread on the palate👍. It is a sake that goes down smoothly, but as you continue to drink it, you can also taste the umami of the rice and the depth of flavor 🤤. I paired it with grilled eggplant. It soaks up the flavor and goes well with sake 😆.
Japanese>English
新丸子屋新丸子屋
Hayasera新酒槽搾り 純米酒特別純米無濾過槽しぼり
Miyakehikoemon ShuzoFukui
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外飲み部
78
新丸子屋
Hayaseura is a men's sake that fishermen drink with fish. Hard, mineral-rich water that excels in fermentation springs from the brewery's well, which gives it a robust flavor with a core. The mineral aroma that can be felt even after it is made into sake is said to be an excellent match with fish. Sake rice is Gohyakumangoku produced in Fukui Prefecture, rice polishing ratio is 55%, and yeast is undisclosed. Served well chilled ✨ It is the season for new sake! The fresh, clean, clear feeling is impressive, and the bitterness and umami come gradually afterwards 🤤It has the youthfulness of new sake and is not spicy, so it is easy to drink and goes well with food 👍. I paired it with sashimi and motsu miso stew 🐟. Goes great with fish ✨
Japanese>English
新丸子屋新丸子屋
大嶺3粒 かすみ生酒 雄町生酒
大嶺酒造Yamaguchi
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外飲み部
77
新丸子屋
Seasonal product "KASUMI NAMAZAKE OMACHI". It is carefully brewed in Ohmine's unique brewing method to extract the full extract of the rice. The sake rice is Omachi, the rice polishing ratio is 50%, and the yeast is undisclosed. This is Ohmine series of my favorite sake! I had it well chilled ✨ It's a little bit shwashy and you can feel the slight carbonation on your tongue👍This sake has a fruity taste with the umami and sweetness of Omachi rice 🤤It's a refreshing sake with a solid acidity 😆. I paired it with pickled eggplant with mustard.
Japanese>English
新丸子屋新丸子屋
Tenmei秋あがり 生純吟 beautiful autumn お月見純米吟醸原酒生酒ひやおろし無濾過
Akebono ShuzoFukushima
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外飲み部
79
新丸子屋
The theme of this modest but luxurious bottle was to express maturity, balance, unique acidity, and the transparency that is typical of Tenmei. The sake rice is Miyamanishiki, the rice polishing ratio is 50%, and the yeast is Association 901, Utsukushima Yume Yeast F701, and Malic Acid Hyperacidic Yeast. I had it well chilled✨ This is easy to drink👍It has a refreshing sweet and sour taste on the palate, with a gentle acidity and umami flavor🍎. I paired it with grilled anglerfish. The sizzling anglerfish fat goes well with sake 😆. It also goes well with Kou squid Yuzu Kosho Shio Sarashi (salted squid with Yuzu pepper), the flavor of squid goes well with sake 😆.
Japanese>English
新丸子屋新丸子屋
Gassan純米 ひやおろし純米ひやおろし
Yoshida ShuzoShimane
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外飲み部
80
新丸子屋
Junmai, brewed with "Gohyakumangoku," a rice suitable for sake brewing produced in Shimane Prefecture and full of rice flavor, is matured in a low-temperature cellar for one summer. This hiyaoroshi has just the right amount of umami, and has a soft and gentle flavor made with the ultra-soft water unique to Gassan. Sake rice is Gohyakumangoku, rice polishing ratio is 70%, and yeast is undisclosed. Served well chilled ✨ The mouthfeel is gentle, with a little sweetness at the beginning 👍I immediately detected a bitter taste, followed by the umami of the rice, making it an easy to drink sake 😆. It is easy to drink 😆 It has a clean taste and seems to go well with food. I paired it with five sashimi (bonito, saury, octopus, kochi, sea bream) and grilled maïtake mushrooms 🤤.
Japanese>English
新丸子屋新丸子屋
Sugata艶すがた ひやおろし 純米吟醸原酒純米吟醸原酒ひやおろし
Iinuma MeijoTochigi
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外飲み部
79
新丸子屋
This is a hiyaoroshi standard sake, which is unique to the SAGATA series. It is said to have a juicy, rounded, calming flavor and acidity, with the juicy corners of the flavor typical of the SAKE SIGATA removed. The sake rice is Yamadanishiki and Gohyakumangoku, the rice polishing ratio is 55%, and the yeast is undisclosed. Served well chilled ✨. The appearance raises my expectations every time I drink it, and it returns with more than I expected 😆. First impression is a little sweetness. The overall flavor is balanced and you can taste the deliciousness of Yamada Nishiki rice, as well as the mild acidity and bitterness👍. This is a sake that I would like to spend a long autumn evening with. Although the sake has an assertive flavor, it has characteristics that make it a good match for any dish 🤤. We paired it with grated chicken skin and wasabi ✨I highly recommend this sake to anyone who loves the figure!
Japanese>English
新丸子屋新丸子屋
Niseko特別純米原酒 秋あがり 吟風特別純米原酒
Niseko ShuzoHokkaido
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外飲み部
72
新丸子屋
It is made from "Ginpu" rice produced in Kutchan-cho, Hokkaido, which is suitable for sake brewing. After a summer of maturation, it has a deep flavor and a dry finish with a sake alcohol content of 8 degrees. The sake rice is Ginpu, the rice polishing ratio is 60%, and the yeast is Association No. 601. Served well chilled ✨ From the first sip, it was a "wow! The rice flavor is strong and there is a lingering aftertaste with a hint of bitterness that is pleasant. It also has a refreshing and clean feeling 🤤. I paired it with tuna nara natto.
Japanese>English
新丸子屋新丸子屋
鬼山間赤ラベル純米原酒中取り無濾過
Niigatadaiichi ShuzoNiigata
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外飲み部
77
新丸子屋
This is an extra dry version of "Yamama"! While "Yamama" has a sweet taste, "Oni Yamama" has a dry taste. It is said to have a good flavor, and is extremely rich in flavor and umami, with a mellow flavor that overflows in the mouth. Sake rice is Gohyakumangoku and Koshibuki, rice polishing ratio is 70%, and yeast is undisclosed. I had it well chilled ✨. Sake soaks in for the first time in a long time 😆 The acidity and bitterness precedes the taste and leaves a tingling sensation on the tongue. A rich, mellow sake that goes well with any dish👍 I paired it with corn tempura and potato tempura!
Japanese>English
新丸子屋新丸子屋
Meikyoshisui純米吟醸　山恵錦純米吟醸
Oosawa ShuzoNagano
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外飲み部
81
新丸子屋
The sake has a perfect harmony of moderate spiciness, umami, and refreshing acidity, and it has a nice crisp taste, making it the perfect sake for hot summer days. Sake rice is Yamae-Nishiki produced in Shigetai, Nagano Prefecture, with a rice polishing ratio of 55% and Kumamoto yeast. We had it well chilled ✨ I thought I had had this sake at least once in the past, but surprisingly this was the first time I had had it 👍It feels like the perfect sake for this word, which indicates a clear and quiet state of mind and refers to still, cloudless water 😆. It is refreshing and has a nice bitter taste that lingers on the tongue afterwards 🤤. I paired it with an appetizer that seems to have a strong habit. Raw whale sashimi with garlic and soy sauce. The raw taste and whale flavor is addictive 🐳.
Japanese>English
新丸子屋新丸子屋
大嶺3粒 火入れ 出羽燦々
大嶺酒造Yamaguchi
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外飲み部
88
新丸子屋
This sake is produced in Yamagata Prefecture and harmonizes the sharpness of Dewa Tsannin with mineral-rich brewing water. It has a refreshing sweet citrus aroma and a fresh fruity flavor with a refined acidity that gives it a sharpness. Sake rice is Dewa Sanzan, rice polishing ratio is 50%, and yeast is undisclosed. It was served well chilled ✨. The aroma is only faint and not strong, but when you put it in your mouth, you will instantly feel the aroma of fresh and crisp muscat and sweet and sour 😆. It's so good! It's still my favorite sake 👍. It has a good balance of acidity and bitterness, and while it is fruity, you can also taste the subtlety of the rice 🤤. I paired it with new akitogi sashimi and ethnic marinated summer vegetables! This is the first Akutogi fish of the year! The meat is big and fatty ✨🐟✨.
Japanese>English
新丸子屋新丸子屋
Taka特別純米酒60特別純米
Nagayamahonke ShuzojoYamaguchi
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外飲み部
81
新丸子屋
With its refreshing acidity and citrus-like freshness, it is the most standard product of Ki. It is said to be a sake with a gentle taste with a pleasant acidity reminiscent of citrus that accompanies foodstuffs. Sake rice: Yamadanishiki and Hachitanishiki; Polishing ratio: 60%; Yeast: undisclosed Served well chilled ✨. It has a clean and gentle mouthfeel, with a fruity sweetness that comes immediately on the palate 😆. Sourness and bitterness come a little later and the rice flavor spreads👍. We paired it with three kinds of assorted sashimi 😆. The sake and the fish go well together, and above all, the delicacy of the work done on each fish shines through in this sashimi 👍
Japanese>English
新丸子屋新丸子屋
Roman七ロ万 純米大吟醸純米大吟醸
Hanaizumi ShuzoFukushima
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外飲み部
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新丸子屋
Nanaroman" was brewed to be a sake that gently moistens the soul like the shade of a tree that softens the sunlight. It is said to be a summer romance with a fruity freshness and gentle aroma. ✨This is the 150th sake we have brewed since we started drinking ✨. Sake rice is Gohyakumangoku and Himenomochi, Polishing ratio is 50%, Yeast is Utsukushima Yume Yeast (F7-01) Served well chilled ✨ It has a soft acidity and bitterness, and is very gentle on the palate 👍The sake flavor seems to slowly spread and dissolve in the mouth, leaving a subtle fruity aftertaste 😆. We paired it with corn mousse and natto bakudan 🤤.
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
新丸子屋新丸子屋
Suminoe純米吟醸　中垂れ純米吟醸
Suminoe ShuzoMiyagi
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外飲み部
81
新丸子屋
It is a junmai ginjo brewed with the same long-term low-temperature fermentation malt as daiginjo, and only the "mid-drop" portion, which has the best aroma and taste, is bottled. It is said to be a beautiful sake for everyone, with a good balance of umami and acidity and easy to drink, despite its light and dry taste. The sake rice is Yamadanishiki and Kuranohana, the rice polishing ratio is 50%, and the yeast is Miyagi yeast. Served well chilled ✨. The umami of the rice comes first and the taste is clean and transparent with no cloying taste 😆 The acidity and bitterness balance that comes later is exquisite and leaves a tangy impression on the tongue👍This sake has a good balance of the umami of the rice from Yamadanishiki and the richness of the umami that comes later. I paired it with pickled eggplant with mustard and horse mackerel sashimi.
Japanese>English
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