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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

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125

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7

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Tedorigawa
3(7.89%)
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3(7.89%)
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2(5.26%)
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2(5.26%)
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2(5.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
10(8%)
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9(7.2%)
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9(7.2%)
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7(5.6%)
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7(5.6%)

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かがた屋酒店
4(100%)

Timeline

新丸子屋新丸子屋
益荒男山廃純米無ろ過生原酒純米山廃原酒生酒無濾過
Ishikawa
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外飲み部
65
新丸子屋
A genuine Yamahai brewing process that takes a lot of time and effort to produce a deeply delicious taste. It is said to have a quiet presence, with a rich umami that seems to envelop the entire bottle, rather than a punchy, punchy flavor. Sake rice is Gohyakumangoku, rice polishing ratio is 65%, and the yeast is in-house cultivated yeast. It has a slightly yellowish color, and the acidity and bitterness typical of Yamahai sake spread quickly in the mouth 👍It is characterized by its robust strength and full flavor and soft mouthfeel 🤤. I paired it with spicy miso pork and horse mackerel sashimi 😆.
Japanese>English
新丸子屋新丸子屋
Kikuizumi吟冠　吟醸酒吟醸
Nishida ShuzotenAomori
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外飲み部
57
新丸子屋
Kikyuusen Ginkan, produced by Nishida Sake Brewery's pursuit of "better sake," a fusion of the latest capital investment and traditional techniques, can be enjoyed by both the sake novice and the seasoned sake connoisseur. It is said to be the proudest ginjo-shu produced in Aomori Prefecture. Sake rice is Hanabukiyuki, rice polishing ratio is 55%, yeast is Association No. 9 Served well chilled ✨ This sake has a refreshing taste with a subtle sourness and bitterness that comes and goes 😋 The fresh and gorgeous aroma comes first, and the sourness and bitterness that came first leaves a tingling taste on the tongue. It is a sake that is easy to drink and goes down smoothly 🤤. The rich miso paste and the oyster's rich flavor go well with the sake. We also paired it with vinegared miso paste with rape blossoms and seafood, and deep-fried tofu. The sourness of the vinegared miso and the sizzling flavor of the deep-fried tofu also go well together.
Japanese>English
新丸子屋新丸子屋
Noguchinaohikokenkyujo山廃五百万石 無濾過生原酒 2018山廃原酒生酒無濾過
Noguchi Naohiko Sake instituteIshikawa
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家飲み部
67
新丸子屋
Ihyakumangoku" maximizes the full-bodied flavor of low-polished rice. The aroma has depth and complexity derived from aging, such as marmalade, custard cream, and caramel. The rich umami has depth, but the balance with juicy, fresh acidity allows you to enjoy light and extended flavors and a lingering finish. Sake rice is 75% Gohyakumangoku produced in Hokuriku, milling ratio is 65%, and yeast is undisclosed Served well chilled ✨ The color of the sake has a slight yellow tinge due to the Yamahai brewing and production in February 2019 🤤. The sake has a clean, angular mouthfeel with acidity and bitterness, and the unique flavor and depth of Yamahai👍. The taste is full and rich with layers and layers of flavor and perfection that will convince you 😆. This time, I had the sake alone, without any side dishes. It was a luxurious time 😋✨.
Japanese>English
新丸子屋新丸子屋
谷櫻生もと造り本醸造 櫻守本醸造生酛
Tanizakura ShuzoYamanashi
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カップ酒部
66
新丸子屋
A mellow and robust honjozo brewed with the unique "nama-moto" brewing method. It goes well with creamy and rich dishes. It is said to be refreshing at room temperature, and its umami flavor is enhanced when heated. Sake rice is domestic rice, milling ratio is 65%, and the yeast is undisclosed. Served well chilled ✨ We found this at the souvenir shop on the first floor of JR Kobuchizawa station during a trip to Hokuto City in Yamanashi Prefecture👍. It is a sake with a full-bodied flavor typical of the sake yeast, and a distinctly dry taste with strong acidity and bitterness 🤤. This is a sake I'd like to warm up and enjoy 😆.
Japanese>English
新丸子屋新丸子屋
Hidakami純米吟醸 うすにごり純米吟醸生酒にごり酒
Hirako ShuzoMiyagi
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外飲み部
78
新丸子屋
The beautiful bottle design is impressive, with an image of a winter aquarium. It has a fresh texture with a slight effervescence and the full flavor of fine Yamadanishiki. It is said to be an attractive bottle that combines the crispness typical of Hitakami. Sake rice is Yamadanishiki produced in Hyogo Prefecture, the rice polishing ratio is 50%, and the yeast is Miyagi yeast. Served well chilled ✨. The taste is clean, yet crisp and sharp, with a slight effervescence typical of nama-shu. It is a refreshing sake with a freshly pressed flavor 😆. The bottle design is a cute aquarium-like animal design, and the light nigori color of the sake seems to represent animals playing in the water, which expresses well the freshness that this Hidakami has. Interesting 😆. I paired it with grilled eggplant warm soup stock and yam okaka butter 🤤.
Japanese>English
ma-ki-
Good evening, Shinmarukoya! I had this one yesterday too 🎵 The review was very clear and brought back vivid memories of how delicious it was 🤤. It's a great time to sip slowly while enjoying the snacks 😊.
Japanese>English
新丸子屋
Good evening, ma-kii-! I saw that ma-ki-san also wrote a review of Hidakami. It is a sake with a freshly pressed, slightly effervescent taste that is very addictive. Looks like it would be good with seafood.
Japanese>English
新丸子屋新丸子屋
Fukucho純米吟醸 直汲み生酒純米吟醸原酒生酒
Imada Shuzo HontenHiroshima
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外飲み部
66
新丸子屋
Fresh new wine aroma reminiscent of bananas and grapes. In the mouth, it has a smooth texture reminiscent of the softness of water. It is said to be a well-balanced, light junmai ginjo with a clean, dry taste with a hint of umami. Sake rice: Koji rice: Yamadanishiki from Hyogo Prefecture, Kake rice: Chusei Shin Senbon from Hiroshima Prefecture, Polishing ratio: Koji rice: 50%, Kake rice: 60%, Yeast: Hiroshima Prefecture yeast Served well chilled✨. The aroma before drinking is a little fruity and sweet 👍 with a soft banana-like aroma 🍌. It is a sake with good acidity and a bitterness that comes in later and disappears quickly and lightly, leaving the flavor and the deliciousness of the rice 😆. I paired it with grilled tuna negima skewers and avocado torotaku. The flavor of the tuna and the sweetness and saltiness of the green onion go well with the sake 🤤.
Japanese>English
新丸子屋新丸子屋
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外飲み部
69
新丸子屋
After brewing, it is stored in cold storage for about a year before being shipped in 2025. It is characterized by a mild mouthfeel, and while the aroma is subdued, the sweetness and umami of the rice grain can be felt. The elegant richness spreads with a smooth texture in the mouth. The balance between acidity and sweetness is exquisite, and the aftertaste is surprisingly refreshing. Sake rice is 100% Omachi produced in Taguchi, Higashihiroshima City, rice polishing ratio is 60%, yeast is No. 701 Served well chilled ✨ The taste is clean, with a soft bitterness and strong acidity leading the way. The soft umami of Omachi rice spreads smoothly in the mouth 🤤. I paired it with assorted sashimi and squid satsuma-age 🦑 😆 Well-balanced sake goes great with fish dishes!
Japanese>English
新丸子屋新丸子屋
Daishichi純米　生酛純米生酛
Daishichi ShuzoFukushima
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お燗酒部
68
新丸子屋
This is a junmai kamishibashi, a pure sake made by Daishichi, which is highly regarded as the definitive version of the kamishibashi method of sake making. The richness, umami, and acidity are perfectly balanced, and the aftertaste is very sharp. Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast. Hot sake is very good this time of year. Speaking of hot sake, I'd have to say Daishichi. From the first sip, it's a delicious sake 🤤! I paired it with snow crab, potato salad, pickled yam with wasabi, seared Spanish mackerel, and tempura taran sprouts! The rich, mellow, full-bodied flavor went well with all the dishes we ordered 🤣.
Japanese>English
新丸子屋新丸子屋
Shichiken純米大吟醸生酒　絹の味　あらばしり純米大吟醸生酒荒走り
Yamanashi MeijoYamanashi
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外飲み部
78
新丸子屋
A Daiginjo for the dining table that complements food with its soft mouthfeel and elegant flamboyance, a bottle that goes well with food The fruity aroma characteristic of daiginjos is slightly restrained so that it can be enjoyed in everyday situations, and it is finished with a clean, refreshing mouthfeel that is less showy. The sake rice is Yumesansui, the rice polishing ratio is 47%, and the yeast is undisclosed. Served well chilled ✨ It has a silky smooth texture and is surprisingly smooth on the palate with no corners 😆. The aroma is mildly sweet. Sourness and bitterness are moderate, making it a gentle and elegant sake. It is not a dry sake with a strong, crisp, clear flavor, but a soft, smooth sake that is perfect as a food sake 👍. We paired it with a five-piece sashimi platter. It goes well with soft-tasting sake 🤤.
Japanese>English
新丸子屋新丸子屋
Kuroushi純米 生原酒 しぼりたて純米原酒生酒
Nate ShuzotenWakayama
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外飲み部
77
新丸子屋
Fresh, rich flavor and mild taste of Shiboritate. From Kurogyu, a famous sake brewery in Kainan, Wakayama Prefecture, comes a limited edition "Junmai Nama-no-Nazubarusake Shiboritate" that is full of seasonal flavor. This is a freshly pressed, freshly squeezed, unpasteurized version of the standard product "Kurogyu Junmai". The rich and powerful flavor that is typical of Kurogyu is irresistible. It is fresh and has a stretchy charm that can only be enjoyed during this season. Sake rice: Koji rice: Yamadanishiki, Kake rice: Gohyakumangoku, Polishing ratio: Koji rice: 50%, Kake rice: 60%, Yeast: Association No. 9 It was served well chilled ✨. This is the first time I found Kurogyu. The taste starts off a little sweet, then the bitterness and sourness precedes and disappears quickly, leaving a plump umami taste of rice at the end. The umami is a cross between Gohyakumangoku and Yamadanishiki, so the flavor is firm and you can feel the full flavor of the rice 🤤. I paired it with seared yellowtail sashimi. The meaty amberjack flavor and fatty meat combined with the sake is just perfect 😋 It also goes well with hot grilled eggplant 😆 Yum! Food goes too well with sake👍✨
Japanese>English
新丸子屋新丸子屋
琥泉純米吟醸 しぼりたて無濾過生原酒純米吟醸原酒生酒無濾過
泉酒造Hyogo
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外飲み部
68
新丸子屋
Hakuisen's newest sake, Junmai Ginjo Unfiltered Nama Sake. This is the first sake of the year from the brewery, brewed with freshly squeezed junmai ginjo rice from Hyogo Prefecture, and bottled without any modification or filtration. The koji rice is HYOGO SAKE 85, one of the next generation sake rice recommended by Hyogo Prefecture, and the kake rice is ordinary rice produced in Hyogo Prefecture. It is said to have a gorgeous aroma and a fresh, umami flavor that swells in the mouth. Sake rice: Koji rice: HYOGO SAKE 85, Kake rice: Hyogo rice, Polishing ratio: 60%, Yeast: undisclosed Served well chilled ✨ Tingling sensation of gaseousness that is typical of nama sake. The aroma is soft and sweet 😆. Slight bitterness and acidity are in harmony with the soft sweet aroma. This sake has a freshness that only freshly pressed sake can have 🤤. The bitterness and acidity stayed until the end, and the rice flavor came through at the end! I paired it with the Tsuri Aji Sashimi and Chikuwa Isobe Tempura 👍. The thick meaty horse mackerel sashimi was fresh and delicious and went really well with the sake. The chikuwa isobe tempura was also hot and packed with flavor!
Japanese>English
新丸子屋新丸子屋
Yuhoゆうほのしろ おりがらみ 純米生原酒純米原酒生酒おりがらみ
Mioya ShuzoIshikawa
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外飲み部
65
新丸子屋
It is brewed in Hakui, Ishikawa Prefecture, a UFO town in the middle of the Noto Peninsula. Yuhonoshiro is a winter-only sake inspired by the snowy white winter of Noto. This sake is characterized by its robust flavor and harmonious acidity. It is brewed with Association No. 9 yeast, which has a mild aroma and fermentation power that does not interfere with food. Sake rice is Gohyakumangoku produced in Ishikawa Prefecture, rice polishing ratio is 62%, yeast is Association No. 9 Served well chilled ✨ Sourness and a hint of bitterness precede the taste 😆 The sake has the robust rice flavor of Gohyakumangoku and a mild aroma that does not interfere with the food 🤤. We paired it with fatty tuna throat meat and lotus root plum kinpira.
Japanese>English
新丸子屋新丸子屋
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家飲み部
68
新丸子屋
It is brewed with 100% "Gohyakumangoku" sake rice grown in the Nouza district of Yabu City, using the soil, melting snow water, and the climate with a large temperature difference between day and night. Sake rice is Gohyakumangoku, rice polishing ratio is 65%, and the yeast is undisclosed. Drink well chilled ✨ Produced in October 2009. When poured into a glass, it has a slightly yellowish color due to the fact that it is an old sake that has been aged for a long time. If it was newer that year, it would be colorless and clear. It goes in from the taste as if the acidity has been annealed and the bitterness has become more intense👍This sake has a delicious rice flavor and is a food sake that doesn't interfere with food 🤤.
Japanese>English
新丸子屋新丸子屋
Dassai純米大吟醸 磨き三割九分純米大吟醸
Asahi ShuzoYamaguchi
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家飲み部
72
新丸子屋
Otters" is Japan's world-class sake, well-known throughout the world and admired by top chefs. All of the Otters are made from Yamada-Nishiki and brewed to Junmai-Daiginjo standards. The ginjo aroma is reminiscent of melon, the taste is fruity and refreshingly sweet, and the umami of Yamada-Nishiki fills the mouth, creating a clear and beautiful sake with a highly polished finish. The sake rice is Yamadanishiki, the rice polishing ratio is 39%, and the yeast is undisclosed. Drink well chilled ✨. I've always wanted to drink Otters one day 😆. I opened it with my family at the end of the year. The aroma before drinking is fruity like melon from the glass. I have high expectations even before drinking it 🤤. It has a strong rice flavor with acidity and bitterness, which is characteristic of Yamada-Nishiki! The sweet aroma and taste also come in easily from the beginning 😋. The sake seems to have become more delicate with polishing, resulting in a clear and refined taste 😆. I paired it with Kani-suki. Goes best with 👍✨
Japanese>English
新丸子屋新丸子屋
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家飲み部
68
新丸子屋
Carefully selected Gohyakumangoku grapes are used. By adding brewing alcohol at just the right time, this bottle has both a deep flavor and a refreshing aftertaste. The unfiltered, unfiltered sake is said to have the perfect punch of flavor. Sake rice is Gohyakumangoku, the rice polishing ratio is undisclosed, and the yeast is undisclosed. Drank well chilled ✨ The color of the sake is a bit yellowish due to the fact that it is bottled and shipped after a 3 month lay-down period and is unfiltered. The aroma before drinking is light, sweet and fruity 😆. The first sip has a good amount of acidity and leaves a bitter taste on the tongue. The aftertaste is crisp and disappears quickly, and the umami of the rice from Gohyakumangoku spreads gradually at the end 🤤. This is delicious! If you like sake, I highly recommend it👍 The alcohol content is quite high at 20 degrees, so it can be dangerous if you get carried away and drink it too fast. It is good cold, but warming it up a little seems to spread the aroma and rice flavor 😋.
Japanese>English
新丸子屋新丸子屋
Sanrensei純米酒　直汲み純米原酒生酒無濾過
Mifuku ShuzoShiga
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外飲み部
66
新丸子屋
The whole rice is made from "Ginbukiyuki" rice, which is suitable for sake brewing, and the moromi is carefully grown at a low temperature. Sake rice is Ginbukietsu, the rice polishing ratio is 60%, and the yeast is undisclosed. Served well chilled ✨ It has a fresh aroma with a strong acidity 😆. It is characterized by acidity and umami with a full-bodied, heavy flavor as you drink it, even though you think it is light 🤤. I paired it with sumi squid sashimi. The sweetness of the squid is outstanding and goes well with sake👍.
Japanese>English
新丸子屋新丸子屋
Sunshu Nakaya純米生原酒 無濾過 しぼりたて純米原酒生酒無濾過
Fujitakasago ShuzoShizuoka
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外飲み部
60
新丸子屋
Winter only! Junmai dry sake, freshly squeezed. Fuji and brewed in the Noto style, the sake has a unique flavor. Fuji, which is very soft water with low fermentation power. Brewing with this water is technically very difficult and requires a lot of time and effort, but the sake has a smooth and gentle mouthfeel with a mild aroma. Sake rice: Koji rice: Gohyakumangoku, Kake rice: Yamadanishiki, Miyamanishiki, Polishing ratio: 60%, Yeast: undisclosed Served well chilled ✨ Slightly fluffy, fluffy, and spicy 👍. This sake is exactly what the label says it is: a sake that goes down smoothly. The mouthfeel is fresh and the gentle acidity and bitterness are harmoniously blended together and linger on the tongue. There is also a slight tingling gas feeling, as is typical for a sake that is not yet fully matured 😆. The rice used in this sake is so luxurious, but it is amazing that the rice is harmonized without fighting with each other 🥴. I paired it with avocado torotaku👍
Japanese>English
新丸子屋新丸子屋
Mutsuhassenシルバーラベル 吟醸 あらばしり 生原酒吟醸原酒生酒
Hachinohe ShuzoAomori
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外飲み部
64
新丸子屋
Arabashiri" is the first sake that comes out of the bottle when it is pressed. It has a fruity aroma and a clean, crisp taste with a refreshing aftertaste. They recommend it for rich Chinese and meat dishes. Sake rice: Koji rice: Hanabukiyuki from Aomori Prefecture, Kake rice: Mashigura, Polishing ratio: 55%, 60%, Yeast: undisclosed Served well chilled ✨ The aroma before drinking is faintly fruity. The mouthfeel is light, bitter and acidic, with a fresh lightness and sharp sharpness 😆 The alcohol content is surprisingly high at 16 degrees, which makes this one a Swiss drink, but a dangerous one 🤤. We combined Oma Tuna, Akami and Chutoro! A big piece of tuna and sake go well together👍
Japanese>English
chika
Hachisen is great 😊 I'm aiming for the Hachisen Fisherman's Fire draft 🍶.
Japanese>English
ma-ki-
Good evening, Shinmarukoya-san. My brain is buzzing with the sharpest and sharpest Hachisen-san and Oma tuna is too delicious 😁✨. Have a good drinking time 😊.
Japanese>English
新丸子屋
Hi chika! This is my first time to drink Hakusen and it's delicious 😊. I would like to try different kinds again 🤤.
Japanese>English
新丸子屋
Hi, ma-ki-! It went well with the fatty Oma tuna! It's useful where I can concentrate on sake ✨.
Japanese>English
新丸子屋新丸子屋
Denshu特別純米酒特別純米
Nishida ShuzotenAomori
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外飲み部
72
新丸子屋
The word "tada" of course means the rice fields where the rice used to make the sake is harvested, and the sake is completely handmade without using any products other than rice, such as brewing alcohol, etc. It is a pure rice sake with a delicious taste that brings out the best of the rice. Sake rice is Hanabukiyuki, the rice polishing ratio is 55%, and the yeast is undisclosed. It was served well chilled ✨. Aomori's representative sake, which I have not had the pleasure of drinking! Finally at an izakaya that promotes Aomori's local sake 👍! The aroma is faintly sweet and fruity 😆 The sourness and soft bitterness come in quickly, and the umami of the rice spreads strongly afterwards. It has the freshness and aroma of a light sake, but as you drink it, you can also taste the fullness of the sake 🤤 Easy to drink and a great sake 😆. I paired it with smoked ginger cream cheese 😋. The thick and juicy flavor of each piece went well with the sake 😋!
Japanese>English
新丸子屋新丸子屋
Somura冬純吟 生酒純米吟醸生酒
NaganumaYamagata
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外飲み部
62
新丸子屋
This is the first new sake from the brewery, a new sake that cherishes the taste that can only be encountered once a year. The brewery says, "Enjoy the fresh, clean taste of freshly squeezed sake like a once-in-a-lifetime encounter that comes along with cherry blossoms. Sake rice is Gohyakumangoku, rice polishing ratio is 55%, and the yeast is Yamagata yeast. Served well chilled ✨ The aroma is subdued, and the acidity and bitterness precede the crisp, dry sake👍It has a taste typical of nama-zake, with a clean, dry taste that lingers until later. As you drink it, the rice flavor gradually spreads, but in a modest way 🤤. I paired it with maitake mushroom and lotus root tempura. This is another sake that goes well together 😆.
Japanese>English
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