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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

Registered Date

Check-ins

103

Favorite Brands

7

Most Check-in Brands

Tedorigawa
3(9.68%)
Daishichi
2(6.45%)
Okunomatsu
2(6.45%)
Hououbiden
2(6.45%)
Kirakucho
2(6.45%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
10(9.71%)
Fukushima
8(7.77%)
Akita
7(6.8%)
Yamagata
6(5.83%)
Tochigi
5(4.85%)

Timeline

新丸子屋新丸子屋
Yuki no Bosha純米吟醸 生酒純米吟醸原酒生酒
Saiya ShuzotenAkita
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外飲み部
62
新丸子屋
The sake is very easy to drink at 16°C and has the fullness of junmai sake, with little of the bitterness and astringency characteristic of new sake. Sake rice: Yamada-Nishiki, Akita-Shu-Komachi, Polishing ratio: 55%, In-house yeast, Preserved in the brewery Served well chilled ✨ The aroma before drinking is sweet smelling ginjo aroma👍At the beginning of drinking, sourness and bitterness precede, but sweetness also comes later. The dry crispness comes later and the umami of rice spreads 🤤. I paired it with meat miso yakko 😆.
Japanese>English
新丸子屋新丸子屋
Yamamoto純米 ど辛純米
YamamotoAkita
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外飲み部
52
新丸子屋
It is a super-harsh junmai sake with a sake meter of +15. It has a hint of sweetness in the mouth, but the spiciness bursts out the moment it goes down the throat. The brewery uses "Sexy Yamamoto Yeast," a brewery-isolated yeast discovered at the Yamamoto Sake Brewery in 2008. The sake rice is Ginsan from Akita Prefecture, the rice polishing ratio is 65%, and the yeast is Sexy Yamamoto Yeast. Served well chilled ✨ The aroma before drinking is slightly like green apple 🍏 😆 It is a dry sake with acidity and a good bitterness, just like the name 👍. It is a sake that is easy to pair with any dish and complements the food. Easy to drink 🤤. I paired it with the chicken skin with grated onion ponzu sauce and avocado grated yam. It was another combination that went well together 😋.
Japanese>English
新丸子屋新丸子屋
Roman裏ロ万 純米吟醸 一回火入れ純米吟醸
Hanaizumi ShuzoFukushima
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外飲み部
60
新丸子屋
The "Romain" series of blended sake is said to offer an elegant sweetness that spreads out following a light mouthfeel, and a full-bodied drink with complexity. Sake rice: Koji rice: Gohyakumangoku, Kake rice: Yume no Koka, Yondan rice: Himenomochi, Polishing ratio: 55%, Yeast: Utsukushima Yume Yeast Served well chilled ✨✨. Sweet aroma even before drinking 😆Light mouthfeel precedes the sweet and fruity taste👍. It is an easy drinking sake with not much bitterness or spiciness 🤤. I paired it with an assortment of sashimi!
Japanese>English
新丸子屋新丸子屋
Kikusui新米新酒ふなぐち一番しぼり 吟醸生原酒吟醸原酒生酒
Kikusui ShuzoNiigata
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家飲み部
58
新丸子屋
Kikusui Funaguchi is brewed only with new rice. It is an extremely fresh seasonal Kikusui Funaguchi made from 100% new rice from Niigata Prefecture that is freshly harvested every fall ✨It has a lively youthful flavor that includes koji and fermentation aromas, and is said to have an especially fresh flavor among the Kikusui Funaguchi lineup. Sake rice is Niigata rice, milling ratio is 55%, and the yeast is undisclosed. I've started drinking a lot of different sake and finally reached my 100th bottle 👏😆✨! This time it was Kikusui Funaguchi! I drank it well chilled ✨ I look forward to this every year, but it's hard to find in stores because there are only a few places that sell it 💦 some years you have to buy it as soon as you find it to drink it 😩. It has a youthful, fresh taste👍. It has acidity, crisp and dry, and I like the sharp and tasty taste 🤤.
Japanese>English
Masaaki　Sapporo
Good morning, Shinmarukoya 😃Congratulations on 100 check-ins 🎉Funaguchi's green can, my favorite in the Funaguchi series 😋.
Japanese>English
新丸子屋
Masaaki Sapporo-san Thank you very much 😃! This is my favorite sake from the Funaguchi series too 🤤.
Japanese>English
ポンちゃん
Congratulations on your 100 check-in 🎉🎊, Shinmarukoya! I like all of the funaguchi, but I too think the green can is the best 😆 fresh and delicious 💕I look forward to your future reviews 😊.
Japanese>English
新丸子屋
Thank you, Pon-chan! It's fresh and delicious sake and I look forward to it every year👍👍 Thanks for taking a look at my review 😆.
Japanese>English
新丸子屋新丸子屋
Kohryu皚判　ナマコウリュウ　おりがらみVer生酒おりがらみ
Takachiyo ShuzoNiigata
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外飲み部
57
新丸子屋
The winter limited edition sake of Koryu Series is "Shiroban" Namakoryu Orikagarumi Ver! Because it is freshly made, the sake is said to have a slight gassy taste and a thin layer of ori, which gives it a mellow and gentle taste when it is bottled too soon. The sake rice, milling ratio, and yeast are all undisclosed! All that is known is the alcohol content of 15 degrees! The mystery of Takaryu arouses interest👍. I had it well chilled ✨ It's a slightly effervescent sake with the taste of orikara, but with a slight effervescence that is typical of nama-shu 🤤. The acidity comes first and the aroma is not so much noticeable, just a hint of mild fruitiness 👍. It is a sake with a clean taste and a freshness that is typical of nama-zake! I paired it with a ponzu sauce made from milt. Milt and sake go together exquisitely 😆.
Japanese>English
新丸子屋新丸子屋
Kuramoto純米酒 クランジ 火入純米
倉本酒造Nara
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外飲み部
55
新丸子屋
Junmai-shu Kuramoto" was a standard product. With the addition of the lineup, the label and the product name were partially changed. Kuramoto" means "sake brewed with rice and water produced in the "brewery's region". The taste is characterized by a moderate top-fragrance, a fruity ginjo aroma that spreads slightly on the palate, and a firm acidity that creates a firm profile. The sake rice is Yumesansui, the rice polishing ratio is 64%, and the yeast is Association No. 901. Served well chilled ✨ Fruity flavor and aroma, clear acidity from the start and a crisp finish👍👍The aroma is slightly sweet with a hint of banana, but not a strong statement 🤤. I paired it with small pickled eggplant with mustard and freshly fried tofu.
Japanese>English
新丸子屋新丸子屋
Hououbiden初しぼり 純米吟醸 無濾過本生純米吟醸生酒無濾過おりがらみ
Kobayashi ShuzoTochigi
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外飲み部
68
新丸子屋
The fresh and crisp ginjo aroma that can only be expressed by new sake, the touch of young white grapes and lychee, the sweetness that expands as the sake temperature rises, the ripe new sake flower, and especially the touch of koji that is unique to new sake. Sake rice is Gohyakumangoku produced in Toyama Prefecture. We had it well chilled ✨✨. The mouthfeel is sweet and the freshness of the new sake is brilliant 👍The aroma is like muscat and white grapes, with a sour and mildly bitter taste that leaves a tingling sensation on the tongue. It even gives the impression of a white wine 😆. When chilled, the crisp impression becomes more pronounced, and as you continue drinking, you can also taste the umami of the rice 🤤. I paired it with yam with wasabi and seared bonito👍
Japanese>English
新丸子屋新丸子屋
Born新酒搾りたて純米吟醸原酒無濾過
Katokichibei ShotenFukui
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家飲み部
58
新丸子屋
It has an elegant aroma like mellow sweet chestnuts, and is characterized by its acidic, full-bodied, smooth and "umami" flavor. The sake rice is Gohyakumangoku produced in Fukui Prefecture, the rice polishing ratio is 55%, and the yeast is KZ11 (in-house yeast). Drank well chilled ✨ Freshly pressed, it has a crisp, sharp, acidic, bitter, and otherwise mineral taste that comes first 🤤. The sweetness is mild as you let it acclimate in your mouth. The umami of the rice is a little less noticeable at the beginning of the drink, but as you continue drinking, it is gently perceived 😆. It is a light and easy drinking sake👍
Japanese>English
新丸子屋新丸子屋
町田酒造55純米吟醸 山田錦 直汲み純米吟醸無濾過
Machida ShuzotenGunma
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外飲み部
61
新丸子屋
Freshly pressed sake contains fine gas. In order to preserve the freshness of the sake, the freshly squeezed sake is bottled in a container called a "kameguchi," and then bottled just as it is. This is the third release in the Machida Shuzo "Naokumi" series! The impression is more refreshing than usual. The fresh acidity is said to be fresh. Sake rice is Yamadanishiki produced in Hyogo Prefecture, the rice polishing ratio is 55%, and the yeast is undisclosed. Served well chilled✨ Opening the bottle! Freshly opened! The sweet melon-like ginjo aroma wafts through the air before you even drink it👍. The mouthfeel is refreshing, with the strong rice flavor of Yamadanishiki spreading out later. There is also a fresh sweetness! This is mmmm 🤤. It also has a piquant slight carbonation 😆. If you like Machida sake brewery, I highly recommend it!
Japanese>English
新丸子屋新丸子屋
Banshuikkon純米 超辛口 火入純米
San'yohai ShuzoHyogo
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外飲み部
54
新丸子屋
There are many sake brands that claim to be dry, but Banshu Issen's super-harsh sake is full of flavor. It is a junmai sake brewed with low-temperature, long-term fermentation malt. It is soft on the palate, but has a clean aftertaste with no lingering taste. It has a slim and smart taste. It can be tried at various temperatures from chilled to warmed. Sake rice is Kita-Nishiki produced in Hyogo Prefecture, rice polishing ratio is 60%, and the yeast is undisclosed. We had it well chilled ✨✨. Sourness and bitterness preceded by a clean taste at the beginning 👍Good crisp acidity and smooth aftertaste 😆. It is a sake that seems to go well with any dish, so you can have fun trying to match it with various dishes. I paired it with Tamakon and Shibazuke Tartar Potato Salad😋.
Japanese>English
新丸子屋新丸子屋
Gikyo滓がらみ南砺五百万石 純米生原酒純米原酒生酒おりがらみ
Yamachuhonke ShuzoAichi
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家飲み部
55
新丸子屋
This seasonal limited-edition sake is brewed using Gohyakumangoku rice produced in Nanto, Toyama Prefecture. The aroma of rice spreads softly, intertwined with aromas of fresh pineapple and other aromas. The mellow richness and bitterness invite you to the next cup. Orikarami is only available for the first shipment. Sake rice is Gohyakumangoku produced in Nanto, Toyama Prefecture; rice polishing ratio is 60%; yeast is Association No. 9 Served well chilled ✨. When poured into a glass, you can smell the fresh aroma of the raw sake. Pale pineapple-like aroma 🍍. On the palate, sourness and bitterness come in quickly and the sake aroma fills the mouth 👍 followed gradually by the umami and sweetness of the rice 😆. The overall balance is characterized by a clean fruity taste 😆. This is a new sake to be savored carefully ✨.
Japanese>English
新丸子屋新丸子屋
Daishinshu秋の純吟 純米吟醸純米吟醸
Daishinshu ShuzoNagano
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外飲み部
53
新丸子屋
The ginjo aroma is like an apple at the beginning of ripening. The mellow rice flavor, which has been carefully matured in cold storage, and the refined, light, crisp taste that is the hallmark of Daishinshu. Sake rice is Hitogochi produced in Nagano Prefecture, rice polishing ratio is 59%, and the yeast is undisclosed. Served well chilled ✨ The aroma is light and apple-like 🍏. The taste is clean and refreshing. The bitterness and acidity are enhanced by the dry crispness of this sake. There is also a slight sweetness 🤤 The slightly dry taste that does not bore the drinker is perfect for early fall 😆. We paired it with surume squid sashimi. The squid's firmer flavor goes well with sake👍.
Japanese>English
新丸子屋新丸子屋
帰山Extra Edition 三年熟成無濾過純米生原酒純米原酒生酒無濾過
Chikumanishiki ShuzoNagano
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外飲み部
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新丸子屋
Mature and tasty nama sake! Junmai Nama-no-Harazake, which is released only in spring every year, is aged for three years in its raw state. It is said to be one of the best bottles to enjoy the taste of raw maturity, with its acidity that has been removed and its sweetness that has become darker. The label of the extra edition is written horizontally! Sake rice is Miyamanishiki produced in Hyogo Prefecture, rice polishing ratio is 65%, and the yeast is undisclosed. It was served well chilled ✨. The aroma is a little sweet and fruity, with a nice smell of sake 😆. The taste is a little sweet at the beginning, similar to a sake with a slight sourness and richness of the sake, ummmm! The acidity and bitterness are well balanced with a nice crispness! I like this sake a lot! The flavor seems to increase with each sip 🤤. I paired it with pickled wasabi yam and potato salad👍.
Japanese>English
新丸子屋新丸子屋
Ishizuchi純米　土用酒純米
Ishizuchi ShuzoEhime
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外飲み部
53
新丸子屋
The Ishizuchi Shuzo brewery's "Doyoshu" is an eel-labeled sake. It is said to be a dry sake with a rich, rich flavor brought out by the strong acidity and strong alcohol content, which gives it a smooth and taut mouthfeel and a concentrated umami taste. It has a deep, sharp taste that envelopes and synergizes with the flavors of the meal, and it also has the ability to enhance the meal to which it is served. Sake rice is Matsuyama Mitsui, contract rice from Ehime Prefecture, 60% polishing ratio, Ehime Sakurahime yeast Type 2. Served well chilled ✨ The sake has a nice bitterness at the beginning and a crisp impression with some acidity👍. The mouthfeel is mild and the aroma is not too strong 🤔. The more you drink it, the more the rice flavor stands out 🤤. I paired it with seseri with scallion salt garlic and deep-fried dried tofu. It also goes well with fatty dishes with a strong flavor. It is a versatile food sake 😆.
Japanese>English
新丸子屋新丸子屋
Sawanohana超辛口純米吟醸 ささら純米吟醸
Tomono ShuzoNagano
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外飲み部
52
新丸子屋
It has a slightly floral ginjo aroma and a moderate flavor volume with a dry, dry sharpness at the end of drinking. They say it goes well with fish dishes. Sake rice is Hitogokochi from Nagano Prefecture, rice polishing ratio is 60%, and yeast is No. 9 series + M3 Served well chilled ✨ It has a clean acidity and bitterness with a good volume. The taste is crisp, clear, and disappears gently👍. The aroma is only faintly fragrant, and when you let it sit in your mouth, you can gradually taste the umami of the rice 🤤. If you let it sit for a bit and drink it, you can also taste the sweetness of this sake! We paired this sake with meat miso yakko and assorted sashimi. It is a sake that goes well with fish!
Japanese>English
新丸子屋新丸子屋
Kid純米吟醸 ひやおろし純米吟醸ひやおろし
Heiwa ShuzoWakayama
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外飲み部
58
新丸子屋
It has a subtle ginjo aroma, a full and rich flavor, and a beautiful finish with a lingering aftertaste. Sake rice is Gohyakumangoku, milling ratio is 50% for koji rice and 55% for kake rice, and the yeast is undisclosed. I had it well chilled ✨ Soft sweetness at first. The sake has a subtle aroma on the palate👍. The clean taste seems to go well with all kinds of autumn dishes! This sake is a taste of Kishu's climate 🤤. I paired it with grilled maitake mushrooms and Japanese chestnut chips 😆.
Japanese>English
新丸子屋新丸子屋
Koshinokagetoraひやおろし 純米原酒 生詰純米原酒生詰酒ひやおろし
Morohashi ShuzoNiigata
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外飲み部
51
新丸子屋
This is a limited edition autumn sake that is released once a year by Koshino Kagetora. In addition to being aged for six months, it is characterized by a slightly higher alcohol content and a mellow taste. It is said to be a sake that goes well with grilled fish, shellfish, and other seafood. Sake rice is Gohyakumangoku and Koishibuki, rice polishing ratio 65%, yeast is Association No. 9 Served well chilled ✨ Slightly bitter and sour, with a mellow rice flavor 😆 Crisp, sharp and dry, this sake also has a clear taste 🤤. Season! I paired it with some autumn swordfish sashimi👍.
Japanese>English
新丸子屋新丸子屋
Izumofuji純米 秋雲純米ひやおろし
Fuji ShuzoShimane
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外飲み部
52
新丸子屋
It is stored in tanks at room temperature as in previous years. It is full of good flavor and tastes great with autumnal delicacies such as Sanma (mackerel) and mushrooms. As the drinking temperature changes, the sake takes on different expressions, so you can savor it carefully and enjoy the natural changes in flavor that only room-temperature storage can bring. Sake rice is Yamadanishiki produced in Shimane Prefecture, rice polishing ratio 70%, yeast is Association No. 9 Served well chilled✨. Very little aroma, very clean taste, like a calm 🤔. The first thing I felt was the umami of the rice👍. There is almost no sourness, bitterness or sweetness, it's a sake that brings out the umami as you drink it 😆. I paired it with bonito salt tataki! The bonito's umami goes well with sake 🤤.
Japanese>English
ジェイ&ノビィ
Good evening, Shinmarukoya 😃. This one is waiting in our fridge 🤗. I'd like to enjoy it at any temperature from chilled to heated 😙.
Japanese>English
新丸子屋新丸子屋
Takaji純米雄町無濾過生原酒純米原酒無濾過
Juhachizakari ShuzoOkayama
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外飲み部
44
新丸子屋
This is an unfiltered, unpasteurized sake that has a fresher taste due to the "nao kumi-shu" method, in which the sake is bottled immediately after pressing. The nose has a concentrated fruity aroma reminiscent of tropical fruits. The sweetness is very dry and refreshing, and when you take it into your mouth, the mellow flavor with the umami that is typical of Omachi spreads out with a glossy, juicy acidity. Sake rice is Omachi produced in Okayama Prefecture, rice polishing ratio 68%, and yeast is Association No. 9. Served well chilled ✨ Mild but firm acidity and bitterness come at first 😏, while it also feels fresh, the mellow rice flavor spreads on the palate 😆👍. As you continue to drink, you can also taste the sweetness, and the impression of a clear and crisp sake that lasts until the end! This sake is a perfect match for any dish! I paired it with fried Mexicali 🤤.
Japanese>English
新丸子屋新丸子屋
益荒男山廃純米原酒　秋あがり純米山廃原酒
Ishikawa
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外飲み部
39
新丸子屋
A robust type of sake! This is a limited edition autumn sake from Masuarao. It has a calm aroma of Yamahai at the beginning of ripening, and a powerful acidity and umami spread on the palate. You can feel the charm of Yamahai as you drink more and more of this sake. Sake rice is Gohyakumangoku, rice polishing ratio 65%, yeast is cultured in the brewery. We had it well chilled ✨✨. The aroma, acidity, and bitterness that is typical of Yamahai are the first things that hit you with a thump! There is also a slight numbing sensation on the tongue. This is a good sake with strong acidity and rice flavor 😆. Wooooooo 🤣🤣 I like Yamahai more and more every time I drink it. It is a sake that I want to spend long autumn nights with👍. I paired it with pickled yam with wasabi!
Japanese>English
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