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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

Registered Date

Check-ins

93

Favorite Brands

8

Most Check-in Brands

Tedorigawa
3(13.04%)
Daishichi
2(8.7%)
Okunomatsu
2(8.7%)
Kirakucho
2(8.7%)
Hanatomoe
2(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
8(8.6%)
Fukushima
7(7.53%)
Yamagata
6(6.45%)
Akita
5(5.38%)
Ishikawa
5(5.38%)

Timeline

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
51
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
50
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
47
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
52
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
51
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
57
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
新丸子屋新丸子屋
Kokuryu純吟純米吟醸
Kokuryu ShuzoFukui
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外飲み部
44
新丸子屋
This is a standard best-seller from Kuroryu, one of the leading ginjo breweries in Hokuriku. It is one of the few pure rice varieties from Kuroryu, but its distinctive transparency is well expressed, and its slightly restrained aroma and subtle acidity complement meals. It can be served cold, but if you warm it up a little, you can enjoy its full-bodied rice flavor and lingering aftertaste. Sake rice is Gohyakumangoku produced in Fukui Prefecture, rice polishing ratio 55%, and yeast preserved in the brewery. Served well chilled ✨ The ginjo aroma has a light fragrance, not very aromatic but apple-like 🍏. The mouthfeel is a bit sweet and the rice flavor spreads! The end result is a well-balanced sake with moderate acidity👍. It is light and easy to drink, so it is a sake that goes down smoothly 🤣. I paired it with pickled eggplant and potato salad. It is novel to put takoyaki in potato salad 😆.
Japanese>English
ジェイ&ノビィ
Hello, Shinmarukoya 😃 Kuroryu-san for a snack for outside drinking! Definitely delicious 😋I think I'll just go on with the pickled asazuke 😚. And potato salad...n⁉️ why takoyaki😆
Japanese>English
新丸子屋新丸子屋
Hanatomoe秋あがり 山廃純米純米山廃
Miyoshino JozoNara
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外飲み部
56
新丸子屋
It is not what is called "current style". This sake is not sour, but has a lingering and complex flavor that harmonizes beautifully with the acidity. By carefully brewing this sake with the acid texture of the sake brewing method, you can enjoy the scene of Nara Yoshino that overflows uncontrollably. Brewed using the Yamahai method and no yeast added, this sake has a deep and appealing taste with a mellow harmony of fine acidity through maturation. Sake rice is contract-grown rice from Nara Prefecture, polished to 70%, no yeast added. Chilled to the bone ✨. The acidity and mellowness typical of Yamahai combine to create a sake-like sake👍This is a flavor that will stick with those who like it 😆😆. It has a complex flavor and body, so it's a sake to be savored slowly over time. It's very good with a little bit of time to savor it 🤣. I paired it with smoked octopus tonbi and Hiramasa sashimi. It was also delicious 🤣!
Japanese>English
ジェイ&ノビィ
Good morning, Shinmarukoya 😃. It's chilled to the bone ✨It's like a perfect expression for Hanaboe! It's one of those bottles that you can either like or dislike 😅 but I'd love to take my time drinking it with this beautiful accompaniment 😚.
Japanese>English
新丸子屋新丸子屋
Kirakuchoたわわ純米吟醸ひやおろし
Kita ShuzoShiga
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外飲み部
50
新丸子屋
A flowing flavor with a good sense of maturity! A delicious sake for the autumn season of appetite! Sake rice is Yamadanishiki (Koji rice) and Ginbuki Yuki (Kake rice), Polishing ratio 60%, Yeast 14 series in-house yeast. Served well chilled ✨✨. Moderately refreshing acidity, deep rice flavor and umami. It has a light grape-like aroma and is clean and mild 😆. We paired it with aji-tama konnyaku and corn tempura👍
Japanese>English
新丸子屋新丸子屋
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新丸子屋
Junmai Dry Series - Autumn Version - "We want you to taste the richness of Japan's four seasons through our sake! This is the autumn version of the Four Seasons series, which expresses the seasons with the same rice and the same rice polishing ratio! It is said to be an autumn version of the Four Seasons series! Sake rice is Yamadanishiki (Koji rice) and Gohyakumangoku (Kake rice), Polishing ratio is 50% for Koji rice and 60% for Kake rice, Yeast is not disclosed. We drank it well chilled ✨✨! Purchased at Kagataya in Nishikoyama! The mouthfeel is smooth and mellow 👍👍. Tedorigawa is a sake that is refreshing and comfortable to drink and has an overall gentle and calm taste 😆.
Japanese>English
ジェイ&ノビィ
Good evening, Shinmarukoya 😃. Kochira Tetori-san! I'm interested in this one 🤗 Junmai Dry Autumn Edition🍁. I'd like to have a mild autumn sake 🍶 slowly 😌.
Japanese>English
新丸子屋
Jay & Nobby. Good evening! I'm so hooked that I've been drinking spring, summer, and fall 🤣I guess at this rate I'll be drinking in the winter too😆.
Japanese>English
新丸子屋新丸子屋
Kanhokuto極辛口　BLACK JACK / ブラックジャック生酒
Kanhokuto ShuzoFukuoka
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外飲み部
41
新丸子屋
Kanbokuto Shuzo is a representative of Kyushu Karakuchi. The dashing, cloudless, dry style is said to be Kyushu's best sake, loved as a supporting role for Kyushu cuisine and gastronomy, both Japanese and Western. Sake rice is Saga Prefecture's Reihou, milling ratio 55%, yeast No. 14. Served well chilled ✨ The ultimate in sharpness and spiciness! The acidity and bitterness combined with a pleasantly numb tongue in the mouth, followed by a spiciness 😆 It's like a manly man's sake 😎😎😎. It's a bit dry, but it's still dry. It goes well with all kinds of food👍 I paired it with seared menmaiko, horse mackerel sashimi, and fried bonito tatsuta ✨This sake would also go well with the sweet and spicy Kyushu soy sauce!
Japanese>English
ma-ki-
Good evening, Shinmarukoya-san. I had this sake last year and even though I don't drink dry sake, I remember it was a delicious sake that went well with food 🎵. I can't stop drinking sake because I can find this kind of sake 😁✨✨✨.
Japanese>English
新丸子屋
Good evening, ma-ki-san! I can't stop drinking sake because there are so many different kinds of sake, both dry and sweet! I meet new people every time!
Japanese>English
新丸子屋新丸子屋
Yamagata Masamune純米吟醸　秋あがり純米吟醸
Mitobe ShuzoYamagata
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外飲み部
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新丸子屋
This is a confident work that bears the Yamagata signature of the "Yamagata Masamune" name! The taste is full of rice flavor and elegant fruitiness. The lingering taste has the crispness of the famous "Yamagata Masamune". A well-balanced autumn sake that never misses the mark! Sake rice is 100% Yamagata Prefecture's Izuwasanbaku, rice polishing ratio 60%, and yeast is undisclosed. We had it well chilled ✨✨. Yummmm 🤣! After taking it into the mouth, you can feel the fruity sweetness! There is also a moderate acidity and bitterness, and the impression is that it disappears nicely👍. The impression is similar to the instrumental Masamune I drank one time before. We paired it with potato salad, wasabi-pickled yams, and boiled conger eel! This sake is easy to pair with food and is a good match!
Japanese>English
新丸子屋新丸子屋
Gakki Masamune中取り 本醸造本醸造中取り
Ookidaikichi HontenFukushima
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外飲み部
59
新丸子屋
Honjozo with a gorgeous aroma and flavor. It is characterized by its fresh gasiness and clean crispness. It is juicy and has an excellent balance of sweetness and acidity that can only be achieved with Nakadori, and can be said to be synonymous with Masamune Gakki. Sake rice is Yume-no-Kou, milling ratio 60% for koji rice - 66% for kake rice, and yeast is undisclosed. I had it well chilled✨ Yummmmmm 😆😆😆. You can feel the fruity sweetness right after you take a sip! It also has a moderate acidity, which gives the impression of disappearing nicely👍. I paired it with freshly fried leeks 😆. Finally got to drink the instrument Masamune✨! It's a luxury ✨✨
Japanese>English
新丸子屋新丸子屋
Kurumazaka魚に合う吟醸酒吟醸
Yoshimurahideo ShotenWakayama
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外飲み部
56
新丸子屋
It is a sake that goes beyond soy sauce, gari (ginger), and tea, and makes its taste supreme when combined with fish. In tasting fish, sake brings a new synergy of amino acids to the mouth-watering flavor. They have pursued a sake not of sharpness and spiciness, but of umami and sharpness. Sake rice: Koji rice: Yamadanishiki, Kake rice: Miyamanishiki, Polishing ratio: 58%, Yeast: undisclosed We had it well chilled ✨✨. It is crisp with a good balance of acidity and bitterness, and has a nice sharpness that makes it easy to drink👍. The mouthfeel is soft, but there is a subtle ginjo aroma on the palate, and after a little while you can taste the umami 😆. I paired it with surume-ika sashimi and horse mackerel sashimi! It's the perfect sake to go with sashimi 🤤. It's a sake that goes well with all kinds of food, not just fish ✨✨.
Japanese>English
新丸子屋新丸子屋
Kurikomayama特別純米酒特別純米
Chida ShuzoMiyagi
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外飲み部
48
新丸子屋
Kurikomayama" is a standard special junmai. It has a smooth, clean acidity that is elegant, and a moderate umami flavor. It is light and smooth to drink, and is sure to be a great supporting role for dishes. Sake rice is Sasanishiki, rice polishing ratio 55%, and yeast is undisclosed. Served well chilled ✨ Fresh and gentle on the palate with a hint of rice flavor 🤤. It also has a bit of sweetness and is well balanced with the acidity! I paired it with kochi sashimi 😆. It's a sake that goes down smoothly 👍👍 I like this one a lot ✨
Japanese>English
新丸子屋新丸子屋
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外飲み部
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新丸子屋
Mori-Barai" is a traditional Japanese term for the relationship between master and disciple in the tea ceremony and martial arts, and is an important concept in the world of sake, which preserves tradition. When you put it in your mouth, you will feel the sizzling carbon dioxide gas that is the most distinctive feature of the Moribawari series, and along with the gas, a slightly sweet melon-like fruity aroma and gentle flavor spreads. The presence of acidity and bitterness can also be felt, making it a bottle that can be enjoyed with an abundance of five tastes. Sake rice is Gohyakumangoku, the rice polishing ratio is undisclosed, and the yeast is undisclosed. Served well chilled ✨ Fresh impression with refreshing acidity and mild bitterness👍👍 It was a little gassy and aromatic, but not too much 🤔. I would like to try this again another time. It has a sharp mouthfeel and goes well with food. 😆 😆 I paired it with raw octopus and green onion with sansho 🤤.
Japanese>English
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