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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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The origins of the sake you've drunk are colored on the map.
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Timeline

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
67
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
69
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
新丸子屋新丸子屋
Nanbubijin純米酒しぼりたて生原酒純米原酒生酒
NanbubijinIwate
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外飲み部
68
新丸子屋
Label renewal! It has a fresh taste typical of new sake that can only be enjoyed at this time of year and a powerful flavor unique to sake in its raw state. It also has a pleasant bitterness and roughness, and is characterized by its youthful, bouncy taste. Sake rice is Gohyakumangoku, rice polishing ratio is 55%, and yeast is M310. Served well chilled ✨ There is a gassy feeling when opened, and the aroma is a little sweet👍. This sake has the delicious flavor of Gohyakumangoku rice. The acidity and bitterness come first, followed by the umami of the rice 😆 It is a delicious sake that is easy to drink and has a deep flavor that is easy to get into 🤤. I paired it with sashimi, fried horse mackerel and kimchi!
Japanese>English
新丸子屋新丸子屋
Koeigiku白月 無濾過生原酒原酒生酒
Koeigiku ShuzoSaga
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外飲み部
68
新丸子屋
It has a fresh aroma and a fresh mouthfeel with slight bubbles on the tongue. It has a fresh aroma and a fresh mouthfeel with slight air bubbles on the tongue. It has a strong full-bodied flavor with umami acidity, so it is refreshing on the rocks. It can be enjoyed on the rocks for a refreshing drink, or warmed up to the 50 degree Celsius range for a more pronounced acidity and umami flavor. Sake rice is Kumamoto Jinriki. Polishing ratio and yeast are undisclosed. Served well chilled ✨. This sake is characterized by a clean and refreshing taste, with acidity and bitterness that is dry ahead 😆 crisp 👍. I paired it with albacore ponzu and kimchi 🤤.
Japanese>English
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
69
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
58
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
63
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
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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
60
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
58
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
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