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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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128

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7

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Daishichi
3(7.5%)
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3(7.5%)
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2(5%)
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2(5%)
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2(5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
11(8.59%)
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9(7.03%)
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9(7.03%)
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8(6.25%)
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7(5.47%)

Venues With Most Check-Ins

かがた屋酒店
4(100%)

Timeline

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
59
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
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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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かがた屋酒店
家飲み部
44
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
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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
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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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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
新丸子屋新丸子屋
Akishika摂州能勢純米
Akishika ShuzoOsaka
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外飲み部
39
新丸子屋
Junmai-shu brewed with 70% polished rice. It is said to be a food sake with Akizuka's unique acidity and rich flavor. Sake rice is Yamadanishiki, polished to 75%, and yeast is Association No. 901. Served well chilled✨ Tastes like Yamahai? Sourness and bitterness come first👍Fluffy rice flavor and taste come gradually, characterized by a dry crisp impression! The sweetness is not particularly noticeable and there is a sake-like sake aroma, so those who are not used to drinking sake may have different tastes. The final aftertaste leaves a mild bitterness 😆. I paired it with aoinori (green laver) deep-fried tofu. This looks like it would be good with hot sake 🤤🤤.
Japanese>English
新丸子屋新丸子屋
Hakkaisan特別純米原酒特別純米原酒
Hakkai JozoNiigata
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外飲み部
50
新丸子屋
This special junmai sake is produced only once a year as a summer sake to be enjoyed in the summer. This high-quality junmai sake is carefully and slowly finished by long-term low-temperature fermentation based on our long-cultivated daiginjo-style brewing techniques. The long low-temperature fermentation of the malt gives the sake a full and elegant aroma. Sake rice: Koji rice: Gohyakumangoku, Kake rice: Yamadanishiki, Yukinosei, Todorokiwase, Polishing ratio 55%, Yeast: Association No. 1001, Association No. 1801 Served well chilled ✨Hyoketsu ❄️ The aroma is pale pear? Muscat? The aroma is gentle, like pear or muscat. The fruity aroma, which can be felt well chilled, makes it an addictive and easy-to-drink sake👍. The mouthfeel is crisp and dry 🤤. I paired it with a 3-piece dish and Tochio-age (green onion). It goes perfectly with sake 😆😆.
Japanese>English
新丸子屋新丸子屋
Juyondai龍の落とし子上諸白純米大吟醸
Takagi ShuzoYamagata
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外飲み部
54
新丸子屋
It uses 100% "Dragon's Bastard" rice developed in-house. It is said to be a light, fresh type with a fresh and noble taste. Sake rice is Ryu no Otsuko, milling ratio 45%, and yeast is undisclosed. My first Jyushidai! This is too good✨✨ I had it well chilled! The aroma is gorgeous right from the start of the palate 😆. The sweetness comes first, but it's not sweet, it's fruity and the sake flavor spreads on the palate👍👍 The impression of calm like a calm starts and the sake flavor spreads 🤤 This is a cup I recommend to drink on some special occasion! It goes well with the juicy stewed pork cutlet!
Japanese>English
ジェイ&ノビィ
Hello Shinmarukoya 😃 Congrats on your first 14yo ㊗️ 🎉! It's delicious 😋! Let's aim to drink at home next time 🤗.
Japanese>English
新丸子屋新丸子屋
Suminoe低温瓶貯蔵 純米吟醸 五百万石純米吟醸
Suminoe ShuzoMiyagi
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外飲み部
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新丸子屋
Suminoe Suminoe Junmai Ginjyo series is available only from authorized dealers! Made with Gohyakumangoku rice. A crisp junmai ginjo with a fresh taste that spreads on the palate. As is typical of the sake brewery in Ishinomaki, it is a sake that you would want to pair with fresh seafood. Sake rice is Gohyakumangoku, rice polishing ratio 55%, Miyagi yeast Served well chilled ✨ Crisp and dry, with acidity and bitterness coming first👍. The clean ginjo aroma has a cool, citrusy, pale aroma. The flavor is complex, so take your time with it and you will see the expression! I paired it with chilled eggplant and simmered pork cutlet✨. Sake is a great match for the juicy and tasty type 🤤🤤🤤🤤.
Japanese>English
新丸子屋新丸子屋
帰山裏帰山 超辛口 純米大吟醸 紫ラベル純米大吟醸
Chikumanishiki ShuzoNagano
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外飲み部
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新丸子屋
Ura-Kiyama is a very dry sake that is the opposite of Kiyama, which is characterized by sweetness and acidity. It is made from 100% Miyamanishiki produced in Shinshu, Nagano Prefecture, and is a very dry junmai daiginjo with a crisp, clean taste at 15% alcohol by volume, which enhances the flavor of the food. The sake rice is Miyamanishiki, the rice polishing ratio is 49%, and the yeast is undisclosed. We had it well chilled ✨✨. It has a clean, crisp taste with a hint of sweetness 😆. The sake rice is Miyamanishiki, which makes sense👍 I like the balance of lightness and sweetness, very much to my liking 😆😆😆. It's a sake that goes well with food 🤤. I paired it with my favorite potato salad, horse mackerel sashimi, and yam with wasabi. It really goes well together!
Japanese>English
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