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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
Ichinokura無鑑査本醸造 辛口本醸造
IchinokuraMiyagi
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外飲み部
42
新丸子屋
It is said to be a dry Honjozo of the "Mukanjyo Series", a long seller since its release in 1977. Sake rice is Toyonishiki and others, rice polishing ratio 65%, Kyokai No. 901 yeast and in-house yeast. Hot 🍶I have had Daishichi and Kinryo, so I asked for Ichinokura hot. A calm aroma rises. It has a nice aroma and strong umami, but it is clean and harmonious. I paired it with cultured dried mackerel grilled with salt. It goes well as a food sake.
Japanese>English
新丸子屋新丸子屋
Michisakari純米大吟醸 MAXIMUM DRY純米大吟醸
MichisakariGifu
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外飲み部
41
新丸子屋
It has a clear pear-like aroma with a clean aftertaste and a strong sharpness, making it an excellent mid-meal sake that refreshes the palate. Sake rice is unknown, domestic rice, 50% polishing ratio, and yeast is unknown. It was served chilled. Very little sweetness, but a harmony of umami and acidity ✨. It has a strong umami and a mellow richness👍. As the name suggests, this sake is super dry and dry, with a light, crisp, clean feel. It seems to go well with all kinds of food as it disappears quickly! I paired it with potato salad and black sea bass sashimi and it went well!
Japanese>English
新丸子屋新丸子屋
誉池月純米 改良雄町 しぼりたて 中取り純米生酒中取り
Ikezuki ShuzoShimane
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外飲み部
44
新丸子屋
The use of ultra-soft natural spring water and low-temperature fermentation gives it a mild, smooth taste and a clear, refreshing ginjo aroma. Sake rice is improved Omachi produced in Onamachi, Shimane Prefecture, with a milling ratio of 60% and Association No. 901 yeast. It was served well chilled. A little sweet at first. It seems mild, but both umami and acidity are easily felt later 🤤. The ginjo aroma is subtle but I couldn't tell what it resembles 🤔It's an easy drinking sake! Goes well with firefly squid✨.
Japanese>English
新丸子屋新丸子屋
Izumibashi雪だるま 大雪にごり スパークリング純米生酒発泡
Izumibashi ShuzoKanagawa
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家飲み部
43
新丸子屋
It is one of the new sake Shiboritate products released from the end of November to December every year. The second fermentation in the bottle gives the sake a fun atmosphere with natural carbon dioxide gas, shrieking and pitter-pattering. Sake rice is Yamadanishiki, rice polishing ratio 70%, yeast unknown Sake slightly out of season. Purchased at a local liquor store. I drank it well chilled. The moment I opened it, I got a great ✨shwash of bubbles. It's a beautiful light nigorigo sake, with a nice, refreshing, mildly dry impression 😊. The ginjo aroma has a slight melon or pear impression, with some acidity and bitterness in the aftertaste 🤤. It went well with Unohana 👍
Japanese>English
新丸子屋新丸子屋
Kariho山廃純米生原酒 番外品＋22純米山廃生酒
Akita SeishuAkita
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外飲み部
41
新丸子屋
As the name implies, it is a special extra product made by specially bottling the original sake with a higher degree of sake. Kariho has long been pursuing the challenge of achieving both spiciness and flavor, and this sake is said to be a kind of lifework for Kariho. Sake rice: Miyamanishiki, Gin-san, 60% polished rice, in-house yeast (KSP) Dry, firm, and refreshing with a touch of acidity from the Yamahai method. The umami also follows after 👍.
Japanese>English
新丸子屋新丸子屋
Azumatsuru芽吹き うすにごり 純米吟醸生酒純米吟醸生酒にごり酒
Azumatsuru ShuzoSaga
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外飲み部
45
新丸子屋
This year's Budding Blossom has a refined rice flavor and sweetness, and the aroma is fresher than usual, making it closer to the ideal product for a spring sake. The rice used for the sake is Saga no Hana and Reihou, with a milling ratio of 60%, and k14 and k1801 yeast. It is sweet and you can feel the fizz. It was served well chilled. Fresh gasiness. Refreshing and refreshing. Delicious harmony of acidity and sweetness ✨. This is the kind of sake that women would love. Sake is a great choice 🤤 for this sake because the sea bream is too good to resist!
Japanese>English
新丸子屋新丸子屋
Akabu中獲六拾生純米吟醸生酒中取り
赤武酒造Iwate
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外飲み部
49
新丸子屋
The sake is freshly squeezed and then luxuriously bottled. Only the best bits were taken and bottled without hesitation. It is a completely limited release as a private brand only available at Kagataya Sake Shop. Sake rice is Gingin Ginga, rice polishing ratio 60%, yeast unknown. It was served well chilled. My first impression is that it has a strong sweetness but also a strong sake flavor. When slowly taken into the mouth, the robust ginjo aroma spreads well ✨. This is a sake with a strong personality right from the start and it's delicious ✨I like this sake 😆. I paired it with potato salad. The potato salad is delicious 🤤 and goes well with the sake👍. I finally came across Akabu, which was often recommended in the sake records I drank!
Japanese>English
ポンちゃん
New Marukoya Hello 🐦. I've never seen this akabu before! And I thought it was a PB from a liquor store 😳 It's amazing that you came across it here 👍✨.
Japanese>English
新丸子屋
Ponchan! Thank you for your comment! It's a shame that my first redoubt is suddenly a PB, but it was a kickstart to enjoy redoubt from now on✨.
Japanese>English
新丸子屋新丸子屋
Niseko特別純米吟風特別純米生酒
Niseko ShuzoHokkaido
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外飲み部
41
新丸子屋
Yellow Label, a popular dry sake from Hokkaido's Niseko Shuzo, is a seasonal, freshly squeezed, unpasteurized sake. The dry finish makes it easy to pair with meals. They hope you enjoy the fresh taste of new sake. Sake rice is Ginpu, rice polishing ratio 60%, yeast No. 6 Gutsy and dry, the acidity has a big enough impact👍. The umami flavor follows afterwards. Strong impression of dry and refreshing! But it also has a mild taste ✨. Served with gari, mini tomatoes. The acidity of the gari goes well with it 🤤.
Japanese>English
新丸子屋新丸子屋
Hijiri山田錦 純米吟醸純米吟醸生酒
Hijiri ShuzoGunma
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外飲み部
47
新丸子屋
The backbone of the Sei series is this junmai ginjo made with Yamadanishiki and M310 yeast. It has a gorgeous fruity aroma reminiscent of pineapple and a juicy mouthfeel. It is said to be light and easy to drink. Sake rice is Yamada-Nishiki, rice polishing ratio 50%, and M-310 yeast. It has a strong sweetness from the first sip, and it's well chilled. The ginjo aroma is pineapple-like and fruity 🍍 with good acidity, making it easy to drink👍. I paired it with my favorite horse mackerel sashimi 🐟.
Japanese>English
新丸子屋新丸子屋
Shisora純米吟醸 春酒 桜ラベル純米吟醸生酒無濾過
Shiwa ShuzotenIwate
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外飲み部
46
新丸子屋
The sweet, full-bodied aroma that reminds one of spring, the gentle mouthfeel, the soft taste characteristic of purple air, and the crisp, refreshing acidity are all in harmony, making this a bottle that is truly recommended for spring. Sake rice is Gohyakumangoku, rice polishing ratio 55%, and yeast is Giovanni's research. From the first sip, it was a wow! It is gorgeous, clean, and gentle on the palate. Like the calmness of spring! There is also a slight shwashiness derived from nama-zake. This is the first time I've had this purple air, but I like it a lot ✨It has a nice sweetness, and as you drink it, you can feel the acidity and the shwashiness. The label also has a lovely spring cherry blossom hue. It also goes well with fried taro (with a little bit of garnish).
Japanese>English
新丸子屋新丸子屋
Sugata斬れすがた特別純米特別純米
Iinuma MeijoTochigi
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外飲み部
41
新丸子屋
It is a rare super dry sake among the many mellow umami-guchi sakes in the "Sagata" series. It is said to have the full flavor of Yamada-Nishiki, a gentle sweetness, and an excellent sharp finish. The sake rice is Yamadanishiki, the rice polishing ratio is 60%, and the yeast is the prefectural yeast ND-6/1801. We had it well chilled. It was fresh and easy to drink. The ginjo aroma is sweet and banana-like 🍌. Yamada-Nishiki, umami, and a firm dry taste! It has a sharp and clean taste just like the name "Zare Sagata"! I like it more and more as I drink it 😊. I would like to compare the appearance with other types of sake
Japanese>English
ジェイ&ノビィ
Hello, new Marukoya 😃. Mr. Sagata's dry sake! The name "Zare Sagata" is also excellent 🤗I said that but I've never had it 😅We are awakened to the dry taste! I'd love to try it 😋.
Japanese>English
新丸子屋
Jay & Nobby! Thanks for your comments! This is the first time I've had a Sake with a figure, and it makes me want to try many different kinds of Sake. We hope you enjoy it! Looking forward to your review 😋.
Japanese>English
新丸子屋新丸子屋
Seikyo純米たけはら純米
Nakao JozoHiroshima
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外飲み部
34
新丸子屋
The label is a reissue of a junmai-shu that has been the core of the brewery since its establishment, with a font that was used until the beginning of the Showa era (1926-1989). It is said to be a junmai sake with a slightly sweet taste and the flavor of koji extracted to the fullest. Sake rice is local rice, milling ratio 65%, and yeast K1001. At room temperature. At first, the impression was clear and dry. The mouthfeel is mild. There is a slight fruity sweetness like apples in the middle. It is a taste that people who like sake with a dry taste would like. We paired it with firefly squid, vinegared mozuku, and cream cheese marinated in saikyo miso as a side dish. It is a sake that goes well with food!
Japanese>English
新丸子屋新丸子屋
Kinryo濃醇純米純米
NishinokinryoKagawa
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外飲み部
40
新丸子屋
Junmai-shu has the original taste of rice and a full-bodied flavor. It is said to be a full-bodied type of sake, different from Yamahai-brewed sake. Sake rice is Oceto, rice polishing ratio is 70%, and yeast is undisclosed. The last sake of the day was served lukewarm. You can clearly see that the richness of the rice flavor and sweetness increases as the sake is warmed. The aroma gives the impression of being a little sour. As the name suggests, it is rich and delicious! I enjoyed the last glass of warmed sake with oshinko.
Japanese>English
新丸子屋新丸子屋
Kirakucho純米吟醸　first純米吟醸
Kita ShuzoShiga
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外飲み部
40
新丸子屋
Being "for the first time". It is something special no matter how old you are, with great expectations and a little anxiety. This sake was brewed under the theme of "first encounter with sake," as Kirakucho sees it. Sake rice is Ginbukietsu produced in Shiga Prefecture, the rice polishing ratio is 55%, and the yeast is home-cultivated yeast. It has a slight sweetness at first. The taste is easy to drink and easy to get into, as it goes down smoothly and has little habit. As the name on the label suggests, it is a spring-like sake that evokes the feeling of a first encounter. The label pays homage to the shape of Shiga Prefecture.
Japanese>English
新丸子屋新丸子屋
Ryoga純米 ピリ辛 生酒純米生酒
Matsunoi ShuzojoNiigata
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外飲み部
31
新丸子屋
It was bottled immediately after the vatting. It is said to be +10 dry junmai raw with a tingling carbonation sensation. Sake rice is Gohyakumangoku and Koishibuki, rice polishing ratio is 65%, and the yeast is Association yeast 1401. It is well chilled and very refreshing! It is clean and dry with a hint of acidity at first ✨. It is a type of sake that can be drunk smoothly. The impression of dry and refreshing is so strong that it is easy to see the contrast with the sweet sake I had one time before! It is perfect as a mid-meal drink, with a slight tingle and a slight carbonation. The rice flavor is also apparent as you drink it. Even after a little time has passed, the spiciness remains, and the spiciness and the umami of the rice seem to blend together. This is recommended for sake lovers!
Japanese>English
新丸子屋新丸子屋
大嶺大嶺3粒 火入れ 山田錦純米
大嶺酒造Yamaguchi
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外飲み部
35
新丸子屋
A standard Omine sake that is brewed year-round in order to be delivered in its freshest state. It is said to have a juicy flavor with a sweet and sour taste like muscat and a gentle Yamadanishiki flavor. Sake rice is Yamada-Nishiki, Polishing ratio 50%, Yeast is undisclosed. Since there were only a few left, the sake seems to have been exposed to air, giving it a strong impression of sake. Soft sweetness and aroma like melon or muscat. The sweetness is strong at first, and the umami of rice is also gradually felt later. It goes well with chilled drinks👍. The sashimi of smelt squid 🦑 was my favorite snack. This is my favorite ✨I enjoy the sake itself and it goes really well with food 🤤. No gassiness. It is an easy to drink sake!
Japanese>English
新丸子屋新丸子屋
ChiebijinLAPIN 純米おりがらみ生酒純米生酒おりがらみ発泡
Nakano ShuzoOita
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外飲み部
38
新丸子屋
This sake is made with rice polished to 70%, and the specifications for "gentle sweetness and beautiful acidity" are the same as before! Please enjoy it with a feeling of spicy gas! Sake rice is Hinohikari produced in Oita Prefecture, milling ratio 70%, yeast is home cultivated yeast. Strong acidity. It is followed by a slight carbonation. As you drink it, you can gradually taste the umami of the rice and the sweetness👍. Great sense of balance. Ummm.... The sweetness of the soy sauce is Kyushu soy sauce and goes well with the sake!
Japanese>English
新丸子屋新丸子屋
HanatomoeJun Dai Dai 無濾過生原酒山廃生酒無濾過
Miyoshino JozoNara
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外飲み部
33
新丸子屋
It has a refreshing acidity reminiscent of citrus fruits, a gentle bitterness from low-temperature fermentation, and the rice is polished well above the standard milling ratio in order to dissolve the rice to its maximum extent. The bitter acidity reminiscent of citrus fruits along with a sweet, fruity aroma is said to make this sake attractive. Sake rice is contract-grown rice from Nara Prefecture, polished to 50%, no yeast added The impression is that the sourness of the acidity and the umami are in harmony with each other. Refreshing and slightly carbonated✨ Overall impression is gentle, with a touch of gorgeousness. It feels like it goes in like water! ✨ I paired it with potato salad as a side dish
Japanese>English
新丸子屋新丸子屋
Mansakunohana純米大吟醸一度火入れ原酒　超限定純米大吟醸原酒
Hinomaru JozoAkita
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家飲み部
37
新丸子屋
This is a limited edition bottle of Mansaku no Hana, released in limited quantities only twice a year, in April and October. The bottle is a once-heated Junmai Daiginjo that tastes very good when drunk chilled. Although it is a Junmai Daiginjo, it has excellent cost performance at just under 2,000 yen for a 4-gou bottle, making it one of the most popular bottles among fans. The sake rice is Akita Sake Komachi and Yamadanishiki, the rice polishing ratio is 45%, and the yeast is in-house yeast B. We found it at a local liquor store and drank it well chilled! Pouring it into a glass, you can smell the ginjo aroma even before you drink it. The first sip has a gentle aroma of white flowers and green apples, and the aroma becomes stronger in the mouth with the umami of the rice. The dry sharpness is felt later. This sake has an elegant aroma with not too many habits and a moderate umami and sweetness. Very easy to drink. Ummm 🤤 this is quite my favorite✨. Since we were drinking at home, I paired it with cheetara for the Tsumami!
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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外飲み部
34
新丸子屋
This is a junmai kamishibashi from Daishichi, which is highly regarded as the definitive version of the kamishibashi style of sake making. The richness, umami, and acidity blend perfectly with a nice crisp aftertaste. When heated up, it is said to have a delicious taste that will soak into your heart and soul. Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast. The last sake of the day was hot 🍶. From the first sip, it was ahhh-ma-zing! By heating it up, the rich mellowness, sake aroma, and rice flavor all spread out at once! It was served with pork miso soup!
Japanese>English
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