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KUROHIGEKUROHIGE

Registered Date

Check-ins

75

Favorite Brands

0

Most Check-in Brands

Hanaabi
4(13.33%)
Akabu
4(13.33%)
Haneya
3(10%)
Denshu
3(10%)
Bijofu
2(6.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
6(8%)
Kochi
5(6.67%)
Aomori
4(5.33%)
Iwate
4(5.33%)
Fukushima
4(5.33%)

Timeline

KUROHIGEKUROHIGE
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25
KUROHIGE
Father's Day gift for Father's Day is his favorite. The mouthfeel is different from the sweet fruity aroma, with a so-called "ginjo" aroma that passes through the nose and is quickly followed by a bitter taste. I'm not sure if it is light and dry, but at any rate, it is very tasty. Polishing ratio 50%. alc 15%.
Japanese>English
KUROHIGEKUROHIGE
DaishinshuGI NAGANOひとごこち純米
Daishinshu ShuzoNagano
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17
KUROHIGE
A bottle made with a focus on Shinshu. Sake from Nagano is good after all! Rice: 100% Hitogochi from Shinmura, Matsumoto, Shinshu Produced by Yamada Family Polishing ratio: Undisclosed alc 16
Japanese>English
KUROHIGEKUROHIGE
Hanaabi純米吟醸 備前雄町純米吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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38
KUROHIGE
It's been a long time since I've had this hana yang bath. If I had to describe it in one word, it would be sweet pineapple juice. The fruity aroma and taste are all wonderful. Rice: 100% Bizen Omachi Rice polishing ratio 55 Alc 16
Japanese>English
KUROHIGEKUROHIGE
Shichiken天鵞絨の味 純米吟醸純米吟醸
Yamanashi MeijoYamanashi
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24
KUROHIGE
Shichiken" is distributed at supermarkets near my house. It was my first time to drink this sake, and I found it to be dry and clean tasting. Rice polishing ratio 57 Alc 15%.
Japanese>English
KUROHIGEKUROHIGE
Dassai純米大吟醸 45 寒造早槽純米大吟醸生酒
Asahi ShuzoYamaguchi
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19
KUROHIGE
This is a series of super-major brands that I've never actually had before. The first in the series is the well-known Otters' winter-only Shiboritate Nama Sake. This famous sake, renowned for its fruity and mellow aroma, was gorgeous and did not disappoint. No wonder it is so popular. Raw material rice Yamadanishiki Polishing ratio 45 alc 16 degrees
Japanese>English
KUROHIGEKUROHIGE
Isojiman特別本醸造 特選特別本醸造生詰酒
Isojiman ShuzoShizuoka
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30
KUROHIGE
I got Isoboast! When the honjozo is good, it feels authentic. Even though it is dry, there is no harshness, and it gives the impression of a clean and elegant sake that can be drunk smoothly. Rice used 100% Yamada-Nishiki, new rice produced in Tojo, Special A district, Hyogo Prefecture Polishing ratio: Koji 55%, Kake 60 Sake degree +5 to +7 Acidity 1.1 Yeast used: New-5 (Shizuoka traditional yeast) Lees ratio 43-45% (average) Alc 15-16%.
Japanese>English
KUROHIGEKUROHIGE
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26
KUROHIGE
Laughing Four Seasons after a long time. Very fruity, just like the grape label. I would like to drink it with a glass of wine. Ingredients 100% Watabune No. 2 Yeast used: in-house 620 yeast Polishing ratio 50%. alc 15%.
Japanese>English
KUROHIGEKUROHIGE
Soda特別純米酒 山廃仕込 しぼりたて生酒特別純米山廃生酒
KitayaFukuoka
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24
KUROHIGE
It is sweet on the palate, with a hint of sourness due to the Yamahai brewing process. The richness of the flavor makes it perfect with meat dishes and other strong meals, but it was also an excellent match with the oysters we paired it with today. Rice: 100% Yamadanishiki Polishing ratio 60 Alc 16-17%. Water used for brewing: Yabe River subsoil water (medium-hard water) Master brewer: Takahiro Nishio
Japanese>English
KUROHIGEKUROHIGE
Tenmei生酛 特別純米 焔HOMURA特別純米生酛生酒無濾過
Akebono ShuzoFukushima
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23
KUROHIGE
This is a sake brewed with traditional yeast mash. It has the characteristic sourness of a traditional sake brewing, with a strong bitter aftertaste. I really wanted to warm it up, but I had it cold for now. Rice polishing ratio 65%. rice polishing ratio 65% alc 15 Sake degree +1 Acidity 2.0
Japanese>English
KUROHIGEKUROHIGE
Bijofu純米吟醸 CEL-24純米吟醸
Hamakawa ShotenKochi
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34
KUROHIGE
Kochi's pride and joy, the CEL-24 yeast, is a sign of fruity flavor. Like the CEL-24 of Kameizumi and Katsurazuki, it was a pineapple type of deliciousness. I would like people who don't drink much sake to try it. Rice polishing ratio 55 alc 14
Japanese>English
KUROHIGEKUROHIGE
Mutsuhassenヌーヴォー おりがらみ特別純米生酒おりがらみ
Hachinohe ShuzoAomori
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30
KUROHIGE
I finally opened a bottle of Mutsu Hassen, which I had planned to open on New Year's Day. The aroma was green apple and refreshing, the palate was fruity and sweet, but the aftertaste was bitter, so there was no strange sweetness left in the mouth. Delicious! I think it's similar to Tasake from Aomori Prefecture, but it's not as hard to find as Tasake, which is also good. Raw rice: 100% rice grown in Aomori Prefecture Rice polishing ratio: 55% koji, 60% kake alc 16
Japanese>English
KUROHIGEKUROHIGE
Seikoにごり酒 微活性純米生酒にごり酒
Takenoi ShuzoYamanashi
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23
KUROHIGE
First check-in in Yamanashi Prefecture. It is slightly active, so it is piquant and sweet, but dry and refreshing. It seems to go well with any meal. It also goes perfectly with Ebomaki. It was a good answer. Rice polishing ratio 65 15% alc
Japanese>English
KUROHIGEKUROHIGE
AkabuSNOW XMAS純米生酒おりがらみ
赤武酒造Iwate
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32
KUROHIGE
I've been looking forward to opening this bottle for a long time. I couldn't open it on Xmas, but...Akatake is the best. The aroma is fruity and gorgeous, and the taste is sweet and delicious on the palate, but the acidity makes it refreshing and light with low alcohol. It's the kind of thing you can drink as much as you want. Rice polishing ratio 60%. alc 13
Japanese>English
KUROHIGEKUROHIGE
Kazenomori507Petit純米吟醸生酒無濾過
Yucho ShuzoNara
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29
KUROHIGE
It's been a year since I drank Kaze no Mori, right after I made my sake debut. I see, it was my favorite type. Raw rice: 100% Akitsuho from Nara Prefecture Rice polishing ratio 50%. alc 16 Brewing water Kongo-Katsuragi mountain range deep underground water, hardness around 250mg/L (hard water)
Japanese>English
KUROHIGEKUROHIGE
Denshu純米吟醸 秋田酒こまち純米吟醸
Nishida ShuzotenAomori
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26
KUROHIGE
It's been a long time since I've had sake. All of the series are very good. It's not often that I come across one, but in the end, I think I like this one the best. Rice polishing ratio 50%. alc 16
Japanese>English
KUROHIGEKUROHIGE
Horai新酒一番にごり原酒にごり酒
Watanabe ShuzotenGifu
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19
KUROHIGE
First check-in in Gifu Prefecture. On the first day of opening the bottle, it was sweet and tender with little acidity, but as time went by, the acidity gradually came out. Nigorizake is a good way to feel the winter. alc 17 degrees Sake degree -15 Acidity 1.6 Amino acidity 1.2
Japanese>English
KUROHIGEKUROHIGE
Raifuku純米酒 五百万石 初しぼり純米生酒
Raifuku ShuzoIbaraki
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21
KUROHIGE
It is the first check-in of Ibaraki prefecture. It's sweet and fruity, with a little piquancy due to the first sip. The sake rice is from contracted farmers in Ibaraki, which is a high point. Raw rice: 100% Gohyakumangoku from Ibaraki Prefecture Rice polishing ratio 59 alc 16 Yeast: Isolated strain from Tokyo University of Agriculture
Japanese>English
KUROHIGEKUROHIGE
Kid特別純米酒 雄町特別純米
Heiwa ShuzoWakayama
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38
KUROHIGE
Fruity, and rumored to be very cosy, Kido. I love it. It's cheap and delicious...it's the best! Polishing ratio Koji rice 50%, Kake rice 60% (Omachi 100%) alc 15%.
Japanese>English
KUROHIGEKUROHIGE
Aramasaエクリュ 2020 生酛木桶純米純米生酛
Aramasa ShuzoAkita
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28
KUROHIGE
I finally got a bottle of Shinsei. When you put it in your mouth, it's refreshing and has a rather sour taste, like drinking white wine. I've never seen a sake that has so much information on the back label. I really feel that they are working hard to make sake. alc 13 Rice: 100% Akita Sakekomachi (harvested in 2020, Akita Prefecture) Polishing ratio: 55% for koji rice, 65% for Kake rice Yeast used: Kyokai No.6 Fermentation vessel: Wooden vat (No.28, No.29) Year of production: 2021 sake brewing year Toji: Makoto Uematsu Bottle used: Morning Bell
Japanese>English
KUROHIGEKUROHIGE
Tenbi新酒 純米吟醸 にごり生純米吟醸生酒にごり酒
Choshu ShuzoYamaguchi
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31
KUROHIGE
The new winter sake season is finally here. It's sizzling and piquant, and the aroma is muscat-like? This is... a super delicious one! If I come across it again, I'll probably repeat it. Rice polishing ratio 60%. 15% alc
Japanese>English
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