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Chamomile1205Chamomile1205

Registered Date

Check-ins

45

Favorite Brands

0

Most Check-in Brands

Hiroki
2(25%)
Ten'on
2(25%)
Unspecified
2(25%)
Kawanakajima Genbu
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
4(8.89%)
Akita
3(6.67%)
Tochigi
3(6.67%)
Niigata
3(6.67%)
Nagano
3(6.67%)

Venues With Most Check-Ins

Maishin (米心)
5(71.43%)
Seigetsu (てしごとや 霽月)
2(28.57%)

Timeline

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Special Junmai Nama-zume is a year-round product. They have made considerable efforts in making and storing the sake to ensure stable quality throughout the year. It has a sweet fruity aroma and a clean, yet tasty flavor.
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Hououbiden純米吟醸酒　無濾過本生
Kobayashi ShuzoTochigi
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Gohyakumangoku from Nanto in Toyama Prefecture and Yamadanishiki from the Nishiwaki district in Hyogo Prefecture are used in an exquisite blend. This fragrant junmai ginjo, unfiltered and unpasteurized sake is slowly brewed at low temperature fermentation. It has long been a favorite of everyone from sake beginners to experts. It has a soft mouthfeel and a fresh, fruity, melon-like aroma. It has a clean, crisp mouthfeel that keeps you coming back for more!
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Kariho山廃純米　生原酒　番外品 +22
Akita SeishuAkita
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This is a genuine super-hot sake with a sake strength of +22. This is a special extra bottle of sake that has been specially bottled with a higher sake strength. It has both spiciness and umami, and yet it has a wild taste that is typical of Yamahai-brewed raw sake and a rich, mouth-watering flavor that blends together perfectly. It is deep and spicy with profound umami and hard sharpness. It is said to be a popular limited edition sake with many ardent fans over the years.
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Yamamoto純米吟醸　ドキドキ
YamamotoAkita
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A summer version of Yamamoto, a limited edition sake designed and brewed to be enjoyed in summer, using a special yeast (No.77) that produces a lot of malic acid. While slightly low in alcohol (in the 15° alcohol range), the addition of water is kept to a minimum, and the refreshing malic acid flavor has more body than expected🍎. The acidity is particularly pronounced, even among the Yamamoto series, and the overall crispness is said to be full of juicy sensations that will wake you up. It is delicious chilled and sipped!
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Lychee scent! It has a strong flavor and very intense sweetness, as if the extract of rice has been concentrated to the limit. The single-stage brewing process is one of the most distinctive features of KAISUMORI, and is also a point of particular attention. The sake is also a luxury junmai ginjo, unfiltered, raw sake, pressed in a bag, and can be enjoyed at this price range, which is a good point. The aroma is sweet and noble, with a hint of lychee. It has a dense sweetness, but also has acidity, so it finishes without being too sweet.
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Ubusuna山田錦 2022 生酒
Hananoka ShuzoKumamoto
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It is brewed with Kumamoto No. 9 yeast from Yamadanishiki produced in the Wassui area of the Kikuchi River basin, which is the same water area as the brewery. The unique aroma derived from the yeast and the sweetness inherent in the sake are well balanced by the thickened texture that the local brewing water provides. The impression is of a sake with freshness, umami, yet sharp and crisp.
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Denshu特別純米酒　Amoureuses
Nishida ShuzotenAomori
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IMADEYA limited edition sake. Special Junmai sake made with Akita Sake Komachi and brewed to 55%. The product name "Amoureuses" means "lovers" in French. At first, we were planning to put Tsugaru-ben on the label, but we couldn't find a Tsugaru-ben that would fit the taste. But we couldn't find the right Tsugaru dialect, so we thought, "Tsugaru-ben sounds like French for those who are not familiar with it. That's how the French title came about. The label means "woman" (the hidden eyes mean that what you see is not all there is), but the idea is that you should drink it with your lover or with your friends while talking about love. It has a fragrant impression reminiscent of apples and muscats, with a thin and beautiful ginjo aroma. There is a smooth sweetness to the beautiful aroma, with a three-dimensional acidity and a hint of bitterness in the middle. I was told that it is recommended for wine lovers and those who are not so familiar with sake, and I agree!
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Sake made from brand rice from the very popular product "Kagutsu Masamune", brewed to Junmai Ginjyo specifications. The main variety is "Dewasanzan," a rice suitable for sake brewing produced in Yamagata Prefecture, the ginjo kingdom. Dewasanzan" is a rice suitable for sake brewing that is characterized by a sharp, sharp taste with little cloying flavor, and a soft, broad aftertaste. It has a fresh mouthfeel, which is a characteristic of the brewery, and a rich, moist rice flavor that spreads richly. The elegant aroma is sweet and reminiscent of white peaches. It has a rich rice flavor with a refreshing freshness and juicy flavor that is well balanced. It is sweet and has a slightly thicker flavor than the other Masamune instruments.
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Ugonotsuki純米大吟醸　愛山
Aihara ShuzoHiroshima
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Aiyama Junmai Daiginjo, the second in the popular and rare black label series of "Amego no Tsuki". Aiyama was first used by the Takagi Shuzo brewery in Yamagata Prefecture, which produces Jyushiyo, and this led to an increase in the number of breweries making Aiyama sake. This rice is grown in Yoshikawa-cho, Miki City, Hyogo Prefecture, and is produced in fairly small quantities. It is also famous as a very difficult rice to handle, and the fact that Aizan can be used to make beautiful sake is a testament to its high brewing technology. In fact, "Aizan" has become a brand name, and sake made from it is very popular. The label is impressive, with a black moon (new moon) shining in silver, representing "the challenge of a new moon after the rain. It has a sweet, refreshing ginjo aroma and a round sweetness that comes from a moderate body. The sweetness does not linger in the aftertaste, but changes to a soft spiciness.
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Izumibashi夏ヤゴ　ピンク　純米酒　原酒　生酛
Izumibashi ShuzoKanagawa
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Practicing integrated sake brewing from rice cultivation, rice milling, to brewing in Kanagawa Prefecture. Yago, the child of dragonflies, grows up in the rice fields in summer. The message of healthy farming that nurtures such yago is wonderful.
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Kujira純米　山田錦 80 無濾過生原酒
Chiyo ShuzoNara
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Kushira" is a limited-edition brand of Chiyo Shuzo, named after the area where it is brewed and made exclusively with Yamadanishiki grown in the private rice paddies surrounding the brewery. It is brewed with 80% low-polishing rice. It is characterized by the strong flavor of Yamada-Nishiki and the sharp sharpness that is typical of the Chiyo Shuzo brewery. The alcohol content is in the 14% range, so it is a very drinkable sake that will not make you tired of drinking, and you may easily drink too much of it during dinner.
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This special junmai sake is brewed using a sake yeast strain. It is characterized by a good balance of sharp sweetness and umami that spreads to the back of the mouth, and acidity derived from the action of lactic acid bacteria. Of the sake that flows out after pressing the moromi, only the middle portion (Nakadori), which is said to have a well-balanced flavor, is selected for bottling. It has an aroma of melon and muscat, and a juicy flavor full of fruitiness!
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Kawakame純米吟醸　中汲み　しぼりたて　無濾過生原酒
Kawakame ShuzoEhime
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This is a limited-quantity sake bottled only from the middle kumi, which has the most stable sake quality. The aroma is fragrant and gorgeous, as is typical of Kawakame, and the umami shows the balance of sweetness and acidity, as well as the quality of the sake. It is fragrant and yet has a good sharpness, making it a good sake to drink with food.
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Okuharima produced this Yamahai Junmai sake using Yamadanishiki. Unlike ordinary sake, Yamahai brewing does not use artificial lactic acid, but rather a more natural, traditional method of making lactic acid by drawing lactic acid bacteria from the air. The umami of Yamadanishiki is brought out by not shaving too much. It has a deep acidity and sweetness, with a firm richness and umami. It has a surprisingly clean mouthfeel.
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The sake was made by deciding not to add lactic acid or enzyme agents, and interacting with natural microorganisms. It is characterized by a sweet and sour, fresh mouthfeel and is easy to drink due to its low alcohol content of 13%.
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A dobrokku, a summer specialty of Mutsu Hachisen, made completely to order! It took about 40 minutes for the store to open it so that it would not blow. Strong bubbles, sweet in taste, but with a dry and refreshing carbonated gas aftertaste. Delicious!
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Kagewashinden" is one of the projects by sake "Abe" field, a brand by rice field of sake "Abe", which is made from 100% rice produced in Kashiwashinden, Kashiwazaki, Niigata Prefecture. It has a fresh fruitiness reminiscent of green apples with nuances like freshly cooked white rice. The taste is rich and flavorful with a low sweetness, harmonized with abundant acidity. The aftertaste is dry!
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