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うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
東北に一切ルーツがないのに青森の地酒ばかり飲む初心者です。この世の皆を豊盃沼に引きずり込む使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。

Registered Date

Check-ins

54

Favorite Brands

6

Hall of Fame

Hohai

Most Check-in Brands

Hohai
9(39.13%)
Mutsuhassen
5(21.74%)
Tanigawadake
3(13.04%)
Tatenokawa
2(8.7%)
Kubota
2(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
19(35.19%)
Niigata
5(9.26%)
Gunma
4(7.41%)
Yamagata
3(5.56%)
Chiba
3(5.56%)

Venues With Most Check-Ins

甲子屋酒店
8(30.77%)
地鶏と焼酎 すもも
5(19.23%)
あおもり北彩館
5(19.23%)
Kikuchiya (喜口屋)
4(15.38%)
Hasegawa Saketen (はせがわ酒店)
2(7.69%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Masumi野可勢純米吟醸
Miyasaka JozoNagano
alt 1
家飲み部
27
うぴょん（豊盃こそ至高）
Ingredients: rice, rice malt Rice polishing ratio: 55 Alcohol content: 14 Using our own strain of yeast No. 7 This is the ultimate in luxury, combining Yamahai Junmai with Daiginjo. I love Masumi's label design. Now, the yogurt-like sweetness and the sweet aroma of pure sugar pass through my nostrils, and I feel a little like a honeybee caught in the honey. The smoothness of the clear water was short-lived, and the taste was just as sweet as ever. The taste is neither rice-derived nor fruity, but a pleasant, thick sweetness. However, when one wonders if such a strong taste will ever come together, a slight bitterness comes in, and with a slight sharpness, the taste is collected as if the list of things to do has been exhausted, and the water becomes as clear as the water in Lake Suwa at the end. It goes well with cheese and other rich flavors. If it is not too rich, it will go well with all kinds of accompaniments. On the other hand, if the taste is too delicate, such as white fish sashimi, the "nokabe" flavor will prevail and there will be no harmony at all. I recommend a somewhat rich garnish. Thank you again for this evening's dinner! Thank you very much,
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米吟醸　豊盃米55純米吟醸
Mira ShuzoAomori
alt 1
甲子屋酒店
家飲み部
32
うぴょん（豊盃こそ至高）
Rice used: Toyobai rice Rice polishing ratio: 55 Sake Degree: ±0 Acidity: 1.9 Alcohol level: 15 Toyobai is always delicious. Oh, by the way, it seems that even junmai ginjo is not yet available in 300ml as new sake. Be careful. The clear aroma of this sake is like that of Tsugaru in the snow, and when you drink it, you will be amazed at how smooth it is on the palate. It has a hint of apple-like sweetness, but it is more directly followed by the wild and careful flavor of the rice, which is unique to Toyobai rice. If this flavor continues to the end, it may be too much, but Toyobai is not slacking on that front. After being immersed in the pleasantness of Toyobai rice, the taste converges with a very crisp aftertaste with a slight acidity, and clears up like water. It seems that I prefer cold sake with a sweet umami and a crisp aftertaste. Toyobai is the origin of sake for me. I need to drink more junmai ginjo, special junmai, and, well, compare them. Thank you again for the sake tonight.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Dassai純米大吟醸45純米大吟醸
Asahi ShuzoYamaguchi
alt 1
家飲み部
34
うぴょん（豊盃こそ至高）
Ingredients : Yamadanishiki Rice polishing ratio : 45 Alcohol content : 15 It is a sake with almost no alcohol, and it is not sticky and sweet like Urakasumi, nor harsh and spicy like Kameyoshi. It is not sticky and sweet like Urakasumi, nor harsh and spicy like Kameyoshi, nor hard like Sasaichi. It is a sake just like water. If you take a good sniff, you will notice a gorgeous aroma, a smooth mouthfeel that slides right off the palate with almost no discomfort, a sweet but not overpowering elegant taste, and a slight sharpness that leaves no aftertaste at all. It was a very elegant and coherent sake for a sake produced in large quantities. Thank you very much for the sake.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Daishichi純米生もと・爽快冷酒純米生酛
Daishichi ShuzoFukushima
alt 1
家飲み部
30
うぴょん（豊盃こそ至高）
Rice used ｜ Gohyakumangoku etc. Polishing ratio ｜ Super flat polished rice 69 Ingredients ｜ Rice (domestic), Rice malt (domestic) Alcohol Content ｜ 14 When I looked up the term "seikyo", I found that it is a method of brewing using lactic acid bacteria floating around naturally and gradually growing them from scratch, rather than suddenly adding specific lactic acid bacteria, which takes longer than usual. From the first sip, a slight sourness like yogurt and a strong umami and sweetness rush over the palate. From this point on, sweetness prevails, and the original sweetness of the rice hits you like an octopus. The aftertaste is also sweet and sour with a hint of lactic acidity. Well, if I had to describe it in one word, it would be Urakasumi, which has a strong lactic acidity. This time it was a refreshing cold sake, so it might have been better if it were chilled, but like Urakasumi, Daishichi should be chilled at room temperature or at a slightly higher low temperature, like in a vegetable room. Thank you very much for the sake.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米しぼりたて生酒純米生酒
Mira ShuzoAomori
alt 1
籠屋 下高井戸店
家飲み部
32
うぴょん（豊盃こそ至高）
Rice："Hanabukiyuki" produced in Fujishiro, Hirosaki City Rice Polishing Ratio : 55% (Koji), 60% (Kake) Sake Degree: +1.0 to 3.0 Acidity: 1.4 - 1.6 Yeast used: In-house yeast Alcohol content: 16%. This is a new sake made with Hanafuki, which is rare for the Miura Sake Brewery. While the smoothness on the palate is always present, there is a gorgeous rice aroma with more than a hint of sweetness. This is followed by a thick rice flavor. There is sweetness, but more than that, umami penetrates the body. The wine finishes with an acidity that is different from that of Hachisen and a crisp aftertaste. It is definitely a sake to be paired with fish. Although they are the same sake, this sake has a different character from the directly pumped raw sake made from Toyobai rice. It is said that Toyobai is the brand that led to Toyobai being called post-Jushidai. Miura Shuzo is indeed a master of the art of making sake rice dance in the clear water of Mount Iwaki. Tonight's Toyobai was also very delicious. Thank you very much for your hospitality. Later in the evening Oh, it's divine when I eat it with grilled flounder. Too delicious.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Urakasumi特別純米酒 生一本(きいっぽん)特別純米
SaraMiyagi
alt 1
家飲み部
27
うぴょん（豊盃こそ至高）
Alcohol content: 15% or more, less than 16%. Ingredient rice: Sasanishiki produced in Miyagi Prefecture Polishing ratio 60 Sake degree +1 to +2 Acidity 1.4 I remember the first sake I ever drank in my life was Urakasumi, which I drank at a cheap izakaya with my best friend right after our coming-of-age ceremony. At that time, I still had a hard time understanding the true taste of sake, and it was hard to describe my impression. Urakasumi is a brand of reasonably priced sake with a sweetness and aroma of rice that is outstanding. However, it is not only sweet, but also smooth on the palate, with a gentle aroma and sweetness of rice, a cohesive convergence of flavors, and a sharp aftertaste, all coexisting in good balance to create a pleasant taste. Such reasonably priced junmai sake should be chilled in a slightly warmer place, such as the vegetable compartment of a refrigerator, rather than chilled to a crisp. Thank you again for this evening's sake.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Okunokami純米中取り　無調整　火入れ純米原酒中取り無濾過
Toshimaya ShuzoTokyo
alt 1
甲子屋酒店
家飲み部
33
うぴょん（豊盃こそ至高）
Rice：Hachitan-Nishiki produced in Hiroshima Prefecture Rice polishing ratio: 55 Alcohol content: 16 The clarity of the water on the palate is comparable to that of other rice-producing regions. Tokyo's water is very tasty. The moderately bitter taste is not heavy but light. It is not heavy, but light, with a subtle bitterness that is not heavy at all. But this is all I can say at this point. I do not yet have the vocabulary or experience to convey the full flavor of this sake. For now, I can say that it is a sake that can be tasted for its bitterness. I have reflected on this. P.S. If you let it sit for a few days after drinking it once, the bitterness has weakened and it has become a more rounded and mellow sake.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano Kankiku電照菊　山田錦50 超限定　無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
alt 1
河内屋酒店
家飲み部
37
うぴょん（豊盃こそ至高）
Rice used : Yamadanishiki Rice polishing ratio : 50 Alcohol content : 15%. The slightly sweet aroma of this sake makes the water clear, but it is more gaseous than that. The freshness of the raw sake is very pleasant. After that, a fruity sweetness like an orange envelops me. The crackling sensation brought on by the gas lingers until the end, ending with a pleasantly refreshing aftertaste. Overall, this fruity sake was light and easy to drink. I feel it is the best sake from Chiba. My hat is off to Kanto sake. Thank you again for the dinner tonight.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Tamanohikari純米大吟醸　備前雄町100%純米大吟醸
Tamanohikari ShuzoKyoto
alt 1
家飲み部
32
うぴょん（豊盃こそ至高）
Rice used: 100% Bizen Omachi Rice polishing ratio: 50 Alcohol content: 16%. Tamanomitsu is a sake from Fushimi, Kyoto, which my father used to drink often. The mouthfeel is different from that of Aomori's local sake, but it has the same smooth and smooth sensation. The taste of the water, however, is really different from that of Aomori, but it is difficult to describe. Next comes the aroma of sake rice from Bizen Omachi, which I tried for the first time this time. The rich aroma is like smelling freshly made rice, and the taste is simple and slightly sweet. The Junmai Daiginjo beautifully brings all of this together without scattering it into a chaotic mess, resulting in a cohesive and crisp aftertaste. This is as one would expect from a sake brewery in Fushimi. It is refined and cohesive, but without compromising the punch of the flavor, it is a refined sake from start to finish. Thank you again. It is just like water with a well-defined taste, so to speak.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kamekichi特別純米辛口酒特別純米
NakamurakamekichiAomori
alt 1
あおもり北彩館
家飲み部
27
うぴょん（豊盃こそ至高）
Sake rice used: Hanabukiyuki, Mutsuhomare Rice polishing ratio: 60 Alcohol content: 15-16%. Sake degree : +5 The mouthfeel is never harsh. However, it soon develops a mellow, gentle feeling. After a little sweet aroma of rice, the spiciness rushes in and gives you the sensation of being hit hard. After that, you feel a bitterness for a while, but it is a light spicy sake that is not too heavy. I wonder if it is called "light and dry"? Thank you again for the sake tonight.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hatomasamune佐藤企×長谷川浩一
hatomasamuneAomori
alt 1
Hasegawa Saketen (はせがわ酒店)
家飲み部
32
うぴょん（豊盃こそ至高）
Alcohol content 14 Ingredient rice: Hanabukiyuki Polishing ratio 50%. This sake was compact and coherent. Gentle and smooth water from Mt. Hakkouda, slight dairy-like acidity, gentle rice-derived sweetness and umami, and a smooth aftertaste that melts away. Hats off to Hato Masamune for its transparency. Thank you for the treat.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kikuizumi吟冠　吟醸酒吟醸
Nishida ShuzotenAomori
alt 1
あおもり北彩館
家飲み部
27
うぴょん（豊盃こそ至高）
Ingredients : Hanabukiyuki Rice Polishing Ratio : 55 Alcohol content : 16 Another bottle produced by Nishida Shuzo, the brewer of the fantastic sake Tasake. We have ordered it from Kitasaikan, but it is only rarely in stock. Following the modest and refreshing aroma of Hanafukuyuki, the subtle umami and acidity of the rice come together harmoniously in a quick sip. As one would expect from Aomori's best sake brewer, the taste is delicate and rich. The taste is delicate and rich, and it may be difficult to discern the flavor when you are drunk to the point of drunkenness. While enjoying the somewhat pleasant bitterness, I was struck by the crisp aftertaste, which was neither sweet nor cloying. I would like to get a bottle of Tazake someday, but I would rather buy it at a liquor store, even if I have to. Thank you for the sake.
Japanese>English
まつちよ
Good morning, Uppion🌞. I heard that the Corona no Maka was sometimes available at the Aomori Kitasaikan as well as the Tasake Tokusyu. I heard that they sometimes had Tasake Tokusyu at the Hokusaikan as well.
Japanese>English
うぴょん（豊盃こそ至高）
After Corona dawned, we were told that only chilled one-bottle bottles of Tazake Tokusyu were sold by lottery.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米吟醸　直汲み生原酒純米吟醸原酒生酒無濾過
Mira ShuzoAomori
alt 1
甲子屋酒店
家飲み部
46
うぴょん（豊盃こそ至高）
Ingredient rice: Toyobai rice Polishing degree 55 Alcohol percentage 16 Acidity 1.3-1.4 Amino acidity 1.0-1.1 It was so delicious that I bought it again. It has a smooth sensation on the palate that is unique to Toyobai, with a hint of sweetness. As soon as you taste it, the gas from the raw sake envelops your tongue and crackles, like a festival celebrating the autumn harvest. The delicate, rich aroma and sweetness derived from the rice fill the mouth. This delicate taste is like that of freshly harvested apples in the Tsugaru Plain. This was one of the best examples of this year's new rice crop. If you drink it while listening to "Rainbow" sung by Rice Bowl, you are already in Tsugaru. For those of you who lament that you can't get your hands on rice wine, how about Toyobai?
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kubota千寿　純米吟醸純米吟醸
Asahi ShuzoNiigata
alt 1
家飲み部
32
うぴょん（豊盃こそ至高）
Rice (Polishing ratio) Koji rice / Kake rice Gohyakumangoku 50% / Gohyakumangoku 55 Alcohol content 15 Sake degree +3.0 Acidity 1.3 The sweet aroma of rice wafts in the air, and when you drink it, you can feel the viscosity of the rice in your mouth. The delicious taste of rice spreads slowly. However, it does not have the simplicity of other inexpensive sake, but rather a depth and delicacy of flavor. If I were a little more sober, I would have been able to analyze the taste in detail, but it seems to be difficult for me now that I'm sober. The sharpness of the aftertaste is irresistible. It is not sourness, but a sharpness.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Mutsuhassen赤ラベル　特別純米　火入れ特別純米
Hachinohe ShuzoAomori
alt 1
家飲み部
39
うぴょん（豊盃こそ至高）
Rice used: Aomori Prefecture rice Polishing: Koji rice: 55% / Kake rice: 60 Strength 16 We happened to have simmered squid and fish for dinner. When seafood is the main dish, we have no choice but to open a bottle of Hakusen. What is the difference between the black label and the special pure rice? I wondered what the difference was between them. After a hint of sweetness on the first sip, a tangy, sour taste, typical of Hakusen, hits the palate, as if it were a draft. This tanginess is exquisite and pleasant. Thank you again for this evening.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Yuki no Bosha山廃純米純米山廃
Saiya ShuzotenAkita
alt 1
家飲み部
35
うぴょん（豊盃こそ至高）
Rice used: Yamadanishiki/Akita Sake Komachi Polishing: 65 Specified name sake, etc. Junmai/fire-aged sake Degree of alcohol content 16 This is the first time to drink Yamahai. It has a slight sourness. The mouthfeel is the best smoothness from the water. The best part is after that, the rice flavor is refined and coherent for the rice polishing ratio. It is not sweet, but has a pleasant umami taste that is just right. It also has a slight sweetness, almost like yogurt. The acidity may also come from this. Overall, it is dry, but not heavy at all, making it a wonderful Yamahai that is easy to drink.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kozaemon特別純米信濃美山錦特別純米
Nakajima JozoGifu
alt 1
家飲み部
31
うぴょん（豊盃こそ至高）
Rice used: Miyamanishiki Polishing ratio: 55 From the smooth mouthfeel, which does not feel the gravity of the brewing water at all, the aroma of rice is gorgeous and penetrates the nostrils. The simple but gentle sweetness and flavor of the rice was fully conveyed. It was a wonderful cup that enveloped me with tenderness.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米吟醸　直汲み生原酒純米吟醸原酒生酒無濾過
Mira ShuzoAomori
alt 1alt 2
甲子屋酒店
家飲み部
35
うぴょん（豊盃こそ至高）
Raw material rice: Toyobai rice Polishing ratio 55 Alcohol level 16 Acidity 1.3-1.4 Amino acidity 1.0-1.1 This is the first locally brewed sake using new rice this year, released by Miura Shuzo. Let's put aside the discussion that every Toyobai brand seems to have a good label design. As soon as you taste it, it has a gaseous, fine and tangy mouthfeel like a sparkling wine, which is probably due to the fact that it is a pure sake. As you play with it, the fruity aroma and sweetness, in addition to the delicious rice flavor that is typical of Toyobai, envelops your mouth, and you are in heaven. I can say this because I drank it right after buying it today, but I recommend refrigerating it for a few days after buying. If you do so, you can be sure that even the best Toyobai sake will taste even better. I will definitely repeat drinking this directly pumped sake. If you had to describe it in one word? Sake like a crackling fruit!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
alt 1
家飲み部
34
うぴょん（豊盃こそ至高）
Rice：Gohyakumangoku(Kawaba-mura rice) Rice polishing ratio: 65 Sake meter rating: +8 Acidity: 1.3 Alcohol level: 15 From the first sip, one can feel the purity and sweetness of the water, which is typical of Mt. However, as one would expect from a super-harsh junmai, it is a heavy sake with a dry sensation that can only be experienced with Japanese sake. Nevertheless, the subtle taste of rice will keep you from getting tired of drinking it. Thank you for the sake.
Japanese>English
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