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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こむ使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。純米こそ正義？楽器正宗か磯自慢飲んでみな。

Registered Date

Check-ins

258

Favorite Brands

26

Hall of Fame

HohaiJikonDenshu

Most Check-in Brands

Hohai
28(21.54%)
Denshu
13(10%)
Mutsuhassen
9(6.92%)
Fusano Kankiku
7(5.38%)
Senkin
7(5.38%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
66(25.58%)
Niigata
29(11.24%)
Kyoto
21(8.14%)
Fukushima
13(5.04%)
Tochigi
13(5.04%)

Venues With Most Check-Ins

甲子屋酒店
24(29.27%)
Hasegawa Saketen (はせがわ酒店)
10(12.2%)
あおもり北彩館
8(9.76%)
籠屋 下高井戸店
8(9.76%)
Isego (伊勢五 本店)
5(6.1%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Jikonきもと　赤磐雄町　火入純米生酛
Kiyasho ShuzojoMie
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家飲み部
9
うぴょん（豊盃こそ至高）
Rice：Akaban Omachi(100%) produced in Okayama Prefecture Rice polishing ratio: 50 Alcohol content: 15 When I drink sake at home, I often think deeply about what I felt in "just a moment" when I drank as much as possible and write down my impressions. Good evening Uppion. I'm so excited to finally be able to introduce this to you for drinking at home...or is it a mirage? What a surprise, I bought it the first time I saw Jizin selling it in stores! I want to drink it, so let me preface this much and let's get to it! The sweet aroma of fresh melon and freshness comes through. The viscous brewing water, which feels a little chili, and the dense yet light melon sweetness, which is very well rounded, are enjoyed, and then the sourness comes in like a faucet being loosened little by little, and then the bitterness... What is this? Is it heaven? Is it the character of Kiyamasa that makes the best use of the character of Omachi, but does not lose to it? It has a rich sweetness, but it is not heavy and light, and the preparation of Jikin is not overlaid with sweetness. The marriage of these two elements gives it a delicious flavor and just a hint of sharpness. I like it better than Niimasa! That's all I have to say, I really like Jikin! That's all I have to say about Jikin. When will I be able to encounter it again? 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）
Hohai純米吟醸　直汲み生原酒純米吟醸原酒生酒無濾過
Mira ShuzoAomori
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家飲み部
52
うぴょん（豊盃こそ至高）
Rice：Aomori contract-grown Toyobai rice Rice polishing ratio: 55 Yeast used: In-house yeast Alcohol percentage: 16 Acidity: 1.5 For a sake with your account name, haven't you been drinking Toyobai at all? I've been wondering why I haven't been drinking Toyobai at all despite your account name. Well, this year, too, we have a new sake that is full of the elements that I love, such as directly pumped, unfiltered, raw sake! What do you think of this year's new sake? Let's go! The sweet and sour apple aroma as usual, as well as the freshness and lushness, this year is a lot more refreshing! Clear brewing water that sloshes in that feels sweeter than usual, and of course the sweet and sour taste of apples and Japanese pears comes in with a bang, and it's delicious. However, after drinking this after having experienced many things, I think that the key to this is the complex bitterness that accompanies the sweet and sour, the freshness that can only be achieved by direct pumping, and the slight hint of rose-like aroma, all of which harmonize to make Toyobai too delicious. I will probably buy another bottle of this year's delicious and beloved Toyobai Naokumi. Gentlemen, the nokkumi that you can normally buy at liquor stores is surprisingly valuable! What are you doing! Please buy it. We would like to express our gratitude to the Miura Sake Brewery for brewing nao kumi-nama sake again this year, and we thank you for your hospitality tonight, too!
Japanese>English
chika
You're here 😏👍🍶✨✨
Japanese>English
勉強中
Good morning, Uppion. Great turnout👍I found this 💡 yesterday at a liquor store in Osaka station, but I didn't go through with it. I wish I had seen this article first 😅Next time I see it, I'd like to take you there!
Japanese>English
うぴょん（豊盃こそ至高）
Good morning, chika! We are looking forward to your review of Toyobai's direct-draft!
Japanese>English
うぴょん（豊盃こそ至高）
Good morning, Mr. Studying! Toyobai has a wider range of flavors than Tasake, so please compare various kinds of sake!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Senkinモダン　零式生酒純米生酛原酒生酒無濾過
せんきんTochigi
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家飲み部
56
うぴょん（豊盃こそ至高）
Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: Yamadanishiki Alcohol content: 13% (undiluted) Specification: Nama-hashiroshi, unfiltered, unpasteurized sake Rice used: 100% Yamadanishiki For some reason, this sake has a magical power that makes you want to pick it up whenever you see it. This time it is Zero, everyone's favorite unfiltered, unpasteurized sake. Let's get to it! The aroma is mild, but very nice, with an intoxicating sweetness like bananas or whipped cream. When the slightly sour brewing water is added, it has a pleasant sweetness like cream, a light mouthfeel and refined flavor that is only possible with Yamadanishiki, and a sourness that is typical of Senkou. There are not many sake that can be enjoyed so lightly like a sweet treat. Thank you again for the delicious sake!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Ubusuna山田錦　二農醸純米生酛生酒発泡
Hananoka ShuzoKumamoto
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家飲み部
59
うぴょん（豊盃こそ至高）
Ingredient rice: Yamadanishiki Nouveau type: Kikuchi River basin / Nama yeast Area: Kumamoto Prefecture, Kumamoto Prefecture, Kikuchi River basin rice Alcohol content 13 Why do we want to drink it again? It is probably because it has an addictive taste. I would like to try the Ninoh brew again, and eventually I would like to try the Hozu and Kako as well. Let's go! The bottle was opened with the same vigor as usual, and I love live sake that can blow up. It's a great shwash. The aroma is sweet and heavy with deep grapes. The water is very crackling and carbonated, and has a slight tang to it. The carbonation is refreshing, and the sweetness and acidity of the juicy grapes make you feel cool. And like the Kikuchi River, it flowed quietly away. It tastes great, but I can't help but think that this is a different sake from sake. Sansho must be at the forefront of the evolution of sake. Thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Denshu特別純米酒特別純米生詰酒
Nishida ShuzotenAomori
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice used for making the rice : Hanabukiyuki Rice polishing ratio : 55 Alcohol content : 16 There are many opportunities to obtain tasake, but surprisingly not many opportunities to obtain this classic sake. Why not have two bottles at least today? Here we go! Fresh green apple aroma, sweetness and sourness come through from the aroma. The brewing water, which is much sweeter and a little sticky, gives a very pleasant apple-like sweetness and a great spread of umami. However, it is not just sweet and fruity. It is also sweet and fresh like a Japanese pear, and the astringent taste produces a strong sharpness, making it one of the drier (among Aomori's local sakes). Perhaps there is only one and only sake that is wonderful enough to make a newcomer to sake feel both dry and sweet. No, Toyobai's Junmai Ginjo is no slouch either. Anyway, if you have just started drinking sake, try Tasake or Toyobai! Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Denshu純米吟醸　百四拾（紅葉）純米吟醸
Nishida ShuzotenAomori
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家飲み部
55
うぴょん（豊盃こそ至高）
Ingredient rice: Hwasoi Alcohol content 16%. Polishing ratio 50%. Sake meter degree -1 Acidity 1.6 I love Tasake, and I love Hyakushoku and Hana Mochi! This is the autumn version of Junmai Ginjo! Let's get to it! The aroma is full of juicy sweetness and freshness of Japanese pear! The pure, apple-like fruity sweetness and acidity from the sweet brewing water as always, and the alcohol and angularity have been removed, making it more autumnal and easier to drink! While maintaining the sweet flavor and juiciness that only Hwasoie can offer, the autumnal, well-cornered taste of this sake can only be described as Tasyu, as one would expect from a rice wine. The sweet flavor of Hwaso produces a lingering autumnal aftertaste. The bitterness is so pleasant that it almost makes you feel as if you are in a low place. It was so pleasant that I drank it down like a low alcohol. By the time I finish writing this, it will be gone, and I'm dreading the day when it will be gone. I look forward to next year. Thank you for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Sotogahama純米吟醸　ハイカラ純米吟醸
Nishida ShuzotenAomori
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家飲み部
58
うぴょん（豊盃こそ至高）
Rice used for making the rice : Hanabukiyuki Rice Polishing Ratio : 50 Alcohol content : 13 Sake Degree : ±0 Acidity : 1.7 Yesterday we had a monochrome that was both complex and juicy. Today, let's take a look at the low alcohol sake, Tasake, and see what it has to offer! The aroma is gorgeous for a low alcohol, with a fruity sweet aroma like apples. The sweet brewing water is as smooth and smooth as ever. From there, there is an acidity like calpis and a very juicy sweetness like Onshu mandarin oranges. In the mouth, the sweetness and umami coalesce and intertwine, slowly seeping into the palate. And to my horror, this child has low alcohol content, so no matter how much you drink, you don't feel the harshness of alcohol at all. It's scary, and the low alcohol content has turned it into a sake that can be drunk as much as a Bayarese orange. As I write this, about two thirds of the bottle is already gone. I look forward to seeing what kind of lineup Sotogahama will have next year! Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Sotogahama純米吟醸　モノクロ純米吟醸
Nishida ShuzotenAomori
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家飲み部
60
うぴょん（豊盃こそ至高）
Rice used for making the rice : Hanabukiyuki Rice Polishing Ratio : 50 Alcohol content : 13 Sake Degree : ±0 Acidity : 1.7 I have been blessed with many opportunities recently, and I have been able to get my hands on some very good tasake. This time, Sotogahama has not been available for a long time. I hope they will continue to release this every year as part of the Challenge Tank series. This is monochrome, let's see how it is! The aroma may be milder than the standard Tokubetsu Junmai. It has a sweet aroma, a bit like yogurt or fruit punch. The brewing water is pleasantly sweet as usual. From there, a fruit punch-like sweetness envelops the palate. Then, a sourness like that of dairy products descends on the palate. It is like a sake like Hato Masamune. The bitterness and astringency that follows work exquisitely to create a sake that is crisp without being too sweet. I thought this delicate balance was certainly worthy of being judged in a sake competition. Tomorrow, we will have a high quality sake from Sotogahama. Thank you again for your hospitality this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Torai特別純米酒　山廃仕込　氷温熟成特別純米山廃ひやおろし
Rokka ShuzoAomori
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家飲み部
63
うぴょん（豊盃こそ至高）
Rice / Polishing ratio 　　Koji rice (Hanabukiyuki from Aomori) 55 　　Kake rice (Hanabukiyuki produced in Aomori) 60 Alcohol content 16%. Needless to say, this is a famous Aomori sake that Morai would like to buy if he sees it. Don't let this be a rhetorical question. Tonight's sake is a Morai sake and also a Yamahai sake, which is a rapidly growing technology in Aomori! This is too much fun! Let's go! The aroma is fresh and cool, as if you were in the forest of Mt. As the slightly sweet water sloshes in, the citrus-like sweetness and moderately rounded acidity blend together in a refreshing manner, and as soon as they become one, there is a big bang of immense umami flavor! However, it is not brilliant, but rather brings a sense of calmness and serenity. And then the antelope left, leaving behind a sharp taste. Just like the antelope looking up at Mt. Iwaki, Morai will eventually grow to be the best sake brewery in Tsugaru and Aomori. I will wait for that time, drinking from time to time. Drink some of Morai, everyone! Thank you for the food and drink tonight!
Japanese>English
chika
🤣👍🍶✨✨
まつちよ
Dulai ‼️ Dulai ‼️
Chinese>English
うぴょん（豊盃こそ至高）
Ladies and gentlemen! Morai will eventually become a pioneer of Aomori's famous sake and change the world of sake! Let's drink and support them!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano Kankiku剣愛山 - Chronicle -純米大吟醸原酒無濾過
Kankiku MeijoChiba
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家飲み部
70
うぴょん（豊盃こそ至高）
Alcohol: 15 Sake Degree Acidity Amino acidity: 0.8 Rice used Rice polishing ratio This sake has one of the most conspicuous labels among the Kangiku brands. For some reason, it is the only one in the Occasional lineup that is supposed to be an unfiltered, unpasteurized sake, but for some reason it is fire-aged. I like Ken Aizan and Aizan, but what about this one? Here we go! The bottle was opened with the same vigor as usual. After a momentary whipped cream aroma, a grape-like sweetness, a touch of astringency, and a deep aroma wafted through the air. The slightly chilly brewing water, what an elegant and elegant flavor. The sweetness is concentrated like that of Aizan's premium strawberries, and the taste is as luxurious as eating jam that has been carefully prepared and boiled down. The sweetness is not defeated by the chili water, which carefully creates a delicious flavor. The acidity, bitterness, and astringency of the latter half of the bottle bring about the best aftertaste. Fire-brewing is certainly essential to maintain this divine balance. I hope that Kangiku will brew a world of indulgence with more varieties of sake rice. Thank you again for your hospitality this evening!
Japanese>English
ma-ki-
Good morning, Uppion! I'm drooling in the morning over your delicious review 🤤! I got this one too and I'm so excited I'm not sure when to drink it 😁✨. I'm looking forward to drinking it more and more after reading your review 🤗
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, ma-ki-san! Kangiku and Aisan are still devilishly delicious, aren't they? Looking forward to your review!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
九曜正宗純米無濾過火入れ純米無濾過
KumamotokenshuzokenkyushoKumamoto
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家飲み部
66
うぴょん（豊盃こそ至高）
Alcohol content: 14 degrees Celsius Sake degree: 2.7 Rice Source : Shunyo (produced in Kumamoto) Rice Polishing Ratio : Koji Rice 58%, Kake Rice 65 Yeast : KA-4 This is a famous sake from Kumamoto that I have wanted to try for a long time. Kumamoto yeast is said to be the foundation for winning prizes at the New Sake Competition. This sake brewery is the originator of Kumamoto yeast. This time, I went for the Kyuyo Masamune! The aroma is mild, slightly refreshing muscat, and maybe a little hard minerality. The lactic acidity is present for a moment, and then the sweetness and freshness of pears is conveyed. This is joined by acidity, creating a harmonious flavor. Then it fades away. Perhaps it is the taste that is typical of a yeast that combines the contradictions of calmness and splendor. It was delicious. 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）
jozan純米辛口　超純米
Jozan ShuzoFukui
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横浜君嶋屋
家飲み部
63
うぴょん（豊盃こそ至高）
Rice: Gohyakumangoku Cultivation area: Okue district, Fukui Prefecture Rice polishing ratio: Koji 50%/Kake 65 ALC 15% alcohol by volume I like a variety of sake from Fukui. Kuroryu tends to stand out, but I personally prefer Hayaseura and this Tsuneyama. Let's go for the standard one this time! A mild sweet aroma and a freshness pass through the nostrils. The mouthfeel is very sharp and slightly hard. This sharpness is addictive. Although it is supposed to be sharp, when you put it in your mouth, you feel a sense of calmness, and the soft and gentle flavor of the rice soaks into your taste buds. Then, a slight astringency flows through everything, leaving a sharpness. It is beautifully dry, and impresses as a bridge between classic and modern. Fukui is delicious and interesting. Personally, I'd like to try a hiyaoroshi of Tsuneyama if there is one. Thank you again for the food tonight!
Japanese>English
Termat
Good evening, Uppion!　I always look forward to reading your reviews.　It's a bridge between classic and modern, isn't it? There are two fall sake varieties out this season! They are delicious! Tsuneyama, I'm also a fan of it, and I hope you will continue to patronize it👍.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Termet! Thank you for enjoying this poor review! If the liquor store I usually go to has Akizake Tsuneyama, I will definitely buy it! I look forward to working with you in the future!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Izumibashi秋とんぼ　楽風舞純米吟醸
Izumibashi ShuzoKanagawa
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家飲み部
57
うぴょん（豊盃こそ至高）
Rice polishing ratio 55 Alcohol content 15 Rice used: 100% Raku-fu-mai produced in Kanagawa Prefecture Is Kanagawa sake good? I had been drinking sake while thinking about that. This time I had a chance to buy some! How is it really? Here we go! The brewing water has a slightly hard viscosity, and the aroma is light, but the umami and sweetness of the rice are very strong. There is also acidity. There is no fruity element. It has a dry taste that pierces the throat. The brewery's own sake rice is Toyobai rice and Kojo-nishiki, which are more fruity, but Raku-fu-mai seems to have a classic flavor. The essence of a classic mellow dry sake, how about you? If you know of any good sake in Kanagawa, please let me know. 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）
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うぴょん（豊盃こそ至高）
Ingredient rice: Sado rice Alcohol content 14.5 Although we call it a journey in search of "light" sake, we usually love "sweet" and "fruity" sake! This time, it's Gagakuyo again. This time, I bought it because I heard that Gagakuyo and Tama Hibiki are the best in the world! Let's see how good it is! The sound of the opening ceremony was really quite pleasant. The sweet aroma of pears drifts in the air, mixed with the freshness of muscat. The slightly viscous soft water envelops you in a gentle, round, angular flavor and a chemical sweetness. However, when it seemed to disappear gradually, a dry sensation that suddenly pierced the back of the throat left a strong impression. Tama Hibiki brewed by the new Niigata Tanrei. It feels very luxurious. As if receiving the wish that was put into Tama Hibiki, half the bottle disappeared in no time. I like it a lot among ramen-like sake! Thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Gensai特別純米特別純米生詰酒
Suehiro ShuzoFukushima
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家飲み部
60
うぴょん（豊盃こそ至高）
Rice : Fukushima Prefecture, Aizu Yumeko Rice polishing ratio : 55 Alcohol content : 15 I'm going to take a day off from drinking tomorrow. Otherwise, it will be a bad day. This time, I bought a bottle of Genzai, which I heard a lot about! I went to Tokyo Station and happened to see a sales event, so I bought some! Let's go! A booming sound! A gentle, slightly sweet, fresh aroma wafts through the air. The smooth soft water, which you don't even notice it has passed through, envelopes you with juicy, fruity sweetness and acidity like a melon. The freshness of these flavors is so different that you drink it with the sensation of eating a piece of fruit. The subtle bitterness balances out the sweetness and acidity, making it a perfect food sake. It is said to be a second Tobiroki, and it may indeed be similar. However, I don't care about such things, and I will leave it in my mind that I like the taste of Genzai. I am looking forward to drinking the sake. Thank you for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Takasago純米大吟醸　火入　松喰鶴純米大吟醸無濾過
Kiyasho ShuzojoMie
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家飲み部
58
うぴょん（豊盃こそ至高）
Ingredients: Yamadanishiki Rice polishing ratio: 45 Alcohol content: 15.5%. I went into the Sake Merchant Yamada to celebrate their opening, and they just happened to have it! Normally I wouldn't buy it, but on days like this I do! I want to drink Jikin eventually, but that's it. It's a once in a lifetime encounter, so if you come across it, drink it! Here we go! Gentle, sweet aroma of grapes gently wafts through the air. It has a slightly hard and gentle mouthfeel, refined without any cloying taste, with a carbonated dryness, a moderate banana sweetness and umami taste that are well integrated. There are not many sake made with Yamada-Nishiki that are so refined and free of clutter. The spiciness is modest, but it also penetrates the back of the throat when swallowed. It is a modern dry sake like Gagakuyo. But these days, I find it sweet and fruity. I wonder what direction my tastes will take. Thank you again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Banshuikkon純米吟醸　ひやおろし純米吟醸ひやおろし
San'yohai ShuzoHyogo
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家飲み部
56
うぴょん（豊盃こそ至高）
Rice: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio: 55 Ingredients: Rice, Koji Alcohol Content: 15 Rice Polishing Method:Shin Gin Polishing These days, I think I like hiyaoroshi for some reason. There was a hiyaoroshi of a brand I wanted to try, so I bought it immediately! Let's go! It has a mild, dark, banana-sweet aroma. The clear soft water is smoothly poured into the bottle. It has a calm, moderate sweetness and umami. The slight acidity builds up a nice world. The richness that seeps in gradually and the lingering aftertaste that they produce reminds one of the indescribable scene of rice fields at dusk in autumn, with warmth and chilliness. A slight astringency clings to the palate and penetrates the back of the throat, leaving a dry taste that soaks into the body. It is a very hiyaoroshi sake and my favorite! How much longer can we drink hiyaoroshi? 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）
Senkinあかとんぼ純米生酛原酒ひやおろし無濾過
せんきんTochigi
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家飲み部
67
うぴょん（豊盃こそ至高）
Rice Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture) 100%. Rice polishing ratio Koji rice 50% Kake rice 60 Alcohol content: 14 degrees Celsius Why is it so? It has a charm that makes me want to pick it up whenever I see it. I was so fascinated by it that I forgot to show my loyalty card, which I usually present. Here we go! The aroma is mild, but it has the sweetness of muscat, freshness, and a slight mintiness. The soft, mineral-like soft brewing water slides right in. Juicy sweetness like freshly-ripe muscat and rice flavor. The acidity, which is typical of Sentori, is more subdued than usual, and the lingering aftertaste is irresistible. The sky is a little chilly in the evening in autumn, and the mist disperses like the night wind that begins to blow there. It dissipated like the night wind that began to blow there. Personally, I like it next to the back sparkler. Thank you for the dinner tonight, too!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
KoeigikuAnastasia Orange純米
Koeigiku ShuzoSaga
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家飲み部
64
うぴょん（豊盃こそ至高）
Rice : Hachitan Nishiki Alcohol content: 12 degrees Celsius What a great pleasure to drink Koei Chrysanthemum! How about this one? Let's go! A very pleasant opening tone. The aroma is fresh and blue like a meadow. When you sip the soft water, the fresh aroma and juicy sweetness of tangerine will hit your brain. I am very happy! What is this? The acidity is also effective, which I like! I'm going to leave it short today. Even though my mind is thinking of classical music, I think I prefer sweet and fruity. Thank you very much for your dinner tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Oroku超王祿　本生純米生酒
Oroku ShuzoShimane
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家飲み部
69
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt Rice polishing ratio 60 Alcohol content 15.5 Water used for brewing: "Koganei Ido" natural spring water Toji Ishihara Takeki R5BY No. 15 Putting aside the nonsense, let's go back to drinking "Ohroku" again! The aroma is subdued, but there is a sweet aroma of rice in the air. The hard, mineral-rich brewing water is a marriage of sweetness, saltiness, acidity, and bitterness. When swallowed properly, it is sharp and pierces the back of the throat, and when swallowed slowly, it is an interesting sake that evaporates. Among the small bottles of sake that we have entered, there is probably no other sake as interesting as this one. Thank you again for the sake tonight!
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RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title